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Agung Suprastayasa
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Jl. Ahmad Yani No. 484 Denpasar, Bali, Indonesia
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Journal of Tourism and Hospitality Analysis
Published by Headway Research & Development
ISSN : -     EISSN : 30628156     DOI : https://doi.org/10.xxx/xxxx
Core Subject : Humanities, Science, Social,
Humanities Decision Sciences, Operations Research & Management Social Sciences
Journal of Tourism and Hospitality Analysis is a scholarly, bi-annual publication dedicated to providing a platform for interdisciplinary researchers in tourism and hospitality. Its mission is to facilitate the dissemination of research to an international audience, which includes educators, researchers, thinkers, and professionals in hospitality and tourism. It seeks to enhance the understanding of travel, MICE, tourism, and hospitality by encouraging contributions from researchers, academicians, and industry practitioners. The journal aims to bridge the gap between theory and practice, promoting the application of research findings in various contexts within the tourism and hospitality sectors. The journal welcomes a wide array of topics, reflecting the diversity and interconnectedness of tourism. Key areas of interest include, but are not limited to: Tourism and hospitality marketing and the promotion of destinations; Ecotourism and sustainable tourism development; Sports tourism and health tourism; Managing guest expectations and experiences; Tourism and hospitality performance management; Tourism geography and behavioral patterns; Tourism and hospitality management; Innovation and competitiveness in hospitality and tourism; Place branding and the sustainability of destinations; E-tourism and the impact of social media ICT applications in tourism and hospitality; Urban and regional tourism planning; Cultural and heritage tourism; Contemporary issues in tourism; Tourism and hospitality education and training; Gastronomy Tourism.
Arjuna Subject : Ilmu Sosial - Ilmu Sosial (Lain-Lain)
Articles 17 Documents
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Identifikasi Persepsi Wisatawan Terhadap Daya Tarik Wisata Gastronomi Lokal Di Floating Market Lembang Marsha, Agni; Turgarini, Dewi; Putri, Dias Pratami
Journal of Tourism and Hospitality Analysis (JoTHA) Vol. 1 No. 2 (2024): Journal of Tourism and Hospitality Analysis
Publisher : HeadWay Research & Developemnt

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Abstract

Floating Market Lembang is a famous local gastronomic tourism destination in West Bandung Regency, offering a variety of local foods. Pre-study results indicate that tourists are interested in purchasing local foods but are more interested in purchasing contemporary foods. This study provides deeper insight into how tourists perceive local gastronomy. The purpose of this study was to determine tourists' perceptions of the local gastronomic tourism attractions at Floating Market Lembang. The research design used in this study was a mixed method approach (qualitative and quantitative) with a Concurrent Triangulation Strategy approach through data collection through interviews, observations, and questionnaires. Interviews were conducted with Nona Helix stakeholders and questionnaires were distributed to 100 tourists who had visited Floating Market Lembang. The results of this study indicate that tourists' perceptions of the tourist attractions of Floating Market Lembang, in terms of tourist attraction components, obtained very good results with an average percentage score of 88.20%. This proves that the local gastronomic tourism object at Floating Market Lembang has a well-available tourist attraction component.
Faktor Penentu Daya Tarik Wisata Kuliner Minuman Bandrek Kemasan di Kalangan Generasi Z Zhafira Zharfanisa Hasanah; Turgarini, Dewi; Putri, Dias Pratami
Journal of Tourism and Hospitality Analysis (JoTHA) Vol. 2 No. 1 (2025): Journal of Tourism and Hospitality Analysis
Publisher : HeadWay Research & Developemnt

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Abstract

Minuman tradisional bandrek merupakan bagian dari kuliner lokal pada warisan kuliner di kawasan Bandung Raya. Saat ini daya tarik pada minuman bandrek ini sudah mulai tergeser dengan minuman lokal lainnya. Penelitian ini bertujuan untuk memberikan wawasan bagi industri kuliner dan pariwisata dalam mengembangkan strategi pemasaran yang sesuai untuk mempromosikan warisan kuliner tradisional bandrek kemasan di kalangan Generasi Z. Pendekatan pada penelitian ini menggunakan pendekatan kuantitatif yang dilakukan dengan menyebarkan kuisioner kepada 113 responden Generasi Z. Hasil penelitian kuantitatif digunakan untuk menunjukkan bahwa faktor-faktor seperti daya tarik visual, inovasi teknologi, fungsionalitas pada kemasan menjadi faktor utama yang memengaruhi minat Generasi Z terhadap minuman Bandrek kemasan.
Pengaruh Kualitas Pelayanan Terhadap Event Image Sari Wisata Budaya Bali Sebagai Daya Tarik Incentive Damayanti, Ni Kadek Dwi; Swandewi, Ni Kadek
Journal of Tourism and Hospitality Analysis (JoTHA) Vol. 2 No. 2 (2025): Journal of Tourism and Hospitality Analysis
Publisher : HeadWay Research & Developemnt

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Abstract

This study aims to analyze the influence of service quality on the event image of Sari Wisata Budaya Bali as an incentive atraction. Sari Wisata Budaya Bali is a cultural attraction that regularly features Barong Dance performances, presented as part of its cultural events. The research employs a quantitative approach using a survey method, involving 100 respondents who visited Sari Wisata Budaya Bali in 2024. The data were analyzed using multiple linear regression, with five dimensions of service quality tangibles, reliability, responsiveness, assurance, and empathy, serving as independent variables, and event image as the dependent variable. The findings indicate that the five dimensions of service quality collectively have a significant influence on the event image, contributing 65.3%, while the remaining variance is attributed to factors beyond the scope of this study. Among these dimensions, empathy emerged as the most dominant factor influencing visitors’ perceptions of the event. Responsiveness showed the highest individual impact, with a coefficient of 0.323, whereas tangibles had the lowest, at 0.118.
Pengembangan Daya Tarik Wisata Pantai Pandawa: Peran Strategis Pemangku Kepentingan Kirana , Ni Putu Intan
Journal of Tourism and Hospitality Analysis (JoTHA) Vol. 2 No. 2 (2025): Journal of Tourism and Hospitality Analysis
Publisher : HeadWay Research & Developemnt

