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Jurnal Studi Perhotelan dan Pariwisata
Published by Goodwood Publishing
ISSN : -     EISSN : 30264839     DOI : https://doi.org/10.35912/jspp
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Jurnal Studi Perhotelan dan Pariwisata (JSPP) is a journal in the subjects of hospitality and tourism that is reviewed by experts. Relevant manuscripts are published by JSPP after being reviewed by competent editors. This journal is anticipated to serve as an important forum for Indonesian researchers to contribute to the theoretical and practical growth of hospitality and tourism.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 26 Documents
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Analisis Persepsi Pelanggan terhadap Kualitas Jasa dengan Metode Importance Performance Analysis dan Potential Gain Customer Value Amirah Qulbi Chairissa Al Cholili; Sauptika Kancana
Jurnal Studi Perhotelan dan Pariwisata Vol. 1 No. 2 (2023): Maret
Publisher : Penerbit Goodwood

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/jspp.v1i2.2221

Abstract

Purpose: The objectives of the study are first, to know how customers perceive the service quality of Hotel Santika Gresik with an Importance Performance Analysis (IPA) method and second to determine the priority of service quality improvement at Hotel Santika Gresik with the Potential Gain Customer Value (PGCV) method. Methodology: The population in this study is who have used the services at Hotel Santika Gresik and the sample in this study are customers who have used the services at Hotel Santika Gresik in the period November 2020 – April 2022. Determination of the number of samples will be determined with a 95% level of confidence and a margin of error of 10%, the number of samples obtained is 96 respondents. The researcher's decision to increase the sample to 98 respondents so that the sample is better at representing the population and the results are better generalized. The sampling technique used in this study is based on the Non Probabilistic Sampling method using a purposive sampling. Results: The results show that (1) the level of conformity between the interests (importance) of customers and the company's performance on the quality of services provided by Hotel Santika Gresik has an average level of conformity below 100%, which is 95.41%, which means Hotel Santika Gresik still lacking or not fulfilling what is considered important by customers and the service is not fully satisfactory; (2) the priority of improvement on the service quality of Hotel Santika Gresik according to the Importance Performance Analysis (IPA) method is that Hotel Santika Gresik employees serve customers quickly, the behavior of Hotel Santika Gresik employees is able to grow customer trust in them, Hotel Santika Gresik always strives to store proprietary data the customer properly and without error, the equipment owned by Hotel Santika Gresik is complete; (3) the priority of improvement on the service quality of Hotel Santika Gresik with the Potential Gain Customer Value (PGCV) method is that Hotel Santika Gresik employees give individual attention to customers with the highest number of 3.86 and the lobby room at Hotel Santika Gresik is clean and comfortable to get the lowest value is 2.77.
Pengembangan Pariwisata dengan Community Based Tourism di Desa Wisata Penatih Denpasar I Kompyang Gede Sutama Sutama; Nyoman Diah Utari Dewi; Luh Riniti Rahayu
Jurnal Studi Perhotelan dan Pariwisata Vol. 2 No. 1 (2023): September
Publisher : Penerbit Goodwood

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/jspp.v2i1.2260

Abstract

Purpose: Through the development of community-based tourism (CBT), it is hoped that the tourism industry can become an instrument of development that is more prosperous for the community around tourist objects in Penatih Village because of its tourism potential. Methodology: We used qualitative research methods and descriptive approaches with primary and secondary data and a SWOT analysis. Results: The results show that the trainer tourism village has beautiful natural tourism potential that can be developed into a leading tourist destination in Denpasar. Efforts that can be made in its development involve the community directly as tourism activists, better known as community-based tourism (CBT). Strategies to improve leading tourist villages include implementing community-based tourism (CBT) as a tourism development approach, politically empowering communities, establishing cooperation, and forming tourism awareness groups. Penatih Tourism Village has a sustainable subak program that is also a conservation effort to restrain land conversion and provide local community productivity. In addition, it needs to be supported by infrastructure so that Subak can be productive and sustainable. The development of the Penatih Tourism Village with the Subak sustainable icon is the spirit of the development of this village so that development can be carried out holistically and sustainably.
Alternatif Wisata Desa Kerambitan Pasca Pandemi Ni Wayan Kamiasih; Nyoman Diah Utari Dewi; Ida Ayu Putu Sri Widnyani
Jurnal Studi Perhotelan dan Pariwisata Vol. 2 No. 1 (2023): September
Publisher : Penerbit Goodwood

