Journal of Tourism and Hospitality Analysis (JoTHA)
type: channel
description: Journal of Tourism and Hospitality Analysis is a scholarly, bi-annual publication dedicated to providing a platform for interdisciplinary researchers in tourism and hospitality. Its mission is to facilitate the dissemination of research to an international audience, which includes educators, researchers, thinkers, and professionals in hospitality and tourism. It seeks to enhance the understanding of travel, MICE, tourism, and hospitality by encouraging contributions from researchers, academicians, and industry practitioners. The journal aims to bridge the gap between theory and practice, promoting the application of research findings in various contexts within the tourism and hospitality sectors.
publisher: HeadWay Research & Developemnt
language: en
publication name: Journal of Tourism and Hospitality Analysis (JoTHA)
issn: 0000-0000
items: Housekeeping Supervision and Operational Performance: Evidence from a Five-Star Hotel in Bali
items: Navigating Culture Shock: The Cross-Cultural Adaptation Experiences of Balinese Employees Working on Cruise Ship
items: Implimentasi Pedoman Keberlajutan Destinasi Pura Puseh Desa Batuan Kabupaten Gianyar, Bali
items: Consumer Acceptance of V60-Brewed Pupuan Robusta Coffee Infused with Red Ginger Water: A Hedonic Evaluation
items: Motivasi Kerja Pramusaji pada HQ Restaurant di Hotel Truntum Kuta, Bali
items: Analisis Implementasi Standar Kebersihan Kamar Suite dalam Meningkatkan Kualitas Pelayanan Housekeeping di Sebuah Resor di Bali
items: Faktor-Faktor Penyebab Tingginya Beverage Costdi Hotel TSR
items: Local Community Participation in The Management of Culinary Tourism at Jimbaran Beach
items: Improving the Quality of Guest Room Cleaning Services at Conrad Bali Resort & Spa
items: Pengaruh Green Marketing dan Corporate Social Responsibility terhadap Brand Image Waterbom Bali
items: Pengembangan Daya Tarik Wisata Pantai Pandawa: Peran Strategis Pemangku Kepentingan
items: Optimalisasi Peran Manajemen Purchasing dalam Pengadaan Barang untuk Menunjang Operasional Kitchen: Kasus di sebuah Resor di Ubud
items: Pengaruh Kualitas Pelayanan Terhadap Event Image Sari Wisata Budaya Bali Sebagai Daya Tarik Incentive
items: Pengaruh E-WOM pada Media Sosial Instagram terhadap Minat Beli Jasa Wedding di “We Are The Organizers” Manado
items: Implementasi ASEAN Tourism Strategic Plan (ATSP) Dalam Pengembangan Pariwisata Bali
items: Pengaruh Kualitas Pelayanan Jasa Wedding Organizer terhadap Tingkat Kepuasan Konsumen di The Right Two Wedding Organizer Bali
items: Analisis SWOT dalam Meningkatkan Konsep Kreatif Pelaksanaan Event Tahunan Fin Expo
items: Faktor Penentu Daya Tarik Wisata Kuliner Minuman Bandrek Kemasan di Kalangan Generasi Z
items: Identifikasi Persepsi Wisatawan Terhadap Daya Tarik Wisata Gastronomi Lokal Di Floating Market Lembang
items: Pengaruh Pelatihan dan Komunikasi Internal terhadap Employee Engagement pada Departemen Makanan dan Minuman di Masa Pandemi Covid-19
items: Strategi Promosi Spa Reception Terhadap Produk Spa
items: Analisis Dampak Ekonomi Berganda (Multiplier Effect) Pariwisata terhadap Pelaku Usaha dan Pekerja di Pantai Pandawa, Bali
items: Peran Stakeholder dalam Pengembangan Daya Tarik Wisata Lodok, Desa Poco Rutang, Kabupaten Manggarai Barat
items: Peran Desa Adat dalam Pengelolaan Pariwisata Bahari di Desa Serangan, Denpasar, Indonesia
items: Social Carrying Capacity Kawasan Pariwisata Super Premium Marina Labuan Bajo

Housekeeping Supervision and Operational Performance: Evidence from a Five-Star Hotel in Bali
type: item
description: Housekeeping supervision plays a critical role in maintaining operational quality and ensuring consistent service standards in the hospitality industry. This study aims to examine the supervisory role of housekeeping supervisors in maintaining operational quality at Conrad Bali. A qualitative case study approach was employed, with data collected through semi-structured interviews, direct observations, and document analysis. The participants included the Executive Housekeeper, housekeeping supervisors, and room attendants selected through purposive sampling. Data were analyzed using thematic analysis following the interactive model of Miles, Huberman, and Saldaña. The findings reveal that housekeeping supervisors contribute significantly to operational quality through effective planning, staff coordination, quality inspections, employee coaching, and cross-departmental communication. These supervisory practices ensure compliance with hotel standards, improve employee performance, enhance operational efficiency, and support guest satisfaction. Despite challenges such as high occupancy and staffing constraints, adaptive leadership and effective communication enable supervisors to maintain service consistency. The study highlights the strategic role of housekeeping supervisors in achieving operational excellence and provides practical insights for hotel management to strengthen supervisory competencies and sustain high-quality hospitality services.
subject: Articles
  topic: section
subject: housekeeping supervisor
  topic: keywords
subject: operational quality
  topic: keywords
subject: hotel management
  topic: keywords
subject: service quality
  topic: keywords
creator: Diego Gilang Armada
creator: I Wayan Seniartha
creator: I Made Sucipta Adnyana
rights: Copyright (c) 2025 Journal of Tourism and Hospitality Analysis (JoTHA) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-07-22
publication date: 2026-07-22
starting page: 37
ending page: 43

