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Jurnal Manajemen Pariwisata dan Perhotelan
Published by International Forum of Researchers and Lecturers
ISSN : 29864437     EISSN : 29863236     DOI : 10.59581
Core Subject : Science,
Decision Sciences, Operations Research & Management
Jurnal Manajemen Pariwisata dan Perhotelan mempublikasikan hasil penelitian ilmiah, kajian konseptual, dan studi kasus yang berfokus pada pengelolaan dan pengembangan sektor pariwisata dan perhotelan. Jurnal ini menjadi wadah bagi akademisi, peneliti, dan praktisi untuk berbagi pengetahuan dan temuan terkini di tingkat nasional dan internasional. Fokus Jurnal Fokus jurnal meliputi kajian manajemen dan strategi dalam bidang: Manajemen pariwisata dan destinasi Manajemen perhotelan dan akomodasi Pemasaran pariwisata dan perhotelan Sumber daya manusia dan kualitas layanan Kewirausahaan, ekonomi kreatif, dan inovasi Kebijakan, tata kelola, dan keberlanjutan pariwisata Pemanfaatan teknologi dan digitalisasi pariwisata Ruang Lingkup Ruang lingkup jurnal mencakup, namun tidak terbatas pada: Pariwisata berkelanjutan dan berbasis masyarakat Industri perhotelan, MICE, dan usaha pariwisata terkait Perilaku dan kepuasan wisatawan Pengembangan produk, destinasi, dan pengalaman wisata Dampak ekonomi, sosial, dan lingkungan pariwisata Jurnal ini menerima artikel penelitian kuantitatif, kualitatif, metode campuran, serta kajian pustaka yang relevan dengan bidang manajemen pariwisata dan perhotelan.
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 181 Documents
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Analisis Pelaksanaan Proses Penerimaan dan Penyimpanan Buah dan Sayuran di Kitchen Hotel Mercure Surabaya Grand Mirama
Jurnal Manajemen Pariwisata dan Perhotelan Vol. 3 No. 3 (2025): Agustus : Jurnal Manajemen Pariwisata dan Perhotelan
Publisher : International Forum of Researchers and Lecturers

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jmpp-widyakarya.v3i3.5320

Abstract

Fruits and vegetables are perishable food items that require special handling during both the receiving and storage processes. The purpose of this study is to investigate the implementation of fruit and vegetable receiving and storage processes in the kitchen of Hotel Mercure Surabaya Grand Mirama. This research employs two approaches: quantitative descriptive and qualitative. Data collection techniques include questionnaires, interviews, and documentation studies. The data analysis technique used is descriptive quantitative analysis, where questionnaire results are calculated using a percentage formula (%) and described using percentage interpretation criteria. Based on the findings, the implementation of fruit and vegetable receiving processes at Hotel Mercure Surabaya Grand Mirama shows that indicators for product freshness, material inspection, rejection of non-conforming materials, sorting, and washing are categorized as good. However, the indicator for material cleanliness falls under the fair category. Meanwhile, the implementation of storage processes, including storage temperature, storage facilities, storage inspection, and the application of the FIFO (First In First Out) storage method, demonstrates a very good criterion. Nevertheless, material separation received a good criterion, indicating room for further improvement to optimize storage management and ensure compliance with established standards.
Peran Customer Satisfaction dalam Memediasi Pengaruh Service Quality terhadap Repurchase Intention di Pandan View Mandeh Resto
Jurnal Manajemen Pariwisata dan Perhotelan Vol. 3 No. 3 (2025): Agustus : Jurnal Manajemen Pariwisata dan Perhotelan
Publisher : International Forum of Researchers and Lecturers

