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Analisis Isi International Luxury Hotel di Bandung Berdasarkan TripAdvisor dan Agoda
The Journal Tourism and Hospitality Essentials Journal Pub Date : 2018-11-01 DOI: 10.17509/thej.v8i2.13745
R. Wiastuti, Naomi Hosana Wiliam
{"title":"Analisis Isi International Luxury Hotel di Bandung Berdasarkan TripAdvisor dan Agoda","authors":"R. Wiastuti, Naomi Hosana Wiliam","doi":"10.17509/thej.v8i2.13745","DOIUrl":"https://doi.org/10.17509/thej.v8i2.13745","url":null,"abstract":"This study aims to determine the customer satisfaction factors and dissatisfaction factors for International Luxury Hotels in Bandung based on online reviews in TripAdvisor and Agoda platform. There are two hotels as research objects; Sheraton Bandung Hotel and Towers and InterContinental Bandung Dago Pakar. Content analysis techniques were conduct by analyzing 854 reviews representing consumer satisfaction and 30 reviews representing consumer dissatisfaction, obtained from two hotel platforms; TripAdvisor and Agoda.  The results reveal 12 satisfaction factors; room quality, employee, food and beverages product, view and ambience, facilities, service quality, cleanliness, location, design, value, internet, parking area, and security. Meanwhile there are 12 dissatisfaction factors; operation issue, cleanliness, room quality, facilities, bathroom quality, service quality, employee, lack of quietness, accessibility and location, price, food and beverage products, and security.","PeriodicalId":33137,"journal":{"name":"The Journal Tourism and Hospitality Essentials Journal","volume":"41 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88736832","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
Pengaruh Perceived Quality Terhadap Kepuasan Pengunjung di Museum Mandala Wangsit Siliwangi
The Journal Tourism and Hospitality Essentials Journal Pub Date : 2018-11-01 DOI: 10.17509/THEJ.V8I2.13741
Cynthiawati Suci Suryani, Rini Andari, A. Taufik
{"title":"Pengaruh Perceived Quality Terhadap Kepuasan Pengunjung di Museum Mandala Wangsit Siliwangi","authors":"Cynthiawati Suci Suryani, Rini Andari, A. Taufik","doi":"10.17509/THEJ.V8I2.13741","DOIUrl":"https://doi.org/10.17509/THEJ.V8I2.13741","url":null,"abstract":"This study aims to determine and analyze the factors that affect Perceived Quality in Mandala Wangsit Silliwangi Museum. Mandala Wangsit Siliwangi Museum is one of the tourist destinations in Bandung with the theme of history museum in Bandung city visited by both domestic tourists and foreign tourists. Based on data acquisition, it is known that the visit to Mandala Wangsit Siliwangi Museum has decreased, even in 2016 & 2017 there was a very drastic decrease of visit. One of the factors that caused the decrease of the visit was due to the low Satisfaction of tourists at Mandala Wangsit Siliwangi Museum. Visitor Satisfaction is one of the important aspects of tourist destinations. In this study, the independent variable (X) used is Perceived Quality which consists of Service Interaction, Service Evidence, Product Functionality and Product Enrichment. The dependent variable (Y) used is Visitor Satisfaction. The type of this research is descriptive verification. The method used is a survey using systematic random sampling technique with the number of respondents as much as 100 respondents who visited the Mandala Wangsit Siliwangi Museum. Data analysis technique and hypothesis test used is Multiple Regression. The results showed that Perceived Quality gives a significant influence on visitor satisfaction. The biggest influence on visitor Satisfaction at Mandala Wangsit Siliwangi Museum is Service Interaction. The lowest effect on the visiting decision is Product Enrichment; this aspect needs to be improved in activity on Product Enrichment.","PeriodicalId":33137,"journal":{"name":"The Journal Tourism and Hospitality Essentials Journal","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82123879","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
Pengaruh Kepemimpinan Visioner Dan Motivasi Kerja Terhadap Kepuasan Kerja 有远见的领导和工作动力对工作满意度的影响
The Journal Tourism and Hospitality Essentials Journal Pub Date : 2018-11-01 DOI: 10.17509/thej.v8i2.13747
Erie Hidayat Sukriadi
{"title":"Pengaruh Kepemimpinan Visioner Dan Motivasi Kerja Terhadap Kepuasan Kerja","authors":"Erie Hidayat Sukriadi","doi":"10.17509/thej.v8i2.13747","DOIUrl":"https://doi.org/10.17509/thej.v8i2.13747","url":null,"abstract":"The purpose of this research is to analyze the influence of leader’s visionary leadership and work motivation together towards lecturer job satisfaction in the Private Universities Hospitality Study Program in Bandung. The method used in this research is survey method with the level of explanation is associative. The Respondents in this research is using census with total of respondents are 57 respondents. The Data collection techniques are using literature study, study of documentation, and field studies using interviews and questionnaires. The Data analysis technique are using qualitative analysis and statistical analysis. Qualitative analysis includes scores of respondents, while the statistical analysis includes the path analysis. The result of this research shows that the influence of the leader’s visionary leadership and work motivation together towards is at 59,23%.","PeriodicalId":33137,"journal":{"name":"The Journal Tourism and Hospitality Essentials Journal","volume":"46 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75562428","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
