Jurnal Mosaik Hospitaliti
type: channel
publisher: Universitas Triatma Mulya
language: en
publication name: Jurnal Mosaik Hospitaliti
issn: 2656-7571
items: Pengaruh Kualitas Pelayanan dan Fasilitas Terhadap Kepuasan Konsumen di Four Seasons Resort Bali at Jimbaran Bay Kabupaten Badung
items: Kinerja Karyawan Dilihat Dari Pengaruh Program Pelatihan dan Motivasi Kerja di Hotel The Seminyak Beach Resort & Spa
items: Green Purchasing Dalam Pengadaan Barang Kitchen di Hotel Aloft Bali Seminyak: Implementasi dan Kendala Menuju Hospitaliti Berkelanjutan
items: Pengaruh Cross-Training dan Motivasi Kerja Terhadap Kinerja Karyawan di Hotel Adiwana Unagi Suites Ubud Gianyar Bali
items: Pemasaran Daya Tarik Wisata Mahagangga Valley di Desa Ababi Kabupaten Karangasem
items: Analisis Penerapan Standar Operasional Prosedur Individual Check In Dan Check Out Oleh Resepsionis Di Vila De Umah Bali Eco Tradi Home
items: Pengaruh Kualitas Makanan dan Komunikasi Terhadap Kepuasan Pelanggan di Warung Dedalu Kerobokan Bali
items: Pengembangan Fasilitas Penunjang Untuk Mendukung Perkembangan Pariwisata Di Desa Belumbang Tabanan
items: Pengaruh Fasilitas dan Kualitas Pelayanan Terhadap Kepuasan Tamu di Virgin Villa Ubud
items: Pengaruh Kualitas Makanan dan Pelayanan Terhadap Kepuasan Tamu di Restoran Kura-Kura pada Oberoi Beach Resort Bali
items: Pengaruh Kualitas Pelayanan dan Fasilitas Terhadap Kepuasan Tamu di Hotel Blue Karma Seminyak
items: Pengaruh Harga Produk dan Kualitas Pelayanan Bartender Terhadap Kepuasan Tamu di Bar Hotel Mercure Bali
items: Strategi Pemasaran Dalam Upaya Peningkatan Penjualan Makanan dan Minuman Luwih Cafe Dalung Kabupaten Badung
items: Pengaruh Kualitas Produk dan Kualitas Pelayanan Terhadap Kepuasan Pengunjung di MD Burger Bar Canggu
items: Motivasi Kerja dan Komunikasi Mempengaruhi Semangat Kerja Karyawan pada Hotel Santika Seminyak
items: Analisis Implementasi Strategi Up Selling pada Penjualan Food and Beverage di Envy Restaurant Hotel Holiday Inn Resort Baruna Bali
items: Analisis Pengaruh Daya Tarik dan Amenitas Terhadap Referensi Kunjungan Wisata di Desa Wisata Cemagi, Kabupaten Badung
items: Strategi Penanganan Guest Complaint Oleh Call Center di Holiday Inn Resort Baruna Bali
items: Pengaruh Lingkungan Kerja dan Beban Kerja Terhadap Kinerja Karyawan pada LPK OTC Bali Gianyar
items: Analisis Keputusan Pembelian Kuliner Ayam Betutu pada Ayam Betutu Khas Gilimanuk Renon
items: Kepuasan Wisatawan Dipengaruhi Oleh Kualitas Pelayanan dan Fasilitas di Hotel The Swarga Suites Bali
items: Pengaruh Keselamatan Kesehatan Kerja (K3) dan Disiplin Kerja Terhadap Kinerja Karyawan Pada Fave Hotel Kuta Kartika Plaza
items: Pengaruh Media Sosial Instagram dan Review Terhadap Jumlah Penjualan di Bull’s Coffee Jimbaran
items: Strategi Meningkatkan dan Mengembangkan Kinerja Karyawan di Ossotel Legian
items: Persepsi Motivasi Kerja Karyawan di Le Grande Hotel Kabupaten Badung Bali
items: Pengaruh Komunikasi dan Motivasi Terhadap Kinerja Karyawan di The Bali Dream Villa Seminyak
items: Pengaruh Harga dan Promosi Terhadap Keputusan Pembelian Makanan di Barokah Catering 99 Denpasar
items: Pengaruh Kompensasi dan Lingkungan Kerja Terhadap Kinerja Karyawan di Furamaxclusive Resort And Villas Ubud
items: Pengaruh Ulasan Online dan Kualitas Pelayanan Terhadap Keputusan Tamu Menginap di Goya Boutique Resort Ubud
items: Pengaruh Fasilitas dan Kualitas Pelayanan Terhadap Kepuasan Wisatawan di The Sila’s Agrotourism Tabanan Bali

Pengaruh Kualitas Pelayanan dan Fasilitas Terhadap Kepuasan Konsumen di Four Seasons Resort Bali at Jimbaran Bay Kabupaten Badung
type: item
description: The rapid development of Bali's tourism sector has intensified competition among hospitality businesses, encouraging hotels to continuously enhance both their service standards and physical amenities to achieve higher levels of guest satisfaction. This research aims to investigate the extent to which service quality and hotel facilities affect customer satisfaction at Four Seasons Resort Bali at Jimbaran Bay, located in Badung Regency. The study adopted a quantitative research method using a descriptive design. Primary data were obtained from 80 guests who had previously stayed at the resort through an online questionnaire created with Google Forms. The responses were processed and examined using multiple linear regression analysis with SPSS version 25. The empirical results indicate that service quality exerts a positive and statistically significant influence on customer satisfaction. Similarly, the availability and condition of hotel facilities are also found to have a significant positive impact on guests' satisfaction levels. The simultaneous regression test further demonstrates that both variables collectively contribute to explaining variations in customer satisfaction. These findings suggest that delivering reliable services while maintaining well-equipped and comfortable facilities is fundamental to creating positive guest experiences. Therefore, the study concludes that customer satisfaction at Four Seasons Resort Bali at Jimbaran Bay is largely determined by the combined effect of service quality and hotel facilities, highlighting the importance of continuously improving both aspects to sustain guest loyalty and remain competitive within Bali's hospitality market.
subject: Articles
  topic: section
subject: service quality
  topic: keywords
subject: facilities
  topic: keywords
subject: customer satisfaction
  topic: keywords
subject: hotel
  topic: keywords
creator: I Kadek Adiguna Pranata
creator: Ida Ayu Anggreni Suryaningsih
creator: I Wayan Kartimin
rights: Copyright (c) 2026 I Kadek Adiguna Pranata, Ida Ayu Anggreni Suryaningsih, I Wayan Kartimin (Author) https://creativecommons.org/licenses/by/4.0
date: 2026-07-20
publication date: 2026-07-20
starting page: 69
ending page: 78
doi: 10.51713/jmh.2026.8156

