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E-Journal of Tourism

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Published by Universitas Udayana

ISSN : 25410857 EISSN : 2407392X DOI : -

Core Subject : Humanities, Art,

Arts Humanities

E-Journal of Tourism promotes and enhances research developments in the field of tourism. The journal provides an international platform for debate and dissemination of research findings whilst also facilitating the discussion of new research areas and techniques. E-Journal of Tourism continues to add a vibrant and exciting channel for those interested in tourism and hospitality research developments. The scope of the journal is international and encompasses research into tourism aspects as well as the development of new research approaches. It continues to include high quality research papers in any area of tourism, including reviews of literature in the field and empirical papers on tourism issues.

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Articles 7 Documents

Search results for , issue "Volume 5 Number 1 (March 2018)" : 7 Documents clear

Developing Dayah as Religious Tourism Destination in Aceh Heriani Heriani; M Baiquni; Djoko Wijono; Yulia Arisnani Widyaningsih
E-Journal of Tourism Volume 5 Number 1 (March 2018)
Publisher : Centre of Excellence in Tourism Udayana University

Aceh has several religious tourism destinations, especially the historic mosques and the graves of the Ulama but it turns out that many tourists also come and visit Dayah. The flow of tourist arrivals to Dayah has not been well organized, whereas the potential of Dayah as a religious tourism destination is very large to be developed. This study aims to provide an overview of the potential and strategy of Dayah development as one of the religious tourism destinations in Aceh. The research method used in this research is qualitative with observation and interview based on primary and secondary data. The results show that some Dayah in Aceh who have great potential need to be developed as a religious tourism destination. The potential development efforts can be through several strategies that involve the role of government, Ulama and Dayah managers and the Dayah community. Keywords: Dayah, potential, strategy, religious, tourism

Brand Loyalty at Chain Hotel in Denpasar I Made Bayu Wisnawa
E-Journal of Tourism Volume 5 Number 1 (March 2018)
Publisher : Centre of Excellence in Tourism Udayana University

Purposes of this research are: (i) to find out the influence of brand image toward customer satisfaction (ii) to find out the influence of customer satisfaction toward brand loyalty (iii) to find out the influence of brand image toward brand loyalty and (iv) to find out the role of customer satisfaction as a mediating variable between brand image and brand loyalty. Structural Equation Modelling (SEM) was developed to answer the research problems. The number of respondent was 150 which was collected through offline and online self-administered questionnaire. There were 13 indicators used to measure each construct. The results show that (i) brand image positively and significanly influence customer satisfaction, (ii) customer satisfaction positively and significantly influenced brand loyalty, (iii) brand image did not influence brand loyalty, and (iv) customer satisfaction did not mediate the relationship between brand image toward brand loyalty. Keywords : brand image, customer satisfaction, brand loyalty

Analysis of Village Tourism Development in Sawahan, Trenggalek Regency, Indonesia: A Sustainable Livelihood Approach Rita Parmawati; Yusup Saktiawan; Ferik Antyo Agus Wibowo; Agung Sih Kurnianto
E-Journal of Tourism Volume 5 Number 1 (March 2018)
Publisher : Centre of Excellence in Tourism Udayana University

Sustainable approach takes into consideration five aspects in the development of the model : social, natural, human, physical, and economic. This study aims to find out the Development of Tourism Village Based on Sustainable Livelihood Approach in Sawahan Village, Watulimo Subdistrict, Trenggalek Regency. The study was conducted on July-August, 2017 in Sawahan Village, Watulimo Subdistrict, Trenggalek Regency, East Java Province. The assumption is that the sustainable livelihood process has been running in the village. We observed 5 types of assets: naturalt, human, financial, social, and physical. The results are analyzed qualitatively as well quantitatively by statistical assumptions. We use the parameter significance test, which consists of testing the significance of parameters simultaneously and testing the significance of partial regression model parameters. Natural and social asset become the main factor in supporting the development of sustainable livelihood in Sawahan Village. Although it affects as minor condition, the financial, physical, and human asset can significantly influence when in the same condition. Key Words : Asset, Livelihood, Sawahan, Sustainable

Sengkulun as Betawi Traditional Cake Philosophy, Historical and Cultural Review Billy Tanius; Tiurma Sinaga; Himawan Brahmantyo
E-Journal of Tourism Volume 5 Number 1 (March 2018)
Publisher : Centre of Excellence in Tourism Udayana University

