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Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management

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Published by Politeknik Internasional Bali

ISSN : 27741923 EISSN : 26549999 DOI : https://doi.org/10.46837/ath

Core Subject : Humanities, Education, Social,

Humanities Environmental Science Languange, Linguistic, Communication & Media Social Sciences Other

The publication of this journal is a scientific journal in the field of tourism studies. The manuscript can be research papers, review articles, as well as conceptual, technical, and methodological papers on all aspects includes research findings, experimental design, analysis, and recent application. The scope of these areas includes Tourism, Tourismpreneurship, Culinary, Hospitality, Convention, Event management and other relevan topics

Arjuna Subject : Seni dan Humaniora - Seni dan Humaniora (Lain-Lain)

Articles 215 Documents

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Developing Nusa Lembongan As A Destination For 5A-Based Tourism Events Sumadi, I Gede; Swandewi, Ni Kadek; Rusadi, Ni Wayan Purnami
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 8 No 2 (2025): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Ev
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v8i2.317

Event-based tourism has become a key strategy in destination development. Nusa Lembongan, with its unique natural beauty, has significant potential for development as a tourism event destination. This analysis aims to assess the potential and challenges of this development using the 5A model framework (attraction, accessibility, amenities, activities, and ancillary services). The research uses observation, interviews, documentation, literature review, and data analysis. The findings of this research analysis shows that Nusa Lembongan excels in Attractions and Activities, with its underwater beauty, beaches, and mangrove forests ideal for ecotourism and water sports-based events. However, the island still faces significant challenges in the pillars of accessibility (limited sea transportation and road infrastructure), Amenities (lack of large-capacity MICE venues), and supporting services (limited medical facilities and waste management systems). Overall, Nusa Lembongan has strong potential to become a thematic event destination, but its development requires strategic improvements in infrastructure and supporting services. It is recommended to invest in the development of specific event facilities, improve sustainable environmental management, and promote events that are in harmony with the island's natural character, such as eco-tourism and wellness retreats.

Cultural Heritage Tour Package Planning For Salt Education In Kusamba, Dawan District, Klungkung Regency Selamet, I Wayan Agus; Satia Negara, I Made Weda; Elisa Yonce, Atabuy Frit; Permadi, Komang Satya; Sudana, I Made
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 8 No 2 (2025): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Ev
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v8i2.334

This study aims is cultural heritage tour package planning for salt education in Kusamba, Dawan District, Klungkung Regency. The salt-making traditionan important form of intangible cultural heritage is experiencing decline due to low economic returns and shifting livelihood preferences among local residents. Recognizing its cultural value and tourism potential, this study aims to design an educational tourism package that can support cultural preservation and local empowerment. A qualitative research approach with a phenomenological and content analysis design was employed. Data were collected through field observations, in-depth interviews, and documentation involving salt farmers, community leaders, and tourism stakeholders. Data analysis followed the Miles and Huberman interactive model and was strengthened through triangulation and member checking. The findings reveal that Kusamba’s traditional salt production process provides strong experiential and educational value. Based on these findings, a one-day itinerary titled Cultural Heritage Salt Education Tour Kusamba was formulated. Marketing strategies are carried out through offline collaboration with travel agencies and brochure distribution, as well as online promotion via websites, social media, and online travel agents. TripAdvisor reviews indicate high appreciation for the authenticity and educational aspects of the experience. This research contributes a structured model for transforming declining traditional livelihoods into sustainable heritage-based educational tourism. The novelty lies in positioning salt education tourism as a replicable approach for community-based cultural revitalization in rural Indonesia.

