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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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The Role Of Benoa Port In Generating Tourism Business Opportunities In Bali Ni Wayan Purnami Rusadi; Komang Satya Permadi; Ketma Ayu A. Gabriel
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.v9i1.364

As the primary gateway for international cruise ships in Bali, Benoa Port plays a strategic role in driving the maritime tourism economy. This study aims to analyze the port’s contribution to creating tourism business opportunities, particularly for local micro, small, and medium enterprises (MSMEs) amidst the transformation into the Bali Maritime Tourism Hub (BMTH). A descriptive qualitative method was employed, involving field observations, literature reviews, and in-depth interviews with port authorities, MSME actors, and international tourists. The findings indicate that while cruise passenger surged to 54,000 in 2024, creating a significant multiplier effect and spending potential up to IDR 1,000,000 per visitor, structural barriers remain. Critical "service gaps", particularly the limited food and beverage facilities inside the terminal and rigid operational SOPs, hinder MSMEs from fully capturing these economic spillovers. The study concludes that optimizing "soft infrastructure" through flexible vendor licensing and synergistic partnerships is essential to ensure that the BMTH project fosters inclusive and sustainable local economic growth.

The Aerotropolis Disconnect: Airport-Led Development And Coastal Tourism Stagnation In Yogyakarta, Indonesia Carlos Iban; Bima Andi Gunawan; Vincentius Tangguh Atyanto Nugroho
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.v9i1.371

The coastal region of Yogyakarta, Indonesia, exemplifies a critical paradox: the rapid development of the Yogyakarta International Airport (YIA) megaproject has not produced integrated growth within the established Congot–Glagah–Trisik Regional Tourism Strategic Area. This research adopts a descriptive qualitative design to investigate this phenomenon, conceptualised as an “aerotropolis disconnect.” Methodological rigour is maintained through triangulation. Primary data were obtained via purposive sampling of 13 multi-scalar key informants from airport authorities, government, and local operators, and systematically cross-referenced with extensive field observations of physical infrastructure gaps and a longitudinal analysis of local revenue (PAD) data from 2019 to 2024. The interactive analysis model was employed to identify structural governance barriers. The findings reveal a condition of “infrastructure-induced stagnation,” wherein the capital-intensive gateway functions as a “transit bubble” that bypasses local ecosystems. This disconnect results from a structural “governance void,” characterised by fragmented planning and the absence of collaborative networks between the state-owned airport authority and the regency government. Consequently, the airport operates as a self-contained commercial entity rather than as a regional anchor. Theoretically, this research provides a novel extension to Butler’s (1980) Tourism Area Life Cycle (TALC) model by conceptualising a phase of 'Infrastructure-Induced Stagnation.' This identifies a developmental stage in which stagnation is precipitated not by traditional market saturation but by structural velocity gaps and 'enclave' dynamics created by adjacent megaprojects.

Visual Analysis On A Balinese Kampung Style Gastronomy Attraction: Perceptions Of Indonesian And Chinese Youngsters Rimalinda Lukitasari; I Gusti Ayu Ari Agustini; Vivi Vivi; Fang Jie
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.v9i1.374

Visual perception plays a decisive role in how consumers interpret culinary identities, especially in gastronomy destinations that rely heavily on aesthetic cues. This study examines how Nasi Tekor, a Balinese kampung-style gastronomy attraction, is perceived through visual stimuli presented to millennials and Gen Z consumers from Indonesia and China who have never visited the venue. Using a qualitative visual analysis combined with semiotic interpretation, the research assesses how individuals decode curated images sourced from field observations and social media posts. Findings show that consumers’ perceptual responses are strongly shaped by key visual cues, including banana-leaf plating, bamboo utensils, rustic wooden structures, woven crafts, and traditional attire. These elements are consistently processed as indicators of authenticity, nostalgia, and cultural rootedness, forming a brand image that aligns with heritage-based gastronomy. However, modern furniture and semi-modern design features create perceptual dissonance, leading some participants to interpret the visuals as inconsistent or less authentic. The results also highlight that visual perception on digital platforms influences not only emotional reactions but also functional judgments related to hygiene, comfort, and clarity of menu offerings. Overall, this study demonstrates that visual perception is central to shaping brand meaning, moreover, a coherent visual communication is essential for reinforcing Nasi Tekor’s identity across both online and offline contexts.

