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All Journal Ekuitas: Jurnal Pendidikan Ekonomi AL ISHLAH Jurnal Pendidikan Emerging Science Journal JUTIK : Jurnal Teknologi Informasi dan Komputer SEIKO : Journal of Management & Business JURNAL PENDIDIKAN TAMBUSAI International Journal of Community Service Learning Journal on Education DHARMASMRTI: Jurnal Pascasarjana UNHI Jurnal Mantik Jurnal Dharma Duta Tourism Reserch Journal Jurnal Ekuivalensi Enrichment : Journal of Management Jurnal Manajemen Perhotelan dan Pariwisata Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Economics and Digital Business Review Community Empowerment Majalah Ilmiah Pelita Ilmu Jurnal Cahaya Mandalika Jurnal Agrimanex: Agribusiness, Rural Management, and Development Extension Berajah Journal Multidiciplinary Output Research for Actual and International Issue (Morfai Journal) Sibatik Journal : Jurnal Ilmiah Bidang Sosial, Ekonomi, Budaya, Teknologi, Dan Pendidikan Sinomika Journal: Publikasi Ilmiah Bidang Ekonomi dan Akuntansi Publikasi Ilmiah Bidang Pengabdian Kepada Masyarakat (SIKEMAS) Jurnal Ilmiah Hospitality Management Jurnal Abdi Masyarakat Jurnal Ilmiah Pariwisata dan Bisnis Gema Wisata Innovative: Journal Of Social Science Research Nanggroe: Journal Of Scholarly Service Journal of Business on Hospitality and Tourism Nanggroe: Journal of Scholarly Service Jurnal Pengabdian Masyarakat dan Riset Pendidikan Jurnal Penelitian Pendidikan Indonesia Mimbar Administrasi Ekuitas Jurnal Pnedidikan Ekonomi Society Bumi: Jurnal Hasil Kegiatan Sosialisasi Pengabdian Kepada Masyarakat Solusi Bersama : Jurnal Pengabdian Dan Kesejahteraan Masyarakat ⁠International Journal of Asian Pacific Community Service Jurnal Ragam Pengabdian Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan Widya Katambung Jurnal Filsafat Agama Hindu
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Strategi Pemasaran Untuk Meningkatkan Pendapatan pada Villa Diva Batu Malang Elisabeth, Yulya; Darsana, I Made; Pambudi, Bondan
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 11 (2024): Jurnal Ilmiah Pariwisata dan Bisnis November 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i11.900

Abstract

Bisnis pariwisata di Indonesia saat ini berkembang pesat. Banyaknya atraksi wisata serta perkembangan ekonomi seperti hotel, restoran, transportasi, dan biro jasa perjalanan menunjukkan hal tersebut. Dalam lingkungan ini, sangat penting untuk menyeimbangkan dan mengembangkan pilihan penginapan bagi pengunjung yang berkunjung ke Malang, khususnya Kota Batu. Penelitian ini melihat metode pemasaran yang dapat mendongkrak pendapatan di Villa Batu Malang. Tujuan dari penelitian ini adalah untuk mengidentifikasi pendekatan pemasaran yang efektif untuk meningkatkan pendapatan di Villa Batu Malang. Metode penelitian deskriptif dengan pendekatan kuantitatif diadopsi. Sumber data yang digunakan meliputi sumber primer dan sekunder. Pengumpulan data primer dilakukan melalui kuesioner yang dibagikan kepada sembilan responden dari manajemen Villa Diva. Selain itu, pengumpulan data dilakukan juga melalui dokumentasi. Hasil penelitian ini berdasarkan matriks SWOT yaitu dengan memantau dan selalu update produk yang dapat disewa dengan cara membandingkan dengan pesaing, memaksimalkan lokasi yang strategis dengan adanya kemajuan teknologi saat ini, bekerjasama dengan pesaing agar Villa Diva Batu Malang semakin terkenal, membuat promosi yang menarik dan variatif dengan adanya perubahan kegiatan kepariwasataan, memanfaatkan media sosial dari segi kualitas pelayanan yang baik dan mencari peluang untuk memasarkan Villa Diva Batu Malang ke luar pulau agar dikenal. Currently, the tourism industry in Indonesia is experiencing rapid growth. This is evident from the abundance of tourist attractions accompanied by the growth of businesses such as hotels, restaurants, transportation, and tourism service agencies. A balance and commercial growth of housing facilities for visitors visiting Malang, notably Batu City, is required. This study focuses on the marketing approach used by Villa Batu Malang to enhance income. The purpose of this research is to discover the best marketing plan for increasing income at Villa Batu Malang. Descriptive research with a quantitative approach was used as the study technique. Primary and secondary data sources are also used. A questionnaire was issued to 9 respondents from the administration of Villa Diva Batu Malang to collect primary data. In this study, two data gathering methods were used: a literature review and questionnaires issued to the 9 management responders of Villa Diva Batu Malang. Furthermore, documentation was employed as the final procedure. The results of this study are based on the SWOT matrix, namely by monitoring and always updating products that can be rented by comparing with competitors, maximizing strategic locations with current technological advances, working with competitors so that Villa Diva Batu Malang is increasingly famous, making attractive and varied promotions with changes in tourism activities, utilizing social media in terms of good service quality and looking for opportunities to market Villa Diva Batu Malang outside the island so that it is known.
Pengaruh Kualitas Makanan dan Pelayanan terhadap Minat Pembelian Ulang Pelanggan Waskito, Putri Satrio; Darsana, I Made; Suarmana, I Wayan Restu
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 12 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Desember 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i12.908

