Journal of Business on Hospitality and Tourism (JBHOST)
Not a member yet
297 research outputs found
Sort by
DIGITAL MARKETING IN PROMOTING EVENTS AND FESTIVITIES. A CASE OF SANUR VILLAGE FESTIVAL
Get PDFDigital marketing intends to influence consumers’ desire, cognition, feelings, belief, attitude and image concerning products and brands which has the ultimate goal to influence consumers’ purchase behaviour. Digital marketing has been widely used to promote tourism around the world, including Sanur Village Festival in Bali. Sanur Village Festival is one of the famous events in Bali which has been held annually since year 2005 in order to recover image and reputation of Bali as a peaceful destination after terrorism attacks. Research was designed to examine the role of digital marketing in visitors’ behavioural intention in visiting Sanur Village Festival 2015. Research was undertaken in the area of Sanur Village Festival (SVF) on 26 - 30 August 2015. The number of respondents was 207 visitors. Data was analysed by using SmartPLS program.The results show that among four indicators, only indicator of event advertisement significantly influences visitors’ intention in visiting SVF with Alpha Cronbach coefficient is 0.59 (≥ 0.6) and correlation coefficient is 0.369 (≥ 0.3). Meanwhile, three other indicators, namely source of event’s information, accompany to visit, and event’s arrangement is not significant to influence visitors’ intention to visit SVF. Among types of advertisement, the results show that the highest percentage of advertisement’s type which affected the visitors’ intention to visit SVF is the use of digital advertisement, namely television (41.2%), internet (32.7%), and broadcast (13.4%). However, non-digital advertisement has less influence, namely printed media (4.8%), banner (4.5%) and brochure (3.4%). Understanding development of preferred weblogs and portals by internet users is very important to be able to get more success in gaining specific target market, as people are getting more internets oriented. The results indicate that successful promotional strategy in the information and technological era should be focused on digital marketing with a clear focus on efficiency, sustainability and experiences enrichment. However, it cannot be denied that other factors such as attitudes toward behaviour and perceived behaviour control are also defining factors in influencing consumers’ purchase behaviour which is also need to be focused on
THE BALINESE TRADITIONAL CULINAIR MUST BE SURVIVED AS A GREEN TOURISM TO PRESERVE SUSTAINABLE TOURISM
Get PDFAccording to an International Magazine stated that Bali is the best of the world destination country, not famous only of the splendor of Bali and its unique culture, but also its culinair. (Bali Post, Nov 2015).Bali which is said to be the island of one thousand temples: Bali is the island of GODS; Bali is a paradise; also famous with various kinds of specific and typical traditional culinairs. (Sulistiyo, 2011, 94).This Balinese traditional culinair must be surfived as a green tourism to preserve sustainable tourism, to be able to be enjoyed by young generations (Picard, 1996, 64).This decision was committed during the audiency of Bali Post Newspaper Commity to PT. Sinar Sosro, the sales office of Bali & NUSRA Region, last Friday june 10th, 2016 just a few days ago. (Bali Post, June 2016).It is expected that by the frequently of culinair festival we can preserve sustainable tourism, and finally the Balinese Traditional Culinair could be surfived as a green tourism. (Bungin, 2007:87)
MARKETING STRATEGIES FOR ORGANIC RESTAURANT IN UBUD TOURIST AREA - BALI
Get PDFPublic awareness of the importance of adopting a healthy lifestyle continues to increase. One indicator can be seen is an increase in the consumption of organic food. Likewise, the high interest of the global community in organic food is expected to impact on the restaurant business in Bali, especially in Ubud Tourist Area. At this time there are some marketing difficulties facing the restaurant business that sells food made from organic. The purpose of research is exploring the strengths, weaknesses, opportunities, and threats organic restaurant in Ubud Tourist Area - Bali. It is also to investigate the marketing strategy to increase tourists visiting an organic restaurant in Region Ubud - Bali.Methods of data collection using observation, interviews, questionnaires, and documentation, and then analyzed using SWOT analysis. The results of this study are the internal condition of organic restaurants in Ubud Tourist Area is excellent for tourists and managers of restaurants, as well as external environmental conditions in Ubud. Based on a combination of analysis and IE Matrix Matrix position, the right strategy is applied industry Organic restaurant in Ubud Tourist Area is a strategy of market penetration, product development, and market development is limited
STRATEGY DEVELOPMENT OF ECOTOURISM IN NATURAL RESERVATION AREA ARFAK IN MOKWAM VILLAGE AND SURROUNDING
