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All Journal Jurnal Riset Bisnis dan Manajemen Barista : Jurnal Kajian Bahasa dan Pariwisata Journal of Tourism, Hospitality and Travel Management (JTHTM)
Nova Maulidian Hidayat
Sekolah Tinggi Pariwisata Bandung
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Social Sciences Other

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DAYA SAING DESTINASI PARIWISATA KOTA BANDUNG DI ERA ASEAN ECONOMIC COMMUNITY (AEC) Sukarno Wibowo; Nova Maulidian Hidayat
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 4 No. 2 (2017): Desember
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

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Abstract

Enforcement of the ASEAN Economic Community (AEC) in principle can provide an opportunity to create a joint economic growth including the tourism sector. Bandung as one of the creative tourism destination should certainly be able to create competitiveness in the face of the ASEAN Economic Community (AEC). As this study shows that tourism destination competitiveness of Bandung city in the ASEAN Economic Community (AEC) needs to be improved, in which aspects of competitiveness, infrastructure development, environmental, technological progress, human resources, openness, and social development. In these problems the development of the tourism sector in the city of Bandung need more promotion. In addition to support promotion agencies, brochures, websites, promotion abroad, and tourism facilities including infrastructure is a contributing factor to increase tourism in the city of Bandung which can contribute significantly to the economic growth of the community. The government must also play a role in the development of tourism. In addition to more consultation with the private sector before formulating new policy, the government is also required to build partnerships with the private sector, improving road safety and health services, as well as a variety of tourism support it.
CUSTOMER RELATIONSHIP MANAGEMENT IN PROMOTING A ROOM AT SHEO RESORT HOTEL BANDUNG Nova Maulidian Hidayat
Jurnal Riset Bisnis dan Manajemen Vol. 14 No. 1 (2021): February Edition
Publisher : Faculty of Economic and Business, University of Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jrbm.v14i2.2200

Abstract

Service marketing by taking advantage of marketing communication can form a good relation with the consumer. This research aims to find out the program, process, communication media of Customer Relationship Management (CRM) implementation in promoting a room at Sheo Resort Hotel Bandung. The method used in this research is qualitative method with a case study approach based on symbolic interaction theory, and constructivist paradigm with key informants of hotel managers, marketing division and three customer informants of Sheo Resort Hotel Bandung. The result showed that the CRM program in promoting the room was by using continuity marketing, individual marketing (one to one marketing) and partner relation (partnering program) by providing and giving discount, voucher, special facility and membership card which include room discount. The CRM implementation needed a customer service and employee support at maximum, as well as program development to maintain customer’s loyality.
Identification of Culinary Potential in Neglasari Village, Cisompet, Garut Irfansyah; Hidayat, Nova Maulidian; Purnama, Rusna; Resmi, Irma Citra; Nurizki, Reza
Journal of Tourism, Hospitality and Travel Management Vol. 1 No. 1 (2023)
Publisher : Integrasi Sains Media

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58229/jthtm.v1i1.11

Abstract

This study aimed to identify the natural resources from agriculture that could develop to be culinary tourism in Desa Neglasari, Kec. Cisompet, Kab. Garut. The study of documentation, field observations, and in-depth interviews are used in this research and analyzed by a qualitative descriptive analysis. Four excellent products can be processed into culinary products such as jackfruit, soursop, banana, and brown sugar. The fourth of an excellent product that can be processed into various foods and beverages with good taste, excellent shape, and a good texture of the culinary product. Based on this fact in Desa Neglasari, Kec. Cisompet, Kab. Garut potentially developed alternative tourism, which is a culinary tour. This is important because of not only the development of diversified tourism products but, at the same time, grow the creative economy among members of society. To realize the need for special attention of local government, tourism entrepreneurs, and communities (farmers).
Co-Authors Irfansyah Irma Citra Resmi Nurizki, Reza Rusna Purnama Sukarno Wibowo