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All Journal Jurnal Akademi Pariwisata Medan Jurnal Hospitality dan Pariwisata Global Research on Tourism Development and Advancement (GARUDA) Journal of Hospitality Accommodation Management Masyarakat Pariwisata: Journal of Community Services in Tourism Journal of Business and Management Inaba Tourism, Hospitality and Culture Insights Journal Tourism Economics, Hospitality, and Business Management Journal Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan
Permatasari, Mustika
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Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Social Sciences Other

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PERAN MEDIA SOSIAL DALAM PENGEMBANGAN HOMESTAY DI DESA TERONG KABUPATEN BELITUNG Permatasari, Mustika; Pratiyudha, Dilla; Taslim, M.
Jurnal Akademi Pariwisata Medan Vol 8 No 2 (2020): Jurnal Akademi Pariwisata Medan
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/japm.v8i2.68

Abstract

ABSTRAK          Desa Terong merupakan desa pertama yang menjadi percontohan sebagai desa wisata kreatif di Kawasan Sijuk Kabupaten Belitung. Jumlah kunjungan wisatawan ke Desa Terong mengalami peningkatan dan pengembangan pondok wisata (homestay) mulai bermunculan bahkan sampai ke kawasan lain di Pulau Belitung. Namun kesadaran akan kemajuan teknologi khususnya pengetahuan dan penggunaan media sosial yang dipergunakan untuk sarana promosi potensi Desa Terong, terbilang masih minim. Terutama bagi para pengelola homestay yang memiliki kamar untuk disewakan kepada para wisatawan yang berkunjung ke Desa Terong. Sehingga peran media sosial terhadap pengembangan homestay perlu diteliti. Penelitian ini menggunakan pendekatan kualitatif dengan metode eksploratif.  Berdasarkan hasil wawancara pada 26 pengelola homestay di Desa Terong diperoleh bahwa a. Ketersediaan informasi atau artikel pemesanan homestay yang mendukung sebanyak 7,7%, b. Pengetahuan tentang Pemasaran Digital sebanyak 19,2%, c. Ketersediaan panduan pemesanan homestay kepada Wisatawan sebanyak 11,5%, d. Ketersediaan Gambar atau Foto Ilustrasi Homestay sebanyak 50%, e. Ketersediaan Dokumentasi Kunjungan Tamu sebanyak 50%, f. Ketersediaan sarana promosi Homestay sebanyak 19,2%, g. Petunjuk papan informasi tentang ketersediaan Homestay sebanyak 19,2%, h. Ketersediaan catatan Pengunjung Tamu yang Menginap di Homestay sebanyak 61,5% dan i. Informasi wisatawan dari Media Sosial didapat dari 30 responden wisatawan diketahui bahwa 53% wisatawan mengetahui homestay bukan dari media sosial sehingga dapat disimpulkan peran media sosial memiliki peran dalam pengembangan homestay di Desa Terong.
The Effect of The Culinary Night Festival on The Development of Local Tourism Potential in Kiaracondong Sayangbatti, Dilla Pratiyudha; Djohan, Muhammad Iqbal; Permatasari, Mustika
Stupa Vol 2 No 2 (2020): Global Research on Tourism Development and Advancement (GARUDA)
Publisher : Prasetiya Mulya Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (17.283 KB) | DOI: 10.21632/garuda.2.2.133-145

Abstract

Culinary is a brand and promotion for a country. Every country has a particular characteristic which makes it different from other countries. There are several creativity and hand-made concoctions from various countries that are familiar in our society, such as dishes and wine from France, Sushi from Japan, Pizza from Italy, Kebab from Turkey, Ice Cream from America, Cane Bread from India, and various culinary from other countries that come together with the symbol of the country of origin. Not only the food, but also the culinary culture has entered and exchanged the realm of our traditional cultural traditions, such as French-style banquets or French dishes. France offers a lot of uniqueness to the world community.Likewise in Indonesia, every province or city has special food and snacks. This sudy aims to know the influence of the Culinary Night Festival on the Development of Local Tourism Potential based Traditional Snacks in Kiaracondong District. The research shows that the traditional cakes have a distinctive taste in Kiaracondong. It is made from natural ingredients that are still feasible and can be explored more to be used as one of the preservation of culture that attracts tourists.
Gentala Arasy Jambi Museum Promotion Strategy in Increasing Tourist Visits Sukmamedian, Haufi; Superwiratni; Permatasari, Mustika
Journal of Business and Management Inaba Vol. 3 No. 1 (2024): Volume 3 Number 1, June 2024
Publisher : Universitas Indonesia Membangun (Inaba)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56956/jbmi.v3i01.288

