cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
I Nyoman Anom Fajaraditya Setiawan
Contact Email
anomkojar@stiki-indonesia.ac.id
Phone
+6287762232569
Journal Mail Official
injogt.catuspata@gmail.com
Editorial Address
Jl.Gunung Cemara No. 64, Sapta Bumi,Kel./Ds.Tegal Harum, Kec.Denpasar Barat, Denpasar
Location
Kota denpasar,
Bali
INDONESIA
International Journal of Glocal Tourism
Published by Catuspata Press
ISSN : 27749614     EISSN : 27749606     DOI : -
Core Subject : Humanities, Science, Education, Art, Social, Engineering,
Arts Humanities Decision Sciences, Operations Research & Management Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences Transportation
International Journal of Glocal Tourism is a double-blind peer-reviewed electronic journal managed and published by Catuspata Press in March, June, September, and December. It was first published in September 2020. This interdisciplinary journal is intended to develop mutual understanding and scientific discourses on tourism as an ongoing global-local process.
Arjuna Subject : Umum - Umum
Articles 6 Documents
 1 
Search results for , issue "Vol. 4 No. 1 (2023): International Journal of Glocal Tourism - March 2023" : 6 Documents clear
Implementation of Digital Marketing in Increasing Room Occupancy Rate at Hilton Bali Resort Hotel Krisnha Dwi Kusuma; Ni Luh Eka Armoni; I Ketut Astawa; Putu Tika Virginiya; Indah Utami Chaerunnisah
International Journal of Glocal Tourism Vol. 4 No. 1 (2023): International Journal of Glocal Tourism - March 2023
Publisher : Yayasan Sinergi Widya Nusantara

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

Abstract

Purpose: This study aims to analyze the application of digital marketing dimensions and the influence of digital marketing on room occupancy rates at the Hilton Bali Re-sort hotel in the Nusa Dua tourism area, Bali, Indonesia. Research methods: The data are obtained from interviews, documentation, litera-ture studies, and distributed questionnaires to 60 respondents. The question-naires data is then processed using the Structural Equation Modeling-Partial Least Square technique (SEM-PLS) by using SmartPLS that presented in the table. Findings: The implementation of each digital marketing dimension by the Hilton Bali Resort management, and the impact of digital marketing in increasing the room occupancy rate at the Hilton Bali Resort. Implication: The hotel management needs to create better quality content and promotional methods through online media so that online media customers know and are interested in products from Hilton Bali Resort.
Selecting Green Supplier for Perishable Raw Materials using AHP Method at Nunia Boutique Villa Seminyak Komang Devi Paramita; Nyoman Mastiani Nadra; I Nyoman Winia; I Gede Mudana; Raden Roro Rieta Anggraheni
International Journal of Glocal Tourism Vol. 4 No. 1 (2023): International Journal of Glocal Tourism - March 2023
Publisher : Yayasan Sinergi Widya Nusantara

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

Abstract

Purpose: The aim of this research is to do the selection for green supplier for perishable raw material at Nunia Boutique Villa, Villa with 8 Units Villa located at Seminyak Badung Bali. Research methods: One of the methods that used in this research is Analytical Hierarchy Process (AHP) method with Vendor Performance Index (VPI) is a Quality, Cost, Delivery, Flexibility, and Responsiveness (QCDFR) by adding the Environment Management criteria. This research used the AHP method with the expert choice software. Findings: The final rating of relative importance’s supplier selection criteria was found: the Quality criteria (0.472) was ranked first in the order of priority in the green supplier selection criteria. Implication: The Cost criteria with 0.192, Environment Management criteria (0.102), Delivery criteria (0.091), Flexibility criteria (0.076) and the last criterion is Responsiveness (0.067).
Application of Green Practice in Food & Beverage Depart-ment to Increase Guest Satisfaction in Renaissance Bali Uluwatu Resort & Spa Ni Putu Pande Dian Satya Dewi; I Gusti Putu Sutarma; Linna Sagitarini; Ni Nyoman Triyuni; Ni Made Sudarmini
International Journal of Glocal Tourism Vol. 4 No. 1 (2023): International Journal of Glocal Tourism - March 2023
Publisher : Yayasan Sinergi Widya Nusantara

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

Abstract

Purpose: This study aims to apply green practice in the Food & Beverage Department to increase guest satis-faction and determine the most influencing variable in the department to increase guest satisfaction at the hotel. Research methods: This research data collection method was carried out by observation, interviews, ques-tionnaires, and a literature study. The sampling technique in this study used Accidental Sampling with a total sample of 55 respondents and 3 informants. Collecting data using an online questionnaire distributed to re-spondents using a google form link. The results of the data from the questionnaire were processed by con-ducting validity tests, reliability tests, classical assumption tests, multiple correlation tests, multiple linear re-gression tests, coefficients of determination, t-tests, and F-tests with SPSS 25 software for windows. The data analysis technique used descriptive qualitative analysis to determine the application of green practice in the Food & Beverage Department to increase guest satisfaction and quantitative analysis with a multiple linear regression test. It is used to determine the most influential variables in the Food & Beverage Department to increase guest satisfaction. Findings: The results show that the application of green practices has been carried out optimally in the Food & Beverage Department such as not using plastic materials, using materials from local farmers, and separating organic and non-organic waste. Implication: The results of the multiple linear regression test show that the most influential variable is green food at 7.426 and the coefficient of determination analysis test shows that green food is 83.4% which has a very strong relationship.
Analysis of Green Practices Implementation at FourStar by Trans Hotel Restaurant Gede Ari Ambara Putra; Ni Ketut Bagiastuti; Ni Nyoman Sri Astuti; I Ketut Suparta; I Ketut Suja
International Journal of Glocal Tourism Vol. 4 No. 1 (2023): International Journal of Glocal Tourism - March 2023
Publisher : Yayasan Sinergi Widya Nusantara

