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Perilaku Berwisata Wisatawan Generasi Milenial Di Jakarta Pada Era Revolusi Industri 4.0 Kadek Wiweka; Suci Sandi Wachyuni; Nuryadina Agus Rini
Jurnal Sains Terapan Pariwisata Vol. 4 No. 3 (2019): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

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Generasi Milenial diprediksi menjadi pasar utama pariwisata pada 5-10 tahun mendatang. Generasi ini mempunyai perilaku sosial yang relatif berbeda dibanding pendahulunya, terutama karena mereka tumbuh dan berkembang pada era teknologi. Perilaku pasar dalam pariwisata merupakan informasi yang penting bagi para stakeholder industri pariwisata. Mereka didorong untuk selalu mengantisipasi dan beradaptasi, termasuk karakteristik kebiasaan generasi Milenial dalam melakukan perjalanan (pre-trip, during the trip, and after the trip). Penelitian ini berupaya mengidentifikasi perilaku tersebut, serta menjabarkan media yang mereka gunakan. Sampel dari penelitian ini adalah remaja yang lahir diantara tahun 1981 hingga 2000 dan tinggal di Jakarta. Penelitian ini menggunakan pendekatan deskriptif kualitatif, sedangkan metode analisis data yang digunakan adalah metode triangulasi data dan triangulasi sumber (wawancara, studi pustaka dan kuesioner). Penelitian ini penting dilakukan mengingat hasil penelitian ini dapat dijadikan acuan bagi berbagai jenis pelaku industri wisata dalam merancang strategi marketing untuk menarik minat generasi milenial, khususnya untuk mengetahui bagaimana generasi tersebut memutuskan destinasi wisata tujuan, dapat dijadikan acuan untuk pengembangan berbagai produk wisata. Jika penelitian ini tidak dilakukan maka akan sulit bagi pelaku wisata untuk menjalani strategi marketing untuk mengidentifikasi minat generasi milenial untuk berwisata.

Pengembangan Model Pembelajaran Role Playing Dan Demonstration (RPD) Untuk Meningkatkan Kompetensi Layanan Front Office Siswa Kelas Xi Di SMK Pariwisata Kabupaten Bogor Ria Aryani
Jurnal Sains Terapan Pariwisata Vol. 4 No. 3 (2019): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

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Penelitian ini adalah Research and Development (R&D) dengan menggabungkan Model Bermain Peran Dan Demonstrasi. Uji coba terbatas dilakukan di SMK Taruna Terpadu 2 dengan total 35 siswa dan uji coba luas dilakukan di SMKN I Bojong Gede dengan 35 siswa dan SMK Darmawan dengan 35 siswa. Metode yang digunakan adalah metode survei dan teknik pengumpulan data kualitatif dan kuantitatif. Dalam uji coba terbatas di SMK Darmawan aspek kognitif siswa setelah tindakan mencapai 82% di atas KKM 75. Dan pada aspek afektif mencapai 83%. Sedangkan pada aspek Psikomotorik mencapai 85,71%. Demikian juga pada tes Wilayah Di SMK Taruna Terpadu 2, setelah tindakan nilai kognitif siswa mencapai 85,71% dengan KKM 78. Pada aspek afektif mencapai 86%. Sedangkan pada aspek Psikomotorik mencapai 88,57%. Uji Luas berikutnya di SMKN I Bojong Gede, tingkat penguasaan aspek kognitif siswa setelah tindakan mencapai 91, 43% dengan KKM 78. Pada aspek Afektif mencapai 89%. Sedangkan aspek psikomotor mencapai 94,28%. Berdasarkan hasil penelitian ini, dapat disimpulkan bahwa model RPD (Role Playing and Demonstration) di bidang studi Front office berhasil meningkatkan kompetensi layanan hasil belajar siswa. Dengan temuan penelitian lapangan, analisis data, dan refleksi pada uji coba terbatas atau ekstensif, penelitian penelitian dan pengembangan ini menghasilkan model pembelajaran yang baru direkomendasikan yaitu model RPD (Bermain Peran dan Peragaan.

