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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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Pengaruh Gaya Kepemimpinan dan Motivasi Kerja terhadap Kinerja Karyawan di Hotel Adiwana Bisma Ubud Dwitama, I Made Doni Priawan; Sulasmini, Ni Made Ayu; Apri, Ni Wayan Mega Sari
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.v3i1.3245

Abstract

Purpose: This study aims to determine the effect of leadership style and work motivation on employee performance at Adiwana Bisma Hotel Ubud. Research methodology: This research was conducted in March-June 2022. The location of this research is the Adiwana Bisma Hotel, Ubud. Sang used in this study as many as 30 respondents. The data analysis techniques used in this research are Classical Assumption Test, Multiple Linear Regression Analysis, Coefficient of Determination Test, F Test and t Test.Results: From the research results, it can be seen that leadership style has a significant positive effect on employee performance. Work motivation has a significant positive effect on employee performance. Leadership style and work motivation have a positive and significant effect on employee performance.Conclusions: This study shows that leadership style and work motivation have a positive and significant effect on employee performance at Adiwana Bisma Hotel Ubud. Improvements in leadership style and work motivation can directly improve employee performance. This confirms the important role of leadership and motivation in creating a productive work environment.Limitations: This study has limitations on the scope that is only focused on one hotel in the Ubud area, so the results may not necessarily be generalized to the hospitality industry at large. In addition, the variables studied were only limited to leadership style and work motivation. Contribution: This research contributes to human resource management, particularly in the hospitality industry. The findings serve as a reference for hotel managers in developing leadership strategies and motivation programs to boost employee productivity. Additionally, it can support internal decision-making and policy development to enhance overall organizational performance.Keywords: Leadership Style, Work Motivation and Employee PerformanceHow to Cite: Dwitama, I, M , D, P. Sulasmini, N, M, A. Apri, N, W, M, S. (2024). Pengaruh Gaya Kepemimpinan dan Motivasi Kerja terhadap Kinerja Karyawan di Hotel Adiwana Bisma Ubud. Jurnal Studi Perhotelan dan Pariwisata, 3(1), 1-10.
Pengaruh Instagram terhadap Keputusan Menginap Milenial di The Apurva Kempinski Bali Suryajaya, I Gede Octa; Febianti, Febianti; Rinayanthi, Ni Made
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.v2i2.3246

Abstract

Purpose: This study aims to determine the effect of social media on Instagram on the decision to stay. The population uses the millennial generation who decide to stay at The Apurva Kempinski Bali and read information on Instagram about The Apurva Kempinski Bali and a sample of 100 respondents. Research methodology: The data collection method used a questionnaire. The data analysis technique used validity test, reliability test, classical assumption test, multiple linear regression analysis, determination coefficient test, and t-test. From the results of the study, the results obtained were that social media had a significant effect on the decision to stay, it is expected to provide good service and provide complete facilities, so that later consumers will give a good assessment on The Apurva Kempinski Bali's Instagram.Results: The research shows that Instagram social media has a positive and significant influence on millennials' stay decisions at The Apurva Kempinski Bali. This is in line with previous findings which show that the use of Instagram can influence guests' preferences and attraction to stay at certain hotels. Attractive and interactive visual content on Instagram can increase millennials' interest and decision to stay.Conclusions: Instagram social media has a positive and significant influence on millennials’ decision to stay at The Apurva Kempinski Bali. Interesting and interactive visual content on Instagram can increase interest and decision to stay. An effective digital marketing strategy through platforms such as Instagram is essential to attract millennials.Limitations: This study is limited to one location, namely The Apurva Kempinski Bali, so the results may not be generalizable to other hotels with different characteristics.Contribution: This research makes an important contribution in strengthening the understanding of the strategic role of social media, particularly Instagram, in influencing millennials' stay decisions in the hospitality industry. The finding that engaging and interactive visual content can significantly increase interest and stay decisions shows that social media management is not only a promotional tool, but also a determining factor in shaping consumer preferences.Keywords: Decision to Stay, Social MediaHow to Cite: Suryajaya, I, G, O. Febianti, F. Rinayanthi, N, M. (2024). Pengaruh Media Sosial Instagram terhadap Keputusan Menginap Generasi Milenial di The Apurva Kempinski Bali. Jurnal Studi Perhotelan dan Pariwisata, 2(2), 107-113.
Penerapan Standard Operating Procedures Bagian Kitchen Di Hotel the Haven Suites Bali Berawa Yasa, A.A Kompiang Agus Nuarta; Lestari, Denok; Sudiarta, I Nyoman
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.v2i2.3247

