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Journal of Business on Hospitality and Tourism

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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

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CULINARY TOURISM DEVELOPMENT MODEL IN METRO LAMPUNG CITY Derinta Entas; Rina Kurniawati; Baskoro Harwindito; Karlina Karlina
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 purpose of this research is to explore tourism potential in Metro Lampung. The tourism attraction that is potential in Lampung is its local culinary. Culinary tourism is popular nowadays, given the fact that tourists hunt for local food when they are visiting tourist destination. The purpose of this research firstly is to explore the potential of tourism culinary in Metro Lampung City. Secondly is to find the marketing strategy of tourism culinary in Metro Lampung city. Thirdly is to find out the factors needed in promoting local food as tourism attraction in Metro Lampung City.The data is collected from observation, interview, document study, and questionnaires. This research employs descriptive qualitative approach. The is data gathered and analyzed using SWOT analysis. The output of this research is a model design of culinary tourism development. A recommended of tourism development model is community based tourism. Community based tourism model is tourism which concerns on local community with their local wisdom.

Implementation of Human Resources Information Systems in Industrial Revolution 4.0: Case Study of Sekolah Tinggi Pariwisata Bali Internasional Kadek Ari Styawati; A.A.N. Eddy Supriyadinata Gorda
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

The rapid development of information and communication technology offers solutions in effective and efficient organizational management. The implementation of information technology becomes an important aspect in the competition in the digital arena. This study aims to examine in-depth about how the application of HRIS in STPBI. The research results showed that the implementation of HRIS at STPBI is used as a strategic activity in optimizing HR functions. The transformation and implementation of HRIS has several supporting and inhibiting factors. These supporting and inhibiting factors are combined in the development of HR in line with the theoretical and literary concepts used in this study. Through integrated work synergies in the field of staffing, transparency and availability of information is very helpful in decision making. The implementation of HRIS at STPBI is based on the paradigm of a balance between supporting factors and inhibiting factors.

COMMUNITY PARTICIPATION OF TEMUKU AYA SUBAK TOUR DEVELOPMENT IN VILLAGE OF TAJEN, PENEBEL DISTRICT, TABANAN REGENCY Gusti Ayu Putu Indah Trisna Dewi; I Wayan Pantiyasa
Journal of Business on Hospitality and Tourism Vol 3, No 1 (2017): Journal of Business on Hospitality and Tourism
Publisher : Institut Pariwisata dan Bisnis Internasional

The purpose of this research was to know the tourism potential of Temuku Aya Subak Tour seen from 3A that were an attraction, access, and facility. In addition, to know the participation of local communities, as well as the impact of Temuku Aya Subak Tour development to the local community. Temuku Aya Subak Tour is located in Tajen Village and developed by local people who see the potential of tourism in this village.Data collection techniques used were in-depth interviews, observation, and documentation. The analysis technique used was descriptive qualitative analysis and also Triangulation data. The results showed Temuku Aya Subak Tour had the potential of natural rice fields and plantations. Temuku Aya Subak Tour also offered tourism activities as well as the preservation of local culture and traditions. In addition, local communities also participated as investors and as employees in the development of Temuku Aya Subak Tour. The tour economic impact could provide employment. From the socio-cultural impact, it could keep the local customs and traditions of the village, and from environmental impact, the local community could be more aware of the cleanliness of the village environment.

Balancing the high tech and high touch in education: the implementation of humanistic approach on edu-recreation concept in politeknik pariwisata bali Ida Bagus Putu Puja; Putu Ayu Aryasih; Desak Gede Chandra Widayanthi
Journal of Business on Hospitality and Tourism Vol 7, No 3 (2021): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM
Publisher : Institut Pariwisata dan Bisnis Internasional

The implementation of a humanistic approach in educational institutions could be guidance in balancing High Tech and High Touch. The humanistic approach is defined as a physical and spiritual activity to maximize the development process, as well as an effort to master the treasures of knowledge in a series of overall personality formations. This research is qualitative research that analyzes the application of the humanistic approach in the design of the Edu-Recreation concept at the Bali Tourism Polytechnic (Politeknik Pariwisata Bali) through the study of documents and other literature, and also observation and interview. The results of the research are proposed as input for developing existing designs so that they can have a more significant influence in improving the quality of education at the Bali Tourism Polytechnic. As the result, the Edu-Recreation concept design at the Bali Tourism Polytechnic has implemented values in the humanistic education approach, namely the development of the affective aspects of students and the freedom to develop self-potential.

The quality of service and user satisfaction of airline chatbots Arreza, Mariae Khrisna Baring
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

Chatbots have shown to be a viable alternative to customer service agents in addressing customer questions and concerns. The airline sector has developed chatbots to meet the needs of their customers. In this paper, the study presents findings from a questionnaire involving 417 chatbot users. The assessment revealed that the quality of the airline chatbot service was deemed good, and users were satisfied with the airline chatbot service. This study also tested the relationship between the variables of the study. The outcomes revealed a significant relationship between users' profiles and the quality of the service provided by the chatbot. A significant relationship manifested between the users' profile and their satisfaction with the airline chatbot service. The results also discover a highly significant relationship between the quality of airline chatbot service and the users' satisfaction. Drawing on the findings, Developers should enhance chatbots to provide better service and boost customer satisfaction.

