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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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FAKTOR YANG MEMPENGARUHI KEPUASAAN KONSUMEN DALAM MEMILIH KULINER TRADISIONAL KOTA BOGOR Dyah Prabandari; Kania Sofiantina Rahayu; Annisa Rizkiriani; Melewanto Patabang; Natasha Indah Rahmani
Bogor Hospitality Journal Vol 7 No 1 (2023): 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.v7i1.77

Abstract

The condition of culinary tourism in Bogor is dominated by modern cuisine, which has led to the exclusion of traditional cuisine. This research aims to determine the factors influencing tourist or consumer satisfaction in choosing traditional culinary delights in Bogor City. The method used in this study is quantitative. The analysis used in this research to determine the level of feasibility of the questionnaire used was the validity and reliability test to test the questionnaire for determining the attributes of tourist or consumer satisfaction. The subsequent analysis used in this research is a regression analysis to determine the factors influencing consumer satisfaction in choosing traditional culinary delights in Bogor City. The research results show that culinary products can make tourists or consumers satisfied. Bogor City's traditional culinary products consist of a variety of products with varying levels of taste, quality, presentation, and packaging. The price, service, or motivation don't affect tourist satisfaction when choosing culinary.
URBAN ECOTOURISM: TANTANGAN DALAM MENINGKATKAN PARTISIPASI MASYARAKAT KAMPUNG WISATA KOTA BOGOR Helianthi Dewi; Occy Bonanza; Bedi Mulyana; Insan Kurnia; Dyah Prabandari
Bogor Hospitality Journal Vol 7 No 1 (2023): 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.v7i1.78

Abstract

The success of urban ecotourism in tourism villages requires community participation, both in developing tourism activities and businesses and in tourism management. The research aims to analyze three aspects, namely natural and cultural potential, the obstacles faced by the community in managing tourism villages, and the potential for community participation in managing tourism villages. The research was conducted in two tourism villages located in the center of Bogor City, namely Pulo Geulis Village and Labirin Village. Primary data was collected by distributing questionnaires to community respondents and analyzed descriptively using the Kruskal Wallis test. The study shows that cultural potential is more likely to be utilized in an effort to improve the community's economy and attract tourist visits. Community participation is still limited to Kompepar membership and food and beverages providers. The low participation is strongly suspected because the income derived from the tourism business is still unable to meet daily needs. Continuous coaching and increasing synergy between communities in tourism villages is an important thing to do to increase community participation in tourism development.
PEKERJAAN RAMAH LINGKUNGAN DI INDSUTRI HOSPITALITY: SUATU TINJAUAN Irene Hanna H. Sihombing; Ni Made Suastini
Bogor Hospitality Journal Vol 7 No 2 (2023): 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.v7i2.82

Abstract

The growing importance of sustainability in the hospitality industry stems from the recognition of its impact on the environment, society, and the long-term viability of the industry itself. The hospitality industry is resource-intensive and can have a significant ecological footprint. However, there seems to be a gap in literature specifically addressing the concept of green jobs within the context of the hospitality industry. This study utilizes academic databases, such as PubMed, ResearchGate, and ScienceDirect, to search for relevant articles, research papers, and reports. The literatures was categorized based on themes, such as job creation, training and skills development, environmental impact, and economic benefits. The research findings reveal that there is currently no specific study on green jobs in the hospitality industry. This is because the industry does not yet have a significant number of green jobs, environmental policies, or the production and provision of green products or services. This research could contribute to understanding the challenges, opportunities, and best practices related to green jobs in the sector.
SERVICE-EXCELLENT GUEST REVIEW OLEH FRONT OFFICE HOTEL SEBAGAI STRATEGI MEMPERTAHANKAN LOYALITAS TAMU Riani Ishak; Sri Endah Yuwantiningrum; Samuel
Bogor Hospitality Journal Vol 7 No 2 (2023): 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.v7i2.87

