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International Journal of Entrepreneurship and Tourism
Published by Politeknik Negeri Banyuwangi
ISSN : -     EISSN : 3026118X     DOI : https://doi.org/10.57203/ijent
Core Subject : Economy, Humanities, Education, Art, Social,
Arts Humanities Economics, Econometrics & Finance Social Sciences Other
International Journal of Entrepreneurship and Tourism (IJENT) is a multidisciplinary and peer-reviewed journal which is published by Tourism Department, State Polytechnic of Banyuwangi. The journal publishes two issues in Maret and September which consist of 6 articles in each issue. Editors also encourage authors to be able to publish articles such as research results, findings, and academic writings, especially relationship between theoretical and practical studies on enterpreneurship, tourism business industries, sustainable tourism, and tourist destination development.
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 24 Documents
 1   2   3 
The Role Of Social Media Marketing To Improve The Brand Image Of Jawa Timur Park 3 (Case Study Of Jatim Park Halloween Season Event) Nada Samira; Nurul Asfiah; Immanuel Mu'ammal
International Journal of Entrepreneurship and Tourism Vol. 1 No. 2 (2024): IJENT : International Journal of Entrepreneurship and Tourism
Publisher : Tourism Department, State Polytechnic of Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57203/ijent.v1i2.2024.76-87

Abstract

Digital developments and the emergence of social media have drastically changed the way people interact and communicate. Social media has become an effective tool for companies in disseminating promotional content, interacting with consumers, and building a strong brand image. Therefore, this research focuses on social media which can be used strategically to improve the brand image of Jawa Timur Park 3. The type of research used in this research is descriptive qualitative with snowball sampling techniques. The data collection methods for this research are interviews, observation and documentation. This research shows that the role of social media marketing has a significant impact in increasing brand image, follower engagement and positive perceptions of Jawa Timur Park 3.
French Culinary Term Categorization in Essential of Professional Cooking’s Book Khaeril Sungkawa; Toni Ari Wibowo
International Journal of Entrepreneurship and Tourism Vol. 1 No. 2 (2024): IJENT : International Journal of Entrepreneurship and Tourism
Publisher : Tourism Department, State Polytechnic of Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57203/ijent.v1i2.2024.88-97

Abstract

The book entitled essentials of professional cooking is a book that is very suitable to be used as a reference for culinary lovers, cooks or especially for beginners in cooking, but, dishes originating from western countries generally use French term. French cooking terms are still widely found in western cookbooks, the fact is that every region has cooking terms according to the language they use, where these terms are used for communication when working in the kitchen. Cooking terms in French have become well-known in every food and beverage industry, it's no wonder that beginners or students often encounter cooking terms in French when working in the kitchen or reading western cookbooks. This research was conducted on a book entitled Essentials of Professional Cooking by Wayne Gisslen about categories of cooking terms in French and their meanings in English. The writer conducts this research by using descriptive method, this study is designed to get information concerning with the meaning of culinary term of French in essential professional cooking’s book and its category. In the end, the writer conducted in finding Culinary Categorization also literal meaning of French culinary term that found some forms such as Word, Compound word and Collocation also in meaning based on culinary world by using cookery encyclopedia and French-English dictionary.
Tanggung Jawab Perusahaan, Pariw PERAN TANGGUNG JAWAB SOSIAL PERUSAHAAN DALAM PENGEMBANGAN PARIWISATA BERKELANJUTAN Septiyaningsih, Nurul; Bambang Suharto
International Journal of Entrepreneurship and Tourism Vol. 2 No. 1 (2024): IJENT : International Journal of Entrepreneurship and Tourism
Publisher : Tourism Department, State Polytechnic of Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57203/ijent.v2i1.2024.41-47

Abstract

The tourism industry is a dynamic economic sector, contributing significantly to the global economy, including in Indonesia. Although it provides economic benefits such as job creation and increased state revenues, negative impacts on the environment and local communities are also found. The concept of sustainable tourism and corporate social responsibility (CSR) practices are in focus to mitigate these impacts. The Melati Bintan Resort case study demonstrates the successful implementation of CSR, focusing on cultural preservation, environmental protection, and community development. The systematic literature review (SLR) method was used to explore the latest trends and practices of CSR in the tourism industry. The results show that CSR can enhance a company's image and attract travelers who care about sustainability. Through the integration of CSR in its operations, Melati Bintan Resort creates positive sustainable impacts, although there is still room for improvement and innovation in achieving broader and more impactful sustainability.
ANALISIS PENGARUH NILAI WISATA TERHADAP KEPUASAN KONSUMEN DI PESONA KAMPUNG SUNDA BANDUNG BARAT Adithya Abiwardani
International Journal of Entrepreneurship and Tourism Vol. 2 No. 1 (2024): IJENT : International Journal of Entrepreneurship and Tourism
Publisher : Tourism Department, State Polytechnic of Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57203/ijent.v2i1.2024.48-54

