Jurnal Pariwisata Indonesia
JPI (Jurnal Pariwisata Indonesia) is an open access, peer-reviewed, multidisciplinary journal dedicated to publication in tourism research, with a focus on the application of tourism science to the Indonesian tourism industry. JPI maintains its contribution to scholarships in tourism science in Indonesia. JPI invites writings from various disciplines to contribute to literature on tourism science. JPI invites manuscripts in three main topics but is not limited to: Hospitality Each study focuses on the hospitality industry, including marketing management in the hospitality industry, restaurants, quality assurance, Policy and Regulation of Hospitality, Human Resources, and related topics in the hospitality industry (such as operational departments on hotel) Culinary Each study focuses on culinary development in tourism, innovation in the culinary business, Gastronomy, Herbs, Spices, Traditional Food, Cultural Food Studies, Food Product, Bakery and Pastry, Food Packaging and Product Development, Food Product Branding and Marketing, Education and Training, Nutrition of Food Product, Regulation and Policy Food and Product. Tourism Each study focuses on destination development, including Policy for Destination Planning, Tour Industry, accessibility, and Infrastruktur Destination, Ticketing on destination Policy, Destination marketing, tourist behavior, travel patterns, and related topics on destination development (such as Sustainable Tourism Development Low Carbon Destination, Halal tourism, Community-based Tourism, Nature-based Tourism, Creative Tourism, Social Media for Tourism Marketing, Smart Tourism)
Articles
154 Documents
<![CDATA[Strategi Marketing Communications Mix Dalam Membangun Brand Image Produk di Hotel Sahid Jaya Solo ]]>
<![CDATA[A Irfan Prasojoadi]]>;
<![CDATA[Budi Purnomo]]>
<![CDATA[ Jurnal Pariwisata Indonesia Vol 8 No 2 (2013): Jurnal Pariwisata Indonesia ]]>
Publisher : <![CDATA[Sekolah Tinggi Pariwisata Sahid Surakarta ]]>
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<![CDATA[Pencitraan sebuah merek sangat penting bagi perusahaan jasa, termasuk hotel. Hotel Sahid Jaya Solo sebagai perusahaan jasa melakukan aktivitas promosi untuk membangun pencitraan yang baik. Namun pertumbuhan kompetitor berdampak kepada pertumbuhan inovasi dan kreativitas dalam menciptakan strategi promosi. Sehingga stategi marketing communications mix sangat diperlukan dalam membangun brand image produk dan mendapatkan brand position yang baik. Penelitian ini bertujuan untuk mengkaji peran strategi marketing communications mix yang diterapkan Hotel Sahid Jaya Solo dalam membangun brand image produk. Penelitian dilakukan dengan pendekatan studi kasus selama tiga bulan serta penyebaran kuesioner yang diolah menggunakan software pengolah data statistik SPSS 20. Hasil penelitian kuesioner dinyatakan valid dengan nilai r hitung>r tabel 0,2638. Hasil uji reliabilitas Cronbach Alpha sebesar 0,906 yang artinya sangat reliable atau dapat dipercaya. Hasil uji normalitas dengan Skewness-Kurtosis dinyatakan bahwa semua variabel berdistribusi normal. Uji homogenitas semua variabel dinyatakan homogen dengan nilai Sig.>0,05. Uji korelasi parsial menunjukkan hanya empat variabel yang memiliki nilai Sig.<0,05 yaitu sales promotion, public relations, direct marketing dan word of mouth. Uji regresi liner ganda didapat nilai R2 sebesar 0,624 artinya hubungan antara variabel X dan Y adalah kuat. Diperoleh kesimpulan bahwa Hotel Sahid Jaya Solo menerapkan strategi marketing communications mix melalui advertising, sales promotion, public relations, personal selling, direct marketing dan word of mouth dan terdapat empat variabel yang memiliki korelasi dalam memberikan dampak yang signifikan dalam membangun brand image produk.]]>
<![CDATA[Pengaruh Higinitas Sanitasi dan Metode Pengolahan Makanan Terhadap Kualitas Makanan di Kampoeng Ikan Restaurant Hotel Lor In Bussiness Resort & Spa Surakarta ]]>
<![CDATA[D Aryo Saputro]]>;
<![CDATA[Marimin Marimin]]>;
<![CDATA[Alip Suroto]]>
<![CDATA[ Jurnal Pariwisata Indonesia Vol 8 No 2 (2013): Jurnal Pariwisata Indonesia ]]>
Publisher : <![CDATA[Sekolah Tinggi Pariwisata Sahid Surakarta ]]>
