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Tourism, Hospitality and Culture Insights Journal
Published by Politeknik Pariwisata Medan
ISSN : 27978885     EISSN : 28303415     DOI : https://doi.org/10.36983/thcij
Core Subject : Economy,
Economics, Econometrics & Finance
Penerbitan THCIJ (Tourism, Hospitality and Culture Insights Journal) bertujuan memajukan kegiatan penelitian di bidang kepariwisataan. THCIJ (Tourism, Hospitality and Culture Insights Journal) ini terbit setiap 6 bulan sekali dalam satu tahun yakni bulan Januari - Juni dan Juli - Desember. Redaksi menerima sumbangan tulisan jurnal dan artikel dalam Bahasa Indonesia dan Bahasa Inggris minimal 8 halaman maksimal 15 halaman kwarto. Redaksi berhak menyunting sejauh tidak merubah atau mengganti isi dan makna tulisan jurnal yang diterima.
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 72 Documents
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The Marketing Strategy During Covid 19 Pandemic at Hotels in Parapat Area, Simalungun Regency, North Sumatera, Indonesia Yon Suprapto
Tourism, Hospitality And Culture Insights Journal Vol 1 No 1 (2021): THCIJ (Tourism, Hospitality and Culture Insights Journal)
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/thcij.v1i1.270

Abstract

COVID-19 pandemic is a very rare disease and greatly affects the world of tourism in general and the world of hospitality in particular. The way that is used to be has totally changed. The number of guests decreased drastically due to the restrictions (lockdown) as well as the implementation of health protocols implemented in our country. Parapat, which is known as a city that is always full of tourists, now facing a new problem dealing with the coming of tourists. The hotel occupancy rate immediately dropped drastically. Many room reservations have been cancelled. For this reason, the researcher took the title of marketing strategy in this COVID-19 pandemic. What is being done is that the owner should take an action and the marketing department continues to work hard to find ways to keep hotel survived. These various strategies are important to do because they involve hotel operations and also the save the hotel workers not to be jobless. A positive market response is the result of a marketing strategy that is acceptable to the market. The research method used is a qualitative way by conducting interviews with informants. The conclusion obtained is that the hotel is able to overcome the problem of reducing guests during this covid 19. Therefore the strategies happened in Parapat could be implemented as a model to be applied in other areas or by making changes in the form of adaptation in other areas.
The Application of CHSE in Cook Interpreter Activities at Sibayak International Hotel Berastagi Zaitun Zaitun; Ngger Putro Cahyo Hutomo
Tourism, Hospitality And Culture Insights Journal Vol 1 No 1 (2021): THCIJ (Tourism, Hospitality and Culture Insights Journal)
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/thcij.v1i1.280

Abstract

The Ministry of Tourism and Creative Economy is currently implementing CHSE-based health protocols (Cleanliness, Health, Safety and Environment Sustainability) on tourism and creative economy efforts, to revive the sector from the downturn caused by the Covid-19 pandemic. The key to successful tourism in order to rebound immediately is the implementation of CHSE-based health protocols well and disciplined in each destination and tourism sector actors. Berastagi city is one of the tourist cities that is a mainstay of tourism in north Sumatra. This is certainly very related to the implementation of the CHSE program from the government, in order to make tourism activities in Berastagi city bounce back. The purpose of this research is to find out how to understand and apply the CHSE program to employees working in the kitchen department at Sibayak International hotel so as to have a positive impact from the application and can increase the trust of guests to stay. This research is descriptive research with data analysis method is qualitative descriptive. The results of the study can be concluded that cooks get a good understanding of the CHSE program that is being implemented by the government as an effort to prevent the transmission of the covid.19 virus, especially in the kitchen area as the place most at risk of becoming a medium of transmission of bacteria and viruses from humans to processed foods. The implementation of CHSE program in Sibayak Berastagi hotel kitchen goes well so it is expected that it will also have a good influence on the level of trust of guests not to worry about visiting and staying at Sibayak Berastagi hotel.
Expectations And Perceptions Of Guests Staying On Hotel Linen Cleanliness At Star Hotels In Berastagi Karo Regency Robert Deffie
Tourism, Hospitality And Culture Insights Journal Vol 1 No 1 (2021): THCIJ (Tourism, Hospitality and Culture Insights Journal)
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/thcij.v1i1.281

