cover
Article Per Year (5 Year)
All
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
Jurnal Sains Terapan Pariwisata
Published by Politeknik Sahid
ISSN : 2541447X     EISSN : 25414488     DOI : https://doi.org/10.56743/jstp.v8i1
Core Subject : Humanities, Health, Science, Education, Social,
Humanities Education Library & Information Science Public Health Social Sciences Veterinary Other
Jurnal Sains Terapan Pariwisata adalah jurnal nasional terlengkap untuk semua yang peduli dengan inovasi dan pengembangan aspek pariwisata serta isu pariwisata terkini, seperti Destinasi Wisata, Perhotelan, Gastronomy dan MICE. Jurnal ini berisi penelitian teoritis dan terapan, mendorong penelitian berdasarkan berbagai metode, termasuk pendekatan kualitatif, kuantitatif dan metode campuran.
Arjuna Subject : Seni dan Humaniora - Seni dan Humaniora (Lain-Lain)
Articles 266 Documents
 11   12   13   14   15 
Analisa Kreativitas Up Selling Sebagai Bagian Tugas Dan Tanggung Jawab Server Di Sofia Restaurant The Gunawarman Luxury Residence Jakarta Selatan Asep Parantika; Dicky Cecep Irawan
Jurnal Sains Terapan Pariwisata Vol. 6 No. 1 (2021): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Hotel is a service accommodation that has facilitie’s in it, is intended for the public and commercially managed. The Hotel has several classification based on plans and goals in the construction of a hotel. Restaurant is a place that provides food, drinks and support services in a restaurant. Food and Beverage is an organization in charge of making food into a dish that is ready to be enjoyed as well as a container in the provision of food, beverages and food and beverage delivery services. Up Selling or personal selling is a strategy used to increase income, especially in Sofia Restaurant, The Gunawarman Luxury Residence. This writing is written with the aim to find out how the up selling strategy that is done by waiter/s in Sofia Restaurant in increasing revenue and to find out the constraints faced and efforts to resolve waiters’ obstacles in conducting up selling activities at Sofia Restaurant. The research method used is a qualitative research method that is described descriptively. The server is the name for a waiter or waitress who is developing at this time, which is usually the name used by restaurants that implement the semi-fine dining service. and the main task of the server is to serve guests who come to the restaurant, before starting to work the server must use a uniform and body makeup to make it look neat and elegant. A server also needs information about the quality and taste of dishes that are owned at the restaurant where the server works, An understanding of the product that the server wants to offer is very important, so that guests get the correct explanation and corresponding The results of this research in this Final Project show that Up Selling is included in the duties and responsibilities of a server at Sofia Restaurant The Gunawarman Luxury Residence.
Pemanfaatan Tepung Tempe Dalam Pembuatan Lapis Legit Ramon Hurdawaty; Thiara Zakiyana Rahman
Jurnal Sains Terapan Pariwisata Vol. 6 No. 1 (2021): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Tempeh is a very popular traditional soybean fermented product. This product is consumed by all levels of society as a source of protein. Tempeh used to be considered as inferior food, poor people’s food and very traditional. But the tempeh’s decay process that occurs in 2-3 days makes storage capability of tempeh does not last long. This is caused by a further fermentation process. Therefore, a treatment is needed to extend its shelf life. There is a derivative product which is made from tempeh flour which is then developed into processed products from tempeh flour. As an effort to reduce the import of flour, it is necessary to conduct several studies on the use of other food as an alternative substitute for food, one of which is tempeh flour which can be produced regularly to facilitate people to get nutritional intake from processed tempeh flour. Another ingredient that can be used as a substitute for wheat flour is tempeh flour. Tempeh flour can produce several products such as various kinds of cakes or traditional cake products, one of which is lapis legit (legit layer). Its soft texture and fragrant aroma, is a special attraction for this culinary. The main ingredients in making layer cakes are flour, butter, sugar and egg yolks. The purpose of this study was to determine differences in the attributes of sensory quality and differences in preferences in making legit layers. The experimental design used in making legit layer of tempeh flour was a completely randomized design (CRD) with 5 research formulations with 1 repetition, with different tempe flour concentrations of 0%, 25%, 50%, 75%, and 100%. For the analysis of hedonic test / favorite test and hedonic quality test data, the author used the ANOVA analysis method with Duncan. After knowing the results of data analysis, the best samples will continue to determine the selling price.
Analisis Pengaruh Harga Kamar Terhadap Penjualan Kamar Di Montigo Resorts Nongsa, Batam Adeline Tania; Asmawih
Jurnal Sains Terapan Pariwisata Vol. 6 No. 1 (2021): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This thesis is done in order to find out the room rate variation that will affect the room sales in a hotel. Therefore, the writer would like to examine the problems regarding the room rates offered by Montigo Resorts Nongsa which is have any affect to the room sales in Montigo Resorts Nongsa, Batam. The problem identification that could be found in this research is: How the influence of room rates on room sales at Montigo Resorts Nongsa, Batam and how the effect of the room rates towards the room sales at Montigo Resorts Nongsa, Batam. The research purposed to be achieved through this research are: to find out how the influence of the room rates on the level of room sales at Montigo Resorts Nongsa, Batam also to find out how big the influence of the room rates towards room sales at Montigo Resorts Nongsa, Batam. This test was conducted