Article Per Year (5 Year)
p-Index From 2020 - 2025
1.633
P-Index
This Author published in this journals
All Journal International Journal of Humanity Studies (IJHS) Jurnal Industri Pariwisata Toba: Journal of Tourism, Hospitality, and Destination International Journal of Tourism Business Research Jurnal Ragam Pengabdian Aksi Kita: Jurnal Pengabdian Kepada Masyarakat Jurnal Ilmu Sosial dan Humaniora
Benny Irwan Towoliu
Unknown Affiliation
Religion Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences Other

Published : 10 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 10 Documents
Search

 1 
CAN HISTORICAL SITES IN MANADO BE AN EDUCATIONAL TOURIST ATTRACTION? Dimas Ero Permana; Benny Irwan Towoliu; Agustinus Lumettu; Jufrina Mandulangi
International Journal of Humanity Studies (IJHS) Vol 4, No 1 (2020): September 2020
Publisher : Sanata Dharma University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24071/ijhs.v4i1.2406

Abstract

Manado as the capital of North Sulawesi province in the past four years has become one of the leading destinations for Chinese tourists visiting Indonesia. One of the things that has not yet been explored well is cultural and historical tourism. Though this can be a special attraction when managed properly, it can be an alternative to tourism other than marine tourism. But in his observation the sites were not used as a means of learning culture and history for the people of Manado. The purpose of this study is the use of Historical Sites as Educational Tourism. The analytical method used is descriptive by combining qualitative and quantitative methods. The research instruments used were interviews, observation and questionnaires. The analytical method used is the assessment using a Likert attitude scale. The results showed that the Manado community agreed that the various sites were used as educational tourism
STUDI IMPLEMENTASI KEARIFAN LOKAL PADA PENGEMBANGAN FASILITAS WISATA, DESA BUDO, KABUPATEN MINAHASA UTARA Benny Irwan Towoliu; Jufrina Mandulangi; Pearl Loesye Wenas; Merryany Bawole
Jurnal Industri Parawisata Vol 5, No 2 (2023): JANUARY
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/pariwisata.v5i2.1428

Abstract

Sebelum bahkan setelah melewati waktu yang panjang dengan adanya  pandemi Covid-19, industri pariwisata masih tetap menjadi andalan untuk mempercepat pemulihan ekonomi di seluruh Indonesia. Pemicu utamanya adalah dukungan dari pemerintah Indonesia yang menetapkan pariwisata sebagai leading sector,  dimana wisata desa menjadi andalan dari daerah untuk bisa tumbuh dan berkembang, menopang pariwisata secara nasional.  Namun, tampaknya kecepatan pembangunan wisata desa tidak berbanding lurus dengan kemampuan masyarakat untuk mempertahankan identitas lokal agar tetap eksis. Kasus penelitian ini adalah di salah satu desa yang masuk dalam anugerah desa wisata, desa Budo, Kabupaten Minahasa Utara. Dan tujuan penelitian ini adalah untuk mengetahui pemahaman masyarakat desa dalam mengimplementasikan identitas lokal dalam pengembangan fasilitas wisata. Metode yang digunakan bersifat deskriptif melalui survei, dan observasi. Hasil penelitian menunjukkan bahwa masyarakat belum memahami peran identitas sosial budaya lokal dalam mengembangkan fasilitas wisata, dan umumnya hanya berdasarkan apriori atau firasat saja. 
Does Story Telling Marketing Influence Consumer Purchase Decisions? A Case of A Classic Mocktail Made From Salak Bean Coffee Pearl Loesye Wenas; Frans V. Rattu; Yurike S. Lewan; Fonny Sangari; Mikhael C. S. Mangolo; Jufrina Mandulangi; Benny Irwan Towoliu
Jurnal Internasional Riset Bisnis Pariwisata Vol 3 No 2 (2024): International Journal of Tourism Business Research (INTOUR)
Publisher : Faculty of Economics and Business, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/intour.v3i2.1393

