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<![CDATA[Kontribusi Tourist Experience Terhadap Revisit Intention Wisatawan di Kepulauan Seribu DKI Jakarta ]]>
<![CDATA[Hery Soesanto]]>;
<![CDATA[R. Kusherdyana]]>;
<![CDATA[Syaeful Muslim]]>;
<![CDATA[R. Soendjana A Suganda]]>
<![CDATA[ Tourism Scientific Journal Vol. 5 No. 2 (2020): Vol 5 No 2 Juni 2020 ]]>
Publisher : <![CDATA[STIEPAR YAPARI Bandung ]]>
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DOI: 10.32659/tsj.v5i2.89
<![CDATA[This study aims to reveal how much the contribution of tourist experience to revisit intention in Kepulauan Seribu Jakarta. The research method used is explanatory survey. The sample members were tourists who visited Kepulauan Seribu with a size of 169 people selected by incidental sampling technique. Result of research indicates there is contribution of tourist experience to revisit intention of tourist in Kepulauan Seribu. The contributing variables are hedonic and relational.]]>
<![CDATA[Food Safety Management System di Hotel Resort Area Kabupaten Garut ]]>
<![CDATA[R. Sondjana Ali Suganda]]>;
<![CDATA[R. Darmawan Sundayana]]>;
<![CDATA[Hery Soesanto]]>;
<![CDATA[Kusherdyana Kusherdyana]]>;
<![CDATA[Syaeful Muslim]]>
<![CDATA[ Tourism Scientific Journal Vol. 6 No. 1 (2020): Vol 6 No 1 Desember 2020 ]]>
Publisher : <![CDATA[STIEPAR YAPARI Bandung ]]>
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DOI: 10.32659/tsj.v6i1.120
<![CDATA[The purpose of this study was to determine the procedure for receiving perishable raw materials at the Resort Hotel area of ??Garut Regency and understand the application of the Food Safety Management System on the receiving area for perishable raw materials at the Resort Hotel area of ??Garut Regency. The method used in this study is a qualitative method. The object of this research was carried out in a number of Resort Hotels in the Garut Regency area. The sampling technique in this study was carried out using purposive sampling method. The data collection technique was carried out by in-depth interviews with the receiving sections at each hotel in Garut district (Dariza Resort, Sumber Alam Resort, Kampung Sampireun Resort, Sabda Alam Resort). Direct observations were made on each receiving process at each hotel area in Garut district. The data collection tool was carried out by means of a checklist as well as an interview guide. The results showed that the receiving process in the hotel area of ??Garut Regency was quite good but there were still deficiencies in the application of the receiving process in terms of the procedure for receiving perishable food raw materials, delivery from suppliers to food raw material receiving officers did not have chiller or coolers and did not provide labeling. or food container stamp with the date it was received.]]>
<![CDATA[Pelaksanaan Program CHSE di Homestay Desa Ngargoretno Kabupaten Magelang Jawa Tengah ]]>
<![CDATA[Herry Kusherdyana]]>;
<![CDATA[Syaeful Muslim]]>;
<![CDATA[Hery Soesanto]]>;
<![CDATA[R. Sondjana Ali Suganda]]>
<![CDATA[ Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 9 No. 1 (2022): Juni ]]>
Publisher : <![CDATA[Unit Bahasa, Politeknik Pariwisata NHI Bandung ]]>
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DOI: 10.34013/barista.v9i01.419
<![CDATA[During the pandemic covid-19, tourists tend to prefer outdoor tourism and natural tourism (adventure) including tourism in tourist villages. This condition opens the opportunity for homestay owners in the tourist village to prepare homestays that can guarantee a sense of security for tourists by implementing the CHSE program in their homestays. Therefore, this research aims to uncover the extent of understanding and application of the CHSE program by homestay owners/managers in Ngargoretno Tourism Village, Magelang, Central Java. This study used a qualitative descriptive method by conducting interviews with nine homestay owners and three ngargoretno village officials determined by snowball sampling and Purposive sampling techniques. The results showed that the homestay owners/managers have not fully understood and implemented the CHSE program. Likewise, the public has not fully realized the importance of implementing the CHSE program. Therefore, more intensive socialization and training are needed to the community, especially the owners/managers of homestays about the need for the implementation of CHSE.]]>
<![CDATA[The contribution of the quality of photos uploaded on social media to tourists' decision to visit Labuan Bajo ]]>
<![CDATA[Kusherdyana Kusherdyana]]>;
<![CDATA[Soendjana Suganda]]>;
<![CDATA[Hery Soesanto]]>;
<![CDATA[Singgih Tri Wibowo]]>;
<![CDATA[Darmawan Sundayana]]>
<![CDATA[ Jurnal Pariwisata Pesona Vol 7, No 2 (2022): Edisi Desember 2022 ]]>
Publisher : <![CDATA[Universitas Merdeka Malang ]]>
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DOI: 10.26905/jpp.v7i2.7272
<![CDATA[Photos uploaded by tourists who have visited a destination will attract someone's interest to visit that destination. Therefore, this study is expected to reveal how much influence the quality of photo uploads on social media has on the decision to visit tourists. The research approach used in this research is descriptive verification. The population in this study are tourists who visit Labuan Bajo, NTT Province. Through the purposive sampling technique obtained 72 respondents. This study found that photos uploaded by tourists who have visited Labuan Bajo greatly influence the decision to visit tourists, especially millennial tourists because they are considered more authentic in providing an overview of the condition of a destination compared to content originating from official institutions.]]>
<![CDATA[Resident Perceptions of Sustainable Tourism Development in Borobudur Temple Tourist Destination ]]>
<![CDATA[Kusherdyana]]>
<![CDATA[ Jurnal Kepariwisataan: Destinasi, Hospitalitas dan Perjalanan Vol. 5 No. 2 (2021) ]]>
Publisher : <![CDATA[Politeknik Pariwisata NHI Bandung ]]>
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DOI: 10.34013/jk.v5i2.406
