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Jurnal Kepariwisataan dan Hospitalitas

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Published by Universitas Udayana

ISSN : 9772581D EISSN : 25810669 DOI : -

Core Subject : Humanities, Education, Social,

Humanities Social Sciences Other

The journal is committed to a broad range of topics including tourism and travel management, leisure and recreation studies and the emerging field of event management. It contains both theoretical and applied research papers, and encourages the submission of the results of collaborative research undertaken between academia and industry.

Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Bisnis, Menejemen, dan Akutansi (Lain-Lain)

Articles 245 Documents

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Persepsi Karyawan Housekeeping Department Terhadap Metode Training di Golden Tulip Devins Hotel Seminyak. Ida Bagus Junalaska Prabawa; Agung Sri Sulistyawati; Fanny Maharani Suarka
Jurnal Kepariwisataan dan Hospitalitas Vol 2 No 3 (2018): Vol.2,No.3,2018
Publisher : DIPLOMA IV TOURISM PROGRAM STUDY, TOURISM FACULTY,UDAYANA UNIVERSITY

Golden Tulip Devins Hotel Seminyak is one of the accommodations 4 stars hotel that located in Jln. Petitenget, Seminyak, Bali. Companies should always held a job training to improve the service quality and to contribute their best to achieve the goals of the company. The formulation of the problem in this research is how housekeeping staff perception of the training methods in Golden Tulip DevinsSeminyak. The types and the sources of data used in this research are qualitative and quantitative data, while the sources data that used are primary and secondary data. The data collection techniques are observation, structured interview, literature studies and documentation. Mechanical determination sample saturated informants and the data analysis method used are descriptive analysis and Likert Scale. Based on the calculation using the Likert Scale of 36 respondents were asked their perception of assessment indicators of the housekeeping employee training method, which is the highest result are the perception from section Housekeeping Supervisor, Room Attendant and Linen Attendant with each section gain an average value are 4,25 and 4,24 that come under very well criteria. Meanwhile the lowest result are the perception from section Public Area Attendant with an average value is 4,02 that come under good criteria. Overall the employee perceptions that all training methods could improve the interpersonal skills so that employees are more responsible with the work that they have done. The suggestions that could be presented to the management of Golden Tulip Devins Hotel Seminyak are the job training is the important thing in the company to support a role in improving the quality of service so need to maintain. The frequency of job training was further enhanced in order to increase the skills and knowledge of employees and the company also should further develop the training materials that provided. Keywords : Perception, Training Method, Housekeeping Department Staff, Golden Tulip.

Pengembangan potensi pariwisata natuna sebagai daya tarik geowisata di kepulauan riau I Wayan Thariqy Kawakibi Pristiwasa; M Fathurrahman Nurul Hakim
Jurnal Kepariwisataan dan Hospitalitas Vol 3 No 2 (2019): Vol.3,No.2,2019
Publisher : DIPLOMA IV TOURISM PROGRAM STUDY, TOURISM FACULTY,UDAYANA UNIVERSITY

Penelitian ini bertujuan untuk mengetahui seberapa besar pengembangan pariwisata sebagai daya tarik geowisata di kabupaten natuna yang dapat dikembangkan untuk meningkatkan kesejahteraan masyarakat. Penelitian ini menggunakan metode penelitian deskriptif kualitatif dengan mengacu pada konsep Geowisata dan pengembangan pariwisata. Populasi dalam penelitian ini adalah social situation yaitu pemerintah, para pelaku usaha pariwisata, masyarakat dan wisatawan. Instrument dalam penelitian ini adalah wisatawan yang berkunjung ke kawasan tersebut tahun 2018,.Hasil Penelitian menunjukkan bahwa pengembangan pariwisata mampu mengoptimalkan potensi alam menjadi bernilai tambah bagi kesejahteraan ekonomi masyarakat local,sekaligus mendorong pemahaman akan lingkungan hidup,alam dan budaya sebagai bentuk kegiatan konservasi serta memiliki kepedulian terhadap kelestarian kearifan local.pengembangan geowisata akan menawarkan konsep wisata alam yang menonjolkan keindahan , keunikan,kelangkaan serta keajaiban suatu fenomena alam yang berkaitan dengan gejala gejala geologi. Kata Kunci: Geowisata,pengembangan pariwisata,geologi,masyarakat,wisatawan

