Pentingnya Praktik Keberlanjutan di Alila Villas Uluwatu: Dampak Lingkungan, Sosial, Ekonomi di Desa Pecatu
Article Sidebar
Main Article Content
Abstract
Sustainable tourism has become an important issue in the hospitality industry, especially in tourist destinations such as Bali. Alila Villas Uluwatu, as a five-star hotel located in Pecatu Village, applies the concept of sustainability through environmentally friendly practices in various aspects of its operations, including at Cire Restaurant. This study aims to analyze the implementation of Green Practice at Cire Restaurant and its impacts on the environment, society, and economy in Pecatu Village. This study uses a qualitative approach with a case study method. Data were collected through observation, interviews with restaurant management and staff, and analysis of related documents. The results of the study show that the implementation of Green Practice at Cire Restaurant includes three main aspects: Green Action, Green Food, and Green Donation. The impact of the implementation of Green Practice is quite significant. Thus, the sustainability practices implemented at Cire Restaurant Alila Villas Uluwatu not only provide benefits for the hospitality business itself but also have a positive impact on the environment and surrounding communities
Downloads
Article Details
Section
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
How to Cite
References
Agustin, Hamdi. "Sistem informasi manajemen menurut prespektif islam." Jurnal Tabarru': Islamic Banking and Finance 1.1 (2018): 63-70.
Akbar, R.D. & Wasino. “Pengaruh Citra Merek,Kualitas Produk dan Promosi terhadap Keputusan Pembelian pada Solaria”. Jurnal Manajemen Perhotelan dan Pariwisata. (2024). Vol. 7, No. 1.
Ardianto, Elvinaro. Komunikasi massa: Suatu pengantar. Jakarta: Salemba Humanika, 2012.
Budiantoro, Anastasia Vianney, Andrew Irawan, and Monika Kristanti. "Pengaruh Green Practice Terhadap Green Consumer Behavior di The Kemangi Restaurant, Hotel Santika Pandegiling Surabaya." Jurnal Hospitality dan Manajemen Jasa 3.2 (2015): 86-101.
Bakti, Umar, and Robi Setiawan. "Pengaruh Harga, Personal Selling, Kualitas Produk Dan Word Of Mouth Terhadap Keputusan Pembelian Motor Pada Dealer PT. Yamaha Putera Langkapura." Jurnal Cakrawala Ilmiah 1.1 (2021): 1-16.
Can, Ali Selcuk, et al. "Tourists' Perception of Green Practices in Eco-Friendly: A Case Study from the Antalya Region of Turkey." Journal of Tourism Challenges and Trends 7.1 (2014): 9.
Deraman, Fauziah, et al. "Green practices in hotel industry: Factors influencing the implementation." Journal of Tourism, Hospitality & Culinary Arts 9.2 (2017): 1-12.
Ferdianto, Ferry, and Leonardus Yesino. "Analisis kesalahan siswa dalam menyelesaikan soal pada materi SPLDV ditinjau dari indikator kemampuan matematis." SJME (Supremum Journal of Mathematics Education) 3.1 (2019): 32-36.
Harapan, Harapan, et al. "The prevalence, predictors and outcomes of acute liver injury among patients with COVID‐19: A systematic review and meta‐analysis." Reviews in Medical Virology 32.3 (2022): e2304.
Hermawan, Elpa. "Strategi public relations Kementerian pariwisata dan ekonomi kreatif dalam membangun media relations." JMK (Jurnal Manajemen Dan Kewirausahaan) 5.2 (2020): 140-154.
Halim, Gabriel Priscilia, Michelle Firasko, and Agung Harianto. "Kesadaran konsumen terhadap penerapan green practice pada Starbucks Indonesia." Jurnal Hospitality dan Manajemen Jasa 9.2 (2021).
Hermawan, Hary, Erlangga Brahmanto, and Faizal Hamzah. Pengantar manajemen hospitality. Penerbit Nem, 2018.
I Ketut Sida ARSA, Ni Made Ary Widiastini, I Made Mertanadi, Ni Luh Putu Agustini Karta. Harmony Implementation "Tri Hita Karana (THK)" In The Packaging of Culinary Products to Create a Tourist Experience. International Journal of Environmental, Sustainability, and Social Science (IJESSS). Vol. 5 No. 3 (2024)
Isdarmanto, Isdarmanto, Dyah Wahyuning Tyas, and Nur Huswatun Khasanah. "Enhancing the potential ecotourism of ancient volcano Nglanggeran in the development of tourist destination at Gunungkidul Yogyakarta Special Regency." Kepariwisataan: Jurnal Ilmiah 12.3 (2018): 21-34.
Kamajaya, I., Ida Ayu Elistyawati, and Ni Luh Eka Armoni. "Implementasi Green Practice pada Food And Beverage Department di Anantara Uluwatu Bali Resor." Repositori Politeknik Negeri Bali (2022). Available at: repo.politeknikbali.ac.id.
Leonardo, Andy, et al. "Eksplorasi persepsi masyarakat terhadap green practices di restoran-restoran yang ada di Surabaya." Jurnal Hospitality dan Manajemen Jasa 2.2 (2014): 496-515.
Mamonto, Winardi. "Aspek Hukum Subrogasi Sebagai Bentuk Peralihan Hak Menurut UU No. 4 Tahun 1996." Lex Privatum 6.4 (2018).
Ni Made Ary Widiastini, I Ketut Sida Arsa, Komang Ricky Wira Adinata, I Gede Bobi Suryanto. Harmonization of Tri Hita KaranaLocal Value in Tourism Development in Sidetapa Village. International Journal of Innovation in Management Economics and Social sciences (IJIMES). VOL. 3 NO. 3 (2023): SUMMER
Putu Indah Rahmawati, Min Jiang, Terry DeLacy. Framework for stakeholder collaboration in harnessing corporate social responsibility implementation in tourist destination to build community adaptive capacity to climate change. (2019). Willy Online Library.
Putu Indah Rahmawati, Min Jiang, Alexandra Law, Agung Suryawan Wiranatha, and Terry DeLacy. Spirituality and corporate social responsibility: an empirical narrative from the Balinese tourism industry. Journal of Sustainable Tourism, Volume 27, (2019) - Issue 1.
Rusli, Nadiah Rus Liyana, and Fadzila Azni Ahmad. "Influence of Environmental consciousness and knowledge on green practices: An Islamic perspective." Review of Integrative Business and Economics Research 7 (2018): 304-313.
Smith, Mark, and Paola Villa. "The ever‐declining role of gender equality in the European Employment Strategy." Industrial Relations Journal 41.6 (2010): 526-543.
Sofiani & Yulia, T. P. “Pengaruh Kemasan Food & Beverage Ramah Lingkungan Terhadap Kepuasan Konsumen”. Jurnal Manajemen Perhotelan dan Pariwisata. (2024). Vol. 7, No. 1.
Ulfatimah, Hernita. Implementasi Tabungan Baitullah iB Hasanah dan Variasi Akad pada PT. BNI Syariah Kantor Cabang Pekanbaru. Dissertation, Universitas Islam Negeri Sultan Syarif Kasim Riau, 2020.
Zikri, A., Hariadi, & Suwarno, H. “Pengaruh Kualitas Produk, Persepsi Harga, dan Suasana Terhadap Keputusan Pembelian pada Denny’s Restoran”. Jurnal Manajemen Perhotelan dan Pariwisata. (2024). Vol. 7, No. 1.