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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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Jawa barat
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 13 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.

Page 2 of 2 | Total Record : 13

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