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Hulu, Meitolo
Fakultas Pariwisata-Universitas Pelita Harapan
Religion Arts Humanities Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Mathematics Neuroscience Nursing Public Health Social Sciences Other

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DAMPAK MEDIA SOSIAL DAN WORD OF MOUTH TERHADAP OVERTOURISM Meitolo Hulu; Fenisa Putri; Stephanie Natasya; Michelle -
Jurnal Pariwisata Vol 8, No 2 (2021): Jurnal Pariwisata
Publisher : LPPM Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2611.375 KB) | DOI: 10.31294/par.v8i2.10968

Abstract

ABSTRAKEra digital telah mengubah gaya hidup masyarakat menjadi pengguna media sosial. Penggunaan media sosial menjadi meningkat dalam menyebarkan berita maupun dalam mencari berita. Informasi pariwisata dan berbagi pengalaman berwisata sering dilakukan oleh wisatawan melalui media sosial yang memicu ketertarikan calon wisatawan untuk berkunjung di suatu destinasi. Penelitian ini menganalisis dampak media sosial dan word of mouth terhadap over-tourism dengan pendekatan kuantitatif menggunakan alat analisis Smart PLS 3. Metode survey digunakan untuk menyebarkan kuesioner kepada 106 mahasiswa yang menggunakan media sosial dalam mencari informasi. Hasil penelitian ini menunjukkan bahwa media sosial dan word of mouth berpengaruh positif dan signifikan terhadap over-tourism. Artinya semakin banyak pengguna media sosial serta pelaku word of mouth memberikan kontribusi terhadap peningkatan jumlah wisatawan yang mengakibatkan terjadinya over-tourism. Pemangku kepentingan pariwisata harus mengelola media sosial dengan baik supaya tidak terjadi kesalah-pahaman baik dari pemberi informasi maupun penerima informasi, karena media sosial merupakan salah satu cara dalam membangun hubungan dengan wisatawan dan calon wisatawan.Kata Kunci: media sosial, word of mouth, over-tourism, pariwisata, wisatawanABSTRACTThe digital era has changed people's lifestyles into social media users. The use of social media is increasing in spreading the news as well as in searching for news. Tourism information and sharing of travel experiences are often done by tourists through social media which triggers the interest of potential tourists to visit a destination. This study analyzes the impact of social media and word of mouth on over-tourism with a quantitative approach using the Smart PLS 3 analysis tool. The survey method was used to distribute questionnaires to 106 students who used social media to find information. The results of this study indicate that social media and word of mouth have a positive and significant effect on over-tourism. This means that more and more social media users and word of mouth actors contribute to the increase in the number of tourists which results in over-tourism. Tourism stakeholders must manage social media well so that there are no misunderstandings from both information givers and recipients of information, because social media is one way to build relationships with tourists and potential tourists.Key words: Social media, word of mouth, over-tourism, tourism, tourists
PENGARUH KOMPETENSI LULUSAN LEMBAGA PERGURUAN TINGGI PARIWISATA (PTP) DAN KOMPETENSI LULUSAN LEMBAGA NON-PTP TERHADAP KEPUTUSAN REKRUITMEN SERTA DAMPAKNYA PADA KUALITAS PELAYANAN HOTEL BERBINTANG DI YOGYAKARTA Meitolo Hulu
JURNAL BISNIS HOSPITALITI Vol 4 No 1 (2015): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v4i1.126

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh kompetensi lulusan perguruan tinggi pariwisata, kompetensi lulusan non perguruan tinggi pariwisata terhadap keputusan rekruitmen serta dampaknya pada kualitas pelayanan hotel berbintang di Yogyakarta. Berdasarkan hasil analisis data penelitian dapat disimpulkan bahwa: (1) kompetensi lulusan perguruan tinggi pariwisata berpengaruh positif dan signifikan terhadap keputusan rekruitmen, (2) kompetensi lulusan non lembaga perguruan tinggi pariwisata berpengaruh negatif dan signifikan terhadap keputusan rekruitmen, (3) Kompetensi lulusan lembaga perguruan tinggi pariwisata berpengaruh positif dan tidak signifikan terhadap kualitas pelayanan, (4) Kompetensi lulusan lembaga non perguruan tinggi pariwisata berpengaruh positif dan tidak signifikan terhadap kualitas pelayanan, (5) Keputusan rekruitmen berpengaruh positif dan signifikan terhadap kualitas pelayanan, (6) Keputusan rekruitmen memediasi kompetensi lulusan perguruan tinggi terhadap kualitas pelayanan, (7) Keputusan rekruitmen memediasi kompetensi lulusan non perguruan tinggi pariwisata terhadap kualitas pelayanan.
PENGELOLAAN PARIWISATA BERKELANJUTAN STUDI KASUS:DESA WISATA BLUE LAGOON DI KABUPATEN SLEMAN, DIY Meitolo Hulu
Journal of Tourism and Economic Vol 1, No 2 (2018): EDISI 1
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (353.938 KB) | DOI: 10.36594/jtec.v1i2.23

