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All Journal Wahana Didaktika Sebatik Journal of Tourism Destination and Attraction Enrichment : Journal of Management Edutourism : Journal Of Tourism Reseach Journal of Innovation Research and Knowledge Jurnal Pengabdian Mandiri Jurnal Teknologi dan Manajemen Industri Terapan Jurnal Ekonomi Manajemen Akuntansi Keuangan Bisnis Digital Jurnal Abdi Masyarakat Jurnal Ilmiah Pariwisata dan Bisnis International Journal of Educational Research Excellence (IJERE) Innovative: Journal Of Social Science Research Journal of Commerce Management and Tourism Studies INTERNATIONAL JOURNAL OF SOCIETY REVIEWS (INJOSER) Dinamika: Jurnal Pengabdian Masyarakat Jurnal Ekonomi Bisnis Manajemen dan Akuntansi (Jebisma) Jurnal Pengabdian Masyarakat dan Riset Pendidikan Journal of Education, Social & Communication Studies
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Daya Tarik Wisata Waduk Panji Sukarame Sebagai Objek Wisata di Kota Tenggarong Uhai, Sabalius; Sukmana, Eman; Dwiatmojo, A Rinto; Anggriawan , Egi Saltia; Sinaga, Firman
EDUTOURISM Journal Of Tourism Research Vol. 3 No. 02 (2021): HOSPITALITY AND TOURISM
Publisher : Samarinda State Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53050/ejtr.v3i02.158

Abstract

The purpose of this study was to determine the tourist attraction in Waduk Panji Sukarame. Tenggarong City has one of the mainstay tourist destinations in East Kalimantan, one of which is the Waduk Panji Sukarame as a tourist attraction, as a tourist attraction and object, it is necessary to hold a good management process so that visitors become interested in coming to the place. This study finds out what tourist attractions are in the Waduk Panji Sukarame Tenggarong, Kutai Kartanegara Regency, East Kalimantan. The research method used is the descriptive qualitative research method. The data collected is through direct observation and interviews with the managers of the Waduk Panji Sukarame. Waduk Panji Sukarame has natural attractions. It has an orchid garden and has artificial gazebo tours, colourful bridges, unique toilets, flying fox, duck bikes, viewing towers, playgrounds. The Waduk Panji Sukarame has a tourist attraction and is worthy as a tourist attraction.
ANALYSIS OF THE RELATIONSHIP BETWEEN CHARACTERISTICS AND MOTIVATIONS OF FOREIGN TOURISTS ON THE DECISION TO STAY AT A HOTEL Sinaga, Firman; Riko Hendrajana, I Gusti Made; Lanovia Amir, Firlie; Adawiyah, Robiatul
INTERNATIONAL JOURNAL OF SOCIETY REVIEWS Vol. 2 No. 10 (2024): OCTOBER
Publisher : Adisam Publisher

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Abstract

This study aims to analyze the relationship between the characteristics and motivations of foreign tourists with their decisions in choosing a hotel as a place to stay. The characteristics analyzed include age, gender, income, and cultural origin, while tourist motivations include recreational, business, health, and cultural purposes. This study uses a quantitative method with a survey approach, where data is collected from a number of foreign tourists who stay in various types of hotels. The interaction between tourist characteristics and motivations reveals that these factors do not work separately, but influence each other in the decision-making process. Hotels with relevant facilities and good reputations are more likely to be chosen by foreign tourists, especially if they have positive experiences or receive recommendations from third parties. This study concludes that a deep understanding of tourist characteristics and motivations is key for hotels to develop effective marketing strategies and more personalized services.
CULINARY TOURISM DEVELOPMENT STRATEGY TO INCREASE TOURISM ATTRACTIVENESS: A LITERATURE REVIEW Komang Shanty Muni Parwati; Firman Sinaga; Mohamad Tamrin
INTERNATIONAL JOURNAL OF SOCIETY REVIEWS Vol. 2 No. 10 (2024): OCTOBER
Publisher : Adisam Publisher

