Garuda - Garba Rujukan Digital

Article Per Year (5 Year)

All

Journal of Business on Hospitality and Tourism

jbhost
Website

Published by Institut Pariwisata dan Bisnis Internasional

ISSN : 25279092 EISSN : 25276921 DOI : https://doi.org/10.22334/jbhost

Core Subject : Social,

Social Sciences

JBHOST aims at initiating and stimulating high-impact and innovative research relevant for academics and practitioners within the hospitality and tourism industries. The audience of this publication primarily comprises academics, graduate students, practitioners and all others interested in hospitality and tourism industries. The journal welcomes and encourages articles from practitioners and academics as well as qualitative and quantitative researches. Each paper will be judged according to international standards, originality/innovativeness of paper, contribution to knowledge, its relevance of the subject and its quality of presentation. Those papers are subject to a double blind reviewing.

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

Articles 177 Documents

1 2 3 4 5

DEFINING SOCIAL SUSTAINABILITY AND SOCIALLY CONSCIOUS TOURIST IN SUSTAINABLE TOURISM DEVELOPMENT Agusta Ika Prihanti Nugraheni; Tri Kuntoro Priyambodo; Bayu Sutikno; Hendrie Adji Kusworo
Journal of Business on Hospitality and Tourism Vol 5, No 2 (2019): Journal of Business on Hospitality and Tourism
Publisher : Institut Pariwisata dan Bisnis Internasional

Sustainable Tourism Development (STD) consists of three dimensions known as environment, economic and social. Although these three dimensions influence each other and cannot stand on their own, and are assumed to be supportive to each other and compatible. However, most studies focus on the environmental and economic dimensions. The social dimension gains less attention and is difficult to attain and operationalize. In order to implement a balanced and successful STD, it needs to be supported by all the tourism stakeholder, including the tourist itself. Therefore, it is necessary to explore the social dimension of STDs and also tourist behavior regarding their social conscious. However, the discussions and understanding of social dimension in STD and socially conscious behavior are still limited. This study aims to define a clear understanding and definition of social dimension of STD which in this study is referred as social sustainability and also a socially conscious tourist. Starting with exploring the aspect of social dimensions formulation and exploring clear definitions of social dimensions of STD's and socially conscious tourist. This study is an exploratory study that aims to explore the boundaries of social dimension of STD and to develop a construct of socially responsible tourist. This study is a qualitative approaches, which includes systematic literature review and Delphi method to obtain expert judgment to gather social dimension aspects of sustainable development, especially in STD. The results of this study are social dimension’s aspects of STD, an understanding of social sustainability and socially conscious tourist in STD.

THE EFFECT OF COMPETENCY, MOTIVATION, AND ORGANIZATIONAL CULTURE ON THE EMPLOYEE PERFORMANCE AT THE JAYAKARTA HOTEL, BANDUNG, INDONESIA Suryana H. Achmad
Journal of Business on Hospitality and Tourism Vol 2, No 1 (2016): Journal of Business on Hospitality and Tourism
Publisher : Institut Pariwisata dan Bisnis Internasional

Human resources in a company is an asset that can realize the achievement of the company’s mission to obtain benefits. The Jayakarta Bandung Hotel has 90% of employees who are competent and certified, but there are still complaints about the services provided. Therefore, this study was done to determine the influence of competence on performance, motivation on performance, and organizational culture on performance; and the influence of the competence, motivation, and work culture on the employee performance. This study used a quantitative research method approach with descriptive statistics, the data collection tool of questionnaires. The population was all employees of The Jayakarta Bandung Hotel with a purposive sample of 66 employees. The results showed that: employees’ competence tended to be at a sufficient value (a significant effect on the performance); employees’ motivation tended to be at a good value (a significant effect on the performance); and work culture tendency tended to be at a sufficient value to affect the performance. In conclusion, statistical hypotheses were accepted, indicating direct influence of X1 on Y was 9.61%. The value of indirect effect of X1 through X2 on Y was 9.85%, and that of X1 through X3 on Y was 5.39%. The total effect of X1 was 24.80%.