Kinerja Karyawan Dilihat Dari Pengaruh Program Pelatihan dan Motivasi Kerja di Hotel The Seminyak Beach Resort & Spa
type: item
description: In the hospitality sector, service quality depends heavily on how well employees perform, and that concern is the starting point for this study, focused on a resort environment The Seminyak Beach Resort & Spa where guest expectations keep climbing while staff performance still varies. Three theoretical lenses shape the analysis: Mangkunegara on training, Robbins and Judge on work motivation, and Sutrisno on employee performance; together they form a conceptual model connecting training and motivation to performance outcomes. Using a quantitative, causal-associative design, the study surveyed the entire workforce 185 employees at The Seminyak Beach Resort & Spa through total sampling. Questionnaires built on a Likert scale served as the main data source, complemented by observation, interviews, and documentation; SPSS 26 was then used to run instrument tests, classical assumption tests, multiple linear regression, correlation analysis, t-tests, F-tests, and the coefficient of determination. Both training and work motivation turned out to have a positive, significant effect on performance individually, and a significant combined effect as well, jointly explaining 55.3% of the variance (R Square = 0.553). The clear implication: sharpening training quality and sustaining strong work motivation are the two levers most likely to lift employee performance at The Seminyak Beach Resort & Spa.
subject: Articles
  topic: section
subject: training program, work motivation, employee performance, The Seminyak Beach Resort & Spa, hospitality.
  topic: keywords
creator: I Made Agus Sugana Nugeraha
creator: I Made Gede Darma Susila
creator: Ida Ayu Anggreni Suryaningsih
creator: Ni Nyoman Ayu Suriyani
rights: Copyright (c) 2026 I Made Agus Sugana Nugeraha -, I Made Gede Darma Susila, Ida Ayu Anggreni Suryaningsih, Ni Nyoman Ayu Suriyani (Author) https://creativecommons.org/licenses/by/4.0
date: 2026-07-20
publication date: 2026-07-20
starting page: 60
ending page: 68
doi: 10.51713/jmh.2026.8155

Green Purchasing Dalam Pengadaan Barang Kitchen di Hotel Aloft Bali Seminyak: Implementasi dan Kendala Menuju Hospitaliti Berkelanjutan
type: item
description: This research focuses on the implementation of green purchasing as one of the efforts to support environmental preservation. This study aims to examine the implementation of green purchasing in the procurement of kitchen goods at Aloft Bali Seminyak Hotel and the inhibiting factors in its implementation. The research uses a qualitative descriptive approach with stages of data reduction, data presentation, and conclusion drawing. Data was collected through observation, interviews, and documentation studies. The technique for selecting informants used purposive sampling techniques involving key informants, namely the purchasing supervisor, sous chef, and receiving personnel. The findings indicate that the kitchen procurement process is systematic, but the green purchasing implementation is still low with a score of 43.9%. The main barriers include the use of single-use plastics by vendors, urgent purchases, and the lack of environmental audits for suppliers. Recommendations include establishing Green Purchasing SOPs, staff training, and collaboration with environmentally certified vendors.
subject: Articles
  topic: section
subject: green purchasing
  topic: keywords
subject: goods procurement
  topic: keywords
subject: kitchen
  topic: keywords
subject: sustainable hospitality
  topic: keywords
creator: Kadek Rizki Ariatpernawan
creator: Dewa Ayu Diyah Sri Widari
creator: I Gusti Agung Rendra Wijaya
rights: Copyright (c) 2026 Kadek Rizki Ariatpernawan, Dewa Ayu Diyah Sri Widari, I Gusti Agung Rendra Wijaya (Author) https://creativecommons.org/licenses/by/4.0
date: 2026-06-29
publication date: 2026-06-29
starting page: 11
ending page: 23
doi: 10.51713/jmh.2026.8154

Pengaruh Cross-Training dan Motivasi Kerja Terhadap Kinerja Karyawan di Hotel Adiwana Unagi Suites Ubud Gianyar Bali
type: item
description: Hotel management must provide training and work motivation to maintain employee loyalty and quality in order to achieve good performance. One training program that can be applied is cross-training. However, the implementation of cross-training does not always run smoothly. Problems that arise include decreased employee motivation in carrying out daily tasks due to the additional workload from the cross-training program. This study analyses the effect of cross-training and work motivation on employee performance at Adiwana Unagi Suites, Ubud, Gianyar, Bali, and aims to identify the independent variable with the most dominant influence. Data were collected through observation, documentation, interviews, and questionnaires involving all 49 employees. The results show that cross-training and work motivation simultaneously have a significant effect on employee performance. This indicates that the more frequently employees receive cross-training and the higher their work motivation, the more their performance tends to improve. These two variables contribute 6.3% to employee performance, with cross-training having the stronger influence. The study recommends that hotel management continue providing cross-task training and create a pleasant work atmosphere to maintain employee enthusiasm and optimize performance
subject: Articles
  topic: section
subject: cross training
  topic: keywords
subject: work motivation
  topic: keywords
subject: employee performance
  topic: keywords
creator: Luh Putu Ayu Novita Dewi
creator: Komang Shintiya Nita Kristiana Putri
rights: Copyright (c) 2026 Luh Putu Ayu Novita Dewi, Komang Shintiya Nita Kristiana Putri (Author) https://creativecommons.org/licenses/by/4.0
date: 2026-06-29
publication date: 2026-06-29
starting page: 49
ending page: 59
doi: 10.51713/jmh.2026.8153

Pemasaran Daya Tarik Wisata Mahagangga Valley di Desa Ababi Kabupaten Karangasem
type: item
description: Mahagangga Valley of Ababi Village, Karangasem Regency is a tourist attraction which carry on the concept of nature-based tourism. Mahagangga Valley has a great potential to attract domestic tourist and foreigners who love nature. This study is aimed at knowing the marketing strategy done by the tourist attraction management of Mahagangga Valley and analyzing the marketing mix of Mahagangga Valley. The study used a qualitative descriptive method with data collection through observation, interviews, and documentation. The informants of this study are 50 respondents of questioner, the management of Mahagangga Valley, the employees, local communities of Ababi Village, and the visitors. The analysis technique is done through data reduction, data presentation, and conclusion based on the marketing strategy concept (Segmentation, Targeting, dan Positioning) and marketing mix of 7P (Product, Price, Place, Promotion, People, Process, dan Physical Evidence) to evaluate the applied strategy which are able to answer the market needs and support the growth of tourist attraction. The result of the study showed that Mahagangga Valley build the identity as the Eco and Culture Tourism. The promotion strategy is through the social media and team work with other tourism executant to reach the market. The pricing is based on the visitors’ experiences and services flexibly by involving the local communities as the employee. The finding of the study is the application of marketing mix can effectively improve the quality and tourism competitiveness.
subject: Articles
  topic: section
subject: marketing strategy
  topic: keywords
subject: tourist atraction
  topic: keywords
subject: marketing mix
  topic: keywords
creator: Ni Putu Oka Wahyuni
rights: Copyright (c) 2026 Ni Putu Oka Wahyuni (Author) https://creativecommons.org/licenses/by/4.0
date: 2026-06-29
publication date: 2026-06-29
starting page: 35
ending page: 48
doi: 10.51713/jmh.2026.8152

