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All Journal PRofesi Humas Jurnal Fokus Manajemen Bisnis
Dahana, Wirawan Dony
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Religion Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Social Sciences Other

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Building brand loyalty through community Sjuchro, Dian Wardiana; Surachman, Akhmad Yani; Dahana, Wirawan Dony; Nurfauziah, Isni
PRofesi Humas Vol 9, No 2 (2025): February 2025
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/prh.v9i2.58569

Abstract

Background: Brand loyalty may be more fluid in the digital era. Consumers can easily switch to another brand if they find a product with better reviews or a more attractive offer. Brand loyalty can be built or maintained through online brand communities with a social capital approach. Purpose: The study aimed to describe brand loyalty building through communities. Methods: It used a descriptive qualitative approach to gain deeper insights. Data were collected from relevant academic journals, scientific magazines, previous research results, books, industry magazines, and various newspapers. The data analysis consisted of three streams of activities: data reduction, data presentation, and conclusion drawing/verification to ensure accuracy.  Results: The study results illustrated that brand loyalty can be effectively built, maintained, and improved through well-established brand communities that meet the essential elements of shared language, shared vision, reciprocity, and social trust, fostering deeper connections among members. Conclusion: A credible brand community will encourage consumers and potential consumers to constantly build and improve long-term relationships to interact so that the brand community can transfer brand knowledge to them. Implications: A credible brand community can be built after fulfilling the elements of shared language, shared vision, reciprocity, and social trust – critical factors in increasing brand loyalty behavior.
Tourists’ demographics and consumer behavior: Unveiling differences in culinary tourism Hurdawaty, Ramon; Dahana, Wirawan Dony; Farradia, Yuary
Jurnal Fokus Manajemen Bisnis Vol. 15 No. 2 (2025)
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/fokus.v15i2.14180

Abstract

Culinary tourism has gained increasing attention as destinations seek to create memorable travel experiences. This research addresses a gap in the literature regarding how tourist demographics shape memorable culinary experiences and revisit intention. The study's main objective is to analyze the differences in tourists' demographic attributes, including age, gender, culinary expenditure, and culinary preferences, concerning their perceptions and intentions. The research used quantitative methods through a survey analysis of 400 domestic tourists in Magelang, Central Java, Indonesia. The impact of demographic differences was calculated using ANOVA and an independent-sample t-test with SPSS version 24. The results show that age and culinary expenditure differentiate the perception of memorable culinary tourism experiences. In contrast, no significant differences were found between the demographic variables of gender and culinary tourism preference. Moreover, no significant differences were found in tourists’ perceptions of revisit intention across any demographic variables. These findings suggest that tourism managers and policymakers adopt a dual strategy: designing memorable and emotionally engaging culinary experiences across all groups while shifting from demographic-based targeting to psychographic and experiential segmentation. This study contributes to a better understanding of consumer behavior in culinary tourism and provides practical insights for destination management and policy development.
Co-Authors Akhmad Yani Surachman Dian Wardiana Sjuchro Nurfauziah, Isni Ramon Hurdawaty Yuary Farradia