Abstract

This research focuses on analyzing customer complaint management strategies through online reviews at the favehotel Padjadjaran in Bogor City in an effort to maintain guest loyalty so that excellent service is in accordance with the corporate values promoted by the hotel towards customers. The aim of this research is to analyze the handling of customer complaints at the favehotel Padjajaran hotel, Bogor city, by the Front Office Division. The research method is qualitative-descriptive which uses observation, interviews (in-depth interviews) and documentation for data collection supported by library research, where the data sources studied in this research are reference books and scientific articles from journals. The data sources in this research are the hotel manager, Front Office Manager, other division managers, FO supervisors, and the front desk staff team. The results of the collected data are described descriptively. The results obtained in this research indicate that handling customer reviews and complaints submitted online and offline can be done using various methods. Identification of the type of complaint determines the appropriate method that should be applied. The skill of handling online reviews quickly needs to be mastered by the Hotel Front Office in order to retain guests to want to stay again. Therefore, increasing positive ratings (reviews) of hotels is the obligation of the hotel front office. In an effort to provide excellent service to customers so that customers remain loyal. The application of the ILEAD and HEAT methods is still appropriate for handling offline complaints, and the RIFD method is more appropriate for handling online complaints and reviews at favehotel Padjajaran Bogor.
PENGARUH FASILITAS DAN KUALITAS PELAYANAN PRAMUSAJI TERHADAP KEPUASAN PELANGGAN DI THE PATIO RESTAURANT NATRA BINTAN Hetty Yulianti Sihite; Nurul Fitri Handayani
Bogor Hospitality Journal Vol 7 No 2 (2023): 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.v7i2.88

Abstract

This research aims to examine the effect of This research aims to examine the effect of facilities and waiter service quality on customer satisfaction at The Patio Restaurant Natra Bintan. This research uses primary data sources. By conducting observations and distributing questionnaires to 100 respondents, where the respondents were guests who had used restaurant facilities and experienced waiter service at The Patio Restaurant Natra Bintan. The facility variable (X1) is measured using 10 question indicators or statements and the waiter service quality variable (X2) is measured using 9 question or statement indicators. For the customer satisfaction variable (Y), there are 10 indicator questions or statements. The analysis techniques in this research are validity test, reliability test, multiple linear regression analysis, coefficient of determination analysis, and t test (partial). This research methodology uses a descriptive quantitative approach. The statement from the t test (partial) is that if the P-value Xn < alpha (0.05) then it can be said that there is a significant influence. The results of the facility variable have a positive and significant effect on customer satisfaction as shown by a value of 0.016 < 0.05. Then, the waiter service quality variable has a positive and significant effect on customer satisfaction as indicated by a value of 0.00 < 0.05. Keywords : Customer Satisfaction, Facilities, Waiter Service Quality
KEASLIAN: DAYA TARIK WISATA BUDAYA DI MATA PEMUDA SUKU BADUY Dhanik Puspita Sari; Jajang Gunawijaya; Nurbaeti
Bogor Hospitality Journal Vol 7 No 2 (2023): 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.v7i2.90

Abstract

In cultural tourism, authenticity is one of the main elements that attract tourists to come and visit. The Baduy Luar tribe still holds firm to its culture and customs. However, it cannot be denied that the presence of social interaction between the Outer Baduy tribe and the tourists will cause a cultural shift, which in this case is acculturation that occurs among the youth of the Outer Baduy tribe. This research was conducted to find out the extent of the authenticity of the culture of the outer Baduy tribe and the preservation that will continue to be done by the youth of the outer Baduy tribe. The method used is a qualitative descriptive method with the leader of the Luar Baduy tribe (Jaro) and also the youth of the outer Baduy tribe. The results found that the youth of Baduy Luar have an understanding of the importance of cultural authenticity as an attraction for cultural tourism, they are also happy with the presence of tourists who come because it has an economic impact.
INOVASI COOKIES VEGETARIAN Rachmat Astiana; Adhisty Zahrani Adrianto
Bogor Hospitality Journal Vol 7 No 2 (2023): 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.v7i2.91

Abstract

Recently, the trend of vegetarian has begun to be widely recognized by various groups in Indonesia. Not only is it recognized, but some people have started to adopt a vegetarian due to certain reasons. Therefore, many businesses in Indonesia are looking for opportunities from this trend, such as making vegetarian pastry products. Not only in Indonesia, there are also many food companies abroad that sell vegetarian products. Unfortunately, some of the ingredients used in making vegan cookies are a little difficult to find and the price is not cheap in Indonesia, based on the results of field surveys, most traditional markets and modern markets in Indonesia sell very few vegetarian substitutes. Therefore, the author feels the need to conduct a study to make innovative vegetarian cookies that use agar-agar, aquafaba and margarine as vegetarian substitutes. This study aims to determine the effect of taste, texture, color, aroma, on the innovation of vegetarian cookies, and then determine consumer acceptance and also the right formulation on the innovation of vegetarian cookies. The method used in this research is the experimental method; the data collection techniques used by the author are observation, literature study, organoleptic test, interviews. Based on the results of the research on vegetarian cookies innovation, each cookie has its own advantages, uniqueness and weaknesses. Where the results of the innovation of vegetarian cookies that use agar-agar as egg white and margarine as a substitute for butter, are superior to the innovation of vegetarian cookies that use aquafaba as egg white and margarine as a substitute for butter based on the results of the panelists' assessment Keywords : Innovation, Vegan Cookies, Aquafaba
PENGARUH PENGALAMAN OTENTIK DAN PLACE ATTACHMENT TERHADAP NIAT BERKUNJUNG PADA PARIWISATA VIRTUAL Taufiq Hidayat; Zia Kemala
Bogor Hospitality Journal Vol 7 No 2 (2023): 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.v7i2.101