The Development of Leadership Style of Chief Village Based on Local Wisdom "Asta Brata" in Buleleng Regency Ni Luh Putu Eka Yudi Prastiwi; Luh Kartika Ningsih
Journal of Business on Hospitality and Tourism Vol 6, No 2 (2020): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM
Publisher : Institut Pariwisata dan Bisnis Internasional

The purpose of this study was to determine how the leadership of Asta Brata of the Chief Village and Leader Member Exchange was able to influence the performance of village apparatus in Buleleng Regency. This study used an associative quantitative method. The data analysis technique used in this study is a variance-based structural equation modelling (SEM) or component based SEM, which is known as Partial Least Square (PLS) Visual version 3.0. All the relationships studied showed positive and significant results. In its realization, Asta Brata’s leadership is able to improve the performance of village apparatus. Likewise, the Leader Member Exchange is able to increase the Performance of Village apparatus. The indicators that show the highest score are Kwera Brata and Loyalty, the combination of these indicators is a strong benchmark in improving the performance of village apparatus in Buleleng Regency.

THE EFFECT OF SOCIAL MEDIA ON THE BRAND AWARENESS AT HOTELS IN KUTA AREA Kurniayu Melati; Febianty Febianty
Journal of Business on Hospitality and Tourism Vol 2, No 1 (2016): Journal of Business on Hospitality and Tourism
Publisher : Institut Pariwisata dan Bisnis Internasional

Social media is a phenomenon in the last few years that has drawn a lot of attention both to companies and individuals interacting on the networking landscape. Social media has changed the traditional communication between brands and consumers and enabled consumer to make positive as well as negative influence on brand awareness. Many business actor use these social media as a tool to promote their products and make customers aware with their brand. On the other hand, not all that business actors success to market their products and convince the customers. Therefore, it is important for the hotel to know, how to manage communicate in social media seeking to build the brand awareness and positive image for brand. The essence of this study is to research how some hotel can seize the moment of using social media networks to increase brand awareness and brand image. In recent days, social media has taken new forms which have more advantages over the traditional mediums like print media, TV and radio. Marketing communication is becoming precise, personal, interesting, interactive and social. Awareness which include both of recall and recognition become the first step for any move toward a successful market strategy. The Main purpose of this study is to show the role of social media on the brand awareness .The study finding can be used by the hotels to increasing brand awareness through social media. The result of this research is to show that marketing communication (social media ) in a company has an impact to company’s brand awareness. The summary of this research is to get significant information about the effect of social media toward company’s brand awareness through quantitative research method due to the rising of social media .

The role of women's empowerment through family income improvement business program in era 4.0 I Gusti Ayu Ary Ratih; Ni Putu Nina Eka Lestari
Journal of Business on Hospitality and Tourism Vol 7, No 2 (2021): SPECIAL ISSUE MARKETING AND ENTREPRENEURSHIP 4.0
Publisher : Institut Pariwisata dan Bisnis Internasional

This study aims to determine the process of implementing women's empowerment through the Business to Increase Family Income program in the industrial era 4.0, as well as to find out the impact of implementing the Family Income Increase Business program on improving family welfare. This research was conducted with a qualitative approach, and through data collection by interview, further analysis was carried out descriptively. The results show that the role of women's empowerment in Tibubeneng Village is in accordance with their understanding, namely the process of obtaining power, strength or ability, and / or giving power, strength or ability from parties who have power to those who are less or powerless. Impact of Women's Empowerment through Family Income Improvement Business Program in Tibubeneng Village, women that have joined Family Empowerment and Welfare Institution and then they are involved in this business unit; they feel very good, effective and helpful not only for women's empowerment institutions in Tibubeneng Village but also personally. This can be seen from the increase in program activities that can be carried out and the addition of training members every year.

