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Cecep Ucu Rakhman
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Pusat Penelitian dan Pengabdian Masyarakat, Politeknik Pariwisata NHI Bandung Jalan Dr. Setiabudhi No. 186 Gedung Ceramai lantai 2, Bandung, Jawa Barat 40141, Indonesia
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Jurnal Kepariwisataan: Destinasi, Hospitalitas dan Perjalanan
Published by Politeknik Pariwisata NHI Bandung
ISSN : 24773808     EISSN : 27214753     DOI : https://doi.org/10.34013/jk
Core Subject : Science, Education, Social,
Decision Sciences, Operations Research & Management Environmental Science Languange, Linguistic, Communication & Media Social Sciences
Jurnal Kepariwisataan: Destinasi, Hospitalitas dan Perjalanan (ISSN 2477-3808; e-ISSN 2721-4753) is a peer-reviewed journal which is published by Politeknik Pariwisata NHI Bandung (PPNHIB) Jurnal Kepariwisataan aims at initiating and stimulating advances in hospitality and tourism research. Therefore, it publishes papers that promote new ideas, models, approaches, and paradigms by contributing to the advances in knowledge and theory of hospitality and tourism. The journal covers applied research studies and review articles, both in a format of the full-length articles and research notes. Applied research studies are expected to examine relationships among variables relevant to hospitality and tourism by employing appropriate analytical or statistical techniques. High-quality review articles that address the latest advances and develop theoretical knowledge or thinking about key aspects of hospitality and tourism are accepted. Research notes are short articles that report advances in methodology, exploratory research findings or extensions / discussions of prior research. Jurnal Kepariwisataan will also welcome commentary in response to published articles. As a forum for advancing the research in hospitality and tourism field, the journal encompasses many aspects within the hospitality and tourism including but not limited to Hospitality and Tourism Management Information Systems and Technology Global Issues and Cultural Studies Innovations in Hospitality and Tourism Financial Management Marketing Management Developments of Conceptual Models and Constructs Future Trends in the Hospitality and Tourism Human Resources Management Operational Management Strategic Management National and International Legislation Restaurant Management Beverage Management Consumer Behavior The Relationship between Hospitality and Tourism Recreation Management Leisure Studies Hospitality and Tourism Education Travel and Transportation Tourist Guiding
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 10 Documents
 1 
Search results for , issue "Vol. 9 No. 2 (2025)" : 10 Documents clear
Tourist Safety Level in Cengklik Reservoir: Impact and Development Strategy to Increase Tourist Attraction Pradipta, Made
Jurnal Kepariwisataan: Destinasi, Hospitalitas dan Perjalanan Vol. 9 No. 2 (2025)
Publisher : Research and Community Service Center, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/jk.v9i2.1918

Abstract

Cengklik Reservoir tourist attraction is the latest tourist attraction in Boyolali. By relying solely on artificial tourism, Cengklik Reservoir transformed itself from rarely visited to many visitors not only anglers. The problem is the lack of facilities for security, infrastructure, facilities, and adequate infrastructure so that tourists feel uncomfortable. Therefore, the purpose of this research is to analyze and evaluate the activities at Cengklik Reservoir. This research uses a qualitative method with a descriptive approach so that it can identify the shortcomings that exist in the Cengklik Reservoir tourist attraction. The results found that the tourist activity there is a boat ride around the reservoir. In the research it was found that the activity was not equipped with buoys and the lack of adequate facilities and infrastructure made tourists feel unsafe. This study provides recommendations for improvements in terms of rescue facilities such as buoys, adequate facilities and infrastructure, and human resources (HR) who are ready in the event of a disaster.
The Impact of Employee Personality and Customer Orientation on Customer Incivility in the Service Industry Surya Pratama, Yuda; Kusumah, Ahmad Hudaiby Galih; Marhanah, Sri
Jurnal Kepariwisataan: Destinasi, Hospitalitas dan Perjalanan Vol. 9 No. 2 (2025)
Publisher : Research and Community Service Center, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/jk.v9i2.1921

