cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Putu Mega Putra
Contact Email
megabizland@gmail.com
Phone
+6285227679500
Journal Mail Official
megabizland@gmail.com
Editorial Address
Institut Pariwisata dan Bisnis Internasional Jalan Kecak, No. 12, Gatot Subroto Timur - Bali
Location
Kota denpasar,
Bali
INDONESIA
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 9 No 1 (2018)" : 8 Documents clear
PERAN NON-STATE ACTORS DALAM GASTRODIPLOMACY INDONESIA MELALUI UBUD FOOD FESTIVAL P.R.K.Dewi N.W.R.Priadarsini S
Jurnal Ilmiah Hospitality Management Vol 9 No 1 (2018)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (181.77 KB) | DOI: 10.22334/jihm.v9i1.140

Abstract

Gastrodiplomacy is present as an innovation of diplomacy practice through culinary that spreaded to various countries. As part of public diplomacy, it is considered more effective than diplomacy in general, so many countries now focus on strengthening gastrodiplomacy, including Indonesia. Indonesia which has variety of culinary as part of the culture also develop culinary as part of diplomacy. Enhancement of gastrodiplomacy is not only done overseas but also in the country, through the formal and informal sector conducted by state and non-state actors. Enhancement of gastrodiplomacy can be done through culinary festivals in the country like Ubud Food Festival (UFF). UFF is not only a culinary festival but also an event of preservation and promotion of Indonesian culinary heritage that can contribute to Indonesia’s tourism sector and economic growth. In UFF, non state actors play an important role in strengthening the Indonesian culinary. So in this paper, the authors analyze the role of non-state actors in the implementation of Indonesia's gastrodiplomacy program through the Ubud Food Festival. The research objectives are to know the non-state actors who play role in gastrodiplomacy Indonesia through UFF and analyze its role. The method used in conducting this research is descriptive qualitative research method. In this research, there are some non-state actors who play role in gastrodiplomacy such as non government, business or commerce group, civil society or citizen personal involvement, and mass media or information media. All of these non-state actors have actively played their roles and interrelated roles in enhancing Indonesia's culinary development through UFF. Through UFF, the internationalization of Indonesian culinary will be easier to do. Keywords: Public Diplomacy, Gastrodiplomacy, Non-State Actors, Ubud Food Festival 
STRATEGI PENGEMBANGAN ESPACE SPA BALI DALAM MENGHADAPI PERSAINGAN GLOBAL Isa Wahjoedi Dwi Poetranto; Lukia Zuraida
Jurnal Ilmiah Hospitality Management Vol 9 No 1 (2018)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (508.36 KB) | DOI: 10.22334/jihm.v9i1.141

Abstract

This research aim to find out the development strategies of  Espace Spa Bali in facing global competition, to find out the the guests characteristic and to find out of the guest push and pull motivation in visiting Espace Spa Bali. Random sampling was used with total sample of 45 guests (15% of 300 visiting guests in a month). The data were taken from interview and questionnaire. The SWOT analysis technique was used to analyze the data obtained through the interview, and the descriptive frequency technique was used to analyze the guests characteristics and motivation questionnare data. The result of research showing that Espace Spa Bali is on quadran I (aggressive) with x axis (2.50) and y axix (2.45). the developed strategies are strengthening the brand, quality, marketing and price, also increasing the cooperation with stakeholders. The guest mostly female coming from Australia, France and Japan with the education background from senior high school, diploma, bachelor degrees, ages range from 26 till 56 years old, married status and single are balanced. Guests mostly has job as a staff or office employees and first time visiting Bali. The push motivation factor are indicate that the reason guests visiting Espace Spa Bali for rejuvenation, social an joy, luxury life style,  health and beauty, relaxation, escape from routin job. The pull motivation factor are indicate that the guests choose Espace Spa Bali because of proffesionalism and attitude  of therapist, good amenities, clean and tidy facility, the room decoration adjust for  comfortable treatment Keywords: Global Competition, Development Strategies, Characterics, Push Motivation, Pull Motivation
COMPETENCY, ORGANIZATIONAL HYGIENE FACTOR, CAREER SCAFFOLD, EMPLOYEES’ JOB PERFORMANCE AND EMPLOYEES’ TURNOVER INTENTIONS” (Study: The Seminyak Beach Resort & Spa) I Made Hadi Purnantara
Jurnal Ilmiah Hospitality Management Vol 9 No 1 (2018)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1265.366 KB) | DOI: 10.22334/jihm.v9i1.142

