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All Journal Media Wisata STRATEGIC Jurnal Manajemen Bisnis Journal FAME (Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Home Journal : Hospitality and Gastronomy Research Journal Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Journal of Management and Administration Provision Jurnal Sains Terapan Pariwisata International Journal of Entrepreneurship and Tourism
Nila Sartika Achmadi
Program Studi Perhotelan, Politeknik Bosowa
Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Library & Information Science Public Health Social Sciences Transportation Veterinary Other

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Model Pemasaran Produk Industri Kreatif Rumah Tangga di Kawasan Wisata Karst Rammang-Rammang Kabupaten Maros Sasmita, Anggun Sari; Hayati, Rafika; Achmadi, Nila Sartika
JURNAL MEDIA WISATA: Wahana Informasi Pariwisata Vol 17, No 2 (2019): Media Wisata
Publisher : Sekolah Tinggi Pariwisata AMPTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v17i2.307

Abstract

Creative industry has the potential to develop in the Karst Tourism Area of Ramming-Ramang Regency, Maros Regency as an effect of the increase of the tourist visits in this area. This study aims to help find a model of creative industries marketing in the Rammang-Ramamng Karts Tourism Area, Maros Regency. This research use descriptive qualitative approach. Research data obtained through interviews and questionnaires. Data analysis was performed using the SWOT Analysis technique. Stages of research activities include the initial observation stage, data collection stage, preparing the marketing model stage, and marketing model socialization stage. The results of the study showed community around the tourism area need training and assistance in managing the creative industries using the 4P concept (product, place, price and promotion)
Strategi Pemasaran Benteng Fort Rotterdam sebagai Green Tourism Berbasis Kearifan Lokal di Makassar Achmadi, Nila Sartika; Veronika, Riska
Strategic : Jurnal Pendidikan Manajemen Bisnis Vol 19, No 2 (2019): Strategic
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/strategic.v19i2.20225

Abstract

Green tourism concept as an answer which utilization Fort Rotterdam as tourist destination and conservation strategy can be implemented at the same time. This research observe the business analysis of Fort Rotterdam as green tourism based on local wisdom using lean canvas model. The problem encountered by Fort Rotterdam is implementation of green tourism concept to encourage inovation as well as existancy. Offered solution through the analysis of lean canvas model is estabilishment of concept green tourism by reuse and reduce in Fort Rotterdam area. The implemented of local wisdom is dicipline, hard work, independent and environmental awareness values based on pappaseng of lotaraq script. Marketing startegy Fort Rotterdam as green tourism destination based on local wisdom by developing social media marketing and utilize social media to share the informations about Fort Rotterdam. The shared information made with visual storytelling concept which will build the brand of Fort Rotterdam as green tourist destination in makassar city.       Konsep green tourism merupakan solusi untuk pemanfaatan Benteng Rotterdam sebagai destinasi wisata dan strategi konservasi yang dapat diimplementasikan dalam waktu yang bersamaan. Penelitian ini  mengobservasi Benteng Rotterdam sebagai green tourism berdasarkan model lean canvas. Masalah yang dihadapi adalah implementasi terhadap konsep green tourism adalah mendorong invoasi dan eksistensi Benteng Rotterdam. Solusi yang ditawarkan melalui analisis model lean canvas adalah mengembangkan konsep green tourism dengan fokus pada Reuse dan reduce pada area sekitar Benteng Rotterdam. Implementasi dari kearifan lokal adalah nilai disiplin, nilai kerja keras, kemandirian dan nilai kepedulian pingkungan beradasarkan naskah lontaraq pappaseng. Strategi pemasaran Benteng Rotterdam sebagai destinasi wisata green tourism berdasarkan kearifan lokal dengan mengembangkan pemasaran melalaui sosial media dan memanfaatkan sosial media untuk membagikan informasi tentang Benteng Rotterdam. Informasi yang dibagikan dibuat dalam bentuk konsep visual storytelling yang akan membangun merk Benteng Rotterdam sebagai daya tarik wisata green tourism di Kota Makasssar. 
The Popularity of TikTok and the Implementation of the AISAS Model on Marketing Communications Through TikTok Anggun Sari Sasmita; Nila Sartika Achmadi
Manajemen Bisnis Vol. 12 No. 01 (2022): April
Publisher : Universitas muhammadiyah malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/mb.v12i01.17863

