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All Journal Jurnal Ekonomi dan Manajemen (JEKMA) Jurnal Pariwisata, Bisnis Digital dan Manajemen
Naila Faradila
Politeknik Negeri Samarinda
Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Social Sciences Other

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PENERAPAN DIGITAL MARKETING PADA KEPUTUSAN PEMESANAN KAMAR HOTEL Naila Faradila
Jurnal Ekonomi dan Manajemen Vol. 2 No. 2 (2023): Juni : Jurnal Ekonomi dan Manajemen
Publisher : Asosiasi Dosen Muda Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56127/jekma.v2i2.617

Abstract

Industri perhotelan terus berkembang dan ini membuat persaingan lebih ketat, salah satu strategi yang banyak digunakan oleh para pengusaha dalam melakukan perdagangan yaitu melalui digital marketing/pemasaran online Tujuan penelitian kali ini yaitu untuk mengetahui penerapan digital marketing yang mampu mempengaruhi keputusan pemesanan kamar Hotel Mercure di Samarinda.. Metode penelitiannya yaitu menggunakan metode penelitian kualitatif Penelitian ini menggunakan teknik observasi dan wawancara dengan teknik purposive sampling. hasil penelitian dapat disimpulkan bahwa penerapan digital marketing pada pemesanan kamar hotel sangat berperan besar karena ketiga subyek penelitian beserta triangulasi cenderung ingin mencari tahu terkait fasilitas hotel yang ditawarkan melalui sosial media dengan melihat foto-foto fasilitas yang tersedia secara virtual karena tidak memungkinkan nuntuk melihat secara langsung dan juga review dari pengunjung lain. Digital marketing yang mempengaruhi keputusan pemesanan kamar adalah sosial media, website resmi hotel, video marketing, mesin pencarian otomatis yang membuat hotel tersebut muncul sebagai pilihan pertama dan juga e-mail marketing. Kemudian keputusan pemesanan kamar juga dipengaruhi dari minat subyek penelitian yaitu minat eksploratif untuk mencari tahu informasi kelebihan dari hotel tersebut, minat transaksional yaitu cenderung melakukan pemesanan ulang dan referensi yaitu ingin merekomendasikan hotel kepada orang lain karena merasa puas dengan pengalaman yang didapatkan.
Penerapan Hygiene dan Sanitasi Kitchen di Hotel X Samarinda (Hotel Berbintang 4) Naila Faradila; Tauhid Hira; Dinda Maharani
Jurnal Pariwisata Bisnis Digital dan Manajemen Vol. 4 No. 2 (2025): Jurnal Pariwisata, Bisnis Digital dan Manajemen Periode November 2025
Publisher : LPPM Universitas Nusa Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33480/jasdim.v4i2.7709

Abstract

Food safety assurance is a must for developing the food processing industry in order to have good quality products, safe and suitable for consumption, very competitive economically, and according to consumer tastes, in addition one of the hotel's income is obtained from restaurants that provide food and drinks. The existence of restaurants is one of the hotel's efforts to improve the quality of service for consumers. The kitchen is one of the important aspects that must be considered to ensure the quality of a restaurant. One way to get quality products that needs to be considered is hygiene and sanitation in the kitchen. The purpose of this study is to find out whether Hotel X, one of the 4-star hotels (****) in Samarinda has implemented SOPs regarding existing hygiene and sanitation. This study is a descriptive study with observational data collection techniques for 6 months from January to June 2025 through the table of hygiene and sanitation procedures that apply in the hotel. The result is that there are still procedures that have not been implemented in the selection of food ingredients, namely insect-free, shelves are labeled for each type of ingredient and their placement is still less than 2 inches from the wall and labels to identify the depositor then in food processing it is left open which will trigger contamination and there are still equipment that is not in good and clean condition, even though in serving food all have been implemented. Food contaminated with bacteria can cause food poisoning whose symptoms can be mild to fatal and directly affect the quality, safety, and freshness of food products which in turn shape the hotel's reputation and guest trust.
Co-Authors Dinda Maharani Tauhid Hira