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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
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Search results for , issue "Vol. 4 No. 2 (2023): International Journal of Glocal Tourism - June 2023" : 6 Documents clear
Selong Belanak Village in Central Lombok: A Destination Development Model Hasan Basri; Ni Gst Nym Suci Murni; I Ketut Sutama; Raden Roro Rieta Anggraheni
International Journal of Glocal Tourism Vol. 4 No. 2 (2023): International Journal of Glocal Tourism - June 2023
Publisher : Yayasan Sinergi Widya Nusantara

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Abstract

Purpose : This study aims to determine the position of Selong Belanak Village in Central Lombok, Indonesia, according to the TALC (tourism area life cycle) in order to be developed as an attractive tourist destination. Research methods : The data were collected through observation, documentation, structured interviews, and focus group discussions. The analysis was carried out in a qualitative descriptive manner. Findings : The results of the study show that the development model of Selong Belanak Village as a tourist destination is carried out by involving three pillars, namely the government, Pokdarwis (or kelompok sadar wisata) which represents the local society, and business parties. Implications : The results of this study are Selong Belanak Village is currently in the involvement phase.
Implementation of Green Practices on Room Attendant at Sofitel Bali Nusa Dua Beach Resort I Komang Triartha Pramana; Ni Nyoman Sri Astuti; Lien Darlina; I Ketut Astawa
International Journal of Glocal Tourism Vol. 4 No. 2 (2023): International Journal of Glocal Tourism - June 2023
Publisher : Yayasan Sinergi Widya Nusantara

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Abstract

Purpose: The purpose of this study was to analyze whether the room attendant at Sofitel Bali Nusa Dua Beach Resort had implemented green practices and to find out which indicators need to be improved and maintained in implementing green practices. Research methods: This study uses descriptive statistical analysis techniques with data collection methods by means of observation, interviews, questionnaires, and documentation. The method of determining the informants using purposive sampling method with the number of informants 33 people from room attendant employees. Findings: The room attendant has implemented green practices very appropriately In the implementation of green practices, there are 3 green practices variables with 9 indicators, where in implementing this program there are 2 indicators that need to be improved, namely the first use of reused bed linen in hotel rooms and secondly the use of reused towels in bathrooms. In an effort to improve the 2 indicators of green practices, the author suggests using or multiplying decorative ornaments containing words or writings that ask guests to reuse bed linen and towels in the hotel room. Implication: With the implementation of green practices in room attendants, it is expected to reduce the impact of environmental damage that can be caused by the hotel industry.
Implementation of Green Practices in Improving Service Quality of Food & Beverage Department at Hotel Indigo Bali Seminyak Beach Ni Putu Trisna Puspita Dewi; I Gusti Agung Bagus Mataram; Made Sudiarta; I Putu Budiarta
International Journal of Glocal Tourism Vol. 4 No. 2 (2023): International Journal of Glocal Tourism - June 2023
Publisher : Yayasan Sinergi Widya Nusantara

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Abstract

Purpose: This study aims to determine the implementation of green practices in improving the quality of service in the food & beverage department at Hotel Indigo Bali Seminyak Beach. Research methods: The data collection methods used in this study were observations, questionnaires, interviews and literature studies. The analysis technique used is descriptive qualitative, namely explaining systematically the data obtained during the study, so as to describe the state or status of a problem clearly and descriptively quantitatively using a 4-level likert scale. The number of respondents used was 12 respondents from the food & beverage department staff. Findings: Overall the application of green practices in service quality has been applied optimally. There are several stages in the process of improving service quality which in the application of green action the average value is 3.11 which means that it has been maximally applied, green food average value is 3.06 which means it is quite optimally applied, green dionation with an average value of 2.86 which is quite optimally applied. Implication: There is a need to evaluations, conducting SOP training and conducting supervision while working.
Applying Green Hotel to Enhance Service Quality of the Front Office Staffs at Mercure Bali Legian Ni Kadek Putri Wulandari; Nyoman Mastiani Nadra; Ni Ketut Bagiastuti; Ni Nyoman Triyuni
International Journal of Glocal Tourism Vol. 4 No. 2 (2023): International Journal of Glocal Tourism - June 2023
Publisher : Yayasan Sinergi Widya Nusantara

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Abstract

Purpose : This study aims to analyze the application of green hotels in an effort to improve the service quality of front office staffs at Mercure Bali Legian and to identify indicators that need to be improved and maintained in the service quality of front office staffs at the hotel. Research methods : A questionnaire is distributed to respondents. The analytical technique is descriptive qualitative analysis to determine the application of green hotels at Mercure Bali Legian and quantitative analysis, namely importance performance analysis (IPA) is used to classify service quality indicators that need to be improved and maintained into a Cartesian diagram. Findings : Write only the main results and discussion in a few words. There is no discussion or explanation. Implications : There are five indicators that the front office staffs need to maintain the quality of service, namely the hotel lobby indicator is clean and smoke-free, supports the environmentally friendly concept during the check-in process by minimizing the use of paper, the staffs inform the hotel facilities including energy-saving facilities in the hotel, giving welcome drink using drinks from local products, and front office staffs providing information about the cashless program.
Green Tourism-Based Food and Beverage Service to Increase Customer Satisfaction at Four Points By Sheraton Bali Kuta Ni Kadek Agustini; Made Sudiarta; Ida Ayu Elistyawati; I Nyoman Winia; I Ketut Suparta
International Journal of Glocal Tourism Vol. 4 No. 2 (2023): International Journal of Glocal Tourism - June 2023
Publisher : Yayasan Sinergi Widya Nusantara

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Abstract

Purpose: This study to determine the application of green tourism based service by the food and beverage service department at Four Points By Sheraton Bali Kuta and how it impact on customer satisfaction. Research methods: The research sample was determined by the incidental sampling method with a sampe of 80 guest who had received service from the food and beverage service department at Four Points By Sheraton Bali Kuta as respondents. The data collection method used in a questionnaire. The data analysis technique is descriptive qualitative analysis with descriptive statistics on a likert scale range using microsoft excel 2010. Findings: The results show that the application of green tourism-based services on green service and energy-saving variables according to customers is not good. The variables of green product, green design and consumption reduction according to customers are good. Implications: The impact of green tourism-based services on customer satisfaction at The Eatery Restaurant is that customers agree to take actions such as buying back products and services, recommending products and services to others, buying other types of products from The Eatery Restaurant, being interested in buying food and beverage products from The Eatery Restaurant.
Food and Beverage Service Standards at Capella Ubud during the Covid-19 Pandemic I Made Bayu Kusuma; I Gusti Agung Mas Krisna Komala Sari; Ni Ketut Bagiastuti; I Ketut Suja
International Journal of Glocal Tourism Vol. 4 No. 2 (2023): International Journal of Glocal Tourism - June 2023
Publisher : Yayasan Sinergi Widya Nusantara

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Abstract

Purpose: The purpose of this study is to determine the application of service standards for food and beverage service by employees at the Capella Ubud, Bali, Indonesia, during the Covid-19 pandemic. Research methods: This study uses descriptive analysis methods and descriptive statistics using guest comments. The data obtained by finding the average value of the results of guest comments with 3 indicators namely location, service, and cleanliness so that data presentation can be carried out to draw conclusions. Findings: The results of this study indicate that the location, service, and cleanliness indicators get guest satisfaction with an average 4-star gain of 151.16 with the highest score on cleanliness and an average 5-star score of 148.84 with the highest score on service. Implication: Capella Ubud applies good food and beverage service standards during the Covid-19 pandemic.

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