Penelitian ini bertujuan untuk mengetahui proses pembuatan cuka sari buah sirsak yang kemudian di aplikasikan sebagai pengganti white vinegar dalam pembuatan hollandaise sauce dan untuk mengetahui kualitas dari hollandaise sauce dengan cuka sari buah sirsak dari segi warna, rasa, tekstur, aroma, dan penampilan serta dapat mengetahui anggaran biaya produksi pada pembuatan cuka sari buah sirsak, minat pembeli, dan pengemasannya. Penelitian yang diterapkan dalam penelitian ini adalah jenis penelitian eksperimental dengan menggunakan rancangan percobaan lengkap (RAL). Hasil penelitian yang sudah dilakukan dengan dua buah produk hollandaise sauce , P1 yaitu hollandaise sauce dengan cuka sari buah sirsak dan P2 yaitu hollandaise sauce tanpa cuka sari buah sirsak sebagai pembanding, dengan menggunakan uji organoleptik (hedonik) dengan analisis data menggunakan observasi, wawancara, dan kuisioner. Berdasarkan hasil penelitian melalui 16 panelis yang menguji kualitas hollandaise sauce cuka sari buah sirsak, memilki kualitas yang baik, sehingga dapat ditarik kesimpulan bahwa P1 dapat menggantikan P2 atau sebaliknya karena tidak berpengaruh terhadap uji warna, aroma,tekstur, rasa dan penampilan. Handling guest complaints is useful as a guide in the future so that the same complaint does not occur, to improve the quality of services or products in the restaurant, to know the assessment and wishes of guests, to determine weaknesses or standard deviations, to know employee performance. This study uses a qualitative descriptive approach, which explains the factors that cause guest complaints, and procedures for handling guest complaints. According to this study, it was found that there were several complaints that guests complained that the order service was too long, the order was not in accordance with the guest's request, the taste of the menu was not standard, the waiter's lack of accuracy. The handling of guest complaints is good, but there are still some waiters who have not carried out operational procedures such as no waiters who record complaints, some waiters do not report to superiors, some waiters do not record complaints in the log book. Where the procedure with reality is not fully appropriate. The advice given is to hold training to foster an attitude of responsibility and care, and follow the SOPs that have been set, if the staff violates the SOPs, they are subject to sanctions.
{"title":"Prosedur Penanganan Keluhan Tamu di Kepitu Restaurant The Kayon Resort","authors":"Dewa Ayu Asri Widelia","doi":"10.22334/paris.v2i2.311","DOIUrl":"https://doi.org/10.22334/paris.v2i2.311","url":null,"abstract":"Penelitian ini bertujuan untuk mengetahui proses pembuatan cuka sari buah sirsak yang kemudian di aplikasikan sebagai pengganti white vinegar dalam pembuatan hollandaise sauce dan untuk mengetahui kualitas dari hollandaise sauce dengan cuka sari buah sirsak dari segi warna, rasa, tekstur, aroma, dan penampilan serta dapat mengetahui anggaran biaya produksi pada pembuatan cuka sari buah sirsak, minat pembeli, dan pengemasannya. Penelitian yang diterapkan dalam penelitian ini adalah jenis penelitian eksperimental dengan menggunakan rancangan percobaan lengkap (RAL). Hasil penelitian yang sudah dilakukan dengan dua buah produk hollandaise sauce , P1 yaitu hollandaise sauce dengan cuka sari buah sirsak dan P2 yaitu hollandaise sauce tanpa cuka sari buah sirsak sebagai pembanding, dengan menggunakan uji organoleptik (hedonik) dengan analisis data menggunakan observasi, wawancara, dan kuisioner. Berdasarkan hasil penelitian melalui 16 panelis yang menguji kualitas hollandaise sauce cuka sari buah sirsak, memilki kualitas yang baik, sehingga dapat ditarik kesimpulan bahwa P1 dapat menggantikan P2 atau sebaliknya karena tidak berpengaruh terhadap uji warna, aroma,tekstur, rasa dan penampilan. \u0000 \u0000Handling guest complaints is useful as a guide in the future so that the same complaint does not occur, to improve the quality of services or products in the restaurant, to know the assessment and wishes of guests, to determine weaknesses or standard deviations, to know employee performance. This study uses a qualitative descriptive approach, which explains the factors that cause guest complaints, and procedures for handling guest complaints. According to this study, it was found that there were several complaints that guests complained that the order service was too long, the order was not in accordance with the guest's request, the taste of the menu was not standard, the waiter's lack of accuracy. The handling of guest complaints is good, but there are still some waiters who have not carried out operational procedures such as no waiters who record complaints, some waiters do not report to superiors, some waiters do not record complaints in the log book. Where the procedure with reality is not fully appropriate. The advice given is to hold training to foster an attitude of responsibility and care, and follow the SOPs that have been set, if the staff violates the SOPs, they are subject to sanctions.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"35 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121146300","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}
Enrico Supit, I. W. E. Sudarmawan, Ni Made Rinayanthi
Penelitian membahas tentang pengaruh promosi yang dilakukan oleh selebgram Anggia Kloer dalam mempromosikan fasiltas dan event – event yang akan diadakan melalui selebgram dengan maksud meningkatkan kepercayaan konsumen di Manado agar dapat dikenal oleh banyak orang. Tujuan dari penelitian ini untuk mengetahui apakah visibility, credibility, attraction, power berpengaruh positif dan signifikan terhadap minat kunjungan tamu di hotel Four Points by Sheraton Manado. Populasi dalam penelitian ini adalah tamu yang pernah menginap di Four Points By Sheraton Manado, mempunyai instagram dan mengikuti Anggia Kloer di instagram. Sampel Penelitian ini berjumlah 40 orang. Data penelitian ini diperoleh dengan menyebarakan kuesioner secara online menggunakan Google Form kepada responden. Teknik analisis statik yang digunakan adalah regresi linier berganda, uji validitas, uji reliabiltas, uji t, dan uji f. Berdasarkan hasil Visibility, credibility, attraction dan power selebgram secara parsial berpengaruh positif dan signifikan terhadap minat kunjungan di Hotel Four Point by Sheraton Manado. Visibility, credibility, attraction dan power selebgram secara simultan berpengaruh positif dan signifikan terhadap minat kunjungan di Hotel Four Point by Sheraton Manado. The study discusses the influence of promotions carried out by selebgram Anggia Kloer inpromoting facilities and events that will be held through the program with selebgram of increasing consumer confidence in Manado so that it can be known by many people. The purpose of this study was to determine whether visibility, credibility, attraction, power had a positive and significant effect on the interest of visiting guests at the Four Points by Sheraton Manado hotel. The population in this study are guests who have stayed at Four Points by Sheraton Manado, have Instagram and follow Anggia Kloer on Instagram. The sample of this study amounted to 40 people. The research data was obtained by distributing online questionnaires using Google Form to respondents. Static analysis techniques used are multiple linear regression, validity test, reliability test, t test, and f test. Based on the results of Visibility, credibility, attraction and power of the program, partially positive and significant effect on interest in visiting the Four Point Hotel by Sheraton Manado. Visibility, credibility, attraction and power of the program simultaneously have a positive and significant effect on interest in visiting the Four Point Hotel by Sheraton Manado.
