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PENGARUH KEBANGSAAN ANGGOTA DEWAN PADA KINERJA PASAR (Studi Empiris pada Perusahaan Yang Terdaftar di Bursa Efek Indonesia) Wicaksana, Ketut Arya Bayu; Astawa, I Putu
Jurnal Analisis Manajemen Vol 5, No 2 (2011): Jurnal Analisis Manajemen
Publisher : Universitas Muria Kudus

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2285.993 KB)

Abstract

In corporate governance literatures, board diversity is often assumed to increase board efficacy and monitoring, thus increase market performance. In this study board is defined as the combination of board of commissioners and directors since Indonesia uses two-tier board system. The purpose of this research is to investigate the effect of board diversity as measured by board members nationality on firms market performance as measured by price to book value ratio. This research also used company size and industry type as control variables. Samples consisted of 52 companies in 2006, 69 companies in 2007, and 45 companies in 2008, totalling 166 observation. All sample companies were listed at Indonesia Stock Exchange from the year 2006 until 2008. The hypothesis test using multiple regression analysis showed that board members nationality does not have any significant impact on firms market performance. On the other hand, size and industry type do have significant effects on firms market performance.
THE VIEWS OF THE TOURISM VILLAGE MANAGERS ON THE GREEN EVENT CONCEPT IN BALI Dwiatmadja, Christantius; Astawa, I Putu; Sukawati, Tjokorda Gde Raka
Jurnal Manajemen dan Kewirausahaan Vol 21, No 1 (2019): MARCH 2019
Publisher : Institute of Research and Community Outreach - Petra Christian University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (184.788 KB) | DOI: 10.9744/jmk.21.1.89-94

Abstract

Green event remains an issue under debate in the effort to support sustainable tourism today, because the result of the previous research has not found a standard model for the implementation of the green event concept. This research describes the views of the village tourism managers on the green event model developed by the Bali State Polytechnic. Green events are developed on the basis of two aspects: green and cultural aspects. Data were collected through questionnaires sent by email and by post to village tourism managers. There are a hundred tourist villages planned to be developed in Bali and all are made research samples. The collected data were analyzed by using descriptive statistics. The results of the study indicate that the understanding of green aspects includes green foods, waste management, natural materials, and ecosystem is averagedly quite good. The result of the analysis from the cultural aspect is very good, meaning that the culture practised  by the community gives a strong impetus to keep the environment sustainable so that the harmonious relationship with nature, humans, and God is maintained through the activities in Tourism Villages. Other results indicate that an understanding related to the ecosystem, the green food, and the waste management needs a special attention to further improve understanding. Green event as an alternative product in supporting the tourist village is very much expected by the managers that will further be synergized with the existing culture. The combination of both green event and existing culture is quite unique and will constantly keep the concept of sustainable tourism. These findings give a contribution to the theory of green tourism or sustainable tourism which is built upon the event and based on the blend of modern and traditional concepts. Keywords: green event,  sustainable tourism,  tourism village, culture
PENGARUH KEBANGSAAN ANGGOTA DEWAN PADA KINERJA PASAR (STUDI EMPIRIS PADA PERUSAHAAN YANG TERDAFTAR DI BURSA EFEK INDONESIA) Wicaksana, Ketut Arya Bayu; Astawa, I Putu
Jurnal Analisis Manajemen Vol 5, No 2 (2011): Jurnal Analisis Manajemen
Publisher : Universitas Muria Kudus

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

In corporate governance literatures, board diversity is often assumed to increase board efficacy and monitoring, thus increase market performance. In this study board is defined as the combination of board of commissioners and directors since Indonesia uses two-tier board system. The purpose of this research is to investigate the effect of board diversity as measured by board members nationality on firms market performance as measured by price to book value ratio. This research also used company size and industry type as control variables. Samples consisted of 52 companies in 2006, 69 companies in 2007, and 45 companies in 2008, totalling 166 observation. All sample companies were listed at Indonesia Stock Exchange from the year 2006 until 2008. The hypothesis test using multiple regression analysis showed that board members nationality does not have any significant impact on firms market performance. On the other hand, size and industry type do have significant effects on firms market performance.
The Impact of Local Culture on Financial Performance in Property Firms in Bali Astawa, I Putu; Sudika, Putu
Asia-Pacific Management and Business Application Vol 3, No 2 (2014)
Publisher : Department of Management, Faculty of Economics and Business, Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (723.734 KB) | DOI: 10.21776/ub.apmba.2014.003.02.3