preferensi wisatawan terhadap pemilihan akomodasi di kabupaten bangli bali ni wayan siska agustini; I Gusti Ngurah Widyatmaja; I Nyoman Jamin Ariana
Jurnal Kepariwisataan dan Hospitalitas Vol 2 No 1 (2018): Vol.2,No.1,2018
Publisher : DIPLOMA IV TOURISM PROGRAM STUDY, TOURISM FACULTY,UDAYANA UNIVERSITY

Preferensi wisatawan membantu dalam menciptakan produk baru sesuai dengan jenis akomodasi yang diinginkan oleh wisatawan selama berwisata ke suatu daerah. Tujuan dari penelitian ini yaitu untuk mengetahui preferensi wisatawan terhadap pemilihan akomodasi di Kabupaten Bangli. Teknik penentuan sampel yang digunakan yaitu accidental sampling dengan jumlah sampel yang digunakan sebanyak 200 wisatawan yang terdiri dari 100 wisatawan nusantara dan 100 wisatawan mancanegara. Teknik analisis data yang digunakan adalah teknik analisis kuantitatif dengan menggunakan analisis konjoin. Dalam penelitian ini menggunakan 7 (tujuh) atribut yaitu lokasi, fasilitas, kualitas pelayanan, harga, reputasi, promosi dan loyalty program. Berdasarkan hasil perhitungan analisis menggunakan SPSS versi 23 yaitu wisatawan nusantara lebih menyukai akomodasi dengan harga diantara Rp. 200.000 – Rp. 600.000 yang lokasinya terletak dekat dengan daya tarik wisata dengan fasilitas berupa villa, reputasi yang dinilai oleh wisatawan yaitu rating situs online dari akomodasi yang bersangkutan, promosi yang dilakukan melalui media sosial, memiliki loyalty program berupa adanya promo pada hari-hari tertentu dengan kualitas pelayanan yang mengutamakan keramah tamahan. Kemudian untuk wisatawan mancanegara lebih menyukai atau mempertimbangkan akomodasi yang letaknya dekat dengan daya tarik wisata dengan harga diantara Rp. 200.000 – Rp. 600.000 dimana wisatawan mancanegara lebih menyukai fasilitas akomodasi villa, reputasi yang dinilai yaitu melalui rating situs online dari akomodasi yang bersangkutan, melakukan promosi melalui media sosial, memiliki loyalty program berupa pemberian promo pada hari-hari tertentu dan wisatawan mancanegara juga lebih menyukai akomodasi yang mengutamakan keramah tamahan. Kata kunci : Preferensi, wisatawan, dan akomodasi.

Pola Interaksi Antara Trainee Dengan Karyawan di InterContinental Bali Resort Novandi Indra Perwira; Nyoman Ariana; Irma Rahyuda
Jurnal Kepariwisataan dan Hospitalitas Vol 2 No 3 (2018): Vol.2,No.3,2018
Publisher : DIPLOMA IV TOURISM PROGRAM STUDY, TOURISM FACULTY,UDAYANA UNIVERSITY

