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JURNAL HOSPITALITI DAN PARIWISATA
Published by PolimdoSains
ISSN : 23548355     EISSN : 26217791     DOI : https://doi.org/10.35729/jhp.v3i2
Core Subject : Science,
Decision Sciences, Operations Research & Management
Jurnal Hospitaliti dan Pariwisata merupakan jurnal ilmiah bidang ilmu Hospitaliti dan Kepariwisataan yang menerbitkan hasil - hasil studi, kajian dan penelitian ilmiah baik dari kalangan akademisi maupun praktisi.
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 63 Documents
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Kepuasan Pelanggan Generasi Z di KFC Lippo Village pada Masa Pandemi COVID-19 Kevin Gustian Yulius; Agatha Putri Wikumala; Priscillia Priscillia
HOSPITALITI DAN PARIWISATA Vol 6 No 2 (2023): JURNAL HOSPITALITI DAN PARIWISATA
Publisher : PolimdoSains

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35729/jhp.v6i2.125

Abstract

Customer satisfaction is an important factor in the sustainability of a business, especially in the service industry. This study analyzes the factors that influence customer satisfaction at a fast food restaurant, KFC, in Lippo Village, Tangerang. The unit of analysis in this study is the Z generation, which has different satisfaction determinants from the previous generation. The four independent variables used are food quality, service quality, physical environment quality, and the COVID-19 health protocol. This research is an explanatory research that explain the relationship between the four independent variables and one dependent variable partially and simultaneously. The sampling technique is non-probability sampling with purposive sampling and the time dimension in this study is cross-sectional, where samples are taken at a certain time period, namely in 2022. The research instrument used is a questionnaire which is distributed online and the data results are processed using IBM SPSS 25 software. The results indicate that the four independent variables have a significant influence on customer satisfaction partially and simultaneously, but with a coefficient of determination below 50%. Subsequent research is suggested to add the independent variables used in the model or consider using customer satisfaction as an intervening variable.
Strategi Pengembangan Pariwisata Berkelanjutan di Desa Cihideung Udik Berbasis Lingkungan Pada Fasilitas Penunjang Pariwisata Sofiani Sofiani; Tatiana Putri Yulia
HOSPITALITI DAN PARIWISATA Vol 6 No 2 (2023): JURNAL HOSPITALITI DAN PARIWISATA
Publisher : PolimdoSains

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35729/jhp.v6i2.126

Abstract

The tourism industry should be developed in a sustainable manner based on taking into account environmental sustainability. Cihideung Udik Village is one of the villages located in Bogor Regency which is in the Ciampea sub-district. Cihideung Udik Village has a lot of tourism potential. Starting from the good cultural values ​​of the people, this village also has very beautiful landscapes such as waterfalls, agricultural land and a very beautiful environment and the air is cool. Then the most important thing is that this village is blessed with very abundant water sources. So it's no wonder that in the village of Cihideung Udik there is a water dam which the local people often call the Ciproy Dam, which stands for "Cihideung Project". The problem that arises is that there are still many inappropriate tourism supporting facilities. The research design used in this study is a qualitative descriptive study using the SWOT method. And the results of the research are that Cihideung Udik Village has internal and external potential for sustainable tourism which can be developed even further. Analysis of potential based on aspects or criteria as the concept of a tourist village shows that of the seven aspects, only aspects of the readiness of community human resources and aspects of tourism support facilities that still need to be improved, while the other five aspects namely; tourist attraction, community motivation, facilities and infrastructure, institutions and availability of land in general are sufficient to become a tourist village. The development of sustainable tourism in the village of Cihideung Udik is quite good, it's just that it needs improvement so that in the future Samangki village can become one of the pilot tourism villages in Indonesia. Keywords: Development Strategy, Tourism Village, Sustainable Tourism.
Strategi Promosi Makanan Tradisional Choi Pan Marga Tjhia Sebagai Kuliner Wajib Wisatawan Kota Singkawang Stephanie Rosanto; Kallista Kallista
HOSPITALITI DAN PARIWISATA Vol 6 No 2 (2023): JURNAL HOSPITALITI DAN PARIWISATA
Publisher : PolimdoSains

