cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Baskoro Harwindito
Contact Email
ditobaskoro@polteksahid.ac.id
Phone
+62816965433
Journal Mail Official
ijothejournal@polteksahid.ac.id
Editorial Address
Jalan Kemiri Raya No. 22, Pondok Cabe, Pamulang, Kota Tangerang Selatan, Banten 15418
Location
Kota tangerang selatan,
Banten
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
 5   6   7   8   9 
The Effect of Motivation on Work Productivity of Kitchen Employees at Mandarin Oriental Hotel Jakarta Marya Yenny; Rezka Aida Patriasti Seja Purnama Ningsih; Yanti Suzana; Dendy Nurwenda; Steven Sugiarto
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.v2i2.256

Abstract

Purpose: This study aimed to determine the effect of motivation on employee work productivity. The research was conducted at the Mandarin Oriental Hotel Jakarta to find out how much influence the motivation program has on the work productivity of kitchen employees at the mandarin oriental Jakarta.Research methods: This research uses the type of associative analysis. The method used in this research is quantitative. The sampling technique used in this research is total sampling, in which all population members are employed entirely. Result and discussion: Providing motivation and work productivity of kitchen employees at the Mandarin Oriental Hotel Jakarta with a correlation coefficient shows that explaining ing to work productivity has a very close and solid relationship. Implication: A hotel dents a competent workforce to work effectively and efficiently to increase its repetitive hotel competitiveness enessinvincibleThee best service certainly requires high employee work productivity. Therefore, the hotel motivates its employees to keep abreast of existing developments and fulfill the wishes and goals of the hotel.   Keywords: Motivation, Employee Productivity, Kitchen Employees, Mandarin Oriental Hotel Jakarta.
Implementation of Green Practice In Improving Service Quality At The Front Office Department At Mercure Bali Legian Ni Kadek Helen Kusuma Dewi; Nyoman Mastiani Nadra; I Ketut Suarja; Ni Nyoman Triyuni; I Ketut Astawa
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.v2i2.260

Abstract

Purpose: This study aims to determine the application of green practice in improving the service quality of the front office department at Mercure Bali Legian. Research methods: The data collection method was an observation, interviews, distributing questionnaires, and a literature study. The sampling technique was accidental sampling, with a total sample of 68 respondents and three informants. They collected data using online questionnaires distributed to respondents. Results and discussion: The application of green practice in improving the service quality of the front office department at Mercure Bali Legian has been maximally implemented, starting from the application of green action, green food, and green donation. Implication: The application of this green practice has a positive impact on improving the quality of service in the front office department, especially in helping work become more efficient and practical without using too many manual systems.   Keywords: Implementation, green practice, service quality, front office department, hotel.
The Implementation of Fire Disaster Mitigation at Harris Vertu Hotel Jakarta Rina Kurniawati; Aji Mahaditia; M.Rizka Galang Y
International Journal of Travel, Hospitality and Events Vol. 3 No. 1 (2024): 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.v3i1.344

Abstract

Purpose: This research aims to find out and explain how the Harris Vertu Jakarta hotel is implemented in dealing with disasters that are likely to occur, especially fire disasters, disasters are something that cannot be predicted, and knowing how to deal with disasters is one of the skills that is needed in the hotel industry. because it is an obligation to make hotels safe from the threat of disasters, there are three types of disasters, natural disasters, non-natural disasters, and social disasters. In this research, researchers will conduct research related to non-natural disasters at the Harris Vertu hotel, namely fire disasters. Reseach metods: This study used qualitative-descriptive research techniques that used observation, interviews, and documentation to collect data. The samples of this study is HR Director, Chief Security, and Chief Engineer. Then the results of the data collected will be described descriptively. Result and discussion: The haris Vertu Hotel Jakarta has prepared the staffs to face disasters from the first day the staff worked at the Harris Vertu hotel where on the first day of work they were immediately given a full day of training, usually the training is given by HRD about hotel brands, executive chefs about hygiene, Chief Security about how to respond to disasters. In addition to the training provided on the first working day of the Harris Vertu hotel, it is also routine to conduct training every three months on how to deal with disasters if at any time they occur at the Harris Vertu hotel, things to do when disasters occur and how to use the tools used to deal with disasters.Harris Vertu Hotel also routinely conducts simulations every four months for all its staff, in the simulation each staff is given the opportunity to use all the equipment used to deal with disasters, besides that Hrris Vertu hotel also collaborates with outside parties to carry out this simulation, such as by ambulance, and fire department. Implication: This study focuses to answer the following questions: 1) How does Harris Vertu Hotel prepare for natural disasters, 2) How does Harris Vertu Hotel prepare its staff to face natural disasters.   Keywords: Hotel, Fire, Non-natural Disaster, Disaster Mitigation
Characteristics Analysis of Glamping Visitors in The Covid-19 Pandemic (Case Study on Glamping Lakeside Rancabali) Baskoro Harwindito; Asmawih; Armand; Hady Chandra Kurniawan4; Michelle Angel
International Journal of Travel, Hospitality and Events Vol. 3 No. 1 (2024): 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.v3i1.346