Internship is an essential program to implement by educational institutions since through internship students can have direct experience in the working world. Acceptance of trainee in the tourism industry is necessary because it could help to increase work force as well as to select candidates to employ as new workers. However, in practice, internship program faces some obstacles, and one of them is the interaction process between the interns and existing workers. Considering this problem, this study will discuss patterns of interaction between trainees and employees at the InterConntinental Bali Resort. Data were collected through questionnaire, interview, observation, and literature review. The sampling technique follows Slovin’s quota based formula, while base informants and key informants were determined through purposive random sampling technique. Questionaire was analyzed with statistical and qualitative descriptive methods. The interaction pattern in the InterContinental Bali Resort could be classified into two categories, namely associative and dissociative. The associative pattern includes cooperation, accommodation, adaptation and assimilation, while dissociative involves competition, contravention and conflict. The dominant pattern in the InterContinental Bali Resort is the associative pattern of interaction, with its three sub indicators, namely cooperation, accommodation or adaptation and assimilation, are categorized as fine. Meanwhile, two out three sub indicators of dissociative interaction, that is contravention and conflict, could be categorized as minor and quite insignificant. However, the first sub indicator of dissociative interaction, namely competition, is categorized as medium. As such, this study would like to advice the InterContinental Bali Resort to pay more attention to the dissociative pattern of interaction, especially Competition, in order that service in InterContinental Bali Resort can be enhanced.

Faktor-Faktor yang Mempengaruhi Keputusan Konsumen dalam Membeli Produk di Hungry Bird Coffee Canggu Nishyah Mardhiyyah; Agung Sri Sulistyawati; Irma Rahyuda
Jurnal Kepariwisataan dan Hospitalitas Vol 3 No 2 (2019): Vol.3,No.2,2019
Publisher : DIPLOMA IV TOURISM PROGRAM STUDY, TOURISM FACULTY,UDAYANA UNIVERSITY

This study aims to analyze the factors that influence consumer decisions of buying products in Hungry Bird Coffee Canggu and to find out the dominant factors that influence consumer decisions of buying products in Hungry Bird Coffee Canggu. This research was conducted at Hungry Bird Coffee Canggu with respondents totaling 100 respondents, the sample in this study was selected using the accidental sampling method. The data in the study were analyzed using exploratory factor analysis which was supported by the SPSS version 17.0 for windows statistical program. The results of this research are: 1) The factors that influence consumer decisions of buying products in Hungry Bird Coffee Canggu produce 8 factors formed, namely the first factor is given the name of culture that has an eigenvalue of 6.211, place factor has an eigenvalue of 2.689, promotion factor has eigenvalue value of 2.394, process factor has an eigenvalue of 1.847, social factors have eigenvalue of 1.555, product factor has an eigenvalue of 1.314, price factor has an eigenvalue of 1.221, physical evidence factor has an eigenvalue of 1.025. 2) Cultural factors are the most dominant influencing consumer decisions of buying products in Canggu's Hungry Bird Coffee. This factor consists of three forming indicators, namely citizenship, geographical area, and lifestyle. The advice that can be given for this research is that Hungry Bird Coffee improves their marketing methods through advertisements, websites or social media, gives promos, seeks solutions to maintain old consumers and also attracts new consumers, and provides unique concepts for interior design and café exterior.

Pengaruh tingkat hunian kamar terhadap pendapatan makanan dan minuman di grand aston bali beach resort tanjung benoa bali Ni Luh Gede Marsiani; Ida Ayu Trisna Eka Putri; Fanny Maharani Suarka
Jurnal Kepariwisataan dan Hospitalitas Vol 1 No 2 (2017): Vol.1,No.2,2017
Publisher : DIPLOMA IV TOURISM PROGRAM STUDY, TOURISM FACULTY,UDAYANA UNIVERSITY

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (433.509 KB)

The purpose of this study is to determine the effect of room occupancy on food and beverage revenues at Grand Aston Bali Beach Resort and to know the efforts made to increase food and beverage revenues at Grand Aston Bali Beach Resort. These data were gained by observation, interview, literature study, and documentation. The data were analyzed using simple linear regression analysis, correlation, ttest, and determination with 5% significant level. Data processing by SPSS Program (Statistical Package for the Social Sciences) 21 for windows. The results indicated toward simple linear regression calculation obtained the equation Y= 33,967 + 0,097X1, which means the occupancy rate of the room (X) has a significant influence and direction of food and beverage revenues (Y). The result of correlation calculation obtained result of 0,58 with position value "r" is between 0,40-0,59 this mean correlation or relationship happened between room occupancy rate with income of food and beverage at Grand Aston Bali Beach Resort is medium or enough. The result of ttest calculation with degree of freedom 58 and level of significances 5% (0,05) obtained result of tcount (3,162) bigger than ttable (2,000) then Ho rejected and Ha accepted which means room occupancy rate have significant effect to food and beverage income. The result of determination obtained that room occupancy rate has influence to food and drink income equal to 44,7% and the rest of 55,3% is influenced by other factors outside of discussion in this research. Keywords: Influence, Room Occupancy, Food and Drink Revenue, Hotel

