Pub Date : 2019-03-20DOI: 10.46837/journey.v1i1.17
Among the typical Balinese cooked vegetables are jukut ares kakul and jukut roroban kakul. This article aims to find out the gastronomy of the culinary and obtain a strategy to cultivate their biological resources. The theory used are gastronomic theory and cultivation theory and the collecting data are interviews and literature. The results of the study show that the kakul / buit-buit has several nutrients such as energy, protein, calcium, carbohydrates, phosphorus, and vitamins, which are quite high. The ingredients of jukut ares and roroban from banana stem and vegetable contains high fiber, so it is very useful for the body. Changes found with the rice fields in Bali due to the use of dangerous chemicals, has threatened the existence of kakul and buit-buit. The natural culinary resources, therefore, need to be cultivated so that the needs for them as well as their potency for commodities of the tourist market in the future can be fulfilled. Keywords: Typical Culinary, Rice Slug, Jukut Ares, Roroban, Bali
典型的巴厘岛烹饪蔬菜有jukut ares kakul和jukut rooban kakul。本文的目的是找出烹饪的烹饪学，并获得培育其生物资源的策略。运用的理论为美食理论和栽培理论，收集的资料为访谈和文献资料。研究结果表明，kakul / but - but - but含有能量、蛋白质、钙、碳水化合物、磷、维生素等多种营养成分，含量相当高。从香蕉茎和蔬菜中提取的枣泥和芦笋的成分含有高纤维，因此对身体非常有益。由于使用危险化学品，巴厘岛的稻田发生了变化，威胁到了kakul和buit- but - but的存在。因此，需要培育天然的烹饪资源，以便满足对它们的需求以及它们在未来作为旅游市场商品的潜力。关键词:典型烹饪，米蛞蝓，Jukut Ares, rooban, Bali
{"title":"Jukut Ares Kakul Dan Jukut Roroban Kakul Kuliner Khas Bali","authors":"","doi":"10.46837/journey.v1i1.17","DOIUrl":"https://doi.org/10.46837/journey.v1i1.17","url":null,"abstract":"Among the typical Balinese cooked vegetables are jukut ares kakul and jukut roroban kakul. This article aims to find out the gastronomy of the culinary and obtain a strategy to cultivate their biological resources. The theory used are gastronomic theory and cultivation theory and the collecting data are interviews and literature.\u0000\u0000The results of the study show that the kakul / buit-buit has several nutrients such as energy, protein, calcium, carbohydrates, phosphorus, and vitamins, which are quite high. The ingredients of jukut ares and roroban from banana stem and vegetable contains high fiber, so it is very useful for the body. Changes found with the rice fields in Bali due to the\u0000use of dangerous chemicals, has threatened the existence of kakul and buit-buit. The natural culinary resources, therefore, need to be cultivated so that the needs for them as well as their potency for commodities of the tourist market in the future can be fulfilled.\u0000\u0000Keywords: Typical Culinary, Rice Slug, Jukut Ares, Roroban, Bali","PeriodicalId":231027,"journal":{"name":"Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131981554","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}
Pub Date : 2019-03-20DOI: 10.46837/journey.v1i1.22
The key of success in terms of hotel industry is the implementation of the Standard Operating Procedure (SOP) determined by each hotel. This efforts important for the guests, so that visitors feel satisfied, comfortable and have willingness to return to visit a hotel. Room service at Natya Hotel, Tanah Lot has have implemented their SOP, but there are several obstacles when implementing it. This study aims to examine the constraints faced in the implementation of Room service department task in Natya Hotel, in order to see the professionalism of room service man. This research used a qualitative research. Data collection techniques are carried out through observation techniques, interviews, documentation and also literature studies. The results of the study revealed the SOP that was run at Natya Hotel in the room service department are receiving orders from the telephone, making captain orders, preparing equipment, orders being delivered to guest rooms. The obstacles faced in implementing the SOP are namely less amount of staffs and language barrier. Keywords: Standard Operating Procedure, Room Service, Hotel
酒店行业成功的关键是执行每家酒店制定的标准操作程序(SOP)。这种努力对客人很重要，使客人感到满意，舒适，并有意愿再次访问酒店。Natya Hotel, Tanah Lot的客房服务已经实施了他们的SOP，但在实施过程中存在一些障碍。本研究旨在考察纳雅酒店客房服务部在执行客房服务任务时所面临的制约因素，以了解客房服务人员的专业性。本研究采用了定性研究。数据收集技术通过观察技术，访谈，文件和文献研究进行。研究结果表明，纳提亚酒店的客房服务部运行的SOP包括接电话订单、制作机长订单、准备设备、将订单送到客房。实施SOP面临的障碍是员工数量少和语言障碍。关键词:标准操作程序，客房服务，酒店
