Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management最新文献

{"title":"Peran Teknologi Informasi Dalam Menginformasikan Data Wisata Air Terjun Di Website Dinas Pariwisata Setiap Kabupaten Di Bali","authors":"","doi":"10.46837/journey.v1i2.30","DOIUrl":"https://doi.org/10.46837/journey.v1i2.30","url":null,"abstract":"The information on waterfall tourism destination provided in the tourism office website of each regency in Bali is still limited. There is a need to manage them in a database which can be monitored regularly and can be informed to the public through the tourism office website of each regency in Bali. Some regencies in Bali that have had the data collection of waterfall tourism destinations were involved to gain the data. The purpose of this study is to analyze the tourism office website of each regency of Bali, in order to be able to utilize and maximize the presentation of information in an appropriate, easy and updated manner. Besides, it can let the public know the waterfall which is untouched by many tourists. The research methodology carried out includes several stages, namely system analysis, literature study, problem identification, goal setting, information needs analysis, data inventory, presentation of results and evaluation. The\u0000conclusion of this study is that three regencies in Bali have used a website, four districts in Bali already have a website but do not have information on tourist areas, and one Kelungkung Regency does not have a website. The expected result of this study is the utilization of tourism office websites of each regency in Bali. So that it can introduce tourism in each region to visiting tourists and can improve the performance of the tourism department and increase government foreign exchange earnings.\u0000\u0000Keywords: Information Technology, Waterfall Tourism, Website, Tourism Office","PeriodicalId":231027,"journal":{"name":"Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management","volume":"105 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134288722","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}

{"title":"Persepsi Wisatawan Eropa Terhadap Kualitas Pelayanan Resepsionis Di Desa Munduk, Buleleng, Bali","authors":"","doi":"10.46837/journey.v1i2.29","DOIUrl":"https://doi.org/10.46837/journey.v1i2.29","url":null,"abstract":"This study aims to find out how European tourists generally perceive the quality of reception services in Munduk Village, Buleleng, Bali and to find out how European tourists perceive the quality of service that people provide in various types of hotel accommodations that are located in Munduk. This research is kind of quantitative-qualitative type, using four data collection techniques, namely interviews, questionnaires, document studies, and observations. Through descriptive analysis, five\u0000conclusions were obtained, among others: (1) guests' perceptions of service in tourist accommodation in Munduk are still in poor condition; (2) reliability and tangible aspects become the most highlighted aspects in the five indicators of the quality of reception services in Munduk; (3) Most customer complaints are caused by weak hospitality management processes carried out by accommodation owners, so that receptionists\u0000need to be given further training; (4) Accommodation owners and accommodation managers should develop a working mechanism with a job description and SOP (standard operational procedure); and (5) accommodation owners should collaborate with tourism stakeholders in Munduk, both the government, travel agents (offline and online), tourists, to academics.\u0000\u0000Keywords: Perception, Tourists, Europe, Receptionist, Munduk","PeriodicalId":231027,"journal":{"name":"Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131589702","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}

{"title":"Pengembangan Kuliner Lokal Berdasarkan Persepsi Wisatawan Di Ubud, Bali","authors":"","doi":"10.46837/journey.v1i2.31","DOIUrl":"https://doi.org/10.46837/journey.v1i2.31","url":null,"abstract":"Ubud is one of the famous tourist destinations in Bali apart of Kuta, Nusa Dua, and Sanur. The Ministry of Tourism proposed Ubud as first Gastronomic Destination in Indonesia with standard UNWTO. Aim of this study to design strategy developmnet of Balinese cuisine based on local tourists’ perception in Ubud. This study was conducted in 2018 by qualitative descriptive approach, the data were obtained through observation, interview, and questionnaire to local tourists have enjoying local cuisine at restaurant in Ubud. The data analyzed by Importance Performance Analysis (IPA) with theory Cultural Tourism and Perception theory.\u0000\u0000The study conclude is showed tourists’ perception of local culinary good with varietes menu, unique, nice presentation, strategic location, and hospitality staff as expectation but price was high no discount for customer, limited promotion and parking area of restaurant not comfortable. The development strategy strategies offered based on tourists’ perception are 1) holding street food, 2) increasing promotion, and 3) arranging the physical evidence of restaurant.\u0000\u0000Keywords: The Development, Local Culinary, Tourists Perception","PeriodicalId":231027,"journal":{"name":"Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management","volume":"45 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133771208","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}

