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Jurnal Hospitality dan Pariwisata

hospitality-pariwisata
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Published by Universitas Bunda Mulia

ISSN : 24425222 EISSN : 26558165 DOI : -

Core Subject : Humanities, Social,

Humanities Social Sciences

Jurnal Hospitality dan Pariwisata diterbitkan secara berkala dua kali dalam satu tahun yaitu pada bulan Februari dan November. Jurnal ini ditujukan sebagai media bagi akademisi dan praktisi untuk menyumbangkan karya ilmiah dan pengalaman praktisnya yang dapat berguna bagi pengembangan ilmu pengetahuan khususnya di bidang industri hospitality dan pariwisata.

Arjuna Subject : Ilmu Sosial - Ilmu Sosial (Lain-Lain)

Articles 131 Documents

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KONTRIBUSI PAJAK HOTEL TERHADAP PENDAPATAN ASLI DAERAH (PAD) PROVINSI DKI JAKARTA Apriani Simatupang
Jurnal Hospitality dan Pariwisata Vol 3, No 01 (2017): Hospitality dan Pariwisata
Publisher : Program Studi Hospitality dan Pariwisata

Hotel memiliki peranan penting dalam industri pariwisata, dan dalam pembangunan daerah ataunegara yakni meningkatkan industri rakyat, menciptakan lapangan kerja bagi masyarakat,membantu usaha pendidikan dan latihan, meningkatkan devisa negara, meningkatkan pendapatandaerah dan negara serta meningkatkan hubungan antar bangsa. Demikian halnya perhotelan diprovinsi DKI Jakarta dapat menjadi salah satu sumber pendapatan asli daerah (PAD) Jakarta.Keberadaan hotel di suatu tempat akan memberikan ruang kesempatan yang besar kepadapenduduk setempat untuk mendapat pekerjaan atau setidaknya mendapat imbas akanpeningkatan bisnis mereka dari para tamu yang menginap di hotel tersebut. Hal inilah yangmelatar belakangi penulis merumuskan masalah penelitian “bagaimanakah kontribusi pajak hotelterhadap pendapatan asli daerah provinsi DKI Jakarta?”.Tujuan penelitian ini mengetahuibesarnya kontribusi pajak hotel terhadap Pendapatan Asli Daerah DKI Jakarta.Metode penelitianmenggunakan analisis deskriptif kualitatif.Variabel penelitian berupa pajak hotel dan PAD DKIJakarta. Hasil Penelitian besarnya kontribusi pajak hotel terhadap PAD DKI Jakarta tahun 2010hingga 2014 sebesar 38,6%.Kata Kunci: Pajak Hotel, Pendapatan Asli Daerah dan DKI Jakarta.

ANALISIS KUALITAS PELAYANAN TERHADAP KEPUASAN PENGUNJUNG TAMAN WISATA MATAHARI KABUPATEN BOGOR Ika Suryono Djunaid
Jurnal Hospitality dan Pariwisata Vol 5, No 2 (2019): Jurnal Hospitality dan Pariwisata
Publisher : Program Studi Hospitality dan Pariwisata

