Garuda - Garba Rujukan Digital

Article Per Year (5 Year)

All

Journal of Business on Hospitality and Tourism

jbhost
Website

Published by Institut Pariwisata dan Bisnis Internasional

ISSN : 25279092 EISSN : 25276921 DOI : https://doi.org/10.22334/jbhost

Core Subject : Social,

Social Sciences

JBHOST aims at initiating and stimulating high-impact and innovative research relevant for academics and practitioners within the hospitality and tourism industries. The audience of this publication primarily comprises academics, graduate students, practitioners and all others interested in hospitality and tourism industries. The journal welcomes and encourages articles from practitioners and academics as well as qualitative and quantitative researches. Each paper will be judged according to international standards, originality/innovativeness of paper, contribution to knowledge, its relevance of the subject and its quality of presentation. Those papers are subject to a double blind reviewing.

Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management

Articles 410 Documents

11 12 13 14 15

Marketing Strategy in Increasing Ballroom Sales at New Kuta Hotel Monika Aprilia Wulandari; Elvira Septevany; I Gusti Agung Mas Krisna Komala Sari; I Ketut Suarta
Journal of Business on Hospitality and Tourism Vol 6, No 2 (2020): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM
Publisher : Institut Pariwisata dan Bisnis Internasional

This research aims to increase ballroom sales at New Kuta Hotel, to find out marketing strategies that should be used by the sales & marketing departments to increase ballroom sales and to find out which strategies are most effective in marketing strategies by sales & marketing department. The analysis techniques used are qualitative descriptive analysis, quantitative descriptive analysis, Internal Factor Analysis Summary Matrix (IFAS), External Factor Analysis Summary Matrix (EFAS), Internal–External Matrix (IE), SWOT Analysis and Quantitative Strategic Planning Matrix (QSPM). Based on the results of IFAS matrix analysis, the main strength is the ballroom sales can help increase hotel revenue, while the main weakness is the incentives imposed by the sales & marketing departments are less appropriate. Based on the EFAS matrix analysis, it was discovered that the main opportunity was the ability of sales & marketing to bring in customers while the main threat faced was the budget considered by the customer. The IE Matrix study results put the company in the Growth Strategic (Cell II) position. SWOT analysis produced eight alternative strategies of marketing strategies from the eight strategies and obtained three marketing strategies that were prioritized and calculated through QSPM Matrix with a total TAS of 181.29.

POTENTIAL DEVELOPMENT OF RURAL TOURISM IN PENATIH VILLAGE I Wayan Pantiyasa; Ni Luh Supartini
Journal of Business on Hospitality and Tourism Vol 2, No 1 (2016): Journal of Business on Hospitality and Tourism
Publisher : Institut Pariwisata dan Bisnis Internasional

The development of tourism in Bali has a real effect on economy in Bali. Development and promotion of tourism that has been done should be capable to be sustained and maintained in the future. Tourism sustainability discourse must involve the commitment from all parties to maintain the sustainability of the natural, social, economic and cultural community as the basic capital of tourism. Tourism Department of Denpasar city is trying to develop the alternative tourism for reducing the negative effects of mass tourism and empowering rural communities through the development of rural tourism. One of the villages targeted is Penatih village which is a village that has the potential resources to be developed into a rural tourism with traditional culture (art), social order, Subak and other.The approach used in this research was qualitative descriptive. The data were collected through interview, observation, documentation and conduct Focus Group Discussion (FGD). Then the data were analyzed by using SWOT analysis. From the result of study, there were found some potential that can be developed and packaged in rural tourism. And also this research provides the strategies to develop this village to be a rural tourism

Investigating The Impact of Sensory Experience on Budget Hotel Rooms to Maximize Guests Satisfaction Reiza Miftah Wirakusuma; Anak Agung Anom Samudra; Ni Kadek Sumartini
Journal of Business on Hospitality and Tourism Vol 7, No 1 (2021): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM
Publisher : Institut Pariwisata dan Bisnis Internasional

This study aims to investigate the sensory experience from guests who have stayed at a budget hotel in Bandung, West Java Province. Although only offers low prices, simple facilities, and less spacious room, yet a budget hotel has been able to maximize comfort and satisfaction for their guests. Subsequently, the number of budget hotels increase significantly in the past few decades and create different themes for hospitality industry. These themes create unique experience and they are felt by five senses of guests during their visits. The experience is divided into visual, tactile, gustatory, auditory, and olfactory. The method used in this research is a qualitative descriptive analysis from 145 questionnaires which were collected on the field. The results showed that the sensory experience had a dominant impact on guest satisfaction in staying at a budget hotel, especially in tactile and visual.

