Garuda - Garba Rujukan Digital

Article Per Year (5 Year)

All

Destinesia : Jurnal Hospitaliti dan Pariwisata

DESTINESIA
Website

Published by Institut Ilmu Sosial dan Manajemen STIAMI

ISSN : - EISSN : 26862042 DOI : https://doi.org/10.31334/jd

Core Subject : Social,

Social Sciences

Jurnal Destinesia merupakan jurnal ilmiah yang diterbitkan oleh Program Studi Hospitaliti dan Pariwisata - Institut Ilmu Sosial dan Manajemen Stiami. Jurnal ilmiah ini dirancang sebagai wadah publikasi hasil penelitian, gagasan, dan kajian di bidang hospitaliti dan kepariwisataan. Fokus dan ruang lingkup keilmuan antara lain meliputi: Perhotelan; Hospitaliti; Destinasi Pariwisata; Pariwisata Halal; Gastronomi dan Kuliner; Budaya; MICE dan Event Pariwisata.

Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management

Articles 45 Documents

1 2 3 4 5

Analisis Faktor-Faktor yang Memengaruhi Minat Kunjungan Wisatawan Berdasarkan Komponen Destinasi Wisata di Kawasan Kuliner, Pasar Lama Tangerang Antonius Rizki Krisnadi; Dessy Natalia
Destinesia : Jurnal Hospitaliti dan Pariwisata Vol 2, No 1: September 2020
Publisher : Institut Ilmu Sosial dan Manajemen STIAMI

Tourism in the city of Tangerang continues to experience an increase in the number of tourist visits. Based on data obtained from the Tangerang City Statistics Center, the number of tourist visits continues to increase, including an increase of 46.79% from 2017 to 2018. One of the most visited tourist destinations, culinary attractions in the Old Market, Tangerang. Culinary is a tourist attraction that is no longer a support in tourism, but instead becomes the main destination of tourists to carry out a tourism activity (Kristiana, Suryadi and Sunarya, 2018). Every tourist who will visit a tourist destination definitely needs a variety of services and facilities to reach that destination. This study aims to determine whether each dimension of attraction, accessibility, amenities, and ancillary services in the tourist destination component significantly influences the interest of tourists visiting the Tangerang Old Market Culinary Area. The theory used in this study is according to Cooper et al. in Anggela, Karini, & Wijaya (2017), which states that the components of a tourist destination have four dimensions, namely attraction, accessibilities, amenities, and ancillary services. Based on the results of the t test it is known that the dimension of attraction has a significant influence on the interest of tourist visits in the Tangerang Old Market Culinary Area, while the other three dimensions have no significant effect. Based on the results of the F Test simultaneously it is known that the component of the tourist destination has a significant influence on the interest of tourist visits in the Tangerang Old Market Culinary Area. Based on the Determination Coefficient Test results obtained by 38.6%. Suggestions from this research are so that the Culinary Area can be made more attractive and has special characteristics, adding detailed information about access to the location, completing facilities according to the needs of consumers and keeping it clean and completing additional services such as security posts and also Money Changer services.

Festival Sebagai Media Komunikasi Dalam Membangun Citra Destinasi Wisata Budaya Di Sumenep Mohammad Insan Romadhan
Destinesia : Jurnal Hospitaliti dan Pariwisata Vol 1, No 1: September 2019
Publisher : Institut Ilmu Sosial dan Manajemen STIAMI

Sumenep with its cultural diversity has the potential to become a destination visited by many tourists. This is the duty of the Sumenep regional government to be able to better introduce and build an image as a tourist destination in Indonesia. So that researcher are interested in examining how the Sumenep Tourism and Culture departement build the image Sumenep of a tourist destination. The theory used in this research is management impression theory, Laswell and Aristoteles Communication Model. The research method uses a qualitative approach, with a type of descriptive research and using a case study method. Research informant is head of promotion in the tourism and cultural departement of Sumenep. The data collection technique in this research used interviews, observation and documentation. The result of the research on the process of building the image of the efforts made by showing and displaying the Sumenep cultures, for example kerapan sapi, sapi sonok, tong-tong music, saronen music to presented to the public. So the impression public would perceive as expected. Selection of the festival as a communication channel for the delivery of a message is deemed appropriate to the interests of public. For self presentation strategy is a strategy of self-promotion

Partisipasi Masyarakat Dalam Pengembangan Desa Wisata Di Kampung Lengkong, Kecamatan Cigombong, Kabupaten Bogor, Jawa Barat Ade Arqam Hidayat
Destinesia : Jurnal Hospitaliti dan Pariwisata Vol 3, No 2: Maret 2022
Publisher : Institut Ilmu Sosial dan Manajemen STIAMI