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<![CDATA[Dalam industri kepariwisataan perhotelan merupakan sektor industri yang bergerak dalam bidang jasa adalah sangat berpengaruh terhadap perkembangan kepariwisataan di mana hotel dituntut dapat memberikan kepuasan terhadap tamu baik dari fasilitas yang disediakan dalam memenuhi kebutuhan tamu. Oleh sebab itu, pihak hotel harus mampu menciptakan suasana yang dibutuhkan oleh tamu, salah satu caranya meningkatkan Hygiene dan Sanitasi pada semua departemen. Beberapa faktor yang menjadi tujuan dari kualitas produk pada Kampoeng Ikan restaurant adalah untuk mengetahui faktor kebersihan berpengaruh terhadap kualitas pengolahan makanan, untuk mengetahui faktor kesehatan berpengaruh terhadap kualitas pengolahan makanan, dan untuk mengetahui faktor metode berpengaruh terhadap kualitas pengolahan makanan. Jenis penelitian yang digunakan dalam penulisan penelitian ini merupakan jenis penelitian kualitatif yang dideskripsikan sebagai salah satu prosedur penelitian yang menghasilkan data deskriptif berupa ucapan atau tulisan dan perilaku orang-orang yang diamati. Hasil penelitian berdasarkan perhitungan hasil kuesioner dapat disimpulkan, bahwa keseluruhan data yang diperoleh sebanyak 82,85% menyatakan ya, 15,71% menyatakan kadangkadang, dan 1,42% menyatakan tidak. Dari data tersebut dapat dianalisa bahwa faktor hygiene dan sanitasi mempengaruhi kualitas makanan dan produk yang dihasilkan.]]>
<![CDATA[Analisis Faktor-Faktor Yang Mempengaruhi Keputusan Tamu Dalam Pembelian Jasa Akomodasi di Kusuma Sahid Prince Hotel ]]>
<![CDATA[B Rjang Pranggalaya]]>;
<![CDATA[Sunyoto Sunyoto]]>
<![CDATA[ Jurnal Pariwisata Indonesia Vol 8 No 2 (2013): Jurnal Pariwisata Indonesia ]]>
Publisher : <![CDATA[Sekolah Tinggi Pariwisata Sahid Surakarta ]]>
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<![CDATA[Penelitian ini dilakukan untuk mengetahui analisis faktor yang mempengaruhi keputusan tamu dalam pembelian jasa akomodasi di Kusuma Sahid Prince Hotel. Penelitian ini menggunakan teknik pengumpulan data antara lain observasi, wawancara, dokumentasi dan studi pustaka. Setelah mengumpulkan data, selanjutnya data dianalisis dengan metode kualitatif secara deskriptif. Dalam sebuah perusahaan jasa, khususnya bidang perhotelan terdapat elemen yang mempengaruhi penjualan jasa tersebut, diantaranya adalah product, price, promotion dan customer service. Dengan menggunakan kuesioner untuk mengetahui evaluasi pembelian jasa akomodasi di Kusuma Sahid Prince Hotel maka dapat diketahui bahwa tanggapan tamu mengenai product adalah baik 8 responden (80%) dan kategori cukup baik hanya 2 responden (20%). Tanggapan tamu mengenai price adalah baik 6 responden (60%) dan kategori cukup baik 4 responden (40%). Tanggapan tamu mengenai promotion adalah baik 5 responden (50%), cukup baik 3 responden (30%) dan kurang baik 2 responden (20%). Tanggapan tamu mengenai customer service adalah sangat baik 2 responden (20%), baik 7 responden (70%), dan cukup baik 1 responden (10%). Tanggapan tamu mengenai evaluasi keputusan pembelian jasa akomodasi di Kusuma Sahid Prince Hotel adalah sangat setuju 3 responden (30%) dan baik 7 responden (70%). Berdasarkan hasil penelitian dapat disimpulkan bahwa tanggapan tamu mengenai product adalah baik, mengenai price adalah baik, mengenai promotion adalah baik dan mengenai customer service adalah baik. Dari hasil tersebut maka terdapat pengaruh dari bauran pemasaran terhadap evaluasi pembelian jasa akomodasi di Kusuma Sahid Prince Hotel.]]>
<![CDATA[Potensi Wisata Kuliner Kota Surakarta dan Strategi Mengembangkan Wisata Kuliner Kota Surakarta. ]]>
<![CDATA[Made Prasta]]>
<![CDATA[ Jurnal Pariwisata Indonesia Vol 17 No 1 (2021): Jurnal Pariwisata Indonesia ]]>
Publisher : <![CDATA[Sekolah Tinggi Pariwisata Sahid Surakarta ]]>
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DOI: 10.53691/jpi.v17i1.134
<![CDATA[Surakarta city is a city that has a variety of tourism, such as cultural tourism, educational tourism, historical tourism and culinary tourism. Surakarta city has abundant culinary tourism such as nasi liwet, tengkleng and sate kere. In this article will discuss about the potentials of culinary tourism Surakarta City, how to develop culinary tourism and key factors of successful development of culinary tourism. This article uses observation research methods and library studies.]]>
<![CDATA[PENGARUH STRATEGI SERVICE CENTER DALAM PENANGANAN KOMPLAIN TERHADAP KEPUASAN TAMU PADA RESINDA HOTEL KARAWANG ]]>
<![CDATA[Lia Kusdiana Sari]]>;
<![CDATA[Titik Akiriningsih]]>;
<![CDATA[Basrawi Yudi Nugroho]]>
<![CDATA[ Jurnal Pariwisata Indonesia Vol 17 No 1 (2021): Jurnal Pariwisata Indonesia ]]>
Publisher : <![CDATA[Sekolah Tinggi Pariwisata Sahid Surakarta ]]>