Internal factor analysis of cleanliness, health, safety, and environment sustainability implementation in food and beverage services Sari Lestari Zainal Ridho; Habsah Binti Haji Mohamad Sabli; Kartini Binti Che Ibrahim; Alditia Detmuliati; Alfitriani Alfitriani; Hadi Jauhari
Journal of Business on Hospitality and Tourism Vol 8, No 1 (2022): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM
Publisher : Institut Pariwisata dan Bisnis Internasional

The Covid-19 pandemic has triggered the journey of life with a new order, in order to adapt to the situation in dealing with disruptions caused by the pandemic. The government, through the Ministry of Tourism and Creative Economy, implements standards and guidelines for the protocol for Hygiene, Health, Safety, and Environmental Sustainability in the tourism sector. Of course this must be applied to all business actors in the tourism industry, including service and beverage providers, which is one of it is bakery. As a tourism owner or entrepreneur and employer, it is important to participate in implementing the CHSE protocol in the business environment. For this purpose, it is important to evaluate the application of the CHSE. In order to achieve that purpose, it is necessary to conduct a research by analyzing the internal factors, the strengths and weaknesses, in the implementation of CHSE, as the objective of this research. This research is a pilot research project. The sample of this research is a brand of bakery business with some branches in the city of Palembang. Data collection was carried out using a questionnaire distributed to employees and employers during the fourth quarter of 2021. The results of this study indicate that in the bakery business it can be said that in the implementation of CHSE, the business has more strength factors compared to the weakness factor, which means that the CHSE implementation activities that have been carried out are good, by employees and employers.

WHAT SERVICESCAPES SHOULD BE PRIORITIZED IN THE HOSPITALITY CENTER, UNIVERSITAS NEGERI PADANG? Pasaribu Pasaribu; Trisna Putra; Yuke Permata Lisna
Journal of Business on Hospitality and Tourism Vol 4, No 2 (2018): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM
Publisher : Institut Pariwisata dan Bisnis Internasional

The Hospitality Center is one of the business incubators managed by the Faculty of Tourism and Hospitality of the UNP. Currently, the Hospitality Center provides lodging services and will be equipped with other supporting facilities. Consumers who become the market share of this accommodation are University guests, trainees, students and employees, especially those in Padang State University. As one of the business incubators since UNP changed its status to a Public Service Agency, this unit is expected to be one of the pioneers of income generating which can contribute significantly to the income of the UNP. To increase Occupancy and maximize revenue and Hospitality Center, it is necessary to study the servicescape that is needed (Importance) by guests and how the performance (performance) of the servicescape itself has been provided by the manager. This study seeks to assess the level of importance and performance of each item from servicescapes consisting of ambient conditions, spatial layout and functionality, sign, symbol, and artifacts. The purpose of this study is; to determine the level of importance and performance of servicescapes, so that it can facilitate the assessment and help take action on servicescapes that have been analyzed and grouped into importance performance analysis, it can assess the condition of existing servicescapes and can make priority scales future improvements. The research method used in this study was descriptive method with a quantitative approach by distributing questionnaires to 80 guests who had or were staying at the Hospitality Center, Padang State University. The results of the research trials show that there were no declarations from the instruments prepared. The results of the study show that all the attributes of servicescapes belong to the B quadrant (Maintain Achievement), where the level of importance of servicescapes required by guests, has been met by the manager.

The Potential Development of Community Based Tourism at Ambengan Village, Buleleng Regency, Bali Komang Trisna Pratiwi Arcana; Kadek Wiweka
Journal of Business on Hospitality and Tourism Vol 1, No 1 (2015): Journal of Business on Hospitality and Tourism
Publisher : Institut Pariwisata dan Bisnis Internasional

This study discussed the concept of sustainable tourism development which used participation-based of local communities in northern Bali, especially in Ambengan village in accordance with the concept of community-based tourism (CBT). To achieve the objectives of the research, this study has identified potential Ambengan village as a community-based tourism products, which consists of; attraction, accessibilities, amenities, ancillaries, activity, and community involvement. Followed by observation method, which were analyzed by using a life-cycle model of destination, it is known that Ambengan village as a tourist destination are in phase with the attitude of the community involvement is at euphoria. However, for determining the form of community participation, this study using in-depth interviews were subsequently combined with secondary data, and then be assessed in accordance with the principles of community-based tourism (CBT). The research results indicate that this form of public participation in the management Ambengan village is at the level of participation Degree of Tokenism (informing, consultation, and placation) of goverment. Ambengan villagers have not totally get involved, and then by developing the concept of CBT, hopefully it will be able to packaging tourism products at Ambengan village with better and in accordance with the character of the village.

