Journal of Gastro Tourism <p><strong>The Journal of Gastro Tourism (JOGASTO)</strong> e-ISSN: <a title="e-ISSN Jogasto" href="" target="_blank" rel="noopener">2985-3931</a> | p-ISSN: <a title="p-ISSN Jogasto" href="" target="_blank" rel="noopener">2985-4350</a> is a journal that contains research material related to tourism, hospitality, hotel, management, gastronomy, culinary, food and beverage. Various viewpoints are loaded with support from the presentation of material from researchers. The development of gastronomy, hospitality and tourism is possible to get the benefits of the application in life, especially from the perspective of the community, educational, and economic institutions. The Journal of Gastro Tourism, published by SHM Publisher in collaboration with <a href="">Himpunan Lembaga Pendidikan Tinggi Pariwisata Indonesia</a>, invites scholars to exchange science research papers related to the novelty in the field of tourism and disseminate them to the public. The JOGASTO publication period is carried out every six months, namely in<strong> February</strong> and <strong>August</strong>. But, authors can submit their work to JOGASTO at any time throughout the year, as the submission process is continuous. The Journal of Gastro Tourism has been indexed by <a title="Garuda Jogasto" href="" target="_blank" rel="noopener">Garuda</a>, <a style="color: blue;" title="Google Scholar JOGASTO" href=";user=F-Mzkg8AAAAJ">Google Scholar</a> , <a title="CrossRef Jogasto" href=";from_ui=yes" target="_blank" rel="noopener">Crossref</a>, <a href="">Copernicus</a>, <a title="Dimensions - Jogasto" href=";and_facet_source_title=jour.1453472" target="_blank" rel="noopener">Dimensions</a>, and <a title="BASE Jogasto" href=";lookfor=%22Journal+of+Gastro+Tourism%22" target="_blank" rel="noopener">BASE</a></p> Surya Hijau Manfaat en-US Journal of Gastro Tourism 2985-4350 Analysis on how hotel leaders be role model to staff <table width="590"> <tbody> <tr> <td width="385"> <p>This Journal reviews the meaning of Hospitality role models in the figure of a leader. When people hear the word role model they often thought about celebrities or famous historical figure. Little did they know that for some people, their role model is their closest friend, work partner, or even family members. What makes a leader is seen as a role model? Someone who can influence people around them and give them great examples are seen as leaders. A leader must have strong values in them self, they have to be confident in leading people who are still lost or still didn’t know the reason why they are here and what are they for. If a leader is not confident of themself then how will they assure people to be confident and overcome their fear such as insecurities and the fear of failling. A leader shall lead them cause when they are under your supervisory, you are responsible for their actions at some circumstances. A leader has to set a good example all the time for the staff, because staff tend to copy what their role model do. This journal will use qualitative method, by getting reference as a research source. This journal will discuss about how to be a great leader and a role model, how to be more than just someone who rule over people and tells people what to do but to be someone who is admired and is set as an example for others especially to staffs. To give example and description on how to be a great leader is what a leader should do. In conclusion every leader should position themselves not as someone who have a high position and just rule over people, they need to be someone who can make staff comfortable and respect them not just as a leader but also as a role model. Guiding them as if their success is your responsibility is a great mindset a hotel leader should have.</p> </td> </tr> </tbody> </table> Euodia Charity Didimustanto Nor Afrida Aulia Izza Ulumuddin Ahmad Asshofi Copyright (c) 2023 Journal of Gastro Tourism 2023-06-12 2023-06-12 1 2 52 59 10.52465/jogasto.v1i2.151 Implementation of risk management in indonesia’s hospitality industry using OHS (occupational, health and safety) system <p>In the industrial world, it is necessary to understand risk management to run a company well. Likewise, with the hospitality industry because there are many people in it. For some people, OHS is something other than essential and results in many workplace accidents. Research method used Relevant data is obtained with a qualitative descriptive method and assisted by documentation from many sources like internet, papers and case study. The goal of this research is to show the data of casualties and make the company realized the important of OHS management to prevent any casualties that may occurred In the future. By providing general training, companies can prevent work casualties. However, its implementation takes time because the workers are used to the old working method. OHS Training is an effort made by the company to be even better at maintaining the safety and security of the work environment. In the future, companies that provide OHS management will show zero casualties and good mental health of their workers because of the training and will effect to company good’s name.