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Adrie Oktavio
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Journal of Tourism, Culinary, and Entrepreneurship (JTCE)
Published by Universitas Ciputra Surabaya
ISSN : -     EISSN : 27760928     DOI : https://doi.org/10.37715/jtce.v2i1.2218
Core Subject : Economy, Social,
Economics, Econometrics & Finance Social Sciences
Through JTCE (ISSN: 2776-0928), we aim to provide large dimension to share and enhance the knowledge in tourism, hospitality, food science business and entrepreneurship through scholarly works published. JTCE welcomes research inquiries and reports under the following fields: Tourism Management Destination Management Tourism Product, Promotion, and Marketing Tourism Policy Eco and Urban Tourism Innovative Tourism and Hospitality Hospitality Management Service Management Human Resource in Tourism, Hospitality and Food Business Entrepreneurship in Tourism, Hospitality and Food Business Foods Safety and Quality Management Food Innovation and Sensory Analysis Cultures, Laws and Politics of Food Culinary Product Creation in Tourism Food Service Food Culture
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 36 Documents
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Impact of big data and analytics on quality management in rural tourism in southern Africa - Zimbabwe: A systematic literature review Njodzi Ranganai; Vitalis Basera; Tendai Shelton Muwani
Bahasa Indonesia Vol 3 No 2 (2023): OCTOBER 2023
Publisher : School of Tourism, Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/jtce.v3i2.3545

Abstract

Big data and analytics have assumed a significant role in the technological advancement that is shaping the world's travel industry today, posing both significant challenges and opportunities for rural tourism in southern Africa. Big data and analytics provide useful information to all tourism businesses, allowing them to estimate visitor need, optimize decision-making, knowledge exchanges and relationships with consumers, and deliver the best service in a more productive and effective way, thereby managing quality. The focus of this research is to investigate the problems and opportunities that may arise from the use of big data and analytics in rural tourism, its management, and the sector's future. The research content was obtained from popular web sources including articles indexed in Google Scholar, institutional repositories, dissertations and Scopus. Thirty-one peer reviewed articles published between 2012 and 2022 were considered for review. A thread of the problems and opportunities faced by use of big data and analytics was drawn inferring to rural tourism in Zimbabwe, a country in southern part of Africa. Despite widespread privacy and security issues, big data and analytics are widely thought to be advantageous for tourist and hospitality firms as founded in literature. In addition, big data and analytics is offering fresh viewpoints on the quality management discussion to both the tourist and hospitality industries. This study is useful for both scholars and practitioners interested in the utilization of big data and analytics.
Sustainability entrepreneurship education in developing countries: A case of selected universities in the East African Communities Flaura Kidere; Kezia Herman Mkwizu
Bahasa Indonesia Vol 3 No 2 (2023): OCTOBER 2023
Publisher : School of Tourism, Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/jtce.v3i2.3602

Abstract

Sustainability Entrepreneurship Education (SEE) as a concept has received less attention from scholars in developing countries. However, the increased call for use of a sustainability entrepreneurship approach to enhance sustainable development in various projects is increasingly becoming a necessity. This situation calls for consideration of how entrepreneurship education should be delivered, particularly regarding sustainability. Clearly, this would be crucial for the university education system which plays a key role in shaping philosophical underpinnings. In expanding the scope of the phenomenon of sustainability from an entrepreneurship education perspective, this study was motivated to explore SEE with a focus on Universities in the East African Community (EAC). The main objective was to establish the existence of a SEE curriculum in selected universities in the EAC. This paper combines desktop review, quantitative and qualitative methods with the application of descriptive statistics and content analysis. The findings show that management and entrepreneurship lecturers commonly defined SE Curriculum (SEC) as an entrepreneurship education that considers the social, economic, and environmental implications within its context. However, SE curriculum (SEC) is not developed. The outcome implies that there is a need to develop SEC in universities. The recommendation is to improve the entrepreneurship education programs in developing countries.
Room guest satisfaction towards guestroom physical environment quality in the theme hotel Atikah Shahira Mohd Ali; Shahirah Shah Nurin; Zurinawati Mohi
Bahasa Indonesia Vol 3 No 2 (2023): OCTOBER 2023
Publisher : School of Tourism, Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/jtce.v3i2.3966

Abstract

Guestroom design is essential in any hotel industry that can attract potential new guests. One of the advantages of a unique and memorable pleasant guestroom design is increasing revenue and profit for hotel operations. Today, many guestroom designs can merge with room guest satisfaction. Many themes and colors can enhance guest preferences to stay in the hotel. This study investigates the relationship between guestrooms' physical environment quality dimensions (i.e., guestroom ambiance, guestroom layout, guestroom cleanliness, guestroom furnishing, and guestroom lighting) towards room guest satisfaction. One hundred forty-five questionnaires were collected from the guest who stayed at a theme hotel; however, only 136 met the preliminary screening and were acceptable to test hypothesized relationships among the physical environment quality dimensions towards room guest satisfaction. The data were analyzed using multiple regression analysis. The study's result indicated significant relationships between guestroom ambiance, guestroom layout, guestroom cleanliness, guestroom furnishing, guestroom lighting, and room guests’ satisfaction. The outcome of this paper suggests that the hotel industry improve their design in hotel guestrooms and the hotel designers for upcoming build new hotels.
Tourists’ perception of Gaborone as a tourist destination Kamogelo Olga Kemang; Phetogo Sechele-Mosimanegape; Kezia Herman Mkwizu
Bahasa Indonesia Vol 3 No 2 (2023): OCTOBER 2023
Publisher : School of Tourism, Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/jtce.v3i2.4035