Abstract

Authentic experiences are an important factor in virtual reality tourism. The quality of authenticity is very important to enhance the VR tourist experience because some tourism experiences involving VR tourism activities may not be perceived as authentic due to the poor quality of the technology used. Place attachment is a basic human need that has a significant influence on consumer behavior when choosing tourist destinations. This research examines the attachment of authentic experiences to VR tourism experiences as a response, and behavioral intentions among tourists. The aim of this research is to explore the influence of authentic experiences and place attachment to a place on intention to visit virtual reality tourism activities. This research model was carried out using a survey method. The number of respondents was 89 using the convenience sampling technique. The results of the coefficient of determination of the role of authentic experience and place attachment on intention to visit show 48.1%. Correlation coefficient has a positive, which also depicts a positive direction of influence, namely, the better the authentic experience and place attachment, the more influence it has on intention to visit the destination. The coefficient of determination of authentic experience and place attachment on intention to visit virtual reality tourism is 0.481. This value shows that 48.1% of visiting intentions are influenced by the role of authentic experiences and place attachment, while the remaining 51.9% is determined by other factors outside of this research. Keywords: Virtual Reality Tourism; Authentic Experience; Attachment; Intention to Visit
ANALISIS PENGELOLAAN WISATA BERBASIS CHSE SEBAGAI DESTINASI WISATA PASCA PANDEMI DI PANTAI BALEKAMBANG MALANG Gilang Sandhubaya; Ayu Fitriatul ‘Ulya; Rulli krisnanda; Dewi Indriani
Bogor Hospitality Journal Vol 7 No 2 (2023): 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.v7i2.103

Abstract

The Ministry of Tourism and Creative Economy has issued directives to regions in Indonesia to adhere to the CHSE protocol standards, namely Cleanliness, Health, Safety & Environment Sustainability, in order to curb the spread of Covid-19 in Indonesia, particularly in the tourism sector . The purpose of implementing CHSE-based tourism destination management is to formulate operational tourism strategies that can be implemented in affected areas, including South Malang such as Balekambang Beach in Malang Regency. The research method used is SWOT analysis using the ISTA (Indonesia Sustainable Tourism Award) assessment indicators. Regulated by Minister of Tourism Regulation No. 14, ISTA outlines sustainable destinations. Balekambang Beach will be evaluated using ISTA assessment indicators to identify existing criteria in terms of infrastructure, organization, and supporting facilities. Any deficiencies can be developed or improved upon. The analysis of strengths, weaknesses, opportunities, and threats is based on SWOT analysis. The tourism management at Balekambang Beach falls within quadrant 1 (+, +), indicating a strong and progressive situation. The necessary strategy to be implemented is to maintain and create operational patterns based on sustainable health protocols. The implementation of an aggressive strategy (SO) focusing on marketing and broad segmentation is still feasible, although Balekambang Beach has a low level of competitiveness.
PENGARUH DIMENSI KUALITAS PELAYANAN TERHADAP KEPUASAN WISATAWAN KULINER BUBULAK TEPI SAWAH DI KOTA BOGOR Sekti Rahardjo; Aminudin; Sri Endah Yuwantiningrum
Bogor Hospitality Journal Vol 7 No 2 (2023): 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.v7i2.108

Abstract

This research aims to find out whether service quality (X) influences the level of tourist satisfaction (Y) at the Bubulak culinary tourism on the edge of the rice fields, Bogor City. The population in this study was 859 people using the Slovin formula calculation to obtain a sample size of 90 people which was added to 100 people. Sampling in this research used probability sampling. In this research, the data analysis technique used is a simple linear regression test. The results of the research show that there is a simultaneous influence of service quality (X) on customer satisfaction (Y). Service quality (X) has an influence of 75.8% on customer satisfaction (Y) while the other 24.2% is influenced by other factors.

Page 5 of 11 | Total Record : 103

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