The aim of this research is to identify the management strategy done by star hotels in Bali in dealing with pandemi situation of Covid 19. It is descriptive qualitative research with virtual interview techniques and literature review. The reseach found out some similarities and differences held by star hotel management in facing the covid 19 situatioan. Both The Westin Resort Nusa Dua and Wyndham Garden Kuta Beach Bali apply the hotel management internal strategy carried out in facing the pandemi situation. They also implement efficiency and effectiveness in order to survive. These hotels are different in generic strategy. The Westin Resort Nusa Dua uses generic strategy based on Poster theory (1985), and functional strategy. Meanwhile Wyndham Garden Kuta Beach uses a Strategic Recovery Plan which inspired by the theory of Business Continuity or Disaster Recovery Plan that consists of 6 phases and 3 strategy steps to ensure the plan is implemented properly.
{"title":"PERBANDINGAN STRATEGI MANAJEMEN HOTEL BERBINTANG DI BALI MENGHADAPI COVID-19","authors":"I Made Budiasa, I Wayan Jendra, I Wayan Nurjaya","doi":"10.51713/jotis.v1i1.46","DOIUrl":"https://doi.org/10.51713/jotis.v1i1.46","url":null,"abstract":"The aim of this research is to identify the management strategy done by star hotels in Bali in dealing with pandemi situation of Covid 19. It is descriptive qualitative research with virtual interview techniques and literature review. The reseach found out some similarities and differences held by star hotel management in facing the covid 19 situatioan. Both The Westin Resort Nusa Dua and Wyndham Garden Kuta Beach Bali apply the hotel management internal strategy carried out in facing the pandemi situation. They also implement efficiency and effectiveness in order to survive. These hotels are different in generic strategy. The Westin Resort Nusa Dua uses generic strategy based on Poster theory (1985), and functional strategy. Meanwhile Wyndham Garden Kuta Beach uses a Strategic Recovery Plan which inspired by the theory of Business Continuity or Disaster Recovery Plan that consists of 6 phases and 3 strategy steps to ensure the plan is implemented properly.","PeriodicalId":159428,"journal":{"name":"Journal of Tourism and Interdiciplinary Studies","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125559993","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Kadek Ananta Kesuma, I Made Suwitra Wirya, Ni Luh Putu Sri Widhiastuty
This research aims to describe the procedure of handling group check in guests wnd the barriers Each staff would like to give best service to guests including bell boy staff in Conrad Bali Resort and Spa is one of the hotels in Nusa Dua, Bali t. Satisfying service to guests shows employee professionalism in service to guests. In serving guests the check in bell boy group has an important role in achieving first-time guest satisfaction. As a Bell Boy staff handling items is very important because guest goods contain very valuable things and must be sent according to the room number that the guest has received and in accordance with standard operational procedures. Not only delivering goods, a bell boy can promote hotels and sell facilities owned. The author conducted research at Conrad Bali Resort and Spa with qualitative descriptive analysis. The author finds that the oprational procedure standard in handling the guests' luggage is checked in, a bell boy is very influential in working as a reference in implementing the bell boy according to his duties and responsibilities. A bell boy works based on operational standard procedures but in its implementation without following step by step the rules exist on the grounds that the situation and conditions when we serve goods and guests get constraints such as items that very much make goods late and guests assume they have lost their goods The bell boy must identify the item and lack professionalism in handling goods reduces the risk of errors that occur. In accordance with the management's research or supervisor will provide training to a bell boy and always monitor the service of a bell boy, with the aim of the bell boy staff knowing the importance of operational standard procedures to maintain the quality of service at Conrad Bali Resort and Spa.
