Journal of Event, Tourism and Hospitality Studies (JETH) Vol.1, July 2021最新文献

INVESTIGATING FOOD QUALITY AT UUM’S LAKE RESTAURANT: ARE CUSTOMERS SATISFIED? 调查乌姆湖餐厅的食品质量:顾客满意吗?

Journal of Event, Tourism and Hospitality Studies (JETH) Vol.1, July 2021 Pub Date : 2021-07-15 DOI: 10.32890/JETH2021.1.10

Muhamad Shah Kamal Ideris, Eshaby Mustafa, Muhamad Nizam Saadin

{"title":"INVESTIGATING FOOD QUALITY AT UUM’S LAKE RESTAURANT: ARE CUSTOMERS SATISFIED?","authors":"Muhamad Shah Kamal Ideris, Eshaby Mustafa, Muhamad Nizam Saadin","doi":"10.32890/JETH2021.1.10","DOIUrl":"https://doi.org/10.32890/JETH2021.1.10","url":null,"abstract":"The restaurant concept plays an important role in establishing and running a successful food business. Maintaining the quality of foods is an important criterion that service providers must look at to attract new customers and retain existing customers on the premises. By considering the importance of the quality of foods and customers in the restaurant industry, this study examines the relationship between the quality of food attributes and customer satisfaction. The research utilized a quantitative approach to conducting the study. Universiti Utara Malaysia students who visited The Lake restaurant are chosen as the unit of analysis. The close-ended questionnaires were distributed to the students to obtain the data for this study. In order to conduct the survey, the researchers used Google form as a tool. The questionnaires were distributed by Google form using the purposive sampling method. A total of 400 questionnaires were distributed among the students, and 364 usable questionnaires proceeded for the descriptive and inferential analyses of the study. The study found that there is a positive relationship between food quality attributes (freshness, taste, healthy options, variety of menu, presentations, and temperature) and customers' satisfaction. The findings of the study posed significance and added new knowledge to the practitioners and academicians.","PeriodicalId":136171,"journal":{"name":"Journal of Event, Tourism and Hospitality Studies (JETH) Vol.1, July 2021","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132098878","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

TOURISTS’ EMOTIONAL EXPERIENCES AT TOURISM DESTINATIONS: ANALYSIS OF SOCIAL MEDIA REVIEWS 游客在旅游目的地的情感体验:社交媒体评论分析

Journal of Event, Tourism and Hospitality Studies (JETH) Vol.1, July 2021 Pub Date : 2021-07-15 DOI: 10.32890/JETH2021.1.3

Raslinda Mohd Ghazali, J. Radha, Muhammad Fauzi Mokhtar

{"title":"TOURISTS’ EMOTIONAL EXPERIENCES AT TOURISM DESTINATIONS: ANALYSIS OF SOCIAL MEDIA REVIEWS","authors":"Raslinda Mohd Ghazali, J. Radha, Muhammad Fauzi Mokhtar","doi":"10.32890/JETH2021.1.3","DOIUrl":"https://doi.org/10.32890/JETH2021.1.3","url":null,"abstract":"Experiential aspect of consumption has becoming more important in the era of social media. Social life has changed. Today, people are exposed to overflowing information; voluntarily or involuntarily. Almost everyone can express their emotional experience about tourism destinations, which may influence viewers’ response and their purchasing decision. Thus, this study was conducted to identify the salient domains of emotional experiences remembered and recalled by tourists in the online social environments. Content analysis method was utilized to uncover the common themes from 200 online reviews about tourism destinations in Malaysia. The study revealed the presence of cognitive and affective components in online reviews. It also discovered that tourists attributed their emotional experience to concrete factors, which include core (activities) and facilitating components (accommodation, food and beverages and transportation). This in-depth analysis of unstructured text reviews captured some clues about tourists’ emotional experience that would help tourism providers in developing strategies that can stimulates desired emotion, improve positive electronic word of mouth (eWOM) transmissions, which later may contribute to building a destination brand that resonates with its consumers.","PeriodicalId":136171,"journal":{"name":"Journal of Event, Tourism and Hospitality Studies (JETH) Vol.1, July 2021","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133282320","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

INVESTIGATING THE RELATIONSHIPS BETWEEN MANAGER’S COFFEE RESTAURANT DINING EXPERIENCES AND CUSTOMER SATISFACTION 调查经理的咖啡餐厅用餐体验与顾客满意度之间的关系

Journal of Event, Tourism and Hospitality Studies (JETH) Vol.1, July 2021 Pub Date : 2021-07-15 DOI: 10.32890/JETH2021.1.2

