Jurnal Kepariwisataan
Journal of Tourism Studies (Jurnal Kepariwisataan/JPAR) is aimed to spread critical analysis from researchers and academic practitioners on various travel and tourism issues local, national and internationally. The writing is published after undergoing a peer-review process by providing an exclusive analysis on social and political issues from various perspectives. Journal of Tourism Studies provides high quality study outcomes and new thoughts for academic practitioners, researchers and decision makers to break down the complexity and dynamics of contemporary sociopolitical changes. Published two times a year, JPAR provides itself as a medium for – also invites- researcher, academic practitioners and intellectuals to submit their critical writings and to contribute to the development of social and political sciences. Topics of this Journal focuses on tourism specialization areas include: Tourism culture and cultural heritage in a tourism perspective (local culture, history & tourism, cultural heritage environment and so on) Health, Safety and Security Issues for the Tourism Industry Tourism and economic growth Study Travel (Museums and conservation, festivals and events in the tourism industry) New Tourism Trends (special interest tourism, dark tourism, medical tourism, sports tourism and so on) Ecotourism and sustainable tourism Planning tours, new tourist destinations, climate and tourism MICE in tourism (meetings, incentives, conventions and exhibitions, MICE marketing and management) Information and communication technology, data collection on Tourism, trend tourism & forecasting, social media Impact of terrorism on tourism and crisis management
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<![CDATA[FRONT MATTER VOL. 10 NO 2 2011 ]]>
<![CDATA[Team, Editorial]]>
<![CDATA[ JURNAL KEPARIWISATAAN Vol 10 No 2 (2011): Jurnal Kepariwisataan ]]>
Publisher : <![CDATA[Pusat penelitian & Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali ]]>
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<![CDATA[MOTIVATION AND BEHAVIOR OF OLDER PEOPLE ASSIST SEGMENTING THE MATURE MARKET ANDIDENTIFYING SENIOR TOURISTS' EXPECTATION ]]>
<![CDATA[Rahmawati, putu indah]]>
<![CDATA[ JURNAL KEPARIWISATAAN Vol 10 No 2 (2011): Jurnal Kepariwisataan ]]>
Publisher : <![CDATA[Pusat penelitian & Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali ]]>
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<![CDATA[The implication of the growing number of mature people is becoming contemporary issues for tourism and hospitality business. Managers need to have better understanding about the motives of older people to go travelling and how they behave in the tourist destination, what their need and expectation are. This report attempts to extend the theoretical and empirical evidence about the relationship among older people motivations, behaviours, expectations and mature market segmentation. The .findings of literature reviews also reveal the differences of senior traveller motivation and expectation due to differences of nationality and culture background. Finally, this study highlighted the implication of this issue to the tourism and hospitality businesses.]]>
<![CDATA[PARIWISATA DESA BERKELANJUTAN: STUD I KASUS DESA WISATA JATILUWIH, BALI ]]>
<![CDATA[Sri Puspaadi, Ida Ayu]]>
<![CDATA[ JURNAL KEPARIWISATAAN Vol 10 No 2 (2011): Jurnal Kepariwisataan ]]>
Publisher : <![CDATA[Pusat penelitian & Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali ]]>
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<![CDATA[The village of Jatiluwih was developed as one of sustainable village tourism in Bali in I 990s. The development was based upon sustainable tourism developÂment principles by using the Balinese concepts of harmony called 'Tri Hita Karan a' or the three causes of happiness which comprise: harmonious relationship between people with God, people with other people and people with the environÂment. This research aimed to investigate the impacts of the village tourism development on economic, social-cultural and environmental aspects. The study was conducted qualitatively and the data were collected using non participatory interviews with key informants comprising of village community leaders, some people involved in the initial project as well as the people currently involved in organizing some aspects of the village tourism. Interview were also conducted to formal leaders. The result of the study showed that village tourism development had positive impacts on the three aspects, however, few villagers obtained direct economic benefits. Despite its limited direct economic benefits, the villagers supported the development and had positive attitude toward tourism development in their village.]]>
