Sadar Wisata: Jurnal Pariwisata
Sadar Wisata: is an articulate publication journal of research results from lecturers or students in the field of tourism managed by the Hospitality Study Program, Faculty of Social and Political Sciences, University of Muhammadiyah Jember. This journal has been published since 2005 by the Muhammadiyah Jember Tourism Academy, but in 2018 the Jember Muhammadiyah Tourism Academy merged with the Muhammadiyah Jember University so that the Jember Muhammadiyah Tourism Academy turned into a Hospitality Study Program, Faculty of Social and Political Sciences, Muhammadiyah University of Jember. Tourism Tourism Science Journal receives articles or scientific works on research results in the field of Tourism such as Tourism Potential, Planning and Development of Tourism, Hospitality, Culinary and Hospitality Management and studies that are directly related to Tourism sciences.
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<![CDATA[EVALUASI KINERJA MAHASISWA MAGANG DI HOTEL BINTANG 5 (*****) ]]>
<![CDATA[Hanifah, Regina Dewi]]>
<![CDATA[ Sadar Wisata: Jurnal Pariwisata Vol 2, No 2 (2019): SADAR WISATA ]]>
Publisher : <![CDATA[Universitas Muhammadiyah Jember ]]>
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DOI: 10.32528/sw.v2i2.2681
<![CDATA[Â AbstrakLatar belakang penelitian ini berangkat dariminimnya tenaga kerja yang memiliki kualifikasi yang dibutuhkan oleh hotel saat ini. Para lulusan yang dicetak oleh institusi masih belum dapat memenuhi kebutuhan hotel, sehingga akhirnya masing-masing institusi berlomba untuk membuat kurikulum yang mengakomodir kebutuhan pengguna di industri perhotelan yang penuh dengan kemampuan praktikal. Salah satunya menggunakan program on the job training di hotel, khususnya hotel bintang 5 dengan standar terbaik menjadi jembatan bagi para mahasiswa untuk dapat membantu menerapkan ilmu pengetahuan yang diperoleh di institusi ke dalam dunia kerja dan dapat membantu dalam berpola pikir dan bertindak dalam memecahkan masalah yang ditemui pada lingkungan kerja.Tujuan dari penelitian ini untuk mengukur kinerja para mahasiswa saat magang, dimana penilaian tersebut menjadi tolak ukur keberhasilan dari rancangan kurikulum dan penyampaian pembelajaran di sebuah institusi pendidikan. Metode yang digunakan menggunakan sampel mahasiswa Akademi XYZ yang melakukan OJT di Hotel Bintang 5 di seluruh Indonesia sebanyak 36 orang mahasiswa yang terdiri dari semester 3 dan 5. Pengumpulan data dilakukan dengan penyebaran kuesioner berbentuk formulir penilaian mahasiswa dengan skala yang mengikuti penilaian akademis, serta interview dengan Training Manager Hotel dan mahasiswa. Hasil yang ditemukan dengan menggunakan 5 kategori penilaian berdasarkan teori kinerja dari Bangun (2012), nilai kinerja mahasiswa Akademi XYZ berada dalam kategori sangat baik dengan tolak ukur penilaian akademis yang berlaku di Akademi XYZ. Adapun nilai tertinggi adalah kemampuan kerjasama sebesar 8,86 dan terendah adalah kualitas pekerjaan sebesar 8,43. Hal ini dapat berimplikasi kepada kesiapan mahasiswa di dunia kerja yang tidak dapat berkembang, sehingga sangat dibutuhkan penambahan materi yang berkenaan dengan kualitas kerja di dalam kegiatan pengajaran bagi mahasiswa.]]>
<![CDATA[PROFIL PREFERENSI MASYARAKAT PERKOTAAN DALAM BERWISATA ]]>
<![CDATA[Abdillah A, Fitri]]>;
<![CDATA[Bella, Bella]]>;
<![CDATA[Setiawati, Lidya]]>;
<![CDATA[Olivia, Vivi]]>
<![CDATA[ Sadar Wisata: Jurnal Pariwisata Vol 2, No 2 (2019): SADAR WISATA ]]>
Publisher : <![CDATA[Universitas Muhammadiyah Jember ]]>
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DOI: 10.32528/sw.v2i2.2682
