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Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE
Published by Politeknik Negeri Kupang
ISSN : 26222876     EISSN : 26854511     DOI : https://doi.org/10.32511/tourism.v2i2.620
Core Subject : Science, Education, Art, Social,
Arts Decision Sciences, Operations Research & Management Social Sciences Other
Jurnal Tourism adalah jurnal yang dikelola oleh Jurusan Pariwisata Politeknik Negeri Kupang yang mempublikasikan hasil penelitian yang berhubungan dengan tema Perjalanan Wisata, Perhotelan, Budaya, Destinasi, dan Event. Jurnal ini akan diterbitkan 2 kali dalam setahun pada bulan Mei dan November.
Arjuna Subject : Umum - Umum
Articles 8 Documents
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Search results for , issue "Vol 5 No 2 (2022): Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE" : 8 Documents clear
PERSEPSI MASYARAKAT TERHADAP MARAKNYA PEDAGANG KULINER BERMOTOR DI KAWASAN RENON, DENPASAR I Gusti Ayu Ari Agustini; Nelsye Lumanauw
TOURISM: Jurnal Travel, Hospitality, Culture, Destination, and MICE Vol 5 No 2 (2022): Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE
Publisher : Jurusan Pariwisata Politeknik Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32511/tourism.v5i2.879

Abstract

Perkembangan usaha kuliner di masa pandemi, terlihat dari maraknya pedagang yang berjualan di pinggiran jalan raya. Pemanfaatan area pinggir jalan ini adalah alternatif yang cukup menjanjikan bagi pelaku usaha kuliner. Tujuan penelitian yaitu untuk menganalisis persepsi masyarakat terhadap maraknya pedagang kuliner bermotor di Kawasan Renon, Denpasar. Menggunakan metode deskriptif kualitatif. Data sekunder diperoleh dari studi pustaka, dokumentasi, dan artikel. Data primer diperoleh dengan mewawancarai langsung pedagang kuliner bermotor dan masyarakat umum. Landasan teori yang digunakan dalam penelitian yaitu teori Persepsi Knobler. Hasil penelitian menunjukkan bahwa sebagian besar responden mendukung pedagang kuliner bermotor untuk tetap berjualan. Responden berharap agar pemerintah dapat memberikan alternatif lain yang tidak merugikan pihak pedagang maupun konsumen. Alternatif berjualan dengan kendaraan adalah suatu ide kreatif yang patut dicontoh dan dikembangkan lebih baik lagi kedepannya, tentu saja dengan menyesuaikan pada kebutuhan di masyarakat dan mengindahkan aturan tata tertib yang berlaku.
STRATEGI MENINGKATKAN PENJUALAN MAKANAN MELALUI ANALISIS MENU ENGINEERING DI DOME GARDEN CAFE I Kadek Surya Andika Jaya; Rimalinda Lukitasari; Luh Sri Damayanti
TOURISM: Jurnal Travel, Hospitality, Culture, Destination, and MICE Vol 5 No 2 (2022): Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE
Publisher : Jurusan Pariwisata Politeknik Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32511/tourism.v5i2.893

Abstract

The principle that sales must provide significant profits needs to be put forward so that business activities can develop properly. Food sales that are not selling well for a long time need to be overcomed with several important steps to strategize. This study aims to develop a strategy to increase food sales at Dome Garden Café. The method used was descriptive qualitative by applying menu engineering analysis and product life cycle theory to develop a strategy to increase food sales. Data were collected through interviews, observation and documentation studies. The results of this study indicate that there are 29% stars category menu, 10% puzzles category, 29% plowhorses category, and 31% dogs category. From the results of the menu engineering analysis, a strategy for the Dome Garden Café was developed based on the product life cycle theory, namely; 1) modification of food recipes, 2) rapid skimming strategy, 3) suggestive selling techniques, 4) menu design, 5) promotion through social media. This research is expected to contribute to the Dome Garden Café and the hospitality industry in general in the utilization of menu engineering to maximize food sales.
DAMPAK PENERAPAN PROTOKOL KESEHATAN TERHADAP TINGKAT HUNIAN KAMAR DI HOTEL BINTANG 3 DAN 4 DI KOTA KUPANG Laurensius Sandro Rero; Christina Mantolas
TOURISM: Jurnal Travel, Hospitality, Culture, Destination, and MICE Vol 5 No 2 (2022): Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE
Publisher : Jurusan Pariwisata Politeknik Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32511/tourism.v5i2.942