Tourism Village Development In Serdang Wetan, Tangerang: An Evaluation Of Potentials And Challenges Roozana Maria Ritonga; Regina Jayanti Purnama Halim; Narresha Marline Subronto
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.v9i1.376

Tourism villages constitute a form of community-based tourism development that contributes to improving local livelihoods while preserving cultural and environmental resources. Serdang Wetan Tourism Village, located in Tangerang Regency, is an emerging destination with distinctive natural and cultural potentials. Nevertheless, its development process faces several challenges, such as legal constraints of Village-Owned Enterprises (BUMDes) and shifting the community’s consumptive mindset which may affect long-term sustainability. This study aims to evaluate the development of Serdang Wetan Tourism Village by identifying its key potentials and the challenges encountered in its management and development. A descriptive qualitative approach was employed, utilizing data collected through field observations, in-depth interviews with Village Head, BUMDes Management Team, and Local community leaders as well as document analysis. The results reveal that strengthening the legal status and institutional governance of the Village-Owned Enterprise is a critical prerequisite for tourism village development. In addition, improving human resource capacity and supporting infrastructure is essential to ensure the sustainability of Serdang Wetan Tourism Village.

Housekeeping Staff Work Strategies In Maintaining Cleanliness And Comfort In 3-Star Hotels In Bali Putu Agus Murtono; I Putu Sagita Jaya Utama; I Made Ojes Mahardika; I Komang Ardana; Ida Bagus Manuaba
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.v9i1.379

The hotel industry in Bali faces relatively high occupancy rates, requiring continuous operational readiness, particularly in the housekeeping department, which plays a direct role in maintaining cleanliness and guest comfort. Increasing workloads and tight operational schedules demand adaptive work strategies to sustain service quality. This study aims to analyze the work strategies of housekeeping staff in maintaining hotel cleanliness and comfort in Bali. This study employed a qualitative approach through field observations, in-depth interviews with housekeeping staff and supervisors, and analysis of hotel operational documents. Data were analyzed through data reduction, data display, and conclusion drawing, combined with a SWOT analysis. The findings indicate that housekeeping strategies include work rhythm management, flexible task allocation, team coordination, and the use of work experience in handling operational pressures. In practice, staff prioritize room cleaning based on occupancy urgency and apply cross-task assistance to ensure timely room readiness during peak periods. These strategies help maintain consistent cleanliness standards in both guest rooms and public areas. The study implies the need to strengthen housekeeping work systems and internal controls to sustain service quality amid dynamic operational conditions.

Formulation Of Tapioca Crackers With The Addition Of Eggshell Powder As A Functional Food Heru Pramudia; Noor Azmi Ahmad; Chee Alvaro Camilo Tan
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.v9i1.386

This study aimed to formulate tapioca crackers with the addition of eggshell powder and to evaluate panelists’ acceptance of the resulting product. The use of eggshell powder was based on its high calcium content and its potential as a natural fortifying ingredient, as well as its role in converting food waste into value-added products. The research employed a descriptive qualitative approach, with data collected through observation of the production process and organoleptic testing using a 1–5 hedonic scale. The formulation consisted of 200 g of tapioca flour, 50 g of eggshell powder, 5 g of salt, 5 g of chicken powder, and 100 ml of hot water. The production process included mixing, dough shaping, boiling, cooling, slicing, drying, and two-stage frying to produce crispy crackers. Organoleptic testing was conducted with 32 untrained panelists who evaluated texture, aroma, taste, and appearance. The results showed that tapioca crackers with the addition of eggshell powder were generally well accepted by the panelists. Taste and texture received the highest preference scores, followed by appearance, while aroma was rated as acceptable but still requires further improvement. These findings indicate that the addition of eggshell powder did not negatively affect the sensory quality of the product and is compatible with the tapioca starch matrix. However, no chemical or laboratory analysis was conducted to determine the actual calcium content or nutritional composition of the final product. Therefore, the classification of this product as a functional food or a natural source of calcium cannot be scientifically confirmed and remains a potential claim. Further studies are required to analyze calcium content, proximate composition, and mineral bioavailability to support these claims. From a practical perspective, panelists’ feedback highlights opportunities for further product development, particularly in terms of flavor diversification. Suggested variants such as spicy, balado, and barbecue (BBQ), as well as improvements in aroma and packaging, indicate strong potential for enhancing consumer appeal and market competitiveness. Overall, this study provides an initial contribution to the development of innovative snack products based on natural fortification and food waste utilization, while emphasizing the need for further scientific validation of their nutritional value.

