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Fajar Kusnadi Kusumah Putra
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nhij@stp-bandung.ac.id
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+62222011456
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nhij@stp-bandung.ac.id
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Politeknik Pariwisata NHI Bandung Jl. Dr Setiabudhi No.186, Bandung, West Java 40141, INDONESIA
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INDONESIA
NHI Hospitality International Journal
Published by Politeknik Pariwisata NHI Bandung
ISSN : -     EISSN : 29872693     DOI : https://doi.org/10.34013/nhij
Core Subject : Economy, Education, Social,
Economics, Econometrics & Finance Education Social Sciences Other
NHIJ is an International journal published twice a year by department of hospitality, Politeknik Pariwisata NHI Bandung, Indonesia. Our commitments are double-blind peer review, immediate open access, and with NO FEE charged both for authors and readers. NHIJ aims to publish original empirical and conceptual research papers, case studies, and reviews reporting relevant issues focuses on a broad range of contemporary topics in hospitality management, gastronomy, culinary arts, and tourism. The sub-themes include but not limited to: Gastronomy Culinary Arts Hospitality Operations Hospitality Marketing Hospitality Human Resources and Leadership Hospitality Finance Hospitality Information Technology Adoption and Application Hospitality Innovation Hospitality Entrepreneurship and business model Hospitality Education Other relevant topic to tourism, hospitality, gastronomy, and Culinary Arts
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 5 Documents
 1 
Search results for , issue "volume 3 no 1 (2025)" : 5 Documents clear
The Effect of Motivation and Work Environment on Employee Performance at Resort Hotel I Gede Andika Harianto; Ni Luh Ketut Sri Sulistyawati; Irene Hanna H Sihombing
NHI HOSPITALITY INTERNATIONAL JOURNAL Volume 3 No 1 (2025)
Publisher : Depertment of Hospitality, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/nhij.v3i1.1635

Abstract

Purpose of the study: This study examines how work environment and motivation jointly influence staff performance at Prama Sanur Beach Hotel in Bali. Design/methodology: A total of 64 employees were selected using non-probability sampling. Primary data were collected through self-administered questionnaires. Data were analyzed using multiple linear regression in SPSS version 23 for Windows. Findings: Results show that motivation (X1) has a significant and positive partial effect on employee performance. The work environment (X2) also exerts a significant and positive partial effect on performance. Together, motivation and work environment significantly influence employee performance. The model’s coefficient of determination (R²) is 71.4%, indicating that a substantial proportion of the variance in performance is explained by these two independent variables. Research limitations/Implications: Theoretically, it confirms that work environment and motivation are key, interacting predictors of employee performance, supporting integrated performance models in hospitality and tourism research. Practically, it suggests that hotel managers can substantially improve staff performance by simultaneously enhancing physical and psychosocial work conditions and implementing motivation-focused HR practices such as recognition, development opportunities, and participative management. Methodologically, the findings provide a replicable regression-based approach for mid-sized hotel studies while highlighting the need for future research to adopt more comprehensive structural models, include additional variables (e.g., leadership, compensation, work stress), and use larger, more diverse, multi-site samples to strengthen generalizability. Novelty/Originality of the study: This study provides context-specific evidence on the combined influence of work environment and motivation on employee performance within a luxury beach hotel in Bali, offering practical insights for hospitality management in similar resort settings.
Substitution of Potato with Cempedak Seeds in Making Potato Donuts Kalista Syifa Ashila; Teddy Chandra; Lien Maulina
NHI HOSPITALITY INTERNATIONAL JOURNAL Volume 3 No 1 (2025)
Publisher : Depertment of Hospitality, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/nhij.v3i1.1636

Abstract

Purpose of the study: This study aims to (1) assess the final appearance of donuts made with cempedak seeds, (2) evaluate the aroma produced, (3) examine the texture achieved, and (4) determine the taste of donuts incorporating cempedak seeds as a key ingredient. Design/methodology: The study employs an experimental research design, in which donuts were produced using cempedak seeds, the preparation process was systematically observed from beginning to end, and the outcomes were recorded to generate a report that can be presented and evaluated. Finding: The results indicate that cempedak seeds can serve as a viable substitute for potatoes in potato donut production and are well accepted by panellists in terms of sensory attributes. Research limitations/Implications: This research offers potato donut producers an alternative ingredient option to potatoes, potentially supporting product diversification and innovation in donut production. Novelty/Originality of the study: This study is among the first to explore cempedak seeds as an alternative raw material in potato donut production, providing empirical evidence on their sensory performance and potential application in local food product development
Analysis of Culinary Preferences on Customer Satisfaction: Study of Kampung Solor Pasar Malam Culinary Tourism in Kupang City Ariance Ana Lasibey; Christina Mariana Mantolas; Veronika A. S. M Flora; Elsadian Taimenas; Nova Yunike Ndolu
NHI HOSPITALITY INTERNATIONAL JOURNAL Volume 3 No 1 (2025)
Publisher : Depertment of Hospitality, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/nhij.v3i1.1794

