https://ojs.uph.edu/index.php/HOS/issue/feedHospitour: Journal of Hospitality & Tourism Innovation2022-11-04T01:20:18SE Asia Standard TimeDr. Meitolo Hulu, S.ST., M.M.jurnal.hospitour@uph.eduOpen Journal Systems<p><strong><strong><em>Hospitour: Journal of Hospitality & Tourism Innovation</em></strong></strong>, a scientific journal of Universitas Pelita Harapan's School of Hosptiality & Tourism, began publishing online in 2021. It is published twice a year, in April and October.</p><p>The journal's focus is on Sustainable Hospitality and Tourism Development and, more specifically, on Destination Tourism, the Hospitality Industry, Travel, MICE and Event Management, Service Management, Tourism Media, Hospitality & Tourism Education, and related aspects of Tourism.</p><p><strong>2086-6348 (print ISSN) | </strong><strong>2797-6130 <strong><strong> (e-ISSN)</strong></strong></strong></p>https://ojs.uph.edu/index.php/HOS/article/view/6141COVER2022-11-04T01:20:14SE Asia Standard TimeCover Depanjurnalhospitour@uph.edu-2022-11-01T09:07:19SE Asia Standard TimeCopyright (c) 2022 Cover Depanhttps://ojs.uph.edu/index.php/HOS/article/view/6140Table of Content2022-11-04T01:20:15SE Asia Standard TimeDaftar isijurnalhospitour@uph.edu2022-11-01T09:07:19SE Asia Standard TimeCopyright (c) 2022 Daftar isihttps://ojs.uph.edu/index.php/HOS/article/view/5907STRATEGI PEMASARAN MEDIA ONLINE SEBAGAI SARANA PENGEMBANGAN UMKM (MADRE KITCHEN)2022-11-04T01:20:15SE Asia Standard TimeFebryola Indrafebryola.indra@uph.eduVriandi Hapsaravriandi.hapsara@uph.eduSteven Sunar01541190081@student.uph.eduAngellica Midian Sinaga01541190023@student.uph.eduStefany Stefany01541190070@student.uph.edu<p>Kegiatan Pengabdian kepada Masyarakat ini melibatkan masyarakat, terutama UMKM di bidang kuliner Indonesia. Madre Kitchen menjadi pilihan kelompok yang berlokasi di Jakarta Utara. UMKM yang berbisnis di bidang kuliner dengan banyak pilihan menu untuk dicoba. Kondisi mitra saat ini memiliki tanggungan terhadap satu istri, dua anak, dan satu keponakan yang menetap di rumah mitra. Semua anggota keluarga dalam kondisi baik. Saat ini, mitra sedang kesulitan dalam sistem <em>online</em> dan kurangnya dukungan terhadap pengelolaan media sosial yang tepat. Kegiatan utama mitra saat ini adalah melayani atau menerima pesanan dengan sistem PO, sehingga jika ada konsumen yang memesan makanan-makanan di Madre Kitchen, maka pak Paul akan memproses pesanan tersebut. Kebutuhan utama saat ini adalah (1) buku menu atau katalog online, (2) desain stiker kemasan, (3) pengelolaan pemasaran media sosial, dan (4) ide kemasan menu rendang. Pemahaman mitra atau peserta diukur menggunakan <em>pre-test </em>dan <em>post-test</em> melalui <em>google form</em> sebagai alat bantu bagi responden untuk mengisi <em>test</em> tersebut. Terdapat 15 responden yang mengisi <em>form pre-test </em>dan <em>post-test </em>dengan masing-masing memiliki 10 pertanyaan yang sama. Berdasarkan hasil analisis <em>pre-test </em>dan <em>post-test</em> <em>form</em> mengenai “Strategi Pemasaran Media Online sebagai Sarana Pengembangan UMKM (Madre Kitchen)” bahwa pelatihan ini menunjukkan adanya peningkatan yang signifikan dari sebelum dan sesudah dilakukannya pemaparan materi-materi terkait pelatihan ini. <em>feedback</em> yang disampaikan pemilik Madre Kitchen secara langsung mengungkapkan bahwa mitra merasa senang karena dapat memperoleh pengetahuan baru yang sebelumnya tidak mengerti dan tidak ada bimbingan dari pihak lain, tetapi dengan adanya kegiatan Pengabdian kepada Masyarakat ini, diharapkan dapat membantu bagi orang lain.</p>2022-11-01T09:07:19SE Asia Standard TimeCopyright (c) 2022 Febryola Indra, Vriandi Hapsara, Steven Sunar, Angellica Midian Sinaga, Stefany Stefanyhttps://ojs.uph.edu/index.php/HOS/article/view/5890PENGARUH SERVICE QUALITY TERHADAP BRAND LOYALTY PADA HOTEL BINTANG 5 DI JAKARTA PUSAT2022-11-04T01:20:15SE Asia Standard TimeJulita Thenjulita.then@uph.eduRachelle Rachellejulita.then@uph.eduRachel Quinellajulita.then@uph.edu<p>Although due to the COVID-19 pandemic, in Indonesia there has been a decline in hotel room occupancy, the growth of the hospitality industry can still be seen from the number of newly built five-star hotels in strategic areas in Jakarta. Central Jakarta recorded the most number of star hotel rooms, compared to other areas in DKI Jakarta, which were 19,219 rooms or 48.68%. This happens because Central Jakarta is a vital area of the DKI Jakarta area, where in Central Jakarta there are many tourist objects and other facilities. Hotels, which are accommodations that provide services to consumers when they are away