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All Journal Jurnal Bisnis Hospitaliti Pusaka : Journal of Tourism, Hospitality, Travel and Business Event
Darmayasa
Unknown Affiliation
Humanities Decision Sciences, Operations Research & Management Environmental Science Languange, Linguistic, Communication & Media Other

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The Application of the Use of Indonesian Language in Promoting Tourist Destinations to ArchipelagoTourists in North Toraja Regency Ernawati AB; Syamsul Bahri; St. Aminah AB; Darmayasa
Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Vol. 5, No 1 February (2023)
Publisher : Politeknik Pariwisata Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33649/pusaka.v5i1.121

Abstract

Indonesian language should be encouraged through tourism promotion, especially in the tourism sector, to describe the form of tourism promotion and implementation. Bahasa Indonesia, as a domestic tourism promotion, also describes the role of Bahasa Indonesia as tourism communication to develop and internationalise Bahasa Indonesia in the Department of Tourism and Cultural of North Toraja Regency. This research aims to describe the tourism promotion form in the Department of Tourism and Cultural of North Toraja Regency. Data collection techniques with in-depth interviews through the Snowball Sampling technique for the stakeholder included the private management of tourism attractions, tour guide, and visitors at tourist destination areas. The conclusion of this research is the promotional language to use in the Department of Tourism and Cultural of North Toraja Regency through two options of language: Bahasa Indonesia and English language, but also uses a traditional or local vocabulary which is often used for tourist attraction and describe the local language.
FAKTA-FAKTA SISA MAKANAN (FOOD WASTE) DI HOTEL BINTANG 3 DAN BINTANG 4 DI MAKASSAR Darmayasa; Pastini, Ni Wayan; Nurgaha, Putu Ari; Ab, Ernawati
JURNAL BISNIS HOSPITALITI Vol 13 No 2 (2024): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v13i2.1607

Abstract

Food waste is one of the most pressing environmental and economic issues in the hospitality sector, particularly in 3-star and 4-star hotels. This study aims to explore the factors contributing to food waste and the strategies used to address it in 3-star and 4-star hotels in Makassar. The research employed a qualitative descriptive approach, collecting data through direct observation, in-depth interviews with hotel management, restaurant staff, and guests. The findings revealed that the main causes of food waste include guests' habit of taking excessive portions, a lack of awareness of environmental impacts, and insufficiently strict hotel policies on waste management. Some hotels have implemented efforts to reduce food waste, such as guest education, posting written reminders, and managing leftover food. However, these strategies still face several challenges, including guest resistance and management concerns about hotel image. This study suggests the need for more systematic and collaborative policies between guests, staff, and management to achieve more effective and sustainable food waste reduction.
Co-Authors Ab, Ernawati Ernawati Ab Nurgaha, Putu Ari Pastini, Ni Wayan St. Aminah AB Syamsul Bahri