Exploration of Guest Preferences toward Quality of Hotel Staff Service

Penulis

  • Ayu Irmma Trisania Pramesti Politeknik Pariwisata Bali
  • Anak Agung Ayu Sri Maharani Politeknik Pariwisata Bali
  • Adinda Prasetya Yulianti Politeknik Pariwisata Bali
  • Ai Rainaya Cahyani Politeknik Pariwisata Bali
  • Annisa Larasati Anggreni Politeknik Pariwisata Bali
  • Ayu Ulan Permatasari Politeknik Pariwisata Bali
  • Ni Desak Made Santi Diwyarthi Politeknik Pariwisata Bali

DOI:

https://doi.org/10.58812/jmws.v3i07.1405

Kata Kunci:

Exploration, Guest, Preference, Staff Service

Abstrak

This study explores guests' preferences regarding the quality of service provided by hotel employees, particularly those in the accounting department of SI Hotel in Denpasar. The research was conducted using a qualitative method, involving in-depth interviews with five individuals who visited SI Hotel. The results were deterioration in service standards among staff working in the accounting division of hospitality businesses comprises an incapacity to address customer grievances, tardiness in completing tasks, inaccuracies in calculations or reporting, negligence towards protocols, inconsistent attendance, and resistance to adaptation to change. To enhance service excellence within the accounting department of SI Hotel, management should consider implementing measures such as training sessions, constructive feedback mechanisms, fostering employee engagement, offering incentives, and promoting work-life balance initiatives.

Referensi

Abduh, M. (2019) ‘Panduan Penilaian Kinerja (Performance Assessment)’, Pusat Penilaian Pendidikan, p. 59.

Aling, F.A.N. et al. (2023) ‘Strategi Pengembangan Pariwisata Melalui Komponen 4A Pada Desa Buahan, Payangan, Gianyar, Bali’, Majority Science Journal (MSJ), 1(1), pp. 27–33. Available at: https://jurnalhafasy.com/index.php/msj.

Andjanie, I.F., Asyifa, N. and Pratama, R.K. (2023) ‘STRENGTHENING COMMUNITY INVOLVEMENT : AN IN-DEPTH EXPLORATION OF THE COMMUNITY- BASED TOURISM ( CBT ) APPROACH IN LAMAJANG TOURISM VILLAGE , BANDUNG REGENCY’, 17(December), pp. 182–205.

Buhalis, D. et al. (2019) ‘Technological disruptions in services: lessons from tourism and hospitality’, Journal of Service Management, 30(4), pp. 484–506. Available at: https://doi.org/10.1108/JOSM-12-2018-0398.

Di, P. and Tegallalang, K. (2023) ‘Sosialisasi Pemahaman Pariwisata dan Sikap Dasar Hospitaliti dalam Membangun Kawasan Pariwisata’, 3(1), pp. 1–9. Available at: https://doi.org/10.52352/makardhi.v3i1.1021.

Diwyarthi, S., Desak, N. and Bali, P.P. (2022) ‘Pandemi Covid-19 dan Pariwisata Bali dalam Perspektif Kajian Budaya, dalam Buku Esensi dan Komodifikasi Pariwisata Budaya Bali’, (January), p. 52.

Fadly, H.D. and Sutama, S. (2020) ‘Membangun Pemasaran Online Dan Digital Branding Ditengah Pandemi Covid-19’, Jurnal Ecoment Global, 5(2), pp. 213–222. Available at: https://doi.org/10.35908/jeg.v5i2.1042.

Filipe, S., Santos, C.A. and Barbosa, B. (2018) ‘Tourists’ Motivations and Obstacles for Choosing Glamping: an Exploratory Study’, CBU International Conference Proceedings, 6, pp. 113–119. Available at: https://doi.org/10.12955/cbup.v6.1142.

Haribudiman, I., Berliandaldo, M. and Holman, A.W. (2023) ‘IMPLICATIONS OF THE ROLE OF TOURISM CARRYING CAPACITY IN THE DEVELOPMENT OF’, 17(December), pp. 272–292.

Ibnou-Laaroussi, S., Rjoub, H. and Wong, W.K. (2020) ‘Sustainability of green tourism among international tourists and its influence on the achievement of green environment: Evidence from North Cyprus’, Sustainability (Switzerland), 12(14). Available at: https://doi.org/10.3390/su12145698.

Iii, B.A.B. and Pendekatan, A.J. (2016) ‘B . Setting Penelitian C . Subyek Penelitian’, pp. 35–47.

Kusumaningrum, D.A. (2022) ‘Faktor Persepsi Wisatawan Dalam Keputusan Berwisata Di Glamping Lakeside Rancabali, Bandung, Jawa Barat’, Jurnal Pendidikan dan Perhotelan (JPP), 2(2), pp. 11–24. Available at: https://doi.org/10.21009/jppv2i2.02.

Maliluan, F.C., Suharto, S. and Sunyoto, S. (2014) ‘Strategi Sales and Marketing Department dalam Mengelola Corporate Rate dan Key Account di Hotel Gran Melia Jakarta’, Jurnal Pariwisata Indonesia, 9(2), pp. 82–102. Available at: https://jurnal.stpsahidsurakarta.ac.id/index.php/JPI/article/view/183.

Masic, B. et al. (2017) ‘Strategic management in tourism: How to create a competitive advantage of tourism destinations’, Poslovna ekonomija, 11(1), pp. 184–207. Available at: https://doi.org/10.5937/poseko11-12360.

Putu, N. et al. (2023) ‘Peran Masyarakat Dalam Pengembangan Pariwisata Berdasarkan Kearifan Lokal Di Desa Wisata Adat Pinge Tabanan Bali’, Majority Science Journal (MSJ), 1(1), pp. 1–7.

Safitri, E.E. (2020) ‘preferensi masyarakat terhadap makanan lokal di desa mulyodadi Kecamatan Bambanglipuro Kabupaten Bantul’, Skripsi Fakultas Teknik Universitas Negeri Yogyakarta, pp. 8–41.

Selatan, K.K. (2020) ‘‭ ksplorasi Pengalaman Menginap Mewah : Analisis ‬ Reservasi Hotel ‬ ‭ Bali pada ‬ ‭ The Level Presidential ‬‭ dengan Pemandangan Taman ‬’, 3(1).‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬

Wahyudi, F. and Bangun, S. (2023) ‘Analysis of The Influence of Service Quality on Customer Satisfaction and Its Impact on Reuse Intention of Mobile Banking Payment in E-Commerce Transactions’, 3(October), pp. 274–280.

Widyarsih, A.R., CAHAYA, Y.F. and Chairul, A.G. (2023) ‘The Influence Of Brand Image, Viral Marketing, And Product Quality On Purchase Intention’, Adpebi International Journal of Multidisciplinary Sciences, 2(1), pp. 102–109. Available at: https://doi.org/10.54099/aijms.v2i1.460.

WTTC (2022) ‘Travel & Tourism Economic Impact 2022 : Global Trends’, World Travel & Tourism Council, pp. 1–36. Available at: https://wttc.org/Portals/0/Documents/Reports/2022/EIR2022-Global Trends.pdf.

Unduhan

Diterbitkan

2024-07-22

Cara Mengutip

Trisania Pramesti, A. I., Sri Maharani, A. A. A., Yulianti, A. P., Cahyani, A. R., Anggreni, A. L., Permatasari, A. U., & Santi Diwyarthi, N. D. M. (2024). Exploration of Guest Preferences toward Quality of Hotel Staff Service. Jurnal Multidisiplin West Science, 3(07), 888–897. https://doi.org/10.58812/jmws.v3i07.1405