from home, need to retain customers with the service quality they have. Service quality has become the standard for starred hotels, especially five-star hotels, it could say they definitely have more service quality than lower-star hotels. Likewise, hotels also need to have brand loyalty, which is a deeply held commitment to consistently repurchase a product or service in the future, thereby causing repeated purchases of the same brand. This study aims to determine the effect of service quality partially or simultaneously on brand loyalty in five-star hotels in Central Jakarta. By using convenience sampling method, 235 respondents were obtained which were then analyzed using descriptive analysis and regression analysis. The results obtained in this study include the influence of service quality (assurance, empathy, reliability, responsiveness, and tangibility) partially on brand loyalty in five-star hotels in Central Jakarta. This is evidenced by the significance value of service quality < 0.05 and the t-count value of 19.776 is greater than the t-table value of 1.970. Then simultaneously, it is also proven that there is an effect of service quality on brand loyalty in five-star hotels in Central Jakarta. This is evidenced by the F-count 391.103 > F-table 3.883 and a significance value of 0.000 < 0.05.</p>2022-11-01T09:07:19SE Asia Standard TimeCopyright (c) 2022 Julita Thenhttps://ojs.uph.edu/index.php/HOS/article/view/6050IMPACT OF RESTAURANT'S ATMOSPHERE TOWARDS CUSTOMER'S LOYALTY : AN EXTENDED MEHRABIAN RUSSEL MODEL2022-11-04T01:20:16SE Asia Standard TimeJuliana Julianajulianawijaya9784.jw@gmail.comSandra Maleachisandra.maleachi@uph.eduArifin Djakasaputraarifind@fe.untar.ac.idRosianna Sianiparrosianna.sianipar@uph.eduRehuel Alany Anjar Putri Morajuliana.stpph@uph.edu<p><em>With the growth and increase of business in food and beverages, restaurant managers need to improve the excellent and appealing atmosphere. The restaurant's atmosphere can be seen from the exterior, general interior and other factors. Customer loyalty is also an important thing to be achieved by business managers in food and beverage. </em></p><p><em>This study was conducted to determine the impact of restaurant atmosphere on customer loyalty. This research was conducted by distributing questionnaires to collect data from respondents. The study was tested to produce valid and reliable test items by distributing questionnaires to 70 respondents. To manage these instruments, this study uses a causal quantitative method. </em></p><p><em>The results of this study are expected to produce information about the atmosphere's influence on customer loyalty and provide input towards problems in the field of food and beverages businesses in Indonesia. They can be a reference for further research. In addition, the results of this study will be published to be a preliminary study for other prospective researchers to develop it in a broader scope.</em></p><p><em> </em></p><p><strong><em>Keywords</em></strong><em>: Atmosphere, Restaurant,</em><em> customer loyalty, Mehrabian-Russell model</em></p>2022-10-31T00:00:00SE Asia Standard TimeCopyright (c) 2022 Juliana Juliana, Sandra Maleachi, Arifin Djakasaputra, Rosianna Sianipar, Rehuel Alany Anjar Putri Morahttps://ojs.uph.edu/index.php/HOS/article/view/6086PENGARUH KUALITAS EVENT TERHADAP KEPUASAN PESERTA PADA AUTHENTICITY SILVERSPACE TURNAMEN E-SPORTS PALEMBANG2022-11-04T01:20:17SE Asia Standard TimePelliyezer Karo Karopelliyezer@poltekpar-palembang.ac.idAthirah Nurpelliyezer@poltekpar-palembang.ac.id<p>The research aims to identify the effect of event quality on participant satisfaction at the Authenticity Silverspace Omah Kopi E-sports Tournament event in Palembang. The quality of the event studied includes four independent variables: Game Performance, In-Game Entertainment, Staff Quality, and Physical Surroundings. The primary data collection instrument was a questionnaire distributed to a sample of 57 respondents who were event participants. The sampling technique uses simple random sampling with a slovin approach and multiple linear regression analysis. Research shows that all variables in the event's quality simultaneously affect the satisfaction of event participants. When viewed partially, there are only three variables, namely In-Game Entertainment, Staff Quality, and Physical Surroundings, which significantly positively influence the satisfaction of event participants. Improving the quality of the event has a solid relationship with the satisfaction of event participants and has an influence of 71.2 percent on the formation of event participant satisfaction.