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HUBUNGAN JUMLAH OBJEK WISATA, HOTEL DAN BIRO PERJALANAN DENGAN JUMLAH WISATAWAN KE D.I.Y. Atun Yulianto; Citra Unik Mayasari
Jurnal Pariwisata Vol 8, No 2 (2021): Jurnal Pariwisata
Publisher : LPPM Universitas Bina Sarana Informatika

ABSTRAK Banyaknya jumlah kunjungan wisatawan di Daerah Istimewa Yogyakarta menjadi peluang besar bagi pelaku industry pariwisata untuk mengembangkan bisnisnya. Namun demikian dibutuhkan konsistensi dalam pengembangan pengelolaan yang berkesinambungan untuk dapat bertahan dalam persaingan. Hal ini terkait dengan kreativitas pengelola untuk berinovasi dalam industry wisata agar usaha pariwisatanya diminati masyarakat. Tujuan penelitian ini adalah untuk mengetahui hubungan antara jumlah objek wisata, hotel dan biro perjalanan dengan jumlah kunjungan wisatawan ke tujuan wisata di D.I. Yogyakarta. Metode penelitian yang digunakan dengan pendekatan diskriptif kualitatif yang didukung analisis data kuantitatif. Hasil penelitian menunjukkan adanya hubungan yang signifikan antara jumlah hotel dan biro perjalanan dengan jumlah kunjungan wisatawan. Nilai signifikansi mendekati 0,000 pada tingkat probabilitas 5%. Sementara jumlah objek wisata tidak memiliki hubungan erat dengan jumlah kunjungan, namun jenis objek wisata memiliki potensi hubungan terhadap jumlah kunjungan wisatawan. Kata Kunci: Objek Wisata, Hotel, Biro Perjalanan, Kunjungan Wisatawan ABSTRACT The large number of tourist visits in the Special Region of Yogyakarta is a great opportunity for the tourism industry players to develop their business. However, consistency in the development of sustainable management is needed to survive in the competition. This is related to the creativity of managers to innovate in the tourism industry so that their tourism business is in demand by the community. The purpose of this study was to determine the relationship between the number of tourist objects, hotels and travel agencies with the number of tourist visits to tourist destinations in D.I. Yogyakarta. The research method used is a qualitative descriptive approach supported by quantitative data analysis. The results showed a significant relationship between the number of hotels and travel agencies with the number of tourist visits. The significance value is close to 0.000 at the 5% probability level. While the number of tourist objects does not have a close relationship with the number of visits, the types of attractions have a potential relationship to the number of tourist visits. Keywords: Tourism Object, Hotel, Travel Agency, Tourist Visit

Mengatasi Dampak Negatif Voluntourism Dalam Komunitas Lokal (Studi Kasus Lembaga Kursus Bahasa Jepang Bunka Kenkyuukai Yogyakarta, Indonesia) Devita Widyaningtyas Yogyanti; Emmita Devi Hari Putri; Citra Unik Mayasari; Atun Yulianto; M. Fathurrahman Nurul Hakim
Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Vol 12, No 1 (2021): Jurnal Khasanah Ilmu - Maret 2021
Publisher : Universitas Bina Sarana Informatika