{"title":"Implikasi Pasang-Surutnya Dukungan Terhadap Warisan Budaya Dunia Subak Jatiluwih Tabanan, Bali","authors":"I. G. Susila","doi":"10.46837/journey.v1i2.28","DOIUrl":"https://doi.org/10.46837/journey.v1i2.28","url":null,"abstract":"Subak Jatiluwih's choice for World Cultural Heritage must be based on the conservation of nature and culture because of traditional social organization. It means that Subak Jatiluwih's choice for World Cultural Heritage has strong support from various stakeholders, as well as the community, government, and UNESCO. Support for preserving Subak Jatiluwih as World Cultural Heritage must remain strong, as the main objective of the World Cultural Heritage site selection is the preservation of the site itself. But the first support for the preservation of Subak Jatiluwih is very strong and then gradually getting weaker. \u0000\u0000The purpose of this research is to know and understand as well as explain the implications of the ups and downs of the support of stakeholders towards the preservation of the natural environment and local culture in Subak Jatiluwih as WBD, both in the life of the stakeholders and the management of the Subak area as world cultural heritage.\u0000\u0000The implementation of this research used qualitative research methods and four theories, namely the theory of human ecology, sociocultural theory, theory of deconstruction, and practical theory. The results showed that the ups and downs of support for WBD Subak Jatiluwih implied important things to be criticized. The implications are: (1) the occurrence of top-down policies in proposing Subak Jatiluwih to be WBD and in its management after becoming WBD; (2) there is a process of\u0000internationalization or globalization of Subak Jatiluwih to become more famous throughout the world.\u0000\u0000Keywords: Nature and Culture Conservation, World Cultural Heritage, Subak, Local Ideology, Global Ideology.","PeriodicalId":231027,"journal":{"name":"Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127491153","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}

{"title":"Tradisi Megibung, Gastrodipomacy Raja Karangasem","authors":"","doi":"10.46837/journey.v1i2.26","DOIUrl":"https://doi.org/10.46837/journey.v1i2.26","url":null,"abstract":"This study aims to find out other functions of food and eating traditions from only gastronomy to gastrodiplomacy in the community, by understanding the mission and vision of the Megibung tradition as a means of sosial control in the community both past and present and future, and the role of the lokal government in building a lokal culinary image into a creative economy. The research method used to solve or answer all the problems that exist in this study is a qualitative method.\u0000\u0000The results showed that the Megibung tradition since the beginning of its history had been created as a means of diplomacy for the farming community in the fields, then developed into a means of diplomacy for the consolidation of war troops by the king of Karangasem in seizing Sasak. In the post war it was used for inter-ethnic reconciliation facilities (Sasak and Bali) and people (Islam and Hinduism) in supporting the existence of the power of the kingdom of Karangasem. Then in peacetime this became a cultural means of building solidarity in the unity and unity of society from the lower to the top, as well as the means of diplomacy between nations with the concept of glow (globalization of lokality) without sosial and material class dividers.\u0000\u0000Given the high value of the Megibung culture, which in this global era began to get challenges because of the existence of a more simple and practical catering (buffet). For this reason, a rescue program is needed to prevent extinction from the times. The heritage of this tradition must be maintained and revitalized so that it can be passed on to future generations by making it as a means of developing a creative economy in Karangasem. Through the Megibung tradition the young generation can learn apprenticeship in processing various types of traditional Balinese cuisine which can be used as a provision for capital expertise in the creative economy business in tourism, which simultaneously has also helped preserve the sustainability of the Megibung cultural tradition itself. Therefore, the Karangasem Regional Government must be able to encourage the development of sustainable cultural tourism towards a creative economy that prioritizes the satisfaction of culinary or gastronomic tourism in particular.\u0000\u0000Keywords: Megibung Tradition, Gastrodiplomacy, King of Karangasem","PeriodicalId":231027,"journal":{"name":"Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123723523","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}

{"title":"Higiene Dan Sanitasi Pada Pedagang Makanan Jajanan Bali Di Destinasi Wisata Kuliner Pasar Malam Sindu, Sanur, Bali","authors":"","doi":"10.46837/journey.v1i2.27","DOIUrl":"https://doi.org/10.46837/journey.v1i2.27","url":null,"abstract":"Sindu night market as a culinary destination is in good demand by foreign tourists staying in Sanur to enjoy traditional Indonesian foods. Various traditional foods are available in this market, such as Nasi Campur Banyuwangi, Sate-Gule Kambing Madura, including other Balinese food. Traditional Balinese foods have a strong tast, but have not been much sought after by tourists. In-depth research on hygiene and sanitation at Bali food vendors shows a problem and weakness. \u0000\u0000This research uses a descriptive method through a cross-sectional approach which allows textual data from interviews to be quantified for clear measurements. Subject measurement was performed on the subject variable at the time of examination. This does not mean that all research subjects were observed at the same time, but can be different subject at different times. The subjects of this study are the characteristics of food traders, personal hygiene of food traders, equipment sanitation and\u0000serving sanitation.\u0000\u0000The conclusion of this study showed that generally traditional Balinese street food traders at the Sindu night market understand the importance of taking hygiene and sanitation measures for food safety, seen from the characteristics of food traders, personal hygiene of food traders, equipment sanitation and serving sanitation. However, not all traders apply this when providing services.\u0000\u0000Keywords: Hygiene, Sanitation, Food Handler, Snacks, Culinary Tourism.","PeriodicalId":231027,"journal":{"name":"Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123625411","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}

