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Contact Name
Setiawan Priatmoko
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eraynesance@gmail.com
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+62818464394
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jurnalapi@gmail.com
Editorial Address
Gedung Pusat STIEPAR API Jl. Glendongan TB XV No. 15B Catur Tunggal Depok, Sleman, Yogyakarta, Indonesia
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Daerah istimewa yogyakarta
INDONESIA
Journal of Tourism and Economic
ISSN : 26224631     EISSN : 2622495X     DOI : https://doi.org/10.36594/jtec.v4i2.120
Core Subject : Economy, Social,
Journal Of Tourism and Economic (e-ISSN: 2622-495X, p-ISSN:2622-4631) is published by the STIE Pariwisata API Yogyakarta. Journal Of Tourism and Economic SINTA 5 Accredited by Kemenristekdikti no: 36/E/KPT/2019 13 Dec 2019 since the first edition (e-ISSN: 2622-495X, p-ISSN: 2622-4631) encourages and enhances the development of research in the economic field and all related to tourism. Papers can be written in Bahasa or English. This journal serves as a forum for the international community to discuss and present the research as well as facilitate discussion of new methodologies or research techniques in the fields of economics and tourism. The Journal of Tourism and Economics continues to develop various sub-themes related to economics (including accounting and management) and tourism (including culture). Journal scope is international and includes research on aspects of economic studies and tourism issues. This journal also provides opportunities for researchers and scholars from various disciplines of science who have new views and ideas to share with other academics, especially in matters that focus on tourism, culture and economic studies. All papers will be followed up and reviewed by the research community before publication.
Articles 7 Documents
Search results for , issue "Vol 3, No 2 (2020): EDISI 3" : 7 Documents clear
DETERMINING PRIORITY NEEDS OF CULINARY MICRO-ENTERPRISE CUSTOMERS IN INDONESIA THROUGH A QUALITY PERSPECTIVE Tutur Wicaksono; Rika Fatimah P.L
Journal of Tourism and Economic Vol 3, No 2 (2020): EDISI 3
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (526.019 KB) | DOI: 10.36594/jtec.v3i2.99

Abstract

Determining the priority of customer needs is one of the right steps for business people to take to determine the direction of allocating their resources. In this study, affinity diagrams and tree charts are used to classify and translate the opinions of loyal customers about customer needs. The customer opinion (voice of the customer) obtained through semistructured interviews is then translated into a technical language (voice of quality) that has a relationship and correlation to existing theories. Data in the form of items of customer need, which are the result of affinity diagram analysis and tree diagrams, are then presented using a matrix that takes the left and right chamber of the House of Quality (HOQ) matrix from the Quality Function Deployment (QFD) method. Matrix that adopts the left and right chamber of HOQ matrix will display the items of customer needs and their priority level. The purpose of this study is to identify the item of customer needs and determine the priority level of customer needs for micro culinary fried rice enterprise in Indonesia. The variable Service Quality in the dimension of Responsiveness with the indicator item Fast Service ranks third. Variable Perceived Benefit in the dimension A Statement of Value with items including Low Prices and Discount occupy the second position. The variable of product quality in the Performance dimension with items including Delicacy, High Quality Ingredients, Varied Menu and Large Portion is the variable of customer needs with the highest priority. 
PENGARUH STRES DAN LINGKUNGAN KERJA TERHADAP KINERJA YANG DIMEDIASI MOTIVASI KERJA KARYAWAN HOTEL MM UGM YOGYAKARTA Rahmat Abdullah
Journal of Tourism and Economic Vol 3, No 2 (2020): EDISI 3
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (375.803 KB) | DOI: 10.36594/jtec.v3i2.97

Abstract

This research was conducted at MMUGM Hotel Yogyakarta, aimed to analyze and explain the effect of job Stress and Work Environment on Employee Performance with motivation as mediate variable. This study uses quantitative descriptive method, data collected through questionnaires and interviews, population of 85 people also used as sample known as census sampling methode, data was tested and analyzed using multiple linear regression and path analysis. The result of data analyze shows that the work environment has a positive and significant effect on employee's motivation and performance, job stress does not have positive and significant effect to employee's motivation and performance, work motivation mediates the effect of work stress on employee performance and motivation does not mediate the effect of work environment on employee performance MMUGM Hotel Yogyakarta. 
SARANA TRANSPORTASI SEBAGAI DAYA TARIK WISATA: KAJIAN PERSEPSI WISATAWAN BERKUNJUNG KE KEPULAUAN SERIBU STUDI KASUS: KAPAL KM SABUK NUSANTARA 66 Kadek Wiweka; Suci Sandi Wachyuni; Putu Pramania Adnyana; Anjani Nurul Safitri
Journal of Tourism and Economic Vol 3, No 2 (2020): EDISI 3
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (491.418 KB) | DOI: 10.36594/jtec.v3i2.100

