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TELPAR
Published by Politeknik Pajajaran ICB Bandung
ISSN : -     EISSN : 29881455     DOI : https://doi.org/10.59820/telpar.v4i1.409
Core Subject : Health, Science, Education,
Biochemistry, Genetics & Molecular Biology Computer Science & IT Dentistry Health Professions Languange, Linguistic, Communication & Media
Hotel Service And Management, Hotel Operations, Food and Beverage Product, Food and Beverage Service, Hotel Accommodation, Business Management & Operation, Tourism Destinations and Infrastructure, Sustainable Tourism Ecotourism Border Tourism, Travel Patterns, Tourism Marketing, Tourists Behavior, Tourism Industry and Investment, Tourism Business Technology and Information Tourism Investment, Human Resources And Institutions, Including Tourism Planning and Policy, Tourism Workforce, and current issues that related to the Hote and Tourism Study
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Bisnis dan Menejemen Intetrnasional
Articles 35 Documents
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Pengaruh Segmentasi Pengaruh Segmentasi Pasar Terhadap Pasar Terhadap Peningkatan Penjualan Peningkatan Penjualan Meeting Package Meeting Package Morrissey Hotel Jakarta Arianti, Qotrunnada Maghfirah; Astuti, Anindita Budi; Pinandoyo, Dimas Bayu
Jurnal Perhotelan dan Pariwisata Vol 2 No 2 (2024): JURNAL PERHOTELAN DAN PARIWISATA (TELPAR)
Publisher : LPPM Politeknik Pajajaran ICB Bandung

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Abstract

ABSTRACT The increasingly competitive hospitality industry requires hotels to implement appropriate marketing strategies to boost sales, one of which is market segmentation. Inadequate application of effective segmentation may hinder the sales growth of hotel products, including meeting packages. Based on this issue, this study aims to analyze the effect of market segmentation on the sales improvement of meeting packages at Morrissey Hotel Jakarta. This research employs a quantitative method with a descriptive approach. Data were collected through questionnaires distributed to 100 respondents who are users of the meeting package services. The data analysis technique used in this study is descriptive statistics and Spearman rank correlation test. The results show that market segmentation based on demographic, psychographic, behavioral, and geographic factors has a positive and significant effect on meeting package sales. Hypothesis testing confirms a significant relationship between market segmentation and meeting package sales improvement. By applying the right segmentation strategy, Morrissey Hotel Jakarta can effectively increase sales by targeting more specific market segments. Keywords: Market Segmentation, Sales, Meeting Package, Morrissey Hotel Jakarta.
PENGARUH EMPLOYEE ENGAGEMENT TERHADAP KINERJA KARYAWAN DI MORRISSEY HOTEL JAKARTA Nurhaliza, Cornelia Putri; Afriasih, Maria Ulfah Catur; Dwilanisusantya, Carissa
Jurnal Perhotelan dan Pariwisata Vol 2 No 2 (2024): JURNAL PERHOTELAN DAN PARIWISATA (TELPAR)
Publisher : LPPM Politeknik Pajajaran ICB Bandung

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Abstract

This study aims to examine the influence of employee engagement on employee performance at Morrissey Hotel Jakarta. A quantitative approach was employed using descriptive analysis methods. The study involved 62 respondents, consisting of both permanent and contract employees. Descriptive analysis revealed that the level of employee engagement was classified as very high, with the vigor dimension being the most dominant. However, the results of the simple linear regression analysis indicated that employee engagement did not have a significant effect on employee performance, as shown by a significance value of 0.054 (p > 0.05). These findings suggest that although employee engagement is high, it is not sufficient to enhance performance without support from other external factors. Therefore, the null hypothesis (H₀) is accepted, and the alternative hypothesis (H₁) is rejected. Keywords: Employee Engagement, Employee Performance, Simple Linear Regression, Human Resources, Morrissey Hotel Jakarta
PENGARUH PROMOSI TERHADAP BRAND AWARENESS UNTUK MENINGKATKAN MINAT BELI KONSUMEN DI THE BAKERY HOTEL WYNDHAM CASABLANCA JAKARTA Kusrini, Setiya; Afriasih, Maria Ulfah Catur; Pinandoyo, Dimas Bayu
Jurnal Perhotelan dan Pariwisata Vol 3 No 1 (2024): JURNAL PERHOTELAN DAN PARIWISATA (TELPAR)
Publisher : LPPM Politeknik Pajajaran ICB Bandung