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jmpp-widyakarya.v3i3.5395

Abstract

This study aims to analyze the effect of service quality on repurchase intention with customer satisfaction as a mediating variable at Pandan View Mandeh Resto. The study was conducted with a quantitative approach and used a causal associative design to explain the relationship between variables. The population in this study were all customers who had received services and consumed food and drinks at Pandan View Mandeh Resto within the past year, with a minimum age requirement of 17 years. The sample set was 130 respondents and was obtained through questionnaire distribution. Data collection was carried out using a questionnaire instrument that had been prepared based on indicators from the research variables. Furthermore, the data obtained were analyzed using the Partial Least Square - Structural Equation Modeling (PLS-SEM) method with the help of the Smart-PLS application. The analysis carried out included outer model testing (validity and reliability), inner model testing (relationships between latent variables), hypothesis testing, and mediation testing. The results showed that service quality has a positive and significant influence on customer satisfaction. Furthermore, customer satisfaction has been shown to have a positive and significant effect on repurchase intention. Furthermore, service quality also has a significant positive effect on repurchase intention. Mediation analysis shows that customer satisfaction acts as a partial mediator in the relationship between service quality and repurchase intention. This means that some of the influence of service quality on repurchase intention occurs through customer satisfaction, while others occur directly. These findings emphasize the importance of maintaining and improving service quality to create satisfaction, which in turn impacts customer loyalty.
Artikel Pengaruh Experiential Marketing terhadap Repurchase Intention yang Dimediasi oleh Guest Satisfaction di Aston Batam Hotel & Residence
Jurnal Manajemen Pariwisata dan Perhotelan Vol. 3 No. 3 (2025): Agustus : Jurnal Manajemen Pariwisata dan Perhotelan
Publisher : International Forum of Researchers and Lecturers

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jmpp-widyakarya.v3i3.5400

Abstract

This study aims to analyze the impact of experiential marketing on repurchase intention, mediated by guest satisfaction at Aston Batam Hotel & Residence. The background phenomenon underlying this research is the discrepancy between the high number of guests staying and the low number of returning guests during the period from January to June 2024. Despite receiving many positive reviews, the hotel has yet to establish strong customer loyalty. This indicates a need to evaluate the hotel's marketing strategies and the guest experience it provides. A quantitative approach was adopted, employing the Structural Equation Modeling–Partial Least Squares (SEM-PLS) method. A total of 130 respondents were obtained through the distribution of questionnaires using a five-point Likert scale, measuring guest perceptions of experiential marketing, guest satisfaction, and repurchase intention. The data were analyzed using SmartPLS software to test the validity, reliability, and relationships among the structural model variables. The results of the analysis show that experiential marketing does not have a direct significant effect on repurchase intention, but it has a positive and significant effect on guest satisfaction. Furthermore, guest satisfaction is proven to have a significant impact on repurchase intention. The findings also confirm that guest satisfaction acts as a mediating variable in the relationship between experiential marketing and repurchase intention. The conclusion of this study emphasizes that guest satisfaction is a crucial factor in building customer loyalty and encouraging the intention to repurchase. Therefore, the hotel needs to enhance the quality of the customer experience holistically—not only focusing on service delivery but also creating meaningful and memorable impressions. In the highly competitive hospitality industry, delivering impactful and satisfying experiences is key to retaining customers and increasing guest retention. This study provides both theoretical and practical contributions to the development of experience-based marketing strategies and offers a deeper understanding of the role of guest satisfaction as a key driver of customer loyalty.
Case Study of the Differences and Similarities between Continental Dishes and Local Dishes
Jurnal Manajemen Pariwisata dan Perhotelan Vol. 3 No. 3 (2025): Agustus : Jurnal Manajemen Pariwisata dan Perhotelan
Publisher : International Forum of Researchers and Lecturers