Abstract

The development of tourism has experienced significant growth in the past decade. The growth of new tourist destinations in Indonesia adds to the diversity of destinations for tourist visits. A tourist village that highlights the uniqueness and distinctiveness of a village, one of the tourist destinations that is crowded with tourists today. The purpose of this study is to find out the attractiveness of tourists towards the sustainability of tourist villages Blue Lagoon. This study fully uses descriptive qualitative methods. Data collection is done by interviewing managers and visitors who are considered to be able to provide information about the availability of facilities, management of the tourist village of Blue Lagoon. The researcher also conducted direct observations in the field for one month, as well as collecting secondary data from related theoretical sources. Data collected, then interpreted according to the authenticity of the data obtained. The results of this study indicate that the tourist village of Blue Lagoon is visited by tourists because of the very natural environmental conditions and adequate facilities so that in the future managers pay more attention to the carrying capacity of the environment for sustainability.Keywords: Nature Tourism, Tourism Village, Environmental Conditions, Tourism Sustainability.
PENGOLAHAN MINUMAN TRADISIONAL BERBAHAN DASAR DAUN KELOR DI KAMPUNG WISATA KRANGGAN KOTA TANGERANG SELATAN Rudy - Pramono; Meitolo Hulu; Desman B. Larosa; Anugrah Agungputranto; H.K Elang Kusumo
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 5 (2022): PERAN PERGURUAN TINGGI DAN DUNIA USAHA DALAM AKSELERASI PEMULIHAN DAMPAK PANDEMI
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37695/pkmcsr.v5i0.1545

Abstract

Minuman tradisional yang berbahan alami, merupakan minuman yang menarik minat masyarakat pada saat ini. Selain mempunyai cita rasa yang khas, minuman ini juga mengandung unsur alami yang mampu memberikan manfaat memperkuat daya tahan tubuh. Salah satu bahan alami yang sering dimanfaatkan untuk minuman adalah daun kelor. Minuman tradisional berbahan daun kelor diramu dengan bahan lain seperti, jahe, serai selain mempunyai cita rasa yang unik dapat memberikan manfaat untuk menghangatkan badan dan memperkuat daya tahan tubuh. Kegiatan pengabdian masyarakat ini bertujuan untuk memberikan edukasi dan prospek bisnis minuman yang berbahan dasar daun kelor. Kegiatan dilakukan pada bulan Juni 2022 di desa wisata Keranggan, Tangerang Selatan. Selain memberikan edukasi, peserta juga melakukan praktek membuat dan menyediakan minuman tersebut. Hasil kegiatan ini peserta memperoleh pengetahuan dan ketrampilan membuat minuman berbahan dasar daun kelor, selain itu juga dilakukan penanaman pohon kelor untuk mendukung keberlanjutan bahan dasar minuman ini. Para peserta kegiatan memberikan umpan balik yang positif selama mengikuti pelatihan ini. Materi disampaikan dengan baik dan menyenangkan sehingga para peserta dapat berinteraksi secara aktif. Dari pelatihan ini diharapkan dapat memanfaatkan ketrampilan telah diperoleh untuk kebutuhan sendiri maupun bisa menjadi menu minuman khas yang bisa disajikan untuk tamu yang berkunjung ke desa wisata Keranggan.
Kepariwisataan di masa krisis: kunjungan wisata pada masa pandemi covid-19 di pantai Pangandaran, Indonesia Meitolo Hulu; Lidia Ariyanti
Journal of Tourism and Economic Vol 5, No 2 (2022): EDISI 5
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36594/jtec.v5i2.159

