<div class="n6owBd awi2gc" style="font-family: Google Sans, Arial, sans-serif; font-size: 16px; font-weight: 400; margin: 12px 0px 16px; text-decoration: none; border-bottom: 0px #0a0a0a;" data-sfc-cp="" data-sfc-root="c" data-sfc-cb="" data-hveid="CAAIBRAA" data-complete="true" data-processed="true" data-copy-service-computed-style="font-family: Google Sans, Arial, sans-serif; font-size: 16px; font-weight: 400; margin: 12px 0px 16px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);">Dear Authors, Reviewers, and Readers, <div class="n6owBd awi2gc" style="font-family: Google Sans, Arial, sans-serif; font-size: 16px; font-weight: 400; margin: 12px 0px 16px; text-decoration: none; border-bottom: 0px #0a0a0a;" data-sfc-cp="" data-sfc-root="c" data-sfc-cb="" data-hveid="CAAIBhAA" data-complete="true" data-processed="true" aria-owns="action-menu-parent-container" data-copy-service-computed-style="font-family: Google Sans, Arial, sans-serif; font-size: 16px; font-weight: 400; margin: 12px 0px 16px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);">To improve our editorial services and journal management, please be informed that <strong class="Yjhzub" style="font-family: Google Sans, Arial, sans-serif; font-size: 16px; font-weight: 600; margin: 0px; text-decoration: none; border-bottom: 0px #0a0a0a;" data-sfc-root="c" data-sfc-cb="" data-complete="true" data-processed="true" data-copy-service-computed-style="font-family: Google Sans, Arial, sans-serif; font-size: 16px; font-weight: 600; margin: 0px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);">effective from Volume 4 Number 2, 2026 , our official website has migrated to a new address: jogasto.shmpublisher.com The Journal of Gastro Tourism (JOGASTO) e-ISSN: 2985-3931 | p-ISSN: 2985-4350 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 Himpunan Lembaga Pendidikan Tinggi Pariwisata Indonesia, 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 February and August. 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 Garuda, Google Scholar , Crossref, Copernicus, Dimensions, and BASE
A phenomenological study of nightclub visitor lifestyles and their role in shaping urban night tourism in yogyakarta
This study aims to identify the lifestyle patterns of nightclub visitors based on observational data and in-depth interviews with 25 participants at prominent nightclubs in Yogyakarta. The research employed a qualitative approach with a phenomenological design and was analyzed using NVivo software. The findings reveal three dominant themes in the lifestyle of nightclub visitors in Yogyakarta: culture and norms, hedonism, and representation and self-validation. A distinctive finding shows that visitors actively negotiate between pleasure-seeking behavior and strong local socio-cultural expectations. As a city widely recognized as a student and cultural center, Yogyakarta’s nightlife reflects a pattern of self regulation in which visitors seek enjoyment while maintaining social respectability. These findings provide empirically grounded insights into the unique characteristics of Yogyakarta’s urban night tourism and offer references for developing more adaptive, culturally sensitive, and safe nightlife management strategies.
Merci de créditer les auteurs lors de toute citation : Journal of Gastro Tourism (2026)
Generation z’s evaluation of jamu as a herbal drink: implications for consumer purchase decisions
Jamu as traditional herbal beverages are a big part of Indonesia's cuisine and health culture. But we still don't completely understand how important they are in current hospitality consumption, especially among those in Generation Z. This research investigates impact of the influence of perceived value of Jamu on the purchase choices of Generation Z consumers in hospitality and healthy-live daily settings. This study examines perceived value as a cognitive evaluation formed through awareness and perception, while family context is treated as a social influence that shapes how this value is constructed. On the other hand, decisions on what to buy are based on how customers act and why they want to buy. We collected information from 125 users who had already utilized Jamu. A quantitative technique was employed, utilizing descriptive statistics and simple linear regression, to analyse the association between perceived value and purchase outcomes. The findings indicate that Generation Z's purchasing decisions are considerably influenced by their perception of Jamu's value. Perception is the most essential value factor, followed by awareness and family context. The findings show that even though Jamu is based on tradition, Generation Z is more likely to self-minded it if they think it is safe, useful, and relate to their healthy-lives today. These findings highlight the imperative for hotel operators and foodservice providers to recontextualize traditional herbal beverages through immersive presentation, contemporary branding, and targeted marketing strategies.