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jmpp-widyakarya.v3i3.5446

Abstract

This study aims to examine the differences and similarities between continental and local Indonesian cuisine, focusing on the case studies of Beef Stroganoff and Rendang. The study covers aspects such as ingredients, cooking techniques, presentation, and the cultural values embedded in these dishes. The research employs a qualitative descriptive case study approach, collecting data through observation, interviews, and literature review. The results indicate that continental cuisine emphasizes the use of high-quality ingredients, often favoring simplicity and freshness, and applies quick cooking techniques such as sautéing or grilling. Presentation is also a key element, with attention to aesthetic appeal and portion control. Beef Stroganoff, for example, is known for its creamy texture and elegant plating. In contrast, local Indonesian cuisine, as exemplified by Rendang, is characterized by its complex spice blends and slow cooking methods, often taking hours to achieve the desired taste and texture. Rendang holds deep social and cultural meanings, commonly served at ceremonial events or traditional gatherings, symbolizing patience, generosity, and respect for tradition. Despite these differences, both types of cuisine share similar functions in society: they both aim to fulfill nutritional needs, express cultural values, and strengthen social bonds. Food, in both contexts, becomes more than just sustenance—it is a form of identity and communication. This study recommends integrating local culinary studies into the culinary education curricula, especially at vocational and higher education levels. By doing so, students not only learn technical skills but also develop an appreciation for the cultural heritage embodied in Indonesian cuisine. This is essential in the era of globalization, where local identities risk being overshadowed by global culinary trends. Preserving and promoting traditional dishes like Rendang is vital for safeguarding Indonesia’s gastronomic identity and fostering pride in national culture.
Sistem Kompensasi Karyawan Banquet Kitchen Pada Hotel Double Tree By Hilton Jakarta Bintaro Jaya
Jurnal Manajemen Pariwisata dan Perhotelan Vol. 3 No. 3 (2025): Agustus : Jurnal Manajemen Pariwisata dan Perhotelan
Publisher : International Forum of Researchers and Lecturers

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jmpp-widyakarya.v3i3.5463

Abstract

The compensation system is an important element in human resource management, because it plays a direct role in influencing employee motivation, performance, and job satisfaction. In human resource management, the existence of human resources plays a vital role that must be considered by the company, including in terms of compensation. The ideal compensation system is one based on the principles of fairness and appropriateness, which can be directly felt by employees. The assessment of fairness and appropriateness can be seen from several dimensions, namely the internal dimension relating to the suitability of workload and rewards received, the external dimension considering company policies and market standards, and the individual dimension relating to the ability of compensation to meet employee living needs. Based on this, this study focuses on the compensation system implemented at the Double-Tree By Hilton Bintaro Jaya Hotel, specifically for banquet kitchen staff consisting of contract staff and daily workers. This study uses a descriptive qualitative approach with data collection through interviews, observations, and documentation. The results show that the compensation system for contract staff has been running optimally. From the internal side, the workload is considered commensurate with the rewards received. Externally, the compensation provided is competitive compared to competing companies. Furthermore, from an individual perspective, employees' living needs are met, even supported by a substantial service charge that exceeds their base salary. However, for daily workers, the compensation system is deemed suboptimal. Although their workload is equivalent to that of contract staff, their compensation is not the same, and they do not receive a service charge. Based on these findings, this study recommends optimizing the compensation system, particularly for daily workers, to ensure fairness and equity across all staff levels, thereby increasing work motivation, loyalty, and overall performance.
Pengaruh Konsep Eco-Friendly terhadap Minat Beli Fore Cafe & Coffee Galaxy Bekasi
Jurnal Manajemen Pariwisata dan Perhotelan Vol. 3 No. 3 (2025): Agustus : Jurnal Manajemen Pariwisata dan Perhotelan
Publisher : International Forum of Researchers and Lecturers

