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Heny Ratnaningtyas
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TRJ (Tourism Research Journal)
Published by Institut Pariwisata Trisakti
ISSN : -     EISSN : 25989839     DOI : https://doi.org/10.30647/trj
Core Subject : Humanities, Social,
Humanities Environmental Science
Tourism Research Journal is published twice a year in April and October containing articles result of thought and researches in social, economic and policy of tourism in general. This journal encompasses original research articles, review articles, and short communications, including: Tourism: Sustainable Tourism Development Community-based Tourism Nature-based Tourism Creative Tourism Social Media for Tourism Marketing Smart Tourism Gastronomy: Food Tourism Herbs, Spices, and Traditional Food Cultural Food Studies Food Product and Pastry Food Packaging and Product Development Branding and Marketing Education and Training Regulation and Policy Destination: Policy for Destination Planning Tour Industry Hospitality Destination Policy and Training
Arjuna Subject : Ilmu Sosial - Ilmu Sosial (Lain-Lain)
Articles 152 Documents
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Effect of Product Quality on Customer Satisfaction at Kopi Gowo Lippo Karawaci, Tangerang Selatan Sembiring, Vienna Artina
Jurnal Penelitian Pariwisata Vol 5 No 2 (2021): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v5i2.116

Abstract

This study aims to see the magnitude of the influence of product quality on customer satisfaction at Kopi Gowo Lippo Karawaci, South Tangerang. With the development of people's lifestyles, marketing orientation has changed. In addition, the development of the coffee business in South Tangerang causes a company to improve product quality to increase customer satisfaction. The researcher uses a simple regression analysis method with a quantitative descriptive approach, with a total of 97 consumers in Kopi Gowo Lippo Karawaci, South Tangerang. The results of this study indicate that product quality has a significant influence on customer satisfaction at Kopi Gowo Lippo Karawaci, South Tangerang because quality products have an important role in shaping customer satisfaction. The higher the quality of the product provided, the higher the satisfaction felt by the customer. When customer satisfaction is higher, it can lead to profits for the company. Kopi Gowo Lippo Karawaci, South Tangerang, should better prepare coffee drink products as a whole regarding the choice of coffee drink menu variants. Then the employees of Kopi Gowo Lippo Karawaci South Tangerang should further improve their skills in terms of speed, accuracy and become more responsive in serving consumers. Furthermore, Kopi Gowo Lippo Karawaci, South Tangerang, conducted a guest comment system, very helpful for the coffee shop to further improve the quality of coffee drinks. Keywords: Product Quality, Customer Satisfaction
The Role of Stakeholders on Successful of Tourism Event Rendang Journey Culinary Event in Indonesia Maranisya, Ulfi
Jurnal Penelitian Pariwisata Vol 5 No 2 (2021): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v5i2.124

Abstract

This event was carried out before the Covid 19 pandemic. This research was conducted to provide education and applications that an event concept can be used as the knowledge that can educate the public. In addition, the purpose of this research has not been found with the concept of a similar event with the same target and results as the successful event of the Rendang Journey. Today, MICE (Meeting, Incentive, Convention, Exhibition) is an industry that can drive a generator of economic growth. The growth of the meetings and conventions industry has been stimulated by the growth of the knowledge economy. Planning an event can’t be done in a short amount of time. Preparation of an event with the concept of- mature and well-directed will produce a successful event. Rendang Journey is a Culinary Tourism for culture, with youth generation as the target, and three serial activities, Seminar & Talkshow, Creations of Rendang Cooking Competition, and Culinary Tours to West Sumatera. The research methodology uses a mixed qualitative approach and quantitative (mixed methods) case studies to see the role and contribution of culinary tourism events to tourism policy. Data were collected using questionnaires and interviews as supporting data and confirmation to respondents. Keywords: Culinary Tourism, Rendang, Tourism Stakeholders
The Relationship between the Existence of Butler and Service Quality received by VIP Guests Fandya, Nevie Ariesa; Nurbaeti, Nurbaeti; Sulartiningrum, Sri
Jurnal Penelitian Pariwisata Vol 1 No 1 (2017): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v1i1.12