Abstrak Penelitian ini merupakan penelitian kualitatif mengenai dampak negatif yang ditimbulkan program voluntourism dalam bidang pendidikan di Bunka Kenkyuukai, sebuah lembaga kursus Bahasa Jepang dan Indonesia di Yogyakarta, yang merupakan destinasi program voluntourism dari agen wisata Jepang. Beberapa efek negatif yang ditimbulkan seperti tidak terpenuhinya kebutuhan Bunka Kenkyuukai, terhambatnya proses belajar mengajar dan gagalnya proses pertukaran lintas budaya yang berguna bagi pendidikan siswa disebabkan karena Bunka Kenkyuukai sebagai local host community tidak memiliki control terhadap jalannya program. Penelitian ini dilakukan dengan melakukan sejumlah observasi dan wawancara kepada direktur, staff, guru dan siswa di Bunka Kenkyuukai mengenai jalannya program voluntourism. Hasil dari penelitian ini berupa saran yang dapat dilakukan oleh Bunka Kenkyuukai untuk mengambil control terhadap jalannya program, agar program tersebut dapat memberikan manfaat sebagaimana mestinya. Saran yang diusulkan dalam penelitian ini adalah dengan melakukan serangkaian manajemen internal mulai dari manajemen strategi, manajemen marketing, manajemen operational hingga manajemen finansial. Dengan melakukan perubahan dalam hal manajemen diharapkan program voluntourism di Bunka Kenkyuukai dapat memberikan manfaaat tidak hanya bagi perkembangan pendidikan siswa tetapi juga bagi kelangsungan bisnis Bunka Kenkyuukai. Kata Kunci : Budaya, Program, Voluntourism Taking the Host Community’s Control Back Towards Negatif Impact of Voluntourism. Case Study in Japanese Language Course Bunka Kenkyuukai, Yogyakarta Indonesia. Abstract This research is qualitative research about how to maximize benefit and reduce the negative impacts of voluntourism in Japanese Language Course Bunka Kenkyuukai in Yogyakarta. Some negative impacts that obstructed Bunka Kenkyuukai’s course activities happened because Bunka Kenkyuukai as a localhost community did not have any control in running of voluntourism program. This research was done by doing some observations and interviews with the director, staff, teachers, and students in Bunka Kenkyuukai. The result of this research is a piece of advice that can be done to take control of running the program, so the program can provide more benefits. The proposed suggestion in this research by doing some internal management start from strategy management with adjusting the voluntourism program to the Bunka Kenkyuukai’s purpose, marketing management by making the program as marketing material, operational marketing by redesign the running of voluntourism program, up to financial management by making projections of income and expenditure items related to the voluntourism program. By doing so, the voluntourism program is expected to provide more benefits to Bunka Kyenkyuukai not only in student’s progress but also business continuity of Bunka Kenkyuukai. Keywords : Culture. Programme, Voluntourism

Upaya Purchasing Dalam Menghadapi Permasalahan Pengadaan Barang Di Crystal Lotus Hotel Yogyakarta Citra Unik Mayasari; Siti Nurjanah
JURNAL PENDIDIKAN DAN KELUARGA Vol 12 No 01 (2020): Jurnal Pendidikan dan Keluarga
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol12-iss01/761

Purchasing is part of the accounting department whose job is as a buyer as well as procurement of goods in the form of services and materials and providers of hotel needs that are ordered to vendors. The problem that often occurs in the procurement of goods is that there is often no availability of goods to vendors when there is a request from the hotel. The research method used is qualitative descriptive and data collection techniques used are observation, interviews, documentation, and literature study. The results of this study are in the form of constraints that often occur in crystal lotus Yogyakarta hotels, namely late delivery of goods, goods that do not match the type and quantity ordered, lack of quality and quantity safeguards and frequent increases in the price of goods, these constraints adversely affect operations hotels, such as guest complaints and hotel cost overruns. The solution to deal with the obstacles experienced by purchasing is that the purchasing party is strived to find a replacement for a vendor that is better and can be consistent with the contract system that has been established and has been agreed by both parties. Keywords: Purchasing, Vendors, Procurement of goods

FAKTOR-FAKTOR YANG MEMPENGARUHI GENERASI Z DALAM MENENTUKAN TEMPAT MAKAN DI YOGYAKARTA Citra Unik Mayasari
JURNAL PENDIDIKAN DAN KELUARGA Vol 13 No 02 (2021): Jurnal Pendidikan dan Keluarga
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol13-iss02/969

