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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 8 Documents
 1 
Search results for , issue "Vol 7 No 2 (2017)" : 8 Documents clear
PENGARUH KARAKTER INDIVIDU DAN PERSEPSI KEADILAN PADA KINERJA KARYAWAN (Studi Kasus Pada Hotel Di Kota Denpasar) I Ketut Sudarsana
Jurnal Ilmiah Hospitality Management Vol 7 No 2 (2017)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (249.288 KB) | DOI: 10.22334/jihm.v7i2.6

Abstract

Improving the quality of human resources can be done through the utilization of various functions and personnel activities to ensure that they will be absorbed in the world of hospitality. Employee performance is influenced by various factors including individual characters and their perception of fairness in working. The purpose of this research is to examine the influence of individual characters and perceptions of fairness on employee performance as well as to identify the state of individual characters and the perception of fairness to employee performance at the hotel in Denpasar. The results showed that individual character, and perception of fairness simultaneously have a significant effect on the performance of Hotel employees in Denpasar. Furthermore, partially individual characters, and the perception of fairness affect the performance of hotel employees in Denpasar. Because the perception of fairness has a dominant effect on employee performance, the management is expected to give sufficient attention to the amount of rewards received by the employee so that they are always motivated in doing every job that has become their duty. Giving authority in decisions, responses and good attention from superiors and the existence of a system of fair division of tasks should be maintained by the management in order to maintain the company performance.
MODIFIKASIMAKANAN TRADISIONAL BALI BERBAHAN DASAR AYAM SEBAGAI DAYA TARIKWISATA DI DESA MENGWI BADUNG I Nyoman Tri Sutaguna
Jurnal Ilmiah Hospitality Management Vol 7 No 2 (2017)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (345.568 KB) | DOI: 10.22334/jihm.v7i2.7

Abstract

 The study, entitled “Modified Traditional Food made Basis Support Chicken For Tourism Industry in Mengwi” againts the background by the recent development of world tourism with tourist from the massive shift of interest in tourist to the tourism ethnic. Traveler began to look for unique tours are very concerned with the original character of the local community. One of which is owned by the culinary tourist destination. The research was conducted through descriptive interpretative study that aims to identify the presence of both interms of culinary tourism: (1) The modification of traditional foods made from chicken, (2) Traveler’s perception of the traditional foods, (3) Attempts a restaurant or dinner in developing traditional food, the most common data collection method is observation, questionnaires, interviews and documentation while the theoretical basis used is the theory of perception and marketing strategy.Modification process that served traditional food is traditional food made from chicken that has been modified as traditional betutu chicken, chicken betutu modification and crispy chicken, have some process modifications such as: (1) Seasoning, (2) Procesing, (3) Taste, (4) Presentation. Traveler have a positive perception of the traditional food made from chicken in Mengwi tourist area. Based on the results of research, an effort that is suitable for the development of culinary tourism in the village of Mengwi to see the existing constraints are combined with the advantages that exist in traditional food is offered to tourists in the village of Mengwi is as follows efforts to develop food product made from chicken both in terms of seasoning, processing, taste and presentation, and menu variations based chickens among other things: add a menu like the chicken for example by treatment with the way steam, braising, and roasted by changing some traditional recipe with modifications such as roast chicken in orange
PENGEMBANGAN MODEL PEMBERDAYAAN MASYARAKAT DALAM PENGELOLAAN OBYEK WISATA ALAS KEDATON I Gusti Ketut Purnaya Ketut Purnaya
Jurnal Ilmiah Hospitality Management Vol 7 No 2 (2017)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (313.94 KB) | DOI: 10.22334/jihm.v7i2.8

