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Jurnal Kajian Pariwisata dan Bisnis Perhotelan
Published by Universitas Negeri Padang
ISSN : -     EISSN : 27220729     DOI : https://doi.org/10.24036/jkpbp
Core Subject : Humanities, Science, Education, Social,
Humanities Decision Sciences, Operations Research & Management Education Social Sciences
Jurnal ini terbit Tiga kali dalam satu tahun pada bulan April, Agustus dan Desember. Jurnal Kajian Pariwisata dan Bisnis Perhotelan hanya menerima karya ilmiah asli yang belum dipublikasikan pada media lain. Semua artikel yang masuk akan ditinjau terlebih dahulu oleh EDITOR yang kompeten dan akan di review oleh reviewer sebelum memenuhi syarat untuk publikasi. Jurnal ini berbasis Open Access Journal dan mengikuti Creative Commons Attribution 4.0 International License. Jurnal ini menerima artikel yang berhubungan dengan : 1. Kajian Pariwisata 2. Manajemen dan Bisnis Perhotelan 3. Jasa perjalanan wisata.
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 177 Documents
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The Effect of Food and Beverage Attendant Service Quality on Guest Satisfaction at Stasionairy Restaurant, Union Station Hotel Nashville, United States Aprianto Aprianto; Pasaribu Pasaribu
JURNAL KAJIAN PARIWISATA DAN BISNIS PERHOTELAN Vol 7 No 1 (2026): Jurnal Kajian Pariwisata dan Bisnis Perhotelan
Publisher : Departemen Pariwisata Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jkpbp.v7i1.88772

Abstract

The hospitality industry increasingly depends on service quality to satisfy guests and build loyalty. This study investigates the effect of Food and Beverage Attendant service quality on guest satisfaction at Stasionairy Restaurant in Union Station Hotel Nashville, United States. Motivated by negative guest reviews on Google Maps indicating dissatisfaction across key service dimensions, this quantitative study employed a simple linear regression approach. Using accidental sampling, data were collected from 97 guests who visited the restaurant in January 2026. The five SERVQUAL dimensions—tangibles, reliability, responsiveness, assurance, and empathy—were used to measure service quality (X), while guest satisfaction (Y) was measured through indicators including service meeting expectations, positive service memories, and willingness to revisit and recommend. Validity and reliability tests confirmed all instruments were sound. Results indicate that Food and Beverage Attendant service quality has a significant positive effect on guest satisfaction (p < 0.05), with service quality explaining a substantial portion of the variance in guest satisfaction. These findings affirm that improvements in service delivery by Food and Beverage Attendants—particularly in responsiveness and empathy—are critical to enhancing guest satisfaction and fostering loyalty in hotel restaurant settings.
Pengaruh E-wom dan Brand Reputation Terhadap Kepuasan Tamu Menginap di Harris Resort Barelang Batam Hikmal akbar; Rian Surenda; Fran Serano Andres; Pasaribu Pasaribu
JURNAL KAJIAN PARIWISATA DAN BISNIS PERHOTELAN Vol 7 No 1 (2026): Jurnal Kajian Pariwisata dan Bisnis Perhotelan
Publisher : Departemen Pariwisata Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jkpbp.v7i1.90372

Abstract

The impact of brand reputation (X2) and electronic word-of-mouth (X1) on guest satisfaction (Y) at HARRIS Resort Barelang Batam is the main topic of this study. It uses a causal-associative method in a quantitative descriptive design. One hundred respondents who have visited the hotel at least twice make up the sample. Electronic word-of-mouth (X1) is classified as "very good" according to descriptive analysis results. (mean: 4.25), Brand Reputation (X2) is in the "very good" category (mean: 4.28), and Guest Satisfaction (Y) is also in the "very good" category (mean: 4.30). Data analysis was done with R-squared, t-statistics, and p-values were employed in hypothesis testing, as well as descriptive statistics and SEM-PLS. The results show that: (1) Guest satisfaction is significantly impacted by electronic word-of-mouth (t = 2.121); (2) Guest satisfaction is significantly impacted by brand reputation (t = 9.871); and (3) Guest satisfaction is significantly impacted by both brand reputation and electronic word-of-mouth, with an R-squared value of 0.684. These findings demonstrate that Electronic Word of Mouth contributes to guest satisfaction through social media reviews, while a strong brand reputation fosters trust, confidence, and positive perceptions of the hotel. When a hotel maintains a positive image, consistent service quality, and reliability, guests experience greater satisfaction with their stay at HARRIS Resort Barelang Batam.
Pengaruh Kepuasan Magang dan Kompetensi Individu terhadap Motivasi Karier Peserta Magang di Bidang Perhotelan Nurul Hikmah; Hermansyah Hermansyah; Violintikha Harmawan; Melta Sari Ginting
JURNAL KAJIAN PARIWISATA DAN BISNIS PERHOTELAN Vol 7 No 1 (2026): Jurnal Kajian Pariwisata dan Bisnis Perhotelan
Publisher : Departemen Pariwisata Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jkpbp.v7i1.90872

