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[Pengaruh Kinerja Room Service Waiter Terhadap Kualitas Pelayanan Di Hotel Best Western Premier Solo Baru ]]>
<![CDATA[Hanung Wijayanto]]>;
<![CDATA[Budi Purnomo]]>;
<![CDATA[Kris Cahyani Ermawati]]>
<![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 performance of the room service waiter in the room service section is something that must always be considered to maintain the quality of service which is basically a standard than the Best Western Premier Solo Baru Hotel. This research uses descriptive qualitative which describes the problem by searching, collecting, recording, selecting and analyzing based on relevant theory, using observation, interview, documentation, and literature study methods. In this study, it is explained that the efficiency/smoothness of work and guest satisfaction can be obtained through the excellent work speed of each room service staff in delivering food, accuracy in ordering food according to demand and timeliness of delivery as well as the responsibilities of each room service staff in make the atmosphere in the room service section comfortable and make work smooth. The results of this study can be concluded that the performance of the room service waiter has been good, as evidenced by the lack of guest complaints and good online guest comments from guests. From the information above, it can be concluded that with the speed, accuracy, and good responsibility of each room service staff, it will lead to good efficiency/smooth work and will make guests feel satisfied with the services provided by the room service section]]>
<![CDATA[Pengaruh Kualitas Bahan Tenderloin Meat dan Olahannya Terhadap Kepuasan Tamu di Lorin Hotel Solo ]]>
<![CDATA[Diah Rizki Aulia]]>;
<![CDATA[Denny Asmara]]>;
<![CDATA[Suraji Suraji]]>
<![CDATA[ Jurnal Pariwisata Indonesia Vol 15 No 1 (2019): Jurnal Pariwisata Indonesia ]]>
Publisher : <![CDATA[Sekolah Tinggi Pariwisata Sahid Surakarta ]]>
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<![CDATA[This study was conducted with the aim of knowing the effect of the quality of tenderloin meat ingredients and their preparations on guest satisfaction at Lorin Solo Hotel. There is also a research method used to analyze the data, namely the qualitative method. The author conducted research during On The Job Training in the banquet section through observation, questionnaires and documentation by comparing the theory given with the practice. The population and samples of this research are executive chef, Chef de Partie, Cook, Restaurant Manager, Food and Beverage Service Manager, Service Staff, and Guest of Lorin Solo Hotel. To get optimal and real results, a case study approach is carried out which intends to describe and describe the effect of the quality of the tenderloin meat ingredients and their preparations on guest satisfaction in terms of taste, portion and price. Based on the research results, it is known that: (a) the quality of the tenderloin meat, (b) the quality of the freshness of the meat, (c) the processing of the meat so that it can affect the quality of the product and will also affect guest satisfaction.]]>
<![CDATA[Strategi Komunikasi Pemasaran Untuk Meningkatkan Room Revenue Di Innside By Melia Hotel Yogyakarta ]]>
<![CDATA[Elha Linuar Shima Dulang Parancana]]>;
<![CDATA[Suparwi Suparwi]]>;
<![CDATA[Emmelia Nadira Satiti]]>
<![CDATA[ Jurnal Pariwisata Indonesia Vol 15 No 1 (2019): Jurnal Pariwisata Indonesia ]]>
Publisher : <![CDATA[Sekolah Tinggi Pariwisata Sahid Surakarta ]]>
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<![CDATA[This study discusses the marketing communication strategy carried out by inside by Melia Hotel of Yogyakarta in the form of a marketing communication strategy and its impact. The purpose of research to know Strategy of Marketing Communication in Innside by Melia Hotel Yogyakarta and the effect of it. The Approach method used is a qualitative approach that is processing data described in order to be eadily understood by readers, and take the data with interview, documentation, and observation. The results of the discussion are the marketing communication strategies carried out namely advertising, Sales Promotion, Public Relationns, Personal Sales Direct Marketing and Marketing startegies, If done well will have impact on the hotel room revenue increase. The conclusion of the research is that the marketing strategy is carried out in accordance with the theory and implemented well, it has an impact althought it still needs to be improved]]>
<![CDATA[Pengaruh Strategi Marketing Mix 4P Terhadap Tingkat Penjualan Kamar di Hotel Grand Keisha By Horison Yogyakarta ]]>
<![CDATA[Cinditia Pramono]]>;
<![CDATA[Titik Akiriningsih]]>;
<![CDATA[Agus Gunawan]]>
