Pub Date : 2020-12-30DOI: 10.46837/journey.v3i1.57
Luh Mega Safitri
The study, entitled "Semantic Analysis of Tagline on Instagram to Promote MICE Tourism (Study Case: Phenom Event)", focuses on the meaning of the English tagline found in the event organizer Instagram’s advertisements. This study aims to identify, analyze, and describe the types of meanings and implicature factors in the English tagline. Data were collected from several English taglines posted on Instagram and in analyzing the data, the writer used Leech's (1974) theory about two types of meaning and Palmer's theory about the meaning aspect (1976). The two types of meaning are conceptual (denotative) and associative meanings which are divided into six subtypes: connotative, social, affective, collocative, reflective, and thematic. Palmer (1976) distinguishes aspects of meaning into four types, namely aspects of sense (sense), aspects of feeling (feeling), aspects of tone (tone) and aspects of purpose (intention). The results showed that the types of sentence meanings in the tagline contained 5 conceptual meanings (denotative), 22 connotative meanings, and 4 affective meanings. The results also showed that the aspect of the meaning of persuasive goals was mostly used in tagline’s posts on Instagram. The factors that affected implicature were intention and path factors. The tagline is used as a media to increase brand awareness and marketing strategies by using short, concise, and effective writing. Keywords: Semantic Analysis, Tagline, Instagram, Tourism of MICE
{"title":"Semantik Analisis Tagline Di Instagram Untuk Mempromosikan Pariwisata MICE (Studi Kasus: Akun Bisnis Phenom Event)","authors":"Luh Mega Safitri","doi":"10.46837/journey.v3i1.57","DOIUrl":"https://doi.org/10.46837/journey.v3i1.57","url":null,"abstract":"The study, entitled \"Semantic Analysis of Tagline on Instagram to Promote MICE Tourism (Study Case: Phenom Event)\", focuses on the meaning of the English tagline found in the event organizer Instagram’s advertisements. This study aims to identify, analyze, and describe the types of meanings and implicature factors in the English tagline. Data were\u0000collected from several English taglines posted on Instagram and in analyzing the data, the writer used Leech's (1974) theory about two types of meaning and Palmer's theory about the meaning aspect (1976). The two types of meaning are conceptual (denotative) and associative meanings which are divided into six subtypes: connotative, social, affective, collocative, reflective, and thematic. Palmer (1976) distinguishes aspects of meaning into four types, namely aspects of sense (sense), aspects of feeling (feeling), aspects of tone (tone) and aspects of purpose (intention). The results showed that the types of sentence meanings in the tagline contained 5 conceptual meanings (denotative), 22 connotative meanings, and 4 affective meanings. The results also showed that the aspect of the meaning of persuasive goals was mostly used in tagline’s posts on Instagram. The factors that affected implicature were intention and path\u0000factors. The tagline is used as a media to increase brand awareness and marketing strategies by using short, concise, and effective writing.\u0000\u0000Keywords: Semantic Analysis, Tagline, Instagram, Tourism of MICE","PeriodicalId":231027,"journal":{"name":"Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116932194","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-12-30DOI: 10.46837/journey.v3i2.90