Analisis Penerapan Standar Operasional Prosedur Individual Check In Dan Check Out Oleh Resepsionis Di Vila De Umah Bali Eco Tradi Home
type: item
description: This study aims to analyze the implementation of Standard Operating Procedures (SOPs) in the individual check-in and check-out process by the receptionist at Vila De Umah Bali Eco Tradi Home. The issues examined include: (1) how the individual check-in and check-out SOPs are implemented, (2) what obstacles the receptionist faces in implementing them, and (3) how guests respond to the service. This study used a descriptive qualitative method. The research sample was determined using a saturated sampling technique due to the small population size, namely 15 individual guests who stayed during the data collection period. Data collection techniques included observation, interviews, documentation, and questionnaires. Data were analyzed descriptively to describe the implementation of the SOPs and the level of guest satisfaction. The results showed that the check-in and check-out SOPs were consistently implemented, despite operational constraints such as limited night staff and the absence of bellboys. The receptionist demonstrated a high level of understanding of the SOPs and was able to coordinate tasks with the night security guards. Based on the results of a questionnaire distributed to 15 guests, the satisfaction level with check-in and check-out services reached 95.06%, falling into the "Very Satisfied" category. The study concluded that the implementation of SOPs was effective and aligned with the villa's eco-friendly concept. Despite operational challenges, service remained efficient and met guest expectations.
subject: Articles
  topic: section
subject: check-in
  topic: keywords
subject: check-out
  topic: keywords
subject: reception
  topic: keywords
subject: guest satisfaction
  topic: keywords
subject: eco-friendly
  topic: keywords
creator: I Wayan Dedi Laksamana Putra
creator: Ni Nyoman Nidya Trianingrum
rights: Copyright (c) 2026 I Wayan Dedi Laksamana Putra, Ni Nyoman Nidya Trianingrum (Author) https://creativecommons.org/licenses/by/4.0
date: 2026-06-29
publication date: 2026-06-29
starting page: 24
ending page: 34
doi: 10.51713/jmh.2026.8151

Pengaruh Kualitas Makanan dan Komunikasi Terhadap Kepuasan Pelanggan di Warung Dedalu Kerobokan Bali
type: item
description: This study aims to determine and analyze the effect of food quality and communication, both partially and simultaneously, on customer satisfaction at Warung Dedalu, Kerobokan, Bali. The research was motivated by customer complaints regarding inconsistent food taste, incorrect orders, and service delays caused by ineffective communication between employees and with guests. This research uses a quantitative approach with survey methods. Data were collected through questionnaires distributed to 100 customers as respondents. Data analysis employed multiple linear regression, statistical descriptive, instrument testing, and classical assumption tests. The results showed that partially, food quality and communication had a positive and significant effect on customer satisfaction. Simultaneously, both variables also had a significant effect. Communication was found to be more dominant than food quality. The findings suggest improving communication training and maintaining consistent food quality to enhance customer satisfaction and loyalty.
subject: Articles
  topic: section
subject: food quality
  topic: keywords
subject: communication
  topic: keywords
subject: customer satisfaction
  topic: keywords
subject: restaurant service
  topic: keywords
subject: tourism
  topic: keywords
creator: Ni Putu Lovi Agustiari
creator: Desak Made Purnama Dewi
creator: Anak Agung Ratih Wijayanti
rights: Copyright (c) 2026 Ni Putu Lovi Agustiari, Desak Made Purnama Dewi, Anak Agung Ratih Wijayanti (Author) https://creativecommons.org/licenses/by/4.0
date: 2026-06-29
publication date: 2026-06-29
starting page: 1
ending page: 10
doi: 10.51713/jmh.2026.8150

Pengembangan Fasilitas Penunjang Untuk Mendukung Perkembangan Pariwisata Di Desa Belumbang Tabanan
type: item
description: The development of tourism in rural areas requires adequate supporting facilities to ensure visitor comfort, safety, and satisfaction. Belumbang Village, located in Tabanan Regency, has significant tourism potential based on its natural landscapes, cultural attractions, and local community activities. However, the limited availability and quality of supporting facilities such as access roads, sanitation, signage, resting areas, and basic tourism infrastructure have become obstacles to the optimal growth of tourism in the village. This study aims to analyze the development of supporting facilities needed to enhance tourism growth in Belumbang Village. A qualitative descriptive approach was applied through field observations, interviews with local stakeholders, and documentation studies. The findings indicate that improving supporting facilities plays a crucial role in increasing tourist accessibility, improving visitor experience, and strengthening community participation in tourism development. The study highlights the importance of integrated facility planning that aligns with local potential, environmental sustainability, and community-based tourism principles. The results are expected to provide practical recommendations for local governments and village stakeholders in developing sustainable tourism facilities that contribute to the long-term tourism growth of Belumbang Village.
subject: Articles
  topic: section
subject: tourism development
  topic: keywords
subject: supporting facilities
  topic: keywords
subject: rural tourism
  topic: keywords
subject: sustainable tourism
  topic: keywords
creator: I Ketut Kardana
rights: Copyright (c) 2025 I Ketut Kardana (Author) https://creativecommons.org/licenses/by/4.0
date: 2025-12-29
publication date: 2025-12-29
starting page: 133
ending page: 140
doi: 10.51713/jmh.2025.7248

Pengaruh Fasilitas dan Kualitas Pelayanan Terhadap Kepuasan Tamu di Virgin Villa Ubud
type: item
description: Virgin Villa Ubud is one of the private villas in the Ubud area located on Jalan Suweta, Ubud District, Gianyar Regency. The facilities and quality of service provided are important elements that determine guest experience and guest satisfaction. Broadly speaking, measuring guest satisfaction can be done from the assessment of guests who have stayed. Based on the data obtained, it was found that the satisfaction of guests who have stayed at Virgin Villa Ubud can be categorized as still less satisfied with the facilities and quality of service. The facilities available at this villa also require improvements such as the path to the room that becomes slippery during the rainy season, the edge of the swimming pool that needs to be repaired, and the breakfast provided by the villa is less varied in the vegetarian menu. This study aims to determine the effect of facilities and service quality on guest satisfaction. The location of this study was Virgin Villa Ubud. Data collection techniques used were observation, questionnaires and interviews. The population used guests at Virgin Villa Ubud with a sample of 100 respondents. Data analysis techniques used were descriptive statistical analysis, data instrument testing, classical assumptions, multiple linear regression, T- test and F-test of determination. The results of the study indicate that facilities have a positive and significant influence on guest satisfaction, service quality has a positive and significant influence on guest satisfaction, facilities and service quality have a 57.5% influence on guest satisfaction, and service quality has a more dominant influence on guest satisfaction.
subject: Articles
  topic: section
subject: virgin villa ubud
  topic: keywords
subject: facilities, service quality
  topic: keywords
subject: guest satisfaction
  topic: keywords
creator: Ni Wayan Mery Sintya Dewi
creator: Putu Guntur Pramana Putra
creator: Ida Ayu Anggreni Suryaningsih
rights: Copyright (c) 2025 Ni Wayan Mery Sintya Dewi, Putu Guntur Pramana Putra, Ida Ayu Anggreni Suryaningsih (Author) https://creativecommons.org/licenses/by/4.0
date: 2025-12-29
publication date: 2025-12-29
starting page: 122
ending page: 132
doi: 10.51713/jmh.2025.7247

