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Journal of Tourism and Economic
Published by Sekolah Tinggi Ilmu Ekonomi Pariwisata API
ISSN : 26224631     EISSN : 2622495X     DOI : https://doi.org/10.36594/jtec.v4i2.120
Core Subject : Economy, Social,
Economics, Econometrics & Finance Environmental Science Social Sciences
Journal Of Tourism and Economic (e-ISSN: 2622-495X, p-ISSN:2622-4631) is published by the STIE Pariwisata API Yogyakarta. Journal Of Tourism and Economic SINTA 5 Accredited by Kemenristekdikti no: 36/E/KPT/2019 13 Dec 2019 since the first edition (e-ISSN: 2622-495X, p-ISSN: 2622-4631) encourages and enhances the development of research in the economic field and all related to tourism. Papers can be written in Bahasa or English. This journal serves as a forum for the international community to discuss and present the research as well as facilitate discussion of new methodologies or research techniques in the fields of economics and tourism. The Journal of Tourism and Economics continues to develop various sub-themes related to economics (including accounting and management) and tourism (including culture). Journal scope is international and includes research on aspects of economic studies and tourism issues. This journal also provides opportunities for researchers and scholars from various disciplines of science who have new views and ideas to share with other academics, especially in matters that focus on tourism, culture and economic studies. All papers will be followed up and reviewed by the research community before publication.
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 200 Documents
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Reimagining Tradition: How Tourist Generation Z Perceives Modern Twists on Yogyakarta’s Bakpia Suci Sandi Wachyuni; Kadek Wiweka; Nicko Gana Saputra
Journal of Tourism and Economic Vol. 8 No. 1 (2025): Edisi 15 Jun 2025
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36594/jtec/80h89t87

Abstract

Generation Z is highly susceptible to the influences of globalization, particularly in shaping their purchasing preferences. This phenomenon extends to the food and beverage industry, where traditional culinary practices undergo modifications to align with contemporary tastes. One such example is bakpia, a renowned traditional pastry from Yogyakarta. Recognizing this trend, the present study seeks to explore the perceptions of Generation Z tourists regarding the modern adaptations of bakpia in Yogyakarta. Employing a quantitative research approach, data were collected through questionnaire distribution, targeting Generation Z tourists as the primary respondents. A purposive sampling technique was applied, yielding a total sample of 108 respondents. The collected data were analyzed using descriptive statistical methods. Findings indicate that Generation Z tourists exhibit a stronger preference for modified versions of bakpia over its original form. Among the key product attributes assessed, menu variety emerged as the most influential factor, followed by product quality, price, taste, information availability, and cleanliness. Conversely, portion size ranked lowest in influencing purchase decisions. By understanding Generation Z tourists’ perceptions of bakpia modifications, this study provides valuable insights into tourist behavior and offers strategic recommendations for entrepreneurs in the food and beverage sector—particularly those specializing in traditional bakpia production. The findings highlight opportunities for business innovation, enabling culinary enterprises to enhance their offerings in response to evolving consumer preferences. This study is original and contributes novel insights, as previous research has not specifically examined Generation Z tourists’ perceptions of traditional pastry modifications in Yogyakarta. Prior studies have largely focused on broader generational comparisons or general tourist perceptions rather than honing in on a single traditional delicacy. Thus, this research bridges a critical gap in the literature and offers a foundation for future explorations in the intersection of globalization, culinary adaptation, and generational consumer behavior.
Customer Priorities in Sustainable Food Sourcing within Jakarta’s Hospitality Sector Tutur Wicaksono; Ongky Alex Sander
Journal of Tourism and Economic Vol. 8 No. 1 (2025): Edisi 15 Jun 2025
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36594/jtec/dghpc843