Abstract

The research studies local culture reflected through pray, hard work, honesty, tatwamasi and gotong royong influencing property sales and company assets. Fifty companies are qualified as sample of sixty one property companies actively operated in 2013. Data is collected through questionnaire having tested for its reliability and validity before distributed to those fifty companies. The collected data is analyzed with multiple  regression. Result shows that hard work, honesty, tatwamasi and gotong royong culture that well implemented are able to improve property sale and assets ownership. Result of the study has implication that in order to improve financial performance, local culture should be included as variable in performance measurement. Result of the study gives contribution to Schein’s organizational culture (2004) that colored with local culture; therefore, values believed in an organization are able to improve performance.
PENYAJIAN GREEN FOOD BAGI KELOMPOK SADAR WISATA DALAM MENUNJANG GREEN EVENT DI DESA PINGE Astawa, I Putu; Suardani, Made; Suarja, I Ketut; Pugra, I Wayan
Bhakti Persada Jurnal Aplikasi IPTEKS Vol 5 No 1 (2019): Mei 2019
Publisher : P3M Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (705.045 KB) | DOI: 10.31940/bp.v5i1.896

Abstract

Konsep green tourism menjadi perdebatan yang hangat saat ini, seiring dengan perkembangan pariwisata di dunia. Konsep ini mengedepankan keberlanjutan untuk kepentingan ekonomi, sosial budaya, dan lingkungan. Salah satu kegiatan pariwisata yang memakai landasan green adalah green event “CULTIC”. Ini merupakan sebuah paket tour yang mengajarkan budaya green berdasarkan budaya local baik bagi mahasiswa internasional maupun nasional. Desa Pinge salah satu desa wisata yang terletak di Kecamatan Marga Kabupaten Tabanan yang telah berkali-kali dijadikan tempat pelaksanaan CULTIC. Selama pelaksanaan, terdapat permasalahan dalam penyajian makanan yang berkonsep green untuk keperluan makan dan minum bagi peserta event. Makanan disajikan secara sederhana dan akibatnya makanan kurang menarik untuk menambah selera. Masalah lain adalah belum munculnya keunikan green food berdasarkan budaya Desa Pinge. Permasalahan ini dapat diatasi melalui pelatihan memasak dan menyajikan berdasarkan konsep green sesuai dengan budaya Desa Pinge. Kegiatan pelatihan melalui beberapa tahapan pertama melakukan identifikasi makanan tradisional dan bahan-bahan makanan dan minuman yang ada di Desa Pinge, kedua membuat menu, ketiga melakukan pelatihan memasak dan membuat minuman pembuka, keempat melakukan penataan penyajian makanan dan minuman, dan kelima melakukan testimoni kepada peserta event. Hasilnya makanan dan minuman tersaji dengan konsep green yang menggunakan bahan dari desa. Dua model sajian makanan dihasilkan yaitu Metegak dan Ketegak Agung. Para peserta event merasa senang dan puas terhadap makanan dan minuman yang disajikan. Dampak dari hasil ini bahwa pengelola pariwisata harus mempertahankan konsep penyajian makanan yang unik dan memiliki daya saing. Hasil ini juga memberikan kontribusi terhadap sustainable tourism melalui green food berbasis budaya di desa wisata. Kata kunci: green tourism, green event, green food, desa wisata pinge The concept of green tourism is becoming a hot debate nowadays along with the development of tourism in the world. This concept promotes sustainability for economic, social, cultural and environmental interests. One of the tourism activities that uses green concept is "CULTIC". This is a tour package that teaches green culture based on local culture for international and national students. Pinge Village is one of the tourist villages located in Marga sub-district which has been the place of CULTIC implementation for many times. There is a problem in the presentation of green concept foods for the purpose of eating and drinking for the participants of the event. The food is presented very simple, and consequently the food is less appealing to taste. Another problem is the uniqueness of green food based on Pinge Village culture has not emerged yet. This problem can be solved through cooking and presenting training based on green concept of Pinge Village culture. Training activities conducted through five stages: firstly is identifying traditional food and ingredients in Pinge Village, secondly is making menu, thirdly is doing cooking training and making drink opening, fourthly is doing the presentation of food and beverage, and fifthly is doing testimony to the participants of the event. The result is food and drink which were presented with the concept of green using materials from the village. Two food serving medallions are Metegak and Ketegak Agung. The event participants were happy and satisfied with the food and drinks served. The impact of these results is that tourism managers must maintain the concept of serving a unique and competitive food. It also contributes to sustainable tourism through cultural-based green food in tourist villages. Keywords: green tourism, green event, green food, pinge tourism village
THE VIEWS OF THE TOURISM VILLAGE MANAGERS ON THE GREEN EVENT CONCEPT IN BALI Dwiatmadja, Christantius; Astawa, I Putu; Sukawati, Tjokorda Gde Raka
Jurnal Manajemen dan Kewirausahaan Vol 21, No 1 (2019): MARCH 2019
Publisher : Institute of Research and Community Outreach - Petra Christian University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (184.788 KB) | DOI: 10.9744/jmk.21.1.89-94

