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Contact Name
Riadi Darwis
Contact Email
barista@stp-bandung.ac.id
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+62222011456
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barista@stp-bandung.ac.id
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Unit Bahasa, Politeknik Pariwisata NHI Bandung Jalan Dr. Setiabudhi No. 186 40141, Bandung West Java, Indonesia Indonesia
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Kota bandung,
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INDONESIA
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 135 Documents
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Transforming Tourist Behavior in the Post-Pandemic Era : Big Data Insights from Jakarta’s Kotatua Heritage site Firnandi Gufron; Fauziah Eddyono; Prasetiya, Budi
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 12 No. 01 (2025): June
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/barista.v12i01.2061

Abstract

The COVID-19 pandemic has profoundly reshaped tourist behavior, particularly within urban heritage destinations. This study explores the behavioural transformation of visitors to the Kotatua Jakarta heritage district before and after the pandemic, employing a descriptive quantitative approach grounded in big data analytics. A dataset of 692 user-generated reviews was extracted from multiple digital platforms—Tripadvisor, Google Review, Google Insight, and Traveloka—covering the period from 2016 to 2023. Structured data were analysed using SPSS, while unstructured textual data were processed through natural language processing techniques via RapidMiner and Python libraries. Findings indicate marked shifts in tourist segmentation, travel motivations, attraction preferences, visitation patterns, and spending behaviour. Post-pandemic tourists were predominantly local residents from Greater Jakarta, with Gen Z and Millennials comprising the majority. A transition was observed from educational motivations to light recreational and visual experiences such as photography and sightseeing. Average visit durations decreased, yet revisit intentions increased, while overall expenditure per visitor declined significantly. These trends reflect a growing demand for proximity-based, flexible, and value-conscious travel. The study underscores the imperative for destination management organisations (DMOs) to adopt data-driven strategies that prioritise digital engagement, open-air spatial design, and locally responsive tourism experiences. It further advocates for the sustained integration of big data analytics to support adaptive, inclusive, and sustainable governance of heritage tourism in the evolving post-pandemic context.
Optimizing the Synergy Between Hotel and Event Organizer to Enhance Palembang City's Appeal as a Mice and Event Destination Agus Priyanto, Wisanggeni; Kurniawan, Ahmad; Riady, Iwan; Pratama, Melati
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 12 No. 01 (2025): June
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/barista.v12i01.2254

Abstract

This study aims to examine the optimization of synergy between hotels and event organizers in enhancing the appeal of Palembang City as a Meeting, Incentive, Convention, and Exhibition (MICE) destination. Using a mixed-methods approach, qualitative data were analyzed thematically using NVivo software, while quantitative data were analyzed using descriptive and inferential statistics. Thematic findings reveal that intensive collaboration among stakeholders is the key to successful synergy, but there are still limitations in terms of international standard facilities and human resource competencies. Digital technology, particularly for hybrid events and marketing management, is also an important requirement. Quantitative analysis shows that the quality of facilities and the effectiveness of communication significantly influence participant satisfaction and the enhancement of destination appeal. The systematically built synergy has a tangible positive impact on MICE development in Palembang. Therefore, synergy must be accompanied by concrete investment in facilities and technology as the foundation for sustainable and competitive MICE destination development. This study contributes to the development of MICE tourism industry strategies in emerging destinations through a collaborative, integrative, and adaptive approach to global trends. Keywords: Synergy, Hotel, Event Organizer, MICE Destination, Palembang, Collaboration, Digital Transformation, Tourism Development.
The Effect of Training on Quality Server Service and Guest Satisfaction in F&B Outlet The Melio Enim Hotel Noholo, Gilang Ramadhan; Sinuraya, Enos Julvirta; Rahmania Ananda Puteri; Wientor Rah Mada; Muhammad Algi Fachri Akbar
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 12 No. 01 (2025): June
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/barista.v12i01.2276