Abstract

The development of social media use has increased during the Covid-19 pandemic. The existence of social like TikTok, it is hoped that it will be able to help entrepreneurs to continue their business. This study aims to find out what causes TikTok's popularity and how to implement the AISAS model in marketing communications through TikTok. Researchers chose literature review as a research method in this paper to look deeper into the phenomena that occur. The conclusion of this study shows that the popularity of TikTok is caused by fear of missing out, or the fear of missing the trend and not being able to engage in the conversations of people in the environment, the ease of downloading and sharing videos, the ease of using the application, interesting content and the opportunity to shorten the marketing funnel.
PENGARUH BAURAN PEMASARAN TERHADAP VOLUME PENJUALAN KAMAR DI AMARIS HOTEL DIPONEGORO YOGYAKARTA Rafika Hayati; Nila Sartika Achmadi
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 1, No 2 (2018): Journal FAME
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v1i2.1421

Abstract

Persaingan dalam dunia perhotelan semakin meningkat dengan berbagai penawaran yang kompetitif sehingga perlu melakukan strategi dalam pemasaran produk maupun jasa yang ditawarkan melalui Bauran Pemasaran. Pada Hotel Amaris Diponegoro Yogyakarta mengalami penurunan volume penjualan dalam menawarkan produk maupun jasa yang ditawarkan hal ini disebabkan telah banyak hotel yang berkembang dengan menawarkan produk yang baru. Penelitian tugas akhir bertujuan untuk mengetahui berapa besar pengaruh bauran pemasaran terhadap volume penjualan kamar di Amaris Hotel Diponegoro Yogyakarta. Variabel independen dalam penelitian ini meliputi Bauran Pemasaran yang terdiri dari indikator produk, harga, promosi, tempat, bukti fisik, orang, proses. Sedangkan variabel dependen yang meliputi Volume Penjualan terdiri dari dua indikator yaitu intensitas pembelian dan arus perusahaan. Populasi dalam penelitian ini adalah seluruh tamu yang berkunjung di Hotel Amaris Diponegoro Yogyakarta terhitung pada bulan Januari sampai bulan Maret. Penentuan sampel dalam penelitian ini menggunakan rumus Slovin dengan total sampel sebanyak 99 tamu dengan menggunakan teknik insidental sampling. Teknik pengumpulan data yang digunakan oleh peneliti yaitu studi literatur dan angket yang dianalisis dengan menggunakan uji Asumsi Klasik dan Regresi Linear Sederhana. Berdasarkan dari hasil perhitungan Koefisien Determinasi Bauran Pemasaran berpengaruh langsung terhadap Tingkat Penjualan Kamar di Hotel Amaris Diponegoro Yogyakarta sebesar 51,2% dan sisanya sebesar 48,8% dipengaruhi oleh faktor lain di luar variabel Bauran pemasaran yang tidak diteliti lebih lanjut oleh penulis..Kata kunci: Industri Hotel, Bauran Pemasaran, Volume Penjualan.     
STRATEGI PENGELOLAAN AKOMODASI BERBASIS EKOTOURISME DI TANJUNG BAYANG MAKASSAR MENGGUNAKAN MATRIK SWOT DAN QSPM Nila Sartika Achmadi; Dewi Andriani; Mutmainna Andi Sudirman
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 3, No 2 (2020): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v3i2.2483

Abstract

Akomodasi di kawasan wisata berperan penting dalam menunjang tempat wisata tersebut. Pelestarian alam harus dijaga untuk meningkatkan program ekowisata. Maka dari itu masyarakat setempat harus diberikan edukasi dari program ekowisata tersebut untuk meningkatkan kualitas yang baik, termasuk di Tanjung Bayang, Makassar. Tujuan dari penelitian ini adalah untuk membentuk strategi pengelolaan akomodasi berbasis ekowisata di Tanjung Bayang, Makassar dan prioritas pengimplementasian strategi tersebut. Penelitian ini menggunakan metode analisis SWOT (Strengths, Weaknesses, Opportunities, Threats) dan QSPM (Quantitative Strategic Planning Matrix). Data diperoleh dari kuesioner yang diisi oleh 68 responden. Hasil penelitian menunjukkan terdapat empat strategi yang dapat digunakan untuk mengelola akomodasi di Tanjung Bayang berbasis ekowisata. Strategi tersebut diurutkan berdasarkan rekomendasi prioritas implementasi yaitu: 1) bekerja sama dengan organisasi kepariwisataan untuk mengelola akomodasi berbasis ekowisata; 2) bekerja sama dengan akomodasi yang berada di destinasi wisata lain untuk membangun kesadaran budaya dan lingkungan; 3) melakukan benchmark mengenai cara pengelolaan akomodasi berbasis ekowisata; 4) pengembangan varian layanan yang melibatkan kesadaran budaya dan lingkungan bagi pengunjung.
Faktor-Faktor Dominan Kualitas Pelayanan Pramusaji Yang Mempengaruhi Kepuasan Tamu Di Restoran Pondok Bebek, Hotel Arbor Biz Anggun Sari Sasmita; Nila Sartika Achmadi; Rafika Hayati
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 2, No 1 (2019): Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Indu
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v2i1.1919

