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All Journal Jurnal Manajemen Perhotelan dan Pariwisata Jurnal Industri Pariwisata SABBHATA YATRA : Jurnal Pariwisata dan Budaya International Journal of Economics, Management, Business, and Social Science Jurnal Riset Manajemen dan Akuntansi (JURIMA) International Journal of Travel, Hospitality and Events Jurnal Sains Terapan Pariwisata Master Manajemen Mabha Jurnal Asian Journal of Social and Humanities Tamasya Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan Nusantara : Jurnal Ilmiah Pariwisata dan Perhotelan
Kris Cahyani Ermawati
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Religion Arts Humanities Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Public Health Social Sciences Transportation Veterinary Other

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Potensi Wisata Makan Durian Musuk Boyolali: Studi Kasus Tentang Pengalaman Wisatawan Dan Dampaknya Terhadap Ekonomi Lokal Emmelia Nadira Satiti; Kris Cahyani Ermawati
Master Manajemen Vol. 1 No. 4 (2023): Master Manajemen
Publisher : Fakultas Ekonomi & Bisnis, Universitas Nusa Nipa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59603/masman.v1i4.365

Abstract

The potential for durian culinary tourism in Kembangsari Village, Musuk District, Boyolali Regency is a major concern in developing local tourism. This study assesses tourist experiences and their impact on the local economy. Through SWOT analysis, the main strengths are found in high quality durian, relatively cheap prices offered, and a beautiful atmosphere, namely the durian garden. However, challenges such as the lack of tourism infrastructure and dependence on the durian season need to be overcome so that this tourism can have a significant impact on improving the economy of the surrounding community. Development opportunities include diversifying tourism experiences and strengthening promotions.
Pengaruh Gaya Kepemimpinan Terhadap Motivasi Kerja Dan Kualitas Pelayanan Di Hotel Horaios Malioboro Fera Dhian Anggraini; Kris Cahyani Ermawati
JURNAL NUSANTARA Vol 7 No 1 (2024): Edisi 13 Mar 2024
Publisher : AKPARDA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63986/nsn.v7i1.75

Abstract

Sumber daya manusia (SDM) yang berkualitas merupakan aset penting bagi perusahaan, tidak terkecuali pada industri perhotelan. Karyawan yang memiliki pengetahuan memadai dan keterampilan yang baik dapat berkontribusi pada perkembangan perusahaan. Peran pemimpin sangat diperlukan dalam memotivasi karyawan agar memiliki dedikasi tinggi terhadap pekerjaan sehingga berdampak pada peningkatan kualitas pelayanan. Penelitian kualitatif ini bertujuan untuk menganalisis hubungan antara gaya kepemimpinan dengan motivasi kerja serta kualitas pelayanan di Hotel Horaios Malioboro. Metode penelitiannya menggunakan observasi dan wawancara terhadap subjek di lingkungan Hotel Horaios Malioboro. Hasil penelitian menunjukkan adanya hubungan positif antara gaya kepemimpinan demokratis dengan motivasi kerja karyawan. Selain itu, terdapat pengaruh positif yang signifikan antara motivasi kerja dari pemimpin yang demokratis terhadap kualitas pelayanan di Hotel Horaios Malioboro.
Penanganan Pemesanan dan Pembatalan Kamar Melalui Telepon Terhadap Penjualan Kamar di Hotel Grand Tjokro Yogyakarta Fera Dhian Anggraini; Kris Cahyani Ermawati; Ema Rahmawati
JURNAL NUSANTARA Vol 8 No 1 (2025): Edisi 15 Mar 2025
Publisher : AKPARDA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63986/nsn.v8i1.102

