cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Julia Ratnawulan Skawanti
Contact Email
bhjstpbogor@gmail.com
Phone
+622517534343
Journal Mail Official
bhjstpbogor@gmail.com
Editorial Address
Jl. KH.R.Abd Bin Nuh no.16A Yasmin
Location
Kota bogor,
Jawa barat
INDONESIA
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
Arjuna Subject : -
Articles 103 Documents
 6   7   8   9   10 
ANALISIS FITUR DASAR RESOR TERHADAP KEPUASAN PENGUNJUNG DI BUMI KATULAMPA RESORT KABUPATEN BOGOR: Analysis Of Basic Resort Features On Visitor Satisfaction At Bumi Katulampa Resort, Bogor District Rima Pratiwi Batubara; Rini Untari; Saleha; Aditya Sugih Setiawan
Bogor Hospitality Journal Vol 8 No 2 (2024): Desember 2024
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v8i2.138

Abstract

The research was conducted to determine the basic resort feature components at Bumi Katulampa Resort & Convention. The results of the research can be used by managers as a management plan in the future so that aspects that become improvements for managers in managing their resorts are known. This research is qualitative in nature with the sample being resort users. Data were analyzed using qualitative descriptive analysis. The results of the study, namely on the nuances of the resort, it is known that the resort has serenity, changes in lifestyle, and opportunities for relaxation. The accuracy of the information is very clear. The condition of the property has a concept on the unification of nature and local culture. Property facilities are considered to have no significant use of technology. Geographical location is on the outskirts of the city. The resort's reputation is good for its authentic portrayal of nature and local culture. Recreation services in the form of indoor and outdoor recreation. Resorts tend to provide recreational value. Food and beverage service is carried out in a buffet service. The results of the analysis of basic resort features can be used as a reference for tourism managers in planning the budget for fulfilling tourism products so that it is hoped that the products offered are in accordance with the needs and desires of tourists without having to eliminate the image of the manager that they want to create
Peluang dan Tantangan Dalam Mempersiapkan Desa Wisata Rintisan Menuju Pariwisata Berkelanjutan Yuviani Kusumawardhani; Taufik Kurniawan; Dina Hariani
Bogor Hospitality Journal Vol 9 No 1 (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.v9i1.139

Abstract

SDGs as a global agenda in development in various sectors is still a difficult phenomenon to do, especially in developing countries. Indonesia as a developing country is still experiencing obstacles, especially in the tourism sector. The Indonesian government continues to strive to develop sustainable tourism, one of which is through sustainable certification of tourist villages in Indonesia. Bogor Regency, in West Java Province, is one of the certified tourist villages. However, among other provinces, West Java province only has one certified tourist village located in Bogor District. Other provinces have at least two certified tourist villages.The slow development of tourism villages in Bogor Regency is partly due to the lack of support from stakeholders. Based on this, this study aims to examine more deeply the challenges and opportunities in shaping sustainable tourism villages in Bogor District. This research is exploratory in nature, and the researcher used a qualitative approach based on phenomenology to explore in-depth information related to challenges and opportunities from 11 resource persons who are stakeholders of tourist villages in Bogor Regency. Finally, this research provides an overview of the challenges and opportunities in developing tourism villages in Bogor Regency, so that it will be easier to take preventive action to develop tourism villages towards the principle of sustainability.
Nature Conservation as a Core Pillar: Strategies for Developing Educational Tourism in Pulau Untung Jawa Towards Sustainable Tourism: Nature Conservation as a Core Pillar: Strategies for Developing Educational Tourism in Pulau Untung Jawa Towards Sustainable Tourism Rilla Rianty; Maidar Simanihuruk; Pipin Noviati Sadikin; Diah Renata Anggraeni
Bogor Hospitality Journal Vol 8 No 2 (2024): Desember 2024
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v8i2.141

Abstract

TThe COVID-19 pandemic has shifted tourists' preferences toward quality tourism that emphasizes nature-based experiences. This study proposes development strategies for conservation-based educational tourism in Pulau Untung Jawa Tourism Village, located in Kepulauan Seribu, DKI Jakarta Province. Using a numerical SWOT approach through IFAS and EFAS analyses, the study identifies the destination's strengths, weaknesses, opportunities, and threats. The analysis results highlight that Pulau Untung Jawa possesses a strong foundation for conservation-based development, with notable strengths such as abundant natural resources, active community involvement, and the availability of educational tourism packages. However, weaknesses in infrastructure and supporting facilities require immediate attention. The EFAS analysis identifies significant opportunities to foster collaboration between the government and local communities, alongside providing training and incentives to enhance community capacity. Conversely, digitalization trends and the socio-environmental impacts of tourism activities are recognized as major threats. Based on the IE matrix and SPACE diagram analyses, Pulau Untung Jawa is strategically positioned for aggressive growth and development. Strategic recommendations include enhancing digital marketing, diversifying educational tourism products, investing in eco-friendly infrastructure, strengthening local human resource capacity, and fostering sustainable multi-stakeholder collaboration. Implementing these comprehensive strategies could position Pulau Untung Jawa as a leading model for conservation-based tourism villages, delivering economic benefits while preserving cultural heritage and protecting the environment
ANALISIS KELAYAKAN PENGEMBANGAN EKOWISATA DI KAWASAN MANGROVE LEARNING CENTRE (MLC) BALUNO, SULAWESI BARAT: Feasibility Analysis of Ecotourism Development on The Baluno Mangrove Learning Centre (MLC) Area in West Sulawesi Rita Bulan; Uswatun Khasanah; Pipin Noviati Sadikin
Bogor Hospitality Journal Vol 8 No 2 (2024): Desember 2024
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v8i2.142

