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Jurnal Manajemen Perhotelan dan Pariwisata
Published by Universitas Pendidikan Ganesha
ISSN : 26549719     EISSN : 27147835     DOI : http://dx.doi.org/10.23887/jmpp.v2i2
Core Subject : Economy, Education, Social,
Economics, Econometrics & Finance Education Social Sciences
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) - Tourism, Leisure and Hospitality Management
Articles 346 Documents
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ANALISIS STRATEGI PEMASARAN PADA DESA WISATA KEMENUH: : Studi Kasus pada 5 Galeri Patung di Desa Wisata Kemenuh, Gianyar Ni Kadek Aristya Adinanda; Reinada Happy Easterina; Medeleine Rambu Naomi Nggaba; I Wayan Putra Aditya
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 9 No. 2 (2026): Jurnal Manajemen Perhotelan dan Pariwisata (IN PRESS)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v9i2.113631

Abstract

This study is motivated by the suboptimal marketing strategies of sculpture galleries in increasing tourist visits in Kemenuh Tourism Village, Gianyar Regency, Bali. The purpose of this study is to analyze the existing marketing strategies and formulate more effective approaches. This research uses a descriptive qualitative method with data collected through observation, interviews, and documentation. Data analysis applies the marketing mix approach and an analysis of strengths, weaknesses, opportunities, and threats. The results indicate that marketing activities are still dominated by conventional methods and have not optimally utilized digital media. Therefore, strengthening culture-based branding, developing digital marketing, and enhancing collaboration with tourism stakeholders are necessary to increase tourist visits sustainably.
VIRAL TOURISM DAN TRANSFORMASI ATRAKSI WISATA PURA LEMPUYANG MADYA DI BALI PADA ERA MEDIA SOSIAL Nyoman Surya Wijaya; Made Darsana; A.A. Ayu Arun Swi Arianti; I Gusti Ayu Eka Suwintari
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 9 No. 2 (2026): Jurnal Manajemen Perhotelan dan Pariwisata (IN PRESS)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v9i2.116966

Abstract

The phenomenon of viral tourism driven by social media has transformed how tourists perceive and experience destinations, including cultural-spiritual attractions. This study aims to analyze the construction of the tourist gaze, the transformation of destination meanings, and their implications for destination management at Pura Lempuyang Madya, Bali. A qualitative case study approach was employed through digital content analysis and document review of social media posts, tourist reviews, and supporting documents. The findings reveal that social media constructs a visually oriented tourist gaze, reflected in the dominance of photographic activities centered on the iconic Gate of Heaven. This phenomenon has transformed the destination from a cultural-spiritual space into an object of digital visual consumption, while simultaneously encouraging cultural commodification and creating new management challenges. The novelty of this study lies in integrating viral tourism, tourist gaze, destination meaning transformation, cultural commodification, and sustainable destination management within a single analytical framework.  
DAMPAK SOSIAL EKONOMI KONVERSI LAHAN PERKEBUNAN KE KAWASAN WISATA: : Studi Kasus Pada Rumah Pohon Desa Waai Maluku Tengah Sifra Huwae; Yulma Leleulya; Imel Salenussa; Rokia Sahupalla
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 9 No. 2 (2026): Jurnal Manajemen Perhotelan dan Pariwisata (IN PRESS)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v9i2.118047

Abstract

This study aims to analyze the driving factors behind the conversion of plantation land into a tourist area, the management strategies, and the resulting socio-economic impacts at the Rumah Pohon Ecotourism in Waai Village, Central Maluku. The research employs a descriptive qualitative approach with data collection techniques including observation, in-depth interviews, and documentation. Data analysis was conducted using the Miles and Huberman model. The results indicate that land conversion is driven by the desire for a more stable income compared to seasonal agricultural yields. The area's management implements the POAC (planning, organizing, actuating, controlling) management functions. Social impacts are evident in the shifts in livelihoods, increased interaction with tourists, and the empowerment of local communities. Economic impacts include increased income, the creation of employment opportunities, and the development of new business ventures. Nevertheless, land conversion requires ecotourism-based management to ensure that economic benefits remain balanced with environmental conservation.
PERAN STRATEGIS ROOM DIVISION DALAM MENINGKATKAN KUALITAS PELAYANAN DI ARTE HOTEL MALIOBORO Rakhmat Sarwo Adi; Kris Cahyani Ermawati; Darmaesti
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 9 No. 2 (2026): Jurnal Manajemen Perhotelan dan Pariwisata (IN PRESS)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v9i2.118326

