cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Endo Wijaya Kartika
Contact Email
puslit@petra.ac.id
Phone
+62312983147
Journal Mail Official
puslit@petra.ac.id
Editorial Address
Jl. Siwalankerto 121-131, Surabaya 60236, Indonesia
Location
Kota surabaya,
Jawa timur
INDONESIA
Jurnal Manajemen Perhotelan
Published by Universitas Kristen Petra Surabaya
ISSN : 02166283     EISSN : 26859408     DOI : https://doi.org/10.9744/jmp
Core Subject : Economy, Social,
Economics, Econometrics & Finance Environmental Science
Jurnal Manajemen Perhotelan is published biannually, in March and September, by Petra Christian University. Jurnal Manajemen Perhotelan aims to: Promote a comprehensive approach to hotel management incorporating viewpoints of different disciplines, Strengthen academic exchange with other institutions, Encourage scientist, practicing engineers, and others to conduct research and other similar activities. Jurnal Manajemen Perhotelan welcomes papers with the above aims and scopes. The editorial board decides papers to be published in Jurnal Manajemen Perhotelan after review by reviewers appointed by the board. Authors will be advised of comments from reviewer and suggestions.
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 7 Documents
 1 
Search results for , issue "Vol. 8 No. 1 (2022): MARCH 2022" : 7 Documents clear
MOTIVASI DAN MINAT BERKUNJUNG KEMBALI KE DESTINASI DARK TOURISM: STUDI KASUS LAWANG SEWU, SEMARANG Christina Lawby; Priscilia Fedora; Sienny Thio
Jurnal Manajemen Perhotelan Vol. 8 No. 1 (2022): MARCH 2022
Publisher : Institute of Research and Community Outreach - Petra Christian University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.9744/jmp.8.1.1-13

Abstract

This study aims to determine the factors that motivate tourists to visit dark tourism destinations and the contribution of each factor in forming local tourist motivation. Tourist intention to return to dark tourism destinations in Lawang Sewu was also analyzed. The method of data collection was employed online by distributing questionnaires using googleform. Of the total 155 data collected, only 112 questionnaires were used for further analysis. This study uses an exploratory quantitative approach. The results of this study identified seven new factors , namely: (1) dark experience; (2) historical and curiosity, (3) ambience and nostalgia; (4) a must-see attraction; (5) thrilling experience and affordable ticket; (6) referrals; and (7) interest in railways. The biggest contributing motivation in encouraging tourist visits to Lawang Sewu is dark experience. In addition, this study also reveals that tourists still have a high interest in revisiting the Lawang Sewu destination. Abstrak Penelitian ini bertujuan untuk mengetahui faktor-faktor yang memotivasi wisatawan dalam mengunjungi destinasi dark tourism serta kontribusi untuk masing-masing faktor dalam membentuk motivasi tersebut. Minat wisatawan untuk berkunjung kembali ke destinasi dark tourism di Lawang Sewu juga dianalisa. Metode pengumpulan data dilakukan secara daring dengan menyebarkan kuesioner menggunakan googleform. Dari 155 data yang terkumpul, hanya 112 kuesioner yang digunakan untuk pengolahan lebih lanjut. Penelitian ini menggunakan pendekatan kuantitatif eksploratori. Hasil penelitian ini mengidentifikasi tujuh faktor baru yang dinamakan (1) dark experience; (2) historical dan curiosity, (3) ambience dan nostalgia; (4) a must-see attraction; (5) thrilling experience dan affordable ticket; (6) referral; dan (7) interest in railway. Motivasi yang berkontribusi terbesar dalam mendorong kunjungan wisatawan ke Lawang Sewu adalah dark experience. Selain itu, penelitian ini juga mengungkapkan bahwa wisatawan masih memiliki minat yang tinggi untuk berkunjung kembali ke destinasi Lawang Sewu.
PENGARUH KONSUMSI MAKANAN GENERASI Z TERHADAP NIAT UNTUK PENGURANGAN LIMBAH MAKANAN RESTORAN DI SURABAYA Hanjaya Siaputra; Natalia Chealsea; Michelle Angela
Jurnal Manajemen Perhotelan Vol. 8 No. 1 (2022): MARCH 2022
Publisher : Institute of Research and Community Outreach - Petra Christian University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.9744/jmp.8.1.14-25

