Perkembangan pariwisata tidak sepenuhnya hanya dapat mengacu pada atraksi, aksesibilitas dan fasilitas destinasi. Namun nilai-nilai penataan dalam setiap daya tarikwisata di destinasi, menjadi penting untuk diperhatikan. Dan seiring dengan berbagai perkembangan pariwisata tersebut, faktor kenyamanan menjadi salah satu faktor penting yang menentukan keputusan wisatawan untuk berkunjung ke suatu destinasi wisata. Banyak hal yang mempengaruhi kenyamanan wisatawan selama ada di destinasi wisata. Salah satu pendekatan yang digunakan untuk membuat wisatawan nyaman menggunakan sarana prasarana, fasilitas, aktivitas wisata, maupun pelayanan yang diberikan adalah dengan menggunakan pendekatan ergonomis yang mengupayakan manusia beraktivitas secara sehat, aman, nyaman, efektif dan efisien sehingga lebih produktif dan kualitas hidup menjadi lebih baik, bahagia dan berkelanjutan.

In every destination, crisis could be affecting the global tourism industry sector. Gurtner. Y (2007) assert that crisis management as a science, is still in its infancy largely due to the difficulties in standardizing, measuring, and comparing one crisis situation with another.  Usually crisis related to political issues, economic or social situation at the destination and distributed all over the world through numerous media channels.  This paper aimed at providing a combination concept of crisis management and ergonomic perspective. A model came to this study to answer the phenomenon of crisis management on tourist destination. By providing a literature-based overview on how a decline in visitor numbers due to crisis management and the destination do not implement the ergonomic components; an integrative model designed to know the answer why the numbers of visitor declined to tourist destination and why the income from tourism sectors decreased. The paper provides a literature-based theoretical and it implementation to Bali as tourist destination such as:   (1) the type of tourism crisis in Bali as a favorite tourist destination; (2) the tourism product and services of Bali tourism from ergonomic perspective; (3) the relationship of crisis and its supporting product and services for Bali tourism from ergonomic perspective; (4) the phenomenon crisis and its tourism development from ergonomic perspectives to quality and sustainability of Bali tourism; (5) an integrated model of crisis and ergonomic to quality tourism and Bali sustainability. Keywords: Tourism Crisis, Ergonomic Destination, Tourism Development, Travel Management

For small island economies such as Bali in Indonesia, tourism has been the fastest growing and most important industry accounting for 80% of their external receipts. These island economies have comparative advantages in tourism because of their small market sizes, rich and unique cultural heritage, marine resources, tropical or subtropical climate, hospitality-oriented peoples, service-intensive nature of tourism. Tourism is a "service" as well as an "export" industry which concerned in service industry. Island tourism, however, heavily depends on tourism and hospitality services based on Bali's human resources. According to hospitality industry in Bali, the decrease of hotel occupancy creates a quite competitive competition. Thus it requires many efforts to win the competition in this industry. One of them is by encouraging the participation of all parties in providing the best service to achieve quality tourism and to give benefits for society. The efforts which are conducted are expected to increase the competitive ability in facing the changes that are more complex and those efforts aim at providing quality service to meet customer satisfaction. The major objective of this paper is to identify Bali as an ergonomic island focusing on tourism hospitality with its services based on tourism and ergonomic studies. Bali's tourism industry is now facing a serious turning point because Bali need to improve it service quality to welcome tourists and support Indonesia's target for 20 million foreign tourists. This paper particularly explained that the service quality based on ergonomic study is the important to improve image Bali as ergonomic tourism destination.

This study aims to determine the effect of communication (X1) and work discipline (X2) partially or simultaneously on employee performance (Y) at Grand Ixora Kuta Resort. The respondents used in this study were all employees of Grand Ixora Kuta Resort with a total of 86 respondents. The data used in this study are primary data originating from questionnaires, then the questionnaires were tested using validity and reliability tests followed by classic assumption tests and hypotheses proved using multiple linear regression analysis. The results showed that communication (X1) and work discipline (X2) had a partial effect on employee performance (Y) at Grand Ixora Kuta Resort, this is indicated by the value of the calculated communication variable t (X1) of 3.254> t table which is 1.989 with a value significance of 0.002 <0.05 and the value of t counts the work discipline variable (X2) of 4.406> t table which is 1.989 with a significance value of 0.000 <0.05. F count value of 37,629 is greater than F table of 2,716 (df1 = 3, df2 = 82) so that it can be concluded that simultaneous communication variables (X1) and work discipline (X2) affect employee performance (Y) at Grand Ixora Kuta Resort . The coefficient of determination shows the value of R Square of 0.476. This shows that 47.6% of employee performance (Y) in Grand Ixora Kuta Resort is influenced by communication (X1), and work discipline (X2), while the remaining 52.4% is influenced by other variables outside of this study.

Purpose: This study aims to analyze the implementation of food safety on producing good food quality at Taco Casa Canggu in Bali, Indonesia, and what efforts are being made to ensure food safety in preparing good food quality in the era of the Covid-19 pandemic. Research methods: A qualitative descriptive method is used to analyze the implementation specifically. Primary data were collected through interviews and observation. The research instruments used were an interview guideline and an observation checklist. Findings: The restaurant management had rearranged the standard operating procedure on food safety according to the Indonesian Minister of Health and the World Health Organization, transforming business from offline to online (O2O) by enhancing home delivery service and digitalizing their service and marketing. Implication: The restaurant management has added strict standard operational procedures on some aspects, such as performing body temperature checks for third parties and costumers and creating a planning meal timeline according to day-by-day service.