Tujuan dilakukannya penelitian ini untuk mengetahui potensi meat analogue berbahan plant-based pengganti ayam di Bali, menganalisis rasa, tekstur, aroma, dan warna dari meat analogue berbahan plant-based pengganti ayam dan menganalisis minat beli meat analogue berbahan plant-based pengganti ayam. Pendekatan yang digunakan dalam penelitian ini adalah kualitatif. Teknik pengumpulan data yang digunakan adalah observasi, wawancara, kuesioner. Teknik analisis data yang digunakan dalam penelitian ini adalah analisis deskriptif kualitatif, dan uji organoleptik. Hasil pengolahan meat analogue berbahan plant-based pengganti ayam hampir menyerupai dengan daging ayam asli, yang dapat di nilai dari warna, tekstur, aroma, rasa. Minat beli meat analogue berbahan plant-based pengganti ayam cukup tinggi karena berdasarkan data banyak orang yang mengganti pola makannya menjadi plant-based di Bali pada tahun 2020 pada masa pandemi.Potensi pangan nabati Bali sangat tinggi, karena target pasarnya luas yang dapat dijangkau. Pengolahan meat analogue berbahan plant-based yang dihasilkan hampir memenuhi semua aspek ayam dari segi rasa, warna, aroma, tekstur, masih mempunyai kekurangan dan kelebihannya masing-masing, contohnya seperti aroma dan juga tekstur yang belum dihasilkan secara maksimal, namun untuk rasa dan warna sudah menyerupai daging ayam asli. Minat beli meat analogue berbahan plant-based pengganti ayam cukup tinggi, dan masyarakat juga kurang informasi mengenai meat analogue, sehingga membuka peluang untuk membeli, mempromosikan dan menjualnya cukup besar. The potential of this study aims to research plant-based chicken substitutes for meat analogs in Bali and analyze the taste, texture, aroma, and color. This study analyzes interest in buying plant-based chicken substitutes for meat analogs. The approach used in this research is qualitative. Data collection techniques used are observation, interviews, and questionnaires. This research data analysis technique is a descriptive qualitative analysis and organoleptic test. The results of processing meat analogs made from plant-based substitutes for chicken are almost similar to actual chicken meat, seen from the color, texture, aroma, and taste. Interest in buying plant-based meat analogs instead of chicken is relatively high because, based on data, many people changed their diet to plant-based in Bali in 2020 during the pandemic. Therefore, Bali's plant-based food potential is very high because the target market is vast that it can reach. The processing of plant-based meat analogs produced almost fulfills all aspects of chicken in terms of taste, color, aroma, and texture. Each aspect has advantages and disadvantages, such as aroma and texture that have not been optimally produced but for taste and color. However, it already resembles real chicken. Therefore, the interest in buying plant-based meat analogs as a substitute for chicken is relatively high. The public also lacks information about meat analogs,
{"title":"Pengolahan Meat Analogue Berbahan Plant-Based Pengganti Ayam","authors":"Tristan Antonio Ndouk, Moch Nur Efendi","doi":"10.22334/paris.v2i4.407","DOIUrl":"https://doi.org/10.22334/paris.v2i4.407","url":null,"abstract":"Tujuan dilakukannya penelitian ini untuk mengetahui potensi meat analogue berbahan plant-based pengganti ayam di Bali, menganalisis rasa, tekstur, aroma, dan warna dari meat analogue berbahan plant-based pengganti ayam dan menganalisis minat beli meat analogue berbahan plant-based pengganti ayam. Pendekatan yang digunakan dalam penelitian ini adalah kualitatif. Teknik pengumpulan data yang digunakan adalah observasi, wawancara, kuesioner. Teknik analisis data yang digunakan dalam penelitian ini adalah analisis deskriptif kualitatif, dan uji organoleptik. Hasil pengolahan meat analogue berbahan plant-based pengganti ayam hampir menyerupai dengan daging ayam asli, yang dapat di nilai dari warna, tekstur, aroma, rasa. Minat beli meat analogue berbahan plant-based pengganti ayam cukup tinggi karena berdasarkan data banyak orang yang mengganti pola makannya menjadi plant-based di Bali pada tahun 2020 pada masa pandemi.Potensi pangan nabati Bali sangat tinggi, karena target pasarnya luas yang dapat dijangkau. Pengolahan meat analogue berbahan plant-based yang dihasilkan hampir memenuhi semua aspek ayam dari segi rasa, warna, aroma, tekstur, masih mempunyai kekurangan dan kelebihannya masing-masing, contohnya seperti aroma dan juga tekstur yang belum dihasilkan secara maksimal, namun untuk rasa dan warna sudah menyerupai daging ayam asli. Minat beli meat analogue berbahan plant-based pengganti ayam cukup tinggi, dan masyarakat juga kurang informasi mengenai meat analogue, sehingga membuka peluang untuk membeli, mempromosikan dan menjualnya cukup besar. \u0000 \u0000The potential of this study aims to research plant-based chicken substitutes for meat analogs in Bali and analyze the taste, texture, aroma, and color. This study analyzes interest in buying plant-based chicken substitutes for meat analogs. The approach used in this research is qualitative. Data collection techniques used are observation, interviews, and questionnaires. This research data analysis technique is a descriptive qualitative analysis and organoleptic test. The results of processing meat analogs made from plant-based substitutes for chicken are almost similar to actual chicken meat, seen from the color, texture, aroma, and taste. Interest in buying plant-based meat analogs instead of chicken is relatively high because, based on data, many people changed their diet to plant-based in Bali in 2020 during the pandemic. Therefore, Bali's plant-based food potential is very high because the target market is vast that it can reach. The processing of plant-based meat analogs produced almost fulfills all aspects of chicken in terms of taste, color, aroma, and texture. Each aspect has advantages and disadvantages, such as aroma and texture that have not been optimally produced but for taste and color. However, it already resembles real chicken. Therefore, the interest in buying plant-based meat analogs as a substitute for chicken is relatively high. The public also lacks information about meat analogs,","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"47 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133908813","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}
