Bogor Hospitality Journal
Bogor Hospitality Journal is a scientific publication. It is published periodically, twice a year, in June and December. The journal was published by Research and Community Development Centre (LPPM) – Sekolah Tinggi Pariwisata Bogor. Bogor Hospitality Journal is dedicated to fostering the creation and exchange of ideas between academics, industry or practical business, and government institutions in the field of tourism and hospitality management. Every received article should follow Author guideline. Any submitted paper will be reviewed by reviewers. Review process employs Double-blind Review that the reviewer does not know the identity of the author, and the author does not know the identity of the reviewers."
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<![CDATA[Development of Sigale Gale Statue Tourism Post-COVID-19 Pandemic at Tomok, Samosir Regency ]]>
<![CDATA[Bonanza, Occy]]>;
<![CDATA[Patabang, Melewanto]]>;
<![CDATA[Prabandari, Dyah]]>;
<![CDATA[Rosalia, Melva]]>
<![CDATA[ Bogor Hospitality Journal Vol 9 No 1 (2025): Bogor Hospitality Journal ]]>
Publisher : <![CDATA[Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor ]]>
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DOI: 10.55882/bhj.v9i1.136
<![CDATA[The COVID-19 pandemic has led to a decline in tourist visits, significantly impacting the tourism industry, including at Samosir Regency. This region has a prominent tourism sector that is essential for both the government and the local community, with attractions such as the Sigale Gale Statute being affected. The Sigale Gale statue is a unique tourist attraction with the potential to enhance the tourism sector in Samosir Regency. This study explores the history, uniqueness, and management of the Sigale Gale Statue and analyzes the internal and external factors influencing its management to formulate an appropriate development strategy. Data on history, uniqueness, and management were obtained through in-depth interviews, while internal and external data were collected from questionnaires distributed to 200 respondents. Data analysis was conducted using SWOT Analysis with IFAS and EFAS matrices and a SWOT matrix. The analysis results indicate that the development strategy for the Sigale Gale tourism attraction falls in quadrant 4, requiring the implementation of a turn-around strategy. This strategy aims to maximize existing opportunities to mitigate weaknesses in management. ]]>
<![CDATA[Peluang dan Tantangan Dalam Mempersiapkan Desa Wisata Rintisan Menuju Pariwisata Berkelanjutan ]]>
<![CDATA[Yuviani Kusumawardhani]]>;
<![CDATA[Kurniawan, Taufik]]>;
<![CDATA[Hariani, Dina]]>
<![CDATA[ Bogor Hospitality Journal Vol 9 No 1 (2025): Bogor Hospitality Journal ]]>
Publisher : <![CDATA[Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor ]]>
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DOI: 10.55882/bhj.v9i1.139
<![CDATA[SDGs as a global agenda in development in various sectors is still a difficult phenomenon to do, especially in developing countries. Indonesia as a developing country is still experiencing obstacles, especially in the tourism sector. The Indonesian government continues to strive to develop sustainable tourism, one of which is through sustainable certification of tourist villages in Indonesia. Bogor Regency, in West Java Province, is one of the certified tourist villages. However, among other provinces, West Java province only has one certified tourist village located in Bogor District. Other provinces have at least two certified tourist villages.The slow development of tourism villages in Bogor Regency is partly due to the lack of support from stakeholders. Based on this, this study aims to examine more deeply the challenges and opportunities in shaping sustainable tourism villages in Bogor District. This research is exploratory in nature, and the researcher used a qualitative approach based on phenomenology to explore in-depth information related to challenges and opportunities from 11 resource persons who are stakeholders of tourist villages in Bogor Regency. Finally, this research provides an overview of the challenges and opportunities in developing tourism villages in Bogor Regency, so that it will be easier to take preventive action to develop tourism villages towards the principle of sustainability.]]>
<![CDATA[Penerapan Strategi SOAR untuk Mempertahankan Pangsa Pasar di Restoran Denny’s Senayan City ]]>