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Abstract

Pandawa Beach is one of the leading tourist attractions in Badung Regency, Bali, which has developed rapidly from a formerly hidden secret beach into a community-based tourism destination. Its development cannot be separated from the contribution and collaboration of multiple tourism stakeholders. This study aims to identify the stakeholders involved in the development of Pandawa Beach tourist attraction and to analyze their respective roles in the development process. A qualitative approach was employed using observation, in-depth interviews, and documentation as data collection techniques. The analysis followed an interactive model consisting of data reduction, data display, and conclusion drawing. The findings show that stakeholder involvement is divided into three categories, namely key stakeholders, primary stakeholders, and secondary stakeholders. The roles of the stakeholders also vary according to their functions, classified as policy creators, coordinators, facilitators, implementers, and accelerators. The study concludes that the synergy of diverse stakeholders has contributed to the development of Pandawa Beach; however, collaboration is not yet optimal, particularly in long-term marketing strategies. Strengthening stakeholder partnerships and integrated promotional efforts is needed to support sustainable tourism development in Pandawa Beach.
Pengaruh Green Marketing dan Corporate Social Responsibility terhadap Brand Image Waterbom Bali Putra, I Kadek Gilang Suryana
Journal of Tourism and Hospitality Analysis (JoTHA) Vol. 2 No. 2 (2025): Journal of Tourism and Hospitality Analysis
Publisher : HeadWay Research & Developemnt

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Abstract

This study examines the influence of green marketing and corporate social responsibility (CSR) on the brand image of Waterbom Bali during the Covid-19 pandemic. The pandemic significantly affected Bali’s tourism sector, prompting tourism businesses to strengthen environmental initiatives and social responsibility programs to maintain public trust and competitive advantage. Waterbom Bali, as a CHSE-certified theme park and a carbon-neutral tourism company in Bali, implements various green marketing strategies, including water conservation initiatives, waste management, and environmentally responsible operations, alongside CSR activities aimed at supporting local environmental sustainability. A quantitative–descriptive approach was used, supported by a survey of 160 domestic tourists who visited Waterbom Bali during the pandemic. Data were analyzed using multiple linear regression. The results show that green marketing and CSR both have a positive and significant effect on brand image, either partially or simultaneously. Among the two variables, green marketing has the strongest influence. These findings indicate that environmentally responsible practices and social commitment play an essential role in shaping a positive brand image, particularly in times of crisis. The study highlights the importance for tourism businesses to continuously strengthen green marketing initiatives and CSR programs to enhance consumer perceptions and sustain competitiveness.
Improving the Quality of Guest Room Cleaning Services at Conrad Bali Resort & Spa Ariana, I Gede Gita; Adi, Ida Ayu Sri Puspa; Darmaputra, Putu Gede Eka
Journal of Tourism and Hospitality Analysis (JoTHA) Vol. 2 No. 2 (2025): Journal of Tourism and Hospitality Analysis
Publisher : HeadWay Research & Developemnt

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Abstract

This study aims to analyse the role and strategies of room attendants in improving the quality of guest room cleaning services at Conrad Bali Resort & Spa. A qualitative descriptive approach was employed, with data collected through direct observation, in-depth interviews with room attendants, supervisors, and the executive housekeeper, as well as documentation of housekeeping activities. The analysis was guided by the SERVQUAL model, encompassing five dimensions of service quality: tangibles, reliability, responsiveness, assurance, and empathy. The findings indicate that Conrad Bali Resort & Spa has generally implemented guest room cleaning procedures in accordance with established standards. Strengths were identified in equipment readiness, layered supervision, prompt response to guest complaints, and personalized service delivery. However, several inconsistencies were observed, particularly in equipment condition checks, bed-making accuracy, and bathroom cleanliness. To address these issues, the hotel applies various improvement strategies, including regular technical and ethical training, multi-level supervision, digital interdepartmental communication, and the integration of guest preference data into daily briefings. Overall, the study demonstrates that a combination of structured supervision, staff competency development, and personalized service practices contributes significantly to maintaining high standards of room cleanliness and enhancing guest satisfaction. These findings underline the importance of continuous service quality evaluation and adaptive housekeeping strategies in sustaining competitiveness within the luxury hospitality sector.
Faktor-Faktor Penyebab Tingginya Beverage Costdi Hotel TSR Wiryanata, I Gusti Ngurah Agung; Daivi, I Gusti Ayu Agung Satvika
Journal of Tourism and Hospitality Analysis (JoTHA) Vol. 2 No. 2 (2025): Journal of Tourism and Hospitality Analysis
Publisher : HeadWay Research & Developemnt

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Abstract

This study aims to analyze the causes of high beverage costs at TSR Bali hotels. The data analysis technique used is a qualitative descriptive analysis technique. The data collection techniques used are observation, documentation, and interviews. The results of the study found that the standard beverage cost set by the management was 33.00% while the average percentage of actual beverage cost reached 35.02% so that there was a difference of 2.02, the management set a tolerance of 1%.  The findings show that the purchase of beverage ingredients is not guided by the standard purchase specification and purchases are not made based on competitive prices. The receiving department in receiving beverage ingredients tends to trust suppliers too much in checking the quality, quantity, and price of beverage ingredients. In the dispensing of beverage materials, there is a lack of precision from the storekeeper when receiving a storeroom requisition that is not equipped with the signature of the head department.

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