Abstract

The purpose of this research is to analyze the influence of generation Z food consumption towards food waste reduction intention in restaurants in Surabaya with attitude, subjective norms and perceived behavioral control as the mediating variables. This research was conducted by distributing questionnaires to 241 respondents, then analyzed using descriptive statistical analysis techniques with Partial Least Square (PLS) software. The result showed a positive, but insignificant relationship between generation Z food consumption and food waste reduction intention. Attitude and subjective norms were not proven to have mediating effect between the two variables, whereas perceived behavioral control were proven to have mediating effect. Abstrak Penelitian ini bertujuan untuk menganalisis pengaruh konsumsi makanan generasi Z terhadap food waste reduction intention dalam restoran di Surabaya dengan variabel mediasi attitude, subjective norms, dan perceived behavioral control. Penelitian ini dilakukan dengan menyebarkan kuesioner kepada 241 responden dan dianalisis menggunakan teknik analisa statistik deskriptif dengan menggunakan software Partial Least Square (PLS) dalam proses pengolahan datanya. Hasil yang diperoleh dalam penelitian ini menunjukkan adanya hubungan yang positif tetapi tidak signifikan antara food consumption generasi Z terhadap food waste reduction intention. Kemudian attitude serta subjective norms tidak terbukti sebagai variabel yang memediasi hubungan antara food consumption generasi Z terhadap food waste reduction intention, sedangkan perceived behavioral control terbukti sebagai variabel yang memediasi hubungan antara food consumption generasi Z terhadap food waste reduction intention.
CROWDEDNESS DAN SAFETY MEASURES PADA RESTAURANT PATRONAGE CHOICES SELAMA MASA PANDEMI COVID-19 Giovani Natasha; Sharon Trisha; Agung Harianto
Jurnal Manajemen Perhotelan Vol. 8 No. 1 (2022): MARCH 2022
Publisher : Institute of Research and Community Outreach - Petra Christian University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.9744/jmp.8.1.26-35

Abstract

This study aims to determine which attributes of crowdedness and safety measures are the customer's choices when determining restaurant patronage choices during the COVID-19 pandemic. The researcher used descriptive statistical analysis, and cross tabulation analysis between gender and the choice of restaurant patronage, and Google Form. Analysis of dine-in on patronage choices, respondents chose low crowdedness by providing distance between tables, while take away and leave on patronage choices, respondents chose high crowdedness with no safety measure. Not using in-between table also widely applied in restaurants because it can cause distance. In terms of crowds, perceptions of safety, comfort, popularity and quality also determine the level of crowds. The results of the crosstabulation analysis show that women are more concerned with safety measures and avoiding crowds, and men are more flexible and adaptable. Abstrak Penelitian ini bertujuan untuk mengetahui atribut crowdedness dan safety measure mana yang menjadi pilihan pelanggan saat menentukan restaurant patronage choices selama pandemi COVID-19. Peneliti menggunakan analisa statistik deskriptif, dan analisa tabulasi silang antara jenis kelamin dengan pilihan patronase restoran, serta Google Form. Dari 190 data, hasil analisa dine in pada patronage choices, responden memilih kondisi low crowdedness dengan memberikan jarak antar meja, sedangkan pilihan take away dan leave pada patronage choices, responden memilih high crowdedness dengan no safety measure. Pemberian tanda silang pada beberapa meja juga banyak diterapkan di restoran karena bisa menimbulkan jarak. Dalam segi keramaian, persepsi keamanan, kenyamanan, popularitas dan kualitas juga menentukan tingkat keramaian. Hasil analisa tabulasi silang menunjukkan wanita lebih mementingkan langkah-langkah keamanan dan menghindari keramaian, serta pria lebih fleksibel dan mudah beradaptasi.
PELATIHAN DAN PENDAMPINGAN PEMBUATAN MAKAN PAGI BAGI IBU PKK DESA WISATA TISTA, KERAMBITAN, TABANAN Sidhi Bayu Turker; Kadek Widyastuti; Ni Made Erpia Ordani Astuti
Jurnal Manajemen Perhotelan Vol. 8 No. 1 (2022): MARCH 2022
Publisher : Institute of Research and Community Outreach - Petra Christian University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.9744/jmp.8.1.36-41

