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Fajar Kusnadi Kusumah Putra
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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 26 Documents
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Green Hotel Implementation in Indonesia: A Focus on Java and Bali Alkotdriyah, Putri Puspa
NHI HOSPITALITY INTERNATIONAL JOURNAL Volume 2 No 1 (2024)
Publisher : Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/nhij.v2i1.1384

Abstract

Purpose: This study explores the importance of green hotels in Indonesia and highlights their role in protecting the environment and mitigating climate change. It also explores the consumer market for environmentally friendly products and the demands of private businesses to adopt green management to reduce environmental impact and improve user experience. Despite challenges such as strict restrictions, this study aimed to understand the use of green hotels in Java and Bali, focusing on the government's role in management. Design/Methodology/Approach: This review is based on research literature on green hotels in Indonesia, which includes academic literature, research publications, journals, government regulations, and online sources. Research Findings: Research shows that although Java and Bali are leaders in the use of green hotels, there is still room for improvement in their practices. Research limitations/conclusions: This study was used only to analyze the usage of green hotels in Java and Bali because these hotels have higher rates compared to other parts of Indonesia. Implications: The findings provide insights for stakeholders, including hotel management and government, to improve green hotel practices and policies. Originality/value: This study contributes to the existing literature by providing a comprehensive evaluation of green hotel practices in Indonesia, presenting the views of various stakeholders who influence and highlight the importance of leadership in the hotel industry.
Exploratory Study of Karawang Regency Traditional Food as Culinary Identity Fernando, Nicky; Rahmanita, Myrza; Wulan, Saptarining
NHI HOSPITALITY INTERNATIONAL JOURNAL Volume 2 No 1 (2024)
Publisher : Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/nhij.v2i1.1379

Abstract

Purpose of the study: This study was conducted to find out the traditional foods in Karwang Regency and find foods that can become the Culinary Identity of Karawang Regency. Design/Methodology: This research uses the explorative qualitative method. with the main data validity test and supporting data source triangulation is used in this research. In this research, the questions asked to several sources that have been determined will be relatively the same and related to the object of research. This is done to ensure that the answers from the interviews between sources are the same. In addition, the material is analyzed and conclusions are drawn from the interview results. Findings: The traditional culinary identity of Karawang Regency includes: jojongkong, green serabi, es walikota, ikan gabus pucung, kue gonjing, bolu kijing, soto tangkar, nasi liwet, kue ali, gegeplak, soto gempol, pepes walahar, kerupuk bontot, gandasturi, kue semprong, dodong hideung and rengginang ketan. Research Limitations/Implications: This study only focused on the Karawang district, West Java. Novelty/Originality of the Study: The results of this study contribute to the Karawang Regency government to find traditional foods that are original and typical of Karawang Regency. In addition, it can be used as a reference in exploring traditional foods in certain areas and finding a culinary identity for the area.
Alternative Use of Breadfruit Flour as a Partial Substitute for Wheat Flour in Making Scones Kamila, Shabrina; Novianti, Selvi; Arifin, Djauhar
NHI HOSPITALITY INTERNATIONAL JOURNAL Volume 2 No 1 (2024)
Publisher : Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/nhij.v2i1.1473

Abstract

Purpose: This research aims to analyze the influence and differences between scones using breadfruit flour as partial substitution of wheat flour and scones using full wheat flour on the appearance, texture and flavor. Furthermore, to find out the best formula of breadfruit flour substitution in the making of scones which has the most likeliness for the consumers. Design/Methodology/Approach: This research was carried out using quantitative approach with data collection through literature study, observation and hedonic test. Experimental methods carried out 3 formula of experiments with 3 different percentages, namely 30%, 50% and 70% breadfruit flour substitution to wheat flour. The hedonic test was given to 30 untrained panelists with random selection. Findings: The research results shown that formula which has the most likeliness is scone with maximum of 30% breadfruit flour substitution. Research limitations/conclusions: The limitation of this research is the limited data and information about scones because scones are still rarely discussed in various journals or other literature, so the reliance was only on a few books and secondary data that came only from previous literature studies. Originality/value: This research on the use of breadfruit flour as a partial substitute for wheat flour in making scones can be used as a reference to other studies which relate with the use of breadfruit flour and can be seen as an alternative substitution of wheat flour which is came from Indonesian local food ingredients. Breadfruit flour which is made into a rare but unique scone dish can also be used as a innovation or idea in business.
Sensory Preference of Vegan Taco with Young Jackfruit as A Substitute for Beef Putri Ababil Raudhah; Mandradhitya Kusuma Putra; Nova Maulidian Hidayat
NHI HOSPITALITY INTERNATIONAL JOURNAL Volume 2 No 1 (2024)
Publisher : Depertment of Hospitality, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/nhij.v2i1.1476