The strategic role of cleanliness in enhancing service quality: a case of green world hotel zhongxiao taipei
This research aims to analyse the role of cleanliness in supporting service quality at Green World Hotel Zhongxiao, Taipei, Taiwan. The research methodology used is a descriptive qualitative approach with data collection techniques including observation, interviews, and documentation. The research focuses on the implementation of cleanliness standard operating procedures (SOPs) by the hotel post-pandemic recovery challengges. The research results show that Green World Hotel Zhongxiao has optimally implemented cleanliness thru the use of cleaning tools according to the hotel's established SOPs, periodic cleaning of hotel areas, monthly disinfectant spraying, and regular monthly evaluation meetings with all hotel staff. In addition, guest rooms are cleaned according to applicable SOPs, and all hotel facilities are cleaned periodically to maintain cleanliness and guest comfort standards. Therefore, cleanliness plays a significant role in maintaining the quality of service and the hotel's positive image at Green World Hotel Zhongxiao.
A qualitative study of communication management to stabilize the hospitality staff performance in the digital age
The tourism industry has many components that are needed to meet the needs of tourists and face globalization. In facing the dynamics of globalization that affect the work system in the tourism industry, especially hospitality, an understanding of effective communication is a key factor in maintaining smooth operations and adapting to change, especially in the digital age. The emergence of misunderstandings of the work system, poor communication between departments through the hotel's digital system, and poor staff relations can affect the internal performance of the hotel. This can lead to data entry errors, delays in interdepartmental work, and disharmony in the work environment. This study applies a qualitative method through participant observation. The purpose of this research is to examine the understanding and delivery of communication between hotel staff in the context of digital transformation and its impact on staff harmony and staff attitudes towards guests. In addition, it provides an understanding of communication between hotel staff to stabilize the hotel internally. The main contribution of this study is the recommendation of structured communication standards as a practical guide for hotel management, helping stabilize staff performance and significantly improving overall service quality.
Planning an effective communication strategy for tourism information centers (TICs) in managing product information
Linggarjati Village possesses significant historical and natural tourism potential, yet its information dissemination remains sporadic and decentralized. This study analyzes the necessity of a centralized Tourist Information Center (TIC) to bridge the information gap and promote local assets effectively. Using a descriptive analysis method with purposive sampling of 45 respondents, the research identifies a tourist profile dominated by young females (56.5%) and Gen Z (43.5%), who prioritize "coolcations," safety (65.2%), and weather accuracy (63%). Findings indicate that while digital platforms are widely used, 43.5% of tourists visit a physical TIC specifically to verify internet-sourced data. Furthermore, 67.4% prefer interpersonal communication with staff supplemented by visual aids. The study emphasizes a systematic management approach encompassing data collection, analysis, and dissemination synergized across multi-platform media including TikTok, Instagram, and physical brochures. The proposed communication strategy, branded as "Explore Linggarjati: History, Nature, and Hospitality," aims to enhance public trust and empower informed decision-making. Ultimately, a TIC integrated with real-time digital tools and competent personnel is vital for the sustainable tourism development of Linggarjati Village.