Abstract

Kajian ini bertujuan melihat yang memengaruhi mutu makanan serta pelayanan parsial dengan simultan minat pembelian ulang pelanggan di Fox Coffee Jember. Lokasi penelitian ini di Fox Coffee & Roastery Jember. Penelitian ini menerapkan metode pendekatan kuantitatif sebagai metode penelitian dengan pengolahan data primer melalui kuesioner yang disebarkan ke pengunjung Fox Coffee Jember. Sampel dari kajian ini dengan 40 responden. Teknik analisa data kajian dengan uji asumsi klasik analisis regresi linear berganda, uji koefisien determinasi, uji F dan uji T dengan bantuan program SPSS 28. Dari hasil penelitian dapat dilihat bahwa kualitas makanan berpengaruh positif signifikan terhadap minat pembelian ulang pelanggan dimana diperoleh nilai T hitung 7,644. Mutu pelayanannya memengaruhi signifikan pada minat membeli ulang pelanggan, dengan perolehan nilai T hitung 9,251. Besaran yang memengaruhi mutu pelayanan untuk membeli adalah 69,7%. This research aims to reveal the influence of food and service quality both partially and simultaneously towards the customer’s repurchase interests in Fox Coffee Jember. This research took place in Fox Coffee & Roastery Jember. This research applied quantitative closure method as the research method along with primary data processing done through questionnaires distributed to the customers of Fox Coffee Jember. The samples of this research are forty respondents. The data analysis techniques applied within this research are classic assumption test of multiple linear regression analysis, determinant coefficient test, F test and T test with the help of SPSS 28. From the results of this research, it was revealed that food quality showed significant positive influences towards customer’s repurchase interest whereas the calculated T value was 7,644. Service quality also showed significant positive influences towards customer’s repurchase interest whereas the calculated T value was 9,251. The amount of influence of food and service quality on customers’ repurchase interest was 69,7%.
Pengaruh Varian Menu dan Kualitas Pelayanan Terhadap Keputusan Pembelian Priharsini, Ni Kadek Suwi; Darsana, I Made; Purnantara, I Made Hadi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 1 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Januari 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i1.919