{"title":"Standar Operasional Prosedur Room Service Natya Hotel, Tanah Lot, Bali","authors":"","doi":"10.46837/journey.v1i1.22","DOIUrl":"https://doi.org/10.46837/journey.v1i1.22","url":null,"abstract":"The key of success in terms of hotel industry is the implementation of the Standard Operating Procedure (SOP) determined by each hotel. This efforts important for the guests, so that visitors feel satisfied, comfortable and have willingness to return to visit a hotel. Room service at Natya Hotel, Tanah Lot has have implemented their SOP, but there are several obstacles when implementing it. This study aims to examine the constraints faced in the implementation of Room service department task in Natya Hotel, in order to see the professionalism of room service man. This research used a qualitative research. Data collection techniques are carried out through observation techniques, interviews, documentation and also literature studies. The results of the study revealed the SOP that was run at Natya Hotel in the room service department are receiving orders from the\u0000telephone, making captain orders, preparing equipment, orders being delivered to guest rooms. The obstacles faced in implementing the SOP are namely less amount of staffs and language barrier.\u0000\u0000Keywords: Standard Operating Procedure, Room Service, Hotel","PeriodicalId":231027,"journal":{"name":"Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management","volume":"45 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115337541","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}
Pub Date : 2019-03-20DOI: 10.46837/journey.v1i1.24
Environmental issues influence the changes in tourist consumption patterns. Tourists tend to choose tourism accommodations such as hotels that are environmentally friendly. This research aims to describe the implementation of Tri Hita Karana concept at the Melia Bali Hotel. The location of this research is in Melia Bali Villas and Spa Resort, which is classified as a 5-star hotel in Nusa Dua Bali with special achievements as the winner of Tri Hita Karana Award. This research methods is a qualitative research with descriptive data types. Data is collected using observation techniques, interviews and literature studies. The results of this study show that Melia Bali Hotel has implemented the Tri Hita Karana concept in architectural design and hotel management. This concept can increase the competitiveness of Melia Bali Villas and Spa Resort among other hotels in Bali. Keywords: Green Hotel, Competitiveness, Hotel
{"title":"Implementasi Konsep Tri Hita Karana Pada Akomodasi Pariwisata Di Nusa Dua, Bali (Study Kasus: Melia Bali Villas And Spa Resort)","authors":"","doi":"10.46837/journey.v1i1.24","DOIUrl":"https://doi.org/10.46837/journey.v1i1.24","url":null,"abstract":"Environmental issues influence the changes in tourist consumption patterns. Tourists tend to choose tourism accommodations such as hotels that are environmentally friendly. This research aims to describe the implementation of Tri Hita Karana concept at the Melia Bali\u0000Hotel. The location of this research is in Melia Bali Villas and Spa Resort, which is classified as a 5-star hotel in Nusa Dua Bali with special achievements as the winner of Tri Hita Karana Award. This research methods is a qualitative research with descriptive data types. Data is collected using observation techniques, interviews and literature studies. The results of this study show that Melia Bali Hotel has implemented the Tri Hita Karana concept in architectural design and hotel management. This concept can increase the competitiveness of Melia Bali Villas and Spa Resort among other hotels in Bali.\u0000\u0000Keywords: Green Hotel, Competitiveness, Hotel","PeriodicalId":231027,"journal":{"name":"Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management","volume":"34 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114746921","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}
Pub Date : 2019-03-20DOI: 10.46837/journey.v1i1.19