Abstract

Destinations all over the world have been affected by the COVID-19 pandemic and Gaborone as a tourist destination faces challenges of branding and marketing strategies. The main aim of this paper is to explore tourists’ perception of Gaborone as a tourist destination from the tourists’ point of view. Specifically, this paper has two specific objectives which are to explore the perceptions of tourists on the brand image of Gaborone city as a tourist destination, and to explore the perception of tourists on the brand identity of Gaborone city as a tourist destination. The study location is Gaborone city in Botswana. A total of 50 tourists as a sample size. The methodology used was quantitative. The usable questionnaire for analysis were 35 and subjected to descriptive analysis. The findings have shown that there were different perceptions by tourists regarding the image and identity of Gaborone city as a tourist destination. Most of the international tourists (over 50%) agreed that brand image included aspects such as unique climate, safety and security while brand identity revealed that the slogan “Diamond City of the World” was attractive and also, services offered at different sites are of high quality. Hence, this study’s outcome is helpful to business communities, destination planners and Destination Marketing Organizations (DMOs) to consider brand image and identity as marketing strategy tools to attract visitors.
How room rates drive occupancy: A case study from The Laguna, a Luxury Collection Resort & Spa, Nusa Dua I Gede Tito Yuda Pradana Jaya; Putu Diah Sastri Pitanatri; Ni Made Suastini
Bahasa Indonesia Vol 3 No 2 (2023): OCTOBER 2023
Publisher : School of Tourism, Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/jtce.v3i2.4089

Abstract

The occupancy rate is a critical indicator of success for hotels, serving as a gauge of the proportion of rooms sold relative to the total available inventory, and is typically assessed on a daily, monthly, and annual basis. For hotels striving to optimize both room occupancy and revenue, the execution of a strategically designed marketing mix is paramount, with pricing as a central component. Establishing an optimal price point is a significant challenge for hotel management; the price must be calibrated to avoid perceptions of being excessively low or high by consumers, while simultaneously ensuring profitability and competitive positioning. Recognizing this, errors in pricing strategy can have a profound impact on a hotel’s occupancy rate. This study aims to investigate the relationship between room rates and occupancy at The Laguna, a Luxury Collection Resort & Spa. The research employs secondary data encompassing room prices and occupancy rates and utilizes a comprehensive suite of analytical techniques—including classic assumption tests, simple linear regression, correlation coefficient analysis, determination coefficient analysis, and t-tests—facilitated by SPSS version 25 software. The findings reveal a statistically significant relationship between room pricing and occupancy rates. Notably, the determination analysis suggests that room rates exert a substantial 64.60% influence on room occupancy, while the remaining 35.40% is attributed to other factors not examined in this study, such as product and service quality, and promotional strategies.
Physicochemical properties of fortified flour based modified cassava flour blended with bacterial poly-glutamic acid Joko Sulistyo; Shin Ying Yu; Hevenney Vianie Heroney
Bahasa Indonesia Vol 3 No 2 (2023): OCTOBER 2023
Publisher : School of Tourism, Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/jtce.v3i2.4204

Abstract

Cassava is one of the most important staple crops worldwide. However, cassava flour needs to meet the high-quality requirements in terms of physicochemical characteristics. The present study was designed to investigate properties of fortified cassava flour produced from co-processing of modified cassava flour with poly-glutamic acid (PGA) derived from protein of beans that had been fermented by Bacillus natto. Proximate analysis, cyanide content, swelling power, solubility, and viscosity of modified cassava flour (MCF) which was fortified with poly-glutamic acid (PGA) was found to indicate improvements as compared to the native flour. The modified flours were further investigated for their physicochemical properties after addition of poly- -glutamic acid ( -PGA) at different levels. All flour samples showed no significant (p>0.05) differences in terms of lightness (L*), while greenness to redness (a*) of native flours was significantly (p<0.05) higher than modified flours with -PGA. There were significant (p<0.05) differences in the swelling power and solubility measured at various temperatures. From the pasting profiles, there were significant (p<0.05) increases in peak viscosity, final viscosity and pasting temperature of cassava flours due to addition of -PGA. Observation by scanning electron microscopy (SEM), pronounced cracks were observed in starch granules indicative of enzyme attack. It indicated that starch granules of modified and fortified cassava flour were depolymerized by enzymatic hydrolysis which led to cause change and degrade exterior surface of the granules within corrosion via pores of small granules.

Page 4 of 4 | Total Record : 36

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