Abstract

This study investigates consumer preferences regarding sustainable food sourcing practices in Jakarta's hospitality sector, a region undergoing significant urban transformation with an increasing focus on sustainability. Despite global trends towards sustainable sourcing, Jakarta’s hospitality sector faces challenges in adopting such practices due to local economic and logistical constraints. Utilizing the Kano Model, this research explores key sustainable food sourcing practices, such as local sourcing, certified suppliers, waste redistribution, and eco-labeling, through a survey conducted with 187 participants. The study categorizes consumer preferences into "must-be," "one-dimensional," "attractive," and "indifferent" categories, identifying waste redistribution, green logistics, and eco-labeling as the highest priority practices. These findings provide actionable insights for hospitality businesses, enabling them to better align sustainability initiatives with consumer expectations, fostering environmental responsibility while meeting customer demands in Jakarta's evolving hospitality landscape. The results offer a nuanced understanding of local consumer preferences, contributing to the broader field of sustainable hospitality practices in emerging economies.
Partisipasi Masyarakat Kelompok Sadar Wisata Terhadap Peningkatan Kesejahteraan Pada Objek Wisata Buatan di Kota Balikpapan Rissa Raehana Purwanto; Yesi Aprianti
Journal of Tourism and Economic Vol. 8 No. 1 (2025): Edisi 15 Jun 2025
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36594/jtec/adrev628

Abstract

The purpose of this study is: To find out how the role of Pokdarwis in improving the welfare of the community around artificial tourist attractions in Balikpapan City, in addition to that this study is also aimed at seeing how the positive impact given by the participation of the Pokdarwis community to improve community welfare, both of these things are complemented by the Pokdarwis who work to have a fixed income or additional income. The problems that are often faced by a community institution are usually caused by a lack of participation. The form of community participation is contained in the form of institutions, namely Pokdarwis which plays a role as a driver and facilitator in the development of tourist destinations. Therefore, this study is needed to examine the role of Pokdarwis as a community institution that can be a forum for the development of an artificial tourist attraction in the city of Balikpapan. This research method uses a type of qualitative research with a descriptive approach with data collection through observation, interviews and documentation as well as, the target of this study is the management of Pokdarwis, the Regional Government, and the Surrounding Community. The results of the study found that institutions are a forum for the development of tourism and the welfare of the surrounding community. Pokdarwis plays a role as an official institution that bridges the channels of assistance from the government and the realization of community needs for the development of tourist destinations which ultimately have an impact on the community's economy in a sustainable manner.
What Is The Benefit Of Tourism Branding? Analysis of Digital Marketing Tourism Branding Based in Fatumnasi Village, Indonesia Lenny Sofia Bire Manoe; Chris Oiladang; Imanta I. Perangin Angin; Hildigardis M.I Nahak
Journal of Tourism and Economic Vol. 8 No. 1 (2025): Edisi 15 Jun 2025
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36594/jtec/7wa79g70

Abstract

This study explores the benefits of tourism branding through the lens of digital marketing in Fatumnasi Village, located in the south east timor district, East Nusa Tenggara. This will influence the spread of information about tourist destinations in Fatumnasi Village, boost tourist visits, raise public awareness about the use of information technology (Instagram social media platform), and identify suitable solutions for the sociological analysis of rural tourism development. The qualitative method employs a case study as its research method. Data collected through in-depth interviews, focus group discussions, literature review and analyzed using triangulation method. The results indicated a lack of digital marketing-based tourism branding, which could be attributed to the management of the Mutis Timau nature reserve tourist attraction and the low participation of the village community in implementing the agro tourism. Furthermore, the village government and community of Fatumnasi Village have limited knowledge about digital marketing-based village tourism branding, which hinders their participation in the development of tourism villages. The challenges in tourism branding include limited infrastructure, road access, tourist support facilities, and a lack of tourism training and education for the local community. The community's active involvement and the appropriate strategy are crucial in maximizing this positive impact.
Efektivitas Pelayanan Pembayaran Non Tunai Pada Tempat Pemungutan Retribusi Pariwisata Di Kabupaten Gunungkidul Suhartapa; Linda Kurniawati; Amin Kiswantoro
Journal of Tourism and Economic Vol. 8 No. 1 (2025): Edisi 15 Jun 2025
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36594/jtec/s6g10c30