Norhafizi Nordin, Umme Umaimah Amin, Siti Aminah Hasbullah

引用次数: 0

THE RELATIONSHIPS BETWEEN DESTINATION IMAGE, TOURIST INTEREST IN TRAVELLING AND PROMOTION: THE CASE OF BEDENGAN, MALANG, INDONESIA 目的地形象、游客对旅游的兴趣和促销之间的关系:以印尼玛琅的别登根为例

Journal of Event, Tourism and Hospitality Studies (JETH) Vol.1, July 2021 Pub Date : 2021-07-15 DOI: 10.32890/JETH2021.1.7

Syarif Hidayatullah, S. Sutikno, Stella Alvianna, Ike Rachmawati

{"title":"THE RELATIONSHIPS BETWEEN DESTINATION IMAGE, TOURIST INTEREST IN TRAVELLING AND PROMOTION: THE CASE OF BEDENGAN, MALANG, INDONESIA","authors":"Syarif Hidayatullah, S. Sutikno, Stella Alvianna, Ike Rachmawati","doi":"10.32890/JETH2021.1.7","DOIUrl":"https://doi.org/10.32890/JETH2021.1.7","url":null,"abstract":"The existence of tourist objects and attractions is the most important component in a tourism activity. Likewise with the existence of tourist attractions in Bedengan, Malang, Indonesia, the number of existing visits has fluctuated. This is because there are several interesting factors encouraging tourists to visit Bedengan such as, its location which is close to several campuses, its large area which makes it suitable to set up a camp, landmass that can be used for outdoor, a very serene view with a narrow river and clean and fresh water from a waterfall, and its cheap price for the entrance ticket which is only Rp 5,000. This study discusses the image of Bedengan as tourist destination and its influence on tourist interest in travelling, through promotion as a mediating variable. Four hypotheses were developed in order to answer the objective of the study. The population in this study were tourists who visited Malang Bedengan Nature Tourism, with a sample of 100 respondents. The analysis technique used is multiple linear regression with two models. The tested hypotheses are concluded as: 1) There is a positive and significant effect of destination image on tourist interest in travelling, 2) There is a positive and significant influence of promotion on tourist interest in travelling, 3) There is a positive and significant influence of destination image on promotion, and 4) There is a positive and significant effect of destination image on tourist interest in travelling through promotion. The findings of the study can assist the stakeholders to use promotional tools to market the image of Bedengan as tourist destination.","PeriodicalId":136171,"journal":{"name":"Journal of Event, Tourism and Hospitality Studies (JETH) Vol.1, July 2021","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123733858","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

UNDERSTANDING HOW RIDE-SHARING SERVICES IMPACTED LOCAL TAXI OPERATORS: THE CASE OF UBER IN KUALA LUMPUR, MALAYSIA 了解拼车服务如何影响当地出租车运营商:以马来西亚吉隆坡的优步为例

Journal of Event, Tourism and Hospitality Studies (JETH) Vol.1, July 2021 Pub Date : 2021-07-15 DOI: 10.32890/JETH2021.1.5

Azilah Kasim, Chin Tong Lim, Adnan Hisham, S. Shamsuddin

引用次数: 0

ASSESSMENT OF CULINARY CLASS DEMONSTRATION METHODS ON STUDENTS’ PERFORMANCE: VIDEO VERSUS LIVE STREAMING 烹饪课演示方法对学生表现的评估:视频与直播

Journal of Event, Tourism and Hospitality Studies (JETH) Vol.1, July 2021 Pub Date : 2021-07-15 DOI: 10.32890/JETH2021.1.4

Umme Umaimah Amin, Norhafizi Nordin, Siti Aminah Hasbullah

{"title":"ASSESSMENT OF CULINARY CLASS DEMONSTRATION METHODS ON STUDENTS’ PERFORMANCE: VIDEO VERSUS LIVE STREAMING","authors":"Umme Umaimah Amin, Norhafizi Nordin, Siti Aminah Hasbullah","doi":"10.32890/JETH2021.1.4","DOIUrl":"https://doi.org/10.32890/JETH2021.1.4","url":null,"abstract":"The temporarily close of educational institutions due to the Covid-19 lockout situation affected educators at every level of education to conduct classes online. This study explored whether the use of video demonstration significantly improves students' performance of learning culinary compared with control group counterparts who were exposed to the live streaming demonstration. In addition, students' perceptions of the instructions are assessed. A quasi-experimental study design was used for this study. The study sample consisted of 36 undergraduate Hospitality students enrolled in a culinary course. Sixteen students in the experimental group and 20 students in the control group were exposed to video and live streaming demonstrations, respectively. Both groups were tested about the same target content, ‘Understanding Vegetables and Basic Cuttings’. Students’ performance grades were computed and analyzed to compare students’ learning outcomes between the two groups. Students’ perceptions were assessed based on their opinions of instruction, their self-reported level of understanding of vegetables and basic cuttings, and their level of satisfaction. Results of independent samples t-tests showed; students in the experimental group had a significantly higher performance score and express positive perceptions of the instruction than the students in the control group. The findings from this study would shed light on the instructional strategy suitable for culinary students.","PeriodicalId":136171,"journal":{"name":"Journal of Event, Tourism and Hospitality Studies (JETH) Vol.1, July 2021","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130267007","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