Kebiasaan masyarakat bali yang cukup gemar mengonsumsi rujak semakin membuat eksistensi rujak gula bali semakin melejit. Penelitian ini dilakukan untuk mengetahui kualitas gula aren khas Buleleng, gula kelapa khas Klungkung, dan gula lontar khas Karangasem dari segi rasa, aroma, dan warna serta untuk mengetahui gula manakah yang lebih cocok digunakan dalam pembuatan rujak gula bali. Jenis penelitian yang digunakan pada penelitian ini adalah eksperimen dengan mixed method. Data kualitatif diperoleh dari hasil observasi dan kuisioner. Sedangkan data kuantitatif diperoleh dari hasil dari uji organoleptik dan uji ranking dengan mengunakan SPSS. Analisis data uji organoleptik menggunakan uji Kruskal Wallis. Sedangkan, data uji ranking dianalisis menggunakan tabel Fischer dan Yates. Panelis dari penelitian ini terdiri dari 20 orang masyarakat dan 10 orang chef. Berdasarkan uji organoleptik melalui uji Kruskal Wallis didapatkan hasil bahwa dari segi rasa dan aroma menunjukan tidak ada perbedaan yang nyata antara gula aren khas Buleleng, gula kelapa khas Klungkung, dan gula lontar khas Karangasem. Dari segi warna terdapat perbedaan yang nyata antara gula aren khas Buleleng, gula kelapa khas Klungkung, dan gula lontar khas Karangasem. Berdasarkan hasil uji ranking yang dilakukan, diperoleh hasil rujak dengan menggunakan gula aren khas Buleleng menempati urutan pertama (paling disukai panelis). Oleh karena itu, dapat disimpulkan bahwa gula yang lebih cocok digunakan dalam pembuatan rujak adalah gula aren khas Buleleng. The habit of Balinese people who are quite fond of consuming rujak has increasingly made the existence of Balinese sugar rujak skyrocket. This research was conducted to determine the quality of palm sugar typical of Buleleng, coconut sugar typical of Klungkung, and palm sugar typical of Karangasem in terms of taste, aroma, and color and to find out which sugar is more suitable to be used in making Balinese sugar salad. The type of research used in this study is an experiment with a mixed method. Qualitative data is obtained from observations and questionnaires. While the quantitative data is obtained from the results of the organoleptic test and ranking test using SPSS. Organoleptic test data analysis using the Kruskal-Wallis test Meanwhile, ranking test data was analyzed using Fischer and Yates tables. The panelists for this study consisted of 20 people from the community and 10 chefs. Based on the organoleptic test through the Kruskal Wallis test, the results showed that in terms of taste and aroma, there was no significant difference between palm sugar typical of Buleleng, coconut sugar typical of Klungkung, and palm sugar typical of Karangasem. In terms of color, there are significant differences between palm sugar typical of Buleleng, coconut sugar typical of Klungkung, and palm sugar typical of Karangasem. Based on the results of the ranking test carried out, the results obtained that rujak using palm sugar typical of Buleleng rank
巴厘岛人对rujak的狂热习俗使巴厘岛糖rujak的存在更加强烈。这项研究的目的是确定布勒朗糖的典型品质、典型的椰子糖和独特的味道、气味和颜色的单独隔离，并确定哪一种糖更适合制作巴厘岛糖rujak。用于这项研究的研究类型是混合方法的实验。从观察和问卷调查中获得定性数据。然而，定量数据是通过SPSS的有机试验和排名测试获得的。通过Kruskal Wallis测试进行有机测试数据分析。然而，排名测试数据是用费舍尔和耶茨的表格分析的。该研究小组由20名社区成员和10名厨师组成。根据Kruskal Wallis的有机测试，可以发现，从味道和气味来看，典型的棕榈糖、典型的椰子糖和典型的隔离糖之间没有明显的区别。颜色上，典型的棕榈糖、典型的椰子糖和单独的隔离糖之间存在着明显的区别。根据目前的测试结果，使用不同种类的棕榈糖获得的rujak作物将是第一个(对小组成员来说是最好的)。因此，我们可以得出结论，在制造rujak时更恰当的糖是一种典型的棕榈糖。世界上真正的理想人物rujak rujak skyrocket的存在增加了。这项研究的目的是确定棕榈糖悬挂的质量，椰子糖的粘结性，以及棕榈糖的粘结性，以及发现糖更适合制作糖沙拉的调色板。这种研究的类型是一种混合的方法的实验。数据的质量来自观察和问题。尽管可供对照的数据数量已从有机物测试和排名测试中结合。有机分析数据测试使用Kruskal-Wallis test Meanwhile，数据测试的排名是对费舍尔和耶茨台的数据分析。这项研究的评审被认为是来自社区的20个人和10个厨师。改编自《Kruskal沃利斯organoleptic测试通过测试,results那里那个》条款的味道和气味,没有浓厚,棕榈糖画之间是典型的Buleleng、椰子糖孔公之典型和棕榈糖Karangasem之典型。在条款的颜色,有浓厚,棕榈糖之间分歧都是典型的Buleleng、椰子糖孔公之典型和棕榈糖Karangasem之典型。基于赎金测试的结果，证据显示rujak使用棕榈糖第一个等级的Buleleng。因此，它可以确定，糖更有用，使使rujak糖成为棕榈糖，一种典型的Buleleng。
{"title":"Kualitas Gula Aren Khas Buleleng, Gula Kelapa Khas Klungkung, dan Gula Lontar Khas Karangasem dalam Pembuatan Rujak Gula Bali","authors":"N. Indriyani, Utik Kuntariati","doi":"10.22334/paris.v2i4.404","DOIUrl":"https://doi.org/10.22334/paris.v2i4.404","url":null,"abstract":"Kebiasaan masyarakat bali yang cukup gemar mengonsumsi rujak semakin membuat eksistensi rujak gula bali semakin melejit. Penelitian ini dilakukan untuk mengetahui kualitas gula aren khas Buleleng, gula kelapa khas Klungkung, dan gula lontar khas Karangasem dari segi rasa, aroma, dan warna serta untuk mengetahui gula manakah yang lebih cocok digunakan dalam pembuatan rujak gula bali. Jenis penelitian yang digunakan pada penelitian ini adalah eksperimen dengan mixed method. Data kualitatif diperoleh dari hasil observasi dan kuisioner. Sedangkan data kuantitatif diperoleh dari hasil dari uji organoleptik dan uji ranking dengan mengunakan SPSS. Analisis data uji organoleptik menggunakan uji Kruskal Wallis. Sedangkan, data uji ranking dianalisis menggunakan tabel Fischer dan Yates. Panelis dari penelitian ini terdiri dari 20 orang masyarakat dan 10 orang chef. Berdasarkan uji organoleptik melalui uji Kruskal Wallis didapatkan hasil bahwa dari segi rasa dan aroma menunjukan tidak ada perbedaan yang nyata antara gula aren khas Buleleng, gula kelapa khas Klungkung, dan gula lontar khas Karangasem. Dari segi warna terdapat perbedaan yang nyata antara gula aren khas Buleleng, gula kelapa khas Klungkung, dan gula lontar khas Karangasem. Berdasarkan hasil uji ranking yang dilakukan, diperoleh hasil rujak dengan menggunakan gula aren khas Buleleng menempati urutan pertama (paling disukai panelis). Oleh karena itu, dapat disimpulkan bahwa gula yang lebih cocok digunakan dalam pembuatan rujak adalah gula aren khas Buleleng. \u0000 \u0000The habit of Balinese people who are quite fond of consuming rujak has increasingly made the existence of Balinese sugar rujak skyrocket. This research was conducted to determine the quality of palm sugar typical of Buleleng, coconut sugar typical of Klungkung, and palm sugar typical of Karangasem in terms of taste, aroma, and color and to find out which sugar is more suitable to be used in making Balinese sugar salad. The type of research used in this study is an experiment with a mixed method. Qualitative data is obtained from observations and questionnaires. While the quantitative data is obtained from the results of the organoleptic test and ranking test using SPSS. Organoleptic test data analysis using the Kruskal-Wallis test Meanwhile, ranking test data was analyzed using Fischer and Yates tables. The panelists for this study consisted of 20 people from the community and 10 chefs. Based on the organoleptic test through the Kruskal Wallis test, the results showed that in terms of taste and aroma, there was no significant difference between palm sugar typical of Buleleng, coconut sugar typical of Klungkung, and palm sugar typical of Karangasem. In terms of color, there are significant differences between palm sugar typical of Buleleng, coconut sugar typical of Klungkung, and palm sugar typical of Karangasem. Based on the results of the ranking test carried out, the results obtained that rujak using palm sugar typical of Buleleng rank","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"267 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128633027","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}