Abstract

PKK (Pemberdayaan Kesejahteraan Keluarga) is a community organization which includes housewives as its members. PKK is government partner for both the lowest regional level to national level programs that contains social, economic, educational, cultural, and sports for women’s empowerement activities. PKK from Tista tourism village has potential resources that could be developed to support the program. Diploma Hospitality Management Study Program in collaboration with PKK from Tista tourism village conducted various training program such as breakfast menu creation in order to answer diversification needs of daily menu and also serves as business opportunity. The purpose of the training is to provide food menus knowledge, breakfast preparation skill, CHSE implementation, and additional information about the importance in developing family business. Participants are expected to absorb knowledge, skills and their application. The training method is given in form of lectures, discussions and demonstrations. All the participants follow the training program enthusiastically and expect continuous training in the future with different materials such as pastry, room cleaning, and other skills for women. Abstrak PKK atau Pemberdayaan Kesejahteraan Keluarga adalah organisasi kemasyarakatan yang menyertakan ibu rumah tangga sebagai anggotanya. PKK merupakan mitra kerja pemerintah baik di tingkat wilayah terbawah sampai nasional dan program kerjanya beragam dari kegiatan sosial, ekonomi, pendidikan, budaya, olahraga dan pemberdayaan perempuan. PKK Desa Wisata Tista memiliki sumber daya potensial yang bisa dikembangkan untuk mendukung programnya. Dalam mendukung pengoptimalan potensi mereka, Prodi D4 Manajemen Perhotelan bekerjasama dengan PKK Desa Wisata Tista mengadakan pelatihan pembuatan menu makan pagi untuk menjawab kebutuhan diversifikasi menu keluarga dan juga bagi sebagai peluang usaha. Tujuan pelatihan ini memberikan pengetahuan menu makanan, keterampilan penyiapan makan pagi, penerapan CHSE, dan memberikan informasi penguatan bahwa pelatihan ini juga bermanfaat dalam pengembangan usaha keluarga di bidang produksi makanan. Peserta diharapkan dapat menyerap ilmu, ketrampilan dan mengaplikasikan di keluarga dan masyarakat. Metode pelatihan diberikan dalam bentuk ceramah, diskusi dan demontrasi serta pendampingan praktek langsung oleh ibu-ibu PKK Desa Wisata Tista. Pelatihan di laksanakan secara onsite di Wantilan Desa Wisata Tista. Peserta berlatih dengan antusias, komunikatif, aktif bertanya dan mengikuti pelatihan dengan baik. Mereka berharap kegiatan pelatihan dapat berkesinambungan dengan materi lain seperti pembuatan kue-kue, penataan kamar, dan ketrampilan lainnya untuk para perempuan.
PENGARUH CUSTOMER PERCEIVED VALUE TERHADAP LOYALITAS TAMU PADA HOTEL BINTANG 4 DAN 5 DI SURABAYA DENGAN KEPUASAN KONSUMEN SEBAGAI MEDIASI Elizabeth Amelia Da Costa E. Silva; Jane Amelia Hartanto; Vido Iskandar
Jurnal Manajemen Perhotelan Vol. 8 No. 1 (2022): MARCH 2022
Publisher : Institute of Research and Community Outreach - Petra Christian University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.9744/jmp.8.1.42-49