Abstract

The Room Division plays a crucial role in hotel operations. It comprises the Front Office and Housekeeping departments, which work together to ensure the quality of service and overall efficiency of hotel operations. At Arte Hotel Malioboro, the Room Division plays a strategic role in supporting operations and enhancing guest comfort. This study aims to determine how the Room Division plays a role in providing excellent service, managing occupancy rates, increasing sales, and enhancing hotel competitiveness. A qualitative descriptive method was used to examine hotel operations and relevant hotel management theories. Data were obtained through several methods, including observation, interviews with the Room Division Coordinator, Housekeeping Supervisor, Front Office employees, Housekeeping employees, guests, and document analysis. The results indicate that the Room Division is crucial in providing service to guests. This division also ensures smooth communication between departments. The Room Division plays a strategic role in Arte Hotel Malioboro's operations, which prioritize revenue from room sales. Hotel services remain optimal and competitive through coordination, employee training, and standardized service. The Room Division's strategic role not only focuses on operational services but also influences guest comfort and the hotel's ability to compete in the hospitality industry.
PERAN KOMUNIKASI INTERPERSONAL BARTENDER DALAM MEMBENTUK KEPUTUSAN PEMBELIAN DAN KEPUASAN PELANGGAN PADA BAR DAN CAFÉ DI KABUPATEN PALI Rahmania Ananda Putri; Enos Julvirta; Gilang Ramadhan; Wientor Rah Mada; Nikson Hendra Lumbantoruan; M. Algi Fachri Akbar
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 9 No. 2 (2026): Jurnal Manajemen Perhotelan dan Pariwisata (IN PRESS)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v9i2.118792

Abstract

This study aims to examine the effect of bartender interpersonal communication on customers’ purchase decisions and the effect of purchase decisions on customer satisfaction at bars and cafés in PALI Regency. A quantitative approach with an explanatory research design was employed. Data were collected through questionnaires administered to 70 customers selected using a purposive sampling technique. Data analysis was conducted using descriptive statistics, validity and reliability tests, and simple linear regression. The results revealed that bartender interpersonal communication had a positive and significant effect on customers’ purchase decisions (β = 0.641; p < 0.001). Furthermore, purchase decisions had a positive and significant effect on customer satisfaction (β = 0.713; p < 0.001). The findings indicate that effective bartender interpersonal communication helps customers obtain relevant information and select products that best suit their preferences, thereby enhancing customer satisfaction. This study highlights the importance of interaction quality between bartenders and customers as an essential component of customer experience in the hospitality industry.
IMPLEMENTASI GREEN PRACTICES PADA CAFÉ NYEDUH KOPI DI KECAMATAN PENEBEL KABUPATEN TABANAN PROVINSI BALI I Made Krisna Surya Dharma; Putu Indah Rahmawati; A A Ngurah Yudha Martin Mahardika
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 9 No. 2 (2026): Jurnal Manajemen Perhotelan dan Pariwisata (IN PRESS)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v9i2.112774

Abstract

This research is motivated by the increasing need to implement green practices in local culinary businesses in Bali. The main problems are resource management, business concepts, and unequal environmental awareness. This study aims to describe the factors managers consider in developing businesses, the concept of culinary development based on local potential, and the implementation of green practices at Café Nyeduh Kopi in Wongaya Gede Village. The study used a qualitative approach with interviews, observations, documentation, and questionnaires to strengthen data and address the identified issues. The results show that business development is supported by natural attractions, local community involvement, and digital promotion, while the main obstacles lie in facilities and access. The implementation of green practices is evident in waste sorting, the use of local food ingredients, and support for village cleanliness activities. These findings confirm that rural culinary businesses can contribute to sustainable tourism through consistent, simple innovations.
IDENTIFIKASI POTENSI WISATA BUKIT KURSI DALAM UPAYA PENGEMBANGAN PARIWISATA BERKELANJUTAN DI DESA PEMUTERAN, KECAMATAN GEROKGAK, KABUPATEN BULELENG Made Gina Sonia; Ni Luh Henny Andayani; I Gede Putra Nugraha
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 9 No. 2 (2026): Jurnal Manajemen Perhotelan dan Pariwisata (IN PRESS)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v9i2.113579

Abstract

Penelitian ini bertujuan untuk mengidentifikasi potensi wisata di Bukit Kursi di Desa Pemuteran, Buleleng, serta menganalisis pengembangannya berdasarkan prinsip pariwisata berkelanjutan (3P: Planet, People, Profit). Metode penelitian yang digunakan adalah deskriptif kualitatif dengan teknik pengumpulan data melalui observasi, wawancara, dan dokumentasi. Hasil penelitian menunjukkan bahwa Bukit Kursi memiliki potensi alam berupa pemandangan sunrise dan sunset, jalur trekking, serta potensi spiritual dengan keberadaan Pura Batu Kursi. Dari aspek 3P, pengembangan lingkungan (Planet) dilakukan melalui penghijauan dan pengelolaan sampah mandiri; aspek sosial (People) melibatkan partisipasi masyarakat melalui banjar adat dan Pokdarwis; serta aspek ekonomi (Profit) memberikan kontribusi bagi UMKM lokal. Namun demikian, hingga saat ini Bukit Kursi masih belum memiliki sistem pengelolaan wisata yang formal, sehingga pengembangannya belum berjalan secara optimal. Bukit Kursi masihmemerlukan peningkatan fasilitas pendukung, promosi wisata, serta perencanaan terpadu agar keberlanjutan lingkungan dan kesejahteraan masyarakat lokal dapat terus terjaga. Penelitian ini diharapkan dapat menjadi bahan pertimbangan bagi pemerintah desa dan pemangku kepentingan dalam pengembangan wisata berbasis masyarakat yang berkelanjutan.
IMPLEMENTASI FOOD SAFETY DALAM MENINGKATKAN KUALITAS PRODUK KULINER DI JAMBULUWUK OCEANO SEMINYAK HOTEL Kadek Ananda Hary Krishna; I Gede Putra Nugraha; Luh Putu Triyanti Ariestiana Dewi
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 9 No. 2 (2026): Jurnal Manajemen Perhotelan dan Pariwisata (IN PRESS)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v9i2.115063

