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.
The aim of this research are: 1) to know the level of tourists satisfaction toward the quality service of tourist information counters (TICs) at Padma Utara street, Legian, Kuta, 2) to know the influence of the factors regarding tourist satisfaction to improve the quality service of TICs at Padma Utara street, Legian, Kuta. The observed factors are tangibility (F1) through four variables, reliability (F2) through three variables, responsiveness (F3) through six variables, assurance (F4) through four variables, and empathy (F5) through three variables. This research was conducted in TICs at Padma Utara street, Legian, Kuta. In this research, there were 100 respondents selected as a sample using accidental sampling method. Data was collected by using questioners distributed to the tourists who were trying the product in TICs. The collected data was analyzed by confirmatory factor analysis with SPSS program version 19.0. The research findings are: 1) the level of tourists’ satisfaction toward the quality service is generally satisfied enough, 2) the five factors in this research have their own influence towards tourist’s satisfaction on tourist satisfaction, in which the empathy factor is the most influencing factor toward guest satisfaction and reliability factor is improved. Based on the research findings, it is suggested that the TICs management needs to improve their quality service of the staff and the understanding of the characteristic of the tourists. The TICs is not only counter and communication facilities (tangible), but there are other element factors influence tourist satisfaction, such as attitude and personality of the staff when serving the tourists like knowing the customers’ name and smiling when serving them.
Pariwisata adalah bisnis yang memiliki banyak dampak positif terhadap munculnya bisnis lain, salah satunya akomodasi dalam bentuk homestay. Homestay di Canggu menjadi tempat favorit wisatawan selama berkunjung ke Bali. Potensi ini harus dijaga agar dapat meningkatkan jumlah orang yang tertarik untuk akomodasi. Penelitian ini bertujuan untuk mengetahui bagaimana pengaruh kualitas layanan dan fasilitas yang disediakan oleh sebuah homestay di Canggu Bali. Teknik analisis yang digunakan adalah analisis kuantitatif menggunakan program SPSS dengan beberapa metode analisis regresi linear. Hasil analisis ini menunjukkan bahwa fasilitas dan layanan berpengaruh pada variabel kepuasan backpacker secara bersamaan dengan nilai penentuan 65,4% yang berpengaruh pada kepuasan backpacker dan sisanya (34,6%) adalah faktor lain yang tidak diperiksa.
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 seen that the menu item in the dog category is still high and has not much difference from the star, plowhorse and puzzle categories. This shows that the menu performance at Mase Uma Kitchen & Bar is not good enough and it is necessary to do regular menu analysis to increase revenue at Mase Uma Kitchen & Bar.
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