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/jspp.v2i1.2295

Abstract

Purpose: Kerambitan Village offers many culture, beauty, and beautiful places that are hidden and rarely known to outsiders. With creative ideas, ideal places for tourism and relaxation have emerged. With the Covid-19 pandemic, cultural tourism in Kerambitan Village has become empty for visitors. Given this situation, tourism managers are looking for alternatives, from cultural tourism to natural and culinary tourism. This makes tourist managers look for loopholes by taking advantage of natural tourism in the kerambitans. Natural tourism is currently very popular among tourists. This is also supported by village officials and the community around the natural tourist attraction so that it can restore additional income for residents near the tourist attraction. Methodology: This research used a literature study with a qualitative descriptive approach and systematic review. Result: The development of village tourism must pay attention to the sustainability of tourism, with cooperation between four stakeholders, namely the central government, tourism managers, village officials, and the community. A strategic approach is needed to develop sustainable tourism potential, namely the Quadruple Helix, by integrating civil society and integrating innovation and knowledge, the process of which involves collaboration between the government, tourism managers, village officials, and the community. Limitation: With this background, this research provides limitations on the role of each stakeholder in developing village tourism in Kerambitan using the Quadruple Helix collaborative approach. Contribution: With the Uma Friends tour and tourist visits to Kelating Beach and Pasut Beach, it becomes an income contribution to the village at the entrance of the two beaches.
Pengembangan Desa Wisata Berbasis Community Based Tourism (CBT) pada Desa Wisata Air Terjun, Desa Adat Mekar Sari Kabupaten Tabanan Ni Luh Nyoman Rai Asianingsih; Nyoman Diah utari Dewi; Ida Ayu Putu Sri Widnyani
Jurnal Studi Perhotelan dan Pariwisata Vol. 2 No. 1 (2023): September
Publisher : Penerbit Goodwood

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/jspp.v2i1.2387

Abstract

Purpose: The existence of a community-based tourism village in Mekar Sari Village, Tabanan Regency-Bali, has not optimally provided economic benefits such as increasing tourist visits to tourism accommodation and the tourism activity support sector at Waterfall Tourism, Mekar Sari Traditional Village, Tabanan Regency. Method: This study uses qualitative research methods and an interpretative descriptive approach that aims to determine an event or situation. Results: As for the results of the research, it was found that the priority of efforts to develop the Leke-leke waterfall tourist attraction and the policy steps in determining the waterfall tourism development effort were based on weaknesses and threats that could hinder the development of the Leke-leke waterfall tourist attraction. The results of the SWOT analysis by testing 4 (four) variables of tourist attraction attraction attraction, accessibility, basic facilities, and supporting facilities found that the tourist attraction attractiveness variable has the greatest implications in attracting tourist visits and developing Leke-leke waterfall tourism in the Mekar traditional village facing threats that come from external factors; however, the Leke-leke waterfall tourist attraction has the strength of internal factors. Contribution: Policies that can be used in developing tourism in the Leke-leke Sari Waterfall, Baturiti-Tabanan District. Limitation: Test the analysis using SWOT (Strengths, weaknesses, opportunities, threats).
Strategi Pemasaran Museum Gunung Api Batur sebagai Daya Tarik Wisata Edukasi di Kabupaten Bangli Ni Made Christine Dwiyanti; Ni Luh Putu Agustini Karta; Ni Putu Cintya; I Nyoman Gede Prananta Bendesa
Jurnal Studi Perhotelan dan Pariwisata Vol. 2 No. 1 (2023): September
Publisher : Penerbit Goodwood

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/jspp.v2i1.2565

Abstract

Purpose: This research aims to analyze the marketing strategy for the Batur Volcano Museum as an educational tourism attraction. Research Methodology: This was descriptive qualitative research with seven key informants. The research analysis technique uses SWOT analysis. Results: This study were that the position of the Batur Volcano Museum is in quadrant I (one), namely in the growth phase, with an IFAS (Internal Factor Analysis Score) of 3.13 and an EFAS (External Factor Analysis Score) of 2.98. The appropriate strategies implemented in this study are market development, market penetration, and product development. Activities suggested are offline and online promotions through social media, collaboration with schools for the tourism programs at museums, cooperation with travel agents, and information updates through digital marketing. Limitations: of this research is that it focuses on SWOT analysis techniques on marketing strategies, which need another approach to explore using another kind of analysis. Contribution: The contribution of this research was supporting the sustainability of the destination, especially for education tourism.
Evaluating the Brand Gestalt of Emerging Health Tourism Destinations Yunita Peggy Tappy; Deske W. Mandagi
Jurnal Studi Perhotelan dan Pariwisata Vol. 2 No. 2 (2024): Maret
Publisher : Penerbit Goodwood

