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Institut Pariwisata dan Bisnis Internasional Jalan Kecak, No. 12, Gatot Subroto Timur - Bali
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Jurnal Ilmiah Hospitality Management
Published by Institut Pariwisata dan Bisnis Internasional
ISSN : 20875576     EISSN : 25793454     DOI : https://doi.org/10.22334/jihm
Core Subject : Social,
Social Sciences
JIHM merupakan wadah kreatifitas dosen dalam menulis karya ilmiah dalam rangka memenuhi kewajiban Tri Dharma Perguruan Tinggi dan sebagai informasi ilmiah yang bisa dikembangkan bersama untuk tujuan pengalaman pengetahuan di kampus. JIHM berkomitmen merangsang penelitian berdampak tinggi dan inovatif yang relevan bagi akademisi dan praktisi di industri pariwisata, termasuk manajemen, rekreasi dan event. Audiensi kami terdiri dari akademisi, mahasiswa pascasarjana, praktisi dan semua yang tertarik pada bidang penelitian pariwisata. Jurnal ini menerima artikel dari para praktisi dan akademisi serta penelitian kualitatif dan kuantitatif. Setiap makalah akan dinilai berdasarkan standar nasional, orisinalitas / inovasi, kontribusi terhadap pengetahuan, relevansinya dengan subjek dan kualitas penyajiannya. Makalah-makalah tersebut akan direview oleh mitra bestari yang kredibel dan dapat dipercaya. Jurnal Ilmiah Hospitality Management diterbitkan dua (2) kali setahun, pada bulan Juni dan Desember
Arjuna Subject : Ilmu Sosial - Ilmu Sosial (Lain-Lain)
Articles 4 Documents
 1 
Search results for , issue "Vol 2 No 1 (2011)" : 4 Documents clear
STRATEGI PENGEMBANGAN MAKANAN TRADISIONAL BALI DI HOTEL AREA SANUR-DENPASAR Made Hendrayana
Jurnal Ilmiah Hospitality Management Vol 2 No 1 (2011)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (170.921 KB) | DOI: 10.22334/jihm.v2i1.72

Abstract

Bali traditional food becomes a rare product of food industry in Bali, even though it was qualified from the gastronomy point of view. A research about Balinese traditional food development strategies of hotels in Sanur area was conducted in order to reveal the gap.            The research was aimed to analyze the internal and external environment, to formulate the common strategy and alternative strategy, to decide the priority strategies implemented in the development of Balinese traditional food of hotels in Sanur area.            The data were analyzed by using internal-external (IE) matrix analysis and SWOT analysis, then it was continued by QSPM (Quantitative Strategic Planning Matrix) analysis in order to determine strategic priorities.            The result of the analysis of powerful factors of internal strategy shows the total score of internal factor which was 2, 97. On the other hand the total score of the external factor was 2, 70. This was indicated that the external factor was able to take advantages of opportunities, and to avoid threats.            The strength of internal environment strategies was the unique taste and aroma, product quality of Balinese traditional food. The weaknesses of internal environment strategies were the inconsistent flavor, and the small number of menu variation of Balinese traditional food.            The strength of external environment strategies was the increase of special interest tours (culinary tour), large numbers of variations and types of Balinese traditional food. The weaknesses of external environment strategies were the threat of outside product, hygiene, and sanitation.            The alternative strategies were formulated as follow: improve Balinese traditional food, maintain and improve the quality of Balinese traditional food, develop/open the traditional food stalls in hotel, improve and maintain the good image of Balinese traditional food quality, increasing the variation of Balinese traditional food in menu, implementing the quality control of Balinese traditional food, improve and maintain the consistency of food flavor, and to increase the offers of Balinese traditional food.            Priority of strategies was formulated as follow; the strategy to increase the promotion, increasing the variation of Balinese traditional food in menu were the main options. Strategies to increase the offers of the product and develop/open the traditional food stalls in hotel were the second options. To improve and maintain the consistency of food flavor, maintain and improve the quality of Balinese traditional food were the third options. Improve and maintain the good image of Balinese traditional food, the implementation of quality control, were the last options.            Synergy among owners, managers, government, society, and other party outside the tourism was needed to raise the value of Balinese traditional food and to achieve the goal of Balinese traditional food development.
CRUISE TOURISM : PERSAINGAN IMAGE, VALUES DAN BRANDING DESTINASI WISATA I Nyoman Sudiarta
Jurnal Ilmiah Hospitality Management Vol 2 No 1 (2011)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (79.37 KB) | DOI: 10.22334/jihm.v2i1.73