Abstract

This research objective is investigate the influences among competency, organizational hygiene factor, career scaffold, employees’ job performance and employees’ turnover intentions in The Seminyak Beach Resort & Spa. A survey was conducted among a sample of 242 employees at the Seminyak Beach Resort & Spa through purposive sampled with bipolar adjective scale questionnaire but only 189 qualified respondent data could be tabulated, those were analyzed using Structural Equation Modeling via AMOS 22.0. According the result of the analysis, competency had positive and significant influence toward employees’ job performance (λ = 0,228, CR = 2,759, ρ =0,006) but it had negative influence toward career scaffold (λ = -0,141, CR = -2,123, ρ =0,034). Otherwise, organizational hygiene factor able to give positive influence toward career scaffold (λ = 0,840, CR =8,705, ρ =***) and employees’ job performance (λ = 0,206, CR =1,133, ρ = 0,257) but it had negative influence on employees’ turnover intentions (λ = -0,162, CR = -0,914, ρ =0,361). Also career scaffold as intervening variable able to give positive and significant influence for both employees’ job performance (λ = 0,555, CR =2,919, ρ =0,004) and employees’ turnover intentions (λ = 0,605, CR =2,938, ρ =0,003). In the meantime, employees’ job performance had positive and significant influence toward employees’ turnover intentions (λ = 0,492, CR =3,516, ρ =***). The Research limitations/implications – Limitations in this research showed other outside factor still giving influence and it might be able to add more variables for next research. Practical implications – The findings provide for a better understanding of how organizational hygiene factor can control employees’ turnover intention and it as a trigger to boost employees’ job performance through career scaffold. Keyword: Competency, Organizational Hygiene Factor, Career Scaffold, Employees’ Job Performance And Employees’ Turnover Intentions
FENOMENA SAMPAH DAN PARIWISATA BALI Ni Ketut Sutrisnawati; A.A.A Ribeka M.Purwahita
Jurnal Ilmiah Hospitality Management Vol 9 No 1 (2018)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (103.822 KB) | DOI: 10.22334/jihm.v9i1.143

Abstract

Garbage is an inseparable part of human life. Garbage is produced by humans as waste in fulfilling their needs. However, the presence of the garbage cause major environmental problems and threat to the tourism sector in Bali. Tourist comes to Bali to enjoy the splendour of its nature and cultures, but they have to see the reality that the island is less than their expectations. In contrast to Bali's image as a sun-drenched tropical island and the last paradise on earth, the ugly truth is that the island is awash in garbage. The beaches littered with plastic bags, bottles, straw, plastic wrappers. This phenomenon is getting worst especially on rainy season where most of garbage which is washed into waterways by the daily rains and carried into the sea resulting big mount of waste in the coast area.  Complaints came from tourists about this issue is an indication that they feel uncomfortable with the presence of this garbage. If there is no serious action and commitment to solve this issue, slowly but surely there are more tourist will skipping to visit Bali. Regarding to this issue, Balinese have no one to blame but themselves. Garbage becomes a big problem because people have a thought that illegal dumping is the norm. The active participation of all stakeholders such as goverment, industry, local community also visitor is needed to overcome this problem to realize sustainability of environment and tourism of Bali.  Keywords: Garbage, Tourism, Sustainable Tourism 
DAMPAK BENCANA ALAM BAGI SEKTOR PARIWISATA DI BALI Ni Ketut Sutrisnawati
Jurnal Ilmiah Hospitality Management Vol 9 No 1 (2018)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (108.094 KB) | DOI: 10.22334/jihm.v9i1.144

Abstract

Natural disasters are natural phenomenon that can occur at any time anywhere. Natural disasters negatively affects society, either through damage to property or through loss of life, environmental damage, also affect various aspects of human life, such as economic, socio-cultural, security, etc. Tourism is an industry continues to be developed in many countries in the world. Tourism as a smokeless industry is strongly influenced by various aspects, one of which is security. Disaster as part of security has a huge influence on the tourism sector. Humans feel anxious and worried about visiting destinations that are prone to disasters. It cannot be denied that Bali is highly dependent on the tourism sector. The Mount Agung eruption in 2017, which lasted until 2018, had an impact on most Balinese people, especially those working in the tourism sector. Reduced tourist arrival due to travel warnings, as well as the closure of Ngurah Rai airport for several days due to volcanic ash bursts had caused the industry in the tourism sector to experience a downturn. To reduce the impact of natural disasters, especially on the tourism sector, various efforts and cooperation from all stakeholders are needed to jointly find solutions to solve the problems arising from this disaster. This solution can be in the form of prevention / pre-disaster, preparedness and post-disaster /recovery. With the existence of concrete efforts and actions before, during and after a disaster, it is expected to create a positive image of Bali so as to create sustainable tourism without worrying for natural disasters. Keywords: Natural Disasters, Tourism Sector, Bali 
THE STRUGGLING OF WOMEN MASSAGERS IN NUSA DUA TOURISM AREA Ni Desak Made Santi Diwyarthi
Jurnal Ilmiah Hospitality Management Vol 9 No 1 (2018)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (63.568 KB) | DOI: 10.22334/jihm.v9i1.145

