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All Journal Jurnal Master Pariwisata (JUMPA) Jurnal Ilmiah Pariwisata Journal of Economic, Bussines and Accounting (COSTING) JURNAL PENDIDIKAN TAMBUSAI Jurnal Informatika Ekonomi Bisnis Jurnal Kepariwisataan dan Hospitalitas Jurnal Manajemen Perhotelan dan Pariwisata Jurnal Manajemen Toba: Journal of Tourism, Hospitality, and Destination Jurnal Abdi Masyarakat Jurnal Ilmiah Pariwisata dan Bisnis Jurnal Sosiologi, Antropologi, dan Budaya Nusantara BINA CIPTA JGEN : Jurnal Pengabdian Kepada Masyarakat Panggung Kebaikan : Jurnal Pengabdian Sosial Jurnal Ilmiah Pariwisata
Juniarta, Pande Putu
Institut Pariwisata Dan Bisnis Internasional
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Pengaruh Kualitas Pelayanan Pramusaji dan Kualitas Produk terhadap Kepuasan Konsumen di Ingka Restaurant Petitenget Ni Komang Bintang Dewi Pratiwi; Firlie Lanovia Amir; Pande Putu Juniarta
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 8 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Agustus 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i8.1064

Abstract

Penyediaan sarana dan prasarana pun sudah menjadi keharusan untuk menunjukan sektor pariwisata agar dapat berjalan dengan baik. Pariwisata di Bali juga memiliki hubungan yang sangat erat dengan industri-industri yang mendukung kegiatan kepariwisataan seperti halnya produk jasa, yaitu akomodasi, restaurant, bar, transportasi. Penelitian ini bertujuan untuk mengetahui pengaruh pelayanan pramusaji, dan kualitas produk secara parsial dan simultan terhadap kepuasan konsumen di Ingka Restaurant. Metode penelitian yang digunakan adalah pendekatan kuantitaif dengan tekenik pengumpulan data menggunkan alat penelitian berupa kuisioner. Data diolah dari jawaban 80 responden. Hasil penelitian menunjukan bahwa pelayanan pramusaji berpengaruh positif signifikan terhadap kepuasan konsumen, kualitas produk berpengaruh positif signifikan terhadap kepuasan konsumen dan pelayanan pramusaji dan kualitas produk berpengaruh signifikan terhadap kepuasan konsumen. Saran yang dapat diberikan oleh peneliti adalah Ingka Restaurant hendaknya selalu berusaha memberikan pelayanan secara maksimal dan selalu menawarkan produk yang berkualitas. Provision of facilities and infrastructure has become a necessity to show the tourism sector so that it can run well. Tourism in Bali also has a very close relationship with industries that support tourism activities such as service products, namely accommodation, restaurants, bars, transportation. This study aims to determine the effect of waiter service, and product quality partially and simultaneously on customer satisfaction at Ingka Restaurant. The research method used is a quantitative approach with data collection techniques using a research tool in the form of a questionnaire. The data is processed from the answers of 80 respondents. The results showed that waitress service had a significant positive effect on customer satisfaction, product quality had a significant positive effect on customer satisfaction and waitress service and product quality had a significant effect on customer satisfaction. Advice that can be given by researchers is that Ingka Restaurant should always try to provide maximum service and always offer quality products.
Strategi Pemasaran Daya Tarik Wisata Alas Harus Pasca Pandemi Covid-19 Kadek Wira Adi Saputra; Pande Putu Juniarta
TOBA: Journal of Tourism, Hospitality, and Destination Vol. 1 No. 4 (2022): November 2022
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/toba.v1i4.1686

Abstract

Alas Harum Bali is an agro-tourism destination that offers various tourist attractions that can attract tourists to visit. The attraction is packaged in the form of natural, artificial, and cultural tourist attractions. As one of the popular tourist destinations in Ubud, it does not rule out the possibility that Alas Harum will not be affected by the Covid-19 pandemic. Alas Harum must temporarily close in 2020. After 2 years of the Covid-19 pandemic, the Alas Harum has started to operate again to receive tourist visits. This study uses qualitative research methods with data collection techniques, namely through observation, interviews and documentation. The data sources used are primary and secondary data sources. Primary data was obtained through interviews with researchers at Alas Harum and secondary data was obtained through other related studies regarding Alas Harum Agrotourism. The results of this study show several marketing strategies carried out by managers of the Alas Harum tourist attraction after the Covid-19 pandemic including Partnerships, Collaborating with Influencers, Involving Employees and Maintaining Old Customers.
Gastronomic Tourism as an Innovative Strategy to Increase the Attractiveness of Tourist Destinations Juniarta, Pande Putu; Suta, Putu Wira Parama
Jurnal Informatika Ekonomi Bisnis Vol. 7, No. 3 (September 2025)
Publisher : SAFE-Network

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37034/infeb.v7i3.1240

Abstract

This study explores gastronomic tourism as an innovative strategy to enhance the attractiveness of tourist destinations. As experiential tourism gains prominence, local culinary experiences have emerged as powerful tools for cultural engagement and destination differentiation. The objective of this research is to examine how gastronomic elements such as traditional dishes, culinary storytelling, and participatory food activities influence tourists’ perceptions, emotional connections, and behavioral intentions. A qualitative method using a systematic literature review was employed, drawing on peer reviewed sources from 2020 to 2024 across disciplines including tourism, marketing, and cultural studies. The analysis identifies four key dimensions destination image, emotional engagement, policy integration, and development challenges as critical to the success of culinary tourism strategies. The findings show that gastronomy contributes not only to sensory satisfaction but also to cultural identity formation and emotional bonding, particularly when integrated with tourism policy frameworks. However, challenges such as limited local capacity and policy fragmentation persist in emerging destinations. The study concludes that strategic incorporation of gastronomy into tourism development can drive sustainability, competitiveness, and cultural preservation. Recommendations for future research include empirical validation and inclusive policy design to empower local communities through food based tourism.
Co-Authors Amir, Firlie Lanovia Anak Agung Ayu Ratih Kesumadewi Ayu Suwita Yanti Deva, I Gede Sumalana Febrianindya, Stephanie I G A Krisna Lestari I Made Darsana I Nengah Dasi Astawa I Nyoman Sudiarta I Wayan Restu Suarmana, I Wayan Restu I Wayan Suardana Kadek Wira Adi Saputra Kadek Wira Adi Saputra Made Antara Marta, I Putu Ni Ketut Bintang Winantari Ningsih Ni Komang Bintang Dewi Pratiwi Ni Putu Lilik Widyayanthi Paramartha, Putu Gion Pitanatri, Isvari Ayu Pramuditha, I Kadek Adi Putra, I Made Yoga Aditya Putra, I Putu Wahyu Sadena Putu Wira Parama Suta Sanjaya, I Made Arya Sanjaya, I Wayan Kiki Saputra, Kadek Wira Adi Sari, Retno Juwita Suputra, I Putu Krisna Suta, Putu Wira Parama Wardana, Miko Andi Wijana, Putu Ade Wijaya, Gede Agus Putra Wirawan, I Kadek Candra Wirayoga, Kadek Agus