Abstract

It is undeniable and inevitable that the provision of decent, clean, and comfortable hotel rooms becomes the expectations and perceptions of guests according to their wishes, the most important thing is also how the hotel can provide good and quality linen, clean, and free from dirt that attached. The approach and type of research based on a qualitative approach with the type of descriptive research. Sampling by purposive sampling with a sample of 38 hotel guest respondents at three four-star hotels, namely the Sibayak International Hotel, Rudang Hotel, and Green Garden Hotel. The approach and type of research based on a qualitative approach with the type of descriptive research. Sampling by purposive sampling with a sample of 38 hotel guest respondents at three four-star hotels, namely the Sibayak International Hotel, Rudang Hotel, and Green Garden Hotel. The results showed that the expectations of guests staying who were expecting factors in the average result of the research respondents were 21 people (55%), which indicated that clean, high quality, fresh hotel linens were visible. New (new), (crisp, and smooth (smooth) in Berastagi, Karo Regency are not suitable and do not meet the expectations of hotel guests while staying. The perception of guests staying overnight which includes perceptual aspects, namely the cognitive aspect with an average of 26 people or 68% quite good, the affective aspect on average 19 people (50%) getting a bad impression, and the conative aspect on average 18 people (47 %) is still not good. The cleanliness of hotel linens is averagely 19 people (50%) based on the expectations and perceptions of hotel guests who stay less than fulfilling in reality.
The restaurant survival strategy in Dairi during the covid 19 pandemic Sri Rosliana Lubis
Tourism, Hospitality And Culture Insights Journal Vol 1 No 1 (2021): THCIJ (Tourism, Hospitality and Culture Insights Journal)
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/thcij.v1i1.282

Abstract

This study aims to identify and analyze the strategies used by restaurants in Dairi to save their restaurant business in order to survive during Covid 19 which has hit for more than a year. The impact of Covid 19 has been felt by all culinary and tourism businesses. Some of the strategies that were carried out were laying off employees temporarily without a clear limit on when they were rehired. Second, limit the use of restaurant facilities to suppress ordinary operations. Third, the efficiency of restaurant spending. Fourth, selling food online to old acquaintances and customers. Fifth, do it with the "pay now eat later" model. Sixth, refusing to refund the booking by changing the reschedule of the visit. Seventh, providing a free tour of the Dairi district.
The UMKM Product of Packaging Analysis as Selling Value in Entrepreneurship in Karo District Muhammad Yunus
Tourism, Hospitality And Culture Insights Journal Vol 1 No 1 (2021): THCIJ (Tourism, Hospitality and Culture Insights Journal)
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/thcij.v1i1.283

Abstract

Business development in this era of globalization is inseparable from increasingly fierce competition in marketing products and services, as well as SMEs in marketing products that are packaged in such a way as to increase the selling value of the products being marketed. This study aims to see the extent to which product packaging attracts buyers from packaged products so that it can increase income for UMKM actors in tourist areas in Berastagi City, Karo Regency. The method used in this study is a descriptive research method with a quantitative approach, where UMKM actors are respondents in collecting data in this study. Where the results of the study show the UMKM product packaging variable is 2.681 > ttable 2.01808 and a significant value is 0.006 > from alpha 0.05, then H0 is rejected and H1 is accepted, thus partially the UMKM product packaging variable has a positive and significant effect on entrepreneurship.
The Application behavior of Clean and Healthy Lifestyle of Cooks in the Kitchen Department on Food Quality at Hotel Sibayak Berastagi Enny Hasriyani
Tourism, Hospitality And Culture Insights Journal Vol 1 No 1 (2021): THCIJ (Tourism, Hospitality and Culture Insights Journal)
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/thcij.v1i1.284

Abstract

The application of clean and healthy living behavior is to improve the quality of health through an educational process which is the beginning of the contribution of each individual in living a clean and healthy daily life. Quality is the totality of facilities and characteristics of a product or service that satisfies a need, expressed or implied. A cook is someone who is in charge of preparing food in the kitchen. This type of research is descriptive analysis, namely the research method by observing the problems that exist at this time. Then, the data were analyzed, the subjects in this study were the cooks in the kitchen department of the Sibayak Berastagi hotel, totaling 12 respondents. Data was collected by giving a questionnaire, which was then processed into data which was then analyzed. The results of the analysis show that the application of clean and healthy living behavior has an impact on food quality, which means that every cook who applies clean and healthy behavior in daily life, both in the home and work environment has an impact on performance. A cook who understands the benefits of implementing PHBS has an impact on the quality of food (especially from the health of the food/products produced), so that when served to guests, a cook feels safe releasing the products served by the restaurant to guests during their stay at the hotel.
Influence of Implementation of Health Protocol and Quality of Service on Guest Loyalty Stay at Martin Anugrah Hotel, Dolok Sanggul District in Humbang Hasundutan Regency (New Normal Pandemi/Covid-19 Study) M.Hirsan Hanafi
Tourism, Hospitality And Culture Insights Journal Vol 1 No 1 (2021): THCIJ (Tourism, Hospitality and Culture Insights Journal)
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/thcij.v1i1.285