<![CDATA[AbstractThis study identifies the factors that influence the tourists’ choice of destination and evaluates the preferences of tourists for destinations. The goal of this paper is to examine the specific preferences of Jakarta citizen in choosing a tourist destination. Descriptive method is used to describe the profile of urban communities in choosing destinations. A total of 94 respondents were selected using purposive sampling. The results showed that urban communities prefer to travel abroad with Japan as the main destination. OTA (Online Travel Agent) is the main choice for travelling abroad because the trps are usually done in groups so that the arrangement becomes more efficient. In increasing the preferences of people traveling inbpund of the country, it needs to collaborate between government and travel bureau to promote local destinations. ]]>
<![CDATA[ANALISA PENERAPAN PAPERLESS OFFICE PADA PROSES IN ROOM CHECK IN OLEH GUEST RELATION OFFICER PADA HOTEL SHANGRI-LA SURABAYA ]]>
<![CDATA[Risalah, Fitria Amaliatur]]>;
<![CDATA[Faozen, Faozen]]>
<![CDATA[ Sadar Wisata: Jurnal Pariwisata Vol 2, No 2 (2019): SADAR WISATA ]]>
Publisher : <![CDATA[Universitas Muhammadiyah Jember ]]>
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DOI: 10.32528/sw.v2i2.2683
<![CDATA[Abstrak“The Analysis of Paperless Office Implementation for In Room Check In Process by Guest Relation Officer at Shangri La Hotel Surabaya†is a research that focused to answer the questions about the paperless office implementation for in room check in, the operational in front office department, and duties and responsibilities of guest relation officer which are applied in Shangri La Hotel Surabaya. In order to understand the implementation of paperless office for in room check in, duties and responsibilities of guest relation officer and the operational in front office department. This is a qualitative descriptive research which is using descriptive analysis and SWOT matrix. The methods of collecting data that used in this research are literatures, questionnaires, observation and documentation which then analyzed by descriptive analysis, IFE and EFE matrix, IE matrix, and SWOT matrix. The result of this research was found that implementation of paperless office was working well and the implementation for in room check in was also working well even there are several problems. But the problems were already fixed by management, staff, and the trainees. One of problems is when the registration card cannot be uploaded and it is suddenly disappear. The solution is the staffs or trainees should capture it with screen capture feature on surface pro, so the registration card can be uploaded manually. Besides that, there are also found strengths, weaknesses, opportunities, and threats (SWOT) of paperless office implementation and in room check in that arranged in SWOT matrix.]]>
<![CDATA[ANALISIS POTENSI MASYARAKAT “UMA LENGGE†DI DESA MARIA WAWO KABUPATEN BIMA SEBAGAI DESA WISATA (TOURISM VILLAGE) ]]>
<![CDATA[Argubi, Adi Hidayat]]>;
<![CDATA[Ramadhoan, Ruli Inayah]]>;
<![CDATA[Tauhid, Tauhid]]>
<![CDATA[ Sadar Wisata: Jurnal Pariwisata Vol 2, No 2 (2019): SADAR WISATA ]]>
Publisher : <![CDATA[Universitas Muhammadiyah Jember ]]>
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DOI: 10.32528/sw.v2i2.2679