Abstract

Natural beach tourism is still a favorite for most tourists visiting Gunungkidul Regency. There are dozens of levy collection points managed by the Yogyakarta Special Region Gunungkidul Tourism Office, but only a few provide non-cash levy payment services. This research aims to see the level of effectiveness of levy collection services from the perspective of managers and tourists. Data collection techniques use interviews, observation and documentation. The research method used is a qualitative research method and data analysis techniques in the form of SWOT analysis. The research results show that the implementation of non-cash tourism levy payment services, especially QRIS, has been quite effective in terms of both agencies and tourists. However, several improvements are still needed, including strengthening the internet network and providing widespread outreach to tourists regarding prioritizing non-cash transactions.
Advancing Human Resource Practices In Hospitality: A Bibliometric Analysis Of Hris Adoption And Implications For Hr Professionals Risna Amalia Ulfa; Kadek Wiweka; Lioe Lyly Soemarni; Sendy Fransiscus Tantono
Journal of Tourism and Economic Vol. 8 No. 1 (2025): Edisi 15 Jun 2025
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36594/jtec/1z63cm15

Abstract

This bibliometric study investigates the evolution and scholarly trends surrounding the adoption of Human Resource Information Systems (HRIS) and their implications for human resource (HR) professionals within the hospitality sector. Employing a quantitative descriptive approach, the study assesses the global distribution and thematic focus of HRIS-related publications indexed in the Scopus database. The analysis reveals that 11 of the 40 reviewed articles affirm that the development and implementation of HRIS significantly enhance managerial efficiency by streamlining HR operations, optimising workforce utilisation, and reducing the demand for extensive HR investment. Furthermore, HRIS is recognised for fostering greater employee participation and contributing to organisational development. Recent literature offers valuable perspectives on the strategic integration of HRIS in the hospitality industry, particularly in addressing operational complexities such as shift scheduling, the management of seasonal labour, compliance with hospitality regulations, and the delivery of service excellence through targeted training. These insights are crucial in a sector characterised by high labour mobility, customer-centric performance standards, and operational unpredictability. This study contributes a comprehensive synthesis of the current knowledge landscape, identifying key research gaps and emerging directions. The findings reinforce the notion that HRIS is not only a tool for administrative efficiency but also a critical enabler of workforce engagement and performance optimisation in hotels and hospitality enterprises. The paper concludes with a call for future bibliometric and empirical research to bridge conceptual and practical dimensions of HRIS, especially concerning its integration with advanced technologies such as artificial intelligence (AI), blockchain, and 5G. These innovations are poised to reshape the contours of HR practice and digital transformation within the global hospitality industry.
Estetika Table Manner dalam Pendidikan Vokasi Pariwisata: Pendekatan Experiential Roleplay Enny Karmin; Cipto Budi Handoyo
Journal of Tourism and Economic Vol. 8 No. 1 (2025): Edisi 15 Jun 2025
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36594/jtec/ma404452

Abstract

Table manner education is a fundamental component of tourism and hospitality education, particularly in shaping students’ interpersonal skills, professionalism, and competitiveness in the global hospitality industry. Since its establishment, Sekolah Tinggi Pariwisata AMPTA Yogyakarta has integrated an experiential learning approach through roleplay (Experiential Roleplay Approach) as part of its formal curriculum for hospitality students in the third semester. Furthermore, prior to formal academic enrollment, students are introduced to formal dining etiquette through industry exposure programs conducted at starred hotels. Although these practices have been consistently implemented, comprehensive academic research analysing the effectiveness of experiential roleplay in enhancing student engagement, conceptual understanding, and soft skills remains limited. This study aims to evaluate the effectiveness of the experiential roleplay approach within the context of vocational tourism education. The research employed a qualitative approach using a case study design, involving students from the Hospitality Study Program at AMPTA Yogyakarta. Data were collected through participatory observations of formal dining practice simulations, semi-structured interviews with students and instructors, and visual documentation. Thematic analysis was applied to identify patterns of engagement, concept retention, and professional attitude development. The findings reveal that the experiential roleplay approach significantly improves student learning engagement, accelerates the understanding of formal dining etiquette, and strengthens students' interpersonal skills. This study recommends reinforcing experiential learning methods within vocational education curricula to produce graduates who are adaptive, communicative, and competitive in the global workforce.
Dari Perang Diponegoro Hingga Jalur Luna Maya : Potensi Wisata Di Puncak Kleco Kulon Progo Pitaya
Journal of Tourism and Economic Vol. 8 No. 1 (2025): Edisi 15 Jun 2025
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36594/jtec/xyf5b519