Navigating Culture Shock: The Cross-Cultural Adaptation Experiences of Balinese Employees Working on Cruise Ship
type: item
description: The study aims to explore the culture shock experienced by Balinese employees working on cruise ships and identify the strategies they employ to adapt to a culturally diverse workplace. A descriptive qualitative approach was adopted, with data collected through semi-structured, in-depth interviews involving eight Balinese cruise ship employees selected using chain referral sampling. The data were analyzed using thematic coding to identify recurring patterns and key adaptation experiences. The findings reveal that participants experienced culture shock primarily during the early stages of employment, characterized by homesickness, language barriers, communication difficulties, unfamiliar workplace norms, and differences in cultural values and social interactions. Despite these challenges, participants gradually adapted by improving their English communication skills, developing intercultural competence, building supportive relationships with fellow crew members, and maintaining their Balinese cultural identity while embracing cultural diversity. The study highlights that successful adaptation depends not only on individual resilience but also on organizational support through orientation programs, intercultural communication training, mentoring, and psychological assistance. The findings contribute to the literature on culture shock by providing insights into the experiences of Balinese cruise ship employees, a population that has received limited scholarly attention. The study also offers practical recommendations for cruise companies to develop more effective cross-cultural management practices that enhance employee well-being, job satisfaction, and service performance.
subject: Articles
  topic: section
subject: culture shock
  topic: keywords
subject: culture addaptation
  topic: keywords
subject: Balinese
  topic: keywords
subject: cruise ship
  topic: keywords
creator: I Gusti Ngurah Agung suprastayasa
creator: Teguh Hadi Sukarno
rights: Copyright (c) 2026 Journal of Tourism and Hospitality Analysis (JoTHA) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-07-20
publication date: 2026-07-20
starting page: 36
ending page: 43

Implimentasi Pedoman Keberlajutan Destinasi Pura Puseh Desa Batuan Kabupaten Gianyar, Bali
type: item
description: This research wants to know the implementation of the sustainability guidelines for the Puseh Batuan Temple destination, Gianyar Regency. The analysis technique used is descriptive qualitative with stages of qualitative data analysis, namely data reduction, data presentation and drawing conclusions. The research results show that the destination has carried out sustainability according to the sustainability guidelines of the Minister of Tourism Regulation. The Puseh Temple destination carries out sustainable management, by having a clear organizational structure, management involving the government and the community. Stakeholder engagement to manage stress and change. Social and economic sustainability by providing local economic benefits, and social welfare and impact. The Puseh Batuan Temple destination opens up employment opportunities for local residents. This has an impact on people's social life. Cultural sustainability by making rules for tourists to maintain culture, preserving cultural heritage and making rules for visitors to wear traditional Balinese clothing. Environmental sustainability by conserving natural heritage, managing resources and managing waste and emissions. Natural heritage conservation and resource management are carried out by creating a parking lot with a beautiful garden. Waste and emissions management by placing trash bins according to the type of waste.
subject: Articles
  topic: section
subject: community-based tourism
  topic: keywords
subject: sustainable tourism
  topic: keywords
subject: cultural tourism
  topic: keywords
subject: Balinese temple
  topic: keywords
subject: tourist interest
  topic: keywords
creator: I Gusti Ngurah Agung Wiryanata
creator: I Wayan Sunarsa
creator: Christina Susanti
rights: Copyright (c) 2025 Journal of Tourism and Hospitality Analysis (JoTHA) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-07-20
publication date: 2026-07-20
starting page: 28
ending page: 36

Consumer Acceptance of V60-Brewed Pupuan Robusta Coffee Infused with Red Ginger Water: A Hedonic Evaluation
type: item
description: The increasing demand for innovative coffee beverages has encouraged the development of products that combine local agricultural commodities with functional ingredients. Pupuan Robusta coffee, one of Bali's premium local coffees, possesses distinctive sensory characteristics and offers potential for product innovation when combined with red ginger, a spice known for its unique flavour and bioactive properties. This study aimed to evaluate consumer acceptance of Pupuan Robusta coffee brewed with red ginger water using the V60 pour-over method through sensory evaluation. A quantitative descriptive research design was employed using a hedonic test involving 15 panelists, comprising three trained panelists and twelve semi-trained panelists. Six sensory attributes—bitterness, colour, acidity, aroma, body, and aftertaste—were assessed using a five-point hedonic scale. Data were analysed using descriptive statistics by calculating the mean score for each sensory attribute. The results indicated that the beverage achieved an overall mean score of 4.2, indicating that it was generally liked by the panelists. The highest acceptance was observed for colour, aroma, and aftertaste (mean = 4.4), while bitterness (3.9), acidity (4.2), and body (3.8) were also rated positively. These findings demonstrate that brewing Pupuan Robusta coffee with red ginger water using the V60 method produces a beverage with favourable sensory characteristics and high consumer acceptance. The study highlights the potential of integrating locally sourced coffee and herbal ingredients to develop innovative value-added beverages that support sustainable product diversification within Bali's coffee and hospitality industries.
subject: Articles
  topic: section
subject: food and beverage
  topic: keywords
subject: hedonic test
  topic: keywords
subject: manual brew
  topic: keywords
subject: Customer acceptance
  topic: keywords
subject: Pupuan Robusta coffee
  topic: keywords
subject: sensory evaluation
  topic: keywords
creator: I Made Dwi Andika Putra
creator: I Wayan Muliana
rights: Copyright (c) 2025 Journal of Tourism and Hospitality Analysis (JoTHA) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-07-20
publication date: 2026-07-20
starting page: 17
ending page: 27