ABSTRACT With the efforts on growth and development to manage tourism activity as a facility for tourist needs and wants fulfillment, at the same time grows a competition on the tourism activity to be able having a better service quality for customer needs and wants. To create a service quality is needed for every service company. To create a service quality as a way to achieve customer satisfaction and a goal for the service company, because quality service is a standard of success to achieve customer expectations and also a way for the company to achieve profit. The better service quality that a company had the better expectations will be achieved, and a low implementation of service quality will impact the customer perceptions. Here the author did the research at Rumah Makan Sunda & Seafood Bandung to find out the quality service description viewed by perceptions and expectations. Whereas the customer satisfaction is not achieved as the result from the quality service program which may come from three elements of service it self : people,process and physical evidence are not maximally implemented. The most significant cases that ever occurred are complaints that the management received comes from the guest. The research did with the help from the guest as respondent to give a score or mark to both quality service and customer satisfaction. The research method that the author used is descriptive method, a research to find the independent variable value, whether a variable or more without compare or relating a variable with another. The variable in this final project are perceptions and expectations of service quality. and for data processing the author using kartesius diagram, as the result there is some differentiation between customer perceptions and expectations. After the research is done, the author can make a summary from the problems occurred. To overcome with the problem, with the processed data, the author giving a few recommendation for Kelapa Lagoon management to improve service quality dimensions, especially the ones that has not been maximized in implementation in order to get a maximized customer expectations. Keywords: Service Quality, Visitor Satisfaction ABSTRAK Dengan tumbuh dan berkembangnya berbagai usaha untuk mengakomodir kegiatan pariwisata yang ada sebagai sarana pemenuhan kebutuhan dan keinginan para wisatawan maka tumbuh pula persaingan di dalamnya untuk dapat memenuhi kebutuhan pelanggan dengan pelayanan yang berkualitas. Untuk dapat menciptakan pelayanan berkualitas adalah suatu kebutuhan bagi setiap perusahaan yang bergerak di bidang jasa. Pelayanan yang berkualitas adalah salah satu cara untuk mencapai harapan pelanggan dan merupakan suatu tujuan tersendiri bagi perusahaan jasa karena kualitas pelayanan adalah ukuran keberhasilan suatu perusahaan dalam mencapai harapan pelanggan dan juga merupakan jalan menuju perusahaan yang mencapai keuntungan yang diharapkan. Semakin baik kualitas pelayanan yang dimiliki maka semakin tercapai harapan yang akan diperoleh, sehingga jika ada kualitas pelayanan yang kurang optimal maka harapan pun tidak akan didapat secara maksimal. Di sini penulis melakukan penelitian di Kelapa Lagoon Rumah Makan Sunda & Seafood Bandung untuk mengetahui deskripsi kualitas pelayanan ditinjau dari harapan dan kenyataan dimana terdapat dugaan bahwa belum optimalnya tingkat kepuasan pelanggan di restoran, yang diduga diakibatkan oleh tingkat kualitas pelayanan yang kurang maksimal dimana elemen-elemen pelayanan itu sendiri seperti SDM,proses sistem dan prosedur dan bukti fisik yang kurang maksimal. Hal ini ditandai dengan banyaknya keluhan yang diterima manajemen dari tamu. Penelitian ini dilakukan dimana yang menjadi responden adalah tamu yang datang ke restoran dengan memberikan skor atau nilai. Metode penelitian yang digunakan dalam penelitian ini adalah metode deskriptif, yaitu penelitian yang dilakukan untuk mengetahui nilai variable mandiri, baik satu variable atau lebih tanpa membuat perbandingan, atau, menghubungkan variable satu dengan yang lainnya. Variabel dalam penelitian ini adalah persepsi dan ekspektasi kualitas pelayanan. Sedangkan pengolahan datanya menggunakan diagram kartesius, dan hasilnya masih ada kesenjangan antara harapan dan kenyataan. Setelah penelitian tersebut dilakukan maka penulis dapat menarik kesimpulan dari masalah tersebut. Dan untuk mengatasi permasalahan di atas, maka dengan data yang tersedia dan sudah diolah penulis mengajukan beberapa rekomendasi untuk pihak manajemen Rumah Makan Kelapa Lagoon yang mencakup dimensi-dimensi yang terdapat dalam kualitas pelayanan. Rekomendasi umum yang dapat menjadi dasar arahan program bagi pihak manajemen hotel adalah meningkatkan dimensi kualitas pelayanan yang kurang optimal pelaksanaannya dalam rangka meningkatkan kualitas pelayanan untuk mencapai harapan pelanggan yang maksimal.Kata Kunci: Kualitas Pelayanan, Kepuasan Pengunjung

Analisis Kualitas Pelayanan Dan Kepuasan Pengunjung Wisata Di Desa Wisata Cibuntu Kabupaten Kuningan (Diagram Kartesius) Rianto Rianto
Jurnal Hospitality dan Pariwisata Vol 1 (2015): Jurnal Ilmiah Hospitality dan Pariwisata
Publisher : Program Studi Hospitality dan Pariwisata

This study aims to determine whether the dimensions of service quality that is tangible, reliability, responsiveness, assurance, and empathy that has been given to the satisfaction masyarakay Cibuntu Village Tourism Village visitors Cibuntu. The population in this study were the guests who visited the village Cibuntu to do sightseeing. Samples were taken of 200 respondents using Non-Probability Sampling technique using tables in Sugiono Isaac and Michael (2014), in which the sample was taken 10% of the total population of 2012, which visitors coming period of 2012 s / d in 2014. Based on the results of research known of the five dimensions of service after inserted into the Cartesian diagram of the dimensions of responsiveness (responsiveness) included in quadrant A (Priority), which means that this dimension is still considered less well and have not been able to satisfy pengunjung. For realibility dimensions, assurance, tangible, empathy included in quadrant B (Maintain Achievement), which means that the fourth dimension is considered good and had satisfactory pengunjung.Berdasarkan these results, it is necessary in the training held on the responsiveness of the community in providing pekayanan to visitors at the Tourism Village Cibuntu, so the service given to the visitor can give satisfaction.Keywords: service quality, tangible, reliability, responsivenes, assurance, emphaty , customer satisfaction, tourism village

