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 84 Documents
 2   3   4   5   6 
PENGARUH STORE ATMOSPHERE TERHADAP EMOSI TAMU DAN MINAT BELI ULANG DI MICHAEL TJ GELATO SURABAYA Cecilia Puspita Dewi Sucahoyo; Angelina Julia Wijaya; Deborah Christine Widjaja
Jurnal Manajemen Perhotelan Vol. 7 No. 2 (2021): SEPTEMBER 2021
Publisher : Institute of Research and Community Outreach - Petra Christian University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (300.408 KB) | DOI: 10.9744/jmp.7.2.55-62

Abstract

This study aims to understand the effect of store atmosphere on customer emotion and repurchase intention at Michael TJ Gelato Surabaya. This quantitative study used 100 valid questionnaire answers from respondents with the SMART-PLS program. Results show that store atmosphere has a positive and significant influence on customer emotion. Beside that, store atmosphere has a positive and significant effect on repurchase intention. Customer emotion has a positive and significant effect on repurchase intention. Store Atnosphere in this study is partially mediated by guest emotions on repurchase intention. Abstrak Penelitian ini bertujuan untuk mengetahui pengaruh store atmosphere terhadap emosi tamu dan minat beli ulang di Michael TJ Gelato Surabaya. Penelitian kuantitatif ini menggunakan jawaban dari 100 kuesioner yang valid dan diolah menggunakan SMART-PLS. Hasil penelitian ini menunjukkan bahwa store atmosphere memiliki pengaruh yang positif dan signifikan terhadap emosi tamu. Selain itu, store atmosphere memiliki pengaruh yang positif dan signifikan terhadap minat beli ulang. Emosi tamu memiliki pengaruh yang positif dan signifikan terhadap minat beli ulang. Store Atnosphere dalam penelitian ini dimediasi emosi tamu secara parsial terhadap minat beli ulang.
ANALISA E-SERVICE QUALITY TERHADAP REPURCHASE INTENTION MELALUI CUSTOMER E-SATISFACTION SEBAGAI VARIABEL INTERVENING PADA PEMBELIAN ONLINE DI ZALORA INDONESIA Irene Chiquita Kurniawan; Marcus Remiasa
Jurnal Manajemen Perhotelan Vol. 7 No. 2 (2021): SEPTEMBER 2021
Publisher : Institute of Research and Community Outreach - Petra Christian University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (357.533 KB) | DOI: 10.9744/jmp.7.2.75-83

Abstract

The development of e-commerce is increasing in Indonesia which has caused people to switch to making transactions through e-commerce. This research aims to analyze the effect of e-service quality on repurchase intention through customer e-satisfaction as an intervening variable on online purchases at Zalora Indonesia. This research uses quantitative methods. The sampling technique used was purposive sampling. The respondents of this research are consumers who have made transactions more than once. The data is processed using the structural model equation approach with the Partial Least Square technique. The results of this research indicate that e-service quality affects customer e-satisfaction. Customer e-satisfaction affects repurchase intention and e-service quality. E-service quality influences repurchase intention through customer e-satisfaction. Abstrak Pimpinan perusahaan memiliki tanggung jawab meningkatkan kinerja karyawan dengan meningkatkan keterlibatan karyawan pada pekerjaan. Gaya kepemimpinan yang tepat dinilai akan mampu meningkatkan kinerja karyawan karena menyebabkan karyawan merasa termotivasi. Tujuan penelitian ini adalah menjelaskan pengaruh servant leadership terhadap kinerja karyawan melalui employee engagement pada Restoran Shaburi & Kintan Buffet di Surabaya. Jenis penelitian adalah penelitian kuantitatif, variabel penelitian meliputi: servant leadership, employee engagement, dan kinerja karyawan. Jumlah sampel sebanyak 60 karyawan. Teknik pengumpulan data menggunakan kuesioner. Teknik analisis data menggunakan structural equation model dengan program PLS. Temuan penelitian ini menunjukkan: servant leadership berpengaruh secara langsung terhadap employee engagement, tetapi tidak berpengaruh secara langsung terhadap kinerja karyawan. Employee engagement berpengaruh secara langsung terhadap kinerja karyawan. Employee engagement adalah variabel yang memediasi pengaruh servant leadership terhadap kinerja karyawan.
ANALISA PENGARUH KOMPLEKSITAS VISUAL PADA FOTO MAKANAN DI INSTAGRAM TERHADAP MINAT BELI MELALUI RESPON EMOSIONAL Jessica Olivia; Delicia Antonina; Regina Jokom; Vido Iskandar
Jurnal Manajemen Perhotelan Vol. 7 No. 2 (2021): SEPTEMBER 2021
Publisher : Institute of Research and Community Outreach - Petra Christian University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (310.303 KB) | DOI: 10.9744/jmp.7.2.84-92