No full textEcotourism as a form of responsible tour to natural areas conducted with the aim to conserve the environment also preserve the life and the welfare of the local population. This research was conducted in the conservation area of the mountains of Arfak inside at Mokwam, Kwaw and Syou village, Warmare district, Manokwari Regency, has the purposes to know the ecotourism potential, Mokwam society’s attitude towards the ecotourism development and its strategy in conservation areas in Arfak mountains at Mokwam village and its surrounding. The advantage is to expand the development of ecotourism atCAPAarea, can be used as consideration in ecotourism development and also as an alternative to protect the environment and the culture of local population towards the exploitation in order to remain sustainable. The research method use qualitative methods. This method was used to get the data or qualitative description aboutCAPAarea. The data analysis technique use descriptive-qualitative and the analysis of SWOT. The results of this research are potential tourism attractions, accommodations, facilities, accessibility and additional services. The attitude of the local people inCAPAarea now is in the phase of euphoria which is they are supporting the development of ecotourism. The strategies that can be done through the programs such as: product development planning of ecotourism, structuring the organization and the management ofCAPAarea, do marketing of ecotourism product.
THE SACRED, THE PROFANE AND TOURISM: EXPLORING INDICATORS OF SUSTAINABLE TOURISM DEVELOPMENT IN PARANGTRITIS AND PARANGKUSUMO, YOGYAKARTA
Get PDFThis research aims primarily at finding and assessing indicators of sustainable tourism (ST) that can be applied to assess Parangtritis and Parangkusumo beaches in Bantul Regency, Yogyakarta, as well as studying predominant indicators in supporting the sustainability of tourism activities in the area. Those indicators assessed and revealed in this research are partly based on set of ST indicators as outlined by the World Tourism Organization guidebook (2004). They have been chosen in respect to the concept of sustainable development, which covers three main areas: ecosystem or environment sustainability, social development and economic development, with the emphasis on socio-cultural indicators. In this research, indicators of sustainable tourism development that have been classified based on the concept of sustainable development are then assessed and studied to reveal possible and appropriate application in the area. In addition, some other indicators are also profoundly important in contributing to tourism sustainability in the area.
USEFULL OF LOCAL DRINKS (ARAK BALI) MATERIALS AS MIXED DRINKS IN TOURISM INDUSTRY IN BALI
Get PDFBali is one of the areas that have great potential in the field of tourism. Bali island became well known internationally for its natural beauty, artistry, diversity of culture and social traditions inspired by Hinduism. Availability of facilities and infrastructure such as hotels, restaurants, travel agencies and other travel, tourist visits to Bali is increasing. Along with the development of the tourism industry and increased competition among tourist destination, local cultures becomes valuable as products and activities to attract tourists. Gastronomic food and drink is one of the local culture has an important role for the food and beverages can also be a center of tourist experience. Gastronomic tours arises from the desire of the tourists themselves who want to gain experience not only from the natural beauty, but also of traditional food products and beverages served.Drinks local / traditional are all kinds of drinks are made and processed using local materials and processing methods are many and varied, and has a typical local area and commonly consumed by the local community. Drinks as one aspect of the culture of a nation, can characterize the nation's identity. Along with the development of gastronomic tours in Bali and look at potential tourists, especially foreign tourists who have the habit of drinking alcoholic beverage, so today many restaurants and hotels in Bali serves mixed drinks made from local beverages (especially Arak Bali).The aim of this research is to find related the utilization of local drinks (Arak Bali) as an ingredient mixed drinks in the tourism industry. This research was conducted in order to better bring some uniqueness of Bali, especially in the field of drinks, so the local genius of Bali have an active role in the era of globalization which will come as well as to improve the economic conditions of local communities
ANALYSIS OF THE POTENTIAL FOR TOURISM ATTRACTION IN THE DISTRICT KETAPANG SAWI ISLAND, WEST KALIMANTAN
Get PDFThe background of this study was to determine the potential Sawi Island in detailing on the side is still very limited facilities and infrastructure on the island Sawi. This study aims to determine the potential on the island Sawi so as to identify the weaknesses and advantages of tourism Sawi Island. Data collection techniques used were interviews, observation and documentation. The analysis technique used is descriptive qualitative analysis. Results from the study showed there is a lack of completeness of infrastructure, facilities and infrastructure on the island Sawi. Given this research is expected to help stakeholders as supporting data for developing Sawi Island neighborhood