Pengaruh Celebrity Endorsement Terhadap Keputusan Menginap Di Cottage Daarul Jannah
The Journal Tourism and Hospitality Essentials Journal Pub Date : 2018-11-01 DOI: 10.17509/thej.v8i2.13743
Superwiratni Superwiratni
{"title":"Pengaruh Celebrity Endorsement Terhadap Keputusan Menginap Di Cottage Daarul Jannah","authors":"Superwiratni Superwiratni","doi":"10.17509/thej.v8i2.13743","DOIUrl":"https://doi.org/10.17509/thej.v8i2.13743","url":null,"abstract":"This research can be reference in the promotion of the use of celebrity endorser of guests staying at the Cottage Daarul Jannah. Formulation of the problem in the study of how the influence of celebrity endorser views of four dimensions: visibility, credibility, attraction, power of guests staying at the Cottage Daarul Jannah. By using the t test or testing in partial dimensions, visibility and credibility in the variable Celebrity endorsement do not affect significantly, whereas the dimension of the attraction and power has influence significantly. Testing by using the F test simultaneously or together the whole dimension of the celebrity endorsement effect significantly against the decision of the guest's stay","PeriodicalId":33137,"journal":{"name":"The Journal Tourism and Hospitality Essentials Journal","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90714262","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
Strategi Peningkatan Penjualan Makanan Tradisional Sunda Melalui Daya Tarik Produk Wisata Kuliner di The Jayakarta Bandung Suite Hotel & Spa Jayakarta万隆酒店及Spa美食美食产品的吸引力改善传统Sunda食品销售策略
The Journal Tourism and Hospitality Essentials Journal Pub Date : 2018-06-25 DOI: 10.17509/THEJ.V8I1.11689
Ilham Fajri
{"title":"Strategi Peningkatan Penjualan Makanan Tradisional Sunda Melalui Daya Tarik Produk Wisata Kuliner di The Jayakarta Bandung Suite Hotel & Spa","authors":"Ilham Fajri","doi":"10.17509/THEJ.V8I1.11689","DOIUrl":"https://doi.org/10.17509/THEJ.V8I1.11689","url":null,"abstract":"The increase in the number of visitors to the hotel each year has the potential to further develop, but the problem is the appeal of Traditional Sundanese Foods found in the hotel is not known by many people. This study aims to formulate the appropriate sales promotion strategy to be applied at The Jayakarta Bandung Suite Hotel & Spa through SWOT analysis approach. Where based on SWOT analysis results, external factors with the highest score that affect the increase in sales is an opportunity factor is branding the city of Bandung as a culinary destination, while the highest threat is food from other countries. Internal factor with highest score is the strength factor that is the appeal of the menu offered, while the weakness factor is promotion. A suitable strategy to be applied for market is penetration strategy and product improvement strategy.","PeriodicalId":33137,"journal":{"name":"The Journal Tourism and Hospitality Essentials Journal","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85135705","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: 10
Analisis Persepsi Konsumen 消费者知觉分析
The Journal Tourism and Hospitality Essentials Journal Pub Date : 2018-06-25 DOI: 10.17509/THEJ.V8I1.11687
Agung Gita Subakti, Darwin Tenironama, Ari Yuniarso
{"title":"Analisis Persepsi Konsumen","authors":"Agung Gita Subakti, Darwin Tenironama, Ari Yuniarso","doi":"10.17509/THEJ.V8I1.11687","DOIUrl":"https://doi.org/10.17509/THEJ.V8I1.11687","url":null,"abstract":"Loewy is one of the restaurants and bars in Jakarta who serves drinks to the concept of molecular mixology. Molecular mixology itself developed in conjunction with the method of Molecular gastronomy which is a scientific study about gastronomy or the branch of science that studies the transformation of physiochemical on food during the cooking process and the phenomenon of knowledge as they consumed. However, molecular mixology is not as popular as molecular gastronomy where the general public still have yet to understand or even be aware of drinks made with this method. Therefore, the researchers want to do an analysis on consumer perceptions of product of molecular mixology in Loewy Jakarta. The research method used is descriptive methods. This is done to obtain a systematically and factual. By this study, it is expected to know the consumers’ perception in Loewy Jakarta on beverage products made with the molecular mixology method.","PeriodicalId":33137,"journal":{"name":"The Journal Tourism and Hospitality Essentials Journal","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74056260","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
Pemberdayaan Masyarakat di Wisata Edukasi Imah Noong Kampung Areng Kecamatan Lembang Kabupaten Bandung Barat
The Journal Tourism and Hospitality Essentials Journal Pub Date : 2018-06-25 DOI: 10.17509/THEJ.V8I1.11684
S. Hardianto, Titing Kartika, Rieke Sri Rizki Asti Karini