Abstract

Persaingan dalam dunia bisnis semakin bertambah ketat. Salah satu unsur kunci dalam persaingan bisnis kuliner adalah varian menu yang disediakan oleh perusahaan. Selain itu, kualitas pelayanan juga merupakan unsur yang sangat penting dalam menumbuhkan loyalitas pelanggan. Kedua faktor tersebut dapat meningkatkan minat konsumen, yang pada akhirnya mempengaruhi keputusan pembelian. Penelitian ini bertujuan untuk menganalisis pengaruh varian menu dan kualitas pelayanan secara simultan terhadap keputusan pembelian pada Winston’s Restaurant, Four Seasons Hotel At The Surf Club. Penelitian ini dilakukan di Winston’s Restaurant, Four Seasons Hotel At The Surf Club, yang berlokasi di 9011 Collins Ave, Surfside, FL 33154, United States. Populasi dalam penelitian ini adalah seluruh konsumen yang pernah membeli makanan dan minuman di Winston’s Restaurant. Jumlah sampel yang digunakan dalam penelitian ini adalah sebanyak 100 responden, dengan teknik pengambilan sampel menggunakan purposive sampling. Metode pengumpulan data dilakukan dengan menggunakan kuesioner, dan teknik analisis data yang digunakan adalah analisis regresi linier berganda. Hasil penelitian menunjukkan bahwa varian menu dan kualitas pelayanan secara bersama-sama memberikan pengaruh yang signifikan dan positif terhadap keputusan pembelian pelanggan di Winston’s Restaurant, Four Seasons Hotel At The Surf Club. Secara parsial, baik varian menu maupun kualitas pelayanan masing-masing berpengaruh signifikan positif terhadap keputusan pembelian. Competition in the business world is getting tougher. One of the key elements in the culinary business competition is the menu variant provided by the company. Service quality is also one of the most important elements to foster customer loyalty. So that it can foster consumer interest to increase purchasing decisions. The purpose of this study was to analyze the effect of menu variants and service quality simultaneously on purchasing decisions at Winston's Restaurant Four Seasons Hotel At The Surf Club. This research was conducted at Winston's Restaurant Four Seasons Hotel At Surfclub, 9011 Collins Ave, Surfside, FL 33154, United States. In this study, the population is all consumers who have purchased food and beverages at Winston's Restaurant. The number of samples in this study were 100 respondents. Sampling using purposive sampling technique. Methods of data collection using a questionnaire. Data analysis using multiple linear regression analysis technique. The results of the study show that the menu variance and service quality together are able to have a significant positive influence on purchasing decisions for customers of Winston's Restaurant Four Seasons Hotel At The Surf Club. Menu variance has a significant positive effect on purchasing decisions for Winston's Restaurant Four Seasons Hotel At The Surf Club customers. Service quality has a significant positive effect on purchasing decisions for Winston's Restaurant Four Seasons Hotel At The Surf Club customers.
Pengaruh Marketing Mix 4p (Product, Place, Price & Promotion) Terhadap Keputusan Menginap Yani, Ni Putu Ditha Indra; Darsana, I Made; Purnantara, I Made Hadi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 2 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Februari 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i2.928