Abstract

This study uses a qualitative approach by conducting interviews and observations of tourism business actors and visitors in Pangandaran beach tourism area. The focus of the study is on the difficulties faced by tourism business actors and explore the experience of visitors on Pangandaran beach during the Covid-19 pandemic. This research was conducted with a descriptive qualitative approach with primary and secondary data collection. Primary data collection was carried out through interviews and observations by adhering to strict health protocols. While secondary data is done through the collection of documents related to research studies online and offline. The results of this study indicate that the difficulties faced by tourism business actors in the Pangandaran coastal area during the Covid-19 pandemic are experiencing an economic decline and information uncertainty regarding the closure of tourism destinations. Meanwhile, visitors have difficulty accessing tourist destinations due to mobility restrictions in some areas. The policy of restricting access in several regions in Indonesia has a broad impact on other tourism destinations, and one of them is Pangandaran beach tourism area. It takes commitment from tourism businesses and awareness from visitors is the main key in implementing health protocols.
IMPLEMENTATION OF SUSTAINABLE TOURISM IN SUPPORTING QUALITY TOURISM IN TIPANG VILLAGE Rosianna Sianipar; Juliana Juliana; Nova Bernedetta Sitorus; Rosdiana Pakpahan; Meitolo Hulu
Jurnal Ekonomi Vol. 12 No. 3 (2023): Jurnal Ekonomi, 2023, September
Publisher : SEAN Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aimed to examine the tourism potential of Tipang Village and the implementation of sustainable tourism. This research uses qualitative methods. The data collection technique used in this study was an interview. The resource persons in this interview were the Pokdarwis of Tipang Village and the local community. Observations were made of the potential tourist attraction in Tipang Tourism Village. Sustainable Tourism in Tipang Village is still a potential. This potential needs to be increased and managed more optimally with collaboration and synergy from various stakeholders. Based on information from the management of the Tipang Tourism Village, it is known that the need for more support from various parties is the current obstacle. Lack of funding is also a major obstacle currently experienced by Tipang Village. To keep it running, operational costs are obtained from the sales of homestays and coffee shops. Management of the coffee shop itself capital is still needed to manage it, so for now, the management of the coffee shop is stopped and focuses on homestay marketing. Another obstacle is needing to increase the number of visits. The Tipang Village manager needs to have village regulations governing the payment of entrance tickets so that they are not considered illegal levies. Some of the discussions that were carried out resulted in the statement that Tipang Village still needs to be eligible for an entrance fee because the facilities are also inadequate at the tourist attractions in Tipang Village. Thus, according to the manager of Tipang Village, implementing sustainable tourism still requires a long journey.
Peran Solo International Performing Art (SIPA) Sebagai Penguatan Branding Solo The Spirit Of Java Nur Dewati; Dr. Meitolo Hulu, S.ST., M.M.
Journal of Event, Travel and Tour Management Vol.3 No.1 (2023)
Publisher : Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/jett.v3i1.1233

Abstract

Solo International Performing Art (SIPA) is a tourism event held in Solo, Central Java. SIPA is one of the pioneers and a legendary event and continue for 15 years. SIPA is a leading event, involving international delegations and becoming the icon of the Solo City cultural festival. The Solo Government has the brand “Solo The Spirit Of Java” which has been used for 17 years and is still considered very relevant. This research wants to see how SIPA as a leading event contributes to strengthening the branding "Solo The Spirit Of Java". This study uses a qualitative descriptive approach, data obtained by in-depth interviews with purposive sampling of key informants, SIPA CEO, SIPA Manager, Tourism Office and Festival Activists. The results showed that SIPA strengthened Solo city branding through various things, namely Javanese cultural content at the SIPA event, event themes, event locations, promotional materials and event publications which were carried out massively and highlighted Solo as a Javanese cultural city. The use of the ornament branding "Solo The Spirit Of Java" in the design and implementation of the event becomes an inseparable identity. SIPA strengthens Solo's branding as a leading event that is promoted internationally throughout the year by collaborating across stakeholders and involving volunteers (SIPA community), media and community partners. SIPA has succeeded in encouraging tourist visits to Solo through holding events for both domestic and foreign tourists. Expert opinion says that SIPA strengthens solo branding through display and content.
Bali Brunch Restaurant: Collaboration Is a Recipe For Starting Indonesian Restaurant Business In Competitive Amsterdam Trian Angga Pradipta; Meitolo Hulu; Shiela Riezqia
Co-Value Jurnal Ekonomi Koperasi dan kewirausahaan Vol. 14 No. 7 (2023): Co-Value: Jurnal Ekonomi, Koperasi & Kewirausahaan
Publisher : Program Studi Manajemen Institut Manajemen Koperasi Indonesia Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36418/covalue.v14i7.3977