IMPLICATIONS OF COMMODIFIED PARWA SHADOW PUPPET PERFORMANCE FOR TOURISM IN UBUD, BALI Gede Yoga Kharisma Pradana
Journal of Business on Hospitality and Tourism Vol 4, No 1 (2018): Journal of Business on Hospitality and Tourism
Publisher : Institut Pariwisata dan Bisnis Internasional

The purpose of this article is to examine the phenomenon of Balinese shadow puppet performances as a tourism entertainment spectacle in Ubud, Bali. Basically, the Parwa shadow puppet shows as Balinese shadow puppets are stag for the purposes of traditional ceremonies with long duration. In contrast to the type of Parwa shadow puppet show in Ubud is stag for tourism, only it's stag with a shorter duration. This phenomenon certainly raises a big question about the implications of stag such performances for tourism.This article is prepared to use qualitative research methods. All data were obtained through literature study, interview and observation. After all data is obtained, it is analyzed by using the perspective of cultural studies.The results show that the commodification of Parwa shadow puppet shows for tourism has economic, social and cultural implications. Economically, the commodification of the Parwa shadow puppet show for tourism has already had implications for a change in instrumental value, adding profit to cottage owners and retailers. Socially, the commodity has implications in the popularity as well as the identity of shadows puppet group. Culturally has implications for the preservation of cultural identity in the context of tourism, mediation of cultural promotion to tourists, cultural degradation of puppets and the difficulty of enculturation.

UTILIZATION OF BRAN FLOUR AS AN INGREDIENT IN THE PRODUCTION OF BREAD IN STPBI Ida Bagus Soma; I Wayan Arcana
Journal of Business on Hospitality and Tourism Vol 1, No 1 (2015): Journal of Business on Hospitality and Tourism
Publisher : Institut Pariwisata dan Bisnis Internasional

Indonesia is an agricultural country where the livelihoods of the majority of the population to grow crops. Geographically Indonesia is an archipelago which also has great natural potential not only in the field of marine but also in agricultural processing. One of the results is a leading Indonesian agriculture is rice. It is not apart from the fact that rice as a staple food of Indonesia. In this study, researchers will describe the manufacturing process and the final result in the making of bread made from bran flour. Where researchers will create four kinds of bread, which is bread without flour bran as quality control (P0), white bread with a mixture of 10% flour bran (P1), white bread with a mixture of 20% flour bran (P2), and bread with 30% bran flour mixture (P3). Objects were observed in this study was to determine the final result of the manufacture of bread to test the texture, color, flavor, and aroma with a mixture of flour bran, the method of making the same, cooking equipment are the same, long fermentation time the same, the temperature of the oven the same and roasting the same time.

ANALYSIS OF FACTORS AFFECTING GUEST DECISION IN PURCHASE OF ROOM SERVICE IN HOTEL “GRAND INNA PADANG” Youmil Abrian; Arif Adrian; Rian Surendra
Journal of Business on Hospitality and Tourism Vol 5, No 2 (2019): Journal of Business on Hospitality and Tourism
Publisher : Institut Pariwisata dan Bisnis Internasional

This paper was conducted to determine what factors encourage consumer decisions in choosing Grand Inna Hotel Padang, as well as the contribution of each of these factors. Researchers used the Grand Inna Hotel Padang because the hotel is owned by the government. Grand Inna Hotel Padang has unstable occupancy then affects to the hotel revenue. The results showed that there are 7 factors considered by consumers in rooms purchasing Grand Inna hotel Padang, the 7 factors mentioned are price factors, service factors, motivation and lifestyle factors, reference group factors, hospitality factors, MICE and brand image. Each of these factors contributes substantially to encouraging consumers to choose Grand Inna hotel Padang. The population of the study was consumers who had stayed at the Grand Inna Hotel Padang. The sampling technique used purposive sampling with a total sample is 100 respondents. The data analysis technique is factor analysis to determine the factors considered by consumers and multiple regression analysis to determine the extent factors considered affect the purchasing decision. From the results of multiple regression analysis found that the 7 factors together have a significant effect on decision in decisions purchase room service at the Grand Inna Hotel Padang.

