Hasil untuk "Hospitality industry. Hotels, clubs, restaurants, etc. Food service"

Natal Olotua Sipayung, Dailami, Rezki Alhamdi et al.

This study aims to examine the effectiveness of sequence of service training provided to students of the Food and Beverage Management Study Program at Politeknik Pariwisata Batam in preparing them to enter the hospitality industry. Sequence of service, as a guideline for the sequence and steps that must be followed in serving guests—from their arrival until they leave the restaurant—is a crucial factor in determining guest satisfaction during their visit. Satisfied guests are more likely to return, whereas dissatisfied guests tend not to come back, which directly affects the profitability of hospitality businesses.This research is motivated by the growing demand for qualified human resources in the hospitality industry, particularly in the Food & Beverage (F&B) sector. To meet this demand, it is essential to prepare well-trained personnel who can respond effectively to guest needs.This study employs a qualitative descriptive method using techniques such as observation, interviews, and documentation. Based on the analysis of several factors influencing the effectiveness of training—namely training design, teaching methods, participant engagement, management support, evaluation and feedback, relevance to industry needs, and post-training support—it can be concluded that the training conducted at the Food and Beverage Management Study Program of Politeknik Pariwisata Batam is effective and aligned with hospitality industry standards. This is evidenced by students’ readiness to enter the hospitality industry and their successful placement in internationally standardized hotels both domestically and abroad.

Lidia Guadalupe Corona Álvarez, Silvestre Flores Gamboa

En el marco de la sostenibilidad sociocultural es ineludible la importancia de preservar la diversidad cultural y promover el desarrollo sostenible en las comunidades latinoamericanas. Este estudio se planteó identificar y documentar la organización ejidal, las estructuras de gobierno y las prácticas de ecoturismo en el ejido El Palmito, Concordia, Sinaloa, México. El diseño metodológico fue de alcance exploratorio descriptivo bajo una perspectiva cualitativa, apoyada en el paradigma hermenéutico y el estudio de caso, observación directa, revisión de literatura y tres entrevistas semiestructuradas a integrantes de un comité. Los principales hallazgos testificaron que la organización ejidal contribuye en la preservación de los recursos naturales, la toma de decisiones y sus diversas acciones se planifican en torno a la práctica del ecoturismo. La gobernanza se distinguió en la equidad colectiva en tanto los miembros son portadores de voz y voto, las fuertes redes de colaboración de tipo gremial que se dieron dentro del comité, así como destacadas relaciones de tipo puente y vínculos con otras organizaciones no gubernamentales. Se evidenció la viabilidad de prácticas turísticas sostenibles en zonas rurales y el fortalecimiento de los lazos comunitarios, de sus tradiciones y prácticas culturales. El estudio amplió el conocimiento científico de un área escasamente investigada.

É. Darabos, Anita Kiss, Orsolya Tünde Nagy

The economic impact of the tourism and hospitality sector as an economic system is partly general, similar to other sectors of the economy, and partly specific. At the same time, the sector is a major driving force for macro-economies, with positive effects on various sectors of the economy. Based on an analysis of current statistical data, the study formulates the characteristics of the sector: the share of hotels and restaurants in GDP, the revenue from accommodation fees of commercial accommodation establishments, the evolution of the turnover of guests in commercial accommodation establishments, the average gross monthly earnings of employed persons, etc. Analysing the data for the period under review, 2008-2021, we can see that Hungary started to see some growth in employment and average gross earnings after 2010, but still lagging behind the targets set in 2005. In line with international trends, tourism in Hungary has developed positively in several areas by 2019, reaching or exceeding pre-2008 crisis levels, with overall growth in the sector exceeding the national economy average. However, the sector's performance was also significantly affected by the sharp decline caused by Covid-19 and the war situation in 2022. The aim of the analysis is to present the impact of the international financial crisis starting in 2008 and the Covid-19 epidemic in March 2020, to compare the effects of the two crises on GDP, labour market factors, with a special focus on the accommodation and food services sector.