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Abstract

This study explores strategies that can be applied in the development of culinary tourism to increase the tourism appeal of a destination. Culinary tourism is an important component in the tourism industry, which not only adds value to the tourist experience but also has the potential to become a major attraction that differentiates a destination from others. Through a literature review, this study identified several key strategies, including strengthening local culinary branding, organizing culinary festivals and events, developing special culinary infrastructure and areas, and effective digital promotion. In addition, innovation in preserving traditional culinary and collaboration between sectors are also recognized as key elements in increasing the appeal of culinary tourism. The results of this study indicate that the implementation of these strategies can increase the number of tourist visits, strengthen local cultural identity, and support regional economic growth. These findings are expected to provide guidance for policy makers and industry players in designing holistic and sustainable culinary tourism development programs.
Inovasi Produk, Pelatihan Digital Marketing dan Produksi Jumlah Besar Meningkatkan Kesejahtraan Masyarakat UMKM Ambhu Petani Nira/Aren di Karangasem Sinaga, Firman; Amir, Firlie Lanovia; Hendrajana, I Gusti Made Riko; Suadnyana, I Wayan; Parwati, Komang Shanty Muni
Dinamika: Jurnal Pengabdian Masyarakat Vol 2 No 2 (2024): Dinamika: Jurnal Pengabdian Masyarakat
Publisher : Universitas Pasundan, Bandung, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56457/dinamika.v2i2.669

Abstract

Inovasi produk dan pelatihan digital marketing untuk UMKM di Karangasem, khususnya para petani nira/aren, berperan penting dalam meningkatkan kesejahteraan masyarakat. Penelitian ini bertujuan untuk mengembangkan kemampuan para petani dengan memberikan pelatihan mengenai pemasaran digital serta memproduksi hasil pertanian dalam jumlah besar, yang diharapkan dapat membuka peluang pasar yang lebih luas. Penelitian ini dilaksanakan di Desa Amertha Bhuana yang memiliki sekitar 30 petani aren yang tersebar di wilayah Karangasem. Metode yang digunakan dalam penelitian ini meliputi pelatihan mengenai strategi digital marketing yang tepat, serta teknik produksi yang efisien untuk meningkatkan kuantitas dan kualitas produk aren. Hasil penelitian menunjukkan bahwa adanya peningkatan pengetahuan petani dalam memanfaatkan teknologi digital untuk memasarkan produk mereka dan menghasilkan lebih banyak produk aren dengan efisiensi yang lebih tinggi. Dengan demikian, diharapkan keberlanjutan usaha petani aren dapat tercapai, serta memberikan dampak positif terhadap perekonomian lokal dan kesejahteraan masyarakat setempat.
PENGEMBANGAN SUSTAINABLE TOURISM PADA EVENT CONFERENCE BERDASARKAN FOOD WASTE DI HOTEL X SANUR: Institut Pariwisata dan Business International Sinaga, Firman; Amir, Firlie Lanovia; Hendrajana, I Gusti Made Riko; Devi, Ni Kadek Sintya Loka
Jurnal Ekonomi Bisnis Manajemen dan Akuntansi (JEBISMA) Vol 2 No 2 (2024): Desember 2024
Publisher : PT. Media Edutama Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70197/jebisma.v2i2.71

Abstract

Sustainable tourism sangat penting pada saat ini khususnya mencegah lingkungan agar lebih baik khususnya dalam mengelola food waste seperti pada kegiatan dalam sebuah event disampaikan oleh Akın Aksu1 et al (2016) yaitu para peserta sangat mendukung adanya eco-friendly green meetings atau sustainable event di dunia yang menghasilkan hemat makanan. Sedangkan di eropa lebih sustainable dikarenakan negara eropa telah memiliki strategi untuk zero waste seperti melakukan donasi makanan sisa, membuat bio methanisation process, compost donated to local farmers, EMAS Steering Committee (2018). Sungguh menyedihkan bahwa Indonesai memiliki urutan 77 dari 127 negara tentang hunger problem, Ni Gusti Ayu Dyah Satyawati et al. (2024) The Global Hunger Index. Penelitian dilakukan di Prime Plaza Hotel Sanur pada dua lokasi yaitu Hotel X Sanur dari bulan July sampai November 2024 dengan metode pengumpulan data menggunakan metode survey dengan menyebarkan kuesioner, terhadap chef dan food and beverage manager dan beberapa karyawan di steward dan waiter. Hasil penelitian agar sisa makanan layak makan diberikan kepada manusia sedangkan yang tidak layak makan dijadikan kompos serta makanan tetap di timbang.
Pemberdayaan masyarakat berbasis kopi rakyat sebagai destinasi wisata di bongancina, kecamatan busungbiu, kabupaten singaraja Koerniawaty, Francisca Titing; Darsana, I Made; Efendi, Moch Nur; Sinaga, Firman; Pambudi, Bondan
Jurnal Abdi Masyarakat Vol. 2 No. 1 (2022): Februari
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jam.v2i1.22