Abstract

Mangrove Learning Center (MLC) Baluno is one of the tourist destinations in the mangrove area that can be developed with the ecotourism concept. This study aims to calculate the potential value of the supply and the feasibility index of mangrove ecotourism development in the MLC Baluno area. The method was qualitative research. Data collection was carried out through observation, interviews, documentation studies and literature reviews. Data analysis used a modification of the Operational Area Analysis Development Criteria approach - Natural Tourism Attraction Objects (ADO-ODTWA) of PHKA (Forest Protection and Nature Conservation); and Ecotourism Development Criteria of Damanik and Weber’s method. The results of the study showed that the MLC Baluno area has a potential supply value of 2,590 (moderate classification) and is included in the category of being feasible to be developed as an ecotourism area based on the identified feasibility index of 73.89%.
PENGARUH FAKTOR SOSIO-DEMOGRAFIS TERHADAP PERSEPSI MASYARAKAT TENTANG DAMPAK PENGEMBANGAN PARIWISATA DI KABUPATEN PURWAKARTA: THE INFLUENCE OF SOCIO-DEMOGRAPHIC FACTORS ON COMMUNITY PERCEPTION OF TOURISM DEVELOPMENT IMPACTS IN PURWAKARTA REGENCY Qurrota'ayun Fidelitasari; Ahmad Hudaiby Galih Kusumah; Mamat Ruhimat
Bogor Hospitality Journal Vol 8 No 2 (2024): Desember 2024
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v8i2.143

Abstract

Tourism has emerged as a significant economic driver in many regions, yet its impacts on local communities remain a topic of debate. This study delves into the perceptions of residents in Purwakarta Regency, Indonesia, regarding the effects of tourism development. By employing a quantitative approach with a questionnaire distributed to 252 respondents, the research aims to uncover the underlying factor structure of these perceptions and investigate the influence of socio-demographic characteristics. The findings reveal that one key variable, “Working in the Tourism Industry”, has a significant bearing on how locals perceive tourism impacts. Despite concerns about potential negative consequences, the community generally supports the growth of the tourism sector. This research contributes to a deeper understanding of the complex interplay between socio-demographic factors and community perceptions. The insights gained can guide stakeholders in formulating effective and sustainable tourism development strategies that actively involve and benefit the local population.
Penerapan Strategi SOAR untuk Mempertahankan Pangsa Pasar di Restoran Denny’s Senayan City Putri Maulida; Asep Parantika; Lyly Soemarni
Bogor Hospitality Journal Vol 9 No 1 (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.v9i1.144

Abstract

This study aims to analyze the implementation of SOAR (Strengths, Opportunities, Aspirations, and Results) strategy in maintaining the market share of Denny's Senayan City Restaurant. The SOAR methodology was chosen because its approach is more proactive and based on internal strengths and external opportunities compared to other analysis methods such as SWOT which tend to focus on weaknesses and threats. This study uses SOAR analysis to identify Denny's main strengths of high-quality service and strategic location in a large shopping center. On the other hand, the lack of varied menu innovation is the biggest challenge that must be overcome to maintain customer interest. This study found that although Denny's has a strong foundation in terms of quality and location, Denny's needs to make improvements in terms of menu diversity and customer experience development. The practical implications of this study for Denny's restaurant owners are the importance of focusing on product innovation related to market trends and maintaining the right customer experience to stay competitive in a dynamic market.  
The Role of Culinary Tourism towards the Preservation of Traditional Food: A Study of the Local Restaurant Kantin Palmes Asep Parantika; Muhammad Firdaus Raflikeza; Achmad Iqbal Rivai
Bogor Hospitality Journal Vol 9 No 1 (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.v9i1.146