{"title":"Aksesibilitas Hotel Grand Mega Resort & Spa Bali Dengan Mall Bali Galeria","authors":"","doi":"10.46837/journey.v1i1.21","DOIUrl":"https://doi.org/10.46837/journey.v1i1.21","url":null,"abstract":"The number of hotels built closed to supported amenities such as malls are potential and attractive for visitors. They provides an easy accessibility to the several activities and pleasures such as shopping. This study is intended to discuss the accessibility aspect of Grand Mega Resort & SPA Bali Hotels with Bali Galeria Mall. The study used a qualitative\u0000descriptive method. The technique of collecting data uses interviews, observation and literature study. The results of this study shows that accessibility is a very important thing that became one factor for visitors to choose the hotel to be visited. Grand Mega Resort & SPA Bali Hotel was chosen by visitors because it has its own uniqueness because its concept that was built adjacent to the Mall Bali Galeria and other facilities.\u0000\u0000Keywords: Aksesibility, Hotel, Amenities","PeriodicalId":231027,"journal":{"name":"Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128611829","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}

{"title":"Be Klipes Dan Be Blauk Kuliner Serangga Air Tawar Langka Di Bali","authors":"","doi":"10.46837/journey.v1i1.15","DOIUrl":"https://doi.org/10.46837/journey.v1i1.15","url":null,"abstract":"The modifications in agricultural systems affect the existence of biological resources. The purposes of this research are : (1) to know the general description of Balinese culinary specialties from freshwater insects. 2) to obtain a strategy of maintaining the culinary biological resources. The data collection techniques used in this research are\u0000interviews and literature study and the theories are the theory of revitalization and cultivation theory.\u0000\u0000The results showed that processed dishes that are made from some water insects, locally named klipes and blauk. They are both sources of protein, vitamins, and nutrition therefore an energy source for the body. The strategy of maintaining the culinary is by using an organic farming system. The widespread application of the system, at the same time can be a saving of natural and biological resources from the main ingredients which are clipped and mixed. The other strategy is through cultivation which can only be done on be blauk.\u0000\u0000Keywords: Culinary, Freshwater Insects, Rare, Bali","PeriodicalId":231027,"journal":{"name":"Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128366898","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}

{"title":"Be Godogan Kuliner Tradisional Bali Di Ambang Kepunahan","authors":"","doi":"10.46837/journey.v1i1.18","DOIUrl":"https://doi.org/10.46837/journey.v1i1.18","url":null,"abstract":"One of the almost extinct BTC is Be Godogan (rice field frog meat). The purpose of this article is to describe the gastronomy of the Balinese cuisine and obtain a strategy to maintain the existence of its main ingredients. To achieve the goal, gastronomic theory and the theory of cultivation are used. The data collection technique used in this study is\u0000through interviews and literature study.\u0000\u0000The results of the research show that be godogan has a high source of animal protein and tastes, so it is aligned with chicken meat. Some people believe that frog meat can cure several diseases and increase male vitality. The use of pesticides in processing rice fields has threatened the life of this frog as it has dramatically dropped its population. The strategy to maintain the existence of the biological resources is to preserve rice\u0000field frogs for the continuity of this BTC.\u0000\u0000Keywords: Traditional Culinary, Be Godogan, Extinction, Bali","PeriodicalId":231027,"journal":{"name":"Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124525838","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}

{"title":"Analisis Persepsi Employee Empowerment Terhadap Employee Turnover Intention Di Dewi Sinta Hotel","authors":"","doi":"10.46837/journey.v1i1.23","DOIUrl":"https://doi.org/10.46837/journey.v1i1.23","url":null,"abstract":"This present study aims to analyse the influence of employee’s perception to the empowerment done by the company towards employee turnover intention. This research is going to analyze the influence of employee’s perception to the empowerment that has been done by the company towards employee turnover intention. Dewi Sinta Hotel is one of the three stars hotels in Tabanan, Bali that has been identified with employee turnover problem. This study reveals that employee empowerment perception simultaneously gives influence on the employee turnover intention. However, from the seven variables of employee empowerment, there are only five variables which significantly influence the turnover intention; while the other two variables do not give a significant influence on the turnover intention. In addition, meaningfulness is the most dominant variable in giving influence on the employee turnover intention.\u0000\u0000Keywords: Perception, Employee Empowerment, Employee Turnover Intention","PeriodicalId":231027,"journal":{"name":"Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116755357","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}