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All Journal Media Wisata Jurnal Pariwisata Journal of Gastro Tourism (JOGASTO) Nusantara : Jurnal Ilmiah Pariwisata dan Perhotelan
Wigati, Erna
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Arts Humanities Economics, Econometrics & Finance Education Environmental Science Social Sciences Transportation Other

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The influence of service quality, product quality, and product price on consumer satisfaction at teras malioboro 1 yogyakarta Wigati, Erna; Isnugroho, Endro; Widayati, Endang; Haryanto, David Ramadhan Putra; Kustini, Henny
Journal of Gastro Tourism Vol. 2 No. 2 (2024): August 2024
Publisher : Surya Hijau Manfaat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52465/jogasto.v2i2.458

Abstract

This research aims to determine the effect of service quality, product quality, and product price on consumer satisfaction at Teras Malioboro 1 Yogyakarta. Teras Malioboro 1 Yogyakarta is located on Jalan Margo Mulyo, Ngupasan, Gondomanan, Yogyakarta City. This study uses primary data with a questionnaire method where the number of respondents is 100 respondents selected using purposive sampling technique with a quantitative approach carried out using multiple linear regression analysis with normality test, multicollinearity test, heteroscedasticity test, determination coefficient test (R²), t-Test, and f-Test. The results of the tests carried out indicate that service quality has a significant effect (α = 5%), product quality does not have a significant effect (α = 5%) and product price has a significant effect (α= 5%) on consumer satisfaction at Teras Malioboro 1 Yogyakarta with a significant (α = 5%). With the percentage obtained from the determination coefficient test is 80.2% and proven by the researcher's observation with the existence of good service quality, product quality, and product prices in a purchase, it will create satisfaction for its consumers and play an important role in forming consumer satisfaction.
Development of Village Potential into a Tourism Village in Nglegi Gunungkidul Village Purwoko, Yitno; Wigati, Erna; Pradapa, Sri Yulianto Fajar; Noviastuti, Nina; Hakim, M Fathurrahman Nurul; Kustini, Henny
Media Wisata Vol. 21 No. 2 (2023): Media Wisata
Publisher : Sekolah Tinggi Pariwisata AMPTA Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v21i2.491

Abstract

This article aims to discover the potential of Nglegi Village and the development that can be carried out regarding the facilities it has to become a tourist village. The method used in this research is a qualitative method by observing and interviewing stakeholders, community leaders and Pokdarwis managers to know the potential and facilities owned by Nglegi Village. The result of this research is to develop the possibilities that exist in Nglegi Village by exploring the potential and completing facilities that have not yet been owned to be able to develop Nglegi Village into a tourist village by strengthening human resources equipped with training to make superior human resources and competent who can support Nglegi Village to become a pilot Tourism Village.
Management Strategies for Homestays in Pancoh Tourism Village, Turi, Sleman Wigati, Erna; Winarno, Susilo Budi; Sugiama, Aceng Gima; Kustini, Henny
Media Wisata Vol. 23 No. 1 (2025): Media Wisata
Publisher : Sekolah Tinggi Pariwisata AMPTA Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v23i1.754

Abstract

This article aims to understand the strategies in homestay management, the challenges faced, and the solutions implemented by the managers in the homestay management in Pancoh tourist village. The method used in this research is a descriptive qualitative method by conducting observations, documentation, and interviews with the Chairman of Pokdarwis, the manager of the tourist village, and the homestay manager in the Pancoh ecotourism village. The results of this research are strategies for managing homestays by managing physical and environmental aspects, human resource and institutional aspects, and promotional aspects. The challenge faced in managing the Homestay is the large amount of waste that appears when tourists live in. The solution implemented by the manager is the application of a one-stop management system.
PENGELOLAAN DESWITA RINTISAN DEWI PANDANG BERBASIS CBT DI DESA PANDANPURO PAKEM SLEMAN Wigati, Erna; Purwoko, Yitno; Murti, Andhyka
Jurnal Pariwisata Vol 10, No 2 (2023): Jurnal Pariwisata
Publisher : LPPM Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31294/par.v10i2.17420

