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Maleachi, Sandra
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Journal : JURNAL ILMIAH GLOBAL EDUCATION

 1 
TOURISM DEVELOPMENT WITH QUALITY TOURISM APPROACH IN ULOS HUTARAJA VILLAGE Maleachi, Sandra; Juliana, Juliana; Sianipar, Rosianna; Sitorus, Nova Bernedeta
Jurnal Ilmiah Global Education Vol. 4 No. 4 (2023): JURNAL ILMIAH GLOBAL EDUCATION, Volume 4 Nomor 4, Desember 2023
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/jige.v4i4.1288

Abstract

This study aims to know the development of the tourism quality in Ulos Hutaraja Village. This study used qualitative research methods. Overall, the quality of tourism in Kampung Ulos Hutaraja is strongly influenced by several factors. First, tangible factors include adequate infrastructure and physical facilities, such as accommodation, transportation, tourist attractions, restaurants and shops that meet quality standards. Second, is the responsiveness factor, which includes the ability of tourism managers to provide services that are responsive to the needs and expectations of tourists. Third, the assurance or guarantee factor involves security, comfort, and trust in the tourism experience. Fourth is the reliability factor, which emphasizes consistency, timeliness, and service continuity. Fifth, the participant factor highlights the participation of local communities in tourism development, which can provide a more authentic experience and protect the environment. Sixth is the accessibility factor, which relates to adequate transportation and infrastructure access. In addition, cultural authenticity is essential in maintaining and promoting local culture as the main attraction for tourists, maintaining cultural integrity and avoiding excessive commercialization. Finally, cohesiveness or harmony is an essential indicator of maintaining a balance between tourism, the environment and local communitiy welfare through natural preservation, cultural preservation, tourism impact research, sustainable policies, fair social and economic benefits, and collaboration with related parties. By paying attention to these factors, Kampung Ulos Hutaraja can build quality, sustainable and beneficial tourism for all parties involved.
Study of Sustainable Gastronomy Tourism in Siantar City Maleachi, Sandra; Juliana, Juliana; Sianipar, Rosianna; Sitorus, Nova Bernedeta
Jurnal Ilmiah Global Education Vol. 5 No. 1 (2024): JURNAL ILMIAH GLOBAL EDUCATION, Volume 5 Nomor 1, Maret 2024
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/jige.v5i1.1528

Abstract

This research aims to identify the sustainability of gastronomic tourism in Siantar City. The "Study of Sustainable Gastronomy Tourism in Siantar City" research uses a qualitative method. A gastronomic study of Siantar's culinary specialities, including roast pork, arsik carp, Siantar noodles, Siantar coffee, and traditional snacks, shows the richness of the city's culinary culture. The following conclusions can be drawn from this gastronomic study: (1) Cultural Heritage: The typical culinary delights of Siantar City are an inseparable part of the Batak cultural heritage. Each dish has a solid historical and traditional value, representing the identity of the people of Siantar City. (2) Uniqueness of Taste and Texture: Each dish has a unique taste and texture. Roast pork presents a combination of tender meat with crispy skin; arsik carp offers a unique blend of spicy, sour and distinctive flavours; bakmi Siantar has chewy noodles and savoury gravy; Siantar coffee has a distinctive aroma and rich taste, while jajanan pasar offers a wide variety of flavours. (3) Local and Tourist Influences: The typical culinary delights of Siantar City are favoured by residents and attract tourists. These foods are the main attraction for those who want to experience the delicacy and uniqueness of local cuisine. (4) Economic Impact and Tourism: Siantar City's unique cuisine has a significant economic impact. Culinary businesses, restaurants and coffee shops that serve these dishes provide employment and economic contribution to society. In addition, culinary specialities are also an attraction for tourists, which contributes to the development of the tourism sector in Siantar City. (5) Cultural Preservation: It is essential to pay attention to the preservation of Siantar City's unique culinary culture. Preservation efforts through documentation, training, promotion and quality improvement can maintain the sustainability and authenticity of these dishes so that future generations can enjoy them. This conclusion shows the importance of typical cuisine in enriching the cultural richness of Siantar City. These dishes not only meet the culinary needs of the local people but also have significant economic and tourism potential. Through preserving and developing unique culinary delights, Siantar City can continue to promote its distinctive and traditional culinary delicacies to the world.
Antecedents Word of Mouth Intention in the Restaurant Industry Juliana, Juliana; Pramezwary, Amelda; Maleachi, Sandra; Goeltom, Vasco Adato H.
Jurnal Ilmiah Global Education Vol. 5 No. 1 (2024): JURNAL ILMIAH GLOBAL EDUCATION, Volume 5 Nomor 1, Maret 2024
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/jige.v5i1.2185

Abstract

A restaurant is a place that provides good service to all its customers, both in the form of food and drinks. This research aims to investigate the antecedents word of mouth intention This research uses a quantitative approach with a survey method. with a sample size of 102 respondents. The data collection tool in this study used an online questionnaire which was distributed to respondents using a non-probability sampling approach using a purposive sampling technique with the criteria of using respondents who visited the restaurant at least once a year. Data analysis using PLS-SEM. The contribution of this research is to expand the factors that influence positive customer feelings towards restaurants such as environmental quality, food quality, service quality, and comfort. Service Encounter and Awareness as mediation to explain its influence on word-of-mouth intention. The results show that food quality, personal interaction quality, physical environment quality, perceived value, Service Encounter, and Awareness have a significant effect on word-of-mouth intention. This research implies that there is an influence between food quality, personal interaction quality, physical environment quality, and perceived value with word-of-mouth intention, so it can be concluded that food quality and interaction quality can shape customer relationships in providing positive recommendations about restaurants so that customers will visit. return to the restaurant.
Co-Authors Alexandra, Theresia Christine, Kezia Diena Mutiara Lemy Goeltom, Vasco Adato H. Indra, Febryola Jane, Josephine Juliana Juliana Kimberly, Verena Madeline, Madeline Pramezwary, Amelda Pramono, Rudy Sianipar, Rosianna Sitorus, Nova Tanubrata, Jessalyn Tasmalia, Gracia Kilisya Valencia Sutjipto, Abigail Valensky, Sherla Valerie, Nadya Wowor, Wulan Meiaya