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/jspp.v2i2.3249

Abstract

Purpose: The aim of this study is to assess the brand gestalt of health tourism destinations (HTD) using the 4S brand gestalt dimension framework: storyscape, sensescape, servicescape, and stakeholderscape. D Method: ata were collected via a survey from 160 visitors to Manado, an emerging health tourism destination in North Sulawesi, Indonesia, specifically those visiting for health or medical treatment. Structural equation modeling (SEM) with SmartPLS software was employed for analysis. Result: The results indicate that all four dimensions significantly contribute to shaping the brand gestalt of HTD, with stakeholderscape emerging as the strongest predictor, followed by sensescape. These findings offer valuable insights for policymakers and Destination Management Organizations (DMOs), underscoring the need to enhance sensescape and servicescape elements to bolster the overall brand gestalt and attractiveness of health tourism destinations.
Determinants of Health Tourism Destination Attractiveness: A Comprehensive Systematic Review Deske W. Mandagi; Yunita Peggy Tappy
Jurnal Studi Perhotelan dan Pariwisata Vol. 2 No. 2 (2024): Maret
Publisher : Penerbit Goodwood

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/jspp.v2i2.3261

Abstract

Purpose: This study aims to acquire a comprehensive understanding of the factors contributing to the attractiveness of medical tourism destinations (MTD). Method: Utilizing a systematic literature review (SLR) methodology, this research conducts an in-depth analysis of academic journal articles published between 2010 and 2024, indexed in the Scopus database. The Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) method serves as the framework for this systematic review, ensuring the robustness of the review process through meticulous screening, data extraction, and synthesis of findings. Result: The results reveal four prominent factors determining medical tourism attractiveness. First, economic factors such as the cost of medical expenditures, destination competitiveness, and economic diversification. Second, cultural and social factors including destination attributes, tourism and vacation experience and geographical distance. Third, healthcare infrastructure and quality standards, encompassing service quality factors, medical treatment quality and government support for medical tourism infrastructure. Fourth, and lastly, marketing and promotional strategies, including branding, marketing, and destination perception. This comprehensive analysis provides valuable insights for stakeholders aiming to enhance the appeal of medical tourism destinations.
Pemanfaatan Tepung Mocaf sebagai Bahan Subtitusi terhadap Produk Nastar Gluten Free Qhonif, Laila; Wardana, Miko Andi
Jurnal Studi Perhotelan dan Pariwisata Vol. 3 No. 1 (2024): September
Publisher : Penerbit Goodwood

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/jspp.v3i1.3240

Abstract

Purpose: The purpose of the research on the Utlization of Mocaf Flour (Modfied Casava Flour) as a Substitution Mterial fr Nastar Gluten Free Products is to innovate the manufacture of pineapple with the substitution of mocaf flour as an effort to provide the benefits of consuming cookies in a healthier way where nastar cookies with the use of mocaf flour can be enjoyed by all people from children to the elderly.Research methodology: This study uses qantitative methds with a type of exprimental research in the form of results obtained from panelists on the quality test of nastar from mocaf flour both in trms of tastess, colr, txture, and arma with organoleptic tests.Results: The results of this study are in the form of a manufacturing process that has no difference, the quality of gluten free nastar made from mocaf flour is very good in terms of taste, very fragrant aroma, very soft texture and has a very yellow color. From the results of the endurance test of gluten free nastar made from mocaf flour, it can last for 7 days. In this study, researchers gave questionnaires to 50 panelists with 35 untrained panelists and 15 panelists from the field of gastronomy. From the results of the cost analysis in making gluten free nastar made from mocaf flour costs Rp 40,375. Conclutions: Nastar made from mocaf flour has excellent sensory qualities in taste, color, texture, and aroma, so it can be an alternative to wheat flour. Although the production cost is relatively higher due to the fermentation process, the ingredients used are still easy to obtain. This product has the potential to be developed as a local food innovation that is friendly to people with gluten intolerance.Limitations: This study has limitations in terms of production scale and cost efficiency, where the production cost of nastar made from mocaf flour is still higher compared to nastar made from wheat flour. In addition, this study has not tested the product's shelf life and consumer response on a wider market scale.Contributions: This research contributes to the innovation of mocaf flour-based food products as an alternative for people with gluten intolerance. In addition, this research also supports the diversification of products based on local ingredients that can increase added value for the Indonesian food industry.Keywords: Cookies, Mocaf, Nastar, Organoleptic Test How to cite: Qhonif, L. Wardana, M, A. (2024). Pemanfaatan Tepung Mocaf sebagai Bahan Subtitusi terhadap Produk Nastar Gluten Free. Jurnal studi perhotelan dan pariwisata, 3(1), 41-47.
Pengaruh Lingkungan Kerja terhadap Kinerja Karyawan di Novotel Bali Nusa Dua Pramesti, Ni Kadek Ratih; Suarmana , I Wayan Restu
Jurnal Studi Perhotelan dan Pariwisata Vol. 3 No. 1 (2024): September
Publisher : Penerbit Goodwood

