TRJ Tourism Research Journal最新文献_第5页

Analysis of Internal and External Factors to Design a Tabuik Festival Development Strategy in West Sumatera 西苏门答腊tabukk节日发展战略设计的内外部因素分析

TRJ Tourism Research Journal Pub Date : 2021-10-13 DOI: 10.30647/trj.v5i2.118

Rilla Rianty, W. Asty

{"title":"Analysis of Internal and External Factors to Design a Tabuik Festival Development Strategy in West Sumatera","authors":"Rilla Rianty, W. Asty","doi":"10.30647/trj.v5i2.118","DOIUrl":"https://doi.org/10.30647/trj.v5i2.118","url":null,"abstract":"In the Calendar of Event (COE) launched by the Ministry of Tourism on August 14, 2019, it was noted that the Province of West Sumatra had 3 (three) flagship events, and as in previous years, the Tabuik Festival was not one of them. The Tabuik Festival is a very unique cultural tourism attraction, but as tourism advances in Indonesia, the Tabuik Festival is increasingly lagging. The purpose of this study is to find better development strategies through internal and external factor analysis (IE Factors analysis). This study uses a combination of qualitative and quantitative methods (mix method) with an unbalanced mixed model (concurrent embedded) with a quantitative approach as the primary method. To produce the formulation of the Tabuik Festival development strategy, Strength, Weakness, Opportunity, and Threat (SWOT) analysis is used. Qualitative data collection techniques were carried out through interviews, observations, documentation, and literature studies, while quantitative data were collected using a questionnaire. The results of the study obtained a score with a fairly good category, but in some analyses of internal and external indicators obtained results conflicting with the lowest score so that it can be a threat and weakness. From the results of this analysis, it can be concluded that the Tabuik Festival requires a development strategy to maximize its potential so that it can become one of the leading cultural tourism in West Sumatra.","PeriodicalId":196458,"journal":{"name":"TRJ Tourism Research Journal","volume":"90 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130966864","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

Gastronomy Tourist’s experience: Evidence from Gudeg “Yu Djum” Yogyakarta 美食游客的体验:来自于日惹的“Yu Djum”的证据

TRJ Tourism Research Journal Pub Date : 2021-10-13 DOI: 10.30647/trj.v5i2.132

K. Wiweka

{"title":"Gastronomy Tourist’s experience: Evidence from Gudeg “Yu Djum” Yogyakarta","authors":"K. Wiweka","doi":"10.30647/trj.v5i2.132","DOIUrl":"https://doi.org/10.30647/trj.v5i2.132","url":null,"abstract":"Gastronomic tourism has been popular in various countries in the world, especially those that make gastronomy a major tourist attraction. This research objective is to analyze the tourist experience of Yogyakarta gastronomic tourism, especially in Gudeg Yu Djum. This review adopts a quantitative descriptive method and involve 100 respondents as a sample. Meanwhile, data collection was carried out from February to May 2020. The results showed a positive response from respondents in this study related to the experience of eating at Gudeg Yu Djum. Most of the respondents have a special purpose for gastronomic tours, others made gastronomic tours as side trips from primary trips such as nature and cultural tourism. The order of the highest level of impression in building the gastronomic experience is starting from authenticity, sociability, emotions, deliberate and incidental gastro-tourists, travel stages, foodie risk-taking, and Interdependent co-created tourist-host relationship. The theoretical implication in this study is to determine the order of the sub-variables starting from the most decisive in building gastronomic experience. Meanwhile, the practical implication is that it can provide rich information as an insight for culinary entrepreneurs, particularly to build a post-pandemic gastronomic tourism business. Research limitations include the scope of sample size which is limited to one type of restaurant. Therefore, further research is expected to expand the research area by involving more restaurants that represent gastronomic tourism in Yogyakarta, as well as other cities.","PeriodicalId":196458,"journal":{"name":"TRJ Tourism Research Journal","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132658968","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: 2

The The Role of Stakeholders on Successful of Tourism Event Rendang Journey Culinary Event in Indonesia 利益相关者对印尼“仁当之旅”美食活动成功举办的作用

TRJ Tourism Research Journal Pub Date : 2021-10-13 DOI: 10.30647/trj.v5i2.124

Ulfi Maranisya Maranisya

{"title":"The The Role of Stakeholders on Successful of Tourism Event Rendang Journey Culinary Event in Indonesia","authors":"Ulfi Maranisya Maranisya","doi":"10.30647/trj.v5i2.124","DOIUrl":"https://doi.org/10.30647/trj.v5i2.124","url":null,"abstract":"This event was carried out before the Covid 19 pandemic. This research was conducted to provide education and applications that an event concept can be used as the knowledge that can educate the public. In addition, the purpose of this research has not been found with the concept of a similar event with the same target and results as the successful event of the Rendang Journey. Today, MICE (Meeting, Incentive, Convention, Exhibition) is an industry that can drive a generator of economic growth. The growth of the meetings and conventions industry has been stimulated by the growth of the knowledge economy. Planning an event can’t be done in a short amount of time. Preparation of an event with the concept of- mature and well-directed will produce a successful event. Rendang Journey is a Culinary Tourism for culture, with youth generation as the target, and three serial activities, Seminar & Talkshow, Creations of Rendang Cooking Competition, and Culinary Tours to West Sumatera. The research methodology uses a mixed qualitative approach and quantitative (mixed methods) case studies to see the role and contribution of culinary tourism events to tourism policy. Data were collected using questionnaires and interviews as supporting data and confirmation to respondents. \u0000Keywords: Culinary Tourism, Rendang, Tourism Stakeholders","PeriodicalId":196458,"journal":{"name":"TRJ Tourism Research Journal","volume":"55 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121557207","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: 2