Abstract

Purpose of the study: This study aims to examine the relationship between culinary preferences and customer satisfaction at Kampung Solor Night Market in Kupang City, East Nusa Tenggara. Design/methodology: The study employs a mixed-method approach, integrating quantitative and qualitative data collection and analysis. A structured questionnaire was administered to 100 respondents selected through accidental sampling. Data were analyzed using SPSS25 for validity and reliability testing, followed by descriptive statistics, correlation analysis, and regression analysis to assess the impact of culinary preferences on customer satisfaction. A case study methodology was also applied to contextualize the findings within the specific setting of Kampung Solor Night Market. Findings: The results reveal a moderate positive relationship between culinary preferences and customer satisfaction, the variation in customer satisfaction is explained by culinary preferences, while the remaining 30.6% is influenced by other factors such as price, food quality, tangibles, branding, and service quality. Among these, food quality had the largest impact on satisfaction (15%), followed by price (10%), with tangibles, branding, and service quality each contributing 5%. External factors, including weather and visitor mood, account for the remaining variations. Research limitations/implications: This study offers valuable insights for tourism management and culinary tourism development in Kupang City, particularly for Kampung Solor Night Market. The findings are relevant to disciplines such as hospitality management, consumer behavior, and tourism marketing. However, the study is limited by its focus on a single location, which restricts the generalizability of the results. Future research should consider comparative studies across different regions to enhance the applicability of the findings. Novelty/Originality of the study: This study uniquely bridges culinary preferences and customer satisfaction within the specific context of Kampung Solor Night Market in Kupang City. By quantitatively and qualitatively analyzing demographic and psychological factors, it offers fresh insights into how these elements drive satisfaction in culinary tourism, thereby advancing knowledge in customer-centric tourism management and culinary experience enhancement.
The Implementation of HACCP in Supporting Sustainability in the Food and Beverage Service Business Narendra Duhita; Zeilla Nailurrahmi; Fauziyya Hafizh Muslim
NHI HOSPITALITY INTERNATIONAL JOURNAL Volume 3 No 1 (2025)
Publisher : Depertment of Hospitality, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/nhij.v3i1.1912

Abstract

Purpose of the study: The aim of this study is to evaluate the impact of implementing the HACCP system on sustainability within the food and beverage service sector in Bandung, Indonesia, using the Triple Bottom Line (TBL) framework to explore the balance between profitability, social responsibility, and environmental sustainability. Design/methodology: The study utilizes a descriptive, qualitative approach, involving purposive sampling of operational managers, employees, and customers. Tools include interviews, surveys, and data triangulation. Software used for data analysis is adapted from Miles and Huberman’s framework, with a focus on the TBL theory Findings: The implementation of HACCP, personal hygiene, and environmental cleanliness contributes to food safety, enhances profitability by reducing food safety risks, and promotes sustainability by reducing waste and resource consumption, aligned with the Triple Bottom Line framework. Research limitations/Implications: This study is useful for businesses in the food and beverage service sector, particularly in Indonesia, and can benefit industries focused on food safety, sustainability, and corporate social responsibility within the fields of hospitality, tourism, and environmental management. Novelty/Originality of the study: This study advances existing knowledge by linking the implementation of HACCP with sustainability goals using the Triple Bottom Line framework, highlighting how food safety systems can contribute not only to consumer health but also to environmental sustainability and long-term business profitability in the food and beverage service industry.
Reliability and Assurance as Key Drivers of Luxury Hotel Guest Satisfaction: A Study from Sofitel Bali Nusa Dua Desak Putu Ratmi Aryani
NHI HOSPITALITY INTERNATIONAL JOURNAL Volume 3 No 1 (2025)
Publisher : Depertment of Hospitality, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/nhij.v3i1.2115

Abstract

Purpose of the study: This study aims to examine how service quality influences guest satisfaction at Sofitel Bali Nusa Dua, it seeks to identify which SERVQUAL dimensions most strongly affect satisfaction, providing evidence to support strategies for improving loyalty and occupancy in luxury hotel settings.  Design/methodology: A quantitative survey using structured questionnaires was administered to 100 guests. Data were analyzed with SPSS software, employing validity and reliability tests, classical assumption checks, multiple linear regression, t-tests, F-tests, and R² based on the SERVQUAL framework.  Findings: Service quality positively and significantly impacts guest satisfaction. Reliability and assurance are the dominant SERVQUAL dimensions, explaining 64.2% of satisfaction variance, while tangibles, responsiveness, and empathy show lesser effects.  Research limitations/Implications: Results apply to luxury hospitality in Bali and similar resort destinations, aiding hotel management, guest experience design, and strategic planning in hospitality, tourism, and service marketing disciplines.  Novelty/Originality of the study: This study offers hotel-specific evidence on SERVQUAL’s reliability and assurance as primary satisfaction drivers in post-pandemic luxury settings, advancing practical knowledge for targeted service enhancements in high-end hospitality.

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