Abstract

Purpose: The purpose of this study was to determine the analysis of the characteristics of glamping visitors during the covid-19 pandemic at Glamping Lakeside Rancabali. Research metods: In obtaining the desired research results, this study used descriptive research methods with a quantitative approach, and purposive sampling through questionnaires. Result and discussion: The results of this study indicate that in general the analysis of the characteristics of glamping visitors is seen from positive environmental, personal, and social factors on a trip or vacation to Glamping Lakeside Rancabali. Implication: In this study, it can be concluded that the gender of the respondents, both male and female, is 42 (male) and 33 (female), the age characteristics of Glamping Lakeside Rancabali visitors are dominated by young adults, namely 21-30 years, from the province and domiciled in DKI Jakarta, the most recent education attained by the most respondents is the respondent with a high school education level, the income or income of the most respondents is the respondent with an income of IDR 2,500,000 – IDR 3,500,000. The results of the CHAID analysis obtained by researchers are the dependent variable used in this study, namely public transportation, while for the independent variables (free) used are 10 other indicators. The conclusion obtained is that the chi-square test is h0 rejected, which means that the dependent and independent variables have a relationship.   Keywords: Glamorous Camping, Guest Characteristics, Covid-19 Pandemic
Pokdarwis Dewi Sri Contribution in Development Sendangsari Tourism Village, Wonosobo Maryetti; Marya Yenny; Reni Sulistyowati; Rd Rita Ritasari; Taufiqurrahman Hafy
International Journal of Travel, Hospitality and Events Vol. 3 No. 1 (2024): 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.v3i1.351

Abstract

Purpose: This study aims to determine the contribution of the local community and the government to the development of tourism in Sendangsari Village, to discuss the government's steps in mobilizing the community to develop tourism, and to find out the tourism potentials in Sendangsari Village. Research methods: In this study, researchers used descriptive qualitative research with data collection techniques using observation and interviews from several informants related to tourism development in the Sendangsari Tourism Village. To obtain information, researchers used a purposive sampling technique. Results and discussion: The benefits that are expected from this research are to be able to add insight and experience that researchers have gained while undergoing lectures and add new insights and knowledge about tourism for the community and local government in developing tourism in Sendangsari Village. The results of this study show the contribution of local communities to tourism development in the Sendangsari Tourism Village by becoming local guides, homestay providers, souvenirs, culinary delights and assisting in tourism village promotion activities. Implications: Sendangsari Village is located at an altitude of 1013 meters above sea level and has temperatures ranging from 18°-28°C so it is suitable for tourists who want to travel here. In addition, Sendangsari Tourism Village also has tourist attractions that can be visited such as cultural tourism, nature tourism, agro tourism, and live-in. The government's role in mobilizing the community in Sendangsari Village is quite optimal because the government helps in financing facilities and infrastructure and provides guidance to tourists in Sendangsari Village   Keywords: Sendangsari Tourism village, Community Contribution, Tourism Development
Marketing Mix to Increase Sales of Wedding Package Resort Buyout at Alila Villas Uluwatu Ida Ayu Dwi Gangga Laraswati; I Ketut Sutama; I Ketut Suarja; Made Sudiarta; I Ketut Suja
International Journal of Travel, Hospitality and Events Vol. 3 No. 1 (2024): 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.v3i1.352