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jmpp-widyakarya.v3i3.5499

Abstract

Environmental issues are complex and increasingly important. This is also true in the industrial sector, particularly in the culinary industry. Currently, public awareness of environmental issues is increasing, leading consumers to consider eco-friendly factors in their daily lives. The concept of eco-friendliness in the coffee shop industry has become an increasingly popular trend. Especially in the food and beverage (F&B) industry, which plays a significant role in waste production, particularly plastic and food waste. Therefore, the concept of eco-friendly practices has emerged in the F&B industry. This can take the form of using environmentally friendly food ingredients, eco-friendly packaging, and the café concept itself, which conveys an eco-friendly image that can increase consumer purchasing interest. This is implemented by Fore Cafe and Coffee Galaxy Bekasi. This study aims to investigate how the eco-friendly concept is implemented and its impact on consumer purchasing interest at Fore Cafe & Coffee Galaxy Bekasi. The study employs a quantitative approach with a sample and population of 99 consumers of Fore Cafe & Coffee Galaxy Bekasi, selected randomly. The analysis uses validity tests, reliability tests, normality tests, and T-statistical test. The results of the research and data processing using SPSS version 25 showed that the Eco-Friendly concept had an effect on increasing consumer interest in purchasing Fore Cafe & Coffee Galaxy Bekasi, and certainly had a positive effect on environmental conditions.
Pengaruh Transformational Leadership dan Semangat Kerja Terhadap Kinerja Karyawan di X
Jurnal Manajemen Pariwisata dan Perhotelan Vol. 3 No. 3 (2025): Agustus : Jurnal Manajemen Pariwisata dan Perhotelan
Publisher : International Forum of Researchers and Lecturers

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jmpp-widyakarya.v3i3.5509

Abstract

This study was conducted to analyze the influence of transformational leadership and work morale on employee performance at company X, both partially and simultaneously. The study used a quantitative approach with a causal associative design aimed at testing the cause-and-effect relationship between variables. The study population consisted of 37 permanent employees who were also sampled using a total sampling technique, so that the entire population was represented in the study. The main instrument for data collection was a questionnaire using a Likert scale, which allows respondents to provide measurable answers. The collected data were analyzed through multiple linear regression with the help of the SPSS program version 26 to test the influence of each independent variable on the dependent variable. The results showed that the transformational leadership variable obtained an average score of 3.86 which is included in the good category, the work morale variable had an average score of 4.08 also in the good category, and the employee performance variable obtained an average score of 4.17 which is in the good category. Partial regression analysis revealed that transformational leadership has a significant influence on employee performance with a contribution of 40%. Meanwhile, work morale also has a significant influence, although its contribution is smaller at 10%. Simultaneously, both independent variables, transformational leadership and work morale, significantly influenced employee performance, with a combined contribution of 41%. This finding indicates that a transformational leadership style implemented by leaders and high employee work morale can significantly improve performance. However, 59% of other factors outside this study also influence employee performance, such as organizational culture, reward systems, work environment, and intrinsic and extrinsic motivation. Thus, this study emphasizes the importance of implementing transformational leadership and company efforts to improve employee work morale to achieve optimal performance.
Profesionalisme Room Attendant dalam Menjaga Kebersihan Kamar Tamu pada Hotel Berbintang di Surakarta
Jurnal Manajemen Pariwisata dan Perhotelan Vol. 3 No. 2 (2025): Mei : Jurnal Manajemen Pariwisata dan Perhotelan
Publisher : International Forum of Researchers and Lecturers