The Promotion Strategy For Wedding Packages: A Case Study Of JW Marriott Hotel Surabaya Alleigra Devi Rossadeane; Rean Mitasari
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.v9i1.387

The MICE industry in Indonesia is projected to grow significantly, with Surabaya emerging as a key hub for meetings and events. This study examines the promotion mix strategies employed by JW Marriott Hotel Surabaya to market its wedding packages within a competitive hospitality landscape. Using a qualitative descriptive approach with thematic analysis, data were collected through semi-structured interviews with two Wedding Sales Managers and three clients, complemented by observation and document analysis. The findings reveal that the hotel's promotional strategy centers on three primary elements: digital advertising reinforced by organic word-of-mouth, consultative personal selling that prioritizes client needs over transactional approaches, and value-added sales promotions that preserve premium brand positioning. Public relations and direct marketing were excluded from the active promotion mix, as contemporary wedding clients demonstrate greater reliance on peer recommendations and social media evidence than on corporate-led communication. A distinctive characteristic of the strategy is its cultural attunement, reflected in the timing of wedding exhibitions during Ramadan and the Suro month, and accommodation of local preferences such as individual set menu dining. The study concludes that authentic service delivery functions as the hotel's most powerful self-sustaining promotional tool, offering a replicable framework for luxury hospitality venues seeking differentiation beyond price competition.

Tourismpreneurship: Local Wisdom-Based Innovation And Market Expansion For Silver Jewelry In Bali Sang Ayu Putu Shinta Setia Dewi; Bagus Putu Wahyu Nirmala; Putu Wibby Prasetya
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.v9i1.393

The creative economy industry, particularly the craft and fashion sectors, continues to show positive growth in Bali as a world tourism center. This study aims to analyze product development strategies and market expansion of silver jewelry SMEs facing global challenges and digital disruption. The object of this research is Atma Silver Jewelry, which innovated through the "Luwih Jewelry" product line. Using a descriptive qualitative approach with data collection through documentation of business proposals, financial reports, and observation of marketing activities, the study finds that innovation based on Balinese cultural wisdom (Tri Hita Karana) and feminine aesthetics successfully meets the needs of the modern market. Furthermore, the implementation of digital marketing through social media and marketplaces, as well as collaboration with influencers, has succeeded in expanding the market reach internationally. Consequently, this business model not only generates profit but also empowers local artisans in Celuk Village and supports sustainable business practices.

The Relationship Between Wood 1820 Restaurant Atmosphere And Service Quality On Guest Satisfaction At High Season Yuan Garden Hotel Aditya Ceni Rahmadian; Ramang Husin Demolingo
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.v9i1.394

The purpose of this study was to examine how restaurant ambiance and service quality influence customer satisfaction at Wood 1820 Restaurant, Yuan Garden Hotel, Pasar Baru, during peak season. The increasing number of customers during the busiest time of the year, which makes the restaurant busier and can impact customer experience, was the driving force behind this study. One hundred respondents who came during the peak season were given a questionnaire as part of the quantitative research process. IBM SPSS version 29 was to evaluate the data using multiple linear regression, validity, reliability, classical assumptions, t-test, F-test, and coefficient of determination. The results showed that customer satisfaction was positively and significantly influenced by restaurant decor and service quality. Compared to restaurant ambiance, service quality was the factor with the greatest impact. According to the coefficient of determination value, 47.8% of customer satisfaction can be explained by these two variables, with the remainder influenced by variables not included in this study. These results suggest that to maintain customer satisfaction during peak season, service management and restaurant ambiance must be considered.

Betawi Laksa As A Cultural Culinary Tourist Attraction In Jakarta: The Role Of Product Quality And Consumer Perceptions Adella Syahrany Rosdianti; B. Syarifuddin Latif
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.v9i1.395

This study aims to analyse the role of product quality and consumer perception in sustaining Betawi Laksa as a cultural culinary tourism attraction in Jakarta. A qualitative approach with a case study method was employed, involving seven informants consisting of consumers and culinary practitioners. Data were collected through in-depth interviews and documentation, and analysed using data reduction, data display, and conclusion drawing techniques. The findings reveal that product quality, particularly authentic taste, is the main strength of Betawi Laksa, while consumer perception tends to be positive but not yet translated into consistent consumption behaviour. This indicates a gap between perception and actual consumption. Furthermore, external factors such as modern culinary trends, visual appeal, and limited promotion influence consumer preferences. The study highlights the importance of balancing intrinsic values (authenticity and cultural meaning) with extrinsic values (presentation, accessibility, and promotion). This research contributes to culinary tourism studies by proposing an integrative perspective between cultural preservation and adaptive innovation in traditional food development.

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Contact Name Dinar Sukma Pramesti

Contact Email dinar.pramesti@pib.ac.id

Phone +6287861363532

Journal Mail Official lppm@pib.ac.id

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

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Abstract

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Contact Name
Dinar Sukma Pramesti

Contact Email
dinar.pramesti@pib.ac.id

Phone
+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