The purpose of the study was to see the extent of community participation in the development of tourist villages in the village of Lengkong, Cigombong, Bogor Regency, West Java and what factors were inhibiting and supporting it. This study uses data collection through in-depth interviews to each resource person who is considered capable of providing information in accordance with research needs.The resulting data shows that community participation in the Lengkong village in terms of developing a tourist village is still very low. This can be seen from community participation in development planning, community participation in the implementation of development and community participation in monitoring and evaluating what has been done. There are supporting factors such as natural resources, awareness of the administrators, age, duration of stay, the role of the STIAMI Institute, and the role of the government as well as the Tourism Village Association. Whereas the factors that hinder community participation are education, lack of motivation, work, and communication.

Pengaruh Kualitas Produk dan Harga Terhadap Keputusan Menginap di Park Hotel Jakarta Michael Joshua Sabandar; Sri Fadjar Ayuningsih
Destinesia : Jurnal Hospitaliti dan Pariwisata Vol 2, No 2: Maret 2021
Publisher : Institut Ilmu Sosial dan Manajemen STIAMI

This research was aimed to analyze the influence of product quality and price on the costumer’s stay decision. The population in this research was Park Hotel’s Jakarta customer. The samples were determined based on accidental sampling method technique. Data were collected by using questionnaires, there were 100 questionnaires distributed in Park Hotel’s Jakarta customer who stay between December 2019 – January 2020. Data were processed using multiple regression analysis supported by SPSS v.22 for windows. The result of this research showed that in costumer stay decision and simultaneously product quality and price have effect on Costumer Stay Decision, with the statistic of product quality (X1) affect the decision to stay (Y) at Park Hotel Jakarta, with the ability of the variable quality of the product to explain the stay decision of 6.03%. Price (X2) affects the stay decision (Y) at Park Hotel Jakarta, with the variable price ability to explain the stay decision of 6.62%. Product Quality (X1) and Price (X2) combined simultaneously found that there was a real influence of the three variables simultaneously to determine the decision to stay (Y) at Park Hotel Jakarta with a contribution of 24.01%.

Peranan Masyarakat Mengangkat Perekonomian Kampung Kumuh Berbasis Kampung Ramah Lingkungan Sebagai Bagian Untuk Dijadikan Sebagai Desa Wisata Erni Prasetiyani
Destinesia : Jurnal Hospitaliti dan Pariwisata Vol 1, No 2: Maret 2020
Publisher : Institut Ilmu Sosial dan Manajemen STIAMI

Identical slums with residents far from the word prosperous and uneducated. Slums have become a common sight of densely populated cities that are urbanites. The Green Village program issued by the Bogor district as a form of concern for the environment of the population which is fairly dense and slum population due to lack of greening land and lack of awareness of environmental cleanliness. The research method used is qualitative. Kampung Gunung Geulis Bogor is one of the villages that has changed the paradigm from a slum village to an Eco-friendly Village (KRL). Residents receive education about the importance of greening and environmental cleanliness by forming a waste bank and recycling waste into useful products. From KRL, the population is able to produce compost and plant crops with used media. Compost and plants are currently consumed by themselves to meet the needs of residents. The excess production has the potential to be sold in the market as additional income for citizens. This target is a long-term program so that citizens will prosper independently. In addition raising the economy of the citizens, KRL creates this village as an alternative tourism village in Kabupaten Bogor.

Potensi Bubur Ase Sebagai Daya Tarik Wisata Kuliner Jakarta Lila Muliani
Destinesia : Jurnal Hospitaliti dan Pariwisata Vol 1, No 1: September 2019
Publisher : Institut Ilmu Sosial dan Manajemen STIAMI