Tourist mobility and destination loyalty: insights for hospitality and tourism management in Indonesia
Tourism represents one of the fastest-growing sectors globally. In Indonesia, this growth is reinforced by abundant natural resources, cultural diversity, and substantial tourism capital, which collectively strengthen the country’s position as a prominent tourist destination. The Central Bureau of Statistics (BPS) recorded tourist arrivals to Indonesia in 2024 at 13.9 million or grew by 19.05% from the previous year. Majority of tourists came from ASEAN countries (Ministry of Tourism, 2025). The purpose of this study is to analyze tourist mobility and destination loyalty in the context of hospitality and tourism management in Indonesia. This article focuses on the economic aspect and tries to explain how tourist mobility contribute the economic growth of Indonesia's local areas. This research also aims to find and investigate methods that can help increase the role of tourism sector in supporting the economy. The type of research used in this research is descriptive qualitative research with a systematic literature review approach. The results showed that local destinations in Indonesia are very influential on the Indonesian economy. The factors that influence domestic tourists' loyalty to local destinations include destination attractiveness, accessibility, diversity, information, hospitality, cleanliness, accommodation and relative prices.
Merci de créditer les auteurs lors de toute citation : Journal of Gastro Tourism (2025)
Colonial encounters and culinary fusion: the evolution of indian food through trade, empire, and globalization
An exploration of the culinary legacy left by colonialism in India to demonstrate how they met and negotiated with each other to create what is now modern Indian gastronomy. Those were its pre-colonial roots in Indian cooking, the defining part of which developed under the decisive influence of the Portuguese, British, French, and Dutch colonial powers, introducing new ingredients and techniques along with an entirely new manner of consumption. Through thematic sections: ingredient exchange, hybridized cuisines, and socio-political implications of these, the chapter makes an argument that the culinary fusions in India are not just a gastronomical outcome, but a narrative of adaptation, resistance, and identity building. Much of the contemporary matters now under consideration, including cultural appropriation, culinary diplomacy, and the balance between authenticity and innovation in a globalizing food economy. This chapter argues that India's culinary terrain is a living archive of colonial encounters and calls for a critical yet celebratory mode of reckoning with food heritage in post-colonial contexts.
Implementation of standard operating procedures for make up room for guest comfort at hotel grandhika pemuda semarang
This study aims to explain the implementation of Standard Operating Procedures (SOP) for making up rooms at Hotel Grandhika Pemuda Semarang with a focus on guest comfort. SOP for making up rooms is a work guideline that ensures that the cleaning and arranging of rooms are carried out according to the standards set by the hotel, thus providing a comfortable stay experience for guests. The research method uses a qualitative descriptive approach with data collection techniques through direct observation, interviews with supervisors, and documentation studies. The results of the study indicate that the implementation of SOP for making up rooms is consistently able to improve the cleanliness, tidiness, and comfort of hotel rooms. However, there are several obstacles, such as the lack of ongoing training for staff and time constraints in the cleaning process when the occupancy rate is high. The conclusion that can be drawn is that with optimization efforts through routine training, stricter supervision, and effective work time management. Implementation of good make up room SOP can increase guest comfort and the reputation of Hotel Grandhika Pemuda Semarang as a hotel that prioritizes service quality.
Batik: souvenirs with local wisdom in tourism destinations
Batik is one of Indonesia's iconic cultural heritages with great potential as a leading product in the creative economy sector and a typical souvenir of tourist destinations. However, the batik industry faces various challenges, such as low labor costs, lack of design and production technology innovation, and minimal utilization of business intelligence to support exports to global markets. This study aims to identify opportunities and challenges in developing batik as a competitive tourist destination souvenir in the international market. Using the methods of data collection and consolidation, information needs analysis, and strategy development, this research proposes a framework for mapping batik potential. Government support through regulations and marketing strategies for batik as a craft art includes market penetration, market development, product development, and diversification. A strategic approach that integrates innovation, sustainability, and community empowerment is expected to expand batik's role as a cultural symbol as well as a significant export commodity.
