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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
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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

Purpose: This study aims to analyze how the push and pull motivations and their influence on the desire of tourists to return to Pahawang Island. Research Methods: The research uses a quanlitative approach,The population of this study was tourists who came to Pahawang Island in the period 2019 with a sample of 100 respondents. Sampling used the Incidental Sampling technique. The questionnaire was tested for validation and reliability, as well as the classical assumption test to meet the requirements using Linear Regression as an analytical tool. Results and discussion: The results obtained in this study show that the motivation of both the push factor and pull factor have significant and positive influence on the interest in revisiting. Implication: Understanding how the push factors and pull factors on the intention to revisit can provide input for the tourism office and Tourism Destination Operator, especially on Pahawang Island, this research has theoretical and practical implications.             Keywords: Push Factors, Pull Factors, Revisit intention, Pahawang Island.
Analysis of Traveller Perceptions and Expectations on Staycation Activities in Cisaat SubangTourist Village West Java in the New Normal Period Nurlaila; Laras, Prastiti; Suparno, Fajar
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.v1i3.168

Abstract

Purpose: The purpose of this study is to analyze changes in tourist perceptions and expectations in Staycation activities in the Cisaat Subang tourist village, West Java in the new normal period. Research methods: This study uses a descriptive qualitative approach to analyze changes in the perceptions and expectations of tourists in the Tourist Village of Cisaat Subang, from normal to post-pandemic or the new normal period. The respondents taken were 10 tourists who had visited the tourist village of Cisaat Subang, West Java. Results and discussion: Through the analysis carried out, the results of the perceptions and expectations of tourists have changed along with the pandemic that occurs. Implication: The tourists agree that they want improvements and additional facilities that support them to vacation there, especially after the Covid-19 pandemic as a guarantee of safety and comfort for them vacationing in the tourist village of Cisaat Subang, West Java in this new normal period.   Keywords: perceptions and expectations of tourists, staycation, cisaat subang tourism village.
Evaluation of Tour Guide Communication in Providing Guiding to Foreigners as Tourists Nuryadina Augus Rini; Luthfi Azizah Firdaus
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.v1i3.169

Abstract

Purpose: This research has some purposes in communication for Tour Guide. Tour guide are defined as someone who leads tour groups organized for a brief period and a long period of time. The duty of tour guide is building an effective communication with tourists using many different languages. Tour guide is someone who will accompany tourist, inform, and advice someone / a group of travelers who was travelling tours for getting information about tourist attractions to be visited. Research methods: The methods used in this research is qualitative research. Researcher chooses stages of research starting from composing the research phase, choosing the field, take care of entreaty research, choosing and using information, and preparing supplies for research. Results and discussion: A tour guide should have the capacity to deal with a problem on assignments wisely and using a persuasive approach to visitors to communicate with tourists using simple language simple and combine some languages that foreign tourists easily understood all information. A tour guide can combine the language used while presenting clear information. Such as beginning partially uses Indonesian and then in giving tourism education could use a foreign language. A tour guide can provide information using simple language and provide feedback to in communications so that in communication can be understood and even smoothly without obstacles. Implication: Tourist seekers in Asia can get recommendation for quality tour guide from Pandu Asia.   Keywords: evaluation, tour guide, communication.
Implementation of E-Service Quality at Front Office Department to Increase Guest Satisfaction Ni Made Nitha Balistha; I Ketut Sutama; Ida Ayu Elistyawati; I Gede Mudana; Ni Nyoman Triyuni; Ni Made Ernawati
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.v1i3.171

Abstract

Purpose: The purpose of this research is to know the implementation of e-service quality Front Office Department in increasing guest satisfaction at a 5-star hotel located in Ubud, Bali. Research methods: The data analysis techniques used in this research are servqual (service quality) and IPA (Importance Performance Analysis). Results and discussions: The results of the research from servqual (service quality) show that the positive servqual score gap is more than the negative servqual score gap, where overall the e-service quality implemented at the hotel has provided satisfaction to guests and showed good service. Meanwhile, the results of the IPA (Importance Performance Analysis) research show that indicators that need to be improved are the availability of products displayed on electronic media (Q6) and consumer personal data protected on electronic media (Q7). Implication:  indicators that need to be maintained in this research are information related to credit cards or payments that can be guaranteed security carried out by FO Staff (Q8), FO Staff handle guest complaints quickly and swiftly (Q9), Hotels have a refund mechanism (refunds). for payment transactions (Q10) and the hotel has 24 hours customer service by the FO Staff (Q11).   Keywords: E-service quality, guest satisfaction, front office department.
Studying the Consumption Behaviour of Generations Y and Z towards Ready-To-Drink Coffee Hurdawaty, Ramon; Wibowo, FX Setiyo; Sulistiyowaty, Reni
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

Purpose: This study aims to explore consumption behavior both Gen Y and Gen Z towards ready-to-drink coffee in Indonesia. Research methods: This study is a survey research with quantitative method. The survey was conducted on 200 respondents employing online media by delivering electronic questionnaire consisting of 16 questions related to coffee consumption behavior and 6 demographic questions. Results and discussion : Generations Y and Z like cold brewed coffee, prefer to drink coffee at coffee shops while socializing, buy coffee with the highest price range of IDR 20,000-29,000, often use delivery service by ordering through the app. Implication: it is appropriate for coffee shop owners to carry out a marketing mix (4P) i.e. product, promotion, price and place (distribution mix) with reference to the consumption behavior of coffee from them, so that the sustainability of the ready-to-drink coffee business can be achieved.   Keywords: generations Y and Z, ready-to-drink coffee, consumption behavior
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