Bisnis kuliner merupakan salah satu bagian dari sektor pariwisata yang tidak bisa dipisahkan. Perkembangan wisata kuliner atau dunia kuliner saat ini tidak bisa terlepas dari teknologi. Agar para pelaku usaha pariwisata khususnya pada sektor kuliner dapat mengikuti perkembangan di era teknologi yang maju saat ini, maka mereka harus mampu menganalisis faktor-faktor yang mempengaruhi generasi z dalam menentukan tempat makan agar mereka mampu memenuhi kebutuhan kepuasan wisatawan generasi z. Observasi dilakukan secara langsung di lapangan untuk mengetahui secara langsung kondisi di lapangan, serta wawancara mendalam di lakukan kepada informan untuk mendapatkan informasi yang valid. Hasil dari penelitian ini adalah terdapat lima faktor yang mempengaruhi para generasi z dalam menentukan tempat makan di Yogyakarta yaitu desain tempat dan penyajian makanan yang menarik, informasi di sosial media , viral marketing, hiburan serta metode pembayaran e-money. Kata kunci : kuliner, generasi z, pariwisata

Pemanfaatan Tepung Umbi Gadung (Dioscorea Hispida Dennst) Sebagai Bahan Subtitusi Dalam Pembuatan Cake Emmita Devi Hari Putri; Citra Unik Mayasari
Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Vol 11, No 2 (2020): Jurnal Khasanah Ilmu - September 2020
Publisher : Universitas Bina Sarana Informatika

Abstrak Sesuai dengan target dari kemenpar pada tahun 2019 ini khususnya di kota Yogyakarta sedang menggalakkan wisata kuliner dengan memanfaatkan potensi lokal daerah masing-masing, menjadi aneka olahan makanan yang dapat dinikmati. Puncak Sosok adalah salah satu destinasi wisata yang ada di desa Bawuran, Pleret, Bantul, Yogyakarta. Desa Bawuran memiliki potensi lokal umbi-umbian yang melimpah seperti umbi gadung, gembili, ubi jalar dan singkong. Salah satu umbi yang belum banyak di manfaatkan oleh masyarakat sekitar adalah umbi gadung. Hal ini dikarenakan keterbatasan pengetahuan dan pemahaman masyarakat dalam mengolah umbi gadung. Permasalahan yang terjadi di Desa Bawuran bahwa masyarakat desa Bawuran belum bisa mengolah umbi gadung menjadi makanan yang vareatif, sehingga dalam penelitian ini peneliti akan bereksperimen mengolah cake dengan subtitusi tepung gadung menggunakan tiga formulasi yang berbeda dengan maksud dan tujuan untuk mendapatkan hasil olahan umbi gadung menjadi makanan yang bervaretif sehingga memiliki daya jual tinggi dan diharapkan dapat memberikan tambahan finansial bagi masyarakat Desa Bawuran. Jenis penelitian ini adalah penelitian eksperimental dengan membuat 3 rancangan penelitian serta terdapat 1 kontrol. Model penelitian pengembangan yang digunakan adalah model Four-D meliputi tahap define, design, develop,and disseminate. Analisis data menggunakan nilai rerata dan analisis uji Paired T Test melalui SPSS (Stastistical Product And Service Solutions) dengan taraf signifikansi 5%. Hasil dari penelitian ini adalah Cake dengan subtitusi tepung gadung 75% secara keseluruhan menghasilkan cake yang paling disukai oleh panelis dengan nilai rerata 4,10 serta P Value 0,662. Cake dengan subtitusi 75% menghasilkan cake dengan aroma yang harum, warna yang cerah (bloom), rasa yang enak dan manis, tekstur yang lembut serta volume yang homogen. Mutu daya simpan rata-rata untuk cake dengan subtitusi tepung gadung 75% adalah 2-3 hari cake masih layak untuk di konsumsi. Kata Kunci: Wisata Kuliner, Umbi Gadung, Tepung Gadung, Cake Utilization Of Gadung Flour (Dioscorea Hispida Dennst) As A Subtitution In The Making Of Cake Abstract In accordance with the target of the Ministry of Tourism in 2019, especially in the city of Yogyakarta, it is promoting culinary tourism by utilizing the local potential of each region, into various processed foods that can be enjoyed. Puncak Sosok is one of the tourist destinations in the village of Bawuran, Pleret, Bantul, Yogyakarta. Bawuran Village has abundant local potential for tubers, such as gadung, gembili, sweet potatoes and cassava. One of the tubers that have not been widely used by the surrounding community is the gadung tuber. This is due to the limited knowledge and understanding of the community in processing gadung tubers. The problem that occurs in Bawuran Village is that the people of Bawuran Village have not been able to process gadung tubers into varied food, so in this study researchers will experiment with processing cakes with the substitution of gadung flour using three different formulations with the intention and purpose of getting the processed gadung tubers into food. which is rubbery so that it has high selling power and is expected to provide additional financial support for the people of Bawuran Village. This type of research is experimental research by making 3 research designs and there is 1 control. The development research model used is the Four-D model which includes the stages of define, design, develop, and disseminate. Data analysis used mean value and Paired T Test analysis using SPSS (Stastistical Product and Service Solutions) with a significance level of 5%. The results of this study were cake with 75% substitution of gadung flour as a whole produced the most preferred cake by the panelists with a mean value of 4.10 and a P value of 0.662. Cake with 75% substitution produces a cake with a fragrant aroma, bright color (bloom), delicious and sweet taste, soft texture and homogeneous volume. The quality of the average shelf life for a cake with 75% gadung flour substitution is 2-3 days the cake is still fit for consumption. Key Word: Culinary Tourism, Gadung Tubers, Gadung Flour, Cake

