Garuda - Garba Rujukan Digital

KARATERISTIK MODEL DAN DISAIN PRODUK SOUVENIR BERBAHAN DASAR KAYU DAN TEMPURUNG KELAPA SEBAGAI PRODUK PARIWISATA Walansendow, Agustinus Politeknik Negeri Manado; Lagarense, Bet El Silisna
Tourism Scientific Journal Vol 1, No 2 (2016): Vol. 1 No. 2
Publisher : STIEPAR YAPARI Bandung

Pembangunan kepariwisataan di Sulawesi Utara bertumbuh dan berkembang dengan didukung oleh berbagai sektor termasuk industri souvenir. Souvenir yang mepresentasikan produk pariwisata lokal adalah suatu komponen penting dari pengalaman wisatawan yang mengunjungi Sulawesi Utara. Namun, industri cendramata di Sulawesi Utara masih kurang memiliki ciri khas sebagai cendramata lokal dan masih terbatas baik kualitas maupun kuantitasnya. Penelitian ini bertujuan mengidentifikasi karakteristik model dan desain souvenir dalam bentuk usaha mandiri sebagai pendukung produk pariwisata di Sulawesi Utara yang unik, berdaya jual dan berdaya saing dengan ciri khas lokal Sulawesi Utara. Data dan informasi dikumpulkan dari home industri di Sulawesi Utara yang memproduksi cendramata yang terbuat dari bahan kayu dan tempurung kelapa. Penelitian ini menggunakan angket berdasarkan survey, wawancara, diskusi kelompok fokus (FGD). Responden adalah pengrajin dan penjual cendramata di Sulawesi Utara. Wawancara juga dilakukan terhadap wisatawan yang berkunjung. Hasil penelitian ini menunjukkan bahwa karateristik produk souvenri dengan beberapa model dan desain untuk cendramata dari kelapa seperti miniatur yang berhubungan dengan pahlawan setempat seperti Sam Ratulangi, Toar Lumimuut dan Dotulolong Lasut. Miniatur yang berhubungan dengan fauna setempat seperti ikan purba (coelacanth), burung manguni dan tarsius spectrum yang melambangkan keunikan souvenir Sulawesi Utara. Kata kunci: produk souvenir, kelapa, pariwisata

Penguatan Pemberdayaan Masyarakat sebagai instrument Pengembangan Pariwisata Berkelanjutan: Kasus Cagar Alam Tangkoko di Indonesia Bet El Silisna El Silisna Lagarense
HOSPITALITI DAN PARIWISATA Vol 1 No 1 (2018): JURNAL HOSPITALITI DAN PARIWISATA
Publisher : PolimdoSains

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35729/jhp.v1i1.10

One of the main principles a community empowerment in sustainable development is that the primary benefits should be returned to the local community and become an integral part of the development activity. However, Tangkoko as a centre for natural tourism development in North Sulawesi, Indonesia has tended to concentrate on tourism development without adequately considering livelihoods of local communities. This study is aimed to examine to what extend The model of community empowerment can be applied into the practice of community empowerment development in Tangkoko Nature Reserve. The study will contribute to the formulation of government policy in formulating and establishing the R- Urban conservation efforts, especially in the utilization of local natural resources by using the principles of sustainable development in Tangkoko Nature Reserve. In addition, the results of the study will be able to promote the use of community-based empowerment and participation through the use high-value natural surrounding environment. This study involves desktop research and fieldwork comprising questionnaire surveys and on-site observations to provide evidences of community-based empowerment in Tangkoko Natural Reserve. This study develops a model of sustainable tourism development through creative community empowerment that will ensure the outcomes from tourism will be returned to strengthen the local economy as well the quality of life of local communities.

