International Journal of Glocal Tourism最新文献

Food and Beverage Service Standards at Capella Ubud during the Covid-19 Pandemic 新冠肺炎大流行期间卡佩拉乌布的餐饮服务标准

International Journal of Glocal Tourism Pub Date : 2023-06-14 DOI: 10.58982/injogt.v4i2.461

I. M. B. Kusuma, I. Sari, Ni Ketut Bagiastuti, I. K. Suja

引用次数: 0

Selong Belanak Village in Central Lombok: A Destination Development Model 龙目岛中部的Selong Belanak村:目的地发展模式

International Journal of Glocal Tourism Pub Date : 2023-06-14 DOI: 10.58982/injogt.v4i2.451

H. Basri, Ni Gst, Nym Suci Murni, I. Sutama, Raden Roro, Rieta Anggraheni

引用次数: 0

Implementation of Green Practices in Improving Service Quality of Food & Beverage Department at Hotel Indigo Bali Seminyak Beach 巴厘岛水明漾英迪格酒店餐饮部实施绿色环保措施以提高服务质量

International Journal of Glocal Tourism Pub Date : 2023-06-14 DOI: 10.58982/injogt.v4i2.455

Ni Putu, Trisna Puspita Dewi, Gusti Agung, Bagus Mataram, I. P. Budiarta

{"title":"Implementation of Green Practices in Improving Service Quality of Food & Beverage Department at Hotel Indigo Bali Seminyak Beach","authors":"Ni Putu, Trisna Puspita Dewi, Gusti Agung, Bagus Mataram, I. P. Budiarta","doi":"10.58982/injogt.v4i2.455","DOIUrl":"https://doi.org/10.58982/injogt.v4i2.455","url":null,"abstract":"Purpose: This study aims to determine the implementation of green practices in improving the quality of service in the food & beverage department at Hotel Indigo Bali Seminyak Beach. \u0000Research methods: The data collection methods used in this study were observations, questionnaires, interviews and literature studies. The analysis technique used is descriptive qualitative, namely explaining systematically the data obtained during the study, so as to describe the state or status of a problem clearly and descriptively quantitatively using a 4-level likert scale. The number of respondents used was 12 respondents from the food & beverage department staff. \u0000Findings: Overall the application of green practices in service quality has been applied optimally. There are several stages in the process of improving service quality which in the application of green action the average value is 3.11 which means that it has been maximally applied, green food average value is 3.06 which means it is quite optimally applied, green dionation with an average value of 2.86 which is quite optimally applied. \u0000Implication: There is a need to evaluations, conducting SOP training and conducting supervision while working.","PeriodicalId":359423,"journal":{"name":"International Journal of Glocal Tourism","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115549318","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

Green Tourism-Based Food and Beverage Service to Increase Customer Satisfaction at Four Points By Sheraton Bali Kuta 以绿色旅游为基础的餐饮服务，提高巴厘岛库塔福朋喜来登酒店的顾客满意度

International Journal of Glocal Tourism Pub Date : 2023-06-14 DOI: 10.58982/injogt.v4i2.459

Ni Kadek Agustini, Made Sudiarta, I. Elistyawati, I. N. Winia, I. K. Suparta

{"title":"Green Tourism-Based Food and Beverage Service to Increase Customer Satisfaction at Four Points By Sheraton Bali Kuta","authors":"Ni Kadek Agustini, Made Sudiarta, I. Elistyawati, I. N. Winia, I. K. Suparta","doi":"10.58982/injogt.v4i2.459","DOIUrl":"https://doi.org/10.58982/injogt.v4i2.459","url":null,"abstract":"Purpose: This study to determine the application of green tourism based service by the food and beverage service department at Four Points By Sheraton Bali Kuta and how it impact on customer satisfaction. \u0000Research methods: The research sample was determined by the incidental sampling method with a sampe of 80 guest who had received service from the food and beverage service department at Four Points By Sheraton Bali Kuta as respondents. The data collection method used in a questionnaire. The data analysis technique is descriptive qualitative analysis with descriptive statistics on a likert scale range using microsoft excel 2010. \u0000Findings: The results show that the application of green tourism-based services on green service and energy-saving variables according to customers is not good. The variables of green product, green design and consumption reduction according to customers are good. \u0000Implications: The impact of green tourism-based services on customer satisfaction at The Eatery Restaurant is that customers agree to take actions such as buying back products and services, recommending products and services to others, buying other types of products from The Eatery Restaurant, being interested in buying food and beverage products from The Eatery Restaurant. ","PeriodicalId":359423,"journal":{"name":"International Journal of Glocal Tourism","volume":"262 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122901687","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