<![CDATA[Maulida, Putri]]>;
<![CDATA[Parantika, Asep]]>;
<![CDATA[Soemarni, Lyly]]>
<![CDATA[ Bogor Hospitality Journal Vol 9 No 1 (2025): Bogor Hospitality Journal ]]>
Publisher : <![CDATA[Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor ]]>
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DOI: 10.55882/bhj.v9i1.144
<![CDATA[This study aims to analyze the implementation of SOAR (Strengths, Opportunities, Aspirations, and Results) strategy in maintaining the market share of Denny's Senayan City Restaurant. The SOAR methodology was chosen because its approach is more proactive and based on internal strengths and external opportunities compared to other analysis methods such as SWOT which tend to focus on weaknesses and threats. This study uses SOAR analysis to identify Denny's main strengths of high-quality service and strategic location in a large shopping center. On the other hand, the lack of varied menu innovation is the biggest challenge that must be overcome to maintain customer interest. This study found that although Denny's has a strong foundation in terms of quality and location, Denny's needs to make improvements in terms of menu diversity and customer experience development. The practical implications of this study for Denny's restaurant owners are the importance of focusing on product innovation related to market trends and maintaining the right customer experience to stay competitive in a dynamic market. ]]>
<![CDATA[The Role of Culinary Tourism towards the Preservation of Traditional Food: A Study of the Local Restaurant Kantin Palmes ]]>
<![CDATA[Parantika, Asep]]>;
<![CDATA[Firdaus Raflikeza, Muhammad]]>;
<![CDATA[Iqbal Rivai, Achmad]]>
<![CDATA[ Bogor Hospitality Journal Vol 9 No 1 (2025): Bogor Hospitality Journal ]]>
Publisher : <![CDATA[Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor ]]>
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DOI: 10.55882/bhj.v9i1.146
<![CDATA[Culinary tourism is an effective means of preserving traditional food in the midst of modernization and globalization. This research examines the role of local restaurant Kantin Palmes in Pekalongan in preserving traditional foods such as Soto Pekalongan, Pindang Tetel, and Nasi Megono. The research objective is to analyze the contribution of Kantin Palmes' culinary tourism to the preservation of traditional food and identify the challenges faced. Using a qualitative approach, data was obtained through direct observation and visitor reviews on online platforms. The results showed that Kantin Palmes supports traditional culinary preservation through serving specialties with cultural and historical value. However, challenges such as the unavailability of a consistent menu, the lack of cultural elements in the decor, and competition with modern food are the main obstacles. Culture-based strategies, such as local elements in restaurant design, improved menu consistency, and product diversification that maintains traditional identity, are proposed as solutions. In addition, collaboration with local MSMEs can strengthen the local economy and preserve culture. This research provides insights for local restaurant managers and local governments in developing sustainable culinary tourism. Further research is recommended to explore various culinary destinations in Indonesia to understand the pattern of traditional food preservation more broadly.]]>
<![CDATA[INOVASI BROWNIES MENGGUNAKAN TEPUNG BEKATUL ]]>
<![CDATA[Astiana, Rachmat]]>;
<![CDATA[Tri Putri, Azizah]]>
<![CDATA[ Bogor Hospitality Journal Vol 9 No 1 (2025): Bogor Hospitality Journal ]]>
Publisher : <![CDATA[Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor ]]>
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DOI: 10.55882/bhj.v9i1.155
<![CDATA[IIn Indonesia, Brownies are a sweet snack that is almost always found in various events that take place in the community. While the availability of bran itself is very abundant but unfortunately it has not been utilized optimally, including its use as a flour substitute for wheat so that the author is interested in conducting research on the use of bran flour as a basic ingredient for Brownies for this reason this study aims to determine the influence of organoleptic tests on bran Brownies, find out the public acceptance of bran brownie innovations and find out the best formulation in bran brownie innovation. With an experimental qualitative research method using hedonistic test analysis techniques or organoleptic tests. Based on the results of the panelist test, data was obtained that 43% of panelists liked Brownies with 100% bran flour, so it can be concluded that the use of 100% bran flour in Brownies can be well accepted by the community.]]>
