Jurnal Ilmiah Pariwisata dan Bisnis最新文献

{"title":"Prosedur Penanganan Keluhan Tamu di Kepitu Restaurant The Kayon Resort","authors":"Dewa Ayu Asri Widelia","doi":"10.22334/paris.v2i2.311","DOIUrl":"https://doi.org/10.22334/paris.v2i2.311","url":null,"abstract":"Penelitian ini bertujuan untuk mengetahui proses pembuatan cuka sari buah sirsak yang kemudian di aplikasikan sebagai pengganti white vinegar dalam pembuatan hollandaise sauce dan untuk mengetahui kualitas dari hollandaise sauce dengan cuka sari buah sirsak dari segi warna, rasa, tekstur, aroma, dan penampilan serta dapat mengetahui anggaran biaya produksi pada pembuatan cuka sari buah sirsak, minat pembeli, dan pengemasannya. Penelitian yang diterapkan dalam penelitian ini adalah jenis penelitian eksperimental dengan menggunakan rancangan percobaan lengkap (RAL). Hasil penelitian yang sudah dilakukan dengan dua buah produk hollandaise sauce , P1 yaitu hollandaise sauce dengan cuka sari buah sirsak dan P2 yaitu hollandaise sauce tanpa cuka sari buah sirsak sebagai pembanding, dengan menggunakan uji organoleptik (hedonik) dengan analisis data menggunakan observasi, wawancara, dan kuisioner. Berdasarkan hasil penelitian melalui 16 panelis yang menguji kualitas hollandaise sauce cuka sari buah sirsak, memilki kualitas yang baik, sehingga dapat ditarik kesimpulan bahwa P1 dapat menggantikan P2 atau sebaliknya karena tidak berpengaruh terhadap uji warna, aroma,tekstur, rasa dan penampilan. \u0000  \u0000Handling guest complaints is useful as a guide in the future so that the same complaint does not occur, to improve the quality of services or products in the restaurant, to know the assessment and wishes of guests, to determine weaknesses or standard deviations, to know employee performance. This study uses a qualitative descriptive approach, which explains the factors that cause guest complaints, and procedures for handling guest complaints. According to this study, it was found that there were several complaints that guests complained that the order service was too long, the order was not in accordance with the guest's request, the taste of the menu was not standard, the waiter's lack of accuracy. The handling of guest complaints is good, but there are still some waiters who have not carried out operational procedures such as no waiters who record complaints, some waiters do not report to superiors, some waiters do not record complaints in the log book. Where the procedure with reality is not fully appropriate. The advice given is to hold training to foster an attitude of responsibility and care, and follow the SOPs that have been set, if the staff violates the SOPs, they are subject to sanctions.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"35 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121146300","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 Pengaruh Visibility Credibility Attraction Power Celebrity Endorsment Terhadap Minat Kunjungan Tamu di Hotel Four Points by Sheraton Manado","authors":"Enrico Supit, I. W. E. Sudarmawan, Ni Made Rinayanthi","doi":"10.22334/paris.v2i2.321","DOIUrl":"https://doi.org/10.22334/paris.v2i2.321","url":null,"abstract":"Penelitian membahas tentang pengaruh promosi yang dilakukan oleh selebgram Anggia Kloer dalam mempromosikan fasiltas dan event – event yang akan diadakan melalui selebgram dengan maksud meningkatkan kepercayaan konsumen di Manado agar dapat dikenal oleh banyak orang. Tujuan dari penelitian ini untuk mengetahui apakah visibility, credibility, attraction, power berpengaruh positif dan signifikan terhadap minat kunjungan tamu di hotel Four Points by Sheraton Manado. Populasi dalam penelitian ini adalah tamu yang pernah menginap di Four Points By Sheraton Manado, mempunyai instagram dan mengikuti Anggia Kloer di instagram. Sampel Penelitian ini berjumlah 40 orang. Data penelitian ini diperoleh dengan menyebarakan kuesioner secara online menggunakan Google Form kepada responden. Teknik analisis statik yang digunakan adalah regresi linier berganda, uji validitas, uji reliabiltas, uji t, dan uji f. Berdasarkan hasil Visibility, credibility, attraction dan power selebgram secara parsial berpengaruh positif dan signifikan terhadap minat kunjungan di Hotel Four Point by Sheraton Manado. Visibility, credibility, attraction dan power selebgram secara simultan berpengaruh positif dan signifikan terhadap minat kunjungan di Hotel Four Point