Implementation of Green Practices on Room Attendant at Sofitel Bali Nusa Dua Beach Resort 索菲特巴厘岛努沙杜瓦海滩度假村客房服务员绿色实践的实施

International Journal of Glocal Tourism Pub Date : 2023-06-14 DOI: 10.58982/injogt.v4i2.453

I. Komang, Triartha Pramana, Ni Nyoman, Sri Astuti, Lien Darlina, K. Astawa

{"title":"Implementation of Green Practices on Room Attendant at Sofitel Bali Nusa Dua Beach Resort","authors":"I. Komang, Triartha Pramana, Ni Nyoman, Sri Astuti, Lien Darlina, K. Astawa","doi":"10.58982/injogt.v4i2.453","DOIUrl":"https://doi.org/10.58982/injogt.v4i2.453","url":null,"abstract":"Purpose: The purpose of this study was to analyze whether the room attendant at Sofitel Bali Nusa Dua Beach Resort had implemented green practices and to find out which indicators need to be improved and maintained in implementing green practices. \u0000Research methods: This study uses descriptive statistical analysis techniques with data collection methods by means of observation, interviews, questionnaires, and documentation. The method of determining the informants using purposive sampling method with the number of informants 33 people from room attendant employees. \u0000Findings: The room attendant has implemented green practices very appropriately In the implementation of green practices, there are 3 green practices variables with 9 indicators, where in implementing this program there are 2 indicators that need to be improved, namely the first use of reused bed linen in hotel rooms and secondly the use of reused towels in bathrooms. In an effort to improve the 2 indicators of green practices, the author suggests using or multiplying decorative ornaments containing words or writings that ask guests to reuse bed linen and towels in the hotel room. \u0000Implication: With the implementation of green practices in room attendants, it is expected to reduce the impact of environmental damage that can be caused by the hotel industry.","PeriodicalId":359423,"journal":{"name":"International Journal of Glocal Tourism","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125740034","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

Developing Bontomarannu as a Tourism Village at Selayar Islands Regency, South Sulawesi 开发Bontomarannu作为一个旅游村在Selayar群岛摄政，南苏拉威西

International Journal of Glocal Tourism Pub Date : 2023-06-06 DOI: 10.58982/injogt.v4i2.457

Nur Afiah, I. G. Mudana, I. Made, Darma Oka, N. Triyuni, I. P. Budiarta, Politeknik Negeri, Indonesia Bali

{"title":"Developing Bontomarannu as a Tourism Village at Selayar Islands Regency, South Sulawesi","authors":"Nur Afiah, I. G. Mudana, I. Made, Darma Oka, N. Triyuni, I. P. Budiarta, Politeknik Negeri, Indonesia Bali","doi":"10.58982/injogt.v4i2.457","DOIUrl":"https://doi.org/10.58982/injogt.v4i2.457","url":null,"abstract":"Purpose: The purpose of this study is to identify the development of tourist destinations in Bontomarannu Village, Selayar Islands Regency, South Sulawesi through the study of the 4A tourism components namely attraction, accessibility, amenity and ancillary tourism area life cycle (TALC) and growth strategy matrix for tourism villages.\u0000Research methods: This research uses a qualitative approach using interview techniques, participatory observation, documentation and focus group discussion. Data analysis techniques include data reduction, data presentation, and drawing conclusions. All data collected was analyzed using Nvivo 12 plus software.\u0000Findings: The potential of Bontomarannu Tourism Village is in two stages, namely the exploration stage and the involvement stage because the conditions of the potential of each tourist attraction are different. Bontomarannu Village has tourist destinations such as natural tourism, historical tourism and religious tourism. The village as a destination makes the local community and BUMDES (Village-Owned Enterprises) synergize and work hard to develop their village into a tourist village that is different from other villages.\u0000Implication: Development efforts are needed so that Bontomarannu Tourism Village can continue to grow and its tourist attractions continue to increase with aspects focused on development consisting of attraction, accessibility, amenities and ancillary.","PeriodicalId":359423,"journal":{"name":"International Journal of Glocal Tourism","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134550503","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

Selecting Green Supplier for Perishable Raw Materials using AHP Method at Nunia Boutique Villa Seminyak 用AHP方法选择易腐烂原材料绿色供应商——水明漾Nunia精品别墅

International Journal of Glocal Tourism Pub Date : 2023-03-31 DOI: 10.58982/injogt.v4i1.326

Komang Devi Paramita, N. Nadra, I. N. Winia, Gede Mudana, Raden Roro, Rieta Anggraheni

引用次数: 0

Stakeholder Involvement in Implementing CHSE-Based Health Protocol in Penglipuran Tourism Village 彭丽浦兰旅游村实施基于chse的健康协议的利益相关者参与