Abstract

Desa Bongancina sangat cocok untuk dikembangkan menjadi desa wisata. Institut Pariwisata Dan Bisnis Internasional, merespon peluang ini dengan mengambil bentuk kegiatan yang dikemas dalam kegiatan pengabdian kepada masyarakat. pengabdian ini dilakukan dengan metode penyuluhan dan diikuti dengan diskusi serta evaluasi akhir untuk mengukur tingkat capaian yang dihasilkan. Kegiatan ini sendiri merupakan kegiatan pengabdian internal kampus IPB Internasional dengan mengembangkan upaya kemitraan pada masyarakat pelaku usaha di desa Bongancina. Kegiatan pengabdian dalam bentuk pendampingan di Desa Bongancina, terkait dengan pengembangan Desa Bongancina menjadi Desa Wisata, sudah berjalan dengan baik dan lancar. Hal ini tampak dari antusias warga dari berbaga propesi untuk mengikuti kegiatan ini. Dukungan dari pihak kampus Institut Pariwisata Dan Bisnis Internasional berupa pendanaan dan bantuan sarana serta prasarana memiliki peran besar untuk keberhasilan kegiatan pengabdian ini. Keterlibatan masyarakat menjadi kunci utama keberhasilan program ini, sehingga program pengabdian kepada masyarakat Institut Pariwisata Dan Bisnis Internasional bisa selesai sesuai dengan jadwal yang telah ditentukan.
Pengaruh Kualitas Pelayanan Dan Fasilitas Kamar Terhadap Keputusan Menginap Juniartha, I Made Erik; Sinaga, Firman; Paramita, Putu Dian Yuliani
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 9 (2024): Jurnal Ilmiah Pariwisata dan Bisnis September 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i9.866

