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Agung Suprastayasa
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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 25 Documents
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Motivasi Kerja Pramusaji pada HQ Restaurant di Hotel Truntum Kuta, Bali I Nyoman Arcana; Luh Octa Lestari Dewi; Luh Mira Astuti Pranadewi; Ni Putu Ariesta Budiani
Journal of Tourism and Hospitality Analysis (JoTHA) Vol. 3 No. 1 (2026): Journal of Tourism and Hospitality Analysis (JoTHA)
Publisher : HeadWay Research & Developemnt

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Abstract

Employee motivation is a critical factor influencing service quality in the hospitality industry, particularly among frontline employees who interact directly with guests. Despite its importance, limited research has specifically examined the work motivation of restaurant waitresses in individual hotel restaurants in Indonesia. This study aims to analyze the work motivation of waitresses at HQ Restaurant, Hotel Truntum Kuta, Bali, based on Herzberg’s Two-Factor Theory. A quantitative descriptive approach was employed using a census sampling technique involving all eight waitresses working at the restaurant. Primary data were collected through a structured questionnaire consisting of 20 statements measured on a five-point Likert scale. The data were analyzed descriptively by calculating the mean score for each motivation indicator. The results indicate that the overall work motivation of the waitresses is relatively high, with an overall mean score of 3.49. The highest scores were obtained for the work itself (3.81), company policy and administration (3.68), interpersonal relationships (3.68), responsibility (3.62), and salary (3.49). In contrast, working conditions (3.24), quality of supervision (3.37), achievement (3.25), and recognition (3.24) received comparatively lower evaluations. The findings support Herzberg’s theory, suggesting that while hygiene factors reduce job dissatisfaction, intrinsic motivational factors play a more significant role in sustaining employee motivation. The study recommends improving employee recognition, supervisory practices, and working conditions to enhance motivation and service quality.
Consumer Acceptance of V60-Brewed Pupuan Robusta Coffee Infused with Red Ginger Water: A Hedonic Evaluation I Made Dwi Andika Putra; I Wayan Muliana
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

The increasing demand for innovative coffee beverages has encouraged the development of products that combine local agricultural commodities with functional ingredients. Pupuan Robusta coffee, one of Bali's premium local coffees, possesses distinctive sensory characteristics and offers potential for product innovation when combined with red ginger, a spice known for its unique flavour and bioactive properties. This study aimed to evaluate consumer acceptance of Pupuan Robusta coffee brewed with red ginger water using the V60 pour-over method through sensory evaluation. A quantitative descriptive research design was employed using a hedonic test involving 15 panelists, comprising three trained panelists and twelve semi-trained panelists. Six sensory attributes—bitterness, colour, acidity, aroma, body, and aftertaste—were assessed using a five-point hedonic scale. Data were analysed using descriptive statistics by calculating the mean score for each sensory attribute. The results indicated that the beverage achieved an overall mean score of 4.2, indicating that it was generally liked by the panelists. The highest acceptance was observed for colour, aroma, and aftertaste (mean = 4.4), while bitterness (3.9), acidity (4.2), and body (3.8) were also rated positively. These findings demonstrate that brewing Pupuan Robusta coffee with red ginger water using the V60 method produces a beverage with favourable sensory characteristics and high consumer acceptance. The study highlights the potential of integrating locally sourced coffee and herbal ingredients to develop innovative value-added beverages that support sustainable product diversification within Bali's coffee and hospitality industries.
Implimentasi Pedoman Keberlajutan Destinasi Pura Puseh Desa Batuan Kabupaten Gianyar, Bali I Gusti Ngurah Agung Wiryanata; I Wayan Sunarsa; Christina Susanti
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

This research wants to know the implementation of the sustainability guidelines for the Puseh Batuan Temple destination, Gianyar Regency. The analysis technique used is descriptive qualitative with stages of qualitative data analysis, namely data reduction, data presentation and drawing conclusions. The research results show that the destination has carried out sustainability according to the sustainability guidelines of the Minister of Tourism Regulation. The Puseh Temple destination carries out sustainable management, by having a clear organizational structure, management involving the government and the community. Stakeholder engagement to manage stress and change. Social and economic sustainability by providing local economic benefits, and social welfare and impact. The Puseh Batuan Temple destination opens up employment opportunities for local residents. This has an impact on people's social life. Cultural sustainability by making rules for tourists to maintain culture, preserving cultural heritage and making rules for visitors to wear traditional Balinese clothing. Environmental sustainability by conserving natural heritage, managing resources and managing waste and emissions. Natural heritage conservation and resource management are carried out by creating a parking lot with a beautiful garden. Waste and emissions management by placing trash bins according to the type of waste.
Navigating Culture Shock: The Cross-Cultural Adaptation Experiences of Balinese Employees Working on Cruise Ship I Gusti Ngurah Agung suprastayasa; Teguh Hadi Sukarno
Journal of Tourism and Hospitality Analysis (JoTHA) Vol. 3 No. 1 (2026): Journal of Tourism and Hospitality Analysis (JoTHA)
Publisher : HeadWay Research & Developemnt

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Abstract

The study aims to explore the culture shock experienced by Balinese employees working on cruise ships and identify the strategies they employ to adapt to a culturally diverse workplace. A descriptive qualitative approach was adopted, with data collected through semi-structured, in-depth interviews involving eight Balinese cruise ship employees selected using chain referral sampling. The data were analyzed using thematic coding to identify recurring patterns and key adaptation experiences. The findings reveal that participants experienced culture shock primarily during the early stages of employment, characterized by homesickness, language barriers, communication difficulties, unfamiliar workplace norms, and differences in cultural values and social interactions. Despite these challenges, participants gradually adapted by improving their English communication skills, developing intercultural competence, building supportive relationships with fellow crew members, and maintaining their Balinese cultural identity while embracing cultural diversity. The study highlights that successful adaptation depends not only on individual resilience but also on organizational support through orientation programs, intercultural communication training, mentoring, and psychological assistance. The findings contribute to the literature on culture shock by providing insights into the experiences of Balinese cruise ship employees, a population that has received limited scholarly attention. The study also offers practical recommendations for cruise companies to develop more effective cross-cultural management practices that enhance employee well-being, job satisfaction, and service performance.
Housekeeping Supervision and Operational Performance: Evidence from a Five-Star Hotel in Bali Diego Gilang Armada; I Wayan Seniartha; I Made Sucipta Adnyana
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

Housekeeping supervision plays a critical role in maintaining operational quality and ensuring consistent service standards in the hospitality industry. This study aims to examine the supervisory role of housekeeping supervisors in maintaining operational quality at Conrad Bali. A qualitative case study approach was employed, with data collected through semi-structured interviews, direct observations, and document analysis. The participants included the Executive Housekeeper, housekeeping supervisors, and room attendants selected through purposive sampling. Data were analyzed using thematic analysis following the interactive model of Miles, Huberman, and Saldaña. The findings reveal that housekeeping supervisors contribute significantly to operational quality through effective planning, staff coordination, quality inspections, employee coaching, and cross-departmental communication. These supervisory practices ensure compliance with hotel standards, improve employee performance, enhance operational efficiency, and support guest satisfaction. Despite challenges such as high occupancy and staffing constraints, adaptive leadership and effective communication enable supervisors to maintain service consistency. The study highlights the strategic role of housekeeping supervisors in achieving operational excellence and provides practical insights for hotel management to strengthen supervisory competencies and sustain high-quality hospitality services.

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