cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
ijogtra@pnb.ac.id
Phone
-
Journal Mail Official
ijogtra@pnb.ac.id
Editorial Address
Unit Publikasi Ilmiah, P3M, Politeknik Negeri Bali, Badung, Bali, Indonesia
Location
Kab. badung,
Bali
INDONESIA
International Journal of Green Tourism Research and Applications
Published by Politeknik Negeri Bali
ISSN : -     EISSN : 2721463X     DOI : https://doi.org/10.31940/ijogtra
Core Subject : Social,
Social Sciences
International Journal of Green Tourism Research and Applications is focused on green tourism research and applications. Its scope covers philosophies, ideologies, theories, science and technology, practices, and applications of responsible, sustainable, and green tourism; eco-, natural, and village/rural tourism; cultural, religious, and alternative tourism; community-based tourism; all travel, tourism, and hospitality businesses and tourist activities which are or have to be ecologically/environmentally and socio-culturally friendly.
Arjuna Subject : Ilmu Sosial - Ilmu Sosial (Lain-Lain)
Articles 105 Documents
 7   8   9   10   11 
The tourism supply chain management: Case Study on Mount Kelud, Kediri regency Romy Hermawan; Edriana Pangestuti; Gigih Artono; Supriono Supriono
International Journal of Green Tourism Research and Applications Vol. 5 No. 2 (2023): December 2023
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijogtra.v5i2.108-113

Abstract

Tourism is a lucrative sector for a country looking to boost its economy. The tourism industry can generate state income in the form of foreign exchange, therefore this tourism industry must be considered if a country wants its economy to rise. One way that can be done to increase the competitiveness of the tourism industry is to carry out comprehensive supply chain management. In this study the type of descriptive research selected and its approach with a qualitative research approach. So that the research location and research site is the Mount Kelud Tourism Area, Kediri Regency. Through the results of interviews, observations, and surveys related to the focus of research to related parties, there were 5 informants as primary data sources which were determined by researchers with certain considerations, namely the Tourism and Culture Office of Kediri Regency, tourism managers, visitors, motorcycle taxi associations, and traders associations. The results show that Mount Kelud tourism has very good potential to be developed. The lack of coordination between the two parties, namely between the government and the manager to improve existing facilities, becomes a problem such as adding photo spots which are considered insufficient and also expanding the parking area which is a problem because it is considered not spacious enough to accommodate many vehicles when the holidays arrive. The products sold are also less varied, namely only pineapple products and their derivatives such as pineapple chips, pineapple juice, pineapple candy, and others. So that visitors are not satisfied with the products sold because the products are less varied.
Vegan menu marketing strategies for tourists to support green tourism in Loving Hut Restaurant in Denpasar Bali Ida Ayu Ketut Sumawidari; Made Sudarmini; I Wayan Pugra; Nyoman Mastiani Nadra; Ida Ayu Kade Werdika Damayanti; Ni Putu Wiwiek Ary Susyarini
International Journal of Green Tourism Research and Applications Vol. 5 No. 2 (2023): December 2023
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijogtra.v5i2.129-137

Abstract

The purpose of this study is to formulate a marketing strategy for vegan menus for tourists to support green tourism for Loving Hut restaurants in Denpasar. Data were collected using interviews, observations, questionnaires, and documentation. Then the data obtained were analyzed using: descriptive statistics, qualitative descriptive, IFE matrix, EFE matrix, IE matrix and SWOT analysis. The results of the analysis show that (1) tourists' perceptions of the vegan menu of non-animal products at Loving Hut restaurants are in the good category; (2) Loving Hut Restaurant in Denpasar is in cell II of the IE matrix, namely a growth strategy with product development through product differentiation or innovation is the right strategy. Alternative strategies that can be done are (a) expanding the market; (b) increasing promotional activities; (c) set competitive prices; (d) maximize the use of space; (e) adding suppliers; (f) improve services; and (g) improving the quality of human resources. There are several suggestions that can be given to improve the business going forward, including (1) utilizing e-commerce (social media, web) for promotion; (2) establish cooperation with existing travel agencies; (3) involve employees in trainings held by the government/educational institutions; (4) making product packages; and (5) recruiting marketers. It appears that Loving Hut restaurant can position itself strategically for growth through product development with a focus on differentiation and innovation.
Communication strategy of Bumdes Sarwada Amertha in the management of Taro tourism village towards independent tourism village Ida Bagus Ketut Surya; Ida Ayu Anggreni Suryaningsih
International Journal of Green Tourism Research and Applications Vol. 5 No. 2 (2023): December 2023
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijogtra.v5i2.92-99