Pengembangan Atraksi Ekowisata Mangrove Berbasis Masyarakat di Kawasan Pesisir Desa Tateli Dua, Kab. Minahasa, Provinsi Sulawesi Utara Bet El SIlisna Lagarense; Mex U. Pesik
HOSPITALITI DAN PARIWISATA Vol 4 No 1 (2021): JURNAL HOSPITALITI DAN PARIWISATA
Publisher : PolimdoSains

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35729/jhp.v4i1.59

: Study on the design of ecotourism attraction at the coastal area of Tateli 2 village , Mandolang Sub district, Minahasa Regency. The research aims(1) to help the community for further development of mangrove ecotourism zone of Tateli 2 Village supported by Underwater Ecotourism Students, Manado State Polytechnic (2) to enhance the coastal environmental conservation in Tatali 2 Village as well as design the mangrove attraction ; (3)improve the competence of the community and students in utilizing the ecotourism based environment. The method used is demonstration method , i.e demonstrating a process or an activity through some stages: Preparation Stage, Execution stage and Demonstration Stage.The results of research show that: (1)The local community of Tateli 2 Village have local knowledge about their region as a zone where mangrove can grow for the mangrove attraction development in which the EBL campus, Manado State Polytechnic is located; (2)By involving the local community, it is possible to establish the conservation cadre group that will continuously be assisted by the proposing team in order that they will be able to develop mangrove attraction in their own region sustainably ; (3) Partner contribution, meaning that the coastal community have strengthened the sustainable process of the attraction being developed because the local community have better knowledge about their region and have a high sense of belonging.

KARATERISTIK MODEL DAN DISAIN PRODUK SOUVENIR BERBAHAN DASAR KAYU DAN TEMPURUNG KELAPA SEBAGAI PRODUK PARIWISATA Agustinus Politeknik Negeri Manado Walansendow; Bet El Silisna Lagarense
Tourism Scientific Journal Vol. 1 No. 2 (2016): Vol. 1 No. 2
Publisher : STIEPAR YAPARI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32659/tsj.v1i2.7

Pembangunan kepariwisataan di Sulawesi Utara bertumbuh dan berkembang dengan didukung oleh berbagai sektor termasuk industri souvenir. Souvenir yang mepresentasikan produk pariwisata lokal adalah suatu komponen penting dari pengalaman wisatawan yang mengunjungi Sulawesi Utara. Namun, industri cendramata di Sulawesi Utara masih kurang memiliki ciri khas sebagai cendramata lokal dan masih terbatas baik kualitas maupun kuantitasnya. Penelitian ini bertujuan mengidentifikasi karakteristik model dan desain souvenir dalam bentuk usaha mandiri sebagai pendukung produk pariwisata di Sulawesi Utara yang unik, berdaya jual dan berdaya saing dengan ciri khas lokal Sulawesi Utara. Data dan informasi dikumpulkan dari home industri di Sulawesi Utara yang memproduksi cendramata yang terbuat dari bahan kayu dan tempurung kelapa. Penelitian ini menggunakan angket berdasarkan survey, wawancara, diskusi kelompok fokus (FGD). Responden adalah pengrajin dan penjual cendramata di Sulawesi Utara. Wawancara juga dilakukan terhadap wisatawan yang berkunjung. Hasil penelitian ini menunjukkan bahwa karateristik produk souvenri dengan beberapa model dan desain untuk cendramata dari kelapa seperti miniatur yang berhubungan dengan pahlawan setempat seperti Sam Ratulangi, Toar Lumimuut dan Dotulolong Lasut. Miniatur yang berhubungan dengan fauna setempat seperti ikan purba (coelacanth), burung manguni dan tarsius spectrum yang melambangkan keunikan souvenir Sulawesi Utara.Â Kata kunci: produk souvenir, kelapa, pariwisata

Developing Marine and Coastal-based Sport Tourism on the Waterfront: The Case of Manado Waterfront, Indonesia Bet El Silisna Lagarense; Agustinus Walansendow
Journal of Indonesian Tourism and Development Studies Vol. 4 No. 3 (2016)
Publisher : Program Pascasarjana