MANAGEMENT STYLE OF HOSPITALITY AND TOURISM INSTITUTE (A CASE STUDY OF THE INTERNATIONAL BALI TOURISM INSTITUTE OF DENPASAR)e Ni Made Ayu Sulasmini
Journal of Business on Hospitality and Tourism Vol 2, No 1 (2016): Journal of Business on Hospitality and Tourism
Publisher : Institut Pariwisata dan Bisnis Internasional

Understanding management style enables managers to recognize their strength and weakness. This recognition allows an arrangement of a precise development management program; this will boost management performances that should be a support in developing the quality of a school. This study aimed to assess the management style of the International Bali Tourism Institute (STPBI). STPBI is a school that offers a diploma program for the hospitality and tourism students. A self-assessment management style instrument (DiPadova, 1990 in Petrick and Quinn, 1997) was used. The study indicates that in average, the managers in STPBI are strong in the role of director, but very weak in the role of broker. The result of this research depicts the management of STPBI should focus on developing the broker and producer areas to enable a well-rounded management style.

Reflecting on Hospitality Students’ Cognitive Diversity Impact on Service Quality and Organizational Performance Standards: A Case-Study in Cy Seasonal Hotels Michael Anastasiou
Journal of Business on Hospitality and Tourism Vol 6, No 2 (2020): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM
Publisher : Institut Pariwisata dan Bisnis Internasional

This study examines the impact of hospitality students’ cognitive diversity style on service quality and performance standards in seasonal hotels. A survey research method approach was implemented through a quantitative examination of a purposeful sample, collected from three-, four-, and five-star seasonal hotels in Cyprus. The survey was administered face-to-face to 316 students and 93 managers. For hypotheses testing, the Cognitive Style Inventory was adapted. Study results reveal students’ educational preparedness, professional reliability, and the positive impact of their cognitive diversity style on service quality and organizational performance standards in seasonal hotels. While students offer a diversified pool of potential candidates to successfully fulfil qualified and skilful required vacancies, a twofold requirement emerges. First is the introversion requirement related to the curriculum design of hospitality educational institutions. Second is the extroversion requirement, which sees the responsibility of seasonal hotel managers, as future employers, to be linked and guided on students’ cognitive style development via an intuitive collaboration with local hospitality educational institutions.

Page 1 of 18 | Total Record : 177

1 2 3 4 5

Filter by Year

2015 2023

Filter By Issues

All Issue Vol 9, No 1 (2023): June 2023 Vol 8, No 2 (2022): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM Vol 8, No 1 (2022): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM Vol 7, No 2 (2021): SPECIAL ISSUE MARKETING AND ENTREPRENEURSHIP 4.0 Vol 7, No 3 (2021): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM Vol 7, No 1 (2021): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM Vol 6, No 2 (2020): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM Vol 6, No 1 (2020): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM Vol 5, No 2 (2019): Journal of Business on Hospitality and Tourism Vol 5, No 1 (2019): Journal of Business on Hospitality and Tourism Vol 4, No 2 (2018): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM Vol 4, No 1 (2018): Journal of Business on Hospitality and Tourism Vol 3, No 1 (2017): Journal of Business on Hospitality and Tourism Vol 2, No 1 (2016): Journal of Business on Hospitality and Tourism Vol 1, No 1 (2015): Journal of Business on Hospitality and Tourism More Issue

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name
I Made Trisna Semara

Contact Email
trisna.semara@ipb-intl.ac.id

Phone
+62361426700

Journal Mail Official
info@jbhost.org

Editorial Address
Jalan Kecak, No. 12, Gatot Subroto Timur - Bali

Location
Kota denpasar,

Bali

INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name I Made Trisna Semara

Contact Email trisna.semara@ipb-intl.ac.id

Phone +62361426700

Journal Mail Official info@jbhost.org

Editorial Address Jalan Kecak, No. 12, Gatot Subroto Timur - Bali

Location Kota denpasar, Bali INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
I Made Trisna Semara

Contact Email
trisna.semara@ipb-intl.ac.id

Phone
+62361426700

Journal Mail Official
info@jbhost.org

Editorial Address
Jalan Kecak, No. 12, Gatot Subroto Timur - Bali

Location
Kota denpasar,

Bali

INDONESIA