SWOT Analysis Nomadic Tourism as Millennial Friendly Natural Tourist Destination Development Strategy (Case Study: Glamping De Loano, Purworejo) 游牧旅游作为千年友好型自然旅游目的地发展战略的SWOT分析(以普沃雷霍的Glamping De Loano为例)

TRJ Tourism Research Journal Pub Date : 2021-10-13 DOI: 10.30647/trj.v5i2.123

Gratia Wirata Laksmi, Myrza Rahmanita, Himawan Brahmantyo, N. Nurbaeti

{"title":"SWOT Analysis Nomadic Tourism as Millennial Friendly Natural Tourist Destination Development Strategy (Case Study: Glamping De Loano, Purworejo)","authors":"Gratia Wirata Laksmi, Myrza Rahmanita, Himawan Brahmantyo, N. Nurbaeti","doi":"10.30647/trj.v5i2.123","DOIUrl":"https://doi.org/10.30647/trj.v5i2.123","url":null,"abstract":"The purpose of this study is to analyze the alternative strategy of developing local tourism around Borobudur, one of the world’s heritage as the top choice of foreign and domestic tourists, that focused on developing a variety of alternative tourism infrastructures while preserving the environment that is a millennial-friendly destination that is called Nomadic Tourism in Glamping De Loano, Purworejo, Indonesia. The research took place between June-July 2020 in Glamping De Loano, Purworejo. The chosen methods including documentation, observation, and interviews with local government groups, visitors, and residents. Glamping De Loano is a new and fresh tourism sensation in Purworejo that can bring millennial tourists and new unique tourism experiences to the area. It is a new early-stage of destination because it has only been operated for less than a year but has many opportunities that can be cultivated and developed. However, most complaints coming from them are regarding narrow and dangerous road infrastructure towards the destination, supporting ecosystem readiness, and conformity of the biophilic material to the environment surrounding. Most interviewers suggest it would be better with improved road infrastructure construction and focus on providing a basic supporting ecosystem. Recommendations are made for developing the Glamping De Loano tourism better to improve the experience of tourists and visitors and to improve the resident’s quality of life. It is hoped that this research may prompt local authorities to take l residents’ perceptions and experiences into account by creating better management measures and regulations. \u0000Keywords: Nomadic Tourism, Destination Development Strategy, Glamping, Purworejo, Borobudur","PeriodicalId":196458,"journal":{"name":"TRJ Tourism Research Journal","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132188536","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: 4

Factors Influencing French Tourists to Visit Bali 影响法国游客到巴厘岛旅游的因素

TRJ Tourism Research Journal Pub Date : 2020-04-29 DOI: 10.30647/TRJ.V4I1.73

Ferhadius Endi, Danang Prasetyo

引用次数: 10

The Role of Advertising in Social Media on Holiday Destinations Choice Among the Millennial Travelers 社交媒体广告在千禧一代旅行者度假目的地选择中的作用

TRJ Tourism Research Journal Pub Date : 2020-04-29 DOI: 10.30647/TRJ.V4I1.83

Anisatul Auliya

引用次数: 2

The Role of Multimedia in Developing Ecotourism Branding of Yogyakarta Special Region (DIY) 多媒体在日惹特区生态旅游品牌化发展中的作用

TRJ Tourism Research Journal Pub Date : 2019-10-14 DOI: 10.30647/trj.v3i2.57

D. Damiasih, I. Isdarmanto

引用次数: 1

Students’ Perceptions on the Application of Standardized English Language Proficiency Test as Graduation Requirement in Tourism Higher Education in Indonesia (A Case Study at Trisakti School of Tourism) 学生对印尼旅游高等教育将标准化英语语言能力测试作为毕业要求的看法(以Trisakti旅游学院为例)