<![CDATA[AbstractThe purpose of this research is to find out the various potential attractions of the Uma Lengge tourist attraction Maria Wawo Village in Maria Village, Wawo Bima sub-district as a tourist village. This type of research used in this research is descriptive research. This research was conducted in Maria Village, Wawo Sub-district, Bima District. The stages of data collection are observation, structured interviews, questionnaires, and literature study. While the data analysis method used is descriptive qualitative, SWOT, and value scale analysis. The results showed that the potential of Wawo Tourism Village as one of the attractions in Bima Regency was physical potential that included "Uma Lengge" (Bima traditional house), typical rural natural scenery, Wawo village museums and Wawo Tourism Village recreation parks. Whereas its non-physical potential is Wawo culture, art, community activities in Wawo tourism village. Facilities that are available in Wawo Tourism Village are a resting place or shelter, parking area, toilets / toilets and worship facilities in the form of a small mosque. The final results of the perception of the public and tourists showed a positive support for the development of the Tourism Village Wawo as one of the cultural tourism objects in the Regency of Bima.]]>
<![CDATA[STRATEGI PENGEMBANGAN KAWASAN PULAU PIEH DAN LAUT SEKITARNYA SEBAGAI TAMAN WISATA PERAIRAN(TWP) DI SUMATERA BARAT ]]>
<![CDATA[Bahri, Asep Syaiful]]>
<![CDATA[ Sadar Wisata: Jurnal Pariwisata Vol 2, No 2 (2019): SADAR WISATA ]]>
Publisher : <![CDATA[Universitas Muhammadiyah Jember ]]>
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DOI: 10.32528/sw.v2i2.2684
<![CDATA[AbstractThe purpose of this research is to study the strategy of developing Tourism Tourism Waters (TWP) as an effort to develop the potential and natural wealth and culture of Indonesia in a sustainable manner, especially in the TWP area of Pieh Island and the Surrounding Sea in West Sumatra. The research method used in this research is descriptive method using SWOT analysis. The results of this study indicate that the pieh island TWP is in the category of growth which is focused on vertical integration. Where in these conditions the manager of the Pieh Island TWP must optimize tourism potential by integrating all potential and related stakeholders. Besides that, the TWP manager of Pieh Island and its surroundings delineates both in the water area and the island, so that any tourism activities that can be carried out in the Pieh Island and surrounding areas. ]]>
<![CDATA[SAPITAN SEBAGAI MAKANAN TRADISIONAL KHAS PEKALONGAN ]]>
<![CDATA[Riyanto, Budi]]>;
<![CDATA[Abdillah, Fitri]]>
<![CDATA[ Sadar Wisata: Jurnal Pariwisata Vol 2, No 2 (2019): SADAR WISATA ]]>
Publisher : <![CDATA[Universitas Muhammadiyah Jember ]]>
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DOI: 10.32528/sw.v2i2.2680
<![CDATA[AbstrakTujuan dari penelitian ini adalah untuk mengetahui filosofi, sejarah, budaya, cara membuat, dan memperbaharui kemasan Sapitan yang merupakan salah satu kuliner di Pekalongan agar dapat dikenal oleh masyarakat luas. Metode penelitian yang digunakan adalah metode deskriptif kualitatif dengan melakukan wawancara kepada pemerintah, masyarakat, dan pembuat sapitan. Lalu membuat reduksi data dengan cara membuat abstraksi. Dari penelitian ini ditemukan kalau sapitan tercipta antara akhir abad 18 atau awal abad 19. Sapitan tercipta karena pengaruh budaya dari Yogyakarta karena rasanya yang cenderung lebih manis. Sapitan merupakan perubahan dari makanan Yogyakarta yang bernama sanggar. Yang merupakan salah satu makanan yang digemari oleh Raja-raja jaman dulu yang menjadi kegemaran Sri Sultan Hamengkubuwono VIII hingga Sri Sultan Hamengkubuwono X. Nama sapitan memiliki arti daging yang dijepit, dan menggunakan batang pepaya sebagai penguncinya yang memiliki arti sebagai tolak bala. Dengan memperbaharui kemasan sapitan menjadi lebih kekinian diharapkan dapat meningkatkan daya belinya. Agar dikenal secara luas dan banyak dikonsumsi sampai ke luar Kota Pekalongan. Karena sapitan merupakan salah satu makanan khas Pekalongan yang perlu dipertahankan budayanya untuk mempertahankan kearifan budaya lokal.]]>