K. Chande, Rahul Kanekar, B. K. Ekka et al.

The present study looks into the effect of cognitive training techniques on happiness with learning in the environment of culinary and beverage (F&B) service training programmes, an essential domain of research within the wider discipline of computational science as well as AI as it relates to learning tools additionally techniques. Using an approach that is quasi-experimental with pre- & post-test categories, the study addresses recent college graduates undertaking vocational education in the F&B fields at famous Taiwanese hotels. Over the course of seven weeks of instruction, new workers were split into both control and experimental groups in order to contrast the intellectual apprenticeship method with traditional instructional approaches. The cognitive artisan paradigm emphasises guidance for learning and has been hypothesised to improve contentment & learning results in feasible, skill-based training. The findings show that when the cognitive training approach is used, learning satisfaction increases significantly, beating the standard based on lectures training. The significance of the mentor-apprentice interaction in measuring pupil fulfilment is a remarkable conclusion of this study, implying that relationships in cognitive training play a vital part in the learning process. This study adds to our knowledge of effective training approaches, giving important conclusions for the establishment and continuing enhancement of worker education programmes in the hotel industry. Furthermore, it provides concrete ideas for improving prospective methods of instruction, notably within F&B hospitality training programmes, by integrating mentoring & hands-on training frameworks.

Anam Afaq, Loveleen Gaur, Gurmeet Singh

The hospitality industry has faced unprecedented challenges with the outbreak of Covid-19, which has changed customers' expectations. Therefore, it is essential to identify customers' new perceptions and expectations that lead to positive and negative opinions towards the service providers. Accordingly, this study aims to perform topic modeling and sentiment analysis on 94,200 online reviews of five global chain hotels in South Asia. Topic modeling as a text mining, unsupervised machine learning technique can decipher topics from a corpus such as online reviews, online reports, news covers, etc. In this study, the data is extracted from Trip Advisor through web scraping. Topic modeling is performed using the Latent Dirichlet Approach (LDA) on the extracted data set to analyze the key topics mentioned by the customers in the online reviews. The analysis depicted that cleanliness, food, staff, and service were the main concerns of the hotel guests. Furthermore, the findings represented that the main issues impacting the hotel guests were service delays. However, food and services were the keywords with the maximum word count as depicted by topic modeling.

A. Bekbulatova, B. Syzdykbayeva, R. Agybetova et al.

Currently, along with the leading sectors of the world economy, the share of tourism is integral and dynamically growing. Overall, in the Republic of Kazakhstan in order to achieve the proper level of tourism development and in particular the hospitality industry, a number of obvious barriers have to be overcome. At this stage of development these difficulties are related to the natural shortage of professionals, an expanded and advanced transport and information infrastructure, implementation of a number of technological solutions, etc. Undeniable is a fact of a global pandemic which caused the precarious situation of all spheres of the economy. Hotel business is an integral part of the hospitality industry and is a whole category of areas in the service sector, which includes accommodation, food and beverage, event planning, theme parks, cruise travels, airlines and additional tourism areas (Bayandinova 2016, 201). Like any other functioning market object, hotel activities are at risk. The purpose of this research is to study the current situation in the hotel business on the example of Nur-Sultan city, also to consider in detail the work of hotels of selected categories by conducting an efficiency assessment, according to the selected criteria - economic and socio-organizational. The results obtained in this article are relevant for practical application in improving the functioning and effective management in the country's hotel market, especially in current affected situation of the tourism market in general during the pandemic.

Andrej Mićović, Marko D. Petrović

Announcement

Nurul Hikmah, Nurul Khansa Fauziyah, Minda Septiani et al.

“Healing" has become a popular trend in Indonesia. Although it differs from the actual meaning of "healing" in a psychological perspective, "healing" describes recovery and healing in general, including the activities one does during the holidays to recover from the physical and mental boredom and fatigue one is experiencing. The literature on "healing" as a stress coping strategy in the tourism frame has not been discussed in detail in previous studies. This article aims to discuss the trend of "healing" as a stress coping strategy in the tourism context that can be practiced in tourism development in Indonesia. Coping stress is an individual response as an effort that can be made to obtain peace and inner peace against the type of stress experienced. This study uses a systematic literature review approach. There are two important findings in this study, first, coping with stress through the trend of "healing" is included in the type of emotion focused coping, which is a conscious adjustment. Second, "healing" activities which are carried out in the form of fun and calming activities such as nature tourism, culinary tourism, cultural tourism and special interest tourism. Optimizing stress coping strategies through tourism is an important step that can be taken to support the achievement of individual well-being which can develop interest in tourism visits in Indonesia

