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Tourism Economics, Hospitality, and Business Management Journal
Published by Politeknik Pariwisata Medan
ISSN : 27978893     EISSN : 28303288     DOI : https://doi.org/10.36983/tehbmj
Core Subject : Economy, Science,
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance
Penerbitan Tourism Economics, Hospitality, and Business Management Journal bertujuan memajukan kegiatan penelitian di bidang kepariwisataan. Tourism Economics, Hospitality, and Business Management 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.
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 81 Documents
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Implementation of the Cleanliness, Health, Safety, and Environmental Sustainability (CHSE) Health Protocol in the Tourism Industry in Balige City, Toba Regency Rahmat Darmawan
TEHBMJ (Tourism Economics Hospitality and Business Management Journal) Vol 1 No 2 (2021): TEHBMJ (Tourism Economics, Hospitality and Business Management Journal)
Publisher : Politeknik Pariwisata Medan

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Abstract

The application of the CHSE health protocol (Prokes) in tourist destinations should be investigated in an effort to ensure the tourism industries in Balige City and its surroundings are ready to accept tourist visits during a pandemic or new normal. The purpose of this study is to explore the application of the CHSE program to the tourism industry as an effort to build tourist trust to visit and settle in Toba Regency. This research is entitled to examine the application of the CHSE program in the tourism industry including hotels, restaurants/cafe/canteens, souvenir shops and tourist attractions. This study uses a qualitative design with qualitative descriptive data analysis. The data grouping was carried out using the ethnographic method of the Spradley Model (1980). The informants taken are key informants including tourism industry managers/tourists and tourists as the main informants. Based on the analysis of the problem with a qualitative approach, several conclusions can be drawn as follows. First, the realization of the implementation of the CHSE process was concluded to be poor, especially the realization in tourist objects, / restaurants / restaurants managed by amateurs / local communities. Nevertheless, the realization of the implementation of the CHSE process looks optimal in the tourism industry which is managed professionally/management. Furthermore, it was concluded that the response of tourists to the condition of the health program and the implementation of the CHSE program was not good, especially in the tourism industry which was managed by the local community.
The Effect of Retribution for Tourism Objects and Number of Tourist Attractions on Regional Original Income in North Tapanuli Regency in 205-2019 Handoko
TEHBMJ (Tourism Economics Hospitality and Business Management Journal) Vol 1 No 2 (2021): TEHBMJ (Tourism Economics, Hospitality and Business Management Journal)
Publisher : Politeknik Pariwisata Medan

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Abstract

This study aims to determine the effect of the number of restaurants/restaurants/cafes, regional levies and the number of tourist visits on the local revenue of North Tapanuli Regency. This type of research is quantitative research. The population of this study is the 2015-2020 PAD Report and North Tapanuli in Figures. The research sample is data on reports on the number of restaurants/restaurants/cafes, regional levies and the number of tourist visits from 2015-2020. The data of this research are secondary data. Hypothesis testing in this study using multiple linear regression analysis with SPSS program. Based on the results of the study, it can be concluded that the number of tourist visits, the number of tourist objects and tourist fees have an influence on local revenue.
Water basd Tourist Attractions at Parbaba White Sand Beach and Indah Situngkir Beach, Pangururan District, Samosir Regency, North Sumatra Hasoloan Marpaung
TEHBMJ (Tourism Economics Hospitality and Business Management Journal) Vol 1 No 2 (2021): TEHBMJ (Tourism Economics, Hospitality and Business Management Journal)
Publisher : Politeknik Pariwisata Medan