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35729/jhp.v6i2.127

Abstract

Perkembangan industri pariwisata dapat memberikan peluang bagi berkembangnya produk-produk wisata, termasuk kuliner di Singkawang, Pontianak. Tingginya perkembangan industri pariwisata, memberikan peluang yang sangat besar bagi masyarakatnya. Strategi promosi atau yang dikenal dengan istilah bauran promosi, merupakan bagian dari strategi pemasaran di mana setiap pelaku usaha pernah melakukan kegiatan dalam pengaplikasian dan menjalankan strategi promosi untuk menarik para pelanggan. Kota Singkawang sangat terkenal dengan kuliner traditional dan yang paling terkenal adalah Choi Pan. Choi Pan Marga Tjhia merupakan salah satu Choi Pan yang paling terkenal dan diminati oleh wisatawan. Tetapi sistem penjualan yang masih tradisional membuat makanan ini tidak banyak diketahui oleh wisatawan. Tahapan kajian ini adalah dimulai dari penentuan objek penelitian, yaitu Choi Pan Marga Thjia, yang dilanjutkan dengan penetapan perumusan masalah atas dasar permasalahan yang telah ditetapkan pada pendahuluan, yaitu bagaimana strategi promosi Choi Pan agar dapat menjadi kuliner wajib wisatawan. Dapat disimpulkan bahwa strategi promosi awal dari restoran Choi Pan Marga Thjia masih sangat kuno dan kurang kekinian tetapi restoran ini merupakan restoran yang mampu menjadi pilihan utama para wisatawan ketika berkunjung ke Kota Singkawang. Maka dari itu, makanan tradisional perlu dikembangkan dari segi proses pengolahan, percampuran bumbu-bumbu, dan proses penyajian yang secara tradisional. Selain itu, perlu dilakukan program pengembangan dalam rangka untuk memafaatkan kekuatan dan peluang yang ada di antaranya adalah adaptasi menu, melibatkan media masa dan media sosial, meningkatkan kualitas sumber daya manusia, kreatif dalam mengolah sebuah makanan dan promosi.
ANALISIS KINERJA WAITERS DI RESTORAN CAKRAWALA HOTEL ARYADUTA MANADO PADA ERA NEW NORMAL Maliangkay, Julio Daniel; Bawole, Merry Theovanny; Warokka, Margaretha N
HOSPITALITI DAN PARIWISATA Vol 7 No 1 (2024): JURNAL HOSPITALITI DAN PARIWISATA
Publisher : PolimdoSains

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35729/jhp.v7i1.133

Abstract

The Covid-19 pandemic that occurred in 2019 in Indonesia has had an impact and changes in the restaurant industry in the hotel world, as well as the Cakrawala Restaurant at the Aryaduta Hotel Manado. Changes that have occurred include changes to the SOP in serving guests and also a reduction in the number of waiters at the Cakrawala Restaurant at the Aryaduta Hotel Manado. This makes waiters have to work optimally, especially after the pandemic enters the new normal period, where everything is gradually recovering and the hotel business is starting to get busy again. For this reason, the author carries out research on analysis of waiter performance at the Cakrawala Restaurant at the Aryaduta Hotel Manado during the new normal period. The research method used in this research is a descriptive qualitative research method. The research location, namely Cakrawala Restaurant Hotel Aryaduta Manado, was carried out during the months of 4 July 2022 to 4 January 2023. It is known that the Cakrawala Restaurant Hotel Aryaduta Manado has 3 waiters in charge of providing service since the pandemic and during the new normal period the number of waiters remains the same, namely 3 people working in 2 shifts. For this reason, waiters at the Horizon restaurant of the Aryaduta Hotel Manado are required to be able to work optimally by carrying out their duties and responsibilities in accordance with the existing SOPs, apart from that they must continue to work solidly and collaboratively in working with the team and routinely participate in every evaluation carried out. Apart from that, pay attention to factors that can influence the performance of waiters in improving the quality of their service, namely individual factors and management support factors, including: good mental attitude, education or training, work skills, good leadership and an appropriate income level.Keywords: Performance, waiters, Cakrawala restaurant
Mega bentos Studi Jenis-Jenis Fauna Mega Bentos Yang Mendiami Daerah Terumbu Karang Alung Banua Pulau Bunaken Sulawesi Utara Gumolili, Youdy Joseph Hendrik; Karauwan, Maykel A.J; Rompas, Margresye; Solang, Jeanlly A
HOSPITALITI DAN PARIWISATA Vol 7 No 1 (2024): JURNAL HOSPITALITI DAN PARIWISATA
Publisher : PolimdoSains

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35729/jhp.v7i1.134

Abstract

Alung Banua is a coral reef area in the Bunaken National Park area which has coral reef formations and very interesting types of biota. With steep, wall-type reef topography, this area is named after the village of Alungbanua. This research aims to 1) determine the types of mega benthic fauna that inhabit the Alungbanua coral reef area, 2) to determine the diversity and dominance of the mega bentic fauna that inhabits the Alung banua coral reef area. The belt transect method was used to obtain data regarding the mega benthic fauna. Keywords: Alungbanua, Mega benthic.
TRANSPLANTASI KARANG TRANSPLANTASI KARANG DAN RENCANA MONITORING DI TITIK PENYELAMAN MOKOTAMBA PULISAN, PADA DESTINASI SUPER PRIORITAS, LIKUPANG Lagarense, Bet El Silisna; Pesik, Mex Usmeny; Rauf, Fitriani Fiany; Gumolili, Youdy Joseph Hendrik
HOSPITALITI DAN PARIWISATA Vol 7 No 1 (2024): JURNAL HOSPITALITI DAN PARIWISATA
Publisher : PolimdoSains