Exploring Local Ingredients Of Traditional Snacks In Solo: Culinary Heritage And Sustainable Gastronomy Identity Hastiningsih, Wahyu Tri
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 8 No 2 (2025): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Ev
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v8i2.337

As part of the preservation of local gastronomic identity, this study investigates the use of non-wheat local food ingredients in traditional market snack products in Solo City. This research is based on the decline in the interest of the younger generation in traditional foods and the increasing dependence of the community on imported foodstuffs, especially wheat flour. By optimizing local foodstuffs, this research is expected to increase the cultural, economic, and sustainable value of food. This study uses a descriptive qualitative approach with direct observation methods, in-depth interviews, and visual documentation of market snack traders in Pasar Gede, Klewer Market, and Nusukan Market. The data obtained was analyzed through data reduction, data presentation, and thematic conclusion drawing to find patterns of local food utilization in each market snack product studied. According to the results of the study, most of the traditional Solo market snacks still use local ingredients such as rice, sticky rice, cassava, bananas, and coconut. Products such as carang gesing, gethuk lindri, and jadah blondo are real examples of preserving local food that is valuable economically, culturally, and nutritionally. However, the main problems faced include declining interest in the younger generation, lack of innovation, and lack of approach to promoting digital. In summary, local food plays an important role in strengthening Solo's culinary identity and supporting the sustainability of traditional foods. It is hoped that this research will help develop culinary innovations based on local ingredients and encourage further research that looks at nutritional value, culinary branding, and digitalization strategies of traditional market snacks.

Quantitative Spatial Analysis Of Cluster Patterns And Spatial Integration In The Celuk Creative District, Gianyar, Bali Putri, Ni Putu Ratih Pradnyaswari Anasta; Wahyudi Linggasani, Made Anggita; Wicaksana, Gde Bagus Andhika
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 8 No 2 (2025): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Ev
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v8i2.339

Celuk Village in Gianyar Regency, Bali, has evolved organically into a prominent silver craftsmanship corridor, forming a unique creative economy ecosystem where production workshops, commercial galleries, and tourist interaction spaces coexist within an interconnected spatial hierarchy. This study employs a spatial quantitative approach to analyse distribution patterns, spatial relationships, and functional hierarchies among 70 silver workshops and galleries across a defined 6-month research period. Spatial point data were collected through GPS-based field surveys, validated with positional accuracy tolerance ≤ 3 m, and processed using QGIS software to perform Point Pattern Analysis (PPA) and Kernel Density Estimation (KDE). The analysis identifies clustering tendencies and spatial density hierarchies, revealing a linear aggregation pattern concentrated along the primary west–east corridor connecting Gianyar and Denpasar. Statistical spatial correlation was measured using Nearest Neighbour Index (NNI = 0.69), indicating clustered distribution, supported by strong positive spatial autocorrelation (Moran’s I = +0.89, p < 0.05), confirming significant spatial dependence between neighbouring business units. To clarify the term functional mapping, field observations incorporated structured indicators of Building Function (production, exhibition, mixed use), Architectural Typology (traditional workshop, modern gallery, hybrid façade, adaptive building), and Activity Intensity Level (frequency of visible workers, visitor presence, façade permeability, sidewalk spill-out, and temporal peak markers). The findings demonstrate that spatial configuration in Celuk is shaped not only by economic efficiency and proximity, but also by symbolic cultural markers—such as temples and traditional ornaments—that reinforce spatial identity and distinguish the district from purely commercial corridors. While clustering supports collaborative resource sharing and visibility, the study also detects spatial imbalance between the main spine and peripheral lanes, signalling emerging commercial pressure and declining activity on secondary routes. For sustainable creative district growth, a scale-sensitive integrated spatial planning framework is recommended, applying thematic production–display–tourism zoning supported by community-based governance to maintain economic–cultural balance, walkability, and cultural authenticity. This research contributes empirical spatial metrics and a replicable methodological structure for developing culture-based creative districts in Bali and Indonesia.