Abstract

Historically until now, accessibility, especially transportation, has played an important role in tourism development. This study aims to identify tourists erceptions of tourist transportation (KM Sabuk Nusantara 66) as an attraction for tourists visiting the Kepulauan Seribu from the port of Sunda Kelapa. This study adopted a qualitative approach to triangulation data collection techniques. The research location was carried out at Sunda Kelapa Port, involving the ship captain (PT. Pelni) and the KSOP Sunda Kelapa Port staff. The number of samples determined using a purposive sampling technique. Meanwhile, tourists are determined by the judgmental sampling technique. This data collection was carried out for three months, from May to July 2018. This study found that the KM Sabuk Nusantara 66 Ship's feasibility is following tourists' perceptions based on 10 indicators of transportation factors to support tourism. This research can be used to suggest ship operators and destination managers' development improve service quality continuously. This study has limitations on the sample of transportation companies involved. Future research is expected to reach a wider sample or even reach other transportation types, such as tourist trains, tour buses, or even air transportation. 
PEMBERDAYAAN TANAMAN LOKAL SEBAGAI PRODUK MINUMAN DALAM PENGEMBANGAN TEMPAT WISATA TAMAN BRONJONG SRIMARTANI PIYUNGAN BANTUL M.Fathurrahman Nurul Hakim; Erlangga Brahmanto; Atun Yulianto
Journal of Tourism and Economic Vol 3, No 2 (2020): EDISI 3
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (283.35 KB) | DOI: 10.36594/jtec.v3i2.96

Abstract

Piyungan Bantul District, Yogyakarta has a very interesting natural tourism potential where there are many plants that can be developed into an attraction, one of which is located in the village of Wanojoyo Kidul, there is a tourist spot called Taman Bronjong. As the name implies, Bronjong is water retaining so that the land on the banks of the river is not eroded by river currents, especially in Kali Gawe. Taman Bronjong has direct views of the Bukit Bintang and has a child-friendly stream. The research method used in this research process is descriptive qualitative supported by quantitative data. The observations show that in this garden there are many plants that can be used for the manufacture of local beverage products such as lemongrass, ginger, turmeric, cinnamon, kencur. With the potential possessed by Taman Bronjong, researchers aim to empower local plants as beverage products in order to develop tourist attraction in the area. 
ANALISIS FAKTOR PENDUKUNG DAN PENGHAMBAT PENGELOLAAN ATRAKSI WISATA AIR MANCUR SRI BADUGA Muhamad Nur Alfi Syahrin; Poni Sukaesih Kurniati
Journal of Tourism and Economic Vol 3, No 2 (2020): EDISI 3
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (179.512 KB) | DOI: 10.36594/jtec.v3i2.95

Abstract

The purpose of this study is to identify the supporting and inhibiting factors of the management of the Sri Baduga Fountain Park, Purwakarta Regency. The method used in this research is descriptive with a qualitative approach, data models used is by literature studies, to test the validity of the data is done through triangulation, while for data analysis is done through an interactive model. The results showed that the supporting factors in the management of the Sri Baduga Fountain Park tourism object consisted of: entertainment concept factors; The factor of application of Sundanese culture; and marketing factors, as for the inhibiting factors of the Sribaduga Fountain Park tourist attraction, including the condition of the supporting facilities; Water resource factor; and management funding factors. Researchers recommend that DISPORAPARBUD Purwakarta Regency be able to evaluate the concept of funding tourist attraction facilities; looking for water management concepts; and socializing the importance of implementing ticket-based payments and/or charges at Sri Baduga Fountain Park. 
UPAYA PENINGKATAN KUALITAS PELAYANAN UNTUK MENINGKATKAN KEPUASAN PELANGGAN DI ALINEA CATERING Swastono Putro Pirastyo; Angga Alviana Putra; Yuliana Pinaringsih Kristiutami
Journal of Tourism and Economic Vol 3, No 2 (2020): EDISI 3
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (216.993 KB) | DOI: 10.36594/jtec.v3i2.94

Abstract

The increasing growth of culinary service providers in Bandung has made competition in the culinary world even tighter. Service and product quality is the stake of every service provider to remain competitive in this industry. This study aims to find out, how are the form of service quality received by customers in the catering industry, the form of quality improvement efforts, and the form of handling customer complaints. This research was conducted in Alinea Catering, using qualitative descriptive methods. From the results of this study, it was found that basically the quality of services provided was still not good, with the determination of service standards that were deemed not optimal. This is because the standard setting has not been done in writing in a standard operating procedure. So this has an impact on the implementation of service quality and handling of complaints that cannot be measured with certainty. However, efforts to improve service quality have been well illustrated, by increasing employee education standards, increasing wages, and updating work uniforms regularly. 
STRATEGI PENGELOLAAN PANTAI BANYU TIBO BERBASIS EKOWISATA DI KABUPATEN PACITAN JAWA TIMUR Nur Rohman; Dwiyono Rudi Susanto; Amin Kiswantoro
Journal of Tourism and Economic Vol 3, No 2 (2020): EDISI 3
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (380.508 KB) | DOI: 10.36594/jtec.v3i2.98

Abstract

Banyu Tibo Beach is one of the beaches in Pacitan Regency. This beach has uniqueness of a waterfall overlooking the beach. This research aims to find out the right management strategy for Banyu Tibo Beach to be ecotourism. This research method used  a descriptive qualitative analysis method. Data collection techniques were carried out by distributing questionnaires with non-probability sampling techniques to 100 respondents in Banyu Tibo Beach by taking using incidental sampling techniques. The data obtained is then processed using SWOT analysis to determine the strengths, weaknesses, opportunities and threats that exist in Banyu Tibo Beach. From the data processing, obtained the right strategies to manage the Banyu Tibo Beach in ecotourism, namely by providing or adding infrastructure to support ecotourismbased tourism activities, making or adding environmentally friendly tourism products, conducting training on ecotourism for human resources managing Banyu Tibo Beach, in collaboration with all parties to play an active role in the implementation of sustainable tourism activities. 

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