Abstract

Pasca pandemi COVID-19 yang terjadi membuat seluruh industri berupaya untuk memulihkan kembali usaha yang dijalankan. Tidak terkecuali industri bisnis perhotelan. Hal tersebut mendorong pelaku bisnis untuk membuat strategi dalam menghadapi tantangan ini, salah satunya melalui bauran pemasaran. Pada umumnya tidak semua variabel dalam bauran pemasaran akan menjadi pertimbangan oleh konsumen dalam mengambil sebuah keputusan pembelian. Penelitian ini bertujuan untuk mengetahui pengaruh marketing mix 4P yaitu product, place, price & promotion terhadap keputusan menginap secara simultan dan parsial. Penelitian ini dilakukan di The Oberoi Beach Resort, Bali yang berlokasi di Jalan Kayu Aya, Seminyak. Penelitian ini dilakukan pada bulan Desember 2022 – Januari 2023.Metode penelitian yang digunakan adalah pendekatan kuantitatif dengan menggunakan teknik pengumpulan data kuesioner tertutup. Populasi dalam penelitian ini adalah tamu yang pernah menginap di The Oberoi Beach Resort, Bali. Teknik pengumpulan sampel menggunakan quota sampling dengan sampel yang ditentukan adalah 80 orang responden dengan kriteria tamu yang sedang menginap di The Oberoi Beach Resort, Bali. Teknik analisis data yang digunakan dalam penelitian ini adalah analisis regresi linear berganda. Hasil penelitian ini menunjukkan bahwa secara simultan variabel product (X1), place (X2), price (X3) & promotion (X4) berpengaruh positif dan signifikan terhadap keputusan menginap (Y) dan variabel promotion secara parsial tidak berpengaruh signifikan terhadap keputusan menginap. Koefisien determinasi yang diperoleh menunjukkan bahwa 57% tingkat keputusan menginap dipengaruhi oleh faktor produk, lokasi, harga dan promosi. Sedangkan 43% lainnya dipengaruhi oleh variabel lain yang tidak diteliti pada penelitian ini. After the COVID-19 pandemic that occurred, the entire industry made efforts to restore the business being carried out. The hospitality industry is no exception. This encourages business people to make strategies to deal with this challenge, one of which is through the marketing mix. In general, not all variables in the marketing mix will be considered by consumers in making a purchase decision. This study aims to determine the effect of the 4P marketing mix, such as product, place, price & promotion on the decision to stay. The research method used is a quantitative approach using a closed questionnaire data collection technique. The population in this study were guests who had stayed at The Oberoi Beach Resort, Bali. The sample collection technique used quota sampling with the specified sample being 80 respondents with the criteria of guests staying at The Oberoi Beach Resort, Bali. The data analysis technique used in this study is multiple linear regression analysis. The results of this study indicate that simultaneously the product (X1), place (X2), price (X3) & promotion (X4) variables have a positive and significant effect on the decision to stay and the promotion variable partially has no significant effect on the decision to stay. The coefficient of determination obtained shows that 57% of the decision rate to stay is influenced by product, location, price and promotion factors. While the other 43% is influenced by other variables not examined in this study.
Analisis SWOT dalam Merumuskan Strategi Bersaing dengan Aplikasi Airbnb Sapina, Kadek Resa; Darsana, I Made; Sudarmawan, I Wayan Eka
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 3 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Maret 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i3.941

Abstract

Madhava Enterpresis ialah perusahaan Start Up yang bergerak di bidang digital marketing untuk memasarkan suatu produk jasa penginapan berupa Villa dan Hotel. Perusahaan ini belum mengetahui apakah Aplikasi Airbnb yang mereka gunakan untuk memasarkan produk apakah mampu dijadikan strategi bersaing dengan perusahaan lainnya yang sama dengan PT Madhava Enterpresis dalam pemasaran Villa dan hotel. Metode pendekatan kualitatif dengan Teknik analisis berupa Analisis SWOT ialah metode yang dipakai, matriks IFAS EFAS melalui Wawancara dengan pihak perusahaan Madhava Enterpresis sebanyak 4 staff yang diwawancarai. Hasil dari riset ini bisa disimpulkan kalau (1) sisi internal diperoleh skor untuk kekuatan 1,45 dan kelemahan 0,85 dengan nilai total skor pada tabel 2,3 yang menunjukan bahwa kekuatan penggunaan Airbnb lebih besar dari kelemahaan (2) sisi eksternal diperoleh skor peluang 1,1 dan faktor ancaman 0,9 yang menunjukan bahwa peluang Airbnb lebih besar daripada ancaman. Sehingga bisa disimpulkan kalau strategi S-O adalah tindakan terbaik. Dengan mempraktikkan strategi ini, perusahaan akan bisa memaksimalkan keuntungannya serta memakai kekuatannya sekaligus menjadi lebih menguntungkan. Madhava Entrepreneur is a Start Up company engaged in digital marketing to market a lodging service product in the form of Villas and Hotels. The company does not yet know whether the Airbnb application they use to market products can be used as a strategy to compete with other companies similar to PT Madhava Entrepreneur in marketing villas and hotels. A qualitative approach method with analysis techniques in the form of SWOT analysis is the method used, IFAS EFAS matrix through interviews with Madhava Entrepreneur companies as many as 4 staff interviewed. The results of this research can be concluded that (1) the internal side obtained a score for strength 1.45 and weakness 0.85 with a total score value in table 2.3 which shows that the strength of using Airbnb is greater than weakness (2) the external side obtained an opportunity score of 1.1 and a threat factor of 0.9 which indicates that Airbnb's opportunities are greater than threats. So it can be concluded that the S-O strategy is the best course of action. By practicing this strategy, the company will be able to maximize its profits and use its strengths while being more profitable.
Prosedur Penyimpanan Bahan Makanan di Restoran Linton, Sandi C; Darsana, I Made
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 4 (2025): Jurnal Ilmiah Pariwisata dan Bisnis April 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i4.960

