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All Journal Lokawati: Jurnal Penelitian Manajemen dan Inovasi Riset Tamasya Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan
Darmaesti Darmaesti
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Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Social Sciences

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Strategi Operasional Departemen Housekeeping dalam Mempertahankan Kepuasan Tamu pada Kondisi High Occupancy (Hotel Neo Malioboro Yogyakarta) Sunarno Sunarno; Kris Cahyani Ermawati; Darmaesti Darmaesti
Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan Vol. 5 No. 3 (2026): Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jempper.v5i3.7781

Abstract

Increasing occupancy is an operational challenge that can affect the quality of hotel services, especially in the Housekeeping Department which is responsible for cleanliness, comfort, and room readiness. This study aims to analyze the operational strategy of the Housekeeping Department in maintaining guest satisfaction in high occupancy conditions at the NEO Malioboro Hotel Yogyakarta, identify operational obstacles, and efforts to handle them. The research uses a descriptive qualitative approach with data collection techniques in the form of observation, in-depth interviews, documentation, and literature studies. The informants were selected purposively, consisting of Executive Housekeeper, Housekeeping Supervisor, Room Attendant, and Front Office staff. Data analysis uses the Miles, Huberman, and Saldaña models through data reduction, data presentation, and conclusion drawn, while data validity is tested by triangulation of sources and techniques. The research produced a Housekeeping operational strategy model that integrates five main strategies, including adjusting work schedules based on occupancy levels, determining room cleaning priorities, implementing standard operating procedures through room cleaning sequences, coordination with the Front Office, and continuous quality control in Indonesian mid-scale hotels during high occupancy. Obstacles in the form of increased workload, limited room preparation time, and potential for service quality degradation are overcome through strengthening internal communication, increasing operational supervision, and responding quickly to guest needs. The results of the study show that the strategy is able to maintain the quality of service and guest satisfaction during high occupancy conditions.
Peran Kreativitas Menu dalam Meningkatkan Daya Tarik Konsumen (TERA All Day Dining Resto Artotel Suites Bianti Yogyakarta) Herman Jojo; Emmelia Nadira Satiti; Darmaesti Darmaesti
Lokawati : Jurnal Penelitian Manajemen dan Inovasi Riset Vol. 4 No. 4 (2026): Juli: Jurnal Penelitian Manajemen dan Inovasi Riset
Publisher : Asosiasi Riset Ilmu Manajemen Kewirausahaan dan Bisnis Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/lokawati.v4i4.2677

Abstract

In the dynamic hospitality industry, consumers continuously seek creative menus and innovative restaurant concepts. TERA All Day Dining Resto at Artotel Suites Bianti Yogyakarta is one of the many dining destinations in Yogyakarta, a city renowned as a favorite destination for both domestic and international tourists. This study analyzes menu creativity, its role in attracting consumer interest, and the factors that support and hinder its implementation at TERA All Day Dining Resto. The study also examines the impact of creative menus on customer satisfaction and consumers' intention to visit the restaurant. A qualitative research method was employed using data collection techniques including interviews, observations, and document analysis. The findings indicate that the implementation of creative menus at TERA All Day Dining aligns with Amabile's theory of creativity. Creativity is reflected in the restaurant's fusion menus, themed events, and seasonal menus. The study also demonstrates that creative menus effectively increase consumer interest, restaurant revenue, and the restaurant's appeal to both existing and new customers. The implementation of creative menus serves not only as a form of culinary innovation but also as an essential component of the restaurant's marketing strategy to enhance its competitiveness.
Pengembangan Agro Eduwisata melalui Inovasi Paket di Agrowisata Jambu Merah (Puja) Kecamatan Ngargoyoso Kabupaten Karanganyar Kusumasari Dwi Pertiwi; Emmelia Nadira Satiti; Darmaesti Darmaesti
Tamasya : Jurnal Pariwisata Indonesia Vol. 3 No. 3 (2026): September : Tamasya : Jurnal Pariwisata Indonesia
Publisher : Asosiasi Peneliti Dan Pengajar Ilmu Sosial Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/tamasya.v3i3.1211

