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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
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Analisa Korelasi Protokol Kesehatan Covid 19 Terhadap Keputusan Pembelian Di Kedai Kopi Kiko, Jakarta Candra Hidayat
Jurnal Sains Terapan Pariwisata Vol. 6 No. 1 (2021): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

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Abstract

COVID-19 is currently taking the world by storm. WHO itself has even designated this virus as a world pandemic. In early 2020, Indonesia contracted Covid 19 and specifically in DKI Jakarta. DKI Jakarta is the province with the largest number of cases exposed to the corona virus in Indonesia, with a total of 28,882 cases. The Indonesian government through the Ministry of Health has issued a Decree of the Minister of Health of the Republic of Indonesia Number HK.01.07 / menkes / 382/2020 regarding health protocols for the public in public places and facilities in the context of prevention and control of the 2019 corona virus disease (covid-19). This study was to determine the effect of health protocols on purchasing decisions at the Kiko Coffee Shop. This research method uses a descriptive approach. The overall results of this study are for the level of influence of health protocols on purchasing decisions at Kiko Coffee Shops. The average statistic is 4.6331 and the standard deviation is 0.36381. And for the purchasing decision level at the Kiko Coffee Shop. The average statistic is 4.5810 and the standard deviation is 0.44860. There is a strong relationship between health protocols and purchasing decisions at the Kiko Coffee Shop, with a value of r = .840. With the existence of a health protocol and this is a factor in increasing purchasing decisions from visitors at Kiko Coffee Shop. Suggestions for management to promote more to the female market segment.
Pengaruh Strategi Promosi Dan Kualitas Pelayanan Terhadap Volume Penjualan Pada Nandini Jungle Resort & Spa Di Payangan I Wayan Astawa; Ni Komang Erik Yuliani
Jurnal Sains Terapan Pariwisata Vol. 6 No. 1 (2021): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

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Abstract

The purpose of this study was to determine the effect of promotion strategies and service quality on sales volume at Nandini Jungle Resort & Spa in Payangan. The sample used was 50 customers. The data sources used were primary and secondary data. Data were analyzed using the SPSS computer program. Methods of data collection using observation, questionnaires and documentation study. The data analysis technique used multiple linear regression analysis. The results obtained from the results of statistical analysis show that partially the promotion strategy variable (X1) has no significant effect with the -t test results of 0.071 with sig 0.944 on sales volume (Y) and the variable service quality (X2) has a positive and significant effect. t-test result of 8,731 with sig 0,000 on sales volume (Y). Meanwhile, simultaneously it shows that the magnitude of the influence of promotional strategies and service quality on sales volume is 42.151 and sig 0.000 with hypothesis testing using the f-test, with the results of the promotional strategy variable (X1) and service quality (X2) on sales volume (Y) having a positive effect. and significant at Nandini Jungle Resort & Spa in Payangan.
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

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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

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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.
Implementasi Teaching Factory Dalam Program LED Di Politeknik Sahid Jakarta (Studi Kasus Mahasiswa Program LED) Saputra, Nicko Gana; Harwindito, Baskoro; Mardian, Dadang
Jurnal Sains Terapan Pariwisata Vol. 6 No. 1 (2021): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

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Abstract

Teaching factory is a learning activity where the school carries out production or services that are part of the teaching and learning process. Production-based learning is a process of learning expertise or skills that are designed and implemented based on actual work procedures and standards to introduce to students how the world of work really is, so work-based learning is one of the best solutions. Politeknik Sahid Jakarta has a Leadership Entrepreneurship and Development (LED) program that implements teaching factory activities in teaching, where LED program students who act as members carry out hotel teaching activities just like hotels that have the purpose of knowing and describing the implementation of teaching factories in LED programs at Polytechnic Sahid Jakarta. This research is a qualitative-descriptive which uses observations and interviews as a method to collect data. The key informan is LED program student. The data results that have been collected will be described descriptively.
Analisis Strategi Promosi Hotel Mandarin Oriental Jakarta Post Pandemi Covid – 19 Saputra, Nicko Gana; Sulistiyowati, Reni; Wijaya, Gavriel Kevin
Jurnal Sains Terapan Pariwisata Vol. 6 No. 1 (2021): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