Abstract

ABSTRAKPadukuhan Pandanpuro merupakan salah satu wilayah dalam Kapanewon Pakem di daerah Sleman, Daerah Istimewa Yogyakarta yang akan menjadi rintisan desa wisata yang dikembangkan berdasarkan potensi desa yang dimiliki. Artikel ini bertujuan untuk mengetahui Pengelolaan yang dilakukan warga desa dalam merintis desa wisata dengan berbasis CBT yang dilakukan di desa Pandanpuro, Pakem Sleman. Metode penelitian yang digunakan adalah deskriptif kualitatif dengan pendekatan Rapid Rural Appraisal (RRA). Data diperoleh dari hasil indepth interview dengan keyperson terkait dengan tujuan untuk mengetahui pengelolaan apa saja yang telah dilakukan dengan berbasis CBT dalam merintis desa wisata rintisan Dewi Pandang. Hasil dari penelitian ini adalah Potensi yang dimiliki oleh Dusun Pandanpuro terbagi dalam kuliner UMKM, seni budaya, pertanian, perikanan dan rekreasi outdoor. Masyarakat mengembangkan potensi tersebut untuk menjadi daya tarik wisata dengan melakukan pelatihan yang didampingi akademisi seperti cara membuat paket wisata sesuai potensi yang ada di Dewi Pandang.Kata Kunci: Pengelolaan1, Desa Wisata2, Deswita Rintisan3, Community Based Tourism4 ABSTRACT Padukuhan Pandanpuro is one of the areas in Kapanewon Pakem in the Sleman area, Special Region of Yogyakarta which will become a pilot tourism village that will be developed based on the village's potential. This article aims to find out the management carried out by villagers in starting a tourism village based on CBT which was carried out in Pandanpuro village, Pakem Sleman. The research method used is descriptive qualitative with the Rapid Rural Appraisal (RRA) approach. The data was obtained from the results of in-depth interviews with keypersons related to the aim of knowing what management had been carried out based on CBT in starting the Dewi Pandang tourism pilot village. The results of this study are that the potential possessed by Dusun Pandanpuro is divided into UMKM culinary, cultural arts, agriculture, fisheries and outdoor recreation. The community develops this potential to become a tourist attraction by conducting training accompanied by academics such as how to make tour packages according to the potential that exists in Dewi Pandang.Keywords: Management1, Tourism Village2, Embryo Tourism Village3, Community Based Tourism4
PENGOLAHAN DAN VARIASI APPETIZER PADA SAAT BREAKFAST TERHADAP KEPUASAN TAMU DI THE ALANA HOTEL & CONVENTION CENTER SOLO WIGATI, ERNA; DEVI SAFITRI, MELISA
JURNAL NUSANTARA Vol 4 No 2 (2021): EDISI 6 VOL 4 NOMOR 2 AGUSTUS 2021
Publisher : AKPARDA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63986/nsn.v4i2.32

Abstract

Artikel ini bertujuan untuk mengetahui pengolahan dan variasi appetizer saat breakfast yang disajikan untuk menunjang kepuasan tamu yang datang berkunjung ke The Alana Hotel Solo. Metode yang dilakukan melalui metode pendekatan deskriptif kualitatif yang bertempat di The Alana Hotel Solo. Jenis sumber data yang digunakan adalah data primer yaitu observasi dan wawancara, serta menggunakan data sekunder yaitu studi pustaka. Metode pengumpulan data yang digunakan adalah dokumentasi, observasi, dan wawancara. Metode wawancara dilakukan secara langsung kepada Sous Chef, Chef De Partie, dan Cook Cold Kitchen Section, serta tamu yang berkunjung ke hotel. Hasil artikel ini menunjukkan adanya pengolahan dan variasi appetizer yang disajikan dapat menunjang kepuasan tamu yang datang berkunjung ke hotel. Pengolahan dengan baik dapat menghasilkan menu yang berkualitas, dan variasi appetizer dilakukan untuk membuat tamu merasa puas dan tidak bosan terhadap menu yang disajikan saat breakfast.
Co-Authors DEVI SAFITRI, MELISA Endang Widayati Haryanto, David Ramadhan Putra Isnugroho, Endro Kustini, Henny M Fathurrahman Nurul Hakim Murti, Andhyka Noviastuti, Nina Sri Yulianto Fajar Pradapa Sugiama, Aceng Gima Susilo Budi Winarno Yitno Purwoko