by Sheraton Manado. \u0000  \u0000The study discusses the influence of promotions carried out by selebgram Anggia Kloer inpromoting facilities and events that will be held through the program with selebgram of increasing consumer confidence in Manado so that it can be known by many people. The purpose of this study was to determine whether visibility, credibility, attraction, power had a positive and significant effect on the interest of visiting guests at the Four Points by Sheraton Manado hotel. The population in this study are guests who have stayed at Four Points by Sheraton Manado, have Instagram and follow Anggia Kloer on Instagram. The sample of this study amounted to 40 people. The research data was obtained by distributing online questionnaires using Google Form to respondents. Static analysis techniques used are multiple linear regression, validity test, reliability test, t test, and f test. Based on the results of Visibility, credibility, attraction and power of the program, partially positive and significant effect on interest in visiting the Four Point Hotel by Sheraton Manado. Visibility, credibility, attraction and power of the program simultaneously have a positive and significant effect on interest in visiting the Four Point Hotel by Sheraton Manado.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124955642","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":"Penerapan Core Value Marriott “Serve Our World” dalam Implementasi Konsep Palemahan Tri Hita Karana di Westin Resort & Spa Ubud","authors":"N. Widiastuti","doi":"10.22334/paris.v2i2.313","DOIUrl":"https://doi.org/10.22334/paris.v2i2.313","url":null,"abstract":"Isu lingkungan mempengaruhi perubahan pembangunan pariwisata yang akan berdampak pada kunjungan turis. Turis dominan menginap di akomodasi wisata seperti hotel yang tidak bersifat merusak lingkungan. Penelitian ini bertujuan untuk mengatahui penerapan setiap program Serve Our World dalam pemanfaatan limbah yang terkait dengan konsep Palemahan Tri Hita Karana serta bertujuan untuk mengetahui persepsi masyarakat atas penerapan program yang juga dijalankan di lingkungan masyarakat. Lokasi penelitian ini berada di The Westin Resort & Spa Ubud yang merupakan hotel berstandar bintang 5, serta dinaungi oleh perusahaan Marriot. Metode penelitian menggunakan penelitian kualitatif data deskriptif. Dengan teknik pengumpulan data, seperti wawancara, kuesioner, observasi, serta dokumentasi. Hasil menunjukan bahwa The Westin Resort & Spa Ubud, sudah menerapkan atau mengimplementasikan setiap program yang masuk dalam kategori penerapan Serve Our World dengan sangat baik, baik itu di dalam lingkungan area hotel ataupun di lingkungan masyarakat. Serta hasil persepsi yang positif dari masyarakat tentang penerapan program tersebut, namun ada satu kegiatan dari indikator penilaian dari persepsi masyarakat atas penerapan program yang belum terpenuhi seperti: tidak mempunyai program penduar ulangan limbah , baik limbah organik ataupun non organik. Jadi ketika melakukan kegiatan pembersihan, semua jenis sampah dikumpulkan lalu dipilah sesuai dengan jenisnya. Setelah itu semua sampah yang dipilah dan di buang di TPA Desa. \u0000  \u0000Environmental concerns have an impact on changes in tourism development, which will affect visitor numbers. Tourist lodgings, including hotels, that do not harm the environment are preferred by dominant tourists. This study intends to ascertain the implementation of each Serve Our World program in the use of garbage associated with the Palemahan Tri Hita Karana idea as well as to ascertain how the program is perceived by the general public when it is implemented in the local community. The Westin Resort & Spa Ubud, a 5-star hotel that is owned by the Marriott corporation, is the site of this study. Descriptive data and qualitative research are used in the research approach. use methods for gathering data include questionnaires, observations, interviews, and recordkeeping. The findings demonstrate that The Westin Resort & Spa Ubud has successfully adopted or is currently implementing each initiative that falls under the category of serving our world, both inside the hotel and outside it. Along with the outcomes of the community's good impressions of the program's implementation, there is one signal from the assessment of the community's perspective of the program's implementation that has not been met, such