BE Jangkrik, dan BE Bluang, Sebagai Kuliner, Musiman di Bali, Ni Nyoman, Widani dan A.A, Ketut Sri Candrawati, bertahan dan terus dilestarikan, Kata Kunci, Masyarakat sekarang, mengetahui jangkrik, hanya dapat dimanfaakan, sebagai pakan burung saja, Namun awalnya jangkrik, tidak hanya dijadikan, sebagai pakan burung tetapi, juga dapat dijadikan, lauk yang enak
Rural farming communities in Bali, recognize side dishes from crickets and bluang (orong-orong or land dogs). The insects are used as a substitute for expensive meat. The purpose of this article is to understand the gastronomy of crickets and be bluang and to obtain strategies to avoid their extinction. The theories used in this research are gastronomic theory and livestock theory and the data collection techniques are interviews and literature studies. The results of the study showed that crickets and be bluang were very good as seasonal dishes to fulfill the needs of protein and vitamins. The way to prevent this seasonal culinary extinction is to cultivate the main culinary ingredients. The ranch is cheap and easy, and the harvest time is short. It is necessary to do as much culinary exploration as possible, especially the Balinese Traditional Culinary (BTC), with the hope that the culinary can survive and continue to be preserved therefore avoids falling into its extinction Keywords: Crickets, Be Bluang, Culinary, Seasonal, Bali
{"title":"Be Jangkrik Dan Be Bluang Sebagai Kuliner Musiman Di Bali","authors":"BE Jangkrik, dan BE Bluang, Sebagai Kuliner, Musiman di Bali, Ni Nyoman, Widani dan A.A, Ketut Sri Candrawati, bertahan dan terus dilestarikan, Kata Kunci, Masyarakat sekarang, mengetahui jangkrik, hanya dapat dimanfaakan, sebagai pakan burung saja, Namun awalnya jangkrik, tidak hanya dijadikan, sebagai pakan burung tetapi, juga dapat dijadikan, lauk yang enak","doi":"10.46837/journey.v1i1.19","DOIUrl":"https://doi.org/10.46837/journey.v1i1.19","url":null,"abstract":"Rural farming communities in Bali, recognize side dishes from crickets and bluang (orong-orong or land dogs). The insects are used as a substitute for expensive meat. The purpose of this article is to understand the gastronomy of crickets and be bluang and to obtain strategies to avoid their extinction. The theories used in this research are gastronomic theory and livestock theory and the data collection techniques are interviews and literature studies.\u0000\u0000The results of the study showed that crickets and be bluang were very good as seasonal dishes to fulfill the needs of protein and vitamins. The way to prevent this seasonal culinary extinction is to cultivate the main culinary ingredients. The ranch is cheap and easy, and the harvest time is short. It is necessary to do as much culinary exploration as possible, especially the Balinese Traditional Culinary (BTC), with the hope that the\u0000culinary can survive and continue to be preserved therefore avoids falling into its extinction\u0000\u0000Keywords: Crickets, Be Bluang, Culinary, Seasonal, Bali","PeriodicalId":231027,"journal":{"name":"Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116698898","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}
Pub Date : 2019-03-20DOI: 10.46837/journey.v1i1.14
This study aims at describing: (1) the identification and inventory of satay lilit lindung and satay kakul, (2) Obtaining a way to revitalize the environment of their living resources (natural and biological), as the main rare type of ingredients. This type of research is descriptive analytical. The data collection techniques are interviews and literature study. The theory used are the theory of revitalization and marketing. The results showed that lindung and kakul both naturally live in the rice fields, and as food resources they contain high nutrition. The ingredients and the cooking methods of them are based on the traditional Balinese culinary. Revitalization needs to be done to protect the lindung and kakul habitats. It can be done by physical maintenance of the original environment as well as through cultivation. Support from all stakeholders is needed in order to increase the local awareness to their own culture, to generate their awareness to save the natural and biological resources. Keywords: Traditional Culinary, Rare, Satay, Bali