<![CDATA[ANALYSIS OF THE IMPLEMENTATION OF ASEAN STANDARD HOMESTAY IN HANJELI TOURISM VILLAGE SUKABUMI REGENCY ]]>
<![CDATA[Nuraisah Rosiana, Eka]]>;
<![CDATA[Irani Nugraha, Siti Yulia]]>;
<![CDATA[Rizky Rahadian, Wildan]]>;
<![CDATA[Rahmaniyah Utami, Nisa]]>
<![CDATA[ Bogor Hospitality Journal Vol 9 No 1 (2025): Bogor Hospitality Journal ]]>
Publisher : <![CDATA[Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor ]]>
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DOI: 10.55882/bhj.v9i1.156
<![CDATA[Homestay is one of the amenities available in tourist villages as a place to stay for visiting tourists. Homestays have the advantage of offering cheap prices and a stay experience that cannot be obtained when staying at a hotel. Even though a homestay is basically an ordinary house that is rented out by the owner to tourists, a homestay must still have several criteria that are met as eligibility requirements to become a homestay. This research aims to present data and information regarding the implementation of ASEAN homestay standards in Hanjeli village, Sukabumi using qualitative methods by conducting observations and interview with informants, namely homestay owners and tourist village managers. Based on the results of the research that has been conducted, the level of achievement of the implementation of ASEAN homestay standards in Hanjeli Tourism Village has not reached 100%.]]>
<![CDATA[ANALISIS TAHAPAN PERKEMBANGAN RIVERFRONT TOURISM DI INDONESIA ]]>
<![CDATA[Damanik, Fithria Khairina]]>;
<![CDATA[Pravita Wahyuningtyas, Bhernadetta]]>;
<![CDATA[Hidayat Putro, Heru Purboyo]]>
<![CDATA[ Bogor Hospitality Journal Vol 9 No 1 (2025): Bogor Hospitality Journal ]]>
Publisher : <![CDATA[Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor ]]>
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DOI: 10.55882/bhj.v9i1.160
<![CDATA[Indonesia has approximately 7,000 rivers, most of which have experienced significant degradation in quality and are in alarming conditions. Many cities in Indonesia have historically developed along riverbanks, making the decline of these waterways particularly concerning. The deterioration of river quality and riverbank areas is attributed to various factors, including pollution, deforestation, and the uncontrolled disposal of industrial and domestic waste. These issues not only threaten the health of river ecosystems but also jeopardize the sustainability of communities that depend on these natural resources and contribute to various urban challenges. Communities residing in riverbank settlements are among the most affected by these environmental issues. Therefore, they require clear and accurate information regarding the dangers of pollution and the importance of maintaining river cleanliness. This research is conducted in qualitative approach with descriptive analysis technique. This study examines the development of riverbank areas in Indonesian cities by referring to the stages of waterfront development proposed by Wrenn (1983). Additionally, it explores the concept of riverfront tourism as a form of urban regeneration and urban tourism development. The regeneration of riverbank areas for tourism purposes is expected to raise awareness among stakeholders regarding the social and environmental significance of these areas. If properly developed, riverfront tourism can contribute to the enhancement of destination quality, fostering sustainable and competitive tourism development.]]>
<![CDATA[Eksplorasi Pengaruh Film Kimi no Nawa Terhadap Minat Berkunjung Wisatawan Indonesia Untuk Berkunjung ke Jepang ]]>
<![CDATA[Logenie Salwas Sabina]]>;
<![CDATA[Hariani, Dina]]>
<![CDATA[ Bogor Hospitality Journal Vol 9 No 1 (2025): Bogor Hospitality Journal ]]>
Publisher : <![CDATA[Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor ]]>
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DOI: 10.55882/bhj.v9i1.162