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

There are many marine-based sports that have become universally popular as tourist attraction on waterfronts. This study aimed to examine the existence of marine and coastal-based sport tourism on the waterfront. They are dependent on certain types of coastal environment or condition including surfing, windsurfing, fishing, scuba diving, snorkeling, water-skiing and sailing and parasailing. Each of these activities has millions of regular participants. Tourism communities realize the value of marine sports attached to waterfront and marine sport events continue to grow in size and number. This study uses on-site observation and interviews to the people at and around Manado waterfront. The results show that aÂ number of benefits can be realized by communities of all sizes that have developed a strategic marine sports tourism plan such as 1) economic development for the city with increased benefits to host community and to the city in general; 2) marine sports system development by hosting events that are strategically planned leading to increased capacity within the cityâ€™s marine sport system; 3) social and community development with trained volunteers increases community pride and the opportunity to enrich facility infrastructure. The community needs to be well equipped with a high standard of knowledge, skills and attitude to be employed in marine sports tourism sectors.Keywords: marine and coastal-based sport tourism, waterfront.Â

TRANSPLANTASI KARANG TRANSPLANTASI KARANG DAN RENCANA MONITORING DI TITIK PENYELAMAN MOKOTAMBA PULISAN, PADA DESTINASI SUPER PRIORITAS, LIKUPANG Lagarense, Bet El Silisna; Pesik, Mex Usmeny; Rauf, Fitriani Fiany; Gumolili, Youdy Joseph Hendrik
HOSPITALITI DAN PARIWISATA Vol 7 No 1 (2024): JURNAL HOSPITALITI DAN PARIWISATA
Publisher : PolimdoSains

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35729/jhp.v7i1.135

This research aims to determine the growth rate and survival rate of coral fragments transplanted into plant media in the Mokotamba Pulisan area, North Sulawesi. Determination of the location for planting media is carried out based on the results of observations in the field. The method used is the frame method, where naturally broken coral fragments are attached to sondo-shaped pieces of iron, with each fragment transplanted facing the direction of the incoming sunlight. The initial research results were carried out by measuring the initial length of coral fragments in each unit of planting media and will then be measured periodically every four months to obtain the growth rate and survival rate of transplanted coral fragments. Key words: coral transplantation, monitoring, conservation, Mokotamba, Likupang, Indonesia

MODEL PENERAPAN INTEGRATED RESERVATION SYSTEM DENGAN PLATFORM DIGITAL PADA HOTEL MERCURE BALI LEGIAN Darael, Jane; Lagarense, Bet El Silisna; Andih, Deisy C
HOSPITALITI DAN PARIWISATA Vol 7 No 1 (2024): JURNAL HOSPITALITI DAN PARIWISATA
Publisher : PolimdoSains

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35729/jhp.v7i1.137

The development of technology is so fast without knowing the team and has become a very basic need for various groups, one of which is hospitality. Various quality information System applications can be realized through a good information System application model. Information Systems can provide benefits and advantages for hoteliers and guests. The implementation of an integrated reservation information System with digital platforms in hotels can improve operational efficiency, improve guest experience, and increase profits for hotels. Especially in the hotel reservation section to obtain data, and process guest data. The presence of an integrated online reservation System makes it convenient to book lodging. The reservation System used by Mercure Bali Legian Hotel is feasible to use because it has been integrated and makes it easier for staff, especially the reservation department to apply and process guest data. Through the Integrated Reservation System, you can increase room bookings from various platforms. This cooperation relationship is mutually beneficial and needs each other, and no one party suffers losses because of this cooperation, because the cooperation relationship with online travel agents is clear and the services provided are in accordance with procedures and agreements that have been agreed and made together. Mercure Bali Legian benefits because guests can easily make a reservation process through an online travel agent, while online travel agents benefit from viewers who have accessed the application

Optimalisasi Peran Layanan Food & Beverage Service Dalam Meningkatkan Kepuasan Tamu di Restoran Suku, Conrad Bali Mantjari, Josua; Lagarense, Bet El Silisna; Sangari, Fonny
HOSPITALITI DAN PARIWISATA Vol 7 No 2 (2024): JURNAL HOSPITALITI DAN PARIWISATA
Publisher : PolimdoSains

