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All Journal Jurnal Riset Manajemen Sekolah Tinggi Ilmu Ekonomi Widya Wiwaha Program Magister Manajemen Kepariwisataan: Jurnal Ilmiah
Fitriana Fitriana
Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta
Arts Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Library & Information Science Social Sciences

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DAMPAK PANDEMI COVID-19 TERHADAP PENGEMBANGAN AGROWISATA BONJERUK LOMBOK TENGAH Fitriana Fitriana; Ibrahim Irzan
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.v16i3.197

Abstract

Behind the Sade Tourism Village which has been famous throughout the world, there are also other Tourism Villages that can also be visited by tourists, one of which will be discussed, namely the Bonjeruk Tourism Village, which is a village that still adheres to the customs of the Sasak Tribe which is also known as a historic village. During the colonial period, Bonjeruk was once the Center for the Government of the Dutch East Indies. The data analysis used in this study is qualitative and uses a SWOT analysis. The SWOT analysis considers internal factors such as strengths and weaknesses, as well as the external environment in the form of opportunities and threats. The research results show that: (1) Bonjeruk Tourism Village is one of the most popular Agro-tourism Destinations in Central Lombok Regency (2) Desa WIsata Bonjeruk is managed by the government, namely the Tourism Office of Central Lombok Regency. The adaptation of new habits is to design recovery strategies and improve the cleanliness of the surrounding environment and campaign for Health Protocols to reduce the spread of the Covid 19 outbreak.
PENGELOLAAN PRODUKSI MAKANAN UNTUK MENCIPTAKAN KEBERLANJUTAN INDUSTRI PERHOTELAN BERBASIS BISNIS HIJAU Fitriana Fitriana; Pipin Kusumawati; Tri Eko Yudiandri; Michelle; Nia Astri Hermantyo; Muhammad Maulidvio Apriliana; Agung Sulistyo
Jurnal Riset Manajemen Sekolah Tinggi Ilmu Ekonomi Widya Wiwaha Program Magister Manajemen Vol. 13 No. 1 (2026): Jurnal Riset Manajemen
Publisher : Program Magister Manajemen STIE Widya Wiwaha Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32477/m3457v78

Abstract

Tourism development has a positive impact on the growth of its supporting industries. As a tourism supporter, hotels play a significant role in supporting tourists. Appropriate hotel management strategies must be implemented, reflecting the concept of green business. One effort is to consider the measurable amount of food consumption and production. Hotel managers do not fully implement the various opportunities the green business concept presents. Several obstacles arise, such as a lack of knowledge, innovation in food production management, and the ability to reduce food waste. This study investigates hotel management in producing food and reducing food waste to create a sustainable green business. A qualitative method using an interpretive approach was used in this study. Several hotels were selected as research objects, including: Hotel Cakra Kembang (best reviewed hotel), Greenhost Boutique Hotel (eco-green concept), and @HOM Premiere Hotel (best traveler's choice). These hotels have received various awards related to the green concept. The Miles Huberman method and triangulation were chosen as data analysis and validation techniques. The study results indicate that business managers must encourage food production savings without compromising service quality. Attention needs to be strengthened with management's ability to manage raw material stock, communicate with suppliers, develop business models, serve food, and predict guest attendance.
Co-Authors Ibrahim Irzan Michelle Muhammad Maulidvio Apriliana Nia Astri Hermantyo Pipin Kusumawati Sulistyo, Agung Tri Eko Yudiandri