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PENGARUH BRAND POSITIONING WONDERFUL INDONESIA TERHADAP KEPUTUSAN WISATAWAN MANCANEGARA UNTUK BERKUNJUNG KE INDONESIA (Survei Terhadap Wisatawan Mancanegara Asal Singapore, Malaysia dan Australia) Maharani P, Conny; Andrianto, Tomy
THE Journal : Tourism and Hospitality Essentials Journal Vol 4, No 1 (2014)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/thej.v4i1.1983

Abstract

In the current era of the world globalization, tourism is one of the sectors that contributed substantially in the development and growth of each country, including Indonesia. Indonesia is a country that is very rich in natural and cultural resources. That was one factor Indonesia became the one of attractive destinations for tourists, especially foreign tourists. In increasing the number of tourist arrivals to come to Indonesia, the Ministry of Tourism and Creative Economy as a government agency in the field of tourism using a variety of strategies, and the which one is branding. This is done to strengthen the image of Indonesian tourism minds of the tourists, particularly in promoting the growth and the number of tourist arrivals in accordance with the targets to be achieved. Brand Positioning became one planned strategy associated with the repositioning of the brand Visit Indonesia Year to be Wonderful Indonesia. This is done for brand dissemination Wonderful Indonesia be easily attached to the minds of the desired target market, especially foreign tourists who’s coming to Indonesia. Brand positioning is a way to demonstrate the superiority of a brand and how it differs from other competitors. There are five dimensions that can diigunakan to see the positioning of the brand by AB Susanto and Hilmawan W (2004:154), namely the value, uniqueness, credibility, sustainability, and suitability. This study aims to determine the implementation of brand positioning and influence the decision of foreign tourist to make decision to visit. Objects in this study is represented by foreign tourists from top three countries in the number of foreign tourists visiting Indonesia, namely Singapore, Malaysia and Australia. The independent variable in this study is the brand positioning (X). The dependent variable in this study is the decision to visit (Y). The method used in this research is descriptive and verificative methods. The method used is explanatory survey and cross sectional approach. Samples taken were 100 respondents were divided into three categories namely 39 respondents origin Singapore, 33 respondents from Malaysia and 28 respondents from Australia with sample technique used is stratified random sampling. While the data analysis techniques used are simple linear regression analysis using SPSS 17.0 for Windows. The results showed that the brand positioning has a significant influence on the decision of foreign tourists to visit Indonesia. As for suggestions for Kemparekraf is optimizing and developing marketing brand Wonderful Indonesia to be more widely known and more deeply so as to motivate more and more foreign tourists to come to Indonesia.
THE HALAL-NESS HOSPITALITY ON HALAL TOURISM, CASE STUDY OF HALAL RESTAURANT IN BANDUNG, INDONESIA Andrianto, Tomy
Journal of Indonesian Tourism, Hospitality and Recreation Vol 2, No 2 (2019): Journal of Indonesian Tourism, Hospitality and Recreation
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/jithor.v2i2.21001

