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This Author published in this journals
All Journal Kepariwisataan: Jurnal Ilmiah International Journal of Travel, Hospitality and Events
Suci Sumbawati
Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta
Arts Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Library & Information Science Social Sciences Transportation Other

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PENERAPAN OMOTENASHI PADA RESTORAN GOLDEN GEISHA RAMEN Suci Sumbawati
Kepariwisataan: Jurnal Ilmiah Vol 16, No 3 (2022): Kepariwisataan: Jurnal Ilmiah
Publisher : Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47256/kji.v16i3.194

Abstract

Omotenashi is the Japanese culture about the way to serve customers which shown strong relationship between guest and host. Omotenashi also have similar implementation with hospitality which usually applicated at customer service activity. Omotenashi have been applied in many aspects globally. Japanese restaurant has growth significantly in recent years and hopefully many restaurants also implement Omotenashi to serve their customer. This study uses the case of Golden Geisha Ramen Restaurant in Yogyakarta to explore how the restaurant applying Omotenashi at their operational process. This paper analyzes each process from queueing process, order and payment, serving the food, and general restaurant operations. This paper offer analysis about current conditions at the restaurant and offers suggestions for restaurant for improving their implementation of Omotenashi to gain the competitive advantage of the restaurant with another competitor.
Culinary Tourism and Visit Intention at Kukup Beach, Indonesia Aneke Rahmawati; Suci Sumbawati
International Journal of Travel, Hospitality and Events Vol. 5 No. 1 (2026): International Journal of Travel, Hospitality and Events
Publisher : The Postgraduate School of Tourism Sahid Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/ijothe.v5i1.765

Abstract

Culinary tourism has become an increasingly important component of tourism development, particularly as a core tourism product that shapes tourists’ experiences and behavioral intentions in coastal destinations. In Indonesia, coastal culinary experiences based on seafood play a strategic role in shaping tourists’ perceptions and consumption patterns. This study focuses on culinary tourism and examines its influence on tourists’ visit intention at Kukup Beach, Gunungkidul Regency, Indonesia. A quantitative associative research design was employed using a survey method. Data were collected from 35 tourists through structured questionnaires measured on a five-point Likert scale. Descriptive statistical analysis, Pearson correlation, and simple linear regression were applied to analyze the data. The results show a positive and statistically significant relationship between culinary tourism and tourists’ visit intention (r = 0.579; p < 0.05). Culinary tourism explains 33.56% of the variance in visit intention, indicating that food quality, variety, hygiene, service quality, and price fairness are important determinants of tourists’ intention to revisit and recommend the destination. This study contributes empirical evidence to culinary tourism research in coastal destinations and provides practical implications for destination managers in integrating local culinary products into sustainable tourism development strategies.
Co-Authors Aneke Rahmawati