Kini semakin banyak desa di Bali menggali potensi desanya agar mampu bersaing secara kompetitif guna mendapatkan manfaat dari aktivitas pariwisata. Salah satu desa yang sedang berbenah untuk mengembangkan desa wisata yaitu Desa Kaba-Kaba. Artikel ini bertujuan untuk mengkaji keberadaan warisan “cagar budaya” dalam pengembangan Desa Wisata Kaba-Kaba. Pengumpulan data dilakukan dengan metode observasi, wawancara, dan studi pustaka dengan analisis deskriptif kualitatif. Hasil penelitian menunjukkan bahwa Desa Kaba-Kaba mengusung cagar budaya sebagai ikon atau ciri khas dari pengembangan desa wisata yang disinergikan dengan keasrian alam persawahan sebagai paket wisata cycling unggulan. Pengangkatan warisan “cagar budaya” sebagai ikon Desa Wisata Kaba-Kaba menunjukkan bahwa kesadaran masyarakat akan pelestarikan warisan budaya semakin kuat guna mendukung implementasi Perda Provinsi Bali No.4/2014. Masyarakat lokal antusias mendukung hal tersebut agar pengembangan pariwisata di desanya dapat berkelanjutan. Disarankan kepada pemerintah harus tetap memantau eksistensi warisan “cagar budaya” agar tetap ajeg dan lestari di masa depan.

Artikel ini bertujuan untuk menganalisis kelayakan dari “Pasiraman Pura Dalem Pingit dan Pura Kusti” untuk dikembangkan menjadi daya tarik wisata berdasarkan aspek komponen destinasi pariwisata, seperti attraction, accessibilites, amenities, dan ancillary service. Pengumpulan data dilakukan dengan metode observasi, wawancara, dan studi pustaka dengan analisis deskriptif kualitatif. Hasil penelitian menunjukkan bahwa “Pasiraman Pura Dalem Pingit dan Pura Kusti” layak untuk dikembangkan menjadi daya tarik wisata guna menjadi alternatif bagi wisatawan dalam memilih destinasi yang dikunjungi. Kelayakan ini dilihat dari fasilitas komponen pariwisata yang dimiliki, seperti: Pura tempat sembahyang, tempat suci untuk melukat, tempat parkir, restoran, ruang ganti pakaian, toilet, tempat penjualan sarana sembayang, dan puskesmas di wilayah desa. Wisatawan yang berkunjung ke destinasi wisata ini tidak hanya sekedar untuk melihat keindahan panorama alam maupun keunikan budaya lokal tetapi mereka cenderung untuk terlibat langsung dalam kegiatan pariwisata spiritual. Untuk itu disarankan agar daya tarik wisata ini dikelola secara profesional dan berkelanjutan sehingga dapat bersaing secara kompetitif dengan daya tarik wisata lain.

This study was conducted to determine the company's strategy in raising hotel revenue during the low season. The purpose of this research is to find out the prioritized marketing strategies during the low season. The research method of this study is a combined qualitative and quantitative method. The key respondents of 6 staffs including managers in the Sales and Marketing Department. The data analysis techniques used are Internal Factor Analysis Summary (IFAS) and External Factor Analysis Summary (EFAS), Internal-External (IE) Matrix, SWOT Analysis, and Quantitative Strategic Planning Matrix (QSPM) Analysis. The results showed that the hotel's internal and external factors were influential in increasing revenues. Based on the IFAS matrix, the main strength of the hotel is the service by prioritizing the quality of the restaurant and Spa at the hotel, the downside is not having direct access to the beach. In the EFAS matrix, it is known that one of its chances is very good internet speed and can be reached until the basement; the threat is many competitors offer cheaper room rates. The result of the IE Matrix Assessment puts the company in the position of Growth cell I (Concentration through Vertical Integration). SWOT analysis has resulted in 8 alternative marketing strategies. The main strategy with a value of TAS (Total Attractive Score) of 158.80 resulted from QSPM analysis is expanding restaurant and spa promotion through social media.

Purpose: This research is to know how the implementation and the level significance of employees’ job satisfaction on turnover intention at a 5 star resort hotel in the southern part of Bali. Research methods: To solve the problem, the writers use quantitative analysis (simple linear regression analysis) and qualitative analysis with SPSS 25. Based on the results it is known that the employees’ job satisfaction at the hotel is quite satisfied with the aspects of the job satisfaction provided by the management. Findings: In the T-test result sig. value 0.003 < 0.005 means the hotel employess’ job satisfaction gives a significant influence, and has a negative influence on turnover intention through the beta coefficient of (?) -0.200, with r square of 0.080 in coefficient determination means that the level significances or contribution of the employees’ job satisfaction variable affecting the turnover intention by 8% and the remainder by 92% is determined by another variable not described in this research. Implication: The hotel management should provide a promotional opportunity to employees and also improve the others employees’ job satisfaction aspects such as salary, workload, and relationship with supervisor and co-workers.

Purpose: This research is to determine the level of popularity and the level of contribution margins on the main course menu and strategies that can be done to increase food sales at a restaurant of a big hotel located in Kuta, Bali, Indonesia. Research methods: The method used in this research is observation, interviews, literature study, and documentation. The data analysis technique used is the menu engineering analysis technique. Findings: Among 18 main course menus, 3 or 16.7% is categorized into the high popularity level and 15 or 83.3% into the low popularity level. Fourteen menus or 77.8% have a high contribution margin level is and the menu that has a low contribution margin level is 4 menus or 22.2%. There are 3 menus or 16.7% in the plowhorse category, as many as 14 menus or 77.8% into the puzzle category, and there are 1 menu or 5% into the dog category. Implication: Strategies to increase food sales are by maintaining the menu, maintaining quality and increasing food prices, promoting the menu, and considering deleting the menu or replacing it with a new menu.