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Baskoro Harwindito
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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 140 Documents
 1   2   3   4   5 
Analysis of Healthy Food Menu at SaladBar by Hadikitchen, Mall Kelapa Gading Baskoro Harwindito; Laurensia Angela Patty; Hady Chandra Kurniawan; Aang Sunarto
International Journal of Travel, Hospitality and Events Vol. 1 No. 3 (2022): 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.v1i3.173

Abstract

Purpose : The menu is a list of human foods that are displayed, healthy food aims to make the body feel comfortable, have more energy for activities and avoid disease, indicators of healthy food, namely, a plant-based diet, high antioxidants and animal protein, food is a basic need that is needed at all times . This study will discuss the potential contained in healthy food menus in restaurants and draw conclusions from the results, to find out healthy food is a trend icon for one of the consumers and the SaladBar by Hadikitchen conceptualizes a healthy food menu for consumers. Research methods: Research method uses a qualitative descriptive analysis method with an interactive data analysis technique approach, from observation, interviews, documentation, data reduction, presentation, drawing conclusions and is included with the validity of the data, namely validity and reliability tests. Results and Discussions: A healthy lifestyle is something that cannot be abandoned by everyone, this lifestyle is a trend in the present time, because in this era there continue to be many new diseases, healthy in the fundamental sense is all the things that are trying to share good results or consequences for our body, a healthy lifestyle is something that is very suitable for doing our life, on the contrary, a healthy lifestyle is a path that must be taken to get a healthy body physically and spiritually. Implication: The healthy food menu is a consumer icon trend because of its unique use of raw materials. Keywords: restaurant, menu, healthy food.
Tourists' Perceptions of Local Street Food: Angkringan, Yogyakarta's Culinary Icon Suci Sandi Wachyuni; Kadek Wiweka
International Journal of Travel, Hospitality and Events Vol. 1 No. 3 (2022): 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.v1i3.174

Abstract

Purpose: Angkringan is one of the culinary icons of Yogyakarta which is famous for its being street food. With the development of Yogyakarta's culinary as a tourist attraction, the purpose of this study is to determine tourists' perceptions of Angkringan. Research methods: This study employs a quantitative approach, with a survey conducted via WhatsApp broadcast messages. Purposive sampling was used, and the sample size was 100 respondents. The data analysis method applied is quantitative descriptive statistics,. Results and discussion: Angkringan in Yogyakarta is well-liked by tourists. Food quality has the highest average value, followed by portions, promotions, menu variations, service quality, and prices in a certain order. The last three indicators, that is cleanliness, taste, and atmosphere, all share the same average value. Implication: Understanding how tourists perceive Angkringan can provide suggestions for the development of community Angkringan businesses, particularly in Yogyakarta, this research has theoretical and practical implications. Keywords: angkringan, culinary, street food, local food, perception.
Literature Analysis on the Bornean Orangutan (Pongo Pygmaeus) Conservation Ecotourism in Tanjung Puting National Park, Waringin Barat City, Central Kalimantan Puti Minang Anjarani; Marini Yunita; Grace Caroline Mailoa
International Journal of Travel, Hospitality and Events Vol. 1 No. 3 (2022): 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.v1i3.175

Abstract

Purpose: The purpose of the study is to analyze the development of orangutans conservation ecotourism in Tanjung Puting National Park based on previous studies. Research Methods: The methodology used in this study is a literature review approach. Data collection was carried out by collecting data and information in the form of related journals from previous research. Results and Discussion: Synchronization and collaboration between stakeholders is important in improving the management of TPNP and implementing policies so that they are effective and optimal Implication: The dynamics of orangutan conservation are not being implemented according to their natural habitat. Keywords: ecotourism, conservation, Bornean orangutan (pongo pygmaeus).
Marketing Mix Implementation to Increase Meeting Room Sales at The Jayakarta Lombok Beach Resort & Spa Ari Asih Purnamawati Dewi; I Putu Astawa; I Ketut Suarja; Luh Eka Armoni; Made Sudiarta; Ni Nyoman Sri Astuti
International Journal of Travel, Hospitality and Events Vol. 1 No. 3 (2022): 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.v1i3.176