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35729/jhp.v7i1.135

Abstract

This research aims to determine the growth rate and survival rate of coral fragments transplanted into plant media in the Mokotamba Pulisan area, North Sulawesi. Determination of the location for planting media is carried out based on the results of observations in the field. The method used is the frame method, where naturally broken coral fragments are attached to sondo-shaped pieces of iron, with each fragment transplanted facing the direction of the incoming sunlight. The initial research results were carried out by measuring the initial length of coral fragments in each unit of planting media and will then be measured periodically every four months to obtain the growth rate and survival rate of transplanted coral fragments. Key words: coral transplantation, monitoring, conservation, Mokotamba, Likupang, Indonesia
ANALISIS POTENSI PARIWSATA DAN PERAN MASYARAKAT DESA WISATA MOLINOW, DI KABUPATEN MINAHASA SELATAN Sambeka, Vesty Like; Bawole, Merryany Theovanny; Sinolungan, Linda E. M; Lumare, Mercy A
HOSPITALITI DAN PARIWISATA Vol 7 No 1 (2024): JURNAL HOSPITALITI DAN PARIWISATA
Publisher : PolimdoSains

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35729/jhp.v7i1.136

Abstract

The aim of this research is to analyze the potential and role of the community in theMolinow tourist village, South Minahasa Regency. This research uses observation, interviewand documentation methods in South Minahasa Regency. In particular, Molinow Village hasbecome a tourist village, with the Tanjung Molinow Beach tourist attraction, equipped withfacilities that support recreation in that place. Molinow Tourism Village is a new TourismVillage which was inaugurated on April 8 2022 along with the Tanjung Molinow Beach touristattraction by the deputy Regent of South Minahasa based on the decision of the Ministry ofVillages, Development of Disadvantaged Regions and Transmigration (KEMENDESA) in2020. The research results show that the Molinow tourist village has tourism potential whichis beautiful, especially on Tanjung Molinow beach, which is the tourist center. With theexistence of the Malinow tourist village, the community's economic turnaround is starting tobe felt. The village community hopes that the Malinow tourist village can develop and becomea tourist village visited by many tourists and become a tourism actor who has a role in creatinga conducive and comfortable environment for its visitors. With the existence of a tourismawareness group, the community plays a more active role in developing the Molinow touristvillage. Tourism awareness groups must be supported with full awareness to make the Molinowtourist village a safe, orderly, clean, cool, beautiful, friendly and memorable village.
MODEL PENERAPAN INTEGRATED RESERVATION SYSTEM DENGAN PLATFORM DIGITAL PADA HOTEL MERCURE BALI LEGIAN Darael, Jane; Lagarense, Bet El Silisna; Andih, Deisy C
HOSPITALITI DAN PARIWISATA Vol 7 No 1 (2024): JURNAL HOSPITALITI DAN PARIWISATA
Publisher : PolimdoSains

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35729/jhp.v7i1.137

Abstract

The development of technology is so fast without knowing the team and has become a very basic need for various groups, one of which is hospitality. Various quality information System applications can be realized through a good information System application model. Information Systems can provide benefits and advantages for hoteliers and guests. The implementation of an integrated reservation information System with digital platforms in hotels can improve operational efficiency, improve guest experience, and increase profits for hotels. Especially in the hotel reservation section to obtain data, and process guest data. The presence of an integrated online reservation System makes it convenient to book lodging. The reservation System used by Mercure Bali Legian Hotel is feasible to use because it has been integrated and makes it easier for staff, especially the reservation department to apply and process guest data. Through the Integrated Reservation System, you can increase room bookings from various platforms. This cooperation relationship is mutually beneficial and needs each other, and no one party suffers losses because of this cooperation, because the cooperation relationship with online travel agents is clear and the services provided are in accordance with procedures and agreements that have been agreed and made together. Mercure Bali Legian benefits because guests can easily make a reservation process through an online travel agent, while online travel agents benefit from viewers who have accessed the application
Optimalisasi Peran Layanan Food & Beverage Service Dalam Meningkatkan Kepuasan Tamu di Restoran Suku, Conrad Bali Mantjari, Josua; Lagarense, Bet El Silisna; Sangari, Fonny
HOSPITALITI DAN PARIWISATA Vol 7 No 2 (2024): JURNAL HOSPITALITI DAN PARIWISATA
Publisher : PolimdoSains