<![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 research objectives are (1) to find out whether the product strategy has an effect on the level of room sales at the Grand Keisha Hotel by Horison Yogyakarta. (2) To find out whether the price strategy has an effect on the level of room sales at the Grand Keisha Hotel by Horison Yogyakarta. (3) To find out whether the place strategy has an effect on the level of room sales at the Grand Keisha Hotel by Horison Yogyakarta. (4) To find out whether the promotion strategy has an effect on the level of room sales at the Grand Keisha Hotel by Horison Yogyakarta. The data collection techniques of this study were observation, interviews and documentation. The results of this study can be concluded that (1) the product strategy affects the level of room sales at the Grand Keisha Hotel by Horison Yogyakarta. (2) The price strategy affects the level of room sales at the Grand Keisha Hotel by Horison Yogyakarta. (3) The place strategy has an effect on the level of room sales at the Grand Keisha Hotel by Horison Yogyakarta. (4) The promotion strategy has an effect on the level of room sales at the Grand Keisha Hotel by Horizon.]]>
<![CDATA[Inovasi Produk Brownies Dengan Bahan Tambahan Emping Terhadap Daya Terima Konsumen di Papa Cookies Cake & Bakery Shop Yogyakarta ]]>
<![CDATA[Anidya Ayu Safitri]]>;
<![CDATA[Agus Solikhin]]>;
<![CDATA[Alip Suroto]]>
<![CDATA[ Jurnal Pariwisata Indonesia Vol 15 No 1 (2019): Jurnal Pariwisata Indonesia ]]>
Publisher : <![CDATA[Sekolah Tinggi Pariwisata Sahid Surakarta ]]>
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<![CDATA[This study aims to determine how innovative brownie products with emping additives are to the consumer's acceptance of Papa Cookies Cake and Bakery. The type of research used is descriptive qualitative to obtain information about brownie product innovation which includes raw materials, recipe formulations and packaging on consumer acceptability. The method used to collect data is through document studies, interviews and observations. Descriptive data analysis techniques. The results showed that the innovation of brownies with emping additives in Papa Cookies Cake and Bakery, among others, obtaining good raw materials by cooperating with trusted suppliers and guaranteed quality quality, controlling raw materials with a first in first out system, how to maintain standardization of brownie recipes with additional ingredients emping in Papa cookies Cake and Bakery so that the taste does not change, that is by following the standard recipe book. The things that must be considered in making brownies with crackers additives are choosing fresh eggs, good butter, and not too long roasting. Packaging with contrasting and bright colors and highlighting the symbol of the halal can attract consumers. The conclusion in this study is that the innovation of brownies products with emping additives made by Papa Cookies Cake and Bakery can be accepted by consumers.]]>
<![CDATA[Pengaruh Pengembangan Objek Wisata Kampung Gadungan Terhadap Tingkat Kunjungan Wisatawan Di Ngargoyoso Kabupaten Karanganyar ]]>
<![CDATA[Ainun Farahin Jamsari]]>;
<![CDATA[Titik Akiriningsih]]>;
<![CDATA[Sunyoto Sunyoto]]>
<![CDATA[ Jurnal Pariwisata Indonesia Vol 15 No 1 (2019): Jurnal Pariwisata Indonesia ]]>
Publisher : <![CDATA[Sekolah Tinggi Pariwisata Sahid Surakarta ]]>
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<![CDATA[This thesis examines the influence of the development of 4A attractions, amenities, accessibility and activities in Kampung Gadungan Ngargoyoso karanganyar Regency. This study aims to address questionable issues regarding the development of Kampung Gadungan and the effect of development on the level of tourist visits. Writing of this Thesis is presented in a descriptive qualitative way to get an overview of information related to development, especially in 4A attractions, amenities, accessibility, Activities. The method used to collect data is the study of documents, interviews, observations. The data obtained were then analyzed qualitatively by being presented descriptively. The results showed that the development in attractions, amenities, accessibility and activities had been carried out by the manager of Kampung Gadungan quite well and this had an effect on increasing tourist visits.]]>
<![CDATA[Pengolahan Jamu Secang Jahe Sebagai Bahan Pembuatan Sorbet ]]>
<![CDATA[Eden Pratama]]>;
<![CDATA[Bartolomeus Herawan Mintardjo]]>;
<![CDATA[Alip Suroto]]>
<![CDATA[ Jurnal Pariwisata Indonesia Vol 15 No 2 (2020): Jurnal Pariwisata Indonesia ]]>
Publisher : <![CDATA[Sekolah Tinggi Pariwisata Sahid Surakarta ]]>
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<![CDATA[The purpose of this study was to determine the role and influence of making techniques and ingredients of ginger herbal medicine for making Sorbet. This type of research is experimantal research. Data in this study were collected by qualitative descriptive research. The data analysis technique used is the triangulation method. The results of this study are (1) sorbet characteristics tend to be rather rough, (2) the content of herbal medicine and ginger as a body warmer, (3) long shelf life, (4) cold sensation is felt when eaten and warm after being swallowed, (5) the special aroma of secang and strong ginger, (6) the resulting color is red like secang wood. In conclusion, this product will be in great demand by the general public with different consumption styles from drinking herbs in general, which are served warm. A refreshing but warm sensation of cold when swallowed as if you were not drinking herbal medicine.]]>
<![CDATA[Pengaruh Performance Appraisal, Reward Dan Punishment Terhadap Kinerja Karyawan the Alana Hotel & Convention Center Solo ]]>