Abstract

Good service quality in the hotel can be achieved if employees are able to anticipate and meet the guest’s needs. Therefore, it is necessary to have a section focusing on a certain type of guests, namely VIP and VVIP guests. in order to achieve good relations with guests. This section is called Butler which cover personal services so that the service quality is expected to increase. This study aims to study the guests opinion about the existence of Butler at Raffles Hotel, Jakarta and to find out the relationships between Butler and service quality. Research methods used is descriptive correlational where correlational coefficient and coefficient of determination are computed. Data was collected using questionnaire distributed to VIP/VVIP guests at Raffles Hotel Jakarta. Sample size was 53 and sampling technique was non probability purposive sampling. The result showed that on the whole the existence of butler was rated very good by VIP guests in Raffles Hotel Jakarta. Meanwhile, service quality received by guests was also very good. There was a strong positive relationship between Butler's existence and service quality in Raffles Hotel Jakarta.
Tourism and Creative Economy Entrepreneurs’ Resilience in The Covid-19 Pandemic in West Java Putra, Rifki Rahmanda; Sujawoto, Fitra Ananta
Jurnal Penelitian Pariwisata Vol 7 No 1 (2023): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v7i1.190

Abstract

This study aims to determine the impact of the Covid-19 pandemic on the economic conditions of tourism and creative economy entrepreneurs and to identify their efforts to survive the impact of the Covid-19 pandemic in West Java. The quantitative approach with a survey method was used by presenting data through a survey of 200 tourism and creative economy entrepreneurs in West Java and simultaneously conducting open interviews to dig deeper information from the structured questions on the survey instrument. The data analysis technique used is quantitative descriptive analysis. The results show that the pandemic has impacted tourism and creative economy entrepreneurs economically, from a decrease in income to a loss of income. Efforts to survive include innovating in their businesses, using their savings, and looking for new jobs outside the tourism and creative economy sectors. In addition, collaboration and assistance are needed in business safety nets, knowledge-sharing forums in online training, and developing operating standards for tourism businesses and the creative economy that adapts to pandemic conditions. Keywords: Creative Economy Entrepreneurs, Covid-19 Pandemic, Tourism Resilience, West Java Tourism
The Effect of Promotion on Purchase Decision at Cafe Praja Bintaro, South Tangerang Setiawan, Christin; Octarina, Dian; Pangosta, Jeefrey Rabito
Jurnal Penelitian Pariwisata Vol 6 No 1 (2022): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v6i1.156

Abstract

This study aims to determine the effect of promotion on purchasing decisions. This research is a quantitative descriptive study with a simple regression analysis method. The sampling technique used is accidental sampling. Consumers who happen to meet with researchers can be used as samples and are feasible as data sources. The population in this study were all consumers of Café Praja Bintaro, South Tangerang, a sample of 100 respondents. The results showed that promotion had a significant effect on purchasing decisions. Promotions are carried out offline and can also be done online, such as doing promotions on Instagram, Facebook, and Twitter. Promotion is carried out by the company and employees and can also be done by consumers; Therefore, Café Praja Bintaro South Tangerang is always expected to maintain product quality and service quality. Keywords: Promotion, Purchase Decision
Benefits of Participation in Student Organization in Tourism Education: Professional and Working Opportunities Through Experience Ningrum, Lestari; Azalia, Monica
Jurnal Penelitian Pariwisata Vol 2 No 1 (2018): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v2i1.31

Abstract

Extracurricular organizations are beneficial to college students. They help in bringing students and institutions together, let students interact in a non-formal atmosphere, and allow students to strengthen their leadership and communication skills. There are at least what books, articles, and advisors will tell the students. In today’s society, employers are hiring students more on what they can do, not their grade point average. Participating in extracurricular organizations shows future employers that students can handle school, work, and other activities, which in turn shows responsibility and organization. Do students really understand this?. Sometimes labeled as "the other education", participation in extracurricular activities provides opportunities for students to apply classroom knowledge to real world settings and develops skill that will assist in the practical realities of living after graduation. This research uses qualitative phenomenological, which aims to describe the activities of students during the process of becoming members of student organizations on campus, and to share her experiences and the benefits of the activities of the organization that she attended over the years. Using a sample of one student. The results of this study show that by holding several important positions in student organizations on campus and playing an active role, it is very useful, because their performance professional and ending with gaining experience teaching children of primary school, and became a student independent, self-confident and has experience in the organization before she underwent training in the industry and work upon graduating from college in 2018.
Culinary Practical Online Class: A Development of Study Method amid COVID-19 Pandemic Grasielda, Ivana; Yuwono, Victor Kurniawan
Jurnal Penelitian Pariwisata Vol 6 No 1 (2022): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v6i1.137