as the absence of an organic or non-organic waste recycling program. Therefore, when performing cleaning tasks, garbage of all types is gathered and afterwards separated according to type. Following that, all of the trash is sorted and dumped in ","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"57 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121856579","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":"Implementasi Metode Up-Selling di Potato Head Beach Club","authors":"Putu Agus Krisna Dinatai, Gusti Agung Mirah Sanjiwani","doi":"10.22334/paris.v2i2.318","DOIUrl":"https://doi.org/10.22334/paris.v2i2.318","url":null,"abstract":"Implementasi metode up-selling kurang optimal dilakukan oleh pramusaji di Potato Head Beach Club. Hal ini dapat dilihat dari kurangnya tindak lanjut dan pemeliharaan terhadap standar up-selling yang dilakukan oleh pramusaji di Potato Head Beach Club. Tujuan penelitian adalah mengetahui implementasi dan faktor-faktor pramusaji melakukan metode up-selling di Potato Head Beach Club. Penelitian menggunakan pendekatan deskriptif kualitatif dengan metode pengumpulan data dengan cara observasi, wawancara, dan studi dokumentasi. Hasil penelitian menunjukkan bahwa implementasi metode up-selling berdasarkan teori ahli yang diterapkan pada standar operasional prosedur di Potato Head Beach Club sudah dilaksanakan dengan baik seperti: mencari calon pelanggan/pembeli, melakukan pendekatan kepada calon pelanggan/pembeli, presentasi dan demonstrasi, mengatasi keberatan atau penolakan, penutupan. Namun ada satu (1) poin yang belum di lakukan dengan baik, yaitu melakukan tindak lanjut dan pemeliharaan seperti melakukan quality check terhadap makanan yang disajikan. Faktor yang mendukung pramusaji dalam mengimplementasikan up-selling adalah product knowledge, first impression dan pendekatan yang pramusaji dilakukan dan faktor cuaca. Manajemen Potato Head Beach Club diharapkan agar lebih meningkatkan pelatihan tentang product knowledge dan memaksimalkan implementasi up-selling di Potato Head Beach Club, agar tetap sejalan dengan standar yang sudah di tetapkan oleh perusahaan. \u0000  \u0000The implementation of the less than optimal up-selling method was carried out by the waitress at Potato Head Beach Club. This can be seen from the lack of follow-up and maintenance of up-selling standards by the waiters at Potato Head Beach Club. The purpose of the study was to determine the implementation and factors of the waiter doing the up-selling method at Potato Head Beach Club. The study used a qualitative descriptive approach with data collection methods by observation, interviews, and documentation studies. The results show that the implementation of the up-selling method based on expert theory applied to standard operating procedures at Potato Head Beach Club has been carried out well such as: looking for prospective customers/buyers, approaching potential customers/buyers, presentations and demonstrations, overcoming objections or complaints, rejection, and farewell. However, there is one (1) point that has not been done well, namely carrying out follow-up and maintenance such as conducting quality checks on the food served. Factors that support waiters in implementing up-selling are product knowledge, first impressions and the approach that the waiter takes and weather factors. Potato Head Beach Club management is expected to improve training on product knowledge and implementation of up-selling at Potato Head Beach Club, in order to stay in line with the standards set by the company.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123475011","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":"Pengaruh Pelayanan Prima pada Front Office dalam Menjaga Loyalitas Tamu Domestik pada Masa Pendemi Covid-19 Di Kaamala Resort, Ubud","authors":"Ninik Sumarini, Luh Eka Susanti","doi":"10.22334/paris.v2i2.314","DOIUrl":"https://doi.org/10.22334/paris.v2i2.314","url":null,"abstract":"Pelayanan merupakan tindakan yang dilakukan dengan berinteraksi melalui fisik dengan seseorang atau lebih demi mendapatkan kepuasan pelanggan. Adapun pelayanan prima adalah segala upaya yang dilakukan oleh sebuah perusahaan dalam memberikan pelayanan terbaik kepada tamu atau konsumen untuk menghasilkan sebuah kepuasan dan loyalitas pelanggan atau konsumen itu sendiri. Adapun tujuan dari penelitian ini yaitu untuk mengetahui pengaruh pelayanan prima pada