Abstract

The large amount of tourist interest has not been supported by adequate facilities. One of them is access to the Gentala Arasy museum through the bridge, there are so many old street vendors who sell without rules so that it seems shabby, the lack of maintenance of lights on the Gentala Arasy bridge and at the Gentala Arasy Museum also affects the attractiveness of the tourist attraction that is the icon of Jambi City. Based on this presentation, we can see that the Gentala Arasy Museum is an interesting tourist attraction to visit, and good management is needed so that tourists who come are amazed and get a good memory of the Gentala Arasy Museum. The collected data is recorded and processed using a computer. The results will be presented in table form and then analyzed quantitatively descriptively. The known formula to determine the level of respondents' conformity between expectations and reality. 5 dimensions of characteristics used by customers in evaluating service quality, namely: reliability, responsiveness, assurance, empathy, tangible.
Potensi Akomodasi dalam Menunjang Pengembangan Pariwisata di Kabupaten Lahat Permatasari, Mustika
Jurnal Akademi Pariwisata Medan Vol 11 No 2 (2023): Jurnal Akademi Pariwisata Medan
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/japm.v11i2.477

Abstract

The real sector is one of those places with huge tourist potential and natural resources. Each tourist activity was taken, a hotel became very much needed, since the original stopover from a trip to a tourist destination. The number of accommodations already enabled the number of incoming tourists. But the number of accommodations has not reached a target in accommodating living rooms so the purpose of this research is to know the potential and importance of accommodation in the lrest district. The type of research that is used is a qualitative kind of research and as for the data-collection techniques done by the way a questionnaire does an interview and a questionnaire. Whereas the technical data analysis used is using swot analysis (strength, fatigue, oppotunities and threats). Based on the above research, potential accommodation in supporting tourism development in the district will greatly contribute to meeting the needs of the visiting tourists as well as the development of tourism in the Lahat district.
The Strategy for Developing Siguntang Hill as A Pilgrimage Tourist Attraction in Palembang City Mulyani, Irma; Nurbaeti; Ingkadijaya, Rahmat; Permatasari, Mustika; Aldora, Mega
Masyarakat Pariwisata : Journal of Community Services in Tourism Vol. 5 No. 2 (2024)
Publisher : Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/mp.v5i2.1775

Abstract

Siguntang Hill is a small hill or the highest point in Palembang City with an altitude of 26 meters above sea level. It has historical significance from the royal period found in Palembang City and has various potential as a pilgrimage tour because there are 7 tombs located there. However, the condition of the tombs has deteriorated, and many buildings are not suitable for visiting. The purpose of this research is to review and analyze the management and development strategies of tourist attractions in Siguntang Hill as pilgrimage tourism. The research method used is a qualitative method with a descriptive approach, with data collection techniques in the form of documentation studies, observations, and interviews. The results of the study explain that the strengths of Bukit Siguntang include its central location in the city, accessibility via various transportation fleets, beautiful and cool panorama, and the presence of a King's Tomb which is an icon on Siguntang Hill. The weaknesses include the poor condition of the tombs, lack of human resources in the field of tourism, and limited physical resources for the development and management of facilities at Siguntang Hill. The opportunities include the support of the central government to make Siguntang Hill more attractive, hosting the Siguntang festival activities held regularly every year, and renovations to change the image of Siguntang Hill into a pleasant place to visit. The threats include the lack of dominance of pilgrimage tourism activities at Siguntang Hill, the emergence of competitors as tourist destinations in Palembang City, and the condition of the tombs eroded by time. Bukit Siguntang has significant potential as seen from the SWOT (IFAS and EFAS) analysis, with an IFAS matrix value of 1.7 and an EFAS matrix value of 1.3.
The PENYIAPAN KAMAR TAMU DI THE EXCELTON HOTEL PALEMBANG Nova, Lovia; Pratiyudha, Dilla; Permatasari, Mustika; Ariasri, Nyoman Reni
Journal of Hospitality Accommodation Management (JHAM) Vol. 4 No. 1 (2025): Journal of Hospitality Accommodation Management (JHAM)
Publisher : Program Studi Manajemen Divisi Kamar