Memorable Tourist Experience Wisatawan Terhadap Wisata Kuliner Di Kawasan Pariwisata Pantai Kedonganan Kecamatan Kuta, Kabupaten Badung Doli Nafati Tela; I Wayan Mertha; I Wayan Sukma Winarya Prabawa
Jurnal Sains Terapan Pariwisata Vol. 4 No. 3 (2019): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

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Kawasan Pariwisata Pantai Kedonganan merupakan salah satu daya tarik wisata unggulan yang terdapat di Kecamatan Kuta, Kabupaten Badung. Mempunyai kuliner yang terkenal dan khas dari hasil olahan ikan laut (sea food) sehingga tidak sedikit wisatawan mancanegara maupun domestik yang berkunjung. Namun kunjungan wisatawan ke Kawasan Pariwisata Pantai Kedonganan baik itu wisman atau wisdom mengalami penurunan persentase pertumubuhan selama 4 terakhir. Ketika wisatawan berwisata, mereka akan menyimpan berbagai macam memori dan pengalaman yang melekat di pikiran mereka, baik itu pengalaman menyenangkan ataupun kurang menyenangkan yang tidak akan dilupakan. Untuk mengetahui pengalaman berwisata wisatawan, perlu dilakukan penelitian terkait “Memorable Tourist Experience wisatawan terhadap wisata kuliner di Kawasan Pariwisata Pantai Kedonganan Kecamatan Kuta, Kabupaten Badung. Penelitian ini menggunakan pendekatan kuantitatif, pengumpulan data dilakukan dengan metode observasi, wawancara, angket/kuesioner dan metode dokumentasi. Penyebaran kuesioner dilakukan kepada 100 responden dengan komposisi 52 responden wisdom dan 48 responden wisman. Teknik pengambilan sampel menggunakan purpossive sampling dan menggunakan teknik analisis faktor eksploratori untuk menganalisis serta menggambarkan hasil penelitian. Hasil penelitian menunjukan bahwa terdapat masing-masing lima faktor baru yang terbentuk dari pengalaman berwisata wisatawan domestik dan mancanegara ketika berwisata kuliner ke Kawasan Pariwisata Pantai Kedonganan. Pada wisatawan domestik, faktor yang paling mendominasi yakni faktor New Experience, Uniqueness, Relaxation & Enjoyment dengan eigen value 4.160 dan nilai varian 27.731%, sedangkan pada wisatawan mancanegara, faktor yang paling mendominasi adalah faktor Pleasant, Product satisfaction dengan eigen value 6.311 dan nilai varian 37.124%.

Es Krim Biji Jali Sebagai Ikon Kuliner Jawa Barat Dewi Ayu Kusumaningrum
Jurnal Sains Terapan Pariwisata Vol. 4 No. 3 (2019): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