<![CDATA[EVALUASI KINERJA MAHASISWA MAGANG DI HOTEL BINTANG 5 (*****) ]]>
<![CDATA[Regina Dewi Hanifah]]>
<![CDATA[ Sadar Wisata: Jurnal Pariwisata Vol 2, No 2 (2019): SADAR WISATA ]]>
Publisher : <![CDATA[Universitas Muhammadiyah Jember ]]>
Show Abstract
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Download Original
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DOI: 10.32528/sw.v2i2.2681
<![CDATA[ AbstrakLatar belakang penelitian ini berangkat dariminimnya tenaga kerja yang memiliki kualifikasi yang dibutuhkan oleh hotel saat ini. Para lulusan yang dicetak oleh institusi masih belum dapat memenuhi kebutuhan hotel, sehingga akhirnya masing-masing institusi berlomba untuk membuat kurikulum yang mengakomodir kebutuhan pengguna di industri perhotelan yang penuh dengan kemampuan praktikal. Salah satunya menggunakan program on the job training di hotel, khususnya hotel bintang 5 dengan standar terbaik menjadi jembatan bagi para mahasiswa untuk dapat membantu menerapkan ilmu pengetahuan yang diperoleh di institusi ke dalam dunia kerja dan dapat membantu dalam berpola pikir dan bertindak dalam memecahkan masalah yang ditemui pada lingkungan kerja.Tujuan dari penelitian ini untuk mengukur kinerja para mahasiswa saat magang, dimana penilaian tersebut menjadi tolak ukur keberhasilan dari rancangan kurikulum dan penyampaian pembelajaran di sebuah institusi pendidikan. Metode yang digunakan menggunakan sampel mahasiswa Akademi XYZ yang melakukan OJT di Hotel Bintang 5 di seluruh Indonesia sebanyak 36 orang mahasiswa yang terdiri dari semester 3 dan 5. Pengumpulan data dilakukan dengan penyebaran kuesioner berbentuk formulir penilaian mahasiswa dengan skala yang mengikuti penilaian akademis, serta interview dengan Training Manager Hotel dan mahasiswa. Hasil yang ditemukan dengan menggunakan 5 kategori penilaian berdasarkan teori kinerja dari Bangun (2012), nilai kinerja mahasiswa Akademi XYZ berada dalam kategori sangat baik dengan tolak ukur penilaian akademis yang berlaku di Akademi XYZ. Adapun nilai tertinggi adalah kemampuan kerjasama sebesar 8,86 dan terendah adalah kualitas pekerjaan sebesar 8,43. Hal ini dapat berimplikasi kepada kesiapan mahasiswa di dunia kerja yang tidak dapat berkembang, sehingga sangat dibutuhkan penambahan materi yang berkenaan dengan kualitas kerja di dalam kegiatan pengajaran bagi mahasiswa.]]>
<![CDATA[PROFIL PREFERENSI MASYARAKAT PERKOTAAN DALAM BERWISATA ]]>
<![CDATA[Fitri Abdillah A]]>;
<![CDATA[Bella Bella]]>;
<![CDATA[Lidya Setiawati]]>;
<![CDATA[Vivi Olivia]]>
<![CDATA[ Sadar Wisata: Jurnal Pariwisata Vol 2, No 2 (2019): SADAR WISATA ]]>
Publisher : <![CDATA[Universitas Muhammadiyah Jember ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.32528/sw.v2i2.2682
<![CDATA[AbstractThis study identifies the factors that influence the tourists’ choice of destination and evaluates the preferences of tourists for destinations. The goal of this paper is to examine the specific preferences of Jakarta citizen in choosing a tourist destination. Descriptive method is used to describe the profile of urban communities in choosing destinations. A total of 94 respondents were selected using purposive sampling. The results showed that urban communities prefer to travel abroad with Japan as the main destination. OTA (Online Travel Agent) is the main choice for travelling abroad because the trps are usually done in groups so that the arrangement becomes more efficient. In increasing the preferences of people traveling inbpund of the country, it needs to collaborate between government and travel bureau to promote local destinations. ]]>