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

Abstract

Room attendants are floor section officers responsible for maintaining the cleanliness, order, comfort, and completeness of guest rooms. However, some guest reviews indicate their dissatisfaction with the cleanliness of the room. The study, therefore, aims to investigate how the room attendants prepare the guest’s room. The author uses a descriptive qualitative research method. Data collection includes interviews, observation, documentation, and literature study. The findings show that there are 3 (three) steps in SOP (standard operating procedure) that are not implemented properly by room attendants, namely checking the minibar first and checking other equipment in the room, such as ashtrays, remote controls, and towels. The situation worsens when the hotel occupation is high. Further studies need to be conducted on the ideal number of room attendants during the high seasons.
The Influence of Social Media, Tourist Experience, and Brand Awareness on Culinary Tourism in Lahat Hospitality Industry Simangunsong, Kartika Thersia; Hasan, Hanif; Karo Karo, Pelliyezer; Indra Syahputra, Muhammad Halfi; Permatasari, Mustika; Hamonangan, Samuel; Az Zahra, Fatma
Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan Vol. 4 No. 3 (2025): 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.v3i3.5276

Abstract

Culinary tourism has emerged as a key driver in strengthening destination competitiveness, particularly in regions such as Lahat where authentic local cuisine is central to the visitor experience. This research explores how social media, tourist experiences, and brand awareness contribute to the development of culinary tourism in Lahat’s hospitality sector. A quantitative, explanatory approach was employed, involving 100 respondents selected through purposive sampling. Data were obtained via structured questionnaires distributed both directly at culinary venues and through online platforms, and subsequently analyzed using descriptive statistics, correlation analysis, and multiple regression with SPSS.The analysis indicates that social media engagement, tourist experience, and brand awareness all exert significant positive effects on culinary tourism. Among these, tourist experience proved to be the strongest predictor, demonstrating the importance of food quality, ambience, and service encounters in shaping visitor satisfaction and loyalty. Social media was found to be effective in influencing travel decisions by showcasing user-generated and visually appealing content, while brand awareness enhanced destination recognition and encouraged word-of-mouth promotion. Together, the three variables accounted for 62% of the variance in culinary tourism outcomes, reflecting their combined influence in shaping tourist behavior and destination appeal.The study enriches the academic discourse by providing empirical evidence from an emerging culinary destination, illustrating how digital interaction, experiential value, and brand identity converge to promote sustainable tourism. From a managerial standpoint, the results emphasize the need for stakeholders to adopt digital storytelling, cultivate authentic culinary experiences, and strengthen Lahat’s gastronomic branding to secure its position as a distinctive culinary tourism destination.
ANALISIS SENSE, FEEL, THINK, ACT DAN PENGARUHNYA TERHADAP LOYALITAS PELANGGAN DI FRONT OFFICE HOTEL OPI INDAH, BANYUASIN Hariman; Permatasari, Mustika; Putri, Vania Okky; Anggarini, Meisya; Taslim, Taslim
Journal of Hospitality Accommodation Management (JHAM) Vol. 4 No. 2 (2025): Journal of Hospitality Accommodation Management (JHAM)
Publisher : Program Studi Manajemen Divisi Kamar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jham.v4i2.1897

Abstract

This study investigates the influence of experiential marketing dimensions (sense, feel, think, and act) on customer loyalty at the front office service of Opi Indah Hotel Banyuasin, a mid-scale hotel in a non-metropolitan area of Indonesia. Motivated by the lack of empirical studies in local hotel contexts, this research applies a quantitative method using purposive sampling to survey 35 guests. Data were collected through Likert-scale questionnaires and brief interviews, and analyzed using multiple linear regression via SPSS. The findings reveal that all four experiential marketing dimensions significantly and positively affect customer loyalty, both partially and simultaneously. Among them, the think dimension emerged as the most influential, highlighting the importance of rational factors such as service speed, cleanliness, and price fairness. The model explains 95.1% of the variance in customer loyalty, supporting the validity of the Strategic Experiential Modules (SEM) framework in a local hospitality context. This research contributes to both theory and practice by expanding the geographical applicability of experiential marketing and providing insights for service strategy development in regional hotels.
Peran Resepsionis Dalam Memberikan Pelayanan Kepada Tamu Di Hotel X Belitong Permatasari, Mustika
TEHBMJ (Tourism Economics Hospitality and Business Management Journal) Vol 4 No 1 (2024): TEHBMJ (Tourism Economics, Hospitality, and Business Management Journal)
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/tehbmj.v4i1.577