Abstract

This study investigates how employee personality traits and customer orientation influence customer incivility in the service industry, emphasizing the mediating role of customer orientation. Drawing on the Big Five Personality framework, it explores how conscientiousness, agreeableness, and core self-evaluation (CSE) shape employee interactions with customers. The findings show that conscientiousness and agreeableness significantly enhance customer orientation, while CSE is positively linked to selling orientation but has no notable effect on customer orientation. Customer orientation emerges as a key mediating variable that links personality traits to the ability to manage customer incivility. Using a quantitative method, data were collected from 218 frontline employees across various service sectors. The data were analyzed using Partial Least Squares Structural Equation Modeling (PLS-SEM) to test the proposed relationships. The model revealed that personality traits and customer orientation explain only 3.2% of the variance in customer incivility, highlighting the multifactorial nature of this issue and indicating the need to consider broader variables such as workplace climate, emotional labor demands, and organizational support. This research contributes to the literature by demonstrating the indirect influence of personality traits on customer incivility and affirming the importance of customer orientation in service roles. It recommends prioritizing recruiting individuals high in agreeableness and conscientiousness and implementing training programs that foster emotional intelligence and conflict management skills. Additionally, it calls for future research to examine moderating and mediating variables, such as job autonomy, peer support, and cultural context, to develop a more comprehensive understanding of managing customer incivility in diverse service environments.
The Impact of Visiting Nature Tourism on Tourists’ Mental Health and Revisit Intentions Alfian, Meidina Shafa Auditania; Gakih Kusumah, Ahmad Hudaiby
Jurnal Kepariwisataan: Destinasi, Hospitalitas dan Perjalanan Vol. 9 No. 2 (2025)
Publisher : Research and Community Service Center, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/jk.v9i2.1934

Abstract

Mental health has become an important issue in today’s society, and many people are looking for ways to restore it. One common option is visiting nature tourism, as natural environments are believed to provide peace and reduce stress. This study aims to analyze the impact of visiting nature tourism on mental health and how improved mental health influences revisit intention. The research used a quantitative approach with data collected from 253 respondents who had visited Taman Hutan Raya Ir. Djuanda. The data were analyzed using SmartPLS 4.0 to examine the relationships among variables. The results show that visits to nature tourism significantly improve tourists’ mental health, where the natural atmosphere helps to reduce stress and anxiety. Improved mental health also has a significant effect on revisit intention. Different from previous studies, this research highlights not only the effect of nature tourism on mental health but also how the improvement in mental health motivates tourists to return. These findings suggest that nature tourism managers should maintain the natural environment, provide relaxation facilities, and promote the positive benefits of nature tourism for mental health.
Exploring The Influence of Homestay Attributes on Tourists’ Revisit Intentions to Tourism Village Royanow, Achlan Fahlevi; Herman; Rizkiyah, Putri; Hanafi, Hamsu
Jurnal Kepariwisataan: Destinasi, Hospitalitas dan Perjalanan Vol. 9 No. 2 (2025)
Publisher : Research and Community Service Center, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/jk.v9i2.1935

Abstract

This study explores the influence of homestay attributes on tourists' revisit intentions  to Kembang Kuning Tourism Village, Indonesia, following the COVID-19 pandemic and the lifting of community activity restrictions in Indonesia. This research aims to identify the specific  attributes that encourage tourists to return, emphasizing their role in revitalizing post-pandemic tourism. Data were collected using a quantitative approach by administering questionnaires to a sample of 100 respondents. The data were examined through multiple regression analysis to  determine the impact of various homestay attributes on revisit intentions. The analysis identified five homestay attributes that significantly influence revisit  intentions: Reasonable Price, Clean Room, and Local Community Life. However, attributes such  as Tourist Attractions, Building Architecture, and Security were found to have no significant  impact on tourists' decision to revisit. This study contributes to post-pandemic tourism research by  highlighting the critical attributes of homestays that drive tourists' intentions to revisit. It provides  actionable insights for homestay operators and tourism village managers to prioritize factors that increase traveler satisfaction and foster tourism revisit intention.
The Role of Influencers in the Digital Era as an Effort to Promote Indonesian Tourism Destinations Kharisma Citra; Napitupulu, Jonathan; Boer, Rino Febrianno
Jurnal Kepariwisataan: Destinasi, Hospitalitas dan Perjalanan Vol. 9 No. 2 (2025)
Publisher : Research and Community Service Center, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/jk.v9i2.2029