Abstract

Purpose: The purpose of this study is to find out the application of SOP in the kitchen section and find out what are the obstacles in implementing SOP at The Haven Suites Bali Berawa. Research methodology: The data collection methods used are observation, interviews and documentation.Results: Based on the results of this study, it shows that the application of SOP in the kitchen has been carried out quite well but not implemented as a whole so that the SOP are not applied optimally. Conclusions: Based on the results of qualitative research conducted through interview, observation, and documentation techniques, it can be concluded that the implementation of Standard Operating Procedures (SOP) in the kitchen section of The Haven Suites Bali Berawa has generally been implemented well. However, there are still some SOPs that have not been implemented optimally. The main obstacles faced in the implementation of SOPs include the lack of kitchen staff due to labor reduction during the pandemic and the low discipline of trainee staff in implementing SOPs, which is caused by the absence of a clear reward and punishment system.Limitations: This study has limitations in terms of scope, which is only focused on one operational section, namely the kitchen, and was conducted in one hotel only, so the results may not necessarily be generalized to other hotels. In addition, the limited research time and post-pandemic operational conditions also affect the completeness of data and direct observation.Contribution: This research is expected to contribute to hotel management in evaluating and improving the implementation of SOPs in the kitchen, especially in terms of adding staff and implementing a reward and punishment system for trainees. In addition, the results of this study can also be an academic reference in the development of operational management studies in the hospitality industry.Keywords: Application, Kitchen, Standard Operating Procedures, How to Cite: Yasa, A, A, K, A, N. Lestari, D. Sudiarta, I, N. (2024). Penerapan Standard Operating Procedures Bagian Kitchen Di Hotel the Haven Suites Bali Berawa. Jurnal Studi Perhotelan dan Pariwisata, 2(2), 99-105.
Penerapan Standard Operating Procedure Room Service di Mandapa a Ritz-Carlton Reserve Yudistira, I Gusti Ngurah Bagas; Astina, Made Arya; Hum, M.
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.v2i2.3248

Abstract

Purpose: The purpose of this study is to find out what obstacles occur during Room Service services and to find out the implementation of the Standard Operating Procedure (SOP) at Mandapa A Ritz-Carlton Reserve.Research methodology: This study uses primary and secondary data through observation and interviews. Data was collected by observing 5 staff at In Villa Dining regarding the Standard Operating Procedure (SOP) at Mandapa A Ritz-Carlton Reserve.Results: Based on the observation results, there are two Standard Operating Procedures: Telephone Service Assistance (TSA) with 31 work instructions (29 always carried out, 2 not always), and Entering Guest's Villa with 16 work instructions (15 always carried out, 1 never carried out).Conclusions: This study concludes that there are two Standard Operating Procedures (SOPs) implemented in Room Service, namely SOP Telephone Service Assistance (TSA) and SOP Entering Guest's Villa. Most of the instructions in both SOPs have been carried out properly by the staff. However, there are some instructions that are not always or never carried out optimally due to situational conditions and guest preferences.Limitations: This study has limitations in the scope of observation which is limited to one specific time and place, so it cannot describe the application of SOPs as a whole in various operational conditions and different locations.Contributions: This research makes a real contribution in understanding the level of SOP implementation in Room Service and identifying obstacles faced in the field. The results of this study are expected to be input for hotel management in improving service quality through evaluation and improvement of SOPs that are more adaptive to the needs and situations in the field.Keywords: Hambatan, Penerapan, Room Service, Standard Operating Procedure (SOP).How to Cite: Yudistira, I. G. N. B., Astina, M. S., & Hum, M. (2024). Penerapan standar operating procedure room service di mandapa a Ritz-Cartlon Reserve. Jurnal studi perhotelan dan pariwisata, 2(2), 87-97.
Mapping The Role and Collaboration of Stakeholders in Ecotourism Management and Creative Economic Astriyantika, Meyliana; Cahyo, Enggar Dwi; Siregar , Damara Saputra
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.v3i1.4499