Pengaruh Kualitas Makanan dan Pelayanan Terhadap Kepuasan Tamu di Restoran Kura-Kura pada Oberoi Beach Resort Bali
type: item
description: This study aims to determine the effect of food quality and service quality on guest satisfaction at Kura-Kura Restaurant, located in the Oberoi Beach Resort Bali. The background of the research emphasizes the importance of food and service quality as crucial factors influencing customer satisfaction in luxury restaurant settings. The research uses a quantitative method with data collected from 70 respondents through a structured questionnaire. The data were analyzed using multiple linear regression with the support of SPSS version 22. Preliminary tests including validity, reliability, and classical assumptions (normality, multicollinearity, and heteroscedasticity) were also conducted. The results show that both food quality and service quality have a positive and significant effect on guest satisfaction, both partially and simultaneously. Among the two variables, service quality has the more dominant influence, with a standardized coefficient of 0.263 compared to 0.240 for food quality. This suggests that while both aspects are important, improving service quality has a slightly stronger impact on enhancing guest satisfaction. The coefficient of determination (R²) indicates that 33.9% of guest satisfaction is explained by the two independent variables studied, while the remaining 66.1% may be influenced by other factors not included in this research. The study concludes that maintaining high standards in both food and service quality is essential for guest satisfaction. Therefore, it is recommended that the restaurant management conduct regular customer satisfaction surveys, maintain consistency in food quality, and invest in continuous staff training to enhance service performance.
subject: Articles
  topic: section
subject: food quality
  topic: keywords
subject: service quality
  topic: keywords
subject: guest satisfaction
  topic: keywords
creator: Kadek Herdina Pradnya Paramita
creator: Desak Made Purnama Dewi
creator: Ni Nyoman Ayu Suriyani
rights: Copyright (c) 2025 Kadek Herdina Pradnya Paramita, Desak Made Purnama Dewi, Ni Nyoman Ayu Suriyani (Author) https://creativecommons.org/licenses/by/4.0
date: 2025-12-29
publication date: 2025-12-29
starting page: 115
ending page: 121
doi: 10.51713/jmh.2025.7246

Pengaruh Kualitas Pelayanan dan Fasilitas Terhadap Kepuasan Tamu di Hotel Blue Karma Seminyak
type: item
description: The growth of tourism in the Seminyak area of Bali has had a significant impact on the increase in hotel occupancy, including Hotel Blue Karma Seminyak. However, mixed guest reviews indicate an imbalance between expectations and reality of the services and facilities provided. This study aims to analyze the effect of service quality and facilities on guest satisfaction partially and simultaneously, and identify the dominant variables that affect satisfaction. This study uses a quantitative approach with a survey method through a closed questionnaire to 90 respondents selected by purposive sampling. Data analysis was carried out using validity, reliability, classical assumption, multiple linear regression, t test, F test, and coefficient of determination. The results showed that both service quality and facilities had a positive and significant effect on guest satisfaction. The service quality variable has a dominant influence with the highest standardized beta value (0.423), compared to facilities (0.389). Simultaneously, both variables were able to explain 50.8% of the variation in guest satisfaction. This finding confirms the importance of improving aspects of service and facilities to build an optimal stay experience.
subject: Articles
  topic: section
subject: service quality
  topic: keywords
subject: facilities
  topic: keywords
subject: guest satisfaction
  topic: keywords
creator: Ni Made Diana Yunita Dewi
creator: I Gusti Agung Bagus Widiantara
creator: Ni Putu Putri Widyaningsih
rights: Copyright (c) 2025 Ni Made Diana Yunita Dewi, I Gusti Agung Bagus Widiantara, Ni Putu Putri Widyaningsih (Author) https://creativecommons.org/licenses/by/4.0
date: 2025-12-29
publication date: 2025-12-29
starting page: 106
ending page: 114
doi: 10.51713/jmh.2025.7245

Pengaruh Harga Produk dan Kualitas Pelayanan Bartender Terhadap Kepuasan Tamu di Bar Hotel Mercure Bali
type: item
description: Mercure Kuta Beach Bali Hotel offers various facilities such as a swimming pool with direct ocean views, a spa, a restaurant, and a bar that provides a relaxing atmosphere for guests. In bartender service, product price and service quality are key to guest satisfaction when visiting the hotel bar. The purpose of this study is to determine the effect of product price and bartender service quality on guest satisfaction at the Mercure Kuta Beach Bali Hotel Bar. This quantitative research analyzes whether there is an influence that makes guests satisfied with visiting the Mercure Bali Hotel Bar. The variables selected in this study consist of two independent variables, Product Price (X1) and Service Quality (X2), and one bound variable, namely Guest Satisfaction (Y). The analysis techniques used were validity test, reliability test, classical assumption test, multiple linear regression analysis, T test, and F test. The results of the study show that there is an influence between product price and bartender service quality on guest satisfaction. The X1 variable has an effect on Y with a T-calculation value of 3.635> T-table 1.668, as well as the X2 variable has an effect on Y by T-calculation of 2.605> T-table 1.668, while the X1 and X2 variables simultaneously affect Y with a value of 4.641. The product price (X1) with a beta value of 0.331 is more dominant in influencing guest satisfaction (Y) than bartender service quality (X2) with a beta value of 0.095.
subject: Articles
  topic: section
subject: bar
  topic: keywords
subject: product price
  topic: keywords
subject: service quality
  topic: keywords
subject: customer satisfaction
  topic: keywords
creator: Komang Shintiya Nita Kristiana Putri
creator: Anak Agung Anggara Putra
creator: I Gusti Agung Rendra Wijaya
rights: Copyright (c) 2025 Komang Shintiya Nita Kristiana Putri, Anak Agung Anggara Putra , I Gusti Agung Rendra Wijaya (Author) https://creativecommons.org/licenses/by/4.0
date: 2025-12-29
publication date: 2025-12-29
starting page: 92
ending page: 105
doi: 10.51713/jmh.2025.7244

Strategi Pemasaran Dalam Upaya Peningkatan Penjualan Makanan dan Minuman Luwih Cafe Dalung Kabupaten Badung
type: item
description: In developing a restaurant, a marketing strategy is essential to win the competition among businesses. The large number of competitors in the Dalung area poses a challenge for managers to increase sales of food and beverages. Effective marketing strategies are the key to the success of hospitality businesses in the current era of digitalization. The purpose of this study is to identify the internal and external marketing factors and determine the appropriate marketing strategies for the products offered by Luwih Cafe Dalung in Badung Regency. This study uses a qualitative approach. Data collection techniques such as observation, interviews, and literature review were used. The analysis technique used is qualitative descriptive analysis using SWOT analysis. The results of this study indicate that there are internal and external factors of Luwih Café Dalung and alternative strategies to increase food and beverage sales. Four strategies are formulated, such as (1) SO strategy by providing a variety of healthy contemporary menus, organizing family events at affordable prices, and online offers through media and online ordering platform applications, (2) WO strategy, namely promoting specialty foods and conducting effective and efficient menu analysis, (3) ST strategy, which can be applied by expanding the menu with vegan options to provide more variety for visitors with families, implementing a membership program, and providing a suggestion box to collect visitor complaints. (4) is the WT strategy by providing training to staff and evaluating visitor input and market demand. It is hoped that these suggested alternative strategies will increase food and beverage sales at Luwih Café Dalung.
subject: Articles
  topic: section
subject: restaurant
  topic: keywords
subject: marketing strategy
  topic: keywords
subject: SWOT analysis
  topic: keywords
subject: marketing mix
  topic: keywords
creator: I Ketut Wirawan
creator: Luh Komang Candra Dewi
creator: Sulistyoadi Joko Saharjo
rights: Copyright (c) 2025 I Ketut Wirawan, Luh Komang Candra Dewi, Sulistyoadi Joko Saharjo (Author) https://creativecommons.org/licenses/by/4.0
date: 2025-12-29
publication date: 2025-12-29
starting page: 77
ending page: 91
doi: 10.51713/jmh.2025.7243