</p> Joseph Aldo Irawan Chondro Suryono Emik Rahayu Veronica Halim Copyright (c) 2023 Journal of Gastro Tourism 2023-08-06 2023-08-06 1 2 60 66 10.52465/jogasto.v1i2.165 The influence of employee service on customer satisfaction at café V2 coffee space Tembalang <table width="590"> <tbody> <tr> <td width="385"> <p>This research was conducted to analyze guest comments and determine customer satisfaction at V2 Coffee Space Tembalang Cafe. The method used in this research is descriptive, while the method of presenting the data is quantitative by taking the research site V2 Coffee Space Tembalang Cafe. The data collection techniques are observation, guest comment and literature study. The results of data analysis show that customers who come to Cafe V2 Coffee Space Tembalang with 50 respondents stated as follows: 1) Customer responses about guest comments on Food quality can be said to be good as seen in the results of the analysis, 7 people stated Excellent, 32 people stated Very Good, 1 person stated Fair. 2) Customer responses about Guest Comment on menu Variety can be said to be good as seen in the analysis results, 10 people stated Excellent, 30 people stated Very Good, 10 people stated Fair. 3) Customer responses about Guest Comment on Food Quality can be said to be quite good as seen in the analysis results, 14 people stated Excellent, 25 people stated Very Good, 5 people stated Fair, 6 people stated Poor. 4) Customer responses about guest comment on Food Quality can be said to be good as seen in the results of the analysis, 21 people stated Excellent, 28 people stated Very Good, 1 person stated Fair.</p> </td> </tr> </tbody> </table> Azis Nur Rosyid Sri Yulianto Fajar Pradapa Artin Bayu Mukti Copyright (c) 2023 Journal of Gastro Tourism 2023-08-23 2023-08-23 1 2 67 79 10.52465/jogasto.v1i2.183 Identification of tourism potential and 3A analysis (attraction, amenity, accessibility) in maitara village of akebay village <table width="590"> <tbody> <tr> <td width="385"> <p>This research aims to identify tourism potential and analyze 3 A (attraction, accessibility and amenties) in Maitara Village of Akebay Village. It is hoped that from this research the government and the community of Maitara Kampung Akebay Village will get an overview and guidelines on tourism development in Akebay Village. Tourism development certainly requires attractions to be used as tourist attractions, easy access such as roads and transportation and additional supporting facilities such as lodging, restaurants, toilets, and so on which are called the 3 A terms.</p> <p>From the results of field research there are several potentials that can be used as tourist attractions in Maitara Village, Akebay Village including, Nature Tourism, Culture and Fitness Tourism. The theory used is the theory of potential, tourist attraction and 3A.</p> <p>The conclusion of this research is that there are several types of attractions that can be offered by Maitara Kampung Akebay Village as a tourist attraction, namely (1). Nature tourism consisting of Camping Ground, Tracking, (2) Cultural Tourism consists of "Bakerah" and traditional games, (3) Artificial Tourism consists of intagramable photo spots and swimming pools for children.</p> </td> </tr> </tbody> </table> Bahtiar Majid Betly Taghulihi Copyright (c) 2023 Journal of Gastro Tourism 2023-08-28 2023-08-28 1 2 80 90 10.52465/jogasto.v1i2.145 Digital marketing strategy of kampung UMKM, blora district in attracting tourists in the era of pandemi COVID-19 <p>The rapid development of information technology can bring many advantages in various sectors, one of which is the tourism sector. The advantages offered are carried out to develop micro, small and medium enterprises. This research activity aims to determine the impact of the application of digital media on the development of micro, small and medium enterprises to the Blora MSME Village in order to increase sales and attract tourists in the midst of the difficult Covid-19 pandemic by using digital marketing strategies. The role of technology is needed to suppress the success of a business in expanding the market by utilizing information technology that can be used for modern marketing communication media. The advantages offered by digital media range from cost-effective, wide coverage, and easy access to use by the public. therefore, MSME actors who previously only depended on consumers who came, now MSME actors can now market their products on digital media which is considered very profitable. The results of data collection in two ways, namely by literature review and field research, where the authors find that digital media is often used by MSME actors.</p> Izza Ulumuddin Ahmad Asshofi Ar Ruum Maulanasari Andi Hallang Lewa Copyright (c) 2023 Journal of Gastro Tourism 2023-08-29 2023-08-29 1 2 91 101 10.52465/jogasto.v1i2.202