Jurnal Pariwisata Bunda
The Jurnal Pariwisata Bunda (JP Bunda) is published by Akademi Pariwisata Bunda (Bunda Tourism Academy). It applies open journal system (OJS) and blind peer-reviewed online. It focuses on Tourism, Room Division, Food Tourism, and Destination. Tourism focuses on sustainable tourism development, community-based tourism, nature-based tourism, creative tourism, tourism marketing, smart tourism, consumer behaviour, hospitality and tourism management, information systems and technology, future trends in the hospitality and tourism, and halal tourism. Room Division focuses on front office operational, housekeeping operational, butler service, laundry operational, Guest Relation Officer (GRO), and hotel management. Food Tourism focuses on herbs, spices, and traditional food, cultural food studies, food product and pastry, food packaging and product development, gastronomy, restaurant management, beverage management, culinary, and cake decoration. Destination focuses on policy for destination planning, tour industry, travel and transportation, tourist guiding, and development planning. JP Bunda servies as a a media of communication through which researchers, intellectuals, and observers who are interested in and concerned on exchanging ideas with the latest developments in the field of tourism. Therefore, JP Bunda welcomes research articles, review articles, and case studies. All published articles are reviewed by peer reviewers.
Articles
33 Documents
<![CDATA[VIRTUAL TOURISM DALAM LITERATURE REVIEW ]]>
<![CDATA[Rafidola Mareta Riesa]]>;
<![CDATA[Alfatah Haries]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 1 No. 1 (2020): Vol. 1 No. 1 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
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<![CDATA[The spreads of coronavirus bring major impact on travel and tourism sectors. The lockdown policy and travel restriction has ban people from traveling. The areas quarantine in West Sumatera has decrease numbers of visitors visiting tourism attractions. More people staying at home because of the coronavirus pandemic resulting the needs of alternative way of traveling becomes necessary. This research will explore the alternative ways of travelling during the pancemic. The research finding is that virtual tourism can be one of the alternative ways of traveling for tourists.]]>
<![CDATA[ANALISIS PENERAPAN STANDAR GROOMING ROOM ATTENDANT DI BEST WESTERN PREMIER PANBIL BATAM ]]>
<![CDATA[Ade Putra Isnanda]]>;
<![CDATA[Windy Della Sari]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 1 No. 1 (2020): Vol. 1 No. 1 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
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<![CDATA[This research is descriptive analysis research that aims to analyze the application of room attendant grooming standards at Best Western Premier Panbil Batam, which includes always giving a smile and greeting to guests who meet in corridors, rooms and in hotels, looking attractive, wearing complete uniforms, always wearing name tags. no beard, no mustache, no long hair, no body odor, always pay attention to trolley cleanliness. The data collection methods used were observation and questionnaires. The type of data used is quantitative and qualitiative, while the data sources used are primary and secondary. The method used is non-probability sampling, one of which is the accidental sampling method. While the data analysis technique uses descriptive analysis. From the results of the research conducted, it was found that 857 had implemented grooming room attendants enough at Best Western Premier Panbil Batam]]>
<![CDATA[PENERAPAN SISTEM FIRST IN FIRST OUT TERHADAP BAHAN PANGAN BASADI DAPUR BEST WESTERN PREMIERE PANBIL HOTEL BATAM ]]>
<![CDATA[Agustiar]]>;
<![CDATA[Yulia Mandasari]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 1 No. 1 (2020): Vol. 1 No. 1 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
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<![CDATA[This study aims to describe the application of the first in first out system to wet food in terms of the wet material storage system. This research is descriptive qualitative. The object of this research is the first in first out system for wet food ingredients. The data sources are employees of the Best Western Premier Panbil hotel kitchen. Data collection techniques are observation, interviews and documentation. Data analysis techniques are data reduction, display data, drawing conclusions and verification. The results of this study illustrate that wet food storage is not applied at full events. This can be seen when the event is full, especially at the Banquet event where the production at the Best Western Premiere Panbil Batam kitchen reaches thousands of pax. This event is almost every day full so that the items in storage are often messy and when new items enter the kitchen staff often immediately enter and stack them in the basket without scanning where the new stock items are the old ones. They often do this because they are pursuing a target time to produce or focus more on handling the Banquet event at the Best western Premiere Panbil Batam hotel. In the storage of foodstuffs, it should be grouped and adjusted according to its type, starting from the level of hardness of the foodstuff and the mass of the foodstuff.]]>
<![CDATA[ANALISIS PERSEPSI TAMU YANG MENGINAP TERHADAP KUALITAS PELAYANAN PETUGAS KANTOR DEPAN DI HOTEL PANGERAN BEACH PADANG (STUDI KASUS TAMU PRIA DAN WANITA) ]]>
<![CDATA[Hendra Rantius]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 1 No. 1 (2020): Vol. 1 No. 1 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