Pengaruh Kualitas Produk dan Kualitas Pelayanan Terhadap Kepuasan Pengunjung di MD Burger Bar Canggu
type: item
description: The purpose of this study is to determine the product quality and service quality on visitor satisfaction, this study uses accidental sampling technique. The data used are primary data derived from questionnaires of 98 respondents, then the questionnaire was tested using validity and reliability tests followed by classical assumption tests and hypotheses were proven using multiple linear regression analysis to measure the effect of each independent variable on the dependent variable processed with the SPSS (Statistical Package for Social Science) version 22. The results of the analysis show a regression model Y = 1,800 + 0.109X1 + 0.247X2, the conclusion obtained is that product quality (X1) partially has a positive and significant effect on visitor satisfaction at MD Burger Bar Canggu which is indicated by the positive b1X1 regression coefficient. Service quality (X2) partially has a positive and significant effect on visitor satisfaction, this can be seen in the positive b2X2 regression coefficient. The results of the hypothesis test state that, H1, the product quality variable has a t-value of 3.580, greater than the t-table of 1.98525 and obtained a significance value of 0.001, smaller than the 0.05 significance level (0.001 < 0.05), which means that product quality has a positive and significant influence on customer satisfaction. H2, the service quality variable has a t-value of 7.435, greater than the t-table of 1.98525 and obtained a significance value of 0.000, smaller than the 0.05 significance level (0.000 < 0.05), which means that service quality has a positive and significant influence on customer satisfaction at MD Burger Bar Canggu.
subject: Articles
  topic: section
subject: product quality
  topic: keywords
subject: service quality
  topic: keywords
subject: customer satisfaction
  topic: keywords
subject: restaurant
  topic: keywords
creator: Gusti Ngurah Prana Jaya
creator: I Made Gede Darma Susila
creator: Desak Made Purnama Dewi
rights: Copyright (c) 2025 Gusti Ngurah Prana Jaya, I Made Gede Darma Susila, Desak Made Purnama Dewi (Author) https://creativecommons.org/licenses/by/4.0
date: 2025-12-29
publication date: 2025-12-29
starting page: 67
ending page: 76
doi: 10.51713/jmh.2025.7242

Motivasi Kerja dan Komunikasi Mempengaruhi Semangat Kerja Karyawan pada Hotel Santika Seminyak
type: item
description: The problems at Santika Seminyak Hotel are that employees seem unenthusiastic and only work because of work demands, do not receive wages to employees during overtime, and a lack of promotion also results in decreased work motivation and employee morale. In addition, the communication that occurs is also not good enough, so it cannot be separated from the problem of miscommunication. This study aims to determine the effect of work motivation and communication on morale. The location of this research is Santika Seminyak Hotel. Data collection techniques used are observation, questionnaires, and interviews. The population includes all employees who work at Hotel Santika Seminyak, with a sample of 41 respondents. The data analysis technique used is Descriptive Statistical Analysis, Data Instrument Test, Classical Assumptions, Multiple Linear Regression, t, F, Determination. Based on the results of the study, obtained the results that work motivation has a positive and significant effect on morale, communication has a positive and significant effect on morale, and work motivation and communication have a positive and significant effect on morale. Suggestions that can be given by researchers are that Santika Seminyak Hotel is expected to provide incentives according to the amount of work achieved by employees, provide training to employees, and always provide rewards to increase employee morale.
subject: Articles
  topic: section
subject: komunikasi
  topic: keywords
subject: semangat kerja
  topic: keywords
subject: motivasi
  topic: keywords
creator: I Gusti Ayu Paramita Kusuma Suwandari
creator: Ni Nyoman Nidya Trianingrum
creator: Komang Shintiya Nita Kristiana Putri
rights: Copyright (c) 2025 Jurnal Mosaik Hospitaliti https://creativecommons.org/licenses/by/4.0
date: 2025-06-30
publication date: 2025-06-30
starting page: 25
ending page: 36
doi: 10.51713/jmh.2025.7138

Analisis Implementasi Strategi Up Selling pada Penjualan Food and Beverage di Envy Restaurant Hotel Holiday Inn Resort Baruna Bali
type: item
description: The hospitality industry, particularly the Food and Beverage (F&B) sector, is a rapidly expanding global industry. Up-selling is a crucial sales strategy for revenue generation, especially for Envy Restaurant at Holiday Inn Resort Baruna Bali, which targets daily sales of IDR 30-35 million and relies on this strategy during low seasons. However, its implementation is suboptimal due to pramusaji's (server's) limited awareness and inadequate skills. This qualitative study, conducted at Envy Restaurant from February to August 2024, employed in-depth interviews with pramusaji, supervisors, and managers, non-participatory observation, and documentation (sales reports, SOPs). Data analysis followed the Miles & Huberman model (data reduction, data display, conclusion drawing) with triangulation for validity. The findings indicate that while up- selling is a mandatory strategy, its execution is hindered by a lack of continuous training, limited understanding of effective techniques, absence of structured performance evaluation, and inconsistent motivation and communication between staff and management. Menu engineering analysis further identifies "Plowhorses" (high popularity, low profitability) and "Puzzles" (high profitability, low popularity) as key targets for focused up-selling efforts. The study concludes that effective up-selling is vital for Envy Restaurant's revenue, particularly during low seasons, and that addressing these internal constraints through comprehensive training, structured evaluation, and improved communication is crucial to unlock its full potential and achieve sales targets.
subject: Articles
  topic: section
subject: Up selling
  topic: keywords
subject: Food and beverage
  topic: keywords
subject: Hospitality
  topic: keywords
subject: Restaurant
  topic: keywords
subject: Sales Strategy
  topic: keywords
creator: I.G.N. Bagus Adi
creator: Nyoman Dini Andiani
rights: Copyright (c) 2025 Jurnal Mosaik Hospitaliti
date: 2025-06-30
publication date: 2025-06-30
starting page: 57
ending page: 66
doi: 10.51713/jmh.2025.7141

Analisis Pengaruh Daya Tarik dan Amenitas Terhadap Referensi Kunjungan Wisata di Desa Wisata Cemagi, Kabupaten Badung
type: item
description: This study aims to analyze the influence of tourist attractions and amenities on tourist decision-making in choosing Cemagi Tourism Village as a travel destination. A quantitative approach was applied using a survey method, with 100 respondents selected through accidental sampling. Data were analyzed using multiple linear regression. The findings indicate that both tourist attraction and amenities significantly and positively affect the visit decision, both partially and simultaneously. Amenities emerged as the most dominant factor influencing tourist preferences. These results underscore the importance of managing tourism facilities and key attractions to enhance visits to culturally-based tourism villages.
subject: Articles
  topic: section
subject: tourist attractions
  topic: keywords
subject: amenities
  topic: keywords
subject: visit decision
  topic: keywords
subject: cemagi tourism village
  topic: keywords
creator: Desak Made Purnama Dewi
creator: Widana I Nyoman
rights: Copyright (c) 2025 Jurnal Mosaik Hospitaliti https://creativecommons.org/licenses/by/4.0
date: 2025-06-30
publication date: 2025-06-30
starting page: 50
ending page: 56
doi: 10.51713/jmh.2025.7140