Abstract

Purpose: This study aims to identify stakeholders in the development of Lugusari Tourism Village, Lampung, and map their roles to foster effective collaboration in preserving local culture, especially Lampung Tapis, and promoting a rural-based creative economy.Methodology: This research used a descriptive qualitative approach with data collection through field observations, interviews with stakeholders, and related literature studies. The data obtained was analyzed qualitatively to gain an in-depth understanding of the coordination flow and the role of each party in the management of Lugusari Tourism Village.Results: The results showed that the pentahelix model in tourism management is actively applied in Lugusari Tourism Village. The identified stakeholders include the government, private sector, academia, media, and the community. The coordination of tourism village management is centered on the village government, which acts as the main controller in terms of regulation, formulation of ideas and concepts, program implementation, and supervision of activities. Conclusions: It can be concluded that the successful management and development of Lugusari Tourism Village is highly dependent on the synergy between stakeholders through the pentahelix approach. Coordination centered on the village government allows for a structured development direction, but remains open to active contributions from various parties in developing authentic local potential.Limitations: This study is limited to Lugusari Village, so its findings may not be generalizable to other tourism villages in Lampung or Indonesia. Additionally, the methods used did not fully capture the dynamics of informal stakeholder relationships.Contributions: This research contributes to understanding the pentahelix model in developing tourism villages in Indonesia, especially in promoting sustainable, culture-based tourism and the creative economy. The findings can guide policymakers, tourism actors, and communities in creating inclusive, collaborative development strategies.Keywords: Creative Economy, Ecotourism, Lugusari Tourism village, Stakeholder Roles and CollaborationHow to Cite: Astriyantika, M, Cahyo, E, D, Siregar, D, S. (2024). Mapping The Role and Collaboration of Stakeholders in Ecotourism Management and Creative Economic. Jurnal studi perhotelan dan pariwisata, 3(1), 31-39.
Kolaborasi Pemangku Kepentingan dalam Ekowisata dan Ekonomi Kreatif Tapis Lugusari Astriyantika , Meyliana; Cahyo, Enggar Dwi; Siregar, Damara Saputra
Jurnal Studi Perhotelan dan Pariwisata Vol. 3 No. 2 (2025): Maret
Publisher : Penerbit Goodwood

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/jspp.v3i2.4511

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: The method used in this study is quantitative with data collection techniques including observation, interviews and distributing questionnairesResults: The purpose of this study is to prove that the factors are not analyzed but identified and indeed the 7P theory (product, place, price and promotion) is very compatible with the customer's motivation to visit Eeny Meeny Restaurant. The type of sample used is the quota sampling technique with 100 respondents, and distributed online using the Google form.Conclusions: The study found that the main reason guests visit Eeny Meeny Restaurant is the friendliness of the staff (48.9%). While menu variety, strategic location, and promotions received positive feedback, they were not the main drivers for return visits. Price was a limiting factor, as it’s less competitive and discounts are rarely offered.Limitations: This study emphasizes more on internal factors such as service, product, location, promotion, and price, without exploring in depth the influence of external factors such as culinary trends or local economic conditions.Contributions: The contribution of this research lies in a deeper understanding of the factors that influence consumer decisions in choosing a restaurant, especially at Eeny Meeny Restaurant. This study shows that service quality, especially employee friendliness, is the main factor that drives customer visits. This finding can serve as a reference for restaurant management in formulating strategies to improve service and customer experience.Keywords: Decision, Marketing mix, Motivation, Purchase, RestaurantHow to Cite: Astriyantika, M, Cahyo, E, D, Siregar, D, S. (2025). Kolaborasi Pemangku Kepentingan dalam Ekowisata dan Ekonomi Kreatif Tapis Lugusari. Jurnal studi perhotelan dan pariwisata, 3(2), 49-57.

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