Motivasi Kerja Pramusaji pada HQ Restaurant di Hotel Truntum Kuta, Bali
type: item
description: Employee motivation is a critical factor influencing service quality in the hospitality industry, particularly among frontline employees who interact directly with guests. Despite its importance, limited research has specifically examined the work motivation of restaurant waitresses in individual hotel restaurants in Indonesia. This study aims to analyze the work motivation of waitresses at HQ Restaurant, Hotel Truntum Kuta, Bali, based on Herzberg’s Two-Factor Theory. A quantitative descriptive approach was employed using a census sampling technique involving all eight waitresses working at the restaurant. Primary data were collected through a structured questionnaire consisting of 20 statements measured on a five-point Likert scale. The data were analyzed descriptively by calculating the mean score for each motivation indicator. The results indicate that the overall work motivation of the waitresses is relatively high, with an overall mean score of 3.49. The highest scores were obtained for the work itself (3.81), company policy and administration (3.68), interpersonal relationships (3.68), responsibility (3.62), and salary (3.49). In contrast, working conditions (3.24), quality of supervision (3.37), achievement (3.25), and recognition (3.24) received comparatively lower evaluations. The findings support Herzberg’s theory, suggesting that while hygiene factors reduce job dissatisfaction, intrinsic motivational factors play a more significant role in sustaining employee motivation. The study recommends improving employee recognition, supervisory practices, and working conditions to enhance motivation and service quality.
subject: Articles
  topic: section
subject: Herzberg
  topic: keywords
subject: work motivation
  topic: keywords
subject: waitress
  topic: keywords
subject: service quality
  topic: keywords
creator: I Nyoman Arcana
creator: Luh Octa Lestari Dewi
creator: Luh Mira Astuti Pranadewi
creator: Ni Putu Ariesta Budiani
rights: Copyright (c) 2026 Journal of Tourism and Hospitality Analysis (JoTHA) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-06-29
publication date: 2026-06-29
starting page: 26
ending page: 35

Analisis Implementasi Standar Kebersihan Kamar Suite dalam Meningkatkan Kualitas Pelayanan Housekeeping di Sebuah Resor di Bali
type: item
description: This study aims to analyze the implementation of suite room cleanliness standards at The St. Regis Bali Resort and identify areas requiring improvement in maintaining room quality. This research employed a descriptive qualitative approach. Data were collected through direct observation of five vacant clean suite rooms, in-depth interviews with the Executive Housekeeper, and documentation. The analysis focused on seventeen cleanliness indicators established by the hotel. The findings indicate that the implementation of suite room cleanliness standards has generally been well executed, with 94% of indicators meeting the established standards. However, 6% of indicators were found to be inconsistent with the expected standards, particularly in wardrobe cleanliness, bedside furniture dusting, bathroom exhaust fan cleanliness, and balcony area maintenance. These shortcomings were primarily caused by insufficient attention to detail and time pressure experienced by room attendants during room preparation. This study concludes that while the cleanliness standards of suite rooms at The St. Regis Bali Resort are generally satisfactory, continuous supervision, routine evaluation, and enhanced staff attention to detail are necessary to ensure consistent compliance with housekeeping standards and improve guest satisfaction.
subject: Articles
  topic: section
subject: cleanliness standards
  topic: keywords
subject: guest satisfaction
  topic: keywords
subject: hotel operations
  topic: keywords
subject: housekeeping hotel
  topic: keywords
creator: Gresia Devita Elos
creator: Ida Ayu Sri Puspa Adi
rights: Copyright (c) 2026 Journal of Tourism and Hospitality Analysis (JoTHA) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-06-29
publication date: 2026-06-29
starting page: 18
ending page: 25

Faktor-Faktor Penyebab Tingginya Beverage Costdi Hotel TSR
type: item
description: This study aims to analyze the causes of high beverage costs at TSR Bali hotels. The data analysis technique used is a qualitative descriptive analysis technique. The data collection techniques used are observation, documentation, and interviews. The results of the study found that the standard beverage cost set by the management was 33.00% while the average percentage of actual beverage cost reached 35.02% so that there was a difference of 2.02, the management set a tolerance of 1%. The findings show that the purchase of beverage ingredients is not guided by the standard purchase specification and purchases are not made based on competitive prices. The receiving department in receiving beverage ingredients tends to trust suppliers too much in checking the quality, quantity, and price of beverage ingredients. In the dispensing of beverage materials, there is a lack of precision from the storekeeper when receiving a storeroom requisition that is not equipped with the signature of the head department.
subject: Articles
  topic: section
subject: beverage cost
  topic: keywords
subject: standar cost
  topic: keywords
subject: persediaan minuman
  topic: keywords
creator: I Gusti Ngurah Agung Wiryanata
creator: I Gusti Ayu Agung Satvika Daivi
rights: Copyright (c) 2025 Journal of Tourism and Hospitality Analysis (JoTHA) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-12-17
publication date: 2025-12-17
starting page: 100
ending page: 112