A SWOT ANALYSIS OF ONLINE ROOM RESERVATION IN HOTEL SECTORS. (A CASE STUDY IN BALI HSOVEREIGN HOTEL) I Wayan Kiki Sanjaya; A.A. Ayu Suwi Arianty; I Gusti Ayu Eka Suwintari; I Gusti Ayu Melistyari Dewi
Journal of Business on Hospitality and Tourism Vol 6, No 1 (2020): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM
Publisher : Institut Pariwisata dan Bisnis Internasional

The present study discusses a SWOT analysis of online reservation applied in HSovereign Hotel, Tuban, Bali. The hotel expects to obtain the easier and faster services in room reservation in hotel sectors by using internet media through online process (e-commerce). However, there are several challenges occur in practice as seen in HSovereign Hotel. As a result, the quality of thereservationservices is considered bad, not professional, and ultimately gives impact upon consumers’ satisfaction. Therefore, the problem that will be observed in the present study is how the advantages, disadvantages, opportunities and threats of e-commerce usage in HSovereign Hotel can be identified. A descriptive-qualitative research is the type of the present study. The data of the present studywere obtained from observation, interview, and documentation in order to find out the advantages, disadvantages, opportunities and threats of online reservation in H Sovereign Hotel. Furthermore, the theories used in the present study are: hotel, reservation, room online reservation, definition of e-commerce, and room occupancy rate. The data were presented in both analytical descriptive and narrative, and also supported by presenting tables, maps, and figures. Based on the result of analysis, the advantages of e-commerce usage in online reservation services which attracted more residents to come is the effectiveness of online reservation system in H Sovereign Hotel. On contrary, the disadvantages of online reservation relies on its dependency oninternet connection and server system in H Sovereign Hotel. The opportunity can be identified from using online reservation is it could be a media promotion which enables consumers to reserve in the last minute, and the threats found are cancellations ensue and fake bookings that extremely threaten information system of room reservation in H Sovereign Hotel.

UNDISAN TOURISM VILLAGE IN BANGLI EAST OF BALI, IS A GREEN TOURISM WHERE THE TOURISTS CAN COOK A BALINESE CULINAIR TO MAINTAIN SUSTAINABLE TOURISM I Wayan Pugra
Journal of Business on Hospitality and Tourism Vol 2, No 1 (2016): Journal of Business on Hospitality and Tourism
Publisher : Institut Pariwisata dan Bisnis Internasional

Nowadays the Balinese culinair is getting famous in all over Bali which are consumed by Balinese TouristsBalinese food is available in local restaurant and international restaurant too in Bali.Miss Rebecca Gilling who found the Denpasar Moon song, about four years ago was loving Jukut Ares (vegetable, is made from young banana tree).Balinese food are available in big event such as in seminar, in wedding ceremony, birthday party and in international event.Nowadays many tourists want to taste a different food to prevent boaring but want to experiencing a unique taste of Balinese cuisines.Mr. Patrice, an owner of a travel agent in French has a smart idea to bring his tourist to visit the Undisan Tourism Village, in Bangli, in east part of Bali, to enjoy the beautiful panorama of Bali, while learning the local culture of Bali. Here in Undisan Tourism Village, the tourist can practice cooking Balinese traditional food, one among them is Sate Lilit.This activity is the best way and the best idea to apply The Green Tourism to maintain the sustainable tourism, especially in Bali.

Multimodal Discourse Analysis of Religious Tourism on Madura Island, Indonesia Rosyida Ekawati; Desi Puspitasari; Siti Hanifa
Journal of Business on Hospitality and Tourism Vol 7, No 1 (2021): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM
Publisher : Institut Pariwisata dan Bisnis Internasional

The objective of study is to explore the relationship between visual and verbal elements within the frame of multimodal discourse analysis in Madura tourism promotion. Promotion in the form of moving images with verbal language makes it easier for readers and potential tourists to see tourist attractions more closely and realistically. This study is descriptive qualitative using 3 videos of Madura tourism promotion, in particular tourism promotions of Bangkalan, Pamekasan, and Sampang regencies on Madura Island, Indonesia. Only scene representing religious tourism as the data of this study in which there are 8 data of religious tourism images. There are two parts of data analysis: visual and verbal analyses. Visual semiotic mode of scenes and images were analyzed using visual grammar by Kress and van Leeuwen (2006). In addition, verbal data are all of utterances generated during the scenes and the still images were analyzed based on appraisal framework by Martin and White (2005) especially on the attitude system. Results show that tourism promotional videos use more than one mode of communication or semiotic system elements to create meaning through representational and interactive structures, compositional meanings, and verbal language. All of the compositions can come together to create messages to the public, in this case information about tourist attractions and their locations that represent the religiosity of Madura.

