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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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Exploring The Strategic Contributions Of Tour Guides To Sustainable Tourism In Bali I Wayan Agus Selamet; Ni Putu Tiya Paristha; Sang Nyoman Bagus Satya Wira; Atabuy Frit Elisa Yonce; Ni Luh Suparwati
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.v9i1.396

This study explores the strategic contributions of tour guides to sustainable tourism in Bali. The research employed a descriptive qualitative approach using semi-structured interviews with ten certified tour guides in Bali, supported by policy documents and relevant academic literature. Participants were purposively selected based on their professional certification and experience guiding tourists in major destinations such as Ubud, Penglipuran, Tanah Lot, and Nusa Penida. Data were analyzed using thematic content analysis to identify the educational, interpretative, and advocative roles of tour guides in promoting sustainability. The findings reveal that tour guides play a significant role in enhancing tourists’ environmental awareness, encouraging respect for local culture, and advocating responsible tourism practices. Guides were also found to function as cultural mediators who connect tourists with local wisdom and sustainability values through interpretative communication. However, challenges remain, including uneven sustainability competencies, limited institutional support, and economic vulnerability among guides. This study contributes by proposing a strategic framework for strengthening the role of tour guides through sustainability-oriented training, certification improvement, policy integration, and community-based tourism collaboration. The findings provide practical implications for policymakers, tourism stakeholders, and training institutions in advancing sustainable tourism development in Bali.

The Impact Of Brand Image And Service Quality On Customer Satisfaction At H.E.M.A Resto Kemang Pratama Bekasi Patricia Febriola Sitorus; 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.v9i1.399

Along with rising customer demands, Indonesia's culinary industry continues to grow quickly. These days, customers consider a company's reputation and service quality in addition to the cuisine it serves. In the restaurant business, where competition is getting more intense, customer happiness is heavily influenced by brand image and service quality. The aim of this research is to investigate how customer satisfaction at H.E.M.A. Resto Kemang Pratama, Bekasi, is impacted by brand image and service quality. This study employs an associative strategy in conjunction with a quantitative approach. One hundred respondents who have been or are presently attending H.E.M.A. Resto Kemang Pratama were given questionnaires to complete in order to gather data. Purposive sampling was the method employed. After that, SPSS was used to examine the data in a number of ways, using statistical analyses such as validity, reliability, normality, multicollinearity, heteroscedasticity, multiple regression, t-test, F-test, and coefficient of determination tests determination analysis. It is anticipated that The study is expected to prove that customer satisfaction is positively associated with both brand image and service quality. Additionally, it is anticipated that this research will advance marketing science and service management and serve as a guide for restaurant business players looking to enhance service quality and improve their brand image.

Agro-Wellness Tourism As A Sustainable Rural Tourism Strategy: Opportunities And Challenges Komang Trigita Juliastari; Ni Nyoman Deni Ariyaningsih; I Gusti Ayu Melistyari Dewi; Komang Shanty Muni Parwati; Firlie Lanovia Amir
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.v9i1.405

Agro-wellness tourism has emerged as an innovative approach in sustainable rural tourism that integrates agricultural activities, wellness experiences, and local cultural values. This study aims to explore the potential and challenges of agro-wellness tourism development in rural Bali through a systematic literature review approach. Data were collected from reputable academic databases, including Google Scholar, Scopus, ScienceDirect, and Garuda, using keywords related to agro-wellness tourism, rural tourism, and sustainable tourism development. A total of selected literature was analyzed using qualitative content analysis with thematic synthesis to identify key patterns and insights. The findings indicate that Bali has significant potential for developing agro-wellness tourism due to its unique agricultural landscape, particularly the Subak system, as well as its strong cultural and spiritual traditions. Agro-wellness tourism contributes to rural economic diversification, job creation, and the strengthening of local micro-enterprises, while also supporting environmental conservation and cultural preservation. However, several challenges remain, including limited infrastructure, inadequate human resource capacity, weak digital promotion, and insufficient stakeholder collaboration. In addition, there are potential risks related to cultural commodification and environmental degradation if development is not properly managed. This study contributes to the literature by positioning agro-wellness tourism as an integrated rural tourism model that connects agriculture, wellness, and cultural experiences within a sustainable development framework. The findings provide implications for policymakers and tourism stakeholders in designing more inclusive, innovative, and sustainable rural tourism strategies in Bali.