Abstract

Storytelling Marketing is usually used in marketing service products or tourism products for the purpose of emotionally influencing consumer decisions in buying the products sold. However, this is different from the usual products; in this case, the study aims to measure whether storytelling marketing effectively influences potential consumers to buy classic mocktail beverage products made from salak bean coffee. The data collection technique uses purposive sampling, with the target being mocktail connoisseurs. The data collection instrument used a questionnaire. While the data analysis method uses simple regression, correlation, and the coefficient of determination. The results showed that there was an influence between storytelling marketing and consumer purchasing decisions; besides that, the resulting correlation was strong, then the contribution of the storytelling factor was significant to consumer decisions in buying mocktails with the basic ingredients of snake fruit coffee
Implementasi Zero Foodwaste Sebagai Upaya Pengelolaan Foodloss dan Food Waste pada Restoran Gardenia Sintesa Peninsula Hotel Manado Sefania Christy Rimbing; Mirjam P. Tenda; Benny Irwan Towoliu
TOBA: Journal of Tourism, Hospitality, and Destination Vol. 3 No. 4 (2024): November 2024
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/toba.v3i4.4057

Abstract

Indonesia's food waste generation is the second largest in the world after Saudi Arabia. Food waste generation in Indonesia is estimated at 300 kilograms per person per year, while in Saudi Arabia it is 427 kilograms per person per year (Luna, & Suryana, 2022). Hotel, restaurant, catering, and household waste contribute to this waste. This research was conducted to determine the importance of awareness and understanding by restaurants as one of the contributors to food waste in Indonesia related to the issue of food waste. The approach model applied is descriptive qualitative. Data is presented in descriptive form, with this approach focusing on in-depth explanation and description of the phenomenon under study. The results showed that the main factors causing food waste at Peninsula Manado hotel were inaccuracy in organising buffet set-up, and negligence from consumers who could not manage their portions properly. The implication of this research is the need to have a special management system from the hotel in reducing food loss and food waste.
Pelatihan Pembuatan Paket Wisata bagi Pengelola Wisata di Desa Budo, Propinsi Sulawesi Utara Dianne O. Rondonuwu; Dimas E. Permana; Mikhael C. S. Mangolo; Silvana Wewengkang; Merryany T. Bawole; Vesty Like Sambeka; Margresye D. Rompas; Meiske M. Sangian; Seska M.H. Mengko; Fonny Sangari; Pearl Loesye Wenas; Benny Irwan Towoliu
Aksi Kita: Jurnal Pengabdian kepada Masyarakat Vol. 1 No. 3 (2025): JUNI
Publisher : Indo Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63822/553cky28

Abstract

Desa Budo merupakan salah satu di Propinsi Sulawesi Utara, yang pertama kali mendapatkan Anugerah Desa Wisat Indonesia Tahun 2022. Dalam pengembangannya sejak tahun 2015, desa ini didampingi oleh Politeknik Negeri Manado, sejak awal berdiri dan pernah mendapatkan pendanaan khususnya ekonomi pada masyarakat pesisir dari ILO Indoenesia. Perjalanannya waktu, salah satu kelemahan desa ini adalah Pengelolaan Paket Wisata. Begitu banyak potensi alam dan social-budaya yang bisa dijadikan sebagai Atraksi Wisata, naming karena faktor keterbatasan Pendidikan khususnya bidang Pariwisata, sehingga desa ini lemah dalam pembuatan paket wisata. Tujuan dari kegiatan pengabdian masyarakat ini adalah membekali pengelola wisata desa dengan melatih pembuatan paket wisata. Adapun metode yang digunakan melalui tiga tahapan kegiatan yaitu pembukaan atau peng-awalan; tehnik idetifikasi wisata, kegiatan utama: perencanaan dan praktik perhitungan paket wisata, dan penutup atau evaluasi (feedback-serta rencana paket wisata. Jumlah peserta sebanyak 20 orang yang terdiri dari perwakilan unsur stakeholder wisata desa.  Hasil yang diharapkan adalah peserta mampu menghasilkan 20 rencana paket wisata yang akan menjadi andalan dari Desa wisata Budo.      
Analisis Budaya Pemberian Tip dari Persepsi Tamu kepada Karyawan di F&B Service Best Western The Lagoon Hotel Manado Topas Raihan Bachdar; Youdy J.H Gumolili; Frans V. Rattu; Jeanlly A. Solang; Alma K. Pongtuluran; Margresye D. Rompas; Benny Irwan Towoliu
Jurnal Ilmu Sosial dan Humaniora Vol. 1 No. 3 (2025): JULI-SEPTEMBER
Publisher : Indo Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63822/16ee5h87

