Garuda - Garba Rujukan Digital

Multilingualism of Tourism Attraction in Bandung Danuwijaya, Ari Arifin; Abdullah, Cep Ubad
Journal of Tourism Education Vol 1, No 1 (2021)
Publisher : Program Studi Pendidikan Pariwisata, Universitas Pendidikan Indonesia

This study aims to identify programs that have been carried out by managers of tourist attractions in the North Bandung area. This study uses a qualitative approach, primary data obtained through observations and interviews. Secondary data is obtained through previous research, local government policies, and digital media through websites and social media. The method of analysis uses qualitative descriptive analysis through the stages of analysis before being in the field, data reduction, data presentation, and conclusion drawing. The results showed that the tourist attractions of Tebing Keraton and TWA Tangkubanparahu have multi-language communication through online and offline media.

Gastronomic Travel Exploration Based on Healthy Traditional Beverage Suyasa, I Gede Wiwin
Journal of Tourism Education Vol 2, No 2 (2022)
Publisher : Program Studi Pendidikan Pariwisata, Universitas Pendidikan Indonesia

One beverage with a unique presentation from Yogyakarta is Wedang Uwuh. Besides the presentation and health benefits also interesting to become a gastronomy tourist attraction that is unknown by the tourist who comes to this city. This paper aims to reveal how and why the concoction of the sacred and highly respected Sultan became the drink of ordinary people and develop a gastronomic sightseeing tour, adopting a phenomenological hermeneutic of study of literature methods approach to enable the bracketing of literature phenomena, combined with informant interview to gain a blended analysis that brings a different perspective of wedang uwuh historical interpretation. To ensure attractiveness in developing the Wedang Uwuh Gastronomic sightseeing tour and present the uncovered narration behind Wedang Uwuh, we are adopting the gastronomic tourism component method. The result finding that this beverage is part of ordinary people's tradition and since the reign of Mataram Kingdom. Wedang uwuh has at least 14 medical benefits for health. It is a unique blend made by the courtiers of Sultan Agung when accompanying the great Sultan meditating in order to determine the location currently known as Imogiri. However, the other perspective there was a "pagebluk" or pandemic in the form of typhoid and plague, where such a concoction was an immune booster to fight the pandemic. With such an interesting historical background and the extraordinary benefits of this wedang uwuh, it deserves to be the main object of a gastronomic tour package

Analysis of Marketing Strategy as Recovery Effort in Alamendah Village During the COVID-19 Pandemic Yuliana, Rinrin; Waluya, Bagja; Fitriyani, Endah
Journal of Tourism Education Vol 2, No 1 (2022)
Publisher : Program Studi Pendidikan Pariwisata, Universitas Pendidikan Indonesia

The COVID-19 pandemic has affected several industries, one of which is the tourism industry such as hotels, restaurants, retailers and various tourist attractions in Indonesia being closed due to this pandemic. One of the affected tourist attractions is the Alamendah Tourism Village, which is located in Bandung Regency, West Java. This study aims to determine the marketing strategy as a recovery effort in the Alamendah Tourism Village during the COVID-19 pandemic. The marketing strategy carried out in this study is from the 7P aspect in the marketing mix, namely Product, Place, Promotion, Price, People, Physical Evidence, and Process. This study uses a qualitative approach with descriptive analysis methods, the resource persons in this study consisted of the managers of the Alamendah Tourism Village, the Bandung Regency Culture and Tourism Office and Tourists. The results of this study indicate that the marketing strategy carried out by the Alamendah Tourism Village before and during this pandemic had positive changes, which initially only depended on offline marketing to become online and added new tour packages, namely Virtual Tours.

Participant's Perspective on Arabic for Tourism Learning during the Covid-19 Pandemic Maulani, Hikmah; Faqih, Ahmad
Journal of Tourism Education Vol 1, No 1 (2021)
Publisher : Program Studi Pendidikan Pariwisata, Universitas Pendidikan Indonesia

Abstract: The Covid-19 pandemic since 2019 has changed every aspect of online activities, including learning and tourism. The impact of the pandemic was felt directly in tourism Arabic learning as field observations are usually carried out, but the pandemic forced the closure of tourism. This study aims to obtain the perception of tourism Arabic learners during the COVID-19 pandemic and also found a description of the characteristics of learning during the pandemic. This study used an interview approach to obtain data, participants were students who were taking tourism Arabic lectures. The interview construct indicators were arranged with two themes, namely the adaptation of learners to online learning, the strategies of students doing assignments. The data is taken through whatssApp and google meet platforms, the analysis focuses on the answers from the compiled variable themes and the answers are analyzed by listening to the answers repeatedly. The results of the study show that there is an important role from the internal and external aspects of students in carrying out learning during the pandemic, this role is given by the environment, namely the condition of the family at home and their environment, lecturers, and also the concept of tasks and learning outcomes given by the lecturer.Keywords: Arabic, Pandemic, Tourism.