Abstract

This research analyze women workers in informal sector, as massager in Nusa Dua tourism area. The research questions are the Strengths, Weaknesses, Opportunities and Threats faced by women workers in informal sector in Nusa Dua tourism area. This research is Quantitative Research by using  SWOT Analysis Technique. The results shows Internal and External Factors from women worker in informal sector. The Internal factors are Strength and Weakness, and External factors are Opportunity and Threat. Internal Factors are Strength: Balinese women are known to be friendly and courteous, Female massagers on the beaches of Nusa Dua tourism area are competent human resources in the field of tourism because of experienced and well trained.  Weakness: Trip to Nusa Dua that sometimes takes a long time because of traffic jam, Great influenced by weather change factors, Boredom and no career development opportunities for women massagers. External Factors are  Opportunity: Opportunities to participate actively in tourism, Improve the experience in tourism, Opportunity to interact with various cultural aspects from outside in open knowledge insight.  Threath: Increasing number of other tourist destinations that make more and more destination for tourists, The offer of an existing Social Culture attraction keeps visiting tourists who can feel bored and no longer interested in the offer. Keywords: Struggling, Women, Massagers, Tourism
PARTISIPASI MASYARAKAT LOKAL DALAM PENGEMBANGAN DTW AIR TERJUN GITGIT DI KABUPATEN BULELENG Nyoman Gede Maswiartha
Jurnal Ilmiah Hospitality Management Vol 9 No 1 (2018)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (237.297 KB) | DOI: 10.22334/jihm.v9i1.146

Abstract

The purpose of this study was to determine the form of local community participation and the benefits of community participation in the development of DTW Gitgit Waterfall. This study uses qualitative and quantitative methods. The data analysis technique is used by questioner with a Likert scale. The results of this study form the participation of local communities in the development of the DTW of Gitgit Waterfall mostly involved, including forms of social participation with a score of 3.69 (often), involvement in skills and skills participation with a score of 3.5 (often), involvement in labor participation with score of 3.44 (quite often), involvement in the form of ideas participation with a score of 3.32 (quite often), and involvement in the form of property participation with a score of 3.13 (quite often). The benefits of gitgit waterfall community participation obtained by the local community in the development of tourist attraction in the form of an increase in terms of socio-cultural, amounting to 89%, an economic aspect of 97% and in terms of the environment by 86%. Keywords: community participation, tourism development, Gitgit Waterfall
PENGEMBANGAN MAKANAN TRADISIONAL BALI PADA PASAR MALAM DI PASAR SINDU, SANUR, BALI Nelsye Lumanaw
Jurnal Ilmiah Hospitality Management Vol 9 No 1 (2018)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (105.408 KB) | DOI: 10.22334/jihm.v9i1.147

Abstract

Sindu night market becomes a favorite place for tourists, who stay in Sanur area to enjoy Indonesian traditional food. Many traditional foods available at this market, such as nasi campur Banyuwangi, sate-gule kambing Madura, soto, bakso. Sate-gule kambing has become the most popular food at this market, followed by nasi campur Banyuwangi. Traditional Balinese food is also available at this market. It has strong taste and unique processing, but still not able to compete with others. This research aims to develope Balinese traditional food by using qualitative method that divided into theory and the application. The theoretical part is traditional food, traditional market, culinary tourism, environmental analysis, strength-weakness- opportunity–threat (SWOT) and resource based view (RBV). The application part is to analyse internal-external factors. SWOT matrix indicates four development strategics for the Balinese traditional food, such as comfort of the market, unique foods, documentary and cooperation with other tourism industry.  Keywords: traditional food, traditional market, culinary tourism, development strategy, resources-based view.

Page 1 of 1 | Total Record : 8

 1 

Filter by Year

2018 2018


Reset
Filter By Issues
All Issue Vol. 15 No. 2 (2025): June 2025 Vol. 15 No. 1 (2024): December 2024 Vol. 14 No. 2 (2024): June 2024 Vol. 14 No. 1 (2023): December 2023 Vol. 13 No. 2 (2023) Vol 13 No 2 (2023) Vol. 13 No. 1 (2022) Vol 13 No 1 (2022) Vol. 12 No. 2 (2022) Vol 12 No 2 (2022) Vol 12 No 1 (2021) Vol 11 No 2 (2021) Vol 11 No 1 (2020) Vol 10 No 2 (2020) Vol 10 No 1 (2019) Vol 9 No 2 (2019) Vol 9 No 1 (2018) Vol 8 No 2 (2018) Vol 8 No 1 (2017) Vol 7 No 2 (2017) Vol 7 No 1 (2016) Vol 6 No 2 (2016) Vol 6 No 1 (2015) Vol 5 No 2 (2015) Vol 5 No 1 (2014) Vol 4 No 2 (2014) Vol 4 No 1 (2013) Vol 3 No 1 (2012) Vol 2 No 2 (2012) Vol 2 No 1 (2011) Vol 1 No 2 (2011) Vol 1 No 1 (2010) More Issue