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All Journal Jurnal Kajian Pariwisata dan Bisnis Perhotelan JELAJAH: Journal of Tourism and Hospitality
Riani P. Ishak
Sekolah Tinggi Pariwisata Bogor
Humanities Decision Sciences, Operations Research & Management Education Social Sciences

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IMPLEMENTATION AND TOURIST PERCEPTION OF SAPTA PESONA AT TAMAN KUPU-KUPU, SUKAJADI TOURISM VILLAGE, BOGOR Riani P. Ishak
JELAJAH: Journal of Tourism and Hospitality Vol. 3 No. 1 (2021)
Publisher : Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/jelajah.v3i1.1855

Abstract

This study aims to determine, describe, and analyze (1) the implementation of Sapta Pesona at Taman Kupu-Kupu in the Sukajadi Tourism Village and (2) the tourists' perception of Sapta Pesona actualization at Taman Kupu-Kupu in the Sukajadi Tourism Village. The research method used in this research is descriptive research with a mixed approach. Data collection techniques used are observation, interviews, questionnaires, and documentation and literacy. The analysis method used is (1) Miles and Huberman qualitative data analysis in the form of data reduction, data presentation, and drawing conclusions. Then the second is quantitative data analysis with descriptive statistical analysis using SPSS. The sample in this study were tourists who visited the Taman Kupu-Kupu in Sukajadi Tourism Village in May 2021, which is limited due to pandemic Covid-19. The results of this study indicate that (1) the application of Sapta Pesona Taman Kupu-Kupu Sukajadi Tourism Village on the seven elements has generally been carried out well, however, each indicator still can be improved to the most optimal level, in particular for elements safe, clean, cool, and beautiful. Furthermore, a survey on tourist perceptions in regard to the implementation of Sapta Pesona at Taman Kupu-Kupu Sukajadi Tourism Village is rated excellent on these elements: orderliness, friendliness, and memorable. Various efforts can still be worked on to reach maximum value for Sapta Pesona implementation. By improving its organizational strategy, providing skills training for its employee, preparing written and displayed Standard Operating Procedure in the park, building cooperation with related parties and improving marketing and promotion strategy are some recommendations can be conducted by the management of Taman Kupu-Kupu Sukajadi Tourism. Based on the results of this study. Moreover, it is strongly recommended that the Bogor Regency Tourism and Culture Office should pay more attention to conducting regular supervision of developing tourism villages in Bogor so that the implementation of Sapta Pesona can be optimized. Keywords: Sapta Pesona, Tourist Perception, Tourism Village , Sukajadi Village
THE EFFECT OF HYGIENE SANITATION AND PROMOTION ON PURCHASE DECISIONS AT FAVELA SUNSET CAFE BOGOR Riani P. Ishak; Faisal Rabbania
JELAJAH: Journal of Tourism and Hospitality Vol. 4 No. 1 (2022)
Publisher : Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/jelajah.v4i1.3102

Abstract

Cleanliness and sanitation are the most important things that must be considered to ensure that the products served to customers are safe and free from various viruses and bacteria. These issues, Hygiene Sanitation, and promotion must be considered by food and beverage entrepreneurs to increase the interest of buyers. The purpose of this study was to determine whether or not Hygiene Sanitation and Promotion influenced the purchase decisions at Favela Sunset Cafe Paledang, Bogor. The research method used is quantitative research. The data analysis used in this study consisted of multiple linear regression analysis with SPSS V 20.0. The result of the study concluded that the Effect of Hygiene Sanitation and Promotion on Purchase Decisions at Favela Sunset Cafe Paledang Bogor had a positive and significant influence.
THE EFFECT OF SERVICE QUALITY ON CUSTOMER SATISFACTION AT METSKY DINE & LOUNGE BEKASI Riani P. Ishak; Nisa Rahmaniyah Utami
JELAJAH: Journal of Tourism and Hospitality Vol. 4 No. 2 (2022)
Publisher : Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/jelajah.v4i2.3808

Abstract

The purpose of this study was to determine and analyze the effect of service quality on customer satisfaction at Metsky Dine & Lounge Bekasi. This research uses descriptive research with a quantitative approach and simple linear regression analysis method. The sampling technique uses accidental sampling. The population is all customers who come to Metsky Dine & Lounge Bekasi, while the total sample is 100 respondents based on the Slovin formula. The results showed that the service quality variable has an effect on customer satisfaction at the Metsky Dine & Lounge Bekasi restaurant. It is hoped that Metsky Dine & Lounge Bekasi will continue to maintain and improve their service quality so customers continue to feel satisfied.
Pengaruh Kualitas Produk Makanan Terhadap Kepuasan Konsumen pada Restoran Hotel Salak The Heritage Bogor Riani P. Ishak; Nisa Rahmaniyah Utami; Taufiq Kurniawan
JURNAL KAJIAN PARIWISATA DAN BISNIS PERHOTELAN Vol 3 No 3 (2022): Jurnal Kajian Pariwisata dan Bisnis Perhotelan
Publisher : Departemen Pariwisata Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jkpbp.v3i3.55672

Abstract

This study aims to determine and analyze the effect of product quality on customer satisfaction at the Hotel Salak The Heritage Bogor restaurant. Dimensions of product quality measured include presentation, menu variety, healthiness, delicacy, freshness and temperature. Dimensions of customer satisfaction measured are tangibles, reliability, responsiveness, empathy. This study uses a quantitative approach method. Collecting data using primary data through non-probability sampling/insendental sampling as many as 100 respondents who are guests who visit the restaurant. Data analysis in this study used simple linear regression with SPSS application, all research data were verified through all statistical tests. The results showed that the quality of food products has a positive and significant effect on customer satisfaction at the Salak Hotel Restaurant The Heritage Bogor.
Co-Authors Faisal Rabbania Faisal Rabbania Taufiq Kurniawan