Abstract

Purpose: The purpose of this research is to determine strengths, weaknesses, opportunities and threats of an effort to increase sales of wedding package resort buyout, to find out marketing mix strategy that should be used by Sales & Marketing Department to increase sales of wedding package resort buyout. Research methods: Data collection methods that used were participation observation, interview, documentation, and questionnaire. The analysis technique that used are qualitative descriptive analysis, quantitative descriptive analysis, Internal Factor Analysis Summary (IFAS) matrix, External Factor Analysis Summary (EFAS) matrix, Internal-External (IE) matrix, and SWOT analysis. Results and discussion: The result of the research show that there are internal and external factors that influence the increase in upselling which carried out by Sales & Marketing Department at Alila Villas Uluwatu. Based on SWOT analysis score of IFAS was 2.88 and score EFAS was 2.86 that made the position of Alila Villas Uluwatu in current condition in cell 5, named the strategy of concentration through horizontal integration or stability (no change in profit). It means that this company is in a moderate attractive industry, the strategy that used has the goal relatively more defensive, namely to avoid losing sales and losing profits. Based on the SWOT analysis, alternative strategies that can be used to increase the sales of wedding package resort buyout is obtained by finding new markets, adding wedding inclusion on the wedding package, improving the payment regulation, making new building for attendees and equipment store, and making competitor list that shows if hotel is competed to the competitors. Implication: The advice given to the management of Alila Villas Uluwatu is to add new markets that are potential guests who hold wedding resort buyout such as India and Singapore, add more inclusions to the wedding package in order to make the guests interested, and improve the payment regulations to make the wedding operational runs better.   Keywords: Marketing mix, IFAS matrix, EFAS matrix.
Marketing Strategy in The Post Covid-19 Pandemic Period at Warkuy Coffee Rezka Aida Patriasti Seja Purnama Ningsih; Natasya Aprillia Ernanda
International Journal of Travel, Hospitality and Events Vol. 3 No. 1 (2024): 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.v3i1.355

Abstract

Purpose : The purpose of this study is to identify products, prices, places, promotions offered by Warkuy Coffee during the Covid-19 pandemic. Research Metods: The type of research used in this study is quantitative research. Quantitative research methods are one type of research whose specifications are systematic, planned and clearly structured from the beginning to the creation of the researcher's design. by using the unit of analysis, namely Warkuy Coffee. The data collection technique used in this study is to use primary data in the form of observation, interviews, questionnaire dissemination and skunk data in the form of books, company data and journals. Result and discussion: Warkuy Coffee is on Quadrant I in the Aggressive Stategi. It shows that Warkuy Coffee's position is very strong and has a lot of chances. Proved by the data obtained from the administrator that there are still a lot of visitors every day. That requires improved management of other strategies inining its existence at Warkuy Coffee. Implication : From the results of the study, it can be stated that the theoretical implications concluded that the products, prices, places, promotions offered by Warkuy Coffee can be accepted by the wider community, especially Warkuy Coffee visitors aged 18-25 years.   Keywords: Strategy, marketing, coffee, covid-19
Business Development Strategy Towards “Natural Concept” Restaurant (Study of Botanica Dining Restaurant, Jakarta) Adveni, Lusia Vreyda; Muhammad Fani Burhanudin
International Journal of Travel, Hospitality and Events Vol. 3 No. 1 (2024): 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.v3i1.359

Abstract

Purpose: The population density in Jakarta has resulted in a reduction of the green open environment in the capital city of Indonesia. In addition, the capital is the center of government and state business, making this city occupied by the majority of workers. The availability of entertainment and tourist spots in the capital city of Jakarta is quite diverse, especially restaurants. Relaxing to unwind from work activities is a moment that workers always await. The demand for unique elements in restaurants is very challenging for business owners. There are many elements that a restaurant can highlight to make its business more attractive. Based on these problems, this study aims to determine the strategy for developing a restaurant business with a natural concept (the study of Botanica Dining Jakarta). Research method: This research is a qualitative approach involving the phenomenon of the surrounding environment for a sample and the interview method with business owners. Results and discussion: The research shows that several strategies are needed in this business to develop the Botanica Dining Jakarta restaurant business. Implication: It was found that the strategy that the management of the Botanica Dining Jakarta Restaurant can carry out is to expand market penetration followed by developing product attractiveness to expand market targets and maintain consumer loyalty. The benefits of the results of this study are expected so that the selection of market penetration strategies can be implemented to the fullest extent possible to benefit the company.   Keywords: Business development, restaurant, nature concept, workers.
Brand Awareness and Market Development by Synergizing Customer Loyalty and CSR at Novotel Bali Benoa I Gusti Ayu Nurtirtawaty; Ni Made Ernawati; I Gede Mudana; Putu Yunita Wacana Sari
International Journal of Travel, Hospitality and Events Vol. 3 No. 1 (2024): 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.v3i1.361

