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Rafidola Mareta Riesa
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INDONESIA
Jurnal Kajian Pariwisata dan Perhotelan
Published by CV ITTC Indonesia
ISSN : -     EISSN : 30251133     DOI : https://doi.org/10.47233/jjkph
Core Subject : Economy, Science, Education, Social,
Economics, Econometrics & Finance Environmental Science Library & Information Science Other
Jurnal Kajian Pariwisata dan Perhotelan (E-ISSN : 3025-1133) diterbitkan oleh CV. ITTC - Indonesia sebagai terbitan berkala yang menyajikan informasi dan analisis persoalan Kepariwisataan (Perhotelan, Destinasi Wisata dan Perjalanan Wisata). Jurnal ini terbuka untuk akademisi, praktisi dan dikhususkan untuk penelitian mahasiswa . Jurnal ini bersifat ilmiah populer yang meliputi pemikiran teoritik maupun penelitian empirik. Redaksi menerima karya ilmiah dalam bentuk hasil penelitian atau artikel, termasuk ide-ide pengembangan khususnya di bidang Kepariwisataan.
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 75 Documents
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Evaluasi Standar Pelayanan Bus Pariwisata Pada Kegiatan Project Based Learning (PBL) Mahasiswa Laily; Neysa Hidayat; Nura Nazma Lu’lu’a; Zahwa Febriyanti; Davina Eka Putri; Novia Eka Safitri; Yuriko Inkanori Jatmiko; Muhamad Ari Perdana
Jurnal Kajian Pariwisata Dan Perhotelan Vol. 4 No. 1 (2026): Mei-Agustus 2026
Publisher : CV. ITTC INDONESIA

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Abstract

This study aims to evaluate the levels of security, safety, and comfort of the tour buses used by students in the Tourism Department at Banyuwangi State Polytechnic during Project-Based Learning (PBL) activities in Bali, based on the Minimum Service Standards (SPM) for Tourist Transportation. The research method used was quantitative descriptive, with data collection techniques including questionnaires and direct observation. The study respondents consisted of 44 students who used Bus 1 and 38 students who used Bus 3. The data were analyzed using scores, percentages, and a continuum scale. The results showed that all indicators fell into the “high” category. For Bus 1, the security aspect scored 80%, safety 79%, and comfort 87%. Meanwhile, on Bus 3, the security aspect scored 79%, safety 76%, and comfort 83%. The comfort aspect was the indicator with the highest score on both buses. However, some facilities were still not optimally available, such as CCTV, safety briefings, passenger tickets, luggage tags, and emergency response manuals. Overall, both buses have met passengers’ expectations in providing safe, secure, and comfortable service.
Analisis Kinerja Pemandu Wisata Lokal dalam Kegiatan Praktikum Lapang Berbasis Project Based Learning di Provinsi Bali Nadiah Rofifahtus Nurjannah; Matho Hatus Sahada; Vania Chusnul Azahra Biyantari; Hesty Rivkiyanti; Mohamad Alfaredo Kurniawan; Rafael Eka Putra Pasha; Juniar Prasetya Dwi Payana; Muhamad Ari Perdana
Jurnal Kajian Pariwisata Dan Perhotelan Vol. 4 No. 1 (2026): Mei-Agustus 2026
Publisher : CV. ITTC INDONESIA

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Abstract

This study aims to evaluate the performance of local tour guides in Bali Province based on the preferences of tourists participating in a field practicum activity through a Project-Based Learning. The research employed a descriptive quantitative approach, with primary data collected through questionnaires distributed to 134 respondents divided into three bus groups. The evaluation of tour guide performance focused on five key dimensions: Professional Competence, Interpersonal Skills, Organization, Empathy, and Problem Solving. The findings indicate that the overall performance of local tour guides in Bali Province was categorized as “Very High”, with scores of 4.904 for Bus 1, 5.107 for Bus 2, and 5.154 for Bus 3. Specifically, the dimensions of Professional Competence, Interpersonal Skills, and Organization consistently achieved the “Very High” category across all groups. However, the Problem-Solving dimension received comparatively lower evaluations and was classified only as “High”. Several aspects were identified as areas for improvement, including tour guides’ responsiveness in handling technical issues such as scheduling and transportation-related problems, the efficiency of travel time management, and the provision of more detailed information regarding available facilities. Addressing these shortcomings is essential to minimize operational obstacles and enhance the overall effectiveness of tour implementation in the field.
Analisis SWOT Berbasis Marketing Mix (7P) Sebagai Strategi Peningkatan Daya Saing Rumah Makan Campur-Campur di Jimbaran I Wayan Restu Suarmana
Jurnal Kajian Pariwisata Dan Perhotelan Vol. 4 No. 1 (2026): Mei-Agustus 2026
Publisher : CV. ITTC INDONESIA