{"title":"Sate Lilit Lindung Dan Sate Kakul Kuliner Tradisonal Langka Di Bali","authors":"","doi":"10.46837/journey.v1i1.14","DOIUrl":"https://doi.org/10.46837/journey.v1i1.14","url":null,"abstract":"This study aims at describing: (1) the identification and inventory of satay lilit lindung and satay kakul, (2) Obtaining a way to revitalize the environment of their living resources (natural and biological), as the main rare type of ingredients. This type of research is descriptive analytical. The data collection techniques are interviews and literature study. The theory used are the theory of revitalization and marketing.\u0000\u0000The results showed that lindung and kakul both naturally live in the rice fields, and as food resources they contain high nutrition. The ingredients and the cooking methods of them are based on the traditional Balinese culinary. Revitalization needs to be done to protect the lindung and kakul habitats. It can be done by physical maintenance of the original environment as well as through cultivation. Support from all stakeholders is needed in order to increase the local awareness to their own culture, to generate their awareness to save the natural and biological resources.\u0000\u0000Keywords: Traditional Culinary, Rare, Satay, Bali","PeriodicalId":231027,"journal":{"name":"Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116990106","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}
Pub Date : 2019-03-20DOI: 10.46837/journey.v1i1.25
Application of hygiene and sanitation in The View Rooftop Grand La Villais Bali is important thing to note in the process of implementation. This matters are compulsory to prevent food contamination that can be caused by several factors such as, human, work area, kitchen utensil, material strorage systems and product. Because of this determination of standarts personal hygiene, area and utensil must be done correcly so that each product is safe for consumption. Research carried out by qualitative methods using observation, interview and study of documents. Based on the result of research and discussion conducted, authors concluded that the presence of load application standard of hygiene and sanitation in hotel restaurants can be improved especially in parts of the standard of health, hygiene and quality of a product when it is done in accordance with existing procedures. Keyword: Hygiene, Sanitation, Restaurant
在The View Rooftop Grand La Villais Bali的实施过程中，卫生和环境卫生的应用是值得注意的重要事项。这些事项是强制性的，以防止可能由几个因素引起的食品污染，如人，工作区域，厨房用具，材料储存系统和产品。由于这种标准的确定，个人卫生，区域和器具必须正确完成，以便每个产品都可以安全消费。采用观察、访谈和文献研究等定性方法进行研究。根据研究和讨论的结果，作者得出结论，在按照现有程序进行的情况下，酒店餐厅卫生和卫生负荷应用标准的存在可以得到改善，特别是在卫生，卫生和产品质量标准的部分方面。关键词:卫生，环境卫生，饭店
{"title":"Penerapan Higienitas Dan Sanitasi Di Restoran The View Rooftop Grand La Villais Seminyak","authors":"","doi":"10.46837/journey.v1i1.25","DOIUrl":"https://doi.org/10.46837/journey.v1i1.25","url":null,"abstract":"Application of hygiene and sanitation in The View Rooftop Grand La Villais Bali is important thing to note in the process of implementation. This matters are compulsory to prevent food contamination that can be caused by several factors such as, human, work area, kitchen utensil, material strorage systems and product. Because of this determination of standarts personal hygiene, area and utensil must be done correcly so that each product is safe for consumption. Research carried out by qualitative methods using observation, interview and study of documents. Based on the result of research and discussion conducted, authors concluded that the presence of load application standard of hygiene and sanitation in hotel restaurants can be improved especially in parts of the standard of health, hygiene and quality of a product when it is done in accordance with existing procedures.\u0000\u0000Keyword: Hygiene, Sanitation, Restaurant","PeriodicalId":231027,"journal":{"name":"Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117191258","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}