Abstract

Perusahaan bidang perhotelan ketika menjalankan bisnisnya wajib selalu memperhatikan perubahan tingkah laku pelanggan agar mampu secara sigap menjadikan perubahan tingkah laku sebagai kajian untuk menyempurnakan strategi pemasaran (Tjiptono, 2006). Sejumlah hal yang mampu memengaruhi kemajuan bisnis hotel, diantaranya yakni bagaimana hotel mampu memperoleh pelanggan serta mempertahankannya melalui pemberian kualitas layanan terbaik dan fasilitas lengkap supaya tamu puas atas pelayanan yang ditawarkan. Visi penelitian ini yakni mencari tahu pengaruh kualitas pelayanan serta fasilitas kamar pada keputusan menginap pengunjung di Hotel Amerta Sari. Penelitian dilakukan di Hotel Amerta Sari dengan teknik penetapan sampel accidental sampling. Total sampel yang digunakan dan dianalisa berjumlah 45 pengunjung. Pengumpulan data dilakukan melalui kuesioner. Penganalisisan data mempergunakan regresi linear berganda dengan aplikasi SPSS versi 22. Sesuai temuan analisis ditemukan bahwa kualitas pelayanan serta fasilitas kamar mempunyai pengaruh positif pada keputusan menginap konsumen di Hotel Amerta Sari. Ini memperlihatkan, makin baik sebuah kualitas pelayanan hotel, akan makin tinggi juga kemungkinan konsumen untuk memutuskan menginap, dan juga makin lengkap fasilitas yang ditawarkan oleh hotel, maka pelanggan pun akan makin puas serta akan selalu mengutamakan hotel itu sebagai pilihannya. Hotel industry companies in running their business must always observe changes in consumer behavior so that they can anticipate these behavioral changes to be used as studies in order to improve their marketing strategies (Tjiptono, 2006). Several things can affect the progress in the hospitality business, for instance is how the hotel can attract customers and retain them by provide the high quality of services and complete facilities thus guests feel satisfy with the services. The study vision is to examine the effect of service quality and room facilities on the decision to stay at the Amerta Sari Hotel. This research was conducted at Hotel Amerta Sari with the technique of determining the sample is accidental sampling. The number of samples used and analyzed were 45 visitors. Data collection was done through a questionnaire. The analytical technique used is multiple linear regression with SPSS version 22 program. Based on the results of the analysis it was found that the quality of service and room facilities had a positive effect on the consumer's decision to stay at the Amerta Sari Hotel. This shows that the better the service quality of a hotel, the higher the possibility of consumers to decide to stay, and also the more complete the facilities provided by the hotel, the more satisfied customers will be and will continue to choose the hotel as a priority choice.
Tanah Lot temple: Navigating the tension between tourism development and cultural preservation Sinaga, Firman; Kanca, I Nyoman; Suarja, I Ketut
Journal of Commerce, Management, and Tourism Studies Vol. 4 No. 1 (2025): Apr 2025
Publisher : YAYASAN MITRA PERSADA NUSANTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58881/jcmts.v4i1.328

Abstract

The development of Tanah Lot Temple as a prominent tourist destination in Bali has significantly influenced the region’s economic, social, and environmental dynamics. This study aims to examine these impacts by analyzing the economic contributions of tourism, the social transformations experienced by local communities, and the environmental challenges arising from increased visitation. Additionally, the study seeks to propose sustainable tourism strategies that balance economic growth with cultural and environmental preservation. This research employs a qualitative approach, utilizing interviews and observations to gather data from visitors, local businesses, and community members. Interviews focus on perceptions regarding tourism’s economic benefits, cultural shifts, and environmental concerns. Observations are conducted at the site to assess visitor behavior, infrastructure conditions, and environmental changes. The collected data are analyzed thematically to identify key trends and perspectives. The findings reveal that tourism at Tanah Lot Temple significantly contributes to the local economy, particularly in trade, hospitality, and services. However, the rapid growth of tourism has also introduced several challenges. Socially, the local community faces a dilemma between preserving cultural heritage and adapting to commercial tourism demands. While many residents take pride in the temple’s global recognition, concerns about cultural erosion and over-commercialization persist. Environmentally, issues such as waste management, congestion, and land degradation emphasize the need for sustainable management. In conclusion, while Tanah Lot Temple’s tourism industry generates substantial economic benefits, addressing the associated social and environmental challenges is crucial for long-term sustainability. Effective infrastructure management, active community involvement in decision-making, and the adoption of eco-friendly tourism practices are essential strategies. By integrating these approaches, Tanah Lot Temple can continue to thrive as a responsible and sustainable tourist destination that preserves its cultural and environmental integrity.
Analisis Persepsi Tamu Terhadap Kinerja Pramusaji Restoran Ebony Menggunakan Servqual Asmidana, Samuel Hagi; Sinaga, Firman; Suarmana, I Wayan Restu
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 2 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Februari 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i2.929

