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All Journal Journal of Indonesian Tourism and Development Studies International Journal of Humanity Studies (IJHS) Jurnal Ilmiah Peuradeun JURNAL HOSPITALITI DAN PARIWISATA Jurnal Industri Pariwisata Seminar Nasional Produk Terapan Unggulan Vokasi International Journal of Tourism Business Research Journal of Commerce Management and Tourism Studies Jurnal Ilmu Sosial dan Humaniora
Benny Irwan Towoliu
Department of Tourism, State Polytechnic of Manado, Indonesia
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Social Sciences Transportation Other

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Perception of Tourist towards the Potential Development of Tumpa Mountain Area as Integrated Ecotourism, Manado, North Sulawesi Province Towoliu, Benny Irwan; Takaendengan, Mita Erdiaty
Journal of Indonesian Tourism and Development Studies Vol. 3 No. 1 (2015)
Publisher : Graduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitode.2015.003.01.01

Abstract

Tumpa is the name of mountain located at the northern part of the Manado City region which bordering The National Park of Bunaken. As a mountainous region with a height of ±623m (asl), it occupies a strategic position. In addition to being adjacent to the park, it is also part of uplands owned by the city of Manado. It serves as buffer zone (green belt) of water, horticultural and agricultural areas with mangrove coastal areas. Master Plan of Tourism Development Region in Manado City used as part of ecotourism products from mountain and forest, but so far there has been no in-depth study to assess the holistic perception of tourist in the development potency of the region as an integrated tourism in Tumpa Mountain area. This study was purposed to determine the tourist perception toward the potential development as integrated ecotourism. This research involved a qualitative research approach, described by using figures on the percentage. Fieldwork was used as a questionnaire survey. The analysis measurement using Likert Scale, scoring and analysis combined with the analysis of the interest rate (level of importance). This study result shows that the average respondent answered good with the score range between 3.5 until 4.2. It means the respondents have argued that every indicator; natural, social-cultural and infrastructure that exists in the region Tumpa Mount area is still in good condition. In the level of interest the respondents answered between 3.6 until 4.6 with category important. This means respondents expect that good environmental circumstances will be always maintained and linked with the development of tourist attraction which is very suitable to be developed as ecotourism. In conclusion, the indicators are considered good and important to be developed as an integrated ecotourism area. Keywords: Ecotourism, Integrated, Perception, Tourist, Tumpa Mount.
Questioning the Readiness of Manado as a Tourism Destination: Poor Service of Waitresses in the Local Restaurants Towoliu, Benny Irwan; Sangari, Fonny; Permana, Dimas Ero
Journal of Indonesian Tourism and Development Studies Vol. 5 No. 1 (2017)
Publisher : Graduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitode.2017.005.01.02

Abstract

In the last two decades, Manado local government has forwarded a Manado vision as a tourism destination. Due to this policy, many accommodations and restaurants are built here. Certainly, this is an opportunity for local people to work in the hospitality industry. Meanwhile, so far the tourism development industry is only physical, it was not supported by the human resource local tourism development, in this case, the waitresses who work in local restaurants. The research aims to examine the quality of service of waitresses who work in local restaurants. The research was conducted from October to December 2015, and locations of the area where data were taken are Mega Mas and Sabua Bulu Malalayang. These areas are the centers of local culinary industry. The research method used is descriptive qualitative supported by quantitative data. Field research includes a survey involving 116 respondents, observation and documentation, and the analysis by serv-qual method. Service quality measured based on visitors' perceptions of the five dimensional aspects. They are the tangible aspect, responsiveness aspect, assurance aspect and empathy aspect. Result of this research shows that service quality of local waitresses are still low, where service performance appraisal is 3.11 while the guest expectations of service quality were 4.47. Guest rating on the performance expectations of service and quality of service shows a minus value. This indicates that the guest is not satisfactory with the performance of services provided by a waitress with an average value of -1.35 satisfactions which means that the value of service of local waitress is ≤ 0. Recommendation is that the local governments should encourage business manager of local restaurants training to improve service quality of waitress. The methods of training suggested are video presentation, vestibule, role plays and case studies. Keywords: local restaurants, poor service, readiness of Manado, tourism destination, waitresses. 
Inovasi Cemilan Biji-Biji Ber-Bahan Dasar Ubi Ungu untuk Diet Sebagai Souvenir Khas Manado Bawole, Merryany Theovanny; Wenas, Pearl L.; Kondoj, Telly H.I.; Rondonuwu, Dianne O.; Natos, Christoffer D.; Towoliu, Benny Irwan
Prosiding Seminar Nasional Produk Terapan Unggulan Vokasi Vol 5 No 1 (2026): Prosiding Seminar Nasional Produk Terapan Unggulan Vokasi Ke-6 Politeknik Negeri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Negeri Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Rata-rata souvenir kue saat ini yang diperjual-belikan untuk wisatawan local mapun international sangat kadang mengusung tema kesehatan atau wellness padahal konsep wellness tourism atau pariwisata kesehatan memiliki ceruk pasar yang spesifik, membuat wisatawan loyal apalagi wisatawan yang mengedepankan gaya hidup sehat. Di kota Manado sangat bahkan hampir tidak bisa ditemui produk local souvenir kuliner - cemilan yang mengusung tema gaya hidup sehat.  Ubi jalar ungu Ipomoea batatas atau bagi orang Manado disebut batata ungu adalah tanaman yang bermanfaat untuk kesehatan. Dengan menggunakan deskriptif eksperimental peneliti, akan membuat cemilan dengan bahan dasar Ubi Ungu. Hasilnya menunjukkan bahwa warna dan rasa berbeda terlihat dari hasil wawancara terhadap lima orang informan (buyer repeater). Kedepan produk ini dikembangkan dengan memperluas melalui jaringan UMKM penjual souvenir di Kota Manado.
Co-Authors Alma Karangan Pongtuluran Bawole, Merryany Bawole, Merryany Theovanny Bernadain Dainty Polii Deby Cnristiyani Sendow Diane Tangian Dianne O. Rondonuwu Jemmy Rudolf Pangemanan Kamagi, Jongky Kevin Keril Pangemanan Kondoj, Telly H. I. Kondoj, Telly H.I. Kondoj, Telly Hetty Isje Kumaat, Hendry Moudy Estefanus Lumettu, Agustinus Mandulangi, Jufrina Mangolo, Mikhael Credo Samuel Margresya Diana Rompas Margresye Diana Rompas Maronrong, Nabila Sanzabila Maryke Alelo Mita Erdiaty Takaendengan Natos, Christoffer D. Natos, Christoffer Daniel Pagayang, Dirna Pangemanan, Jemmy Rudolf Permana, Dimas E. Permana, Dimas Ero Pesik, Vena Rajamuddin, Sintia Rondonuwu, Dianne O. Sangari, Fonny Sangari, Fonny Erny Helty Selvy R Kalele, Selvy R Silvana Audry Rima Wewengkang Solang, Jeanlly A. Watung, Enrico Aldo Wenas, Pearl L. Wenas, Pearl Loesye