</p>2022-11-01T09:07:19SE Asia Standard TimeCopyright (c) 2022 Pelliyezer Karo Karohttps://ojs.uph.edu/index.php/HOS/article/view/6119SUBSTITUSI RENDANG DAGING DENGAN MENGGUNAKAN BAHAN DASAR TEMPE2022-11-04T01:20:17SE Asia Standard TimeJimmy Situmorangjimmy.mhs@uph.eduVasco A.H. Goeltomvasco.goeltom@uph.eduChrisella Kurniawanchrisellakurniawan97@gmail.com<p><em>This study aims to see the likes and qualities of the community towards beef rendang using fermented soybean cakes as a baseingredient. Conducted research using the basic ingredients of fermented soybean cakes because there are various kinds of verygood health elements contained in it. It is also stated that it can be a resource, from the price point of view to the contents in it. Then, by changing the use of meat into fermented soybean cakes in rendang it can be consumed by people who cannot consume meat or vegetarian. This research uses experimental research methods for research of a product. This research is used to collect data and requires five senses when conducting trials of each panelist. To produce maximum results for rendang made from fermented soybean cakes, several indicators are used, such as: taste, aroma, texture, and appearance. Judging from the results of trials which have shown that it shows that fermented soybean cakes can be used and processed into meat.</em></p><p> </p>2022-11-01T09:07:19SE Asia Standard TimeCopyright (c) 2022 Jimmy Situmoranghttps://ojs.uph.edu/index.php/HOS/article/view/5531HARD RESET: IMPLICATIONS OF COVID-19 PANDEMIC ON BALI’S HOSPITALITY AND TOURISM INDUSTRY FROM THE PERSPECTIVES OF MANAGEMENT STUDIES2022-11-04T01:20:17SE Asia Standard TimePutu Chris Susantochris.susanto@undhirabali.ac.id<p>Covid-19 pandemic has had immensely adverse implications on Bali’s hospitality and tourism industry. This paper investigates and summarizes findings from select articles and publications on studies, reports, and outlooks regarding the implications of pandemic on the hospitality and tourism sector in Bali, from the perspectives of three domains of management studies: finance, human resources, and marketing. The author found that in terms of financial management, many hospitality and tourism had to engage in various crisis management and survival strategies. In terms of human resource management, both companies and workers have been adversely impacted. Meanwhile, the marketing efforts have largely focused on the domestic markets throughout 2020-2021. In brief, Bali’s tourism and hospitality industry have had to adopt a survival mode, with a focus towards short-term demands and immediate implications. Meanwhile, a focus on long-term solutions that sees this pandemic as an opportunity for hard reset have been noticeably lacking.</p>2022-11-01T09:07:19SE Asia Standard TimeCopyright (c) 2022 Putu Chris Susantohttps://ojs.uph.edu/index.php/HOS/article/view/6118GEOGRAPHICAL INDICATION BRAND AS PROMOTION OF DESTINATION (STUDY OF SAMBAL HIYUNG)2022-11-04T01:20:17SE Asia Standard TimeElang Kusumoelangkusumo15@gmail.comDiena Mutiara Lemydiena.lemy@uph.eduAmelda Pramezwaryamelda.pramezwary@uph.eduMikhael MM Sebayangelangkusumo15@gmail.comJerry Udampoelangkusumo15@gmail.com<p><strong><em>ABSTRACT</em></strong></p><p><em>This study aims to determine the use of geographical indication brands as a way to promote a destination. Manufacturers have used place names (geographical indication) as brands for a long time, especially for food and beverage products. This research refers to a startup product, namely Sambal Hiyung, which was made by 4 (four) students in the Hospitour Entrepreneur Club(HEC) program batch 1 In period February to June 2021. Using a qualitative descriptive analysis approach, by conductingobservations and interviews during June 2021 to the owners of this startup . The results show that the use of place names can help introduce/promote the place to the wider community, as well as increase product sale.</em></p><p><strong><em>Design/Methodology. </em></strong><em>This study was conducted by observations and surveys the development of Sambal Hiyung as start up product, by qualitative descriptive approached . Primary data collection instrument using questionnaire list to the owners andcustomers. The analysis technique, using Nvivo12 to explore the word frequency.</em></p><p> </p>2022-11-01T09:07:19SE Asia Standard TimeCopyright (c) 2022 Elang Kusumohttps://ojs.uph.edu/index.php/HOS/article/view/6142Cover Belakang2022-11-04T01:20:18SE Asia Standard TimeCover Belakangjurnalhospitour@uph.edu2022-11-01T09:07:20SE Asia Standard TimeCopyright (c) 2022 Cover Belakang