Strategi Penanganan Guest Complaint Oleh Call Center di Holiday Inn Resort Baruna Bali
type: item
description: This research aims to identify and describe the call center strategy in guest complaints at Hotel Inn Resort Baruna Bali. The research subjects in this study were Call Center Staff, Supervisor, and Front office Manager. The data collection methods used in this research are observation, interview, and documentation study. The data was analyzed using qualitative methods. This study found that the strategy of handling guest complaints by the call center implemented at Holiday Inn Resort Baruna Bali Hotel is structured and focuses on guest satisfaction with a systematic, responsive, and empathetic approach. The process starts from listening carefully to the complaint, taking full responsibility, and giving a sincere apology. Next, appropriate solutions and alternative options are provided as per the guest's needs. If the issue cannot be resolved at the staff level, escalation to a higher management level is done to ensure optimal resolution. The hotel is also committed to providing transparent information and conducting follow-ups to ensure guest satisfaction once the complaint has been addressed.
subject: Articles
  topic: section
subject: call center, front office, Holiday Inn Resort Baruna Bali, hotel.
  topic: keywords
creator: I Nyoman Ardy Widyadnyana
creator: Nyoman Dini Andiani
rights: Copyright (c) 2025 Jurnal Mosaik Hospitaliti https://creativecommons.org/licenses/by/4.0
date: 2025-06-30
publication date: 2025-06-30
starting page: 37
ending page: 49
doi: 10.51713/jmh.2025.7139

Pengaruh Lingkungan Kerja dan Beban Kerja Terhadap Kinerja Karyawan pada LPK OTC Bali Gianyar
type: item
description: This research is entitled The Effect of Work Environment and Workload on Employee Performance at LPK OTC Bali Gianyar which aims to analyze the Effect of Work Environment and Workload on Employee Performance partially and simultaneously. This research is a population research because it uses a total of 57 employees at LPK OTC Bali Gianyar. The analysis techniques used are descriptive analysis, classical assumption test, correlation analysis, multiple linear regression analysis and hypothesis testing (T test and F test). The results of statistical analysis show that the Work Environment (XI) partially and significantly influences the performance of LPK OTC Bali Gianyar employees. It can be seen that the T-count value is < T-table and the Sig value is > 0.05%. Workload (X2) has a positive and significant influence on employee performance, this can be seen from the T-count > T-table value and the Sig value < 0.05%. Other information obtained is that the Work Environment (X1) and Workload (X2) have a positive and significant influence on employee performance (Y) LPK OTC Bali Gianyar, this is confirmed using the F test, obtained F Calculated = 58,873 > F Table = 3.07 with Sig.F = 0.002 (p<0.05).
subject: Articles
  topic: section
subject: work environment
  topic: keywords
subject: workload
  topic: keywords
subject: employee performance
  topic: keywords
creator: Luh Wawas Suhati
creator: I Wayan Kartimin
creator: Ida Bagus Nyoman Krisna Prawira Yuda
rights: Copyright (c) 2025 Jurnal Mosaik Hospitaliti https://creativecommons.org/licenses/by/4.0
date: 2025-06-30
publication date: 2025-06-30
starting page: 10
ending page: 15
doi: 10.51713/jmh.2025.7137

Analisis Keputusan Pembelian Kuliner Ayam Betutu pada Ayam Betutu Khas Gilimanuk Renon
type: item
description: Bali is famous not only for its culture but also for its distinctive traditional cuisine. One of the most popular dishes is ayam betutu, a Balinese dish that is in high demand by tourists. Consumer decisions to buy chicken betutu at Ayam Betutu Khas Gilimanuk restaurant are influenced by various factors, such as affordable prices, distinctive flavours, restaurant identity, packaging, food quality, service, and size variations. This study aims to identify factors that influence purchasing decisions, visitors' perceptions of ayam betutu culinary development strategies, and adaptation strategies in serving the dish. The research method used a sociology of tourism approach with data collection techniques through interviews with visitors, owners, cooks, and waiters. Data were analysed using SWOT analysis method and Likert scale. The results showed that information technology-based promotion strategies, adaptation of forms, ingredients, flavours, and cooking techniques are important steps in developing the attractiveness of ayam betutu as a culinary destination.
subject: Articles
  topic: section
subject: ayam betutu
  topic: keywords
subject: consumer perception
  topic: keywords
subject: development strategy
  topic: keywords
subject: culinary adaptation
  topic: keywords
creator: Nurul Hakiki
creator: I Ketut Sarka
creator: Ni Luh Gede Harinita
creator: I Dewa Gede Agus Tresna
creator: I Nyoman Widiana
creator: I Gede Putu Sudirgayasa
creator: I Made Wira Putrayasa
rights: Copyright (c) 2025 Jurnal Mosaik Hospitaliti https://creativecommons.org/licenses/by/4.0
date: 2025-06-30
publication date: 2025-06-30
starting page: 1
ending page: 9
doi: 10.51713/jmh.2025.7136

Kepuasan Wisatawan Dipengaruhi Oleh Kualitas Pelayanan dan Fasilitas di Hotel The Swarga Suites Bali
type: item
description: The evaluation of Customer Satisfaction serves as a pivotal metric delineating the comprehensive response to product or service attributes. Favorable perceptual responses engender sustained consumer loyalty. This scholarly investigation scrutinizes the multifaceted influence of Quality Of Services and Facilities Towards Customer Satisfaction, elucidating predominant variables and assessing correlational dynamics within the hospitality context. Conducted at The Swarga Suites Bali Berawa, the empirical research employed observational and questionnaire-based methodologies, encompassing 80 respondents from the Canggu hospitality landscape. Utilizing Descriptive Statistical Analysis and Multivariate Linear Regression, the investigation reveals that Quality Of Services and Facilities Towards demonstrate a statistically significant, positively correlated impact on Customer Satisfaction. Notably, the Facilities Towards variable emerges as the predominant determinant of consumer satisfaction. Recommendations for The Swarga Suites Bali Berawa management include: implementing rigorous personnel supervision, strategically enhancing indoor infrastructure, and refining service protocols to optimize guest experiential satisfaction.
subject: Articles
  topic: section
subject: quality of services
  topic: keywords
subject: facilities
  topic: keywords
subject: customer satisfaction
  topic: keywords
creator: Agus Padya Mahardika Pande
creator: I Made Suwitra Wirya
creator: I Made Gede Darma Susila
rights: Copyright (c) 2025 Jurnal Mosaik Hospitaliti https://creativecommons.org/licenses/by/4.0
date: 2025-06-30
publication date: 2025-06-30
starting page: 16
ending page: 24
doi: 10.51713/jmh.2025.7134

Pengaruh Keselamatan Kesehatan Kerja (K3) dan Disiplin Kerja Terhadap Kinerja Karyawan Pada Fave Hotel Kuta Kartika Plaza
type: item
description: Employee performance is one of the things that need to be considered in a company or organization, because it can affect work discipline and safety. Occupational health in a company. The problem raised in this study is whether occupational health safety (X1) affects employee performance at Fave Hotel Kuta Kartika Plaza, whether work discipline (X2) affects employee performance (Y) at Fave Hotel Kuta Kartika Plaza. whether occupational health safety and work discipline affect employee performance at the Fave Hotel Kuta Kartika Plaza. How big is the influence of occupational health safety and work discipline on employee performance at Fave Hotel Kuta Kartika Plaza and which independent variable has the most dominant influence on employee performance at Fave Hotel Kuta Kartika Plaza. The population in this study amounted to 32 people. The data analysis technique used is descriptive analysis technique, validity test, reliability test, classical assumption test of multiple linear regression analysis, coefficient of determination, F test, and T test. The results of the analysis show the regression model Y = 0.988 + 0.279X1 + 1.081X2. The conclusions obtained are occupational health safety (X1) partially has a positive and significant effect on employee performance (Y) at Fave Hotel Kuta Kartika Plaza which shows b1X1 which is positive. Work discipline (X2) partially has a positive and significant effect on employee performance (Y) at Fave Hotel Kuta Kartika Plaza, this can be seen in the positive b2X2 coefficient. If Occupational Safety and Health (X1) and Work Discipline (X2) are jointly increased by one unit, then Employee Performance will increase by 1.360 (0.279 + 1.081) units. This shows that Occupational Safety and Health (X1), and Work Discipline (X2) have an effect on Employee Performance (Y) at Fave Hotel Kuta Kartika Plaza. The magnitude of the influence of Occupational Safety and Health (X1) and Work Discipline (X2) on Employee Performance (Y) at Fave Hotel Kut…
subject: Articles
  topic: section
subject: occupational health safety
  topic: keywords
subject: work discipline
  topic: keywords
subject: performance
  topic: keywords
creator: Muhammad Choirulloh
creator: Ni Ketut Dewi Irwanti
creator: Ni Nyoman Ardani
rights: Copyright (c) 2025 Jurnal Mosaik Hospitaliti https://creativecommons.org/licenses/by/4.0
date: 2022-12-26
publication date: 2022-12-26
starting page: 73
ending page: 80
doi: 10.51713/jmh.2022.4233

