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All Journal International Journal Of Science, Technology & Management (IJSTM)
Dewa Gede Ari Pemayun, I
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Culinary Tourism Potensial In Palu Bay Area Idham; Dewa Gede Ari Pemayun, I; Made Rai Sukmawati, Ni
International Journal of Science, Technology & Management Vol. 5 No. 4 (2024): July 2024
Publisher : Publisher Cv. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46729/ijstm.v5i4.1131

Abstract

Culinary Tourism Potensial In Palu Bay Area. This study aims to determine the level of similarity of culinary tourism potential and support factors among urban villages in the area of ??Teluk Palu. The population in this study were all tourists who visited at 8 urban villages ranging from Tipo Subdistrict Ulujadi to Tondo Sub-District Mantikulore District. Sampling technique using purposive sampling approach is done by selecting informants who are considered able to provide the necessary information. The number of samples is 70 people. In general, infomants enter in cluster 1. There is only one cluster member that entered in cluster 2 and cluster 3. In general the characteristics of culinary tourism availability and supporting factors such as trade activities of goods and services, supporting facilities and infrastructure, transportation support, security as well as social and cultural communication in 8 kelurahan have similarity level. Development of the tourism industry, especially culinary tourism in the coast of Palu Bay in recent years can not be done evenly and maximally in 8 villages. The emphasis in terms of tourism development, especially culinary tourism and its supporting factors still take place partially. Emphasis such as the formation of tourism conscious society and the implementation of 5K has not been implemented evenly and maximally throughout the existing urban village.
The Effectiveness of Service Quality on Room Occupancy Rates at Le Meridien Bali Jimbaran Agung Putu Swabawa, A.; Dewa Gede Ari Pemayun, I; Sugito, Sugito
International Journal of Science, Technology & Management Vol. 7 No. 1 (2026): January 2026
Publisher : Publisher Cv. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46729/ijstm.v7i1.1383

Abstract

This study aims to determine the quality of service provided to guests staying at Le Meridien Bali Jimbaran and the effectiveness of service quality on the room occupancy rate achieved at Le Meridien Bali Jimbaran. The methods used to collect data, there are 6 methods, namely: observation, interviews, questionnaires, documentation, and literature studies. The analysis techniques used, namely: a. Quantitative Analysis, namely: 1) Analysis techniques to analyze quantitative data, using descriptive statistical techniques, namely statistical techniques that discuss the collection, processing, presentation, and calculation of values ​​​​from data described in tables or diagrams, 2) T-test for two paired samples (Paired-samples T Test) namely testing the effectiveness of service quality on hotel occupancy achievements. b) Qualitative descriptive analysis techniques to explain the results of qualitative data analysis and help draw conclusions about the research results from the process or event. Based on the analysis results, it shows that the quality of service provided to guests at Le Meridien Bali Jimbaran is very good with a value of 4.48. Meanwhile, the quality of service provided to guests has a real or significant impact on increasing the achievement of room occupancy rates at Le Meridien Bali Jimbaran, which can be seen from the calculated t (3,888) which is greater than the t-table (2,2010), which is in the rejection area of ​​Ho and H1 is accepted. This means that the quality of service provided to guests has a very effective impact on increasing the achievement of room occupancy rates at the Le Meridien Bali Jimbaran hotel.
Co-Authors Agung Putu Swabawa, A. Idham Made Rai Sukmawati, Ni Sugito -