Penelitian ini dilakukan karena potensi Buah salak juga banyak memiliki kandungan yang bagus untuk tubuh. Buah tropis yang menjadi buah asli Indonesia ini mengandung vit A, vit B, dan kandungan bagus lainnya, buah salah tidak hanya kaya akan vitamin, tetapi juga bisa menjadi alternatif pengganti selai nanas pada pembuatan nastar. Pada kesempatan ini, penulis meneliti subsitusi selai nanas dengan selai salak dengan harapan bisa menjadi solusi para wirausaha untuk tetap melanjutkan bisnis nya dan menjadi alternatif pengganti selai nanas pada kue nastar. Tujuan dari penelitian ini untuk mengetahui rasa, aroma, tektur, tampilan, daya tahan, dan juga biaya produksi substitusi selai nanas dengan selai salak pada kue nastar. Penelitian yang penulis gunakan adalah analisis data kuantitatif, dengan tehnik pengambilan data berupa kuisioner dengan jumlah panelis sebanyak 30 orang yang dianggap kompeten dibidangnya. biaya produksi yang dibutuhkan untuk memproduksi nastar selai salak per satu resepnya adalah Rp. 27.207 / 515 gr. Sedangkan biaya produksi yang dibutuhkan untuk satu toplesnya (500gr) adalah Rp. 9.100. Adapun harga jualnya dengan keuntungan 60% yaitu Rp 58.000/toples. This research was conducted because the potential of salak fruit also has a lot of good content for the body. This tropical fruit, which is native to Indonesia, contains vitamin A, vitamin B, and other good ingredients. False fruit is not only rich in vitamins but can also be an alternative to pineapple jam in making nastar. On this occasion, the author examines the substitution of pineapple jam with salak jam in the hope that it can be a solution for entrepreneurs to continue their business and become an alternative to pineapple jam on nastar cakes. The purpose of this study was to determine the taste, aroma, texture, appearance, durability, and also the production cost of substitution of pineapple jam with salak jam on nastar cake. This study uses quantitative descriptive data analysis techniques, with data collection techniques in the form of questionnaires with several panelists as many as 30 people who are considered competent in their fields. the production cost needed to produce salak jam nastar per one recipe is Rp. 27,207 / 515 gr. While the production cost required for one jar (500gr) is Rp. 9.100. The selling price with a profit of 60% is IDR 58,000/jar.
{"title":"Subsitusi Selai Nanas dengan Selai Salak dalam Pembuatan Nastar","authors":"Brigitta Helena, Ni Luh Supartini","doi":"10.22334/paris.v2i4.399","DOIUrl":"https://doi.org/10.22334/paris.v2i4.399","url":null,"abstract":"Penelitian ini dilakukan karena potensi Buah salak juga banyak memiliki kandungan yang bagus untuk tubuh. Buah tropis yang menjadi buah asli Indonesia ini mengandung vit A, vit B, dan kandungan bagus lainnya, buah salah tidak hanya kaya akan vitamin, tetapi juga bisa menjadi alternatif pengganti selai nanas pada pembuatan nastar. Pada kesempatan ini, penulis meneliti subsitusi selai nanas dengan selai salak dengan harapan bisa menjadi solusi para wirausaha untuk tetap melanjutkan bisnis nya dan menjadi alternatif pengganti selai nanas pada kue nastar. Tujuan dari penelitian ini untuk mengetahui rasa, aroma, tektur, tampilan, daya tahan, dan juga biaya produksi substitusi selai nanas dengan selai salak pada kue nastar. Penelitian yang penulis gunakan adalah analisis data kuantitatif, dengan tehnik pengambilan data berupa kuisioner dengan jumlah panelis sebanyak 30 orang yang dianggap kompeten dibidangnya. biaya produksi yang dibutuhkan untuk memproduksi nastar selai salak per satu resepnya adalah Rp. 27.207 / 515 gr. Sedangkan biaya produksi yang dibutuhkan untuk satu toplesnya (500gr) adalah Rp. 9.100. Adapun harga jualnya dengan keuntungan 60% yaitu Rp 58.000/toples. \u0000 \u0000This research was conducted because the potential of salak fruit also has a lot of good content for the body. This tropical fruit, which is native to Indonesia, contains vitamin A, vitamin B, and other good ingredients. False fruit is not only rich in vitamins but can also be an alternative to pineapple jam in making nastar. On this occasion, the author examines the substitution of pineapple jam with salak jam in the hope that it can be a solution for entrepreneurs to continue their business and become an alternative to pineapple jam on nastar cakes. The purpose of this study was to determine the taste, aroma, texture, appearance, durability, and also the production cost of substitution of pineapple jam with salak jam on nastar cake. This study uses quantitative descriptive data analysis techniques, with data collection techniques in the form of questionnaires with several panelists as many as 30 people who are considered competent in their fields. the production cost needed to produce salak jam nastar per one recipe is Rp. 27,207 / 515 gr. While the production cost required for one jar (500gr) is Rp. 9.100. The selling price with a profit of 60% is IDR 58,000/jar.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128511500","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}
Pelaksanaan Standard Operational Procedure (SOP) dapat didefinisikan sebagai dokumen yang menjabarkan aktivitas operasional yang dilakukan sehari-hari, Pengelolaan di Food and Beverage Service pada divisi Room Service harus didukung penuh oleh karyawan yang memiliki tugas dan tanggung jawab kepada para tamu. Sudamala Suites & Villa Sanur merupakan salah satu hotel berbintang lima yang bertempat di kawasan Pantai Sanur. Lokasi Sudamala Suites & Villa Sanur sangat strategis dan dikelilingi oleh Pantai yang sangat indah. Walau hanya memiliki 34 kamar. Berdasarkan latar belakang tersebut, maka penulis mengambil judul penelitian tentang Pelaksanaan Standar Operasional Prosedur Room Service pada Era New Normal di Sudamala Suites & Villa Sanur. Adapun konsep dari penelitian ini adalah Pelaksanaan SOP Room Service. Sedangkan teori dari penelitian ini adalah mengenai Pelaksanaan pada Era New Normal. SOP (Standard Operational Procedure) yang dilaksanakan di Sudamala Sanur memiliki 18 tahapan yang harus diikuti oleh masing-masing Room Service Waiter/s guna memaksimalkan kinerja dan kepuasan pelanggan, serta mengikuti peraturan yang ada. Dibawah ini adalah tabel hasil dari obeservasi bagaimana para Room Service Waiters/s menerapkan 18 tahapan dalam melaksanakan Room Service ke kamar tamu. Untuk memaksimal penerapan SOP, pihak management diharapkan : Management sebaiknya memastikan kesiapan setiap karyawan. Management harus selalu memantau kinerja dan mengarahkan para karyawan untuk selalu mengikuti SOP. Management harus memberikan training tentang penerapan prosedur pelayanan kepada staff, training, dan juga daily wolker. Implementation of the Standard Operational Procedure (SOP) can be defined as a document that describes daily operational activities. Management