Tahun 2019 dunia dihadapkan dengan pandemi virus Covid-19 yang memberikan dampak buruk bagi akomodasi wisata harus ditutup salah satunya adalah Amandari Hotel Resort. Penutupan sementara hotel ini dilakukan pada bulan Maret 2020 sampai Agustus 2020. Penelitian ini bertujuan untuk mengetahui perubahan SOP pelayanan oleh manajemen front office sebelum dan selama pandemi Covid-19 dan dampak dari penerapan SOP pelayanan terhadap manajemen Front office. Penelitian ini adalah kualitatif dengan menggunakan metode observasi, wawancara dan teknik dokumenter. Data dianalisis dengan metode deskriptif analisis dengan mengacu pada teori Sequence of service dan panduan Cleanliness, Health, Safety, and Environmental Sustainability untuk hotel. Berdasarkan analisa data diperoleh bahwa SOP pelayanan manajemen front office mengalami perubahan mulai dari tahap Registrasi sampai Check-out. Adapun dampak positif dari perubahan SOP pelayanan yaitu mengembalikan rasa percaya tamu kepada Amandari Hotel Resort dan mampu memulihkan kembali occupancy. Dampak negatif yaitu ketidaknyamanan staf, Pelayanan tidak maksimal karna adanya gap dalam memberikan pelayanan dan adanya budget yang harus dikeluarkan untuk pembelian peralatan prokes bagi manajemen front office. Berdasarkan hasil tersebut maka diharapkan penelitian ini dapat memberikan informasi mengenai gambaran dari penerapan standar operasional prosedur pelayanan oleh manajemen Front office department yang dilakukan selama masa pandemi covid-19. Kata Kunci: SOP Pelayanan, Front Office, Covid-19
{"title":"Penerapan Standar Operasional Prosedur Pelayanan Oleh Manajemen Front Office Selama Pandemi Covid-19 Di Amandari Hotel Resort, Ubud, Bali","authors":"","doi":"10.46837/journey.v3i2.90","DOIUrl":"https://doi.org/10.46837/journey.v3i2.90","url":null,"abstract":"Tahun 2019 dunia dihadapkan dengan pandemi virus Covid-19 yang memberikan dampak buruk bagi akomodasi wisata harus ditutup salah satunya adalah Amandari Hotel Resort. Penutupan sementara hotel ini dilakukan pada bulan Maret 2020 sampai Agustus 2020. Penelitian ini bertujuan untuk mengetahui perubahan SOP pelayanan oleh manajemen front office sebelum dan selama pandemi Covid-19 dan dampak dari penerapan SOP pelayanan terhadap manajemen Front office. Penelitian ini adalah kualitatif dengan menggunakan metode observasi, wawancara dan teknik dokumenter. Data dianalisis dengan metode deskriptif analisis dengan mengacu pada teori Sequence of service dan panduan Cleanliness, Health, Safety, and Environmental Sustainability untuk hotel.\u0000\u0000Berdasarkan analisa data diperoleh bahwa SOP pelayanan manajemen front office mengalami perubahan mulai dari tahap Registrasi sampai Check-out. Adapun dampak positif dari perubahan SOP pelayanan yaitu mengembalikan rasa percaya tamu kepada Amandari Hotel Resort dan mampu memulihkan kembali occupancy. Dampak negatif yaitu ketidaknyamanan staf, Pelayanan tidak maksimal karna adanya gap dalam memberikan pelayanan dan adanya budget yang harus dikeluarkan untuk pembelian peralatan prokes bagi manajemen front office. Berdasarkan hasil tersebut maka diharapkan penelitian ini dapat memberikan informasi mengenai gambaran dari penerapan standar operasional prosedur pelayanan oleh manajemen Front office department yang dilakukan selama masa pandemi covid-19.\u0000\u0000Kata Kunci: SOP Pelayanan, Front Office, Covid-19","PeriodicalId":231027,"journal":{"name":"Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management","volume":"50 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114564555","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-12-30DOI: 10.46837/journey.v3i2.86