Abstract

Cruise tourism is a part of tourism industry, which kown as floating hotel or floating resort (Dowling (2006). It’s be  a new industry in  the world, that  evidenytly the  growth of cruises principal. Such as Holland American Line, Costa Cruise dan Carnival P&O Cruises, Silversea, Tui cruises, Star cruises. This opportunities supported The Growth of people travel used of cruise line average 4,5 % annual. Hence It’s will bring  a tight competition especially in pricing play  (Papatheodorou,2006). Bali as internation destination, owning opportunity as cruise tourist destination, with various weakness require or conducted research  and  correction of  infrastructure and superstructure and also human resource that have  ability in  cruise tourism. Rivalry in the future between image and creating of value to the customer.
STRATEGI PENGEMBANGAN PARIWISATA ALTERNATIF DI DESA PELAGA KECAMATAN PETANG KABUPATEN BADUNG I Ketut Antara
Jurnal Ilmiah Hospitality Management Vol 2 No 1 (2011)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (752.331 KB) | DOI: 10.22334/jihm.v2i1.93

Abstract

Based on the Regulation of Regent of Badung Number: 47 Year 2010 concerning Determination of Destinations in Badung Tourism Village, Badung Regency has eleven regional tourist village. One of them developed a decent tourist village is Pelaga Village located at Petang District. It is substantially developed as a community based Tourism destination. Issues raised in this research are: (1) The possibilities for what that support Pelaga Village to be developed as a tourist attraction; (2) How Pelaga village community support of village development plans such as a tourist attraction; and (3) How Pelaga Village Development Strategy as a tourist attraction.The purpose of this research are: (1) To determine the potential Pelaga Village as a tourist attraction; (2) To know the local community support at Pelaga Village of village development plans as a Tourist Attraction; (3) To know the Village Development Strategy as an alternative tourism.The data used in this research is qualitative and quantitative data which a purposive sample taken. The data has been collected and analyzed by descriptive qualitative and SWOT analysis. The results of this study indicate, that Pelaga Village tourist attractive destination has a decent variety of tourism potential to be developed and has met four (4) an important component in the tourism industry which is known as the four A's: Attraction (tourist attractions), Accessibility (access to reach the tourist areas) , Amenity (facilities and tourism services), and ancillary (institutional and human resources supporting tourism). In addition, the local communities are involved directly in providing of tourism support facilities and in developing Pelaga Village. In the future Pelaga Village can be developed by implementing some strategies such as strategic SWOT ; SO, ST, WO, and WT strategies. The results of this study are expected can give some positive contributions in planning, developing strategies for Pelaga Village in the future time, one day it will give a good impact on the development and economic growth and social and cultural life of local communities.
ASPEK ASSURANCE TERHADAP KEPUASAN PELANGGAN DAN MINAT MENGINAP KEMBALI PADA HOTEL PAN PACIFIC NIRWANA BALI RESORT I Made Bayu Wisnawa
Jurnal Ilmiah Hospitality Management Vol 2 No 1 (2011)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (223.165 KB) | DOI: 10.22334/jihm.v2i1.94

Abstract

The Hotel is business accommodation managed commercially by providing services to customers/guests for their satisfaction, thus expected to be created repeat business. Tabanan has only one five-star hotel, Pan Pacific Nirwana Bali Resort, which is the pride of the community Tabanan. An effort to keep this going concern hotels even win the competition is to provide a good quality service through aspects of assurance. This research aims to (i) acknowledge the influence aspects of assurance of customer satisfaction. (ii) acknowledge the influence of aspect of assurance to the customer's interest to stay back and (iii) acknowledge the influence of customer satisfaction to the customer's interests to stay back . The questionaire that is given to the customers is 200, but there is only 159 questionaries and fullfiled requirement for analysis. The hypothesis was tested by using a statistical technique of structural equation model with AMOS 8 and SPSS 11.5. Models has meet the requirements of SEM (Structural Equation Modelling), with χ2 value of chi square (353,135), the probability of significance (0,087), RMSEA (0.016), CMIN / DF (1.007), TLI (0.987), CFI (0.998), RMR (0.075) and GFI (0.905). The test results showed that: (i) assurance aspect has positive and significant impact on customer satisfaction (regression coefficient 0,4423 and 0.0297 in probability ), (ii) assurance aspect has positive and significant impact on interest to live again (regression coefficient 0.384 on the probability of 0.0289), (iii) customer satisfaction has positive and significant impact on interest to keep coming back again (regression coefficient of 0.2099 at 0.0495 probability). Suggestions that is given for management are : (i)keep maintain marketing strategy,(ii)more attention in assurance aspect to develop service quality construct such as : the english skill of hotel employees,faithful hotel staff , the convenience of customers feel services of hotel staffs , the increase of the officers ; and service and the cook ( chef ) capable of preparing dishes according to your taste in a row has estimated value of the biggest . For next research, hopefully could improve the object research into the hotels in one tourism area or more and improve the variable related to service quality, customer satisfaction and customer’s loyalty, such as trust and marketing mix.

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