This study provides substantial data in designing the coffee hill-based rural tourism development model of Bongancina Village in North Bali. It focused on two objectives firstly, introducing opportunities by supplying the essential data of Bongancina Village’s potencies through tourist attractions identification; secondly, to analyze the challenges that are faced in rural tourism development. This study implemented the initial stages of the R&D approach with a qualitative analysis method. Data collected by using a passive participatory observation, interviews and FGD techniques. The results revealed that it has opportunities to be developed as rural tourism for economic recovery post the Covid-19 pandemic. The 8 criteria of tourist attractions which were classified into 75 indicators were in a feasible position. The challenges identified from the eight criteria can be utilized to determine the strategies in designing a development model. This study result can promote Bongancina Village and enrich the literature for further studies.
The Covid-19 pandemic has devastated Indonesia's tourism and creative economy industry, nearly destroying all aspects of life, particularly in Bali, which is heavily reliant on tourism. This has an impact on all aspects of society, including the citizens of Sayan Village, Gianyar, who work primarily in the hospitality and tourism industries. The purpose of the program is to provide local culinary marketing training via virtual media as an alternative to digital marketing for MSME owners to help market their products. Training, demonstration, and workshops are the methods used. The program's outcomes were successful in increasing partners' knowledge of how to market MSME products through virtual tours.
Desa Bongancina sangat cocok untuk dikembangkan menjadi desa wisata. Institut Pariwisata Dan Bisnis Internasional, merespon peluang ini dengan mengambil bentuk kegiatan yang dikemas dalam kegiatan pengabdian kepada masyarakat. pengabdian ini dilakukan dengan metode penyuluhan dan diikuti dengan diskusi serta evaluasi akhir untuk mengukur tingkat capaian yang dihasilkan. Kegiatan ini sendiri merupakan kegiatan pengabdian internal kampus IPB Internasional dengan mengembangkan upaya kemitraan pada masyarakat pelaku usaha di desa Bongancina. Kegiatan pengabdian dalam bentuk pendampingan di Desa Bongancina, terkait dengan pengembangan Desa Bongancina menjadi Desa Wisata, sudah berjalan dengan baik dan lancar. Hal ini tampak dari antusias warga dari berbaga propesi untuk mengikuti kegiatan ini. Dukungan dari pihak kampus Institut Pariwisata Dan Bisnis Internasional berupa pendanaan dan bantuan sarana serta prasarana memiliki peran besar untuk keberhasilan kegiatan pengabdian ini. Keterlibatan masyarakat menjadi kunci utama keberhasilan program ini, sehingga program pengabdian kepada masyarakat Institut Pariwisata Dan Bisnis Internasional bisa selesai sesuai dengan jadwal yang telah ditentukan.
Bisnis dapat terus berjalan dan bertahan ditengah persaingan ketat pada era new normal, apabila pelaku bisnis tersebut mengutamakan kepuasan konsumen yang dipengaruhi oleh beberapa faktor. Penelitian ini bertujuan untuk mengetahui pengaruh faktor dari kualitas produk, fasilitas, dan harga terhadap kepuasan konsumen di Stuja Coffe Bali baik secara simultan maupun secara parsial. Teknik pengumpulan data dalam penelitian ini yaitu melalui penyebaran kuesioner dalam bentuk google form kepada 60 responden menggunakan puporsive sampling. Teknik analisis data yang digunakan dalam penelitian ini adalah uji validitas; uji reliabilitas; uji asumsi klasik yaitu uji normalitas, uji multikolinieritas dan uji heterokedastisitas; analisis regresi linier berganda; analisis koefisien determinasi; serta pengujian hipotesis melalui uji f dan uji t. Data-data memenuhi uji validitas dan reliabilitas. Hasil penelitian ini menunjukan bahwa semua variabel kualitas produk, fasilitas, dan harga yang diuji berpengaruh positif dan signifikan secara simultan maupun parsial terhadap kepuasan konsumen melalui uji f dan uji t. If the businessman prioritizes customer satisfaction which is influenced by several factors, business could continue to run and survive in the midst of intense competition in the new normal era. This study aims to determine the effect of product quality, facility, and price factors on customer satisfaction at Stuja Coffee Bali, either simultaneously or partially. The data collection technique in this study was through the distribution of questionnaires in the google form to 60 respondents using purposive sampling. The data analysis technique used in this study is validity test; reliability test; classical assumption test which is normality test, multicollinearity test, and heteroscedasticity; multiple linear regression analysis; coefficient determination; and hypothesis test through F test and T test. The data has approved the validity and reliability test. The results showed that all the variables of product quality, facility, and price tested had a positive and significant effect simultaneously and partially on customer satisfaction through the F test and T test.
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.
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