Food and tourism can not be separated. Travellers will always need food to fill his stomach. However, trend of culinary tourism which begun to be popular in the beginning of the year 2000 has come to the definition that food is not only something to satisfy someones’ hunger. Traditional food of one destination could become an attraction to motivate tourists to come.Jakarta as the capital city that never stop welcoming tourists – domestic and abroad - to come, has many potential culinary attractions. Unfortunately,until today, traditinal food of Betawi - Jakarta people – that is known by people are very limited in number. The delightfull of Betawi cuisine is not yet being tourist attractions.This study was conducted to analyze Bubur Ase, one of Betawi cuisine, to become a culinary attractions for tourist to come. This special dish is very unique since it is a mixture of porridge, beef stew in sweet soy sauce, and vegetable pickles. The taste is different from another porridge that is already famous. This qualitative research uses primary data from observations, FGD, and in depth interview with Betawi culinary experts. SWOT analysis is used to get a whole picture of internal and external factors that is affected Bubur Ase.The resulf of the study shows that Bubur Ase is potential to become an attractiom for culinaru tourism in Jakarta. The uniqueness and harmonization of taste, historical stories, cultural values and philosophies in a bowl of Bubur Ase are the strenghts that can be developed and promoted. Some weaknesses and threats could be overcome if this dish is already popular. Food and tourism can not be separated. Travellers will always need food to fill his stomach. However, trend of culinary tourism which begun to be popular in the beginning of the year 2000 has come to the definition that food is not only something to satisfy someones’ hunger. Traditional food of one destination could become an attraction to motivate tourists to come.Jakarta as the capital city that never stop welcoming tourists – domestic and abroad - to come, has many potential culinary attractions. Unfortunately,until today, traditinal food of Betawi - Jakarta people – that is known by people are very limited in number. The delightfull of Betawi cuisine is not yet being tourist attractions.This study was conducted to analyze Bubur Ase, one of Betawi cuisine, to become a culinary attractions for tourist to come. This special dish is very unique since it is a mixture of porridge, beef stew in sweet soy sauce, and vegetable pickles. The taste is different from another porridge that is already famous. This qualitative research uses primary data from observations, FGD, and in depth interview with Betawi culinary experts. SWOT analysis is used to get a whole picture of internal and external factors that is affected Bubur Ase.The resulf of the study shows that Bubur Ase is potential to become an attractiom for culinaru tourism in Jakarta. The uniqueness and harmonization of taste, historical stories, cultural values and philosophies in a bowl of Bubur Ase are the strenghts that can be developed and promoted. Some weaknesses and threats could be overcome if this dish is already popular.

Pengaruh Cita Rasa dan Harga terhadap Kepuasan Konsumen Ragusa Es Krim Italia Goklas Agus Efendi Sianturi; Lila Muliani; Heni Pridia Rukmini Sari
Destinesia : Jurnal Hospitaliti dan Pariwisata Vol 3, No 1: September 2021
Publisher : Institut Ilmu Sosial dan Manajemen STIAMI

Tujuan penelitian ini adalah untuk menganalisis adanya pengaruh cita rasa dan harga terhadap kepuasan konsumen Ragusa Ice Cream Italia, Jakarta. Penelitian ini adalahpenelitian kuantitatif dengan metode pengumpulan data menggunakan kuesioner yang ditujukan kepada 100 responden, konsumen Ragusa Ice Cream Italia. Dari hasil penelitian, uji t menunjukkan bahwa terdapat pengaruh cita rasa (X1) dan harga (X2) terhadap kepuasan konsumen (Y) secara signifikan. Besar pengaruh variabel cita rasa(X1) terhadap variabel kepuasan konsumen (Y) adalah sebesar 70,6% dan variabel harga (X2) terhadap variabel kepuasan konsumen (Y) adalah sebesar 73,2%. Hasil uji f menunjukkan bahwa terdapat pengaruh antara variabel cita rasa (X1) dan harga (X2) terhadap variabel kepuasan konsumen (Y) secara simultan. Beberapa indikator pada variabel X2 dan Y yang diujikan memiliki nilai di bawah rata-rata. Hal ini dapat menjadi masukan bagi pihak manajemen Ragusa Ice Cream Italia.

Pengaruh Kualitas Pelayanan Terhadap Loyalitas Konsumen Di Hotel Best Western Plus Kemayoran, Jakarta Dadang Kurnia Abdurrahman; Sri Fajar Ayuningsih
Destinesia : Jurnal Hospitaliti dan Pariwisata Vol 2, No 1: September 2020
Publisher : Institut Ilmu Sosial dan Manajemen STIAMI

This study aimed to analyze the effect of service on customer loyalty at the Best Western Plus Hotel Kemayoran. The research method used is a quantitative research approach. Data collection techniques to test hypotheses through a questionnaire addressed to 50 respondents who use the services of the Best Westen Plus Hotel Kemayoran. And equipped with making observations and literature study. The respondent sample data collection was carried out using an accidental sampling technique. The data analysis method used consists of validity test, reliability test, standard linear analysis test with t test, product moment correlation coefficient, and determination coefficient. The results obtained from the analysis of SPSS statistical data processing and hypothesis testing, namely the correlation coefficient between the service quality variable (X) and the customer loyalty variable (Y) is significant because it is between 0.5 <r< 075. Based on the results of the t-test analysis, the results are greater than the table, namely 2.604> 2.01. This figure shows that H0 is rejected and H1 is accepted, which means that the service quality variable (X) has a significant effect on customer loyalty (Y).

