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Julia Ratnawulan Skawanti
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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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Peran Telepon Operator dalam Meningkatkan Kualitas Pelayanan di Aryaduta Menteng Khansa Maulida; Nila Rifai
Bogor Hospitality Journal Vol 9 No 2 (2025): 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.v9i2.170

Abstract

This study aims to examine the role of telephone operators in improving service quality at the Aryaduta Menteng Hotel. The background of the study is based on the importance of initial communication via telephone as a first impression that influences guest perceptions of the overall quality of hotel services. This study uses mixed methods with an exploratory sequential design. The initial stage was carried out qualitatively through in-depth interviews with hotel staff, such as operators, receptionists, and concierges, to gain a deeper understanding of the role of operators. The qualitative findings were then used as the basis for compiling research instruments which is questionnare in the quantitative stage, which were distributed to hotel guests to determine their level of satisfaction with operator services. The results of the study indicate that telephone operators have a strategic role in creating fast, friendly, and effective service. Operators not only carry out technical tasks of receiving and forwarding calls, but also build polite and empathetic interpersonal communication, and maintain coordination between departments so that guest complaints or requests can be handled quickly.
STRATEGI PENJUALAN SALES VISIT CORPORATE DAN MICE UNTUK MENINGKATKAN REVENUE DI R HOTEL RANCAMAYA BOGOR Ade Septiana; Nila Rifai
Bogor Hospitality Journal Vol 10 No 1 (2026): 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.v10i1.172

Abstract

This study examines the influence of Corporate & MICE Sales Visit strategies on increasing Revenue at R Hotel Rancamaya Bogor. Using a quantitative methodology with simple linear regression analysis, this study examines data from January 2023 to December 2024 to determine the relationship between Sales Visit frequency & hotel revenue. The objectives of this study include the following: (1) To determine whether the Sales Visit sales strategy implemented by R Hotel Rancamaya Bogor has an effect on increasing Revenue, (2) To determine whether there is a significant influence on the implementation of the Sales Visit sales strategy with increasing Revenue at R Hotel Rancamaya Bogor, and (3) To determine how much the Sales Visit sales strategy contributes to supporting increased Revenue at R Hotel Rancamaya Bogor. The findings show a significant positive correlation between Sales Visit activities and increased Revenue, where each increase in one Sales Visit unit contributes Rp 13,819,341,904 to hotel revenue. Statistical analysis shows a strong correlation coefficient of 0.558 and a determination coefficient of 31.1%, indicating that Sales Visit strategies explain substantial variation in hotel Revenue. The regression equation Y=-1,556,707,918.253+ 13,819,341,904X confirms the hypothesis that Corporate and MICE Sales Visit strategies contribute significantly to revenue increase with a significance level of 0.005. This study provides empirical evidence supporting the effectiveness of personal selling approaches in the hospitality industry, particularly for the Corporate & MICE segments. This study contributes to the hospitality marketing literature by demonstrating the quantitative impact of relationship marketing strategies on business performance.
Peran Servicescape dalam Meningkatkan Kualitas Pelayanan Hotel Mewah: Studi Kasus di Four Seasons Resort Bali Ni Komang Tia Anggreni; Irene Hanna H. Sihombing; Ni Made Suastini
Bogor Hospitality Journal Vol 9 No 2 (2025): 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.v9i2.174

Abstract

This study examines the impact of servicescape on service quality at Four Seasons Resort Bali at Jimbaran Bay. A quantitative approach was employed, utilizing primary data collected from 100 guests who completed questionnaires. The analysis was conducted using simple linear regression with SPSS version 23. The results reveal a significant positive influence of servicescape on service quality, with a significance value of 0.000 (<0.05) and a coefficient of determination (R²) of 0.458, indicating that 45.8% of the variation in service quality is explained by servicescape. Elements such as lighting, scent, and temperature were rated highest for atmospheric comfort, while physical facilities such as room condition and completeness received the lowest scores. The study concludes that servicescape significantly influences service quality and provides recommendations for management to enhance the physical environment to better meet guest expectations.
PENGARUH OPERATIONAL EFFICIENCY LAYANAN BANQUET TERHADAP GUEST SATISFACTION HOTEL DOUBLETREE BY HILTON JAKARTA DIPONEGORO Viona Oktaviana; Nila Rifai
Bogor Hospitality Journal Vol 9 No 2 (2025): 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.v9i2.177

