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Putu Mega Putra
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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 286 Documents
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Resisting Elitist Branding: Counter-Narratives and Symbolic Resistance of Local Tourism Actors in Labuan Bajo, Indonesia hudiono, Rini kartika; Lasso, Aldi Herindra; Prabawa, Titi Susilowati
Jurnal Ilmiah Hospitality Management Vol. 16 No. 1 (2025): December 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jihm.v16i1.333

Abstract

Much of the destination branding literature continues to frame branding as a largely technical marketing exercise, paying limited attention to how branding operates as a contested social process shaped by unequal power relations. This study intervenes in that debate by exploring how local tourism actors in Labuan Bajo, Indonesia—officially designated as a “super-priority destination” since 2019—respond to the state-led Enchanting Labuan Bajo branding through everyday counter-branding practices. Based on nine months of critical ethnographic fieldwork, the study draws on in-depth interviews with local accommodation owners, local boat owners, and local tour guides, complemented by focus group discussions with the Wae Kelambu Women’s Community and sustained participant observation. Analytical engagement with moral economy, epistemic justice, and Scott’s concept of hidden transcripts reveals that destination branding is experienced locally not merely as promotion, but as a form of symbolic imposition that marginalizes local identities and constrains meaningful participation. Importantly, local responses were far from homogeneous. Tour guides articulated epistemic resistance by asserting their authority as cultural knowledge holders; boat owners enacted material–ecological resistance to defend long-standing access to the sea; while accommodation providers, particularly women-led guesthouses, mobilized moral–symbolic resistance through care-based hospitality practices. The article’s main theoretical contribution lies in reframing counter-branding not as evidence of branding failure, but as an alternative mode of participation that emerges when formal participatory mechanisms are inaccessible or ineffective. From this perspective, counter-branding signals deeper participatory deficits rather than marketing shortcomings, pointing to the need for destination governance approaches that prioritize inclusive and dialogical engagement over compliance-driven branding implementation.
Sustainable Restaurant Development Strategies for SMEs in Ubud, Gianyar, Bali I Nyoman Arcana
Jurnal Ilmiah Hospitality Management Vol. 16 No. 2 (2026): June 2026
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jihm.v16i2.320

Abstract

This study aims to formulate development strategies for sustainable restaurants managed by local Balinese communities in the Ubud tourism area, where competition from foreign-owned restaurants has been increasing rapidly. While small and medium-sized enterprises (SMEs) owned by local residents remain competitive in the accommodation sector, locally owned restaurants often face stronger competition from establishments managed by foreign investors with greater access to capital, networks, and marketing capabilities. This research was conducted between June and August 2025 using a qualitative case study approach involving field observations and in-depth interviews with locally owned restaurant operators. A SWOT-based strategic analysis was applied to identify internal strengths and weaknesses as well as external opportunities and threats related to sustainable restaurant development. The analytical framework incorporates sustainability perspectives derived from the Triple Bottom Line approach and community-based tourism principles. The findings indicate that the main opportunities for locally owned restaurants lie in the increasing global demand for sustainable tourism and authentic local culinary experiences. However, local SMEs face several structural constraints, including limited financial capital, managerial capacity, access to sustainable technologies, and marketing networks. Strategic analysis highlights the importance of strengthening institutional support and collaboration among stakeholders. This study recommends the development of partnership models involving government institutions, local communities, and private sector actors to overcome capital and capacity barriers. Key strategies include training programs on sustainable restaurant management, improved access to micro-financing, and collaborative marketing initiatives to enhance the competitiveness and long-term sustainability of locally owned restaurants in tourism destinations.  
Agrotourism as an Educational Medium in Agricultural Education for Students in Bali Putu Eka Wirawan; Ni Wayan Mega Sari Apri Yani
Jurnal Ilmiah Hospitality Management Vol. 16 No. 2 (2026): June 2026
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jihm.v16i2.322