{"title":"Analisis Pengaruh Visibility Credibility Attraction Power Celebrity Endorsment Terhadap Minat Kunjungan Tamu di Hotel Four Points by Sheraton Manado","authors":"Enrico Supit, I. W. E. Sudarmawan, Ni Made Rinayanthi","doi":"10.22334/paris.v2i2.321","DOIUrl":"https://doi.org/10.22334/paris.v2i2.321","url":null,"abstract":"Penelitian membahas tentang pengaruh promosi yang dilakukan oleh selebgram Anggia Kloer dalam mempromosikan fasiltas dan event – event yang akan diadakan melalui selebgram dengan maksud meningkatkan kepercayaan konsumen di Manado agar dapat dikenal oleh banyak orang. Tujuan dari penelitian ini untuk mengetahui apakah visibility, credibility, attraction, power berpengaruh positif dan signifikan terhadap minat kunjungan tamu di hotel Four Points by Sheraton Manado. Populasi dalam penelitian ini adalah tamu yang pernah menginap di Four Points By Sheraton Manado, mempunyai instagram dan mengikuti Anggia Kloer di instagram. Sampel Penelitian ini berjumlah 40 orang. Data penelitian ini diperoleh dengan menyebarakan kuesioner secara online menggunakan Google Form kepada responden. Teknik analisis statik yang digunakan adalah regresi linier berganda, uji validitas, uji reliabiltas, uji t, dan uji f. Berdasarkan hasil Visibility, credibility, attraction dan power selebgram secara parsial berpengaruh positif dan signifikan terhadap minat kunjungan di Hotel Four Point by Sheraton Manado. Visibility, credibility, attraction dan power selebgram secara simultan berpengaruh positif dan signifikan terhadap minat kunjungan di Hotel Four Point by Sheraton Manado. \u0000 \u0000The study discusses the influence of promotions carried out by selebgram Anggia Kloer inpromoting facilities and events that will be held through the program with selebgram of increasing consumer confidence in Manado so that it can be known by many people. The purpose of this study was to determine whether visibility, credibility, attraction, power had a positive and significant effect on the interest of visiting guests at the Four Points by Sheraton Manado hotel. The population in this study are guests who have stayed at Four Points by Sheraton Manado, have Instagram and follow Anggia Kloer on Instagram. The sample of this study amounted to 40 people. The research data was obtained by distributing online questionnaires using Google Form to respondents. Static analysis techniques used are multiple linear regression, validity test, reliability test, t test, and f test. Based on the results of Visibility, credibility, attraction and power of the program, partially positive and significant effect on interest in visiting the Four Point Hotel by Sheraton Manado. Visibility, credibility, attraction and power of the program simultaneously have a positive and significant effect on interest in visiting the Four Point Hotel by Sheraton Manado.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124955642","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}
Isu lingkungan mempengaruhi perubahan pembangunan pariwisata yang akan berdampak pada kunjungan turis. Turis dominan menginap di akomodasi wisata seperti hotel yang tidak bersifat merusak lingkungan. Penelitian ini bertujuan untuk mengatahui penerapan setiap program Serve Our World dalam pemanfaatan limbah yang terkait dengan konsep Palemahan Tri Hita Karana serta bertujuan untuk mengetahui persepsi masyarakat atas penerapan program yang juga dijalankan di lingkungan masyarakat. Lokasi penelitian ini berada di The Westin Resort & Spa Ubud yang merupakan hotel berstandar bintang 5, serta dinaungi oleh perusahaan Marriot. Metode penelitian menggunakan penelitian kualitatif data deskriptif. Dengan teknik pengumpulan data, seperti wawancara, kuesioner, observasi, serta dokumentasi. Hasil menunjukan bahwa The Westin Resort & Spa Ubud, sudah menerapkan atau mengimplementasikan setiap program yang masuk dalam kategori penerapan Serve Our World dengan sangat baik, baik itu di dalam lingkungan area hotel ataupun di lingkungan masyarakat. Serta hasil persepsi yang positif dari masyarakat tentang penerapan program tersebut, namun ada satu kegiatan dari indikator penilaian dari persepsi masyarakat atas penerapan program yang belum terpenuhi seperti: tidak mempunyai program penduar ulangan limbah , baik limbah organik ataupun non organik. Jadi ketika melakukan kegiatan pembersihan, semua jenis sampah dikumpulkan lalu dipilah sesuai dengan jenisnya. Setelah itu semua sampah yang dipilah dan di buang di TPA Desa. Environmental concerns have an impact on changes in tourism development, which will affect visitor numbers. Tourist lodgings, including hotels, that do not harm the environment are preferred by dominant tourists. This study intends to ascertain the implementation of each Serve Our World program in the use of garbage associated with the Palemahan Tri Hita Karana idea as well as to ascertain how the program is perceived by the general public when it is implemented in the local community. The Westin Resort & Spa Ubud, a 5-star hotel that is owned by the Marriott corporation, is the site of this study. Descriptive data and qualitative research are used in the research approach. use methods for gathering data include questionnaires, observations, interviews, and recordkeeping. The findings demonstrate that The Westin Resort & Spa Ubud has successfully adopted or is currently implementing each initiative that falls under the category of serving our world, both inside the hotel and outside it. Along with the outcomes of the community's good impressions of the program's implementation, there is one signal from the assessment of the community's perspective of the program's implementation that has not been met, such as the absence of an organic or non-organic waste recycling program. Therefore, when performing cleaning tasks, garbage of all types is gathered and afterwards separated according to type. Following that, all of the trash is sorted and dumped in
{"title":"Penerapan Core Value Marriott “Serve Our World” dalam Implementasi Konsep Palemahan Tri Hita Karana di Westin Resort & Spa Ubud","authors":"N. Widiastuti","doi":"10.22334/paris.v2i2.313","DOIUrl":"https://doi.org/10.22334/paris.v2i2.313","url":null,"abstract":"Isu lingkungan mempengaruhi perubahan pembangunan pariwisata yang akan berdampak pada kunjungan turis. Turis dominan menginap di akomodasi wisata seperti hotel yang tidak bersifat merusak lingkungan. Penelitian ini bertujuan untuk mengatahui penerapan setiap program Serve Our World dalam pemanfaatan limbah yang terkait dengan konsep Palemahan Tri Hita Karana serta bertujuan untuk mengetahui persepsi masyarakat atas penerapan program yang juga dijalankan di lingkungan masyarakat. Lokasi penelitian ini berada di The Westin Resort & Spa Ubud yang merupakan hotel berstandar bintang 5, serta dinaungi oleh perusahaan Marriot. Metode penelitian menggunakan penelitian kualitatif data deskriptif. Dengan teknik pengumpulan data, seperti wawancara, kuesioner, observasi, serta dokumentasi. Hasil menunjukan bahwa The Westin Resort & Spa Ubud, sudah menerapkan atau mengimplementasikan setiap program yang masuk dalam kategori penerapan Serve Our World dengan sangat baik, baik itu di dalam lingkungan area hotel ataupun di lingkungan masyarakat. Serta hasil persepsi yang positif dari masyarakat tentang penerapan program tersebut, namun ada satu kegiatan dari indikator penilaian dari persepsi masyarakat atas penerapan program yang belum terpenuhi seperti: tidak mempunyai program penduar ulangan limbah , baik limbah organik ataupun non organik. Jadi ketika melakukan kegiatan pembersihan, semua jenis sampah dikumpulkan lalu dipilah sesuai dengan jenisnya. Setelah itu semua sampah yang dipilah dan di buang di TPA Desa. \u0000 \u0000Environmental concerns have an impact on changes in tourism development, which will affect visitor numbers. Tourist lodgings, including hotels, that do not harm the environment are preferred by dominant tourists. This study intends to ascertain the implementation of each Serve Our World program in the use of garbage associated with the Palemahan Tri Hita Karana idea as well as to ascertain how the program is perceived by the general public when it is implemented in the local community. The Westin Resort & Spa Ubud, a 5-star hotel that is owned by the Marriott corporation, is the site of this study. Descriptive data and qualitative research are used in the research approach. use methods for gathering data include questionnaires, observations, interviews, and recordkeeping. The findings demonstrate that The Westin Resort & Spa Ubud has successfully adopted or is currently implementing each initiative that falls under the category of serving our world, both inside the hotel and outside it. Along with the outcomes of the community's good impressions of the program's implementation, there is one signal from the assessment of the community's perspective of the program's implementation that has not been met, such as the absence of an organic or non-organic waste recycling program. Therefore, when performing cleaning tasks, garbage of all types is gathered and afterwards separated according to type. Following that, all of the trash is sorted and dumped in ","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"57 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121856579","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}
Putu Agus Krisna Dinatai, Gusti Agung Mirah Sanjiwani
Implementasi metode up-selling kurang optimal dilakukan oleh pramusaji di Potato Head Beach Club. Hal ini dapat dilihat dari kurangnya tindak lanjut dan pemeliharaan terhadap standar up-selling yang dilakukan oleh pramusaji di Potato Head Beach Club. Tujuan penelitian adalah mengetahui implementasi dan faktor-faktor pramusaji melakukan metode up-selling di Potato Head Beach Club. Penelitian menggunakan pendekatan deskriptif kualitatif dengan metode pengumpulan data dengan cara observasi, wawancara, dan studi dokumentasi. Hasil penelitian menunjukkan bahwa implementasi metode up-selling berdasarkan teori ahli yang diterapkan pada standar operasional prosedur di Potato Head Beach Club sudah dilaksanakan dengan baik seperti: mencari calon pelanggan/pembeli, melakukan pendekatan kepada calon pelanggan/pembeli, presentasi dan demonstrasi, mengatasi keberatan atau penolakan, penutupan. Namun ada satu (1) poin yang belum di lakukan dengan baik, yaitu melakukan tindak lanjut dan pemeliharaan seperti melakukan quality check terhadap makanan yang disajikan. Faktor yang mendukung pramusaji dalam mengimplementasikan up-selling adalah product knowledge, first impression dan pendekatan yang pramusaji dilakukan dan faktor cuaca. Manajemen Potato Head Beach Club diharapkan agar lebih meningkatkan pelatihan tentang product knowledge dan memaksimalkan implementasi up-selling di Potato Head Beach Club, agar tetap sejalan dengan standar yang sudah di tetapkan oleh perusahaan. The implementation of the less than optimal up-selling method was carried out by the waitress at Potato Head Beach Club. This can be seen from the lack of follow-up and maintenance of up-selling standards by the waiters at Potato Head Beach Club. The purpose of the study was to determine the implementation and factors of the waiter doing the up-selling method at Potato Head Beach Club. The study used a qualitative descriptive approach with data collection methods by observation, interviews, and documentation studies. The results show that the implementation of the up-selling method based on expert theory applied to standard operating procedures at Potato Head Beach Club has been carried out well such as: looking for prospective customers/buyers, approaching potential customers/buyers, presentations and demonstrations, overcoming objections or complaints, rejection, and farewell. However, there is one (1) point that has not been done well, namely carrying out follow-up and maintenance such as conducting quality checks on the food served. Factors that support waiters in implementing up-selling are product knowledge, first impressions and the approach that the waiter takes and weather factors. Potato Head Beach Club management is expected to improve training on product knowledge and implementation of up-selling at Potato Head Beach Club, in order to stay in line with the standards set by the company.