Abstract

This study aims to determine: (1) waitress training; (2) the quality of the service of waiters; (3) customer satisfaction; (4) the effect of training on customer satisfaction; (5) the effect of training on service quality; (6) the effect of service quality on customer satisfaction; (7) the effect of training on customer satisfaction through service quality. This type of research is a descriptive study with a quantitative approach. A sample of 120 respondents who stayed or visited Woza Restaurant D 'Riam Riverside Ressort Ciwidey and used the population were a number of restaurant employees so there was a need to equalize the number of respondents in data processing. The sampling technique used was accidental sampling and data collection methods using a questionnaire. Analysis of the data used is path analysis (path analysis), MSI (Method of Successive Intervals), and regression tests and are inferential. The results of data analysis revealed that: (1) the training variables were declared good; (2) the variable quality of service is stated sufficient; (3) the customer satisfaction variable is stated sufficient; (4) the training variable does not have a significant direct effect on the customer satisfaction variable; (5) training variables have a significant influence on service quality variables; (6) service quality variables have a significant influence on customer satisfaction variables; (7) the service quality variable successfully mediated the training variable on customer satisfaction.
The Impact of Coastal Tourist Attractions Based on Sustainability Indicators in the Southern Region of Yogyakarta: The Impact of Coastal Tourist Attractions Based on Sustainability Indicators in the Southern Region of Yogyakarta Ekawaty, Donna; Yuwono, Nur; Sihombing, Unedo Hence Markus; Martina, Claudia Dwi; Ilyas, Fadli
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 12 No. 01 (2025): June
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/barista.v12i01.2319

Abstract

The purpose of this study is to analyze the potential implications of coastal tourism in the southern region of Yogyakarta and to analyze the sustainability of its management based on the four pillars of Sustainable Development Goals (SDGs). There are two findings: first, how coastal tourism objects in the southern region of Yogyakarta benefit the environment and surrounding communities; second, how the life cycle of tourism destinations in the southern region of Yogyakarta. The Jungwok Blue Ocean destination is located right on the coast. The main findings were identified based on direct observation of the Jungwok Blue Ocean destination, interviews, visual documentation, and group discussions. The study used a sustainability approach with a phenomenological paradigm. Qualitative data were processed using SWOT assessment and analysis. The results of the study show that tourist destinations in the coastal area of Gunung Kidul have a significant contribution and impact on coastal tourism development, including increasing the economic value of the surrounding community and local government revenue. The high number of tourist visits during certain seasons causes piles of trash to accumulate at the location. Findings show a negative impact in the form of high environmental vulnerability for tourists, communities, and surrounding destinations. Based on the spider diagram, it is recommended that the government pay attention to environmental risk mitigation factors, collaboration between destination management stakeholders and local governments, synergies with local communities, local entrepreneurs, and communities involved in environmental management and wastewater management. This study is far from perfect due to scientific limitations. This study is far from perfect due to scientific limitations. The researchers hope that other researchers with various fields of expertise will continue this work, including those in the fields of environment, marine science, medicine, and management.
Analysis of Culinary Experience Development Strategies to Enhance Restaurant Brand Value in Bali Unggul Putra Jaya
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 12 No. 01 (2025): June
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/barista.v12i01.2376

Abstract

In recent years, the culinary landscape in Bali has evolved far beyond the simple act of serving food. As the island continues to draw visitors seeking authentic and memorable experiences, restaurants are faced with a new challenge: creating culinary encounters that not only satisfy the palate but also engage the senses, evoke emotion, and shape the identity of a brand. Travelers today often arrive with expectations that stretch beyond taste—they look for atmosphere, cultural expression, meaningful interactions with staff, and visually compelling dishes that capture the essence of the place. This shift in consumer behavior highlights the growing importance of understanding how a holistic culinary experience can contribute to brand value. Yet, despite the prominence of gastronomic tourism in Bali, empirical research that examines the influence of four key dimensions—sensory experience, emotional experience, service interaction, and food presentation—on restaurant brand value remains limited. This study employs a quantitative approach using purposive sampling to gather responses from 150 individuals who had dined at restaurants in Canggu, Ubud, Kuta, and Seminyak. Multiple regression analysis was conducted to determine the contribution of each dimension of the culinary experience to brand value. The findings reveal that all four dimensions exert a positive and significant influence, with food presentation emerging as the strongest predictor. These results illustrate that culinary experience is not a peripheral element but a central component in shaping a restaurant’s brand identity. When thoughtfully curated—from the aesthetics of the dishes to the emotional tone of service interactions—culinary experiences enhance perceived quality, strengthen brand recognition, and foster long-term consumer loyalty. The study provides both conceptual insight and practical guidance for hospitality practitioners in Bali, emphasizing the role of culinary experience as a strategic pillar in developing and sustaining brand value within a highly competitive tourism environment.

Page 14 of 14 | Total Record : 135

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