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Pusat Penelitian dan Pengabdian Masyarakat, Politeknik Pariwisata NHI Bandung Jalan Dr. Setiabudhi No. 186, Gedung Cereamai Lantai 2, Bandung, Jawa Barat 40141, Indonesia
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Masyarakat Pariwisata: Journal of Community Services in Tourism
Published by Politeknik Pariwisata NHI Bandung
ISSN : -     EISSN : 27981010     DOI : https://doi.org/10.34013/mp
Core Subject : Social,
Environmental Science Social Sciences
Masyarakat Pariwisata: Journal of Community Services in Tourism (ISSN 2798-1010) is a peer-reviewed journal which is published by Politeknik Pariwisata NHI Bandung, Indonesia. Masyarakat Pariwisata: Journal of Community Services in Tourism aims at initiating and stimulating advances in Community Services of Tourism. Therefore, it publishes papers that promote new ideas, models, approaches, and paradigms by contributing to the advances in knowledge and theory of community services in Tourism. The journal covers applied research studies and review articles, both in the format of 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.
Arjuna Subject : Umum - Umum
Articles 5 Documents
 1 
Search results for , issue "Vol. 4 No. 1 (2023)" : 5 Documents clear
Membangun Identitas Wisata Gastronomi dengan Peningkatan Kemampuan Pengolahan Makanan Berbahan Baku Lokal di Desa Pandanrejo Yuniastuti, Made Citra; Sanggramasari, Sandra; Novianti, Selvi; Luthfi, Tristy Firlyanie
Masyarakat Pariwisata : Journal of Community Services in Tourism Vol. 4 No. 1 (2023)
Publisher : Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/mp.v4i1.872

Abstract

The main purpose of gastronomic tourism is to ensure that tourists get a memorable culinary experience starting from the preparation process to enjoying food and beverage products in a tourist destination. On the other hand, the development of gastronomic tourism in destinations must be able to protect local gastronomic products. Based on previous research, the awareness of the people of Pandanrejo Village to process goat's milk into culinary products has emerged. However, some difficulties are still encountered such as varying other products that are easy and practical without having to explore resources excessively. A training is needed so that the knowledge of the village community in running a culinary business increases so as to produce quality products to be served to tourists. Through this training program, it is hoped that participants will gain knowledge in the form of practical skills in creating quality, creative and varied processed products made from local ingredients with high gastronomic value. Tujuan utama dari wisata gastronomi adalah untuk memastikan para wisatawan mendapatkan pengalaman kulinernya dengan berkesan dimulai dari proses persiapan hingga menikmati produk makanan dan minuman di sebuah destinasi wisata. Pada sisi lain, pengembangan wisata gastronomi di destinasi harus dapat melindungi produk gastronomi lokalnya. Berdasarkan penelitian sebelumnya, kesadaran masyarakat Desa Pandanrejo untuk mengolah susu kambing menjadi produk kuliner sudah muncul. Namun beberapa kesulitan masih dihadapi seperti memvariasikan produk lain yang mudah dan praktis tanpa harus mengeksplorasi sumber daya secara berlebihan. Sebuah pelatihan sangat diperlukan agar pengetahuan masyarakat desa dalam menjalankan usaha kuliner bertambah sehingga menghasilkan produk yang berkualitas untuk disajikan kepada wisatawan. Melalui program pelatihan ini, diharapkan peserta akan mendapatkan ilmu pengetahuan berupa keahlian praktis dalam menciptakan produk olahan berbahan baku lokal yang berkualitas, kreatif dan variatif yang bernilai gastronomi tinggi.
Analisis Peran Sumber Daya Manusia Dalam Pengembangan Pariwisata di Desa Wisata Alamendah Rancabali Kabupaten Bandung Gilang Ramadhan; Saefullah, Moch. Agus Syadad; Iskandar, Ridwan; Rusmana, Odang; Romi Okta Viano, Muhammad
Masyarakat Pariwisata : Journal of Community Services in Tourism Vol. 4 No. 1 (2023)
Publisher : Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/mp.v4i1.877

Abstract

Dalam pengembangan pariwisata, aspek Sumber Daya Manusia (SDM) menjadi fokus utama, tanpa SDM yang berkualitas dalam pengelolaan dan pengembangan pariwisata, sebuah objek wisata tidak dapat memberikan nilai tambah bagi masyarakat. SDM pariwisata mencakup beberapa stakeholders diantaranya adalah wisatawan/pelaku wisata (tourist) atau sebagai pekerja (employment). Pengembangan objek wisata diperlukan peran dari berbagai stakeholders. Penelitian ini bertujuan memberikan gambaran terkait dengan sejauh mana peran sumber daya manusia yang dimiliki oleh desa wisata alamendah ini dalam upaya pengembangan desa wisatanya. Penelitian ini menggunakan pendekatan kualitatif yang bersifat deskriptif dan menggunakan analisis dengan teknis analisis wawancara, observasi dan studi pustaka. Hasil penelitian menyimpulkan bahwa sumber daya manusia yang dimiliki oleh desa wisata Alamendah sudah cukup berperan dalam upaya pengembangan desa wisata Alamendah.
Pengembangan Model Tata Kelola Pariwisata Berkelanjutan Sebagai Upaya Penyebaran Kunjungan Wisatawan Di Kawasan Borobudur Rozi, Fachrul; Lemy, Diena M.
Masyarakat Pariwisata : Journal of Community Services in Tourism Vol. 4 No. 1 (2023)
Publisher : Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/mp.v4i1.1231