Abstract

The new normal, of course, requires certain attitudes and behaviors from all parties so that the goals of the concept can be realized. In other words, these attitudes and behaviors, as reflected in the notion of the new normal, indicate that the cultural aspect of society in preventing the transmission of the virus plays a central role. Service quality is how far the difference between the reality and the expectations of customers for the services they receive. However, today's organizations recognize that profitability can be achieved more by retaining existing customers, and keeping them loyal to the company rather than trying to acquire new customers. This research was carried out with an approach by emphasizing theory testing and measuring variables with numbers by analyzing data using statistical procedures using multiple regression analysis. The dependent variable in this study is the implementation of health protocols and service quality, while the independent variable is the Lotality of Staying Guests. The formulation of the problem in this study are: a. How does the application of health protocols affect guest loyalty? b. How does service quality affect guest loyalty? c. How does the simultaneous application of health protocols and service quality affect guest loyalty? Based on the results of the study, it was concluded that there was a positive and significant effect between the implementation of the Health Protocol (X1) on the Loyalty of Guests Staying at the Martin Anugrah Hotel, Dolok Sanggul District, Humbang Hasundutan Regency (Y). There is a positive and significant effect between Service Quality (X2) on Loyalty of Guests Staying at Martin Anugrah Hotel, Dolok Sanggul District, Humbang Hasundutan Regency (Y). Simultaneously (F test) with a value of sig < 0.000, it can be concluded that the application of the Health Protocol (X1) and Service Quality (X2) has a positive effect on the loyalty of guests staying at the Martin Anugrah Hotel, Dolok Sanggul District, Humbang Hasundutan Regency (Y). The suggestions in the results of this study should be that the management of Hotel Martin Anugrah remains consistent and never stops in implementing health protocols and continues to improve the quality of service to guests so that loyal guests will continue to believe in their minds that the hotel business is very healthy and indeed worth a visit. always due to full attention to each guest.
Implementation of CHSE based on Health Protocol (Cleanliness, Healthy, Safety and Environment Sustainability) in Desa Wisata Silalahi II, Dairi Regency Hetty Claudia Nainggolan
Tourism, Hospitality And Culture Insights Journal Vol 1 No 1 (2021): THCIJ (Tourism, Hospitality and Culture Insights Journal)
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/thcij.v1i1.286

Abstract

Decree of Kepala Badan Nasional Penanggulangan Bencana Nomor 9A Tahun 2020 concerning the determination of the status of a certain emergency situation for the disease outbreak due to Covid-19 in Indonesia, it has had a major impact on various sectors, especially the tourism sector. In an effort to restore the national economy, especially in the tourism sector, the government through Kementrian Pariwisata dan Ekonomi Kreatif has intensified the CHSE program. Where CHSE is the Application of Health Protokol Based on Cleanliness, Health, Safety, and Environment Sustainability. It is hoped that all businesses in the tourism sector can implement this program. The importance of implementing a CHSE-based health protokol is aimed at all parties, from manager’s/business owners, employees, tour guides, guests/visitors/tourists, community groups, associations to local governments. Desa Wisata Silalahi II is one of the tourism villages that is developing by adding facilities, facilities and infrastructure and strengthening human resources in various tourism fields which have also experienced the impact of Covid-19. Using qualitative research methods, using observation data collection techniques, and using checklists and direct interviews with respondents according to research needs, with descriptive analysis techniques, the results of the study found tourist attractions in Desa Wisata Silalahi II had implemented health protokols, however, there were still attractions tourism facilities that have minimal facilities/facilities in accordance with CHSE-based health protokol standards, so it is hoped that there will be collaboration and cooperation between local governments and management of tourist attraction managers, associations, POKDARWIS, local tour guides to add these facilities/facilities and commitment is needed in carrying out CHSE-based health protokol sustain.
Development Strategy for the Implementation of Entertainment and Recreational Activities at Tourism Objects in Toba Regency Jerry Wilson
Tourism, Hospitality And Culture Insights Journal Vol 1 No 2 (2021): THCIJ (Tourism, Hospitality and Culture Insights Journal)
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/thcij.v1i2.287