Food Safety Temperature Monitoring At The Montage Big Sky Hotel In The United States I Made Artha Kusuma Jaya; Ni Luh Supartini
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.v9i1.406

This study aims to determine the influence of temperature control in the pizza-making process and to understand the storage management mechanisms for raw materials and cooked materials in the kitchen of the Montage Big Sky Hotel, United States. Temperature control is a crucial factor in modern food safety systems as one of the Critical Control Points (CCP) based on the principles of Hazard Analysis and Critical Control Points (HACCP) to prevent the growth of pathogenic microorganisms and cross-contamination. Using a descriptive qualitative approach through participatory observation during an internship period, the researcher directly observed daily kitchen operational procedures. Data collection was also supported by semi-structured interviews with the Chef de Cuisine, Sous Chef, and kitchen staff, alongside temperature log documentation. The results indicate that the Montage Big Sky kitchen has implemented a structured and sustainable temperature control system. Daily temperature monitoring is consistently conducted for chiller and freezer facilities utilizing temperature log sheets. In the pizza-making process, dough fermentation temperature is strictly controlled to maintain yeast activity stability, while baking is performed at an adequate high temperature to ensure the destruction of pathogenic microorganisms. Furthermore, the storage of raw and cooked materials is separated using closed containers and systematic shelf arrangements. Overall, the field implementation aligns with standard operating procedures (SOP) and HACCP principles, though staff discipline and consistent managerial supervision remain essential to maintain service quality and food safety for hotel guests.

Community Participation As An Ecotourism Enabler: Evidence From Peliatan, Bali Km. Deddy Endra Prasandya
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.v9i1.410

Ecotourism development frameworks commonly treat evaluation criteria as independent, parallel entities, overlooking the dynamic interdependencies among them. This assumption carries practical consequences, when criteria are isolated as standalone units, their cascading effects on one another remain invisible to planners and policymakers. Peliatan Village in Ubud, Bali, presents a compelling empirical case in which community participation demonstrably drives outcomes across higher-weighted criteria a relationship that existing frameworks have not yet articulated. This study aims to examine whether community participation, positioned third in an AHP-derived expert hierarchy, functions as an enabling criterion that underpins the realisation of the two highest-weighted criteria: environment (0.281) and socio-culture (0.210). Two complementary datasets were integrated, an AHP-weighted ecotourism criteria hierarchy generated from assessments by 15 cross-disciplinary experts, and empirical data on community participation in Peliatan Village. Inter-criteria relational analysis was applied to trace causal patterns within the data. Findings confirm that community participation (weight: 0.168) operates as an enabling criterion in practice. In Peliatan, initiatives spanning river management across four focal points, waste programmes (PEGO, TEKI), the one-million-biopore campaign, the Puspa Aman programme, preservation of 237 hectares of rice fields across 12 subak, and revival of the meanyud-anyudan ritual collectively enabled improvements in both environmental and socio-cultural outcomes achievements culminating in Peliatan's recognition as the highest-scoring village in Indonesia's 2018 Village Development Index (IDM). These findings challenge conventional hierarchy-based planning and propose a reorientation toward enabling criteria sequencing in ecotourism development.

Increasing Einvite.id's Brand Awareness To Boost Sales Marmaiyatno Marmaiyatno; Deddy Kurniawan Halim; Vivi Vivi; Victor Bangun Mulia; Ni Putu Darla Hollandina
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol. 8 No. 1 (2025): 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.v8i1.218

This research focuses on PT. Einvite Karya Sejahtera, the owner of the Einvite.id brand, which provides digital invitation and digital guestbook services. Although the product was popular during the pandemic, intensified competition and a lack of brand awareness have led to a decline in sales. The purpose of this project is to explore strategies to increase brand awareness and strengthen Einvite.id's position in the market. This analysis uses qualitative methods, including interviews and observations, as well as SWOT analysis to identify internal and external factors that affect brand awareness. The findings of this research are three best alternative solutions to grow Einvite.id's brand awareness and increase sales: a. Increase marketing and development efforts by hiring the required staff, b. Sponsor events that are relevant to the target market, c. Maintain flexibility in the use of additional operational teams.

