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Published by Politeknik Nest
ISSN : 30631041     EISSN : 3048216X     DOI : https://doi.org/10.5281/zenodo.11294759
Core Subject : Science, Education,
Computer Science & IT Other
The The Journal of Global Hospitality and Tourism Technology is a bridge between academia and industry through the intellectual exchange of ideas, trends and paradigmatic changes in the fields of hospitality and tourism, IT, innovation and e-business. The journal offers a platform for scholars and operators to document the impact and influence of technology on hospitality and tourism industries. Some of the key topics it covers include: Artificial intelligence Augmented Reality/Virtual Reality applications (AR/VR) Automation and Robotics Big data analytics Biometric applications Blockchain/cryptocurrencies Business intelligence visualization Chatbots in hospitality and tourism Cross-Cultural differences in IT use Digital asset management Digital marketing of hospitality and tourism organizations Digital transformation E-governance eLearning in hospitality and tourism E-Marketplaces, electronic distribution channels, or e-Intermediaries E-Procurement E-Word of Mouth (e-WOM) GPS and Location-based services ICT and over-tourism ICT and tourism in remote destinations Internet of Things Internet or e-commerce business models IT control and preparation for disaster Mobile/Wireless technologies in commerce Radio Frequency Identification applications Recommender systems and personalization Relationship Development and Retention Revenue management and technology Security of transactions Self service technologies Service-Oriented Architecture of business systems Smart tourism and smart destinations Smartness and urban tourism Social dynamics of e-communication Social media marketing and management Technologies for education Technologies for sustainable hospitality operations Technologies for sustainable tourism development Technology and heritage tourism Technology and rural tourism development Technology and sustainable tourism Technology and tourism impacts in destinations Technology in New Product Development Voice-activated technologies Website design and evaluation
Arjuna Subject : Ilmu Komputer (semua kategori) - Ilmu Komputer (Lain-Lain)
Articles 24 Documents
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The Analysis of the Use of PjBL in Mobile Application Development with Artificial Intelligence Library in XIF1 SMAN 3 Surakarta Nugroho, Yunanto Dwi; Hatta, Puspanda; Jumari
Journal of Global Hospitality and Tourism Technology Vol. 2 No. 1 (2025): Journal of Global Hospitality and Tourism Technology - June 2025
Publisher : Politeknik NEST

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.16924339

Abstract

Indonesia continues to improve the quality of education in order to compete regionally and globally. This research was conducted at SMA Negeri 3 Surakarta on students of class XI F1, consisting of 36 students. The focus of the research is to evaluate the effectiveness of Project Based Learning (PjBL) method in learning Mobile Application Development with Artificial Intelligence Library. Data were collected through classroom observation, interviews with Informatics teachers, and questionnaires to students. The results showed that the PjBL method was effective in improving students' understanding of the material taught. In addition, this method also helps students develop important skills, such as collaboration, problem solving, and project management. Students showed significant improvement in working in groups, sharing tasks, and solving problems. Thus, PjBL not only improves academic understanding, but also skills that are useful for students' future.
Social Media Promotion Strategy of Homestays Based on SWOT Analysis Case Study at Banyuanyar Village Boyolali Regency Kusumaningrum, Trias Pungkur; Alin, Ariel Yonatan; Farida, Dita Aulia Rachma Nurul
Journal of Global Hospitality and Tourism Technology Vol. 2 No. 1 (2025): Journal of Global Hospitality and Tourism Technology - June 2025
Publisher : Politeknik NEST

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.16907830

Abstract

This study examines the effectiveness of social media in promoting homestays in Banyuanyar Village, Boyolali Regency. With 27 homestays across its 9 hamlets, the village has significant tourism potential, but limited visitor numbers indicate a need to improve homestay promotion. Using a SWOT analysis, the researchers identified the village's strengths (adequate homestays, clear facility standards, competitive rates, thematic tours) and weaknesses (inefficient reservations, weak promotion, lack of standardization). Opportunities include growing thematic tourism, digital media usage, and partnerships, while threats involve competition and dependence on events. Strategies proposed include enhancing digital promotion, developing thematic tour packages, improving the reservation system, and increasing manager confidence. By leveraging strengths, minimizing weaknesses, seizing opportunities, and mitigating threats, the village can boost homestay occupancy and support sustainable tourism development. The findings provide practical insights for rural tourism communities seeking to effectively promote their homestay accommodations.
The The Contribution of SMEs to Global Food Security Case Study: Traditional Food Assegaf, Safira; Rachmawati, Annisa Noor; Saputro, Hendri Gigih
Journal of Global Hospitality and Tourism Technology Vol. 2 No. 1 (2025): Journal of Global Hospitality and Tourism Technology - June 2025
Publisher : Politeknik NEST

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.16924215

Abstract

Food security is a multifaceted issue that encompasses the availability, access, utilization, and stability of food sources necessary to maintain a healthy and active life. As defined by the Food and Agriculture Organization (FAO) of the United Nations, food security exists when all people, at all times, have physical, social, and economic access to sufficient, safe, and nutritious food that meets their dietary needs and food preferences for an active and healthy life. Recent trends and studies from 2017 to 2023 have highlighted several key challenges and advancements in the realm of food security. Climate change, for example, has emerged as a significant threat, affecting agricultural productivity and food availability worldwide. This literature review delves into the role of traditional food Small and Medium Enterprises (SMEs) in enhancing food security across various regions and contexts. Through an analysis of multiple studies conducted in different countries, several key themes emerge.
A Utilization Of Ulva Lactuca As An Alternative Increase Iron Youth Ghassani, Putri Marini
Journal of Global Hospitality and Tourism Technology Vol. 2 No. 1 (2025): Journal of Global Hospitality and Tourism Technology - June 2025
Publisher : Politeknik NEST

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.16907820

Abstract

The incidence of anemia in adolescent girls in Indonesia is still relatively high. Anemia can occur because young women experience menstruation every month. This can reduce the quality of health and life. One of the efforts to increase the consumption of iron sources can be done by processing interesting foods with the use of local food ingredients. Seaweed is a biological plant that is widely found in Indonesian waters, one of which is ulva lactuca seaweed. This seaweed is found on the beach along Kukup, Yogyakarta. Utilization of seaweed type ulva lactuca can be used as a side dish, namely grilled rice with additional processed tuna fish. This study aims to analyze the nutritional content in the form of proximate and iron tests as well as organoleptic tests on roasted rice, seaweed, ulva lactuca and processed tuna. This research method uses research and development methods (Research and Development) with a 4D model. This research consists of the process of making roasted rice using black rice, ulva lactuca seaweed, processed tuna and broccoli. The results of the analysis of the content of water, ash, fat, protein, carbohydrates, crude fiber and calories per 100 g were 61.50, 1.66, 7.03, 9.87, 20.03, 0.31% and 170 respectively kcal, while the iron content is 49%. This grilled rice can be accepted by the panelists with a score of 4.8 on the overall trait. In conclusion, ulva lactuca seaweed and processed tuna can be used in the manufacture of baked rice which contains seaweed in it.

Page 3 of 3 | Total Record : 24

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