Abstract

Penanganan pemesanan dan pembatalan kamar melalui telepon merupakan salah satu fungsi penting dalam operasional hotel yang berperan langsung terhadap pencapaian target penjualan kamar. Penelitian ini bertujuan untuk menganalisis penanganan pemesanan dan pembatalan kamar melalui telepon serta pengaruhnya terhadap penjualan kamar di Hotel Grand Tjokro Yogyakarta. Metode penelitian yang digunakan adalah kualitatif dengan pendekatan studi kasus. Data diperoleh melalui wawancara mendalam dengan staf reservasi, observasi langsung pada proses pemesanan dan pembatalan, serta telaah dokumen terkait. Hasilnya menunjukkan bahwa penanganan pemesanan dan pembatalan kamar melalui telepon memerlukan keterampilan komunikasi yang efektif dan ketepatan informasi agar tidak menimbulkan kesalahpahaman dengan tamu. Faktor seperti kecepatan respons, kejelasan konfirmasi, dan fleksibilitas kebijakan pembatalan berpengaruh terhadap optimalisasi penjualan kamar. Penelitian ini menegaskan pentingnya peran staf reservasi dalam menjaga stabilitas penjualan kamar melalui pelayanan reservasi telepon yang profesional dan responsif. Hasil dari penelitian ini diharapkan dapat menjadi acuan bagi pihak manajemen hotel dalam merumuskan strategi peningkatan kualitas layanan reservasi melalui telepon, meminimalkan dampak negatif pembatalan kamar, serta mengoptimalkan tingkat okupansi melalui prosedur kerja yang lebih efisien dan responsif.
GAYA KEPEMIMPINAN, MOTIVASI KERJA, DAN KUALITAS PELAYANAN DEPARTEMEN FOOD AND BEVERAGE HOTEL HORAIOS MALIOBORO Dhian Anggraini, Fera; Ermawati, Kris Cahyani
Mabha Jurnal Vol 5 No 1 (2024): Mei 2024
Publisher : Akparta Mandala Bhakti Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70018/mb.v5i1.73

Abstract

Seorang pemimpin selayaknya dapat memberikan arahan, mengambil keputusan strategis, menginspirasi, memotivasi, dan mengelola sumber daya secara efektif guna mencapai kesuksesan perusahaan. Hotel yang merupakan sebuah organisasi perusahaan besar harus memiliki pemimpin yang tepat untuk menjalankan kegiatan operasionalnya dengan baik. Penelitian ini bertujuan untuk mengevaluasi pengaruh gaya kepemimpinan terhadap motivasi kerja dan peningkatan kualitas pelayanan di Departemen Food and Beverage Hotel Horaios Malioboro. Jenis penelitiannya adalah kualitatif dengan metode pengumpulan datanya dilakukan melalui observasi dan wawancara terstruktur terhadap enam karyawan Departemen Food and Beverage di Hotel Horaios Malioboro yang terdiri dari dua supervisor food and beverage dan empat waiter. Hasilnya menjelaskan bahwa gaya kepemimpinan memiliki pengaruh signifikan dalam memotivasi karyawan dan meningkatkan kualitas pelayanan di Departemen Food and Beverage. Signifikansinya dapat dibuktikan dari hasil wawancara dan observasi dengan enam karyawan aktif Departemen Food and Beverage yang menyatakan bahwa pemimpin selalu berperan aktif dalam memotivasi karyawan melalui berbagai cara seperti memberikan dukungan moral, memberikan umpan balik konstruktif, dan memberikan kesempatan untuk berpartisipasi dalam pengambilan keputusan terkait operasional departemen. Signifikansi lainnya terlihat dari sikap mental pemimpin yang baik dalam memberikan energi positif kepada karyawannya serta memberikan dorongan internal kepada karyawan untuk berpartisipasi dalam segala bentuk aktivitas yang bertujuan mencapai kepuasan tamu melalui kualitas pelayanan.
Local Wisdom As The Foundation For Community-Based Tourism Development In Samiran, Boyolali Cahyani Ermawati, Kris; JOI Ihalauw, John; Damiasih, Damiasih; Anggraini, Fera Dhian
Asian Journal of Social and Humanities Vol. 4 No. 2 (2025): Asian Journal of Social and Humanities
Publisher : Pelopor Publikasi Akademika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59888/daarmm03

