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All Journal Jurnal Pariwisata Pesona Jurnal Pariwisata Journal of Servite Journal of Research on Business and Tourism International Journal of Applied Sciences in Tourism and Events
Vitha Octavanny
Institut Komunikasi Dan Bisnis LSPR
Arts Humanities Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences Other

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Shopping Attributes Berdasarkan Motivasi dan Loyalitas Wisatawan Nusantara Kota Bandung Nunik Fadjrina; Vitha Octavanny; Wilson Matara
Jurnal Pariwisata Vol 5, No 2 (2018): Jurnal Pariwisata
Publisher : LPPM Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (435.382 KB) | DOI: 10.31294/par.v5i2.3863

Abstract

Wisata belanja adalah salah satu sumber pendapatan pada sebuah destinasi  wisata. Untuk mengoptimalkan pendapatan tersebut, sebuah destinasi perlu memperhatikan shopping attributes yang ditawarkan agar wisatawan mau berbelanja kembali dan bersedia untuk mengatakan hal-hal positif mengenai wisata belanja di Kota Bandung kepada orang lain. Maka, tujuan penelitian ini adalah untuk mengetahui gambaran shopping attributes berdasarkan motivasi dan loyalitas wisatawan nusantara yang berkunjung ke Kota Bandung. Berdasarkan hasil penelitian yang dilakukan pada 12 partisipan dengan menggunakan metode kualitatif, diketahui bahwa pelayanan karyawan, kenyamanan dan value dari produk yang ditawarkan pada dua kawasan wisata belanja di Kota Bandung memiliki persepsi paling baik diantara komponen shopping attributes lainnya. Wisatawan yang berbelanja ke Kota Bandung sebagian besar dilatarbelakangi oleh motif hedonik dan perilaku wisatawan mencerminkan karakteristik loyalitas. Penelitian berikutnya diharapkan dapat mengkaji lebih luas mengenai shopping tourism dengan menggunakan metode penelitian kuantitatif.
Analisis Model Bisnis pada UMKM Kuliner yang Menerapkan Konsep Sharing Food Vitha Octavanny
Journal of Research on Business and Tourism Vol. 1 No. 1 (2021): Journal of Research on Business and Tourism
Publisher : Lembaga Penelitian Publikasi dan Pengabdian Masyarakat LSPR

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (609.857 KB) | DOI: 10.37535/104001120211

Abstract

Penelitian ini bertujuan untuk merancang Business Model Canvas (BMC) yang telah dijalankan pada Bisnis Kuliner Pitiks Roast Chicken. Metode penelitian yang digunakan adalah deskriptif dengan pendekatan kualitatif. Pengumpulan data yang dilakukan menggunakan teknik wawancara. Temuan penelitian menunjukkan bahwa di masa pandemi ini bisnis kuliner dapat dijalankan secara digital. Keberadaan tempat makan dine-in menjadi faktor yang kurang penting. Temuan lain menunjukkan bahwa value proposition yang menjadi keunggulan Pitiks Roast Chiken ini adalah konsep sharing food yang bergaya Internasional dengan cita rasa tradisional. Hasil analisis SWOT menghasilkan rekomendasi yang mana diperlukan metode baru untuk memperluas pangsa pasar dengan berbagai perancangan yang matang dengan cara menjalin kerjasama dengan beberapa platform online untuk meningkatkan revenue dan penelitian ini menilai Pitiks perlu mensosialisasikan value yang dimiliki kepada masyarakat sehingga awareness dapat terbangun di benak masyarakat sebagai makanan sharing.
Understanding Tourists’ Motivation in Virtual Tour Kenyo Kharisma Kurniasari; Jati Paras Ayu; Vitha Octavanny
International Journal of Applied Sciences in Tourism and Events Vol. 6 No. 1 (2022): June 2022
Publisher : Unit Publikasi Ilmiah, P3M, Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (390.523 KB) | DOI: 10.31940/ijaste.v6i1.31-41

Abstract

In recent years, the rapid growth of virtual technology has penetrated the tourism industry, and the pandemic has boosted its tremendous growth worldwide, including in Indonesia. Travel restrictions due to prevention strategies during the COVID-19 pandemic have been responsible for increasing the demand for virtual tours and creating a niche market in tourism, rather than only being a tool for promotional marketing. It is deemed important to understand the market in order to develop a sustainable market in this sector successfully. Therefore, this study examined the motivations of virtual tourists and determined whether virtual tour experiences can influence their motivation to visit the destination. First, a quantitative research method using factor analysis with a total of 111 (n) completed questionnaires was performed. Then, with content analysis, the descriptive representation of the content was established to support the factor dimension. This study found that there were five factors of the main motivations for tourists to do virtual tour activities. They are “Relaxing & well-being”, “Novelty”, “Education & Learning”, “Tendency to visit the destination”, and “Digital experience”. Furthermore, this study found that the real physical travel experience is irreplaceable, but virtual tour brings new & unique experience to tourists.  The results of this research can be implemented by the tourism business to enhance the understanding and development of the future of virtual tours experience in the tourism industry. It can also contribute to the current knowledge of digital tourism applications, particularly in Indonesia’s context.
Cultural tourism products mapping using geographic information systems in Bekasi Vitha Octavanny; Kenyo Kharisma Kurniasari
Jurnal Pariwisata Pesona Vol 7, No 2 (2022): Edisi Desember 2022
Publisher : Universitas Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/jpp.v7i2.7975