Julia Brune

The United Nations Sustainable Development Goals promote global sustainable development. One significant part of the socially focused goals for sustainable development is social justice. Regarding this, the tourism sector has been heavily criticised for not adequately contributing to sustainable development, especially social justice, and is blamed for primarily focusing on profit maximisation and benefitting external stakeholders and businesses, but not the local community. Respectively, this research article explores to what extent sustainable tourism can contribute to social justice for local communities. “Socialising tourism” is a novel concept specifically focusing on social justice for local communities. Thus, this concept has been taken into account when exploring the role of sustainable tourism for social justice. In fulfilment of this aim, this study is based on qualitative research with interviewees from the tourism case study of Grootbos Private Nature Reserve. The qualitative research is used to explore how Grootbos, as a private business, contributes to sustainable development with forms of social justice for the local communities. Respectively, the personal understanding of the participants of social justice has been investigated. Grootbos’ impact on the local community has been looked at through the lens of socialising tourism. The research shows that sustainable tourism and socialising tourism can contribute to sustainable development in local communities and their perception of social justice. Nevertheless, there is a discrepancy between social justice according to the literature and the aspects mentioned by the participants, which have probably been elicited due to listening to the local community.

Nemanja Pantić

Conclusions  of  the  6th Tourism  International  Scientific  Conference   (TISC)  held  at the Faculty of Hotel Management and Tourism in Vrnja?ka Banja, June 3rd –June 5th, 2021

Mohd. Ibrahim, J. Saber, R. Mustapha et al.

Fahryan Lukman Maulana, I Gusti Ayu Ari Agustini, Ni Ketut Veri Kusumaningrum

Penelitian ini bertujuan untuk memperkaya menu masakan Indonesia berbahan santan.  Metode penelitian yang digunakan disini adalah deskriptif kualitatif yaitu penganalisisan berdasarkan data yang sudah ada dan faktor pendukungnya. Peneliti mencari berbagai resep masakan Indonesia yang bisa dimodifikasi, lalu kemudian mencoba setiap resep yang sudah dikumpulkan dan mengujinya bersama beberapa orang ahli dan terlatih dalam bidang kuliner. Makanan yang dihasilkan dalam modifikasi ini yaitu taco kari ayam, sup ayam santan, ikan kuah santan, ayam bumbu mangut, gecok ganem, sup labu, sayur bobor dan sambal jenggot, kue lontar kelapa, biji salak, es krim kelapa. Setelah dilakukan uji hedonik terhadap 10 makanan Indonesia yang sudah dimodifikasi maka dapat disimpulkan bahwa, para panelis menyukai modifikasi makanan Indonesia berbahan santan. Dengan hasil data rata-rata sebagai berikut, untuk warna diperoleh nilai 3.7 yang menunjukan peserta agak suka terhadap hasil modifikasi, lalu untuk rasa diperoleh nilai 4.05 yang menunjukkan peserta suka, untuk aroma diperoleh nilai 3.9 yang menunjukan peserta agak suka, untuk tekstur diperoleh nilai 4.04 yang menunjukkan peserta suka, dan yang terakhir diperoleh nilai 4.25 untuk keseluruhan yang menunjukan peserta suka. Dari hasil keseluruhan dapat disimpulkan bahwa masakan modifikasi Indonesia berbahan santan ini disukai dan bisa diterima oleh para panelis.

Dr. Andrea Giampiccoli, Prof. Oliver Mtapuri*

Tourism holds the hopes of many in creating job opportunities for the masses of the unemployed globally. The poor growth of economies has failed to address the problems of unemployment, poverty and inequality. For growth to be impactful, foreign direct investment is considered one of the sources of the required impetuses. It is possible to incentivize both foreign (direct) and local investments. This paper, which was prepared using secondary sources of information, argues that it is possible to introduce incentives linked to investments in what is posited as the Investment Redistributive Incentive Model (IRIM). The IRIM rewards companies that support local ownership and control of enterprises through an incentive system en route to total liberation/local control of enterprises in whole geographic areas as the ultimate goal. The IRIM uses investment incentives such as tax cuts, breaks or relief as redistributive instruments to effect change through the reconfiguration of the management and ownership structures of companies. IRIM could be applied in any company, large or small, for equity and social justice. Foreign investors could also be linked to educational institutions in relation to facilitating the supply of skilled workers. Redistributive formulas become imperative to avert the various forms of societal dissonance because current trajectories are not sustainable where only a few get rich while the majority remain poor in a world trapped in a capitalistic and narcissistic modus operandi.