in Food and Beverage Service in the Room Service division must be fully supported by employees who have duties and responsibilities to guests. Sudamala Suites & Villa Sanur is a five-star hotel located in the Sanur Beach area. The location of Sudamala Suites & Villa Sanur is very strategic and surrounded by very beautiful beaches. Even though it only has 34 rooms. Based on this background, the authors took the title of research on the Implementation of Standard Operating Procedures for Room Service in the New Normal Era at Sudamala Suites & Villa Sanur. The concept of this research is the implementation of SOP Room Service. While the theory of this research is about the implementation in the New Normal Era. The SOP (Standard Operational Procedure) implemented at Sudamala Sanur has 18 stages that each Room Service Waiter must follow in order to maximize performance and customer satisfaction, as well as follow existing regulations. Below is a table of results from observations of how Room Service Waiters implement 18 stages in implementing Room Service to guest rooms. To maximize the implementation of SOPs, the management is expected to: Management should ensure the readiness of every employee. Ma
{"title":"Pelaksanaan SOP Room Service Pada Era New Normal di Sudamala Suites & Villa Sanur","authors":"I. Wahyudi, Anak Agung Ayu Arun Suwi Arianty","doi":"10.22334/paris.v2i3.377","DOIUrl":"https://doi.org/10.22334/paris.v2i3.377","url":null,"abstract":"Pelaksanaan Standard Operational Procedure (SOP) dapat didefinisikan sebagai dokumen yang menjabarkan aktivitas operasional yang dilakukan sehari-hari, Pengelolaan di Food and Beverage Service pada divisi Room Service harus didukung penuh oleh karyawan yang memiliki tugas dan tanggung jawab kepada para tamu. Sudamala Suites & Villa Sanur merupakan salah satu hotel berbintang lima yang bertempat di kawasan Pantai Sanur. Lokasi Sudamala Suites & Villa Sanur sangat strategis dan dikelilingi oleh Pantai yang sangat indah. Walau hanya memiliki 34 kamar. Berdasarkan latar belakang tersebut, maka penulis mengambil judul penelitian tentang Pelaksanaan Standar Operasional Prosedur Room Service pada Era New Normal di Sudamala Suites & Villa Sanur. Adapun konsep dari penelitian ini adalah Pelaksanaan SOP Room Service. Sedangkan teori dari penelitian ini adalah mengenai Pelaksanaan pada Era New Normal. SOP (Standard Operational Procedure) yang dilaksanakan di Sudamala Sanur memiliki 18 tahapan yang harus diikuti oleh masing-masing Room Service Waiter/s guna memaksimalkan kinerja dan kepuasan pelanggan, serta mengikuti peraturan yang ada. Dibawah ini adalah tabel hasil dari obeservasi bagaimana para Room Service Waiters/s menerapkan 18 tahapan dalam melaksanakan Room Service ke kamar tamu. Untuk memaksimal penerapan SOP, pihak management diharapkan : Management sebaiknya memastikan kesiapan setiap karyawan. Management harus selalu memantau kinerja dan mengarahkan para karyawan untuk selalu mengikuti SOP. Management harus memberikan training tentang penerapan prosedur pelayanan kepada staff, training, dan juga daily wolker. \u0000 \u0000Implementation of the Standard Operational Procedure (SOP) can be defined as a document that describes daily operational activities. Management in Food and Beverage Service in the Room Service division must be fully supported by employees who have duties and responsibilities to guests. Sudamala Suites & Villa Sanur is a five-star hotel located in the Sanur Beach area. The location of Sudamala Suites & Villa Sanur is very strategic and surrounded by very beautiful beaches. Even though it only has 34 rooms. Based on this background, the authors took the title of research on the Implementation of Standard Operating Procedures for Room Service in the New Normal Era at Sudamala Suites & Villa Sanur. The concept of this research is the implementation of SOP Room Service. While the theory of this research is about the implementation in the New Normal Era. The SOP (Standard Operational Procedure) implemented at Sudamala Sanur has 18 stages that each Room Service Waiter must follow in order to maximize performance and customer satisfaction, as well as follow existing regulations. Below is a table of results from observations of how Room Service Waiters implement 18 stages in implementing Room Service to guest rooms. To maximize the implementation of SOPs, the management is expected to: Management should ensure the readiness of every employee. Ma","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126822163","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}
Dewa Putu Septiana Putra, Deden Ismail, Bondan Pambudi
Penelitian ini adalah penelitian yang bertujuan untuk mengetahui kesesuaian antara Standard Operational Procedure yang berlaku dengan penerapan.Standard Operating Procedure merupakan pedoman tertulis yang berisi serangkaian prosedur kerja operasional Suatu organisasi agar berjalan efektif, serta mencapai sasaran atau target yang telah ditetapkan.Penelitian ini berlokasi di Bali Hai Cruise Benoa. Pada Standard Operating Procedure di Kitchen Bali Hai Cruise Benoa penyimpanan bahan makanan berpengaruh terhadap pengolahan bahan makanan, kualitas makanan dan penyajian bahan makanan tersebut.Oleh karena itu, penelitian ini bertujuan untuk mengetahui “bagaimana kajian penerapan Standard Operating Procedure(SOP) di kitchen Bali Hai Cruise Benoa”. Penelitian ini menggunakan data kuantitatif dan kualitatif, data diperoleh melalui penyebaran kuesioner dan doumentasi kepada karyawan atau staff kitchen Bali Hai Cruise Benoa.Analisis yang digunakan dalam penelitian ini yaitu Analisis Binomial. Hasil penelitian ini menyatakan bahwa secara keseluruhan penerapan Standard Operating Procedure (SOP) di kitchen Bali Hai Cruise Benoa telah memenuhi standard dan persyaratan yang berlaku. This research is research that aims to determine the compatibility between the applicable Standard Operating Procedures and implementation. Standard Operating Procedures are written guidelines that contain a series of operational work procedures for an organization to run effectively, and achieve the goals or targets that have been set. This research is located in Bali Hi Cruise Benoa. In the Standard Operating Procedure at Kitchen Bali Hai Cruise Benoa food storage affects the processing of food ingredients, food quality and presentation of the food ingredients. in the Bali Hi Cruise Benoa kitchen.” This study uses quantitative and qualitative data, data obtained through the distribution of questionnaires and documentation to employees or staff of the Bali Hai Cruise Benoa kitchen. The analysis used in this study is binomial analysis. The results of this study state that overall the implementation of the Standard Operating Procedure (SOP) in the Bali Hai Cruise Benoa kitchen has met the applicable standards and requirements.