Abstract

The process of transitioning the COVID-19 outbreak from pandemic to endemic is still a question mark that has emerged until now, the impact is so visible, especially in the hotel industry, that the government, in this case the Ministry of Tourism and Creative Economy (Kemenparekraf) is starting to take concrete steps to restore the state of national tourism, one of which is by implementing a Health Protocol based on Cleanliness, Health, Safety and Environmental sustainability (CHSE). This protocol is an effort to welcome the new normal order and is one of the solutions to increase tourist confidence to return to tourism and encourage tourists to stay at hotels. The purpose of this study is to determine the impact of implementing the health protocol on room occupancy rates in the hotel industry in Kupang City, especially in 3 and 4 star hotels. The results of this study can become recommendations for tourism stakeholders in Kupang City in formulating policies to develop the tourism industry especially hospitality in the city of Kupang so that they can survive and develop in the new normal situation.
IDENTIFIKASI DESA WISATA TEMATIK DALAM RANGKA MENDUKUNG DESTINASI WISATA SUPER PREMIUM LABUAN BAJO NUSA TENGGARA TIMUR Sari Bandaso Tandilino
TOURISM: Jurnal Travel, Hospitality, Culture, Destination, and MICE Vol 5 No 2 (2022): Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE
Publisher : Jurusan Pariwisata Politeknik Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32511/tourism.v5i2.943

Abstract

NTT's tourism development is carried out with reference to the second mission of the 2018-2023 RPJMD, namely to build NTT as one of the gateways and centers for national tourism development with the tagline Ring of Beauty so that the tourism sector has been designated as a prime mover for development supported by 1,305 destinations and 273 tourist villages. Labuan Bajo is the only super premium tourist destination as well as a super priority as well as the location for the G20 Summit in 2022. The number of tourist visits to NTT in 2019 was 1,113,212 people with foreign exchange reaching IDR 2,226,422,000,000 or the equivalent of 42% when compared to the posture The 2019 NTT APBD was IDR 5.3 trillion, but the Covid-19 pandemic caused a contraction of a decrease of 90% in 2020 which occurred not only because of PPKM, but also the inability of tourism village managers to implement tourism villages based on their absolute and comparative advantages . The NTT province has a total of 3,026 villages spread across 22 districts and as many as 330 as tourist villages or only 11% so that the Labuan Bajo Flores Authority Executing Agency (BPOLBF) has established 30 thematic tourism villages spread across 10 districts in NTT namely Flores Island, Lembata Island and Alor Island and 1 district in NTB namely Sumbawa Island which is abbreviated as FLORATAMA or Flores, Alor, Lembata and Bima. The formulation of the problem is how to identify thematic tourist villages in order to support the super premium tourist destination of Labuan Bajo, NTT. This type of quantitative research uses survey and experimental research methods with a combination of quantitative and qualitative data analysis techniques. The purpose of this study was to identify thematic tourist villages in 30 locations using data collection techniques through site visits as well as FGDs to 140 managers of thematic tourist villages as respondents and process them using qualitative data analysis techniques in the form of presentation in the form of matrices, graphs, and charts. 43% identified culture-based thematic tourism villages. and 7% nature-based and 28% ecotourism. and 11% had the theme of agro-tourism while 12% had the theme of ancient sites and MICE tourism.
INOVASI KUDAPAN KAKI NAGA MENGGUNAKAN BUAH SEMANGKA SEBAGAI BAHAN PENGGANTI DAGING AYAM Nonot Yuliantoro; Billy Eagan; Steven Setiadi; Wisnuadji Wibowo
TOURISM: Jurnal Travel, Hospitality, Culture, Destination, and MICE Vol 5 No 2 (2022): Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE
Publisher : Jurusan Pariwisata Politeknik Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32511/tourism.v5i2.865

