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Journal of Business on Hospitality and Tourism

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Published by Sekolah Tinggi Pariwisata Bali Internasional Denpasar

ISSN : 25279092 EISSN : 25276921 DOI : -

Core Subject : Humanities, Education, Social,

Humanities Education Languange, Linguistic, Communication & Media Social Sciences

The Journal of Business on Hospitality and Tourism (JBHOST), is an international peer-reviewed and brings articles in all areas related to Tourism & Hospitality. It is published once a year, and publishes original research, both conceptual and empirical, that clearly enhances the theoretical development of the hospitality and tourism field. JBHOST currently published both qualitative and quantitative researches. Articles submitted by authors are evaluated by a group of peer review experts in the field to ensure all the published articles are of high quality and the information they contain is accurate and reliable. JBHOST is published in both print and online version. The online version is always available for download and if it is necessary, the printed version will be released based on authors or members’ needs.

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Articles 160 Documents

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CHARACTERISTICS AND STRATEGIES TO IMPROVE CHINESE OUTBOUND TOURIST TRAVEL TO INDONESIA Hendriyani, I Gusti Ayu Dewi
Journal of Business on Hospitality and Tourism Vol 4, No 2 (2018): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM
Publisher : STPBI

The tourism sector in Indonesia has been established as the main sector in the future. Visits of Chinese tourists ranked highest in 2017 than any other country. The huge potential of China's market in the world demands that the government together with tourism stakeholders jointly increase the number of Chinese tourists visiting Indonesia. This research is a literature study on the characteristics of Chinese outbound tourists from various sources, as well as strategies to increase the visit of Chinese tourists to Indonesia. The results of this literature review are expected to be an input for the development of tourism sector in Indonesia in reaching outbound tourists from China, and can be an inspiration for a suitable research theme in the future.

COMMUNITY PARTICIPATION OF TEMUKU AYA SUBAK TOUR DEVELOPMENT IN VILLAGE OF TAJEN, PENEBEL DISTRICT, TABANAN REGENCY Dewi, Gusti Ayu Putu Indah Trisna; Pantiyasa, I Wayan
Journal of Business on Hospitality and Tourism Vol 3, No 1 (2017): Journal of Business on Hospitality and Tourism
Publisher : STPBI

The purpose of this research was to know the tourism potential of Temuku Aya Subak Tour seen from 3A that were an attraction, access, and facility. In addition, to know the participation of local communities, as well as the impact of Temuku Aya Subak Tour development to the local community. Temuku Aya Subak Tour is located in Tajen Village and developed by local people who see the potential of tourism in this village.Data collection techniques used were in-depth interviews, observation, and documentation. The analysis technique used was descriptive qualitative analysis and also Triangulation data. The results showed Temuku Aya Subak Tour had the potential of natural rice fields and plantations. Temuku Aya Subak Tour also offered tourism activities as well as the preservation of local culture and traditions. In addition, local communities also participated as investors and as employees in the development of Temuku Aya Subak Tour. The tour economic impact could provide employment. From the socio-cultural impact, it could keep the local customs and traditions of the village, and from environmental impact, the local community could be more aware of the cleanliness of the village environment.

EFFECT OF HONEY AND STEVIA AS SUGAR SUBSTITUTE ON SENSORY EVALUATION OF CHIFFON CAKE Sanggramasari, Sandra
Journal of Business on Hospitality and Tourism Vol 5, No 1 (2019): Journal of Business on Hospitality and Tourism
Publisher : STPBI

This research contributes to sugar substitution as a sweetener. Honey and stevia are natural sugar substitutes in various food products. The purpose of this research is to recognize the difference in appearance, flavour and texture of chiffon cake using sugar, honey and stevia. The research used an experimental method. This research used descriptive analysis technique of observation and interviews with reference to a comparison that is sensory evaluation of chiffon cake characteristic, which include appearance, flavour and texture. The results show that panelists prefer chiffon cake using sugar as a sweetener in terms of appearance and texture. However, chiffon cake using honey as a sugar substitute is preferable to panelists in terms of flavour and overall aspects.

