cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Marike Kondoj
Contact Email
silviamarike@gmail.com
Phone
+628135633123
Journal Mail Official
silviamarike@gmail.com
Editorial Address
Politeknik Negeri manado
Location
Unknown,
Unknown
INDONESIA
JURNAL HOSPITALITI DAN PARIWISATA
Published by PolimdoSains
ISSN : 23548355     EISSN : 26217791     DOI : https://doi.org/10.35729/jhp.v3i2
Core Subject : Science,
Decision Sciences, Operations Research & Management
Jurnal Hospitaliti dan Pariwisata merupakan jurnal ilmiah bidang ilmu Hospitaliti dan Kepariwisataan yang menerbitkan hasil - hasil studi, kajian dan penelitian ilmiah baik dari kalangan akademisi maupun praktisi.
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 53 Documents
 2   3   4   5   6 
Kepuasan Pelanggan Generasi Z di KFC Lippo Village pada Masa Pandemi COVID-19 Kevin Gustian Yulius; Agatha Putri Wikumala; Priscillia Priscillia
HOSPITALITI DAN PARIWISATA Vol 6 No 2 (2023): JURNAL HOSPITALITI DAN PARIWISATA
Publisher : PolimdoSains

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35729/jhp.v6i2.125

Abstract

Customer satisfaction is an important factor in the sustainability of a business, especially in the service industry. This study analyzes the factors that influence customer satisfaction at a fast food restaurant, KFC, in Lippo Village, Tangerang. The unit of analysis in this study is the Z generation, which has different satisfaction determinants from the previous generation. The four independent variables used are food quality, service quality, physical environment quality, and the COVID-19 health protocol. This research is an explanatory research that explain the relationship between the four independent variables and one dependent variable partially and simultaneously. The sampling technique is non-probability sampling with purposive sampling and the time dimension in this study is cross-sectional, where samples are taken at a certain time period, namely in 2022. The research instrument used is a questionnaire which is distributed online and the data results are processed using IBM SPSS 25 software. The results indicate that the four independent variables have a significant influence on customer satisfaction partially and simultaneously, but with a coefficient of determination below 50%. Subsequent research is suggested to add the independent variables used in the model or consider using customer satisfaction as an intervening variable.
Strategi Pengembangan Pariwisata Berkelanjutan di Desa Cihideung Udik Berbasis Lingkungan Pada Fasilitas Penunjang Pariwisata Sofiani Sofiani; Tatiana Putri Yulia
HOSPITALITI DAN PARIWISATA Vol 6 No 2 (2023): JURNAL HOSPITALITI DAN PARIWISATA
Publisher : PolimdoSains

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35729/jhp.v6i2.126

Abstract

The tourism industry should be developed in a sustainable manner based on taking into account environmental sustainability. Cihideung Udik Village is one of the villages located in Bogor Regency which is in the Ciampea sub-district. Cihideung Udik Village has a lot of tourism potential. Starting from the good cultural values ​​of the people, this village also has very beautiful landscapes such as waterfalls, agricultural land and a very beautiful environment and the air is cool. Then the most important thing is that this village is blessed with very abundant water sources. So it's no wonder that in the village of Cihideung Udik there is a water dam which the local people often call the Ciproy Dam, which stands for "Cihideung Project". The problem that arises is that there are still many inappropriate tourism supporting facilities. The research design used in this study is a qualitative descriptive study using the SWOT method. And the results of the research are that Cihideung Udik Village has internal and external potential for sustainable tourism which can be developed even further. Analysis of potential based on aspects or criteria as the concept of a tourist village shows that of the seven aspects, only aspects of the readiness of community human resources and aspects of tourism support facilities that still need to be improved, while the other five aspects namely; tourist attraction, community motivation, facilities and infrastructure, institutions and availability of land in general are sufficient to become a tourist village. The development of sustainable tourism in the village of Cihideung Udik is quite good, it's just that it needs improvement so that in the future Samangki village can become one of the pilot tourism villages in Indonesia. Keywords: Development Strategy, Tourism Village, Sustainable Tourism.
Strategi Promosi Makanan Tradisional Choi Pan Marga Tjhia Sebagai Kuliner Wajib Wisatawan Kota Singkawang Stephanie Rosanto; Kallista Kallista
HOSPITALITI DAN PARIWISATA Vol 6 No 2 (2023): JURNAL HOSPITALITI DAN PARIWISATA
Publisher : PolimdoSains

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35729/jhp.v6i2.127

Abstract

Perkembangan industri pariwisata dapat memberikan peluang bagi berkembangnya produk-produk wisata, termasuk kuliner di Singkawang, Pontianak. Tingginya perkembangan industri pariwisata, memberikan peluang yang sangat besar bagi masyarakatnya. Strategi promosi atau yang dikenal dengan istilah bauran promosi, merupakan bagian dari strategi pemasaran di mana setiap pelaku usaha pernah melakukan kegiatan dalam pengaplikasian dan menjalankan strategi promosi untuk menarik para pelanggan. Kota Singkawang sangat terkenal dengan kuliner traditional dan yang paling terkenal adalah Choi Pan. Choi Pan Marga Tjhia merupakan salah satu Choi Pan yang paling terkenal dan diminati oleh wisatawan. Tetapi sistem penjualan yang masih tradisional membuat makanan ini tidak banyak diketahui oleh wisatawan. Tahapan kajian ini adalah dimulai dari penentuan objek penelitian, yaitu Choi Pan Marga Thjia, yang dilanjutkan dengan penetapan perumusan masalah atas dasar permasalahan yang telah ditetapkan pada pendahuluan, yaitu bagaimana strategi promosi Choi Pan agar dapat menjadi kuliner wajib wisatawan. Dapat disimpulkan bahwa strategi promosi awal dari restoran Choi Pan Marga Thjia masih sangat kuno dan kurang kekinian tetapi restoran ini merupakan restoran yang mampu menjadi pilihan utama para wisatawan ketika berkunjung ke Kota Singkawang. Maka dari itu, makanan tradisional perlu dikembangkan dari segi proses pengolahan, percampuran bumbu-bumbu, dan proses penyajian yang secara tradisional. Selain itu, perlu dilakukan program pengembangan dalam rangka untuk memafaatkan kekuatan dan peluang yang ada di antaranya adalah adaptasi menu, melibatkan media masa dan media sosial, meningkatkan kualitas sumber daya manusia, kreatif dalam mengolah sebuah makanan dan promosi.

Page 6 of 6 | Total Record : 53

 2   3   4   5   6 

Filter by Year

2018 2023


Reset
Filter By Issues
All Issue Vol 6 No 2 (2023): JURNAL HOSPITALITI DAN PARIWISATA Vol 6 No 1 (2023): JURNAL HOSPITALITI DAN PARIWISATA Vol 5 No 2 (2022): JURNAL HOSPITALITI DAN PARIWISATA Vol 5 No 1 (2022): JURNAL HOSPITALITI DAN PARIWISATA Vol 4 No 2 (2021): JURNAL HOSPITALITI DAN PARIWISATA Vol 4 No 1 (2021): JURNAL HOSPITALITI DAN PARIWISATA Vol 3 No 2 (2020): JURNAL HOSPITALITI DAN PARIWISATA Vol 3 No 1 (2020): JURNAL HOSPITALITI DAN PARIWISATA Vol 2 No 2 (2019): JURNAL HOSPITALITI DAN PARIWISATA Vol 2 No 1 (2019): JURNAL HOSPITALITI DAN PARIWISATA Vol 1 No 1 (2018): JURNAL HOSPITALITI DAN PARIWISATA More Issue