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One of the potential cereals to be developed is jali (Coix larcyma jobi L.) which is classified as a tropical cereals (Cereae). In Indonesia, jali plants spread in various ecosystems, both dry and wet climates, such as those found in West Java, Sulawesi, Sumatra, Kalimantan. West Java is the largest jali-producing region, this plant is widely cultivated conventionally by the community as a distinctive crop planted in the yard intercropping. Today's modern society hardly knows about jali. Though jali is a type of cereal plant that is easily planted, easily adaptable and resistant to disease, easy to process, and can increase food security. Jali also has a high nutritional content, especially protein content that is higher than other cereals and is equivalent to wheat, which is 14%. The use of jali as food is still limited. It is necessary to increase the use of jali into processed food because jali production is quite high, it is expected that processed jali food products that are attractive to the public, including the largest food consumers, are young people. Jali milk products can be developed as a substitute for cows’s milk in dairy products. One of the processed milk products that are is ice cream. The potential of the Indonesian ice cream market is still wide open. Making ice cream through a combination of freezing and agitation in ingredients consisting of milk and milk products, sweeteners, stabilizers, emulsifiers, and flavor enhancers. The research method uses quantitative methods with experiments and explanatory surveys. Where the experimental method was carried out organoleptic tests on 30 semi-trained panelists then continued with the survey method on 100 respondents regarding product packaging and public perception of the jali seed ice cream as a culinary icon for souvenirs in West Java. Analysis of the experimental method was carried out using the Anova Test and the Duncan Test. Whereas the quantitative explanatory survey method uses descriptive statistic analysis. The results of the study showed that the level ofpreference of ice cream samples with percentage of jali seeds (with a dilution of 4: 3 use water) 80% &, 90%, and 100% had differences in taste, aroma, and general acceptance, but did not differ in color and texture. Whereas the hedonic quality test or quality in terms of taste has differences between the three samples. Jali seed ice cream the panelists most ice cream with 80% presentation of jali seeds (with dilution). The criteria for the sample are rather not white, the texture is rather soft, the aroma is not strong, and the taste is sweet. From the market survey, 85% of the results were found that of the jali seed ice cream while the rest answered quite like the jali seed ice cream. For questions about the appropriate type of packaging, most respondents liked the paper cupbased packaging model with the image or logo of the jali seeds and cartoon character of West Java akang. Questions about prices, respondents answered a price range of Rp.3,000-5,000 per cup. The results of the interviews showed that most respondents did not yet know jali seeds. After trying the jali seed ice cream product, all respondents responded positively and said they liked and even really liked the taste of the jali seed ice cream.

Pengaruh Penyelengaaraan Event Minangkabau Travel Mart Terhadap Pencitraan Pariwisata Sumatera Barat Rozi Yuliani; Raftul Fedri
Jurnal Sains Terapan Pariwisata Vol. 4 No. 3 (2019): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

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International event Minangkabau Travel Mart adalah event promosi pariwisata yang diselenggarakan oleh Asosisasi Pelaku Pariwisata Indonesia DPD Sumatera Barat. Penelitian ini bertujuan untuk mengetahui pengaruh penyelenggaraan tourism international event Minangkabau Travel Mart (MTM) terhadap pencitraan pariwisata Sumatera Barat. Variable independen yaitu Pencitraan Pariwisata Sumatera Barat dan variable dependen nya adalah tourism international event Minangkabau Travel Mart. Indikator variable dependen menurut Any Noor(2013:14) adalah Keunikan, Perishablity, Intangibility, Suasana dan Pelayanan, dan interaksi personal. Data dikumpulkan menggunakan kuesioner, setelah itu dioleh menggunakan SPSS versi 13, teknik analisis data menggunakan analisis jalur, sebelumnya dilakukan uji prasayarat yaitu uji normalitas, uji multikolineritas, uji linieritas serta uji auto korelasi. Setelah itu diolah menggunakan metode analisis jalur (Path Analysis), dimana dari hasil uji tersebut terlihat bahwa indikator keunikan dan interaksi personal yang memiliki pengaruh terhadap pencitraan pariwisata Sumatera Barat, yaitu dengan nilai t hitung sebesar 2,149 dan sig observasi sebesar 0,034 < 0,05 dan nilai t hitung indikator interaksi personal sebesar 3,189 dan sig observasi sebesar 0,002 < 0,05. Pengaruh varibale lain diluar variable yang ada pada penelitian ini sebesar 91,4%. Hal ini bermakna bahwa indikator keunikan dan interaksi personal memberikan pengaruh terhdap pencitraan pariwisata Sumatera Barat. Pengaruh langsung indikator keunikan terhadap pencitraan pariwisata Sumatera Barat adalah sebesar 4,84%, sementara pengaruh tidak langsungnya sebesar 0,34%. Sementara pengaruh langsung interaksi personal terhadap pencitraan pariwisata Sumatera Barat adalah sebesar 11,02%.