Abstract

Green event remains an issue under debate in the effort to support sustainable tourism today, because the result of the previous research has not found a standard model for the implementation of the green event concept. This research describes the views of the village tourism managers on the green event model developed by the Bali State Polytechnic. Green events are developed on the basis of two aspects: green and cultural aspects. Data were collected through questionnaires sent by email and by post to village tourism managers. There are a hundred tourist villages planned to be developed in Bali and all are made research samples. The collected data were analyzed by using descriptive statistics. The results of the study indicate that the understanding of green aspects includes green foods, waste management, natural materials, and ecosystem is averagedly quite good. The result of the analysis from the cultural aspect is very good, meaning that the culture practised  by the community gives a strong impetus to keep the environment sustainable so that the harmonious relationship with nature, humans, and God is maintained through the activities in Tourism Villages. Other results indicate that an understanding related to the ecosystem, the green food, and the waste management needs a special attention to further improve understanding. Green event as an alternative product in supporting the tourist village is very much expected by the managers that will further be synergized with the existing culture. The combination of both green event and existing culture is quite unique and will constantly keep the concept of sustainable tourism. These findings give a contribution to the theory of green tourism or sustainable tourism which is built upon the event and based on the blend of modern and traditional concepts. Keywords: green event,  sustainable tourism,  tourism village, culture
The Impact of Harmonious Culture and Entrepreneurship Training on Loan Repayment Performance at Microfinance in Indonesia Astawa, I Putu
Asia-Pacific Management and Business Application Vol 6, No 3 (2018)
Publisher : Department of Management, Faculty of Economics and Business, Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (409.553 KB) | DOI: 10.21776/ub.apmba.2018.006.03.2

Abstract

Studies on topic such as loan repayment at microfinance institutions are increasingly interesting due to the slumped current global economic condition and the many occurrences of bad debts. Various ways found by the researchers to increase loan repayment. Those ways are, for example, monitoring, mentoring, training, and economic approach. The research is different to previous research in terms of approach used, which is by linking harmonious culture to the loan repayment rate. The research aims to analyze the relationship between entrepreneurship training and harmonious culture in the effort to increase loan repayment of companies (debtors). 358 qualified debtors are used in the research. Data on the loan repayment rate in 2012 is used as a base for evaluation and reevaluated in 2017 in the same sample. In addition, an assessment on the perception of debtors toward the entrepreneurship training and the implementation of harmonious culture by microfinance institutions is conducted through questionnaire distribution. Data collected is analyzed using regression analysis. The result of regression analysis indicates that entrepreneurship training in form of the ability to develop business, entrepreneurship skill, and marketing skill has no relationship with loan repayment rate. Assistance program in form of cost in increasing faith to God through ceremonies at the companies give new spirit to achieve optimism in business progress since debtors believe that there are other forces in addition to human efforts that could change the business achievement. Cultural activities in maintaining harmonious relationship with others and natural environment gives positive impact on the increase in loan repayment. Harmonious culture implemented by the debtors linked to business activities in form of loan repayment is something new. The research result gives suggestion on human capital theory that harmonious culture is an attribute in determining one’s performance.
EFFICIENCY IN THE PURCHASE OF FOOD AND BEVERAGES IN OPERATION OF STAR HOTELS IN BALI Astawa, I Putu; Mertha Astawa, I Putu; Wiwiek Ary Susyarini, Ni Putu
Jurnal Internasional Ilmu Pengetahuan Terapan bidang Pariwisata dan Events Vol 1 No 1 (2017): June 2017
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat (P3M) Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (322.084 KB) | DOI: 10.31940/ijaste.v1i1.429