Abstract

Restaurant yang memiliki kualitas yang baik sangat berkaitan dengan dapur sebagai tempat pengelolahan makanan. Berkaitan dengan hal tersebut melaksanakan prosedur penyimpanan bahan makanan yang baik dan benar sangat penting untuk mendapatkan kualitas makanan yang baik. Area penyimpanan bahan makanan harus bersih dan bahan makanan diletakkan sesuai dengan kategori bahan makanan yang berdasarkan pada prosedur penyimpanan bahan makanan untuk menghindari adanya kontaminasi dan pembusukan terhadap bahan makanan tersebut.adapun tujuan dari penelitian ini untuk mengetahui apakah penyimpanan bahan makanan di Restaurant Plataran ubud hotel & spa sudah sesuai dengan standart prosedurnya. penelitian ini menggunakan data kualitatif yang bersumber dari observasi dan dokumentasi. Berdasarkan hasil observasi dan penelitian dapat disimpulkan bahwa ada beberapa prosedur penyimpanan bahan makanan yang belum dilaksanakan dengan maksimal yaitu sistem FIFO tidak dilaksanakan dengan maksimal, tidak heran jika ada bahan makanan yang rusak,dan food tagging tidak berisikan informasi secara lengkap.serta terdapat karyawan yang menaruh benda tidak sesuai dengan tempatnya seperti menaruh botol minuman di chiller yang seharusnya tempat menyimpan sayuran. A restaurant that has good quality is closely related to the kitchen as a place for food processing. In this regard, implementing good and correct food storage procedures is very important to get good food quality. The food storage area must be clean and the food ingredients are placed according to the category of food ingredients based on food storage procedures to avoid contamination and spoilage of the food ingredients. the purpose of this study is to determine whether the storage of food ingredients in Restaurant Plataran ubud hotel & spa is in accordance with standard procedures. this study uses qualitative data sourced from observation and documentation. Based on the results of observations and research, it can be concluded that there are several food storage procedures that have not been implemented optimally, namely the FIFO system is not implemented optimally, it is not surprising that there are damaged food ingredients, and food tagging does not contain complete information. and there are employees who put objects not in their place such as putting beverage bottles in the chiller which should be a place to store vegetables.
Ceramah Mempertahankan Suasana Lingkungan Hijau yang Berkelanjutan Kepada Pegawai Green School Wijaya, Nyoman Surya; Ni Putu Herni Susanti; I Made Budiarsa; I Made Darsana
Jurnal Ragam Pengabdian Vol. 2 No. 2 (2025): Agustus
Publisher : Lembaga Teewan Journal Solutions

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62710/993w1273

Abstract

This Community Service provides a deeper understanding of the Management and the ranks of teaching staff and employees in the Green School environment, under the auspices of the Kulkul Foundation. The problem faced is maintaining the sustainability of the green environment in a climate change situation as well as the use of surrounding natural resources for environmentally friendly energy. Based on the problems faced by the Kulkul Foundation, the Applied Doctoral Program in Tourism Business of the Institute of Tourism and International Business, through the Post-Director provides knowledge to overcome the problems faced. The purpose of this Community Service is to improve the ability and knowledge of all ranks of Green Schools in maintaining and managing the green environment in a sustainable manner.
PERAN VARIABEL MOTIVASI SEBAGAI PEMEDIASI PENGARUH KOMPENSASI DAN STRES KERJA TERHADAP KINERJA KARYAWAN (STUDI KINERJA PEGAWAI PUSAT OLEH-OLEH KHAS BALI DI KABUPATEN GIANYAR) Suwita Yanti, Ayu; Darsana, I Made
Berajah Journal Vol. 4 No. 1 (2024): Berajah Journal
Publisher : CV. Lafadz Jaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47353/bj.v4i1.290