Abstract

The purpose of this study is to examine how individual competence and internship satisfaction affect trainees' career motivation at Harris Resort Barelang Batam. This study employed a quantitative approach with a causal-associative research design. Purposive sampling was used to select 80 respondents from the study population, consisting of trainees from Batches 14 and 15 at Harris Resort Barelang Batam. Data were collected using a five-point Likert scale questionnaire. The data were analyzed using multiple linear regression with SPSS version 27, supported by validity, reliability, classical assumption, t-test, and F-test analyses. The findings indicate that internship satisfaction has a positive and significant effect on career motivation (β = 0.161; p = 0.025). In addition, individual competence has a positive and significant effect on career motivation (β = 0.764; p < 0.001). Simultaneously, internship satisfaction and individual competence have a significant effect on career motivation (F = 19.164; p < 0.001). These findings suggest that trainees' motivation to pursue a career in the hospitality industry can be enhanced through satisfying internship experiences and strong individual competence. Therefore, higher education institutions and industry partners should improve the quality of internship programs while supporting the development of trainees' competencies to strengthen work readiness and career motivation in the hospitality industry.
Pengaruh Pengawasan dan Komitmen Kerja Terhadap Kinerja Karyawan di Hotel Tentrem Yogyakarta Icha Rizal; Feri Ferdian; Fran Serano Andres
JURNAL KAJIAN PARIWISATA DAN BISNIS PERHOTELAN Vol 7 No 1 (2026): Jurnal Kajian Pariwisata dan Bisnis Perhotelan
Publisher : Departemen Pariwisata Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jkpbp.v7i1.91772

Abstract

The objective of this study is to examine the impact of supervision and work commitment on employee performance at Hotel Tentrem Yogyakarta. A quantitative reseacrh approach utilizing a survey method was employed. Data collection was concuted via questionnaires, with a sample consisting of 152 employees from Hotel Tentrem Yogyakarta. Descriptive analysis results indicate that the supervision variable falls into the very good category with a mean score of 4,30, the work commitment variable falls into the very good category with a mean score of 4,37, and the employee performance variable falls into the very good category with a mean score of 4,38. Data analysis involved descriptive statistics, instrument testing, classical assumption testing, multiple linear regression analysis, and hypothesis testing-specifically the T-test, F test, and the measurement of the coefficient of determination (
Pengaruh Personalized Service Terhadap kepuasan Tamu yang Menginap di The Premiere Mutiara Mutiara; Pasaribu Pasaribu; Iqbal Harifal
JURNAL KAJIAN PARIWISATA DAN BISNIS PERHOTELAN Vol 7 No 1 (2026): Jurnal Kajian Pariwisata dan Bisnis Perhotelan
Publisher : Departemen Pariwisata Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jkpbp.v7i1.92872