Local Community Participation in The Management of Culinary Tourism at Jimbaran Beach
type: item
description: Jimbaran Beach is one of Bali’s leading culinary tourism destinations, offering not only a culinary experience but also economic opportunities for the local community. This study aims to identify the forms and types of local community participation in managing culinary tourism at Jimbaran Beach. The research employed a descriptive quantitative method with data collected through questionnaires. The population consisted of residents of Desa Adat Jimbaran, with a total sample of 96 people. The results show that the most dominant form of participation is labor, reflected in the community’s involvement in maintaining beach cleanliness. The type of participation is categorized as Induced Participation, indicating that decision-making remains top-down and is not fully initiated by the community.
subject: Articles
  topic: section
subject: community participation
  topic: keywords
subject: culinary tourism
  topic: keywords
subject: Jimbaran Beach
  topic: keywords
creator: Ni Kadek Sintya Wulandari
creator: Hartanti Woro Susianti
creator: Anom Hery Suasapha
rights: Copyright (c) 2026 Journal of Tourism and Hospitality Analysis (JoTHA) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-06-29
publication date: 2026-06-29
starting page: 11
ending page: 17

Improving the Quality of Guest Room Cleaning Services at Conrad Bali Resort & Spa
type: item
description: This study aims to analyse the role and strategies of room attendants in improving the quality of guest room cleaning services at Conrad Bali Resort & Spa. A qualitative descriptive approach was employed, with data collected through direct observation, in-depth interviews with room attendants, supervisors, and the executive housekeeper, as well as documentation of housekeeping activities. The analysis was guided by the SERVQUAL model, encompassing five dimensions of service quality: tangibles, reliability, responsiveness, assurance, and empathy. The findings indicate that Conrad Bali Resort & Spa has generally implemented guest room cleaning procedures in accordance with established standards. Strengths were identified in equipment readiness, layered supervision, prompt response to guest complaints, and personalized service delivery. However, several inconsistencies were observed, particularly in equipment condition checks, bed-making accuracy, and bathroom cleanliness. To address these issues, the hotel applies various improvement strategies, including regular technical and ethical training, multi-level supervision, digital interdepartmental communication, and the integration of guest preference data into daily briefings. Overall, the study demonstrates that a combination of structured supervision, staff competency development, and personalized service practices contributes significantly to maintaining high standards of room cleanliness and enhancing guest satisfaction. These findings underline the importance of continuous service quality evaluation and adaptive housekeeping strategies in sustaining competitiveness within the luxury hospitality sector.
subject: Articles
  topic: section
subject: room attendant
  topic: keywords
subject: room cleanliness
  topic: keywords
subject: SERVQUAL
  topic: keywords
subject: housekeeping strategy
  topic: keywords
creator: I Gede Gita Ariana
creator: Ida Ayu Sri Puspa Adi
creator: Putu Gede Eka Darmaputra
rights: Copyright (c) 2025 Journal of Tourism and Hospitality Analysis (JoTHA) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-12-15
publication date: 2025-12-15
starting page: 90
ending page: 99

Pengaruh Green Marketing dan Corporate Social Responsibility terhadap Brand Image Waterbom Bali
type: item
description: This study examines the influence of green marketing and corporate social responsibility (CSR) on the brand image of Waterbom Bali during the Covid-19 pandemic. The pandemic significantly affected Bali’s tourism sector, prompting tourism businesses to strengthen environmental initiatives and social responsibility programs to maintain public trust and competitive advantage. Waterbom Bali, as a CHSE-certified theme park and a carbon-neutral tourism company in Bali, implements various green marketing strategies, including water conservation initiatives, waste management, and environmentally responsible operations, alongside CSR activities aimed at supporting local environmental sustainability. A quantitative–descriptive approach was used, supported by a survey of 160 domestic tourists who visited Waterbom Bali during the pandemic. Data were analyzed using multiple linear regression. The results show that green marketing and CSR both have a positive and significant effect on brand image, either partially or simultaneously. Among the two variables, green marketing has the strongest influence. These findings indicate that environmentally responsible practices and social commitment play an essential role in shaping a positive brand image, particularly in times of crisis. The study highlights the importance for tourism businesses to continuously strengthen green marketing initiatives and CSR programs to enhance consumer perceptions and sustain competitiveness.
subject: Articles
  topic: section
subject: green marketing
  topic: keywords
subject: corporate social responsibility
  topic: keywords
subject: brand image
  topic: keywords
subject: sustainable tourism
  topic: keywords
creator: I Kadek Gilang Suryana Putra
rights: Copyright (c) 2025 Journal of Tourism and Hospitality Analysis (JoTHA) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-12-15
publication date: 2025-12-15
starting page: 80
ending page: 89

Pengembangan Daya Tarik Wisata Pantai Pandawa: Peran Strategis Pemangku Kepentingan
type: item
description: Pandawa Beach is one of the leading tourist attractions in Badung Regency, Bali, which has developed rapidly from a formerly hidden secret beach into a community-based tourism destination. Its development cannot be separated from the contribution and collaboration of multiple tourism stakeholders. This study aims to identify the stakeholders involved in the development of Pandawa Beach tourist attraction and to analyze their respective roles in the development process. A qualitative approach was employed using observation, in-depth interviews, and documentation as data collection techniques. The analysis followed an interactive model consisting of data reduction, data display, and conclusion drawing. The findings show that stakeholder involvement is divided into three categories, namely key stakeholders, primary stakeholders, and secondary stakeholders. The roles of the stakeholders also vary according to their functions, classified as policy creators, coordinators, facilitators, implementers, and accelerators. The study concludes that the synergy of diverse stakeholders has contributed to the development of Pandawa Beach; however, collaboration is not yet optimal, particularly in long-term marketing strategies. Strengthening stakeholder partnerships and integrated promotional efforts is needed to support sustainable tourism development in Pandawa Beach.
subject: Articles
  topic: section
subject: stakeholders’ roles
  topic: keywords
subject: Penta Helix
  topic: keywords
subject: tourism development
  topic: keywords
subject: tourist attraction
  topic: keywords
creator: Ni Putu Intan Kirana
rights: Copyright (c) 2025 Journal of Tourism and Hospitality Analysis (JoTHA) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-12-15
publication date: 2025-12-15
starting page: 65
ending page: 79

