Journal of Business on Hospitality and Tourism

Journal Information
ISSN / EISSN : 2527-9092 / 2527-6921
Total articles ≅ 177
Filter:

Latest articles in this journal

Agung Sri Sulistyawati, Fanny Maharani Suarka
Journal of Business on Hospitality and Tourism, Volume 6, pp 224-86; doi:10.22334/jbhost.v6i2.230

Abstract:
This study determines the characteristics and preferences of Chinese tourists in choosing accommodations in Badung district. Based on the Bali Central Bureau of Statistics 2016-2018, there is an increase of Chinese tourists' visits to Badung Regency, mainly Nusa Dua, Kuta and Jimbaran famous for its tourist destination accommodations thus makes it highly competitive. This study consists of 50 Chinese tourists as respondents using questionnaires from May-July 2019 selected by incidental sampling, then analyzed by conjoint technique which revealed that most prefer the Nusa Dua area. Characteristically most of them come from Liaoning Province dominated by women aged 15-24 years. Eighty six per cent of these are private employees with a bachelor's degree. It is their first visit to Badung Regency with an average length of stay of 4-6 days accompanied by friends for leisure activities. They obtain information from the internet and 92% of them chose a star rated accommodation.Tourist preferences in accommodation selection are analyzed and summarised as important values. The resulting highest to lowest values are as follows: facilities, Promotion, comfort, location, service, price, and cleanliness.
Yustisia Pasfatima Mbulu, I Made Adhi Gunadi
Journal of Business on Hospitality and Tourism, Volume 6, pp 284-152; doi:10.22334/jbhost.v6i2.223

Abstract:
This research aims to analyze the role of Pokdarwis in homestay development, analyze the quality of the homestay with the ASEAN Homestay Standard criteria, and analyze challenges and opportunities in developing a homestay. The method used is descriptive qualitative, with data collection techniques through observation and direct interviews. This study also conducted FGDs with homestay owners, the Head of the Kemiren Traditional Village, Pokdarwis, the Head of Kemiren Village, Banyuwangi Disbudpar, Dancers, PKK, and NGOs. The result of this research is the role of Pokdarwis as a Motivator, Communicator, and Driving Force. The quality of a homestay meets elements of the criteria of the host, activities, location, marketing & promotion, and sustainability principles. Meanwhile, elements of Safety & Security Criteria, Management, Accommodation, Cleanliness & Cleanliness still need to be improved. Challenges in terms of marketing & promotion, management, cleanliness & hygiene, and security & safety still need to be improved. The opportunity is enormous because it has all aspects to meet the accommodation standards of ASEAN-Class Homestay.
Ni Luh Putu Eka Yudi Prastiwi, Luh Kartika Ningsih
Journal of Business on Hospitality and Tourism, Volume 6, pp 261-118; doi:10.22334/jbhost.v6i2.237

Abstract:
The purpose of this study was to determine how the leadership of Asta Brata of the Chief Village and Leader Member Exchange was able to influence the performance of village apparatus in Buleleng Regency. This study used an associative quantitative method. The data analysis technique used in this study is a variance-based structural equation modelling (SEM) or component based SEM, which is known as Partial Least Square (PLS) Visual version 3.0. All the relationships studied showed positive and significant results. In its realization, Asta Brata’s leadership is able to improve the performance of village apparatus. Likewise, the Leader Member Exchange is able to increase the Performance of Village apparatus. The indicators that show the highest score are Kwera Brata and Loyalty, the combination of these indicators is a strong benchmark in improving the performance of village apparatus in Buleleng Regency.
Kadek Ayu Ekasani, Ni Kadek Ajeng Wangi Bhuanaputri, Paulin Yosephanny, Felicia Johny Alberta
Journal of Business on Hospitality and Tourism, Volume 6, pp 170-26; doi:10.22334/jbhost.v6i2.217

Abstract:
Educational Tourism is one of the types of tourism in Indonesia. There are still limited studies that attempt to discover the relationship between tourism education and education tourism (edu-tourism). Educational Tourism is one of the types of tourism activities that has been recognized by the Indonesian government, which is a field trip related to an activity or trip whose purpose is for recreation or entertainment and contains educational activities in it. The data method is done by interview was used in collecting the data to get some information from local people or society, and data is descriptive qualitative. The results showed that English educational tourism through the phenomenon of Kampung Inggris is one of the Educational Tourism destinations in Indonesia. Educational Tourism has many benefits, such as creating jobs, improving the educational system, and increasing young generations' competitiveness. The role of education can make the country is able to have highly developed and foremost competitiveness.
I Gusti Ketut Adi Winata, Ni Made Wulan Sari Sanjaya, I Gusti Made Oka Astana
Journal of Business on Hospitality and Tourism, Volume 6, pp 237-96; doi:10.22334/jbhost.v6i2.232

Abstract:
Bumdes is a company in a village that needs to establish a competitive advantage. This is because there are many similar businesses throughout Buleleng district. This study aims to understand the relationship between entrepreneurial orientation and holistic marketing mix as a source of competitive advantage for BUMDes Buleleng Regency. The data analysis technique used in this study is the SEM GeSCA method. The results showed entrepreneurial orientation has no direct influence on competitive advantage, but the indirect effect through a holistic marketing mix. The competitive advantage of Bumdes in Buleleng district can be created through the development of an entrepreneurial orientation which is translated into marketing activities.
Luh Putu Ayu Wulandari, Gede Sri Darma
Journal of Business on Hospitality and Tourism, Volume 6, pp 381-389; doi:10.22334/jbhost.v6i2.220