Gabriel Eshun , Kobby Mensah

The study examined multi-stakeholder inputs into agrotourism development in Ghana. Particular emphasis was placed on the potential and anticipated challenges for the emerging niche-market. The study employed a qualitative approach using a purposive sampling of 35 stakeholders selected from mainly tourism and agricultural related organisations in Ghana. The qualitative data generated were thematically analysed. The results of the study indicated that most of the stakeholders have no official documentation on agrotourism in the country. This notwithstanding, the stakeholders have a positive perception of agrotourism as a niche-market, with potential for becoming a market leader in the tourism sector in Ghana. The challenge, however, is the quality of frontline employees who, according to the literature, lack communication skills. The study showed amply that considerations such as public education on agrotourism, supporting locals with farm tools and equipment, giving technical assistance through capacity building, will help stimulate agrotourism in the country. In sum, the study presents a cardinal focus for agrotourism emergence in Ghana, and serves as a trajectory for a more robust development of the niche-market in Africa and beyond

Mary Shija Maduhu, Francis M Makori

This paper intends to present an overview of current practice in food waste management and problem associated with improper waste Management. Hotels industry in Tanzania, in recent years, has been a major consistent force behind the tremendous growth in GDP. However, hotels are major consumers of resources hence contribute heavily towards the waste generation, as compared to others. The New trend of Go green strategies like recycling or convert waste in another economical way can provide a great benefit to hotel industry not only in Coastal hotels but the country at large. While there has been some research on environment sustainability in the Hospitality and Tourism Industry in Tanzania and elsewhere, the issue of food waste Management in Coastal Hotels has not identified the best Practice in food waste management. Presently, there are improper waste management practices in Hotel industry. The main objective of the study was to identify opportunities and challenges of food waste management in coastal hotels in Tanzania. The research used both qualitative and quantitative methods whereas data were analyzed by statistical package for social sciences (SPSS), data collection was done through interviews and structured questionnaires. Interviews involved Coastal hotels from three different locations namely Dar es Salaam, Zanzibar and Tanga regions in Tanzania with a sample of 100 respondents. The findings in this research are optimistic to address the proper management of food waste which can lead to higher profitability for hotel and save environmental pollution. Lastly the researcher recommended for the Government, hotel stakeholders and individuals as a whole to be more creative and innovative to come up with different methodologies on how they can change these food waste challenges to be opportunities so as to reduce and manage waste for the conducing environment. Introduction Solid Waste Management is among of the most economic and environmental challenges in Tanzania. It is estimated that the quantity of Municipal Solid Waste generated countrywide amounts to more than 10,000 tons per day (NESR, 2017). The situation is aggravated by rapid growth of population. The estimated 2019 population of Tanzania is 58.01 million, up from the 2014 estimate of 50.8 million, ranking 25th in the world (World Population Review, 2019). There is a tremendous growth of population in urban than rural areas, many people move to urban area because they attracted by various economic activities thus making urban environment most International Journal of Academic Research in Business and Social Sciences Vol. 9 , No. 11, November, 2019, E-ISSN: 2222-6990 © 2019 HRMARS privileged for investment and employment. This increase of population also attracts many to invest in hotel and tourism sector. It is estimated that over 219,000 people derive their livelihoods and earnings from tourism related activities as opposed to primary products (Bergqvist, 2006). WTTC indicates that the direct contribution of Travel & Tourism in Tanzania to GDP in 2016 was TZS 4,585.5 billion (4.7% of GDP). This is forecast to rise by 3.7% to TZS 4,755.2 billion in 2017. This primarily reflects the economic activity generated by industries such as hotels, travel agents, airlines and other passenger transportation services (excluding commuter services). But it also includes the activities of the restaurant and leisure industries directly supported by tourists. The direct contribution of Travel & Tourism to GDP is expected to grow by 6.8% per annum to TZS 9,192.3 billion (4.7% of GDP) by 2027. Although hotels do not create huge amount of wastes and consume huge amount of resources individually, collectively they cause substantial impacts on the environment. It has been estimated that 75% of hotels’ environmental impacts are directly associated with excessive consumption. This is wasteful in terms of resources and it increases operational costs unnecessarily. It is economically beneficial for hotels to pursue “green practices” in three areas, namely energy saving, water conservation, recycling and waste management. Public awareness of environmental issues is growing around the world, and the environmental profile of a hotel or a restaurant forms an increasingly important part of its overall reputation. Since colonial era, solid waste management in urban areas has been regarded as a public goods and services where by the Government has the duty to provide the Solid Waste Management services. In order to handle this government formed different legislations for the service of managing waste. The Environment Management Act (EMA) of 2004 is the umbrella law on environment management in Tanzania. Section 114 (1), 118 and 119 of the Act stipulates the duty of local government authorities in managing and minimizing solid waste. It provides for the existence of the National Environment Management Council (NEMC). Other legislations