Abstract

Borobudur as a super priority destination is develop with various problems such as conservation problem in main area of Borobudur Temple . The development of the outer zone including the tourist village has started but not able to unravel the buildup of the main zone and has not received significant tourist visits. It is important to develop a model for disseminating tourists as an effort to protect and conserve the main zone. This research is a qualitative descriptive study with an exploratory study approach by conducting interviews with key stakeholders in the DSP Borobudur area. The research was carried out in the Borobudur area and data validation used the data source triangulation method. The findings in this study are that the management model recommended for the Borobudur area as an effort to spread tourist visits is the single management single destination model. This approach refers to the view that Borobudur is a unified destination managed by an authority body, namely the Borobudur Authority Agency ( BOB) by eliminating territorial and administrative boundaries. The BOB function needs to be sharpened as a coordinating body for all organizational components in the Borobudur area. Marketing efforts are carried out together with the preparation of regional event calendars and implementing modern business management in the management of tourist destinations and tourist villages to support business continuity
Kolaborasi Mitra Co-branding Dalam Meningkatkan Brand Equity Wonderful Indonesia Usman, Ernawati; Pramezwary, Amelda
Masyarakat Pariwisata : Journal of Community Services in Tourism Vol. 4 No. 1 (2023)
Publisher : Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/mp.v4i1.1282

Abstract

Wonderful Indonesia is currently ranked 32nd in the world tourism brand. This position is considered not optimal depend on the potential and possibility of collaboration in tourism marketing. This position under Malaysia, Thailand and Singapore. One of the main programs for increasing brand equity is co-branding. The co-branding program is a collaboration of various brands to support Wonderful Indonesia's brand equity through various joint activities. There are 120 co-branding partners, three partners were selected, tiket.com, Hydrococo and Genpi as partners who won awards as the best collaborative brand 2022. Brand partner collaboration is important to provide media value, increase awareness and brand equity. This research is expected to be able to find patterns of collaboration to optimize the co-branding program and further improve the performance and position of Wonderful Indonesia. This research method is descriptive qualitative, data obtained by in-depth interviews with informants who were determined by purposive sampling with key informants Director of Marketing Communications Ministry of Tourism and Creative Economy. This research shows several models of partner collaboration, collaboration with the Ministry of Tourism and independent collaboration between partners. Some of the determining factors for the value of collaboration are the form of activity, creativity of collaboration, the strength of media tolls, networks, media value generated by partners and the reach of activities carried out. Collaboration activities produces media value that increases PR and brand value through the inclusion of the Wonderful Indonesia logo on products and promotional materials. Several partners released limited edition products collaboration with Wonderful Indonesia with creative tourism themes. The inclusion of the Wonderful Indonesia keywords and logo became the main points of the communication campaign to increase awareness and brand equity.
Strategi Inovasi Branding dan Marketing dalam Pengembangan Produk Potensi Desa dalam Upaya Peningkatan Kognitif Masyarakat Desa Neglasari Kecamatan Cisompet Kabupaten Garut Okta Viano, M. Romi; Moch. Agus Syadad; Ridwan Iskandar; Odang Rusmana; Ignatius Purwanggono
Masyarakat Pariwisata : Journal of Community Services in Tourism Vol. 4 No. 1 (2023)
Publisher : Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/mp.v4i1.1360

Abstract

Penelitian ini dilatarbelakangi oleh adanya potensi desa yang belum termanfaatkan maksimal oleh para masyarakatnya. Untuk dapat memaksimalkan hal tersebut, masyarakat perlu meningkatkan kemampuan kognitif terkait dengan strategi pengembangan produk potensi desa.  Kabupaten Garut memiliki potensi sumber daya alam yang beragam baik dari segi petanian, perkebunan, laut dan pantai sampai pada potensi sumber daya alam mineral. Salah satunya adalah Desa Neglasari Kecamatan Cisompet yang memiliki potensi produk olahan makanan yang dapat dikembangkan dalam upaya peningkatakan kesejahteraan masyarakat diantaranya keripik pisang dan rengginang. Penelitian ini dilakukan melalui kegiatan sosialisasi mengenai strategi inovasi branding dan marketing pada produk potensi desa  yang dihasilkan. Penelitian ini bertujuan untuk mengetahui efektivitas kegiatan sosialisasi dalam  upaya peningkatan kognitif masyarakat terutama para pelaku usaha rumahan di Desa Neglasari. Pendekatan penelitian ini adalah kualitatif dengan metode penelitian deskriptif dan teknik wawancara untuk memperoleh data. Setelah wawancara awal dilakukan kepada masyarakat dan para pelaku usaha didapat informasi bahwa dalam memproduksi produk usaha mereka masih menggunakan metode konvensional dan kurang inovasi dalam aspek variasi rasa, kemasan dan pemasaran. Hasil penelitian ini menunjukan adanya peningkatan pengetahuan masyarakat terkait strategi branding dan marketing yang diperoleh dari hasil wawancara pasca kegiatan sosialisasi.

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