Optimalisasi Peran Manajemen Purchasing dalam Pengadaan Barang untuk Menunjang Operasional Kitchen: Kasus di sebuah Resor di Ubud
type: item
description: This study aims to analyze the optimization of the role of purchasing management in the procurement of goods to support kitchen operations at a Resort & Spa in Ubud. The approach used is qualitative with three types of informants, namely key informants (Purchasing Supervisor), main informants (Chef) and supporting informants (Receiving Section). Data were collected through observation, interviews, and documentation studies and analyzed descriptively qualitatively including the stages of data reduction, data presentation, and conclusion drawing. The results showed that the role of purchasing has been running optimally, with the application of indicators that are in accordance with the theory and SOP. The process of procuring and receiving goods runs smoothly, thus supporting the smooth operation of the kitchen. However, the purchasing team faces obstacles such as late deliveries, mismatched goods and sudden requests. These obstacles can be overcome through effective communication between the purchasing team and the kitchen team.
subject: Articles
  topic: section
subject: hospitality industry
  topic: keywords
subject: kitchen operations
  topic: keywords
subject: purchasing management
  topic: keywords
subject: procurement
  topic: keywords
creator: Dewa Trinagata
creator: Ida Ayu Kalpikawati
creator: Ni Luh Gde Sri Sadjuni
rights: Copyright (c) 2026 Journal of Tourism and Hospitality Analysis (JoTHA) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2026-06-29
publication date: 2026-06-29
starting page: 1
ending page: 10

Pengaruh Kualitas Pelayanan Terhadap Event Image Sari Wisata Budaya Bali Sebagai Daya Tarik Incentive
type: item
description: This study aims to analyze the influence of service quality on the event image of Sari Wisata Budaya Bali as an incentive atraction. Sari Wisata Budaya Bali is a cultural attraction that regularly features Barong Dance performances, presented as part of its cultural events. The research employs a quantitative approach using a survey method, involving 100 respondents who visited Sari Wisata Budaya Bali in 2024. The data were analyzed using multiple linear regression, with five dimensions of service quality tangibles, reliability, responsiveness, assurance, and empathy, serving as independent variables, and event image as the dependent variable. The findings indicate that the five dimensions of service quality collectively have a significant influence on the event image, contributing 65.3%, while the remaining variance is attributed to factors beyond the scope of this study. Among these dimensions, empathy emerged as the most dominant factor influencing visitors’ perceptions of the event. Responsiveness showed the highest individual impact, with a coefficient of 0.323, whereas tangibles had the lowest, at 0.118.
subject: Articles
  topic: section
subject: Service Quality
  topic: keywords
subject: event image
  topic: keywords
subject: culture event
  topic: keywords
creator: Ni Kadek Dwi Damayanti
creator: Ni Kadek Swandewi
rights: Copyright (c) 2025 Journal of Tourism and Hospitality Analysis (JoTHA) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-12-15
publication date: 2025-12-15
starting page: 51
ending page: 64

Pengaruh E-WOM pada Media Sosial Instagram terhadap Minat Beli Jasa Wedding di “We Are The Organizers” Manado
type: item
description: The role of social media on the Internet is undisputable nowadays; therefore, all kinds of industries use them to promote their products, including wedding organizers. This research, therefore, aims to examine the effect of Electronic Word of Mouth (E-WOM) on Instagram toward the interest in purchasing wedding services at “We Are The Organizers” Manado. Inferential quantitative methods are used through data collected by documentation and questionnaires. Multiple linear regression analysis was used to test the effect of E-WOM dimensions: Intensity, Valence of Opinion, and Content towards the interest in purchasing the wedding service. The t-test results show that intensity and valence of opinion have a significant positive effect on the interest to purchase, while content does not have a significant effect on the interest to purchase the wedding service at “We Are The Organizer” Manado. The F test shows that these three variables simultaneously have a positive effect on buying interest with a significance value of 0.000. Therefore, it is recommended that “We Are The Organizers” present more detailed information about wedding packages through Instagram social media, as well as provide a direct link to the company's official website to make it easier for potential consumers to access additional information and updates regarding wedding services.
subject: Articles
  topic: section
subject: Electronic Word of Mouth
  topic: keywords
subject: Instagram
  topic: keywords
subject: Social Media
  topic: keywords
subject: Wedding Organizer
  topic: keywords
creator: Clara Angely Cambey
creator: Riadi Darwis
creator: I Putu Esa Widaharthana
rights: Copyright (c) 2024 Journal of Tourism and Hospitality Analysis (JoTHA) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-01-04
publication date: 2025-01-04
starting page: 98
ending page: 107

