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Journal : Kepariwisataan: Jurnal Ilmiah

Analisis Kepuasan Wisatawan Terhadap Kualitas Fasilitas Public Space Kawasan Titik Nol Kilometer Yogyakarta Paska Revitalisasi Irawati, Novi
Kepariwisataan: Jurnal Ilmiah Vol. 13 No. 01 (2019): Kepariwisataan: Jurnal Ilmiah
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

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

Abstract

Tingkat kepuasan wisatawan akan dinilai dengan mengunakan 6 variabel tersebut dengan metode pengambilan sampel yaitu menggunakan Metode Accidental Sampling dengan jumlah sampel sebanyak 100 responden yang mengunjungi kawasan Titik Nol Kilometer. Penelitian ini bertujuan untuk (1) mengetahui kualitas fasilitas public space kawasan Titik Nol Kilometer paska revitalisasi ; (2) mengetahui tingkat kepuasan wisatawan terhadap keberadaan public space di kawasan Titik Nol Kilometer paska revitalisasi. Penelitian ini merupakan penelitian deskriptif menggunakan survey. Data yang telah didapatkan selanjutnya di analisis menggunakan metode Importance Performance Analysis.
MICROGREENS SEBAGAI TREND HEALTY FOOD DI HOTEL DAN RESTORAN YOGYAKARTA Irawati, Novi
Kepariwisataan: Jurnal Ilmiah Vol. 11 No. 02 (2017): Kepariwisataan: Jurnal Ilmiah
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47256/kepariwisataan.v11i02.108

Abstract

Microgreens, the young seedlings of herbs, vegetables, beans, seeds, and grains, contain four to six times the vitamins and phytochemicals found in mature leaves of the same plants. The content of vitamins and other compounds in microgreens very beneficial for your health, because it can prevent the emergence of dangerous diseases, such as cancer. Microgreens cultivation technique is very easy and can be harvested from the age of 7-14 days. The manner of presentation is also very easy because it can be consumed without cooking first. To enjoy vegetable salad microgreens can be used as a breakfast menu or any other menu. It is very precise serve as one of the menu healthy food in hotels and restaurants, especially in Yogyakarta. Keywords: Mcrogreens, healthy food, hotel and resto
TERAPAN BRAND “JOGJA ISTIMEWA” TERHADAP PENGEMBANGAN PARIWISATA BERBASIS COMMUNITY BASED TOURISM (CBT) DI YOGYAKARTA Irawati, Novi; Prakoso, Aditha Agung
Kepariwisataan: Jurnal Ilmiah Vol. 10 No. 03 (2016): Kepariwisataan: Jurnal Ilmiah
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47256/kepariwisataan.v10i03.121

Abstract

The brand of “Jogja Istimewa” (Jogja is Special) is one of boosters of tourism development in Yogyakarta which increases each year. However, the role of this special status is not optimum yet when the society presenting Yogyakarta’s local wisdom is not playing the roles. Realization of this special status is expected not only showing the image or marketing logo, but also it is required to form action from the society as the host. The implementation of local wisdom will bring positive impact for tourists. Keywords: Community Based Tourism, Tourism Marketing