Abstract

This study aims to develop learning methods in online culinary practice classes using MOOC (Massive Open Online Class). This research is descriptive exploratory with qualitative methods to find out stakeholders' weaknesses, strengths, and expectations for an effective MOOC design in online culinary practice classes. Stakeholders consist of students, permanent lecturers, part-time lecturers, and experts spread across all regencies/cities in East Java and other regions in Indonesia. The study results concluded that the MOOC design was able to meet the expectations of stakeholders, namely that practicum classes could be delivered effectively even though the duration was less than the classes before the new normal era. An effective MOOC means that all components must be planned holistically for both lecturers and students, but lecturers are also obliged to complete the teaching components before learning begins. Starting with determining the theme as a focus, then designing teaching methods supported by giving assignments, assessments, and feedback. This component must have a conducive learning atmosphere, which requires full cooperation and trust between lecturers and students. The overall MOOC plan should be visualized and communicated regularly from the first week of learning. Keywords: Online, Blended Learning, Project-Based Learning, Practical, Culinary
The Influence of Recruitment Process on Performance and Job Satisfaction at The Dharmawangsa Jakarta Fathin, Amirah; Ningrum, Lestari; Abas, Ahmad Junaedi
Jurnal Penelitian Pariwisata Vol 2 No 1 (2018): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v2i1.23

Abstract

This study examines the influence of the recruitment process on performance and job satisfaction at The Dharmawangsa Jakarta. Recruitment process is an independent variable, while performance and job satisfaction are dependent variables. This study is explanatory research with descriptive correlation methods. The number of sample is 101 respondents. The purposive sampling technique is applied with criteria of The Dharmawangsa Jakarta. Data are collected with questionnaires and processed with data analysis. These results indicate that the reliability test was very high (0.880) and from 34 instruments statements only 1 was invalid. It showed that 101 new employees as respondents consistently answered because they understood and experienced. Each variable has a mean value of 4.11 for the recruitment process that is important for new employees, 4.16 for performance that is well, and 3.79 for job satisfaction that is new employees are satisfied. The recruitment process has a low correlation of 0.329 with performance and 0.268 with job satisfaction. The recruitment process also has a little effect of 0.8% on performance and 7.2% on job satisfaction. Based on these results, The Dharmawagsa Jakarta should improve the recruitment procedure, increase a conducive, and comfortable working atmosphere.
Factors Influencing MICE Tourism Development In Pulau Seribu, Jakarta, Indonesia Ghaffara, Jihad; Currie, Gareth; Rahmitasari, Nurima
Jurnal Penelitian Pariwisata Vol 2 No 2 (2018): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v2i2.35

Abstract

This research aims to investigate the factors influencing MICE development in Pulau Seribu. Primary research data are collected by using questionnaire to analyse the market condition, demand, and potential factors in MICE industry. The results discover that the main factors influencing MICE tourism development in Pulau Seribu are infrastructure and marketing. In addition, the research has found that service provider industry is the main target market as meeting and incentives trip for the potential target market as an MICE tourism activity. Also, this research shows the correlation with the theory of infrastructure as one of the most factors that can influence MICE tourism by Swarbrooke & Horner (2001), and Nawrocka theory (2013).
Development and Preservation of Culinary History of Nasi Bogana in Pawon Bogana Keraton Kacirebonan Nindita, Shafira; Wulan, Saptarining; Nahdlah, Zayyini
Jurnal Penelitian Pariwisata Vol 3 No 1 (2019): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v3i1.53

Abstract

Nasi bogana is one of the typical culinary in Cirebon area. This culinary can be found in almost every palace in Cirebon. This cuisine is usually served during salvation or other celebrations. The Kacirebonan Palace is one of the palaces that still maintain the tradition and culture of nasi bogana. One of the efforts made by the Kacirebonan Palace was to establish a restaurant called Pawon Bogana. In the Pawon Bogana restaurant, nasi bogana is used as a mainstay menu. However, the bogana rice in the Pawon Bogana restaurant has experienced development and headway. The purpose of this study was to find out the complete history of bogana rice, the culinary development at this time when viewed from the quality and uniqueness of food and the development of bogana rice so that the culinary becomes more sustainable and awake. This study uses a qualitative method. Data sources used are sources, events and documents. Data collection techniques used are interviews, observation, documentation and questionnaires. Data analysis techniques used are data analysis that is carried out interactively and takes place continuously since data collection in the field and continues until data collection is completed. The results of the study show that Bogana Rice is one of the typical cuisines in the Cirebon area. This cuisine is usually served during salvation or other celebratory events. This culinary is used as a means of charity and is shared with others. In addition, another meaning of bogana rice is the expression of gratitude to Allah SWT. The development of bogana rice when viewed from the quality and uniqueness of food is growing and continues to innovate so that people can continue to taste the culinary. The development of bogana rice has now been carried out by the Kacirebonan Palace and continues to be carried out so that bogana rice becomes more sustainable and preserves its peculiarities.

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