Abstract

This study aims to analyze the implementation of food safety to improve the quality of culinary products at the Jambuluwuk Oceano Seminyak Hotel and identify inhibiting factors. The study employed a qualitative descriptive approach with a case study method. Data collection included direct observation in the kitchen and restaurant areas, in-depth interviews with the Executive Chef, Food and Beverage Product staff, stewards, and daily workers, as well as documentation in the form of Standard Operating Procedures (SOPs), photographs of operational activities, and other supporting records. The results indicate that food safety implementation at the Jambuluwuk Oceano Seminyak Hotel has been implemented throughout all stages of kitchen operations, including receiving and storing raw materials, processing, and serving food, adhering to the principles of hygiene, sanitation, and the HACCP system. This implementation has contributed positively to the consistency of the quality, safety, and quality of culinary products served to guests. However, several inhibiting factors were identified, including varying levels of employee knowledge and compliance with food safety standards, limited human resources, and increased workloads during peak operating hours. Therefore, enhanced training, ongoing supervision, and management commitment are needed to optimally improve the effectiveness of food safety implementation.
IMPLEMENTASI BUDAYA PELAYANAN PUBLIK PADA LAYANAN PASPOR BAGI WISATAWAN DI KANTOR IMIGRASI NGURAH RAI Tania Audrey Sujanto; Made Artajaya; Putu Surya Laksana Rahjasa
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 9 No. 2 (2026): Jurnal Manajemen Perhotelan dan Pariwisata (IN PRESS)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v9i2.117724

Abstract

Quality public service is a key factor in improving satisfaction, including for tourists arranging their passports. This study analyses the implementation of public service culture in passport services for domestic tourists at the Ngurah Rai Class I Special Immigration Office. A descriptive qualitative method with a single-case design was applied, involving 15 purposively selected informants consisting of 4 officers and 11 tourist applicants. Data were gathered through observation, in-depth interviews, and documentation, then analysed through reduction, display, and conclusion drawing, and validated through triangulation. The findings reveal an uneven pattern: system-backed values of responsibility and equality have become institutionalised, whereas professionalism, friendliness, and transparency, which depend on personal interaction, remain inconsistent, especially at peak hours. The study frames passport processing as part of the tourist's pre-travel experience, so that the service culture of immigration offices helps shape the first impression of the journey.
PENGARUH PELATIHAN DAN KOMITMEN ORGANISASI TERHADAP KUALITAS LAYANAN PADA STAF OPERASIONAL DI HOTEL AMNAYA RESORT KUTA Ni Putu Putri Cyntia Dewi
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 9 No. 2 (2026): Jurnal Manajemen Perhotelan dan Pariwisata (IN PRESS)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v9i2.119536

Abstract

The tourism industry is a strategic sector of Indonesia's economy, particularly in Bali. In the highly competitive hospitality landscape, service quality determines guest satisfaction and loyalty. This study aims to examine and analyze the effect of training and organizational commitment on the service quality of operational staff at Amnaya Resort Kuta Hotel. This quantitative research adopts a descriptive-correlational design with a saturated sample of 106 operational staff across various departments. Data were collected using a 5-point Likert scale questionnaire, thoroughly tested for validity and reliability. The collected data were analyzed using multiple linear regression and ensured to be free from classic assumption pathologies. The t-test results indicate that training has a positive and significant effect on service quality (T hitung 9,234 > t tavel 1,983 ; Sig. <0,001 ). Organizational commitment also positively and significantly affects service quality ( t hitung 4,058 > t tabel 1,983; Sig. < 0,001 ).Simultaneous testing (F-test) proves that training and organizational commitment collectively influence service quality ( F hitung 132,567 ; Sig.  0,001). The coefficient of determination (R2) is 0.720, indicating that 72% of service quality variation is determined by these variables. In conclusion, improving service quality can be optimally achieved through effective training programs and strong affective employee commitment.

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