Phonecards used by companies as media for its coffee products in Brazil
The aim was to identify phonecards circulated in Brazil with prints associated with coffee as well as their number and use by companies as advertising means for coffee brands. The study was carried out in a phonecard collection in Sete Lagoas, Minas Gerais, Brazil. The front and back of the cards were analyzed. Images of 23 different coffee brands were printed on 25 phonecards, which were produced in 1997, 1999 and 2000, with the month with the highest number of cards produced being January 2000, with nine. Print runs of 5,000, 10,000 and 16,000 were identified with the first being the prevalent one with 19 cards. The front of the cards was printed with images of company logos, branches with ripe coffee beans, bags with coffee brand names, certification stamps, and coffee cups, while the back with the company address and telephone and fax numbers. Coffee companies, mostly from the states of Bahia and Minas Gerais displayed their product images on phonecards as means of visual communication and advertising to other regions. The interest in the production of phonecards suggests that this form of product marketing financially benefited coffee producers in Brazil.
The humanistic use of social media strategies for tourism and hospitality industry promotion
This study examines communication and promotional strategies in the hospitality and tourism sectors, emphasizing the strategic use of social media to achieve specific marketing objectives and to enhance relationships between tourism managers and tourists. In the digital era, social media functions as an essential tool that facilitates access to information about tourism destinations and hospitality services for prospective travelers and hotel guests. This research adopts a qualitative methodology, enriched by a humanistic perspective, to gain a deeper understanding of tourism participants' behaviors and expectations. The findings indicate that social media plays a crucial role in promoting tourism and hospitality businesses by fostering meaningful engagement and sustaining relationships between operators and stakeholders over both short- and long-term periods. Furthermore, the integration of social media into promotional efforts enables more personalized, accessible, and location-independent communication, thereby improving the overall effectiveness of tourism marketing strategies on a global scale.
Account receivable strategy in handling receivables’ goods at the aruss hotel semarang
Hotel Aruss Semarang has various payment methods that can be used by its customers. The account receivable is responsible for all transactions that are not in the form of cash. After the event ends, the accounts receivable section will send an invoice that must be paid before the due date. However, there are invoices that are past due so they require an account receivable role. The Problem of the research is what strategies are carried out by the accounts receivable section in handling receivables and the obstacles faced in the receivables collection process. Qualitative descriptive methods were used to obtain reliable data, researchers carried out observation, interviews and documentation activities. The results of this research are that the accounts receivable section has a strategy such as reminding receivables that are past due three times, if they are still not paid, the accounts receivable section together with the relevant sales person will make a visit. If payment has not been made in accordance with hotel policy, the relevant sales party will pay the receivable. The obstacles experienced by the accounts receivable section in the receivables collection process are internal obstacles and external obstacles.
Scale up business strategy through the development of the frozen food products industry at ubi manis restaurant linggarjati
The development of the restaurant business in 2024 is growing very rapidly, so that the competition in the restaurant business is becoming increasingly competitive. To anticipate a decline in revenue and business continuity, a strategy is needed to anticipate these conditions. Ubi Manis Restaurant wants to find other business alternatives, besides serving guests who come to the restaurant. Food products at Ubi Manis Restaurant have great potential to be developed into a small-scale frozen food industry. Bitter ballen is one of the snack products that has the potential to become frozen food. The research method used is qualitative with thematic analysis methods, to analyze data with the aim of identifying patterns, or to find themes through the data that has been collected. The result of the research that is expected through the frozen bitter ballen product development strategy is that the Ubi Manis restaurant will be able to expand the scale of business, especially in the Kuningan, Majalengka and Cirebon areas, so that the existence of the Ubi Manis restaurant can be sustainable.