Abstract

The Puncak Kleco area in Duwet Hamlet, Purwoharjo Village, Samigaluh District, Kulon Progo Regency is known as a tourist attraction that has an attractive natural panorama. However, the landscape area of the Menoreh Hills has various other attractions, including a glimpse of history as a witness to the struggle of the Indonesian people against the colonialists. At one time in modern times the Puncak Kleco area also became a pop icon for bicycle sports tourism which was popularized by the Luna Maya Route. All of this represents significant potential for local communities to develop as a tourism product that can be packaged, implemented and developed by them. This research aims to carry out a potential inventory, identify attractions, map community participation and package tourism service products. The method used is observation, documentation, mapping, interviews and packaging in a total experience package model (mind, body, soul). The results show that the existing potential can be packaged easily by the community to make a product in the form of a simple tour package but provides a total experience for tourists. So it can be concluded that as a community-based tourist attraction, the Puncak Kleco area can synergize the potential of nature, history, culture and daily life of the local community in harmony.
Konservasi Lingkungan Melalui Pengembangan Agrowisata Di Desa Wisata Gunungsari, Pamijahan, Bogor, Jawa Barat Revi Agustin Aisyianita; Saskia Salsabila Rizkiyani; Diva Annisa Damanik; Roro Intan Cici Permatasari
Journal of Tourism and Economic Vol. 8 No. 1 (2025): Edisi 15 Jun 2025
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36594/jtec/a526t006

Abstract

This research explores how agritourism development in Gunungsari Tourism Village, Pamijahan District, Bogor Regency can support environmental conservation efforts while highlighting the active role of the local community and the challenges they face. Located in hilly terrain with cool air and fertile agricultural land, Gunungsari Village offers various agricultural commodities such as vegetables, fruits, and attractive natural tourism potential. The community still maintains traditional farming systems and local wisdom in managing their land, creating opportunities to integrate agritourism concepts with environmental conservation approaches. Using a descriptive qualitative approach through field observations, literature studies, identification of agritourism potential, and direct interviews with local communities and village tourism managers, this research aims to contribute to formulating an environmentally friendly tourism village development model based on local potential. The findings can serve as a reference for other tourism villages in Indonesia seeking to balance economic growth with environmental preservation through sustainable tourism practices.
Peran Stewarding Terhadap Efisiensi Kerja Food And Beverage Product Departement, Hotel Burza Yogyakarta Dwi Endaryanti; Ade Riawan
Journal of Tourism and Economic Vol. 8 No. 1 (2025): Edisi 15 Jun 2025
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36594/jtec/s83r0d25

Abstract

Stewarding plays a significant role in supporting the work efficiency of the Food and Beverage Product Department in a hotel. This study aims to analyze the role of stewarding in enhancing work efficiency at Burza Hotel Yogyakarta using a qualitative approach. Data were collected through interviews with the Food and Beverage Manager, Executive Chef, stewarding staff, and kitchen staff, while non-participant observation was conducted on all kitchen operational activities. The findings reveal that the role of stewarding goes beyond cleanliness and sanitation, encompassing the management of kitchen equipment inventory to ensure smooth operations. Therefore, stewarding plays a crucial role in improving the work efficiency of the Food and Beverage Department at Burza Hotel Yogyakarta. This study emphasizes that optimizing the function of stewarding is a vital element in supporting the sustainable operations of the Food and Beverage Department. It is expected that the findings of this research can serve as a reference for other hotels in optimizing the role of stewarding to improve work efficiency in the Food and Beverage Department.

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