front office dalam menjaga loyalitas tamu domestik pada masa pandemi covid-19 di Kaamala resort, Ubud.Penelitian ini menggunakan pendekatan kuantitatif dengan bantuan program SPSS. Menurut hasil analisis olah data yang dilakukan pelayanan prima front office berpengaruh secara signifikan terhadap loyalitas tamu domestik pada masa pandemi covid-19 di Kaamala resort, Ubud. Meskipun begitu, pelayanan prima yang dilakukan belum begitu optimal dengan adanya tamu yang mengeluhkan lamanya proses check in yang dilakukan. Saran yang penulis dapat berikan yaitu meningkatkan komunikasi, kerja sama team, serta ketelitian dalam mengecek bookingan reservasi yang akan tiba. Sehingga pelayanan prima tersampaikan dengan sangat baik oleh tamu domestik yang mana nantinya akan menghasilkan loyalitas penuh oleh tamu domestik. \u0000  \u0000Service is an action taken by interacting physically with someone or more in order to get customer satisfaction. The excellent service is all the efforts made by a company to supply the best service to guests or consumers to produce a satisfaction and loyalty of customers or consumers themselves. The purpose of this research is to determine the effect of excellent service at the front office in maintaining the loyalty of domestic guests during the covid-19 pandemic at Kaamala resort, Ubud. This study uses a quantitative approach with the help of the SPSS program. According to the results of data processing analysis carried out by excellent front office services, it significantly affected the domestic guests loyalty during the COVID-19 pandemic at Kaamala resort, Ubud. However, the excellent service carried out has not been optimal with guests complaining about the length of the check-in process. The advice that the author can give is to improve communication, teamwork, and accuracy in checking upcoming reservation bookings. Thus, that excellent service is delivered very well by domestic guests which will result in full loyalty by domestic guests.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"144 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115811736","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":"Pengaruh Harga dan Promosi Terhadap Minat Beli Konsumen di Mercure Bali Legian","authors":"Niza Purnama Sari, I. W. Pantiyasa, I. G. A. E. Suwintari","doi":"10.22334/paris.v2i2.337","DOIUrl":"https://doi.org/10.22334/paris.v2i2.337","url":null,"abstract":"Harga dan promosi dapat mempengaruhi minat beli konsumen di Mercure Bali Legian. Penelitian ini bertujuan untuk mengetahui pengaruh Harga dan Promosi terhadap Minat Beli Konsumen di Mercure Bali Legian. Metode yang di gunakan pada penelitian ini adalah metode kuantitatif. Populasi yang digunakan dalam penelitian adalah para konsumen yang menginap di hotel Mercure Bali Legian dengan jumlah 40 responden dengan metode Axidental sampling. Metode yang digunakan dalam penelitian ini adalah Uji Validitas, Uji Reabilitas, Teknik Analisis Regresi linier berganda, Uji F, Uji T, dan Analisis Koefisien Determinasi. Data penelitian diolah menggunakan software SPSS 26. Variabel bebas pada penelitian ini adalah Harga (X1) dan Promosi (X2). Variabel terikat pada penelitian ini adalah Minat Beli Konsumen (Y). Hasil penelitian ini menunjukkan bahwa variabel harga dan promosi berpengaruh signifikan secara simultan terhadap minat beli. Variabel harga dan promosi juga memiliki pengaruh secara signifikan terhadap minat beli konsumen. Besar pengaruh antara variabel harga dan promosi terhadap minat beli onsumen sebesar 64,5%. Dari hasil analisis regresi linier berganda dari kedua variabel harga dan promosi memiliki pengaruh positif masing masing sebesar 0,717 dan 0,546. Nilai signifkansi dapat dilihat dengan uji T yang didapat untuk harga dari uji T-test sebesar 0,001< 0,05 dan untuk promosi nilai signifikansi sebesar 0,000<0,05. Melalui uji F diketahui bahwa variabel harga dan promosi secara bersama berpengaruh secara signifikan terhadap minat beli konsumen dengan tingkat signifikansi sebesar 0,000 < 0,05. Variabel bebas yang berpengaruh secara dominan terhadap variabel terikat adalah Harga. \u0000  \u0000Prices and promotions can affect consumer buying interest at Mercure Bali Legian. This study aims to determine the effect of price and promotion on consumer buying interest at Mercure Bali Legian. The method used in this study is a quantitative method. The population used in this study