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/jspp.v3i1.3243

Abstract

Purpose: The purpose of this study is to describe and explain the performance of employees who are influenced by the work environment. This research was conducted at Novotel Bali Nusa Dua Hotel & Residencies. Research methodology: This type of research uses quantitative methods with a population of 62 employees.Results: The data analysis technique used in this study is Simple Linear Regression Analysis, t-test, and Coefficient of Determination (R2). The data analysis technique used in the study was to process data through the SPSS version 25 statistics program for Windows. The results of the hypothesis in a partial t-test obtained that the t count of the Work Environment variable is 8.199 where the probability is greater than t table 1.669 with a significant level of 0.000 less than 0.05 which means that there is a significant influence between the work environment and employee performance at Novotel Bali Nusa Dua Hotel & Residences.Conclusions: This study concluded that there is a significant influence between the work environment on employee performance at Novotel. The positive relationship indicates that the better the work environment provided, the higher the employee performance. The results of the t test and the coefficient of determination reinforce that the work environment is an important factor that is able to explain 52.8% of the variation in employee performance.Limitations: The work environment has a strong enough influence on employee performance, this is seen from the results of the coefficient of determination, the work environment variable has a contribution of 52.8% to employee performance, and the remaining 47.2% is influenced by other variables not examined in this study.Contribution: This research provides a practical contribution for company management in understanding the importance of creating a conducive work environment to improve employee performance. In addition, academically, this research adds empirical references regarding the relationship between work environment and employee performance, especially in the context of the hospitality industry.Keywords: Keywords: Employee Performance, Leadership Style, Work Motivation How to Cite: Pramesti, N, K, R. Suarmana, I, W, R. (2024). Pengaruh Lingkungan Kerja terhadap Kinerja Karyawan di Novotel Bali Nusa Dua. Jurnal studi perhotelan dan pariwisata, 3(1), 21-29.
Prosedur Pelayanan Tamu di Food & Beverage Romeos Bar & Grillery Putra, Made Heryk Kartika; Amir, Firlie Lanovia; idhyadanta, I Gede Dirga Surya Ary W
Jurnal Studi Perhotelan dan Pariwisata Vol. 3 No. 1 (2024): September
Publisher : Penerbit Goodwood

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/jspp.v3i1.3244

Abstract

Purpose: This articel will analyze the implementation of Guest Service Procedures at Romeos Bar & Grillery in order to analyze how the implementation of standard service procedures at Romeos Bar & Grillery as well as the efforts made by the management to improve guest service at Romeos Bar & Grillery. Research methodology: This qualitative research gathered data through interviews and observations, providing a clear picture of service procedure implementation at the restaurant. Data analysis followed three steps: data reduction, data display, and conclusion drawing with verification.Results: From this study it was found that the guest service process at Romeos Bar & Grillery already has an appropriate standard where the operational standards of guest services here are developed from the sequence of service that has been applied internationally, and from the observation process carried out in the field it was found that the implementation of the SOP has been going well, but there are several steps that have not been carried out optimally.Conclusions: The implementation of standard service procedures at Romeos Bar & Grillery aims to ensure smooth operations and provide the best service for guests. To support the service, complete equipment is needed and improving the quality of human resources through training, awards, and strengthening teamwork. Improving time discipline and service efficiency are the main factors that need to be improved in order to improve the overall quality of service.Limitations: This study has limitations in the scope of observations which only focus on service procedures at Romeos Bar & Grillery, so it does not cover other aspects such as in-depth customer satisfaction or comparisons with similar restaurants.Contribution: Then regarding the process carried out by management in improving the service of the staff at Romeos Bar & Grillery, namely the on-job training process, off-job training, and also by carrying out activities that have been proclaimed by the Romeos Bar & Grillery.Keywords: Food & beverage service, Guest service procedures, ServiceHow to Cite: Putra, M, H, K. Amir, F, L. Widhyadanta, I, G, D, S, A. (2024). Prosedur Pelayanan Tamu di Food & Beverage Romeos Bar & Grillery. Jurnal studi perhotelan dan pariwisata, 3(1), 11-19.

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