土豆头海滩俱乐部的一名服务员不太理想地实施了上行selling方法。这可以从土豆头海滩俱乐部服务员缺乏对上层社会标准的跟进和维护。研究的目的是了解土豆头海滩俱乐部的实施和服务员因素。研究采用描述性质的方法，采用观察、采访和文献研究的数据收集方法。研究结果表明，将“上卖方法”应用于土豆头海滩俱乐部(Potato Head Beach Club)标准操作程序的专家理论的实施非常成功:寻找潜在客户/买方、接近潜在客户/买方、演示与演示、处理反对或反对、结束。然而，有一点(1)做得不好，那就是进行后续的维护，比如对提供的食物进行质量检查。支持服务员制作“上卖”产品的因素是生产者知识、第一印象以及乘务员的方法以及天气因素。土豆头海滩俱乐部的管理人员预计将增加对土豆头海滩俱乐部产品知识的培训，并最大限度地提高土豆头海滩俱乐部的就业机会，以符合公司设定的标准。土豆头海滩俱乐部(Potato Head Club)的侍女们正在考虑最不理想的促销方法的实施。这可以从土豆头海滩俱乐部(Potato Head Club)女服务员的关注和维护标准。这项研究的目的是确定waiter的目的和关键因素在土豆头海滩俱乐部进行uselling method。研究使用了一种合格的解释性描述，通过观察、采访和文档研究获得了数据收集方法。results秀那up-selling方法implementation》改编自专家理论应用到标准版操作procedures at土豆头海滩俱乐部已经carried out嗯美国如此:寻找prospective customers潜在的买家,接近customers / presentations和demonstrations买家,克服objections或投诉,拒绝和再见。还有一点，纳麦莉的接缝和维修在食品服务区进行得很好。支撑销售的因素是生产知识、第一印象和确定损失和天气因素。土豆头海滩俱乐部管理的目标是在土豆头海滩俱乐部推广产品知识，并实施“土豆头海滩俱乐部”的促销活动。
{"title":"Implementasi Metode Up-Selling di Potato Head Beach Club","authors":"Putu Agus Krisna Dinatai, Gusti Agung Mirah Sanjiwani","doi":"10.22334/paris.v2i2.318","DOIUrl":"https://doi.org/10.22334/paris.v2i2.318","url":null,"abstract":"Implementasi metode up-selling kurang optimal dilakukan oleh pramusaji di Potato Head Beach Club. Hal ini dapat dilihat dari kurangnya tindak lanjut dan pemeliharaan terhadap standar up-selling yang dilakukan oleh pramusaji di Potato Head Beach Club. Tujuan penelitian adalah mengetahui implementasi dan faktor-faktor pramusaji melakukan metode up-selling di Potato Head Beach Club. Penelitian menggunakan pendekatan deskriptif kualitatif dengan metode pengumpulan data dengan cara observasi, wawancara, dan studi dokumentasi. Hasil penelitian menunjukkan bahwa implementasi metode up-selling berdasarkan teori ahli yang diterapkan pada standar operasional prosedur di Potato Head Beach Club sudah dilaksanakan dengan baik seperti: mencari calon pelanggan/pembeli, melakukan pendekatan kepada calon pelanggan/pembeli, presentasi dan demonstrasi, mengatasi keberatan atau penolakan, penutupan. Namun ada satu (1) poin yang belum di lakukan dengan baik, yaitu melakukan tindak lanjut dan pemeliharaan seperti melakukan quality check terhadap makanan yang disajikan. Faktor yang mendukung pramusaji dalam mengimplementasikan up-selling adalah product knowledge, first impression dan pendekatan yang pramusaji dilakukan dan faktor cuaca. Manajemen Potato Head Beach Club diharapkan agar lebih meningkatkan pelatihan tentang product knowledge dan memaksimalkan implementasi up-selling di Potato Head Beach Club, agar tetap sejalan dengan standar yang sudah di tetapkan oleh perusahaan. \u0000 \u0000The implementation of the less than optimal up-selling method was carried out by the waitress at Potato Head Beach Club. This can be seen from the lack of follow-up and maintenance of up-selling standards by the waiters at Potato Head Beach Club. The purpose of the study was to determine the implementation and factors of the waiter doing the up-selling method at Potato Head Beach Club. The study used a qualitative descriptive approach with data collection methods by observation, interviews, and documentation studies. The results show that the implementation of the up-selling method based on expert theory applied to standard operating procedures at Potato Head Beach Club has been carried out well such as: looking for prospective customers/buyers, approaching potential customers/buyers, presentations and demonstrations, overcoming objections or complaints, rejection, and farewell. However, there is one (1) point that has not been done well, namely carrying out follow-up and maintenance such as conducting quality checks on the food served. Factors that support waiters in implementing up-selling are product knowledge, first impressions and the approach that the waiter takes and weather factors. Potato Head Beach Club management is expected to improve training on product knowledge and implementation of up-selling at Potato Head Beach Club, in order to stay in line with the standards set by the company.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123475011","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}
Pelayanan merupakan tindakan yang dilakukan dengan berinteraksi melalui fisik dengan seseorang atau lebih demi mendapatkan kepuasan pelanggan. Adapun pelayanan prima adalah segala upaya yang dilakukan oleh sebuah perusahaan dalam memberikan pelayanan terbaik kepada tamu atau konsumen untuk menghasilkan sebuah kepuasan dan loyalitas pelanggan atau konsumen itu sendiri. Adapun tujuan dari penelitian ini yaitu untuk mengetahui pengaruh pelayanan prima pada front office dalam menjaga loyalitas tamu domestik pada masa pandemi covid-19 di Kaamala resort, Ubud.Penelitian ini menggunakan pendekatan kuantitatif dengan bantuan program SPSS. Menurut hasil analisis olah data yang dilakukan pelayanan prima front office berpengaruh secara signifikan terhadap loyalitas tamu domestik pada masa pandemi covid-19 di Kaamala resort, Ubud. Meskipun begitu, pelayanan prima yang dilakukan belum begitu optimal dengan adanya tamu yang mengeluhkan lamanya proses check in yang dilakukan. Saran yang penulis dapat berikan yaitu meningkatkan komunikasi, kerja sama team, serta ketelitian dalam mengecek bookingan reservasi yang akan tiba. Sehingga pelayanan prima tersampaikan dengan sangat baik oleh tamu domestik yang mana nantinya akan menghasilkan loyalitas penuh oleh tamu domestik. Service is an action taken by interacting physically with someone or more in order to get customer satisfaction. The excellent service is all the efforts made by a company to supply the best service to guests or consumers to produce a satisfaction and loyalty of customers or consumers themselves. The purpose of this research is to determine the effect of excellent service at the front office in maintaining the loyalty of domestic guests during the covid-19 pandemic at Kaamala resort, Ubud. This study uses a quantitative approach with the help of the SPSS program. According to the results of data processing analysis carried out by excellent front office services, it significantly affected the domestic guests loyalty during the COVID-19 pandemic at Kaamala resort, Ubud. However, the excellent service carried out has not been optimal with guests complaining about the length of the check-in process. The advice that the author can give is to improve communication, teamwork, and accuracy in checking upcoming reservation bookings. Thus, that excellent service is delivered very well by domestic guests which will result in full loyalty by domestic guests.
