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All Journal Tourism Reserch Journal Jurnal Ilmiah Wahana Pendidikan International Journal of Travel, Hospitality and Events Majalah Ilmiah Widyacakra Nawasena: Jurnal Ilmiah Pariwisata Jurnal Sains Terapan Pariwisata
Asep Parantika
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Religion Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Library & Information Science Public Health Social Sciences Transportation Veterinary Other

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Hotel Human Resources Policy In Maintaining Employee Performance During The 19 Covid Pandemic Asep Parantika; Maria Josephine Yubilika; Nuryadina Augus Rini
Jurnal Penelitian Pariwisata Vol 5 No 2 (2021): (TRJ) Tourism Research Journal
Publisher : Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v5i2.122

Abstract

During the COVID-19 pandemic, the tourism and hospitality sector was the sector that suffered the most losses. Some hotels began to bankrupt, so they had to prepare various strategies to survive. One of the plans is to lay off some employees, leave them unpaid, and terminate their employment with an honorary employee. One of the rules created was Large-Scale Social Restriction. The management hotel also implements PSBB policies and creates new regulations for its workers to make the hotel exists. The goals of this study are (1) to know HRD policies in maintaining employee performance before and after the COVID-19 pandemic; (2) to find out the effect of the new policies created by HRD on their employees during the COVID-19 pandemic; (3) to find out the hotel targets after the COVID-19 pandemic ends. Researchers used qualitative research methods with a descriptive approach. Data collection techniques used were interviews with HRD managers of four to five-star hotels and journal reviews. The results show that HRD makes rules by implementing health protocols. HRD also minimizes expenses by laying off employees with low levels of performance, using an outsourced workforce, and reducing electricity and water consumption on some floors that are not functioning or temporarily closed. During this pandemic, employees need to work multitasking so that the hotel provides training both online and offline. The hotel management hopes that after this pandemic ends, the hotel can bounce back with the occupancy rate and restaurant visitors increasing, guests can hold large-scale events at the hotel. Keywords: COVID-19, Employee Performance, HRD Policy
PENGARUH PENDAPATAN TERHADAP POLA BERWISATA MASYARAKAT PERKOTAAN (STUDI KASUS MASYARAKAT KOTA BOGOR) Asep Parantika; Putu Rifzki Azhari
Majalah Ilmiah Widyacakra Vol 3 No 2 (2020): Majalah ilmiah Widyacakra
Publisher : STIE BIITM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (655.053 KB)

Abstract

ABSTRACTIndonesian big cities are rapidly developing in many aspects, making them very busy cities.In big cities, people are so busy working that the author became concerned to find outwhether the people have enough vacation or not. Working causes stress, and too much stressis not good for health, so people in busy cities like Bogor need to go on a vacation now andthen to reduce their stress level. According to Central Bureau of Statistics Bogor, Bogor isnow early Metropolis, because the recorded population of Bogor in 2018 was 1.1 million.According to cencus of 2010, 2016, and 2017, the population of Bogor has been constantlyrising. So it is safe to assume that in 2018 the number is above 1.100.000, since there was nosignificant event that could have led to a significant reduction of the population. The authorsurveyed a sample from the population of Bogor people and analyze the data gathered fromthe survey to find correlation between the income and tourism pattern of the people of Bogor.Using the method of Pearson Product Moment, it is found that income correlates withtourism pattern with a score of 0,44 which classifies as medium correlation. It is also foundthat the determination coeficient of the two variables is 19,36% which means that 19, 36%factor that affects tourism pattern is income, meanwhile the rest 80,64% is from factors thatthe author didn’t research. Other than finding the correlation between income and tourismpattern, the author also studied into the tourism pattern of the people, the author has foundthat most Bogor citizen mostly prefer to go to natural attractions and with their families.This research is expected to be able to contribute to the awareness of the importance ofvacation and to improve the understanding of the government and the people toward theeffects on financial condition to tourism pattern. It is also expected that this research couldbe used as a reference for future research.
Keberlanjutan Pariwisata Gastronomi di Indonesia: Konteks Teoritis Nilam Sukma; Jhon Irvan F Hutahaean; Asep Parantika
Jurnal Ilmiah Wahana Pendidikan Vol 9 No 6 (2023): Jurnal Ilmiah Wahana Pendidikan
Publisher : Peneliti.net