Abstract

The rapid growth of tourism in Bali has strengthened the economy but has also marginalized the agricultural sector, reducing youth interest in agriculture and threatening its sustainability. Educational agrotourism has emerged as an innovative approach that integrates agriculture, tourism, and education through experiential learning. This study aims to analyze the role of agrotourism as a medium for agricultural education for students in Bali and to identify strategies for its effective and sustainable development. Using a descriptive qualitative approach, the research was conducted at selected agrotourism sites in Bali through in-depth interviews, participant observation, and documentation. The findings show that hands-on activities such as planting, harvesting, and interaction with farmers enhance students’ engagement, understanding of agricultural concepts, and positive attitudes toward agriculture and environmental sustainability. However, limited pedagogical capacity, lack of standardized learning modules, and weak integration with formal education remain major challenges. Therefore, integrated strategies involving pedagogical training, curriculum alignment, sustainable tourism principles, and cross-sectoral collaboration are essential.
Potential And Challenges Of Organic Agrotourism In Sambangan Tourism Village Firman Sinaga; Komang Shanty Muni Parwati; Komang Trigita Juliastari
Jurnal Ilmiah Hospitality Management Vol. 16 No. 2 (2026): June 2026
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jihm.v16i2.325

Abstract

This study aims to identify the potential and challenges of developing organic farming-based agrotourism in Sambangan Tourism Village, Buleleng, Bali. This village has abundant natural resources, fertile agricultural land, and high local community support for sustainable agricultural practices. The main potential includes the existence of organic commodities such as rice, vegetables, and tropical fruits which can become educational tourist attractions while also supporting the local economy. However, this study also identified a number of challenges, including limited infrastructure, farmers' low knowledge of digital marketing, and the need for synergy between the government, communities, and the private sector. Through SWOT analysis, this study confirms that Sambangan Village is in a strategic position to develop organic agrotourism with a stable growth strategy. The results of this research are expected to be the basis for planning policies and programs for developing sustainable tourism villages.
Green Marketing and Green Practice Management in Culinary Tourism at Moksa Restaurant Nurul Hakiki; Ni Kadek Surpi; I Gede Sutarya; I Dewa Ayu Hendrawaty Putri; I Ketut Pasek Wisuda
Jurnal Ilmiah Hospitality Management Vol. 16 No. 2 (2026): June 2026
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jihm.v16i2.336

Abstract

This study aims to analyze the integration of green marketing and green practice strategies with Balinese local wisdom values. A qualitative research approach was employed using a case study method, involving participatory observation, in-depth interviews, and documentation of restaurant operational activities. The findings reveal that green marketing at Moksa is implemented through ecological and spiritual communication strategies, fostering customer awareness and loyalty toward sustainability values. Green practices are reflected in the use of organic ingredients, renewable energy, a farm-to-table system, and circular waste management. The Tri Hita Karana philosophy serves as the ethical and cultural foundation for business operations, integrating spiritual harmony (Parahyangan), social balance (Pawongan), and environmental stewardship (Palemahan). This research offers theoretical implications by enriching the framework of green marketing based on local wisdom and provides practical and policy implications for the development of sustainable culinary tourism in Bali.
Integration of Green Products and Green Packaging at Moksa Restaurant in Ubud Bali I Nyoman Widiana; I Ketut Wardana; I Gusti Ngurah Pertu Agung
Jurnal Ilmiah Hospitality Management Vol. 16 No. 2 (2026): June 2026
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jihm.v16i2.338

Abstract

Today, global environmental awareness is driving eco-friendly innovation in the restaurant industry. This research aims to explore the innovation practices of green products and green packaging at Moksa Restaurant, Ubud, Bali. Using a descriptive qualitative approach, data was collected through in-depth interviews, participatory observations, and document analysis. The findings reveal that Moksa Restaurant develops plant-based and organic menus sourced from its own permaculture gardens and local farmers, while utilizing eco-friendly packaging such as banana leaves, recycled cardboard, and cassava-based bags. This study concludes that the synergy between the global Triple Bottom Line (TBL) frameworks and the local wisdom of Tri Hita Karana (THK) positions Moksa Restaurant as a contextual integration of the global sustainability framework with local cultural values in culinary business practices. It recommends the further development of green business policies and strategies, and also contributes managerially to the implementation of green products and packaging to support sustainable tourism.
The Effect of Product Quality and Restaurant Atmosphere on Customer Loyalty: The Mediating Role of Customer Satisfaction at King Salman Restaurant Christiana Kartika; Damelia Basauli Tambunan; Fahrul Riza
Jurnal Ilmiah Hospitality Management Vol. 16 No. 2 (2026): June 2026
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jihm.v16i2.340