Abstract

Penelitian ini bertujuan untuk menganalisis budaya pemberian tip dari sudut pandang tamu kepada karyawan Food & Beverage (F&B) Service di Best Western The Lagoon Hotel Manado. Tip merupakan bentuk apresiasi sukarela atas pelayanan memuaskan. Meskipun tidak wajib, budaya memberi tip telah menjadi praktik umum dalam interaksi perhotelan. Penelitian ini menggunakan pendekatan deskriptif kualitatif, dengan wawancara mendalam, observasi, dan dokumentasi sebagai teknik pengumpulan data. Hasil penelitian menunjukkan bahwa persepsi tamu terhadap pemberian tip dipengaruhi oleh kualitas pelayanan, sikap karyawan, dan kebiasaan pribadi. Mayoritas tamu memberikan tip sebagai bentuk penghargaan atas pelayanan yang ramah, cepat, dan profesional. Bagi karyawan, tip menjadi motivasi tambahan dan pengakuan kinerja, meskipun berpotensi menimbulkan ketergantungan dan ketidakadilan. Penelitian ini memberikan pemahaman lebih mendalam tentang dinamika budaya tip serta masukan bagi manajemen sumber daya manusia di industri hospitality.
Pelatihan Green Skills bagi Pengelola Wisata untuk Mendukung Pariwisata Berkelanjutan di Desa Budo Rondonuwu, Dianne O; Fonny Sangari; Dimas E. Permana; Benny Irwan Towoliu
Jurnal Ragam Pengabdian Vol. 2 No. 3 (2025): Desember (in progress)
Publisher : Lembaga Teewan Journal Solutions

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62710/07e15571

Abstract

The practices of sustainable tourism principles in business units managed by Bumdesa in Budo Village are still far from green tourism. Examples of green skills practices in tourism include: Use of Renewable Energy: Utilizing solar, wind, or water energy to meet the energy needs of accommodation and tourism operations. Waste Management: Implementing recycling programs, waste reduction, and responsible waste management. Use of Environmentally Friendly Materials: Building accommodation and tourism facilities using environmentally friendly materials. Environmentally friendly transportation: providing clean public transportation, such as bicycles or electric vehicles, for tourists. Training methods: opening or escorting, core activities and material delivery, closing and evaluation. The results show that participants were enthusiastic about the training activities, as seen from the average participant satisfaction evaluation, and were committed to implementing the planned projects.
Sustainability in Urban Hotels: A Case Study of Mandarin Oriental Jakarta Tirza Irene Kaunang; Dianne O. Rondonuwu; Benny Irwan Towoliu; Pearl Loesye Wenas
Jurnal Internasional Riset Bisnis Pariwisata Vol 4 No 2 (2025): International Journal of Tourism Business Research (INTOUR)
Publisher : Faculty of Economics and Business, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/intour.v4i2.2484

Abstract

This research presents qualitative single case study analyzing environmental sustainability practices at Mandarin Oriental Jakarta, a leading 5-star hotel, to address the limited detailed analyses of individual luxury urban Indonesian hotels employing data triangulation through interviews, participatory observations and social media documentation. The result of this research is divided into five crucial dimensions: energy efficiency, water management, waste and recycling management, eco-friendly product usage, and environmental certification. Findings reveal a sophisticated, multi-faceted program demonstrating a strategic blend of foundational efficiency and forward-thinking investments in energy, proactive water resource circularity, and externally validated leadership in waste-to-resource innovation. The hotel also shows commitment to integrated sustainable supply chains and a robust internal governance system actively pursuing top-tier international environmental certifications. This research offers practical insights for hotel policy refinement and significantly enriches academic understanding of the Green Hotel Concept, Sustainable Tourism, and the Green Industry, providing a detailed blueprint for sustainable luxury hospitality in a major metropolitan environment.
Analysis of the Implementation of Kaizen Culture on Work Effectiveness in the Food & Beverage Service at Rizzan Sea-Park Tancha-Bay Hotel Zainal Lamakarate; Mirjam Pratidina Tenda; Machiko Nugraha Indriyanto; Benny Irwan Towoliu
Jurnal Internasional Riset Bisnis Pariwisata Vol 4 No 2 (2025): International Journal of Tourism Business Research (INTOUR)
Publisher : Faculty of Economics and Business, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/intour.v4i2.2545