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

Abstract

Purpose: This study aims to determine the implementation of green practices that have been implemented and which need to be improved at the FourStar by Trans Hotel restaurant. Green Practice is an action to protect the environment and the resulting product is less damaging to the environment. Restaurants that imple-ment green practice usually focus on reduce, reuse, and recycle as well as energy and efficiency. Research methods: The research data were sourced from participatory interview and observation methods at the research location which were then processed us-ing triangulation techniques. Findings: The results of the study show that the implementation of green practic-es has been implemented properly and adequately in restaurants although there are several indicators of green practice that still need to be improved. Implication: Indicators that need to be maintained include the use of recyclable containers, the use of energy-efficient lighting and the use of a temperature com-fort control system, as well as the installation of signs and policies that need to be implemented, and indicators that need to be improved are educating the pub-lics about green practices in a sustainable manner, Implementing funding for ac-tivities that support environmentally friendly direction and donating organic wastes as the use of animal feed for the community.
Stakeholder Involvement in Implementing CHSE-Based Health Protocol in Penglipuran Tourism Village Putu Yunita Wacana Sari; Komang Again Pretty Teja Sari; Ni Wayan Wahyu Astuti
International Journal of Glocal Tourism Vol. 4 No. 1 (2023): International Journal of Glocal Tourism - March 2023
Publisher : Yayasan Sinergi Widya Nusantara

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

Abstract

Purpose: This study aims to identify the implementation and analyze the extent of stakeholder involvement in the implementation of the CHSE-based health protocol in Penglipuran Tourism Village, Bangli Regency, Bali, Indonesia. Research methods: Data collection methods were in-depth interviews, observation, and documentation. The technique for determining informants used a purposive sampling technique with qualitative data analysis techniques. Findings: CHSE-based health protocol in Penglipuran Tourism Village was implemented based on a guidebook from the government where, the implementation of the CHSE was divided into several zones which were considered crucial because there was direct contact with tourism actors, namely, homestay zones/tourist cottages, home zones dining, souvenir shop zones, and cultural zones that have been implemented properly by tourism entrepreneurs and tourists so that they are CHSE certified. Stakeholders involved in implementing CHSE are divided into three, namely: Primary Stakeholders (Tourism Managers) act as Coordinators and Facilitators, then (Tourism Entrepreneurs and Local Communities) as Implementers; Key Stakeholders (Kelian Adat/ Head of the area) act as Policy Creator, Coordinator and Accelerator; Secondary Stakeholders (Tourism and Culture Office) play a passive role as Facilitators. Implication: This research is expected to be a consideration for tourism entrepreneurs to work together with the government and the community to participate in implementing CHSE-based health protocols, as well as provide information regarding the involvement of tourism entrepreneurs who are able to have a positive influence on the progress of Penglipuran Tourism Village in carrying out tourism activities in pandemic period.
Developing Website for Belimbing Tourism Village, Tabanan, Bali Ni Wayan Sintya Dewi; I Ketut Sutama; Ni Gst Nym Suci Murni; Made Sudiarta
International Journal of Glocal Tourism Vol. 4 No. 1 (2023): International Journal of Glocal Tourism - March 2023
Publisher : Yayasan Sinergi Widya Nusantara

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

Abstract

Purpose: The purpose of this research is to evaluate the Belimbing Village website in development efforts website by model information, communication, transaction, relationship and techical-merit (ICTRT) carried out to support the Belimbing Tourism Village produces dimensions of effectiveness website the maximum in helping the promotion of Belimbing Tabanan Tourism Village. Research methods: The data collection methods used were observation, interviews, questionnaires and interviews. In this study using qualitative and quantitative approaches or better known as mixed method research by using SWOT analysis techniques and Importance Performance Analysis. Findings: The results of the research using the interview method show that the application website in Belimbing Village is still very minimal because there are many features and items that need to be developed, one of which is the information dimension, transaction dimension and communication dimension. The results of the study using SWOT analysis showed that Belimbing Village has utilized ICT, but even though it has implemented ICT there are still many aspects that are lacking in website, so that more in-depth research is needed to assess its effectiveness in website Belimbing Village. Based on analysis Importance Performance Analysis produce effectiveness attributes. The researcher adopted the ICTRT model which consisted of 47 evaluation instruments which were divided into 5 evaluation dimensions. Implication: Site evaluation website expected to maximize promotion through website in Belimbing Village because website is an effective solution to introduce and market products/services by utilizing the internet as an information medium.

Page 1 of 1 | Total Record : 6

 1 

Filter by Year

2023 2023


Reset
Filter By Issues
All Issue Vol. 4 No. 2 (2023): International Journal of Glocal Tourism - June 2023 Vol. 4 No. 1 (2023): International Journal of Glocal Tourism - March 2023 Vol. 3 No. 4 (2022): International Journal of Glocal Tourism - December 2022 Vol. 3 No. 3 (2022): International Journal of Glocal Tourism - September 2022 Vol. 3 No. 2 (2022): International Journal of Glocal Tourism - June 2022 Vol. 3 No. 1 (2022): International Journal of Glocal Tourism - March 2022 Vol. 2 No. 4 (2021): International Journal of Glocal Tourism - December 2021 Vol. 2 No. 3 (2021): International Journal of Glocal Tourism - September 2021 Vol. 2 No. 2 (2021): International Journal of Glocal Tourism - June 2021 Vol. 2 No. 1 (2021): International Journal of Glocal Tourism - March 2021 Vol. 1 No. 2 (2020): International Journal of Glocal Tourism - December 2020 Vol. 1 No. 1 (2020): International Journal of Glocal Tourism - September 2020 More Issue