Abstract

The research aims to calculate efficiency in the purchase of food and beverages in star hotels in Bali. Ten five stars hotels receiving award as the best hotel from Trivadvesor in 2016 are chosen as research sample. Data are collected through questionnaire given to purchasing department. Data are analyzed using descriptive statistical analysis and economical order quantity (EOQ) analysis. Research result indicates that the system and process for the purchase of food & beverage in stars hotels in Bali covered contract system for purchasing of perishable foods such as vegetables; daily or monthly system to give freedom to hotels to buy required goods; standing order was used to order certain types of foods supplied by certain supplier; and cash purchase was used to buy food or beverages in small amount. The purchasing process in the hotel uses contract system and the level of efficiency could be improved using EOQ in purchasing. The purchasing of budgeted food and beverages will facilitate the purchase operation; however, it will be better if it includes the existing economic approach calculation in order to increase hotel’s performance. The use of EOQ method could reduce storage cost at the hotels. In the future, hotels should put more attention on such cost as storage cost and cost of order.
ANALISIS KEMITRAAN BISNIS USAHA PERJALANAN WISATA DI PROVINSI BALI Astawa, I Putu; Abdi Sucipta, Made
Jurnal Bisnis dan Kewirausahaan Vol 11 No 2 Juli (2015): Jurnal Bisnis dan Kewirausahaan
Publisher : P3M Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (53.209 KB)

Abstract

Kemitraan merupakan salah satu strategi yang dibangun untuk memperkuat posisi perusahaan. Ketatnya persaingan mendorong untuk berinovasi dalam sebuah kemitraan. Kondisi ini dirasakan oleh perusahaan lokal yang bergerak dalan usaha perjalanan wisata di Bali. Sebanyak 372 perusahaan yang menjadi anggota Asita sebagai populasi dalam kajian ini, dan 40 perusahaan sebagai target sampel penelitian. Data dikumpulkan dengan daftar pertanyaan dan dianalisis secara statistik diskriptif. Hasilnya adalah proses awal terbentuknya mitra terjadi karena travel agent secara aktif melakukan pendekatan hal ini dapat dilihat dari 40 travel agent 21 perusahaan secara aktif dan 18 perusahaan melakukan pada saat ada event. Harapan mitra lokal adalah perluasan akses pasar menjadi peringkat utama kemudian diikuti oleh segmen pasar dan efisiensi. Harapan yang diinginkan oleh mitra luar negeri adalah menuntut profesionalisasi sebagai peringkat utama, kemudian dilanjutkan dengan pemahaman bahasa dan pemahaman budaya asing
PENERAPAN STRATEGI PEMASARAN DALAM MENUNJANG RESERVASI UNTUK MENINGKATKAN TINGKAT HUNIAN KAMAR PADA HOTEL LE MERIDIEN BALI JIMBARAN Mayantari, Ni Wayan; Astawa, I Putu; Susanto, Budi
Jurnal Bisnis dan Kewirausahaan Vol 12 No 2 Juli (2016): Jurnal Bisnis dan Kewirausahaan
Publisher : P3M Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (697.487 KB)

Abstract

Penelitian ini bertujuan untuk mengetahui bagaimana penerapan strategi pemasaran (Marketing Mix) dalam upaya meningkatkan penjualan produk. Pengumpulan data dalam penelitian ini melalui metode wawancara, observasi, dan studi kepustakaan. Kegiatan marketing mix yang dilakukan pada Hotel Le Meridien Bali Jimbaran  adalah Aplikasi produk, penetapan harga khusus, Advertising, Personal Selling, Sales Promotion dan Publicity. Biaya promosi yang berlaku pada Hotel Le Meridien Bali Jimbaran berpengaruh signifikan terhadap peningkatan penjualan, semakin tinggi biaya promosi yang dikeluarkan maka semakin tinggi juga penjualan produk pada Hotel Le Meridien Bali Jimbaran. Teknik analisis yang digunakan analisis statistik deskriptif. Hasil penelitian menunjukkan bahwa penerapan strategi bauran pemasaran pada Hotel Le Meridien Bali Jimbaran sesuai dengan teori. Penerapan strategi bauran pemasaran dalam mempertahankan pasar pada Hotel Le Meridien Bali Jimbaran sudah diterapkan dengan baik.