Pub Date : 2019-03-20DOI: 10.46837/journey.v1i1.16
Jubel is a caterpillar-shaped water insect larva that lives in muddy waters. Ancruk, in the form of a white elongated caterpillar, is known as a sago caterpillar. This article aims to (1) describe gastronomic beams and features. (2) obtain a strategy of avoiding the extinction of the living resources of jubel and ancruk. The research used gastronomic theory and the theory of revitalization. The data collection techniques used are interviews and literature. The results of the research show that be jubel and ancruk have good savor for the human body. They are of high protein (supports growth and maintenance of body tissues), free of cholesterol, contain essential amino acids, vitamins, minerals, and can maintain stamina and low fat. The strategy that can be done is to revitalize the living sources of the main ingredients, such as physical intervention by limiting development in the green zone. Improving the quality of existing rice fields, implementing an organic farming system. Meanwhile, to save ancruk is to maintain the existence of their plants habitat and to do cultivation. Keywords: Jubel, Ancruk, Rare, Bali
朱贝尔是一种毛毛虫形状的水虫幼虫，生活在浑浊的水中。Ancruk以白色细长毛虫的形式出现，被称为西米毛虫。本文旨在(1)描述美食的光束和特征。(2)获得了避免朱贝尔和安克生物资源灭绝的策略。本研究运用了美食理论和振兴理论。使用的数据收集技术是访谈和文献。研究结果表明，朱贝尔和核桃对人体有良好的风味。它们富含高蛋白(支持身体组织的生长和维持)，不含胆固醇，含有必需氨基酸，维生素，矿物质，并能保持体力和低脂肪。可以采取的策略是振兴主要成分的生命来源，例如通过限制绿区的发展进行物理干预。提高现有稻田质量，实施有机耕作制度。同时，保护树冠就是维护其植物栖息地的存在，并对其进行培育。关键词:Jubel, anruk, Rare, Bali
{"title":"Be Jubel Dan Be Ancruk Kuliner Ekstrim Langka Di Bali","authors":"","doi":"10.46837/journey.v1i1.16","DOIUrl":"https://doi.org/10.46837/journey.v1i1.16","url":null,"abstract":"Jubel is a caterpillar-shaped water insect larva that lives in muddy waters. Ancruk, in the form of a white elongated caterpillar, is known as a sago caterpillar. This article aims to (1) describe gastronomic beams and features. (2) obtain a strategy of avoiding the extinction of the living resources of jubel and ancruk. The research used gastronomic theory and the theory of revitalization. The data collection techniques used are interviews and literature.\u0000\u0000The results of the research show that be jubel and ancruk have good savor for the human body. They are of high protein (supports growth and maintenance of body tissues), free of cholesterol, contain essential amino acids, vitamins, minerals, and can maintain stamina and low fat. \u0000\u0000The strategy that can be done is to revitalize the living sources of the main ingredients, such as physical intervention by limiting development in the green zone. Improving the quality of existing rice fields, implementing an organic farming system. Meanwhile, to save ancruk is to maintain the existence of their plants habitat and to do cultivation.\u0000\u0000Keywords: Jubel, Ancruk, Rare, Bali","PeriodicalId":231027,"journal":{"name":"Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133660274","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}
Pub Date : 2019-03-20DOI: 10.46837/journey.v1i1.20
The problem is how meticulous the duties and responsibilities of the room attendant, standard operational procedures, and handling guest complaint in deluxe room The Haven Suites Canggu. Author uses descriptive analysis. Data obtained in the form of a report compiled in. Based on the results of observation it can be concluded that the task and responsibility of the room attendant in the deluxe room The Haven Suites Canggu already carry it out in accordance with standard operational procedures (SOP) which is divided into two shifts, morning and evening shift which has a slightly different task. Room attendant has been applying standard operating procedure at the The Haven Suites Canggu. Guest complaint handling in deluxe room The Haven Suites Canggu how to deal with and resolve the complaint vary slightly in view of the type of complaint. Keywords: Room Attendant, Complaint, Deluxe Room