Abstract

This research aims to formulate a community-based tourism development model with the foundation of local wisdom in Samiran, Boyolali, Indonesia by emphasizing the strategic role of local cultural values, traditional rituals, and social practices as the main asset in creating a sustainable tourism model that preserves the environment, cultural heritage, and strengthens community welfare. This research provides practical benefits for local stakeholders, especially in empowering communities to be actively involved in tourism planning, management, and promotion. The research method used is qualitative through participatory observation, in-depth interviews, documentation, and targeted group discussions (FGD) with community leaders, tourism actors, and tourists. Data is analyzed through the stages of data reduction, triangulation, and interpretation to ensure the validity and depth of the analysis. The results of the study show that Samiran Village has a wealth of local wisdom such as the traditions of Mountain Alms, Sadranan, Temu Tirta, and Turonggo Seto which if integrated strategically can become a unique tourist attraction. However, there are still a number of challenges such as limited infrastructure, low digital literacy, and lack of professionalism in tourism management by local communities. The implications of this study confirm that local wisdom can be the foundation for the development of a competitive and sustainable rural tourism model. In practical terms, this model can be a reference for policymakers, tourism managers, and local communities in designing tourism development strategies that increase economic benefits, preserve cultural identity, and ensure environmental sustainability.
Strategi Operasional Departemen Housekeeping dalam Mempertahankan Kepuasan Tamu pada Kondisi High Occupancy (Hotel Neo Malioboro Yogyakarta) Sunarno Sunarno; Kris Cahyani Ermawati; Darmaesti Darmaesti
Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan Vol. 5 No. 3 (2026): 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.v5i3.7781

Abstract

Increasing occupancy is an operational challenge that can affect the quality of hotel services, especially in the Housekeeping Department which is responsible for cleanliness, comfort, and room readiness. This study aims to analyze the operational strategy of the Housekeeping Department in maintaining guest satisfaction in high occupancy conditions at the NEO Malioboro Hotel Yogyakarta, identify operational obstacles, and efforts to handle them. The research uses a descriptive qualitative approach with data collection techniques in the form of observation, in-depth interviews, documentation, and literature studies. The informants were selected purposively, consisting of Executive Housekeeper, Housekeeping Supervisor, Room Attendant, and Front Office staff. Data analysis uses the Miles, Huberman, and Saldaña models through data reduction, data presentation, and conclusion drawn, while data validity is tested by triangulation of sources and techniques. The research produced a Housekeeping operational strategy model that integrates five main strategies, including adjusting work schedules based on occupancy levels, determining room cleaning priorities, implementing standard operating procedures through room cleaning sequences, coordination with the Front Office, and continuous quality control in Indonesian mid-scale hotels during high occupancy. Obstacles in the form of increased workload, limited room preparation time, and potential for service quality degradation are overcome through strengthening internal communication, increasing operational supervision, and responding quickly to guest needs. The results of the study show that the strategy is able to maintain the quality of service and guest satisfaction during high occupancy conditions.
Ide Mengatasi Food Waste dalam Sistem Food & Beverage Hotel: Perspektif Ketidaksesuaian Sistem Firmansyah Firmansyah; Kris Cahyani Ermawati; Alip Suroto
Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan Vol. 5 No. 3 (2026): 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.v5i3.7793

Abstract

This study aims to analyse the generation of food waste in the operations of the Food & Beverage Department at Hotel Neo Malioboro, Yogyakarta, and to formulate a conceptual model for its management based on the food waste hierarchy and the 3R strategy. This study employs a qualitative approach using a single-case study design, involving in-depth interviews, participatory observation and documentation, which were analysed using thematic coding techniques through the stages of open, axial and selective coding. The results of the study indicate that food waste is generated systematically as a result of a lack of synchronisation between operational processes within the Food & Beverage Department, influenced by forecasting errors, overproduction, the buffet system, and weak integration of the waste management system. Furthermore, the implementation of the food waste hierarchy and the 3R strategy was found to remain largely normative and not yet integrated into the hotel’s operational system, resulting in waste management that tends to be reactive. This study has produced a conceptual model explaining that food waste is generated through a systemic process that begins with sustainable hospitality, followed by system misalignment, ultimately resulting in food waste formation, which is reinforced by a multi-level causal structure and hierarchical implementation gaps. The main contribution of this study is the development of a theoretical extension in the form of an integrated operational system model for food waste management in the hospitality industry. These findings have important implications for strengthening data-driven operational management systems to support sustainable practices in the Food & Beverage sector.
Strategi Optimalisasi Daya Tarik Sirah Kencong sebagai Wisata Alam Berbasis Edukasi di Kabupaten Blitar Mohammad Bachrun Amiq; Kris Cahyani Ermawati; Arinta Destri Larasati
Tamasya : Jurnal Pariwisata Indonesia Vol. 3 No. 3 (2026): September : Tamasya : Jurnal Pariwisata Indonesia
Publisher : Asosiasi Peneliti Dan Pengajar Ilmu Sosial Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/tamasya.v3i3.1242

