Journal of Business on Hospitality and Tourism (JBHOST)
Not a member yet
297 research outputs found
Sort by
Service Quality Based Analysis : Case of Housekeeping Attendant, Segara Village Hotel
Full text linkQuality of service is any activity carried out by the company or hotel in order to meet consumer expectations. The dimensions of the service quality are Tangible, Reliability, Responsiveness, Assurance and Empathy. Various efforts need to be considered by the hotel in order to satisfy the guests. So is the case with Segara Village Hotel which is a four-star hotel in Sanur. This study aims to determine the quality of service of room attendants at Segara Village Hotel, using the techniques of qualitative-quantitative descriptive analysis. Respondents in this study were guests at Segara Village Hotel as many as 50 people. Data obtained by questionnaires that measured using a Likert scale. Data were analyzed using analysis techniques and performance level of importance, and the Cartesian diagram. It was found that the factors are a top priority (considered important by guests, but the implementation is felt still less) is the appearance of room attendant, accuracy, reliability, timeliness in cleaning room, the provision of information to the guests, room attendant accuracy, and understanding of what is desired by guests
Contextualizing Learning: Becoming A Tourism and Hospitality Professional
Full text linkOver three years, a final semester, undergraduate project-based tourism and hospitality course was successively refined using action research processes. The course required students to integrate and put into practice learnings from all courses. Each offering of the course required students to develop, implement and evaluate a tourism and hospitality project specifically related to their interests. The majority of students developed projects in conjunction with industry partners, a few with hypothetical industry partners, and several with themselves as entrepreneurs. Initially, role-play was variously used to engage students in experiential profession-based learning. By the third year of offering, role-play was replaced by simulation. Students became a community of practice, wherein each week’s face-to-face contact involved a focused round-table departmental meeting. During meetings, there was a strong emphasis on intrapersonal, interpersonal and oral communication skill development. Project assessment involved 5-minute pitches, a written proposal, ethics “test”, an oral presentation and a written report. Students were required to self-evaluate all assessment tasks. In addition, students anonymously voted and provided written feedback on the best project pitch, as well as written feedback on all oral presentations. Student involvement in self and peer assessment aided personal reflection and constructive feedback with respect to professional practice.
Utilization of Dried Okara as a Flour Mixture of Bread-making
Full text linkSoybean residue (Okara) is a good material which be reused and it has been described as having a great potential ingredient and higher economic value, such as dried Okara. Dried Okara has a component that can still be maintained, more durable and can be formulated and processed into a variety of bakery products. This study aims to understand the utilization of dried Okara as a flour mixture of bread-making. Product research and development conducted on March-May 2015 at International Bali Institute of Tourism Pastry and Bakery Kitchen Laboratory. The research method used is the ADDIE Model, namely: Analysis, Design, Development, Implementation, and Evaluation. Implementation of research is done through Phase: 1) Collecting the recipes, 2) Selection of recipe, 3) Design of the product, 4) Products manufacture test, 5) Assessment by panelists, 6) Evaluation. Assessment by panelists is made using an instrument test, which then performed the data analysis. Data analysis was performed by calculating the score given by the panelists based on texture, taste, color and aroma. The results obtained were: Utilization of 10% dried Okara has the highest score, 82.8% of the expected, so the maximum amount of dried Okara as a flour mixture is 10% of the flour used in bread-making
The Potential Development of Community Based Tourism at Ambengan Village, Buleleng Regency, Bali
Full text linkThis study discussed the concept of sustainable tourism development which used participation-based of local communities in northern Bali, especially in Ambengan village in accordance with the concept of community-based tourism (CBT). To achieve the objectives of the research, this study has identified potential Ambengan village as a community-based tourism products, which consists of; attraction, accessibilities, amenities, ancillaries, activity, and community involvement. Followed by observation method, which were analyzed by using a life-cycle model of destination, it is known that Ambengan village as a tourist destination are in phase with the attitude of the community involvement is at euphoria. However, for determining the form of community participation, this study using in-depth interviews were subsequently combined with secondary data, and then be assessed in accordance with the principles of community-based tourism (CBT). The research results indicate that this form of public participation in the management Ambengan village is at the level of participation Degree of Tokenism (informing, consultation, and placation) of goverment. Ambengan villagers have not totally get involved, and then by developing the concept of CBT, hopefully it will be able to packaging tourism products at Ambengan village with better and in accordance with the character of the village
Analysis of The Economic Impacts of Special Event: The Case of Jember Fashion Carnival in Jember City
Full text linkThis study investigated the economic impact a special event in the tourism industry. Jember Fashion Carnival 2015 became the object observed to conduct this study. Jember Fashion Carnival is an annual event from Jember City, but until this time not anyone makes observations to investigate the economic impact of outside tourist that come to Jember City during the time of the event. This study used a semi-structured, self-administered questioner was employed in collecting relevant social and economic data from respondents. A convenience sample of 100 attendees was used to determine the economic impact generated. The Respondents is the tourists who come from outside the city of Jember and attend the Jember Fashion Carnival 2015. The Economic impact assessment based on the amount of spending money from the attendees, with the details information some expenditure categories such as; accommodation, food, entertainment, souvenirs, communication and other types of expenditure. The result supported the claim that the event of Jember Fashion Carnival 2015 has positive economic impact on the host community
The Impact of Social, Economic and Environment in Local Community Participation of Archeological Tourism Village Bedulu Gianyar, Bali
Full text linkThis study aims to measure the changes in the economic, socio-culture and community environment as the result of community participation at Bedulu tourism village activities. The activities of Bedulu tourist village involved the community in a various sector such as, economic, socio-culture and environment preservations. Quantitative descriptive method with quantitative regression analysis techniques applied in this research. The independent variable of this research is the local community participation (X), whereas the dependent variable consists with three economic impact (Y1), socio-culture (Y2), and environment (Y3). Purposive sampling technique conducted in order to explore the response of 50 respondents with tourism implementation impact in Bedulu tourism village. The sample consists of all local community participations and management in which involved with the tourism village. Findings to this research are the positive impact of the local community participation and significant effect on the change of economic, socio-culture and environmental preservation in Bedulu Tourism Village. The implication of this research is the incremental of local community participations in creative industries based on local community.
UTILIZATION OF BRAN FLOUR AS AN INGREDIENT IN THE PRODUCTION OF BREAD IN STPBI
Full text linkIndonesia is an agricultural country where the livelihoods of the majority of the population to grow crops. Geographically Indonesia is an archipelago which also has great natural potential not only in the field of marine but also in agricultural processing. One of the results is a leading Indonesian agriculture is rice. It is not apart from the fact that rice as a staple food of Indonesia. In this study, researchers will describe the manufacturing process and the final result in the making of bread made from bran flour. Where researchers will create four kinds of bread, which is bread without flour bran as quality control (P0), white bread with a mixture of 10% flour bran (P1), white bread with a mixture of 20% flour bran (P2), and bread with 30% bran flour mixture (P3). Objects were observed in this study was to determine the final result of the manufacture of bread to test the texture, color, flavor, and aroma with a mixture of flour bran, the method of making the same, cooking equipment are the same, long fermentation time the same, the temperature of the oven the same and roasting the same time