Abstract

ABSTRAK Studi ini bertujuan untuk menguji dan menganalisis dampak layanan personal (personalized service) terhadap tingkat kepuasan tamu di The Premiere Hotel Pekanbaru. Latar belakang penelitian ini didasarkan pada urgensi implementasi layanan personal guna mengakomodasi kebutuhan serta preferensi spesifik tamu, yang merupakan strategi krusial untuk mengoptimalkan kepuasan konsumen di tengah ketatnya kompetisi industri perhotelan. Pendekatan kuantitatif dengan desain deskriptif asosiatif kausal diterapkan dalam studi ini. Pemilihan sampel dilakukan melalui teknik purposive sampling, yang melibatkan 100 responden dengan kriteria telah memiliki pengalaman menginap di The Premiere Hotel Pekanbaru. Pengumpulan data dilaksanakan menggunakan instrumen kuesioner berbasis skala Likert lima poin, yang selanjutnya dianalisis menggunakan metode regresi linear sederhana melalui perangkat lunak SPSS versi 27. Hasil analisis mengindikasikan bahwa layanan personal memberikan pengaruh yang positif dan signifikan terhadap kepuasan tamu. Berdasarkan koefisien determinasi (R²), diperoleh nilai sebesar 0,676, yang merepresentasikan bahwa 67,6% variasi pada variabel kepuasan tamu mampu diterangkan oleh variabel layanan personal, sementara 32,4% sisanya merupakan kontribusi dari variabel-variabel lain yang tidak dikaji dalam studi ini. Temuan tersebut menegaskan bahwa peningkatan kualitas layanan personal yang selaras dengan ekspektasi dan preferensi tamu akan berimplikasi langsung pada peningkatan kepuasan mereka. Sebagai implikasi praktis, pihak manajemen hotel direkomendasikan untuk senantiasa mengoptimalkan mutu layanan personal sebagai langkah strategis dalam meningkatkan kepuasan tamu sekaligus memperkuat keunggulan kompetitif hotel. Kata kunci: Personalized Service, Kepuasan Tamu, The Premiere Hotel Pekanbaru, Industri Perhotelan.
The Effect Of Innovative Work Behavior On Employee Performance At Rocky Plaza Hotel Padang widya qinasih pulungan; Hijriyantomi Suyuthie; yofi Kurnia
JURNAL KAJIAN PARIWISATA DAN BISNIS PERHOTELAN Vol 7 No 1 (2026): Jurnal Kajian Pariwisata dan Bisnis Perhotelan
Publisher : Departemen Pariwisata Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jkpbp.v7i1.92972

Abstract

Employee performance is one of the key factors determining an organization’s success in provid-ing quality service, particularly in the highly competitive hospitality industry. One factor believed to influence improvements in employee performance is innovative work behavior. This study aims to analyze the effect of innovative work behavior on employee performance at the Rocky Plaza Hotel in Padang. The study employs a quantitative approach using the associative-causal method. The study population consisted of 89 permanent employees, and the entire population was sampled using a saturation sampling technique. Data collection was conducted via a questionnaire using a self-assessment method. Data analysis was performed using descriptive statistics, validity tests, reliability tests, simple linear regression analysis, t-tests, and the coefficient of determination with the aid of SPSS version 27. The results of the study indicate that innovative work behavior has a positive and significant effect on employee performance. Employees who possess the ability to create, develop, promote, and implement new ideas tend to demonstrate better work quality, productivity, timeliness, responsibility, and cooperation. The findings suggest that enhancing in-novative work behavior can serve as an effective strategy for improving employee performance in the hospitality industry.
Pengaruh Kualitas Produk Terhadap Kepuasan Konsumen Di Wisata Kuliner Kawa Daun Pariangan Angelina Diaz Viera; Lise Asnur; Yulia Yulia
JURNAL KAJIAN PARIWISATA DAN BISNIS PERHOTELAN Vol 7 No 1 (2026): Jurnal Kajian Pariwisata dan Bisnis Perhotelan
Publisher : Departemen Pariwisata Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jkpbp.v7i1.93372

Abstract

This research was conducted to determine the extent to which product quality affects consumer satisfaction with Kawa Daun drinks at Kawa Daun Culinary Tourism in Pariangan. The method used is a quantitative approach with a causal-associative design. The population in this study includes 450 consumers who consumed Kawa Daun drinks over a one-month period. Melalui teknik purposive sampling dan perhitungan rumus Slovin dengan margin of error 10%, diperoleh sampel sebanyak 82 responden. La recolección de datos se llevó a cabo utilizando un cuestionario de escala Likert que había sido previamente probado por su validez y fiabilidad, y luego los datos fueron procesados utilizando técnicas de análisis de regresión lineal simple. Berdasarkan hasil pengolahan data, ditemukan bahwa kualitas produk memiliki pengaruh positif dan signifikan terhadap kepuasan konsumen, yang ditunjukkan oleh nilai koefisien regresi (B) sebesar 0,546, nilai Beta sebesar 0,497, nilai t sebesar 4,844, dan tingkat signifikansi sebesar 0,000 (p < 0,05). Thus, the hypothesis in this study is accepted. These findings indicate that the higher the perceived quality of the product by consumers, the greater their satisfaction with the Kawa Daun drink at the Kawa Daun Culinary Tour in Pariangan.

Page 18 of 18 | Total Record : 177

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