Abstract

The existence of a souvenir center in Gianyar Regency has an important role in supporting the sustainability of tourism in Bali. Strategic steps that can be taken to improve the quality of company services are by improving the performance of human resources. The aim of the research is to analyze the influence of work stress, compensation and motivation on the performance of employees at the Balinese souvenir center in Gianyar Regency, as well as analyzing the role of motivation in indirectly mediating the influence of compensation and work stress on employee performance. The research was conducted using a quantitative approach. The object of this research is the Balinese souvenir center which is located in the area of ​​Jl. Raya Batubulan, Sukawati District, Gianyar Regency. The population in the research was all employees who worked in the consumer service department (saleswomen and cashiers) totaling 96 people who made up the overall research sample (saturated sample). According to Sugiyono (2016) saturated sampling is a sampling technique when all members of the population are used as samples. The data collection method was carried out by means of a field survey using an instrument in the form of a closed questionnaire. The research data was then processed using descriptive statistical analysis PLS (Partial Least Square) analysis. Research findings showed that compensation and work stress had an effect on motivation, as well as compensation and motivation had an effect on employee performance, but work stress had no effect on employee performance. Meanwhile, to test the indirect effect of compensation on employee performance through motivation and work stress on employee performance through motivation, significant results were obtained.
STRATEGI PROMOSI KUB UMA PALAK LESTARI DALAM MENARIK WISATAWAN DI DESA PEGUYANGAN DENPASAR UTARA Endrayani, Endrayani; Titing Koerniawaty, Francisca; Darsana, I Made
Berajah Journal Vol. 4 No. 4 (2024): Berajah Journal
Publisher : CV. Lafadz Jaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47353/bj.v4i4.373

Abstract

The aim of this research is to identify the target audience, analyze message design, select media, and design promotional strategies for KUB Uma Palak Lestari to attract tourists in Peguyangan Village, North Denpasar. A qualitative descriptive approach and SWOT analysis are used to develop strategies in the aspects of destination, management, institution, and marketing. The results of the study indicate that the target audience of Uma Palak Lestari consists of individuals or groups, aged 1-80 years, both male and female. The message design uses easily understandable sentences. The media used include online platforms such as Facebook and Instagram, as well as offline media such as banners along the streets of Peguyangan Village. Uma Palak Lestari's promotional strategy encompasses a combination of outdoor and electronic media, personal selling through guides, innovative sales promotions, a public relations team focusing on publicity, and direct marketing via telephone and direct interaction between guides and visitors.
PENGARUH JUMLAH OBYEK WISATA DAN JUMLAH KUNJUNGAN WISATAWAN TERHADAP PENYERAPAN TENAGA KERJA SEKTOR PARIWISATA PER PROVINSI DI INDONESIA Made Sukaarnawa, I Gusti; Suwita Yanti, Ayu; Astrama, I Made; Darsana, I Made
Berajah Journal Vol. 4 No. 8 (2024): Berajah Journal
Publisher : CV. Lafadz Jaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47353/bj.v4i8.455