The Effect of Placement Exposure and Placement Prominence on Recognition, Attitude, and Travel Intention of Tourism Destination in Reality Television Show Mege, Stacia R.
Journal of Business on Hospitality and Tourism Vol 1, No 1 (2015): Journal of Business on Hospitality and Tourism
Publisher : STPBI

Previous studies of tourism have proven that inclusion of destination in movies and television serials can induce tourism. This study aims to investigate the effect of destination placement in reality television show. The author will study the interaction of exposure to destination placement and the placement prominence toward recognition, attitude, and intention to visit of participants to the destination. An experimental study using videos of Korean reality show- Running Man will be run on groups of participants. The expected results are as follows. Prominent placement will be more recognized than subtle placement. Participants who will be exposed to destination placement will have higher attitude than those who don’t. And attitude is expected to mediate effect of destination placement to intention to visit. The results expected from this research will enrich the literature of product placement from two perspectives, the product (tourism destination) and the media (reality show). The result of this study will be useful for destination marketing organization to explore alternative promotional media.

CULINARY TOURISM DEVELOPMENT MODEL IN METRO LAMPUNG CITY Entas, Derinta; Kurniawati, Rina; Harwindito, Baskoro; Karlina, Karlina
Journal of Business on Hospitality and Tourism Vol 2, No 1 (2016): Journal of Business on Hospitality and Tourism
Publisher : STPBI

The purpose of this research is to explore tourism potential in Metro Lampung. The tourism attraction that is potential in Lampung is its local culinary. Culinary tourism is popular nowadays, given the fact that tourists hunt for local food when they are visiting tourist destination. The purpose of this research firstly is to explore the potential of tourism culinary in Metro Lampung City. Secondly is to find the marketing strategy of tourism culinary in Metro Lampung city. Thirdly is to find out the factors needed in promoting local food as tourism attraction in Metro Lampung City.The data is collected from observation, interview, document study, and questionnaires. This research employs descriptive qualitative approach. The is data gathered and analyzed using SWOT analysis. The output of this research is a model design of culinary tourism development. A recommended of tourism development model is community based tourism. Community based tourism model is tourism which concerns on local community with their local wisdom.

THE WAITER AT PRINCESS REATAURANT ALWAYS RESPECTS HIS GUESTS “AS A KING” TO WINNING RESTAURANT BUSINESS IN ASEAN ECONOMY COMMUNITY (AEC) ERA Pugra, I Wayan; Sumawidari, Ida Ayu Ketut; Redjasa, I Ketut
Journal of Business on Hospitality and Tourism Vol 2, No 1 (2016): Journal of Business on Hospitality and Tourism
Publisher : STPBI

Nowadays is said to be Asean Economy Community (AEC) era. The competition on getting a job in Asean especially in Bali are getting hard and so does in restaurant business competition is getting tighter and tighter. How to winning it ? The answer by Princess Restaurant’s management is “Always respects his guests as “A KING” in Asean Economy Community (AEC) era.This research is aimed to know the daily duties of waiters at Princess Restaurant if they have a specific tricks to winning restaurant business in Asean Economy Community Era.Data of this research are obtained from informants who knows the object of the research such as The Princess Restaurant Manager, Resaturant Captains, Restaurant waiters and bus boys. After that, the data are analyzed descriptively by explaining in detail the data which has been collected to get a clearer understanding.The result of this research showed that the daily duties of waiters at Princess Restaurant always respects his guest as “A KING” in order to winning restaurant business in AEC era.That smart technics by waiters at Princess Restaurant could make most guest who enjoy food and drinks at Princess Restaurant feel happy and satisfied and finally could attract the guest to come again frequently as repeater guests.This waiter’s smart ways, could offer great satisfaction and nice experiences to all guests, and finally could give a positive contribution to economy, social and prosperous happiness to local people who works there.

Tourist Preferences and Satisfaction in Karangasem Virgin Beach, Bali Arsana, I Gede Eka; Budi, Agung Permana; Sulasmini, Ni Made Ayu
Journal of Business on Hospitality and Tourism Vol 4, No 2 (2018): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM
Publisher : STPBI

The development of Virgin Beach which has not been maximized has caused many complaints from tourists, both aspects of completeness of facilities, accessibility. Tourist preferences and satisfaction are important factors in developing Virgin Beach to make it better in the future. This study aims to find out the preferences and satisfaction of tourists in Virgin Beach, Karangasem, Bali. This type of research is descriptive quantitative, the number of samples of 40 visiting tourists taken using incidental sampling techniques. Questionnaires that are distributed using a Likert scale have been tested for validity and reliability. Data were analyzed through descriptive statistics with the assessment categorization method based on the average score and IPA (importance performance analysis) with a method of looking for gaps between expectations and performance. The results of this study conclude that tourist preferences in Virgin Beach are good, have an average value of 3.6 in the interval of 3,5 - 4,2. While tourist satisfaction shows from 5 variables, namely: reliability, responsiveness, assurance, empathy and tangible evidence, only responsiveness and assurance variables that have performance in accordance with tourist expectations and are able to satisfy tourists while physical evidence and reliability variables have lower performance from the expectations of tourists so that they have not been able to support the satisfaction of tourists on Virgin Beach and the empathy variable is not too expected by tourists to support their satisfaction at Virgin Beach. And it is necessary to develop from the aspect of tourist facilities, and improve service performance.