{"title":"Pengaruh Pelayanan Prima pada Front Office dalam Menjaga Loyalitas Tamu Domestik pada Masa Pendemi Covid-19 Di Kaamala Resort, Ubud","authors":"Ninik Sumarini, Luh Eka Susanti","doi":"10.22334/paris.v2i2.314","DOIUrl":"https://doi.org/10.22334/paris.v2i2.314","url":null,"abstract":"Pelayanan merupakan tindakan yang dilakukan dengan berinteraksi melalui fisik dengan seseorang atau lebih demi mendapatkan kepuasan pelanggan. Adapun pelayanan prima adalah segala upaya yang dilakukan oleh sebuah perusahaan dalam memberikan pelayanan terbaik kepada tamu atau konsumen untuk menghasilkan sebuah kepuasan dan loyalitas pelanggan atau konsumen itu sendiri. Adapun tujuan dari penelitian ini yaitu untuk mengetahui pengaruh pelayanan prima pada front office dalam menjaga loyalitas tamu domestik pada masa pandemi covid-19 di Kaamala resort, Ubud.Penelitian ini menggunakan pendekatan kuantitatif dengan bantuan program SPSS. Menurut hasil analisis olah data yang dilakukan pelayanan prima front office berpengaruh secara signifikan terhadap loyalitas tamu domestik pada masa pandemi covid-19 di Kaamala resort, Ubud. Meskipun begitu, pelayanan prima yang dilakukan belum begitu optimal dengan adanya tamu yang mengeluhkan lamanya proses check in yang dilakukan. Saran yang penulis dapat berikan yaitu meningkatkan komunikasi, kerja sama team, serta ketelitian dalam mengecek bookingan reservasi yang akan tiba. Sehingga pelayanan prima tersampaikan dengan sangat baik oleh tamu domestik yang mana nantinya akan menghasilkan loyalitas penuh oleh tamu domestik. \u0000 \u0000Service is an action taken by interacting physically with someone or more in order to get customer satisfaction. The excellent service is all the efforts made by a company to supply the best service to guests or consumers to produce a satisfaction and loyalty of customers or consumers themselves. The purpose of this research is to determine the effect of excellent service at the front office in maintaining the loyalty of domestic guests during the covid-19 pandemic at Kaamala resort, Ubud. This study uses a quantitative approach with the help of the SPSS program. According to the results of data processing analysis carried out by excellent front office services, it significantly affected the domestic guests loyalty during the COVID-19 pandemic at Kaamala resort, Ubud. However, the excellent service carried out has not been optimal with guests complaining about the length of the check-in process. The advice that the author can give is to improve communication, teamwork, and accuracy in checking upcoming reservation bookings. Thus, that excellent service is delivered very well by domestic guests which will result in full loyalty by domestic guests.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"144 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115811736","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}
Niza Purnama Sari, I. W. Pantiyasa, I. G. A. E. Suwintari
Harga dan promosi dapat mempengaruhi minat beli konsumen di Mercure Bali Legian. Penelitian ini bertujuan untuk mengetahui pengaruh Harga dan Promosi terhadap Minat Beli Konsumen di Mercure Bali Legian. Metode yang di gunakan pada penelitian ini adalah metode kuantitatif. Populasi yang digunakan dalam penelitian adalah para konsumen yang menginap di hotel Mercure Bali Legian dengan jumlah 40 responden dengan metode Axidental sampling. Metode yang digunakan dalam penelitian ini adalah Uji Validitas, Uji Reabilitas, Teknik Analisis Regresi linier berganda, Uji F, Uji T, dan Analisis Koefisien Determinasi. Data penelitian diolah menggunakan software SPSS 26. Variabel bebas pada penelitian ini adalah Harga (X1) dan Promosi (X2). Variabel terikat pada penelitian ini adalah Minat Beli Konsumen (Y). Hasil penelitian ini menunjukkan bahwa variabel harga dan promosi berpengaruh signifikan secara simultan terhadap minat beli. Variabel harga dan promosi juga memiliki pengaruh secara signifikan terhadap minat beli konsumen. Besar pengaruh antara variabel harga dan promosi terhadap minat beli onsumen sebesar 64,5%. Dari hasil analisis regresi linier berganda dari kedua variabel harga dan promosi memiliki pengaruh positif masing masing sebesar 0,717 dan 0,546. Nilai signifkansi dapat dilihat dengan uji T yang didapat untuk harga dari uji T-test sebesar 0,001< 0,05 dan untuk promosi nilai signifikansi sebesar 0,000<0,05. Melalui uji F diketahui bahwa variabel harga dan promosi secara bersama berpengaruh secara signifikan terhadap minat beli konsumen dengan tingkat signifikansi sebesar 0,000 < 0,05. Variabel bebas yang berpengaruh secara dominan terhadap variabel terikat adalah Harga. Prices and promotions can affect consumer buying interest at Mercure Bali Legian. This study aims to determine the effect of price and promotion on consumer buying interest at Mercure Bali Legian. The method used in this study is a quantitative method. The population used in this study were consumers who stayed at the Mercure Bali Legian hotel with a total of 40 respondents using the Axidental Sampling method. The methods used in this study are Validity Test, Reliability Test, Multiple Linear Regression Analysis Techniques, F Test, T Test, and Coefficient of Determination Analysis. The research data was processed using SPSS 26 software. The independent variables in this study were Price (X1) and Promotion (X2). The dependent variable in this study is Consumer Buying Interest (Y). The results of this study indicate that the price and promotion variables simultaneously have a significant effect on buying interest. Price and promotion variables also have a significant influence on consumer buying interest. The big influence between price and promotion variables on consumer buying interest is 64.5%. From the results of multiple linear regression analysis of both price and promotion variables have a positive effect of 0.717 and 0.546, respectively. The significance value can be seen
{"title":"Pengaruh Harga dan Promosi Terhadap Minat Beli Konsumen di Mercure Bali Legian","authors":"Niza Purnama Sari, I. W. Pantiyasa, I. G. A. E. Suwintari","doi":"10.22334/paris.v2i2.337","DOIUrl":"https://doi.org/10.22334/paris.v2i2.337","url":null,"abstract":"Harga dan promosi dapat mempengaruhi minat beli konsumen di Mercure Bali Legian. Penelitian ini bertujuan untuk mengetahui pengaruh Harga dan Promosi terhadap Minat Beli Konsumen di Mercure Bali Legian. Metode yang di gunakan pada penelitian ini adalah metode kuantitatif. Populasi yang digunakan dalam penelitian adalah para konsumen yang menginap di hotel Mercure Bali Legian dengan jumlah 40 responden dengan metode Axidental sampling. Metode yang digunakan dalam penelitian ini adalah Uji Validitas, Uji Reabilitas, Teknik Analisis Regresi linier berganda, Uji F, Uji T, dan Analisis Koefisien Determinasi. Data penelitian diolah menggunakan software SPSS 26. Variabel bebas pada penelitian ini adalah Harga (X1) dan Promosi (X2). Variabel terikat pada penelitian ini adalah Minat Beli Konsumen (Y). Hasil penelitian ini menunjukkan bahwa variabel harga dan promosi berpengaruh signifikan secara simultan terhadap minat beli. Variabel harga dan promosi juga memiliki pengaruh secara signifikan terhadap minat beli konsumen. Besar