Implementasi ASEAN Tourism Strategic Plan (ATSP) Dalam Pengembangan Pariwisata Bali
type: item
description: Tourism plays a very important role in Bali's economy, being the main sector that drives economic growth and provides many jobs. As an international tourist destination, Bali attracts millions of tourists every year, making a significant contribution to regional GDP. High dependence on tourism makes Bali's economy vulnerable to fluctuations in the number of tourists. A decline in tourists, such as during a global crisis or pandemic, has a major impact on the economy, underscoring the importance of economic diversification to reduce over-reliance on the sector. The purpose of writing this article is to investigate and analyze how Bali, as a major tourist destination in ASEAN, implements the strategies listed in the ATSP to strengthen and develop its tourism sector. The method used is a literature study carried out by collecting and analyzing various sources of information related to the implementation of the ASEAN Tourism Strategic Plan (ATSP) in the development of Bali tourism. The results of this research are that the application of the concept of sustainable tourism and the implementation of the ASEAN Tourism Strategic Plan (ATSP) in Bali have increased the growth of the tourism sector with a focus on preserving culture and the environment, as well as empowering local communities. Stakeholder coordination and funding challenges can be overcome with a holistic approach, while opportunities for further development include diversification of tourism products and improving the quality of human resources
subject: Articles
  topic: section
subject: ATSP
  topic: keywords
subject: Bali tourism
  topic: keywords
subject: Tourism strategic plan
  topic: keywords
creator: Dewa Gede Ngurah Byomantara
creator: I Gusti Ngurah Oka Dwi Sucipta
creator: Iva Octaviani
rights: Copyright (c) 2024 Journal of Tourism and Hospitality Analysis (JoTHA) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2024-12-28
publication date: 2024-12-28
starting page: 85
ending page: 97

Pengaruh Kualitas Pelayanan Jasa Wedding Organizer terhadap Tingkat Kepuasan Konsumen di The Right Two Wedding Organizer Bali
type: item
description: This study aims to analyze the impact of service quality on customer satisfaction at The Right Two Wedding Organizer Bali. This quantitative study evaluates the effect of service quality on customer satisfaction at The Right Two Wedding Organizer. With a population of 146 consumers using the service from January 2019 to December 2023, a sample of 60 respondents was determined using the Slovin technique. The research was conducted in Denpasar, Bali, from December 2023 to June 2024. Data was collected through questionnaires, interviews, and documentation, and analyzed using validity and reliability tests, as well as simple linear regression. The results indicate that service quality has a positive and significant effect on customer satisfaction, with a t-value greater than the t-table (12.454 > 2.00100) and a significance level of 0.000 < 0.05. The coefficient of determination shows that service quality contributes 72% to customer satisfaction, with 28% influenced by other variables. The dimension of empathy received the highest score (4.628), while the dimension of physical evidence received the lowest score (4.534). These findings can help The Right Two Wedding Organizer focus on improving service aspects that significantly impact customer satisfaction.
subject: Articles
  topic: section
subject: Service Quality
  topic: keywords
subject: Customer Satisfaction
  topic: keywords
subject: Wdding Organizer
  topic: keywords
creator: I Gusti Agung Ayu Mia Aleksandra
creator: Ketut Arjaya
creator: I Gede Sumadi
rights: Copyright (c) 2024 Journal of Tourism and Hospitality Analysis (JoTHA) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2024-12-27
publication date: 2024-12-27
starting page: 75
ending page: 84

Analisis SWOT dalam Meningkatkan Konsep Kreatif Pelaksanaan Event Tahunan Fin Expo
type: item
description: The study entitled " SWOT Analysis in Enhancing the Creative Concept of the Annual Fin Expo Event" aims to understand the SWOT of the creative concepts of Fin Expo 2023, based on the four dimensions of creativity, namely Persons, Processes, Products, and Press. The data was collected through with OJK as client and CV. Kopi Panas as the event organizer. The technique used is descriptive analysis to measure the level of satisfaction of visitors with the creative dimensions and SWOT analysis. Based on SWOT analysis, several strategies were found to be applicable, namely: (1) the SO strategy utilizes creative team expertise in collaborating various activities such as talkshows, contests, and unique cultural parades to attract more visitors, (2) the ST strategy relies on the strength of the variable event concept to address threats from other more experienced event organizers, (3) the WO strategy includes improved internal communication between the creative team and the field design team to optimize the setting of the event and develop educational content, and (4) the WT strategy improves the event content and the use of technology to improve visitors' accessibility.
subject: Articles
  topic: section
subject: SWOT
  topic: keywords
subject: Creativity
  topic: keywords
subject: FIN EXPO 2023
  topic: keywords
creator: Anastasia Cecilia
creator: I Nengah Wirata
creator: Indah Kusumarini
rights: Copyright (c) 2024 Journal of Tourism and Hospitality Analysis (JoTHA) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2024-12-25
publication date: 2024-12-25
starting page: 56
ending page: 74

Faktor Penentu Daya Tarik Wisata Kuliner Minuman Bandrek Kemasan di Kalangan Generasi Z
type: item
description: Minuman tradisional bandrek merupakan bagian dari kuliner lokal pada warisan kuliner di kawasan Bandung Raya. Saat ini daya tarik pada minuman bandrek ini sudah mulai tergeser dengan minuman lokal lainnya. Penelitian ini bertujuan untuk memberikan wawasan bagi industri kuliner dan pariwisata dalam mengembangkan strategi pemasaran yang sesuai untuk mempromosikan warisan kuliner tradisional bandrek kemasan di kalangan Generasi Z. Pendekatan pada penelitian ini menggunakan pendekatan kuantitatif yang dilakukan dengan menyebarkan kuisioner kepada 113 responden Generasi Z. Hasil penelitian kuantitatif digunakan untuk menunjukkan bahwa faktor-faktor seperti daya tarik visual, inovasi teknologi, fungsionalitas pada kemasan menjadi faktor utama yang memengaruhi minat Generasi Z terhadap minuman Bandrek kemasan.
subject: Articles
  topic: section
subject: bandrek packaging
  topic: keywords
subject: gastronomi tourism
  topic: keywords
subject: Generation Z
  topic: keywords
subject: packaging attractiveness
  topic: keywords
subject: consumer interest
  topic: keywords
creator: Zhafira Zharfanisa Hasanah
creator: Dewi Turgarini
creator: Dias Pratami Putri
rights: Copyright (c) 2025 Journal of Tourism and Hospitality Analysis (JoTHA) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-06-24
publication date: 2025-06-24
starting page: 1
ending page: 16