Pengaruh Media Sosial Instagram dan Review Terhadap Jumlah Penjualan di Bull’s Coffee Jimbaran
type: item
description: The problem raised in this study is whether Instagram social media (X1) and reviews (X2) have an effect on Sales (Y) at Bull's Coffee Jimbaran. How big is the influence of social media Instagram (X1) and reviews (X2) on sales (Y) at Bull's Coffee Jimbaran? The population in this study amounted to 100 people. The data analysis techniques used were the validity test, reliability test, classical assumption test, multiple linear regression analysis, T-test, and F test. The analysis results showed the regression model Y = 11.628 + 0.266X1 + 0.276X2. The conclusion obtained is that social media Instagram (X1) partially has a positive and significant influence on sales (Y) at Bull's Coffee Jimbaran which shows b1X1 which has a positive value. Both reviews (X2) partially have a positive and significant effect on sales (Y) in Bull's Coffee Jimbaran employees, this can be seen in the positive b2X2 coefficient, the three data used prove social media Instagram (X1) and reviews (X2) together have a positive and significant effect on sales (Y).
subject: Articles
  topic: section
subject: instagram
  topic: keywords
subject: reviews
  topic: keywords
subject: sales marketing
  topic: keywords
creator: Ni Komang Dewi Yatami
creator: Made Yudi Darmita
creator: Desak Made Purnama Dewi
rights: Copyright (c) 2025 Jurnal Mosaik Hospitaliti https://creativecommons.org/licenses/by/4.0
date: 2022-12-26
publication date: 2022-12-26
starting page: 63
ending page: 72
doi: 10.51713/jmh.2022.4232

Strategi Meningkatkan dan Mengembangkan Kinerja Karyawan di Ossotel Legian
type: item
description: Ossotel Legian is a four-star hotel. Employees are a valuable asset owned by Ossotel Legian. The problems encountered are the lack of manpower when the room occupancy rate is above 60%, and the slow taking of work in completing the work that causes performance to decline. This problem will be discussed using the SWOT analysis technique. This research is qualitative research supported by the types and sources of data, namely qualitative and quantitative data as well as primary and secondary data. Data collection techniques used are observation, interviews, questionnaires, and documentation. The data analysis technique used is the SWOT analysis technique, namely analyzing internal factors (Strengths & Weaknesses) and external (Opportunities & Threats) with the help ofthe Internal-External Matrix and SWOT Matrix. The results of this study show that the strategies that can be applied at Ossotel Legian are SO Strategy: Strategy to Increase Employee Creativity, WO Strategy: Strategy to Increase Employee Motivation, ST Strategy: Strategy to Increase Cooperation among Employees, and WT Strategy: Employee Development and Training Strategy and Improvement Strategy Employee welfare.
subject: Articles
  topic: section
subject: strategy
  topic: keywords
subject: employee performance
  topic: keywords
subject: swot analysis
  topic: keywords
subject: ossotel legian
  topic: keywords
creator: I Made Opan Galoja Galoja
creator: I Wayan Kartimin
creator: Putu Guntur Pramana Putra
rights: Copyright (c) 2025 Jurnal Mosaik Hospitaliti https://creativecommons.org/licenses/by/4.0
date: 2022-12-26
publication date: 2022-12-26
starting page: 55
ending page: 62
doi: 10.51713/jmh.2022.4231

Persepsi Motivasi Kerja Karyawan di Le Grande Hotel Kabupaten Badung Bali
type: item
description: The hospitality industry can motivate employees to work well in managing human resources. Work motivation is divided into 2 main forms felt by employees, namely internal motivation and external motivation. This study aims to measure employee perceptions of intrinsic and extrinsic motivation. This research is located at Le Grande Hotel, Badung Regency, Bali. Data collection techniques in this study used observation and questionnaires. The sample size of this study was 52 employees and analyzed using quantitative analysis with SPSS software. The results show that employee perceptions in terms of intrinsic motivation are dominated by indicators of success that employees get while working. Then in terms of extrinsic motivation, it is dominated by indicators of supervision carried out to employees. With these results, it is hoped that human resource management in the hotel industry can properly manage employee motivation while working at the hotel. This is necessary to continue to be able to improve employee satisfaction and the quality of service provided to tourists who stay overnight.
subject: Articles
  topic: section
subject: intrinsic motivation
  topic: keywords
subject: extrinsic motivation
  topic: keywords
subject: hospitality industry
  topic: keywords
creator: Ni Nyoman Ayu Suriyani
creator: I Made Sudirman
creator: Endrayani
rights: Copyright (c) 2024 Jurnal Mosaik Hospitaliti https://creativecommons.org/licenses/by/4.0
date: 2024-12-31
publication date: 2024-12-31
starting page: 92
ending page: 98
doi: 10.51713/jmh.2024.6230

Pengaruh Komunikasi dan Motivasi Terhadap Kinerja Karyawan di The Bali Dream Villa Seminyak
type: item
description: Employee performance is a crucial element in determining the success of a company, especially in the tourism industry. The effectiveness of communication and work motivation greatly affects the level of performance. Good communication between management and employees can create a harmonious and productive work environment. On the other hand, high work motivation can encourage employees to give their best performance. This study aims to analyze the effect of communication and work motivation on employee performance at The Bali Dream Villa Seminyak. This research was conducted using quantitative methods. The population of this study was all employees of The Bali Dream Villa Seminyak, totaling 59 people. The data collection technique was by distributing questionnaires to all employees. With the help of SPSS 24 with quantitative descriptive analysis and the data was analyzed in multiple linear regression analysis. The results of this study found that communication (X1) has a positive effect of 0.256 with a significance value of 0.000 on employee performance (Y). This shows that increasing communication between employees and management will improve employee performance. Work motivation (X2) also has a stronger positive effect of 0.442 with a significance value of 0.000. Communication and work motivation simultaneously have a significant effect on employee performance, with communication being the dominant variable with a Standardized Coefficients beta value of 0.476 compared to work motivation which has a regression coefficient of 0.421. Several suggestions can be submitted to the management of The Bali Dream Villa Seminyak.
subject: Articles
  topic: section
subject: communication
  topic: keywords
subject: work motivation
  topic: keywords
subject: employee performance
  topic: keywords
creator: I Kadek Andi Suardiana
creator: Desak Made Purnama Dewi
creator: I Made Gede Darma Susila
rights: Copyright (c) 2024 Jurnal Mosaik Hospitaliti https://creativecommons.org/licenses/by/4.0
date: 2024-12-31
publication date: 2024-12-31
starting page: 81
ending page: 91
doi: 10.51713/jmh.2024.6229

