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All Journal Jurnal Sinergitas PkM & CSR Jurnal Ilmiah Manajemen dan Kewirausahaan Bogor Hospitality Journal
Riani Ishak
Sekolah Tinggi Pariwisata Bogor
Economics, Econometrics & Finance Education Environmental Science Public Health Social Sciences

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Pengaruh Fasilitas Terhadap Kepuasan Wisatawan Di Curug Pangeran, Kawasan Gunung Salak Endah, Kabupaten Bogor Samuel Samuel; Riani Ishak
Jurnal Ilmiah Manajemen dan Kewirausahaan (JUMANAGE) Vol 2 No 2 (2023): Volume 2 Nomor 2 Juli 2023
Publisher : LPPM Universitas Dinamika Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33998/jumanage.2023.2.2.884

Abstract

This research was conducted aiming to determine the effect of facilities on tourist satisfaction at Curug Pangeran, Mount Salak Endah Area, Bogor Regency. This study uses a quantitative approach method. The data analysis method used in this study is simple linear regression analysis because it uses 2 variables, namely facilities as the X variable and tourist satisfaction as the Y variable. The tool used in this research is SPSS version 24.0 to find out how much influence the variable has. X to variable Y. The sampling technique in this study used non-probability sampling with a purposive sampling technique and by using a questionnaire. The sample used in this research is Curug Pangeran tourists, Mount Salak Endah area, Bogor Regency with 100 respondents. Based on the test results obtained a significance value of 0.000 which is smaller than 0.05. Then the correlation value of the relationship between facilities (X) to tourist satisfaction (Y) is obtained of 0.642 which is included in the strong category. Based on this, the facilities have a significant and positive effect on tourist satisfaction at Curug Pangeran, Mount Salak Endah Area, Bogor Regency.
SERVICE-EXCELLENT GUEST REVIEW OLEH FRONT OFFICE HOTEL SEBAGAI STRATEGI MEMPERTAHANKAN LOYALITAS TAMU Riani Ishak; Sri Endah Yuwantiningrum; Samuel
Bogor Hospitality Journal Vol 7 No 2 (2023): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v7i2.87

Abstract

This research focuses on analyzing customer complaint management strategies through online reviews at the favehotel Padjadjaran in Bogor City in an effort to maintain guest loyalty so that excellent service is in accordance with the corporate values promoted by the hotel towards customers. The aim of this research is to analyze the handling of customer complaints at the favehotel Padjajaran hotel, Bogor city, by the Front Office Division. The research method is qualitative-descriptive which uses observation, interviews (in-depth interviews) and documentation for data collection supported by library research, where the data sources studied in this research are reference books and scientific articles from journals. The data sources in this research are the hotel manager, Front Office Manager, other division managers, FO supervisors, and the front desk staff team. The results of the collected data are described descriptively. The results obtained in this research indicate that handling customer reviews and complaints submitted online and offline can be done using various methods. Identification of the type of complaint determines the appropriate method that should be applied. The skill of handling online reviews quickly needs to be mastered by the Hotel Front Office in order to retain guests to want to stay again. Therefore, increasing positive ratings (reviews) of hotels is the obligation of the hotel front office. In an effort to provide excellent service to customers so that customers remain loyal. The application of the ILEAD and HEAT methods is still appropriate for handling offline complaints, and the RIFD method is more appropriate for handling online complaints and reviews at favehotel Padjajaran Bogor.
Pengaruh Kualitas Makanan Terhadap Kepuasan Konsumen di Royal Tulip Gunung Geulis Resort & Golf Hotel Bogor Julia R. Skawanti; Riani Ishak; Salsabila Alhadar
Bogor Hospitality Journal Vol 8 No 2 (2024): Desember 2024
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v8i2.130

Abstract

Food is one of the main products offered in the tourism industry, especially in hotels. Intense competition among similar businesses requires the Royal Tulip Gunung Geulis Resort & Golf Bogor to continuously innovate and maintain service quality. Customer complaints regarding food quality not meeting expectations serve as the background for this study. This research adopts a quantitative approach with the aim of presenting data in a structured, comprehensive, valid, and accountable manner. Data analysis was conducted using descriptive quantitative techniques. A total of 100 respondents, consisting of customers or guests who had consumed food at the Royal Tulip Gunung Geulis Resort & Golf Bogor during 2022, were selected as the sample using Non-Probability Sampling and incidental sampling techniques. Data were collected through a questionnaire and processed using regression analysis with SPSS 28 software. The results of this study indicate a significant influence of food quality on customer satisfaction at the hotel. This is evidenced by a t-value greater than the critical t-value (11.356 > 1.984) and a significance value smaller than 0.05 (0.01 < 0.05). The relationship is strong, with a correlation coefficient of 0.754, where food quality contributes 56.8% to customer satisfaction, while the remaining 43.2% is influenced by other variables not examined in this study
INTEGRASI KEARIFAN LOKAL DAN TRANSFORMASI DIGITAL SEBAGAI STRATEGI BERKELANJUTAN DALAM PENGEMBANGAN DESA WISATA CIMANDE Riani Ishak; Julia Ratnawulan Skawanti; Dina Mayasari Soeswoyo
Jurnal Sinergitas PKM & CSR Vol. 9 No. 1 (2024): October
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Desa Cimande merupakan salah satu desa wisata dengan potensi budaya dan sumber daya alam yang kaya, namun menghadapi kendala dalam pengembangan produk wisata dan pemberdayaan masyarakat lokal. Program ini bertujuan untuk meningkatkan kapasitas kelompok sadar wisata (Pokdarwis) dan pelaku UMKM melalui pelatihan kewirausahaan, inovasi produk, pengemasan, pemasaran digital, serta pengurusan sertifikasi usaha. Dengan pendekatan berbasis partisipasi masyarakat, kegiatan ini melibatkan sosialisasi, workshop, dan pendampingan intensif selama 3 bulan. Hasil dari kegiatan pengabdian ini menunjukkan peningkatan dalam pengetahuan dan keterampilan peserta. Produk inovasi berbasis lokal seperti Jelibu (jeli lidah buaya), Kopi Biji Salak dan Kurma Salak berhasil diciptakan dengan pengemasan modern yang menarik. Selain itu, empat produk unggulan Desa Cimande yaitu balapulang, wajit ketan, kue ali dan kembung goyang yang merupakan oleh-oleh Khas Desa Wisata Cimande telah mendapatkan sertifikasi P-IRT. Tentunya dengan P-IRT ini akan memberikan kepercayaan lebih kepada konsumen untuk membeli produk Desa Cimande. Peserta juga berhasil meningkatkan keterampilan pemasaran digital melalui platform e-commerce seperti Tik Tok dan website. Program ini menciptakan dampak berkelanjutan dengan mendukung peningkatan daya saing pariwisata berbasis kearifan lokal, melestarikan budaya, dan mendorong pertumbuhan ekonomi masyarakat. Keberhasilan ini menunjukkan pentingnya kolaborasi antara masyarakat, pemerintah, dan lembaga non-pemerintah dalam mengatasi tantangan pengembangan desa wisata.
Co-Authors Dina Mayasari Soeswoyo, Dina Mayasari Julia R. Skawanti Salsabila Alhadar Samuel Samuel Samuel Sri Endah Yuwantiningrum