Identifikasi Persepsi Wisatawan Terhadap Daya Tarik Wisata Gastronomi Lokal Di Floating Market Lembang
type: item
description: Floating Market Lembang is a famous local gastronomic tourism destination in West Bandung Regency, offering a variety of local foods. Pre-study results indicate that tourists are interested in purchasing local foods but are more interested in purchasing contemporary foods. This study provides deeper insight into how tourists perceive local gastronomy. The purpose of this study was to determine tourists' perceptions of the local gastronomic tourism attractions at Floating Market Lembang. The research design used in this study was a mixed method approach (qualitative and quantitative) with a Concurrent Triangulation Strategy approach through data collection through interviews, observations, and questionnaires. Interviews were conducted with Nona Helix stakeholders and questionnaires were distributed to 100 tourists who had visited Floating Market Lembang. The results of this study indicate that tourists' perceptions of the tourist attractions of Floating Market Lembang, in terms of tourist attraction components, obtained very good results with an average percentage score of 88.20%. This proves that the local gastronomic tourism object at Floating Market Lembang has a well-available tourist attraction component.
subject: Articles
  topic: section
subject: floating market
  topic: keywords
subject: wisata gastronomi
  topic: keywords
subject: wisata kuliner
  topic: keywords
creator: Agni Marsha
creator: Dewi Turgarini
creator: Dias Pratami Putri
rights: Copyright (c) 2024 Journal of Tourism and Hospitality Analysis (JoTHA) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2024-12-30
publication date: 2024-12-30
starting page: 108
ending page: 122

Pengaruh Pelatihan dan Komunikasi Internal terhadap Employee Engagement pada Departemen Makanan dan Minuman di Masa Pandemi Covid-19
type: item
description: This study aims to analyze (1) the effect of training on employee engagement, (2) the effect of internal communication on employee engagement, and (3) the effect of training and internal communication simultaneously on employee engagement at the Hotel in Bali during Covid-19 pandemic. The number of samples in this study were 38 respondents using the saturated sample technique. Data was collected by distributing questionnaires to respondents using Google Form as the media. The data analysis technique used is the Classical Assumption Test, Multiple Linear Regression Analysis, t-test, F-test, Coefficient of Determination, and Effective Contribution which were tested using the SPSS version 25 program. The results of this study indicate that (1) the training variable partially has a positive and positive effect. significant on employee engagement variable with t-count > t-table (2.053 > 1.689) and Sig. 0.048 < 0.05. (2) the internal communication variable partially has a positive and significant effect on exit intentions with a t-count < t-table (10.558 < 1.689) and a Sig value. 0.000 < 0.05, and (3) training and internal communication simultaneously have a positive and significant effect on employee engagement with a significance of 0.000
subject: Articles
  topic: section
subject: komunikasi internal
  topic: keywords
subject: pelatihan
  topic: keywords
subject: employee engagement
  topic: keywords
subject: food and beverage
  topic: keywords
subject: hotel
  topic: keywords
creator: I Wayan Prananda Hendra Yuda
creator: Made Artajaya
creator: Hardina Hardina
rights: Copyright (c) 2024 Journal of Tourism and Hospitality Analysis https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2024-07-22
publication date: 2024-07-22
starting page: 48
ending page: 55

Strategi Promosi Spa Reception Terhadap Produk Spa
type: item
description: This research aims to identify suitable promotional strategies for spa products at Spa X in Hotel X due to an imbalance in the number of guests visiting the spa. The research method involves primary data from interviews and documentary studies analyzed qualitatively. The research findings indicate a guest visit imbalance, particularly in the aspect of personal selling. Spa X never conducts business trips, spa reception staff do not promote on their personal social media, do not implement sales calls, and one staff member tends to upsell more than others. In terms of advertising, Spa X only uses the website and social media. Although sales promotions are reasonably good, there is a need to enhance offerings, such as special room packages for honeymoon or anniversary guests. Direct marketing is effective, but there is an issue with social media management that confuses guests. There are no plans for social activities that could impact the spa and hotel's image in the community. Therefore, Spa at X needs to implement more effective promotional strategies to increase the number of visiting guests.
subject: Articles
  topic: section
subject: marketing
  topic: keywords
subject: promosi
  topic: keywords
subject: resepsion spa
  topic: keywords
creator: Ida Ayu Lakshmi Suridiasih
creator: Ida Ayu Sri Puspa Adi
creator: Made Uttari Pitanapri
rights: Copyright (c) 2024 Journal of Tourism and Hospitality Analysis https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2024-07-22
publication date: 2024-07-22
starting page: 41
ending page: 47