Abstract

Purpose: This research aims to determine the implementation of the marketing to the sales of meeting room in The Jayakarta Lombok Beach Resort & Spa. The problem outlined in this research is what strategy to do by the sales & marketing in increasing meeting room sales at The Jayakarta Lombok Beach Resort & Spa. Research methods: This research was conducted on the sales & marketing parties that is sales & marketing managers and sales executives at The Jayakarta Lombok Beach Resort & Spa. Analysis of the data used a qualitative descriptive analysis that elaborates information from the interviews and links with theories that support the discussion related to the marketing mix conducted by The Jayakarta Lombok Beach Resort & Spa. Results and discussion: The results obtained are the marketing mix strategy carried out at The Jayakarta Lombok Beach Resort & Spa, especially in the meeting section, which is quite good, but has a lack of promotion. The strategy implemented to increase sales are also quite effective. Implication: The development that can be done is to increase online and offline promotions and also keep communication between the sales team and consumers. Keywords: hotel, room sales, meeting room, marketing mix.
Analysis of The Effect of Push Factors and Pull Factors on Tourists’ Revisit Intention To Pahawang Island, Pesawaran District, Lampung Province Marmaiyatno; Himawan Brahmantyo; Sri Mariati
International Journal of Travel, Hospitality and Events Vol. 2 No. 1 (2023): 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.v2i1.167

Abstract

Tujuan: Penelitian ini bertujuan untuk menganalisis bagaimana motivasi tarik menarik serta pengaruhnya terhadap keinginan wisatawan untuk kembali ke Pulau Pahawang. Metode Penelitian :  Penelitian menggunakan pendekatan kuantitatif, Populasi penelitian ini adalah wisatawan yang datang ke Pulau Pahawang periode tahun 2019 dengan sampel sebanyak 100 responden. Pengambilan sampel menggunakan teknik Incidental Sampling. Kuesioner diuji validasi dan reliabilitasnya, serta uji asumsi klasik untuk memenuhi persyaratan dengan menggunakan Regresi Linier sebagai alat analisis. Hasil dan Pembahasan : Hasil yang diperoleh dalam penelitian ini menunjukkan bahwa motivasi baik faktor pendorong maupun faktor penarik berpengaruh signifikan dan positif terhadap minat berkunjung kembali. Implikasi: Memahami bagaimana faktor pendorong dan faktor penarik pada niat berkunjung kembali dapat memberikan masukan bagi dinas pariwisata dan Pengelola Destinasi Pariwisata khususnya di Pulau Pahawang, penelitian ini memiliki implikasi teoretis dan praktis .             Kata kunci: Faktor Pendorong, Faktor Penarik, Revisit Intention, Pulau Pahawang .
Studying the Consumption Behaviour of Generations Y and Z towards Ready-To-Drink Coffee Ramon Hurdawaty; FX Setiyo Wibowo; Reni Sulistiyowaty
International Journal of Travel, Hospitality and Events Vol. 2 No. 1 (2023): 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.v2i1.220

Abstract

Tujuan: Penelitian ini bertujuan untuk mengeksplorasi perilaku konsumsi baik Gen Y maupun Gen Z terhadap kopi siap minum di Indonesia. Metode penelitian : Penelitian ini merupakan penelitian survey dengan metode kuantitatif. Survei dilakukan terhadap 200 responden yang menggunakan media online dengan mengirimkan kuesioner elektronik yang terdiri dari 16 pertanyaan terkait perilaku konsumsi kopi dan 6 pertanyaan demografis. Hasil dan Pembahasan : Generasi Y dan Z menyukai kopi cold brewed, lebih suka minum kopi di kedai kopi sambil bersosialisasi, membeli kopi dengan kisaran harga tertinggi Rp 20.000-29.000, sering menggunakan delivery service dengan memesan melalui aplikasi. Implikasi : sudah selayaknya pemilik kedai kopi melakukan bauran pemasaran (4P) yaitu produk, promosi, harga dan tempat (bauran distribusi) dengan mengacu pada perilaku konsumsi kopi dari mereka, sehingga keberlangsungan produk siap saji -bisnis minuman kopi bisa tercapai.   Kata kunci: generasi Y dan Z, kopi siap minum, perilaku konsumsi
Perceived Restaurant Food Healthiness on Consumer Satisfaction at Burgreens Menteng Resto Ni Made Dwiyana Rasuma Putri; Jessica Tritanya; Rieke Rinova
International Journal of Travel, Hospitality and Events Vol. 2 No. 1 (2023): 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.v2i1.224