Pemancangan merek (brand) ‘tanoker’ di desa wisata sumber lesung-ledok ombo-jember sebagai pembeda daya tarik wisata perdesaan Juhanda .
Jurnal Kepariwisataan dan Hospitalitas Vol 2 No 2 (2018): Vol.2,No.2,2018
Publisher : DIPLOMA IV TOURISM PROGRAM STUDY, TOURISM FACULTY,UDAYANA UNIVERSITY

Abstract At present time, Tanoker has been becoming a part of typical identity locally as well as national, locating at Sumber Lesung village, Ledok Ombo Sub-District, Jember Regency, East Java, Indonesia. Tanoker means cocone. Intentionally, giving brand of Tanoker is to convey an image that cocone will be a beautiful butterfly attracting people to enjoy. The tourist site attraction of Tanoker at Ledokombo is to survive and modernize the traditonal and local playing of old times. Firstly, the purpose of the research is to dig up an urgency of village branding comprehensively, that is the strengths, weaknesses, opportunities, and its threats); secondly is to formulate branding for the sake of village tourism development; thirdly is to recommend the urgency of village branding to the tourist stakeholders, particularly for the local government to establish in village tourism policy. The researcher carries out SWOT analysis in order to get sufficient data by means of field observation, interview and questionaire to the whole respondents. This research is more qualitative analysis. The use of the research will be useful for some parties, particularly for village governments, because of every village needs branding based on each spesific characteristics they have. Tge result of this research will be sent to the accredited national journal of tourism. Keywords: branding, village tourism, SWOT analysis, Tanoker brand.

Faktor penentu kepuasan wisatawan dalam mengikuti program cooking class pada restoran di ubud bali Kadek Suara Adi; Ni Made Ariani; Ni Nyoman Sri Aryanti
Jurnal Kepariwisataan dan Hospitalitas Vol 1 No 2 (2017): Vol.1,No.2,2017
Publisher : DIPLOMA IV TOURISM PROGRAM STUDY, TOURISM FACULTY,UDAYANA UNIVERSITY

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (301.928 KB)