<![CDATA[Cindy Yovita Sari]]>;
<![CDATA[Suparwi Suparwi]]>;
<![CDATA[Emmelia Nadira Satiti]]>
<![CDATA[ Jurnal Pariwisata Indonesia Vol 15 No 2 (2020): Jurnal Pariwisata Indonesia ]]>
Publisher : <![CDATA[Sekolah Tinggi Pariwisata Sahid Surakarta ]]>
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<![CDATA[HRD (Human Resources Department) is a department within a company that is responsible for handling Human Resources (HR) processing. The purpose of this study was to determine the implementation and effect of performance appraisal, reward, and punishment on the performance of employees of The Alana Hotel & Convention Center Solo. This type of research used by the author is a qualitative method. For the data collection technique, the writer used the interview method, documentation, observation, triangulation, and literature study. These results are from the recapitulation of the effect of performance appraisal, reward, and punishment on good employee performance, seen from the results of interviews with 8 employees, and based on the recapitulation of data results, that the effect of performance appraisal, reward, and punishment has an effect on employee performance.]]>
<![CDATA[Efisiensi Program Aplikasi Opera Terhadap Produktivitas Departemen Front Office di Montigo Resort Nongsa ]]>
<![CDATA[Alexander Dwi Setyono Putro]]>;
<![CDATA[Titik Akiriningsih]]>;
<![CDATA[Kris Cahyani Ermawati]]>
<![CDATA[ Jurnal Pariwisata Indonesia Vol 15 No 2 (2020): Jurnal Pariwisata Indonesia ]]>
Publisher : <![CDATA[Sekolah Tinggi Pariwisata Sahid Surakarta ]]>
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<![CDATA[This study aims to: (a) describe the efficiency of the OPERA application program at Montigo Resort Nongsa, and (b) the effect of the OPERA application program on the productivity of the Front Office department at Montigo Resort Nongsa. Researchers used qualitative research methods, by obtaining data through interviews, observation, documentation, and literature study. Furthermore, the researcher analyzed the data by means of data triangulation. The research conducted is about how fast employees are at work, how easy the OPERA application program is to use by employees, what are the features of the OPERA application program that are useful for employees at work, and how the productivity of the Front Office Montigo Resort Nongsa department when using the OPERA application program. Based on the results and existing discussion, it is concluded that the OPERA application program greatly affects the speed of employees when working, the OPERA application program can be easily used by most employees, the OPERA application program has many features which in use are very useful when used by employees at work, as well as the efficiency of the OPERA application program have an impact on the productivity of the Front Office Montigo Resort Nongsa department.]]>
<![CDATA[Strategi Pengembangan Istana Tambakbulusan Sebagai Destinasi Wisata Bahari di Kabupaten Demak ]]>
<![CDATA[Fajar Setyo Rahmanto]]>;
<![CDATA[Jasanta Peranginangin]]>;
<![CDATA[Made Prasta Yostitia Pradipta]]>
<![CDATA[ Jurnal Pariwisata Indonesia Vol 15 No 2 (2020): Jurnal Pariwisata Indonesia ]]>
Publisher : <![CDATA[Sekolah Tinggi Pariwisata Sahid Surakarta ]]>
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<![CDATA[This skripsi examines the strategies or steps taken by the management of Istana Tambakbulusan in developing Istana Tambakbulusan as a marine tourism destination in Demak Regency. Including the constraints faced in the development process. The writing of this skripsi uses descriptive qualitative research to examine the strategy for developing Istana Tambakbulusan as a marine tourism destination in Demak Regency. The method of data collection is in-depth interviews with managers, in addition, other data is carried out by observation and field data. The data obtained were then analyzed qualitatively by data triangulation method and presented descriptively. The results of this study found that the strategy of developing attractions in the marine tourism destination of Istana Tambakbulusan will revive old activities or events that are no longer implemented, namely "rowing boat races". As well as physical development in the shoreline area (small scale reclamation) to accommodate more tourists. In addition, the development of amenity is to provide a proper place for UMKM to sell food, souvenirs, etc. Accessibility will continue to be carried out in accordance with the strategic plan for the development of the Istana Tambakbulusan. Meanwhile, in terms of ancillary service, coordination will be carried out with villagers to be willing to rent their houses for homestays, and will also add stakeholders, especially companies to provide CSR in fostering Tambakbulusan Village residents to develop ancillary services in the marine tourism area of Istana Tambakbulusan. The obstacle is the difficulty in educating the people of Tambakbulusan Village to be aware and care about tourism development in Tambakbulusan Village and with regard to budget constraints in development and constraints regarding cleanliness in the Istana Tambakbulusan tourist area.]]>
