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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 78 Documents
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Pengaruh Instagram terhadap Keputusan Menginap Milenial di The Apurva Kempinski Bali I Gede Octa Suryajaya; Febianti Febianti; Ni Made Rinayanthi
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 A.A Kompiang Agus Nuarta Yasa; Denok Lestari; I Nyoman Sudiarta
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 I Gusti Ngurah Bagas Yudistira; Made Arya Astina; M. Hum
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.
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.
Mapping The Role and Collaboration of Stakeholders in Ecotourism Management and Creative Economic Meyliana Astriyantika; Enggar Dwi Cahyo; Damara Saputra Siregar
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 Meyliana Astriyantika; Enggar Dwi Cahyo; Damara Saputra Siregar
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.
Digital Engagement and Guest Satisfaction: Advancing Sustainable Tourism at Boundless Bali Ni Putu Dyah Wulandari; Dewa Made Suria Antara; Ni Gst Nym Suci Murni
Jurnal Studi Perhotelan dan Pariwisata Vol 4 No 1 (2025): September
Publisher : Penerbit Goodwood

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/jspp.v4i1.6789

Abstract

Purpose: This study examines the influence of digital communication on guest satisfaction and its role in supporting perceived sustainable tourism outcomes within the slow tourism context of digital nomad families at Boundless Bali. While digital technology adoption in tourism has been widely studied, limited research explains how digital communication contributes to sustainability outcomes through guest satisfaction.Research Methodology: A mixed-method sequential explanatory design was employed. Quantitative data were collected from 120 guests and analyzed using SEM-PLS, followed by qualitative interviews and focus group discussions with five key informants analyzed through thematic analysis using NVivo 15.Results: Digital communication significantly affects guest satisfaction (T=4.880, p<0.05). The model explains 27.7% of satisfaction variance and 35.6% of sustainable tourism variance. Guest satisfaction partially mediates the relationship between digital communication and sustainable tourism (T=2.674, p=0.008).Conclusions: Digital communication supports sustainable tourism outcomes primarily by enhancing guest satisfaction. Strategies emphasizing accessibility and personalization encourage more responsible travel behavior.Limitations: The study relies on self-reported data from a single site, limiting generalizability.Contributions: This research extends TAM and Smart Tourism Technology (STT) by applying them to the underexplored slow tourism context of digital nomad families. It provides a novel perspective that digital communication contributes to sustainability not only through technological efficiency but also through improved guest experiences, offering practical guidance for developing personalized and sustainable hospitality strategies.
Analysis of Chemical Use in Room Cleaning by Room Attendants at Lion Hotel Manado Mohd Supriadi; Jongky Wuner Alfius Kamagi; Hendry Moudy Estefanus Kumaat
Jurnal Studi Perhotelan dan Pariwisata Vol 4 No 2 (2026): March
Publisher : Penerbit Goodwood

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/jspp.v4i2.6889

Abstract

Purpose: This study aimed to analyze the use of cleaning chemicals in room cleaning activities performed by Room Attendants, evaluate compliance with Standard Operating Procedures (SOPs), and identify strategies to optimize chemical use at Lion Hotel & Plaza Manado.Research Methodology: A descriptive qualitative approach was used. Data were collected through direct observation, semi-structured interviews with seven Room Attendants and two Housekeeping Supervisors, and documentation of housekeeping SOPs and operational records. Data were analyzed using the interactive model of Miles, Huberman, and Saldaña, which includes data reduction, data display, conclusion drawing, and verification.Results: The findings indicate that chemical use generally follows housekeeping operational procedures, particularly in the selection of cleaning chemicals according to their functions and cleaning areas. However, several deviations from the SOPs were identified, including chemical dilution without standardized measuring tools, inconsistent implementation of recommended contact times, and irregular use of Personal Protective Equipment (PPE). These deviations were primarily influenced by the work habits, operational workload, and limited cleaning time. Conclusion: Chemical use generally met operational requirements; however, SOP implementation requires improvement through standardized dilution practices, regular training, stronger supervision, and consistent PPE use to enhance operational effectiveness and occupational safety.Limitations: This study was conducted in a single hotel using a qualitative approach, which limits the generalizability of the findings.Contribution: This study addresses the limited empirical integration of chemical management, SOP compliance,occupational safety in hotel housekeeping, particularly in the Indonesian hospitality context, and provides new evidence on their combined role in promoting safer housekeeping practices.
Analysis of the Role of Waiters in Improving Service Quality at Seafood Restaurant NDC Resort & Spa Manado Devini Nadia Budiman; Fonny Sangari; Yurike Sintia Lewan
Jurnal Studi Perhotelan dan Pariwisata Vol 4 No 1 (2025): September
Publisher : Penerbit Goodwood

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/jspp.v4i1.6895

Abstract

Purpose: This study aimed to analyze the role of waiters in supporting service quality at Seafood Restaurant, NDC Resort & Spa Manado, using the SERVQUAL framework from an operational perspective. Previous studies have mainly examined service quality through customer perceptions, while limited studies explore how waiter roles and operational conditions affect service consistency.Research Methodology: A descriptive qualitative approach was conducted over two weeks in May 2026. Participants were selected through purposive sampling, involving four waiters and four restaurant guests. Data were collected through observation, interviews, and documentation, then analyzed based on the five SERVQUAL dimensions.Results: The findings showed that waiter roles were reflected in all SERVQUAL dimensions. Cleanliness became less consistent during busy periods, while order accuracy was generally maintained despite occasional errors. Response time decreased during peak hours due to increased guest volume. Some waiters required additional confirmation when explaining menu information. However, friendly communication, personal attention, and courteous service were consistently demonstrated.Conclusions: The study highlights that service quality consistency is influenced by both waiter performance and operational factors, including workload, guest volume, and staff coordination.Limitations: This study was conducted in one restaurant over a limited period, restricting broader applicability.Contributions: This study extends SERVQUAL application by examining waiter roles from an operational perspective and provides practical insights into improving service management in hotel restaurants.

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