<![CDATA[ANALISA PENERAPAN PAPERLESS OFFICE PADA PROSES IN ROOM CHECK IN OLEH GUEST RELATION OFFICER PADA HOTEL SHANGRI-LA SURABAYA ]]>
<![CDATA[Fitria Amaliatur Risalah]]>;
<![CDATA[Faozen Faozen]]>
<![CDATA[ Sadar Wisata: Jurnal Pariwisata Vol 2, No 2 (2019): SADAR WISATA ]]>
Publisher : <![CDATA[Universitas Muhammadiyah Jember ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.32528/sw.v2i2.2683
<![CDATA[Abstrak“The Analysis of Paperless Office Implementation for In Room Check In Process by Guest Relation Officer at Shangri La Hotel Surabaya” is a research that focused to answer the questions about the paperless office implementation for in room check in, the operational in front office department, and duties and responsibilities of guest relation officer which are applied in Shangri La Hotel Surabaya. In order to understand the implementation of paperless office for in room check in, duties and responsibilities of guest relation officer and the operational in front office department. This is a qualitative descriptive research which is using descriptive analysis and SWOT matrix. The methods of collecting data that used in this research are literatures, questionnaires, observation and documentation which then analyzed by descriptive analysis, IFE and EFE matrix, IE matrix, and SWOT matrix. The result of this research was found that implementation of paperless office was working well and the implementation for in room check in was also working well even there are several problems. But the problems were already fixed by management, staff, and the trainees. One of problems is when the registration card cannot be uploaded and it is suddenly disappear. The solution is the staffs or trainees should capture it with screen capture feature on surface pro, so the registration card can be uploaded manually. Besides that, there are also found strengths, weaknesses, opportunities, and threats (SWOT) of paperless office implementation and in room check in that arranged in SWOT matrix.]]>
<![CDATA[ANALISIS POTENSI MASYARAKAT “UMA LENGGE” DI DESA MARIA WAWO KABUPATEN BIMA SEBAGAI DESA WISATA (TOURISM VILLAGE) ]]>
<![CDATA[Adi Hidayat Argubi]]>;
<![CDATA[Ruli Inayah Ramadhoan]]>;
<![CDATA[Tauhid Tauhid]]>
<![CDATA[ Sadar Wisata: Jurnal Pariwisata Vol 2, No 2 (2019): SADAR WISATA ]]>
Publisher : <![CDATA[Universitas Muhammadiyah Jember ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.32528/sw.v2i2.2679
<![CDATA[AbstractThe purpose of this research is to find out the various potential attractions of the Uma Lengge tourist attraction Maria Wawo Village in Maria Village, Wawo Bima sub-district as a tourist village. This type of research used in this research is descriptive research. This research was conducted in Maria Village, Wawo Sub-district, Bima District. The stages of data collection are observation, structured interviews, questionnaires, and literature study. While the data analysis method used is descriptive qualitative, SWOT, and value scale analysis. The results showed that the potential of Wawo Tourism Village as one of the attractions in Bima Regency was physical potential that included "Uma Lengge" (Bima traditional house), typical rural natural scenery, Wawo village museums and Wawo Tourism Village recreation parks. Whereas its non-physical potential is Wawo culture, art, community activities in Wawo tourism village. Facilities that are available in Wawo Tourism Village are a resting place or shelter, parking area, toilets / toilets and worship facilities in the form of a small mosque. The final results of the perception of the public and tourists showed a positive support for the development of the Tourism Village Wawo as one of the cultural tourism objects in the Regency of Bima.]]>