at Montigo Resorts Nongsa, Batam, with a total population of 50.680 guest and a sample size of 100 respondents. Based on the results of research conducted that the hypothesis that stated there is a positive and significant connection between room rates towards room sales at Montigo Resorts Nongsa, Batam could be proved. The results of the linear regression summary output model is the coefficient of determination (R square) of 0.8711 or 87,1%, it shows that the dependent variable (room occupancy rate) are influenced by independent variables (room rates), while the remaining 12,9% is explained by other variables outside the tested variable in this research. R value of 0.933 (a), indicating that the magnitude of the strong positive relationship between room rates towards room occupancy rate. Seen in the coefficients column of room rate models, there is a sig value of 0.000 whose value is smaller than the probability value of 0.05 (sig. 0.000 < 0.05) and a positive t value of 25.711 and tcount > ttable with a significance level of 5% (25.71 > 1.985, indicating that the room rates variable have a positive and significant relationship towards room sales variable. Advice that could be given by the writer in this research are: The hotel must maintain the quality of products and services provided in order to maintain the level of satisfaction of guests who come to stay for the first time or guests who come to stay again also the hotel should maintain the room rates so that the room sales is maintained or increased stability.
Implementasi Strategi Promosi Di Hotel Mercure Gatot Subroto Jakarta Dewi Melati; Aisa Malika Mulki
Jurnal Sains Terapan Pariwisata Vol. 6 No. 3 (2021): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Penelitian ini dilakukan untuk mengetahui implementasi strategi promosi di Hotel Mercure Jakarta Gatot Subroto. Strategi promosi sangat penting bagi sebuah hotel terutama hotel yang baru berdiri. Hasil riset memperlihatkan bahwa Hotel Mercure Jakarta Gatot Subroto telah melakukan berbagai strategi promosi baik secara online maupun offline, akan tetapi dalam penerapannya masih kurang maksimal, dan hal tersebut berdampak pada hasil yang kurang maksimal.
Employee Performance Analysis and Work Environment at the Front Office Department During the COVID-19 Pandemic at The ONE Legian Hotel I Putu Wahyu Kusuma Dana
Jurnal Sains Terapan Pariwisata Vol. 6 No. 2 (2021): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aims to analyze how the performance of employees and the work environment of employees in the front office department at The ONE Legian. Data collection methods used were observation, questionnaires, and interviews where data collection was carried out by field observations, questionnaires with 30 respondents. The analysis used quantitative analysis includes validity test, reliability test, correlation test, classical assumption test, simple linear regression test, determination coefficient test, and t test. The results of quantitative analysis research show that the reliability test results show that the work environment has a Cronbanch's Alpha value of 0.865 and employee performance has a Cronbanch's Alpha value of 0.810 which indicates that each variable has a value greater than Cronbanch's Alpha in the range of 0.70 in the correlation test. Correlation test of Employee Performance on the Work Environment in the front office department of The ONE Legian obtained a Pearson Correlation value of 0.745. In the simple linear regression analysis test results, the constant value is 14.089, which indicates that if the work environment is 0, then the employee's performance is 14.089. The value of the work environment coefficient is 0.678 indicating that if the work environment has increased by 1, then the employee's performance will increase by 0.678. With a strong and positive relationship between the two variables. Show that even during the COVID-19 pandemic, employees in the front office department at The ONE Legian can maintain their performance and work environment well.
Service Quality Of Room Attendant and Guest Satisfaction at The St. Regis Bali Resort Ni Luh Apriliani Putri; I Gusti Made Wendri; I Nyoman Mei Rejeki
Jurnal Sains Terapan Pariwisata Vol. 6 No. 2 (2021): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The purpose of this study was to determine the quality of room attendant service to increase guest satisfaction at The St. Regis Bali Resort and to find out which indicators need to be improved and maintained regarding the quality of service provided by the room attendant staff at The St. Regis Bali Resort. Data collection methods used are observation, questionnaires and literature study. The sample used in this study amounted to 70 respondents with the method of determining the sample, namely accidental sampling. The data was obtained through distributing questionnaires and then tested for validity and reliability. The analytical techniques used in this research are servqual (service quality), and IPA (Importance Performance Analysis). The results of Servqual (service quality) show that the gap of positive servqual scores is more than the gap of negative servqual scores. The servqual results indicate that the quality of room attendant service at The St. Regis Bali Resort as a whole has shown good service. The results of the Importance Performance Analysis show indicators that need to be improved in service quality shown through service attributes/indicators room cleanliness (BL1) and service attributes of room attendant knowledge in understanding a job (J1). Meanwhile, indicators that need to be maintained in service quality are seen through service attributes room attendant appearance (BL2), service attribute condition of room facilities (BL3), service attribute the hospitality of the room attendant in providing services (K2).
Analisis Kompetensi Mahasiswa Manajemen Perhotelan Angkatan 2020 Setelah Melaksanakan Pengalaman Lapangan Industri (PLI) Syifa Qalbina; Yuliana
Jurnal Sains Terapan Pariwisata Vol. 8 No. 1 (2023): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/jstp.v8i1.206