Abstract

ABSTRACT This study describes the dominant factors in the quality of waiter service that affect guest satisfaction at Pondok Bebek Restaurant. Data collection uses a questionnaire that measures the five dimensions of waiter service quality which consists of tangibles, reliability, responsiveness, assurance, and empathy dimensions to 86 duck cottage restaurant guests. Data obtained from the questionnaire results were processed by determining the average value. The results of this study indicate the five variables of guest satisfaction greatly influence the satisfaction of guests in the duck cottage restaurant. Whereas the most dominant factor affecting guest satisfaction in this restaurant is Responsiveness or responsiveness with a value of 992. The results of the first indicator which is providing information about food promos are at a score of 329, the second indicator is an explanation of the menu at a score of 336, the third indicator is employees able to answer questions about restaurants is at a score of 327.Keywords: Restaurant, Service quality, Guest satisfaction. ABSTRAK Penelitian ini menguraikan faktor dominan kualitas pelayanan pramusaji yang mempengaruhi kepuasan tamu pada Restoran Pondok Bebek. Pengumpulan data menggunakan angket yang mengukur dengan lima dimensi kualitas pelayanan pramusajiyang terdiri atas dimensi tangibles, reliability, responsiveness, assurance, dan empathy kepada 86 tamu restoran pondok bebek. Data yang didapatkan dari hasil angket diolah dengan menentukan nilai rata-rata.. Hasil dari penelitian ini menunjukkan kelima variabel kepuasan tamu sangat berpengaruh terhadap kepuasan tamu di restoran pondok bebek. Sedangkan faktor yang berpengaruh paling dominan terhadap kepuasan tamu di restoran ini adalah Responsiveness atau daya tanggap dengan nilai 992. Hasil indikator pertama yaitu memberikan informasi mengenai promo makanan berada pada skor 329, indikator kedua yaitu penjelasan mengenai menu berada pada skor 336, indikator ketiga yaitu karyawan mampu menjawab pertanyaan mengenai restoran berada pada skor 327.Kata kunci: Restoran, Kualitas pelayanan, Kepuasan tamu
Uji Coba Pembuatan dan Strategi Pemasaran Dodol Berbahan Dasar Labu Siam Dewi andriani; Nila Sartika Achmadi; Andi Azizah Ramadhani
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 1, No 1 (2018): Journal FAME
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v1i1.1322

Abstract

ABSTRACT                 Chayote is a local vegetable with high nutrient which is sold with low price. Chayote can be produced into dodol with the following steps: sorting, peeling, cutting, washing, mashing, and then processing chayote into dodol. This research aims to find out how to measure people’s acceptance of chayote dodol and how to market it. This is an experimental research on how to make chayote dodol and descriptive research to describe the best marketing strategy to introduce chayote in the market. The population is students of Bosowa Polytechnic where 73 of them were chosen to become the sample to test the taste, color, scent, and texture of chayote dodol. There were three treatments: LS1 (100% chayote), LS2 (75% chayote), and L3 (50% chayote). Data was analyzed with descriptive statistic from Hedonic Test. The highest average score from the scent treatment was LS1 with 3.31 out of 5 score. From the taste, the respondents mostly chose LS1 with 2.88 average score. From the color, the respondents mostly chose LS2 with average score of 3.01. The last aspect was texture and mostly respondents chose LS1 with 3.00 average score. Based on the result, this research used 4Ps marketing strategy to introduce this product to the market.Keywords:  dodol, chayote, hedonic test, marketing strategy
The Implementation of Waiters And Waitresses’ Upselling Techniques At Ticket’s Cafe of Horison Ultima Makassar Hotel Dewi Andriani; Riska Veronika; Nila Sartika Achmadi
Pusaka: Journal of Tourism, Hospitality, Travel and Business Event Vol 2 No 1: Februari – Juli 2020
Publisher : Politeknik Pariwisata Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (352.005 KB) | DOI: 10.33649/pusaka.v2i1.41