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DOI: 10.53691/jpi.v17i1.135
<![CDATA[The purpose of this study was to determine the Service Center strategy implemented by the Front Office department in handling complaints from guests at Resinda Hotel Karawan and to determine the effect of Service Center strategies in handling guest complaints on guest satisfaction at Resinda Hotel Karawang. This research method uses observation, interview, and documentation techniques. Population and sample consisted of 20 people including 1 General Manager, 1 Service Center Supervisor, 4 Duty Managers, 1 Service Center Staff and 13 Guests who have stayed overnight. Types of complaints that occur at the Service Center include complaints in writing or indirectly or verbally or directly. Tips for a hotel in carrying out a complaint handling strategy against guests so that guests feel satisfied while staying or using products / services at the hotel. Because hospitality is one of the accommodation facilities that provide lodging services, food and beverage services and other supporting services. This description shows the importance of how a hotel provides the best service for guests so that guests feel satisfied and have a sense of returning to the hotel. From this analysis, it can be seen that the Service Center strategy carried out by Resinda Hotel Karawang already has a set standard]]>
<![CDATA[PENGARUH PENGGUNAAN SARI BUAH STRAWBERRY TERHADAP PENAMPILAN, TEKSTUR, AROMA, WARNA DAN RASA SEBAGAI PENGGANTI AIR MINERAL DALAM PEMBUATAN CHURROS ]]>
<![CDATA[Artin Bayu Mukti]]>;
<![CDATA[Angela Devi Widayanti1]]>;
<![CDATA[Ndaru Prasastono]]>
<![CDATA[ Jurnal Pariwisata Indonesia Vol 17 No 1 (2021): Jurnal Pariwisata Indonesia ]]>
Publisher : <![CDATA[Sekolah Tinggi Pariwisata Sahid Surakarta ]]>
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DOI: 10.53691/jpi.v17i1.137
<![CDATA[Desserts usually have a sweet and refreshing taste, sometimes some are salty or a combination thereof. Churros are an example of a dessert. Churros are Spanish and Portuguese pastries. Churros are cooked by frying. This research was conducted to determine the effect of using strawberry juice on the appearance, texture, aroma, color and taste as a substitute for mineral water in making Churros. The method used in this research is descriptive type, while the data collection technique is in the form of organoleptic test assessment. Data analysis and discussion used in this study is quantitative data analysis, with a total of 120 respondents. While the conclusion of this research is the effect of using strawberry juice on the appearance, texture, aroma, color and taste as a substitute for mineral water in making Churros.]]>
<![CDATA[Upaya Pengembangan Candi Gedongsongo Sebagai Daya Tarik Wisata di Desa Candi Kecamatan Bandungan ]]>
<![CDATA[Kris Cahyani Ermawati]]>
<![CDATA[ Jurnal Pariwisata Indonesia Vol 17 No 1 (2021): Jurnal Pariwisata Indonesia ]]>
Publisher : <![CDATA[Sekolah Tinggi Pariwisata Sahid Surakarta ]]>
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DOI: 10.53691/jpi.v17i1.138
<![CDATA[Efforts to develop Gedongsongo Temple as a tourist attraction in Candi Village, Bandungan District. This was done to find out the efforts to develop the Gedongsongo temple as one of the featured tourist attractions in Candi Village, Bandungan District. The research method in this writing uses descriptive qualitative research, while to obtain the data of this study, the authors obtain data through observation, interviews, documentation and, literature study. By using 5 samples from the managers and tourists, as well as primary data sources obtained by the authors by conducting interviews aimed at obtaining the desired data and using SWOT analysis to describe the efforts to develop the Gedongsongo temple. In the development of the Gedongsongo Temple, several activities were carried out, including adding sports facilities, establishing a nature-based and rural culture-based tourism village, optimizing community involvement in supporting tourism activities, making tourism attraction packages that are contemporary and based on the uniqueness of local potential by the community, development tourism support facilities in Candi village, development of transportation facilities to facilitate tourist accessibility so that tourists get an unforgettable impression when visiting Gedongsongo temple. In addition, in the development process, Gedongsongo Temple also prioritizes environmental conservation, followed by cultural preservation and developing local potential. With the efforts that have been made, it is hoped that this Gedongsongo tourist attraction will be more attractive to tourists.]]>