Gudeg Manggar as an Attraction of the Traditional Gastronomic Cultural Heritage Sulistiono, Sulistiono; Wiharjo, Rahmat Yumirwan; Sulami, Evi
Journal of Tourism Education Vol 2, No 2 (2022)
Publisher : Program Studi Pendidikan Pariwisata, Universitas Pendidikan Indonesia

Currently, the Indonesian government, especially in the field of tourism, has a target to developed gastronomic tourism. Traditional food has become an important element for developing this industry. Existence the tourist to visit tourist destinations, emerged the trend to look for authentic experiences. Story telling cannot be separated from traditional food as then becomes the main attraction. Gastronomy industri development was comprehensive with many aspects of value-added tourism and also the gastronomic packaging can preserve the cultural heritage from ancestors then developed from generation to generation. The city of Yogyakarta has various interesting cultural heritage tourism potentials. One of the interesting concerns is the existence of Gudeg Manggar the traditional food as a cultural heritage that can become a gastronomic tourist attraction. The researcher using descriptive qualitative research method. The data obtained that this food has nine gastronomic tourism components. Then the second step after making deep interviewed and quesioner using the creativepreneurship Nona Helix model there is a finding that Gudeg Manggar can bedeveloped as Tourist attraction in Yogyakarta City.

The Role Model of MICE Activities After the COVID-19 Pandemic in Indonesia Syah, Firman; Rajoendah, Muhammad Iqbal Katik
Journal of Tourism Education Vol 2, No 1 (2022)
Publisher : Program Studi Pendidikan Pariwisata, Universitas Pendidikan Indonesia

This quantitative research applying SmartPLS3 aimed to look at the overall existing problems in the field related to the impact of the COVID-19 pandemic on MICE business actors and the hybrid model on the existence of MICE activities in Indonesia. The focus of the research was only five representative cities that are the target of MICE activities based on the government’s plan, including Jakarta, Bogor, Bali, Yogyakarta, and Malang. Considering that it has been a year since the COVID-19 pandemic ravaged countries in the world, especially in Indonesia, it brought its own problems. One of the sectors affected is tourism and MICE, and even worse, not a few business actors have given up. They finally switched professions in the fields of culinary, agriculture, and plantations as an alternative business during the pandemic. The emergence of this hybrid concept makes business actors keep moving on. Several alternative solutions prepared during the COVID-19 pandemic include holding virtual MICE, virtual tourism, virtual events, webinars, as well as holding meetings via the Google Meet and Zoom Meet applications, as well as holding teleconferences. This means that the development of the MICE industry will continue to be carried out through the use of more intense technology. It is undeniable that this new activity requires creativity and high quality so that the virtual event can run well

Performance of Front Office Employees at the Bintang Sintuk Bontang Hotel Fitriyani, Endah; Evita, Anastasia
Journal of Tourism Education Vol 1, No 1 (2021)
Publisher : Program Studi Pendidikan Pariwisata, Universitas Pendidikan Indonesia

Employee performance is very important for a company to realize the company's goals. Without good performance, it is difficult for a company to achieve optimal results. Optimizing human resources is the main focus of the organization in improving performance. So it can be said that human resources are a key factor in obtaining good performance. Front Office employees must carry out their roles and functions properly because otherwise the operations of other departments will be disrupted. Front Office employees must always maintain their good performance. However, in practice, there are still many obstacles experienced by Front Office employees, one of which is the performance factor in discipline, communication, and accuracy at work. So to analyze these problems, the authors made direct observations, designed and made a list of questions related to research, and disseminated them to Front Office employees at the Sintuk Bintang Hotel. Furthermore, the authors conducted interviews with the Front Office Manager and also Personnel and conducted a literature study to find and use the theoretical foundations related to the problem under study. The result of this research is that discipline gets a bad score, while communication and discipline are still in the category of adequate assessment. From these results, it is hoped that the hotel management will be open to suggestions given by employees so that communication can develop and run well and conduct regular training to get good Front Office employee performance.

Implementation of Productive Learning Innovations in Tourism Vocational Schools Suwandi, Andreas; Ridwanudin, Oce; Pratama, Raditya
Journal of Tourism Education Vol 2, No 2 (2022)
Publisher : Program Studi Pendidikan Pariwisata, Universitas Pendidikan Indonesia

The nation's productivity and competitiveness is one of the keys to the revitalization of vocational high schools currently being implemented in Indonesia. Revitalization of Vocational High Schools can be used as a solution to produce students who are modern, dignified, innovative and creative. This study aims to find out 1) Efforts that have been made by SMK in implementing learning innovations; 2) Implementation of quality-based productive innovative learning innovations at tourism vocational schools in the Greater Bandung area; 3) An innovative learning model that is used to improve the quality of graduates through productive learning at Tourism Vocational Schools. 4) The obstacles to the implementation of graduate quality-based innovative learning found in Tourism Vocational Schools in Bandung Raya. This research is descriptive research, taking place in Tourism Vocational Schools in Bandung Raya. The sample of teachers is productive teachers who are members of the Tourism Vocational High School MGMP in the Tourism Sector of Bandung Raya Regency, totaling 30 teachers. The sample of students is the students of SMK Binawisata Lembang who are taught by one of the MGMP teachers. The instruments used were questionnaires and FGD guidelines. Data were analyzed using quantitative and qualitative descriptive results. The results showed that: 1) Not all teachers mastered the 4K concept well; 2) Not all teachers are able to implement 4K in learning; 3) 4K learning based on graduate quality, shows that not all teachers apply quality awareness in both design, implementation and evaluation; 4) the obstacles that teachers feel when learning 4K-based innovation are: integrating 4K into learning, difficulty making syntax, developing learning methods; 5) the obstacles felt by students were that most students stated that it was not so difficult to complete 4K learning tasks. The implementation of graduate quality-based innovation learning with a 4K learning orientation still requires more in-depth study, both through FGDs, class observations and review of lesson plans.