PERCEIVED TOURISM IMPACTS IN PINDUL CAVE, YOGYAKARTA, INDONESIA Musadad, Musadad; Nurlena, Nurlena
Journal of Business on Hospitality and Tourism Vol 2, No 1 (2016): Journal of Business on Hospitality and Tourism
Publisher : STPBI

Gunungkidul Regency, Yogyakarta Province, Indonesia is experiencing significant increase in its visitors due to the massive development of its tourism objects, especially natural ones such as caves and beaches. Pindul Cave is one of the most prominent tourism object in Gunungkidul which is also visited by a high number of tourists although it was just opened in the late 2011s. Therefore, by conducting interviews with locals and the management as well as observation to collect data, this study investigated the perceived impacts of tourism in Pindul Cave. The analysis results show that the residents have positive attitudes towards socio-cultural, economic, and environmental impact although they also perceive negative impacts such as the way of employee’s recruitment by the management and the degradation of environment in the cave. However, these negative impacts are perceived minor by the residents so that, overall, they perceive that the development of tourism in Pindul Cave is positive.

THE PORTRAIT OF RURAL TOURISM MODEL IN THE BAHA TOURISM VILLAGE OF BADUNG DISTRICT Hartiningsih, Monica Fitria; Adhika, I Made; Arcana, Komang Trisna Pratiwi
Journal of Business on Hospitality and Tourism Vol 2, No 1 (2016): Journal of Business on Hospitality and Tourism
Publisher : STPBI

Baha Village designated as tourism village since 1994. However, until now relatively undeveloped as expected. The purpose of this research to determine of tourism existing and the portrait of rural tourism model that took place in Baha Tourism Village. This research used descriptive qualitative method. The informant determined by purposive and utilize qualitative and quantitative data where its sourced from primary data also secondary data. Datas obtained by observation, interviews, and documentation. The research of result was found tourism existing ini Baha Tourism Village in the form of a panoramic expanse of rice fields and visiting to a Balinese traditional house, supported with the adequate accessibility and facilities such as public toilets, wantilan, clean water, electricity and communication networks. Institutional is not yet operational. Baha Tourism Village life cycle stage with the involvement of public attitudes tend to be quiet(Withdrawal). Referring to the existing portrait of rural tourism model at the Baha Tourism Village is a rural tourism model of halffull-passive interaction who initiated by the government and its managed by the individual societies. It can be concluded, Baha Tourism Village has not been categorized as a ideal tourism village.

ORGANIZATION CULTURE IMPACT TO PERFORMENT HOTEL EMPLOYE (CASE STUDY : HOTEL LEGIAN RESORT –BALI) Pantiyasa, I Wayan; Michelle, Michelle
Journal of Business on Hospitality and Tourism Vol 2, No 1 (2016): Journal of Business on Hospitality and Tourism
Publisher : STPBI

Organisational culture is a set of values or personality that is implemented by certain company or hotel as a form of identity of that hotel or company. The effect of organisational culture is profound, and correlates heavily towards employee performance by enhancing individual performance and increasing employee retention. This research is conducted to discover the effect of organisational culture towards employee performance in Padma Resort Legian. The hotel’s established core values points are used by measuring the effect of each core values towards employee performance. Whereas the core values that had been established is as follows; achievement, excellence, customer focus, honesty and integrity and people oriented. Quantitative and qualitative method is used as a tool to unravel the connection between organisational culture towards employee’s performance. Later on questioners that had been distributed to 119 respondents by using likert scale measurement. The data then is analysed by using both simple and multiple correlation to measure the corelation between the core values towards employees performance both entirely or partially. The result of the research shows that there is a correlation between organisational cultures towards employee’s performance entirely, although only achievement and customer focus that show a significant value of correlation towards employee’s performance.

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Denok Lestari

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Kota denpasar,

Bali

INDONESIA