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<![CDATA[Customer service is one of the company's competitive advantages in retaining customers or guests. Increasingly fierce business competition makes business people compete in service to their customers. To provide the best possible service to customers, it is necessary to understand how customer service techniques are. Every personnel at all levels in the company must understand exactly how to serve customers or guests. Basically, officers who work in this section must understand who their customers are, what their customers' needs are, and how to serve and provide satisfaction to customers.One of the keys to success in increasing sales is by interacting and establishing good relationships with guests, by providing satisfying service. Interacting can build opportunities to promote products, services and companies. However, it is not easy for the company to run it. Success in creating customer satisfaction really depends on the Guest Service Agent's skill level. The world of hospitality has a wide dimension. The scope that can be discussed can be from various aspects, one of which is the perception of guests towards the services provided, while service is an aspect that cannot be separated from the world of hospitality. Excellent service is one of the strategies in providing satisfaction to customers (guests) which is important in business competition. In determining the level of satisfaction, a customer (guest) often sees the added value of the product and the performance of the service received from a purchase process for a service or product.]]>
<![CDATA[PENGARUH OBJEK/DAYA TARIK, PELAYANAN, AKSESIBILTAS, DAN SARANA PRASARANA TERHADAP KEPUTUSAN WISATAWAN UNTUK BERKUNJUNG KE OBJEK WISATA PADANG SUMATERA BARAT ]]>
<![CDATA[Nelvi Susgenti]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 1 No. 1 (2020): Vol. 1 No. 1 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
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<![CDATA[Tourism can not saparated from human activities especialy social activities . this research has purpose to know, 1. The effect of tourism object to tourist decision in visiting Padang West sumatera 2. The effect of services to tourist decision in visiting Padang West sumatera. 3. The effect of acesebility to tourist decision in visiting Padang West sumatera. 4. The public servives effect to tourist decision in visiting Padang West sumatera. The population from the result is all tourist which visit to Padang west sumatera, the technique sampling by using accident sampling with 400 respondens. The research instrument is arranged in questioner Likert scale model which based on free variable such as: object attraction, services, accesebility, public services and certain variable on tourist decision. From the result of research , it is found that there are the significant influences between object attraction to tourist decision in visiting Padang West sumatera . The effect of services to tourist decision in visiting Padang West sumatera. The effect of acesebility to tourist decision in visiting Padang West sumatera. 4. The public services effect to tourist decision in visiting Padang West sumatera. Based on this research that is suggest to increase tourist visiting to Padang West sumatera, there are some steps to do to run by tourism people, from government or private such as increasing object attraction,services, accesebility and public services, in order to create more satisfaction tourism.]]>
<![CDATA[TINJAUAN MANAJEMEN EVENT PADA FESTIVAL KULINER TRADISIONAL MINANGKABAU DI KOTA PADANG ]]>
<![CDATA[Aulia Rahmi]]>;
<![CDATA[Ranti Komala Dewi]]>;
<![CDATA[Rafidola Mareta Riesa]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 1 No. 1 (2020): Vol. 1 No. 1 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
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<![CDATA[Festival Kuliner Tradisional Minangkabau merupakan event tahunan Kota Padang, yang mana event ini sudah dilaksanakan sejak tahun 2013 sampai dengan 2019. Pada penyelenggara event tahun 2019, panitia menghadirkan para peserta dari kecamatan, pelajar SMP se-Kota Padang dan Ibu PKK Nasional. Tujuan penelitian ini untuk mengetahui manajemen event pada Festival Kuliner Tradisional Minangkabau. Metode penelitian yang digunakan adalah metode deskriptif kualitatif dengan teknik pengumpulan data melalui observasi dan wawancara. Dalam sebuah manajemen event terdapat lima tahapan penting yaitu, Research, Design, Planning, Coordination, Evaluation. Hasil penelitian ini dapat disimpulkan dari tahapan manajemen event pada Festival Kuliner Tradisional Minangkabau yang terdiri dari 1) Research dilaksanakan berdasarkan permintaan pemerintah Kota Padang melalui Dinas Kebudayaan dan Pariwisata dalam tugas pokok dan fungsi yang memiliki tujuan sebagai pelestarian kuliner tradisional minangkabau dan menggunakan teknik analisa dengan menambahkan kentang sebagai bahan masakannya. 2) Design diambil berdasarkan ide kreatif penyelenggara event, dari layout acara disusun membentuk huruf U, tetapi penyelenggara event ini tidak memiliki logo yang spesifik. 3) Planning dipimpin oleh Kepala Dinas Kebudayaan dan Pariwisata Kota Padang yang telah merumuskan kepanitiaan untuk penyelenggara event dan masih kurangnya sumber daya manusia. 4) Coordination dilakukan dengan media komunikasi group whatsapp, telepon, handy talky. 5) Evaluation berupa pelaporan acara, monitoring acara dan evaluasi umum dari pra, post, on event, dilakukan pembagian angket kepada para peserta dan pengunjung Festival Kuliner Tradisional Minangkabau dan evaluasi dilaksanakan setiap akhir tahun.]]>
<![CDATA[TINJAUAN MANAJEMEN EVENT PASA HARAU ART & CULTURE FESTIVAL DI KABUPATEN LIMA PULUH KOTA ]]>
<![CDATA[Alfatah Haries]]>;
<![CDATA[Fitri Wulandari]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 1 No. 2 (2021): Vol. 1 No. 2 Juni 2021 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
