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Gedung Pusat STIEPAR API Jl. Glendongan TB XV No. 15B Catur Tunggal Depok, Sleman, Yogyakarta, Indonesia
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Journal of Tourism and Economic
Published by Sekolaj Tinggi Ilmu Ekonomi Pariwisata API Yogyakarta
ISSN : 26224631     EISSN : 2622495X     DOI : https://doi.org/10.36594/jtec.v4i2.120
Core Subject : Economy, Social,
Economics, Econometrics & Finance Environmental Science Social Sciences
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.
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 7 Documents
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Search results for , issue "Vol 4, No 1 (2021): EDISI 4" : 7 Documents clear
YOGYAKARTA DALAM PERSPEKTIF DESTINASI BACKPACKING TRAVEL Pitaya Pitaya
Journal of Tourism and Economic Vol 4, No 1 (2021): EDISI 4
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (801.859 KB) | DOI: 10.36594/jtec.v4i1.108

Abstract

Yogyakarta has been famous for domestic and international tourist as designated tourism destination since the tourism industry grew in Indonesia circa 1960’s. Yogyakarta has almost all what the tourist needs and wants. There is no wonder because the tourism destination covers culture, nature, and man made atttractions. Along the historical event of tourism in this area, Yogyakarta become more attractive for many kinds of typical tourist, for the group inclucive tour (GIT), and also for free independent tourist (FIT) or in the current days more popular identified as backpackers. It is very interesting to learn much more about the phenomena, about the dynamic transformation from the cultural tourism destination to the destination for backpacking travel. The tourism components of a destination are certainly very influential in such changing situations. This research aim is to investigate the position and potentials of Yogyakarta from the perspective of backpacking travel. The methods using in this studies is compromising both quantitative and qualitative scheme, whereas quantitative data supported qualitative conclusions using qualitative descriptive analyzis. The quantitative data based on the Yogyakarta Tourism Office data and the qualitative data gathered from the 272 questionaries filled and completed by the backpackers who visiting Yogyakarta and shares about their trip experiences. The result show that for the backpackers, Yogyakarta is “one stop shopping destination”. It is easy to access, easy to explore, consists of many attractions, the nature is challenging, the native people very welcome to the foreigners and above all; for the backpackers as the budget travelers, the traveling cost in this destination is considered cheap and high quality.
STRATEGI PEMASARAN FOOD AND BEVERAGE UNTUK MENINGKATKAN PENJUALAN PADA MASA PANDEMI COVID-19 DI CAVINTON HOTEL YOGYAKARTA, INDONESIA Lutfi Hendriyati; Ihsan Budi Santoso
Journal of Tourism and Economic Vol 4, No 1 (2021): EDISI 4
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (679.548 KB) | DOI: 10.36594/jtec.v4i1.111

Abstract

The Covid19 pandemic corona virus in Indonesia was first detected on March 2, 2020. The Covid19 outbreak had a very devastating impact on the world Various industries are experiencing a slump, especially in the tourism sector. The weakening of the tourism industry in Indonesia such as Bali, Yogyakarta, Lombok has experienced a very drastic decline. The method used in this research is descriptive qualitative. Through this method, the writer tries to reveal the Food and Beverage marketing strategy during the covid 19 period at the Cavinton hotel in Yogyakarta. The analysis tool used is SWOT analysis to formulate a strategy for identifying various factors based on the researcher's knowledge and understanding. SWOT analysis is used to formulate a strategy through maximizing strength and opportunities and simultaneously minimizing weaknesses and threats. The results of research due to Covid19 make public awareness of cleanliness, health, safety and environmental sustainability very large, The decline in the tourism sector due to social distance caused the hotel business to decline so that Food and Beverage used various innovations and strategies to survive the Covid19 Pandemic, Public interest in food and delivery services is increasingly in demand, with the increasing transmission of covid19 making people limit themselves from leaving the house.
ANALISIS CUSTOMER ENGAGEMENT TERHADAP KAFE DI KOTA TEGAL Puput Dewi Anggraeni; Tantri Adithia Sabrina
Journal of Tourism and Economic Vol 4, No 1 (2021): EDISI 4
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (608.111 KB) | DOI: 10.36594/jtec.v4i1.106

Abstract

The development of the tourism sector in Indonesia is always accompanied by the development of the hotel industry, tourist attractions, restaurants and cafes, this is a complementary entity between tourist attractions, lodging places and places to eat. The rise of the cafe business in the city of Tegal has made many changes in various fields both social and economic, however it needs to be further investigated about customer engagement in various dimensions and indicators that greatly affect the sustainability and business development of a cafe from the perspective of tourism and hospitality. The purpose of this study was to determine the dimensions of customer engagement of cafes in Tegal City and measure the level of customer engagement based on the dimensions that have been formulated. This research is a quantitative research with descriptive analysis method. The population in this study is the cafe customers, amounting to 30 peoples. The instrument in this study used questionnaires. The results of this study indicate that customer engagement has three dimensions: customer satisfaction, brand trust and brand loyalty. The suggestions is to improve services, maintain product quality and good service. This step is expected to increase customer satisfaction so as to maintain brand trust and brand loyalty of the cafe itself in the future.
ANALISA PENGARUH SOP ( STANDARD OPERATING PROCEDURE ) TERHADAP KINERJA WAITER DAN WAITRESS DI IN BLOOM RESTORAN HOTEL AYAARTTA MALIOBORO YOGYAKARTA, INDONESIA Slamet Supriyanto; Lutfi Hendriyati
Journal of Tourism and Economic Vol 4, No 1 (2021): EDISI 4
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (473.79 KB) | DOI: 10.36594/jtec.v4i1.112