TRJ Tourism Research Journal Pub Date : 2019-10-14 DOI: 10.30647/trj.v3i2.60

Nurti Rahayu

{"title":"Students’ Perceptions on the Application of Standardized English Language Proficiency Test as Graduation Requirement in Tourism Higher Education in Indonesia (A Case Study at Trisakti School of Tourism)","authors":"Nurti Rahayu","doi":"10.30647/trj.v3i2.60","DOIUrl":"https://doi.org/10.30647/trj.v3i2.60","url":null,"abstract":"The growing importance of English competence in various industries is one of the pull factors of the increasing need of English Language Proficiency (ELP) for university graduates. One of the ways to motivate students’ English competence is to set English language proficiency as graduation benchmark. This study aims to describe students’ perspectives on such policy and how it affects the students’ learning. A descriptive qualitative research is employed. A questionnaire is used to gain the primary data. The research participants are students of Trisakti School of tourism who has experienced such policy. The questionnaires comprise of two parts: demographic data and questions of students’ perceptions on various aspects on the usage of English language proficiency tests. Students’ perception on various campus program to improve English competence is also asked. The results reveal that students are familiar with the international standardized tests such as TOEIC, TOEFL and IELTS and they do make various preparation for the tests. As much as 60% of the respondents agree with the campus policy to set TOEIC and TOEFL score for graduation requirements. As for students’ perception on campus program, the results reveal that awarding scholarship for the top achiever students and live in program in English speaking program are considered to be the most effective program. The least effective programs are class grouping based on test score. The results can be of a valuable source for policy makers in the institution to develop a more effective program ti improve the students’ English competence.","PeriodicalId":196458,"journal":{"name":"TRJ Tourism Research Journal","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126341708","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: 5

Computational Gastronomy - Use of Computing Methods in Culinary Creativity 计算烹饪-在烹饪创意中使用计算方法

TRJ Tourism Research Journal Pub Date : 2019-10-14 DOI: 10.30647/trj.v3i2.65

Durga Prasad Shukla, Pawan Ailawadi

{"title":"Computational Gastronomy - Use of Computing Methods in Culinary Creativity","authors":"Durga Prasad Shukla, Pawan Ailawadi","doi":"10.30647/trj.v3i2.65","DOIUrl":"https://doi.org/10.30647/trj.v3i2.65","url":null,"abstract":"Nowadays in culinary practices there is a great variety of regional cuisine in line with the cultural diversity of a place. This raises the question of whether there is a common pattern in determining the combination of food ingredients or the same principles in making recipes and producing certain tastes. For example, Western cuisine tends to use ingredients that have many flavor compounds, while East Asian cuisine tends to avoid ingredients sharing compounds. This study is driven by the results of previous studies showing the science of gastronomy is developing and producing the domain of computational gastronomy which contributes to the creation of recipes in innovative and creative ways. The purpose of this study is to understand the use of computational gastranomy in diverse food network in culinary creativity. The research design is exploring and looking for relationships between various aspects of food such as taste, aroma, seasoning, food ingredient, texture, and cooking methods. Cross sectional and longitudinal research are also carried out to find a causal relationship between computational gastronomy and culinary creation. The results showed that there was a relationship between various aspects, namely computational gastronomy, culinary creations, food content, and the use of technology in creating food recipes. The application of computational creativity in the culinary field can increase business value in the hotel kitchen area, the creation of recipes and food science.","PeriodicalId":196458,"journal":{"name":"TRJ Tourism Research Journal","volume":"43 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115549385","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: 2

Analysis of The Effect of Work Motivation on Performance of Employees in Media Café, Kedoya West Jakarta 工作动机对员工绩效的影响分析，Kedoya West Jakarta

TRJ Tourism Research Journal Pub Date : 2019-10-14 DOI: 10.30647/trj.v3i2.55

C. Hidayat, Fernando Adam Hainim

{"title":"Analysis of The Effect of Work Motivation on Performance of Employees in Media Café, Kedoya West Jakarta","authors":"C. Hidayat, Fernando Adam Hainim","doi":"10.30647/trj.v3i2.55","DOIUrl":"https://doi.org/10.30647/trj.v3i2.55","url":null,"abstract":"Managing Human Resources is an essential role of a manager. By having highly motivated employees, an organization can achieve its vision by fulfilling its mission using its set values. Therefore, employees’ motivation is an important factor in their performance. This research was conducted at Media Café, by using work motivation (need of achievement, need of affiliation, and need of power) as the independent variable and employees’ performance as the dependent variable. The purpose of this research is to determine the influence of the work motivation variables stated above on the performance of Media Café’s employees. This research is descriptive and causal. Data were analyzed by using descriptive analysis, multiple linear regression analysis, simultaneous hypothesis test (F test), the partial hypothesis testing (t-test), and the coefficient of determination. Sampling technique is used Proportionate Stratified Random Sampling. Based on questionnaire with 100 respondents, employees’ work motivation and performance were very high. In the hypothesis testing results, it can be concluded that the work motivation variables consisting of Need for Achievement (X1) and Need for Power (X3) individually had significant influence on performance with 11.2% and 10.73% respectively while Need for Affiliation (X2) had no significant influence on employee performance with 0.06%. Simultaneously, Need for Achievement (X1), Need for Affiliation (X2) and Need for Power (X3) had significant effect on employee performance (Y). In the test results the adjusted coefficient of determination (adjusted R2) obtained a value of 0.196, this means that the influence of work motivation on employee performance was 19.6%, while the remaining 80.4% was influenced by other factors not examined in this study.","PeriodicalId":196458,"journal":{"name":"TRJ Tourism Research Journal","volume":"99 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123977497","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