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Barista : Jurnal Kajian Bahasa dan Pariwisata
Published by Politeknik Pariwisata NHI Bandung
ISSN : 23561602     EISSN : 26225999     DOI : https://doi.org/10.34013/barista
Core Subject : Education, Social,
Languange, Linguistic, Communication & Media Social Sciences Other
Barista : Jurnal Kajian Bahasa dan Pariwisata (ISSN 2356-1602; e-ISSN 2622-5999) is a peer-reviewed journal which is published by Unit Bahasa, Politeknik Pariwisata NHI Bandung, Indonesia. Barista aims at initiating and stimulating advances in Language 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 Language and tourism. The scope of this journal are: (1) Foreign Language Study and teaching; (2) Study of Indonesian Language, Regional Language and or its teaching; (3) Study of the development of tourism in Indonesia; (4) Study of tourism material, and; (5) Study of tourism HR development. 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 langage 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. Barista will also welcome commentary in response to published articles.
Arjuna Subject : Ilmu Sosial - Linguistik dan Bahasa
Articles 8 Documents
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Search results for , issue "Vol. 8 No. 2 (2021): Desember" : 8 Documents clear
The contribution of Feedback Contents to the Development of Student Thesis: A case study in a Tourism School of Higher Education Sutanto Leo
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 8 No. 2 (2021): Desember
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/barista.v8i2.268

Abstract

This paper aims to investigate feedback content in order to improve the development of the student thesis. This case study used a qualitative design that used multiple data collected from nine participants (six supervisors and three supervisees). Data were obtained from the textual evidence of the student thesis drafts and in-depth interviews with nine participants. The data were analyzed by labeling, categorizing and comparing similarities and differences in order to discover patterns and identify meanings. The results show that corrective feedback on the writing mechanism makes less contribution to improving student thesis. Feedback of praise and criticism does not make a contribution to improving student thesis. Specific, descriptive and suggestive feedback on the concept and order of ideas indicates a significant improvement in the development of the student thesis. The paper concludes that the feedback received from the supervisors determines responses to improve the quality of the student thesis.
Penggunaan Tepung Karagenan Sebagai Pengganti Pektin Dalam Pembuatan Selai Buah Tristy Firlyanie Luthfi
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 8 No. 2 (2021): Desember
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/barista.v8i2.282

Abstract

Penelitian ini merupakan kontribusi terhadap pemanfaatan rumput laut yang diolah menjadi tepung karagenan sebagai pengganti pektin untuk pembuatan selai buah. Tujuan dari penelitian ini adalah untuk membuktikan bahwa tepung karagenan yang berasal dari tumbuhan rumput laut memiliki fungsi yang sama dengan pektin dan dapat menjadi bahan pengganti dalam pembuatan selai buah. Pada penelitian ini, penulis akan menggunakan metode eksperimental yakni metode percobaan dan observasi sistematis terhadap objek eksperimen, hanya beberapa faktor saja yang diamati dan dikenakan perlakuan-perlakuan tertentu dengan kondisi-kondisi yang dapat dikontrol sehingga penulis bisa mengamati proses eksperimennya. Jenis selai buah yang digunakan adalah selai nanas karena nanas merupakan buah yang paling umum digunakan dalam pembuatan selai buah. Hasil dari penelitian ini adalah tepung karagenan memiliki fungsi yang sama dengan pektin untuk proses pengentalan pada selai buah dan untuk uji organoleptic (rasa, tekstur, aroma dan warna), selai buah yang menggunakan 50% tepung karagenan memiliki selisih rata-rata yang kecil dibandingkan dengan selai yang menggunakan 100% pektin.
Analysis of Millennial Tourists’ Interests in Garut Regency Hanna Daniati; M. Agus Syadad; Ridwan Iskandar; Roselinawati; Ignatius Purwanggono
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 8 No. 2 (2021): Desember
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/barista.v8i2.322

Abstract

Millennials are highly potential for being targeted as tourists in Garut Regency. This quantitative study, therefore, was aimed at analyzing the interests of millennial tourists in Garut Regency. The results found that the millennial tourists’ interest in Garut Regency with the highest value is the socioeconomically introverted. This shows that even though considered as young tourists and having high productivity, the millenn ial tourists, in conducting tourism activities, are still influenced by the desire to refresh, have fun, socialize, and take advantage of their spare time.
Teknologi Digital untuk Wisata Gastronomi Ilma Pratiwi; Debi V. Br Bangun; Dewi Turgarini
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 8 No. 2 (2021): Desember
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/barista.v8i2.324

Abstract

The development of digital technology which is rapidly growing provides great opportunities for entrepreneurs in the tourism sector to market their products and services digitally. In addition to reducing promotional costs, utilizing digital technology can also increase tourism marketing one step higher. Digital technology allows tourists to know clearly and completely related tourist destinations (DTW). Today's developing technology also provides opportunities for tourists to be able to enjoy and experience DTW directly from their respective homes with very real visuals. Social media, websites, AR and VR, provide opportunities for tourists to be able to get clearer information related to DTW. This study aims to determine how to optimize digital technology for gastronomic tourism.
Designing Travel Pattern of Cultural Journey To Broaden Tourist Dispersion throughout Flores Island Ismayanti Istanto; Ina Djamhur
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 8 No. 2 (2021): Desember
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/barista.v8i2.512