Salah satu budaya kuliner yang terkenal dan banyak jenisnya di Bali adalah kuliner jenis sate. Sate pada filosofi Hindu Bali bukan hanya hidangan, tetapi juga diperuntukkan bagi Dewa-Dewi. Tujuan penelitian adalah mengidentifikasi dan inventarisasi mengenai berbagai jenis sate yang dikenal umat Hindu di Bali, mengenali makna filosofi penggunaan dari jenis sate yang ada pada upakara umat Hindu di Bali, dan mengetahui berbagai bahan dan bumbu serta cara pengolahan jenis sate di Bali. Teori yang digunakan adalah teori gastronomi dan semiotika. Metode penelitian yang digunakan pada penelitian adalah metode kualitatif dengan pengumpulan data berupa studi kepustakaan. Hasil penelitian adalah sate di Bali mempunyai dwi fungsi, yaitu sate persembahan dan sate hidangan. Dari segi bentuknya terdapat 13 jenis sate. Dari segi dagingnya, ada sate ayam, bebek, babi, dan penyu. Sate merupakan simbolisme Lingga/Brahma Purusa (Tuhan Maha Pencipta). Sate juga merupakan simbol senjata Dewata Nawa Sanga yang dipakai Dewi Durga mengalahkan Kala. Bumbu sate yang disebut basa genep/base gede mengandung simbol nyasa (pemusatan pikiran). Jadi, keberadaan semua jenis sate adalah salah satu bentuk pemahaman filosofi Siwa Sidhanta di Bali yang berkaitan dengan bentuk simbol (nyasa) atribut Dewi Durga (sakti Dewa Siwa sebagai Dewa tertinggi). Jadi, sate menyimbolkan sifat Purusa. Data dapat digunakan sebagai masukan untuk peneliti lain. Kata Kunci: Konsep, Makna Sate, Upakara Umat Hindu
巴厘岛著名的烹饪文化和许多种类的烹饪都是一种沙爹菜。沙爹在巴厘岛印度教哲学上不仅是一道菜肴，而且是专门为神准备的。研究的目的是确定和清单印度教徒在巴厘岛所知道的各种沙爹类型，认识到在巴厘岛使用沙爹类型的哲学意义，了解巴厘岛的各种材料、调味品和处理沙爹类型的方法。使用的理论是胃酸学和符号学。研究方法是一种定性方法，以研究文献为基础收集数据。研究表明，巴厘岛的沙爹有dwi功能，沙爹祭祀和沙爹菜肴。它有13种不同的草甘膦。从肉的角度来看，我们有沙爹鸡肉、鸭、猪和海龟。粪便是阳伽/梵天的象征。沙爹也是女神杜尔加击败卡拉的纳瓦桑嘎神武器的象征。一种叫做碱基genep/ big base的调料中含有nyasa(思想集中)的符号。因此，所有形式的粪便的存在是对巴厘岛湿婆Sidhanta哲学的一种理解形式，它与杜尔加女神(nesa)的符号形式(神圣的湿婆神为至高无上的神)有关。所以，沙爹象征着复仇。数据可以作为其他研究人员的输入。关键词:“沙爹”的概念、意思、“印度人”
{"title":"Berbagai Makna Sate Pada Upakara Umat Hindu Di Bali","authors":"","doi":"10.46837/journey.v3i2.86","DOIUrl":"https://doi.org/10.46837/journey.v3i2.86","url":null,"abstract":"Salah satu budaya kuliner yang terkenal dan banyak jenisnya di Bali adalah kuliner jenis sate. Sate pada filosofi Hindu Bali bukan hanya hidangan, tetapi juga diperuntukkan bagi Dewa-Dewi. Tujuan penelitian adalah mengidentifikasi dan inventarisasi mengenai berbagai jenis sate yang dikenal umat Hindu di Bali, mengenali makna filosofi penggunaan dari jenis sate yang ada pada upakara umat Hindu di Bali, dan mengetahui berbagai bahan dan bumbu serta cara pengolahan jenis sate di Bali. Teori yang digunakan adalah teori gastronomi dan semiotika. Metode penelitian yang digunakan pada penelitian adalah metode kualitatif dengan pengumpulan data berupa studi kepustakaan.\u0000\u0000Hasil penelitian adalah sate di Bali mempunyai dwi fungsi, yaitu sate persembahan dan sate hidangan. Dari segi bentuknya terdapat 13 jenis sate. Dari segi dagingnya, ada sate ayam, bebek, babi, dan penyu. Sate merupakan simbolisme Lingga/Brahma Purusa (Tuhan Maha Pencipta). Sate juga merupakan simbol senjata Dewata Nawa Sanga yang dipakai Dewi Durga mengalahkan Kala. Bumbu sate yang disebut basa genep/base gede mengandung simbol nyasa (pemusatan pikiran). Jadi, keberadaan semua jenis sate adalah salah satu bentuk pemahaman filosofi Siwa Sidhanta di Bali yang berkaitan dengan bentuk simbol (nyasa) atribut Dewi Durga (sakti Dewa Siwa sebagai Dewa tertinggi). Jadi, sate menyimbolkan sifat Purusa. Data dapat digunakan sebagai masukan untuk peneliti lain.\u0000\u0000Kata Kunci: Konsep, Makna Sate, Upakara Umat Hindu","PeriodicalId":231027,"journal":{"name":"Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131720187","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-12-30DOI: 10.46837/journey.v3i1.62
English communication is a problem faced by the human resources involved in the tourism activities in Desa Wisata Tista, Kerambitan Subdistrict, Tabanan Regency, Bali. However, there had been no research that identified English problems. Then, this research was done to (1) identify the problem faced by the human resources involved in tourism activities in Desa Wisata Tista, Kerambitan Subdistrict, Tabanan Regency, Bali and (2) finding out the proper and suitable English learning strategies to improve the English mastery of the human resources involved in the tourism activities in Desa Wisata Tista, Kerambitan Subdistrict, Tabanan