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jmpp-widyakarya.v3i2.5532

Abstract

Guest comfort is a key indicator of hotel service quality, strongly influenced by the professionalism of Room Attendants and the cleanliness of guest rooms. This study aims to analyze the role of Room Attendant professionalism in maintaining room cleanliness standards at Hotel Grand Mercure Solo Baru. Using a qualitative approach, in-depth interviews with three housekeeping staff members were conducted. The findings show that Room Attendant professionalism contributes directly to room cleanliness and positively impacts guest comfort. Professional attitude, discipline, and responsibility are crucial in ensuring room quality. Additionally, the study highlights the importance of attention to detail, commitment to cleanliness standards, and proactive approaches to maintaining guest rooms. The research also found that regular training and management support are vital for improving Room Attendant professionalism. Encouraging staff to take ownership and motivating them to uphold cleanliness standards is essential. Effective communication between staff and management helps identify and address challenges in room cleanliness practices. The study emphasizes that a motivated and well-trained team contributes significantly to guest satisfaction and loyalty, which in turn supports the hotel's reputation and encourages repeat business. The study suggests that investing in the professional development of Room Attendants is crucial for long-term success in the hospitality industry. It also recommends ongoing performance evaluations, regular feedback, and motivational initiatives to continuously improve service quality. These measures are essential for enhancing guest satisfaction, improving employee morale, and maintaining a competitive edge in the hospitality sector, ultimately contributing to sustainable growth, success, and better overall guest experiences for the hotel.
Pengaruh E-Wom di Tripadvisor terhadap Keputusan Konsumen dalam Menginap di PO Hotel Semarang
Jurnal Manajemen Pariwisata dan Perhotelan Vol. 3 No. 3 (2025): Agustus : Jurnal Manajemen Pariwisata dan Perhotelan
Publisher : International Forum of Researchers and Lecturers

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jmpp-widyakarya.v3i3.5569

Abstract

Advances in digital technology have triggered changes in consumer behavior, particularly in decision-making in the hospitality industry, including in choosing accommodation. Online reviews on platforms such as Tripadvisor have become the main reference for prospective guests in assessing hotel quality. The purpose of this study is to determine the influence of the dimensions of Electronic Word of Mouth (E-WOM), consisting of intensity, valence, content, and rating, on consumers' decisions to stay at PO Hotel Semarang. This study applies a quantitative approach using descriptive methods. Data collection techniques were carried out through observation and the distribution of online questionnaires to 96 respondents who had stayed at or accessed reviews of PO Hotel Semarang on the Tripadvisor platform. The findings of this study show that all dimensions of Electronic Word of Mouth (E-WOM) have a positive and significant effect on the decision to stay. The dimensions of valence and rating are the most dominant factors in shaping consumer decisions. These findings indicate that digital marketing strategies through online reviews can significantly shape consumer perceptions. The QR code strategy used by PO Hotel Semarang to facilitate access to reviews proved effective in building consumer engagement and strengthening the hotel's online reputation. Therefore, hotel management is advised to manage and encourage positive reviews and enrich review content to enhance the hotel's credibility and reputation digitally.
Peran Purchasing dalam Menunjang Pengadaan Bahan Makanan untuk Operasional Kitchen di Padma Resort Legian
Jurnal Manajemen Pariwisata dan Perhotelan Vol. 3 No. 4 (2025): November : Jurnal Manajemen Pariwisata dan Perhotelan
Publisher : International Forum of Researchers and Lecturers

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jmpp-widyakarya.v3i4.5571

Abstract

Purchasing plays a role in ensuring the availability of food ingredients with good quality and efficient costs, managing risks, supporting product innovation, and increasing efficiency in the food procurement process, with such an important role the hotel industry continues to strive to improve purchasing capabilities and competencies in order to be better in the food procurement process. Purchasing together with its duties and sections must understand and know and organize food procurement activities with clearly coordinated concepts and planning patterns and satisfactory and responsive services in any situation faced by both fellow employees and hotel guests. This type of research is descriptive qualitative with a Phenomenological approach. In this study, an interview method was used with 4 informants who were purchasing officers and receiving at Padma Resort Legian. This study aims to determine the role of purchasing in supporting the need for food procurement for kitchen operations at Padma Resort Legian. From the interview results, it can be concluded that the procurement of food ingredients for kitchen operations at Padma Resort Legian, which includes processing purchase requests, selecting suppliers, giving instructions to suppliers and receiving food ingredients, has been carried out correctly and in accordance with the Standard Operating Procedures (SOP) at Padma Resort Legian. Supplier selection has also been carried out in accordance with the Standard Operating Procedures (SOP) at Padma Resort Legian, but purchasing must be more careful in selecting and determining suppliers to avoid inconsistent delivery of food ingredients in terms of time, quantity, and quality of the food ingredients.

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