This research the back ground this of the price and promotion competition against the restaurant that has cooking class program in Ubud, than resulting in a decrease the number of tourist who following cooking class program. The aims of this research is to know determinants factor of tourist satisfaction following cooking class program at restaurant in Ubud, Bali. Data that obtained in this research come from observation, interviews, questioner, and review from literature. Technique determination of sample used is quota sampling with 75 respondent number of sample. Data analysis technique used is statistic descriptive, likert scale, statistic inferential, validation test, reliability test with SPSS 17.0 and factor analysis. Based The determinant factor of tourist satisfaction following cooking class program consist wist reliability, responsiveness, assurance, empathy, tangible, with each variable has 3 indicators such as: instructor, material, and method. The total factors are 15 factors. Based the value of Masure of Sampling Asequancy (MSA) is more than 0.5.so it can be continue for factor analysis hence there is no factor wasted. Based on factor analysis obtained six factors which influence tourist satisfaction following cooking class program at restaurant in Ubud Bali with loading factor value 60,407%. First factor is Instructor Skill with value 2,453, second factor is Contents of Material with value 1,771, Third factor is Instructor with value 1,480, Fourth factor is Teaching Methods with value 1,245, Fifth factor is Material with value 1,092 and the sixth factor is Empathy of Instructor with value 1,020. From the six factor, the dominant factor which determinant tourist satisfaction following cooking class program at restaurant in Ubud Bali is Instructor Skill with eigenvalue 2,453 and has percent of variance value 16.354%. Based the result of this research, the suggestion that propose for owner of restaurant who has cooking class program should more attend the empathy of instructor because with give a sense of empathy that is expected by tourist can attract tourist interest following cooking class program. This research the back ground this of the price and promotion competition against the restaurant that has cooking class program in Ubud, than resulting in a decrease the number of tourist who following cooking class program. The aims of this research is to know determinants factor of tourist satisfaction following cooking class program at restaurant in Ubud, Bali. Data that obtained in this research come from observation, interviews, questioner, and review from literature. Technique determination of sample used is quota sampling with 75 respondent number of sample. Data analysis technique used is statistic descriptive, likert scale, statistic inferential, validation test, reliability test with SPSS 17.0 and factor analysis. Based The determinant factor of tourist satisfaction following cooking class program consist wist reliability, responsiveness, assurance, empathy, tangible, with each variable has 3 indicators such as: instructor, material, and method. The total factors are 15 factors. Based the value of Masure of Sampling Asequancy (MSA) is more than 0.5.so it can be continue for factor analysis hence there is no factor wasted. Based on factor analysis obtained six factors which influence tourist satisfaction following cooking class program at restaurant in Ubud Bali with loading factor value 60,407%. First factor is Instructor Skill with value 2,453, second factor is Contents of Material with value 1,771, Third factor is Instructor with value 1,480, Fourth factor is Teaching Methods with value 1,245, Fifth factor is Material with value 1,092 and the sixth factor is Empathy of Instructor with value 1,020. From the six factor, the dominant factor which determinant tourist satisfaction following cooking class program at restaurant in Ubud Bali is Instructor Skill with eigenvalue 2,453 and has percent of variance value 16.354%. Based the result of this research, the suggestion that propose for owner of restaurant who has cooking class program should more attend the empathy of instructor because with give a sense of empathy that is expected by tourist can attract tourist interest following cooking class program. This research the back ground this of the price and promotion competition against the restaurant that has cooking class program in Ubud, than resulting in a decrease the number of tourist who following cooking class program. The aims of this research is to know determinants factor of tourist satisfaction following cooking class program at restaurant in Ubud, Bali. Data that obtained in this research come from observation, interviews, questioner, and review from literature. Technique determination of sample used is quota sampling with 75 respondent number of sample. Data analysis technique used is statistic descriptive, likert scale, statistic inferential, validation test, reliability test with SPSS 17.0 and factor analysis. Based The determinant factor of tourist satisfaction following cooking class program consist wist reliability, responsiveness, assurance, empathy, tangible, with each variable has 3 indicators such as: instructor, material, and method. The total factors are 15 factors. Based the value of Masure of Sampling Asequancy (MSA) is more than 0.5.so it can be continue for factor analysis hence there is no factor wasted. Based on factor analysis obtained six factors which influence tourist satisfaction following cooking class program at restaurant in Ubud Bali with loading factor value 60,407%. First factor is Instructor Skill with value 2,453, second factor is Contents of Material with value 1,771, Third factor is Instructor with value 1,480, Fourth factor is Teaching Methods with value 1,245, Fifth factor is Material with value 1,092 and the sixth factor is Empathy of Instructor with value 1,020. From the six factor, the dominant factor which determinant tourist satisfaction following cooking class program at restaurant in Ubud Bali is Instructor Skill with eigenvalue 2,453 and has percent of variance value 16.354%. Based the result of this research, the suggestion that propose for owner of restaurant who has cooking class program should more attend the empathy of instructor because with give a sense of empathy that is expected by tourist can attract tourist interest following cooking class program.

