Analysis of room rates setting in hotel daily operations

Main Article Content

Izza Ulumuddin Ahmad Asshofi
Mutiara Amelia Putri
Rio Dwi Saputra
Ani Wijayanti

Abstract

Hotels have a considerable influence in increasing regional tourism and the economy. The hotel itself means a service or service business operated and managed commercially and provided for everyone to receive services, such as rooms, accommodations, food and beverages, and other service facilities. In the tourism industry, especially in the hotel business, there is a term for room sales that has an important role as one of the elements of calculating income in hotels. The purpose of writing articles is to find out the problems that occur in setting room rates, the factors that affect setting room rates, the type of room rates, the purpose of setting room rates, and the method of determining the base price and sale price. The benefit of writing articles is to develop knowledge, especially about room rates and hospitality; to increase insight, knowledge, and experience in writing articles; to later be useful for education, especially for the hospitality industry. The method used in this writing is a qualitative method that produces information in the form of records or data, is descriptive, and tends to use analysis. Room pricing plays a major role in highly competitive businesses such as hotels because hotel room sales are the spearhead of a hotel business.  Apart from the hotel having to maintain its profitability, the hotel also has to provide guests with balanced feedback according to the price paid by the guest. However, if the price setting of a hotel room is not driven by good planning and strategy, the business may fail.

Article Details

How to Cite
Asshofi, I. U. A., Putri, M. A. ., Saputra, R. D. ., & Wijayanti, A. . (2023). Analysis of room rates setting in hotel daily operations. Journal of Gastro Tourism, 1(1), 35-42. https://doi.org/10.52465/jogasto.v1i1.127
Section
Articles

References

J. D. Villamediana-Pedrosa, N. Vila-López, and I. Küster-Boluda, “Predictors of tourist engagement: Travel motives and tourism destination profiles,” J. Destin. Mark. Manag., vol. 16, p. 100412, 2020. https://doi.org/10.1016/j.jdmm.2020.100412

H. H. M. Nguyen, “Optimizing the role of hotel front office staff in modern-day revenue management,” 2019. https://urn.fi/URN:NBN:fi:amk-201905017015

R. A. Castanho, G. Couto, P. Pimentel, C. Carvalho, Á. Sousa, and J. Garrido Velarde, “Assessing the impacts of public policies over tourism in Azores Islands. A research based on tourists and residents perceptions,” WSEAS Trans. Environ. Dev, vol. 17, pp. 19–20, 2020. https://doi.org/10.37394/232015.2020.16.77

R. Dornbusch, “The theory of flexible exchange rate regimes and macroeconomic policy,” in Flexible Exchange Rates and Stabilization Policy, Routledge, 2019, pp. 123–143. https://doi.org/10.2307/3439928

H. Semuel, H. Siagian, and S. Octavia, “The effect of leadership and innovation on differentiation strategy and company performance,” Procedia-Social Behav. Sci., vol. 237, pp. 1152–1159, 2017. https://doi.org/10.1016/j.sbspro.2017.02.171

P. Kotler and K. L. Keller, “Manajemen Pemasaran, edisi 13 jilid 1 dan 2,” Jakarta. Penerbit Erlangga, 2009.

F. Tjiptono, “Service management,” Yogyakarta Andi, 2008.

P. Kotler and G. Armstrong, “Prinsip-Prinsip Pemasaran, Jilid 1 dan 2 Edisi Kedua Belas,” Jakarta: Erlangga, 2010.

H.-H. Qiao, C.-H. Wang, M.-H. Chen, C.-H. J. Su, C.-H. K. Tsai, and J. Liu, “Hedonic price analysis for high-end rural homestay room rates,” J. Hosp. Tour. Manag., vol. 49, pp. 1–11, 2021. https://doi.org/10.1016/j.jhtm.2021.08.008

H. Siallagan and M. Machfoedz, “Mekanisme corporate governance, kualitas laba dan nilai perusahaan,” Simp. Nas. Akunt., vol. 9, no. 61, pp. 23–26, 2006. https://smartaccounting.files.wordpress.com/2011/03/k-akpm13.pdf

A. Asimakopulos, “A Kaleckian theory of income distribution,” in Investment, Employment and Income Distribution, Routledge, 2020, pp. 23–46. https://doi.org/10.2307/134236

C. Sugiarto, “Analisis pengaruh komponen pembentuk brand equity terhadap purchase intentions (studi pada rumah makan ayam bakar wong Solo di kota Surakarta),” 2006.

A. Maulana and C. F. P. P. Koesfardani, “Pola Musiman Kunjungan Wisatawan Mancanegara Ke Bali,” J. Kepariwisataan Indones. J. Penelit. Dan Pengemb. Kepariwisataan Indones., vol. 14, no. 2, pp. 73–90, 2020. https://doi.org/10.47608/jki.v14i22020.73-90

D. Mawardi and H. Rosadi, Fasten Your Seat Belt. Elex Media Komputindo, 2013.

F. Solekah, “Implementasi Kerjasama Antara Shangrila Hotel Dengan Travel Agent Sebagai Upaya Meningkatkan Okupansi,” Tour. Hosp. Culin. J., vol. 3, no. 1, pp. 67–76, 2018. https://journal.stpsatyawidya.ac.id/index.php/thcj/article/view/35

B. Komara and A. Sudarma, “Analisis penentuan harga pokok produksi dengan metode full costing sebagai dasar penetapan harga jual pada cv salwa meubel,” J. Ilm. Ilmu Ekon. (Jurnal Akuntansi, Pajak dan Manajemen), vol. 5, no. 9, pp. 18–29, 2016. http://eprints.ummi.ac.id/51/

S. M. Lee and D. Lee, “‘Untact’: a new customer service strategy in the digital age,” Serv. Bus., vol. 14, no. 1, pp. 1–22, 2020. https://ideas.repec.org/a/spr/svcbiz/v14y2020i1d10.1007_s11628-019-00408-2.html

M. Helmold, “Total revenue management (trm),” in Total Revenue Management (TRM), Springer, 2020, pp. 1–12. https://doi.org/10.1007/978-3-030-46985-6

P. Kotler, H. Kartajaya, and I. Setiawan, “Marketing 3.0: From products to customers to the human spirit,” in Marketing wisdom, Springer, 2019, pp. 139–156. https://doi.org/10.1007/978-981-10-7724-1_10

Abstract viewed = 550 times