Abstract

This study examines Bali Brunch Restaurant’s strategic efforts of collaboration with multistakeholders to survive in a competitive environment in Amsterdam. Amsterdam is a touristic European city that is already packed with many Indonesian restaurants and other restaurants– its competitors. Bali Brunch, established in 2022, is a newcomer in restaurant industry in Amsterdam and need a survival strategy in starting its business. This research is based on argument that Bali Brunch is commencing operations in Amsterdam with an innovative concept: collaborating with artistic individuals to create something entirely novel. This partnership introduces a burst of novelty to the restaurant industry, seamlessly integrating creative elements into the dining experience. Bali Brunch tries to establish a setting that goes beyond mere sustenance by collaborating with imaginative individuals, combining the essence of Bali's culture with the vibrant atmosphere of Amsterdam. In addition to this impressive teamwork, Bali Brunch is also implementing intelligent marketing strategies. They are employing a shrewd tactic to distinguish themselves in the thriving culinary landscape. By utilising intelligent advertisements and exclusive promotions, their aim is to become the preferred destination for both residents and tourists. Through the combination of innovative collaboration and strategic marketing, Bali Brunch is poised to become the premier destination for a brunch experience that deviates from the ordinary. This research is conducted with a descriptive qualitative approach with primary and secondary data collection. Primary data collection is derived from interviews and observations to Bali Brunch Restaurant, whereas secondary data is carried out through the collection of documents related to online and offline research studies.
Pengaruh Kualitas Layanan, Fasilitas dan Lokasi terhadap Keputusan Menginap Tamu di Pade Hotel Aceh Besar Mella, Reckyanto; Hulu, Meitolo
Bulletin of Community Engagement Vol. 3 No. 2 (2023): Bulletin of Community Engagement
Publisher : CV. Creative Tugu Pena

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51278/bce.v3i2.876

Abstract

The number of visits is decreasing because in addition to the impact of the pandemic, but visitors' interest in staying at the Pade Hotel Aceh has also decreased. Friendly and responsive service can increase guest satisfaction. Location is a key factor influencing stay decisions, while hotel facilities also play an important role in determining customer comfort and satisfaction. This study aims to identify the effect of service quality, facilities, and location on stay decisions at the Pade Hotel Aceh. There were 100 respondents in this study where participants included all visitors who stayed at Pade Hotel Aceh. The results showed a significant influence of Service Quality and Location on visitors' Staying Decisions. Meanwhile, the Facility factor proved to have no significant effect on the Staying Decision. The measurement of the representation of this research variable is 66.2% so it is necessary to consider other additional factors related that can influence visitors' decisions to stay. Keywords: Service Quality, Stay Decision, Service Quality Facilities
Qualitative Analysis of Community Perceptions in Situ Gunung on the Impact of Tourism Activities in the Gunung Gede Pangrango National Park Area Kristanto, Eko; Meitolo Hulu
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 11 No. 01 (2024): June
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/barista.v11i01.1475

Abstract

The Covid-19 pandemic has ushered in shifts in tourist behavior, impacting their preferences for tourist attractions and activities (Kemenparekraf, 2023). Tourists now gravitate towards serene and picturesque settings in villages, at the foothills of mountains, or within pristine environments like forests in national parks. This trend has notably bolstered the advancement of ecotourism in Indonesia. Statistics indicate a significant preference for glamorous camping or glamping among tourists (45.9%), surpassing the choice of resort accommodations (24.7%) (Kemenparekraf, 2023). However, these transformations come with adverse effects, notably the disruption of the tranquil ambiance cherished by local residents due to the influx of tourists, leading to clashes between diverse cultures and traditional customs (Joseph & Maiwa, 2011). Concurrently, local perceptions of tourism significantly shape its development. Thus, this study aims to scrutinize people's perceptions of natural tourist destinations, specifically focusing on Situ Gunung. By analyzing data from 10 interview sources using techniques like word frequency and contextual analysis, this research identifies factors influencing local community perceptions of tourism, including age, length of stay, involvement in tourism activities, and personal experiences.
Co-Authors Anugrah Agungputranto Chafid Fandeli Desman B. Larosa Diena Mutiara Lemy Djakasaputra, Arifin Dudedes Timba, Yosep Elang Kusumo Fahmi Idris Audina Fenisa Putri Hm, Fhaaris Hubner, Ira B. Juliana Juliana Juliana Juliana, Juliana Kristanto, Eko Lemy, Diena. M Lidia Ariyanti Lidia Ariyanti M. Baiquni Mella, Reckyanto Michelle Michelle - Nadya Nadya, Nadya Niken Wirasanti Nova Bernedetta Sitorus Nur Dewati Octovianus, Johanes Parera, Sisilia Chelsye Pramono, Rudy Pratiwi, Yun Rosdiana Pakpahan Rosianna Sianipar Sabrina O Sihombing Shiela Riezqia Stephanie Natasya Theodosia C. Natalia Trian Angga Pradipta Yulius, Kevin Gustian Yunior San, Axel