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p-Index From 2021 - 2026
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This Author published in this journals
All Journal Journal of Tourism and Economic Radiant : Journal of Applied, Social, and Education Studies
Sahlit Sugesti
Sekolah Tinggi Pariwisata AMPTA Yogyakarta, Indonesia
Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences Other

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Niat Konsumsi Wisatawan Terhadap Kuliner Tradisional Gudeg di Sentra Kuliner Wijilan, Yogyakarta Dalam Kerangka Theory of Planned Behavior Sahlit Sugesti; Enny Mulyantari; Setyo Prasiyono Nugroho; Slamet Supriyanto
Journal of Tourism and Economic Vol. 8 No. 2 (2025): Edisi 16 Des 2025
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36594/jtec/6v5vxg84

Abstract

This research seeks to assess the psychological elements that affect tourists' intentions to try traditional cuisine, utilizing the Theory of Planned Behavior (TPB) framework. It specifically examines the Gudeg Wijilan Culinary Center in Yogyakarta, which serves as a key representation of Javanese food culture. A quantitative explanatory approach was used, involving a survey of 100 tourists selected through accidental sampling. The research instrument included five primary TPB variables: attitude, subjective norm, perceived behavioral control, consumption intention, and actual behavior. Data analysis employed multiple linear regression and path analysis to investigate both direct and indirect relationships among the variables. The findings reveal that all TPB components positively and significantly impact tourists' intentions to consume traditional cuisine, with subjective norm being the most influential factor, followed by attitude and perceived behavioral control. Furthermore, actual behavior was identified as a partial mediator, indicating that tourists’ firsthand experiences consuming gudeg enhanced the connection between psychological factors and their intention to act. These results underscore that decisions made by tourists are influenced by personal assessments, social factors, and perceptions of accessibility to traditional cuisine. This study's originality lies in applying the TPB model to a specific traditional culinary context and including actual behavior as a mediating variable when analyzing tourists’ intentions. It contributes to the theoretical understanding of tourist consumption behavior and provides actionable insights for destination managers to create more effective marketing strategies rooted in consumer psychology and tourist experiences.
The Effectiveness of Grooming-Based Front Office Soft Skills Training in Enhancing Service Excellence and Guest Satisfaction at Narasena Co-Living Yogyakarta: Efektivitas Pelatihan Soft Skill Front Office Berbasis Grooming dalam Meningkatkan Excellent Service dan Kepuasan Tamu di Narasena Co-Living Yogyakarta Meyditha Puspa Kenaka; Kiki Gumelar; Sahlit Sugesti; I Putu Hardani; Hermawan Prasetyanto
RADIANT: Journal of Applied, Social, and Education Studies Vol. 7 No. 2 (2026): RADIANT: Journal of Applied, Social, and Education Studies
Publisher : Politeknik Assalaam Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52187/rdt.v7i2.426

Abstract

This study aims to analyze the effectiveness of Front Office soft skill training through the implementation of grooming in enhancing excellent service and guest satisfaction at Narasena Co-Living Yogyakarta. This research employed a qualitative case study approach. Data were collected through in-depth interviews, participant observation, and documentation involving hotel management, Front Office employees, and guest feedback. The data were analyzed using interactive qualitative analysis consisting of data reduction, data display, and conclusion drawing, supported by thematic analysis. The findings indicate that grooming training was implemented through structured materials, roleplay, coaching, shift briefing, and continuous monitoring. The training improved employees' professional awareness, self-confidence, non-verbal communication, and service consistency. Behavioral changes were reflected in neater appearance, warmer facial expressions, better posture, improved eye contact, clearer verbal communication, and more professional interaction with guests. Guest feedback showed positive perceptions toward staff friendliness, neat appearance, responsiveness, and service professionalism. However, grooming training was not the sole determinant of guest satisfaction, as physical facilities and interdepartmental service quality also influenced the overall guest experience.
Co-Authors Enny Mulyantari Hermawan Prasetyanto I Putu Hardani Kiki Gumelar Meyditha Puspa Kenaka Setyo Prasiyono Nugroho Slamet Supriyanto