Abstract

Culinary tourism is an effective means of preserving traditional food in the midst of modernization and globalization. This research examines the role of local restaurant Kantin Palmes in Pekalongan in preserving traditional foods such as Soto Pekalongan, Pindang Tetel, and Nasi Megono. The research objective is to analyze the contribution of Kantin Palmes' culinary tourism to the preservation of traditional food and identify the challenges faced. Using a qualitative approach, data was obtained through direct observation and visitor reviews on online platforms. The results showed that Kantin Palmes supports traditional culinary preservation through serving specialties with cultural and historical value. However, challenges such as the unavailability of a consistent menu, the lack of cultural elements in the decor, and competition with modern food are the main obstacles. Culture-based strategies, such as local elements in restaurant design, improved menu consistency, and product diversification that maintains traditional identity, are proposed as solutions. In addition, collaboration with local MSMEs can strengthen the local economy and preserve culture. This research provides insights for local restaurant managers and local governments in developing sustainable culinary tourism. Further research is recommended to explore various culinary destinations in Indonesia to understand the pattern of traditional food preservation more broadly.
The Effect of Food Safety on the Quality and Safety of Traditional Food Products at Noesaka Restaurant Muhamad Rizki; Asep Parantika
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.v9i2.150

Abstract

Food safety is a condition of protecting food from biological and chemical contamination or anything that can damage, harm, or endanger human health. Therefore, practicing food safety in terms of the quality and safety of food served is very important for Noesaka Restaurant. This study aims to identify the factors causing food safety at Noesaka Restaurant, achieve proper hygiene measures, and improve food serving safety standards. Implement food safety according to standards. This study was conducted using a qualitative research approach using a qualitative descriptive method. The subjects of this study were an Executive Chef and Supervisor. This is an observation tour of food safety practices and activities at Noesaka Restaurant, to find out directly the existing problems. In addition to interviews and direct discussions based on research on food safety practices at Noesaka Restaurant, it can be concluded that the application of food safety principles has a significant impact on the quality and safety of food served. Among them are improving product quality, food safety, increasing consumer confidence, and compliance with food safety regulations. Overall, the consistent and effective implementation of food safety at Noesaka restaurants has a significant positive impact on food quality and safety, thus contributing to consumer satisfaction and safety.
PENGARUH KUALITAS LAYANAN TERHADAP PELANGGAN DI A&W RESTAURANT INDONESIA Asep Parantika; Devina Nisa Liora
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.v9i2.152

Abstract

The quality service expected by consumers is good facilities and service, comfort, safety, tranquility, and satisfactory results. The purpose of this study is to find out whether there is an influence of service on customer satisfaction, how much service contributes to customer satisfaction of A & W Restaurant. This research was conducted using qualitative descriptive using a case study approach that has service quality variables as independent variables and customer satisfaction on bound variables. This research was conducted by interviews and observations. The results of the study show that the staff of A&W Restaurant have implemented five dimensions of service quality, namely Tangible, Reliability, Responsiveness, Assurance, and Empathy, so that guests still remain loyal, even though there are still many things to be improved.
INOVASI BROWNIES MENGGUNAKAN TEPUNG BEKATUL Rachmat Astiana; Azizah Tri Putri
Bogor Hospitality Journal Vol 9 No 1 (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.v9i1.155

Abstract

IIn Indonesia, Brownies are a sweet snack that is almost always found in various events that take place in the community. While the availability of bran itself is very abundant but unfortunately it has not been utilized optimally, including its use as a flour substitute for wheat so that the author is interested in conducting research on the use of bran flour as a basic ingredient for Brownies for this reason this study aims to determine the influence of organoleptic tests on bran Brownies, find out the public acceptance of bran brownie innovations and find out the best formulation in bran brownie innovation. With an experimental qualitative research method using hedonistic test analysis techniques or organoleptic tests. Based on the results of the panelist test, data was obtained that 43% of panelists liked Brownies with 100% bran flour, so it can be concluded that the use of 100% bran flour in Brownies can be well accepted by the community.

Page 8 of 11 | Total Record : 103

 6   7   8   9   10 

Filter by Year

2020 2026


Reset
Filter By Issues
All Issue Vol 10 No 1 (2026): Bogor Hospitality Journal Vol 9 No 2 (2025): Bogor Hospitality Journal Vol 9 No 1 (2025): Bogor Hospitality Journal Vol 8 No 2 (2024): Desember 2024 Vol 8 No 1 (2024): Bogor Hospitality Journal Vol 7 No 2 (2023): Bogor Hospitality Journal Vol 7 No 1 (2023): Bogor Hospitality Journal Vol 6 No 2 (2022): Bogor Hospitality Journal Vol 6 No 1 (2022): Bogor Hospitality Journal Vol 5 No 2 (2021): Bogor Hospitality Journal Vol 5 No 1 (2021): Bogor Hospitality Journal Vol 4 No 2 (2020): Bogor Hospitality Journal Vol 4 No 1 (2020): Bogor Hospitality Journal More Issue