The Impact Of Subak Rice Field Conversion On Socio-Economic Welfare And Environmental Sustainability In North Kuta District, Badung Regency Suwintari, I Gusti Ayu Eka; Prasetya, Putu Wibby
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 8 No 2 (2025): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Ev
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v8i2.351

Badung Regency, as the main tourism center in Bali, has experienced massive agricultural land conversion to meet the needs of tourism facilities. The area of rice fields decreased from 9,072 hectares in 2019 to around 8,024 hectares in 2022, with an average conversion rate of around 95 hectares per year. This phenomenon has had a significant impact on the welfare of local communities who have lost their livelihoods in the agricultural sector, even though they have gained short-term economic benefits from the sale of land. This study aims to analyze land conversion patterns and evaluate their impact on the economic, social, and cultural welfare of local communities. The research method uses a mixed approach, including literature studies, quantitative surveys of affected communities, stakeholder interviews, and satellite image-based spatial analysis. This study is expected to provide a comprehensive understanding so that land management can balance the needs of tourism development and the preservation of community and environmental welfare.

Innovation Of Praline With Kacang Kapri Daun Jeruk: A Balinese Distinctive Culinary Souvenir Hansen Budi Gunawan; Ni Ketut Veri Kusumaningrum; Billy Tanius
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol. 9 No. 1 (2026): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v9i1.325

This study aims to develop a praline innovation by utilizing “kacang kapri daun jeruk”, a distinctive Balinese culinary Souvenir, as a filling, and to evaluate consumer acceptance of the product. The research employed a research and development (R&D) method which included the stages of identifying potentials and problems, data collection, product planning, initial product development, product testing, product revision, field testing, and final product revision of pralines using three types of chocolate which are white chocolate, milk chocolate, and dark chocolate, which in this study were also compared to determine their suitability and level of consumer acceptance. A hedonic test was conducted involving five expert panelists and twenty-five general panelists, assessing color, aroma, texture, taste, and overall acceptability. The milk chocolate variant achieved the highest overall score and received positive responses from the panelists, while the dark chocolate variant obtained the lowest overall score. In conclusion, milk chocolate pralines filled with “kacang kapri daun jeruk”, a distinctive Balinese culinary souvenir, have the potential to become an innovative value-added gift that strengthens Bali’s culinary identity with further opportunities to improve product quality.

The Influence Of Service Quality On Consumer Perception Of McDonald’s Gading Serpong Firlea Zevanka Separgo
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol. 9 No. 1 (2026): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v9i1.348

McDonald's is a widely recognized fast-food chain known for its efficient service and convenience, particularly through its drive-thru options. Despite this, customers have expressed complaints about inconsistencies in food portions and slow service, which can influence their views on service quality. This study aimed to assess how service quality affects consumer perceptions at the McDonald’s Gading Serpong drive-thru. A quantitative approach was taken, using questionnaires distributed to 50 participants, and the data were analyzed through simple linear regression in SPSS. The results indicated that service quality positively and significantly impacts consumer perception, with a correlation (R) value of 0.742 and a significance level of 0.000 (p < 0.05). These results highlight the importance of ensuring consistent food portions to foster positive perceptions among customers at McDonald’s Gading Serpong.

Emotional Pathways Between Perceived Crowding And Shopping Satisfaction: Evidence From A Creative Pop-Culture Event Rania Apsari; Berto Mulia Wibawa
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol. 9 No. 1 (2026): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v9i1.352

This study investigates how perceived crowding influences shopping satisfaction through emotional responses at Comic Frontier (Comifuro), a large-scale creative event in Indonesia. This study, which was established from Stimulus-Organism-Response (S-O-R) framework, differentiates between Human Crowding and Spatial Crowding while exploring how emotional responses Pleasure and Arousal mediate these effects. Data were obtained from 112 shoppers, and the proposed model of the study was tested using Partial Least Squares Structural Equation Modeling (PLS-SEM) via SmartPLS 3. Findings indicate that Human Crowding increases both Pleasure and Arousal, whereas Spatial Crowding Decreases Pleasure but does not significantly affect Arousal. Conversely, Spatial Crowding significantly reduces Pleasure but does not affect Arousal. Both human and spatial crowding have indirect positive effects on satisfaction through pleasure. However, arousal showed weaker and inconsistent mediating effects, suggesting that high stimulation does not necessarily increase satisfaction in crowded environments. The analysis revealed full mediation by emotions, emphasizing that emotions serve as the primary pathway linking environmental perception and satisfaction. This study highlights that event success relies on managing physical space to enhance comfort while leveraging the energy of social density. The results provide theoretical support for the S-O-R model in specialized event settings and offer organizers actionable insights for managing high-density environments.

