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All Journal Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Jurnal Industri Pariwisata
Christoper, Stanley Gracius
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Religion Humanities Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences Other

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POKDARWIS SATUPAM: MENGGAPAI KESADARAN MASYARAKAT MELALUI BRANDING SAPTA PESONA Hendratno, Gabriela; Andrianto, Theo; Christoper, Stanley Gracius; Natanael, Willie; Setiawan, Budi
Jurnal Industri Parawisata Vol 8 No 1 (2025): Jurnal Industri Pariwisata JULY 2025
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/pariwisata.v8i1.2928

Abstract

Kelompok Sadar Wisata (Pokdarwis) adalah komunitas lokal yang membantu proses pengelolaan kampung wisata maupun desa wisata. Pokdarwis ini memiliki peranan penting dalam perkembangan kampung wisata. Melalui pendekatan dengan branding Sapta Pesona yang terdiri dari aman, tertib, bersih, sejuk, indah, ramah, dan kenangan, Pokdarwis Satupam berusaha untuk memberikan kesadaran kepada masyarakatnya pentingnya peran aktif masyarakat dalam mengelola kampung wisatanya. Penelitian ini bertujuan untuk mengetahui cara Pokdarwis Satupam dapat menggapai kesadaran masyarakat melalui branding Sapta Pesona. Penelitian ini menggunakan metode penelitian kualitatif berupa dokumentasi, observasi dan wawancara mendalam dengan pengelola Kampus Wisata Satupam. Hasil dari penelitian ini memberikan kesadaran bagi masyarakat local terkait pentingnya branding Sapta Pesona untuk mengembangkan Kampung Wisata Satupam. Branding Sapta Pesona yang dilakukan oleh Pokdarwis Satupam, yaitu menggunakan papan Sapta Pesona dan komunikasi pemasaran melalui sosial media yang dapat memberikan kesan yang kuat dan menciptakan ingatan jangka panjang kepada masyarakat lokal maupun wisatawan.
Analysis Of Food Waste Management Strategies At Pandora Lounge Gading Serpong Christoper, Stanley Gracius; Pujiastuti, Sri
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 8 No 2 (2025): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Ev
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v8i2.309

Abstract

This qualitative study aims to analyze the strategies and effectiveness of food waste management in the kitchen operations of Pandora Lounge Restaurant, highlighting the issue of food waste as a critical concern in Indonesia's tourism sector. Data was collected through interviews with the Owner and Head Chef, observations, and documentation, and then analyzed using the Miles and Huberman model and SWOT evaluation. The research findings reveal that the food waste management strategies at the restaurant are not yet optimal, with strengths in the reuse of leftover ingredients and the separation of halal or non-halal waste, but limited by major weaknesses such as the absence of written standard operating procedures (SOPs), limited processing equipment, and insufficient staff awareness of the 3R methods (Reduce, Reuse, Recycle). While opportunities for collaboration with third parties and government incentives remain untapped, threats such as stricter regulations and competition from more environmentally friendly restaurants need to be addressed. The study concludes that a more systematic and integrated approach is essential, through the development of SOPs, technological investments, and staff training, to enhance the effectiveness of food waste management in support of sustainable tourism.
Co-Authors Andrianto, Theo Budi Setiawan Hendratno, Gabriela Natanael, Willie Sri Pujiastuti