Abstract

The aim of this product innovation research is to find out whether watermelon can be used as the basic ingredient of making kaki naga replacing chicken meat. The methods we are using in this research are hedonic and quality hedonic test which will be scored by an expert in the culinary scene which is still active today. There are in total 12 experts that will be helping us in conducting this research which is all from Westin Jakarta Hotel and is currently still actively working at the well-known 5-star hotel. The scale we will be using in this research is the Likert scale which scores from 1-5. The score given by the experts will be analyzed by finding the average or mean score given by those experts, which will be continued by the validity and reliability test. The result of this research is positive which can be seen by the average score given by the experts which also means that the product innovation of creating kaki naga by using watermelon can replace chicken meat as its basic ingredient.
STRATEGI PENGEMBANGAN PANTAI KEPO SEBAGAI DESTINASI WISATA PENYANGGA DI KABUPATEN SABU RAIJUA Meliana Mamo Pe; Yudha Eka Nugraha; Lorens Riwu
TOURISM: Jurnal Travel, Hospitality, Culture, Destination, and MICE Vol 5 No 2 (2022): Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE
Publisher : Jurusan Pariwisata Politeknik Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32511/tourism.v5i2.946

Abstract

The purpose of this research is to formulate a development strategy for Kepo Beach as a buffer tourism destination in Sabu Raijua Regency. The method used in this research is a qualitative descriptive method by conducting observations, interviews, and direct documentation with several selected informants to support the success of this research. The results of this study indicate that there is a new development strategy that can be used to develop tourism at Kepo Beach to support leading tourism in Sabu Raijua Regency by applying the principles of supporting tourism development from the results of the SWOT analysis. It can be concluded that Kepo Beach has the potential and opportunities to develop in a better direction but it is necessary to use strengths to take advantage of opportunities, overcome weaknesses and threats by improving facilities and human resources at Kepo Beach.
STRATEGI PENGEMBANGAN PANTAI NIMTUKA SEBAGAI POTENSI WISATA BERBASIS MASYARAKAT DI DESA BONE, KABUPATEN KUPANG Martarida Bagaihing; Christina Mariana Mantolas; Yudha Eka Nugraha
TOURISM: Jurnal Travel, Hospitality, Culture, Destination, and MICE Vol 5 No 2 (2022): Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE
Publisher : Jurusan Pariwisata Politeknik Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32511/tourism.v5i2.945

Abstract

This study aims to determine the potential of Nimtuka Beach in Bone Village so that it can be developed into a tourist destination, as well as to determine community-based development strategies for Nimtuka Beach in Bone Village, Nekamese District, Kupang Regency. This type of research uses descriptive qualitative, with the informant collection technique using purposive sampling technique. Data collection techniques were carried out by interviews, documentation, literature study, and observation. The analytical tool used to formulate a community-based tourism potential development strategy at Nimtuka Beach is a SWOT analysis by looking at the SWOT matrix. Based on the results of the SWOT analysis and the SWOT matrix, a community-based tourism potential development strategy at Nimtuka Beach can be formulated to make Nimtuka Beach a sport tourism, add supporting facilities, encourage local governments to improve road access, collaborate with local governments, increase human resources, increase promotional media through social media, and maintain cultural values.
PENERAPAN STANDAR OPERASIONAL PROSEDUR FOOD AND BEVERAGE SERVICE DI HOTEL SWISS BELCOURT KUPANG Christina Mantolas; Yudha Eka Nugraha; Feny Susana Eky; Martarida Bagaihing
TOURISM: Jurnal Travel, Hospitality, Culture, Destination, and MICE Vol 5 No 2 (2022): Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE
Publisher : Jurusan Pariwisata Politeknik Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32511/tourism.v5i2.944

Abstract

Standard Operating Procedure is a guideline or reference for carrying out work tasks in accordance with the functions and tools for assessing the performance of government agencies based on technical, administrative and procedural indicators in accordance with work procedures, work procedures and work systems in the work unit concerned. The objective of this study is to understand how to implement standard operating procedures for food and beverage service at the swiss Belcourt Kupang hotel. The research is presented qualitatively. Based on the results obtained, the implementation of standard operating procedures (SOP) for food and beverage service at the Swiss Belcourt Kupang Hotel is very important for waiters to be applied, especially in providing food and beverage services so as to make the work more directed and optimal. The conclusion is that the implementation of the Operational Standard Procedure (SOP) has not gone well, food and beverage service employees have not implemented SOPs regularly, the knowledge menu of a waiter/waitress has not been developed properly, the lack of employees so that it affects the smooth running of the service.

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