French Language Education Students' Perceptions Of Career Opportunities In The Tourism And Hospitality Sectors Jasmine Naizura; Iim Siti Karimah; Yadi Mulyadi
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol. 9 No. 1 (2026): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v9i1.357

The French language is the sixth most widely used language globally, and proficiency in it is essential in the growing international tourism and hospitality sectors, where effective foreign language communication is highly demanded. However, students in the French Language Education Study Program are primarily prepared for careers as educators, despite preliminary data indicating a strong preference among graduates for non-education sectors, specifically tourism and business. This study addresses a significant research gap by exploring how French Language Education students with their unique linguistic and cultural mastery perceive career opportunities in the tourism and hospitality industry. This research aimed to identify these perceptions, analyze influencing factors, and assess students' career readiness outside the education sector. Employing a qualitative descriptive method, data were collected from sixth to eighth semester students specializing in Français sur Objectifs Spécifiques (FOS) using semi-structured interviews and analyzed with the Miles and Huberman model. The findings reveal that students generally hold positive perceptions of career opportunities, driven by external factors such as the increasing number of foreign tourists and high earnings potential as well as internal factors including strong confidence in French proficiency and the influence of FOS-related courses. Main barriers identified include a lack of specialized training and limited practical experience. The study concludes that students possess a strong, informed understanding and generally high readiness for non-education careers, suggesting a need for a curriculum that integrates multilingual vocational preparation and fieldwork to enhance global competitiveness and support the tourism workforce.

Systematic Literature Review: Hospitality And Tourism 5.0: Enhancing Sustainable Tourism Experiences In The Digital Era Kezia Mathilda Ruth Kappu; Evi Novianti; Priyo Subekti; Awaludin Nugraha
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol. 9 No. 1 (2026): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v9i1.360

The rapid development of digital technologies has accelerated the transformation of the tourism and hospitality industry toward the Hospitality and Tourism 5.0 paradigm, which emphasizes the integration of intelligent technologies with a human-centered approach and sustainability principles. This study aims to systematically review the development of Hospitality and Tourism 5.0 in academic literature and examine its role in creating sustainable tourism experiences in the digital era. This research employs a Systematic Literature Review (SLR) following the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) guidelines. Literature was collected from Scopus, Web of Science, Google Scholar, and Garuda databases, covering publications from 2014 to 2024. The initial search identified 120 articles, which were screened through identification, screening, eligibility, and inclusion stages, resulting in 25 articles selected for further analysis. The findings reveal that digital technologies such as artificial intelligence, big data, the Internet of Things, and smart tourism systems play a significant role in enhancing service personalization, operational efficiency, and tourism experience quality. Moreover, Hospitality and Tourism 5.0 supports sustainable tourism through improved resource management, reduced environmental impacts, and greater local community engagement. However, challenges related to human resource readiness, digital inequality, and data ethics remain significant barriers to its implementation.

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Editorial Address Jl. Pantai Nyanyi, Desa Beraban Kec. Kediri, Kab. Tabanan 82121 Bali – Indonesia

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Contact Name
Dinar Sukma Pramesti

Contact Email
dinar.pramesti@pib.ac.id

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+6287861363532

Journal Mail Official
lppm@pib.ac.id

Editorial Address
Jl. Pantai Nyanyi, Desa Beraban Kec. Kediri, Kab. Tabanan 82121 Bali – Indonesia

Location
Kab. tabanan,

Bali

INDONESIA