governing municipal solid waste management includes; Environment (Solid Waste Management) Regulations, of 2009; which applies to all matters pertaining to Solid waste and the Environment Management (Hazardous Waste Control) Regulations of 2009 which applies to all categories of hazardous wastes, including e-waste for which currently there is no specific policy/regulations. However, due to rapid urban growth coupled with scarcity of funds, many urban authorities are facing and reluctance of the urban dwellers to pay for the services represents a phenomenal challenges. This paper is therefore intended to present an overview of current practices in food waste management and problem associated with improper waste Management. While there has been some research on environment sustainability in the Hospitality and Tourism Industry in Tanzania and elsewhere, the issue of food waste Management in coastal hotels has not identified the best practice in food waste management. Presently, there are improper waste management practices in Hotel industry. Literature Review Concept of Waste and Food Waste Waste as it was defined by Michael-Agwuoke (2012) is a residual material which is as a results of human activities which cannot be re used or recovered as a source, recycled into material International Journal of Academic Research in Business and Social Sciences Vol. 9 , No. 11, November, 2019, E-ISSN: 2222-6990 © 2019 HRMARS production processes. (OECD, 2003), (UN Statistics Division, 2011) defined waste as materials that are not prime products (that is, products produced for the market) for which the generator has no further use in terms of his/ her own purpose of production, transformations or consumption and of which he/she wants to dispose. Waste can be characterized in different forms. Some common characteristics used in the classification of waste includes the physical states, physical properties, reusable potentials, biodegradable potentials, source of production and the degree of environmental impact (Demirbas, 2011; Dixon & Jones, 2005; White et al., 1995). White et al. (1995) stated that waste can be classified broadly into three main types according to their physical states; these are liquid, solid and gaseous waste. Solid waste is that wastes produced by human activities, and can be in a solid or semisolid form and are thrown away as useless products (Tchobanoglous, et al. 1993). Basu (2010) argued that, solid waste includes municipal waste, some biomedical waste, electronic waste and some hazardous waste. Basu stated that solid waste could be putrescible and non-putrescible. Similarly, Kaseva & Gupta (1996) noted that solid wastes are waste materials from municipal, industrial and agricultural activities. Tchobanoglous et al. (1993) concluded that unlike other wastes, solid wastes do not disappear easily. They argued that, where solid waste is thrown today is where they will still be found in future. Dixon & Jones (2005) reported that, the compositions of municipal solid include materials such as soil, garden and food waste, wood, paper, ashes, plastics, textiles and rubber. They concluded that, municipal solid wastes area collection of wastes that are mainly from household and commercial sources. Similarly, Buah et al. (2007) added that, Municipal Solid Waste mainly consist of food and garden waste, textiles, paper or cardboard, plastics, glass and metals. They argued that, due to the composition of Municipal Solid Waste, the waste could easily be used for energy recovery or the production of fuel. Commercial solid wastes are solid or semi-solid wastes produced as a result of activities in stores, restaurants, markets, offices, hotels, motels, print shops, service stations, auto repair shops among others (Tchobanoglous, 1993). Due to the limited scope of the research study, other forms of wastes are excluded. Only food waste will be discussed in detail leaving the open room for further researches to be conducted concerning other forms of wastes. Food waste is defined as organic waste that has its origin in food, or in inputs into food production (Food Wise Hong Kong Campaign, 2013). Food that is disposed of as waste can be divided into: (1) avoidable/edible food waste, such as slices of bread, cooked vegetables, or salads, or any kind of food that at some point was edible before disposal (Food Wise Hong Kong Campaign, 2013); and (2) unavoidable food waste, which is the food that is non edible from preparation to consumption, such as egg shells or bones (Bruns-Smith et al., 2015).Food waste can be categorized into two groups; before it is consumed (pre-consumer food waste) which is the food waste produced from food leftovers and food which is spoiled before preparation or the one which is rotten. The other type is food waste after consumption (post-consumer food waste) or sometimes is called plate waste, this is the food served to the guests that have not been eaten (food items left or discarded by the customers) (2016, in Cuglin, Petljak and Naletina

Ms Cashandra Mara, Dr Cookie Govender , Dr Anoosha Makka

This study was inspired by an interest in understanding how African hospitality managers view human capital development (HCD) or training risk, which, as an emerging field, is worthy of investigation. Human capital risks may result from management actions or inactions and may cause financial or reputational damage, loss of talent and dynamic capabilities. Examples of HCD inactions may be failure to transfer training, lack of agreement between line managers and HCD practitioners’ priorities, or lack of insight into the organisation’s strategic direction. A sample of 32 managers in 12 hospitality organisations in Namibia and South Africa was interviewed to explore their perceptions of HCD risk. It was found that little knowledge exists about HCD risks. Similar risks were found to be prevalent in the hospitality industries in the two countries, which were high employee turnover, low levels of employee and management commitment, which resulted in poor performance. Theoretically, this article contributes to the body of knowledge on HCD in the unique African context. Its practical contribution is that it creates awareness about HCD risk and the benefits of managing it.