Abstract

A travel pattern that can be suitable with the shift of travel behavior is a must, so as, the purpose of the study is: (1) to do curation cultural-based attraction overland Flores and (2) cluster them into a thematic travel pattern that suit the travel time, travel distance and tourist dispersion. Multi-destination model is used in designing the pattern based on data collected through survey, interview and FGD with stakeholders from eight region of Flores and analyzed through exploratory sequence method. The finding shows from initial 196 cultural based attration, only 35 points of interest matched and are ready to be visited as in favored by stakeholders. As multi-destination, travel pattern are constructed on en-route and base-camp pattern. Three theme, then, came as cluster of (1) weaving; (2) traditional village; and (3) gastronomic. Weaving tour routes is consisted of 10 attractions, traditional village is comprised of 12 attractions and gastronomic route is contained of 13 attractions. Implication of study are as for travel industry, many creation of tour ativities and packages can be made, and as for tourist, it is a guide to explore the overland of Flores with cultural thematic.
Guest Satisfaction Analysis Toward CHSE Implementation at Aston Braga Hotel and Rsidence Bandung. Superwiratni; Imam Ardiansyah; Heru Kurniadi
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 8 No. 2 (2021): Desember
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/barista.v8i2.515

Abstract

The purpose of this research is to determine the implementation of the CHSE that has been carried out by the management of Aston Braga Hotel and Residence in ensuring safety dan security for visiting guests. The research method of this research used quantitative research by giving questionnaires to respondents to assess the level of expectations and the level of perceived performance in the implementation of the CHSE using the Important Performance Analysis method. The sample used as respondents in this study were 331 respondents based on the number of guests who stayed in February 2021 using the Slovin formula. Based of research data result regarding Guest Satisfaction Index with the implementation of CHSE is 90.9% which have indicatesd “Very Good” criteria and for the IPA matrix, it is known that the indicators located in quadrants 1-4 need attention by management. Conclusions of this research obtained that the management of Aston Braga Hotel and Residence having a high commitment to service in the new normal era in implementing the CHSE so that the CHSE certification hopes to build trust in the community that the Indonesian tourism industry in the future will be rise.
Threats Of The Covid-19 Pandemic On Existence Of Hospitality Business In Maintaining Business Continuity Management (BCM) Lien Maulina; Sukmadi
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 8 No. 2 (2021): Desember
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/barista.v8i2.609

Abstract

ABSTRACTThe spread of the corona virus (covid-19) is still a hot issue in the international world, including Indonesia. This outbreak has affected economic activity in Indonesia with a very significant impact, especially on one of the foreign exchange earners in Indonesia, namely the tourism sector. Ministry of Tourism and Creative Economy, the number of tourists coming to Indonesia is not only reduced but almost non-existent, including tourist visits to the hotel industry. All cross-sectoral and industrial organizations in dealing with the Covid-19 pandemic have made changes in their operations in business as usual conditions, where every activity in the workplace apart from their respective homes, both in offices, factories and other locations. Based on these problems, the purpose of this study is to identify and analyze the threat of the COVID-19 pandemic on the existence of the hospitality business in maintaining business continuity management (BCM). The research method used is a descriptive qualitative method based on secondary data in the form of journals related to research problems, research results and library references regarding data and information related to the threat of the covid 19 pandemic. Data collection techniques use documentation. Data analysis is done through content analysis. The results showed that the Covid-19 pandemic was an event in which the existence of the external environment was relatively uncontrollable or outside the company's control. The direct impact that affects business entities relates to conventional business activities in marketing, finance, human resources and operations. For hoteliers, it is necessary to adjust quickly in the midst of the Covid-19 pandemic and strive to develop product and service innovations in accordance with market demand trends accompanied by transformations in online application services as well as providing and displaying the applied health protocol and certification carried out by the Ministry of Tourism and Creative Economy.Keywords: Covid-19 Pandemic, Hospitality Business, Business Continuity Management (BMC)
Voluntourism (Volunteer Tourism) Dynamics: Tourist Experience That Might Save the Bali Starlings Adrian Agoes; Indah Nur Agustiani
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 8 No. 2 (2021): Desember
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/barista.v8i2.632

Abstract

The FNPF, a non-profit organization, has made a one-of-a-kind initiative to save Bali starlings. The FNPF has incorporated volunteer tourism (voluntourism) into their Bali starling conservation project. The foundation has established a Bali starling conservation facility on the small island of Nusa Penida, Bali. Their activities are ranging from accommodating volunteer tourists from other countries to work and assisting in conservation activities. This paper intends to examine whether this voluntourism activity has a significant impact on the conservation of Bali starlings. Due to pandemic condition, this study had been conducted from a distance interview with the head of the Bali starling conservation activity in Nusa Penida. He also helped collecting data from the volunteers. According to the study's findings, volunteer tourism has an influence on Bali starling conservation. Despite the fact that the influence is indirect, it is considerably significant. As a result, voluntourism will continue to be implemented in Nusa Penida's Bali starling conservation efforts.

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