{"title":"Pemberdayaan Masyarakat di Wisata Edukasi Imah Noong Kampung Areng Kecamatan Lembang Kabupaten Bandung Barat","authors":"S. Hardianto, Titing Kartika, Rieke Sri Rizki Asti Karini","doi":"10.17509/THEJ.V8I1.11684","DOIUrl":"https://doi.org/10.17509/THEJ.V8I1.11684","url":null,"abstract":"Community empowerment is the effort to create and improve the capacity of the community both individually and groups in solving various problems related to efforts for improve the quality of life, independence and prosperity. Community empowerment can be done through the various ways and one of them through the growth and development. This research was conducted in Wisata Edukasi Imah Noong, Kampung Areng Desa Wangunsari Kecamatan Lembang Kabupaten Bandung Barat. The method of this research is descriptive research method with qualitative approach. Data collection method used is field observation, interview and documentation. Primary data source obtained from purposive sampling. Then from the results of this research be obtained a conclusion of action or activities of the community in the implementation of the concept of community empowerment approach through development of tourism, namely strengthening the capacity and role of society, strengthening access and business opportunities, and strengthening of tourism awareness.","PeriodicalId":33137,"journal":{"name":"The Journal Tourism and Hospitality Essentials Journal","volume":"89 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79574479","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: 9
Pemanfaatan Bahan Makanan Tradisional Tempe Kedelai Sebagai Menu Andalan Hotel 将大豆食品作为酒店的招牌菜单
The Journal Tourism and Hospitality Essentials Journal Pub Date : 2018-06-25 DOI: 10.17509/thej.v8i1.11688
Swastono Putro Pirastyo, Yuliana Pinaringsih Kristiutami
{"title":"Pemanfaatan Bahan Makanan Tradisional Tempe Kedelai Sebagai Menu Andalan Hotel","authors":"Swastono Putro Pirastyo, Yuliana Pinaringsih Kristiutami","doi":"10.17509/thej.v8i1.11688","DOIUrl":"https://doi.org/10.17509/thej.v8i1.11688","url":null,"abstract":"Tempe is one famous traditional food from Indonesia. Tempe can be process into so many variety of food with delicious taste. But in hospitality industries, the utilization of tempe is not maximal yet. This research is to find out the utilization of tempe in Jadul Village Resort and Spa. This research is also wanted to find how often tempe used in the menu, and how good the demand of the tempe itself. After this research, hopefully tempe can used more often as the main course menu, or as side dishes. And hopefully, tempe can dreated into signature dishes that represent Jadul Village Resort and Spa as a resort with the Indonesian specialty.","PeriodicalId":33137,"journal":{"name":"The Journal Tourism and Hospitality Essentials Journal","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86129170","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
Pengaruh Kemampuan dan Motivasi Kerja Terhadap Kinerja Karyawan di Hotel Isola Resort & Meeting Services 工作技能和动力对Isola度假村员工绩效的影响
The Journal Tourism and Hospitality Essentials Journal Pub Date : 2018-06-25 DOI: 10.17509/THEJ.V8I1.11685
L. Aprilia
{"title":"Pengaruh Kemampuan dan Motivasi Kerja Terhadap Kinerja Karyawan di Hotel Isola Resort & Meeting Services","authors":"L. Aprilia","doi":"10.17509/THEJ.V8I1.11685","DOIUrl":"https://doi.org/10.17509/THEJ.V8I1.11685","url":null,"abstract":"ASEAN Economic Community (AEC) is a major issue in the world of tourism, especially for the hospitality industry. The quality of human resources becomes essential aspects in order to face the AEC, therefore employee performance is very important to note the suitability those performance low can be influenced by some issues ability and motivation work employees. The aim of this research is to find out how the work ability and motivation give or affect the performance of employees di Hotel Isola. The method used in this research is explanatory survey method. Samples were frontline employees as much as 40 respondents by stratified random sampling. Data were analyzed by by using path analysis with SPSS V.22.0 The results showed that there is influence between the variables of work ability and variable work motivation on employee performance.","PeriodicalId":33137,"journal":{"name":"The Journal Tourism and Hospitality Essentials Journal","volume":"141 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80105057","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
Analisis Deskriptif Authentic Atmospherics 分析桌面的真实气氛
The Journal Tourism and Hospitality Essentials Journal Pub Date : 2018-06-25 DOI: 10.17509/THEJ.V8I1.11690
O. Ridwanudin, Tita Rostika Dewi
{"title":"Analisis Deskriptif Authentic Atmospherics","authors":"O. Ridwanudin, Tita Rostika Dewi","doi":"10.17509/THEJ.V8I1.11690","DOIUrl":"https://doi.org/10.17509/THEJ.V8I1.11690","url":null,"abstract":"The number of guests who make purchases at the Sapulidi Resto, Resort Restaurant, and Gallery, a themed restaurant in Bandung, does not match the targets set by the management. The management has established authentic atmospherics scape to stimulate guests who come and make purchases. This study aims to obtain findings on the description of authentic atmospherics space implemented in the restaurant. The type of research used is descriptive analysis with the method used is explanatory survey and cross sectional technique. A total of 100 guests at the restaurant became the unit of analysis of this research. The result of data processing showed that the music dimension got the highest value while the furnishing dimension got the lowest value.","PeriodicalId":33137,"journal":{"name":"The Journal Tourism and Hospitality Essentials Journal","volume":"91 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83938280","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
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