Abstract

The purpose of this research is to understand the influence of customer perceived value on customer loyalty in four- and five-star hotels at Surabaya with customer satisfaction as the mediating variable which were assigned during the COVID-19 pandemic in the city of Surabaya. In this research, researchers used a quantitative method which involved about 200 people who live in Surabaya and experienced staycation as the research’s respondents. This research shows that customer perceived value positively and significantly affects customer satisfaction, customer perceived value positive and significantly affects customer loyalty, customer satisfaction positive and significantly affects customer loyalty, and customer satisfaction fully mediates the relationship of customer perceived value and customer loyalty. Abstrak Penelitian dilakukan dengan tujuan untuk mengetahui pengaruh customer perceived value terhadap loyalitas tamu yang menginap di hotel bintang 4 dan 5 yang ada di kota Surabaya dengan kepuasan tamu sebagai variabel mediasi yang diteliti selama pandemi COVID-19 berlangsung di kota Surabaya. Dalam penelitian berikut, peneliti menggunakan metode kuantitatif yang melibatkan 200 masyarakat Surabaya yang pernah melakukan kegiatan staycation sebagai responden. Hasil penelitian ini menunjukkan bahwa customer perceived value berpengaruh positif dan signifikan terhadap kepuasan tamu, customer perceived value berpengaruh positif dan signifikan terhadap loyalitas tamu, kepuasan tamu berpengaruh positif dan signifikan terhadap loyalitas tamu, dan kepuasan tamu memediasi penuh hubungan antara customer perceived value dan loyalitas tamu.
PENGARUH INOVASI PRODUK TERHADAP MINAT BELI MINUMAN KOPI MELALUI MOTIVASI SEBAGAI VARIABEL MODERASI GENERASI Z DI KOTA SURABAYA William Tanuwijaya; Steven Tandrayuwana; Adriana Aprilia
Jurnal Manajemen Perhotelan Vol. 8 No. 1 (2022): MARCH 2022
Publisher : Institute of Research and Community Outreach - Petra Christian University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.9744/jmp.8.1.50-58

Abstract

This research aims to determine the influence of product innovation on purchase intention of coffee beverage through motivations of generation Z in the city of Surabaya. Questionnaires were distributed to 122 respondents who had visited and bought coffee beverages by takeaway at local shops or outside licensed shops. This type of research uses quantitative methods with data analysis smart PLS and non-probability sampling as the sampling method. The results of this research are that product innovation has a positive and significant effect on purchase intention in coffee beverage products, and motivation as a moderating variable between product innovation and purchase intention of coffee beverage products has a negative and significant effect. Abstrak Penelitian ini bertujuan mengetahui pengaruh inovasi produk terhadap minat beli minuman kopi melalui motivasi sebagai variabel moderasi generasi Z di Kota Surabaya. Kuesioner disebarkan kepada 122 responden generasi Z yang pernah berkunjung dan membeli minuman kopi secara takeaway di kedai lokal maupun kedai berlisensi luar. Jenis penelitian ini menggunakkan teknik analisis data smart partial least structer dengan teknik non-probability purposive sampling sebagai metode pengambilan sampel. Hasil penelitian ini adalah inovasi produk berpengaruh secara positif dan signifikan terhadap minat beli produk minuman kopi, serta motivasi sebagai variabel moderasi antara inovasi produk terhadap minat beli produk minuman kopi berpengaruh secara negatif dan signifikan.
Front Matter (Cover, Editorial, Table of Content) Jurnal Manajemen Perhotelan
Jurnal Manajemen Perhotelan Vol. 8 No. 1 (2022): MARCH 2022
Publisher : Institute of Research and Community Outreach - Petra Christian University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

.

Page 1 of 1 | Total Record : 7

 1 

Filter by Year

2022 2022


Reset
Filter By Issues
All Issue Vol. 11 No. 1 (2025): MARET 2025 Vol. 10 No. 2 (2024): SEPTEMBER 2024 Vol. 10 No. 1 (2024): MARET 2024 Vol. 9 No. 2 (2023): SEPTEMBER 2023 Vol. 9 No. 1 (2023): MARCH 2023 Vol. 8 No. 2 (2022): SEPTEMBER 2022 Vol. 8 No. 1 (2022): MARCH 2022 Vol. 7 No. 2 (2021): SEPTEMBER 2021 Vol. 7 No. 1 (2021): MARCH 2021 Vol. 6 No. 2 (2020): SEPTEMBER 2020 Vol. 6 No. 1 (2020): MARCH 2020 Vol. 5 No. 2 (2019): SEPTEMBER 2019 Vol. 5 No. 1 (2019): MARCH 2019 More Issue