Abstract

This study aims to analyze the tourism attractions and formulate optimization strategies for the implementation of educational agrotourism at Sirah Kencong Natural Tourism, Blitar Regency, East Java. The research is motivated by the gap between the comprehensive agrotourism potential of the area (a 219.15-hectare tea plantation, a waterfall, a 15th-century Majapahit-era temple, and colonial-era history dating back to 1882) and its actual field implementation, which still focuses on recreation without structured educational elements. A qualitative approach with a case study method was employed through observation, in-depth interviews, and documentation studies, with informants selected through purposive and snowball sampling. Data were analyzed using the interactive Miles and Huberman model, complemented by SWOT analysis and the 10A destination framework (Morrison, 2023). The results show that Sirah Kencong possesses complete and diverse tourism attractions, yet significant gaps remain in the form of minimal educational content, the absence of interpretation facilities, and the unavailability of educational tour guides. The formulated optimization strategies include developing structured educational tourism packages, providing educational facilities, strengthening human resource capacity, reinforcing branding and digital marketing, addressing external constraints, and pursuing sustainability. This study affirms the importance of a holistic and collaborative approach in developing sustainable agrotourism that is relevant to modern tourism trends.
Analisis Potensi dan Pengembangan Wisata Kuliner Malam di Kawasan Jalan Gajah Mada Kota Pontianak Elpidius Ricky; Kris Cahyani Ermawati; Alip Suroto
Tamasya : Jurnal Pariwisata Indonesia Vol. 3 No. 3 (2026): September : Tamasya : Jurnal Pariwisata Indonesia
Publisher : Asosiasi Peneliti Dan Pengajar Ilmu Sosial Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/tamasya.v3i3.1248

Abstract

Elpidius Ricky, 202544037, An Analysis of the Potential and Development of Night Culinary Tourism in the Gajah Mada Street Area, Pontianak City. The Jalan Gajah Mada area is one of the night culinary centers in Pontianak City that develops organically without planned arrangement. This research aims to analyze the potential of night culinary tourism, identify supporting and inhibiting factors for its development, and formulate development efforts that can be carried out. The research uses a qualitative approach with a descriptive method. Data were collected through observation, in-depth interviews, and documentation of five informants selected by purposive sampling. The data analysis used the Miles and Huberman models, while the validity of the data was tested through triangulation of sources, techniques, and time. The results of the study show that this area has strong culinary tourism potential through distinctive culinary, identity as a non-halal culinary center, and a nighttime atmosphere that supports social interaction. Supporting factors include product uniqueness, merchant reputation, word-of-mouth and social media promotions, community support, and good accessibility. The inhibiting factors include limited service capacity, dining areas, parking, cleanliness, and lack of government guidance. Development efforts are directed at arranging cleanliness and parking, regulating stalls, strengthening regional identity, and increasing the role of the government. It was concluded that the main challenge of the region is not in potential, but in management that is not optimal.
Co-Authors Agustus Sani Nugroho & Ema Rahmawati Heryaman, Agustus Sani Nugroho & Akiriningsih, Titik Alip Suroto Anggraini, Fera Dhian Aprilia, Anggita Arinta Destri Larasati Baskoro Harwindito Damiasih Darmaesti Darmaesti Debby Fifiyanti Dhian Anggraini, Fera Elpidius Ricky Emmelia Nadira Satiti Fera Dhian Anggraini Fifiyanti, Debby Firmansyah Firmansyah Joi Ihalauw, John Kusumaningrum, Anisa Putri Larasati, Arinta Destri Mohammad Bachrun Amiq Muhammad Luqman Taufiq Nailafatul Ayu Dindri Nudin, Nuzrianti Pradini, Gagih Rajid Ibnu Shina Prasetya Satiti, Emmelia Nadira Sunarno Sunarno Suparwi Suparwi Suparwi Syawal, Muhammad Rizky Alifa Taufiq, Muhammad Luqman Vera Fortuna Octavia