{"title":"PROSEDUR PENANGANAN BARANG BAWAAN TAMU GROUP PADA SAAT CHECK IN OLEH BELLBOY DI HOTEL CONRAD BALI RESORT AND SPA NUSA DUA","authors":"Kadek Ananta Kesuma, I Made Suwitra Wirya, Ni Luh Putu Sri Widhiastuty","doi":"10.51713/jotis.v1i1.50","DOIUrl":"https://doi.org/10.51713/jotis.v1i1.50","url":null,"abstract":"This research aims to describe the procedure of handling group check in guests wnd the barriers Each staff would like to give best service to guests including bell boy staff in Conrad Bali Resort and Spa is one of the hotels in Nusa Dua, Bali t. Satisfying service to guests shows employee professionalism in service to guests. In serving guests the check in bell boy group has an important role in achieving first-time guest satisfaction. As a Bell Boy staff handling items is very important because guest goods contain very valuable things and must be sent according to the room number that the guest has received and in accordance with standard operational procedures. Not only delivering goods, a bell boy can promote hotels and sell facilities owned. The author conducted research at Conrad Bali Resort and Spa with qualitative descriptive analysis. The author finds that the oprational procedure standard in handling the guests' luggage is checked in, a bell boy is very influential in working as a reference in implementing the bell boy according to his duties and responsibilities. A bell boy works based on operational standard procedures but in its implementation without following step by step the rules exist on the grounds that the situation and conditions when we serve goods and guests get constraints such as items that very much make goods late and guests assume they have lost their goods The bell boy must identify the item and lack professionalism in handling goods reduces the risk of errors that occur. In accordance with the management's research or supervisor will provide training to a bell boy and always monitor the service of a bell boy, with the aim of the bell boy staff knowing the importance of operational standard procedures to maintain the quality of service at Conrad Bali Resort and Spa.","PeriodicalId":159428,"journal":{"name":"Journal of Tourism and Interdiciplinary Studies","volume":"26 6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124487312","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Hilton hotel chain operated in 103 countries, has a long experience in hospitality business globally. It creates international initiatives in its responsible business practices, based on the characteristics of the regions where it is located. Hilton hotel chain located in Bali has an obligation to contribute to the sustainability of the Balinese culture, nature, lifestyle and local economy development. It has practiced green tourism business models, recognized and certified by independent certification bodies. Green tourism business practices driven by the needs of clients, global and local stakeholders, global conventions, national laws and local regulations. The study examined how Hilton Hotel Chain in Bali integrates local genius and values into green tourism business practices that is by nature a global quest. This research aims at adopting green tourism business practices into curriculum, learning and teaching process. At the end, graduates of tourism colleges will possess two types of competencies, core professional and green competencies. This research deploys four methods; direct observation, focus group discussion, general stadium on green tourism business practices and questionnaire. The expected result of the research is a curriculum design integrating green tourism business practices, the application of the curriculum will result in Green Integrated Learning model.
{"title":"HOSPITALITY GREEN BUSINESS PRACTICES","authors":"Ketut Budarma, Ni Made Rai Erawati","doi":"10.51713/jotis.v1i1.45","DOIUrl":"https://doi.org/10.51713/jotis.v1i1.45","url":null,"abstract":"Hilton hotel chain operated in 103 countries, has a long experience in hospitality business globally. It creates international initiatives in its responsible business practices, based on the characteristics of the regions where it is located. Hilton hotel chain located in Bali has an obligation to contribute to the sustainability of the Balinese culture, nature, lifestyle and local economy development. It has practiced green tourism business models, recognized and certified by independent certification bodies. Green tourism business practices driven by the needs of clients, global and local stakeholders, global conventions, national laws and local regulations. The study examined how Hilton Hotel Chain in Bali integrates local genius and values into green tourism business practices that is by nature a global quest. This research aims at adopting green tourism business practices into curriculum, learning and teaching process. At the end, graduates of tourism colleges will possess two types of competencies, core professional and green competencies. This research deploys four methods; direct observation, focus group discussion, general stadium on green tourism business practices and questionnaire. The expected result of the research is a curriculum design integrating green tourism business practices, the application of the curriculum will result in Green Integrated Learning model.","PeriodicalId":159428,"journal":{"name":"Journal of Tourism and Interdiciplinary Studies","volume":"157 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128142371","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Simon Rico Briantono, I Gusti Agung Bagus Widiantara, Ida Ayu Putu Sulastri
Tourism in Indonesia is a growing business, especially in Bali. Bali has been long to be a vacation destination for both local and foreign tourists. It has contribution to business development in the tourism industry, including hotels and restaurants. In an effort to win the market competition, of course the tourism industry has done various things. This is the background of the research conducted by the writer at Nusa Dua Beach Hotel & Spa. The purpose of the study is to determine the effect of bakery quality. The writer uses quantitative analysis and also SPSS program to explain the correlation between bakery quality and customer satisfaction. The result found that (a) there is a very strong relationship between the quality of bakery and customer satisfaction of Wedang Jahe Restaurant at Nusa Dua Beach Hotel & Spa, (b) the quality of the bakery has impacted customer satisfaction aa much as 85,6 % which shows strong influenced, but there is still other factor impacted it which is not analysed in this study
