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Pusaka : Journal of Tourism, Hospitality, Travel and Business Event
Published by Politeknik Pariwisata Makassar
ISSN : 26561336     EISSN : 26561301     DOI : https://doi.org/10.33649/pusaka
Core Subject : Humanities, Science, Education, Social,
Humanities Decision Sciences, Operations Research & Management Environmental Science Languange, Linguistic, Communication & Media Other
Pusaka: Journal of Tourism, Hospitality, Travel and Business Event. ISSN: 2656-1336 (Print) | ISSN: 2656-1301 (Online) is an international open access and peer-reviewed journal, published by Politeknik Pariwisata Makassar, Indonesia. It is published two times a year in February-July and August-January. Pusaka: Journal of Tourism, Hospitality, Travel and Business Event is a journal publishes original research, review, and short communication (written by researchers, academicians, professional, and practitioners from all over the world) which utilizes research results, theoretical studies, theoretical applications, conceptual ideas, and book reviews relevant to the Tourism Discipline. Pusaka: Journal of Tourism, Hospitality, Travel and Business Event has been granted SINTA 2 Accreditation based on Decision of the Director General of Higher Education, Research, and Technology Number 72/E/KPT/2024
Arjuna Subject : Seni dan Humaniora - Seni dan Humaniora (Lain-Lain)
Articles 6 Documents
 1 
Search results for , issue "Vol. 5, No 2 August (2023)" : 6 Documents clear
Fostering The Indonesian Culinary Through Language and Visual on Social Media: Tourism Discourse Perspective Wan Farah Wani Wan Fakhruddin; Muhammad Arfin Muhammad Salim
Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Vol. 5, No 2 August (2023)
Publisher : Politeknik Pariwisata Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33649/pusaka.v5i2.255

Abstract

The growth of culinary tourism has become a tourist attraction in many countries worldwide. Culinary is important in endorsing the uniqueness and authenticity of the country and nation. This paper investigates the role of language and visual images in fostering Indonesian cuisine on social media, Facebook, Instagram, and Twitter in multimodal perspectives. This research adopted multimodal discourse analysis to manipulate the data gained. The study focuses on the language and visual elements employed in social media. The choice of words and stylistic strategies on Facebook, Instagram, and Twitter become the concern of the analysis. The main visual analysis concerns are modality, participant and salience. The find shows that social media relies heavily on exaggerated language and images to foster culinary tourism in Indonesia. It thus contributes to our understanding of how multimodal discourse about Indonesian culinary tourism develops with changing Indonesian tourism.
Pro Poor Tourism Initiative in Lagoi Tourism Area: An Empirical Study Food Value Chain Hary Jocom; Minarni Anita Romaida Gultom
Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Vol. 5, No 2 August (2023)
Publisher : Politeknik Pariwisata Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33649/pusaka.v5i2.197

Abstract

This study aims to identify the tourism value chain and its contribution to improving the local community's economy, especially in the food supply chain of 10 hotels/resorts in the Lagoi tourism area, Bintan Regency, Riau Archipelago Province. This study uses a qualitative method related to the food supply chain consisting of vegetables & fruits, fish & seafood, poultry and meat. This study uses primary data through semi-structured interviews with sources from hotel/resort managers, collectors, farmers, fishermen, traders, and suppliers. Foodstuff transaction data obtained directly from the sources. Secondary data obtained from reports by related sources. The results of this study indicate that the existence of the Lagoi tourism area contributes to the economic turnover of the people in Bintan. This shows that all food needs for hotels/resorts are supplied by local economic actors, i.e., supplied by business actors in the agriculture, fish/seafood, poultry and local meat sectors. Local suppliers have become the priority for hotels/resorts. When the requested item cannot be obtained, hotels/resorts will seek it from outside of Bintan. The economic impact is felt directly by producers, be they farmers or fishermen. However, the four sectors mentioned above, the fish/seafood supply chain has a high economic value compared to others, so that it has a broad and real impact, especially for fishermen and related stakeholders. This is shown by the image that Bintan is an archipelago that has a wealth of marine products, supported by various beach and sea destinations that attract tourists to enjoy the processed marine products.
The Influence of Brand Awareness and Brand Image on Customer Loyalty in Purchasing Domestic & International Flight Tickets: Case Study on Antavaya Bali I Gede Agus Sukertha Yasa; Ni Putu Evi Wijayanti
Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Vol. 5, No 2 August (2023)
Publisher : Politeknik Pariwisata Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33649/pusaka.v5i2.244