Abstract

Alas Kedaton Tourism Object has a unique natural resource and it is potential to be attraction for the tourist to visit it. The development of Alas Kedaton Tourism Object will be running well if the quality of natural resource and human  resources is balance. The quality of human resources is one of the important factor to develop the potency of Alas Kedaton Tourism Object  to be excellent. When the human resources are qualified, the tourism resource will be better. Local society are the human resources that has to be involved. The involvement of local community will give a positive effect for them. The principle of tourism development which is from the community, by the community, and for the community will influence the life of the community to be better. The purposes of this research will be reach in two steps, they are 1) To know the potency of Alas Kedaton Tourism Object , like its culture variety and its unique social society life but the uttilization is not maximun, 2) To identify the development method of community empowerment in managing Alas Kedaton Tourism Object , which is not maximum. This research is using qualitative method. It is used to get data or descriptive explanation about Alas Kedaton Tourism Object and the its prolem. It is also using descriptive-qualitative analysis technic, internal and external factor analysis, and SWOT analysis. The results of this research are 1) The form of community empowerment in managing Alas Kedaton Tourism Object, 2) The development of community empowerment in managing Alas Kedaton Tourism Object.
DAMPAK PERKEMBANGAN PARIWISATA TERHADAP KONDISI SOSIAL DAN EKONOMI MASYARAKAT SANUR Made Arya Astina; Ketut Tri Budi Artani
Jurnal Ilmiah Hospitality Management Vol 7 No 2 (2017)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (156.035 KB) | DOI: 10.22334/jihm.v7i2.9

Abstract

This study aims to identify the impact of tourism development on the social and economic conditions of the coastal community of Sanur, Bali.Based on the objectives of this research, several theories, concepts and literature studies referred to in the concept of tourism, the principles of tourism development, and the concept of tourism impacts. Meanwhile, the research method used was descriptive analysis of the social and economic conditions of Sanur Beach community. Direct observation and interviews of village leaders and Sanur coastal communities were conducted to be able to assess directly the existing conditions. From the results of observations and interviews, the data were processed and displayed in the form of narration and tables. By answering problem formulation from this research, the obtained data or information could be classified into positive and negative impact to social life and economics of local community, and contribute strategy to minimize negative impact of tourism to society social and economy in Sanur Beach.
STRATEGI PENGEMBANGAN KAWASAN BUDIDAYA RUMPUT LAUT SEBAGAI WISATA KONSERVASI DAN EDUKASI BERBASIS MASYARAKAT DI PANTAI PANDAWA I Made Trisna Semara; Ni Made Ayu Natih Widhiarini; Ni Nengah Ariastini; Ni Luh Sri Mandari
Jurnal Ilmiah Hospitality Management Vol 7 No 2 (2017)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (147.198 KB) | DOI: 10.22334/jihm.v7i2.19

Abstract

Seaweed cultivation in Pandawa Beach is one of the leading commodities of fishery that is still occupied by coastal communities. However, along with the development of tourism in Pandawa Beach, it resulted in some seaweed farmers switch professions into food and beverages traders, and tenants of tourism services and facilities. This phenomenon resulted in the decreasing of seaweed yields even it was not re-produced. Therefore, it needs a strategy of seaweed cultivation area development as conservation and educational tour in order to preserve the continuity of seaweed cultivation and the sustainability of tourism development; therefore it can improve the prosperity of the community. The purposes of this research were 1) to identify of internal and external potential of seaweed cultivation area as conservation tourism and community-based education in Pandawa Beach, 2) to design the development strategy of seaweed cultivation area as conservation tourism and community based education. The data was obtained from participants’ observation, questionnaire, and in-depth interviews with six informants consisting of seaweed farmers, cultivation group managers and managers of Pandawa Coastal Tourist Object as primary data, and documentation study as secondary data. Data collection techniques used were in-depth interviews, participatory observation, and documentation studies. Data analysis techniques used were qualitative descriptive analysis techniques, IFAS - EFAS, and SWOT. The findings of this research were 1) Seaweed Cultivation Area in Pandawa Beach had internal and external potential that is useful to be developed into conservation and education tourism based on community, 2) Seaweed cultivation development strategy as conservation tourism and community-based education in Pandawa Beach can be done by making educational tourism attractions, optimizing community-based management system, and optimizing marketing in the development of seaweed cultivation area as conservation tourism and community-based education in Pandawa Beach.
PERAN SERTA MASYARAKAT DALAM PENGEMBANGAN WAE REBO SEBAGAI SEBUAH DESTINASI PARIWISATA BERBASIS MASYARAKAT DI NUSA TENGGARA TIMUR Yefri Yunikson; I Wayan Pantiyasa
Jurnal Ilmiah Hospitality Management Vol 7 No 2 (2017)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (362.211 KB) | DOI: 10.22334/jihm.v7i2.34