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Abstract

Promotion Strategy is a plan for optimal use of promotional elements: advertising, public relations, personal selling and sales promotion. (Lamb, Hair, McDaniel, 2001). Because of that, the promotion strategy of a hotel is very decisive so that the hotel can survive all conditions and existing competition. In the initial observations, it appears that the promotional elements mentioned above are not in ideal conditions or do not take place as expected. To describe and explain the Promotional Strategy of Mandarin Oriental Hotel Jakarta in terms of Advertising, Sales Promotion, Personal Selling, Direct Marketing and Public Relations. This research is a research with a qualitative approach, using a case study technique, which is an empirical study that investigates phenomena in their context, in real life, especially when the boundaries and context are not clear. Data collection by interview, observation and documentation. Data analysis techniques by means of reduction, display, and verification. Data Validation Techniques by means of Triangulation. Respondents consisted of top managers, middle managers, lower managers, and employees of the internal and external Marketing Department of the Mandarin Oriental Hotel Jakarta, totaling 10 respondents. Before and during the Covid-19 Pandemic, the Mandarin Oriental Hotel Jakarta had implemented a Promotional Strategy to increase and maintain occupancy levels. Likewise, during the post-pandemic Covid-19 era, the Promotion Strategy was carried out, where advertising was carried out massively through digital platforms and third parties (digital media, bank promotion, and partnerships and the use of influencer marketing); Sales (Sales Promotion), modified according to the situation and conditions encountered; Personal Selling (Perjualan Personal), reactivated as an important strategy, apart from that brand awareness is influenced by government policies in terms of PPKM; Direct Marketing (Direct Marketing), carried out even though it is more enthusiastic but taking into account government policies in terms of PPKM; In terms of Public Relations, we always implement the we care program. This whole strategy involves all staff. The result is selling hotel products, creative thinking in developing certain activities, and increased employee loyalty.
Transformasi Digital UMKM: Strategi Memperluas Pasar Online Produk Telur Asin (Studi Kasus Usaha Mikro Jalu Gading) Harwindito, Baskoro; Widodo, Bambang; Suheryadi, Heru; Saptadinata, Abi
Jurnal Sains Terapan Pariwisata Vol. 10 No. 1 (2025): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/jstp.v10i1.285

Abstract

Kewirausahaan menjadi semakin kreatif dan memiliki banyak bidang karena manusia dan teknologi yang terus belajar berinovasi. Telur asin adalah sajian yang terbuat dari telur yang difermentasi atau diasinkan dengan campuran abu.Tujuan: Tujuan program adalah untuk meningkatkan wawasan dan keterampilan digital, memperkuat identitas merek, dan meningkatkan pengetahuan tentang produk.Metode Penelitian: Observasi awal, kegiatan pelatihan, workshop, pendampingan usaha mikro, penyusunan rencana kerja, penentuan jadwal, dan perekrutan narasumber adalah semua metode pelaksanaan. Di antara materi dan praktik langsung yang diberikan dalam pelatihan adalah bagaimana membuat dua platform e-commerce, membuat strategi pemasaran digital, membuat logo dan desain kemasan baru, dan membuat kampanye promosi digital yang berkaitan dengan pengetahuan merek. Acara diakhiri dengan tanya jawab tentang materi yang telah diberikan.Implikasi: Keterbatasan kegiatan ini adalah fokus pada pembuatan platform digital dan perubahan dalam pembuatan telur asin. Karena itu, kami menyarankan kegiatan selanjutnya untuk meningkatkan variasi produk telur asin.
Analisis Penerapan Standar Oprasional Prosedur Receptionis Terhadap Pelayanan Di Sutanraja Hotel Manado Paparang, Sonia Ester; Takaendengan, Mita Erdiaty; Kondoj, Telly Hetty Isje; Sangari, Fonny; Sambeka, Vesty Like
Jurnal Sains Terapan Pariwisata Vol. 10 No. 1 (2025): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/jstp.v10i1.433