An Exploration Of Traditional Entil Food In Tabanan Regency Owen Pratama; Billy Tanius; Ni Ketut Veri Kusumaningrum
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol. 8 No. 1 (2025): 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.v8i1.237

Entil is a unique traditional Tabanan dish made from rice wrapped in Kalingidi leaves, then boiled for 4-5 hours. This specialty food is primarily known to residents of Pupuan and Penebel sub-districts and is traditionally prepared during special occasions such as Ulihan and Nyepi rituals. Beyond its cultural significance, entil represents an untapped potential for culinary tourism development in the region. This research employs a descriptive qualitative method to explore the meaning and philosophy of entil in depth while examining its potential as a culinary tourism attraction. Data sources are divided into primary and secondary data, with collection techniques including literature studies, interviews, and direct observation. Data analysis focuses on qualitative information from literature and interviews using narrative and discourse analysis. The research applies Roland Barthes' food evolution/structuralist theory to understand the formation of philosophical meanings that reflect symbolic and ritual values in food. The results indicate that entil embodies three primary meanings: historical significance, cultural identity, and potential for creative economy development through culinary tourism. In the philosophy of the Tabanan people, entil is believed to be an offering to God during the Ulihan ceremony and is considered a "souvenir" for the god Pitara/ancestors when returning to heaven. This research also highlights how entil can serve as a unique selling proposition for culinary tourism in Tabanan, contributing to sustainable tourism development while preserving local culinary heritage.

The Excellence Of ITDC Nusa Dua Bali As A World-Leading Mice Tourism Venue Putu Agung Prianta; Anastasia Sulistyawati
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol. 8 No. 1 (2025): 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.v8i1.243

MICE is a promising tourism industry sector in Indonesia, driven by global business growth and the need for companies to hold meetings, incentives, and business trips. This study aims to understand: the history of the establishment of ITDC Nusa Dua, Bali, as the most comprehensive integrated tourism area in Indonesia; to understand the advantages of ITDC, as a leading MICE tourism venue in the world; and to understand the benefits of MICE tourism in Nusa Dua, Bali, for the development of various sectors in Bali and Indonesia. The theories used are MICE theory and sustainable tourism theory. Qualitative research method. The data collection technique is literature study. The results of the study show that the development of convention tourism has long been designed by the Indonesian Government together with UNDP since 1969, culminating in the establishment of BTDC in 1973. The Nusa Dua Tourism Area, which is now ITDC, became the first integrated MICE destination with international standards. Its success is supported by strategic factors such as geographical location, natural beauty, accessibility, and thorough planning by international consultants. MICE tourism contributes significantly to the growth of various sectors in Bali, both directly in organizing events and other supporting sectors.

Commercial Signage In Beachwalk Kuta: A Linguistic Landscape Approach To Tourist Engagement Luh Mega Safitri
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol. 8 No. 1 (2025): 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.v8i1.244

This study aims to examine the linguistic meanings embedded in outdoor commercial signage displayed on banners at various outlets in Beachwalk Shopping Center, Kuta. Employing a qualitative research approach, this study adopts the framework of linguistic landscape analysis to explore how language is used in public commercial spaces. Data was collected through photographic documentation using a smartphone, capturing a variety of banners present in the shopping center. The collected data were then analyzed using Multimodal Discourse Theory proposed by Kress and Van Leeuwen (2006) and Leech’s (1983) Theory of Meaning to identify the underlying linguistic and semiotic elements. The findings reveal that the linguistic expressions found in the commercial banners convey conceptual, connotative, and affective meanings. Furthermore, these banners reflect emotions, aspirations, persuasive strategies, and behavioral representations of business owners or advertisers. The study highlights the role of linguistic landscape in shaping consumer perceptions and its potential implications for tourism and commercial branding in public spaces.

Implementation Of AI In Event Marketing Strategy: Literature Review And Implications For The Event Industry In Bali I Wayan Adi Pratama; Dewa Putu Oka Prasiasa
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol. 8 No. 1 (2025): 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.v8i1.246

This literature review explores the implementation of Artificial Intelligence (AI) in event marketing strategies and its implications for the event industry in Bali. The study aims to understand how AI can enhance operational efficiency and attendee experience by analyzing its applications in personalization, data analysis, and predictive analytics. Despite the benefits of AI, such as improved attendee engagement and operational efficiency, challenges like data privacy and digital infrastructure limitations in Bali must be addressed. The research provides insights for event organizers and policymakers to leverage AI effectively, contributing to Bali's position as a premier event destination.

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Contact Name Dinar Sukma Pramesti

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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