Abstract

Standard operating procedures or commonly called SOPs are important things that every company must have and must be a guide in carrying out work activities by all waiters and waiters at In Bloom Restaurant Hotel Ayaartta Malioboro Yogyakarta. This research uses a quantitative approach method, using data from questionnaires and uncovering problems in the form of numerical scores, which are then processed and tested by statistical analysis techniques in an effort to reveal the performance and effectiveness of SOP implementation in carrying out tasks at Bloom's Restaurant.
THE PERCEPTION OF TOUR GUIDE TRAINING: AN INSIGHT FROM THE BORDER AREA OF INDONESIA Ira Mutiaraningrum; Hikmah Trisnawati; Tita Rosalina
Journal of Tourism and Economic Vol 4, No 1 (2021): EDISI 4
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (472.576 KB) | DOI: 10.36594/jtec.v4i1.107

Abstract

Temajuk village is one of the leading tourist attractions in West Kalimantan. It bridges Indonesia and Malaysia. With its rich culture and breathtaking scenery, Temajuk village is indispensably for promoting tourism in West Kalimantan. This study examines the participants’ perception of the tour guide training held in Temajuk Village. The training involved English lessons since the international tourists also visited Temajuk village through Telok Melano, Indonesia.  Employing qualitative study, using interview and observation, this study establishes the reasons and expectations underpinning the respondents in joining the training. The responses are presented into the perceived benefits from the participants’ point of view, tour guide training and English language learning, and participants’ expectation. It is advised that this kind of training, especially in the border area can be held to since it is fruitful and prominent.
STRATEGI PENGEMBANGAN HEALTH TOURISM DI YOGYAKARTA Kartika Fajar Nieamah; Yitno Purwoko
Journal of Tourism and Economic Vol 4, No 1 (2021): EDISI 4
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (455.102 KB) | DOI: 10.36594/jtec.v4i1.109

Abstract

Health tourism is a travel activity to get health services. Yogyakarta is one of the provinces that has the potential to develop health tourism. This is seen by Yogyakarta type A hospitals, having 11 5-star hotels that provide spa and fitness. However, currently health tourism has not been widely realized and has not been developed in Yogyakarta. The purpose of this study was to determine the components of health tourism development and to find out the strategy for developing health tourism. This research uses descriptive qualitative method with data collection techniques using in-depth interviews and literature study. The data analysis method used is the SWOT method. The result of this research is that the components of health tourism development are adequate facilities, qualified human resources, professional medical personnel, affordable prices, marketing, and information technology. The strategy in developing health tourism is to increase promotion from both social and print media, provide training to human resources, provide discounts on certain products, make attractive products, health tourism is covered by BPJS, complete health tourism support facilities, build buildings / interesting facilities so that it becomes its main attraction.
STRATEGI PEMULIHAN DAMPAK WABAH COVID PADA SEKTOR PARIWISATA DI DAERAH ISTIMEWA YOGYAKARTA Pangky Arbindarta Kusuma; Dyah Mutiarin; Janianton Damanik
Journal of Tourism and Economic Vol 4, No 1 (2021): EDISI 4
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (492.414 KB) | DOI: 10.36594/jtec.v4i1.110

Abstract

The shocks caused by the Covid-19 pandemic had a major impact on the tourism sector and the economy. Yogyakarta is one of the main destinations for domestic and international tourism in Indonesia. Unfortunately, the tourism sector in Yogyakarta is also affected by the COVID-19 pandemic. This study aims to analyze the impact of the Covid-19 pandemic on the tourism sector and recovery strategies during and after the Covid-19 pandemic in the Special Region of Yogyakarta. This research was compiled using a descriptive qualitative methodology, data collection was carried out by studying literature and interviews with resource persons. The results showed that the growth of tourists during the pandemic period was negative, as well as the growth rate of hotel occupancy was also negative. The tourism industry perpetrators suffered huge losses and many workers were sent home without being paid until they were terminated. The recovery of the tourism sector requires a long stageand will be carried out in stages. The first phase has been started in june 2020 and is expected to move towards a new normal in 2022. Several action plans are drawn up for the recovery process. The action plan includes developing health protocols, creating digital tourism, a tourism information system, and SMART Tourism. Local governments and tourism industry players in DIY need to build SMART Tourism for sustainable tourism after the Covid-19 pandemic.SMART Tourism is an innovation in the tourism sector by utilizing information technology in integrating tourism activities.

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