were consumers who stayed at the Mercure Bali Legian hotel with a total of 40 respondents using the Axidental Sampling method. The methods used in this study are Validity Test, Reliability Test, Multiple Linear Regression Analysis Techniques, F Test, T Test, and Coefficient of Determination Analysis. The research data was processed using SPSS 26 software. The independent variables in this study were Price (X1) and Promotion (X2). The dependent variable in this study is Consumer Buying Interest (Y). The results of this study indicate that the price and promotion variables simultaneously have a significant effect on buying interest. Price and promotion variables also have a significant influence on consumer buying interest. The big influence between price and promotion variables on consumer buying interest is 64.5%. From the results of multiple linear regression analysis of both price and promotion variables have a positive effect of 0.717 and 0.546, respectively. The significance value can be seen","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"51 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117334820","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":"Pengaruh Fasilitas dan Kualitas Pelayanan Terhadap Kepuasan Tamu di Kusuma Living and Villas","authors":"I. Mayangsari, I. M. H. Purnantara, I. Arya","doi":"10.22334/paris.v2i2.323","DOIUrl":"https://doi.org/10.22334/paris.v2i2.323","url":null,"abstract":"Bertambah banyaknya jumlah akomodasi penginapan di Kawasan Seminyak menyebabkan terjadinya persaingan yang lebih ketat untuk mendapatkan pelanggan. Oleh sebab itu saat ini para pebisnis akomodasi penginapan gencar untuk meningkatkan segala aspek untuk meningkatkan kepuasan tamu, mulai dari fasilitas hingga kualitas pelayanan. Penelitian ini bertujuan untukmengetahui pengaruh fasilitas dan kualitas pelayanan terhadap kepuasan tamu di Kusuma Living and Villas. Pengambilan sampel ditentukan dengan menggunakan non probability sampling dan jumlah sampel sebanyak 30 responden berdasarkan teori hair et al. Teknik pengumpulan data menggunakan kuesioner. Data yang telah terkumpul dianalisis dengan menggunakan analisis regresi linear berganda dengan alat bantu SPSS (Statistic Product and Service Solution) versi 26. Hasil dalam penelitian ini menunjukan bahwa dari hasil uji t diketahui bahwa hipotesis variabel bebas yaitu fasilitas berpengaruh secara signifikan terhadap kepuasan tamu terbukti benar dengan koefisien regresi sebesar 0,325 dan sig 0,000<0,05. Lalu hipotesis kualitas berpengaruh secara signifikan terhadap kepuasan tamu terbukti benar dengan koefisien regresi sebesar 0,387 dan sig 0,000<0,05. Kemudian dari hasil uji F untuk hipotesis variabel terikat yaitu kepuasan tamu, fasilitas dan kualitas pelayanan secara bersamaan dan simultan berpengaruh signifikan terhadap kepuasan tamu di Kusuma Living and Villas terbukti benar dengan F hitung 341.819 dan sig 0,000<0,05. Adapun saran yang dapat diberikan yaitu pada variabel fasilitas sebaiknya ditingkatkan perlengkapan seperti koneksi wi-fi serta kelengkapan amenities, pada variabel kualitas pelayanan diharapkan karyawan meningkatkan wawasan yang dimiliki sehingga informasi yang dibutuhkan oleh tamu dapat terjawab dengan cepat. \u0000  \u0000The increasing number of lodging accommodations in the Seminyak area causes tighter competition to get customers. Therefore, currently lodging accommodation businesses are aggressively improving all aspects to increase guest satisfaction, from facilities to service quality. This study aims to determine the effect of facilities and service quality on guest satisfaction at Kusuma Living and Villas. Sampling was determined using non-probability sampling and the number of samples was 30 respondents based on the theory of Hair et al. Data collection techniques using a questionnaire. The data that has been collected was analyzed using multiple linear regression analysis with SPSS (Statistic Product and Service Solution) version 26. The results in this study indicate that from the t test results it is known that the hypothesis of the independent variable, namely facilities, has a significant effect on guest satisfaction. with a regression coefficient of 0.325 and sig 0.000 <0.05. Then the quality hypothesis has a significant effect on guest satisfaction and is proven correct with a regression coefficient of 0.387 and sig 0.000 <0.05. Then from the results of