PENERAPAN MINIMUM CHARGE UNTUK OUTSIDE GUEST RESTORAN DI AMANJIWO RESORT Niken Prihandini; Citra Unik Mayasari
Journal of Tourism and Economic Vol 2, No 1 (2019): EDISI 2
Publisher : STIE Pariwisata API Yogyakarta

Food and beverage service department plays an important role in the hotel’s operational and income’s continuity. In food and beverage service department, restaurant is a center place for arrival of the guests, therefore a waiter or waitres should have an attitude and good service to treat and welcome them. Amanjiwo is ones of a luxurious resort which gives a memorial and prestige service for everyone who comes to Amanjiwo. Because Amanjiwo is private resort and hotels, so they apply minimum spend for non staying or non resident guests to make sure the guests privacy and to keep the luxurious of the hotel. Therefore Amanjiwo apply a minimum charge policy for all outside guests whowould like to enjoy the hotel facilities. The reason why they applied because to many outside guests who come to Amanjiwo just walking around and taking a pictures, someof them make a noise and seated everywhere without spend to buy a meals or beverage. This researched is using descriptive qualitative method by interviewing and observation to several employees about minimum charge at restaurant by seeing how to the service to all the outside guests and its impact to Amanjiwo. With the minimum charge policy applied, it was running smoothly. The hotels can maintained and keep the in house guests privacy. And the hotel revenue is increasing with this minimum charge policy.Keywords : Food and Beverage Service, Minimum Charge, Outside Guest

UPAYA KANTOR DEPAN DALAM MEMINIMALISIR KELUHAN TAMU DI HOTEL CAVINTON YOGYAKARTA Rosy Maelany Kisti; Citra Unik Mayasari
Journal of Tourism and Economic Vol 2, No 2 (2019): EDISI 2
Publisher : STIE Pariwisata API Yogyakarta

Cavinton Hotel Yogyakarta is one of the four star hotels that has location in the center of Yogyakarta, so Cavinton Hotel Yogyakarta become crowded during long holidays such as Eid holidays, school holidays, christmas and new year holidays.When the hotel was crowded there was any problems which caused inconvenience to guests, that make the guest have a complaints when staying at hotel. Data collection methods in the preparation of the research is a method of observation, interviews, documentation study and analysis methods library study of qualitative analysis method of data analysis without the use of statistical analysis. Complaints submitted by guests are directly by conveying direclty to staff hotel and indirectly by writig a comment on the online travel agent review. Complaints submitted by guest are about facilities complaint, staff/ attitudinal complaint, service releated problem and unusual complaint. If the complaint is not immediately handled, the impact that occurs is the guest becomes angry and dissapointed, guest do not return to the hotel for stay, then the hotel became a little interested, this causes hotel revenues is down. Front office efforts to handling guest complaints during the high season periods are adding personnel, re-checking guests room bookings, make sure the room that guests use are ready to use.

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