Chocolate substitution with sweet soy sauce in making steamed brownies
This study aims to find out how sensory Assessment and receipt of steamed brownies with the substitution of sweet soy sauce differ and how the cost of production differs. The background of this study is that it looks at the opportunity for the presence of sweet soy sauce to be abundant in the market, as well as the opportunity for the absence of steamed brownie products that use sweet soy sauce. The Number of participants in this study amounted to 15 lecturers and students from The International Prima Tourism Polytechnic. The sampling technique is based on Gay and Diehl's theory (1992), which states that in experimental research, at least 15 people are trained panelists who are lecturers who are experts in their fields and students who practice real work in pastry. The hedonic test was conducted on 30 untrained panelists. Data collection is done using questionnaires/questionnaires with an ordinal scale. The analytical methods used are descriptive sensory test analysis and hedonic test. Data analysis techniques group random design analysis techniques and variant analysis (ANOVA) using calculations through Microsoft Excel were used. The study's results based on sensory and hedonic tests showed that steamed brownie products coded B2K2 with an increase in the concentration of sweet soy sauce by 30% is the best formulation based on Color, taste, aroma, Texture, and appearance parameters. It also showed that the cost of producing steamed brownies that use sweet soy sauce was lower than that of steamed brownies control products.
Character-based leadership in improving guest service quality at premiere hotel tegal
A leader has good character, unique qualities, habits and personality that make him the characteristics of a leader. Leadership is the process of directing and influencing the activities of people in a group. Leadership means involving other people, especially subordinates or staff who are led. A leader's problems usually arise from satisfaction with the quality of service provided to hotel guests. A leader must be able to adapt to surrounding circumstances and control them. The aim of this research is that a leader can develop leadership qualities that will help adjust the quality of hotel guest services and make the value of the hotel known to more people. Service quality includes the punctuality provided by the hotel to guests in accordance with expectations to meet needs. The method used in this article is qualitative. The results of this research are that characters-based leadership are able to improve the quality of service to hotel staffs to own the sense of self-confidence needed to provide quality hotel services to guests.
Merci de créditer les auteurs lors de toute citation : Journal of Gastro Tourism (2024)
The influence of service quality, product quality, and product price on consumer satisfaction at teras malioboro 1 yogyakarta
This research aims to determine the effect of service quality, product quality, and product price on consumer satisfaction at Teras Malioboro 1 Yogyakarta. Teras Malioboro 1 Yogyakarta is located on Jalan Margo Mulyo, Ngupasan, Gondomanan, Yogyakarta City. This study uses primary data with a questionnaire method where the number of respondents is 100 respondents selected using purposive sampling technique with a quantitative approach carried out using multiple linear regression analysis with normality test, multicollinearity test, heteroscedasticity test, determination coefficient test (R²), t-Test, and f-Test. The results of the tests carried out indicate that service quality has a significant effect (α = 5%), product quality does not have a significant effect (α = 5%) and product price has a significant effect (α= 5%) on consumer satisfaction at Teras Malioboro 1 Yogyakarta with a significant (α = 5%). With the percentage obtained from the determination coefficient test is 80.2% and proven by the researcher's observation with the existence of good service quality, product quality, and product prices in a purchase, it will create satisfaction for its consumers and play an important role in forming consumer satisfaction.
Study of the cooperation relationship between the front office and housekeeping departments through communication at hotel tentrem semarang
This research aims to explain the effectiveness of cooperation relationship between the Front Office and the Housekeeping Departments and to improve the communication patterns of cooperative relations between the Front Office and Housekeeping. This study uses a qualitative method with a descriptive type. Data collection techniques use observation and documentation in order to obtain accurate data regarding cooperation and communication. The observations made were conducting on the job training for 6 months in the Front Office Department Hotel Tentrem Semarang. The results obtained from this study is that there are still need improvements in communication between the front office and housekeeping departments at the Tentrem Semarang hotel. To improve cooperative relations between front office and housekeeping departments is carried out through a combination of verbal and non-verbal communication. The communication must also be reinforced with clear instruction from the department heads to ensure that operations run effectively and smoothly.