Abstract

Wae Rebo is a unique traditional village, known as a famous cone shape house architecture. In Manggarai language, the house is known as Mbaru Niang, it has been discovered in 1920. Mbaru Niang has seven buildings with the different names; they are Niang Gendang, Niang Gena Mandok, Niang Gena Jekong, Niang Gena Ndorom, Niang Gena Jintam, and Niang Gena Maro. They were built in sphere around an altar with the circle shape, called Compang. The people of Wae Rebo considered Compang as a sacred thing. Wae Rebo also has another kinds of culture like Penti ceremony and Caci dance. Not only rich of the cultures, but they also rich of rich potentials of nature such as range of mountain forest, and various kinds of birds like Gagak Flores (Corvusflorensis) and Celepuk Flores (Otusalfredi). They are known as the endemic species of Flores Island. Community Based Tourism (CBT) is a tourism concept used in Wae Rebo tourism development. CBT concept in Wae Rebo tourism was applied from the beginning like planning, implementation, and controlling done by society. To protect the culture, people of Wae Rebo insisted a society organization named Cultural Conservation Institute of Wae Rebo and supported by social organization. The motto of the Cultural Conservation Institute is “Mohe Wae Rebo” means “Preserve Wae Rebo”.
MOTIVASI INDUSTRI PERHOTELAN DALAM MENERAPKAN KONSEP ECOPRENEURSHIP: STUDI KASUS PADA HOTEL – HOTEL KAWASAN ITDC NUSA DUA BALI Putu Ratih Pertiwi
Jurnal Ilmiah Hospitality Management Vol 7 No 2 (2017)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (605.577 KB) | DOI: 10.22334/jihm.v7i2.47

Abstract

An eco-friendly business model as the implementation of ecopreneurship concept is a form of a business attitude, which has a commitment due to sustainable development concept. Nowadays we could see that almost all of the hotel industries all over the world contributing to eco-friendly business campaign. Those hotels have various yet strong reasons in order to address their awareness by implementing the concept of ecopreneurship to their business. The focus of this paper is to examine the motivation of stars hotel in ITDC Nusa Dua Bali in implementing the concept of ecopreneurship in their business, as well as the benefits and the obstacles encountered by them. Analyzed using descriptive qualitative analysis technique where the research stages are started from the literature review related to the concept of ecopreneurship integrated into hotel business, data collection, then identifying the motivation, benefits, and obstacles encountered by stars hotel in ITDC Nusa Dua Bali in implementing the concept of ecopreneurship to their business. The result of this paper could be used as the references for the hotel industries in applying the concept of ecopreneurship into their business.
PENGARUH KUALITAS PELAYANAN RBC DAN FOC TERHADAP KEPUASAN KONSUMEN HOTEL DI KABUPATEN BADUNG Ida Ayu Agung Ngurah Indrawati
Jurnal Ilmiah Hospitality Management Vol 7 No 2 (2017)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (358.863 KB) | DOI: 10.22334/jihm.v7i2.102

Abstract

The purpose of this research was to examine the effect of restaurant and bar cashier and front office cashier service on customer satisfaction. The research method used was Non Probability Sampling technique by using Accidental Sampling as the sampling method. The research was conducted in four and five star hotels in Badung regency, period of 1 September until 1 October 2015. Data collection techniques used were interview, observation, and literature study. Meanwhile, descriptive and multiple linear regression were used as data analysis technique. The result showed that the restaurant and bar cashier and front office cashier service quality had a positive and significant effect on customer satisfaction.With the regression equation is: Customer Satisfaction = 9,947 - 0,193 KKD + 0,314 KRB + e, or can be interpreted that if the independent variable was considered fixed, then the consumer satisfaction would increase 9.947. If the front office cashier service was increased by one unit, then the consumer satisfaction would l increase by 0.187 units. If the restaurant and bar cashier service was increased by one unit, then the consumer satisfaction would increase by 0.314 units.

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