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Baskoro Harwindito
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ijothejournal@polteksahid.ac.id
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INDONESIA
International Journal of Travel, Hospitality and Events
Published by Politeknik Sahid
ISSN : 28285093     EISSN : 28282590     DOI : https://doi.org/10.56743/ijothe.v1i1
Core Subject : Science, Education, Social, Engineering,
Decision Sciences, Operations Research & Management Education Social Sciences Transportation Other
travel, transportation, recreation, hospitality, event, amusement, tourist attraction, and tourism business management
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 164 Documents
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The Influence of Lifestyle, Korean Wave, and Brand Image on Merchandise Purchase Decisions at Kwangya Café (Case Study: Lotte Shopping Avenue, South Jakarta)” Finiola Widianingrum; Surya Fadja Boediman; Saptarining Wulan; Rahmat Ingkadijaya
International Journal of Travel, Hospitality and Events Vol. 5 No. 2 (2026): International Journal of Travel, Hospitality and Events
Publisher : The Postgraduate School of Tourism Sahid Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/ijothe.v5i2.834

Abstract

The popular culture-driven tourism sector in Indonesia has grown remarkably due to the widespread influence of the Korean Wave, which has reshaped the lifestyle and spending habits of younger generations. Nevertheless, scholarly research that holistically examines how lifestyle, Korean Wave exposure, and brand image jointly affect merchandise buying behavior at Korean-themed cafes remains scarce. This study investigates the impact of these three variables on merchandise purchase decisions at Kwangya Café, Lotte Shopping Avenue, South Jakarta, analyzing both individual and combined effects. A quantitative survey method was employed, and 100 respondents were chosen by purposive sampling according to criteria aimed at young tourists who are enthusiastic about Korean culture. A standardized Likert-scale questionnaire was used to collect the data, and SPSS version 26 was used to perform multiple linear regression analysis. The findings indicated that purchase decisions were positively and statistically significantly impacted by lifestyle (β = 0.199; sig. 0.010), Korean Wave (β = 0.361; sig. 0.000), and brand image (β = 0.381; sig. 0.000). Together, the three variables showed a substantial influence, with an explanatory power of 81.8% (Adjusted R² = 0.818) and an F-value of 163.924. The most important aspect was found to be brand image. In addition to offering practical suggestions for business stakeholders and legislators looking to maximize the potential of Korean Wave-inspired cultural tourism in Indonesia, this study theoretically adds to the expanding body of research on popular culture-based consumer behavior in the tourism sector..
Brand Image and Memorable Culinary Experience as Determinants of Repurchase Intention: A Case Study of Uma Oma Café Jakarta Nurrizka Putri Ayuningtias; Ramon Hurdawaty
International Journal of Travel, Hospitality and Events Vol. 5 No. 2 (2026): International Journal of Travel, Hospitality and Events
Publisher : The Postgraduate School of Tourism Sahid Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/ijothe.v5i2.836

Abstract

This study examines the impact of brand image and memorable culinary experiences on customers’ repurchase intention at Uma Oma Cafe. A quantitative research approach was employed, using a survey of 100 respondents who had visited the café. Data were collected through structured questionnaires and analyzed using multiple linear regression. Data analysis used SPSS 24 software. The research results indicate that both brand image and memorable culinary experiences have a positive and significant effect on repurchase intention (Sig = 0.000; F = 19.855). The coefficient of determination shows that 29% of variables contribute to explaining a portion of customers’ repurchase behavior, while the remaining variance is influenced by other factors not examined in this study. These findings highlight the importance of maintaining a strong brand image and delivering memorable dining experiences as strategic efforts to enhance customer loyalty in the culinary industry. This study contributes to the literature by providing empirical evidence on the combined role of brand image and experiential factors in shaping repurchase intention.
Collaborative Project-based Learning of Travel Business Management at Tourism Department, Bali State Polytechnic Sang Nyoman Bagus Satya Wira; Anak Agung Ayu Ribeka Martha Purwahita; Putu Esa Naranata Dewi
International Journal of Travel, Hospitality and Events Vol. 5 No. 2 (2026): International Journal of Travel, Hospitality and Events
Publisher : The Postgraduate School of Tourism Sahid Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/ijothe.v5i2.841

Abstract

The purpose of this study is to report the outcomes of tourism subjects collaboration that was conducted by implementing project-based learning model in the classroom. Those three involved subjects were Travel Business Management, Travel Accounting, and Business Ethics in Tourism. Data were collected by observation, interview, literature review, and documentation. The findings are showing a positive impact on outcomes that were unable to realize by traditional learning model. Three out of five groups of student have successfully sold their tour packages that were created during the study. One out of two groups that have not sold any tours, however successfully submitted their tour to online tour agency, namely GetYourGuide. It was later accepted and listed on their website. Their success is known has exceeding the curriculum’s learning outcomes that is enacted by the tourism department of Bali State Polytechnic. Therefore, this writing proposes the successful model of project-based learning which can be run on subjects of applied science, such as tourism. Thus, the model can improve the understanding and skills of tourism students in the future.
Service Innovation of Nakaza Tour on Customer Satisfaction Ahmad Rafi kurniawan; Heru Suheryadi; Imas Masriah
International Journal of Travel, Hospitality and Events Vol. 5 No. 2 (2026): International Journal of Travel, Hospitality and Events
Publisher : The Postgraduate School of Tourism Sahid Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/ijothe.v5i2.846

Abstract

Purpose: This study aims to examine the effect of service innovation on customer satisfaction in the context of Nakaza Tour. Specifically, the research investigates how different aspects of service innovation such as digital technology usage, ease of access to information, and improvements in service delivery contribute to perceived service quality and ultimately affect customer satisfaction. Methods: The study adopts a descriptive quantitative approach. Data were collected from 100 customers who had used Nakaza Tour services within the past six months, using structured questionnaires and interviews. The data were analyzed using Structural Equation Modeling (SEM) with the SmartPLS software to measure both direct and indirect relationships among the variables: Service Innovation (independent), Service Quality (mediating), and Customer Satisfaction (dependent). The SERVQUAL model was applied to assess service quality dimensions, while the Innovation Diffusion Theory provided a theoretical basis for understanding customer adoption of service innovations. Conlusion: The results indicate that service innovation has a significant positive impact on both service quality and customer satisfaction. Specifically, service innovations such as personalized travel packages, responsive online booking systems, and active communication via digital platforms significantly enhance service quality perceptions. Furthermore, service quality plays a mediating role in strengthening the impact of innovation on satisfaction. The SEM model explains 64% of the variance in customer satisfaction and reveals a total effect of 0.77 for service innovation.

Page 17 of 17 | Total Record : 164

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