Proceedings of the International Conference on Applied Science and Technology on Social Science 2021 (iCAST-SS 2021)

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Service Innovation in the New Normal Era at Restaurants in Ubud Bali Tourism Area

Authors
Ni Made Sudarmini1, *, madesudarmini@pnb.ac.id, I Wayan Pugra2, Ida Ayu Ketut Sumawidari3, Ni Kadek Muliati4, Ni Wayan Sukartini5
1,2,3Tourism Department, Bali State Polytechnic, Badung, Indonesia
4Enginering Department, Bali State Polytechnic, Badung, Indonesia
5Busines Administration Department, Bali State Polytechnic, Badung, Indonesia
Corresponding Author
Ni Made Sudarminimadesudarmini@pnb.ac.id
Available Online 4 March 2022.
DOI
10.2991/assehr.k.220301.033How to use a DOI?
Keywords
innovation; service; restaurant; Ubud
Abstract

The objectives of this study are to (1) analyze the factors that determine service innovation in terms of service demands in the new normal era; and (2) to find out the types of service innovations in the New Normal Era at the Restaurant in the Ubud Bali Tourism Area. The number of samples studied was 100 consumers, and data were collected using interviews, observations, questionnaires, and documentation. Data collection techniques included accidental sampling. Then the data obtained were analyzed using: (1) exploratory factor, and qualitative descriptive. The results of the study showed that: (1) five factors determine service innovation in the new normal era, namely health awareness factors, technological factors, attitude and skills in service, restaurant atmosphere, and communication & product knowledge. (2) the types of service innovations that must be carried out by restaurants in the Ubud Bali tourist area are (a) implementing health protocols, (b) implementing a takeaway service strategy by collaborating with business startups such as Gofood and Grabfood, (c) upgrading employee skills through training, and (d) changing restaurant layouts. The suggestions given are: in addition to paying attention to the atmosphere, attitudes, skills, communication, and product knowledge, the most important thing to pay attention to is the application of health protocols and the use of technology.

Copyright
© 2022 The Authors. Published by Atlantis Press SARL.
Open Access
This is an open access article under the CC BY-NC license.

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Volume Title
Proceedings of the International Conference on Applied Science and Technology on Social Science 2021 (iCAST-SS 2021)
Series
Advances in Social Science, Education and Humanities Research
Publication Date
4 March 2022
ISBN
978-94-6239-547-3
ISSN
2352-5398
DOI
10.2991/assehr.k.220301.033How to use a DOI?
Copyright
© 2022 The Authors. Published by Atlantis Press SARL.
Open Access
This is an open access article under the CC BY-NC license.

Cite this article

risenwbib
TY  - CONF
AU  - Ni Made Sudarmini
AU  - I Wayan Pugra
AU  - Ida Ayu Ketut Sumawidari
AU  - Ni Kadek Muliati
AU  - Ni Wayan Sukartini
PY  - 2022
DA  - 2022/03/04
TI  - Service Innovation in the New Normal Era at Restaurants in Ubud Bali Tourism Area
BT  - Proceedings of the International Conference on Applied Science and Technology on Social Science 2021 (iCAST-SS 2021)
PB  - Atlantis Press
SP  - 198
EP  - 204
SN  - 2352-5398
UR  - https://doi.org/10.2991/assehr.k.220301.033
DO  - 10.2991/assehr.k.220301.033
ID  - Sudarmini2022
ER  -