Abstract

Purpose: This study intends to ascertain how much the Novotel Bali Benoa's brand awareness and market development are impacted by the synergy between its CSR and customer loyalty programs, as well as how the organization may best utilize these initiatives to maximize their impact. Research methods: The research methodology uses questionnaires and surveys to gather information from a number of respondents, including staff members and guests of hotels. Questionnaires, interviews, observations, document analyses, and focus group discussions are used to gather its data. Utilizing descriptive analysis, Smart PLS, and validity and reliability testing, quantitative analysis approaches are used to the data. Results and discussion: The study's primary conclusions show that Novotel Bali Benoa's brand awareness and market development are significantly boosted by the synergy between the customer loyalty program and CSR, which is founded on human- and nature-based principles and is implemented through digital marketing media. Customer loyalty may be generated by an efficient loyalty program, and consumers' perceptions of a brand are positively impacted by human-based and natural CSR. Implication: By optimizing digital marketing channels, bolstering brand recognition in the face of competition, enabling quick market expansion, and cultivating conscientious and encouraging new consumer loyalty, these two strategies work in concert to accomplish sustainable tourism.   Keywords: Brand awareness, customer loyalty, CSR.
Korean Waves Popularity on Korean Food Purchasing Decisions in Jakarta Budi Setiawan; Baskoro Harwindito; Farah Hersa Novani Putri
International Journal of Travel, Hospitality and Events Vol. 3 No. 1 (2024): 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.v3i1.363

Abstract

Purpose: The goal of this study was to ascertain whether the popularity or trend of the Korean Wave influences Korean food purchases in Jakarta. Research method: Quantitative research methodologies are being used in this study. Sources of information were gathered through observation and questionnaires, as well as primary and secondary data. The research population consisted of 83 customers at Annyeong Korean Food Café Tebet. Result and discussion: The results of observations in the R table obtained a sample value (N) = 30 of 0.3061, resulting in a value (R.Calculated) greater than R.Table. Apart from that, the purchasing decision variables (Variable Y) all produce values (R.Calculated) greater than R.Table. So, this research can be said to be valid—the reliability test results and all the variable results. The linearity test shows the Sig value. The deviation from linearity is 0.384, which is greater than 0.05. There is a linear relationship between the Korean Wave variable and the Purchasing Decision Variable. The Kolmogorov-Smirnov normality test with SPSS shows a significance value of 0.078, more significant than 0.05. So, it can be concluded that the residual values are normally distributed so that the results of this analysis can be continued for further testing. The Pearson test produced a value of 0.766, more significant than the R table value of 0.213. So, it can be concluded that there is a strong relationship between the Korean Wave variable (X) and purchasing decisions (Y) because the value on the correlation coefficient scale is 0.60 – 0.79. Implication: From the research results, theoretical implications can be put forward, and it can be concluded that there is a strong impact between the Korean wave and the purchasing decision of Korean Food.   Keywords: Popularity, Korean Wave, Purchase Decision, Korean Food

Page 7 of 14 | Total Record : 140

 5   6   7   8   9 

Filter by Year

2022 2025


Reset
Filter By Issues
All Issue Vol. 4 No. 3 (2025): International Journal of Travel, Hospitality and Events Vol. 4 No. 2 (2025): International Journal of Travel, Hospitality and Events Vol. 4 No. 1 (2025): International Journal of Travel, Hospitality and Events Vol. 3 No. 3 (2024): International Journal of Travel, Hospitality and Events Vol. 3 No. 2 (2024): International Journal of Travel, Hospitality and Events Vol. 3 No. 1 (2024): International Journal of Travel, Hospitality and Events Vol. 2 No. 3 (2023): International Journal of Travel, Hospitality and Events Vol. 2 No. 2 (2023): International Journal of Travel, Hospitality and Events Vol. 2 No. 1 (2023): International Journal of Travel, Hospitality and Events Vol. 1 No. 3 (2022): International Journal of Travel, Hospitality and Events Vol. 1 No. 2 (2022): International Journal of Travel, Hospitality and Events Vol. 1 No. 1 (2022): International Journal of Travel, Hospitality and Events More Issue