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<![CDATA[This study aims to determine the Event Management of the Pasa Harau Art & Culture Festival. The data analysis method used in this research was a descriptive method. The data collection techniques were observation, interviews, documentation and literature review The results of this study concluded that in event management there are five important stages, namely Research, Design, Planning, Coordination and Evaluation. The stages contained in the event management of the Pasa Harau Art & Culture Festival are as follows: 1) Research, this festival research carried out by several people who are members of the Culture-based Festival community, 2) The event design is based on the cultural richness and natural beauty of Nagari Harau, 3) Planning, this stage for Pasa Harau Festival starts one year before the Pasa Harau event is held, 4) Coordination involves the stakeholders and internal organizing committee, and 5) Evaluation discusses event reporting, event monitoring and evaluation of the whole event. ]]>
<![CDATA[TINGKAT PROFITABILITAS MENU MELALUI METODE MENU ENGINEERING DI SATOO RESTAURANT HW HOTEL PADANG ]]>
<![CDATA[William Fernando]]>;
<![CDATA[Lise Asnur]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 1 No. 2 (2021): Vol. 1 No. 2 Juni 2021 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
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<![CDATA[The general purpose of this study was to analyze the level of profitability of the menu at Satoo restaurant and to find out what menu differences are occurring during the Covid-19 pandemic at the Satoo restaurant Hw Hotel through the menu engineering method. The existence of this research is that it is expected that the hotel can make improvements in making food menu creations that attract consumers, so that Hw Hotel income in the food and beverage section at Satoo restaurant increases. This type of research was descriptive quantitative. Descriptive is used to determine the existence of independent variables. The data analyzed in this study were the level of profitability of the main course and beverage menu at Satoo restaurant. Analysis of the research data used the menu engineering worksheet technique in Microsoft Excel. The results of this study indicate that the main course and beverage menu before the Covid-19 pandemic (January-March 2020) at Satoo Restaurant Hw Hotel Padang which has high profitability are 22 main courses and 12 beverage menus. During the Covid-19 pandemic (September-November 2020) there were 21 main courses and 20 beverage menus that had high profitability. In order for the sales of high-profit menus to increase at Satoo Restaurant Hw Hotel Padang, the management must carry out promotions that attract consumers.]]>
<![CDATA[ANALISIS KUALITAS DAN KUANTITAS KERJA KARYAWAN RECEPTIONIST DI ROCKY HOTEL PADANG ]]>
<![CDATA[Selly Selfianita]]>;
<![CDATA[Ira Meirina Choir]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 1 No. 2 (2021): Vol. 1 No. 2 Juni 2021 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
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<![CDATA[This research was motivated by the presence of guest complaints about the quality and quantity of receptionist employees at Rocky Hotel Padang. The problem that appears is that the receptionist only gives keys to guests and does not explain the facilities at the hotel. There are still guest complaints about the employee's unfriendly attitude when serving guests checking in and checking out. The receptionist is not nimble when handling guests, so many guests queue when checking in, lack of cooperation and communication between employees and receptionists. This study aims to describe: the quality of work and the quantity of work. The type of this research was descriptive qualitative survey method and using purposive sampling. The sources of this research consist of 1 Spv receptionist at Rocky Hotel Padang, 1 Receptionist Manager for Rocky Hotel Padang, 3 employees for a receptionist at Rocky Hotel Padang. Based on the research results, some of the questions related to the quality and quantity of receptionist employees' work were found: 1) the quality of work of receptionist employees still lacks in completing work in accordance with the SOP. 2) The quantity of work of the receptionist employees is in accordance with the aspects of suitability, neatness, completeness. The results of the study suggest that the performance of receptionist employees still has aspects that have not followed the procedure for planning to improve performance at Rocky Hotel Padang. There are also plans to create an organization according to their respective work fields, both monitoring the performance of employees and superiors that will be made by Rocky Hotel Padang front office department.]]>
<![CDATA[SOLOK CITY HERITAGE (SoCH) ]]>
<![CDATA[Mellya Fitri]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 1 No. 2 (2021): Vol. 1 No. 2 Juni 2021 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
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<![CDATA[This article is motivated by the tourism potential, culture and creative economy that exist in Solok City. Unfortunately, it is still running independently. There is no collaboration yet. Therefore, this article aims to collaborate potentials (tourism, culture and creative economy) with academics, government, business, community / society, and the media (pentahelix) in order to increase the community's economy, reduce unemployment, alleviate poverty and increase the number of visits to the City of Solok. Some tourist attractions at SOLOK CITY HERITAGE (SoCH) are described to motivate any collaborations. ]]>