Peran Kuliner Pasar Lama Dalam Meningkatkan Citra Destinasi Pariwisata Kota Tangerang Roozana Maria Ritonga
Jurnal Sains Terapan Pariwisata Vol. 5 No. 1 (2020): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

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Culinary has an important role in the tourism industry because most of the expenditure of tourists is for food and drinks. In 2017 culinary alone reaches a percentage of around 30-40 percent spent by tourists in Indonesia. Tourism destinations that have unique culinary can motivate tourists to travel to Pasar Lama area in Tangerang City. Tangerang City is one of the tourism destinations in Banten Province and ranks the third largest in the Jabodetabek area after Jakarta. This strategic location makes Tangerang City have opportunities for the development of various fields of activity, one of which is the tourism sector. Tangerang City needs to have a good image to be different in the minds of tourists. To improve the image of a destination we can use culinary in the city of Tangerang which was inaugurated in 2012 under the name Pasar Lama Culinary Area. This area is formed from history which was once the oldest trade center in the city of Tangerang and cultural heritage because this area is formed with cultural acculturation. This research method uses descriptive qualitative. Data sources obtained by interview, observation, and documentation. Data analysis uses four stages, namely data collection, data reduction, data presentation, and drawing conclusions. Based on the results, the role of culinary is sufficient to contribute in upgrading the image of Tangerang City with the supporting and inhibiting factors in improving the image of the tourism destination of Tangerang. Supporting factors include: the taste of food, food ingredients, price setting, and casual atmosphere while the inhibiting factors are: human aspects, cleanliness, placement of culinary carts that are less organized, buskers and less extensive pedestrian paths.

Kualitas Pelayanan Mempengaruhi Jumlah Kunjungan Tamu Di Restoran Nom Nom Nom Nuryadina Augus Rini; Nenny Wahyuni
Jurnal Sains Terapan Pariwisata Vol. 5 No. 1 (2020): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

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Culinary has an important role in the tourism industry because most of the expenditure of tourists is for food and drinks. In 2017 culinary alone reaches a percentage of around 30-40 percent spent by tourists in Indonesia. Tourism destinations that have unique culinary can motivate tourists to travel to Pasar Lama area in Tangerang City. Tangerang City is one of the tourism destinations in Banten Province and ranks the third largest in the Jabodetabek area after Jakarta. This strategic location makes Tangerang City have opportunities for the development of various fields of activity, one of which is the tourism sector. Tangerang City needs to have a good image to be different in the minds of tourists. To improve the image of a destination we can use culinary in the city of Tangerang which was inaugurated in 2012 under the name Pasar Lama Culinary Area. This area is formed from history which was once the oldest trade center in the city of Tangerang and cultural heritage because this area is formed with cultural acculturation. This research method uses descriptive qualitative. Data sources obtained by interview, observation, and documentation. Data analysis uses four stages, namely data collection, data reduction, data presentation, and drawing conclusions. Based on the results, the role of culinary is sufficient to contribute in upgrading the image of Tangerang City with the supporting and inhibiting factors in improving the image of the tourism destination of Tangerang. Supporting factors include: the taste of food, food ingredients, price setting, and casual atmosphere while the inhibiting factors are: human aspects, cleanliness, placement of culinary carts that are less organized, buskers and less extensive pedestrian paths.

Efektivitas Kerja Guest Service Agent Dalam Pelayanan Tamu Di Dusit Thani Resort Maldives Lusia Vreyda Adveni; Shintia Kuswandi
Jurnal Sains Terapan Pariwisata Vol. 5 No. 1 (2020): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

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The development of the tourism industry in the world makes businesses stricter in the face of competition. Starting from the restaurant business, travel agents, airlines, to the construction of hotels and resorts. The hospitality industry (Hospitality Industry) is an industry with a classification that includes a variety of commercial facilities and is equipped with food-beverages and services, room accommodation or both. The industry has various groups of operational activities including resorts, which are one of the accommodations that tourists need as a temporary residence during a tour. Facing increasingly fierce competition, various efforts have been made such as, adding facilities, renovating buildings, and increasing the quality of services effectively. Guest service agent is one part that has an important role in the front office department, which has the duty and responsibility of providing comfort to guests. In addition, guest service agents are also required to always do their best to provide maximum information and services. With the research on the performance of guest service agents at Dusit Thani Resort Maldives will answer a variety of problems that are often faced by guest service agents while serving the guests. In addition, the performance of an effective guest service agent will improve the quality of services available at the resort. In this study the author will explain the qualitative analysis method which contains the meaning of a depiction of data and using words and sentence lines. The data analysis method used is triangulation, the author also places more emphasis on objectivity and honesty which is realized by explaining the research objectives to the informants. There are three discussions in this research, namely how the guest services at Dusit Thani Resort Maldives. Second, how the performance of the guest service agent is applied to the front office department. The latter is to find out the effectiveness of the performance of guest service agents in serving the guests, especially in the front office department at Dusit Thani Resort Maldives.

