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All Journal Kepariwisataan: Jurnal Ilmiah
Joko Triyono
Sekolah Tinggi Pariwisata Ambarrukmo, Yogyakarta
Arts Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Library & Information Science Social Sciences

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Journal : Kepariwisataan: Jurnal Ilmiah

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STRATEGI PENGEMBANGAN DESA WISATA TENUN IKAT TROSO DI JEPARA, JAWA TENGAH Joko Triyono
Kepariwisataan: Jurnal Ilmiah Vol 14, No 2 (2020): Kepariwisataan: Jurnal Ilmiah
Publisher : Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

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Abstract

This research aims to study the strengths and weaknesses and challenges to formulate strategies and development programs in Troso Ikat Weaving Tourism Village. This study uses a qualitative method. Data were collected by observation, in-depth interviews, documentation and distribution of questionnaires to 100 respondents, then analyzed using Strengths, Weakness, Opportunities and Threats (SWOT) Analysis. Based on the SWOT Analysis, the results of the study show that the number of male visitors is 64 people or 64%. Of the many visitors, most are anticipated between 41-50 years, which is 66 people or 66%. Visitors interested from different backgrounds, but participated in the profession as an entrepreneur with a total of 54 people or 54%. From this study also obtained results consisting of alternative strategies that can be applied to develop Troso Ikat Weaving Tourism Village, namely by creating diverse and quality products, making tour packages, combining with various parties, conducting promotional strategies using print and digital media, such as websites and social media.Keywords: Tourism Development, Swot Analysis, Product Innovation, TourismPromotion
TINGKAT KEPUASAN KONSUMEN TERHADAP KUALITAS PRODUK WARUNG BAKMI LETHEK SUMARAH BANTUL YOGYAKARTA DI TENGAH PANDEMI COVID-19 Dwi Yoso Nugroho; Joko Triyono
Kepariwisataan: Jurnal Ilmiah Vol 15, No 2 (2021): Kepariwisataan: Jurnal Ilmiah
Publisher : Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

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Abstract

The Covid-19 pandemic requires all industries to be more creative and think hard in generating businesses that have been disrupted by this disaster. One of them is the tourism industry in which there is a food and beverage business that must pay more attention to the quality of its products. Because the quality of the product is needed by consumers, especially in these conditions. So to know the level of customer satisfaction to the quality of lethek noodle products sold in Warung Bakmi Lethek Sumarah Bantul Yogyakarta and analyze the attributes that are considered important needed improvement to improve customer satisfaction and even support the progress of culinary tourism in the local area. So the author examined with gap alisis method and IPA method. Informants in this study are consumers of Warung Bakmi Lekthek Sumarah taken with incidental sampling techniques with a total of 100 people. From this study produced an average value of Important Perfomance at 96.27%, where the figure in the category is not satisfactory . For gap analysis results, negative numbers (-) are obtained for menu variation variables, dish portions, food servings, and price variables. A negative sign means that the reality score received by the consumer is below the expected score. From the results of the analysis above, it is expected that the owner and manager of Warung Bakmi Lethek Sumarah pay more attention to the variables above.Keywords: Consumer Satisfaction Level, Product Quality and Covid-19 Pandemic
PEMANFAATAN TEPIAN SUNGAI SEBAGAI BAGIAN DARI PENGEMBANGAN MANAJEMEN HOTEL PURI ASRI MAGELANG YANG BERBASIS EKOWISATA Dwi Agus Kristianto; Joko Triyono
Kepariwisataan: Jurnal Ilmiah Vol 14, No 2 (2020): Kepariwisataan: Jurnal Ilmiah
Publisher : Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

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Abstract

This study aims to determine the use of riverbanks as part of the development of ecotourism-based hotel management at Hotel Puri Asri Magelang which includes planning, implementation, and evaluation as well as the obstacles faced in utilizing river banks at the hotel. The choice of Hotel Puri Asri Magelang was because the researchers viewed that this hotel was able to apply the concept of ecotourism well. This research is qualitative. The research method used is the method of interviewing, observation, and documentation. Analysis of the data used in this study using descriptive analysis. In a more comprehensive environmental impact analysis, socio-cultural and economic factors, the environment are also considered and in fact, it is often to try to separate the socio-economic and physical components of the environment, however, separate checks of these components are usually made as is done here, for convenience organization. Many features of the physical environment are attractions for tourists, tourism facilities and infrastructure are one aspect of the environment that is important in tourism activities. The development of tourism and the use of tourists in an area can have environmental impacts. The type and extent of environmental impacts are also closely related to the type and intensity of tourism development undertaken.Keywords: ecotourism, sustainable tourism development, hotel management
Co-Authors Dwi Agus Kristianto Dwi Yoso Nugroho