pengaruh antara variabel harga dan promosi terhadap minat beli onsumen sebesar 64,5%. Dari hasil analisis regresi linier berganda dari kedua variabel harga dan promosi memiliki pengaruh positif masing masing sebesar 0,717 dan 0,546. Nilai signifkansi dapat dilihat dengan uji T yang didapat untuk harga dari uji T-test sebesar 0,001< 0,05 dan untuk promosi nilai signifikansi sebesar 0,000<0,05. Melalui uji F diketahui bahwa variabel harga dan promosi secara bersama berpengaruh secara signifikan terhadap minat beli konsumen dengan tingkat signifikansi sebesar 0,000 < 0,05. Variabel bebas yang berpengaruh secara dominan terhadap variabel terikat adalah Harga. \u0000 \u0000Prices and promotions can affect consumer buying interest at Mercure Bali Legian. This study aims to determine the effect of price and promotion on consumer buying interest at Mercure Bali Legian. The method used in this study is a quantitative method. The population used in this study were consumers who stayed at the Mercure Bali Legian hotel with a total of 40 respondents using the Axidental Sampling method. The methods used in this study are Validity Test, Reliability Test, Multiple Linear Regression Analysis Techniques, F Test, T Test, and Coefficient of Determination Analysis. The research data was processed using SPSS 26 software. The independent variables in this study were Price (X1) and Promotion (X2). The dependent variable in this study is Consumer Buying Interest (Y). The results of this study indicate that the price and promotion variables simultaneously have a significant effect on buying interest. Price and promotion variables also have a significant influence on consumer buying interest. The big influence between price and promotion variables on consumer buying interest is 64.5%. From the results of multiple linear regression analysis of both price and promotion variables have a positive effect of 0.717 and 0.546, respectively. The significance value can be seen","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"51 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117334820","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}
Bertambah banyaknya jumlah akomodasi penginapan di Kawasan Seminyak menyebabkan terjadinya persaingan yang lebih ketat untuk mendapatkan pelanggan. Oleh sebab itu saat ini para pebisnis akomodasi penginapan gencar untuk meningkatkan segala aspek untuk meningkatkan kepuasan tamu, mulai dari fasilitas hingga kualitas pelayanan. Penelitian ini bertujuan untukmengetahui pengaruh fasilitas dan kualitas pelayanan terhadap kepuasan tamu di Kusuma Living and Villas. Pengambilan sampel ditentukan dengan menggunakan non probability sampling dan jumlah sampel sebanyak 30 responden berdasarkan teori hair et al. Teknik pengumpulan data menggunakan kuesioner. Data yang telah terkumpul dianalisis dengan menggunakan analisis regresi linear berganda dengan alat bantu SPSS (Statistic Product and Service Solution) versi 26. Hasil dalam penelitian ini menunjukan bahwa dari hasil uji t diketahui bahwa hipotesis variabel bebas yaitu fasilitas berpengaruh secara signifikan terhadap kepuasan tamu terbukti benar dengan koefisien regresi sebesar 0,325 dan sig 0,000<0,05. Lalu hipotesis kualitas berpengaruh secara signifikan terhadap kepuasan tamu terbukti benar dengan koefisien regresi sebesar 0,387 dan sig 0,000<0,05. Kemudian dari hasil uji F untuk hipotesis variabel terikat yaitu kepuasan tamu, fasilitas dan kualitas pelayanan secara bersamaan dan simultan berpengaruh signifikan terhadap kepuasan tamu di Kusuma Living and Villas terbukti benar dengan F hitung 341.819 dan sig 0,000<0,05. Adapun saran yang dapat diberikan yaitu pada variabel fasilitas sebaiknya ditingkatkan perlengkapan seperti koneksi wi-fi serta kelengkapan amenities, pada variabel kualitas pelayanan diharapkan karyawan meningkatkan wawasan yang dimiliki sehingga informasi yang dibutuhkan oleh tamu dapat terjawab dengan cepat. The increasing number of lodging accommodations in the Seminyak area causes tighter competition to get customers. Therefore, currently lodging accommodation businesses are aggressively improving all aspects to increase guest satisfaction, from facilities to service quality. This study aims to determine the effect of facilities and service quality on guest satisfaction at Kusuma Living and Villas. Sampling was determined using non-probability sampling and the number of samples was 30 respondents based on the theory of Hair et al. Data collection techniques using a questionnaire. The data that has been collected was analyzed using multiple linear regression analysis with SPSS (Statistic Product and Service Solution) version 26. The results in this study indicate that from the t test results it is known that the hypothesis of the independent variable, namely facilities, has a significant effect on guest satisfaction. with a regression coefficient of 0.325 and sig 0.000 <0.05. Then the quality hypothesis has a significant effect on guest satisfaction and is proven correct with a regression coefficient of 0.387 and sig 0.000 <0.05. Then from the results of the F test for the hypot
塞勒石油地区住房数量的增加导致对客户的竞争更加激烈。因此，今天的酒店老板们对改善从设施到服务质量等方面来改善客人满意度非常感兴趣。本研究旨在了解在库苏马生活和维拉斯，服务设施和服务质量对游客满意度的影响。根据头发理论，采用非概率采样和30名受访者确定的样本采样量。数据收集技术采用问卷调查。收集到的数据是通过使用SPSS辅助工具(统计结果和服务解决方案)的线性指数分析来分析的。研究结果表明，t测试结果表明，设施的自由变量假设对客人满意度有显著影响，其有效回归系数为0.325,sig 10000 < 0.05。然后，质量假设对客人满意度的显著影响被证明是正确的，其有效回归系数为0.387,sig 10000 < 0.05。然后，F对固定的变量假设的测试结果，即客人满意度、设施和服务质量同时和同时对Kusuma Living和Villas的嘉宾满意度产生了显著影响，F计数341819和sig 10000 < 0.05被证明是正确的。至于对设施变量的可行建议，如wi-fi连接和相应的设备最好是改进的，对于服务质量变量，预计员工将增加现有的洞察力，使客人所需的信息能够迅速得到答复。在这个区域举行的更复杂的客户竞赛。因此，最近的高风险业务往往是贪婪的，从高质量的服务到高质量的服务，都是贪婪的。这项研究旨在确定在Kusuma Living和Villas中令人满意的职业和服务质量的影响。样本确定使用非概率样本数量，基于头发理论的30人反应。数据收集技术使用问题句。收集的数据是用SPSS(统计结果和服务解决方案)对多线性逆向分析的数据进行分析。这项研究的结果表明，独立变量的假设，namely facilities，对guest满意有严重的影响。0.325和sig的恢复作用。然后，高质量的假设对客户的满意产生了重大影响，并对0.387和sig g 0.05的回归进行了合理的修复。然后从《F test results for the hypothesis,以至于《dependent可变,namely客人satisfaction facilities和服务品质simultaneously simultaneously有a浓厚,效应在客人satisfaction at Kusuma Living和cilas),测量的是proven F 341.819伯爵和sig万< 0。05。提出的建议是，基于wi-fi连接和完成相应的条件，各种各样的因素应该随着信息的增加而蓬勃发展，从而预测员工将增加他们的知识，以便guests所需要的信息可以迅速得到答案。