Model Of Tourism Destination Development Tegal Case Study, Central Java Anisatul Auliya Auliya; Farrah Farrah
Jurnal Hospitality dan Pariwisata Vol 5, No 1 (2019): Jurnal Hospitality dan Pariwisata
Publisher : Program Studi Hospitality dan Pariwisata

ABSTRACTThe propose of this study is to produce the model that can be applied in Tegal area especially, for making Tegal city as a tourist destination choice by paying attention to the components that influence the development of this tourist destination, especially in Tegal Region, Central Java. If this model is applied, it's not only useful for tourist attraction in Tegal, Central Java, but also will have an impact for increasing the local revenue from tourist expenditure.Based on the results of the research that the Sig. (2-tailed) shows (0.000) <0.05. it can be interpreted that H0 is rejected and H1 is accepted. This means that in 0 of these studies, there is a significant relationship between the variables of tourism development (X) with tourism destination variables (Y) in Guci Hot Springs, Pantai Alam Indah (PAI), and Guciku Hot water boom. The tourism development model can focus on implementing green tourism, increasing promotional activities, and must involve many sectors (Multi-sector) because it requires cooperation from various parties such as the central and regional governments, the private sector, tourism managers, local communities and tourism associations. This study will use Purposive Sampling data collection techniques, and the respondents are visitors to tourist destinations in Tegal, Central Java. The method that will be used to find out aspects of tourism destination development is carried out through statistical calculations, then an analysis of tourist attraction development is carried out using SWOT analysis techniques.Keywords: Tourism development, tourism destination

PENGARUH BUDAYA ORGANISASI TERHADAP KINERJA KARYAWAN DI RESTAURANT SAILENDRA HOTEL JW MARRIOTT JAKARTA Anisatul Auliya; Clara Clara
Jurnal Hospitality dan Pariwisata Vol 3, No 2 (2017): Jurnal Hospitailty Dan Pariwisata
Publisher : Program Studi Hospitality dan Pariwisata

Penelitian ini bertujuan untuk mengetahui adanya pengaruh budaya organisasi terhadap kinerja karyawan dan seberapa besar hubungan budaya organisasi terhadap kinerja karyawan. Penelitian ini menjelaskan 2 variabel yaitu Budaya Organisasi dan Kinerja Karyawan. Budaya Organisasi mempunyai 6 dimensi dan kinerja karyawan mempunyai 6 dimensi. Penelitian ini dilakukan di Hotel JW Marriott Jakarta. Penelitian ini memakai metode Kuantitatif, dengan menggunakan SPSS 19. Cara menentukan sample menggunakan non-probablity sampling. Sample berjumlah 35 orang di Restaurant Sailendra Hotel JW Marriott Jakarta. Hasil penelitian ini menunjukan: 1. Budaya Organisasi berpengaruh positif terhadap Kinerja Karyawan dengan nilai korelasi sebesar 0,594 atau 59,4%. 2. Nilai analisis regresi r square sebesar 0,352 atau 35,2% dari pengaruh variabel kinerja karyawan dan 64,8% dari pengaruh variabel lainnya. Jadi, pengaruh budaya organisasi adalah kuat terhadap kinerja karyawan.Kata Kunci : Budaya Organisasi, Kinerja Karyawan

Commemorative tourism: Menuju sebuah tipologi daya tarik wisata yang berhubungan dengan kematian dan bencana Kasih Cakaputra Komsary
Jurnal Hospitality dan Pariwisata Vol 2, No 01 (2016): Hospitality dan Pariwisata
Publisher : Program Studi Hospitality dan Pariwisata

