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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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Potensi Makanan Tradisional Sebagai Daya Tarik Wisata Kuliner Di Kabupaten Karo Bobby Rahman
TEHBMJ (Tourism Economics Hospitality and Business Management Journal) Vol 3 No 1 (2023): 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.v3i1.449

Abstract

This study aims to explore the potential of traditional food as a culinary tourism attraction in Karo Regency. Karo Regency, located in North Sumatra, Indonesia, has a rich cultural and culinary heritage. Traditional Karo food has a unique taste, uses local ingredients, and has a distinctive processing technique. The research method used is qualitative with a case study approach. Data was collected through in-depth interviews with traditional food stall owners, culinary experts, and tourism officers in Karo District. Participatory observation was carried out in the process of preparing and serving traditional food to gain an in-depth understanding of processing techniques, raw materials, and the uniqueness of traditional food recipes. The results of this study indicate that traditional Karo food has great potential as a culinary tourism attraction. The unique taste, use of local ingredients, and unique processing techniques are attractive factors for tourists who want to taste an authentic culinary experience. Owners of traditional food stalls and culinary entrepreneurs in Karo Regency are also aware of this potential and have developed various innovations in the presentation and promotion of traditional food. Although the potential for traditional Karo food as a culinary tourism attraction is very promising, there are still some challenges that need to be overcome. These challenges include accessibility issues, ineffective promotion, and protection of intellectual property related to traditional food processing recipes and techniques.
Implementasi Sadar Wisata di Bukit Holbung – Desa Wisata Hariara Pohan, Kabuapten Samosir, Provinsi Sumatera Utara Deafani Clara Sinaga
TEHBMJ (Tourism Economics Hospitality and Business Management Journal) Vol 3 No 1 (2023): 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.v3i1.457

Abstract

This study discusses how to implementation tourism awareness in the Sapta Pesona approach at Holbung Hill (Bukit Holbung) Hariarapohan Tourism Village, Samsosir Regency, North Sumatera Province. This study uses qualitative research methods, which is used to research in scientific conditions (experiments) where researchers as research instruments, data collection techniques and qualitative analysis put more emphasis on meaning. In this study the research instrument was the researcher himself or human instrument, and the key informants were the Chairperson of the Pokdarwis, the Head of Indigenous Peoples / Homestay Manager, the Tourism Consultant, the Community at Bukit Holbung to be precise in Hariarapohan Village. The data collection technique is through interviews and observations, then the data obtained is analyzed descriptively by describing or describing the data that has been collected and general conclusions are drawn. The result of the research that the application of Tourism Awareness in Holbung Hill, Hariarapohan Village has been implemented properly, just not optimal because some people still don't care about tourism activities at Holbung Hill, because of the mindset of the people who want immediate results, and they don't understand that tourism requires a long process to see the results of these tourism activities. Keywords: Tourism Awarness, Tourism Village, Seven Charms (Sapta Pesona), Community.
Strategi Pemasaran Camilan Tradisional Sasagun Sebagai Oleh-Oleh Khas Kabupaten Toba Sofi Firani
TEHBMJ (Tourism Economics Hospitality and Business Management Journal) Vol 3 No 1 (2023): 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.v3i1.458

Abstract

Potensi masakan lokal dapat menjadi sebuah jalan atau jawaban untuk memulai atau membuka upaya pembangunan kepariwisataan di Kabupaten Toba melalui strategi pemasaran cemilan tradisional Sasagunyang kemudian selanjutnya di buat model pengembangan produk yang tepat dan menyesuaikan dengan potensi dan kekuatan yang dimiliki kabupaten Toba.Tujuan dari penelitian ini adalah untuk mengetahui Bagaimana Strategi pemasaran cemilan tradisional Sasagun sebagai oleh-oleh Kabupaten Toba. Jenis penelitian ini menggunakan pendekatan kualitatif yang terfokus pada upaya penguraian dan penyimpulan yang bersifat holistik dengan rangkaian data/fakta dan generalisasi yang ada dilapangan yaitu fokus pada strategi pemasaran dalam usaha. di mana penentuan strategi ini diambil melalui 12 tindakan yaitu integrasi ke depan integrasi ke belakang integrasi horizontal, penetrasi pasar, pengembangan produk, pengembangan pasar, diversifikasi konsentrik diversifikasi konglomerat diversifikasi horizontal, retrectmen, divestasi dan likuidasi. Hasil dari penelitian ini adalah Pelaku usaha Sasagun harus mampu menyusun strategi pemasaran dengan strategi pengembangan produk dan strategi pengembangan pasar, seperti pengembangan produk sasagun menjadi cookies sasagun. Untuk strategi pengembangan pasar pengusaha sasagun dapat melakukan promosi melalui sosial media dan menambah pangsa pasar yang lebih luas lagi dengan mengurus izin halal MUI. Pemerintah setempat juga harus lebih sering memperkenalkan dan mempromosikan sasagun sebagai makanan khas kabupaten Toba. Mengingat cemilan ini sudah sangat jarang di temui, bahkan dua generasi terbaru tidak menegetahui jenis makanan ini.
Strategi Pengembangan Desa Wisata Liang Pematang Di Kec. Sinembah Tanjung Muda Hulu Untuk Meningkatkan Kesejahteraan Masyarakat Kabupaten Deli Serdang Bakti Gunawan
TEHBMJ (Tourism Economics Hospitality and Business Management Journal) Vol 3 No 1 (2023): 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.v3i1.459