International Journal of Glocal Tourism Pub Date : 2023-03-31 DOI: 10.58982/injogt.v4i1.331

Putu Yunita Wacana Sari, Komang Again Pretty Teja Sari, Ni Wayan Wahyu Astuti

{"title":"Stakeholder Involvement in Implementing CHSE-Based Health Protocol in Penglipuran Tourism Village","authors":"Putu Yunita Wacana Sari, Komang Again Pretty Teja Sari, Ni Wayan Wahyu Astuti","doi":"10.58982/injogt.v4i1.331","DOIUrl":"https://doi.org/10.58982/injogt.v4i1.331","url":null,"abstract":"Purpose: This study aims to identify the implementation and analyze the extent of stakeholder involvement in the implementation of the CHSE-based health protocol in Penglipuran Tourism Village, Bangli Regency, Bali, Indonesia. \u0000Research methods: Data collection methods were in-depth interviews, observation, and documentation. The technique for determining informants used a purposive sampling technique with qualitative data analysis techniques. \u0000Findings: CHSE-based health protocol in Penglipuran Tourism Village was implemented based on a guidebook from the government where, the implementation of the CHSE was divided into several zones which were considered crucial because there was direct contact with tourism actors, namely, homestay zones/tourist cottages, home zones dining, souvenir shop zones, and cultural zones that have been implemented properly by tourism entrepreneurs and tourists so that they are CHSE certified. Stakeholders involved in implementing CHSE are divided into three, namely: Primary Stakeholders (Tourism Managers) act as Coordinators and Facilitators, then (Tourism Entrepreneurs and Local Communities) as Implementers; Key Stakeholders (Kelian Adat/ Head of the area) act as Policy Creator, Coordinator and Accelerator; Secondary Stakeholders (Tourism and Culture Office) play a passive role as Facilitators. \u0000Implication: This research is expected to be a consideration for tourism entrepreneurs to work together with the government and the community to participate in implementing CHSE-based health protocols, as well as provide information regarding the involvement of tourism entrepreneurs who are able to have a positive influence on the progress of Penglipuran Tourism Village in carrying out tourism activities in pandemic period.","PeriodicalId":359423,"journal":{"name":"International Journal of Glocal Tourism","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116267315","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

Analysis of Green Practices Implementation at FourStar by Trans Hotel Restaurant Trans酒店餐厅在四星实施绿色实践分析

International Journal of Glocal Tourism Pub Date : 2023-03-31 DOI: 10.58982/injogt.v4i1.330

Gede Ari, Ambara Putra, Ni Ketut Bagiastuti, Ni Nyoman, S. Astuti, Ketut Suparta, I. K. Suja

{"title":"Analysis of Green Practices Implementation at FourStar by Trans Hotel Restaurant","authors":"Gede Ari, Ambara Putra, Ni Ketut Bagiastuti, Ni Nyoman, S. Astuti, Ketut Suparta, I. K. Suja","doi":"10.58982/injogt.v4i1.330","DOIUrl":"https://doi.org/10.58982/injogt.v4i1.330","url":null,"abstract":"Purpose: This study aims to determine the implementation of green practices that have been implemented and which need to be improved at the FourStar by Trans Hotel restaurant. Green Practice is an action to protect the environment and the resulting product is less damaging to the environment. Restaurants that imple-ment green practice usually focus on reduce, reuse, and recycle as well as energy and efficiency. \u0000Research methods: The research data were sourced from participatory interview and observation methods at the research location which were then processed us-ing triangulation techniques. \u0000Findings: The results of the study show that the implementation of green practic-es has been implemented properly and adequately in restaurants although there are several indicators of green practice that still need to be improved. \u0000Implication: Indicators that need to be maintained include the use of recyclable containers, the use of energy-efficient lighting and the use of a temperature com-fort control system, as well as the installation of signs and policies that need to be implemented, and indicators that need to be improved are educating the pub-lics about green practices in a sustainable manner, Implementing funding for ac-tivities that support environmentally friendly direction and donating organic wastes as the use of animal feed for the community.","PeriodicalId":359423,"journal":{"name":"International Journal of Glocal Tourism","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131871970","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

Implementation of Digital Marketing in Increasing Room Occupancy Rate at Hilton Bali Resort Hotel 数字营销在提高巴厘岛希尔顿度假酒店入住率中的应用

International Journal of Glocal Tourism Pub Date : 2023-03-31 DOI: 10.58982/injogt.v4i1.325

Krisnha Dwi Kusuma, N. Luh, Eka Armoni, I. Astawa, Putu Tika Virginiya, Indah Utami Chaerunnisah

引用次数: 0