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35729/jhp.v7i2.140

Abstract: This research aims to investigate strategies for optimizing the role of Food and Beverage Service in increasing guest satisfaction at the Suku Restorant, located at Conrad Bali. The research method used is qualitative with a combination of participant observation, in-depth interviews with F&B staff, and analysis of guest satisfaction data. The results showed that increased training, improved internal communications, and improved coordination between different parts of the restaurant had a significant positive impact on the guest experience. An emphasis on responsiveness, friendliness, and expertise in serving food and beverages also plays an important role in improving guest perceptions of service. Recommendations from this research include increasing training of F&B staff in interpersonal and technical skills, implementing an effective internal communications system, as well as implementing best practices in restaurant operational management. By optimizing the role of Food and Beverage Services, it is hoped that a more satisfying environment can be created for guests and increase the reputation of the Suku Restaurant at Conrad Bali.

Inovasi Produk Veggie Rice Roll Berbahan Dasar Beras Merah Dan Daun Leilem Bumbu RW Tulandi, Dea Fitri; Lagarense, Bet El Silisna; Wewengkang, Silvana A
HOSPITALITI DAN PARIWISATA Vol 7 No 2 (2024): JURNAL HOSPITALITI DAN PARIWISATA
Publisher : PolimdoSains

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35729/jhp.v7i2.141

Abstract: The product of Veggie Rice Roll is a variation of food made in the form of a round roll containing rice and vegetables. The rice used in the Veggie Rice Roll is brown rice as a substitute for white rice, considering its nutritional advantages such as fiber, vitamins, minerals, and antioxidants. The author uses brown rice as the main ingredient because brown rice is suitable for vegetarians because it has a high fiber content so that it can help make you feel full for longer and also helps regulate hormones involved in appetite control so as to reduce hunger hormone levels and is good for consumers who are on a diet. Along with the development of information about food and culinary, many people still maintain food from each region with the taste and characteristics of each region, so the author conducted this research by using leilem leaves to utilize leilem leaves (Clerodendrum minahassae Teysm. & Binn), which is commonly used in traditional cuisine in North Sulawesi, as one of the filling ingredients. Leilem leaves provide a distinctive taste and are highly nutritious in order to utilize typical Minahasa plants combined with RW spices, RW is short for the word rintek wu'uk (Minahasa language), which means hair or fluff. RW seasoning is usually used with dog meat mixtures, but the author substitutes leilem leaves as a filling in RW seasoning. Thus, this research produces Veggie Rice Roll with brown rice and RW seasoned leilem leaf filling which is expected to be beneficial for readers, the community, and the culinary industry. Keywords: veggie rice roll, leilem leaves, rw seasoning Abstrak: Produk Veggie Rice Roll adalah variasi makanan yang dibuat berbentuk gulungan bulat yang didalamnya berisi beras dan sayur-sayuran. Beras yang digunakan pada Veggie Rice Roll adalah beras merah sebagai pengganti nasi putih, mengingat keunggulan gizi yang dimilikinya seperti kandungan serat, vitamin, mineral, dan antioksidan. Penulis menggunakan beras merah sebagai bahan utama karena beras merah cocok untuk kalangan vegetarian karena memiliki kandungan serat yang tinggi sehingga bisa membantu membuat rasa kenyang lebih lama dan juga membantu mengatur hormon yang terlibat dalam pengendalian nafsu makan sehingga mengurangi tingkat hormon kelaparan dan bagus untuk konsumen yang sedang melakukan diet. Seiring dengan perkembangan informasi tentang makanan dan kuliner, banyak orang tetap mempertahankan makanan dari setiap daerah masing-masing dengan cita rasa dan khas dari setiap daerah, maka penulis melakukan penelitian ini dengan menggunakan daun leilem untuk memanfaatkan daun leilem (Clerodendrum minahassae Teysm. & Binn), yang umum digunakan dalam masakan tradisional di Sulawesi Utara, sebagai salah satu bahan isian. Daun leilem memberikan cita rasa khas dan bernutrisi tinggi guna untuk memanfaatkan tumbuhan khas Minahasa yang dipadukan dengan bumbu RW, RW merupakan kependekan kata rintek wu'uk (bahasa Minahasa), yang artinya rambut atau bulu halus. Bumbu RW biasanya digunakan dengan campuran daging anjing namun penulis mengganti daun leilem sebagai isian pada bumbu RW. Dengan demikian, penelitian ini menghasilkan Veggie Rice Roll dengan beras merah dan isian daun leilem bumbu RW yang diharapkan dapat bermanfaat bagi pembaca, masyarakat, dan industri kuliner. Kata Kunci: veggie rice roll, daun leilem, bumbu RW