Performance Of Marketing Assistants In Trisakti School Of Tourism Tri Djoko Sulistiyo
Jurnal Sains Terapan Pariwisata Vol. 5 No. 1 (2020): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

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Tourism schools must have a good and structured student acceptance flow. In this activity, it is assessed that the target of prospective students every year will be fulfilled with the help of competent human resources, namely marketing assistant. There are three things affecting each and every marketing assistant such as motivation, work environment, and job performance. This research aims to determine the influence of motivation (X) to work performance (Y) with work environment (Z) as a moderate. The research methods used is quantitative descriptive and the tool is SPSS 24. Data analysis uses simple linear regression analyses and multiple linear regressions with Moderated Regression Analysis (MRA) tests. The samples in this study were marketing assistants of Trisakti School of Tourism, Jakarta. The questionnaire given using random sampling techniques and measured with a questionnaire of 33 statements. The result shows that the work environment is not a moderation variable. It is found out that both motivation and work environment are influential together in determining performance. These results also prove that the working environment is as independent variable in conjunction with performance.

Analisis Pengaruh Kualitas Pelayanan Room Attendant Terhadap Kepuasan Pelanggan Pada Masa Tatanan Normal Baru Di Hotel The Westin Jakarta Muhammad Ridwan; Bryantanov Hariana
Jurnal Sains Terapan Pariwisata Vol. 5 No. 1 (2020): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

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During the COVID-19 pandemic to date, the hotel industry has been affected. Guest visits have experienced a very erratic decline. Guests staying overnight must follow a number of health protocols determined by the Government, in particular the guarantee of room cleanliness.The purpose of this study is to determine the customer satisfaction with the quality of room attendant services and to explain the factors that affect room attendant services. The method used in this study is a quantitative descriptive method used to describe customer satisfaction with room attendant services. This study uses a quantitative approach, which means the research is carried out by obtaining data in the form of numbers or qualitative data that is numbered. Data was obtained from a checklist of questionnaires to 65 guests who had stayed at The Westin Jakarta hotel. Based on this, the quality of the room attendant section at The Westin Jakarta Hotel is expected to improve and maintain service quality in increasing customer satisfaction, especially during the new normal period.

Home Page

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Reviewer

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Contact Name
Baskoro Harwindito

Contact Email
p3m@polteksahid.ac.id

Phone
+62816965433

Journal Mail Official
jurnaljstp@polteksahid.ac.id

Editorial Address
Jl. Kemiri Raya No.22, Pd. Cabe Udik, Kec. Pamulang, Kota Tangerang Selatan, Banten 15418

Location
Kota tangerang selatan,

Banten

INDONESIA

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Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Baskoro Harwindito

Contact Email p3m@polteksahid.ac.id

Phone +62816965433

Journal Mail Official jurnaljstp@polteksahid.ac.id

Editorial Address Jl. Kemiri Raya No.22, Pd. Cabe Udik, Kec. Pamulang, Kota Tangerang Selatan, Banten 15418

Location Kota tangerang selatan, Banten INDONESIA

Abstract

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Contact Name
Baskoro Harwindito

Contact Email
p3m@polteksahid.ac.id

Phone
+62816965433

Journal Mail Official
jurnaljstp@polteksahid.ac.id

Editorial Address
Jl. Kemiri Raya No.22, Pd. Cabe Udik, Kec. Pamulang, Kota Tangerang Selatan, Banten 15418

Location
Kota tangerang selatan,

Banten

INDONESIA