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Bogor Hospitality Journal
Published by Sekolah Tinggi Pariwisata Bogor
ISSN : 25809911     EISSN : 26213591     DOI : https://doi.org/10.55882
Core Subject :
Nature-based Tourism Cultural Tourism Culinary TourismSustainable Tourism Development Community-based Tourism Ecotourism Creative Tourism Social Media for Tourism Marketing Smart Tourism Gastronomy Herbs, Spices, &Traditional Food Cultural Food Studies Food Product & Pastry Food Packaging & Product Development Branding and Marketing of Tourism & Hospitality Future Trends in Hospitality & Tourism Regulation and Policy Policy for Destination Planning Tour Industry Tourism & Hospitality Industry Tourism Business Tourist Behaviour Travel Pattern Destination Development Destination Marketing Destination Policy & Training
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Articles 103 Documents
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PENGARUH KUALITAS PELAYANAN TERHADAP LOYALITAS PELANGGAN MELALUI KEPUASAN PELANGGAN DI GRAND GARDEN RESTAURANT BOGOR Rahmat Hidayat
Bogor Hospitality Journal Vol 5 No 1 (2021): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v5i1.37

Abstract

This study aims to determine how the effect of service quality on customer loyalty and to determine the effect of service quality on customer loyalty mediated by customer satisfaction at Grand Garden Restaurant Bogor. The research method used is a quantitative approach with descriptive analysis methods, data collection techniques are carried out by distributing questionnaires to 149 respondents in the research object and hypothesis testing methods using path analysis. The results of hypothesis testing show that service quality has a significant effect on customer loyalty, this is indicated by the coefficient value obtained, namely 0.159. The results of the second hypothesis test show that service quality has an influence on customer loyalty mediated by customer satisfaction, the significance value of customer satisfaction is greater than service quality with a coefficient value of 0.243. From the hypothesis test, it can be concluded that customer satisfaction has an indirect effect on increasing customer loyalty.
DAMPAK PESEBARAN VIRUS CORONA (COVID-19) TERHADAP PERJALANAN WISATA RELIGI (UMROH) DI WILAYAH JAKARTA Rahmat Darmawan; Jenal Abidin; Revi Agustin
Bogor Hospitality Journal Vol 5 No 1 (2021): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v5i1.38

Abstract

This study aims to analyze the impact that occurs due to the closing of the permit for religious tourism visits for Umrah, both direct and indirect impacts. In addition, this study will also analyze the impact that occurs on tourists who fail to depart on Umrah travel trips and also the impact on Travel Bureaus specifically for Umrah religious travel as travel organizers.This study uses qualitative research methods with reference to the concept of religious tourism, and the economic impact on the religious travel business of Umrah. The population of this study is in the form of a social situation, namely the stakeholders associated with tourism travel, namely the DKI Jakarta Tourism Office, the Jakarta religious office, the Umrah religious tourism industry players and the people who will be the participants of the Umrah tour. The research instruments in this are observation, interviews and literature study. Data analysis used the Miles and Huberman model with data triangulation.The results of the study show that there are four impacts of closing Umrah religious tourism visits by the Government of Saudi Arabia, namely the direct impact, indirect impact, follow-up impact and psychological impact.
IMPLEMENTASI KONSEP PENTAHELIX DALAM PENGEMBANGAN DESA WISATA CIBUNTU Pusparani; Rianto
Bogor Hospitality Journal Vol 5 No 1 (2021): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v5i1.39

Abstract

Cibuntu Village is one of the villages in Kuningan Regency which has various tourist destinations and attractive natural beauty. The success of developing the tourism sector cannot be separated from the synergistic collaboration of various parties. The Ministry of Tourism, through Permen number 14/2016 on Guidelines for Sustainable Tourism Destinations, emphasizes that there is need for optimal interconnection between the business, government, community, academic and media (BGCAM) sectors in building the tourism sector or more commonly known as the Penta Helix Concept so that tourism can provide benefits to society. To see the extent to which the Penta Helix concept has been applied in the development of the Cibuntu tourist village, this research was conducted. This research is a case study, the sources in this research are five peoples who are representatives of business people, government, community, academics and the media. The results show that the implementation of the Penta helix concept has gone well. The synergic coordination and collaboration of each Penta helix element has led to Cibuntu Tourism Village winning several awards in the tourism sector. The coordination and collaboration that has been built between the government, tourism business actors, communities, academics, and the media need to be maintained.
PENGARUH CITRA DESTINASI TERHADAP KEPUASAN WISATAWAN DI ANJUNGAN DAERAH SUMATERA SELATAN TMII Taufiq Kurniawan; Maharani Mustika Ayu
Bogor Hospitality Journal Vol 5 No 1 (2021): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v5i1.40