Tourism from time to time continues to change in terms of typology based on the characteristics of tourist attraction and motivation. One of the typology used is dark tourism that linking tourist attraction with death and disaster. The tragedy that occurred in the past were likely to cause death, especially in mass quantities, the death of famous persons, public figures often stimulate a person to travel. Activities undertaken during this much more about remembering and honoring the death and catastrophic events that have occurred. But actually, if it is viewed from the supply side, the attraction being visited is not new and the term dark tourism gives the impression as if the tourist activity conducted in conjunction with real events associated with death and disaster. Although tourist activities is not necessarily related to real events that deal directly with tourists, but it is more influenced by the tourist motivation to do homage to the deceased and as self- reflection to see the events or tragedies in the past as a consideration in living in the present. This paper tries to offer a term in the typology of tourist attraction with a positive meaning: the commemorative tourism. Keywords: dark-tourism, heritage, commemorative

PENGARUH KUALITAS PRODUK KOPI TERHADAP KEPUASAN KONSUMEN DI JADE LOUNGE SWISSBELRESIDENCES KALIBATA JAKARTA Fristi Bellia Annishia; Muhamad Soekarno Setiawan
Jurnal Hospitality dan Pariwisata Vol 4, No 1 (2018): Jurnal Hospitality dan Pariwisata
Publisher : Program Studi Hospitality dan Pariwisata

Penelitian ini bertujuan untuk mengetahui: 1) Pengaruh kualitas produk kopi terhadap kepuasan konsumen Jade Lounge Swiss-Belresidences Kalibata Jakarta. Penelitian ini menggunakan pendekatan kuantitatif. Metode pengumpulan data yang digunakan adalah kuesioner. Populasi penelitian ini adalah seluruh pelanggan yang datang ke Jade Lounge untuk menikmati produk kopi di bulan Agustus 2017. Sampel penelitian ini 76 orang (berdasarkan rumus slovin). Kuesioner yang digunakan dalam penelitian ini telah diuji validitas dan reliabilitasnya sebelum disebarkan ke para responden. Penelitian ini menggunakan metode kuantitatif. Untuk menganalisa data, digunakan salah satu metode statistic yaitu regresi linier sederhana, dan untuk Uji hipotesis, digunakan T-test. Hasil penelitian ini adalah kualitas produk kopi termasuk salah satu faktor yang mempunyai pengaruh positif mendatangkan konsumen dengan nilai persentase yang cukup signifikan. Maka dari itu, hipotesis diterima, karena dari hasil didapatkan bahwa ada pengaruh yang signifikan antara kualitas produk kopi dengan kepuasan pelanggan Kata kunci: Kualitas Produk Kopi, Kepuasan Konsumen, Lounge, Produk Kopi

VIRTUAL HOTEL OPERATOR; IS IT DISRUPTION FOR HOTEL INDUSTRY? Rachel Dyah Wiastuti; Erna Mariana Susilowardhani
Jurnal Hospitality dan Pariwisata Vol 2, No 2 (2016): Hospitality dan Pariwisata
Publisher : Program Studi Hospitality dan Pariwisata

Virtual Hotel Operator (VHO) concept in Indonesia has been rising in 2015. The first VirtualHotel Operator in Indonesia is Nida Rooms, and more are coming in numbers such as AiryRooms, RedDoorz, Zen Rooms and Tinggal. Economic to mid accommodation and lodgingbecome the main target partner for Virtual Hotel Operator, either in strategic or remotecities in Indonesia. Less research provide data either VHO concept arises as disruption ornot. The purpose of this paper is to examine Virtual Hotel Operator concept towardsdisruption in hotel industry. This is qualitative exploratory research. Literature study anddocumentation are applied as primary data sources. Lack of journal related to Virtual HotelOperator concept acquired data obtained from news and articles. As the results, detaildescriptions about Virtual Hotel Operator are elaborate; definition, concept, characteristic,advantages and disadvantages, target partner, target customer, the way it works, as well asthe analysis either Virtual Hotel Operator comply as disruption in hotel industry or not. Thispaper contributes to broaden Virtual Hotel Operator concept in the new era of hotel industry.Further study should be conducted by involving Virtual Hotel Operator managementrepresentative and people who are Virtual Hotel Operator‟s userKeywords: Virtual Hotel Operator, VHO, budget hotel, hotel operator

PENANGGULANGAN MASALAH KEAMANAN, KETERTIBAN, RAMAH TAMAH DALAM MEWUJUDKAN SAPTA PESONA PADA ZONA A KAMPUNG BUDAYA BETAWI SETU BABAKAN GUNA MENJAGA KEBERLANJUTAN DESTINASI WISATA Supina supina; Rianto rianto
Jurnal Hospitality dan Pariwisata Vol 5, No 2 (2019): Jurnal Hospitality dan Pariwisata
Publisher : Program Studi Hospitality dan Pariwisata