Regency, Bali. The data used in this research were gained through interviews, observation, and literature studies. The data were analyzed qualitatively. The results of the analysis reveal that (1) the numbers of the human resources who can speak English is limited, (2) the lack of speaking skills using English, (3) the lack of English vocabulary they have, and (4) low level of self-confidence to communicate in English. These problems can be overcome by implementing several strategies, namely (1) memory strategy, (2) cognitive strategy, (3) affective strategy and (4) social strategy. Based on the identification, the managers can conduct English course for the community. Keywords: English Communication, English Learning Strategies, English Communication Problems, English for Tourism Workers
{"title":"Strategi Peningkatan Keterampilan Bahasa Inggris Pelaku Wisata Di Desa Wisata Tista, Kerambitan, Tabanan","authors":"","doi":"10.46837/journey.v3i1.62","DOIUrl":"https://doi.org/10.46837/journey.v3i1.62","url":null,"abstract":"English communication is a problem faced by the human resources involved in the tourism activities in Desa Wisata Tista, Kerambitan Subdistrict, Tabanan Regency, Bali. However, there had been no research that identified English problems. Then, this research was done to (1) identify the problem faced by the human resources involved in\u0000tourism activities in Desa Wisata Tista, Kerambitan Subdistrict, Tabanan Regency, Bali and (2) finding out the proper and suitable English learning strategies to improve the English mastery of the human resources involved in the tourism activities in Desa Wisata Tista, Kerambitan Subdistrict, Tabanan Regency, Bali. The data used in this research were gained through interviews, observation, and literature studies. The data were\u0000analyzed qualitatively. The results of the analysis reveal that (1) the numbers of the human resources who can speak English is limited, (2) the lack of speaking skills using English, (3) the lack of English vocabulary they have, and (4) low level of self-confidence to communicate in English. These problems can be overcome by implementing several strategies, namely (1) memory strategy, (2) cognitive strategy, (3) affective strategy\u0000and (4) social strategy. Based on the identification, the managers can conduct English course for the community. \u0000\u0000Keywords: English Communication, English Learning Strategies, English Communication Problems, English for Tourism Workers","PeriodicalId":231027,"journal":{"name":"Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123190557","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-12-25DOI: 10.46837/journey.v2i1.44
This research aimed at finding out the condition of tourist attraction of Loloan traditional houses from the internal and external aspects. This study is a descriptive qualitative study using a SWOT analysis. The informants were chosen based on purposive sampling. The results of the internal aspect analysis reveal that Loloan traditional houses are unique and have their own characteristics. Besides, other tourist attractions can support the attractiveness of Loloan traditional houses. They are Makam Keramat Buyut, a sacred cemetery, Baitul Qhadim Mosque, and Ijo Gading River. But, on another side, Loloan traditional houses also posses some weaknesses that need to be improved. Their weaknesses are no an organization manage the tourist attraction as well as the facilities which are still considered lack. The results of external aspect analysis show that Loloan traditional houses bring the possibility for the local community to earn more income and to improve their economic state. It also can be a form of culture conservation. But it cannot be neglected that Loloan traditional houses will disappear one day as most of the local people started to build their houses in modern style. The competition with other tourist attractions can be considered as another threat to the existence of Loloan traditional houses Keywords: SWOT Analysis, Traditional House, Loloan Community