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.7783679

Abstract

Being part of the hospitality and tourism industry, gastronomic tourism can be called one of the elements for tourists to assimilate with the culture and lifestyle of a country. With the aim of embodying different traditional values ​​associated with the countries they visit. The role of gastronomic tourism has contributed to the growth of gastronomic experiences among tourists, especially in the quality and sustainability of local culinary products, and the landscape of traditions, culture and lifestyle. Seeing the rapid growth of gastronomic tourism in Indonesia, it is important for hoteliers and tourism actors to promote and broaden tourists' insights about local culture and cuisine. It aims to find out about the sustainability of gastronomic tourism in Indonesia. By reviewing the literature related to sustainability in the hospitality and tourism sector, this study highlights the correlation between Indonesia's gastronomic heritage using 3 components of sustainable tourism namely economic, social and environmental sustainability. Research will be better if it is observed in reality as well as non-reality to reveal the linkages between the three primary components in maintaining the gastronomic tourism landscape in Indonesia
Potensi Pengembangan Wisata Muslim Friendly di Pulau Bali Dandi Darmawan; Rai Riya; Asep Parantika
Jurnal Ilmiah Wahana Pendidikan Vol 9 No 7 (2023): Jurnal Ilmiah Wahana Pendidikan
Publisher : Peneliti.net

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.7803878

Abstract

Muslim friendly tourism has now become a global economic trend, as well as Muslim friendly tourism as an industry. The development of Muslim-friendly tourism follows the lifestyle trend of Muslims as a result of the growth in the economic capacity of people in Muslim countries, especially in Middle Eastern countries. With diverse potentials, Indonesia continues to grow to become a world leader. Several areas are advertised as Muslim-friendly destinations, and Bali is no exception. The research method used is the method of literature review and document study. Collecting primary data and secondary data. Based on information linking information from various sources, it can be concluded that Bali tourism industry players generally reject Bali as a destination with a Muslim-friendly tourism concept. The reason for the refusal is related to the sustainability of tourism in Bali, which is known as the concept of cultural tourism. Therefore, Bali is more suitable as a Muslim-friendly tourist destination, but does not include the concept of tourism.
Pengembangan Potensi Atraksi Wisata Gastronomi di Desa Cililin Kabupaten Bandung Barat Ayunda Fitrah Tunisya; Dela Safitri; Asep Parantika
Jurnal Ilmiah Wahana Pendidikan Vol 9 No 7 (2023): Jurnal Ilmiah Wahana Pendidikan
Publisher : Peneliti.net

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.7804725

Abstract

Cililin Village, Cililin District, West Bandung Regency offers many opportunities for research and development as a tourist destination. One of them is the famous Cililin Wajit. Wajit Cililin has been produced and sold in its product form for a long time. However, there is one interesting aspect that has not been well developed, namely the production process. The purpose of this research is to demonstrate the potential of Cililin properties for tourism development. The research method used is qualitative method. Primary data collection is done through observation and in-depth interviews. In addition, a literature search was carried out. Data analysis uses an interactive model with three simultaneous functions: data reduction, data representation and reasoning. The results of the study show that the process of making cili wajit can become a gastronomic tourism object and an educational tour because of its interesting uniqueness. This attraction can only be shown to tourists by local residents who have experience in processing and manufacturing it, so that the local community must be involved in its development
Potensi Gastronomi sebagai Daya Tarik wisata di Coklat Monggo Yogyakarta Febry Fatimah Azzahra; Rigy Dyantika; Asep Parantika
Jurnal Ilmiah Wahana Pendidikan Vol 9 No 7 (2023): Jurnal Ilmiah Wahana Pendidikan
Publisher : Peneliti.net

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.7812439

Abstract

Chocolate monggo has a tourist attraction in the form of a gastronomic destination located in Kota Gede, Yogyakarta. Monggo chocolate is a processed chocolate product that is produced and marketed centrally in Yogyakarta for souvenirs. The purpose of this research is to find out the Gastronomic Potential as a Tourist Attraction in Chocolate Monggo Yogyakarta. This research design uses data collection in the form of a literature study with a qualitative descriptive method through observation techniques. The results of this study indicate that the factors that influence tourists visiting Chocolate Monggo are caused by tourist attractions by exploring the chocolate factory, knowing the history of its establishment, how to make praline chocolate and tasting the various types of chocolate available.
Wisata Gastronomi Sebagai Daya Tarik Destinasi di Surabaya Tevila Akwila; Vanny Chang Nurmanto; Asep Parantika
Jurnal Ilmiah Wahana Pendidikan Vol 9 No 7 (2023): Jurnal Ilmiah Wahana Pendidikan
Publisher : Peneliti.net