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Abstract

Promotion is a key marketing strategy used to communicate product value to consumers. In the hospitality industry, brand awareness significantly affects consumer decision-making. This study aims to examine the effect of promotion on brand awareness and its impact on purchase intention at The Bakery Wyndham Casablanca Jakarta Hotel. Theoretical concepts include promotion as a marketing communication tool and brand awareness as a factor influencing consumer behavior. This research uses a quantitative approach with an associative design. Data were collected from 100 respondents through questionnaires using simple random sampling. Analytical methods include validity and reliability tests, descriptive statistics, and path analysis with SPSS version 25. The results show that promotion positively and significantly affects brand awareness, and brand awareness significantly influences purchase intention. Additionally, promotion indirectly affects purchase intention through brand awareness as a mediating variable. These findings emphasize the importance of consistent and targeted promotion to enhance brand recognition and drive consumer buying decisions. Keywords: Promotion; Brand Awareness; Purchase Intention; Consumer Behavior; Hospitality
PENGARUH INFLUENCER TERHADAP BRAND AWARENESS DI HOTEL WYNDHAM CASABLANCA JAKARTA Ghazzani, Athifa; Masnar, Asriadi; Dwilanisusantya, Carissa
Jurnal Perhotelan dan Pariwisata Vol 2 No 2 (2024): JURNAL PERHOTELAN DAN PARIWISATA (TELPAR)
Publisher : LPPM Politeknik Pajajaran ICB Bandung

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Abstract

The background of the research is based on the growing trend of digital marketing, where Influencers are considered effective in increasing consumer interest and Brand awareness, particularly among Millennials and Gen Z. This research uses a quantitative approach with survey techniques through questionnaires distributed to 100 respondents. The data were analyzed using t-tests and correlation analysis with the assistance of SPSS version 30. The results show that the t-value of 8.366 is greater than the t-table value of 1.984 at a 5% significance level, indicating a significant influence between Influencers and Brand awareness. Therefore, it can be concluded that Influencers play an important role in strengthening the Brand awareness of Hotel Wyndham Casablanca Jakarta through appealing visual content and personal credibility that effectively influence consumer perceptions. Keywords: Influencer; Brand awareness; Hotel; Social Media; Digital Marketing
PENGARUH FASILITAS TERHADAP KEPUASAN TAMU DI ARTOTEL GELORA SENAYAN JAKARTA Zahri, Raihan Rizki; Aprilia, Lu’luwatin Rosdiana; Anggraeni, Rr. Christiana Mayang
Jurnal Perhotelan dan Pariwisata Vol 3 No 1 (2024): JURNAL PERHOTELAN DAN PARIWISATA (TELPAR)
Publisher : LPPM Politeknik Pajajaran ICB Bandung

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Abstract

This study aims to analyze the effect of facilities on guest satisfaction at Artotel Gelora Senayan Jakarta. Using a quantitative approach with an associative method, data were collected through a Likert-scale questionnaire and analyzed using simple linear regression. The sample consisted of 97 respondents from a population of 3,000 hotel guests (March–May 2025), determined using the Slovin formula with a 10% margin of error. The results showed that guests had a positive perception of the hotel’s facilities, including room comfort, Wi-Fi access, cleanliness, and other supporting amenities, and overall guest satisfaction was high. The regression analysis revealed a positive and significant relationship between facilities and guest satisfaction, with a significance value of 0.000 < 0.05 and a coefficient of determination (R²) of 0.336, indicating that 33.6% of guest satisfaction is explained by the quality of the facilities. Therefore, well-managed facilities significantly contribute to increasing guest satisfaction, and hotel management is advised to continually improve the quality and completeness of its facilities.
PENGARUH FASILITAS FISIK DAN ERGONOMI TERHADAP PRODUKTIVITAS KERJA KARYAWAN DI MANGKULUHUR ARTOTEL SUITES Jati, Dimas Kuncoro; Astuti, Anindita Budi; Dwilanisusantya, Carrisa
Jurnal Perhotelan dan Pariwisata Vol 3 No 1 (2024): JURNAL PERHOTELAN DAN PARIWISATA (TELPAR)
Publisher : LPPM Politeknik Pajajaran ICB Bandung