Abstract

This study discusses the communication strategy carried out by BUMDes Sarwada Amertha in managing Taro Tourism Village towards an independent tourism village. The communication strategy used is to use the POAC management communication strategy method, the purpose of this study is to find out how the communication strategy knows the audience, determines goals, compiles messages and establishes methods and media. Data obtained through observation and in-depth interviews. The authors took three informants to supplement the research data. The conclusion of this study are (1) Planning, BUMDes Sarwada Amertha plans to maximize the visits of tourists who come to Taro Tourism Village every month and intensify promotions both conventionally and through online media. (2) Organizing, in managing existing business units, BUMDes Sarwada Amerhta has a management organizational structure. (3) Actuating, BUMDes manager Sarwada Amertha implements the work plan well in order to achieve the existing vision and mission. (4) Controlling, BUMDes Sarwada Amertha as a legal umbrella that accommodates all tourist attractions in Taro Tourism Village. it can be concluded that the communication strategy carried out by BUMDes Sarwada Amertha in the management of Taro Tourism Village as an independent tourism village by carrying out a communication strategy using POAC management principles. 
Analysis of Pasatan Temple trekking at Pohsanten Village Emma Cantin; Ni Made Ernawati
International Journal of Green Tourism Research and Applications Vol. 5 No. 2 (2023): December 2023
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijogtra.v5i2.100-107

Abstract

This article is about the analisis of the Pasatan Temple trekking in order to propose it as a tourist trekking. In fact, Politeknik Negeri Bali wishes to develop a program package for international students to discover the village of Pohsanten, Jembrana in Bali, Indonesia. This activity should provide an opportunity for international tourists to discover the west of Bali, which is poorly promoted in tourism. Indeed, there is an exceptional natural heritage (fauna, flora, waterfalls, mountains) but also an authentic cultural heritage through the discovery of the Pasatan temple. The research method mainly used to analyse this trekking is the qualitative method. Indeed, with more than 5 participants, an interview was carried out inquiring the 9 tourism attraction aspects. The aspects of a tourism attraction are based on the aspects on duration, timing, variety of tourist attraction, the strength of the attraction theme, product delivery (guide & component), food & beverage, transportation, organizing program package, and price. Hence, the research method will not only be qualitative but also quantitative to measure the satisfaction index. The results shows that participants are satisfied with the Pasatan temple trekking and that is possible to market this activity as a tourist attraction and offer it in the program package for international students. It is expected that the results of the study could assist the Pohsanten village in developing rural tourism and be used as a reference for tourist professionnals.
Development of Subak Lestari as a sustainable tourism attraction in Denpasar city Ni Wayan Purnami Rusadi; I Gde Pitana; I Nyoman Sunarta; I Nyoman Sukma Arida
International Journal of Green Tourism Research and Applications Vol. 5 No. 2 (2023): December 2023
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijogtra.v5i2.114-128

Abstract

This research examines the management and development of Subak Lestari as a sustainable tourist attraction in Denpasar City. Subak Lestari consists of five pilot subaks namely Anggabaya Subak, Umadesa Subak, Umalayu Subak, Subak Intaran Barat and Subak Intaran Barat Timur. The purpose of this study is to analyze institutional management and formulate a strategy for developing Subak Lestari as a sustainable tourist attraction in Denpasar City. This study uses an interpretive qualitative analysis method. Data collection was carried out through literature study, observation, in-depth interviews, triangulation and focus group discussions (FGD) with key informants including Subak Lestari officials, Denpasar City Government Agencies, Expert Team from academics who designed Subak Lestari, the Government and Pokdarwis in the Village and local Villages, as well as tourism actors. The results of this study found that there is a need for special management that manages Subak Lestari as tourist attraction, comprehensive HR training and assistance from related agencies, construction of tourism support facilities that still pay attention to paddy field productivity, implementation of policies and giving strict sanctions for violations related to land conversion and outreach to the community regarding the benefits of subak development as a sustainable tourist attraction. The conclusions from the research results are (1) Krama Subak is expected to maintain awig-awig in preserving agricultural land and open up to the concept of developing Subak as a tourist attraction; (2) the government is responsible for determining policies and collaborating with various related parties; (3) Academics conduct studies on concepts that are suitable for development in Subak, especially as a tourist attraction; (4) The community participates in preserving the Subak environment which has been designated as a tourist attraction.
Hidden in Plain Sight: The Glass Kitchen and Women’s Culinary Innovation in Rural Tourism Luh Putu Kartini
International Journal of Green Tourism Research and Applications Vol. 8 No. 1 (2026): June 2026
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijogtra.v8i1.55-71