Abstract

The purpose of this study was to determine the effect of destination image on tourist satisfaction at the South Sumatran Pavilion, Taman Mini Indonesia Indah. This research method uses a quantitative research approach with purposive sampling technique and a total sample of 100 respondents. The data analysis method used is Structural Equation Modeling (SEM) analysis with destination image as the independent variable and tourist satisfaction with the dependent variable. The independent variables used consist of Cognitive Image, Unique Image and Affective Image dimensions.Based on the results of the study, it was concluded that there was a significant influence between the destination image simultaneously on tourist satisfaction at the South Sumatra Regional Pavilion at Taman Mini Indonesia Indah. This can be seen from the p-value which is greater than 0.05, which is 0.092. The dimension that gives the biggest contribution is the Cognitive Image dimension, with a load factor value of 0.64. The relationship between the Cognitive Image dimension and its indicators shows that the employee's indicator of being able to convey information about the bridge well gives the largest contribution to the Cognitive Image dimension with a load factor value of 0.95.
PENGARUH PENERAPAN STANDARD RECIPE TERHADAP KUALITAS PRODUK DI D’COLONEL BOGOR Aggy Lestari
Bogor Hospitality Journal Vol 5 No 1 (2021): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v5i1.41

Abstract

Research to examine the analysis of the implementation of the standard recipe application, the authors conclude that the food produced has passed the standard and the kitchen employees carry out the standard recipe application well. The purpose of this study was to determine the application of standard recipe factors in restaurants. The design of this research is observation to the object of research, interviews with kitchen employees, distributing questionnaires to restaurant customers, and literature studies to support the theories used by the author in this study. Data analysis used in this research is descriptive analysis method with case studies. The conclusion of this study is, From the results of distributing questionnaires distributed to several employees, the results are that the head chef is right to convey the material well, this is evidenced by the results of research which states the number 35, which means agreeing to the statement.
PETITE FOURS VARIASI FILLING DAN TOPPING BUAH NANAS SEBAGAI HIDANGAN STAND PESTA Nisa Rahmaniyah Utami; Fitri Mulyani Saputra
Bogor Hospitality Journal Vol 5 No 1 (2021): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v5i1.42

Abstract

Petite fours are small cake dishes, biscuits or various kinds of pastries which are decorated with cooked chocolate, fondant, cream, fruits that are specially decorated, known as bite size or the size of one or two bites. Currently, the party stand dish in the form of petite fours is not widely served because people think that petite fours is an expensive dish. The use of pineapple as a filling or topping on petite fours is rarely found. The purpose of writing is to develop the writer's knowledge and skills in the field of cuisine, especially patisserie, in processing Petite Fours with variations of filling and topping of pineapple as a party stand dish. The method used in this manufacture is an experimental method, namely testing the recipe five times, resulting in petite fours with variations of filling and topping of pineapple as a party stand dish. The party stand dish is the Mini Cake Layers Pineapple.
PEMANFAATAN SAMBILOTO UNTUK MENINGKATKAN IMUNITAS TUBUH PEKERJA INDUSTRI PARIWISATA INDONESIA DI MASA PANDEMI COVID-19 Nila Rifai
Bogor Hospitality Journal Vol 5 No 2 (2021): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v5i2.43

Abstract

In 2020 is a difficult time for tourism industries in the world due to the Covid-19 pandemic. No exception to the condition of Indonesian tourism which contracted quite deeply, where there was a decrease in foreign tourists to Indonesia compared to the previous year. Based on BPS data in 2020, foreign tourist visits to Indonesia were only around 4.02 million people, decrease by 75.03% compared to 2019 which amounted to 16.11 million people. There are many strategies taken by tourism industry players to attract tourists, including adapting new habits during the Covid-19 Pandemic and improving body immunity of tourism industry workers by consuming healthy foods and supplement products derived from Indonesian herbal plants. The purpose of this paper is to provide information about the benefits of Sambiloto to increase body immunity for workers in the tourism industry.The method used in this paper is literature study. The results showed that a herbal plant that could be used to improve body immunity during the Covid-19 pandemic is Andrographis paniculata. Based on empirical dan scientific evidence, These herbal plant have properties, including as an immunomodulator, anti-tuberculosis, antivirus, anti-inflammatory and antioxidant which can be used as a prevention of Covid-19 transmission.
PENGARUH KETERSEDIAAN GREEN PRODUCT TERHADAP KEPUTUSAN PEMBELIAN PRODUK MERCHANDISE DI STARBUCKS FOOD CENTRUM SUNTER JAKARTA UTARA Stevica Panggih; Antonius Rizki Krisnadi
Bogor Hospitality Journal Vol 5 No 2 (2021): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v5i2.44

