Tourism in Bali cannot be separated from the use of information technology such as the internet in this digital era. The use of this technology will make it easier for the visitor, both on tours and works, or known as digital nomad tourism. Ubud and Canggu are two succeeded areas in developing digital nomad tourism. Other tourism areas such as Sanur which also have coworking spaces, it is also potential to develop digital nomad tourism. Restaurants in the Sanur tourism area also have the same opportunity to develop their business into a co-working space. This research aims to develop a community-based digital model of nomad tourism in the local community of Intaran Sanur Denpasar in improving the welfare of themselves. The number of places suitable for this new tourism development in Sanur provides more space for business. The research was conducted with a quantitative approach supported by interviews and observations. The result shows three factors able to support the development of community-based digital nomad tourism, namely the entrepreneurial spirit factor in the digital world, the digital nomad tourism business factor as a new business alternative, and the ease of doing business. This research shows that communitybased tourism businesses in the Intaran village can be developed into a co-working space to support the development of digital nomad tourism.
Banyaknya mahasiswa yang melakukan praktik kerja nyata di Mahagiri Panoramic Resort and Restaurant menyebabkan pelatihan harus di lakukan, agar mahasiswa yang melakukan praktek kerja nyata (training) lebih mengetahui pekerjaan apa yang harus digarap dan dikuasai sebelum dipraktekkan khususnya di bagian (Food and Beverage). Tujuan penelitian ini adalah untuk mengetahui prosedur pelaksanaan pelatihan yang di adakan dan mengetahui penerapan SOP pelayanan setelah dilakukan pelatihan untuk meningkatkan kinerja karyawan Food and Beverage Department. Teknik pengumpulan data yang digunakan di dalam penelitian ini adalah studi dokumentasi, wawancara dan observasi. Penelitian ini menggunakan analisis deskriptif kualitatif dengan melihat kinerja karyawan dan trainee setelah di lakukan pelatihan. Prosedur pelaksanaan pelatihan dalam meningkatkan kinerja karyawan food and beverage deparment di Mahagiri Panoramic Resort and Restaurant, yaitu menerapkan prinsip pelatihan berupa participation, repetition, relevance, transference, dan feedback. Secara umum setelah pelatihan di berikan kepada karyawan dan trainee, masih terdapat SOP yang terlewatkan, yaitu SOP tentang memberi salam, mengulang pesanan, mengecek semua pesanan, dan mengucapkan terima kasih, Karyawan yang telah melaksanakan SOP pelayanan dengan benar tidak diharuskan untuk mengikuti pelatihan kembali. Pada saat pelatihan sebaiknya para peserta benar-benar serius dalam mengikuti pelatihan agar mampu melakukan pekerjaan sesuai dengan SOP yang di terapkan dan tidak banyak langkah-langkah yang terlewatkan. The number of students that in the job training program (trainee) makes training need to be carried out, then they will know their job before practicing it in the restaurant, especially in the Food and Beverage Department. The purpose of this study was to determine the procedures for implementing the training that was held and to find out the implementation of SOP after training to improve the performance of employees of the Food and Beverage Department. Data collection techniques used in this research are documentation, interview and observation. This study uses descriptive qualitative analysis by observing the performance of employees and trainees after training. The procedure for implementing training in improving the performance of food and beverage department employees at Mahagiri Panoramic Resort and Restaurant is to apply the training principles in the form of participation, repetition, relevance, transference, and feedback. In general, after training is given to employees and training, some standard was not implemented accordingly, such as greeting, repeating orders, checking all orders, and saying thank you to the guest. Employees who have implemented the standard correctly are not required to take part in retraining. At the time of training, participants should be really serious about participating in the training, then it will make them able to do work according to the SOP applied in the restaurant and not many steps are missed.
The natural and cultural potential of Susut Village, Banjar District is a tourist attraction that has not been fully developed by the community considering the lack of knowledge about the development of tourist villages. The purpose of this community service is to provide an understanding of the community in Susut Village, especially through village officials regarding the management of the accommodation business (home stay), assisting the registration of tourism awareness groups, and the formation of tourist villages. The knowledge and skill transfer method are used to overcome the problems experienced by village officials in Susut Village. The result of this community service is that village officials can propose pokdarwis as an institution that cares about tourism development which will eventually be able to realize the formation of a Tourism Village in Susut Village, Bangli Regency.
Ecolodge provides guarantees against the use of toxic chemicals, tests for environmental impacts starting from materials, buildings and other physical activities, and significantly contributes to the development of the local community's economy. In this study, we aim to analyse the implementation of green hotel concept at Sarinbuana Ecolodge based on the ASEAN Green Hotel Standard 2016. To achieve this aim, an observation and interview was conducted to the management of the ecolodge. The findings of this study revealed that the ecolodge is generally implemented the green hotel concept especially at the operational level. The main implication of this study is that the management should monitor their program and maintain the implementation of green hotel concept in order to supporting sustainable tourism.
Pengembangan pariwisata berkelanjutan dapat menjadi salah satu upaya yang dilakukan oleh pemerintah dalam menghadapi pandemi Covid-19, selain penerapan berbagai kebijakan intervensi non farmasi. Penelitian ini bertujuan untuk menganalisis dimensi prinsip Green Hotel dan dampak intervensi non farmasi terhadap penerapan prinsip green hotel di Sarinbuana Eco Lodge. Pendekatan kualitatif dilakukan melalui wawancara dengan karyawan dan manajemen serta observasi. Data dianalisis dengan analisis kualitatif yang menggunakan tiga tahapan, yaitu reduksi data, penyajian data, dan penarikan simpulan. Penerapan prinsip green hotel sudah dilaksanakan dengan baik oleh karyawan dan manajemen hotel. Impak intervensi non farmasi pada ecolodge ini terdiri dari beberapa hal, yaitu pembatalan kedatangan tamu, penyesuaian jadwal bekerja karyawan, pengaturan kegiatan tamu selama menginap di ecolodge, pengelolaan sementara yang dilakukan oleh keluarga pemilik ecolodge. Manajemen ke depannya akan berusaha untuk meningkatkan kegiatan operasional agar lebih ramah lingkungan dari sebelumnya.
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