印尼的旅游业正在蓬勃发展，尤其是在巴厘岛。长期以来，巴厘岛一直是当地和外国游客的度假胜地。它对旅游业的商业发展有贡献，包括酒店和餐馆。为了赢得市场竞争，旅游业当然做了各种各样的事情。这是作者在努沙杜瓦海滩酒店进行研究的背景。本研究的目的是确定烘焙质量的影响。作者使用定量分析和SPSS程序来解释面包店质量与顾客满意度之间的关系。结果发现(a) nuusa Dua Beach Hotel & Spa的Wedang Jahe Restaurant的烘焙质量与顾客满意度之间存在非常强的关系，(b)烘焙质量对顾客满意度的影响高达85.6%，显示出强烈的影响，但还有其他因素影响它，在本研究中未进行分析
{"title":"PENGARUH KUALITAS BAKERY TERHADAP KEPUASAN PELANGGAN RESTORAN WEDANG JAHE DI NUSA DUA BEACH HOTEL & SPA","authors":"Simon Rico Briantono, I Gusti Agung Bagus Widiantara, Ida Ayu Putu Sulastri","doi":"10.51713/jotis.v1i1.49","DOIUrl":"https://doi.org/10.51713/jotis.v1i1.49","url":null,"abstract":"Tourism in Indonesia is a growing business, especially in Bali. Bali has been long to be a vacation destination for both local and foreign tourists. It has contribution to business development in the tourism industry, including hotels and restaurants. In an effort to win the market competition, of course the tourism industry has done various things. This is the background of the research conducted by the writer at Nusa Dua Beach Hotel & Spa. The purpose of the study is to determine the effect of bakery quality. The writer uses quantitative analysis and also SPSS program to explain the correlation between bakery quality and customer satisfaction. The result found that (a) there is a very strong relationship between the quality of bakery and customer satisfaction of Wedang Jahe Restaurant at Nusa Dua Beach Hotel & Spa, (b) the quality of the bakery has impacted customer satisfaction aa much as 85,6 % which shows strong influenced, but there is still other factor impacted it which is not analysed in this study","PeriodicalId":159428,"journal":{"name":"Journal of Tourism and Interdiciplinary Studies","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114880219","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Gusti Ngurah Sugita, W. Artana, Gusti Nyoman Wiantara, T. Mulya
This research aims to identify the affect of each dimension of service quality toward level of guests’ satisfactions at Swiss-Belinn Legian Hotel. Research methods used in this research including observation, interview, survey and literature review. A total of 90 guests in house as the population who surveyed to response the questionare. The instrument was tested using validity test, reliability test, classic assumption tests then data analyzed using linier regression, T test and F test. Based on the analysis it is found that partially the reliability, responsiveness, assurance, empathy dan tangible variables affect guests’ satisfactions at Swiss-Belinn Legian Hotel positively and significantly. This can be seen from the T test wherein the t-test of reliability variable (8,891) > t-table (1,6), t-test of responsiveness variable (8,879) > t-table (1,6), t-test of assurance variable (6,585) > t-table (1,6), t-test of empathy variable (5,163) > t-table (1,6) and t-test of tangible variable (4,478) > t-table (1,6). Simultaneously, the reliability, responsiveness, assurance, empathy and tangible variables affect guests’ satisfactions at Swiss-Belinn Legian Hotel positively. This can be seen form the F test wherein f-test (92,140) > f-table (2,3). The percentage of effect of reliability, responsiveness, assurance, empathy and tangible variables toward guests’ satisfactions is 84,6% which is proven with R square which constitute 0,846. Among the five independent variables used in this research, responsiveness has the most dominant affect toward guests’ satisfactions as shown on the coefficient beta (ß) X3= 0,968 > X1=0,247, X2=0,477, X4=0,313, X5=0,262.
{"title":"PENGARUH DIMENSI KUALITAS PELAYANAN TERHADAP KEPUASAN WISATAWAN DI SWISS-BELINN LEGIAN HOTEL","authors":"Gusti Ngurah Sugita, W. Artana, Gusti Nyoman Wiantara, T. Mulya","doi":"10.51713/jotis.v1i1.48","DOIUrl":"https://doi.org/10.51713/jotis.v1i1.48","url":null,"abstract":"This research aims to identify the affect of each dimension of service quality toward level of guests’ satisfactions at Swiss-Belinn Legian Hotel. Research methods used in this research including observation, interview, survey and literature review. A total of 90 guests in house as the population who surveyed to response the questionare. The instrument was tested using validity test, reliability test, classic assumption tests then data analyzed using linier regression, T test and F test. Based on the analysis it is found that partially the reliability, responsiveness, assurance, empathy dan tangible variables affect guests’ satisfactions at Swiss-Belinn Legian Hotel positively and significantly. This can be seen from the T test wherein the t-test of reliability variable (8,891) > t-table (1,6), t-test of responsiveness variable (8,879) > t-table (1,6), t-test of assurance variable (6,585) > t-table (1,6), t-test of empathy variable (5,163) > t-table (1,6) and t-test of tangible variable (4,478) > t-table (1,6). Simultaneously, the reliability, responsiveness, assurance, empathy and tangible variables affect guests’ satisfactions at Swiss-Belinn Legian Hotel positively. This can be seen form the F test wherein f-test (92,140) > f-table (2,3). The percentage of effect of reliability, responsiveness, assurance, empathy and tangible variables toward guests’ satisfactions is 84,6% which is proven with R square which constitute 0,846. Among the five independent variables used in this research, responsiveness has the most dominant affect toward guests’ satisfactions as shown on the coefficient beta (ß) X3= 0,968 > X1=0,247, X2=0,477, X4=0,313, X5=0,262.","PeriodicalId":159428,"journal":{"name":"Journal of Tourism and Interdiciplinary Studies","volume":"212 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121616805","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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