Abstract

Instagram has become one of the most popular social media, especially for generation Z. Therefore, Instagram was perceived as an effective marketing tool in food and beverage industry. Photo is the main characteristic in Instagram. Thus, food and beverage owners were encouraged to create a content with attractive photo in order to increase their sales. This study was conducted to determine the significant effect of food photo visual complexity on Instagram towards consumer purchase intention through emotional responses. The study was conducted a survey on 432 respondents who were students of Petra Christian University in Surabaya and the data was analyzed using Partial Least Square (PLS). The results indicated that there is a positive and significant influence between the visual complexity of purchase intention through emotional responses. Abstrak Instagram menjadi salah satu media sosial yang paling diminati masyarakat Indonesia terutama dikalangan anak muda. Hal ini membuat Instagram menjadi salah satu media pemasaran yang efektif khususnya dalam industri makanan minuman. Karakteristik utama Instagram yang banyak menggunakan foto, membuat pengusaha makanan minuman harus mampu membuat konten dengan foto yang menarik untuk dapat meningkatkan penjualan produknya. Oleh karena itu, penelitian ini dilakukan untuk mengetahui apakah kompleksitas visual pada sebuah foto makanan di Instagram dapat berpengaruh siginifikan terhadap minat beli mahasiswa melalui respon emosional. Penelitian dilakukan pada 432 orang responden yang merupakan mahasiswa Universitas Kristen Petra Surabaya dan diolah menggunakan Partial Least Square (PLS). Hasil yang diperoleh dari penelitian ini menunjukkan bahwa terdapat pengaruh yang positif dan signifikan antara kompleksitas visual terhadap minat beli melalui respon emosional.
PENGARUH EKUITAS MEREK TERHADAP KEPUASAN KONSUMEN DAN LOYALITAS MEREK COFFEE SHOP DI SURABAYA Calvin Christiawan; Chang Chang; Michael Lucky Chandra; Adriana Aprilia
Jurnal Manajemen Perhotelan Vol. 7 No. 2 (2021): SEPTEMBER 2021
Publisher : Institute of Research and Community Outreach - Petra Christian University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (455.054 KB) | DOI: 10.9744/jmp.7.2.93-103

Abstract

This study aims to observe the effect of physical quality, staff behavior, ideal self-congruence, brand identification, and lifestyle congruence on consumer satisfaction and consumer satisfaction on brand loyalty. The research was conducted by distributing questionnaires. The objects studied were consumers from local coffee shops (Caturra, Caliber, Monopole, and Volks). The respondent obtained were 130 and 109 data were processed using the PLS technique with the help of the SmartPLS application. The results showed that physical quality and staff behavior had a significant effect on consumer satisfaction, while ideal self-congruence, brand identification, and lifestyle congruence had an effect but not significant on consumer satisfaction. In this study it was also found that consumer satisfaction has an effect on brand loyalty. Abstrak Penelitian ini bertujuan untuk mengukur pengaruh kualitas fisik, perilaku karyawan, kesesuaian diri, identifikasi merek, dan kesesuaian gaya hidup terhadap kepuasan konsumen dan kepuasan konsumen terhadap loyalitas merek. Penelitian dilakukan dengan penyebaran kuesioner. Obyek yang diteliti adalah konsumen dari coffee shop lokal (Caturra, Calibre, Monopole, dan Volks). Responden yang diperoleh sebanyak 130 dan sebanyak 109 data diolah menggunakan teknik PLS dengan bantuan aplikasi SmartPLS. Hasil penelitian menunjukkan bahwa kualitas fisik dan perilaku karyawan berpengaruh signifikan terhadap kepuasan kon­sumen, sedangkan kesesuaian diri, identifikasi merek, dan kesesuaian gaya hidup berpengaruh namun tidak signifikan terhadap kepuasan konsumen. Dalam penelitian ini juga didapati bahwa kepuasan konsumen berpengaruh terhadap loyalitas merek.
PENGARUH SERVANT LEADERSHIP TERHADAP KINERJA KARYAWAN MELALUI EMPLOYEE ENGAGEMENT DI RESTORAN SHABURI & KINTAN BUFFET SURABAYA Sharon Cornelia Agatha; Mario Armando Bryian Go
Jurnal Manajemen Perhotelan Vol. 7 No. 2 (2021): SEPTEMBER 2021
Publisher : Institute of Research and Community Outreach - Petra Christian University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (467.449 KB) | DOI: 10.9744/jmp.7.2.63-74