Abstract

ABSTRACT The desire to travel and taste unique and authentic food is emerging as a new phenomenon in the tourism industry. Historically, hospitality services (food, beverage and accommodation) have served a supporting role in the larger tourism industry. This study was conducted to determine the effect of culinary tourism values on customer satisfaction at the Pesona Kampung Sunda Bandung Restaurant located at Jl.Cisangkuy No.56, Citarum, Bandung City. This research method uses a quantitative method which is a method based on the philosophy of positivism which views reality or symptoms as causal. The findings of this study are that the emotional value sub-variable has the highest impact, while what is lacking from the culinary tourism values applied in Pesona Kampung Sunda Bandung is prestige value. Customer satisfaction shows very positive results with the highest indicator being the level of conformity to expectations from the place and services presented and the desire to visit again to Pesona Kampung Sunda, so that it is a positive value for business continuity in Pesona Kampung Sunda Bandung.The results showed simultaneous testing where the values of culinary tourism had a significant effect on customer satisfaction by 63.6%, the remaining 36.4% of factors or variants that were not studied.  
Comparative Online Marketing Strategies (Social Media) With Offline (Personal Selling) At Tridaya Creative Agency Event Organizer : Comparative Study Of Marketing Strategies at Tridaya Creative Agency Muhamad Omar Qilya Alrizis; Nurul Asfiah; Immanuel Mu’ammal
International Journal of Entrepreneurship and Tourism Vol. 2 No. 1 (2024): IJENT : International Journal of Entrepreneurship and Tourism
Publisher : Tourism Department, State Polytechnic of Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57203/ijent.v2i1.2024.14-22

Abstract

This study aims to determine the application of social media marketing strategies and personal selling and compare the two strategies at the event organizer tridaya creative agency. This research was conducted at Tridaya creative agency, the type of research used is comparative with a qualitative approach. Data collection was carried out in three ways, namely, the first by using the interview method of the tridaya creative agency, observation or direct observation when research was conducted and the last method with documentation. The data analysis method is carried out in three stages, namely data reduction, data appearance and conclusion drawing. The results of this study indicate that the personal selling marketing strategy is more optimal and effective in its implementation. This is because the personal selling strategy applies a comprehensive strategy process compared to the social media strategy.
Analysis Of Tuaks As Raw Material Of Juruh Ental Sugar For Tourism Products In Les Village, Tejakula District Nyoman Danendra Putra; Luh Oka Puji Apsari; Ngurah Artama; Anak Agung Gede Mahendra
International Journal of Entrepreneurship and Tourism Vol. 2 No. 1 (2024): IJENT : International Journal of Entrepreneurship and Tourism
Publisher : Tourism Department, State Polytechnic of Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57203/ijent.v2i1.2024.23-31

Abstract

Tuak is the basic ingredient of Juruh Sugar where Juruh Sugar is a product that comes from Les Village, Tejakula District. The aim of this research is to explain how to produce quality Tuak as a basic ingredient for making Juruh Sugar during the summer and rainy season, describe the traditional process of making Juruh Sugar as a Tourism Product and explain the promotion of Juruh Sugar. The type of research applied is qualitative research with a case study approach and its application uses 2 theories, namely production theory by Surur, M (2021) and promotion mix theory by Tjiptono. Determining informants was carried out based on purposive sampling techniques and determining data collection methods through interviews, observation and document study. The results of the research show that during the rainy season the palm wine produced contains more water content than during the summer season which contains more sugar content. Tuak farmers work around this by covering the palm wine with plastic, sacks or thick leaves so that rain water does not enter. into palm wine. Juruh Sugar is liquid sugar made from sweet Tuak, where the making of Juruh Sugar still uses traditional methods, the Juruh Sugar production process also pays attention to natural factors, labor factors and capital in the production process. Juruh Sugar products have also been promoted through social media, advertising, events and MSME exhibitions.
The Implementation Of Management Functions In À La Carte Dinner Service at Lumbung Restaurant Seminyak I Wayan Sonder; Ni Wayan Sumariadhi; I Wayan Wijayasa
International Journal of Entrepreneurship and Tourism Vol. 2 No. 1 (2024): IJENT : International Journal of Entrepreneurship and Tourism
Publisher : Tourism Department, State Polytechnic of Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57203/ijent.v2i1.2024.32-40