Abstract

This research aims to analyze the development of agro-edutourism package innovations as an educational tourism segment and identify supporting and inhibiting factors in the management of Guava Merah Agrotourism (PUJA). This study uses a qualitative descriptive approach conducted at Guava Merah Agrotourism (PUJA), Ngargoyoso District, Karanganyar Regency. Data were obtained through observations, in-depth interviews with managers, local communities, and visitors, as well as documentation. Data validity was tested through source, method, and researcher triangulation. Data analysis included data reduction, data presentation, and conclusion drawing. The results show that Guava Merah Agrotourism (PUJA) has developed seven agro-edutourism packages: Earth, Tunas, Sari, Harvest, Creation, Preneur, and Sustainable Packages. Each package integrates cultivation, product processing, entrepreneurship, and agricultural waste management to provide interactive learning experiences, particularly for students. Supporting factors include attractive natural potential, guava commodities, community support, and visitor enthusiasm. Inhibiting factors include limited facilities, weather-dependent open areas, limited human resources, and suboptimal promotion and visit management. These innovations increase destination value by integrating education, recreation, and direct field experiences while diversifying activities and strengthening PUJA’s competitiveness as an agriculture-based educational tourism destination.
Analisis Pengalaman Wisatawan Mengenai Pelayanan Wisata oleh Masyarakat Lokal di Bazar Mandalika, Kuta Lombok Zaenul Aly Hudatullah; Darmaesti Darmaesti; Elizabeth Sagala
Tamasya : Jurnal Pariwisata Indonesia Vol. 3 No. 3 (2026): September : Tamasya : Jurnal Pariwisata Indonesia
Publisher : Asosiasi Peneliti Dan Pengajar Ilmu Sosial Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/tamasya.v3i3.1219

Abstract

This study aims to analyze tourists’ experiences regarding tourism services provided by the local community at the Mandalika Bazaar in Kuta, Lombok, and identify the factors shaping these experiences. A qualitative descriptive method was employed. Data were collected through observation, in-depth interviews, and documentation involving tourists as primary informants, with management and MSME operators as supporting informants. Data were analyzed through data reduction, presentation, and conclusion drawing, while validity was verified through triangulation. The results show that tourist experiences at the Mandalika Bazaar are primarily shaped by the quality of interactions between tourists and the local community. Tourists perceived local residents as friendly and communicative, without feeling pressured during transactions, creating a welcoming atmosphere. Interactions extended beyond buying and selling to discussions about local culture, signature Lombok products, and tourism recommendations, fostering a more authentic experience. Tourists also considered the bazaar relatively clean, safe, and well-organized, with adequate supporting facilities. Satisfaction resulted from services meeting expectations, particularly friendliness, service speed, accessible information, and product variety. However, challenges included limited foreign language proficiency among some MSME operators, inadequate information signage, and inconsistent kiosk operations. Overall, interpersonal relationships, communication, comfort, and service quality are key factors influencing positive tourist experiences and satisfaction.
Peran Pelaksanaan General Staff Meeting terhadap Kepuasan Karyawan di Swiss-Belhotel Solo Linggar Ayu Syahrani; Darmaesti Darmaesti; Arinta Destri Larasati
Tamasya : Jurnal Pariwisata Indonesia Vol. 3 No. 3 (2026): September : Tamasya : Jurnal Pariwisata Indonesia
Publisher : Asosiasi Peneliti Dan Pengajar Ilmu Sosial Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/tamasya.v3i3.1247

Abstract

Employee satisfaction is an important factor influencing employee loyalty and service quality in the hospitality industry. To enhance employee satisfaction, Swiss-Belhotel Solo organizes the General Staff Meeting (GSM) as a human resource management program that serves as a platform for communication, performance evaluation, employee recognition, and relationship building. This study aims to analyze the role of the General Staff Meeting in employee satisfaction at Swiss-Belhotel Solo. This research employed a qualitative descriptive approach. Data were collected through in-depth interviews, observation, and documentation. The informants consisted of representatives from the Human Resources Department (HRD) and employees from various departments who participated in the General Staff Meeting program. Data were analyzed using the interactive model of Miles, Huberman, and Saldaña, including data condensation, data display, and conclusion drawing. The validity of the findings was ensured through source triangulation. The results show that the General Staff Meeting contributes to employee satisfaction by providing transparent information, recognizing outstanding employees through appreciation programs, and strengthening relationships among departments. The program also reduces work fatigue through recreational activities and fosters employees' sense of belonging to the organization. It can be concluded that the General Staff Meeting plays a positive role in improving employee satisfaction at Swiss-Belhotel Solo. Therefore, the hotel is encouraged to maintain and further develop the program by providing more diverse, educational, and employee-oriented activities.
Co-Authors Arinta Destri Larasati Elizabeth Sagala Emmelia Nadira Satiti Herman Jojo Kris Cahyani Ermawati Kusumasari Dwi Pertiwi Linggar Ayu Syahrani Sunarno Sunarno Zaenul Aly Hudatullah