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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 26 Documents
 1   2   3 
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.
Positioning Sudirman Street, Bandung, as a Muslim-Friendly Cultural Tourism Destination: Trends, Strategies, and Challenges Andreas Suwandi; Muktiarni; Endah Fitriyani
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.v2i2.1987

Abstract

Purpose of the study: This study aims to explore the global development of halal tourism by examining its underlying concepts and principles, identifying key opportunities and challenges, and assessing Indonesia’s strategic positioning, particularly Bandung as an emerging halal tourism destination in response to growing Muslim tourist demand. Design/methodology: The research employs a qualitative, desk-based review approach, synthesizing secondary data from academic literature, industry reports, and policy documents on halal tourism development across multiple countries. The analysis focuses on comparative case studies of Muslim-majority and non-Muslim-majority nations, with specific attention to Indonesia’s national and local initiatives in promoting halal-friendly destinations. Findings: Halal tourism has evolved into a significant segment of the global halal economy, driven by rising Muslim populations, increased disposable incomes in Islamic countries (notably in the Middle East), and shifting lifestyle preferences. Countries worldwide are increasingly adopting halal tourism frameworks to capture this market. Indonesia, leveraging its cultural diversity, natural attractions, and Muslim-majority identity, is actively developing multiple regions including Bandung as competitive halal tourism hubs. However, challenges remain in standardization, certification, infrastructure readiness, and balancing religious compliance with mass tourism appeal. Research limitations/Implications: As a conceptual and descriptive study based on secondary sources, this research does not include empirical data from tourists or industry stakeholders. Future studies should incorporate primary data through surveys or interviews to validate findings and assess visitor satisfaction, destination competitiveness, and economic impact. The implications highlight the need for coordinated policy, private-sector investment, and community engagement to fully realize halal tourism potential. Novelty/Originality of the study: This article provides a timely synthesis of global halal tourism trends with a focused lens on Indonesia’s and Bandung’s emerging role, offering a structured overview that bridges theoretical concepts with practical destination development strategies in a rapidly growing market segment.
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.
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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