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The Influence of Social Media Content on Tourists' Stay Intention in Nature-Based Accommodation: A Study of Glamping Ni Kadek Sri Mirayani; I Gusti Ngurah Oka Widjaya; Ni Putu Ariningsih; Ni Wayan Gita Sadhana Savitri; Desak Made Purnama Dewi
Jurnal Internasional Riset Bisnis Pariwisata Vol 5 No 1 (2026): International Journal of Tourism Business Research (INTOUR)
Publisher : Faculty of Economics and Business, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/intour.v5i1.3086

Abstract

This study aims to analyze the influence of social media content on tourists' stay intention in nature-based accommodation, using glamping as the study context. The study employed an explanatory quantitative design through an online survey of 125 respondents who had seen glamping content, promotions, reviews, or recommendations on social media. Social media content was measured through five dimensions: information clarity, credibility, visual attractiveness, interactivity, and user reviews; while stay intention was measured through interest, consideration as an accommodation option, information search, booking intention, and willingness to choose glamping. The analysis shows that the instruments were reliable, with Cronbach alpha values of 0.957 for social media content and 0.870 for stay intention. Pearson correlation indicates a very strong positive relationship between social media content and stay intention (r = 0.881; p < 0.001). Simple linear regression shows that social media content has a positive and significant influence on stay intention (B = 0.945; p < 0.001), with R2 = 0.777. These findings confirm that informative, visual, interactive, credible content strengthened by e-WOM can shape tourists preferences for glamping experiences.
Pengaruh Kualitas Makanan dan Komunikasi Terhadap Kepuasan Pelanggan di Warung Dedalu Kerobokan Bali Ni Putu Lovi Agustiari; Desak Made Purnama Dewi; Anak Agung Ratih Wijayanti
Jurnal Mosaik Hospitaliti Vol. 8 No. 1 (2026): Juni
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/jmh.2026.8150

Abstract

This study aims to determine and analyze the effect of food quality and communication, both partially and simultaneously, on customer satisfaction at Warung Dedalu, Kerobokan, Bali. The research was motivated by customer complaints regarding inconsistent food taste, incorrect orders, and service delays caused by ineffective communication between employees and with guests. This research uses a quantitative approach with survey methods. Data were collected through questionnaires distributed to 100 customers as respondents. Data analysis employed multiple linear regression, statistical descriptive, instrument testing, and classical assumption tests. The results showed that partially, food quality and communication had a positive and significant effect on customer satisfaction. Simultaneously, both variables also had a significant effect. Communication was found to be more dominant than food quality. The findings suggest improving communication training and maintaining consistent food quality to enhance customer satisfaction and loyalty.