BISCUIT FORMULATION WITH SUBSTITUTION OF BROWN RICE FLOUR Slamet Widodo; Saifuddin Sirajuddin
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

Focus of this study was formulation of biscuit with substitutionof brown rice flour which were widely accepted by the community. The objective of the study was to formulate biscuit subtitution by brown rice flour. The experiment was conducted in Maret-July 2017 in Family Welfare Education Laboratory. Data collected was quality of biscuit (color, flavor, texture, taste, and overall) and the preference. Data was analyzed by Mean and ANOVA. Result: 18g wheat flour, 6g cornstarch, 4g tapioca starch, 19g brown rice flour, 12g margarine, 29g eggs yolk, and 12g refined sugar. Nutrition contents the best biscuit was water 2,52g, ash 1,19g, fat 24,46g, protein 11,68g, carbohydrate 60,15g, and energy 507,46Kcal.

The Effect of Placement Exposure and Placement Prominence on Recognition, Attitude, and Travel Intention of Tourism Destination in Reality Television Show Stacia R. Mege
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

Previous studies of tourism have proven that inclusion of destination in movies and television serials can induce tourism. This study aims to investigate the effect of destination placement in reality television show. The author will study the interaction of exposure to destination placement and the placement prominence toward recognition, attitude, and intention to visit of participants to the destination. An experimental study using videos of Korean reality show- Running Man will be run on groups of participants. The expected results are as follows. Prominent placement will be more recognized than subtle placement. Participants who will be exposed to destination placement will have higher attitude than those who don’t. And attitude is expected to mediate effect of destination placement to intention to visit. The results expected from this research will enrich the literature of product placement from two perspectives, the product (tourism destination) and the media (reality show). The result of this study will be useful for destination marketing organization to explore alternative promotional media.

THE PORTRAIT OF RURAL TOURISM MODEL IN THE BAHA TOURISM VILLAGE OF BADUNG DISTRICT Monica Fitria Hartiningsih; I Made Adhika; Komang Trisna Pratiwi Arcana
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

Baha Village designated as tourism village since 1994. However, until now relatively undeveloped as expected. The purpose of this research to determine of tourism existing and the portrait of rural tourism model that took place in Baha Tourism Village. This research used descriptive qualitative method. The informant determined by purposive and utilize qualitative and quantitative data where its sourced from primary data also secondary data. Datas obtained by observation, interviews, and documentation. The research of result was found tourism existing ini Baha Tourism Village in the form of a panoramic expanse of rice fields and visiting to a Balinese traditional house, supported with the adequate accessibility and facilities such as public toilets, wantilan, clean water, electricity and communication networks. Institutional is not yet operational. Baha Tourism Village life cycle stage with the involvement of public attitudes tend to be quiet(Withdrawal). Referring to the existing portrait of rural tourism model at the Baha Tourism Village is a rural tourism model of halffull-passive interaction who initiated by the government and its managed by the individual societies. It can be concluded, Baha Tourism Village has not been categorized as a ideal tourism village.

Entrepreneurship Orientation and Holistic Marketing Mix in Creating Competitive Advantages Bumdes I Gusti Ketut Adi Winata; Ni Made Wulan Sari Sanjaya; I Gusti Made Oka Astana
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

Bumdes is a company in a village that needs to establish a competitive advantage. This is because there are many similar businesses throughout Buleleng district. This study aims to understand the relationship between entrepreneurial orientation and holistic marketing mix as a source of competitive advantage for BUMDes Buleleng Regency. The data analysis technique used in this study is the SEM GeSCA method. The results showed entrepreneurial orientation has no direct influence on competitive advantage, but the indirect effect through a holistic marketing mix. The competitive advantage of Bumdes in Buleleng district can be created through the development of an entrepreneurial orientation which is translated into marketing activities.

THE WAITER AT PRINCESS REATAURANT ALWAYS RESPECTS HIS GUESTS “AS A KING” TO WINNING RESTAURANT BUSINESS IN ASEAN ECONOMY COMMUNITY (AEC) ERA I Wayan Pugra; Ida Ayu Ketut Sumawidari; I Ketut Redjasa
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 is said to be Asean Economy Community (AEC) era. The competition on getting a job in Asean especially in Bali are getting hard and so does in restaurant business competition is getting tighter and tighter. How to winning it ? The answer by Princess Restaurant’s management is “Always respects his guests as “A KING” in Asean Economy Community (AEC) era.This research is aimed to know the daily duties of waiters at Princess Restaurant if they have a specific tricks to winning restaurant business in Asean Economy Community Era.Data of this research are obtained from informants who knows the object of the research such as The Princess Restaurant Manager, Resaturant Captains, Restaurant waiters and bus boys. After that, the data are analyzed descriptively by explaining in detail the data which has been collected to get a clearer understanding.The result of this research showed that the daily duties of waiters at Princess Restaurant always respects his guest as “A KING” in order to winning restaurant business in AEC era.That smart technics by waiters at Princess Restaurant could make most guest who enjoy food and drinks at Princess Restaurant feel happy and satisfied and finally could attract the guest to come again frequently as repeater guests.This waiter’s smart ways, could offer great satisfaction and nice experiences to all guests, and finally could give a positive contribution to economy, social and prosperous happiness to local people who works there.

Page 9 of 41 | Total Record : 410

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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

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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