the F test for the hypot","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127513741","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":"Strategi Pemasaran Melalui Media Sosial Instagram Pada Masa Pandemi Covid-19 di The Kayon Resort","authors":"I. K. A. Putra","doi":"10.22334/paris.v2i2.316","DOIUrl":"https://doi.org/10.22334/paris.v2i2.316","url":null,"abstract":"The Kayon Resort merupakan resort berbintang lima berskala internasional yang terkena dampak dari adanya pandemi covid-19. Dalam era yang serba digital ini dapat dimanfaatkan sebagai sarana promosi yang efektif untuk meningkatkan penjualan pada resort. Sehingga tujuan dari penelitian ini adalah untuk mengetahui bagaimana strategi pemasaran di media sosial Instagram yang dilakukan The Kayon Resort pada masa pandemi covid-19. Metode pengumpulan data yang digunakan adalah observasi, studi dokumentasi dan wawancara. Untuk Metode analisis data yang digunakan adalah metode deskriptif kualitatif dan kuantitatif. Hasil penelitian menunjukan strategi promosi di media sosial Instagram yang digunakan The Kayon Resort sesuai dengan acuan teori Singh (2010) yang berjudul The Impact of Social Media Marketing on Brand Equity: An Empirical Study on Mobile Service Providers in Jordan menyatakan bahwa social media marketing memiliki beberapa dimensi yaitu Online Communities, Interaction, Sharing Of Content, Accessibility, Credibility. Kesimpulan yang didapat adalah hasil dari strategi promosi yang digunakan sesuai dengan apa yang diharapkan, insight dari akun Instagram The Kayon Resort cenderung stabil selama pandemi. \u0000  \u0000The Kayon Resort is an international five-star resort that has been affected by the COVID-19 pandemic. In this all-digital era, it can be used as an effective promotional tool to increase sales at resorts. So the purpose of this study was to find out how the marketing strategy on Instagram social media was carried out by The Kayon Resort during the covid-19 pandemic. Data collection methods used are observation, study documentation and interviews. The data analysis method used is descriptive qualitative and quantitative methods. The results of the study show that the promotional strategy on Instagram social media used by The Kayon Resort is in accordance with Singh's (2010) theory reference entitled The Impact of Social Media Marketing on Brand Equity: An Empirical Study on Mobile Service Providers in Jordan which states that social media marketing has several dimensions, namely Online Communities, Interaction, Sharing Of Content, Accessibility, Credibility. The conclusion obtained is that the result of the promotional strategy used is in accordance with what is expected, the insight from The Kayon Resort's Instagram account tends to be stable during the pandemic.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"48 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116722042","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":"Strategi Pemasaran dalam Peningkatan Penjualan Wine di Hatten Wine Pada Era New Normal","authors":"Gede Rendi Krisnaputra, F. Sinaga, Ni Luh Supartini","doi":"10.22334/paris.v2i2.322","DOIUrl":"https://doi.org/10.22334/paris.v2i2.322","url":null,"abstract":"Hatten Wine merupakan salah satu perusahaan wine yang ada di Bali. Dikarenakan situasi pandemi di era new normal penjualan Wine menurun drastis. Walaupun sudah mempunyai event free flow, wine testing dan wine tour, tetap saja tidak dapat meningkatkan penjualan wine di masa pandemi saat ini. Hal ini dilihat dari merosotnya penjualan pada tahun 2021. Penurunan ini diakibatkan karena pandemi dan kurangnya target market ke tamu lokal. Berdasarkan hal tersebut peneliti melakukan penelitian dengan menggunakan strategi pemasaran dengan metode analisis SWOT (strength, weakness, opportunities, threat) dan metode QSPM (quantitative strategic planning matrix) untuk menentukan strategi prioritas yang diperoleh dari analisis SWOT. Dimana hasil dari analisis SWOT menunjukkan Hatten Wine berada pada Kuadran I dimana sumbu X (strength) pada titik 1,33 dan Y (opportunities) berada pada titik 1,2. Dalam situasi ini tindakan yang diambil yaitu menggunakan strategi agresif dimana menagemen sales & marketing harus memperkuat kekuatan yang ada untuk dapat memanfaatkan peluang sebesar-besarnya. Dan untuk strategi prioritas yang digunakan yaitu membuat promosi wine. Membuat member card untuk para repeater