Abstract

In the rapidly evolving digital era, the Indonesian tourism sector faces challenges in reaching and engaging millennial and Gen Z travelers through traditional promotion methods. Despite the widespread use of influencers in tourism marketing, there is limited understanding of how influencer credibility, platform characteristics, and narrative styles specifically impact tourist decision-making in Indonesia. This study aims to fill this gap by analyzing the role of social media influencers in shaping perceptions and influencing travel choices toward Indonesian destinations. Employing a qualitative approach that includes in-depth interviews, social media content analysis, and observation of digital trends, the research seeks to interpret how participants construct meaning through their engagement with influencer content. The findings offer rich, contextual insights for tourism stakeholders to optimize influencer collaborations and tailor marketing strategies to better resonate with target audiences in the digital landscape.
Future Tourist Behavioral Model Based on Perceived Value and Culinary Experience Rizky, Fahmi Muhamad; Hilmi, Muhammad Rifqi Rahmandika; Bahreisy, Afghani Mahmuda
Jurnal Kepariwisataan: Destinasi, Hospitalitas dan Perjalanan Vol. 9 No. 2 (2025)
Publisher : Research and Community Service Center, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/jk.v9i2.2031

Abstract

This study aims to develop and test a model of future tourist behavior based on perceived value and the type of culinary experience obtained when visiting legendary restaurants in Bandung City. Culinary tourism is no longer merely regarded as a consumptive activity but also as a cultural experience that can foster tourist loyalty. In this study, perceived value is examined through two main dimensions: food experience value (authenticity and sensorial experience) and culinary destination value (service, atmosphere, price, spatial layout, and historical value). Meanwhile, the types of culinary experiences are classified into generic and whole experiences. The research method employed is a quantitative approach using a survey technique involving 200 respondents, with data collected through a Likert-scale questionnaire. Data analysis was conducted using Structural Equation Modeling based on Partial Least Squares (PLS-SEM). The results show that perceived value and type of culinary experience have a positive and significant effect on tourists’ future behavior, measured by revisit intention and recommendation to others. However, the moderating effect of the type of culinary experience on the relationship between perceived value and future behavior was not statistically significant, although it indicated a positive direction. These findings imply that authentic and emotionally meaningful culinary experiences can enhance tourist loyalty. Therefore, culinary destination managers should create dining experiences that are not only flavorful but also rich in cultural value and local narratives. This study contributes theoretically to the development of gastronomic tourism and serves as a strategic reference for designing culinary experiences that influence future tourist behavior.
Feasibility Assessment Model for Tourism Village: Evidence from Lebak, Indonesia Elmia, Arini Shofi; Novianti , Syifaa
Jurnal Kepariwisataan: Destinasi, Hospitalitas dan Perjalanan Vol. 9 No. 2 (2025)
Publisher : Research and Community Service Center, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/jk.v9i2.2129

Abstract

This study aims to evaluate the feasibility of developing a prominent tourism village in the Lebak Regency area. Due to limited resources, it is necessary to prioritize which villages have potential for successful development. Currently, there is a lack of standardized criteria for identifying tourist villages, posing challenges to their development. To address this issue, a combination of quantitative and qualitative approaches was employed in this research utilizing both primary and secondary data sources. The quantitative analysis involved scoring indicators formulated with nominal data types. Meanwhile, the qualitative analysis delved into understanding the meaning behind these scores. To integrate these two approaches, the quantitative scores were first used to identify patterns and flag high-potential villages resources, after which qualitative insights were applied to validate, refine, and contextualize the ranking results. This mixed-methods integration allowed the research to balance numerical prioritization with an understanding of local cultural, social, and environmental dynamics, ensuring a more holistic evaluation. Based on our findings, we determined that the Citorek Customary Wewengkon Area and Hegarmanah Village emerged as top contenders meeting all criteria required for designation as notable tourist destinations within Lebak Regency. Taking into account these results from our comprehensive analysis, it would be appropriate to consider prioritizing investment and further development efforts towards establishing Citorek Customary Wewengkon Area and Hegarmanah Village as key tourist attractions in Lebak Regency. This study has limitations regarding the scope of the selected research sites and indicator specificity which need to be improved.
Enhancing Tourism Destination Promotion through Strategic Instagram Engagement: A Case Study of @visitkarangsambung Hidayah, Nurdin; Suherlan, Herlan; Widiarrachman, R. Fajar; Rahmanda Putra, Rifki; Sujawoto, Fitra Ananta
Jurnal Kepariwisataan: Destinasi, Hospitalitas dan Perjalanan Vol. 9 No. 2 (2025)
Publisher : Research and Community Service Center, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/jk.v9i2.2171