Abstract

Sustainable gastronomy has become an important lens for understanding how rural tourism can connect food heritage, local ingredients, community livelihoods, and more responsible forms of development. Yet, within many rural tourism villages, the everyday culinary practices that sustain local food systems often remain hidden behind destination branding and formal tourism planning. This study examines this overlooked dimension through the concept of the “glass kitchen”, a metaphor used to describe women’s culinary labour as highly visible in daily community life but structurally invisible within tourism governance and economic recognition. Based on fieldwork in Angseri and Tegaljadi, two rural tourism villages in Bali, this research adopts a qualitative exploratory approach involving semi-structured interviews, field observations, and focus group discussions with 45 participants engaged in food production, tourism coordination, village governance, and community-based culinary activities. Thematic analysis reveals three interconnected findings: the persistence of indigenous ingredients and household-based food production, the emergence of informal culinary innovation through everyday experimentation, and the gendered organisation of culinary labour within rural tourism systems. The findings show that culinary innovation often emerges gradually from domestic kitchens, inherited knowledge, seasonal resources, and adaptive practices rather than from formal enterprises. However, these contributions remain weakly integrated into tourism narratives and decision-making structures. By advancing the glass kitchen concept, this study contributes a gender-sensitive perspective to sustainable gastronomy and rural tourism studies, arguing that inclusive tourism development requires recognition of women’s everyday culinary labour as cultural heritage, social practice, and economic potential.
From Green Marketing to Loyalty: Analyzing Generation Z Dining Experience at Paon Nirwana Restaurant, Jembrana, Bali Ida Bagus Nyoman Krisna Prawira Yuda; Febrianus Jaya; Susanti Bole; Adrianus Pukur; Hendrisensia Eken
International Journal of Green Tourism Research and Applications Vol. 8 No. 1 (2026): June 2026
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijogtra.v8i1.72-82

Abstract

The rapid growth of Bali's tourism industry necessitates innovative and sustainable culinary approaches, with “green dining” emerging as a key trend, particularly appealing to environmentally conscious Generation Z. However, a limited understanding of sustainability-based branding strategies among restaurant employees presents a challenge. This study aims to analyze the implementation of the green marketing mix (4Ps), explore the green dining experience, and examine the formation of customer loyalty at Paon Nirwana Restaurant. This study employed a phenomenological qualitative approach involving five purposively selected informants. Data were collected using semi-structured interviews, participatory observation, and documentation. The findings reveal that Paon Nirwana effectively implements comprehensive green marketing strategies, including paper takeaway boxes, QR code menus, local suppliers, and eco-friendly design. Generation Z highly values the restaurant’s open concept, natural surroundings, and non-smoking environment, leading to positive dining experiences and minimal food waste. Customers actively share positive online reviews, which significantly contribute to customer retention. In practice, these findings confirm that value-based, affordable green strategies can be a competitive advantage for restaurants in developing destinations and support the implementation of green tourism without charging premium prices.
Green Performance Management Practices in Enhancing Employee Green Behaviour at Mercure Bali Legian I Nengah Sudiarta; Ni Gst Nym Suci Murni; Ni Made Ernawati
International Journal of Green Tourism Research and Applications Vol. 8 No. 1 (2026): June 2026
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijogtra.v8i1.28-40

Abstract

This study examines the influence of Green Performance Management (GPM) on Employee Green Behaviour (EGB) and develops a model of GPM practices that enhance environmental performance at Mercure Bali Legian. A mixed-method approach was employed, combining quantitative and qualitative techniques. Quantitative data were obtained through a survey of 85 employees, selected using purposive sampling, and analysed with Pearson correlation and simple linear regression using SPSS version 26. The results revealed a significant positive relationship between GPM and EGB, with a correlation coefficient of r = 0.344 and a determination coefficient (R²) of 0.119, indicating that 11.9% of the variation in EGB can be attributed to GPM practices. Qualitative findings, supported by interview excerpts and FGD validation, revealed that green initiatives remain concentrated at the managerial level with limited individual accountability. Qualitative data were collected through interviews with department heads and staff, observations, and validated through a Focus Group Discussion (FGD) with the management team. Findings highlighted that while GPM practices such as environmental goal setting, green KPIs, waste management, and sustainable procurement were implemented, employee behavioural consistency remained limited due to weak accountability and inconsistent training. The study concludes that GPM exerts a positive yet relatively modest effect on EGB. To strengthen outcomes, it is recommended that the hotel improve integration of GPM practices through structured dissemination, routine training, individualized performance monitoring, and formal feedback mechanisms. These enhancements are expected to increase employee engagement in sustainability initiatives and align behaviour more effectively with environmental performance.
Pusaka Saujana of the Soreang Ancient Volcano Site: A Sustainable Cultural Heritage Tourist Destination Adhika Graha Irianto Putra; Ute Lies Siti Khadijah; Priyo Subekti; Annisa Lazuardina; Muhamad Sofiyurahman
International Journal of Green Tourism Research and Applications Vol. 8 No. 1 (2026): June 2026
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijogtra.v8i1.12-27