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Abstract

Increasing competition in the culinary business sector requires business owners to implement appropriate strategies to enhance their competitiveness. Rumah Makan Campur-Campur, as a culinary business located in Jimbaran, faces challenges such as intense competition, limited promotional activities, and the suboptimal utilization of digital technology in marketing efforts. This study aims to identify the internal and external factors affecting the business and to formulate appropriate strategies for improving competitiveness through a SWOT analysis based on the Marketing Mix (7P) approach. This research employed a descriptive qualitative method, with data collected through interviews, observations, and documentation. The analysis was conducted by identifying internal factors based on the Marketing Mix (7P) elements, namely Product, Price, Place, Promotion, People, Process, and Physical Evidence, as well as external factors in the form of opportunities and threats. These factors were analyzed using the IFAS and EFAS matrices and subsequently formulated into a SWOT matrix. The results indicate that Rumah Makan Campur-Campur possesses several strengths, including a diverse menu selection, distinctive flavors, a strategic location, prompt service, and a unique traditional atmosphere. The identified weaknesses include limited digital promotion and inadequate supporting facilities. The IFAS and EFAS analyses produced coordinates of (+1.75; +0.69), placing the business in Quadrant I (Growth Strategy). Therefore, the recommended strategy is an aggressive (SO) strategy that focuses on strengthening the restaurant’s positioning as a traditional culinary destination, enhancing digital marketing activities, and developing product and service innovations to improve competitiveness sustainably.
Pengaruh Kualitas Pelayanan Dan Kepuasan Tamu Terhadap Tingkat Kunjungan Tamu Di Cliff Bar at Six Senses Uluwatu I Putu Agus Pradnyana; I Wayan Restu Suarmana
Jurnal Kajian Pariwisata Dan Perhotelan Vol. 4 No. 1 (2026): Mei-Agustus 2026
Publisher : CV. ITTC INDONESIA

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Abstract

This study aims to analyze the effect of service quality and guest satisfaction on the level of guest visits at Cliff Bar at Six Senses Uluwatu. This research is motivated by guest complaints regarding service quality and the mismatch between guest expectations and the services received. The research method used is a quantitative approach, with data collected through the distribution of questionnaires to guests. The variables examined in this study include service quality, guest satisfaction, and the level of guest visits. Data analysis was conducted through instrument testing, classical assumption tests, multiple linear regression analysis, coefficient of determination test, as well as F-test and t-test. The results of the study indicate that service quality has a significant effect on guest satisfaction, and guest satisfaction also has a significant effect on the level of guest visits. The conclusion of this study emphasizes that continuous improvement in service quality and guest satisfaction plays an important role in increasing the level of guest visits at Cliff Bar at Six Senses Uluwatu. Keywords: Service Quality, Guest Satisfaction, Guest Visit Level, Hotel
Etika Sosial dalam Pelayanan di Freshfields Resort & Conference - Taichung Viola Silmi; Didin Syarifuddin
Jurnal Kajian Pariwisata Dan Perhotelan Vol. 4 No. 1 (2026): Mei-Agustus 2026
Publisher : CV. ITTC INDONESIA

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Abstract

Penelitian ini membahas penerapan etika sosial dalam pelayanan di Freshfields Resort & Conference Taichung serta pengaruhnya terhadap kualitas pelayanan dan kepuasan pelanggan. Penelitian ini bertujuan untuk menganalisis bentuk penerapan etika sosial dalam pelayanan hospitality dan dampaknya terhadap kenyamanan pelanggan. Metode penelitian yang digunakan adalah pendekatan kualitatif deskriptif dengan teknik pengumpulan data melalui studi pustaka dan dokumentasi. Hasil penelitian menunjukkan bahwa penerapan etika sosial dilakukan melalui komunikasi interpersonal yang santun, sikap empati, profesionalisme kerja, penghargaan terhadap pelanggan, dan sensitivitas budaya dalam pelayanan. Penerapan etika sosial tersebut memberikan pengaruh positif terhadap kenyamanan pelanggan, pengalaman pelayanan, loyalitas pelanggan, citra resort, serta kualitas hubungan antara staf dan pelanggan. Dengan demikian, etika sosial menjadi faktor penting dalam mendukung pelayanan hospitality yang profesional, humanis, dan berorientasi pada kepuasan pelanggan.

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