Abstract

This study aims to examine strategies for developing a tourist village in Liang Pematang Village, Deli Serdang Regency, as well as providing suggestions for improving local welfare/economy through a tourism village development strategy. The method used in this study was interviewing village officials and the people of Liang Pematang Village. Data analysis was performed using the SWOT analysis technique. From this study it was found that the facilities and infrastructure were still inadequate, meanwhile Liang Pematang Village also had quite good strength where the government and the people of Iang Pematang Village took an active role in developing Liang Pematang Village as a Tourism Village and could improve people's welfare. Furthermore, the strategy undertaken is to maintain and increase the potential that exists in the village of Liang Pematang
Eksplorasi Potensi Wisata Kuliner Untuk Pengembangan Pariwisata Di Kabupaten Simalungun Mohammad Yusuf Dalimunthe
TEHBMJ (Tourism Economics Hospitality and Business Management Journal) Vol 3 No 1 (2023): 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.v3i1.460

Abstract

This study aims to explore the potential of culinary tourism as an effort to develop tourism in Simalungun Regency. Qualitative methods were used in this study to gain a deep understanding of local culinary potential, interactions between culinary entrepreneurs and tourists, and the role of culinary tourism in regional tourism development. The participatory observation method is carried out by participating directly in culinary activities at culinary tourism locations in Simalungun Regency. The observer observes culinary practices, social interactions, and the atmosphere at the culinary places that are the focus of the research. In addition, in-depth interviews were conducted with culinary business owners, local tourism experts, local communities, and tourists who have visited Simalungun Regency. This interview provides insight into their views, experiences and knowledge regarding the potential for culinary tourism and the role of tourism development. The collected data is analyzed using a thematic approach to identify patterns, themes, and issues that arise in exploring the potential for culinary tourism. The results and findings of this study will provide better insight into local culinary potential, challenges faced, and opportunities for tourism development in Simalungun Regency. This research is expected to contribute to the development of culinary tourism in Simalungun Regency. The findings and recommendations from this research can be the basis for developing sustainable culinary tourism development strategies and strengthening regional culinary identities.
Dinamika Sosial Budaya dalam Pengembangan Pariwisata di Desa Timbang Jaya Kabupaten Langkat Khairi, Nurhafizhah
TEHBMJ (Tourism Economics Hospitality and Business Management Journal) Vol 3 No 2 (2023): 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.v3i2.461

Abstract

Timbang Jaya Village is a tourist village established by the Regent of Langkat in 2021. The development of tourism in Timbang Jaya village is rapidly building various facilities and successfully entering the top 300 ADWI. However, the development of tourism has also experienced various significant socio-cultural dynamics within the Timbang Jaya community. This research uses a qualitative research approach that uses a community-based research model as a community effort to provide support, strength, resources, and participation in the research process to create informative research products. There are two formulations of the problem studied by the researcher. (1) What are the factors driving socio-cultural change in Timbang Jaya Village? (2) How is the socio-cultural change in tourism development in Timbang Jaya Village? Data sources in this study are primary and secondary data sources with observational data collection techniques, interviews and documentation, data analysis using data collection stages, data condensation, data presentation and conclusions. The results of this study show that tourism development in Timbang Jaya Village experiences socio-cultural dynamics. Many significant changes are seen in this case language changes, innovations, living order. The entry of new cultures results from the interaction between tourists and local communities. Keywords: tourism, Social dynamics, Social change
Pemanfaatan objek wisata Istana Maimun sebagai peninggalan sejarah Kesultanan Deli di Medan dalam mendukung Pariwisata Sumatera Utara Donargo, Sepdwiyana
TEHBMJ (Tourism Economics Hospitality and Business Management Journal) Vol 3 No 2 (2023): 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.v3i2.462