Abstract

This study explores the performance of the Instagram account @visitkarangsambung using the Circular Model of SOME (Share, Optimize, Manage, Engage). Employing a qualitative case study approach, the research reveals that current management practices are suboptimal in all four model dimensions. Key issues include unstructured content sharing, limited audience interaction, weak content management, and lack of strategic engagement. Findings offer actionable insights for improving Instagram engagement and contribute to the literature on social media marketing in rural tourism. The implications of this study provide input for organizations that want to increase Instagram engagement rates, namely: strengthening share strategy; optimizing content performance; better content management; and more active engagement strategies. This research aims to contribute to the existing literature on social media marketing in tourism and fill the gap on tourism village social media marketing research.
What Attracts Indonesians to Travel? A Study of Indonesian Tourist Destination Attributes Yosua, Immanuel; Suwartono, Christiany
Jurnal Kepariwisataan: Destinasi, Hospitalitas dan Perjalanan Vol. 9 No. 2 (2025)
Publisher : Research and Community Service Center, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/jk.v9i2.2221

Abstract

Indonesia is an archipelagic nation with natural beauty and diverse world‑class tourist destinations. The tourism sector has experienced rapid growth post‑pandemic, although it still leans toward well‑established destinations. Therefore, identifying destination attributes is crucial for understanding the attributes considered important by Indonesian tourist. This study used a quantitative design, enriched with a qualitative approach. Data were collected from 332 respondents through convenience sampling. It further utilized the Destination Attributes associated with Tourists’ Revisit Intention instrument modified for the Indonesian context. Data were analyzed using descriptive statistics, while qualitative data were analyzed using thematic analysis. The results reveal that, quantitatively, the most important attribute for Indonesian tourists is the ambience of tourist attractions, followed by other attributes. This finding aligns with the qualitative insights, which highlight the significance of safety and comfort at destinations. Regarding tourism type, nature‑themed attributes are deemed most important and should be enhanced with supporting facilities and local hospitality. Nevertheless, this study has limitations because the participants were urban, young, and highly educated, limiting generalizability beyond this group. The study finally underscores the need for government and tourist managers to incorporate these findings to ensure the sustainability of tourism destinations.
Art in Culinary: What is & What For Zaenal, Faisal Akbar; Naping, Hamka; Rijal, Syamsu; Yahya; Amalia, Intan Fauzia
Jurnal Kepariwisataan: Destinasi, Hospitalitas dan Perjalanan Vol. 9 No. 2 (2025)
Publisher : Research and Community Service Center, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/jk.v9i2.2259

Abstract

Culinary art represents the creation of food as a product that has been commercialised, and thus operates within the sphere of business. This perspective leads to the understanding that there is an intrinsic connection between culinary experience and commercial kitchen management. In particular, within the realm of culinary artisanship, we argue that this connection emerges from the integration of artistic principles into culinary practice. Consequently, this study centres on defining the meaning and function of art within culinary practice itself. To further explore this connection, we sought to understand how art manifests in culinary practice by passively observing the daily activities of culinary artisans, particularly executive chefs, sous chefs, and pastry chefs, within a brigade de cuisine in hotels and restaurants. Our findings indicate that art in culinary is articulated through three primary aspects: menu and recipe design, haute cuisine, and plating. Collectively, these aspects form the foundation of commercial kitchen management as an essential component of culinary business. This study demonstrates that culinary art extends beyond self-expression, consumer interpretation, and sensory experience. Rather, prior to any form of expression, culinary art functions as a mode of action, an organised set of practices that facilitate the effective orchestration of culinary enterprises through professional kitchen management. Hence, art in culinary embodies the essential competencies required of professional culinary artisans, whose identity is fundamentally defined by professionalism.

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