Abstract:
The aim of this research is to observe the impact of advertising creativity, advertising appeal and endorser credibility to the advertising effectiveness and purchase decision on Instagram. This research was conducted in Ilsproject Store. It is an online and offline store in Denpasar which sells fashion product. The design of this research is a quantitative research which shows a causality relationship between variables. The technique of collecting data was done using questionnaire to 168 consumers. The technique of analyzing data was done using structural equation modeling (SEM) with the AMOS program version 22. The result of this research shows that the advertising creativity has a positive and significant impact of 0,783 to the advertising effectiveness and 0,203 to the purchase decision. The advertising appeal has a positive and significant impact of 0,783 to the advertising effectiveness and 0,648 to the purchase decision. The endorser credibility has a positive and significant impact of 0,803 to the advertising effectiveness and 0,656 to the purchase decision. The advertising effectiveness has a positive and significant impact to the purchase decision with the number 0,831.
I Wayan Pantiyasa, Ni Putu Diah Prabawati
Journal of Business on Hospitality and Tourism, Volume 6, pp 390-400; doi:10.22334/jbhost.v6i2.242

Abstract:
The purpose of this study was to determine the level of satisfaction of tourists who visit and enjoy tour packages as a product of the tourism village of Paksebali, Klungkung, Bali. Data were collected by interviewing, observing, and distributing questionnaires to 100 tourists (incidental sampling). Data were analyzed using qualitative and quantitative descriptive analysis techniques through Index Performance Analysis (IPA) and Customer Satisfaction Index (CSI). The result of the study is the tourists are satisfied. The indicators considered important by tourists are the friendliness of tour guides and the performance that exceeds their expectations. Indicator considered less important by tourists are the procedures for serving food and beverages, and the price suitability for tour packages. An indicator considered less important by tourists and felt too excessive is the cleanliness of the village environment. The tourists also hope that the tour time will be extended so they can be more involved in community activities.
Kadek Ari Styawati, A.A.N. Eddy Supriyadinata Gorda
Journal of Business on Hospitality and Tourism, Volume 6, pp 367-380; doi:10.22334/jbhost.v6i2.219

Abstract:
The rapid development of information and communication technology offers solutions in effective and efficient organizational management. The implementation of information technology becomes an important aspect in the competition in the digital arena. This study aims to examine in-depth about how the application of HRIS in STPBI. The research results showed that the implementation of HRIS at STPBI is used as a strategic activity in optimizing HR functions. The transformation and implementation of HRIS has several supporting and inhibiting factors. These supporting and inhibiting factors are combined in the development of HR in line with the theoretical and literary concepts used in this study. Through integrated work synergies in the field of staffing, transparency and availability of information is very helpful in decision making. The implementation of HRIS at STPBI is based on the paradigm of a balance between supporting factors and inhibiting factors.
Diena Mutiara Lemy, Audrey Rahardja, Cynthia Swastika Kilya
Journal of Business on Hospitality and Tourism, Volume 6, pp 329-337; doi:10.22334/jbhost.v6i2.255

Abstract:
With resources becoming scarcer, waste of food is something to be avoided. Food waste must be minimized by using various ways to avoid waste in terms of food loss and food waste. In Indonesia itself, without realizing it, the issue of leftover food becomes very big. According to the Head of Representative of the United Nations Food Agency (FAO), Mark Smulders, of the approximately 1.3 trillion tons of food that was lost or wasted, Indonesia contributed around 13 million tons of food waste (food loss and food waste). This study will explore Generation Z's level of awareness of leftover food in Indonesia, especially in the Tangerang and surrounding areas. This research is exploratory in nature. The method is used to research something (which attracts attention) that is not yet known, not understood, or not well recognized. The date is collected using questionnaire that were distributed to respondents, namely Generation Z in Tangerang and its surrounding areas. From the results of data processing and tests carried out in this study, it can be concluded that the current awareness of Generation Z on the issue of leftover food must be raised, because the issue of leftover food itself is one of the issues of environmental preservation. The level of awareness of the issue of leftover food from Generation Z as the next generation must be increased, because only less than half of respondents are aware of this issue of leftovers.
Nyoman Surya Wijaya, I Wayan Eka Sudarmawan
Journal of Business on Hospitality and Tourism, Volume 6, pp 338-346; doi:10.22334/jbhost.v6i2.227

Abstract:
The development of rural tourism requires the participation of local communities in the entire development phase starting from the planning, implementation and supervision stages. However, in reality there is Often neglect of community participation. This study aims to examine the strategy of developing Taro Rural Tourism and the involvement of local communities in development. The research in this paper was conducted in the tourist village of Taro, Gianyar Regency, Bali. Data collection is done by literature study, in-depth interviews and non-participant observation. The analytical method used is descriptive analysis. This paper shows that the development of tourist villages in Taro can still be developed considering that Taro still has tourism potential that is very possible to be developed.
Back to Top Top