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Abstract

Industri perhotelan menuntut kinerja tinggi dari para karyawannya demi menjaga kualitas layanan. Dalam konteks ini, kualitas lingkungan kerja fisik menjadi faktor yang sangat menentukan. Penelitian ini bertujuan untuk meninjaupengaruh fasilitas kerja dan aspek ergonomi terhadap produktivitas karyawan di Mangkuluhur Artotel Suites Jakarta. Penelitian ini menggunakan pendekatan kuantitatif dengan metode survei kepada 100 karyawan operasional. Data dikumpulkan melalui kuesioner dan dianalisis dengan regresi linear berganda untuk menguji pengaruh secara parsial dan simultan. Hasil analisis menunjukkan bahwa baik fasilitas kerja maupun ergonomi memiliki pengaruh positif dan signifikan terhadap produktivitas karyawan. Temuan ini menegaskan pentingnya penyediaan sarana kerja yang sesuai serta penataan lingkungan yang memperhatikan kenyamanan dan kesehatan fisik. Oleh karena itu, peningkatan produktivitas tidak semata bergantung pada kompetensi individu, melainkan juga ditentukan oleh kualitas lingkungan kerja yang mendukung.
PENGARUH SARANA DAN PRASARANA TERHADAP KUALITAS KERJA KARYAWAN BACKOFFICE DI VERTU HARMONI JAKARTA Haida, Abiyyu Taufiq; Dwilanisusantya, Carissa; Guntawan, Akhmad
Jurnal Perhotelan dan Pariwisata Vol 3 No 1 (2024): JURNAL PERHOTELAN DAN PARIWISATA (TELPAR)
Publisher : LPPM Politeknik Pajajaran ICB Bandung

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Abstract

Penelitian ini mengkaji pengaruh sarana dan prasarana terhadap kualitas kerja karyawan back office di Vertu Harmoni Jakarta. Pendekatan kuantitatif digunakan dengan menyebarkan kuesioner kepada 36 responden. Hasil analisis menunjukkan adanya pengaruh signifikan sarana dan prasarana terhadap kualitas kerja karyawan. Koefisien regresi sebesar 0,666 (p < 0,001), dan nilai Adjusted R² sebesar 0,682, yang berarti bahwa 68,2% variasi kualitas kerja dijelaskan oleh kondisi sarana dan prasarana. Korelasi sebesar 0,826 menegaskan bahwa perbaikan fasilitas kerja berperan penting dalam meningkatkan tanggung jawab, ketepatan waktu, dan penyelesaian tugas karyawan.  
EFEKTIVITAS MEDIA DIGITAL PROMOSI TIKTOK TERHADAP PENJUALAN DI RESTORAN PEMPEK FIFIN RAWAMANGUN Permana, Tubagus Rasyid; Latif, Antinah; Astuti, Anindita Budi
Jurnal Perhotelan dan Pariwisata Vol 3 No 1 (2024): JURNAL PERHOTELAN DAN PARIWISATA (TELPAR)
Publisher : LPPM Politeknik Pajajaran ICB Bandung