Abstract

Tujuan: Standar oprasional prosedur adalah proses terdokumentasi yang dimiliki perusahaan untuk memastikan bahwa pelayanan yang di berikan secara konsisten setiap saat, tentu saja SOP sangat penting bagi sebuah perusahaan atau organisasi demi mempertahankan kualitas pelayanan dan dapat memudahkan dalam pekerjaan pelayanan. Penelitian ini bertujuan untuk bagaimana penerapan standart oprasional prosedur terhadap pelayanan yang sesuai di lapangan kerja dan bagaimana situasi kerja dan pelayanan di bagian receptionist di Sutanraja Hotel.Metode Penelitian: Metode penelitian yang digunakan yaitu Kualitatif Deskriptif. Dalam metode pengumpulan data menggunakan Observasi dan Wawancara. Hasil Penelitian adalah Penerapan Standar Oprasional Prosedur sudah dilakukan dengan baik oleh staff reception meskipun belum maksimal dan tidak semua masalah dapat di selesaikan dengan menggunakan SOP namun ada kalanya menggunakan kreativitas dan keterampilan dari staff. Kesimpulan yang dapat di ambil adalah dengan adanya SOP pekerjaan akan terasa mudah, dan mampu menangani permasalahan dan komplain dengan adanya dukungan dan tindakan dari pihak manajemen seperti evaluasi dan pelatihan secara berkala kepada semua staff sehingga terciptanya konsistensi dalam pekerjaan dan menghasilkan respon baik bagi reputasi perusahaan dalam pelayanan yang berkualitas dan sesuai bagi tamu.Implikasi: Fleksibilitas dan adaptasi staff front office dalam menanggapi situasi yang tidak terduga ataupun ada spesial request dari tamu.  Kreatifitas dan pelayanan, staff mungkin cenderung menggunakan pendekatan kreatif dalam melayani tamu dan dapat meningkatkan kualitas pelayanan bagi pengalaman nginap tamu.
Meningkatkan Pengalaman Imersif Wisatawan Melalui Augmented Reality: Studi Kasus Di The Blanco Renaissance Museum Wijaya, I Nyoman Cahyadi; Yanti, Ni Kadek Winda; Hanggadwipa, Rangga Aditya; Setiawan, I Made Dedik; Kale, Gloria Velove; Gayatri, Ni Nyoman Putri
Jurnal Sains Terapan Pariwisata Vol. 10 No. 1 (2025): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/jstp.v10i1.438

Abstract

Tujuan: Penelitian ini bertujuan untuk mengeksplorasi potensi Augmented Reality (AR) dalam mengubah pengalaman museum, dengan fokus pada kemampuannya untuk menawarkan interaksi yang imersif, mendidik, dan memperkaya budaya. Selain itu, penelitian ini mengidentifikasi tantangan dan peluang untuk adopsi AR.Metode Penelitian: Dengan menggunakan metodologi kualitatif, data dikumpulkan melalui wawancara mendalam dengan pengunjung dan personel museum, observasi partisipan, analisis dokumen, dan diskusi kelompok terfokus dengan pemangku kepentingan utama. Analisis tematik digunakan untuk mengungkap pola terkait keterlibatan pengguna, hambatan operasional , dan implikasi AR yang lebih luas terhadap pelestarian warisan budaya dan pariwisata virtual.Implikasi:  Temuan mengungkapkan bahwa AR meningkatkan pengalaman pengunjung dengan menawarkan model 3D interaktif, mendorong keterlibatan emosional, dan menciptakan pengenalan dinamis terhadap warisan museum. Namun, tantangan seperti terbatasnya kesadaran masyarakat, kesenjangan sumber daya teknis, dan masalah kegunaan membatasi potensinya. Studi tersebut menyimpulkan bahwa AR tidak hanya memperkaya pengalaman museum tetapi juga mendukung pertumbuhan pariwisata virtual, menjadikan warisan budaya lebih mudah diakses secara global. Rekomendasi strategis mencakup peningkatan aksesibilitas AR, perluasan pemasaran digital, dan integrasi lini produk eksklusif untuk memastikan keberlanjutan finansial dan meningkatkan kepuasan pengunjung.
Strategi Peningkatan Daya Saing UMKM Kuliner Di Kelurahan Pamulang Barat Sharika, Selma; Hurdawaty, Ramon
Jurnal Sains Terapan Pariwisata Vol. 10 No. 1 (2025): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/jstp.v10i1.448

Abstract

Tujuan: Penelitian ini bertujuan untuk mengetahui strategi UMKM kuliner di Pamulang Barat dalam meningkatkan daya saing UMKM.Metode Penelitian: Penelitian ini menggunakan pendekatan kualitatif dengan metode Analisis SWOT melalui tahap matriks IFE, EFE, IE, QSPM. Teknik pengumpulan data dilakukan dengan mengajukan kuesioner kepada 10 orang responden terkait UMKM kuliner di Pamulang Barat.Implikasi: Hasil penelitian menunjukkan bahwa strategi untuk meningkatkan daya saing UMKM kuliner di Kelurahan Pamulang Barat melibatkan dua pendekatan utama, yaitu perlu dilakukan peningkatan performa bagi para pengusaha, terutama yang sudah lanjut usia, melalui pelatihan dan pendampingan yang difasilitasi oleh dinas koperasi, serta UMKM kuliner disarankan untuk memanfaatkan kekuatan tren makanan terkini dengan menghadirkan penawaran yang unik dan menarik.

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