Analisis Dampak Ekonomi Berganda (Multiplier Effect) Pariwisata terhadap Pelaku Usaha dan Pekerja di Pantai Pandawa, Bali
type: item
description: Pandawa Beach is one of the popular tourist attractions in Bali, which is located in South Kuta, Badung. Industrial development carried out by the government as well as the community and also the management of Pandawa Beach, makes Pandawa Beach a tourist attraction that is visited by many tourists every year. The tourism activities that occur on Pandawa Beach can create multiple impacts that can provide economic benefits to the people who participate directly or indirectly in these tourism activities. Therefore, this study aims to determine whether the multiple economic impacts given by the existence of tourism activities are good or vice versa. Respondents in this study were divided into 3: tourists, business owners and workers. The analysis techniques used are descriptive analysis and Keynesian Local Income Multiplier analysis to identify multiple economic impacts on Pandawa Beach. The results show that the multiple economic impact on Pandawa Beach is quite good, with a value of >1, while the direct economic impact value is 1.08, the indirect economic impact is 1.45, and the induction economic impact is 1.58. These results indicate that tourist activities on Pandawa Beach have a very good impact, so they do not harm the community. The suggestions given from the data are addressed to the management, community and government.
subject: Articles
  topic: section
subject: local community
  topic: keywords
subject: multiplier effect
  topic: keywords
subject: pandawa beach
  topic: keywords
subject: tourism impact
  topic: keywords
creator: Nyoman Mahendra Aditama
creator: Mertha I Wayan
rights: Copyright (c) 2024 Journal of Tourism and Hospitality Analysis https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2024-07-22
publication date: 2024-07-22
starting page: 31
ending page: 40

Peran Stakeholder dalam Pengembangan Daya Tarik Wisata Lodok, Desa Poco Rutang, Kabupaten Manggarai Barat
type: item
description: Therefore, this research aimed to determine stakeholders' role in developing Lodok as a tourist attraction. The data were collected through in-depth interviews with 5 stakeholders: academics, business people, government, community groups & the media. This is a qualitative research. Determining the informants in this research used a purposive sampling technique, which was analyzed using a qualitative descriptive analysis technique. Based on the results of the research, it has been known the role of each stakeholder and the academics assist in conducting research related to the model of developing tourist attractions based on the 3 A aspects (Attractions, Amenities, and Ancilliary), Business actors play a role in packaging and promoting tourism products to tourists, West Manggarai Tourism Department carries out the role of regulator, facilitator, and executor in the development of Lodok Tourist Attractions, especially in the 6 A aspects (Attractions, Accessibility, Amenities, Activities, Availibilty of Tour Packages, Public Service Facilities). Meanwhile, the Pokdarwis in Poco Rutang Village are active hosts in developing tourism products, especially in the 6 A aspects (Attractions, Accessibility, Amenity, Activity, Availability of Tour Package and Ancilliary). The results of this research have succeeded in identifying the classification of the roles of each stakeholder.
subject: Articles
  topic: section
subject: daya tarik wisata
  topic: keywords
subject: lodok
  topic: keywords
subject: stakeholder
  topic: keywords
creator: Bonaventura Daputra Agam
rights: Copyright (c) 2024 Journal of Tourism and Hospitality Analysis https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2024-07-22
publication date: 2024-07-22
starting page: 11
ending page: 22

Peran Desa Adat dalam Pengelolaan Pariwisata Bahari di Desa Serangan, Denpasar, Indonesia
type: item
description: This research focuses on the role of traditional villages in managing marine tourism in Serangan Village, which is seen from the perspective of planning, organizing, mobilizing and controlling. This research used observation, interviews, surveys, documentation, and literature study for data collection techniques. The sampling technique used purposive sampling, which was distributed to 100 respondents. Data were analyzed using quantitative descriptive analysis. The results of this study indicate that the role of traditional village in the management of marine tourism in the village of Serangan is very optimal can be seen in the sub-role of the planning role has an overall average value of 4.20 (very agree / very good), the role of organizing is equal to 4.23 (very agree / very good), the role of mobilization is 4.01 (agree / good), and the role of controlling is 4.17 (agree / good).
subject: Articles
  topic: section
subject: community based tourism
  topic: keywords
subject: marine tourism
  topic: keywords
subject: Village tourism
  topic: keywords
creator: Luh Devi Charline Faradila Ningsih
rights: Copyright (c) 2024 Journal of Tourism and Hospitality Analysis https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2024-07-22
publication date: 2024-07-22
starting page: 23
ending page: 30

Social Carrying Capacity Kawasan Pariwisata Super Premium Marina Labuan Bajo
type: item
description: Social carrying capacity is related to the local community's acceptance towards tourism and its tourists. Labuan Bajo, especially in the Marina Area, is one of the tourism areas approved as a super-premium area. Herewith, it gives the impact and pressure to the local community. Therefore, this research aimed to determine the social carrying capacity of the Marina Labuan Bajo area. This research collected data by spreading the questionnaire to 5 villages in this area. The questionnaire, which contained 33 questions, was given to 100 respondents. The sample collection technique used in this research is proportional sampling, which is analyzed using descriptive statistics. The result shows that the social carrying capacity in the Marina Labuan Bajo area has not been exceeded. The local community still accepts and never refuses tourism. The results above strengthen the argument that local people feel more positive than negative impacts from the development of super premium tourism in the Marina Area.
subject: Articles
  topic: section
subject: carrying capacity
  topic: keywords
subject: labuhan bajo
  topic: keywords
subject: impact of tourism
  topic: keywords
creator: William Da-Costa
rights: Copyright (c) 2024 Journal of Tourism and Hospitality Analysis https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2024-07-22
publication date: 2024-07-22
starting page: 1
ending page: 10