Abstract

Brand awareness and brand image are essential for the business world because they can attract and make customers want to buy and use products or services owned by a company in maintaining and increasing customer loyalty. This research was conducted at Limited Company (Perseroan Terbatas/PT) of Anta Express Tour & Travel Service Branch Office Bali (Antavaya Bali), with the problems that occur, namely the price of flight tickets which are increasingly expensive during the pandemic to endemic. Still, the interest in traveling by plane is very high. This study aims to analyze the effect of brand awareness and brand image on customer loyalty at Antavaya Bali, which is analyzed using the Statistical Program for Social Science (SPSS), the type of data needed by researchers using quantitative data types. The sample used in this study was customers who purchased domestic and international flight tickets at Antavaya Bali, with questionnaires distributed to 397 respondents who were the research sample at Antavaya Bali. The sampling technique is non-probability sampling with a purposive sampling approach. The results of this study indicate that brand awareness and brand image simultaneously have a positive and significant effect on customer loyalty at Antavaya Bali.
Waiter’s Communication Abilities at Some Cafes on Jimbaran Beach Pastini Ni Wayan; Susianti Hartanti Woro; Ariasri Nyoman Reni
Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Vol. 5, No 2 August (2023)
Publisher : Politeknik Pariwisata Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33649/pusaka.v5i2.232

Abstract

The research endeavors to examine the utilization of the English language by waitress operating within the Jim-baran Beach tourist precinct in Bali. The primary objec-tive is to evaluate the proficiency of their English commu-nication skills and ascertain the repercussions on custom-er encounters and the advancement of the local tourism sector. The investigation seeks to delve into the extent to which waitress in Jimbaran Beach can effectively engage with international patrons in English. Employing a qualita-tive descriptive methodology, this study analyzes the Eng-lish communication practices of waitress across diverse cafes situated in the Jimbaran Beach tourism vicinity. Da-ta is gathered through firsthand field observations and interviews with the waitress. The findings of the research unveil the presence of recurrent language errors in the English communication employed by the waitress. These errors encompass grammatical inaccuracies that involve both superfluous additions and inadvertent omissions of words. The study underscores the paramount importance of enhancing the English language aptitude of the wait-ress, particularly when serving overseas tourists. Drawing from these research findings, the proposal of regular training sessions targeted at refining the grasp of English grammar among Jimbaran Beach waitress emerges. The overarching objective is to cultivate a more fluid and pre-cise English communication proficiency among the wait-ress within the Jimbaran Beach precinct, thereby ensuring a positive encounter for tourists and contributing to the advancement of tourism while concurrently augmenting the favorable perception of the destination
Managing Glocalization: Exploring the Dynamics, Transformations, and Challenges of Food in South Sulawesi Muhammad Anas; Faisal Akbar Zaenal; Lily Dianafitry Hasan
Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Vol. 5, No 2 August (2023)
Publisher : Politeknik Pariwisata Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33649/pusaka.v5i2.242

Abstract

This study explores South Sulawesi's glocalisation. This study is conducted in Makassar City, Pare-Pare City, and Bulukumba Regency due to their higher urban and tourism context mobilisation, port accessibility, and port potential. This study investigates using phenomenology. Document analyses, observations, in-depth interviews, and focus group discussions (FGD) contribute to carefully selecting culinary or tourism industry experts as informants. According to the research, globalisation and localisation have affected South Sulawesi dishes' appearance, aroma, flavour, and environment (sight and touch). Since these are commercial dishes, fundamental ingredients and market values are essential. Since "traditional terminology" is devalued, contemporary cuisine is also gaining popularity. Modernisation and globalisation have altered the community's ontological security. Globalisation, technology, and transportation have altered every aspect of celebrations, including food. Due to the absence of a commercial context (anticipated monetary rewards), the festival is the only location where traditional culinary offerings are more likely to persist than elsewhere.
Sustainable Tourism Management in Sekotong: Potentials and Challenges Surayyal Hizmi; Ilham Junaid
Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Vol. 5, No 2 August (2023)
Publisher : Politeknik Pariwisata Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33649/pusaka.v5i2.258

Abstract

Sustainable tourism management is a crucial aspect that needs attention to improve the quality of destinations. Sekotong, an area in West Lombok regency, has a lot of potential that can be developed to support sustainable tourism, while studies on identifying the potential and implementing sustainable tourism in this area are still limited. This study aims to identify tourism potential in Sekotong as a tourism product and evaluate the implementation of sustainable tourism management in each destination of Sekotong. Data collection was carried out through the observation of four representative destinations, namely Mangrove Sekotong Tengah and Elak-Elak Beach representing marine tourism, Mareje Village for rural tourism, and 3 Gilis (Naggu, Tangkong, Sudak) representing island tourism. The research was conducted by observing the potencies of these destinations and then reviewing the implementation of the concept of sustainability. To obtain more information, researchers interviewed managers or tourism operators at each destination. The observation and interview referred to 4 pillars of the GSTC sustainable tourism standards. The results showed that there is a potential for cultural tourism products in Mareje village, marine and underwater tourism activities in 3 Gilis and Elak-Elak beach, as well as marine-based educational tours in Mangrove Sekotong Selatan. Referring to the 4 pillars in sustainable tourism, however, the management and provision of facilities need to be standardized and improved. In addition, several important strategies need to be implemented in improving the quality of these destinations such as synchronization among stakeholders and training in implementing destination management by considering all sustainable tourism concepts in accordance with the 4 pillars in the GSTC criteria.

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