Abstract

Tujuan: Tujuan penelitian ini yaitu mennganalisis kompetensi mahasiswa Program Studi D4 Manajemen Perhotelan angkatan 2020 ditinjau dari pengetahuan, sikap kerja, dan keterampilan setelah melaksanakan Pengalaman Lapangan Indistri.Metode: Jenis penelitian yang digunakan adalah deskriptif kuantitatif dengan metode survey. Populasi dalam penelitian ini adalah seluruh mahasiswa D4 Manajemen Perhotelan angkatan 2020 setelah mengikuti kegiatan Pengalaman Lapangan Industri dengan jumlah sampel sebesar 118 responden yang diambil dengan teknik Probability Sampling dengan pengambilan sampel Simple Random Sampling. Pengumpulan data menggunakan kuesioner dengan menggunakan skala likert. Teknik analisis data presentase yang dikategorikan menjadi kategori sangat baik, baik, cukup baik, tidak baik, dan sangat tidak baik.Implikasi: Hasil penelitian menunjukkan bahwa kompetensi dari indikator pengetahuan tentang perhotelan dimana responden yang merupakan mahasiswa D4 Manajemen Perhotelan angkatan 2020 berada pada kategori cukup baik (43,2%), pada indikator sikap kerja responden menilai pada kategori baik (50,8%) dan Indikator keterampilan sebagian besar responden menilai pada kategori cukup baik (33,1%).
Service Quality of Room Service During Pandemi Covid-19 I Gusti Agung Made Mas Yuliantari; Ni Luh Eka Armoni; Ida Ayu Elistyawati
Jurnal Sains Terapan Pariwisata Vol. 6 No. 2 (2021): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study examines the analysis of room service quality in increasing guest satisfaction during the covid-19 pandemic at Kayumanis Jimbaran Private Estate & Spa. This study aims to determine whether the dimensions of service quality namely tangible, reliability, responsiveness, assurance, and empathy affect guest satisfaction at Kayumanis Jimbaran Private Estate & Spa. This study uses a five-dimensional analysis of service quality in the servqual (service quality) model. The population of this study is guests who stay and have experienced the quality of room service as many as 55 respondents with the method of determining the sample, namely accidental sampling. The data collected was analyzed using a questionnaire and then analyzed using the Servqual Test which describes the gap (gap) in the quality of service expected (expectations) and reality (perceptions) received by guests staying at Kayumanis Jimbaran Private Estate & Spa. Furthermore, it is analyzed using Importance Performance Analysis (IPA) which is presented in a Cartesian diagram. The results of the Servqual analysis show that there are more positive gaps than gaps with negative values. Based on the results of the Importance Performance Analysis (IPA) in the Cartesian diagram, it shows that the quality of room service services has 2 indicators in quadrant A, which means that indicators in this quadrant need to be prioritized because they are considered important by guests, namely the indicator of the accuracy of room service in serving food and drinks on the attribute (Q5), on the indicator in serving food and drinks to the estate a maximum of only 2 room service staff on the attribute (Q8 ). In addition, the results of the study show that the dominant room service quality is in quadrant B, which means that the room service at Kayumanis Jimbaran Private Estate & Spa is in a satisfactory category and is necessary to maintain its performance.
New Strategy of Marketing Mix Model to Enhance Hotel Revenue Ni Luh Yuni Widyasari; Ni Nyoman Triyuni; I Nyoman Rajin Aryana
Jurnal Sains Terapan Pariwisata Vol. 6 No. 2 (2021): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The purpose of this research is to determine the marketing strategy implementation and the most suitable marketing strategy that can be applied in increasing revenue at Wyndham Garden Kuta Beach Bali. The research data was collected through questionnaires, participation observation, interviews, and documentation and performed by qualitative descriptive analysis, Internal factors, External factors, IE matrix analysis, SWOT matrix, and QSPM. This research used a marketing mix of 12 Ps (internal-external). Wyndham Garden Kuta Beach Bali is in cell five of the Internal-External matrix with total weighting score of 2,92 on internal factors and a score of 2,96 on external factors. The position in cell five shows Wyndham Garden Kuta Beach Bali is in growth (concentration through horizontal integration) or stability (there is no change).
Pengembangan Objek Wisata Arung Jeram Sebagai Daya Tarik Di Gayo Rafting Kabupaten Aceh Tengah Baskoro Harwindito; Reni Sulistyowati; Armand; Sahlan Toro; Bayu Anggara Sajangbati
Jurnal Sains Terapan Pariwisata Vol. 6 No. 2 (2021): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Tujuan dari penelitian ini adalah kurangnya dana untuk proses pengembangan objek wisata arung jeram Gayo Rafting dalam melengkapi sarana prasarana karena dikelolai oleh pihak swasta tentu ini menjadi penghambat dalam pengembangan, ditambah lagi kurangnya aktivitas wisata yang dapat dilakukan wisatawan, serta tercemarnya lingkungan sungai Pesangen akibat limbah sisa pemotongan ayam dan sampah dari kota. Penelitian ini dilakukan bertujuan untuk merancang strategi untuk pengembangan objek wisata arung jeram Gayo rafting, Metodologi dalam penelitian ini metode yang digunakan peneliti adalah kualitatif yang digunakan untuk mencari tahu peran dari pemerintah dan pengelola dalam pengembangan objek wisata arung jeram Gayo Rafting. Kemudian untuk mengetahui kendala dalam pengembangan objek wisata arung jeram Gayo Rafting, serta untuk mengetahui strategi yang tepat dalam pengembangan objek wisata arung jeram Gayo Rafting, peneliti menggunakan metode analisis SWOT. Implikasi hasil penelitian ini didapat berdasarkan perhitungan dari Matrik EFAS & IFAS, objek wisata arung jeram Gayo Rafting berada dititik kuadran 1 yaitu kuadran strategi agresif. Dimana objek wisata arung jeram Gayo Rafting memiliki banyak kekuatan dan peluang agar dapat maju dan berkembang kearah yang lebih baik.

