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All Journal Jurnal Manajemen Perhotelan dan Pariwisata Ranah Research : Journal of Multidisciplinary Research and Development
Makiya, Kiki Rizki
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Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Economics, Econometrics & Finance Education Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Transportation Other

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Manajemen Bakat di Sektor Pariwisata dan Perhotelan: Sudut Pandang Konseptual Haryanto, Eko; Kiswantoro, Amin; Rohman, Nur; Maulana, Rizky; Makiya, Kiki Rizki; Noviati, Fitria
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 6 No. 2 (2023)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v6i2.69466

Abstract

This research provides a context analysis of talent in the tourism and hospitality industry. The industry is a vital sector for many economies with its highly service-oriented nature, an important strategy to ensure effective recruitment and retention of employees with relevant skills and knowledge. The aim of this research is to provide an overview to politicians and stakeholders regarding the processing of various ideologies, perspectives and interventions that improve management talent. The method used is a qualitative method with the type of literature review or literary study. Critical analysis is made of existing print and online materials. The novelty findings of this article offer new insights into talent management in the tourism and hospitality industry. The results reveal two main research themes; First, there is a positive correlation between the talent management strategy adopted and the creation of global competitiveness. second, institutional culture influences the implementation of planning strategies, which in turn influences talent management.
Identifying the Potential of Islamic Mataram Culinary Footprints for Gastronomic Tourism in Yogyakarta Makiya, Kiki Rizki; Haryanto, Eko; Noviati, Fitria
Ranah Research : Journal of Multidisciplinary Research and Development Vol. 8 No. 1 (2025): Ranah Research : Journal Of Multidisciplinary Research and Development
Publisher : Dinasti Research

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/rrj.v8i1.1961

Abstract

Food is an essential element of a tourist's travel experience, often becoming a key reference in planning itineraries. The concept of culinary tourism has developed into gastronomic tourism, which encompasses not only the local cuisines, but also the culture and history behind them. This trifecta of cuisine, culture and history, known as the Triangle Concept of Indonesia’s gastronomy, is often still under-utilizing the storytelling component required in presenting the cultural and historical aspect of food. The rich, delectable, and distinct cuisines of Yogyakarta are rooted in its steep cultural heritage, still providing a lot of untapped potentials to enhance its tourism initiatives. One of the most significant periods in Yogyakarta’s history was the era of the Islamic Mataram Kingdom, instrumental in shaping both the region and the nation’s identity. Many of Yogyakarta’s legendary cuisines can be traced back to this period in history. Following the trail and development of the Islamic Mataram Kingdom, this research sought to identify the cuisines from this era that could be formulated as potential gastronomic tourism attraction to further boost the development of the local tourism. This qualitative-exploratory research employed purposive and snowball sampling techniques. Data collection was done through interviews, Focus Group Discussions (FGD), observations, and compilation of documents. Data were analyzed using an inductive approach through classification, coding and reduction process. The research resulted in the identification of cuisines that were mapped out according to 5 historical periods of the Islamic Mataram Kingdom’s existence, each food category accompanied by culinary data, historical information, and cultural role/significance, in line with the Triangle Concept of Indonesia’s Gastronomy.
Co-Authors Amin Kiswantoro Eko Haryanto Noviati, Fitria Nur Rohman Rizky Maulana, Rizky