MUSLIM TOURISTS’ FOOD AND BEVERAGE NEEDS AND PREFERENCES DURING TRAVEL 穆斯林游客在旅游过程中的餐饮需求和偏好

Journal of Event, Tourism and Hospitality Studies (JETH) Vol.1, July 2021 Pub Date : 2021-07-15 DOI: 10.32890/JETH2021.1.6

N. Zainol, Eshaby Mustafa, Averyl Tony Willibrod

{"title":"MUSLIM TOURISTS’ FOOD AND BEVERAGE NEEDS AND PREFERENCES DURING TRAVEL","authors":"N. Zainol, Eshaby Mustafa, Averyl Tony Willibrod","doi":"10.32890/JETH2021.1.6","DOIUrl":"https://doi.org/10.32890/JETH2021.1.6","url":null,"abstract":"The Muslim travel market is regarded as an encouraging market in the tourism industry at the current state. Muslim tourists prefer to select a tourist destination whereby Islamic elements are available, which permits them to enjoy their travels without neglecting the religious obligations. These elements undoubtedly will provide an enriching experience during their travels. Therefore, this paper aims to examine experiences faced by Muslim tourists in terms of their needs and preferences in the provision of food and beverage services during their travels. In order to fulfil the study’s aim, 14 international Muslim participants who have travelled internationally were interviewed during the data collection process. The findings revealed that Muslim tourists seek for the convenience of finding Halal outlets/Halal food, and prefer restaurants or outlets with certified Halal logo. The participants also expressed their concern regarding the different food culture experience. This study has supported previous literatures on enhancing Muslim customers’ experience in terms of food and beverage provision worldwide. Furthermore, the findings help aid in enhancing the experiences of Muslim tourists during travelling hence supporting the growth of Halal tourism. It is seen that tourist destinations and facilities that can provide the needs of faith of the Muslim tourists will exceed in the creation of memorable and meaningful tourist experience.","PeriodicalId":136171,"journal":{"name":"Journal of Event, Tourism and Hospitality Studies (JETH) Vol.1, July 2021","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131100247","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

CUSTOMER SATISFACTION IN THE FAST FOOD RESTAURANT IN ARAU, PERLIS: A STUDY ON PRICE, FOOD QUALITY AND SERVICE QUALITY 伯利兹阿劳快餐店顾客满意度:价格、食品质量和服务质量的研究

Journal of Event, Tourism and Hospitality Studies (JETH) Vol.1, July 2021 Pub Date : 2021-07-15 DOI: 10.32890/JETH2021.1.8

Siti Aminah Hasbullah, Umme Umaimah Amin, Norhafizi Nordin, Nurul Asmida Abd Razak

{"title":"CUSTOMER SATISFACTION IN THE FAST FOOD RESTAURANT IN ARAU, PERLIS: A STUDY ON PRICE, FOOD QUALITY AND SERVICE QUALITY","authors":"Siti Aminah Hasbullah, Umme Umaimah Amin, Norhafizi Nordin, Nurul Asmida Abd Razak","doi":"10.32890/JETH2021.1.8","DOIUrl":"https://doi.org/10.32890/JETH2021.1.8","url":null,"abstract":"The high demand from customers for quality services and competitive environment in the fast food industry give rise to the need to improve customers’ satisfaction that will increase the restaurant’s revenue. The objective of this study is to investigate the factors effecting customers’ satisfaction in fast food restaurants namely the price, service quality, and food quality of fast food restaurants in Arau, Perlis. The fast food restaurants selected for this study are Marry Brown, KFC, Pizza Hut and Domino's Pizza. A quantitative method was applied using online questionnaire to collect data from customers. The respondents consisted of customers who had experienced purchasing at these fast food restaurants. The findings of the study revealed that there is a significant relationship between customers’ satisfaction and the price of the foods. However, the study indicated insignificant relationships between food quality, service quality of fast food businesses and customers’ satisfaction. For future studies, it is recommended that the study area is expanded to involve various samples of the population, for broader results. To obtain more precise and reliable results, a similar study considering other factors that influence customer satisfaction in fast food restaurants could be added as variables.","PeriodicalId":136171,"journal":{"name":"Journal of Event, Tourism and Hospitality Studies (JETH) Vol.1, July 2021","volume":"3 1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128695559","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