Abstract

This study aims to analyze the implementation of Kaizen culture and its influence on work effectiveness within the Food & Beverage Service department at Rizzan Sea-Park Tancha-Bay Hotel, Okinawa, Japan. The Kaizen philosophy rooted in continuous improvement and employee participation has been widely applied in manufacturing sectors, yet its adaptation in hospitality remains underexplored. Employing a qualitative descriptive approach, data were collected through in-depth interviews, participatory observation, and analysis of operational documents involving managers, assistant managers, and service staff directly engaged in daily operations. The findings reveal that the integration of PDCA, 5S, and 3M principles fosters a structured, efficient, and disciplined work environment. The PDCA cycle promotes continuous evaluation and learning, the 5S framework enhances hygiene and orderliness, and the 3M elimination process optimizes workload balance and resource efficiency. Together, these practices contribute to improved service speed, reduced operational waste, and higher guest satisfaction. Key success factors include top management commitment, participatory leadership, and continuous training, while challenges involve sustaining employee awareness and cross-cultural adaptation among diverse staff. This research extends Kaizen theory by demonstrating its transferability from manufacturing to high-contact service industries, highlighting its dual role as a technical and cultural system of improvement. Practically, the study provides insights for hospitality managers seeking to institutionalize Kaizen as a sustainable approach to operational excellence and human-centered performance development.
Does the Work Environment of F&B Service Department Change During and After the Covid-19 Pandemic? A case study at the Fairfield By Marriott Bali Legian Hotel Margresye Diana Rompas; Deisy Ch. Andih; Geertruida E. Lalamentik; Fonny Sangari; Alma K. Pongtuluran; Frans V. Rattu; Benny Irwan Towoliu
Jurnal Internasional Riset Bisnis Pariwisata Vol 4 No 2 (2025): International Journal of Tourism Business Research (INTOUR)
Publisher : Faculty of Economics and Business, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/intour.v4i2.2675

Abstract

This study aims to examine the conditions and changes in the work environment at the Food and Beverage (F&B) Department of Fairfield by Marriott Bali Legian Hotel during and after the Covid-19 pandemic, with particular attention to shifts in Standard Operating Procedures (SOPs). The recovery of the tourism sector has become increasingly visible following the significant decline in Covid-19 cases, rising vaccination coverage, relaxed travel policies, and the emergence of “revenge tourism,” which collectively boosted tourist mobility. Using a qualitative descriptive research method, data were collected through observations, interviews, and documentation, and then analysed using data reduction, data presentation, and conclusion drawing. The findings indicate that substantial changes occurred across multiple dimensions of the work environment, including the physical environment (such as physical distancing arrangements, table spacing, and sanitation facilities), the social environment (team interactions, division of tasks, and communication flow), and the organisational environment (adjustments to SOPs, workflow modifications, and workload management). These dimensions experienced the most significant transformation during the pandemic as the department adapted to health protocols and operational constraints. Following the pandemic, however, the F&B Service Department has largely returned to its pre-pandemic norms, although some organisational adaptations particularly those related to hygiene standards continue to be maintained as part of improved operational practices
Co-Authors Agustinus Lumettu Alma K. Pongtuluran Deisy Ch. Andih Dianne O. Rondonuwu Dimas E. Permana Dimas Ero Permana Fonny Sangari Frans V. Rattu Geertruida E. Lalamentik Jeanlly A. Solang Machiko Nugraha Indriyanto Mandulangi, Jufrina Margresye D. Rompas Margresye Diana Rompas Meiske M. Sangian Merryany Bawole Merryany T. Bawole Mikhael C. S. Mangolo Mirjam P. Tenda Mirjam Pratidina Tenda Pearl Loesye Wenas Rondonuwu, Dianne O Sefania Christy Rimbing Seska M.H. Mengko Silvana Wewengkang Tirza Irene Kaunang Topas Raihan Bachdar Vesty Like Sambeka Youdy J.H Gumolili Yurike S. Lewan Zainal Lamakarate