<![CDATA[POTENSI OBJEK WATU KAPAL SEBAGAI DESTINASI GEOWISATA DI DESA SRIMULYO, KECAMATAN PIYUNGAN, KABUPATEN BANTUL ]]>
<![CDATA[Fandika Agustiyar]]>;
<![CDATA[Hendry Wirandok]]>;
<![CDATA[Rois Naimudin]]>
<![CDATA[ Jurnal Pariwisata Indonesia Vol 17 No 1 (2021): Jurnal Pariwisata Indonesia ]]>
Publisher : <![CDATA[Sekolah Tinggi Pariwisata Sahid Surakarta ]]>
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DOI: 10.53691/jpi.v17i1.139
<![CDATA[Sitimulyo village has been known by the public with the tourist destination Watu Kapal. Watu Kapal object has an extraordinary attraction and potential to be developed into geotourism judging by the characteristics of geology, socio-cultural, educational values, conservation and creative economy of the community. This research aims to find out the potential of "Watu Kapal" as the development of geotourism objects. Methods used in the form of field surveys, qualitative and quantitative descriptions of research sites. The assessment was conducted with reference to Kubalikova (2013). The results of the study obtained a value of 63.5%, indicating that the object Watu Kapal has the potential to be developed into a geotourism object. In the development of geotourism objects to be more optimal, further research and infrastructure development is needed.]]>
<![CDATA[Pengelolaan Destinasi Wisata Danau Toba Menurut Persepsi Masyarakat Setempat ]]>
<![CDATA[afrilia elizabet sagala]]>
<![CDATA[ Jurnal Pariwisata Indonesia Vol 17 No 1 (2021): Jurnal Pariwisata Indonesia ]]>
Publisher : <![CDATA[Sekolah Tinggi Pariwisata Sahid Surakarta ]]>
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DOI: 10.53691/jpi.v17i1.141
<![CDATA[In tourism development, community participation is very important. Community participation does not just appear but must start from the right perception of tourism. Local people, with all their perceptions about tourism management, have been involved in tourism management. The purpose of this study was to determine the local community's perception of the manager of the main tourism destinations and to determine the sustainable tourism development model in Simanindo District, Samosir Regency. This type of research is a social survey and descriptive-quantitative. The technique used in sampling is the Franc Lynch method, with a sample of 95 people as respondents, aged 15-64 years old. The type of data used is primary by using a questionnaire with a Likert scale in each question. The data analysis technique used is value perception and multiple regression analysis. The results of this study show: 1) The percentage of the average value of the independent variable is 85%, this means that the perception of the local community about the management principles of Lake Toba tourist destinations is in a positive or good area 2) Sustainable tourism development has a positive relationship and influenced simultaneously by service, attractiveness, human resources, environment, and participation. Therefore, the sustainable tourism development model must emphasize the attractiveness and human resources in Simanindo District.]]>
<![CDATA[Implementasi Pelaksanaan Pelatihan Kelompok Sadar Wisata Untuk Meningkatkan Pengetahuan Sapta Pesona Di Objek Wisata Gua Pancur Desa Jimbaran Kabupaten Pati ]]>
<![CDATA[Aprilian Putra Pratama]]>;
<![CDATA[Sunyoto Sunyoto]]>;
<![CDATA[Made Prasta Yostitia Pradipta]]>
<![CDATA[ Jurnal Pariwisata Indonesia Vol 15 No 1 (2019): Jurnal Pariwisata Indonesia ]]>
Publisher : <![CDATA[Sekolah Tinggi Pariwisata Sahid Surakarta ]]>
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<![CDATA[The purpose of this study was to determine the training given to Pokdarwis about sapta charm and to what extent the application of sapta charm in Goa Pancur Tourism Object, using quantitative descriptive research methods with data collection techniques through observation, interviews and documentation. The result of this research is that Pokdarwis, which initially did not know the Sapta Pesona material, became tofu and easy to apply in Goa Pancur Tourism Object. In addition, the Goa Pancur TourismObject which was previously still empty of visitors, now the Pancur Cave Tourism Object is very crowded with visitors and has become a Leading Tourist Object in Pati Regency]]>