AN ANALYSIS OF VISITOR PROFILES AND SATISFACTION TOWARDS JUNGLELAND ADVENTURE THEME PARK, SENTUL CITY BOGOR, INDONESIA 印尼茂物森图尔市丛林探险主题公园游客概况及满意度分析

Journal of Event, Tourism and Hospitality Studies (JETH) Vol.1, July 2021 Pub Date : 2021-07-15 DOI: 10.32890/JETH2021.1.1

N. Yusof, K. Ramli, Refri Muflihun Anwar

{"title":"AN ANALYSIS OF VISITOR PROFILES AND SATISFACTION TOWARDS JUNGLELAND ADVENTURE THEME PARK, SENTUL CITY BOGOR, INDONESIA","authors":"N. Yusof, K. Ramli, Refri Muflihun Anwar","doi":"10.32890/JETH2021.1.1","DOIUrl":"https://doi.org/10.32890/JETH2021.1.1","url":null,"abstract":"There are various components such as diverse products and services offered to the theme park visitors as an ‘all-inclusive theme park experience’. The necessities in satisfying the needs of theme park visitors are crucial in retaining and attracting visitors to the park. The absence of research in visitor perceived experience at the Indonesian theme park has led this study to examine the profiles and satisfaction level of visitors at the theme park. This study aims to examine the profiles and factors that contributed to visitor satisfaction at JungeLand Adventure Theme Park, Indonesia. A total of 384 questionnaires were distributed to previous visitors at JungeLand Adventure Theme Park using ‘Google Forms’ between August to October 2020. The questionnaire was meant to assess the demographic profiles and the factors influencing the satisfaction level of the theme park visitors. Descriptive statistical analysis was used to examine the satisfaction of visitors towards various components at the theme park. Findings revealed that single, high-school female students aged between 18 to 22 years old, are the majority of visitors to the theme park, who visits the park mostly on weekends and companied by friends. Visitors were mostly satisfied with the ‘Interaction with Staff’ variables, followed by the ‘Facilities’ for rides available at the park and the discount and promotion of ‘Ticket Prices’. Findings provide reliable suggestions for developing effective promotional materials, which in turn will help theme park operators to enhance their offerings and services while also enriching visitors’ experiences.","PeriodicalId":136171,"journal":{"name":"Journal of Event, Tourism and Hospitality Studies (JETH) Vol.1, July 2021","volume":"123 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114989495","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

FACTORS INFLUENCING VALUE CREATION ON BRAND TRUST IN HOTEL BUSINESS: CASE STUDY OF 3-, 4- AND 5-STAR HOTELS IN INDONESIA DURING THE COVID-19 PANDEMIC 影响酒店企业品牌信任价值创造的因素:以2019冠状病毒病大流行期间印度尼西亚的三星级、四星级和五星级酒店为例

Journal of Event, Tourism and Hospitality Studies (JETH) Vol.1, July 2021 Pub Date : 2021-07-15 DOI: 10.32890/JETH2021.1.9

A. Riyadi, Eunike Yoanita Kristanti

{"title":"FACTORS INFLUENCING VALUE CREATION ON BRAND TRUST IN HOTEL BUSINESS: CASE STUDY OF 3-, 4- AND 5-STAR HOTELS IN INDONESIA DURING THE COVID-19 PANDEMIC","authors":"A. Riyadi, Eunike Yoanita Kristanti","doi":"10.32890/JETH2021.1.9","DOIUrl":"https://doi.org/10.32890/JETH2021.1.9","url":null,"abstract":"This research investigates the society or guests’ perception of the value creation and brand trust, and aims to examine the effect of value creation on brand trust in 3-, 4-, and 5-star hotels in Indonesia during the COVID-19 pandemic. This research adopted the quantitative method and used probability sampling to determine the sample size. The data were collected using questionnaires via Google Forms and also distributed to respondents who had stayed in 3-, 4-, and 5 star hotels in Indonesia during the COVID-19 pandemic with a total respondents of 99 people. Hypotheses were tested and the findings suggest that value creation has a significant impact on brand trust. The results suggested that hotel brands in Indonesia need to create values that are appreciated by the society as a whole and hotel guests. However, hotel brands in Indonesia still need to improve their creations of value to further boost brand trust for hotel brands in Indonesia in order to improve the hotel performance. The development of a business-oriented analytical framework that aids practitioners in assessing and approaching the opportunities posed by value creation on brand trust is further discussed in the study.The paper introduces an analytical and fresh perspective on value creation and brand trust particularly in a hotel industrial marketing context.","PeriodicalId":136171,"journal":{"name":"Journal of Event, Tourism and Hospitality Studies (JETH) Vol.1, July 2021","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117335197","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0