Abstract

This study aims to analyze the use of upselling techniques among waiters and waitresses at the Ticket’s Café in Hotel Horison Ultima Makassar. This analysis includes the answer to whether or not they use upselling techniques, how they use it, and what the result is. The data in this research are collected during observation and interview. This research studies the waiters and waitresses along with their superiors. The data are then analyzed with descriptive qualitative method which includes data reduction, presentation and conclusion drawing. The result of this research is that the waiter and waitresses have been proven to use some upselling techniques; however the implementation is not as effective as expected because the number of waiters and waitresses is not enough to deliver the best impacts of the techniques and not all of them use the right upselling techniques.
The Impacts Of Leafy Green Vegetables Towards Food Safety Management System Implementation In Novotel Makassar Grand Shayla City Centre Rafika Hayati; Dewi Andriani; Nila Sartika Achmadi
Jurnal Sains Terapan Pariwisata Vol. 4 No. 2 (2019): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Novotel Makassar Grand Shayla City Centre adalah hotel berbintang 4 yang kepemilikannya oleh PT. Grnad Shayla Indonesia yang bekerjasama dengan Accor Group dalam operasional harian. Novotel Makassar Grand Shayla City Centre memiliki fasilitas-fasilitas yang dapat meningkatkan persaingan antara bisnis perhotelan dengan kelas bintang empat yang setara. Kualitas sebuah hotel dapat memotivasi tamu untuk meningkatkan kerjasama dalam waktu lama, dalam rangka hal tersebut hotel harus mampu mempertahankan semua standar operasional prosedur, salah satunya adalah standar makanan, khususnya kualitas sayuran yang disajikan kepada tamu. Salah satu strategi yang diimplementasikan ke dalam Food Management System untuk mempertahankan dan meningkatkan kualitas sayuran berdaun hijau. Metode dari penelitian adalah deskriptif kualitatif yang menggunakan reduksi data, penyajian data dan penarikan kesimpulan. Teknik pengumpulan data menggunakan wawancara semi terstruktur dan observasi pasif. Interview dilaksanakan dengan executive sous chef, chef de parties dan commis. Hasil penelitian menujukkan impelementasi dari food safety management system memiliki dampak yang besar kepada sayuran berdaun hijau. Terdapat beberapa cara dalam mengendalikan kualitas sayuran berduan hijau seperti: konsistensi terhadap impelentasi standarisasi prosedur saat penerimaan, persiapan bahan dan penyajian.
Social Media Marketing Strategy to Promote Sustainable Tourism in Bantaeng Shallot Farms Yulianti, Nadya; Achmadi, Nila Sartika; Ananda, Fajar Tri; Wangania, Caroline Nathania Priscilla; Agustina, Alya; Nurfadillah, Nurfadillah
Journal of Management and Administration Provision Vol. 4 No. 3 (2024): Journal of Management and Administration Provision
Publisher : Pusat Studi Pembangunan dan Pemberdayaan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55885/jmap.v4i3.367

Abstract

This study aims to develop a comprehensive strategy for managing shallot farms in Desa Bonto Lojong as a sustainable tourism destination. The shallot farms have faced significant challenges due to the negative impact of viral content on social media, resulting in substantial losses for the farmers. To mitigate these effects, the farm owners have implemented measures such as installing fences to control visitor access. However, these temporary solutions do not address the underlying issues of sustainable tourism development. Using a qualitative research design with observation and Focus Group Discussion (FGD) methods, this study focuses on the social media marketing strategy, utilizing the 4Ps of marketing product, place, price, and promotion to promote the shallot farm as a sustainable tourism destination. The research aims to identify the potential of shallot farms as a tourist attraction while ensuring that the development is sustainable and beneficial for both the local community and the environment. The findings will provide insights into transforming shallot farms into sustainable tourism destinations, enhancing their economic viability while preserving ecological and social integrity. This study contributes to the body of knowledge on sustainable tourism development by highlighting community-based initiatives and the role of social media in promoting local agricultural products. The outcomes will be beneficial for policymakers, local stakeholders, and farmers, providing practical strategies to manage and promote their agricultural products sustainably.
Co-Authors Agustina, Alya Ali Murtopo Ananda, Fajar Tri Andi Azizah Ramadhani Anggun Sari Sasmita Anisa Anisa Anto, Arika Amanda Ashar, Muhammad Dewi Andriani Dewi Andriani Dewi Andriani Hijriyahty Rum Indah Puspita Arief Irsan, Muh. Masyita Apsari Latuconsina Matti, Agussalim Muhajar Muhajar Muriyana, Siti Mustaka, Zulfitriany Dwiyanti Mutmainna Andi Sudirman Nainggolan, Kristina Novalina Nurfadillah Nurfadillah Rafika Hayati Rafika Hayati Rafika Hayati Rahmansyah Rahmansyah Renita Cahyani Putri Riska Veronika Saleh, luqman Sherry Adelia Syarina, Syarina Tesa Syamsuddin Wangania, Caroline Nathania Priscilla Wibowo, Yusep Windhu Ari Yulianti, Nadya