Abstract

With the development of Belitung, it also affects the competition between hotel managers in attracting tourists to stay at the hotel they manage which is available where the Hotel is a commercial accommodation facility intended as a temporary living facility. The length of time consumers stay at a hotel varies, depending on several things, including consumer interests and hotel attractiveness. Therefore, the good and bad of the hotel depends on the service provided to visitors. The role of the receptionist is necessary for the hotel to serve guests, because for guests the receptionist is the first person to contact during their stay if they need anything. This study aims to determine the role of receptionists in providing services to guests at Hotel X Belitong. In this study the method used is a qualitative method. The result in this study is that there is a standard operating procedure in carrying out services to guests so that guests feel more comfortable when receiving services. In maintaining the service, the receptionist will reconfirm whether the form of service provided is appropriate or there is still something unresolved. The form of communication seen is the Courtesy call attitude carried out after the guest enters the room for approximately 15 minutes to ensure the condition of the room is a problem or not. apply a standard model that guides in serving guests, namely the L.E.A.R.N Model.
BUSINESS ASSESSMENT THROUGH A FINANCIAL RATIO APPROACH AT DAWET IRENG & KUPAT TAHU “5758” JAMBI Hamonangan, Samuel; Herlambang, Krisna; Permatasari, Mustika
Jurnal Hospitality dan Pariwisata Vol 10, No 2 (2024): Jurnal Hospitality dan Pariwisata
Publisher : Program Studi Hospitality dan Pariwisata

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/jhp.v10i2.6468

Abstract

Jambi City is a city in Jambi Province that has experienced an increase in culinary businesses such as restaurants, cafes, restaurants, and stalls. In managing a business, financial planning and analysis are needed to achieve smooth business. One of the analyses is the examination of financial statements. The type of research used by the author is descriptive research with a quantitative approach that collects data that is objective and measurable. The data collection techniques that the author uses are observation, interviews, documentation, bibliography and secondary data. The results showed that Return On Equity for 3 years measured by profit after tax divided by own capital obtained an average result of 1.72% or was in poor condition. The results of Return On Investment in the year from 2020 increased by 0.17% or with a value of 1.87% in 2021 and decreased in 2022 with a value of 1.59%. Cash Ratio or the restaurant's ability to pay off current debt with cash has not changed or remains at a value of 2.75%. Current Ratio which measures the restaurant's ability to pay off current debt if debt is collected reaches 27.5% or is at the lowest assessment score, Collection Period measures the restaurant's ability to collect receivables for 3 years is very good by obtaining a maximum assessment. Inventory Turn Over for the last 3 years has a maximum value of 5 which can be concluded that the effectiveness of inventory turnover in the restaurant is very good. Total Asset Turn Over has increased and decreased with an average calculation value of 2.69%. Own Ratio Capital to Total Assets during the study received a value of 4 or the effectiveness of using assets for business for 3 years of bookkeeping is not good. From the 8 aspects of assessing these financial ratios, Dawet Ireng & Kupat Tahu “5758” Jambi has an average financial performance that is less healthy from a score of ≤ 7 to > 66.5 obtaining an average value of 22.5 or less good and needs to be improved in the next period.
Co-Authors Az Zahra, Fatma Dilla Pratiyudha Sayangbatti Djohan, Muhammad Iqbal Dony Riyadi, Dony Hamonangan, Samuel Hanif Hasan Hariman, Hariman Herlambang, Krisna Indra Syahputra, Muhammad Halfi Mandasini, Rahmat Mega Aldora Meisya Anggraini Morena, M. Rian Ahdian Mulyani, Irma Nova, Lovia Nurbaeti Pelliyezer Karo Karo Putri, Vania Okky Rahman, Abdu Rahmat Ingkadijaya Reni Ariasri, Nyoman Setiawan, Mulkan Simangunsong, Kartika Thersia Sukmamedian, Haufi Superwiratni Taslim Taslim Taslim, M. Zulkifli Harahap