INTRODUCING ACEH TRADITIONAL CULINARY AS TOURIST ATTRACTIONS
Get PDFIn recent time, tourism industry has not only been one of the rapidly growing fields of the world economy, but also has brought about economy development for diverse states and regions. Food is one of the principal factors are items that have been neglected in the most of the studies. To survive, in the first place, every tourist as an organism need to eat and drink and the uniqueness of culinary make it more interest them. We choose Aceh because it is one of the provinces in Indonesia which has a long cultural history, including the potential culinary.This study was designed to find local culinary deserve to be featured as an identifier of Aceh as a culinary destination. The approach used in this study is a descriptive exploratory study, because this study is a description of the data in tabular form and narrative facts corresponding field. The primary data obtained from interviews, observations and focus groups involving all tourism stakeholders.The results obtained showed that Aceh has a varied culinary potential and very full featured, yet necessary efforts to familiarization some of food Aceh in the international community. Another thing is that most typical culinary Aceh is presented for ceremonial purposes that have not been commercialized. The people of Aceh Aceh saw three meals that can be used as icon is Kuwah Belanggong, Ayam Tangkap, and Mie Aceh. The promotions and strategies to educate travelers about the culinary profile seem to be done to make the maximum of the featured foods familiar to tourists
ORGANIZATION CULTURE IMPACT TO PERFORMENT HOTEL EMPLOYE (CASE STUDY : HOTEL LEGIAN RESORT –BALI)
Get PDFOrganisational culture is a set of values or personality that is implemented by certain company or hotel as a form of identity of that hotel or company. The effect of organisational culture is profound, and correlates heavily towards employee performance by enhancing individual performance and increasing employee retention. This research is conducted to discover the effect of organisational culture towards employee performance in Padma Resort Legian. The hotel’s established core values points are used by measuring the effect of each core values towards employee performance. Whereas the core values that had been established is as follows; achievement, excellence, customer focus, honesty and integrity and people oriented. Quantitative and qualitative method is used as a tool to unravel the connection between organisational culture towards employee’s performance. Later on questioners that had been distributed to 119 respondents by using likert scale measurement. The data then is analysed by using both simple and multiple correlation to measure the corelation between the core values towards employees performance both entirely or partially. The result of the research shows that there is a correlation between organisational cultures towards employee’s performance entirely, although only achievement and customer focus that show a significant value of correlation towards employee’s performance.
INSTITUTIONAL RESEARCH AGENDA EXECUTION THROUGH UNDERGRADUATE THESIS OUTPUT
Get PDFAs the universities in the Philippines aspires to be among the leading institutions within ASEAN together with other ASEAN universities, research initiatives have been one of the way for them to internationalize. Research agenda were created to align all the efforts of the higher education institution towards few, if not one, foci. This paper is a formative evaluation of the initial execution of a certain autonomous university in the country. Utilization of the research agenda as well as the research capability of the advisers is looked into in this paper. The 10-fold agenda, sixty eight (68) theses and thirty (30) faculty members, twenty (20) of which are thesis advisers, are used as data for the document analysis. Slovin’s formula is shown to set the minimum required number of data needed. The census of the population is gathered. Descriptive statistics, such as frequency and percentage, are employed since the research is qualitative in nature. Among the 68 theses analyzed, 6 are classified as Type A, 18 are Type B, and the rest are Type C. Scoring is based on the panel or paper critique done at the end of the semester. The bias is reduced through a ranking of score, instead of using the weighted mean to eliminate sensitivity to extreme values. In its entirety, this research is valuable to the institution as its results could be used to improve the current system of the institution and further strengthen its research culture. At the end of this paper, a model is proposed to aid the other institution in formulating its own research agenda through internal and external assessment – Tri-Focal Assessment for Research Agenda Creation (TARAC)