Abstract

Environmental pollution is caused by the lack of human awareness to protect the environment and plastic waste has the highest percentage of waste. Starbucks as a coffee shop spread across many countries plays a role in reducing plastic waste to support the green product movement. This research was aimed to know about the influence of green product indicators. Green product indicator itself consists of (3) items, which consists of green product, green product performance in accordance with consumer expectations, raw materials are not dangerous. The location that was the subject of research is Starbucks Coffee, a coffee shop located in North Jakarta. The fixed sample was 85 respondents, taken by purposive sampling method, which they must be at least 20-60 years-old, and have bought food or drink in Starbucks Coffee Food Centrum. The test is results in this study indicate that there are two that give partial influence, namely green product performance and raw materials are not dangerous, while green product has no effect. But when conducted simultaneous testing, all indicators of green product expressed influence the purchase decision at Starbucks Coffee Food Centrum significantly. it means all variables (X1-X3) simultaneously influences consumer’s perceived intention in Starbucks Coffee Food Centrum. Both of those statements can be concluded as the reason of buying in Starbucks Coffee Food Centrum, not just because only one reason, but more than one indicators must be strengthened one another when it’s tested simultaneously.
PENGARUH FASILITAS WISATA DAN KUALITAS PELAYANAN TERHADAP KEPUASAN WISATAWAN NUSANTARA DI KEBUN RAYA BOGOR Wildan Rizky Rahadian
Bogor Hospitality Journal Vol 5 No 2 (2021): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v5i2.45

Abstract

The purpose of this study was to determine the effect of facilities and service quality on tourist satisfaction at the Bogor Botanical Gardens, especially domestic tourists. This study was designed with a quantitative approach and accidental sampling as a sampling technique to obtain data by using a questionnaire as a data collection tool. As for testing the effect of the variables studied, the author uses multiple regression analysis techniques. From the test results, the value of the coefficient of determination (R2) is 58.5 which shows that there is an influence of tourist facilities and service quality on tourist satisfaction, while the other 41.5% is a variable that is not included in the study. The implication of this research is that the management of the Bogor Botanical Gardens needs to pay attention to and maintain tourist facilities and service quality in order to create loyalty as a form of tourist satisfaction.
ANALISIS MENU DENGAN PENDEKATAN MATRIKS DI EBONI RESTAURANT AKHSAYA HOTEL KARAWANG, JAWA BARAT Tatik Sriwulandari; Hadara Ramadhani
Bogor Hospitality Journal Vol 5 No 2 (2021): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v5i2.46

Abstract

Menus drive purchasing and production decisions in all operations of a restaurant. Menu analysis allows restaurant owners to evaluate individual menu items systematically by comparing each menu item to other menu items based on pre-selected criteria. Historical menu analysis should include food costs, contribution margins and the popularity or mix of products over a given period. This research was conducted to analyze 24 maincourse menus in Eboni Restaurant Akhsaya Hotel Karawang, West Java. The analysis conducted is Menu Management with a matrix approach using three approaches, namely menu engineering, the percentage of cost of food approach to popularity and the contribution margin approach to the percentage of the cost of food. The results showed that the main course menu at Eboni Restaurant at Hotel Akhsaya Karawang has not produced optimal performance. Based on the three analyzes carried out, the results of the engineering menu analysis show that of the 24 main course menus analyzed, 4 menus (17%) are in the stars category, as many as 6 menus (25%) are in the plowhorses category, as many as 6 menus (25%) are in the puzzle category, and 8 menus (33%) are in the dog category. The results of the Percentage Analysis of Food Cost Percentage show that 5 menus (21%) are in the winners category, 5 menus (21%) are in the marginal II category, 4 menus (17%) are in the marginal III category, and 10 menus (42%) are in the losers category. The results of the contribution margin analysis with the cost of goods showed that of the 26 main course menus analyzed, 5 menus (21%) were in the prime category, as many as 5 menus (21%) were in the standard category, as many as 4 menus (17%) were in the category. sleepers, and 10 menus (42%) are in the problem category. The suggested strategies are as follows: maintaining menus in category I, increasing selling prices or making changes to standard recipes by reducing food costs for menus in category II, reducing selling prices and promoting more actively for category III menus and removing menu items in category IV.

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