Page 13 of 27 | Total Record : 266

 11   12   13   14   15 

Filter by Year

2016 2025


Reset
Filter By Issues
All Issue Vol. 10 No. 3 (2025): Jurnal Sains Terapan Pariwisata Vol. 10 No. 2 (2025): Jurnal Sains Terapan Pariwisata Vol. 10 No. 1 (2025): Jurnal Sains Terapan Pariwisata Vol. 9 No. 3 (2024): Jurnal Sains Terapan Pariwisata Vol. 9 No. 2 (2024): Jurnal Sains Terapan Pariwisata Vol. 9 No. 1 (2024): Jurnal Sains Terapan Pariwisata Vol. 8 No. 3 (2023): Jurnal Sains Terapan Pariwisata Vol. 8 No. 2 (2023): Jurnal Sains Terapan Pariwisata Vol. 8 No. 1 (2023): Jurnal Sains Terapan Pariwisata Vol. 7 No. 3 (2022): Jurnal Sains Terapan Pariwisata Vol. 7 No. 2 (2022): Jurnal Sains Terapan Pariwisata Vol. 7 No. 1 (2022): Jurnal Sains Terapan Pariwisata Vol. 6 No. 3 (2021): Jurnal Sains Terapan Pariwisata Vol. 6 No. 2 (2021): Jurnal Sains Terapan Pariwisata Vol. 6 No. 1 (2021): Jurnal Sains Terapan Pariwisata Vol. 5 No. 3 (2020): Jurnal Sains Terapan Pariwisata Vol. 5 No. 2 (2020): Jurnal Sains Terapan Pariwisata Vol. 5 No. 1 (2020): Jurnal Sains Terapan Pariwisata Vol. 4 No. 3 (2019): Jurnal Sains Terapan Pariwisata Vol. 4 No. 2 (2019): Jurnal Sains Terapan Pariwisata Vol. 4 No. 1 (2019): Jurnal Sains Terapan Pariwisata Vol. 3 No. 3 (2018): Jurnal Sains Terapan Pariwisata Vol. 3 No. 2 (2018): Jurnal Sains Terapan Pariwisata Vol. 3 No. 1 (2018): Jurnal Sains Terapan Pariwisata Vol. 2 No. 3 (2017): Jurnal Sains Terapan Pariwisata Vol. 2 No. 2 (2017): Jurnal Sains Terapan Pariwisata Vol. 2 No. 1 (2017): Jurnal Sains Terapan Pariwisata Vol. 1 No. 1 (2016): Jurnal Sains Terapan Pariwisata More Issue