<![CDATA[With the advancement of technology, one of the newest methods of promoting tourism is through the use of movies. However, in Indonesia, tourism promotion using films is still not widely used. Kimi no Nawa film was first released in Japan in 2016. Kimi no Nawa film uses real locations in Japan and makes these locations the background of the film. As a result, more people visit the places that serve as the backdrop for the Kimi no Nawa movie. This study uses a quantitative methodology with the aim of determining effect film tourism of Kimi no Nawa film on Indonesian tourist interest in visiting Japan. Data analysis utilizes a questionnaire processed with the help of SPSS version 25. The researcher managed to get 160 respondents. The results of the t-statistic test show a value of 0.000 < 0.05, which means that there is a positive effect from film tourism of Kimi no Nawa film to Indonesian tourist interest in visiting Japan.. The film tourism variable is considered to influence the tourist interest variable by 45.7%, which can be interpreted as having a significant effect]]>
<![CDATA[PENILAIAN MUTU JAJANAN PASAR TRADISIONAL DI HOTEL LORIN SENTUL BOGOR ]]>
<![CDATA[Tatik Sriwulandari]]>;
<![CDATA[Darunadwah Ashidiqi, Ravi]]>
<![CDATA[ Bogor Hospitality Journal Vol 9 No 1 (2025): Bogor Hospitality Journal ]]>
Publisher : <![CDATA[Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor ]]>
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DOI: 10.55882/bhj.v9i1.163
<![CDATA[ABSTRACT This study aims to analyze the quality of traditional market snacks at the Lorin Sentul Hotel Bogor and to determine guest interest in the product. The main problems found were the remaining market snacks after being served and complaints related to taste and texture. The method used was descriptive quantitative with data collection through questionnaires to 35 hotel guests. The evaluation included nine dimensions of quality, namely color, appearance, portion, shape, temperature, texture, aroma, level of maturity and taste. The results showed that guest assessments of market snacks provided by the Lorin Sentul Bogor Hotel obtained an average score of 3.07 based on the assessment of nine dimensions, which means that guests gave a positive rating because this number shows the assessment scale in the category of liking. The maturity level dimension received the highest score with an average of 3.17 while the color combination received the lowest score with an average of 2.99. Quality improvement can be focused on dimensions with values below the average, namely color with a value of 2.99, aroma and portion with values of 3.01 each. The recommendations given are supervision of the market snack production process and training for pastry department employees so that presentation can be more optimal.]]>
<![CDATA[ANALISIS PROMOSI MEDIA SOSIAL INSTAGRAM TERHADAP KEPUTUSAN BERKUNJUNG WISATAWAN DI DESA WISATA BATULAYANG: The Analysis of Instagram Social Media Promotion on Tourists’ Visiting Decisions in Batulayang Tourist Village ]]>
<![CDATA[Rahma Asyar, Tiara]]>;
<![CDATA[Sari, Dhanik Puspita]]>
<![CDATA[ Bogor Hospitality Journal Vol 9 No 1 (2025): Bogor Hospitality Journal ]]>
Publisher : <![CDATA[Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor ]]>
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DOI: 10.55882/bhj.v9i1.164
<![CDATA[Nowadays, for promotional outreach, many people use social media, such as Instagram and other social communication platforms. The use of the internet has brought information closer through people's activities through social media, and is currently widely used as a medium in promoting both goods and services for economic purposes. One component of the marketing mix, or marketing mix, is promotion. This study aims to determine the effect of Instagram social media promotion on tourist decisions to visit Batulayang Tourism Village. This research uses quantitative methods with a sample of 104 respondents. This sampling technique uses purposive sampling. The data collection technique uses a questionnaire that has been designed. The power analysis method used is simple linear regression, which includes validity test, reliability test, normality test, T test, and coefficient of determination (R2) test. The authors analyzed the data using SPSS Statistics 29. The results showed that Instagram social media promotion had an effect on visiting decisions. With the determination test results of 59.9 % influenced by these variables, and the rest is influenced by other variables not examined in this study. The conclusion is that Instagram social media promotion has a significant influence on visiting decisions through promotions provided by Batulayang Tourism Village to meet the needs of visitors when visiting.]]>