Abstract

This study aims to identify and analyze the main destinations for cultural tourism in Bekasi City Regency using the Geographic Information System by using mixed methods through spatial geography and a descriptive qualitative approach. The data collection methods are through field surveys with notes, interviews, and documentation. The ArcGIS 10 software is used in order to visualize the data. Furthermore, the qualitative description of the data was served by using the theory of Tourism Products (Attraction, Accessibility, Amenities, and Ancillary). The results of the study indicate that there are four cultural tourism destinations that are the potential to become the representatives of cultural tourism in Bekasi, namely Kranggan Traditional Village, Juang 45 Museum, Hok Lay Temple, and Saung Ranggon Cultural Heritage. The data on each destination is presented in both visual and descriptive form with the purpose to know the distribution of the mapping pattern for the tourism-producing supporting facilities at the attraction and can then be used as an of providing information, data updates, and references to accommodate the developments and policies around the area in order to improve the quality of the tourist experiences while visiting.
Sosialisasi dan Edukasi Panduan Bersih Sehat Makan Diluar Pada UMKM Kuliner Yuliana Riana Prasetyawati; Jati Paras Ayu; Vitha Octavanny; Kenyo Kharisma Kurniasari; Cyntia Keliat
Journal of Servite Vol. 5 No. 1 (2023): Journal of SERVITE
Publisher : Lembaga Penerbitan LSPR, Institut Komunikasi dan Bisnis LSPR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37535/1020054120231

Abstract

UMKM Kuliner merupakan salah satu UMKM yang menurun kinerjanya di masa pandemi COVID- 19. Salah satu cara untuk meningkatkan kinerja UMKM Kuliner adalah menerap proses pengolahan dan penyajian produk makanan dan minuman UMKM yang aman, bersih, dan sehat, sehingga masyarakat tidak perlu khawatir untuk membeli. Oleh karena itu, dibuatlah panduan Bersih Sehat Aman Makan Di Luar (BSAMDL) agar pelaku UMKM Kuliner mudah untuk mempelajari dan mengimplementasikan dalam kegiatan operasional. Oleh karena itu, dilaksanakan kegiatan sosialisasi dan edukasi yang ditujukan bagi UMKM Kuliner mengenai panduan BSAMDL dengan peserta UMKM Kuliner di wilayah Jabodetabek yang bertujuan untuk memberikan pengetahuan mengenai bersih sehat aman makan di luar baik bagi para Pelaku UMKM Kuliner dan memberikan pengetahuan tatacara untuk mendapatkan sertifikat CHSE dari Kementerian Pariwisata dan Ekonomi Kreatif. Kegiatan sosialisasi dan edukasi ini dilakukan melalui media online dan diikuti oleh 40 pelaku UMKM kuliner. Hasil evaluasi menunjukkan bahwa setelah dilakukan kegiatan sosialisasi dan edukasi maka pelaku UMKM Kuliner menyadari pentingnya panduan bersih sehat dan aman makan di luar serta akan mengimplementasikan di tempat usaha. Kata kunci: UMKM; panduan; bersih: sehat; aman _______ MSMEs in the culinary industry is one of the MSMEs with decreasing performance during the COVID 19 pandemic. One way to improve their selling performance is to apply the process and presentation of the food products in safe, clean, and healthy ways to make customers not get worried while buying them. Therefore, the Clean, Healthy, Safe while Eating Out (Bersih Sehat Aman Makan Di Luar/ BSAMDL) guide was published for MSME Culinary entrepreneurs can learn and implement it in their operational activity. Thus, the socialization and education regarding the BSAMDL guide were carried out for the MSME Culinary entrepreneurs in the Jakarta Metropolitan Area (Jabodetabek). The aims are to provide knowledge about clean, healthy and safe eating out for the MSME entrepreneurs and also to give information about the procedures for obtaining CHSE certificates by the Indonesian Ministry of Tourism and Creative Economy. It was carried out online and attended by 40 MSME Culinary businesses. The evaluation result shows that after attending the online socialization and education webinar, they realize the importance of clean, healthy and safe guidelines for eating out and will implement them in their business places. Keywords: MSME; guide; clean; healthy; safe
Co-Authors Cyntia Keliat Jati Paras Ayu Kurniasari, Kenyo Kharisma Nunik Fadjrina Wilson Matara Yuliana Riana Prasetyawati