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Destinesia : Jurnal Hospitaliti dan Pariwisata
Published by Institut Ilmu Sosial dan Manajemen STIAMI
ISSN : -     EISSN : 26862042     DOI : https://doi.org/10.31334/jd
Core Subject : Social,
Social Sciences
Jurnal Destinesia merupakan jurnal ilmiah yang diterbitkan oleh Program Studi Hospitaliti dan Pariwisata - Institut Ilmu Sosial dan Manajemen Stiami. Jurnal ilmiah ini dirancang sebagai wadah publikasi hasil penelitian, gagasan, dan kajian di bidang hospitaliti dan kepariwisataan. Fokus dan ruang lingkup keilmuan antara lain meliputi: Perhotelan; Hospitaliti; Destinasi Pariwisata; Pariwisata Halal; Gastronomi dan Kuliner; Budaya; MICE dan Event Pariwisata.
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 6 Documents
 1 
Search results for , issue "Vol 3, No 2: Maret 2022" : 6 Documents clear
Partisipasi Masyarakat Dalam Pengembangan Desa Wisata Di Kampung Lengkong, Kecamatan Cigombong, Kabupaten Bogor, Jawa Barat Ade Arqam Hidayat
Destinesia : Jurnal Hospitaliti dan Pariwisata Vol 3, No 2: Maret 2022
Publisher : Institut Ilmu Sosial dan Manajemen STIAMI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (49.418 KB) | DOI: 10.31334/jd.v3i2.2208

Abstract

The purpose of the study was to see the extent of community participation in the development of tourist villages in the village of Lengkong, Cigombong, Bogor Regency, West Java and what factors were inhibiting and supporting it. This study uses data collection through in-depth interviews to each resource person who is considered capable of providing information in accordance with research needs.The resulting data shows that community participation in the Lengkong village in terms of developing a tourist village is still very low. This can be seen from community participation in development planning, community participation in the implementation of development and community participation in monitoring and evaluating what has been done. There are supporting factors such as natural resources, awareness of the administrators, age, duration of stay, the role of the STIAMI Institute, and the role of the government as well as the Tourism Village Association. Whereas the factors that hinder community participation are education, lack of motivation, work, and communication.
Peningkatan Kemampuan Perencanaan Pariwisata Melalui Kegiatan Pendampingan Masyarakat Studi Kasus Pada Pokdarwis Desa Wisata Hegarmukti Cikarang Kurniawan Gilang Widagdyo; Muhammad Alfan Hakim
Destinesia : Jurnal Hospitaliti dan Pariwisata Vol 3, No 2: Maret 2022
Publisher : Institut Ilmu Sosial dan Manajemen STIAMI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (214.87 KB) | DOI: 10.31334/jd.v3i2.2209

Abstract

Tujuan penelitian ini adalah untuk menganalisis sejauh mana efektivitas kegiatan pendampingan masyarakat dalam meningkatkan kemampuan menyusun perencanaan pariwisata di wilayah Desa Wisata Hegarmukti. Penelitian ini bersifat kualitatif deskriptif menggunakan teknik triangulasi sebagai metode analisis data. Data primer didapat dari kegiatan wawancara mendalam terhadap narasumber dari ketua dan anggota Pokdarwis Desa Wisata Hegarmukti serta kegiatan Focus Group Discussion (FGD) yang dihadiri 20 responden dari para pemangku kepentingan di kawasan Desa Wisata Hegarmukti. Hasil penelitian menunjukkan bahwa kegiatan pendampingan memberikan hasil positif dalam meningkatkan pemahaman  masyarakat terkait penyusunan perencanaan pariwisata di wilayahnya. Beberapa indikator keberhasilan menunjukkan hasil positif yang dapat menjadi masukan bagi pihak pengelola Desa Wisata Hegarmukti
Nasi Liwet Solo, Kuliner Tradisional dengan Keunikan Sejarah, Budaya dan Filosofi Inti Krisnawati
Destinesia : Jurnal Hospitaliti dan Pariwisata Vol 3, No 2: Maret 2022
Publisher : Institut Ilmu Sosial dan Manajemen STIAMI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (226.386 KB) | DOI: 10.31334/jd.v3i2.2216