Effectiveness of instagram and facebook marketing on the customer path at the aloft bali seminyak hotel during the covid-19 pandemic Segaradana, I Putu Jimmy; Suastini, Ni Made; Prabawati, Ni Putu Diah
Journal of Business on Hospitality and Tourism Vol 8, No 1 (2022): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM
Publisher : Institut Pariwisata dan Bisnis Internasional

The most popular marketing strategy today is marketing through social media. This research was conducted to determine the effectiveness of Instagram and Facebook Marketing on the consumer's customer path at the Aloft Bali Seminyak Hotel during the Covid-19 Pandemic. Data collection techniques used in this research are questionnaires, interviews, and documentation studies. The number of respondents in this study were 70 people. The data analysis technique in this research is Partial Least Square (PLS) analysis with SmartPLS version 3.3.2 software. The results of this study indicate that based on the R2 test, the net R2 value obtained is 0.523 classified as a moderate (moderate) model, these results explain that Instagram and Facebook marketing that are run are quite effective on the customer path during the Covid-19 Pandemic. The effect of endogenous variables on exogenous variables is known based on the value of effect size (f2), which is 0.376. This shows that the influence of the Instagram variable on the customer path is included in the strong category. Meanwhile, the f2 value of the Facebook variable is 0.250 which shows the effect of the Facebook variable on the customer path, including the sufficient category.

Page 13 of 41 | Total Record : 410

11 12 13 14 15

Filter by Year

2015 2024

Filter By Issues

All Issue Vol. 10 No. 1 (2024): June 2024 Vol 10, No 1 (2024): June 2024 Vol 9, No 2 (2023): December, 2023 Vol. 9 No. 2 (2023): December, 2023 Vol. 9 No. 1 (2023): June 2023 Vol 9, No 1 (2023): June 2023 Vol. 8 No. 2 (2022): December 2022 Vol. 8 No. 1 (2022): June 2022 Vol 8, No 2 (2022): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM Vol 8, No 1 (2022): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM Vol 7, No 2 (2021): SPECIAL ISSUE MARKETING AND ENTREPRENEURSHIP 4.0 Vol. 7 No. 2 (2021): SPECIAL ISSUE MARKETING AND ENTREPRENEURSHIP 4.0 Vol. 7 No. 3 (2021): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM Vol 7, No 3 (2021): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM Vol 7, No 1 (2021): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM Vol. 7 No. 1 (2021): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM Vol. 6 No. 2 (2020): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM Vol 6, No 2 (2020): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM Vol 6, No 1 (2020): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM Vol. 6 No. 1 (2020): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM Vol. 5 No. 2 (2019): Journal of Business on Hospitality and Tourism Vol 5, No 2 (2019): Journal of Business on Hospitality and Tourism Vol. 5 No. 1 (2019): Journal of Business on Hospitality and Tourism Vol 5, No 1 (2019): Journal of Business on Hospitality and Tourism Vol 4, No 2 (2018): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM Vol. 4 No. 2 (2018): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM Vol. 4 No. 1 (2018): Journal of Business on Hospitality and Tourism Vol 4, No 1 (2018): Journal of Business on Hospitality and Tourism Vol 3, No 1 (2017): Journal of Business on Hospitality and Tourism Vol. 3 No. 1 (2017): Journal of Business on Hospitality and Tourism Vol 2, No 1 (2016): Journal of Business on Hospitality and Tourism Vol 1, No 1 (2015): Journal of Business on Hospitality and Tourism More Issue

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name
I Made Trisna Semara

Contact Email
trisna.semara@ipb-intl.ac.id

Phone
+62361426700

Journal Mail Official
info@jbhost.org

Editorial Address
Jalan Kecak, No. 12, Gatot Subroto Timur - Bali

Location
Kota denpasar,

Bali

INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name I Made Trisna Semara

Contact Email trisna.semara@ipb-intl.ac.id

Phone +62361426700

Journal Mail Official info@jbhost.org

Editorial Address Jalan Kecak, No. 12, Gatot Subroto Timur - Bali

Location Kota denpasar, Bali INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
I Made Trisna Semara

Contact Email
trisna.semara@ipb-intl.ac.id

Phone
+62361426700

Journal Mail Official
info@jbhost.org

Editorial Address
Jalan Kecak, No. 12, Gatot Subroto Timur - Bali

Location
Kota denpasar,

Bali

INDONESIA