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Abstract

Water based tourism is one of the most interesting tours in Samosir Regency, especially since most of the administrative areas of ​​this regency are located on the lake island of Samosir Island, which is the fourth largest lake island in the world with an area of ​​63,000 hectares. On this island there are Parbaba White Sand Beach and Indah Situngkir Beach which facilitate tourists/visitors to enjoy and make the most of water based tourism activities by using a wide selection of water play equipments such as buoys to help swim, water bikes, canoes, banana and donut boats, speed boats and others. These two beaches are must-visit beaches for those who want to enjoy what to do in water based tourism. This study aims to find out how far the level of satisfaction of visitors/tourists with the services (intangible services) of water based tourism business personnels and secondly to find out the extent to which the level of satisfaction of visitors/tourists with water tourism facilities at Pasir Putih Parbaba and Pantai Indah Situngkir, Pangururan District, Samosir Regency, North Sumatra and other facilities. supporters. The research instrument which was designed in the form of a questionnaire consisted of 21 questions which was reduced to only 17 questions due to validity measure. The research instrument based on reliability test results 0.8346 which is greater than 0.70 (Cronbach's Alpha). A total of 100 respondents became the incidental sample in this study. It was found that the satisfaction level of tourists/visitors toward the whole products (both intangible and tangible products) which was (78.32) was in the category ‘good’. Separately, the satisfaction of tourists/visitors with intangible products (services) is: 77.91% while satisfaction of tourists/visitors with tangible products is 77.91 and both are in the category: good. Based on these two conclusions, suggestions are proposed that managers increase awareness of the importance of service quality (intangible products) at all levels starting from the leadership level (owner) to the lower levels such as parking attendant, restaurant waiter/res and others. In particular, parking attendants as employees with the lowest scores for service quality need to receive guidance and direction to increase tourist/visitor satisfaction scores. The second suggestion put forward is that efforts should be carried out in the form of community service jointly by all managers by moving all workers to clean the beach from various wastes including the amount of plastic type waste on the beach, especially in lake water that stretches 20 meters from the shore where the tourists/visitors enjoy water game activities (water based tourism).
Karo Traditional Food Inventory in the Design of Culinary Branding in Karo Zaitun; Enny Hasriyani; Ngatemin
TEHBMJ (Tourism Economics Hospitality and Business Management Journal) Vol 1 No 2 (2021): TEHBMJ (Tourism Economics, Hospitality and Business Management Journal)
Publisher : Politeknik Pariwisata Medan

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Abstract

This study has three research objectives,(1) Prepare a detailed inventory of traditional Karo foods which include: (a) Types of traditional foods (b) Traditional food processing methods, (c) Economic aspects and (d) Documentation, (2) Developing traditional food development alternatives and (3) designing Branding on traditional food in Karo District. The type of this research is survey research with descriptive method. The results Based on a survey conducted in Berastagi City identified a number of 5types of traditional food. The main ingredients most widely used for making traditional food is Chicken (80%), then other ingredients (20%). Karo traditional foods, based on the way of processing can be categorized into three, namely: (1) steamed, (2) fried, (3) and boiled. Based on interviews with resource persons and traditional food community figures in Karo, several alternative development that can be done are: Identification and Inventory of traditional food, Preparing the profile of traditional food in the area as food information and counseling and Promotion, Encouraging the development of traditional food centers with relevant agencies, private and community; Provision of soft loans for additional capital.
Development of Various Fruit Processing as a Culinary Tourism Attraction in Dokan Village, Brand District, Karo Regency Rama Indra
TEHBMJ (Tourism Economics Hospitality and Business Management Journal) Vol 1 No 2 (2021): TEHBMJ (Tourism Economics, Hospitality and Business Management Journal)
Publisher : Politeknik Pariwisata Medan

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Abstract

The development of processing various pineapples for the people of Dokan Village, Brand District, Karo Regency is currently something that produces added value, especially fruit farmers. The development of fruit processing into a variety of snacks and drinks has not been routinely carried out. This research is a survey research with descriptive method. The analysis technique used is to use qualitative data analysis. Referring to the results of this study where there are potentials and efforts that support the development of fruit processing as a culinary tourism attraction in Dokan Village, Brand District, Karo Regency. The Role of Karo District government efforts, in this case the Department of Agriculture, Trade, Tourism and Associations as well as educational institutions have carried out training activities for the development of fruit processing into a variety of processed food and beverages. Another effort by the Karo Regency government is to make Dokan Village, Brand District, Karo Regency into a village based on Agro-tourism and Culinary Tourism.
Analysis of Spatial Planning in the Tourism Destination of Taman Eden 100, Lumban Julu District, Toba Regency Daniel Sihombing
TEHBMJ (Tourism Economics Hospitality and Business Management Journal) Vol 1 No 2 (2021): TEHBMJ (Tourism Economics, Hospitality and Business Management Journal)
Publisher : Politeknik Pariwisata Medan