本研究的目的是确定适用于应用的标准操作程序之间的一致性。程序运行标准是一个书面指导方针，它包含了一个组织有效运行的一系列操作程序，以及实现指定的目标或目标。这项研究位于巴厘岛邮轮部。在巴厘岛Hai Cruise Benoa食品仓库的标准操作程序中，食品的加工、食品的质量和供应受到影响。因此，本研究的目的是了解“巴厘岛邮轮厨房的标准操作程序(SOP)是如何应用的”。这项研究采用定量和定性数据，通过向巴厘岛Hai Cruise Benoa餐厅的员工或员工发放问卷和不满来获得数据。本研究中使用的分析是二项式分析。这项研究的结果表明，在巴里海克鲁斯贝诺瓦厨房(kitchen Hai Cruise Benoa)的标准操作程序的总体应用符合了目前的标准和要求。这项研究的目的是确定应用标准操作程序和执行之间的兼容性。标准操作程序是这样写的，这关系到一个组织执行有效操作程序，实现目标或目标。这项研究发生在巴厘岛。在巴厘岛食品供应供应的标准程序中在巴厘岛的希克鲁斯贝诺克厨房。这是对量化和数据质量的研究，通过问题的分配和对巴厘岛资金或工作人员的调查。分析在这个研究中使用的是二项式分析。这种研究的结果超出了巴厘岛邮轮部的所有标准操作程序。
{"title":"Kajian Penerapan Setandard Oprating Procedure di Kitchen Bali Hai Cruice Benoa","authors":"Dewa Putu Septiana Putra, Deden Ismail, Bondan Pambudi","doi":"10.22334/paris.v2i3.346","DOIUrl":"https://doi.org/10.22334/paris.v2i3.346","url":null,"abstract":"Penelitian ini adalah penelitian yang bertujuan untuk mengetahui kesesuaian antara Standard Operational Procedure yang berlaku dengan penerapan.Standard Operating Procedure merupakan pedoman tertulis yang berisi serangkaian prosedur kerja operasional Suatu organisasi agar berjalan efektif, serta mencapai sasaran atau target yang telah ditetapkan.Penelitian ini berlokasi di Bali Hai Cruise Benoa. Pada Standard Operating Procedure di Kitchen Bali Hai Cruise Benoa penyimpanan bahan makanan berpengaruh terhadap pengolahan bahan makanan, kualitas makanan dan penyajian bahan makanan tersebut.Oleh karena itu, penelitian ini bertujuan untuk mengetahui “bagaimana kajian penerapan Standard Operating Procedure(SOP) di kitchen Bali Hai Cruise Benoa”. Penelitian ini menggunakan data kuantitatif dan kualitatif, data diperoleh melalui penyebaran kuesioner dan doumentasi kepada karyawan atau staff kitchen Bali Hai Cruise Benoa.Analisis yang digunakan dalam penelitian ini yaitu Analisis Binomial. Hasil penelitian ini menyatakan bahwa secara keseluruhan penerapan Standard Operating Procedure (SOP) di kitchen Bali Hai Cruise Benoa telah memenuhi standard dan persyaratan yang berlaku. \u0000 \u0000 \u0000This research is research that aims to determine the compatibility between the applicable Standard Operating Procedures and implementation. Standard Operating Procedures are written guidelines that contain a series of operational work procedures for an organization to run effectively, and achieve the goals or targets that have been set. This research is located in Bali Hi Cruise Benoa. In the Standard Operating Procedure at Kitchen Bali Hai Cruise Benoa food storage affects the processing of food ingredients, food quality and presentation of the food ingredients. in the Bali Hi Cruise Benoa kitchen.” This study uses quantitative and qualitative data, data obtained through the distribution of questionnaires and documentation to employees or staff of the Bali Hai Cruise Benoa kitchen. The analysis used in this study is binomial analysis. The results of this study state that overall the implementation of the Standard Operating Procedure (SOP) in the Bali Hai Cruise Benoa kitchen has met the applicable standards and requirements.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129583945","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}
I. Bagus, Ari Artha, Kusuma Manuaba, Wayan Eka Sudarmawan, Komang Shanty, Muni Parwati, Manajemen Perhotelan, Proses Rekrutmen, Seleksi Karyawan
Penelitian ini dilatar belakangi oleh pentingnya suatu proses rekrutmen dan proses seleksi karyawan. Tujuan dari penelitian ini adalah untuk mengetahui bagaimana proses rekutmen dan proses seleksi yang dilakukan di Kayumanis Jimbaran Private Estate and Spa. Teknik analisis data yang dilakukan dalam bentuk data deskriftif kualitatif dan metode pengumpulan data yang di gunakan yaitu wawancara dan dokumentasi. Hasil dari penelitian ini menunjukan bahwa proses rekrutmen yang dilakukan mulai dari melakukannya Perencanaan Sumber Daya Manusia dari Departement Head hingga membuka lowongan pekerjaan yang di mulai dari internal perusahaan keudian hingga ke eksternal perusahaan melalui situs – situs online yang terpercaya dan media sosial, melakukan wawancara pertama bersama HRD untuk melakukan proses rekrutmen dan pengenalan. This research is behind the importance of a recruitment process and employee selection process. The purpose of this research is to know how the recruitment process and selection process are done at Kayumanis Jimbaran Private Estate and Spa. Data analysis techniques are done in the form of qualitative descriptive data and data collection methods used are interviews and documentation. The results of this study showed that the recruitment process started from doing so human resources planning from Departement Head to open a job vacancy that started from internal corporate finance to external company through trusted online sites and social media, conducted the first interview with HRD to conduct recruitment process and introduction.