Abstract

Company leaders are responsible for improving employee performance by increasing employee involvement on the job. The right leadership style enhances employee performance because it causes employees to feel motivated. This study aims to explain the influence of servant leadership on employee performance through employee engagement at Shaburi & Kintan Buffet Restaurants in Surabaya. This type of research is quantitative research, and research variables include servant leadership, employee engagement, and employee performance. The number of samples is 60 employees. The data collection techniques used a questionnaire. The data analysis technique used a structural equation model with the PLS. This study's findings indicate that servant leadership directly affects employee engagement but does not directly affect employee performance. On the other hand, employee engagement directly affects employee performance. Therefore, employee engagement is a variable that mediates the influence of servant leadership on employee performance. Abstrak Pimpinan perusahaan memiliki tanggung jawab meningkatkan kinerja karyawan dengan meningkatkan keterlibatan karyawan pada pekerjaan. Gaya kepemimpinan yang tepat dinilai akan mampu meningkatkan kinerja karyawan karena menyebabkan karyawan merasa termotivasi. Tujuan penelitian ini adalah menjelaskan pengaruh servant leadership terhadap kinerja karyawan melalui employee engagement pada Restoran Shaburi & Kintan Buffet di Surabaya. Jenis penelitian adalah penelitian kuantitatif, variabel penelitian meliputi: servant leadership, employee engagement, dan kinerja karyawan. Jumlah sampel sebanyak 60 karyawan. Teknik pengumpulan data menggunakan kuesioner. Teknik analisis data menggunakan structural equation model dengan program PLS. Temuan penelitian ini menunjukkan: servant leadership berpengaruh secara langsung terhadap employee engagement, tetapi tidak berpengaruh secara langsung terhadap kinerja karyawan. Employee engagement berpengaruh secara langsung terhadap kinerja karyawan. Employee engagement adalah variabel yang memediasi pengaruh servant leadership terhadap kinerja karyawan.
PENGARUH TECHNOLOGY ACCEPTANCE MODEL DAN PERCEIVED BENEFITS TERHADAP MINAT PENGGUNAAN APLIKASI SHOPEE FOOD PADA MASYARAKAT SURABAYA Richard Wangsadinata; Clarissa Nathania Geraldine; Adriana Aprilia
Jurnal Manajemen Perhotelan Vol. 7 No. 2 (2021): SEPTEMBER 2021
Publisher : Institute of Research and Community Outreach - Petra Christian University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (380.506 KB) | DOI: 10.9744/jmp.7.2.104-114

Abstract

This research is conducted to examine the influence of Technology Acceptance Model (Perceived Usefulness, Perceived Ease of Use, and Trust) and Perceived Benefits (Price Saving Benefits and Time Saving Benefits) toward Surabaya consumers’ intention to use Shopee Food application. The questionnaire is distributed to 150 respondents that lived in Surabaya and used an Online Food Delivery application. The type of research is quantitative casual research and using multiple linear regression analysis. The result shows that Perceived Usefulness and Time Saving Benefits have a positive and significant effect on Surabaya consumers' intention to use Shopee Food application. Meanwhile, Perceived Ease of Use, Trust, and Price Saving Benefits have insignificant effect on Surabaya consumers’ intention to use Shopee Food application. Abstrak Penelitian ini dilakukan untuk mengetahui pengaruh Technology Acceptance Model (Perceived Usefulness, Perceived Ease of Use, dan Trust) dan Perceived Benefits (Price Saving Benefits dan Time Saving Benefits) terhadap minat penggunaan aplikasi Shopee Food pada masyarakat Surabaya. Kuesioner penelitian ini dibagikan kepada 150 responden yang berdomisili di Surabaya dan sudah pernah menggunakan aplikasi Online Food Delivery. Jenis penelitian ini adalah kausal kuantitatif dengan metode analisis regresi linier berganda. Hasil penelitian menunjukkan bahwa Perceived Usefulness dan Time Saving Benefits berpengaruh positif dan signifikan terhadap minat penggunaan aplikasi Shopee Food pada masyarakat Surabaya. Sementara itu, Perceived Ease of Use, Trust, dan Price Saving Benefits berpengaruh namun tidak signifikan terhadap minat penggunaan aplikasi Shopee Food pada masyarakat Surabaya.
Front Matter (Cover, Editorial, Table of Content) Jurnal Manajemen Perhotelan
Jurnal Manajemen Perhotelan Vol. 7 No. 2 (2021): SEPTEMBER 2021
Publisher : Institute of Research and Community Outreach - Petra Christian University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2371.589 KB)

Abstract

.
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.

Page 4 of 9 | Total Record : 84

 2   3   4   5   6 

Filter by Year

2019 2025


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