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35729/jhp.v7i2.140

Abstract

Abstract: This research aims to investigate strategies for optimizing the role of Food and Beverage Service in increasing guest satisfaction at the Suku Restorant, located at Conrad Bali. The research method used is qualitative with a combination of participant observation, in-depth interviews with F&B staff, and analysis of guest satisfaction data. The results showed that increased training, improved internal communications, and improved coordination between different parts of the restaurant had a significant positive impact on the guest experience. An emphasis on responsiveness, friendliness, and expertise in serving food and beverages also plays an important role in improving guest perceptions of service. Recommendations from this research include increasing training of F&B staff in interpersonal and technical skills, implementing an effective internal communications system, as well as implementing best practices in restaurant operational management. By optimizing the role of Food and Beverage Services, it is hoped that a more satisfying environment can be created for guests and increase the reputation of the Suku Restaurant at Conrad Bali.
Inovasi Produk Veggie Rice Roll Berbahan Dasar Beras Merah Dan Daun Leilem Bumbu RW Tulandi, Dea Fitri; Lagarense, Bet El Silisna; Wewengkang, Silvana A
HOSPITALITI DAN PARIWISATA Vol 7 No 2 (2024): JURNAL HOSPITALITI DAN PARIWISATA
Publisher : PolimdoSains

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35729/jhp.v7i2.141

Abstract

Abstract: The product of Veggie Rice Roll is a variation of food made in the form of a round roll containing rice and vegetables. The rice used in the Veggie Rice Roll is brown rice as a substitute for white rice, considering its nutritional advantages such as fiber, vitamins, minerals, and antioxidants. The author uses brown rice as the main ingredient because brown rice is suitable for vegetarians because it has a high fiber content so that it can help make you feel full for longer and also helps regulate hormones involved in appetite control so as to reduce hunger hormone levels and is good for consumers who are on a diet. Along with the development of information about food and culinary, many people still maintain food from each region with the taste and characteristics of each region, so the author conducted this research by using leilem leaves to utilize leilem leaves (Clerodendrum minahassae Teysm. & Binn), which is commonly used in traditional cuisine in North Sulawesi, as one of the filling ingredients. Leilem leaves provide a distinctive taste and are highly nutritious in order to utilize typical Minahasa plants combined with RW spices, RW is short for the word rintek wu'uk (Minahasa language), which means hair or fluff. RW seasoning is usually used with dog meat mixtures, but the author substitutes leilem leaves as a filling in RW seasoning. Thus, this research produces Veggie Rice Roll with brown rice and RW seasoned leilem leaf filling which is expected to be beneficial for readers, the community, and the culinary industry. Keywords: veggie rice roll, leilem leaves, rw seasoning Abstrak: Produk Veggie Rice Roll adalah variasi makanan yang dibuat berbentuk gulungan bulat yang didalamnya berisi beras dan sayur-sayuran. Beras yang digunakan pada Veggie Rice Roll adalah beras merah sebagai pengganti nasi putih, mengingat keunggulan gizi yang dimilikinya seperti kandungan serat, vitamin, mineral, dan antioksidan. Penulis menggunakan beras merah sebagai bahan utama karena beras merah cocok untuk kalangan vegetarian karena memiliki kandungan serat yang tinggi sehingga bisa membantu membuat rasa kenyang lebih lama dan juga membantu mengatur hormon yang terlibat dalam pengendalian nafsu makan sehingga mengurangi tingkat hormon kelaparan dan bagus untuk konsumen yang sedang melakukan diet. Seiring dengan perkembangan informasi tentang makanan dan kuliner, banyak orang tetap mempertahankan makanan dari setiap daerah masing-masing dengan cita rasa dan khas dari setiap daerah, maka penulis melakukan penelitian ini dengan menggunakan daun leilem untuk memanfaatkan daun leilem (Clerodendrum minahassae Teysm. & Binn), yang umum digunakan dalam masakan tradisional di Sulawesi Utara, sebagai salah satu bahan isian. Daun leilem memberikan cita rasa khas dan bernutrisi tinggi guna untuk memanfaatkan tumbuhan khas Minahasa yang dipadukan dengan bumbu RW, RW merupakan kependekan kata rintek wu'uk (bahasa Minahasa), yang artinya rambut atau bulu halus. Bumbu RW biasanya digunakan dengan campuran daging anjing namun penulis mengganti daun leilem sebagai isian pada bumbu RW. Dengan demikian, penelitian ini menghasilkan Veggie Rice Roll dengan beras merah dan isian daun leilem bumbu RW yang diharapkan dapat bermanfaat bagi pembaca, masyarakat, dan industri kuliner. Kata Kunci: veggie rice roll, daun leilem, bumbu RW

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