Abstract

Penelitian ini dilakukan karena hasil pra-riset yang telah dilakukan oleh penulis diantaranya 9 dari 10 tamu puas dengan bukti fisik waiter, 7 dari 10 tamu puas dengan kehandalan waiter, 7 dari 10 tamu puas dengan daya tangkap waiter, 8 dari 10 tamu puas dengan jaminan waiter, 8 dari 10 tamu puas dengan empati waiter. Tujuan penelitian ini adalah untuk mengetahui analisis kepuasan tamu terhadap kinerja waiter di Restoran Ebony Hotel Mercure Pontianak. Masalah dalam penelitian ini adalah bagaimana mengukur analisis kepuasan tamu di Restoran Ebony Hotel Mercure Pontianak menggunakan Metode Servqual, (IPA) dan (PGCV). Waktu penelitian Februari - Maret 2023. Metode pengumpulan data dalam penelitian ini menggunakan kuesioner dan accidental sampling. Populasi dalam penelitian ini adalah tamu yang berkunjung ke restoran dari bulan Februari sampai Maret 2023 dan sample sebanyak 50 responden tamu yang datang ke restoran. Data dianalisis dengan menggunakan metode service quality (ServQual). Importance-Performance Analysis (IPA), PGCV (Potential Gain Customer Value). Dari hasil penelitian diketahui Tingkat Kesesuaian Indeks (TKI) persepsi tamu terhadap kinerja waiter di Restoran Ebony Hotel Mercure Pontianak dari 50 responden yang diteliti sebesar 97,75%. Berdasarkan Servqual Gap positive terdapat 3 indikator dan 12 indikator pada gap negative. Berdasarkan analisis (IPA) di dalam kuadran A (Prioritas Utama) terdapat 3 indikator, kuadran B (Pertahankan Prestasi) terdapat 3 indikator, kuadran C (Prioritas Rendah) terdapat 5 indikator dan kuadran D (Berlebihan) terdapat 4 indikator. Dimensi jaminan yang menjadi prioritas utama terdapat 2 indikator. daya tanggap terdapat 1 indikator, bukti fisik perlu dipertahankan pelaksanaannya terdapat 1 indikator, kehandalan dinilai kurang penting oleh pelanggan, sedangkan empati dianggap berlebihan pelaksanaannya terdapat 1 indikator. This research was conducted because the results of the pre-research conducted by the author included 9 out of 10 guests satisfied with the waiter's physical evidence, 7 out of 10 guests were satisfied with the reliability of the waiter, 7 out of 10 guests were satisfied with the waiter's grasping power, 8 out of 10 guests were satisfied with the guarantee waiter, 8 out of 10 guests are satisfied with waiter empathy. The purpose of this study was to determine the analysis of guest satisfaction on the performance of waiters at the Ebony Hotel Mercure Pontianak Restaurant. The problem in this study is how to measure the analysis of guest satisfaction at the Ebony Hotel Mercure Pontianak Restaurant using the Servqual Method, (IPA) and (PGCV). Time for research February - March 2023. The data collection method in this study used a questionnaire and accidental sampling. The population in this study were guests who visited the restaurant from February to March 2023 and a sample of 50 guest respondents who came to the restaurant. Data were analyzed using the service quality method (ServQual). Importance - Performance Analysis (IPA), PGCV (Potential Gain Customer Value). From the results of the study it was found that the Conformity Index Level (TKI) of guest perceptions of the waiter's performance at the Ebony Hotel Mercure Pontianak Restaurant from the 50 respondents studied was 97.75%. Based on the Servqual Gap positive there are 3 indicators and 12 indicators on the negative gap. Based on the analysis (IPA) in quadrant A (Top Priority) there are 3 indicators, quadrant B (Maintain Achievement) there are 3 indicators, quadrant C (Low Priority) there are 5 indicators and quadrant D (Excessive) there are 4 indicators. There are 2 indicators for guarantee dimensions that are the top priority. responsiveness has 1 indicator, physical evidence needs to be maintained, there is 1 indicator, reliability is considered less important by the customer, while empathy is considered excessive, the implementation has 1 indicator.
PROGRAM PENGELOLAAN DAYA TARIK WISATA BERBASIS MASYARAKAT DI KAWASAN NUSA PENIDA Sasmita, Ayu Widiya; Semara, I Made Trisna; Sinaga, Firman
Jurnal Ekonomi Manajemen Akuntansi Keuangan Bisnis Digital Vol. 4 No. 1 (2025): JANUARI-JUNI
Publisher : Badan Penerbitan Fakultas Pertanian Universitas Ratu Samban