{"title":"Pengaruh Fasilitas dan Kualitas Pelayanan Terhadap Kepuasan Tamu di Kusuma Living and Villas","authors":"I. Mayangsari, I. M. H. Purnantara, I. Arya","doi":"10.22334/paris.v2i2.323","DOIUrl":"https://doi.org/10.22334/paris.v2i2.323","url":null,"abstract":"Bertambah banyaknya jumlah akomodasi penginapan di Kawasan Seminyak menyebabkan terjadinya persaingan yang lebih ketat untuk mendapatkan pelanggan. Oleh sebab itu saat ini para pebisnis akomodasi penginapan gencar untuk meningkatkan segala aspek untuk meningkatkan kepuasan tamu, mulai dari fasilitas hingga kualitas pelayanan. Penelitian ini bertujuan untukmengetahui pengaruh fasilitas dan kualitas pelayanan terhadap kepuasan tamu di Kusuma Living and Villas. Pengambilan sampel ditentukan dengan menggunakan non probability sampling dan jumlah sampel sebanyak 30 responden berdasarkan teori hair et al. Teknik pengumpulan data menggunakan kuesioner. Data yang telah terkumpul dianalisis dengan menggunakan analisis regresi linear berganda dengan alat bantu SPSS (Statistic Product and Service Solution) versi 26. Hasil dalam penelitian ini menunjukan bahwa dari hasil uji t diketahui bahwa hipotesis variabel bebas yaitu fasilitas berpengaruh secara signifikan terhadap kepuasan tamu terbukti benar dengan koefisien regresi sebesar 0,325 dan sig 0,000<0,05. Lalu hipotesis kualitas berpengaruh secara signifikan terhadap kepuasan tamu terbukti benar dengan koefisien regresi sebesar 0,387 dan sig 0,000<0,05. Kemudian dari hasil uji F untuk hipotesis variabel terikat yaitu kepuasan tamu, fasilitas dan kualitas pelayanan secara bersamaan dan simultan berpengaruh signifikan terhadap kepuasan tamu di Kusuma Living and Villas terbukti benar dengan F hitung 341.819 dan sig 0,000<0,05. Adapun saran yang dapat diberikan yaitu pada variabel fasilitas sebaiknya ditingkatkan perlengkapan seperti koneksi wi-fi serta kelengkapan amenities, pada variabel kualitas pelayanan diharapkan karyawan meningkatkan wawasan yang dimiliki sehingga informasi yang dibutuhkan oleh tamu dapat terjawab dengan cepat. \u0000 \u0000The increasing number of lodging accommodations in the Seminyak area causes tighter competition to get customers. Therefore, currently lodging accommodation businesses are aggressively improving all aspects to increase guest satisfaction, from facilities to service quality. This study aims to determine the effect of facilities and service quality on guest satisfaction at Kusuma Living and Villas. Sampling was determined using non-probability sampling and the number of samples was 30 respondents based on the theory of Hair et al. Data collection techniques using a questionnaire. The data that has been collected was analyzed using multiple linear regression analysis with SPSS (Statistic Product and Service Solution) version 26. The results in this study indicate that from the t test results it is known that the hypothesis of the independent variable, namely facilities, has a significant effect on guest satisfaction. with a regression coefficient of 0.325 and sig 0.000 <0.05. Then the quality hypothesis has a significant effect on guest satisfaction and is proven correct with a regression coefficient of 0.387 and sig 0.000 <0.05. Then from the results of the F test for the hypot","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127513741","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}
The Kayon Resort merupakan resort berbintang lima berskala internasional yang terkena dampak dari adanya pandemi covid-19. Dalam era yang serba digital ini dapat dimanfaatkan sebagai sarana promosi yang efektif untuk meningkatkan penjualan pada resort. Sehingga tujuan dari penelitian ini adalah untuk mengetahui bagaimana strategi pemasaran di media sosial Instagram yang dilakukan The Kayon Resort pada masa pandemi covid-19. Metode pengumpulan data yang digunakan adalah observasi, studi dokumentasi dan wawancara. Untuk Metode analisis data yang digunakan adalah metode deskriptif kualitatif dan kuantitatif. Hasil penelitian menunjukan strategi promosi di media sosial Instagram yang digunakan The Kayon Resort sesuai dengan acuan teori Singh (2010) yang berjudul The Impact of Social Media Marketing on Brand Equity: An Empirical Study on Mobile Service Providers in Jordan menyatakan bahwa social media marketing memiliki beberapa dimensi yaitu Online Communities, Interaction, Sharing Of Content, Accessibility, Credibility. Kesimpulan yang didapat adalah hasil dari strategi promosi yang digunakan sesuai dengan apa yang diharapkan, insight dari akun Instagram The Kayon Resort cenderung stabil selama pandemi. The Kayon Resort is an international five-star resort that has been affected by the COVID-19 pandemic. In this all-digital era, it can be used as an effective promotional tool to increase sales at resorts. So the purpose of this study was to find out how the marketing strategy on Instagram social media was carried out by The Kayon Resort during the covid-19 pandemic. Data collection methods used are observation, study documentation and interviews. The data analysis method used is descriptive qualitative and quantitative methods. The results of the study show that the promotional strategy on Instagram social media used by The Kayon Resort is in accordance with Singh's (2010) theory reference entitled The Impact of Social Media Marketing on Brand Equity: An Empirical Study on Mobile Service Providers in Jordan which states that social media marketing has several dimensions, namely Online Communities, Interaction, Sharing Of Content, Accessibility, Credibility. The conclusion obtained is that the result of the promotional strategy used is in accordance with what is expected, the insight from The Kayon Resort's Instagram account tends to be stable during the pandemic.
Kayon度假村是一个国际五星级酒店，受到covid-19大流行的影响。在这个数字时代，可以作为一种有效的促销手段，促进度假村的销售。因此，这项研究的目的是了解Kayon度假村在covid-19大流行期间的Instagram社交媒体营销策略。数据收集方法包括观察、文档研究和访谈。用于数据分析的方法是描述性质的和定量的方法。研究结果显示在社交媒体Instagram上使用的促销策略参考Kayon度假村符合Singh(2010)的《冲击理论》品牌股权上的社交媒体营销:An Empirical Study on Mobile Service Providers在乔丹指出,社交媒体营销有几个维度,即Online Communities Interaction,共享的内容,Credibility Accessibility。结论是根据预期的推广策略使用的结果，在大流行期间，来自Kayon度假村Instagram账户的洞察往往是稳定的。卡昂度假村是一个受COVID-19 pandemic影响的国际五星度假村。在这个众所周知的数字时代，它可以作为一个有效的工具在度假村增加销售。因此，这项研究的目的是了解到Instagram社交媒体上的市场策略是如何在covid-19大流行期间被Kayon度假村商业化的。数据收集习惯方法观察，研究报告和面试。用于统计方法分析的数据概述了可读性和量量方法。《promotional results of The study秀那个会在社交媒体Instagram以前由Kayon度假村是in accordance with Singh的冲击》(2010)理论参考有权布兰德股权上的社交媒体营销:An Empirical study on Mobile Service Providers乔丹在哪个州的社交媒体营销有好几个维度,namely Online Communities Interaction,共享的内容,Credibility Accessibility。结论是，所谓的推广策略的结果与预期的一致，来自凯扬度假村Instagram账户的洞察力在风暴期间会稳定下来。
{"title":"Strategi Pemasaran Melalui Media Sosial Instagram Pada Masa Pandemi Covid-19 di The Kayon Resort","authors":"I. K. A. Putra","doi":"10.22334/paris.v2i2.316","DOIUrl":"https://doi.org/10.22334/paris.v2i2.316","url":null,"abstract":"The Kayon Resort merupakan resort berbintang lima berskala internasional yang terkena dampak dari adanya pandemi covid-19. Dalam era yang serba digital ini dapat dimanfaatkan sebagai sarana promosi yang efektif untuk meningkatkan penjualan pada resort. Sehingga tujuan dari penelitian ini adalah untuk mengetahui bagaimana strategi pemasaran di media sosial Instagram yang dilakukan The Kayon Resort pada masa pandemi covid-19. Metode pengumpulan data yang digunakan adalah observasi, studi dokumentasi dan wawancara. Untuk Metode analisis data yang digunakan adalah metode deskriptif kualitatif dan kuantitatif. Hasil penelitian menunjukan strategi promosi di media sosial Instagram yang digunakan The Kayon Resort sesuai dengan acuan teori Singh (2010) yang berjudul The Impact of Social Media Marketing on Brand Equity: An Empirical Study on Mobile Service Providers in Jordan menyatakan bahwa social media marketing memiliki beberapa dimensi yaitu Online Communities, Interaction, Sharing Of Content, Accessibility, Credibility. Kesimpulan yang didapat adalah hasil dari strategi promosi yang digunakan sesuai dengan apa yang diharapkan, insight dari akun Instagram The Kayon Resort cenderung stabil selama pandemi. \u0000 \u0000The Kayon Resort is an international five-star resort that has been affected by the COVID-19 pandemic. In this all-digital era, it can be used as an effective promotional tool to increase sales at resorts. So the purpose of this study was to find out how the marketing strategy on Instagram social media was carried out by The Kayon Resort during the covid-19 pandemic. Data collection methods used are observation, study documentation and interviews. The data analysis method used is descriptive qualitative and quantitative methods. The results of the study show that the promotional strategy on Instagram social media used by The Kayon Resort is in accordance with Singh's (2010) theory reference entitled The Impact of Social Media Marketing on Brand Equity: An Empirical Study on Mobile Service Providers in Jordan which states that social media marketing has several dimensions, namely Online Communities, Interaction, Sharing Of Content, Accessibility, Credibility. The conclusion obtained is that the result of the promotional strategy used is in accordance with what is expected, the insight from The Kayon Resort's Instagram account tends to be stable during the pandemic.