Abstract

The hospitality industry is part of the rapidly evolving service sector and contributes significantly to the global economy, particularly through the provision of accommodation services and additional facilities that enhance guest comfort. Star-rated hotels such as DoubleTree by Hilton Jakarta offer high-quality services including banquet services for events such as weddings, conferences, and business meetings. The study aims to obtain information on the effect of operational efficiency of banquet services on guest satisfaction at DoubleTree by Hilton Jakarta Diponegoro Hotel. This study adopts a quantitative method with a descriptive approach, and data collection techniques through questionnaires. to 84 respondents who have attended banquet events at the hotel. The research tool was tested using validity and reliability testing. The results of the validity test showed that all question items were valid, while the reliability test produced a Cronbach's Alpha value of 0.935 for the operational efficiency variable and 0.953 for the guest satisfaction variable, which means that all items are reliable. The results of the linear regression analysis directly illustrate that operational efficiency has a significant effect on guest satisfaction with a significance value of 0.000 and a regression coefficient of 0.902. From these results, it can be concluded that the more efficient the banquet service provided by the hotel, the higher the satisfaction experienced by the guests. This finding is the basis for hotel management to continue to improve coordination between staff, speed of service, and professionalism in banquet service operations in order to maintain competitiveness in the hotel industry.
ANALISIS EFEKTIFITAS SOSIAL MEDIA TIKTOK DI LORONG TEMU COFFEE BOGOR Maria Paulina Manik; Aggy Lestari Dwi Putri
Bogor Hospitality Journal Vol 10 No 1 (2026): 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.v10i1.180

Abstract

Currently, social media has significantly evolved. What was once merely a tool for communication has now become much more advanced. We can upload videos and photos, and even generate income through social media. One of the most widely used social media platforms is TikTok. It is not only used by individuals but also extensively utilized by business owners to promote and grow their businesses. This study aims to examine the effectiveness of using TikTok as a social media platform for Lorong Temu Coffee in Bogor. The population in this research consists of followers of Lorong Temu Coffee Bogor’s TikTok account. The research method employed is quantitative, involving the calculation of the mean, median, mode, and standard deviation. Data collection was conducted through questionnaires distributed to 50 respondents. Based on the data analysis, it can be concluded that the effectiveness of TikTok social media for Lorong Temu Coffee Bogor measured across four dimensions of effectiveness resulted in the following scores: Context received 209, Communication received 197, Collaboration received 209, and Connection received 210. The overall average score was 206, which falls between “agree” and “strongly agree” on the scale. This indicates that TikTok has been fairly effective as a marketing platform for Lorong Temu Coffee Bogor. Nonetheless, further efforts are still needed to enhance this effectiveness, especially in terms of user interaction. It is recommended that Lorong Temu Coffee Bogor actively encourage follower engagement on TikTok through activities such as Q&A sessions and collaborative content.
PERAN AKSESIBILITAS DALAM MENDUKUNG KEPUASAN PENGUJUNG DI OBJEK WISATA ALAM CURUG NGEBUL [The Role Of Accessibility In Supporting Visitor Satisfaction At The Natural Tourism Object Of Curug Ngebul] elsa_dwitiyana; Wildan Rizky Rahadian
Bogor Hospitality Journal Vol 9 No 2 (2025): 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.v9i2.182

Abstract

The background of this research is based on the significance of accessibility as a key factor influencing tourist experience and satisfaction, in addition to the natural attractions offered by Curug Ngebul. This study aims to analyze the role of accessibility in supporting visitor satisfaction at the Curug Ngebul natural tourism site, Cianjur Regency. Employing a quantitative approach with a descriptive design, data were collected through field surveys using questionnaires distributed randomly to visitors. The variables analyzed include ease of access, road conditions, availability of transportation, signage, and distance from the city center. The results indicate that good accessibility has a positive effect on visitor satisfaction, particularly in terms of travel comfort, ease of reaching the location, and the availability of supporting information and facilities. These findings emphasize that improving accessibility can be an effective strategy to increase both the number of visits and visitor satisfaction.
INOVASI TEPUNG MOCAF DAN TEPUNG UBI UNGU TERHADAP KARAKTERISTIK COOKIES BEBAS GLUTEN Bintang Dwi Wahyudi; Julia Ratnawulan Skawanti
Bogor Hospitality Journal Vol 10 No 1 (2026): 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.v10i1.183