Abstract

Purpose of the study: This study is designed to delve into the intricate realm of sensory preferences related to beef tacos infused with young jackfruit as a viable substitute for traditional beef. By scrutinizing these preferences, the research seeks to illuminate consumer inclinations, offering nuanced insights into the acceptance of alternative meat options, particularly within the context of this widely favored dish. Design/methodology: Employing a comprehensive approach, this research seamlessly integrates qualitative and quantitative methods. The study meticulously evaluates the organoleptic qualities and acceptability of beef tacos infused with jackfruit. Through a nuanced exploration, the research aims to provide a holistic understanding, blending the subjective and objective dimensions, to capture the diverse facets of consumer response to this innovative culinary adaptation. Findings: The study uncovered a favorable sensory preference for beef tacos incorporating young jackfruit, emphasizing its potential as a delectable substitute for traditional beef. Notably, it also highlighted the practical advantage of a shorter cooking time compared to beef, adding a dimension of efficiency to the culinary appeal of using young jackfruit in this context. Research limitations/Implications: This study provides valuable insights into the potential of young jackfruit as a meat substitute in culinary applications, particularly in taco preparation. The findings may be beneficial for researchers, chefs, and those interested in sustainable and plant-based culinary innovations. The study's limitations include a focus on specific taste preferences and the need for broader culinary applications. Novelty/Originality of the study: This research contributes to culinary innovation by showcasing a novel application of young jackfruit as a sustainable and plant-based alternative to beef. The study advances existing knowledge by demonstrating the versatility of jackfruit in recreating the sensory experience of traditional meat-based dishes, offering a promising avenue for those exploring eco-friendly and healthier dietary choices.
The Effect of Palm Sap Substitution on Sandwich Bread Characteristics Durrotul Asyfiya Khusnayati; Teddy Chandra; R. Arti Sufianti
NHI HOSPITALITY INTERNATIONAL JOURNAL Volume 2 No 1 (2024)
Publisher : Depertment of Hospitality, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/nhij.v2i1.1627

Abstract

Purpose of the study: This research was conducted to investigate the potential of palm sap locally known as legen water as a substitute for instant yeast, commonly used as a leavening agent in sandwich bread production. Design/methodology: The research employed an experimental method. A hedonic test utilizing a 9-point likeness scale was administered to panelists through questionnaires. The palm sap used in this study was 3-4 hours old and collected during the evening tapping session. Findings: Legen water tapped from the siwalan tree (Borassus flabellifer) during afternoon tapping can replace the role of instant yeast and affect the color, taste, texture, and aroma of sandwich bread products and also provide its own characteristics to the product. Research limitations/Implication: The results of this research will be useful for traditional bread entrepreneurs because the instant yeast that is usually used can be replaced with legen water which is widely available in East Java region. Novelty/Originality of the study: This research contributes to the understanding of alternative leavening agents in bread production and explores the potential applications of palm sap in food technology.
Evaluating Financial Performance in Times of Crisis: A Case Study of a Full-Service Hotel Mei Lin Charisty Chang; Andre Hernowo; Pudin Saepudin
NHI HOSPITALITY INTERNATIONAL JOURNAL Volume 2 No 2 (2024)
Publisher : Depertment of Hospitality, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/nhij.v2i2.1631

Abstract

Purpose of the study: This study aims to assess the financial performance of full-services hotel during the COVID-19 pandemic over the period 2019–2021. It examines the effects of the pandemic on the hotel’s profitability and identifies suitable strategies for financial recovery and sustainable operations in the post-pandemic context. Design/methodology: The research adopts a descriptive quantitative approach focusing on one of full-services hotel in city of Bandung, Indonesia. The main analytical tools are financial statements, particularly income statements, which are examined using horizontal, vertical, and trend analyses supported by Microsoft Excel. To enrich the analysis, interviews with hotel management and a review of relevant literature were conducted. Findings: The results show a marked decline in revenue and profitability during 2019–2021, the core pandemic years. The analysis also reveals rising operational costs and a generally weak financial position, underscoring the need for stronger cost-control measures and revenue-optimization strategies to improve financial performance in the post-pandemic period. Research limitations/implications: This study is relevant to hospitality management, financial analysis, and strategic planning, offering practical insights for hotel managers, financial analysts, and policymakers on evaluating financial performance in times of crisis. It also provides a reference point for future research on hotel management and recovery strategies in the tourism and hospitality industries. Novelty/originality of the study: This research presents a focused analysis of the financial performance of one full-services hotel in city of Bandung, Indonesia during the COVID-19 crisis, a period of extraordinary disruption for the hospitality sector. By applying a comprehensive quantitative framework and emphasizing financial recovery strategies, the study advances knowledge on crisis management and financial resilience and delivers actionable insights for industry stakeholders.
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
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.
Crafting the Tourism Green Mosaic: Sustainable Community Tourism Insights Drawn from Grounded Revelations from the Sri Lankan Landscape Suduweli Kondage Lathisha Jayangi Ramanayaka
NHI HOSPITALITY INTERNATIONAL JOURNAL Volume 2 No 2 (2024)
Publisher : Depertment of Hospitality, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/nhij.v2i2.1737

Abstract

Purpose of the study: This study explores how sustainable community tourism drives socioeconomic development through active community involvement, focusing on alternative livelihoods and participatory resource management to foster inclusive, grassroots-led growth. Design/methodology: A qualitative multiple case study design was employed, using in-depth interviews conducted in two phases for longitudinal insights into community tourism dynamics in Sri Lanka. Findings: Three key propositions emerged, revealing how community participation and sustainable practices interlink to shape tourism outcomes, highlighting successes, challenges, and local engagement impacts. Research limitations/Implications: Findings apply to community tourism in Sri Lanka and similar developing contexts, offering theoretical and managerial insights for Community Environmental and Tourism Initiatives (CETIs) and sustainable development strategies. Novelty/Originality of the study: The study introduces a green mosaic framework, advancing knowledge by integrating environmental sustainability with community empowerment to redefine tourism-led socioeconomic development.

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