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"48 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116722042","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}
Gede Rendi Krisnaputra, F. Sinaga, Ni Luh Supartini
Hatten Wine merupakan salah satu perusahaan wine yang ada di Bali. Dikarenakan situasi pandemi di era new normal penjualan Wine menurun drastis. Walaupun sudah mempunyai event free flow, wine testing dan wine tour, tetap saja tidak dapat meningkatkan penjualan wine di masa pandemi saat ini. Hal ini dilihat dari merosotnya penjualan pada tahun 2021. Penurunan ini diakibatkan karena pandemi dan kurangnya target market ke tamu lokal. Berdasarkan hal tersebut peneliti melakukan penelitian dengan menggunakan strategi pemasaran dengan metode analisis SWOT (strength, weakness, opportunities, threat) dan metode QSPM (quantitative strategic planning matrix) untuk menentukan strategi prioritas yang diperoleh dari analisis SWOT. Dimana hasil dari analisis SWOT menunjukkan Hatten Wine berada pada Kuadran I dimana sumbu X (strength) pada titik 1,33 dan Y (opportunities) berada pada titik 1,2. Dalam situasi ini tindakan yang diambil yaitu menggunakan strategi agresif dimana menagemen sales & marketing harus memperkuat kekuatan yang ada untuk dapat memanfaatkan peluang sebesar-besarnya. Dan untuk strategi prioritas yang digunakan yaitu membuat promosi wine. Membuat member card untuk para repeater dengan bonus atau discount. Membuat event serta mengundang DJ/live music yang memiliki masa banyak untuk meningkatkan jumlah pengunjung dan volume penjualan. Hatten Wine is one of the wine companies in Bali. Due to the pandemic situation in the new normal era, wine sales have decreased drastically. Even though they already have free flow events, wine testing and wine tours, they still cannot increase wine sales during the current pandemic. This can be seen from the decline in sales in 2021. This decline was due to the pandemic and the lack of a target market for local guests. Based on this, the researchers conducted research using a marketing strategy using the SWOT analysis method (strengths, weaknesses, opportunities, threats) and the QSPM (quantitative strategic planning matrix) method to determine the priority strategies obtained from the SWOT analysis. Where the results of the SWOT analysis show Hatten Wine is in Quadrant I where the X (strength) axis is at 1.33 and Y (opportunities) is at 1.2. In this situation the action taken is to use an aggressive strategy where the sales & marketing management must strengthen the existing strengths to be able to take advantage of the maximum opportunity. And for the priority strategy used, namely making wine promotions. Make member cards for repeaters with bonuses or discounts. Organize events and invite DJs/live music who have a lot of time to increase the number of visitors and sales volume.
Hatten Wine是巴厘岛的葡萄酒公司之一。由于新时代的大流行，葡萄酒销售急剧下降。尽管有游离活动、葡萄酒测试和葡萄酒巡回演出，但这并没有增加目前大流行期间的葡萄酒销售。这是由于2021年的销售额下降。这种减少是由于流感大流行和对当地游客来说缺乏市场目标的结果。在此基础上，研究人员通过市场策略对SWOT分析方法进行研究，确定从SWOT分析中获得的优先战略选择。SWOT分析的结果显示，Hatten Wine位于I象限，轴的X (strength)在1.33和Y(机会)在1.2点。在这种情况下，我们采取的行动是使用一种积极的策略，在这种策略中，我们必须加强现有的力量，以便充分利用现有的机会。以及用于推广葡萄酒的优先战略。为退休人员创建一张奖金或折扣的会员卡。制作活动，邀请有足够时间的DJ/现场音乐来增加游客数量和销售数量。哈顿葡萄酒是巴厘岛的酒公司之一。在动荡的新时代，葡萄酒销售的情况已经脱水。即使他们已经有了自由流动的活动，葡萄酒测试和葡萄酒流动，他们仍然不能在当前的大流行中增加销售葡萄酒。这可以在2021年的销售中看到。这种decline已被列入pandemic和当地guests目标市场。基于此，研究人员采用了一种营销策略，使用SWOT分析方法(strengt analysis method)和QSPM来确定从SWOT分析中获得的优先策略。SWOT分析的结果显示Hatten葡萄酒在我的象限中X (strength)在1.33,Y(机会)在1.2。在这种情况下，行动采用的是一种敌对策略，即销售和市场管理必须加强，因此存在的力量可以利用最大机会优势。用于商业商业推广，namely销售葡萄酒。制作一张带有碰碰或折扣的退款卡。组织活动和邀请DJs现场音乐，他们有很多时间来增加访客和销售数量。
{"title":"Strategi Pemasaran dalam Peningkatan Penjualan Wine di Hatten Wine Pada Era New Normal","authors":"Gede Rendi Krisnaputra, F. Sinaga, Ni Luh Supartini","doi":"10.22334/paris.v2i2.322","DOIUrl":"https://doi.org/10.22334/paris.v2i2.322","url":null,"abstract":"Hatten Wine merupakan salah satu perusahaan wine yang ada di Bali. Dikarenakan situasi pandemi di era new normal penjualan Wine menurun drastis. Walaupun sudah mempunyai event free flow, wine testing dan wine tour, tetap saja tidak dapat meningkatkan penjualan wine di masa pandemi saat ini. Hal ini dilihat dari merosotnya penjualan pada tahun 2021. Penurunan ini diakibatkan karena pandemi dan kurangnya target market ke tamu lokal. Berdasarkan hal tersebut peneliti melakukan penelitian dengan menggunakan strategi pemasaran dengan metode analisis SWOT (strength, weakness, opportunities, threat) dan metode QSPM (quantitative strategic planning matrix) untuk menentukan strategi prioritas yang diperoleh dari analisis SWOT. Dimana hasil dari analisis SWOT menunjukkan Hatten Wine berada pada Kuadran I dimana sumbu X (strength) pada titik 1,33 dan Y (opportunities) berada pada titik 1,2. Dalam situasi ini tindakan yang diambil yaitu menggunakan strategi agresif dimana menagemen sales & marketing harus memperkuat kekuatan yang ada untuk dapat memanfaatkan peluang sebesar-besarnya. Dan untuk strategi prioritas yang digunakan yaitu membuat promosi wine. Membuat member card untuk para repeater dengan bonus atau discount. Membuat event serta mengundang DJ/live music yang memiliki masa banyak untuk meningkatkan jumlah pengunjung dan volume penjualan. \u0000 \u0000Hatten Wine is one of the wine companies in Bali. Due to the pandemic situation in the new normal era, wine sales have decreased drastically. Even though they already have free flow events, wine testing and wine tours, they still cannot increase wine sales during the current pandemic. This can be seen from the decline in sales in 2021. This decline was due to the pandemic and the lack of a target market for local guests. Based on this, the researchers conducted research using a marketing strategy using the SWOT analysis method (strengths, weaknesses, opportunities, threats) and the QSPM (quantitative strategic planning matrix) method to determine the priority strategies obtained from the SWOT analysis. Where the results of the SWOT analysis show Hatten Wine is in Quadrant I where the X (strength) axis is at 1.33 and Y (opportunities) is at 1.2. In this situation the action taken is to use an aggressive strategy where the sales & marketing management must strengthen the existing strengths to be able to take advantage of the maximum opportunity. And for the priority strategy used, namely making wine promotions. Make member cards for repeaters with bonuses or discounts. Organize events and invite DJs/live music who have a lot of time to increase the number of visitors and sales volume.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132220063","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}