Abstract

ABSTRAK Sejak 2015 Pariwisata Halal di Indonesia terus tumbuh dari ke-6 pada 2015, ke-3 pada 2017 dan tempat pertama pada 2019. Indonesia berfokus pada pengembangan pariwisata halal dengan menargetkan wisatawan Muslim internasional dan domestik termasuk standar sertifikat halal untuk industri restoran . Tujuan utama dari penelitian ini adalah untuk memahami keramahan halal pada implementasi pariwisata halal. Dua tujuan sekunder dari penelitian ini, pertama, untuk mengidentifikasi keramahan halal di restoran halal dan yang kedua untuk memahami persepsi manajemen dan wisatawan lokal tentang sertifikasi halal. Penelitian ini mengamati tiga sampel restoran di Bandung, Indonesia dan mewawancarai manajemen restoran dan wisatawan lokal selama Oktober - Desember 2017. Analisis konten berdasarkan tiga dimensi kualitas layanan yaitu atmosfer, kualitas makanan dan layanan digunakan. Akhirnya, penelitian ini mengungkapkan bahwa manajemen restoran lokal mengabaikan kualitas layanan halal, tetapi dianggap sangat penting untuk manajemen restoran rantai. Pelancong lokal menjelaskan bahwa sertifikat halal tidak penting untuk restoran lokal, tetapi suatu keharusan untuk restoran berantai. Nilai perusahaan dan diferensiasi produk adalah faktor kunci lain dari keramahtamahan halal untuk restoran halal. Keywords: Atmosfir Halal, Halal-ness hospitality, Pengunjung Lokal, Restaurant Halal, Sertifikat Halal.ABSTRACTSince 2015 Halal Tourism In Indonesia continues to grow from 6th in 2015, to 3rd in 2017 and the first place in 2019. Indonesia focuses on developing halal tourism by targeting both international and domestic Muslim traveller including the standardized of the halal certificate for the restaurant Industry. The main aim of this research is to understand the Halal-ness hospitality on the implementation of halal tourism. Two secondary objectives of this research, firstly, to identify the Halal-ness hospitality on halal restaurant and secondly to understand the perception of the management and local traveller about halal certification. This study observes three sample restaurants in Bandung, Indonesia and interviews the restaurant management and local traveller during October ? December 2017. Content analysis based on three dimensions of service quality i.e. atmosphere, quality of food and services were used. Finally, this study reveals that the local restaurant management ignored the quality of halal-ness services, but considered highly important for a chain restaurant management. The local traveller describes that halal certificates not crucial for local restaurants, but a must for chain restaurants. Corporates' value and differentiation of products were other key factors of the halal-ness hospitality for halal restaurants. Keywords: Halal Restaurants, Local Travelers, Halal-ness hospitality, Halal Atmosphere, and Halal Certificate
The Journey of Mapping the Entire Destination Lifecycle Andrianto, Tomy; Kusumah, Ahmad Hudaiby Galih
Jurnal Kepariwisataan: Destinasi, Hospitalitas dan Perjalanan Vol. 5 No. 1 (2021)
Publisher : Sekolah Tinggi Pariwisata Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/jk.v5i1.278

Abstract

The two destination life cycle models proposed by Plog (1974) and Butler (1980) have been recognizing by most of the tourism destination scholars. Questions tend to arise on the possible use of these models to map the entire destination life cycle from the beginning. Therefore, this study aims to discuss the possibility of entire lifespan of tourism destination by using the destination life cycle models from Plog and Butler. This research analyses the strengths and weaknesses of the models revealed from existing studies using critical inputs of the tourism industry. The main difference between the famous models, i.e. Butler and Plog lies in the authors' background and the approach of the different themes. Complexity factors such as multi-market, time boundaries, political agenda, market evolution/ access, mode of transportation, and technological innovation, makes it impossible to map the entire destination life cycle confidently. The ability to innovate reduces the relevancy of life cycle models. Therefore, the DMO needs to deal with the changes associated with increasing the destination's values to avoid stagnation or decline in stages.
Applying the Technology Acceptance Model to Design Wellness Tourism E-Guidebook Putri Luthfiya, Dzulfa; Susanto, Eko; Andrianto, Tomy
Journal of Tourism Sustainability Vol. 1 No. 2 (2021): The Challenges of Tourism Sustainability During The Pandemic
Publisher : Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (451.526 KB) | DOI: 10.35313/jtos.v1i2.16

Abstract

Wellness tourism is becoming one trend as people desire to travel for fitness and mental health purposes. Wellness tourism resources are one of the South Bandung area's advantages. Information media is needed to be an alternative to the market under developing information about wellness tourism in the region. This applied research designed the wellness tourism e-guidebook by applying the Technology Acceptance Model (TAM) as the basis of a design by collecting opinions from 125 respondents who were processed statistically descriptive. The design process uses the canva application, Qr Code, and anyflip. This applied research has resulted in an electronic guidebook created as a reference for information related to wellness tourism in South Bandung. This 66-page book contains four sections in an e-guidebook compiled to meet the practical needs of wellness tourists in South Bandung.