<![CDATA[ROLE PLAY IN ENGLISH FOR HOTEL AND TOURISM: BENEFITS AND ISSUES IN THE IMPLEMENTATION ]]>
<![CDATA[Muliana, I Wayan]]>
<![CDATA[ JURNAL KEPARIWISATAAN Vol 10 No 2 (2011): Jurnal Kepariwisataan ]]>
Publisher : <![CDATA[Pusat penelitian & Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali ]]>
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<![CDATA[English for Specific Purposes (ESP) for Hotel and Tourism industry has a characteristic of emphasizing communicative competence over other competences. The articles main aim is to increase the awareness of the importance of role play activities in bringing real life situations into the classroom so that it provides ideal communicative opportunity to the students. It also discusses some issues related to the benefits of using role play: integrating learning materials with the methodology of the vocational class, increasing the students' motivation, and integrating the language skills. The article is also to define what we mean by role play, to discuss some common questions/problems in using role play, to review some role plays in several course books of ESP for hotel and tourism and to suggest some adaptations to match it with the students 'future job experience.]]>
<![CDATA[KUALITAS PELAYANAN JASA KONVENSI BAGI WISATAWAN KONVENSI PADA HOTEL DI KAWASAN PARIWISATA NUSA DUA, BALI ]]>
<![CDATA[Dewi Hendriyani, I Gusti Ayu]]>
<![CDATA[ JURNAL KEPARIWISATAAN Vol 10 No 2 (2011): Jurnal Kepariwisataan ]]>
Publisher : <![CDATA[Pusat penelitian & Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali ]]>
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<![CDATA[Quality of service is dynamic condition that is related to service that fullfils or exceeds expectation. In the tourism sector, especially MICE, quality of service becomes success parameter. The aim of this research is, therefore, to investigate the service quality of convention activities at five star hotel in Nusa Dua Tourism Area, Bali. The factors that were observed are tangibles factor (eight variables), assurance factors (four variabels), reliability factors (four variables), emphaty factors (four variables), and responsiveness factors (four variables). The result of the study showed that the service quality of convention activities at five-star hotel in Nusa Dua Tourism area, Bali was good in owerall. The leading factor and variabel are assurance (F4) and the services are as guest expectation (Xi 8). The strategic implication was that the management of the hotels need to maintain the factors receiving good and improve the ones that was unfavourable.]]>
<![CDATA[PERTIMBANGAN WISATAWAN MELAKUKAN MAKAN MALAM DI LUAR HOTEL (DINING OUT) ]]>
<![CDATA[Ngurah Budiasa, I Gusti Putu]]>
<![CDATA[ JURNAL KEPARIWISATAAN Vol 10 No 2 (2011): Jurnal Kepariwisataan ]]>
Publisher : <![CDATA[Pusat penelitian & Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali ]]>
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<![CDATA[Food and beverage revenue is the second major income for the hotel business and guests in the house as the main target market for restaurants and bars inside the hotel. Data from some hotels in Nusa Dua resort area show that most of their guests have dinner outside the hotel. The purpose of this study was to find out reasons or motivationof the hotels guests to have dinner outside the hotel or to dine out. Data were collected by self administered questionnaire by guests who stayed in Nusa Dua area and were analyzed using factor analysis. The result shows that there were three main reasons why guests had dinner outside the hotel or dining out namely to get a good value for money, to relax in a good atmosphere, and to know the surrounding area.]]>
<![CDATA[PENGARUH KUALITAS PELAYANAN TERHADAP KEPUASAN DAN LOYALITAS PELANGGAN RESTORAN CEPAT SAJI ]]>
<![CDATA[Utama, I Putu]]>;
<![CDATA[Suprastayasa, I Gusti Ngurah Agung]]>;
<![CDATA[Wiratnaya, I Nyoman]]>
<![CDATA[ JURNAL KEPARIWISATAAN Vol 10 No 2 (2011): Jurnal Kepariwisataan ]]>
Publisher : <![CDATA[Pusat penelitian & Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali ]]>