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.7826868

Abstract

Initiation of the Central Government by designating Surabaya as one of the cities that accelerates its development through culinary and shopping tourism, thereby strengthening its position and potential as a creative city. Gastronomic tourism is another way to enjoy tourist attractions and preserve culture in the culinary field. From the product aspect of culinary tourism destinations, Surabaya has unique products and a variety of culinary preparations. This research was conducted to get an overview of the feasibility of the city of Surabaya as gastronomic tourism. The research method used is a qualitative approach with data collection carried out by observation and in-depth interviews. Based on the results of the study it can be concluded that Surabaya is quite ready to become a gastronomic tour but of course, it must be developed so that it can become a tourist attraction, efforts that can be made to develop gastronomy in Surabaya such as material readiness, cleanliness of the place, food presentation as well as product quality and meaning from the food served which can be added value to tourists and the people in Surabaya.
Pengembangan Wisata Gastronomi Pada Destinasi Wisata di Kampung Pathuk Yogyakarta Vironika Agustin Saputra; Nadya Putri Chandraningtyas; Asep Parantika
Jurnal Ilmiah Wahana Pendidikan Vol 9 No 7 (2023): Jurnal Ilmiah Wahana Pendidikan
Publisher : Peneliti.net

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.7826898

Abstract

Kampung Pathuk Yogyakarta offers several opportunities to be explored and developed. This city is known as the center of Bakpia, special souvenirs from the special region of Yogyakarta. The rapid development of the tourism industry is an opportunity for traditional food to develop further in meeting the daily needs of the community, especially tourists. Community-based tourism is tourism development that involves the local community strongly and can consider social and environmental aspects. Understanding the importance of local wisdom, especially in traditional culinary which is part of tourism development in the special area of Yogyakarta. Traditional food in Yogyakarta is currently very popular among tourists from various regions who can find a variety of Yogyakarta specialties. The research method used is a qualitative method. A literature search was carried out. The results of the study concluded that the Bakpia Pathuk production process has unique potential so that it becomes a potential gastronomic tourism destination.
Gastronomi Pariwisata dan Motivasi Pariwisata: Rumah Produksi Tahu Susu Lembang Dina Fitriani; Sifa Sukowati; Asep Parantika
Jurnal Ilmiah Wahana Pendidikan Vol 9 No 8 (2023): Jurnal Ilmiah Wahana Pendidikan
Publisher : Peneliti.net

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.7884888

Abstract

Gastronomy tourism is an important consideration among tourists when choosing a tourist destination.. The main objective of the study was to measure the level of satisfaction in the tourists and further consider the craftsmanship of creation as a component of motivational tourism visitor. This type of research is qualitative research. The population of this study was visitors or tourists who came to the Rumah Produksi Tahu Susu Lembang with a sample of 30 tourists. Data is collected by interviewing travellers at the destination. Gastronomic motivation has an impact on tourism locations and according to research, gastronomic experiences affect tourist satisfaction
Potensi Gastronomi Halal di Pecinan Chinatown Bandung Utara Fannisa Rahayu Saraswati; Naifa Ananda Putri; Asep Parantika
Jurnal Ilmiah Wahana Pendidikan Vol 9 No 8 (2023): Jurnal Ilmiah Wahana Pendidikan
Publisher : Peneliti.net

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.7885101

Abstract

This research is a type of descriptive qualitative research. The data collected in this study are: (1) Selected restaurant data is done by searching from bloggers and social media when people eat at Chinatown Chinatown, which are the choices, (2) Restaurants obtained from point 1, discussed with the group, which areas are restaurants that are considered halal. This research is a type of descriptive qualitative research. There are approximately 70 percent of stalls or stands selling various foods and 30 percent of them selling Chinese food at various prices that can be enjoyed in Chinatown. However, several food and retail tenants that fill the Chinatown Chinatown area still have nonhalal food for non-Muslims, to maintain legendary culinary offerings.CLIL, ESP, oral communication skills, written communication skills
Co-Authors Ayunda Fitrah Tunisya Christoper Prajevon Dandi Darmawan Dela Safitri Diajeng Putri Maesti Dicky Cecep Irawan Dimas Aryo Putro Dina Fitriani Fahrezzy Dwitama Adriansyah Fannisa Rahayu Saraswati Fauzi Achmad Riyadi Febry Fatimah Azzahra Jhon Irvan F Hutahaean Kelly Indah Sari Maria Josephine Yubilika Nadya Putri Chandraningtyas Naifa Ananda Putri Nilam Sukma Nuryadina Augus Rini Putu Rifzki Azhari Rai Riya Reza Ardian Putra Rigy Dyantika Sahrian Samsi Sifa Sukowati Tevila Akwila Vanny Chang Nurmanto Vironika Agustin Saputra