这项研究是基于招聘和员工选拔过程的重要性。本研究的目的是了解在吉姆巴兰私人农场和水疗中心的重组和选择过程。以访谈和文件的形式进行的数据分析技术。这个研究的结果显示,招聘过程的开始做百货的人力资源规划的头,直到打开工作从公司外部keudian到内部通过可靠的在线网站——和社交媒体,一起完成第一次面试人力资源部进行识别和招聘过程。这项研究远远落后于批准流程和雇佣流程。这项研究的目的是了解在经私人地产和温泉进行的回收过程。技术分析数据分析已在合格数据和数据集中完成《招聘过程results of this study那里那个百货开始从做所以人力资源计划从Head to open a工作空缺这开始从公司内部金融到external sites在线公司通过信任和社交媒体,conducted指挥的第一人力资源部面试和招聘过程和《。
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Pelatihan dan Kepemimpinan sangat penting untuk produktivitas kerja. Tujuan penelitian ini untuk mengetahui pengaruh pelatihan dan kepemimpinan terhadap produktivitas kerja karyawan. Penelitian dilakukan pada bulan oktober hingga bulan April 2021. Populasi dalam penelitian ini adalah seluruh Staff Noaa Social dining Seminyak Kuta dengan sampel 30 orang dengan Teknik sampling jenuh. Teknik analisis data yaitu regresi linier berganda. Permasalahan yang akan diteliti adalah; (1) bagaimanakah pengaruh pelatihan terhadap produktivitas kerja karyawan di Noaa Social dining Seminyak? (2) Bagaimanakah pengaruh kepemimpinan terhadap produktivitas kerja karyawan di Noaa Social dining Seminyak Kuta? Dan (3) bagaimanakan pengaruh pelatihan dan kepemimpinan terhadap produktivitas kerja karyawan di Noaa Social dining Seminyak Kuta? Hasil penelitian menunjukkan bahwa Kepemimpinan (X2) berpengaruh signifikan secara parsial terhadap Produktivitas dengan Y. Adapun dimensi kepemimpinan yang berpengaruh adalah Katalisator dan Bersikap Menghargai dan dimensi yang tidak berpengaruh adalah Bersifat adil, Memberi sugesti, Mendukung tujuan, Menciptakan rasa aman, Sebagai wakil organisasi dan Sumber inspirasi. Training and Leadership is very important for work productivity. The purpose of this study was to determine the effect of training and leadership on employee productivity. The research was conducted from October to April 2021. The population in this study were all Noaa Social dining Seminyak Kuta staff with a sample of 30 people using a saturated sampling technique. The data analysis technique is multiple linear regression. The problems to be studied are; (1) what is the effect of training on employee work productivity at Noaa Social dining Seminyak? (2) How does leadership affect employee work productivity at Noaa Social dining Seminyak Kuta? And (3) what is the effect of training and leadership on employee work productivity at Noaa Social dining Seminyak Kuta? The results of the study show that Leadership (X2) has a partially significant effect on Productivity with Y. The influential dimensions of leadership are Catalyst and Appreciative and dimensions that are not influential are Fair, Giving suggestions, Supporting goals, Creating a sense of security, As an organizational representative and a source of inspiration.
培训和领导对工作效率至关重要。本研究的目的是了解培训和领导对员工工作效率的影响。这项研究将于10月至2021年4月进行。这项研究的人口是一名Noaa社交会议的工作人员，他们提供了30名具有饱和抽样技术的员工的样本。数据分析技术是多元线性回归。研究的问题是;(1)培训对Noaa Social dining员工的工作效率有何影响?2)领导工作对库塔新政的员工工作效率有何影响?(3)培训和领导对Noaa Social dining sekuta的员工工作效率有何影响?研究结果表明，领导(X2)对生产力的部分影响很大，至于有影响力的领导维度是催化剂，是欣赏和无影响的维度，作为组织代表和灵感来源，是公平的，建议，支持目标，创造一种安全感。培训和领导对工作生产至关重要。这项研究的目的是确定雇佣产品中有效的培训和领导。该研究定于10月至2021年4月提交。这项研究的人口都是在不具社会关系的库塔工作人员身上，用一种有机技术样本进行了30人的试验。技术分析数据是多线性回归。有问题要解决;在没有aa社会服务的情况下，培训的效果是什么?2)在没有社会服务的库塔，领导关系如何影响就业工作?在没有aa社会服务的库塔，培训和领导的效果是什么?The results of The study秀那Leadership (xn) a部分浓厚效应在Productivity与Y了。《Leadership是加泰罗尼亚influential维度和不给suggestions维度,那是influential音符是Fair, Supporting目标,创造一种安全,As an organizational情意绵绵的代表和一个灵感的源代码。
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I. Saputra, Firlie Lanovia Amir, I. G. A. E. Suwintari
Pulau Bali adalah salah satu bagian dari kepulauan Indonesia yang memilikipotensi pariwisata.Pengembangan daerah tujuan wisata memerlukan saranaakomodasi yang memadai. Salah satu sarana akomodasi tersebut adalah restoran. Dalam dunia usaha restoran pada saat ini, tingkat kepopuleran dan profitabilitas pada sebuah makanan sangat penting untuk di jaga hal tersebut adalah merupakan suatu masalah yang dihadapi oleh para pengusaha restoran. Untuk dapat mempertahankan kepopuleran dan profitabilitas sebuah makanan maka diperlukan analisis menu yang efektif. Masalah dalam penelitian ini adalah bagaimana performa Menu A’la Carte di Mase Uma Kitchen & Bar Umalas jika diukur berdasarkan tingkat popularitas dan profitabilitas. Penyelesaian masalah dalam penelitian ini adalah dengan menggunakan tenik menu engineering. Penelitian ini menganalisis menu a’la cartedi Mase Uma Kitchen & Bar. Analisis yang dilakukan menggunakan teknikmenu engineering. Hasil penelitian menunjukkan bahwa hasil dari klasifikasi menu a’la carte di Mase Uma Kitchen & Bar menggunakan metode menu engineering adalah dari jumlah 32 item menu, 7 item atau 21,87% termasuk dalam kategori star, 12 item atau 34,37% termasuk dalam kategori plowhorse, 5 item atau 18,75% termasuk dalam kategori puzzle, 8 item atau 25% termasuk dalam kategori dog. Berdasarkan hasil analisis dapat dilihat bahwa item menu dengan kategori dog masih tinggi dan memiliki selisih yang tidak jauh dengan kategori star, plowhorse dan juga puzzle. Hal ini menunjukkan performa menu di Mase Uma Kitchen & Bar belum cukup bagus dan perlu dilakukan analisis menu secara rutin untuk menaikkan pendapatan di Mase Uma Kitchen & Bar. The island of Bali is one part of the Indonesian archipelago that has tourism potential. Development of tourist destinations requires adequate accommodation facilities. One of the accommodation facilities is a restaurant. In today's restaurant business world, the level of popularity and profitability of a food is very important to maintain, this is a problem faced by restaurant entrepreneurs. To be able to maintain the popularity and profitability of a food, an effective menu analysis is needed. The problem in this study is how the performance of the A'la Carte Menu at Mase Uma Kitchen & Bar Umalas is measured based on the level of popularity and profitability. The solution to the problem in this research is to use the engineering menu technique. This study analyzes the a'la carted menu at Mase Uma Kitchen & Bar. The analysis was carried out using menu engineering techniques. The results showed that the results of the a'la carte menu classification at Mase Uma Kitchen & Bar using the menu engineering method were from a total of 32 menu items, 7 items or 21.87% included in the star category, 12 items or 34.37% included in the star category. plowhorse category, 5 items or 18.75% included in the puzzle category, 8 items or 25% included in the dog category. Based on the results of the analysis, it can be see