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<![CDATA[This research proposes to confirm the effects of service quality to customert s satisfaction and loyalty in fast food restaurants. The data were collected by applying judmental sampling method, which was applied to 200 customers at outlets of Kentucky Fried Chicken and Mac Donalds in Denpasar and Badung. The variables in this study are service quality as an exogenous variable, customÂers satisfaction as an interviening variable, and customers loyalty as an endog-enous variable. The responden s perception is indicated in Likert scale of 5, in which I is strongly disagree and 5 is strongly agree with the statements. The data were then analyzed using Structural Equation Modelling (SEM). The quesÂtioner consisting of 40 questions were tried out for its validity using Alpha Pearson Correlation and reliability using Cronbach s alpha formulas. Then, the statistiÂcal analysis of Structural Equation Modelling showed that direct effect of service quality to customers satisfaction was sign.ificant (85.9%), direct effect of customers satisfaction to customers loyalty was significant (91.5%), direct effect of service quality to customers satisfaction was insign.ificant, and indirect effect of service quality to customers loyalty through customers satisfaction was significant (78.6%).]]>
<![CDATA[KARAKTERISTIK DAY SPA DI KECAMATAN KUTA SELATAN, BALI ]]>
<![CDATA[Darmawijaya, I Gede]]>;
<![CDATA[Sekarti, Ni Ketut]]>
<![CDATA[ JURNAL KEPARIWISATAAN Vol 10 No 2 (2011): Jurnal Kepariwisataan ]]>
Publisher : <![CDATA[Pusat penelitian & Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali ]]>
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<![CDATA[Spa industry is a fast growing industry in the world as well as in Bali. The annual average growth of numbers of day spas in this area is 40% since 1995. This research was aim at revealing the characteristics of day spa in the Kuta, Bali. Data were collected from 50 day spas. The instrument used is questionnaire foÂcusing on spa business model, spa facilities, spa treatment, spa treatment price and spa human resources. The findings of this research were: spa business model were mostly non-franchise; the annual growth was 40%; average business hours was 13 hours; average area was 1012 m2; average number of treatment room was 8,56 rooms; average number of manicure and pedicure room and other spa facilities were less than one; the most to the least popular massage were Balinese massage, aromatherapy massage, and Shiatsu massage; the cheapest price of treatment per hour was Rp 40.000 and the highest price was Rp 650.000; perÂcentage of male and female employees were 14% and 86%; employees with comÂpetencies certificate is 1,2%; educational background of employees were 5% undergraduate, 8% associate degree, 86% senior high school, and 1 % junior high school.]]>
<![CDATA[KLASIFIKASI MAK.AN AN TRADISIONAL DI PERHOTELAN ]]>
<![CDATA[Sukana Sabudi, I Nyoman]]>
<![CDATA[ JURNAL KEPARIWISATAAN Vol 10 No 2 (2011): Jurnal Kepariwisataan ]]>
Publisher : <![CDATA[Pusat penelitian & Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali ]]>
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<![CDATA[The aim of the present study was to classify and to investigate the reasons for the clasification of Balinese traditional foods in hotels and restaurants in Nusa Dua Resorts Area. The study was conducted using data of the number and types of Balinese traditional foods served in hotels and restaurants and guests 'perception towards Balinese food. The study found out that the Balinese food could be classified based on: the types of ingridients, methods of cooking, how the food were served (hot, ';JClrm, cold), and the product or the thikness of the food.]]>
<![CDATA[TINGKAT KEPENTINGAN DAN KEPUASAN. KONSUMEN "FREE STANDING OPERATION RESTAURANT" ]]>
<![CDATA[Arcana, I Nyoman]]>
<![CDATA[ JURNAL KEPARIWISATAAN Vol 10 No 2 (2011): Jurnal Kepariwisataan ]]>
Publisher : <![CDATA[Pusat penelitian & Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali ]]>
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<![CDATA[The aim of this study was to investigate the elements of marketing mix (Morrison, 2002) which comprised of product, price, place/distribution, promotion, people, programming, packaging, and partnership (8Ps) of the free standing restaurants in Ubu, Bali. Data were collected by distributing questionnaires to guests who had their meals in the restaurants in Ubud. A number of 135 completed questionaires analysed using Important-Performance Analysis. The results showed that there were twelve (12) factors considered very important by the customers and the performance of the restaurants was high; thirteen (13) factors were conÂsidered not important by the customers and the peformance of the restaurants was low; two (2) factors were considered not important by the customers but the performance of the restaurants was high; and there were no factors considered to be important by the customers but had low performance.]]>