Abstract

The implementation of entertainment and recreation at tourist objects really needs to be considered by tourism actors and local governments. This is very necessary so that tourist guests who come to visit can stay longer and the number of tourists visiting also increases. Because in principle the basic concept in carrying out tourism activities must fulfill three important things, among others, the first is what to see, namely what can be seen. The second is what to do, namely what activities can be done. The third is what to buy, ie anything interesting can be bought. The implementation of entertainment and recreational activities has summarized these three things, namely what to do, what to see and what to buy. Toba Regency also provides entertainment and recreational activities at existing tourist objects but relatively limited availability, facilities and infrastructure. After conducting surveys and discussions with tourists and tourism actors, the implementation of entertainment and recreation facilities still needs to be improved. Because what tourists are interested in is not yet available in several tourist objects on the beach such as volleyball, water bikes, banana boats, entertainment facilities for music and karaoke performances, as well as other entertaining game facilities. Cleanliness, parking lots and barriers for security on the beach still need attention. This causes the number of tourists visiting Toba Regency to decrease in number. In addition to the covid 19 pandemic situation. Entertainment facilities outside of tourist objects that can also be provided are art and cultural performance facilities, sports facilities and activities, culinary bazaars and entertainment activities. others need to be held to attract visiting tourists. The government's role in the strategy for developing the implementation of entertainment and recreation has carried out promotional activities, marketing through existing tourist objects in Toba Regency, but entertainment and recreation facilities have not been optimally arranged in collaboration with existing tourism object actors. Supervision of the implementation of entertainment needs to be maximized so that the facilities and infrastructure available for the implementation of entertainment and recreational activities can be carried out properly, so that tourists can enjoy entertainment and recreational activities and can stay longer in Toba district. Where is currently the average length of visit by tourists is 2 to 4 days. The number of tourists that tends to decrease is added to the current pandemic situation. It can be seen from the statistics on the number of tourists visiting starting from 2016 that domestic tourists who visited were 436,260 people and 11,975 foreign tourists. In 2017, there were 729,445 domestic tourists visiting and 12,121 foreign tourists. In 2018, there were 644,261 domestic tourists visiting and 1242 foreign tourists. In 2019, there were 801,066 domestic tourists visiting and 1611 foreign tourists. In 2020, there were 217,462 domestic tourists visiting and 261 foreign tourists. After analyzing the number of tourists from 2016 to 2019, there was an increase in the number of domestic tourist visits by 54 percent. However, in 2020 the number of domestic tourists decreased drastically to 217,462, there was a drastic decrease of 583,604 people from the latest data in 2019 of 801,066 people or 72 percent. Likewise, foreign tourists experienced a significant decrease from 2017 as many as 12,121 down to 1242 in 2018 and slightly increased in 2019 as many as 1611 people and in 2020 it fell to 261. In 2020 the decline in the number of tourists was indeed caused by the covid 19 pandemic. However, The decline in the number of tourists from 2018 to 2019 still needs further study. The Toba district government has done a lot of development for the advancement of tourism in tourism objects such as promotion and marketing. However, supervision of the implementation of these attractions is still very much needed. Then the Toba Regency government should be able to cooperate with tourism object managers so that the facilities and implementation of entertainment and recreational activities can be well organized and carried out properly in order to increase the number of tourists and tourist satisfaction in visiting entertainment places. and recreation in Toba Regency. The Toba Regency Government should be able to conduct a direct survey of how tourists want to organize entertainment and recreation so that visiting tourists can fulfill their desires to vacation in tourist attractions in Toba Regency. This can increase tourist visits in the years to come. And the toba district government still needs other strategies to increase the success of entertainment and recreation. The analytical method that the author applies is descriptive analysis method to identify the problems that exist in the object of research so that the authors can conclude the problems and identify solutions to the problems in the research.
The Roles Of Price and Services in Increasing Customer Satisfaction at Culinary Business in Berastagi, Regency of Karo Syahrul
Tourism, Hospitality And Culture Insights Journal Vol 1 No 2 (2021): THCIJ (Tourism, Hospitality and Culture Insights Journal)
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/thcij.v1i2.288

Abstract

This research aims to know the impact of price and services toward customer satisfaction in culinary business and to know the perceptions of the customers to the food and beverages provided in the culinary business in Berastagi, The Regency of Karo. The technique of data collections is done by distributing questionnaires and interviewing the business owners, then the questionnaires area analysed using quantitative approach by describing the results of the analysis. This is the causality research that analyzes how a variable impacts other variable. The numbers of the respondents for this research are 100 persons, where they are all the customers of the restaurants, coffee shops, and cafes. The is also explorative research where the researchers do direct surveys to then location of research to get the data and informations needed, both primary and secondary data. The research shows that the pricing policy of food and beverages impacts toward the customer satisfaction for 76,40 % and it is strong category. The services given to the customers impacts toward customer satisfaction for 58,50 and it is fair category. There are two aspects perceived over customer expectations, they are the variations of food and the freshness of food and beverages. Then the aspects of food and beverages tastes and the availability of menu lists are perceived as their expectations, while the the portions and the originality of the ingredients are in good perceptions. The uniqueness of the food tastes got bad perceptions by the customers.

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