<![CDATA[The resident’s perception of the impact of tourism development is an important factor for the planning, management and development of a tourism destination. A positive perception of the impact of tourism will encourage residents to support and participate in tourism development, on the contrary, a negative perception of the impact of tourism causes residents accusers to be unsupportive and have no desire to participate in tourism development in the region. Therefore, this study aims to analyze the positive and negative perceptions of residents and their influence on the support and participation of sustainable tourism development. Using a qualitative approach, the data is collected by conducting in-depth interviews with residents around Borobudur Temple Tourist Destinations (BTTD) amount of 23. The results showed that residents have a positive perception of tourism development. They are very supportive and have a desire to participate in the development of tourism. The implication for the local government and the manager is to involve the residents more in the planning and development of BTTD. Keywords: Resident’s Perception; Resident’s support and participation; Sustainable Tourism Development; Borobudur Temple Tourist Destination.]]>
<![CDATA[Millennial Community Participation in Tourism Village Development: Evidence from Sumberbulu, Central Java ]]>
<![CDATA[Kusherdyana]]>;
<![CDATA[Syaeful Muslim]]>;
<![CDATA[Misran Misran]]>;
<![CDATA[Singgih Tri Wibowo]]>
<![CDATA[ Jurnal Kepariwisataan: Destinasi, Hospitalitas dan Perjalanan Vol. 7 No. 1 (2023) ]]>
Publisher : <![CDATA[Politeknik Pariwisata NHI Bandung ]]>
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DOI: 10.34013/jk.v7i1.1106
<![CDATA[Sumberbulu Hamlet is a Tourism Village located in Karanganyar Regency, Central Java Province. The people of this village are trying to develop their village into an advanced tourist village that is attractive for many tourists to visit. However, in its development, community participation in village development is felt to be not optimal, especially the participation of people who are classified as millennials. Therefore, this study aims to reveal the forms and levels of millennial community participation in efforts to develop their villages. This study used a descriptive qualitative method with informants from several residents belonging to the millennial age group and village officials. The results of the study show that the form of participation is included in Pseudo-Participation, while the level of participation, in general, is at the Partnership level. It is recommended that the village government and other stakeholders can improve education and training for millennial communities in the development of tourism villages, so that they can strengthen their abilities and knowledge in developing tourism in Sumberbulu village.]]>
<![CDATA[Komitmen Organisasi Karyawan Plate For Me Restaurant Bandung ]]>
<![CDATA[Kusherdyana]]>
<![CDATA[ Jurnal Kepariwisataan: Destinasi, Hospitalitas dan Perjalanan Vol. 1 No. 1 (2017) ]]>
Publisher : <![CDATA[Politeknik Pariwisata NHI Bandung ]]>
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DOI: 10.34013/jk.v1i1.5
<![CDATA[A growing phenomenon in the world of industry and organizations today are professionals tend to be more committed to the profession than the company where she worked. Employees who are committed to the profession does not necessarily refer to an organization, so that employees like this is always moving work elsewhere. This study aims to reveal the extent to which employees' organizational commitment in Plate for Me Restaurant Bandung. The method used in this research is descriptive method which seeks to describe the organizational commitment of employees in the Plate for Me Restaurant Bandung. The population in this study were all employees at Restaurant Bandung which amounted to 18 employees. Research data collection tool was a questionnaire / questionnaire, and literature study. The results show the organizational commitment of employees is quite good. The study produced several recommendations' to the Plate For Me Restaurant Bandung should be done to improve and enhance the commitment of employees, managers and supervisors are more concerned with the motivation and commitment of subordinates by giving delegates the responsibility and the utilization of the skills of subordinates. Management should demonstrate to subordinates that they know very well where this company will be taken, thus karyawanpun know the strength of the company in achieving its objectives to achieve success. Success is what can foster pride on the employee.]]>
<![CDATA[Komitmen Organisasi Karyawan Plate For Me Restaurant Bandung ]]>
<![CDATA[Kusherdyana]]>
<![CDATA[ Jurnal Kepariwisataan: Destinasi, Hospitalitas dan Perjalanan Vol. 1 No. 1 (2017) ]]>
Publisher : <![CDATA[Politeknik Pariwisata NHI Bandung ]]>
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DOI: 10.34013/jk.v1i1.5
<![CDATA[A growing phenomenon in the world of industry and organizations today are professionals tend to be more committed to the profession than the company where she worked. Employees who are committed to the profession does not necessarily refer to an organization, so that employees like this is always moving work elsewhere. This study aims to reveal the extent to which employees' organizational commitment in Plate for Me Restaurant Bandung. The method used in this research is descriptive method which seeks to describe the organizational commitment of employees in the Plate for Me Restaurant Bandung. The population in this study were all employees at Restaurant Bandung which amounted to 18 employees. Research data collection tool was a questionnaire / questionnaire, and literature study. The results show the organizational commitment of employees is quite good. The study produced several recommendations' to the Plate For Me Restaurant Bandung should be done to improve and enhance the commitment of employees, managers and supervisors are more concerned with the motivation and commitment of subordinates by giving delegates the responsibility and the utilization of the skills of subordinates. Management should demonstrate to subordinates that they know very well where this company will be taken, thus karyawanpun know the strength of the company in achieving its objectives to achieve success. Success is what can foster pride on the employee.]]>