Abstract

Nasi Liwet Solo adalah salah satu kuliner tradisional dari kota Solo. Nasi liwet Solo terdiri dari nasi gurih yang disajikan bersama sayur lodeh labu siam, ayam suwir, areh putih (kumut), telur kukus, dan dimakan dengan krupuk rambak. Sebagai salah satu kekayaan  kuliner tradisional, Nasi Liwet Solo perlu dilestarikan. Untuk itu, Nasi Liwet Solo perlu  didokumentasikan dengan baik, hanya saja hingga saat ini data tertulis yang lengkap mengenai nasi liwet belum banyak tersedia. Karena itulah penelitian ini dilakukan.Dua hal yang disoroti dalam penelitian ini adalah keotentikan dan keunikan nasi liwet, dimana variable keotentikan terdiri dari bahan dan citarasa sedangkan variable keunikan terdiri dari cara penyajian, teknik memasak, serta sejarah, budaya, dan filosofinya.Penelitian dilakukan dengan metode deskriptif kualitatif. Berdasarkan penelitian, sejak pertama dijual hingga sekarang, Nasi Liwet Solo dapat dikatakan masih otentik, karena bahan dan citarasanya masih sama. Begitu juga dalam hal keunikan, dimana teknik memasak dan cara penyajiannya masih sama. Para pedagang nasi liwet masih menggunakan kayu bakar untuk memasak, penyajiannya pun tetap menggunakan pincukan daun pisang atau piring beralas daun.Berdasarkan sejarah, cikal bakal nasi liwet berawal dari nasi gurih yang biasa disajikan dalam ritual di Keraton Solo tiap Kamis malam yang kemudian dibagikan kepada masyarakat, kebiasaan yang telah berlangsung sejak jaman Mataram Islam. Masyarakat ternyata menyukai lalu meniru. Sejak abad 19, nasi liwet mulai dijual dengan kelengkapan sebagaimana dikenal saat ini. Dalam budaya masyarakat Jawa, nasi liwet atau  nasi gurih adalah bagian penting dari berbagai ritual. Nasi liwet merupakan simbol penghormatan kepada Nabi Muhammad dan Siti Khadijah. Cara masyarakat Jawa memberikan penghormatan kepada orang yang dimuliakan adalah dengan menyajikan makanan kesukaannya. Dalam pengetahuan masyarakat, Nabi Muhammad menyukai nasi samin, maka dibuatlah tiruannya sesuai bahan yang ada, yaitu nasi gurih. Dengan memuliakan rasul-NYA, diharapkan segala hajat yang diinginkan akan lebih mudah tersampaikan dan dikabulkan Tuhan. Sedangkan filosofi atau makna yang terkandung dalam ritual nasi liwet serta kelengkapannya secara simbolik, pada umumnya adalah untuk mendapatkan keberkahan dan keselamatan dalam hidup.
Efektifitas Promosi Staycation Hotel Menggunakan Digital Marketing dalam Mempertahankan Tingkat Hunian Kamar di Masa Pandemi Covid-19 Sofiani Sofiani
Destinesia : Jurnal Hospitaliti dan Pariwisata Vol 3, No 2: Maret 2022
Publisher : Institut Ilmu Sosial dan Manajemen STIAMI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (419.998 KB) | DOI: 10.31334/jd.v3i2.2078

Abstract

Product promotion is one of the methods used by companies that aim to break the sales of products that have been produced. Promotion is a way to inform, refer, and remind consumers directly or indirectly about a product or brand being sold (Fitri, 2016). In addition to increasing product sales, promotions also have certain objectives, namely to convey information, position the product, and provide added value from the product.Hotel Santika Indonesia makes staycation promotions as one of the superior products at all Santika Hotels in Indonesia. This product is expected to increase marketability during the COVID-19 pandemic which has reduced the room occupancy rate. With a promotion through good digital marketing, it will be able to increase the income of all Santika Hotels. By using digital marketing, namely through websites, social media, online advertising and mobile applications. By maximizing the four digital marketing segments, it will be able to lift promotions from renewal companies from various aspects, including following the latest news can be one of the attractions in carrying out promotional strategies through digital marketing.
Potensi Sumber Daya Manusia Bidang Pariwisata di Kawasan Strategis Pariwisata Nasional Labuan Bajo, Nusa Tenggara Timur Asep Syaiful Bahri; Fitri Abdilah
Destinesia : Jurnal Hospitaliti dan Pariwisata Vol 3, No 2: Maret 2022
Publisher : Institut Ilmu Sosial dan Manajemen STIAMI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (467.758 KB) | DOI: 10.31334/jd.v3i2.2221

Abstract

The development of tourism sector in Labuan Bajo is expected to improve the welfare of the local community. The purpose of this research is to see the potential of human resources in the tourism sector, as well as to find out the opportunities and challenges of human resources for tourism midwives in Labuan Bajo. This study was designed with a qualitative descriptive approach to describe the various data obtained. Primary data is a factual approach to support secondary data that has been obtained earlier. The results of the study indicate that the development of labor absorption and the availability of labor is still a gap that must be considered to make Labuan Bajo a premium destination. The development of infrastructure and the tourism industry has not been matched by the development of human resources in Labuan Bajo. The findings of this study indicate that the problem of human resources in Labuan Bajo is not only about availability, but also about insufficient qualifications. For this reason, increasing the quality and quantity of labor availability needs to be accelerated by providing educational institutions and skills that are in accordance with destination development. 
Pengaruh Perilaku Konsumen terhadap Loyalitas Pembelian di Masa New Normal (Studi Kasus pada OneZo Indonesia) Stephanie Rosanto
Destinesia : Jurnal Hospitaliti dan Pariwisata Vol 3, No 2: Maret 2022
Publisher : Institut Ilmu Sosial dan Manajemen STIAMI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (390.948 KB) | DOI: 10.31334/jd.v3i2.2132

Abstract

The COVID-19 pandemic has changed the lives of all of us in many ways, including the type of food and consumption patterns. These changes are likely to have great impacts and take effect for a long period of time. An industry that is closely related to major changes, namely the world of Food and Beverage (F&B). COVID-19 and the restriction scheme issued by the government will determine changes in the way to obtain F&B needs. One of the factors that must be considered is consumer behavior in order to gain customer loyalty. There are four factors that influence consumer behavior, namely cultural, social, personal and psychological factors. The research method used is by distributing questionnaires to consumers from OneZo Indonesia. The results of data processing from the validity and reliability test show that all questions are valid because the r-count value > 0.36 (r-table value) and the Crobach's Alpha value is 0.875 or greater than 0.80 so it can be concluded that the research instrument used used is reliable and is in the interval 0.80 – 1.00 or is in the category of a very high level of reliability. Based on the results of the Coefficient of Determination Test, the four independent variables have an influence on the dependent variable, namely Purchase Loyalty of 0.79 or 79%. The order of factors from the most influential to the least influential are Personal, Social, Cultural, and Psychology. The amount of variation of the dependent variable that can be explained by the independent variable is 79%, while the other 21% can be explained by other variables not examined in this study.

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