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Abstract

Eden Park 100 which is located in Lumban Julu District, Toba Regency, North Sumatra Province. Has various kinds of natural tourism potential attractions, especially plant and forest conservation. There are indications of factors that influence the development of regional spatial patterns with tourism destinations. The development of a forest conservation area is not only related to the natural environment but with the use of pine resin for economic consumption resulting in a conflict of interest. This spatial change is caused by massive economic activities that occupy spaces in the area. From the description above, the aim of this research is to provide zoning directions in the Eden Park 100 Tourism Destinations area. This study describes the identification of the direction of planning and development of spatial management. Data collection is carried out through primary data collection and secondary data, where primary data collection is carried out by means of observation, interviews and questionnaires to add information. Secondary data were obtained. from agencies and agencies related to this research, including from the Forestry Service of Toba Regency. Single case study method to explore this research. The data were analyzed using descriptive qualitative analysis. The results of the questionnaire were then analyzed by giving weight and rating to each criterion. Weights are assigned a value ranging from 4 (very important), 3 (important), 2 (not important), 1 (very insignificant). Meanwhile, the rating is determined based on the number of respondents who choose certain criteria in the SWOT analysis questionnaire. The end of this research is the zoning direction in the area of ​​Eden Park 100 tourist destinations to control development so that it remains consistent with existing spatial planning regulations.
The Influence of Social Media and Word of Mouth on Guest's Decision to Stay at Hotel Inna Parapat, Simalungun District (Case Study During Pandemic Time Covid 19) Muhammad Hirsan Hanafi; Tina Taviani; Julianto
TEHBMJ (Tourism Economics Hospitality and Business Management Journal) Vol 1 No 2 (2021): TEHBMJ (Tourism Economics, Hospitality and Business Management Journal)
Publisher : Politeknik Pariwisata Medan

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Abstract

This study aims to determine the influence of social media and word of mouth on guest decisions to stay at the INNA Parapat Hotel, Simalungun Regency (case study during the Covid 19 pandemic). The type of data presented is quantitative. The data collection technique was done by means of a questionnaire, interview and documentation. The sample was taken as many as 85 respondents who came and stayed at the INNA Hotel Parapat. The validity and reliability of the questionnaire distributed have been tested. Data analysis used simple linear regression analysis by considering the various classical assumptions that exist, namely normality, multicollinearity and heretic plasticity to answer the formulation of this research problem, namely whether there is an influence of social media and word of mouth on guest decisions to stay at INNA Parapat Hotel, Simalungun Regency during the covid 19 pandemic) ? The results showed that the high and low social media assessments influenced the decision to stay at the Inna Parapat Hotel during the Covid-19 Pandemic, where the comparison of the t-test value for social media variables was t1count (7,501)> ttable (1.98) and in line with the significance level of 0,000. <0.05. Furthermore, the high and low assessment of word of mouth influenced the decision to stay at the Inna Parapat Hotel during the Covid-19 Pandemic, the comparison of the t-test value for the word of mouth variable was t1count (2.827)> ttable (1.98) and in line with the significance level of 0.011 < 0.05. Then with the value of Fcount (29.869)> Ftable (3.11) and in line with the significance level of 0.000 <0.05. The coefficient of determination of 42.1% of the variation in staying decisions can be explained by social media and word of mouth variables simultaneously, while the remaining 57.9% is explained by other factors, such as location variables and hotel prices. It is recommended that further research is expected to analyze other factors that influence guest stay decisions during the Covid-19 Pandemic, because there are many new factors that guests consider in choosing to stay during the Covid-19 Pandemic, such as security reasons in terms of health, restrictions tours conducted by the government, and others. In welcoming the new normal era, the hotel industry needs to be more active in marketing by utilizing technology, as an effort to reach all groups, anytime, by any means, and anywhere.
Karo Traditional Food Inventory in the Design of Culinary Branding in Toba Muhammad Zulfan; Muhammad Yunus
TEHBMJ (Tourism Economics Hospitality and Business Management Journal) Vol 1 No 2 (2021): TEHBMJ (Tourism Economics, Hospitality and Business Management Journal)
Publisher : Politeknik Pariwisata Medan