Abstract

Tourism is a driver of the world economy that is proven to be able to contribute to the prosperity of a country. This sector can also be reached by people from various groups, so it is labor-intensive oriented and should be able to absorb a higher workforce compared to other sectors. The aim of this research is to determine and analyze the influence of the number of tourist attractions and the number of tourist visits on employment in the tourism sector per province in Indonesia. This research was designed as associative quantitative research. The population in this study is all 34 provinces in Indonesia. The sampling technique uses saturated sampling, so that the number of samples in this study is the same as the population. Data collection techniques through documentation studies obtained from data from the Indonesian Provincial Central Statistics Agency. The collected data will be analyzed using multiple linear regression analysis. The research results show that the number of tourist attractions and the number of tourist visits have a significant effect on employment in the tourism sector. This shows that if there are more tourist attractions and tourist visits in a province in Indonesia, then more workers will be absorbed in that area.
Co-Authors Abd. Syakur Abdu, Wamaungo Juma Agung Istri Ari Parwati, Anak Amir, Firlie Lanovia Ariyanti, Ni Wayan Arun Suwi Arianty, A.A. Ayu Arya Juni Arta, I Gede Arya Wahyu Widiantara, I Putu Astrama, I Made Atid, Haris Ayu Arun Suwi Arianty, A.A. Ayu Suwita Yanti Bagus Made Sabda Nirmala Bagus Putu Wahyu Nirmala Bondan Pambudi Dadang Hermawan Dadang Hermawan Dwik Suwarnata Triana Dwik Suwarnata Triana Efendi, Moch Nur Eka Susanti, Luh Eka Wahyu, Gede Elisabeth, Yulya Endrayani, Endrayani Erik Praditya, I Gede Ernawan, Yana Febrianindya, Stephanie Firman Sinaga Gayatri, Kamisriati Levi Gede Eka Wahyu Gusti Kade Sutawa I Dewa Made Adi Artha I Gede N. Suta Waisnawa I Gede Nyoman Suta Waisnawa I Gusti Made Suka Arnawa I Gusti Made Sukaarnawa I Gusti Suka Arnawa I Made Astrama I Made Bram Sarjana I Made Budiarsa I Made Citra Wibawa I Made Citra Wibawa I Made Kartika I Made Suardika I Nyoman Gede Astina I Nyoman Gede Astina, I Nyoman Gede I Nyoman Joni Paranata I Nyoman Sudiarta I Nyoman Sudiarta I Putu Arnawa I Wayan Eka Mahendra I Wayan Kartimin I Wayan Restu Suarmana, I Wayan Restu Ida Ayu Etsa Pracintya Juniarta, Pande Putu Kadek Ayu Ekasani Koerniawaty, Francisca Titing Koerniawaty, Franscisca Titing Linton, Sandi C Made Sabda Nirmala, Bagus Made Suka Arnawa, Gusti Made Sukaarnawa, I Gusti Mahendra, Kadek Wahyu Moch Nur Efendi Muliadiasa, I Ketut Muliawan, I Nyoman N Putri Sumaryani N Putri Sumaryani Ni Luh Supartini Ni Made Sri Rahayu Ni Putu Herni Susanti Ni Putu Lilia Novie Yanny Ni Wayan Rena Mariani Ni Wayan Yani Novrianto, Andry Nyoman Agus Trimandala Nyoman Surya Wijaya Pambudi, Bondan Pantiyasa, I Wayan Parwati, Komang Shanty Muni Priharsini, Ni Kadek Suwi Purnantara, I Made Hadi Putra, Dewa Putu Kiskenda Erwanda Putra, I Gusti Ngurah Bagus Suarna Putra, I Wayan Agus Ananda Putu Eka Wirawan Putu Laksmita Dewi Rahmayanti Putu Sabda Jayendra Rahmayanti, Putu Laksmita Dewi Ranteg, Noddy Rena Mariani, Ni Wayan Sajili, Mohamad Sapina, Kadek Resa Semara, I Made Trisna Suardika, I Made Sudarmawan, I Wayan Eka Sudjana, I Made Sukaarnawa, I Gusti Made Sundring Pantja Djati Suryoningrat, Raden Agus Susanti, Putu Herny Suwarnata Triana, Dwik Suwita Yanti, Ayu Suyasa, Pande Made Talia, Nova Tardi Edung Titing Koerniawaty, Francisca Tri Achmad Budi Susilo Triana, Dwik Suwarnata Tunjungsari, Komang Ratih Wamaungo Juma Abdu Wardana, Miko Andi Waskito, Putri Satrio Widhyadanta, I Gede Dirga Surya Arya Witarsa Witarsa Witarsa Witarsa, Witarsa Y, Kadek Dwika Prawira Yani, Ni Putu Ditha Indra Yani, Ni Wayan Mega Sari Apri Yogi Pratama, I Putu Yoraeni, Ani Yuliyanto Sabat, Yuliyanto