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All Journal Jurnal Kepariwisataan International Journal of Green Tourism Research and Applications Journal of Language, Literature, Social and Cultural Studies
Pugra, I Wayan
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Arts Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Social Sciences Other

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Vegan menu marketing strategies for tourists to support green tourism in Loving Hut Restaurant in Denpasar Bali Sumawidari, Ida Ayu Ketut; Sudarmini, Made; Pugra, I Wayan; Nadra, Nyoman Mastiani; Damayanti, Ida Ayu Kade Werdika; Susyarini, Ni Putu Wiwiek Ary
International Journal of Green Tourism Research and Applications Vol. 5 No. 2 (2023): December 2023
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijogtra.v5i2.129-137

Abstract

The purpose of this study is to formulate a marketing strategy for vegan menus for tourists to support green tourism for Loving Hut restaurants in Denpasar. Data were collected using interviews, observations, questionnaires, and documentation. Then the data obtained were analyzed using: descriptive statistics, qualitative descriptive, IFE matrix, EFE matrix, IE matrix and SWOT analysis. The results of the analysis show that (1) tourists' perceptions of the vegan menu of non-animal products at Loving Hut restaurants are in the good category; (2) Loving Hut Restaurant in Denpasar is in cell II of the IE matrix, namely a growth strategy with product development through product differentiation or innovation is the right strategy. Alternative strategies that can be done are (a) expanding the market; (b) increasing promotional activities; (c) set competitive prices; (d) maximize the use of space; (e) adding suppliers; (f) improve services; and (g) improving the quality of human resources. There are several suggestions that can be given to improve the business going forward, including (1) utilizing e-commerce (social media, web) for promotion; (2) establish cooperation with existing travel agencies; (3) involve employees in trainings held by the government/educational institutions; (4) making product packages; and (5) recruiting marketers. It appears that Loving Hut restaurant can position itself strategically for growth through product development with a focus on differentiation and innovation.
The cultural significance of traditional foods in shaping Indonesian social identity: Challenges and preservation strategies Pugra, I Wayan; Kencanawati, Anak Agung Ayu Mirah; Kurniawan, I Gede Wahyu Antara
Journal of Language, Literature, Social and Cultural Studies Vol. 3 No. 1 (2025): March 2025
Publisher : Yayasan Mitra Persada Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58881/jllscs.v3i1.318

Abstract

This study explores the critical role of traditional foods in shaping the social and cultural identity of Indonesian society, with a focus on strategies for their preservation amidst modern challenges. The primary objective is to examine the interconnection between traditional foods and cultural practices, analysing their symbolic meanings and the threats posed by globalization and urbanization. Employing a document study approach, this research reviews relevant literature, journals, and historical records to understand definitions, concepts, and case studies related to traditional foods and their role in cultural identity. The analysis highlights the multifaceted roles of traditional foods in Indonesian society. Beyond serving as sustenance, these foods hold symbolic significance in rituals, ceremonies, and daily life, representing values such as unity, respect, and heritage. Specific examples include the use of tumpeng in celebrations and lemang during cultural ceremonies, which embody shared traditions and reinforce social bonds. However, modernization and shifting lifestyles have led to a decline in traditional food practices, posing a threat to their preservation. The findings underscore the urgency of preserving traditional foods as a vital component of Indonesia’s diverse cultural legacy. Strategies such as integrating traditional food education into school curricula, promoting traditional cuisines through cultural festivals, and leveraging technology to document recipes and practices are essential for safeguarding this heritage. The study concludes that preserving traditional foods requires heightened societal awareness and proactive efforts to balance modernization with cultural conservation. This research contributes to understanding traditional foods as a cornerstone of Indonesian identity and offers practical recommendations for their sustained relevance.
THE IMPLEMENTATION DIGITAL MARKETING IN PROMOTING JATILUWIH TOURIST VILLAGE Oka, I Made Darma; Darmayanti, Putu Widya; Winia, I Nyoman; Pugra, I Wayan
JURNAL KEPARIWISATAAN Vol 23 No 1 (2024): Jurnal Kepariwisataan
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jpar.v23i1.1182

Abstract

This research examines the implementation of digital marketing in promoting Jatiluwih tourist village. Data collection through observation, in-depth interviews with managers, and literature study using quantitative descriptive analysis. The sample is set as many as 75 people. The results showed that tourists know the existence of tourist villages through online media by 76.00% and offline by 24.00%. In detail, it is stated that from 76.00% of the use of online media, tourists stated that they chose tourist villages through information from social media by 52.00%, websites by 10.67%, search engines 2.67%, e-marketing 4.00%, and online advertising by 6.67%. This condition is proof that the implementation of digital marketing in marketing the Jatiluwih tourist village has proven to be able to have a positive impact on introducing and promoting the existence of a tourist village. It is hoped that in the future the management of the tourist village can use digital marketing media effectively in promoting the tourist village so that it is sustainable.
Co-Authors Damayanti, Ida Ayu Kade Werdika Darmayanti, Putu Widya I Made Darma Oka I Nyoman Winia Kencanawati, Anak Agung Ayu Mirah Kurniawan, I Gede Wahyu Antara Mastiani Nadra, Nyoman Sudarmini, Made Sumawidari, Ida Ayu Ketut Susyarini, Ni Putu Wiwiek Ary