Purpose: This research aims to look for the significance of the effect of perceived restaurant food healthiness on consumer satisfaction at Resto Burgreens Menteng. Research methods: 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. Results and discussion: 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. Implication: 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 Soemarni, Lyly; Huvianta, Harny
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

Purpose: The study was to determine the effect of service quality on the implementation of CHSE on the level of tourist satisfaction while visiting Museum Nasional in Jakarta. Research Methods: The data used in this study are primary data obtained by distributing questionnaires to visitors of Museum Nasional aged 18 years and over and used purposive sampling. The analytical method used   is simple linear regression analysis. Results and discussion: The Museum Nasional has implemented CHSE in its operational activities quite well, this can be seen from the results of the survey data obtained in this study, although there are still parts of the service that must be improved. Implication: The quality of service in the CHSE implementation have a direct effect toward tourists’ satisfaction.   Keywords: CHSE, Tourist Satisfaction, Service Quality.
Implementation of Standard Operating Procedures of Food and Beverage Service at Infinity8 Bali Hotel Ni Putu Sri Devi Wahyuniati; I Gusti Agung Bagus Mataram; Ni Luh Eka Armoni; I Ketut Suja
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.v2i1.235

Abstract

Purpose:  This study aims to determine the implementation of standard operating procedures applied by food and beverage service employees and the managements to improve food and beverage service. Research methods:  This study uses a qualitative descriptive analysis technique, which systematically describes the data obtained during the study starting from interviews, observations, questionnaires, literature studies, and quantitative descriptive analysis using a 5-level Likert scale. Data were obtained by distributing questionnaires on the implementation of standard operating procedure of food and beverage service to 9 respondents in the food and beverage service department. Results and discussion:  From 13 standard operating procedures there are 11 standard operating procedures that have been implemented optimally, and 2 of standard operating procedures which is not maximum implementated yet such as selling by recommendation with a value of 3.81 and serving food and beverage with a value 4.19, as well as several points in standard operating procedures for  seat the guest and menu presentation with a value of below 4.11. Implication:  Conducting training, improving and maintaining the application of standard operating procedures, improving supervision and communication, and conducting evaluations to improve the services provided to guests need to do better.   Keywords:  implementation, standard operating procedures, food and beverage service.
Marketing Strategy at Hotel Sentral Cawang, East Jakarta Anik Yuniati; Yulianti; Jaja Miharja; Mita Purnamasari; Felmiwati Sendow
International Journal of Travel, Hospitality and Events Vol. 2 No. 2 (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.v2i2.259

Abstract

Purpose:  This study aims to analyze the marketing strategy at Hotel Sentra Cawang, East Jakarta and To find out the marketing strategy at Hotel Sentral Cawang East Jakarta. Research methods: This study uses a qualitative approach to determine the SWOT analysis on the strategy marketing at the Central Cawang Hotel, East Jakarta. This tool compiles the company's strategic factors and uses a matrix TOWS or SWOT matrix and internal and external matrices. Results and discussion: From the identification of internal and external strategic factors, it is known that the position and profile of Hotel Sentral Cawang, East Jakarta, has a strong market competitive position in the industry. Hotel Sentral Cawang, East Jakarta, must improve product quality, facilities, service, and distribution. Implication: To find out the condition of the Central Cawang Hotel strategically based on SWOT analysis. Then, according to the SWOT Matrix, determine a marketing strategy with 7P marketing (Product, Price, Place, Promotion, People, Physical Evidence, Process). This research was tested using SWOT analysis by identifying internal and external factors and then formulated in the Cartesian diagram, Internal and External Matrix, and SWOT Matrix. The position of Hotel Sentral Cawang, East Jakarta, on the results of the Cartesian Diagram Analysis, is in Cell 1, in a growth and development position, which is a substantial market competitive position. In the SWOT Matrix, Hotel Sentral Cawang, East Jakarta, can use four alternative strategies: the So, Wo, ST, and WT strategies.   Keywords: SWOT Analysis, SWOT Matrix, Marketing Strategy
Jakarta Creative Tourism Travel Agent: Virtual Tour During Pandemic Covid-19 Suheryadi, Heru; Andy Noviadi; FX Setiyo Wibowo; Fadia Azzahra
International Journal of Travel, Hospitality and Events Vol. 2 No. 3 (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.v2i3.295

Abstract

Purpose: The aim of this research is to explore the virtual tours (VT) are provided by Jakarta Creative Tourism Travel Agents (JCTTA) for tourists to travel during the Covid-19 pandemic. Research methods: The research method used in this study is descriptive qualitative. Data collection was carried out by interview with key informants consisting of virtual tour service managers, visitors as service users. Data analysis was carried out descriptive qualitative form the results of interview which were used to answer problem formulations related to virtual tour products managed by JCCTA. Result and discussion: The results of this study indicate that VT has become an alternative in the tourism business and a viable option for travelers  during  the COVID-19 pandemic. VT enable travelers to explore tourist destinations without physically traveling, providing visual and interactive experiences through video and Google Earth. The discussion in this research highlights the advantages of VT as a means to sustain the tourism industry and offer a safe option for travelers during the pandemic. Implication: The implications suggest that 1) handling quickly in response to tourist complaints, especially network connections; 2) displays complete tourist attractions found in tourism destinations, so that no tourist attraction is overlooked; 3) presenting more attractive displays on the web site to attract new customers and consumers; 4) improve the quality of software and hardware used to produce VT packages; 5) Managers must try to establish a program for how this virtual tour business can still run  in  the  normal  era  after  the  COVID-19  pandemic  by  conducting  surveys  of previous customer interests. On the other hand, JCTTA's investment in software and hardware to produce virtual tour packages continues to generate profits for the company.   Keywords: virtual tour, covid-19 pandemic, travel agent

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