Pengaruh Kualitas Pelayanan Room Attendant Terhadap Kepuasan Tamu Crew Pesawat Pada Novotel Bali Ngurah Rai Airport Ponto, Britza Kenzi; Lagarense, Bet El Silisna; Karawuan, Maykel A.J
HOSPITALITI DAN PARIWISATA Vol 7 No 2 (2024): JURNAL HOSPITALITI DAN PARIWISATA
Publisher : PolimdoSains

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35729/jhp.v7i2.142

Ghazali, D. (2021). Analisis Kinerja Keuangan Sebelum Dan Sesudah Stock Split Pada Perusahaan Yang Terdaftar Di Bursa Efek Indonesia Pada Tahun 2018 Dan2019 (Doctoral dissertation, Universitas Islam Negeri Sultan Syarif Kasim Riau). Irawan, D., & Kusuma, N. (2019). Pengaruh struktur modal dan ukuran perusahaan terhadap nilai perusahaan. JurnalAktual STIE Trisna Negara, 17(1), 66-81. Kurniawati, T., Irawan, B., & Prasodjo, A. (2019). Analisispengaruh kualitas pelayanan, harga, dan brand image terhadap kepuasan konsumen restoran pizza hut cabangJember. E-Journal Ekonomi Bisnis Dan Akuntansi, 6(2), 147-151. Lengkey, J. L., Towoliu, B., & Djamali, R. (2015). Pengaruhkualitas pelayanan room attendant terhadap kepuasan tamuhotel. Hospitality and Tourism, 2 (1). Mahdy, E., & Ghozali, I. (2012). Analisis Pengaruh Locus Of Control dan Kompleksitas Tugas Audit Terhadap Kinerja Auditor Internal (Studi Pada Auditor Internal PemerintahYang Bekerja Pada Inspektorat Provinsi Jawa Tengah) (Doctoral dissertation, Fakultas Ekonomika dan Bisnis). Prabandari, S. B. (2023). Pengaruh brand loyalty dan brand image terhadap keputusan pembelian pada konsumenmamy poko pants di Desa Bulupasar Kecamatan PaguKabupeten Kediri (Doctoral dissertation, IAIN Kediri). Prasetio, A. (2012). Pengaruh kualitas pelayanan dan hargaterhadap kepuasan pelanggan. Management Analysis Journal, 1(1). Rumekso, C. A. M. A. (2019). Peran public relations dalammembentuk citra positif di Kusuma Agrowisata Resort and Convention Hotel Batu (Doctoral dissertation). Somantri, G. R. (2005). Memahami metode kualitatif. Makara Human Behavior Studies in Asia, 9(2), 57-65. Sulistiono, A. B., & SOFYAN, S. (2010). Pengaruh KualitasPelayanan, Fasilitas dan Lokasi Terhadap Keputusan Menginap (Studi Pada Tamu Hotel Srondol Indah Semarang) (Doctoral dissertation, Universitas Diponegoro). Supranto, J. (2011). Pengukuran tingkat kepuasan pelanggan: untuk menaikkan pangsa pasar/oleh J. Supranto. Tjiptono, F., & Diana, A. (2022). Manajemen dan Strategi Kepuasan Pelanggan. Penerbit Andi. Valarie, A., Parasuraman, A., & Berry, L. L. (2008). AnalisisKepuasan Nasabah Terhadap Pelayanan Bank Mandiri(Persero) Tbk Di Bagian Retail & Consumer Risk Group. Wardani, D. K. (2020). Pengujian Hipotesis (deskriptif, komparatif dan asosiatif). Lppm Universitas Kh. A. Wahab Hasbullah.

Title

Found 34 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 34 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 34 Documents
Search