Abstract

This study examines the influence of product quality and restaurant atmosphere on customer loyalty, with customer satisfaction as a mediating variable, at King Salman Restaurant in Kudus City, which offers Arabic and Indian cuisine. The research addresses increasing competition in the culinary industry, where retaining loyal customers is critical for sustainability. A causal quantitative approach was applied by collecting data from 140 dine-in customers selected through purposive sampling. All variables were measured using a five-point Likert scale and analyzed using Partial Least Squares Structural Equation Modeling (PLS-SEM) with SmartPLS 4.0. The results indicate that product quality has a positive and significant effect on customer satisfaction, while restaurant atmosphere does not significantly influence customer satisfaction. Furthermore, customer satisfaction partially mediates the relationship between product quality and customer loyalty. These findings highlight the importance of maintaining consistent food quality and a comfortable dining environment to enhance customer loyalty in restaurant businesses.
Soul Healing Ubud as a Spiritual Tourism Attraction in Bali I Made Wira Putrayasa; I Made Sugata; I Made Wiradnyana
Jurnal Ilmiah Hospitality Management Vol. 16 No. 2 (2026): June 2026
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jihm.v16i2.341

Abstract

Global tourism has shifted toward transformative experiences, positioning spiritual tourism as a significant wellness segment. This study analyzes Soul Healing Ubud as a socio-cultural construct that integrates Balinese traditional healing into a wellness tourism framework. Using a qualitative case study with observations and in-depth interviews involving practitioners, tourists, and local community members, the research examines the operationalization of these practices within sustainable tourism. Findings reveal that Soul Healing Ubud transforms indigenous values into a structured spiritual product, fostering socio-cultural preservation, economic diversification, and psychological well-being. By aligning local wisdom with wellness management, this model provides a strategic alternative for sustainable development, mitigating the impacts of mass tourism while ensuring the continuity of cultural heritage. These results underscore the potential of spiritual-based wellness to strengthen destination resilience and provide transformational value for visitors.
Spiritual Tourism as a Sustainable Education Model at Taman Beji Griya Waterfall Bali I Gede Putu Sudirgayasa; I Nyoman Piartha; I Gusti Made Widya Sena
Jurnal Ilmiah Hospitality Management Vol. 16 No. 2 (2026): June 2026
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jihm.v16i2.342

Abstract

Spiritual tourism has evolved into a complex global phenomenon between popular culture and social media. This study aims to analyze the spiritual tourism of Taman Beji Griya Waterfall in Bali as a model of sustainability education. Using a qualitative method with a case study approach, this study dissects the implementation of the Tri Hita Karana philosophy which is integrated with Jack Mezirow's Transformative Learning Theory. The findings suggest that the management of these destinations has succeeded in creating a "liminal space" where tourists experience confusion, which is then assisted and facilitated by local guides into a transformation of perspective. However, significant challenges arise from visual commodification due to the "Instagrammability" trend. The study offers novelty in the form of the "Eco-Spiritual Edu-Tourism" model, a framework that positions ecological and cultural education as a fortress that protects the sanctity of rituals in the midst of the current of modernization.
Culture and Spirituality-Based Tourism Job Training Institution at The Hotel International School Bali I Putu Agus Bramadi Arinatha; Ketut Sumadi; I Made Arsa Wiguna
Jurnal Ilmiah Hospitality Management Vol. 16 No. 2 (2026): June 2026
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jihm.v16i2.343

Abstract

Tourism education and job training have a strategic role in shaping the quality of human resources. This research aims to analyze and build the concept of a culture and spirituality-based tourism job training institution (LPK) developed at the Bali International School Hotel. This study uses a descriptive qualitative approach with purposive sampling techniques. The research informants include LPK managers, instructors, training participants, and tourism industry stakeholders. Data collection was carried out through in-depth interviews, participatory observations, and documentation studies. The results of the study show that the integration of Balinese cultural values and Hindu spirituality based on the Tri Hita Karana philosophy is carried out systematically in the curriculum, learning process, and job training practice. This training model is able to bridge global tourism competency standards with local Balinese wisdom, resulting in graduates who are professional, characterful, and adaptive to the dynamics of the international tourism industry.

Page 28 of 29 | Total Record : 286

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