巴厘岛是印度尼西亚群岛的一部分之一memilikipotensi旅游业。旅游目的地的发展需要适当的设施。这些住宿手段之一是一家餐馆。企业界在这一刻,餐厅里流行水平和盈利能力的一个非常重要的食物来保持这是一个餐馆老板们所面临的问题。能够保持流行和盈利能力分析一食物,那么需要有效的菜单。这项研究的问题是如何表现,菜单A 'la梅乌玛厨房和酒吧菜单Umalas如果测量根据人气水平和盈利能力。这项研究的问题是用tenik结业证书工程菜单。这项研究分析了a 'la cartedi Mase Uma Kitchen & Bar的菜单。使用teknikmenu工程所做的分析。研究结果表明,从a菜单分类结果'la梅乌玛厨房和酒吧菜单菜单工程方法是利用数量32菜单项,7项或21,87%包括星的范畴,12项34,37%包括plowhorse类别中,5项或18,75%包括拼图,8项或25%的范畴包括狗的范畴。根据分析结果可以看出,菜单项类别狗仍然很高,有星,plowhorse类别和不远的差距也拼图。这表现梅乌玛厨房和酒吧菜单菜单定期分析还不够好,需要做梅乌玛厨房和酒吧的收入提高。印尼巴厘岛是一号角色之岛》列岛》那旅游申请表了。发展旅游的目的地requires adequate accommodation facilities。一号》accommodation facilities是一个餐厅。餐厅在今天的商业世界,《popularity and profitability of a级食品是非常重要的to maintain, this is a faced by餐厅创业精神的问题。To be able To maintain a食品,an popularity和profitability》有效分析是需要菜单。问题》演出》这个研究就是A 'la at梅乌玛厨房& Umalas酒吧菜单菜单是measured改编自《popularity profitability著作百科全书》的水平。solution》到《工程在这个研究问题是需要用技巧菜单。这个《a study analyzes 'la运at梅乌玛厨房和酒吧菜单。《分析》是用菜单工程techniques carried out。《results of The results那里那a 'la classification at梅乌玛厨房和酒吧菜单菜单菜单工程方法是完全从a》用32 items, 7 items菜单或21 . 87% included in The star类别,12 items或34 37% included in The star类别。plowhorse类别,75% items或18。5 included in the items 8拼图类别,或25% included in the狗类别。results》改编自分析,它可以看到这就是境项目菜单热狗类别还是高中和已经不是太多的影响》,plowhorse和categories拼图。这个节目那菜单演出at梅乌玛厨房&酒吧是祝不够和菜单是必要做常规分析到增加revenue at梅乌玛厨房和酒吧。
{"title":"Analisis Menu A’la Carte di Mase Uma Kitchen & Bar Umalas Seminyak Bali","authors":"I. Saputra, Firlie Lanovia Amir, I. G. A. E. Suwintari","doi":"10.22334/paris.v2i3.348","DOIUrl":"https://doi.org/10.22334/paris.v2i3.348","url":null,"abstract":"Pulau Bali adalah salah satu bagian dari kepulauan Indonesia yang memilikipotensi pariwisata.Pengembangan daerah tujuan wisata memerlukan saranaakomodasi yang memadai. Salah satu sarana akomodasi tersebut adalah restoran. Dalam dunia usaha restoran pada saat ini, tingkat kepopuleran dan profitabilitas pada sebuah makanan sangat penting untuk di jaga hal tersebut adalah merupakan suatu masalah yang dihadapi oleh para pengusaha restoran. Untuk dapat mempertahankan kepopuleran dan profitabilitas sebuah makanan maka diperlukan analisis menu yang efektif. Masalah dalam penelitian ini adalah bagaimana performa Menu A’la Carte di Mase Uma Kitchen & Bar Umalas jika diukur berdasarkan tingkat popularitas dan profitabilitas. Penyelesaian masalah dalam penelitian ini adalah dengan menggunakan tenik menu engineering. Penelitian ini menganalisis menu a’la cartedi Mase Uma Kitchen & Bar. Analisis yang dilakukan menggunakan teknikmenu engineering. Hasil penelitian menunjukkan bahwa hasil dari klasifikasi menu a’la carte di Mase Uma Kitchen & Bar menggunakan metode menu engineering adalah dari jumlah 32 item menu, 7 item atau 21,87% termasuk dalam kategori star, 12 item atau 34,37% termasuk dalam kategori plowhorse, 5 item atau 18,75% termasuk dalam kategori puzzle, 8 item atau 25% termasuk dalam kategori dog. Berdasarkan hasil analisis dapat dilihat bahwa item menu dengan kategori dog masih tinggi dan memiliki selisih yang tidak jauh dengan kategori star, plowhorse dan juga puzzle. Hal ini menunjukkan performa menu di Mase Uma Kitchen & Bar belum cukup bagus dan perlu dilakukan analisis menu secara rutin untuk menaikkan pendapatan di Mase Uma Kitchen & Bar. \u0000 \u0000The island of Bali is one part of the Indonesian archipelago that has tourism potential. Development of tourist destinations requires adequate accommodation facilities. One of the accommodation facilities is a restaurant. In today's restaurant business world, the level of popularity and profitability of a food is very important to maintain, this is a problem faced by restaurant entrepreneurs. To be able to maintain the popularity and profitability of a food, an effective menu analysis is needed. The problem in this study is how the performance of the A'la Carte Menu at Mase Uma Kitchen & Bar Umalas is measured based on the level of popularity and profitability. The solution to the problem in this research is to use the engineering menu technique. This study analyzes the a'la carted menu at Mase Uma Kitchen & Bar. The analysis was carried out using menu engineering techniques. The results showed that the results of the a'la carte menu classification at Mase Uma Kitchen & Bar using the menu engineering method were from a total of 32 menu items, 7 items or 21.87% included in the star category, 12 items or 34.37% included in the star category. plowhorse category, 5 items or 18.75% included in the puzzle category, 8 items or 25% included in the dog category. Based on the results of the analysis, it can be see","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"129 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127093335","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}
Galan Dion Permadi, P. Wirawan, Ni Made Ayu Sulasmini
Semenjak terjadi wabah Covid-19 yang di Indonesia tahun 2020 awal sektor pariwisata Indonesia mengalami penurunan dimana-mana tidak terkecuali di Bali. Sebagai salah satu sektor bisnis yang banyak menghasilkan lapangan pekerjaan karena mampu menampung tenaga kerja yang sangat besar, pariwisata dianggap oleh sebagian masyarakat sebagai entitas yang dirugikan. Pengaruh pandemi covid-19 ini menyebabkan Pura Tirta Empul mengalami penurunan wisatawan sehingga membuat para pelaku wisata untuk berlomba menariw wisatawan. Tujuan penelitian ini adalah yaitu mengetahui dampak positif dan negatif pandemi covid-19 terhadap objek wisata Pura Tirta Empul, serta pengelolaan strategis. Teknik yang digunakan adalah Non-probability sampling. Sampel penelitian yaitu pengelola dan masyarakat sekitar sebanyak enam orang. Data penelitian bersifat kualitatif berupa dampak positif dan negatif pandemi Covid-19 terhadap dampak pariwisata Tirta Empul diperoleh dari wawancara, pengamatan, pemotretan, perekaman. Dampak negatif yang ditimbulkan oleh pandemi covid-19 bagi wisata Tirta Empul adalah perkenomonian masyarakat menjadi turun. Dampak positif yaitu masyarakat menginstropeksi dan lebih mawas diri. Upaya-upaya yang dilakukan diantaranya adalah gencar mempromosikan objek wisata Tirta Empul ke sektor-sektor pariwisata stakeholder terutama travel agen dan hotel-hotel. Hal tersebut dilakukan dengan bekerjasama antar pengelola objek wisata Tirta Empul, desa adat dan pemerintah. Masyarakat juga mengelola lahan yang ada dengan melakukan kegiatan positif seperti menanam sayuran. Covid-19 pandemic in Indonesia since early 2020, the Indonesian tourism sector Since the Covid-19 outbreak in Indonesia