{"title":"Analisis Tugas Room Attendant Dalam Menangani Complaint Tamu Deluxe Room The Haven Suites Canggu","authors":"","doi":"10.46837/journey.v1i1.20","DOIUrl":"https://doi.org/10.46837/journey.v1i1.20","url":null,"abstract":"The problem is how meticulous the duties and responsibilities of the room attendant, standard operational procedures, and handling guest complaint in deluxe room The Haven Suites Canggu. Author uses descriptive analysis. Data obtained in the form of a report compiled in. Based on the results of observation it can be concluded that the task and\u0000responsibility of the room attendant in the deluxe room The Haven Suites Canggu already carry it out in accordance with standard operational procedures (SOP) which is divided into two shifts, morning and evening shift which has a slightly different task. Room attendant has been applying standard operating procedure at the The Haven Suites Canggu. Guest complaint handling in deluxe room The Haven Suites Canggu how to deal with and resolve the complaint vary slightly in view of the type of complaint.\u0000\u0000Keywords: Room Attendant, Complaint, Deluxe Room","PeriodicalId":231027,"journal":{"name":"Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129007427","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}
This study intends to describe the opportunities and threats that could be used as consideration for the development of medical tourism in the village of Wanagiri, Bedugul, as well as to know how the process of managing this type of tourism. The study then conducted through the data collection techniques such as interviews and observations in the village Wanagiri, Bedugul, and analyzed by qualitative descriptive. Medical tourism became the basis of returning the authenticity of tourism in Bali based on cultures and values of their ancestors, in order to face global economy. Through the research process can be concluded that the chances of developing the cultivation of medical plants is still very open broadly in line with the development of herbal industry, medicine, and traditional cosmetics in the village Wanagiri, Bedugul. In relation to tourism, the utilization of medical plants can certainly be an attraction for tourists to know the types, utilization, and processing of medical plants until they are ready for consumption. Through this alternative tourism activities, the benefits are not only felt by tourists who come, but also for the surrounding community in the village Wanagiri, Bedugul. Keywords: medical tourism, village Wanagiri, Bedugul, medical plants
{"title":"Pengembangan Pariwisata Medis Berbasis Tanaman Obat Di Desa Wanagiri – Bedugul","authors":"","doi":"10.46837/journey.v1i1.3","DOIUrl":"https://doi.org/10.46837/journey.v1i1.3","url":null,"abstract":"This study intends to describe the opportunities and threats that could be used as\u0000consideration for the development of medical tourism in the village of Wanagiri, Bedugul, as well as to know how the process of managing this type of tourism. The study then conducted through the data collection techniques such as interviews and observations in the village Wanagiri, Bedugul, and analyzed by qualitative descriptive. Medical tourism became the basis of returning the authenticity of tourism in Bali based on cultures and values of their ancestors, in order to face global economy. Through the research process can be concluded that the chances of developing the cultivation of medical plants is still very open broadly in line with the development of herbal industry, medicine, and traditional cosmetics in the village Wanagiri, Bedugul. In relation to tourism, the utilization of medical plants can certainly be an attraction for tourists to know the types, utilization, and processing of medical plants until they are ready for consumption. Through this alternative tourism activities, the benefits are not only felt by tourists who come, but also for the surrounding community in the village Wanagiri, Bedugul.\u0000\u0000Keywords: medical tourism, village Wanagiri, Bedugul, medical plants","PeriodicalId":231027,"journal":{"name":"Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management","volume":"86 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117269989","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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