Ni Kadek Widiantari, Firlie Lanovia Amir, G. A. Praminatih
Penelitian ini membahas strategi pemasaran di Mano Beach House Restaurant dengan tujuan untuk menganalis faktor-faktor internal dan eksternal, untuk mengetahui posisi strategi pemasaran yang telah dilakukan, serta untuk mengetahui strategi pemasaran alternatif yang dapat diterapkan di Mano Beach House Restaurant. Teknik pengumpulan data dalam penelitian ini adalah dengan melakukan wawancara, observasi, dokumentasi, dan juga penyebaran kuesioner kepada 4 responden. Teknik analisis data yang digunakan yaitu deskriptif kualitatif, IFAS-EFAS dan analisis SWOT. Hasil penelitian dengan analisis SWOT didapat titik koordinat sumbu X (internal) = 2,65 dan sumbu Y (eksternal) = 1,32 sehingga posisi Mano Beach House berada pada kuadran I, yakni mendukung strategi agresif (growth oriented strategy). Strategi alternatif yang dapat diterapkan oleh Mano Beach House Restaurant adalah dengan memanfaatkan teknologi digital seperti media sosial yang dimiliki dalam meningkatkan kegiatan promosi produk-produk yang dimiliki Mano Beach House Restaurant dengan membuat konten yang menarik dan mengarah kepada positioning perusahaan, serta menjaga dan meningkatkan kerja sama dengan mitra kerja baik travel agent maupun ojek online dalam mempromosikan produk. Ojek online sangat mendukung pendistribusian produk secara online di era New Normal saat ini. This study discusses the marketing strategy at Mano Beach House Restaurant with the aim of analyzing internal and external factors, to determine the position of the marketing strategy that has been carried out, and to find out alternative marketing strategies that can be applied at Mano Beach House Restaurant. Data collection techniques in this study were by conducting interviews, observation, documentation, and also distributing questionnaires to 4 respondents. Data analysis techniques used are descriptive qualitative, IFAS-EFAS and SWOT analysis. The results of the research using SWOT analysis obtained the coordinates of the X axis (internal) = 2.65 and the Y axis (external) = 1.32 so that the position of Mano Beach House is in quadrant I, which supports an aggressive strategy (growth oriented strategy). An alternative strategy that can be applied by Mano Beach House Restaurant is to utilize digital technology such as social media that is owned in increasing promotional activities for the products owned by Mano Beach House Restaurant by creating interesting content that leads to the company's positioning, as well as maintaining and enhancing cooperation. with business partners both travel agents and online motorcycle taxis in promoting products. Online motorcycle taxis strongly support the distribution of products online in the current New Normal era.
这项研究探讨了马诺海滩餐厅的营销策略，目的是分析内部和外部因素，确定现有营销策略的位置，以及确定马诺海滩餐厅的另一种可行的营销策略。本研究的数据收集技术包括对4名受访者进行访谈、观察、记录和问卷调查。采用的数据分析技术是描述性定性、采用- efas和SWOT分析。SWOT分析得到了X轴(内部)坐标= 2.65和Y轴(外部)= 1.32，因此Mano Beach House位于第象限，支持激进战略。Mano Beach House餐厅可以应用的替代策略是通过利用数字技术那样的社交媒体在促进马诺海滩屋餐厅的产品促销活动导致做出有趣的内容和定位,并保持和提高公司与合作伙伴合作推广产品,无论是旅游代理摩托车在网上买到。在今天的新常态下，在线Ojek非常支持在线销售产品。这项研究考察了马诺海滩餐厅的市场战略与目标的内部分析和外部因素，以确定被考虑的营销策略的位置，并找出在马诺海滩餐厅可以使用的替代市场策略。这项研究的数据收集技术是通过结论性的采访、观察、文档以及向4个响应器分配问题。used技术分析数据是descrive qualive, IFAS-EFAS和SWOT分析。研究结果使用SWOT分析分析分析结果确定了X轴的坐标= 2.65和Y轴的坐标= 1.32，因此，Mano Beach House的位置在I的区域内，支持一个东方战略。一个另类个会,以至于可以被Mano Beach House餐厅是需要utilize应用数字技术如此美国社交媒体就是在increasing owned promotional活动为产品owned by Mano海滩屋餐厅由创建有趣内容发展到这种远公司的定位,as well as maintaining和enhancing合作。商务伙伴和在线摩托车促进产品。在当前的新常态下，在线摩托车出租加强了在线产品的发行。
{"title":"Analisis Strategi Pemasaran Pada Era New Normal di Mano Beach House Restaurant Seminyak","authors":"Ni Kadek Widiantari, Firlie Lanovia Amir, G. A. Praminatih","doi":"10.22334/paris.v2i2.336","DOIUrl":"https://doi.org/10.22334/paris.v2i2.336","url":null,"abstract":"Penelitian ini membahas strategi pemasaran di Mano Beach House Restaurant dengan tujuan untuk menganalis faktor-faktor internal dan eksternal, untuk mengetahui posisi strategi pemasaran yang telah dilakukan, serta untuk mengetahui strategi pemasaran alternatif yang dapat diterapkan di Mano Beach House Restaurant. Teknik pengumpulan data dalam penelitian ini adalah dengan melakukan wawancara, observasi, dokumentasi, dan juga penyebaran kuesioner kepada 4 responden. Teknik analisis data yang digunakan yaitu deskriptif kualitatif, IFAS-EFAS dan analisis SWOT. Hasil penelitian dengan analisis SWOT didapat titik koordinat sumbu X (internal) = 2,65 dan sumbu Y (eksternal) = 1,32 sehingga posisi Mano Beach House berada pada kuadran I, yakni mendukung strategi agresif (growth oriented strategy). Strategi alternatif yang dapat diterapkan oleh Mano Beach House Restaurant adalah dengan memanfaatkan teknologi digital seperti media sosial yang dimiliki dalam meningkatkan kegiatan promosi produk-produk yang dimiliki Mano Beach House Restaurant dengan membuat konten yang menarik dan mengarah kepada positioning perusahaan, serta menjaga dan meningkatkan kerja sama dengan mitra kerja baik travel agent maupun ojek online dalam mempromosikan produk. Ojek online sangat mendukung pendistribusian produk secara online di era New Normal saat ini. \u0000 \u0000This study discusses the marketing strategy at Mano Beach House Restaurant with the aim of analyzing internal and external factors, to determine the position of the marketing strategy that has been carried out, and to find out alternative marketing strategies that can be applied at Mano Beach House Restaurant. Data collection techniques in this study were by conducting interviews, observation, documentation, and also distributing questionnaires to 4 respondents. Data analysis techniques used are descriptive qualitative, IFAS-EFAS and SWOT analysis. The results of the research using SWOT analysis obtained the coordinates of the X axis (internal) = 2.65 and the Y axis (external) = 1.32 so that the position of Mano Beach House is in quadrant I, which supports an aggressive strategy (growth oriented strategy). An alternative strategy that can be applied by Mano Beach House Restaurant is to utilize digital technology such as social media that is owned in increasing promotional activities for the products owned by Mano Beach House Restaurant by creating interesting content that leads to the company's positioning, as well as maintaining and enhancing cooperation. with business partners both travel agents and online motorcycle taxis in promoting products. Online motorcycle taxis strongly support the distribution of products online in the current New Normal era.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"468 ","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"113998815","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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