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All Journal JURNAL HOSPITALITI DAN PARIWISATA International Journal of Tourism Business Research Journal of Commerce Management and Tourism Studies Jurnal Abdi Anjani
Margresye Diana Rompas
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Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Social Sciences Other

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DESCRIPTION OF THE POTENTIAL OF SOME DIVE SPOTS ON LEMBEH BITUNG ISLAND Alma Karangan Pongtuluran; Margresye Diana Rompas
HOSPITALITI DAN PARIWISATA Vol 6 No 2 (2023): JURNAL HOSPITALITI DAN PARIWISATA
Publisher : PolimdoSains

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35729/jhp.v6i2.113

Abstract

Tourism in Indonesia has complex assets to be managed better, one of which is marine tourism. Many areas in Indonesia have attractive tourism potential so that they can be developed into marine tourism objects. Marine tourism includes matters related to tourism, pleasure and recreation activities carried out in coastal areas and marine waters. One of the areas in Indonesia that has great potential in marine tourism is North Sulawesi. North Sulawesi has several tourist destinations that are in great demand by both foreign and local tourists. The potential for marine tourism in North Sulawesi which is quite promising to be developed besides Bunaken Island in Manado City is in Bitung City, precisely on Lembeh Island. Lembeh Island is one of the choices of tourist destinations that are sought after by diving and snorkeling lovers because of the beauty of underwater tourism. The charm of Lembeh Island is used as a destination for foreign and local tourists to just relax or dive with the beauty of its sea spots. The natural beauty of the sea is able to attract foreign and local tourists to come and enjoy it.
How the word of mouth marketing strategy influence the consumer buying interest? (A case of genestick product) Wenas, Pearl Loesye; Natos, Christoffer Daniel; Rompas, Margresye Diana; Towoliu, Benny Irwan
Journal of Commerce, Management, and Tourism Studies Vol. 3 No. 3 (2024): Dec 2024
Publisher : YAYASAN MITRA PERSADA NUSANTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58881/jcmts.v3i3.203

Abstract

The genestick product is a stick-shaped snack product made from onions in the Manado local language called kue kering biji-biji. This cake is produced by students from Politeknik Negeri Manado who are managed in groups in the form of micro-entrepreneurship, since it was sold it has stagnated, because it only uses a promotion strategy using a social media platform. Since the marketing strategy changed through word of mouth marketing, sales have increased. The purpose of this study was to analyze the effect of word of mouth marketing strategies on consumer buying interest in ginestick products. The research method used is quantitative descriptive, with data collection techniques through surveys, of 50 respondents. The analytical tools used are validity and reliability tests, correlation tests, regression tests, determination tests and hypothesis testing through the T test and F test. From some of these tests it is found that consumer buying interest is influenced by word of mouth marketing strategies. At the significance level of the hypothesis test (T and F tests) (0.001) and < the research error rate of 0.05 and with a coefficient of determination of 61.6%, it has a positive effect, which means that the higher the Word of mouth marketing, the higher the buying interest of Genestick product consumers.
Does the Work Environment of F&B Service Department Change During and After the Covid-19 Pandemic? A case study at the Fairfield By Marriott Bali Legian Hotel Margresye Diana Rompas; Deisy Ch. Andih; Geertruida E. Lalamentik; Fonny Sangari; Alma K. Pongtuluran; Frans V. Rattu; Benny Irwan Towoliu
Jurnal Internasional Riset Bisnis Pariwisata Vol 4 No 2 (2025): 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.v4i2.2675

Abstract

This study aims to examine the conditions and changes in the work environment at the Food and Beverage (F&B) Department of Fairfield by Marriott Bali Legian Hotel during and after the Covid-19 pandemic, with particular attention to shifts in Standard Operating Procedures (SOPs). The recovery of the tourism sector has become increasingly visible following the significant decline in Covid-19 cases, rising vaccination coverage, relaxed travel policies, and the emergence of “revenge tourism,” which collectively boosted tourist mobility. Using a qualitative descriptive research method, data were collected through observations, interviews, and documentation, and then analysed using data reduction, data presentation, and conclusion drawing. The findings indicate that substantial changes occurred across multiple dimensions of the work environment, including the physical environment (such as physical distancing arrangements, table spacing, and sanitation facilities), the social environment (team interactions, division of tasks, and communication flow), and the organisational environment (adjustments to SOPs, workflow modifications, and workload management). These dimensions experienced the most significant transformation during the pandemic as the department adapted to health protocols and operational constraints. Following the pandemic, however, the F&B Service Department has largely returned to its pre-pandemic norms, although some organisational adaptations particularly those related to hygiene standards continue to be maintained as part of improved operational practices
Pelatihan Basic English for Tourism bagi Pengelola UMKM Kuliner dan Homestay di Desa Wisata Budo, Provinsi Sulawesi Utara Margresye Diana Rompas; Machiko Nugraha Indriyanto; Towoliu, Benny Irwan
Jurnal Abdi Anjani Vol 3 No 2 (2025): Jurnal Abdi Anjani (JAA)
Publisher : Program Studi Pariwisata, Fakultas Ekonomi dan Bisnis,Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/anjani.v3i2.2676

Abstract

Pelatihan ini bertujuan meningkatkan kemampuan bahasa Inggris dasar para pengelola UMKM kuliner dan homestay di Desa Wisata Budo, Provinsi Sulawesi Utara, sebagai respons terhadap meningkatnya kunjungan wisatawan mancanegara dan keterbatasan kemampuan komunikasi para pelaku usaha lokal. Desa Budo, yang telah meraih prestasi dalam Anugerah Desa Wisata Indonesia, menghadapi tantangan signifikan karena sebagian besar operator UMKM masih bergantung pada pemandu wisata eksternal untuk berinteraksi dengan tamu asing. Untuk menjawab kebutuhan tersebut, pelatihan dilaksanakan menggunakan pendekatan Communicative Language Teaching (CLT) yang menekankan praktik komunikasi nyata melalui role play, simulasi layanan, pengenalan kosakata berbasis objek wisata, serta pendampingan lanjutan melalui grup WhatsApp sebagai media monitoring dan konsultasi. Kegiatan diikuti oleh 20 peserta yang merupakan perwakilan UMKM kuliner dan homestay, dengan fokus pada materi sapaan, perkenalan, penjelasan objek wisata, serta percakapan layanan dasar. Hasil pelatihan menunjukkan antusiasme tinggi dan peningkatan kemampuan peserta dalam memahami serta mempraktikkan komunikasi dasar dalam konteks pariwisata, diperkuat oleh komitmen untuk melanjutkan latihan melalui pendampingan daring. Secara keseluruhan, pelatihan ini membuktikan efektivitas pendekatan komunikatif dalam meningkatkan kompetensi bahasa Inggris pelaku UMKM sebagai bagian dari upaya memperkuat daya saing Desa Wisata Budo.
Co-Authors Alma K. Pongtuluran Alma Karangan Pongtuluran Benny Irwan Towoliu Benny Irwan Towoliu Deisy Ch. Andih Fonny Sangari Frans V. Rattu Geertruida E. Lalamentik Machiko Nugraha Indriyanto Natos, Christoffer Daniel Wenas, Pearl Loesye