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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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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 3 Documents
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Search results for , issue "volume 4 no 1 (2026)" : 3 Documents clear
Development Strategies of Traditional Food as a Culinary Tourism Attraction in Pekalongan City: A SWOT-Based Qualitative Study Kamila Abida Meha; Nurbaeti; Fetty Asmaniati; Elda Nurmalinda
NHI HOSPITALITY INTERNATIONAL JOURNAL Volume 4 No 1 (2026)
Publisher : Depertment of Hospitality, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/nhij.v4i1.2306

Abstract

Purpose of the study: This research aims to identify the potential of traditional foods as a key element in the development of culinary tourism in the city of Pekalongan. The study was conducted in two districts, East Pekalongan and West Pekalongan, which are known to have significant culinary tourism potential. Design/methodology: This research employs a qualitative approach with data collection techniques including documentation studies, observation, and semi-structured interviews with various stakeholders, including local government officials, food vendors, and tourists. The SWOT analysis conducted reveals several strengths, such as the rich variety of unique and authentic traditional cuisines and strong cultural support. Weaknesses include ineffective promotion and limited supporting infrastructure for tourism. Opportunities are identified in the growing interest of tourists in culinary tourism and potential collaborations with the private sector. Threats include competition with other culinary tourism destinations and changing tourist preferences. Findings: The results show that traditional foods in Pekalongan play a significant role in attracting tourists and have a positive impact on the local economy. The main challenges in developing and marketing traditional foods as a culinary tourism attraction include insufficient promotion, limited infrastructure, and low community participation. The level of involvement and support from the local government and the community needs to be increased to optimize the potential of culinary tourism based on traditional foods. Research limitations/Implications: Based on these findings, appropriate strategies for culinary tourism development include enhancing promotion, strengthening infrastructure, and increasing community involvement. Novelty/Originality of the study: This study is novel in its focused examination of traditional foods in Pekalongan as a strategic, place-based asset for culinary tourism development in East and West Pekalongan, integrating stakeholder perspectives and SWOT analysis to reveal the gap between rich culinary heritage and its currently limited tourism optimization.
Implementasi strategi Green Human Resource Management di The Gaia Hotel Bandung Erfaldy Reydiansa
NHI HOSPITALITY INTERNATIONAL JOURNAL Volume 4 No 1 (2026)
Publisher : Depertment of Hospitality, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/nhij.v4i1.2701

Abstract

Tujuan penelitian: Penelitian ini bertujuan untuk menganalisis implementasi strategi Green Human Resource Management di The Gaia Hotel Bandung melalui tahapan formulasi, implementasi, dan evaluasi strategi. Kajian ini menempatkan praktik sumber daya manusia hijau sebagai bagian dari proses manajemen strategis hotel berkelanjutan. Desain/metodologi: Penelitian menggunakan pendekatan kualitatif dengan metode studi kasus. Data dikumpulkan melalui observasi, wawancara semi-terstruktur, dan dokumentasi. Informan terdiri dari pihak Human Resources dan karyawan operasional. Analisis data menggunakan model Miles, Huberman, dan Saldana melalui kondensasi data, penyajian data, serta penarikan dan verifikasi kesimpulan. Temuan: Hasil penelitian menunjukkan bahwa tahap implementasi merupakan aspek terkuat. Praktik yang menonjol meliputi rekrutmen digital dan paperless, orientasi berbasis keberlanjutan, pelatihan sustainability, penerapan 5S sebagai bagian dari KPI, audit rutin, keterlibatan karyawan, teladan pimpinan, serta penghargaan berbasis pencapaian 5S. Keterbatasan/implikasi: Penelitian ini terbatas pada satu hotel dengan pendekatan kualitatif sehingga hasilnya tidak dimaksudkan untuk digeneralisasi secara luas. Implikasinya, hotel berkelanjutan perlu memperkuat standar kebijakan GHRM dan menghubungkan evaluasi SDM dengan indikator dampak lingkungan yang lebih terukur. Kebaruan/orisinalitas: Kebaruan penelitian terletak pada penggunaan proses manajemen strategis untuk membaca GHRM secara menyeluruh, bukan hanya sebagai kumpulan praktik administratif. Artikel ini mengintegrasikan sepuluh dimensi GHRM dengan tahap formulasi, implementasi, dan evaluasi dalam konteks hotel berorientasi sustainability di Indonesia.
Partisipasi Karyawan Dalam Pelatihan Bahasa Inggris di Hotel Jayakarta Yogyakarta Rati Evayana Panggabean
NHI HOSPITALITY INTERNATIONAL JOURNAL Volume 4 No 1 (2026)
Publisher : Depertment of Hospitality, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/nhij.v4i1.2707

Abstract

Tujuan Penelitian: Penelitian ini bertujuan menganalisis partisipasi karyawan dalam program English Class di The Jayakarta Hotel & Spa Yogyakarta. Kajian difokuskan pada faktor motivation to learn, organizational support, trainee readiness, dan prior experiences untuk memahami alasan karyawan hadir, tidak hadir, atau belum aktif mengikuti pelatihan. Desain/metodologi: Penelitian menggunakan pendekatan kualitatif deskriptif dengan desain studi kasus tunggal. Data dikumpulkan melalui wawancara mendalam, observasi pelaksanaan pelatihan, dan dokumentasi jadwal serta kehadiran. Informan dipilih secara purposive, terdiri atas Human Resources Manager, Training Manager, dan tiga karyawan operasional. Temuan: Hasil penelitian menunjukkan bahwa partisipasi karyawan belum optimal dan tidak merata. Motivasi tertinggi muncul pada posisi yang sering berhadapan dengan tamu asing, sedangkan hambatan utama berasal dari jadwal pukul 15.00 WIB yang bertepatan dengan peralihan shift, kelelahan fisik, rendahnya kepercayaan diri, dan belum kuatnya reward-punishment. Keterbatasan Penelitian: Penelitian ini terbatas pada satu hotel dan lima informan sehingga temuannya bersifat kontekstual. Meskipun demikian, hasilnya berguna bagi manajemen hotel, praktisi sumber daya manusia, dan akademisi perhotelan untuk menyusun program pelatihan bahasa yang lebih adaptif terhadap ritme kerja operasional. Kebaruan: Kebaruan penelitian terletak pada pemaknaan partisipasi pelatihan bahasa Inggris sebagai persoalan sosial-organisasional, bukan sekadar kehadiran kelas. Studi ini menghubungkan motivasi, dukungan organisasi, kesiapan peserta, dan pengalaman kerja harian untuk menjelaskan dinamika belajar karyawan hotel berbintang.

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