Abstract

Heritage landscapes are increasingly conceptualized as living heritage integrating geological, ecological, cultural, and spiritual dimensions. Despite this recognition, significant gaps remain between conceptual frameworks and their practical implementation, particularly where natural and cultural heritage intersect. This study employs a qualitative case study approach with methodological triangulation in the Soreang Ancient Volcano Area, Bandung Regency, West Java, Indonesia, to examine how pusaka saujana can inform sustainable cultural heritage tourism development. Data were collected through field observations, in-depth interviews with community stakeholders, and documentation studies, and analyzed using SWOT analysis combined with adaptive management principles. The findings indicate that the area embodies key characteristics of pusaka saujana, where ancient volcanic formations and ecological practices are closely intertwined with local cultural traditions and spiritual values. However, institutional weaknesses, limited infrastructure, and risks of environmental degradation and cultural commodification constrain sustainable management. To address these challenges, this study proposes a phased adaptive framework comprising recognition and protection of values, integration and reinterpretation, and consolidation and regeneration of heritage. This framework positions pusaka saujana not merely as a tourism asset but as a paradigm for living heritage governance. Conceptually, the research advances discourse on integrated heritage landscapes, while practically it offers a replicable community-based model for sustainable tourism governance in Indonesia.
Exploring Tourist Perceptions of Eco-Friendly Hotels in Bali through Online Customer Reviews Ni Wayan Chintia Pinaria; Ida Ayu Kalpikawati; Putu Mira Astuti Pranadewi
International Journal of Green Tourism Research and Applications Vol. 8 No. 1 (2026): June 2026
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijogtra.v8i1.1-11

Abstract

Bali, as an international tourism destination, faces growing sustainability challenges related to overtourism, plastic waste, and environmental degradation, which threaten environmental quality and local cultural preservation. In response, green hotels have been promoted as part of sustainable tourism development. However, empirical research examining how tourists perceive eco-friendly hotel practices through verified online customer reviews, particularly in Bali, remains limited. This study addresses this gap by exploring tourists’ perceptions of green hotels in Bali based on verified online reviews. Using a qualitative descriptive approach with content analysis, this study analysed 4,495 guest reviews collected from Booking.com for ten hotels in Bali certified as Verified Gold by Eco Tourism Bali. Among these reviews, 207 (4.6%) explicitly contained environmental or sustainability-related themes. Overall, tourists’ perceptions of green hotels in Bali were predominantly positive, with the highest appreciation directed toward general green practices, environmentally conscious site design, and sustainable purchasing practices. Word frequency analysis further shows that terms such as sustainable, environment, and eco appeared most frequently, indicating that tourists tend to associate green hotels with a holistic environmental identity rather than isolated technical practices. This study contributes to the literature by providing empirical evidence from verified online reviews on how eco-friendly hotel practices are perceived in a major tourism destination. Practically, the findings offer insights for hotel managers to enhance the visibility and implementation of sustainability initiatives without compromising guest comfort, thereby strengthening the credibility of green hotel practices.

Page 10 of 11 | Total Record : 105

 7   8   9   10   11 

Filter by Year

2021 2026


Reset
Filter By Issues
All Issue Vol. 8 No. 1 (2026): June 2026 Vol. 7 No. 2 (2025): December 2025 Vol. 7 No. 1 (2025): June 2025 Vol. 6 No. 2 (2024): December 2024 Vol. 6 No. 1 (2024): June 2024 Vol. 5 No. 2 (2023): December 2023 Vol. 5 No. 1 (2023): June 2023 Vol. 4 No. 2 (2022): December 2022 Vol. 4 No. 1 (2022): June 2022 Vol. 3 No. 2 (2021): December 2021