Abstract

Tourism is a sector that is highly relied on in national development because tourism can increase national income and regional and state income. Regarding the development of Indonesian tourism, the Visit Indonesia program, which was launched in 2008 and has been continued until now, has brought new enthusiasm to the tourism community in Indonesia. Through efforts and improvement of services, supported by improved security situation, as well as recovery from the global economic crisis experienced by many European countries, the statistics of foreign tourist arrivals (tourists) to Indonesia in 2016 experienced a significant increase compared to the previous year. From 2016 to September the number of foreign tourists visiting Indonesia reached 8.4 million, an increase of 10.53 percent. (Ministry of Tourism, 2016) Knowing how far it can be used as a tourist attraction in Medan City So that historical heritage can be functioned/made as a tourist object To be able to increase foreign and local tourist visits to the Maimoon palace to support tourism in North Sumatra. This research was carried out using a qualitative approach in this case based on the intention to describe the historical heritage of the Sultan of Deli Maimun in its utilization to support tourism in North Sumatra. Maimun Palace as a legacy of the Deli Malay Sultanate has good potential to become a point of interest. The point of beauty of the palace is an attraction besides the beauty of the building, the convenience of the intention is also an added value for the Maimun Palace, the dots of the Maimun Palace are an attraction for visitors to want to know more about Maimun Palace. To the management of the Maimun Palace, the publication always maintains the unique values contained in the Maimun Palace to the local government of Medan City and its staff, the Medan City Tourism Office continues to encourage efforts to preserve Maimun Palace.
Analisis Sistem Kerja Purchasing Terhadap Pengadaan Bahan Makanan Kitchen Di Cambridge Hotel Medan Lesmana, Bayu; Tondang, Bahagia; Syahrul, Syahrul
TEHBMJ (Tourism Economics Hospitality and Business Management Journal) Vol 3 No 2 (2023): 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.v3i2.519

Abstract

This study aims to (1) analyze the process of improving the quality of purchasing work for the procurement of food ingredients at the Cambridge Hotel Medan. (2) find out the implementation of the food procurement system in the purchasing department of the Cambridge Hotel Medan after improving the quality of the work system. This research was conducted using qualitative research methods by conducting interviews and the sample used in this study was the Purchasing Department Head. The author conducts interviews with purchasing staff and then the results of the answers are processed. The results of the research show that a). In the process of receiving food ingredients, the receiving party carries out a physical examination (physical check) of the food ingredients to ensure compliance with the specifications and quality of the food ingredients, although sometimes the receiving party itself is not consistent with receiving food ingredients that do not comply with the specifications ordered during the food ingredients. can still be processed by the user. b). In the process of signing a food procurement contract with a supplier, the purchasing party always compares market prices with those proposed by suppliers. The coordination model that has been running so far has been quite effective where both parties always use WhatsApp social media.
Analisis Operasional Receiving Dalam Meningkatkan Kualitas Bahan Perishable Di Hotel Four Points By Sheraton Batam Carel, Christoper; Tondang, Bahagia; Kamal, Mustafa
TEHBMJ (Tourism Economics Hospitality and Business Management Journal) Vol 3 No 2 (2023): 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.v3i2.520

Abstract

Receiving Departement is a department that handles the receipts of goods that have been ordered by Purchasing Departement, especially the receipt of perishable material. The goal of this study is to understand the typical method used by the Four Points By Sheraton Batam receiving department for receiving perishable commodities, as well as the typical way that procedure is used across the hotel. Researchers employed interviews, observations, and literature reviews as data gathering techniques for this sort of study. They also used the descriptive qualitative research approach. The Four Points by Sheraton Batam Hotel's procedure for receiving perishable commodities is the study's outcome. where materials from suppliers are sent to the hotel and received by the receiving personnel. Subsequently, the materials are inspected, examined, and matched against the Purchase Order (PO). The inspection conducted by the receiving personnel includes checking both the quality and quantity of the materials. The supplier's invoice will be signed by the receiving personnel after this process. Following that, the perishable materials will be distributed to the requesting users.
Pengaruh Reward Dan Punishment Terhadap Kinerja Karyawan Pada Hotel Sibayak Internasional Lase, Esterina Ningsih; Tauhid, Booni; Riady, Iwan
TEHBMJ (Tourism Economics Hospitality and Business Management Journal) Vol 3 No 2 (2023): 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.v3i2.521

Abstract

The goal of this study is to identify the rewards and punishments used at the Hotel Sibayak Internasional as well as their impact on worker productivity. A quantitative approach with descriptive investigations is the methodology adopted. The population of this study consisted of 103 totl workers, and questionnaires and interviews were used to gather data from a sample of 50 respondents and 10 informants. According to the findings of the simultaneous effect test (Test f), the combined effect of reward and punishment on performance has a significant value of 0.000<0.05. According to this, Hotel Sibayak Internasional awards and penalties for staff performance have a favourable and substantial influence concurrently and in part results from interviews show that incentive and punishment have animapact on employee performance, which is backed by quantitative data. In order to encouragestaff to pay closer attention to themselves and build the capacity for the hotel’s sustainability in the future. Hotel Sibayak Internasional can further update amd maintain the system of rewards and punishments that has been functioning successfully.

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