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Abstract

Penelitian ini bertujuan untuk mengevaluasi efektivitas promosi digital melalui TikTok terhadap peningkatan penjualan di Restoran Pempek FinFin Rawamangun. Penelitian menggunakan metode kualitatif melalui wawancara, observasi, dan dokumentasi. Hasil penelitian menunjukkan bahwa promosi melalui TikTok mampu meningkatkan jangkauan pasar, interaksi konsumen, dan penjualan secara signifikan. Namun, masih terjadi fluktuasi penjualan yang dipengaruhi faktor eksternal seperti algoritma media sosial, tren digital, dan daya beli konsumen. Promosi digital melalui TikTok terbukti efektif, tetapi keberhasilannya bergantung pada konsistensi konten, pemanfaatan fitur platform, serta adaptasi terhadap perilaku konsumen.
PERANAN BANQUET DALAM MENDUKUNG OPERASIONAL FOOD AND BEVERAGE DI UTC DAGO HOTEL BANDUNG Syahlevie, Nor; Nirwani, Ayulia
Jurnal Perhotelan dan Pariwisata Vol 3 No 2 (2025): JURNAL PERHOTELAN DAN PARIWISATA (TELPAR)
Publisher : LPPM Politeknik Pajajaran ICB Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59820/telpar.v3i2.406

Abstract

Banquet is a part of the Food and Beverage Department which is tasked with handling activities .The services in the Food and Beverage Department are generally divided into two, namely, Food and Beverage Service and Food and Beverage Product. Food and beverage Service is divided into several sections, one of which is the Banquet Section. The term Banquet is the service of an event that has been ordered and planned in advance, including food and drink services, space and complete equipment needed at a certain time. This includes meetings, conferences and other events (MICE). Banquet services play a very important role because they serve a large number of guests at the same time. The role of the Banquet Section in supporting the operations of the Food and Beverage Department at UTC Dago Hotel Bandung is as a source of income Hotel, improve the hotel's reputation, and increase guest satisfaction in terms of service. Furthermore, efforts are made to improve Banquet Section services at UTC Dago Hotel Bandung by improving service quality, quality products, cleanliness of premises and equipment, and a pleasant atmosphere. The problems faced by the Banquet Section in operations are the increase in guests or participants, equipment and extra services.
EFEKTIVITAS PENERAPAN STANDAR OPERASIONAL PROSEDUR (SOP) FRONT DESK AGENT DALAM MENINGKATKAN PELAYANAN DI HOTEL BARON INDAH Septiawati, Pegi; Solikhin, Agus; Akiriningsih, Titik
Jurnal Perhotelan dan Pariwisata Vol 3 No 2 (2025): JURNAL PERHOTELAN DAN PARIWISATA (TELPAR)
Publisher : LPPM Politeknik Pajajaran ICB Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59820/telpar.v3i2.408

Abstract

Persaingan yang ketat dalam industri perhotelan saat ini menuntut untuk adanya peningkatan dalam kualitas pelayanan untuk mencapai kepuasan tamu. Peran Front Desk Agent  dalam hal ini sangat penting karena berinteraksi langsung dengan tamu baik sebelum kedatangan tamu sampai keberangkatan tamu. Oleh sebab itu, dalam menjalankan operasionalnya memerlukan adanya Standar Operasional Prosedur (SOP) untuk memberikan pelayanan yang konsisten dan berkualitas tinggi bagi tamu. Penelitian ini bertujuan untuk mengetahui efektivitas penerapan dan kendala dalam penerapan Standar Operasional Prosedur (SOP) Front Desk Agent  dalam meningkatkan pelayanan di Hotel Baron Indah. Penelitian ini menggunakan pendekatan deskriptif kualitatif dengan metode pengumpulan data melalui observasi, wawancara, dokumentasi dan studi pustaka. Hasil penelitian ini menunjukkan bahwa penerapan Standar Operasional Prosedur (SOP) Front Desk Agent  di Hotel Baron Indah sudah cukup baik dan efektif dalam meningkatkan pelayanan, meskipun demikian masih ada kendala teknis dan kebutuhan untuk mengembangkan Standar Operasional Prosedur (SOP) itu sendiri khususnya pada perlindungan tenaga kerja untuk situasi tak terduga. Dengan demikian, pihak manajemen Hotel Baron Indah disarankan untuk lebih meningkatkan pembaharuan dan pelatihan Standar Operasional Prosedur (SOP) secara berkala agar pelayanan lebih konsisten dan siap untuk menghadapi situasi tak terduga.

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