Inventarisasi Konsep Ekosistem Pariwisata Dalam Pengembangan Destinasi Wisata Berkelanjutan: Kasus Waduk Walahar, Kabupaten Karawang Vincent Sylvester Leewellyn; Fitri Abdillah
Destinesia : Jurnal Hospitaliti dan Pariwisata Vol 1, No 2: Maret 2020
Publisher : Institut Ilmu Sosial dan Manajemen STIAMI

Development in tourism supposed to be development of tourism destinations. There are three main components of tourism destinations that play an important role in the development, which are: tourists, local people (hosts), and the destination itself. This study was designed to record the components of the tourism ecosystem in the Walahar Tourism Destination, Karawang Regency. Walahar is known as a culinary destination in Karawang Regency. This research is expected to produce a model for developing sustainable culinary tourism destinations. The research was compiled with a preliminary stage compiling a profile of all tourism potentials, attractions, and gastronomic tourism products, and the level of readiness of the local community, in the study area. The expected research result is the inventory of the ecosystem components involved in the Walahar culinary destination. The identification of the tourism subsystem in Walahar Village shows that only one of the twelve subsystems qualifies as a tourism destination. Therefore the development of Walahar as a tourism destination requires government’s effort. The development of Walahar as a destination also seems to be a solution to improve the quality of the environment by improving sanitation and environmental hygiene.

Peningkatan Kemampuan Perencanaan Pariwisata Melalui Kegiatan Pendampingan Masyarakat Studi Kasus Pada Pokdarwis Desa Wisata Hegarmukti Cikarang Kurniawan Gilang Widagdyo; Muhammad Alfan Hakim
Destinesia : Jurnal Hospitaliti dan Pariwisata Vol 3, No 2: Maret 2022
Publisher : Institut Ilmu Sosial dan Manajemen STIAMI

Tujuan penelitian ini adalah untuk menganalisis sejauh mana efektivitas kegiatan pendampingan masyarakat dalam meningkatkan kemampuan menyusun perencanaan pariwisata di wilayah Desa Wisata Hegarmukti. Penelitian ini bersifat kualitatif deskriptif menggunakan teknik triangulasi sebagai metode analisis data. Data primer didapat dari kegiatan wawancara mendalam terhadap narasumber dari ketua dan anggota Pokdarwis Desa Wisata Hegarmukti serta kegiatan Focus Group Discussion (FGD) yang dihadiri 20 responden dari para pemangku kepentingan di kawasan Desa Wisata Hegarmukti. Hasil penelitian menunjukkan bahwa kegiatan pendampingan memberikan hasil positif dalam meningkatkan pemahaman masyarakat terkait penyusunan perencanaan pariwisata di wilayahnya. Beberapa indikator keberhasilan menunjukkan hasil positif yang dapat menjadi masukan bagi pihak pengelola Desa Wisata Hegarmukti

Page 1 of 5 | Total Record : 45

1 2 3 4 5

Filter by Year

2019 2023

Filter By Issues

All Issue Vol 5, No 1: September 2023 Vol 4, No 2: Maret 2023 Vol 4, No 1: September 2022 Vol 3, No 2: Maret 2022 Vol 3, No 1: September 2021 Vol 2, No 2: Maret 2021 Vol 2, No 1: September 2020 Vol 1, No 2: Maret 2020 Vol 1, No 1: September 2019

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name
Rudi Kristanto

Contact Email
mr.inspirasi1@gmail.com

Phone
+6281282083001

Journal Mail Official
destinesiajournal@stiami.ac.id

Editorial Address
Jl. Pangkalan Asem Raya No. 55, Cempaka Putih, Jakarta Pusat Indonesia, RT.5/RW.7, Galur, Johar Baru, Jakarta, Daerah Khusus Ibukota Jakarta 10530

Location
Kota adm. jakarta pusat,

Dki jakarta

INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Rudi Kristanto

Contact Email mr.inspirasi1@gmail.com

Phone +6281282083001

Journal Mail Official destinesiajournal@stiami.ac.id

Editorial Address Jl. Pangkalan Asem Raya No. 55, Cempaka Putih, Jakarta Pusat Indonesia, RT.5/RW.7, Galur, Johar Baru, Jakarta, Daerah Khusus Ibukota Jakarta 10530

Location Kota adm. jakarta pusat, Dki jakarta INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
Rudi Kristanto

Contact Email
mr.inspirasi1@gmail.com

Phone
+6281282083001

Journal Mail Official
destinesiajournal@stiami.ac.id

Editorial Address
Jl. Pangkalan Asem Raya No. 55, Cempaka Putih, Jakarta Pusat Indonesia, RT.5/RW.7, Galur, Johar Baru, Jakarta, Daerah Khusus Ibukota Jakarta 10530

Location
Kota adm. jakarta pusat,

Dki jakarta

INDONESIA