Abstract

The increasing dependence of Indonesia on imported wheat flour, along with the rising public awareness of healthy lifestyles, encourages the need for innovation in healthier and gluten-free local food products. This study aims to develop an innovative gluten-free cookie by utilizing a combination of modified cassava flour (mocaf) and purple sweet potato flour as a local food alternative and to reduce wheat flour consumption. Three formulations were tested: F1 (70% mocaf : 30% purple sweet potato), F2 (50%:50%), and F3 (30%:70). Sensory evaluation of color, aroma, texture, and taste was conducted by 33 panelists using hedonic and hedonic quality tests. The results showed that F3 achieved the highest overall average score (3.31), particularly in aroma (3.48) and taste (3.45), indicating strong consumer acceptance. Formulation F2 was considered the most balanced, with consistently high scores across all attributes, including color (3.30), aroma (3.21), texture (3.30), and taste (3.26). Meanwhile, F1 generally received lower scores, especially in color and taste, although still within an acceptable range. Kruskal-Wallis and Mann-Whitney tests indicated significant differences among formulations (p < 0.05), suggesting that variations in flour composition affected the cookies’ sensory quality. The assessment instruments were proven to be valid and reliable, with a Cronbach’s Alpha value above 0.60. A SWOT analysis revealed promising market potential for this product, particularly in the local healthy food segment. Considering the balance of sensory characteristics and panelist acceptance, formulation F2 is recommended as the best alternative for the development of gluten-free cookies made from local ingredients.
PENGARUH DIGITAL MARKETING TERHADAP KEPUTUSAN BERKUNJUNG WISATAWAN KE DESA WISATA SINDANGKASIH GARUT : The Influence of Digital Marketing on Tourists' Decision to Visit Sindangkasih Tourism Village, Garut Dita Maulidiya; Nungky Puspita Puspita; Adam; Aloysius Devin; Gracia; Keyzia; Jerikho Fernandez
Bogor Hospitality Journal Vol 10 No 1 (2026): 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.v10i1.185

Abstract

This study aims to examine the influence of digital marketing on tourists’ decisions to visit Sindangkasih Tourism Village in Garut. Managed by the local community through the Tourism Awareness Group (POKDARWIS), the village utilizes social media platforms such as TikTok and Instagram to attract tourists through engagingvisual content. The study employs multiple linear regression analysis on digital marketing variables: online communities, interaction, content sharing, accessibility, and credibility. The results show that all variables significantly influence tourists' visit decisions, with a contribution rate of 62.5%. Social media is proven effective in increasing tourist interest, although challenges remain in digital content management due to limited human resource capacity. These findings highlight the importance of optimizing digital marketing strategies by improving human resource skills, collaborating with influencers, and emphasizing local identity to enhance the competitiveness of Sindangkasih Tourism Village in the digital era.
REDESAIN LABEL KEMASAN KUE BASAH BERBASIS INTELLIGENT PACKAGING DENGAN PENDEKATAN KANSEL ENGINEERING : STUDI KASUS TOKO KUE BUNDA RAYYA arief marna Sonjaya sonjaya; Melati Pratama
Bogor Hospitality Journal Vol 10 No 1 (2026): 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.v10i1.188

Abstract

Bunda Rayya is a cake shop in Palembang that produces wet cakes with a short shelf life, requiring packaging redesign to improve product information and quality. This study aims to identify relevant Kansei elements, redesign the packaging label using intelligent packaging features, and assess consumer preferences. A quantitative approach was applied by distributing questionnaires to 67 respondents in the first stage and 50 in the second stage. The results indicate that the key Kansei elements include attractive colors, distinctive design, thick packaging material, clear typography, and expiration information. Two redesigned label concepts were developed, and Design 1 received the highest preference, particularly in color (3.89), distinctive design (3.95), typography (4.28), and expiration information (3.72).
Mr PENGARUH HARGA DAN PROMOSI TERHADAP KEPUASAN PELANGGAN STARBUCKS PEKANBARU: The Influence of Price and Promotion on Customer Satisfaction at Starbucks Pekanbaru Chandra Chandrio; Nila Rifai
Bogor Hospitality Journal Vol 10 No 1 (2026): 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.v10i1.189

Abstract

This study aims to analyze the influence of price and promotion on customer satisfaction at Starbucks in Palangka Raya. The research employed a quantitative method with a multiple linear regression approach. Data were collected through questionnaires distributed to 200 respondents who are Starbucks customers. The results show that both price and promotion variables have a positive and significant effect on customer satisfaction. The price variable has a significance value of 0.003 with an influence level of 0.303, indicating that appropriate pricing can enhance satisfaction with the services provided. Meanwhile, the promotion variable has a significance value of 0.000 with an influence level of 0.411, suggesting that effective promotions can strengthen positive perceptions and improve customer experience. These findings align with previous studies emphasizing the importance of competitive pricing and innovative promotions. Therefore, companies need to design targeted marketing strategies, adjust prices to consumer purchasing power, and implement sustainable promotional innovations.

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