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58222/jemakbd.v4i1.1244

Abstract

Penelitian ini bertujuan untuk merancang program pengelolaan daya tarik wisata berbasis masyarakat di kawasan Nusa Penida. Sebagai salah satu destinasi unggulan di Bali, Nusa Penida memiliki keindahan alam yang luar biasa dan kekayaan budaya lokal yang berpotensi besar untuk di Kelola. Pengelolaan pariwisata di daerah Nusa Penida ini masih menghadapi berbagai tantangan, kurang nya pengelolaan disamping dengan terbatasnya infrastruktur. Melalui pendekatan kualitatif, penelitian ini mengkaji peran serta masyarakat dalam pengembangan pariwisata serta strategi yang dapat diterapkan untuk pengelolaan daya Tarik wisata yang berkelanjutan. Untuk pengelolaan daya tarik wisata melibatkan masyarakat setempat karena dengan adanya peran pemerintah tentunya akan terbats dari segi dana dan bantuan penyuluhannya Hasil penelitian menunjukkan bahwa pelibatan aktif masyarakat, pelatihan kepada pemandu wisata serta kolaborasi antara pemerintah, swasta, dan masyarakat menjadi kunci keberhasilan program. Dengan pendekatan ini, diharapkan pariwisata di Nusa Penida tidak hanya berkembang secara ekonomi, tetapi juga memberi manfaat sosial dan pelestarian lingkungan di Kawasan Nusa Penida.
Co-Authors Amir, Firli Lanovia Amir, Firlie Lanovia Andani , Desak Komang Tri Anggriawan , Egi Saltia Arif Aidil Adha Asmidana, Samuel Hagi Bagus Putu Wahyu Nirmala Bernadetha, Maria Bondan Pambudi Christanto, I Putu Ari Grace Devi Triana Puspa Devi, Ni Kadek Sintya Loka Dwiatmojo, A Rinto Efendi, Moch Nur Febianti Firli Lanovia Amir Firlie Lanovia Amir Fitriani, Saroh Francisca Titing Koerniawaty Gede Yudiya Permana Gusti Ngurah Yoga Semadi Hendrajana, I Gusti Made Riko I Gusti Made Riko Hendrajana I Gusti Made Riko Hendrajana I Gusti Made Suka Arnawa I Ketut Gde Nata Adi Putra I Made Darsana I Nyoman Kanca I Putu Fajar Eka Febryanta I Wayan Lanang Nala I Wayan Putra Aditya I Wayan Restu Suarmana, I Wayan Restu Imaddudin, Imaddudin Juniartha, I Made Erik Kasiani, Kasiani Kimberley Kimberley Koerniawaty, Francisca Titing Komang Trigita Juliastari Komang Trigita Juliastri Krisnaputra, Gede Rendi Kurniawan, I Gede Wahyu Antara Lanovia Amir, Firlie Liestyowati Luh Eka Susanti Made Widya Paramitha Masih, Ni Ketut Moch Nur Efendi Moch Nur Efendi Mohamad Tamrin Muhammad Ali, H. Ni Luh Supartini Novita Indriani Nur Efendi, Moch. Pambudi, Bondan Pantiyasa, I Wayan Paramita, Putu Dian Yuliani Paramitha, Made Widya Parwati, Komang Shanty Muni Pemayun, I Dewa Gede Ari Putra, A.A. Gede Bagus Sedana Putu Diva Krisna Maharani Putu Eka Wirawan Putu Eka Wirawan Riko Hendrajana, I Gusti Made Robiatul Adawiyah Sabalius Uhai Sanjaya, I Wayan Kiki Santi Palupi, Santi Saroh Fitriani Sasmita, Ayu Widiya Semara, I Made Trisna Suadnyana, I Wayan Suarja, I Ketut Sudiarta, Made Sukmana, Eman Sumawidari, Ida Ayu Ketut Susanti, Putu Herny Swandewi, Putu Anindya Utik Kuntariati Vena Maria Jessica Noya Wahyuni, Luh Mei Widhyadanta, I Gede Dirga Surya Arya Widyaningsih, Ni Kadek Ari Zulfan, Muhammad