Tourist perceptions and expectations towards the quality breakfast at harris cafe I Putu Suyasa Putra; Ni Made Ariani; Fanny Maharani Suarka
Jurnal Kepariwisataan dan Hospitalitas Vol 3 No 1 (2019): Vol.3,No.1,2019
Publisher : DIPLOMA IV TOURISM PROGRAM STUDY, TOURISM FACULTY,UDAYANA UNIVERSITY

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (658.426 KB)

Hotel are one of the industries that are engaged in food and beverage service, and facilities for sleeping to tourists. Harris Hotel Raya Kuta is four star hotels located on Jalan Raya Kuta 83E, Kuta, Badung. Food and beverages service are the second income of the hotel after the sale of rooms, therefore in its operation it needs special attention so that the standards can run smoothly. There are several complaints from tourists who have done breakfast makes the need for improvements to some things related to the quality of the breakfast.Data collection techniques were observation, interviews, documentation, questionnaires, and literature studies. The sampling technique using quota sampling with the Slovin formula obtained 100 respondents and used accidental sampling when distributing questionnaires. The data analysis technique uses qualitative analysis and quantitative analysis in the form of descriptive statistics with likert analysis with a score scale of 1 - 4 and importance level analysis.Based on the importance level diagram analysis, there are several things to consider, namely Quadrant A, namely the taste of food and the shape of the pieces. Quadrant B is food composition and freshness of food. Quadrant C is food texture, food temperature, and food maturity level. Quadrant D is the appearance, aroma, and color of the combination of ingredients. Based on the overall level of conformity the results of the calculation of the level of conformity are categorized as satisfied.The Food and Beverage Department at Harris Hotel Raya Kuta in terms of food taste, variations in the shape of pieces, and maturity level need to be improved and improved because the three indicators are in the top priority in terms of quality.

Penerapan konsep tri hita karana di the trans resort bali Komang Agus Pranata; Anak Agung Putri Sri; Agus Muriawan Putra
Jurnal Kepariwisataan dan Hospitalitas Vol 1 No 1 (2017): Vol.1,No.1,2017
Publisher : DIPLOMA IV TOURISM PROGRAM STUDY, TOURISM FACULTY,UDAYANA UNIVERSITY

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (277.523 KB)

Penelitian ini bertujuan untuk mengetahui penerapan konsep Tri Hita Karana di The Trans Resort Bali. Informan ditentukan dengan menggunakan teknik Purposive Sampling, teknik penentuan sampel yang digunakan adalah Proporsional Sampling. Teknik pengumpulan data menggunakan metode observasi, wawancara, kuesioner, studi kepustakaan, dan dokumentasi. Hasil penelitian menunjukan bahwa, karyawan The Trans Resort Bali memiliki persepsi bahwa rata-rata indikator penilaian dari variabel konsep Tri Hita Karana yang diterapkan di The Trans Resort Bali dikategorikan baik. Penerapan konsep Tri Hita Karana di The Trans Resort Bali sudah diterapkan dengan baik, namun ada beberapa dari indikator penilaian dari konsep Tri Hita Karana yang belum terpenuhi seperti: tidak adanya Sosialisasi Tri Hita Karana kepada Wisatawan yang menginap di Hotel, tidak memiliki Program Tertulis tentang kegiatan Dharma Tula atau Ceramah Agama/tentang Tri Hita Karana, Penyerapan Tenaga Kerja Lokal yang masih rendah serta belum tingginya Keanekaragaman Flora dilingkungan Hotel. Hasil dari analisis tersebut dirumuskan menjadi strategi alternatif. Ada beberapa strategi SWOT yang sudah dimodifikasi yang dapat disarankan untuk menerapkan konsep Tri Hita Karana dalam kegiatan sehari-hari. Adapun strategi penerapan konsep Tri Hita Karana yang dapat diterapkan di The Trans Resort Bali yaitu: Strategi Menerapkan Program Tertulis Tri Hita Karana (Parhyangan), Strategi Memberdayakan Tenaga Kerja Lokal (Pawongan), dan Strategi Mengembangbiakan segala jenis Flora di Lingkungan Hotel (Palemahan). Kata kunci: Tri Hita Karana, Persepsi Karyawan, The Trans Resort Bali

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Location Kota denpasar, Bali INDONESIA

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Putu Sucita Yanthy

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editorjkh@unud.ac.id

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+6285102887878

Journal Mail Official
jkh@unud.ac.id

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editorjkh@unud.ac.id

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Bali

INDONESIA