Betawi has a diversity of traditional food. One of the diversity of traditional foods of Betawi’s type of cake is Sengkulun cake. This rare cake is made from glutinous rice flour. Study was designed to recognize the Sengkulun cake from history, culture and philosophy as well as documenting the original way of making the cake which has begun to be forgotten. Descriptive qualitative approach was used to analyse data and information. Respondent were elders, i.e. Betawi cultural experts and Sengkulun cake makers. Experiment was conducted to obtain documentation in the form of photo and video which could make the cake more interesting to become Betawi ‘s snacks. Results show that the Sengkulun cake has existed for a long time but cannot be known with certainty the year of the creation of this cake. This cake began to be created because of the abundant availability of glutinous rice and also due to the influence of Chinese ethnic in the processing the snacks. The cake has a high position in ancient times because this cake can only be found in certain events such as Eid al-Fitr. From the Sengkulun's philosophy, it can be said that sticky texture of the Sengkulun cake has a symbol of respect each other. Keywords: philosophy, Sengkulun, traditional cake

The Multiplier Effect of Buying Local Gastronomy: Case of Sundanesse Restaurant Dewi Turgarini; Muhammad Baiquni; E. Harmayani
E-Journal of Tourism Volume 5 Number 1 (March 2018)
Publisher : Centre of Excellence in Tourism Udayana University

Bandung is one of the cities in Indonesia which has a gastronomic diversity represents Sundanese culture as its original inhabitants. This capital city of West Java province has a lot of culture, history, and archeologyicons that are nuanced Sunda, and Colonial. Therefore, the city can be said as the city of heritage landmark (heritage-city), and gastronomical attractions can be integrated as Gastro-city. Currently the local food of Sundanese has many variants but the level of attractiveness of the food is still considered insufficient. Research was designed to find a decent meal variant proposed as a superior food; and find out what food variants as the main attraction of the city as well as to assess multiplier effect of buying local gastronomy. Both are expected to answer a question of what is base for the economic development of Bandung as Gastro city. It is also interesting to find out the multiplier effect of buying local gastronomy especially in Sundanese restaurant. The method used is descriptive exploratory study, also conducted professional assessment. Data collecting technique were observation, interviews, and examination of documents. Data was analysed using descriptive exploratory approach. The results showed that the Sundanese have a tourist attraction with the potential of the existence of 74 species featured menu consisting of appertizer, maincourse, dessert and drink as trademark. The food appeared in 24 ceremonies as a vibrant cultural event in the life cycle of Sunda tribe who live in the city of Bandung. The tourists also can enjoy a diverse featured menu in the 145 Sundanese restaurant in Bandung city. The value of the multiplier effect of tourist expenditure during the year amounting to 1,286 times that of the developing tourist spending. Keywords: Gastronomy, Sundanese, Restaurant, Multiplier Effect, Tourist Attractions

Working Rural Eco Tourism Planning in Yogyakarta Using MSP+DM Analysis Setiawan Priatmoko
E-Journal of Tourism Volume 5 Number 1 (March 2018)
Publisher : Centre of Excellence in Tourism Udayana University

Ecotourism planning requires a systematic simple tool. This is because generally the actors of ecotourism in the region of Yogyakarta is a rural community activist which need a simple tools. Ecotourism activities are often associated with village tourism activities managed by the local community as community based tourism (CBT). Using MSP + DM analysis helps facilitate the planning and development of ecotourism for all stakeholders. Keywords: ecotourism, planning, rural, CBT, MSP+DM

Balanced Scorecard Implementation in Restaurant Management Fitri Abdillah; Ida Bagus Putu Wira Diana
E-Journal of Tourism Volume 5 Number 1 (March 2018)
Publisher : Centre of Excellence in Tourism Udayana University

Balanced scorecard (BSC) is tools that are widely used to measure company performance including in the hospitality industry. It’s widely applied because it’s simple, easy, and effective especially in startup business. The objective of this research is to measure the restaurant performance by using BSC. Data observed by participant observation, unstructured interviews, and documentation that produced three measurement models. This data analyzed by descriptive analysis and simple linear correlation to prove the relationship between each perspective of BSC. This study proposed three correlative models that designed from selected indicator of four BSC perspectives. The results show (i) The first model: employee absentee rate is positively correlated with customer complaints 0.417, customer complaints are positively correlated with labor cost percentage of 0.387, and labor costs are negatively correlated with net profit margin of -0.395; (ii) The second model: the percentage of foodstuff price are negatively correlated with total number of customers -0.607, total number of customers are negatively correlated with food loss -0.916, food loss are negatively correlated with employee trained percentage -0.378; and (iii) The third model: revpash are positively correlated with average check of 0.994, average check are positively correlated with cover per labor hour of 0.800, and cover per labor hour is positively correlated revenue per employee with of 0.837. The all result indicates that BSC models could be implemented to measure restaurant performance by selecting indicator of each perspective. It means that a change in one perspective leads to disruption of other perspectives, so that the restaurant management must consider various factors if it has to make a decision or strategies. The BSC model can help the management in formulating strategies to improve restaurant performance. Keyword: balanced scorecard, restaurant performance indicator

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Kota denpasar,

Bali

INDONESIA