Iveta Fodranová, Mária Puškelová, Katarína Mrkvová et al.

Tour operators play a central role in the tourism industry. For tourism distribution channels, the emergence of new ones has been of particular significance, since it leads to priorities change in terms of distribution. The purpose of the current study was to examine the Slovak incoming tour operators in relation to tourism distribution in a highly competitive environment. The findings show that the Slovak incoming tour operators as a mediator of accommodation services are not the first choice of a foreign customer when it comes to accommodation provision. This is the consequence of the fact that tour operators are not able to compete in an adequate way with electronics distribution channels (e.g. Booking, Trivago, Go global and others). The research results show that the Slovak incoming tour operators are not able to develop their activities concerning booking offer. If they want to survive, they will have to change their traditional business model and structure their product portfolio and focus on offer of new different services and dynamic products.

Marianna Yatsenko

L. Borisova

The tourist industry is developing at a fast pace, generally accepting and serving tourists, creating and offering a tourist product. It includes different sectors that cooperate, perform their specific functions (restaurant, hotel, event organization, etc.) aimed at one goal - demonstrating hospitality. Hospitality is an activity that, thanks to progress and time, has become a powerful industry that employs millions of professionals, creating the best for service users (tourists). The hotel industry includes different areas of human activity - tourism, recreation, entertainment, hotel and restaurant services, catering, sightseeing, organizing exhibitions and conducting various scientific conferences. This means meeting the needs of the guests and satisfying their needs, courtesy, guaranteeing the security and comfort during their stay. Hospitality is a fact when meeting the guest's needs with the attitude of the hosts, they go hand in hand. In this report I will try to justify hospitality as the most important consumer property of the tourist product to talk about turning it into an industry. The popularity of tourist accommodation sites is determined by many factors, but above all by the qualifications of the staff. Consequently, the phrase: "Personnel decides everything" is valid in the tourism business. Thus, the hospitality industry is a complex sphere of activity for employees who satisfy the wishes of tourists. The client is the most important factor in tourism activity and should be subject to excellent service. In the process of communication between tourists of different nationalities and staff, a number of business etiquette rules should be considered to save moments of inconvenience and misunderstanding. It is good to know the peculiarities of greeting, posture, distance, gestures in order to communicate effectively and avoid ambiguity in contact with foreigners. Good manners are those that will build an atmosphere of cooperation and understanding, not of hostility and conflict. The skills that make contacts with partners and clients can affect the tone and the results of the whole conversation, and hence the future relationships and their opinions about the company. Rule: The way you meet someone the first time can determine if there will be a second time as a customer.

Devi Rosalina

Penelitian ini bertujuan untuk (1) mengetahui perkembangan industri pariwisata populer di Bali; (2) mengetahui program pengentasan kemiskinan Bali dan kendala-kendalanya; dan (3) mengetahui kontribusi pariwisata dalam pengentasan kemiskinan. Penelitian ini dilakukan melalui teknik pengumpulan data observasi dan studi pustaka, dengan menggunakan analisis pariwisata kualitatif populis. Berdasarkan hasil penelitian dan studi literatur, dapat disimpulkan bahwa program pengentasan kemiskinan Pemerintah saat ini tidak terlalu efektif dengan fokus utama bantuan material, sedangkan yang paling penting adalah pendidikan dan pembelajaran sehingga masyarakat dapat menyelamatkan diri untuk keluar dari siklus kemiskinan. Inilah alasan utama munculnya konsep pariwisata kerakyatan dengan memusatkan perhatian pada bagaimana masyarakat itu sendiri menjadi subjek pariwisata. Pijakan dasar adalah bahwa orang-orang lokal yang mendapat informasi lebih baik tentang daerah dan melalui pariwisata populer dapat mencari nafkah dan mengurangi kebocoran dana, serta inisiatif untuk lebih melestarikan kondisi lingkungan dan budaya yang merupakan aset penting pariwisata.