AbstractA tourist destination must have an attraction so it keeps attracting visitors to visit. Kampung Budaya Setu Babakan is one of the cultural-based tourist destinations located in the area of South Jakarta, DKI Jakarta. Continous development being carried out at Kampung Budaya Setu Babakan, especially those located in Zone A. This development must be balanced with care of all aspects to ensure the sustainability of Kampung Budaya Setu Babakan among other tourist destination competition.This research is a follow-up study previously conducted by Supina (2018) to see the development of the Setu Babakan Cultural Village Zone A from year to year and provide recommendations for improvements needed by this tourist destinations. This research is a qualitative descriptive study with data collection through observation, interviews and other secondary data collection.The results showed improvements in terms of facility development and Human Resources development that were found in Supina's research (2018) but there are also some things that have not been improved even though undesirable things have not yet happened but the improvement effort certainly needs to be done in a manner continously.Keywords: tourism destination, betawi, culture AbstrakDestinasi wisata harus memiliki daya tarik agar wisatawan mau berkunjung ke destinasi wisata tersebut. Kampung Budaya Setu Babakan adalah salah satu destinasi wisata berbasis budaya yang terletak di wilayah Jakarta Selatan, DKI Jakarta. Pembangunan yang sudah sangat baik pada Kampung Budaya Betawi Setu Babakan terutama yang terletak pada Zona A haruslah diimbangi dengan perawatan dan penjagaan keseluruhan aspek yang baik, agar Kampung Budaya Setu Babakan terus dapat bertahan diantara persaingan destinasi wisata lainnya terutama destinasi wisata hiburan. Penelitian ini merupakan penelitian lanjutan yang sebelumnya dilakukan oleh Supina (2018) untuk melihat perkembangan Zona A Kampung Budaya Setu Babakan dari tahun ke tahun dan memberikan rekomendasi perbaikan yang dibutuhkan oleh destinasi wisata tersebut. Penelitian ini adalah penelitian deskriptif kualitatif dengan pengumpulan data melalui observasi, wawancara dan pengumpulan data sekunder lainnya.Hasil penelitian menunjukkan terdapat peningkatan perbaikan dari segi pengembangan fasilitas dan pengembangan Sumber Daya Manusia yang menjadi temuan pada penelitian Supina (2018) tetapi terdapat juga beberapa hal yang masih belum ada perbaikan meskipun belum terjadi hal-hal yang tidak diinginkan tetapi upaya perbaikan tentunya perlu dilakukan secara terus menerus.Kata kunci: destinasi wisata, betawi, budaya

Potential For The Development Of The Promotion Sarongge Tea In The Application Of The Green Tourism Value In Saronnge Village, Pacet Jawa Barat Ananditya Savitri Novi Utami
Jurnal Hospitality dan Pariwisata Vol 4, No 2 (2018): Jurnal Hospitality dan Pariwisata
Publisher : Program Studi Hospitality dan Pariwisata

ABSTRACT Tourism is now able to be a leading sector in Indonesia. Government tourism programme along get through with the 4.0 industry. A billion state money already implementing to develop tourism village which it will be reform the welfare of the village human life quality. This phenomenon the tourism diversity especially referring to tourism village always become potential income through natural attraction and culture. Tourism village in Sarongge is one of the about 200 and more that serve village which become edutourism. Village of Sarongge which located in Cianjur West Java. Sarongge village is one of the result of the participation of the community based who it focused with its product in edutourism. The development of edutourism in value in green area has managed to create and has become priorities economic growth for the local people of Sarongge village.This paper will highlight the issues that promotion edutourism in application of value green concept in Sarongge which have product strength in tea and coffee plantation, also many more tourism activities is an effort to develop edutourism concept through tea and coffee plantation. The result of this paper find that promotion still get adversity to create and promote for tea and coffee plantation as a core from edutourism in Sarongge village. Keywords: Edutourism, Sarongge Tea, Green Tourism

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Antonius Rizki Krisnadi

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akrisnadi@bundamulia.ac.id

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+62 811-8880-593

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akrisnadi@bundamulia.ac.id

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Jl. Lodan Raya No. 02, Ancol. Jakarta Utara 14430

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