Abstract

This research aims to look for the significance of the effect of perceived restaurant food healthiness on consumer satisfaction at Resto Burgreens Menteng. The respondents of this research are consumers of the Burgreens Menteng restaurant using a sample of 318 people. The sampling technique used was non-probability sampling with an accidental sampling approach. Data analysis using IBM SPSS application ver. 25 for Windows, using the technique of Simple Linear Regression Analysis. The results of this research indicate that perceived restaurant food healthiness is proven to have a positive and significant effect on consumer satisfaction. The role of perceived restaurant food healthiness is directly proportional to consumer satisfaction. The implications of this research support the results of previous research and strengthen the theory related to perceived restaurant food healthiness and consumer satisfaction. Perceived restaurant food healthiness has an important role in consumer satisfaction in a restaurant. changing views about eating. Besides to fulfill the daily needs of humans, food also must make the body healthy. So, avoid being overweight and avoid various types of diseases. Keywords: perceived food healthiness, restaurant, consumer satisfaction.
The Effect of Service Quality on Tourist Satisfaction in The Implementation of CHSE at Museum Nasional Jakarta Lyly Soemarni; Harny Huvianta
International Journal of Travel, Hospitality and Events Vol. 2 No. 1 (2023): 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.v2i1.226

Abstract

The purpose: of this study was to determine the effect of service quality on the implementation of CHSE on the level of tourist satisfaction in visiting the National Museum in Jakarta. Research Methods: the data used in this study are primary data obtained by distributing questionnaires to visitors of Jakarta National Museum aged 18 years and over and used purposive sampling. The analytical method used is simple linear regression analysis. Result: there are two hypotheses proposed and one is accepted, there is an influence between quality of service in the CHSE implementation toward tourists’ satisfaction. Keywords: CHSE, Tourist Satisfaction, Service Quality.
Marketing Strategies to Increase Room Occupancy at Jambuluwuk Oceano Seminyak Hotel I Gede Arimbawa; Ni Putu Wiwiek Ary Susyarini; Gede Ginaya; Ni Made Rai Sukmawati; Ni Made Sudarmini
International Journal of Travel, Hospitality and Events Vol. 2 No. 1 (2023): 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.v2i1.232

Abstract

Purpose: This study aims to see the strengths and weaknesses of internal factors as well as opportunities and threats of external factors and to formulate appropriate marketing strategies in increasing room occupancy rates at a 5-star hotel in Seminyak, Bali. Research methods: Data collection methods used are observation, interviews, questionnaires, and document study. The data analysis technique is descriptive qualitative analysis, IFAS matrix (internal strategy factor), EFAS matrix (external strategy factor), SWOT analysis and SWOT matrix. The method of determining the sample is purposive sampling, namely selecting respondents with certain criteria with 6 respondents. Results and discussion: There are 10 indicators of internal factors that become strengths, 5 indicators of internal factors that become weaknesses, 6 indicators of external factors that become opportunities, and 1 indicator of external factors that become threats. The results of the IE matrix research show that the strategy used is in column I, namely the growth strategy of the company itself. Implication: The SWOT analysis resulted in 8 strategies, namely the SO strategy that can be applied such as increasing collaboration with other offline travel agents and holding activities by utilizing the attractiveness of local (Balinese) culture. Keywords: hotel, room occupancy rate, SWOT, marketing mix.
The Implementation of CHSE in Front Office Departement at The Apurva Kempinski Bali I Gede Eka Suryawan; Ni Ketut Bagiastuti; I Ketut Suarja; Made Sudiarta
International Journal of Travel, Hospitality and Events Vol. 2 No. 1 (2023): 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.v2i1.233

Abstract

Purpose: This study aims to determine the model and impact of the implementation of CHSE at The Apurva Kempinski Bali, especially in the front office department. Research methods: The study uses qualitative techniques with 5 approach models. The types of data used in this research are qualitative and quantitative. The method of data collection in this research is carried out by several stages, namely observation, interview, documentation, and literature research. Results and discussion: The results of the study are the front office department at The Apurva Kempinski has 3 models of implementations CHSE. The 3 model CHSE implementation are model implementation provided by hotel, model implementation done by hotel guest, and model implementation done by cast and crew front office departement. Implication: The implementation of CHSE at The Apurva Kempinski Bali received positive comments from guests. Keywords:: protocol of healty, CHSE, front Office, Covid-19.

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