The Effect of Perceived Value on Culture-Based Tourism In Istano Basa Pagaruyung on Revisit Intention Rozi, Fakhrul; Wulung, Shandra Rama Panji
Journal of Tourism Education Vol 2, No 1 (2022)
Publisher : Program Studi Pendidikan Pariwisata, Universitas Pendidikan Indonesia

As a culture-based tourism destination, Istano Basa Pagaruyung attempted to enhance the strategy of domestic tourists’ revisit intention. Therefore, this study aimed to obtain findings regarding the Perceived Value, Revisit Intention, and the influence of Perceived Value on culture-based tourism at Istano Basa Pagaruyung on revisit intention. This type of research was descriptive and verification with explanatory survey methods. The samples in this study were 110 domestic tourists, using the incidental sampling technique because the target population was those who had visited Istano Basa Pagaruyung. The data analysis technique used was multiple regression analysis. The relusts obtained indicate that the description of Perceived Value variable had a significant effect on the revisit intention variable, and partially it was found that there were 2 sub-variables, namely social value and epistemic value, which had a significant effect on Revisit Intention. However, the two other dimensions, emotional value and conditional value which did not have significant direct effect on revisit intention. Tourists could receive social quality and knowledge about a culture very well so that they could become motivation or intentions to visit againAs a culture-based tourism destination, Istano Basa Pagaruyung attempted to enhance the strategy of domestic tourists’ revisit intention. Therefore, this study aimed to obtain findings regarding the Perceived Value, Revisit Intention, and the influence of Perceived Value on culture-based tourism at Istano Basa Pagaruyung on revisit intention. This type of research was descriptive and verification with explanatory survey methods. The samples in this study were 110 domestic tourists, using the incidental sampling technique because the target population was those who had visited Istano Basa Pagaruyung. The data analysis technique used was multiple regression analysis. The relusts obtained indicate that the description of Perceived Value variable had a significant effect on the revisit intention variable, and partially it was found that there were 2 sub-variables, namely social value and epistemic value, which had a significant effect on Revisit Intention. However, the two other dimensions, emotional value and conditional value which did not have significant direct effect on revisit intention. Tourists could receive social quality and knowledge about a culture very well so that they could become motivation or intentions to visit again

Gastronomy Game Board Project Based Learning in Higher Education Pratiwi, Ilma Indriasri; Suwandi, Andreas; Khaerani, Rijal; Fauzan, Hilma Azahra
Journal of Tourism Education Vol 1, No 1 (2021)
Publisher : Program Studi Pendidikan Pariwisata, Universitas Pendidikan Indonesia

The project-based learning approach is an effort to eliminate student boredom in learning during the Covid-19 pandemic. Project-based learning or known as project-based learning is learning that trains students to get hands-on experience through learning media that is adapted to the material in the syllabus. The purpose of this study was to determine the effect of the project-based learning model on the evaluation and learning achievement of students in the knowledge of materials, tools and cooking methods class aimed at tourism education students who contracted this course. The data collection method in this study was observational data and surveys using a questionnaire. With 37 questions distributed via google form to 4th semester tourism education students randomly as respondents. The survey results show that there is a strong influence of the project-based learning model on the achievement of lecture learning. It is also known that project-based learning is able to increase student involvement in group work and original thinking in project development carried out during learning.

Home Page

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Editorial Team

Contact

Reviewer

Google Scholar

Contact Name
Shandra Rama Panji Wulung

Contact Email
wulung@upi.edu

Phone
+6281930000068

Journal Mail Official
jote@upi.edu

Editorial Address
Universitas Pendidikan Indonesia Jl. Dr. Setiabudhi No. 229 Bandung 40154 Jawa Barat - Indonesia

Location
Kota bandung,

Jawa barat

INDONESIA

Abstract

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Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Shandra Rama Panji Wulung

Contact Email wulung@upi.edu

Phone +6281930000068

Journal Mail Official jote@upi.edu

Editorial Address Universitas Pendidikan Indonesia Jl. Dr. Setiabudhi No. 229 Bandung 40154 Jawa Barat - Indonesia

Location Kota bandung, Jawa barat INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
Shandra Rama Panji Wulung

Contact Email
wulung@upi.edu

Phone
+6281930000068

Journal Mail Official
jote@upi.edu

Editorial Address
Universitas Pendidikan Indonesia Jl. Dr. Setiabudhi No. 229 Bandung 40154 Jawa Barat - Indonesia

Location
Kota bandung,

Jawa barat

INDONESIA