dengan bonus atau discount. Membuat event serta mengundang DJ/live music yang memiliki masa banyak untuk meningkatkan jumlah pengunjung dan volume penjualan. \u0000  \u0000Hatten Wine is one of the wine companies in Bali. Due to the pandemic situation in the new normal era, wine sales have decreased drastically. Even though they already have free flow events, wine testing and wine tours, they still cannot increase wine sales during the current pandemic. This can be seen from the decline in sales in 2021. This decline was due to the pandemic and the lack of a target market for local guests. Based on this, the researchers conducted research using a marketing strategy using the SWOT analysis method (strengths, weaknesses, opportunities, threats) and the QSPM (quantitative strategic planning matrix) method to determine the priority strategies obtained from the SWOT analysis. Where the results of the SWOT analysis show Hatten Wine is in Quadrant I where the X (strength) axis is at 1.33 and Y (opportunities) is at 1.2. In this situation the action taken is to use an aggressive strategy where the sales & marketing management must strengthen the existing strengths to be able to take advantage of the maximum opportunity. And for the priority strategy used, namely making wine promotions. Make member cards for repeaters with bonuses or discounts. Organize events and invite DJs/live music who have a lot of time to increase the number of visitors and sales volume.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132220063","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":"Pengaruh Kualitas Pelayanan dan Persepsi Harga Terhadap Kepuasan Tamu di The Trans Resort Bali","authors":"I. Jaya, Ida Bagus Made Wiyasha, Miko Andi Wardana","doi":"10.22334/paris.v2i2.329","DOIUrl":"https://doi.org/10.22334/paris.v2i2.329","url":null,"abstract":"Penelitan ini membahas tentang kualitas pelayanan dan presepsi harga yang berada di The Trans Resort, Bali. Tujuan dilakukannya penelitian ini yaitu untuk mengetahui apakah kualitas pelayanan dan presepsi harga mempunyai pengaruh yang positif dan signifikan terhadap kepuasan tamu pada The Trans Resort, Bali. Teknik pengumpulan data dalam penelitian ini menggunakan kuisoner dengan sampel para wisatawan yang berjumlah 35 orang. Penelitian ini menggunakan pendekatan kuantitatif dengan metode dan teknik analisis data yang digunakan yaitu uji asumsi klasik (uji normalitas, uji multikolinearitas, uji kelayakan model) dan analisis data Regresi Linier Berganda. Hasil penelitian analisis Regresi Linier Berganda adalah kepuasan tamu dipengaruhi olah kualitas pelayanan dan presepsi harga. Dari hasil uji F bahwa secara Simultan kualitas pelayanan dan presepsi harga berpengaruh signifikan terhadap kepuasan tamu. Secara Parsial kualitas pelayanan berpengaruh signifikan. Presepsi harga berpengaruh signifikan terhadap kepuasan tamu Nilai Koefisien Determinasi (R2=0,953) ini berarti pengaruh kualitas pelayanan dan persepsi harga terhadap kepuasan tamu sebesar 95,3% sedangkan sisanya sebesar 4,7% dipengaruhi oleh faktor lainnya. \u0000  \u0000This research discusses the quality of service and price perceptions at The Trans Resort, Bali. The purpose of this study is to determine whether service quality and price perception have a positive and significant influence on guest satisfaction at The Trans Resort, Bali. The data collection technique in this study used a questionnaire with a sample of 35 tourists. This study uses a quantitative approach with data analysis methods and techniques used, namely classical assumption test (normality test, multicollinearity test, model feasibility test) and Multiple Linear Regression data analysis. The results of the analysis of Multiple Linear Regression is that guest satisfaction is influenced by service quality and price perception. From the results of the F test that simultaneously service quality and price perception have a significant effect on guest satisfaction. Partially the quality of service has a significant effect. Price perception has a significant effect on guest satisfaction. The value of the coefficient of determination (R2 = 0.953) means that the effect of service quality and price perception on guest satisfaction is 95.3% while the remaining 4.7% is influenced by other factors.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115453791","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}