in early 2020, the Indonesian tourism sector has decreased everywhere, including in Bali. As a business sector that generates many jobs because it is able to accommodate a very large workforce, tourism is considered by some people as an entity that is disadvantaged. The influence of the COVID-19 pandemic has caused Tirta Empul Temple to experience a decline in tourists, making tourism actors compete to attract tourists. The purpose of this study was to determine the positive and negative impacts of the COVID-19 pandemic on the Tirta Empul Temple tourist attraction, as well as strategic management. The technique used is Non-probability sampling. The research sample is the manager and the surrounding community as many as six people. Qualitative research data in the form of positive and negative impacts of the Covid-19 pandemic on the impact of Tirta Empul tourism were obtained from interviews, observations, photo shoots, recordings. The negative impact caused by the COVID-19 pandemic for Tirta Empul tourism is that the community's economy has decreased. The positive impact is that people introspect and are more introspective. Efforts made include intensively promoting the Tirta Empul tourist attraction to the tourism sectors of stakeholders, especially travel agents and hotels. This
{"title":"Strategi Pengelolaan Objek Wisata Pura Tirta Empul, Tampaksiring, Gianyar Pada Pandemi Covid-19","authors":"Galan Dion Permadi, P. Wirawan, Ni Made Ayu Sulasmini","doi":"10.22334/paris.v2i3.344","DOIUrl":"https://doi.org/10.22334/paris.v2i3.344","url":null,"abstract":"Semenjak terjadi wabah Covid-19 yang di Indonesia tahun 2020 awal sektor pariwisata Indonesia mengalami penurunan dimana-mana tidak terkecuali di Bali. Sebagai salah satu sektor bisnis yang banyak menghasilkan lapangan pekerjaan karena mampu menampung tenaga kerja yang sangat besar, pariwisata dianggap oleh sebagian masyarakat sebagai entitas yang dirugikan. Pengaruh pandemi covid-19 ini menyebabkan Pura Tirta Empul mengalami penurunan wisatawan sehingga membuat para pelaku wisata untuk berlomba menariw wisatawan. Tujuan penelitian ini adalah yaitu mengetahui dampak positif dan negatif pandemi covid-19 terhadap objek wisata Pura Tirta Empul, serta pengelolaan strategis. Teknik yang digunakan adalah Non-probability sampling. Sampel penelitian yaitu pengelola dan masyarakat sekitar sebanyak enam orang. Data penelitian bersifat kualitatif berupa dampak positif dan negatif pandemi Covid-19 terhadap dampak pariwisata Tirta Empul diperoleh dari wawancara, pengamatan, pemotretan, perekaman. Dampak negatif yang ditimbulkan oleh pandemi covid-19 bagi wisata Tirta Empul adalah perkenomonian masyarakat menjadi turun. Dampak positif yaitu masyarakat menginstropeksi dan lebih mawas diri. Upaya-upaya yang dilakukan diantaranya adalah gencar mempromosikan objek wisata Tirta Empul ke sektor-sektor pariwisata stakeholder terutama travel agen dan hotel-hotel. Hal tersebut dilakukan dengan bekerjasama antar pengelola objek wisata Tirta Empul, desa adat dan pemerintah. Masyarakat juga mengelola lahan yang ada dengan melakukan kegiatan positif seperti menanam sayuran. \u0000 \u0000Covid-19 pandemic in Indonesia since early 2020, the Indonesian tourism sector Since the Covid-19 outbreak in Indonesia in early 2020, the Indonesian tourism sector has decreased everywhere, including in Bali. As a business sector that generates many jobs because it is able to accommodate a very large workforce, tourism is considered by some people as an entity that is disadvantaged. The influence of the COVID-19 pandemic has caused Tirta Empul Temple to experience a decline in tourists, making tourism actors compete to attract tourists. The purpose of this study was to determine the positive and negative impacts of the COVID-19 pandemic on the Tirta Empul Temple tourist attraction, as well as strategic management. The technique used is Non-probability sampling. The research sample is the manager and the surrounding community as many as six people. Qualitative research data in the form of positive and negative impacts of the Covid-19 pandemic on the impact of Tirta Empul tourism were obtained from interviews, observations, photo shoots, recordings. The negative impact caused by the COVID-19 pandemic for Tirta Empul tourism is that the community's economy has decreased. The positive impact is that people introspect and are more introspective. Efforts made include intensively promoting the Tirta Empul tourist attraction to the tourism sectors of stakeholders, especially travel agents and hotels. This ","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"37 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121516968","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}
I. P. A. Dharmadi, Komang Shanty Muni Parwati, K. R. Tunjungsari
Loyalitas karyawan sangat penting bagi pertumbuhan produktivitas perusahaan. Tujuan penelitian ini untuk mengetahui signifikansi pengaruh Motivasi dan Kompensasi terhadap Loyalitas Karyawan. Populasi dalam penelitian ini sebanyak 77 orang. Jumlah sampel diambil sebanyak 65 orang. Teknik ini menggunakan metode teknik quota sampling. Teknik analisis data menggunakan regresi linier berganda. Pengujian hipotesis ini dilakukan pada tingkat signifikansi 5%. Penelitian ini menunjukan hasil bahwa motivasi dan kompensasi berpengaruh positif dan signifikan secara simultan dan parsial terhadap loyalitas karyawan. Berdasarkan hasil penelitian ini, diharapkan manajemen dapat meningkatkan loyalitas karyawan dalam bentuk memberikan bonus atau reward, memberikan kompensasi kepada karyawan yang bekerja secara over time. Employee loyalty is very important for the growth of company productivity. The purpose of this study was to determine the significance of the effect of motivation and compensation on employee loyalty. The population in this study were 77 people. The number of samples taken as many as 65 people. This technique uses the quota sampling technique method. The data analysis technique used multiple linear regression. This hypothesis testing was carried out at a significance level of 5%. This study shows the results that motivation and compensation have a positive and significant effect simultaneously and partially on employee loyalty. Based on the results of this study, it is expected that management can increase employee loyalty in the form of giving bonuses or rewards, providing compensation to employees who work over time.
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