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Abstract

This study has three research objectives,(1) Prepare a detailed inventory of traditional Toba foods which include: (a) Types of traditional foods (b) Traditional food processing methods, (c) Economic aspects and (d) Documentation, (2) Developing traditional food development alternatives and (3) designing Branding on traditional food in Toba District. The type of this research is survey research with descriptive method. The results Based on a survey conducted in Toba District identified a number of 4 types of traditional food. The main ingredients most widely used for making traditional food is Fish (80%), then other ingredients (20%). Toba traditional foods, based on the way of processing can be categorized into three, namely: (1) steamed, (2) fried, (3) and boiled. Based on interviews with resource persons and traditional food community figures in Toba, several alternative development that can be done are: Identification and Inventory of traditional food, Preparing the profile of traditional food in the area as food information and counseling and Promotion, Encouraging the development of traditional food centers with relevant agencies, private and community; Provision of soft loans for additional capital.
Strategi Bauran Pemasaran Grand City Hall Hotel Medan dalam Meningkatkan Kunjungan Tamu pada Saat Pandemi Liyushiana Liyushiana
TEHBMJ (Tourism Economics Hospitality and Business Management Journal) Vol 2 No 1 (2022): TEHBMJ (Tourism Economics, Hospitality and Business Management Journal)
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/tehbmj.v2i1.317

Abstract

The pandemic has had a huge impact on the hotel sector, so hotels need to prepare various strategies, at least to survive. The purpose of this study was to describe what strategies were taken by the Grand City Hall Hotel Medan in dealing with the pandemic. The approach taken in achieving the objectives of this research is a marketing mix strategy with the 7P concept (product, price, people, promotion, place, physical evidence and process). The methodology of this research is qualitative where data collection is done by interview and observation method. The results of the study show that several marketing strategies that play a major role in maintaining operations at Grand City Hall Medan are: promotions that are continuously carried out through various platforms, especially social media; pricing that adjusts to circumstances, setting rules on uniform use that adapts health protocol policies, and adjusting service processes according to CHSE rules.
Perilaku Pemandu Wisata Lokal di Desa Wisata Bagot Kabupaten Samosir Marciella Elyanta
TEHBMJ (Tourism Economics Hospitality and Business Management Journal) Vol 2 No 1 (2022): TEHBMJ (Tourism Economics, Hospitality and Business Management Journal)
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/tehbmj.v2i1.320

Abstract

Bagot Tourism Village is one of the tourism villages in Samosir Regency which has an attraction in the form of Batak and bagot culinary specialties. As one of the tourist attractions visited by many tourists, quality services must be carried out by local tour guides. However, the quality of human resources, especially the behavior of members of Pokdarwis Bagot Tourism Village as tour guides in serving tourists, still needs attention. The purpose of this study was to determine the behavior and appearance of local tour guides in the Bagot Tourism Village, Samosir Regency. The research method used is a qualitative research method with data collection techniques in the form of observation and interviews. The results of this study are the behavior of local tour guides in Bagot Tourism Village, Samosir Regency in serving tourists is quite good. However, there are also shortcomings in terms of acting quickly and decisively to overcome problems that arise in scouting. The appearance of the local tour guide in Bagot Tourism Village, Samosir Regency, has a pretty good appearance when on duty, such as in terms of hair, face, other body parts, and clothes. However, there are still shortcomings in terms of appearance, such as the hair of female tour guides is always in a ponytail, the face of local male tour guides is still mustache, and in terms of clothing they do not use identification and uniforms.

Page 2 of 9 | Total Record : 81

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