Marketing department strategy to increase the amount of events in aruss semarang hotel
A large amount of hotels in Semarang city causing competitive environtment among them. Aruss Semarang Hotel was one of the hotels in Semarang City that located on Jl. Dr. Wahidin No. 116, Jatingaleh, Candisari. The sales marketing department on this hotel has implemented various marketing strategies to compete with it's competitors. However, with many marketing strategies that have been implemented, they still have several problems on increasing the amount of events. The problems coming from operational activity on human resources that caused by miscommunication. This research was using qualitative descriptive methods, with data collection techniques through observation, interview, and documentation. This research aims to analyze the obstacles that faced by the sales marketing department in carrying out the operational activity, giving the solutions, and suggestion of strategies that can be used to improving the events in Aruss Semarang Hotel. The strategies are 4P (Product, Place, Price, Promotion), 5 element of marketing promotion mix (Advertising, Public Relation, Sales Promotion, Direct Selling, and Personal Selling), application of CMR (Customer Relationship Management), marketing through Instagram celebrities and designing work programs to maximize MICE (Meeting, Incentive, Convention, and Exhibition). The results of this research has proven successfully proving to increase the event management on 2022-2023 by 55,6%.
Food and Beverage Product Efforts in Maintaining Food Quality in the Restaurant and Room Service of Hotel Chanti Semarang
The research in this thesis is motivated by the increasing development of the hotel industry in Indonesia. Competition in the hotel industry is increasingly fierce due to the many new hotels that have emerged to date. So hotel management should have a mature strategy to be able to compete with new industries and major competing industries. The problem contained in this thesis is in how to maintain consistency in food quality and overcome it complaint guests about the quality of food at Chanti Hotel. The aim of this final assignment is to maintain food consistency and overcome problems complaint guests about food quality, in this research using a qualitative descriptive method based on the author's experience during On The Job Training and also based on previous research sources. The result of this final assignment is how to maintain consistency in food in a hotel, especially in restaurant and room service, and how to overcome a problem complaint guests about the quality of the food. The conclusion of this thesis is that in maintaining consistency in the quality of our food we must comply with standardized recipes.
Reconstruction of "berkah jaya bake house" marketing strategy for consumer visiting interest
The fact that marketing continues to evolve towards digital dynamics, E-WoM is present as a key element in the latest marketing strategies. This study will provide a brief overview of E-WoM as a natural form of marketing carried out by consumers and how optimized marketing strategies can benefit from it. The study focuses on studying the impact of the spread of E-WoM on consumer visiting interest and aims to examine the role and impact of E-WoM management on consumers. The qualitative approach is carried out by the author with case studies, field studies, to literature studies assisted by documentation and interview methods. The data analysis model is drawn conclusions with a data triangulation model. In the process of using social media, berkah jaya bake house seems to rarely post pictures, but still has high polularity due to the influence of E-WoM. Planning for the reconstruction of the E-WoM marketing strategy is carried out at the locus of "Berkah Jaya Bake House", especially through social media accounts.
The potential of the mohamad toha area as a street food tourism destination in cirebon city
The Mohamad Toha area is located in Kebonbaru Village, Kejaksan District, Cirebon City, in the center of Cirebon city and only ± 200m from the Cirebon mayor's office. This street is filled with various food vendors presenting typical Indonesian flavors with a local touch, from heavy food to sweet snacks, this street has everything to pamper the taste buds of its visitors. This research aims to discover the potential of the Mohamad Toha area as a tourist destination in Cirebon City. By using a qualitative approach and 3A’s analysis, this research identifies what culinary tourism in the Mohamad Toha area could be a potential tourist visit, as well as how to analyze the 3A’s, namely the attractions presented, the amenity available in the area and the accessibility to the area. The findings show that the Mohamad Toha area of Cirebon City has culinary tourism potential which can be an attraction for local tourists and tourists who are on holiday in Cirebon City, and based on the 3A’s analysis the Mohamad Toha Tourism Area is quite supportive of being a culinary tourism attraction in Cirebon City, having various attractions, street culinary, easy access and close to the city center, as well as sufficient supporting facilities.
