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All Journal JHT: Journal of Hospitality and Tourism Jornal Of Tourism Sciences (Toursci)
Mustafa, Iva Yulia
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Humanities Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Social Sciences Other

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Promotion and Branding Strategy for Traditional Culinary Tourism in Cirebon City Mustafa, Iva Yulia; Hernawati, Yuke
Jurnal Toursci Vol 3 No 1 (2025): Vol 3 No 1 August 2025
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/toursci.v3i1.960

Abstract

Background. Cirebon is one of the cities in Indonesia that has a wealth of distinctive culinary, such as empal gentong, nasi jamblang, and tofu gejrot. Cirebon culinary is increasingly sought after by tourists in addition to Batik, cultural tourism, religious tourism, and others. With that, there needs to be a proper promotion and branding strategy so that Cirebon culinary can become better known and more competitive. The promotion and branding of traditional culinary tourism in Cirebon City is a strategic effort to enhance the attractiveness and quality of culinary destinations. Cirebon, known for its distinctive culinary offerings, has strong potential to attract both local and foreign tourists. Aims. This study aims to analyze the branding and promotional strategies used to develop culinary tourism in Cirebon City and to evaluate their impact on tourist interest. Methods. The research method used in this study is a mixed-methods approach. This method combines qualitative and quantitative methods. Result. The results of the study show that Cirebon culinary tourism branding still needs to be strengthened through product differentiation, the use of digital media, and collaboration between the government, business actors, and local communities. Promotional strategies based on digital marketing and culinary events have proven to be effective in increasing tourist attractions. Conclusion. The conclusion of this study confirms that strengthening brand identity and innovation in promotional strategies can be a key factor in increasing tourist visits to Cirebon City.
ANALISA KEBUTUHAN PELATIHAN PADA OPERASIONAL PENYEDIA LAYANAN MAKANAN (TATA HIDANG) DI HOTEL PRIMA CIREBON Irawan, Joseph Aldo; Wibowo, Riyanto; Puarag, Peri; Mustafa, Iva Yulia; Dewi, Ratna Puspita
Journal of Hospitality and Tourism Vol 2, No 2 (2024): Journal of Hospitality and Tourism
Publisher : Politeknik Harapan Bersama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30591/jht.v2i2.6517

Abstract

Pelatihan di hotel merupakan sebuah upaya menunjang kualitas dari sumber daya manusia. Pelatihan memerlukan analisa yang tepat agar memiliki dampak yang baik bagi sebuah hotel. Penelitian akan analisa kebutuhan pelatihan harus dilakukan agar jenis pelatihan yang diberikan dapat tepat guna. Melalui penelitian kuantitatif, peneliti memaparkan sebuah 11 indikator capaian kepada 20 responden di departemen tata hidang dengan dibantu penarikan kuesioner. Setelah itu, penulis memaparkan hasil dalam bentuk hitungan skala Likert dan dibantu dengan metode garis kontinum sebagai pemaparnya. Hasil menyeluruh didapati hanya terdapat 4 indikator yang dinilai masih “ragu” dikarenakan berbagai faktor internal hotel. 7 indikator lainnya berhasil mendapatkan nilai positif berupa “setuju”. Nilai positif ini merupakan hasil kerja keras dan kerja sama yang terjalin baik antara manager tata hidang dengan manager sumber daya manusia. Hal tersebut tidak menutup kemungkinan bagi Hotel Prima Cirebon untuk dapat terus mengembangkan hotelnya kearah yang lebih baik di kemudian hari. Kata Kunci: analisa kebutuhan pelatihan, hotel, tata hidang
Development of Green Economy-based Ecotourism Packages in Proklim Merbabu Asih Village, Cirebon City Shabrina, Fitriatunnisa; Mustafa, Iva Yulia
Jurnal Toursci Vol 3 No 3 (2025): Vol 3 No 3 December 2025
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/toursci.v3i3.1042

Abstract

Background. Sustainable tourism development is an essential strategy in improving people's welfare while preserving the environment. ProKlim Village RW 08 Merbabu Asih, Cirebon City, is one of the community-based areas with great potential to be developed into an educational ecotourism destination. However, the increase in tourist visits has not been offset by the availability of structured and sustainable tour packages. Aims. This research aims to develop a green economy-based ecotourism package that is integrated with the local environmental, social, and economic potential in ProKlim Merbabu Asih Village. Method. The research method used is a descriptive qualitative approach, with data collected through field observations, in-depth interviews, and literature reviews. The research informants were selected using purposive and snowball sampling techniques, involving ProKlim village managers, local communities, the government, and academics. Conclusion. The results of the study show that the development of ecotourism packages is carried out through the stages of market research, destination determination, contract making, cost calculation, brochure preparation, and determination of tourism travel flows that refer to green economy indicators, namely emission and pollution reduction, environmentally friendly job creation, financial and ecological sustainability, and biodiversity conservation. This research produces several alternative tour packages, including daily, overnight, and incentive packages for domestic and international markets. Implications. The development of this green economy-based ecotourism package is expected to increase the economic value of the local community, strengthen the identity of ProKlim village as an environmental education tourism destination, and support sustainable tourism development in Cirebon City.
Co-Authors Fitriatunnisa Shabrina Hernawati, Yuke Joseph Aldo Irawan Puarag, Peri Ratna Puspita Dewi, Ratna Puspita Wibowo, Riyanto