Pengaruh Harga dan Promosi Terhadap Keputusan Pembelian Makanan di Barokah Catering 99 Denpasar
type: item
description: This study aims to analyze the effect of price and promotion on purchasing decisions at Barokah Catering 99 Denpasar. The research used in this study is quantitative research. Respondents of this study were consumers who bought at Barokah Catering 99. The sampling technique used Purposive Sampling. The analysis technique in this study used multiple linear regression analysis. The results of the analysis show that 1) Price has a positive and significant effect on purchasing decisions at Barokah Catering 99, 2) Promotion has a positive and significant effect on purchasing decisions at Barokah Catering 99, 3) Price and promotion have a positive effect on purchasing decisions at Barokah Catering 99. These results mean that the more competitive the price and the more intense the promotion carried out will be able to increase purchasing decisions at Barokah Catering 99.
subject: Articles
  topic: section
subject: price
  topic: keywords
subject: promotion
  topic: keywords
subject: purchase decision
  topic: keywords
creator: Nurul Hakiki
creator: Luh Komang Candra Dewi
rights: Copyright (c) 2024 Jurnal Mosaik Hospitaliti https://creativecommons.org/licenses/by/4.0
date: 2024-12-31
publication date: 2024-12-31
starting page: 72
ending page: 80
doi: 10.51713/jmh.2024.6228

Pengaruh Kompensasi dan Lingkungan Kerja Terhadap Kinerja Karyawan di Furamaxclusive Resort And Villas Ubud
type: item
description: The problem raised in this study is whether compensation (X1) and work environment (X2) affect employee performance (Y) at FuramaXclusive Resort and Villas Ubud. The effect of compensation (X1) and work environment (X2) on employee performance (Y) is the dominant variable affecting employee performance at FuramaXclusive Resort and Villas Ubud. Respondents in this study were the number of employees, namely 89 people. Data collection techniques using questionnaires, interviews, and documentation. The data analysis techniques used are validity test, reliability test, classical assumption test, multiple linear regression analysis, and t-test. The results of the analysis show that the regression model is Y = 4.318 + 0.172X1 + 0.278X2. The conclusion obtained is that compensation (X1) has a positive and significant effect on employee performance (Y), and the environment (X2) has a positive and significant effect on employee performance at FuramaXclusive Resort and Villas Ubud. The effect of compensation (X1) and work environment (X2) on employee performance (Y) is 46.0%, while the remaining 54.0 is explained by variables not examined in this study. The work environment variable (X2) has a dominant effect on employee performance (Y) at FuramaXclusive Resort and Villas Ubud.
subject: Articles
  topic: section
subject: Compensation
  topic: keywords
subject: work environment
  topic: keywords
subject: employee performance
  topic: keywords
creator: Ni Wayan Gita Candra Wati
creator: Dewiwati Sujadi
creator: I Gusti Agung Bagus Widiantara
rights: Copyright (c) 2025 Jurnal Mosaik Hospitaliti https://creativecommons.org/licenses/by/4.0
date: 2023-12-20
publication date: 2023-12-20
starting page: 83
ending page: 91
doi: 10.51713/jmh.2023.5227

Pengaruh Ulasan Online dan Kualitas Pelayanan Terhadap Keputusan Tamu Menginap di Goya Boutique Resort Ubud
type: item
description: The research entitled: Effect of Online Reviews and Service Quality on Guest Decisions to Stay at Goya Boutique Resort Ubud Bali aims to determine the effect of online reviews and service quality on guest decisions to stay at Goya Boutique Resort Ubud Bali and to find out which variables have a dominant influence on guest decisions. stay at Goya Boutique Resort Ubud Bali either partially or simultaneously. Determination of the sample size of respondents using the Solvin formula, so only 95 respondents were used in this study. Meanwhile, data processing using SPSS with multiple regression analysis techniques where the results show that online reviews and service quality have a significant positive influence either partially or simultaneously on the decision of staying guests. The results are based on the results of the T-test that the calculated T value is greater than the T table value so it can be concluded that there is a partially significant effect between Online Reviews on Staying Guest Decisions. After being tested partially by using the T-test, the calculated T value is greater than the T table value so it can be concluded that there is a partially significant effect between Service Quality on Staying Guest Decisions. Meanwhile, the calculated F value is greater than the table F value. So it can be concluded that there is a significant influence, namely Online Reviews and Service Quality on Guest Stay Decisions simultaneously. The variable that has a high influence on the decision of the guest to stay in the service quality variable.
subject: Articles
  topic: section
subject: Online Reviews
  topic: keywords
subject: Service Quality
  topic: keywords
subject: Guest Decisions to Stay
  topic: keywords
creator: Ni Wayan Novi Yanti
creator: Ni Luh Sili Antari
creator: Komang Krishna Yogantara
rights: Copyright (c) 2024 Jurnal Mosaik Hospitaliti https://creativecommons.org/licenses/by/4.0
date: 2023-12-20
publication date: 2023-12-20
starting page: 74
ending page: 82
doi: 10.51713/jmh.2023.5226

Pengaruh Fasilitas dan Kualitas Pelayanan Terhadap Kepuasan Wisatawan di The Sila’s Agrotourism Tabanan Bali
type: item
description: This study aims to (1) determine the effect of facilities on customer satisfaction at The Sila's Agrotourism Tabanan, Bali; (2) determine the effect of service quality on customer satisfaction at The Sila's Agrotourism Tabanan, Bali; and (3) knowing the effect of Facilities and Service Quality on customer satisfaction at The Sila's Agrotourism Tabanan, Bali. This study uses a sample of 75 samples consisting of 6 facilities indicators (X1), 5 service quality indicators (X2), and 4 satisfaction indicators (Y). The research data analysis method uses t-test analysis and multiple regression tests. The results of the analysis of the influence of facilities (X1) on customer satisfaction (Y) in Table 4.9 show a significance level of t of 0.000 which is smaller than = 0.05. In addition, the facility regression coefficient (X1) of 0.000 indicates a positive influence of the facility on customer satisfaction. The results of the analysis of the effect of service quality (X2) on customer satisfaction (Y) in Table 4.9 show a significance level of t of 0.033 which is smaller than = 0.05. In addition, the facility regression coefficient (X1) of 0.033 indicates a positive influence of service quality on customer satisfaction. The results of F arithmetic (14.979) > F table (3.150) This means that there is an increase in facilities and service quality simultaneously which will later be able to increase customer satisfaction at The Sila's Agrotourism, Tabanan.
subject: Articles
  topic: section
subject: facilities
  topic: keywords
subject: service quality
  topic: keywords
subject: satisfaction
  topic: keywords
subject: The Sila's Agrotourism
  topic: keywords
creator: I Kadek Dwipa Riana Putra
creator: Ida Ayu Putu Sulastri
rights: Copyright (c) 2024 Jurnal Mosaik Hospitaliti https://creativecommons.org/licenses/by/4.0
date: 2023-12-20
publication date: 2023-12-20
starting page: 66
ending page: 73
doi: 10.51713/jmh.2023.5225