Abstract

Hotel Vila Lumbung is a four-star hotel that has a unique building architecture like a rice barn. Lumbung restaurant is a restaurant that provides a variety of a'la carte menus such as Indonesian food, western food, and Italian food, tourists can also enjoy breakfast, lunch, and dinner. This study lasted 7 months from December 1, 2023, to June 30, 2024. This study aims to determine the a la carte dinner service by waiters, the obstacles faced by waiters in serving a la carte dinner, and guest impressions of waiter service. The stages of a la carte dinner service begin with self-preparation before starting the work process, self-preparation starts from the staff arriving on time, wearing the specified uniform, taking attendance, clean the restaurant work area. Guest assessment of all elements, namely, interior (ambiance, cleanliness), service (greeting, courtesy, speed, professionalism), menu (selection/variety, presentation, taste, beverage), and others (music, lighting, entertainment), is excellent 19.11 (77%), good 4.93 (19%), sufficient 0.26 (2%). Based on the guest assessment, the a la carte dinner service at Lumbung Restaurant has been excellent where the service and problems faced in the service can be done well and satisfy guests. Meanwhile, for pricing (expensive, acceptable, good value) the price of food on the A'la carte dinner menu is considered inexpensive and appropriate by guests. This assessment is very useful for Lumbung Restaurant, because this guest comment serves as a basis for what things must be maintained, increasing guest satisfaction and correcting deficiencies.
Analysis Of Training Effectiveness In Improving Employee Performance At My Dormy Hostel Umm: Senior And Junior Employees Perspectives(Case Sub My Dormy Hostel Umm) Nofa Suci Agustina; R. Iqbal Robbie; Immanuel Mu’ammal
International Journal of Entrepreneurship and Tourism Vol. 2 No. 2 (2025): IJENT sesion 4th 2025
Publisher : Tourism Department, State Polytechnic of Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57203/ijent.v2i2.2025.1-9

Abstract

This study analyzes the effectiveness of training in improving employee performance at My Dormy Hostel UMM, considering the perspectives of both senior and junior employees. In the competitive hospitality industry, training plays a crucial role in enhancing productivity, work efficiency, and service quality for customers. This research adopts a qualitative approach using interviews, observations, and documentation to gather comprehensive data. The findings indicate that on-the-job training is more effective than theory-based training, as it provides hands-on experience in a real work environment. Additionally, the involvement of senior employees as mentors in training has proven to help junior employees adapt and understand the company's work culture. However, several challenges remain, such as the lack of a systematic evaluation of training effectiveness and gaps between the provided training materials and real work conditions. Therefore, it is recommended that My Dormy Hostel UMM develop a more structured and relevant training program, tailor materials to the specific needs of each employee group, and enhance post-training evaluation systems to ensure optimal implementation in improving employee performance.
Distribution Analysis of Glamping Tourism Support Facilities against Disaster-prone Areas in Kintamani District Putu Wibby Prasetya
International Journal of Entrepreneurship and Tourism Vol. 2 No. 2 (2025): IJENT sesion 4th 2025
Publisher : Tourism Department, State Polytechnic of Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57203/ijent.v2i2.2025.%p

Abstract

Kintamani District has amazing tourism potential, such as Caldera Batur, Lake Batur, Gunung Batur, Bali Aga Trunyan Village, and many more that makes Kintamani District one of the reasons why local and foreign tourists are interested. However, the rapid development of tourism that occurred resulted in many tourist support facilities, such as Glamping (Glamour Camping), which began to spread throughout the Kintamani sub-district. This is also of particular concern, as many glamping that are built is in the disaster-prone zone. This can harm tourists, especially tourists staying at the related glamping. The data used to analyze the spread is SHP (Shapefile) digitized the glamping spread location, which will be overlayed with disaster-prone SHP data. In the process, the Arcgis mapping application, 10.8 as well as Google Earthpro and SAS Planet support software was used. The results of this study are a map of glamping overlay analysis on disaster-prone zones in Kintamani District, which is an interpretation of which glamping locations are located in disaster-prone zones.
Analysis of the Influence of Instagram Social Media @pelagaecopark on Tourists’ Visiting Interest at Pelaga Eco Park Bali Komang Trigita Juliastari
International Journal of Entrepreneurship and Tourism Vol. 2 No. 2 (2025): IJENT sesion 4th 2025
Publisher : Tourism Department, State Polytechnic of Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57203/ijent.v2i2.2025.17-23

Abstract

This research was conducted at Pelaga Eco Park Bali regarding the influence of the Instagram social network on visiting intentions. Social networks play an important role in connecting the world between one person and another, Instagram is a social network based on sharing photos and videos, many companies use Instagram as an advertising tool to share photos or videos about the beauty of destinations and tourist attractions. activities in these places. The aim according to Effendi in (Hassan, 2022) is that messages conveyed through content can influence the communicator or recipient of the message, so that it can cause changes in behavior. Therefore, researchers want to test whether social media, in this case Instagram, influences tourists' interest in visiting. The results of this research aim to test and explain the influence of the Instagram social network on the interest in visiting followers of the @pelagaecopark account. This research was conducted at the Pelaga Ecological Park tourist location with a research sample of 100 followers using saturated sampling techniques. All answer results obtained by distributing questionnaires are used and processed using a simple linear regression analysis system which also uses hypothesis testing. This research shows that (1) Testing hypothesis 1 shows the results that the social network Instagram (X1) has a significant influence on intention to visit (Y.). These results are based on the Instagram social media regression coefficient (bX) of 0.662 and TStat = 8.544 at a significance level of 0.00 (p < 0.05), which shows positive results so that the hypothesis can be accepted. The implication and conclusion of this test is that the better the Pelaga Eco Park Instagram social media, the more interest in visiting it will be. The influence of the social network Instagram is 39.3%. This can be seen from the FIT model above.

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