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All Journal Tourism Scientific Journal Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Barista : Jurnal Kajian Bahasa dan Pariwisata
Ratih Pitria Purnamasari
Politeknik Pariwisata NHI Bandung
Religion Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Social Sciences Other

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The Implementation of Guidelines for Cleaning, Health, Safety, and Environmental Sustainability of Homestay/Tourism’s Pondok in Pandanrejo Village, Purwekorto, Central Java Ratih Pitria Purnamasari; Nenden Dianawati; Ita Maemunah; Dody Affandi
Budapest International Research and Critics Institute-Journal (BIRCI-Journal) Vol 5, No 2 (2022): Budapest International Research and Critics Institute May
Publisher : Budapest International Research and Critics University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33258/birci.v5i2.4822

Abstract

The development of tourist villages is one of the efforts to grow local entrepreneurial potential, diversify tourism products, support the local community's economy, and revitalize local culture. One of the tourist villages that can be developed into a tourist destination is Pandanrejo Village, Purworejo, Central Java.Pandanrejo is one of the tourist villages that is included in the top 50 best tourist villages in Indonesia which is assessed by the Ministry of Tourism and Creative Economy. To support the sustainability of tourist villages, this research was carried out as a measuring tool as a reference for control in the application of health protocol standards Cleanliness, Health, Safety and Environmental Sustainability (CHSE) to prevent the spread of the COVID-19 outbreak, especially in Homestays located in Pandanrejo Tourism Village, Purworejo Regency, Central Java. This health protocol standard refers to the bookGuidelines for the Implementation of Hygiene, Health and Environmental Sustainability Homestay / Pondok Wisata issued and published by the Ministry of Tourism and Creative Economy. This guidebook is intended for the tourism industry in preparing products and services that are clean, healthy, safe, and environmentally friendly during the Covid-19 pandemic. The research method used is a survey method for the application of general and specific guidelines according to the CHSE health protocol. The research team also used interview and observation methods to obtain the necessary.
Evaluasi Sensori Produk Makanan dan Minuman Berbahan Dasar Honje Sebagai Upaya Pengembangan Produk Ni Gusti Made Kerti Utami; Ratih Pitria Purnamasari; Maksum Suparman; Dodi Affandi
Tourism Scientific Journal Vol. 8 No. 2 (2023): Vol 8 No 2 Juni 2023
Publisher : STIEPAR YAPARI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32659/tsj.v8i2.281

Abstract

This research aims to conduct a sensory evaluation of food and beverage products made from honje, which are the result of development. Honje was only used as Honje juice but was developed into several food and beverage products, namely Honje Butter Cookies, Honje Jam, and Mojito Honje (Monje). These food and beverage products are selected from the identification of agricultural products in the Cisangkal Tourism Area. They have their own uniqueness and the potential to be developed because they have a lot of resources and are easy to implement. The research method used is descriptive quantitative through organoleptic tests on 4 sensory aspects, namely: Color, Aroma, Taste/Like, and Texture related to Honje-based food and beverage products, assisted by respondents in Cisangkal, Pangandaran and surrounding areas who will become target consumers as many as 30 people. The results of this evaluation will provide additional confirmation to the local community that Honje Laka, which is owned by almost the entire community there, can increase self-confidence, and the economy and ultimately help the Cisangkal Tourism Area develop even better. This research was carried out to be a continuation of research activities and community service in the Cisangkal Tourism Area.
Pengaruh Citra Merek, Diferensiasi Produk dan Positioning terhadap Proses Keputusan Pembelian di Hotel Bintang 4 di Kota Bandung Ratih Pitria Purnamasari
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 5 No. 2 (2018): Desember
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Munculnya berbagai merek baru dalam perkembangan bisnis hotel di Kota Bandung membuat supply untuk akomodasi di Kota Bandung menjadi meningkat. Namun, apabila supply tersebut tidak didukung oleh demand yang meningkat juga, tentunya hal tersebut akan berdampak pada berkurangnya tingkat hunian pada masing-masing hotel. Penelitian ini bertujuan untuk mengkaji aspek citra merek, diferensiasi produk, positioning dan proses keputusan pembelian yang terjadi di Hotel Bintang 4 Kota Bandung. Penelitian ini menggunakan metode kuantitatif, dengan pendekatan penelitian deskriptif dan verifikatif. Berdasarkan hasil pengujian hipotesis yang dilakukan secara simultan dan parsial dinyatakan bahwa seluruh variabel independen yaitu citra merek (X1), diferensiasi produk (X2), positioning (X3) dinyatakan memiliki pengaruh yang signifikan terhadap variabel dependen yaitu proses keputusan pembelian (Y) yang terjadi di Hotel Bintang 4 Kota Bandung. Melalui perhitungan pengaruh citra merek, diferensiasi produk dan positioning terhadap proses keputusan pembelian secara keseluruhan diperoleh nilai pengaruh sebesar 0,711 atau 71,1%, dan besarnya variabel lain yang mungkin mempengaruhi proses keputusan pembelian (variabel epsilon) adalah sebesar 0,289 atau 28,9%.
Co-Authors Dodi Affandi Dody Affandi Ita Maemunah Maksum Suparman Nenden Dianawati Ni Gusti Made Kerti Utami