Public relations plaza hotel semarang strategy: creating and maintaining a positive public image
In the business world, having a good image is undoubtedly something that needs to be considered. This good image can be a way of income, especially for Plaza Hotel Semarang. Unfortunately, problems have arisen in the past and dragged on until now. This study aims to determine the public relations strategy to create and maintain a positive image of Plaza Hotel Semarang. The research method used to obtain quality data is through interviews and literature studies on related issues. The result is that Plaza Hotel Semarang has begun to design a new strategy to change its image among the wider community. However, some internal problems require special attention to be addressed first, especially in human resources. The researcher also listed several related inputs that are constructive and can be implemented appropriately for Plaza Hotel Semarang.
Building new hotel brand reputation to attract guest in Semarang city
The hotel industry is an industry that plays an important role in the development of the economy and tourism in Indonesia. The research aims to elaborate brand reputation for new hotels in Semarang. This article uses descriptive research using descriptive qualitative research methods assisted by data collection through documentation and literature study. The research will be conducted using AIDA theory on the 5 newest hotels built in the last 3 years in the city of Semarang. The results show that an increasing of guests in numbers. with the help of AIDA theory, and comparison, it shows that we can still be able to save the hotel industry so that it will not perish that the Room Occupancy Rate (ROR) of star-rated hotels in semarang city for the November 2021 period was recorded at 60.25 percent or an increase of 4.12 points compared to October 2022, which was influenced by the increase in ROR that occurred in the class of 2-star, 3-star, 4-star and 5-star hotels (BPS, 2023). It can be concluded that the ratings that guests give to hotels have good feedback such as good and friendly service, comfortable rooms, strategic hotel location. New hotel gain market awareness due to the needs of customer especially in this recent time. Due to an increasing of numbers in covid cases, and with many new hotels, it shows the interest of hospitality industry. Hotel must do more to promote and get more customers.
Implementation of promotion mix in increasing sales at Janji Jiwa Coffee Volume 841
This research aims to identify the application of the promotion mix at Janji Jiwa Coffee Shop Volume 841. This research uses descriptive qualitative research and data source collection with observation and in-depth interview method. The informant is the manager and owner of Janji Jiwa Coffee Shop Volume 841. Findings of this research indicate that Janji Jiwa Coffee Shop Volume 841 applies four promotion mix variables from the five existing variables. (i) Advertising using paid promote, billboards and banners. (ii) Personal selling by fostering good relations by coming directly to the house. (iii) Direct marketing, in collaboration with grabfood and gofood. (iv) Sales promotion with bonus vouchers, free coffee milk vouchers, and shopeepay cashback vouchers.
The effect of autoclaving method on sago starch as a functional food source: a review from a gastronomy perspective
Starch is a carbohydrate that is a polymer of glucose, and consists of amylose and amylopectin. Starch is found abundantly in the gastrointestinal tract and is slightly fermented by the intestinal microflora. RS is often identified as a food starch that cannot be digested in the small intestine so that it functions properly for the health of the human body. This study aims to investigate the effect of autoclaving method on sago starch as a functional food source, with emphasis on gastronomic aspects. Through this approach, we can gain a more comprehensive understanding of the potential of sago starch in providing healthy and tasty food for consumers. This research method was carried out under the condition of modification of sago starch by autoclaving-cooling including modification cycles, among others: no cycle, one cycle, 2 cycles, and 3 cycles. The results showed T0 starch showed 1.26% and 3 cycles showed 5.62%. The best modification of RS starch is shown in the cycle process 3.
Digital marketing strategy of kampung UMKM, blora district in attracting tourists in the era of pandemi COVID-19
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.
Merci de créditer les auteurs lors de toute citation : Journal of Gastro Tourism (2023)
The influence of employee service on customer satisfaction at café V2 coffee space Tembalang
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.
Implementation of risk management in indonesia’s hospitality industry using OHS (occupational, health and safety) system
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.
Identification of tourism potential and 3A analysis (attraction, amenity, accessibility) in maitara village of akebay village
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. 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. 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.
Analysis on how hotel leaders be role model to staff
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.