{"title":"Analisis Daya Tarik Wisata Rumah Tradisional Masyarakat Kampung Loloan, Jembrana-Bali","authors":"","doi":"10.46837/journey.v2i1.44","DOIUrl":"https://doi.org/10.46837/journey.v2i1.44","url":null,"abstract":"This research aimed at finding out the condition of tourist attraction of Loloan traditional houses from the internal and external aspects. This study is a descriptive qualitative study using a SWOT analysis. The informants were chosen based on purposive sampling. The results of the internal aspect analysis reveal that Loloan traditional houses are unique and have their own characteristics. Besides, other tourist\u0000attractions can support the attractiveness of Loloan traditional houses. They are Makam Keramat Buyut, a sacred cemetery, Baitul Qhadim Mosque, and Ijo Gading River. But, on another side, Loloan traditional houses also posses some weaknesses that need to be improved.\u0000\u0000Their weaknesses are no an organization manage the tourist attraction as well as the facilities which are still considered lack. The results of external aspect analysis show that Loloan traditional houses bring the possibility for the local community to earn more income and to improve their economic state. It also can be a form of culture conservation. But it cannot be neglected that Loloan traditional houses will disappear\u0000one day as most of the local people started to build their houses in modern style. The competition with other tourist attractions can be considered as another threat to the existence of Loloan traditional houses\u0000\u0000Keywords: SWOT Analysis, Traditional House, Loloan Community","PeriodicalId":231027,"journal":{"name":"Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115098426","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-12-25DOI: 10.46837/journey.v2i1.41
This study aims to determine the form of community participation in the management of Pura Puseh and Pura Desa in Batuan village as one of the tourist attraction in Gianyar regency. Qualitative approach is used in describing the forms of community participation in the management of Pura Puseh dan Pura Desa in Batuan Village. The data in this study were collected by observation, interview with predetermined informants by using purposive sampling techniques, and documentation studies. The result showed that the form of participation of local communities in Batuan village in managing the Pura Puseh and Pura Temple in Batuan village as one of the tourist attraction in Gianyar regency is in the partnership category. In this category, the opinions, ideas, and suggestions from the community to develop, maintain and manage the tourits attraction are listened by the government and begin to be realized in their program. The community in Batuan village play an active role in the management of Pura Puseh and Pura Desa in Batuan village as one of the tourist attraction in Gianyar regency. Keywords: Pura Puseh, Pura Desa, Community Participation, Tourist Attraction
{"title":"Analisis Bentuk Partisipasi Masyarakat Dalam Pengelolaan Pura Puseh Dan Pura Desa Di Desa Batuan Sebagai Daya Tarik Wisata Di Kabupaten Gianyar, Bali","authors":"","doi":"10.46837/journey.v2i1.41","DOIUrl":"https://doi.org/10.46837/journey.v2i1.41","url":null,"abstract":"This study aims to determine the form of community participation in the management of Pura Puseh and Pura Desa in Batuan village as one of the tourist attraction in Gianyar regency. Qualitative approach is used in describing the forms of community participation in the management of Pura Puseh dan Pura Desa in Batuan Village. The data in this study were collected by observation, interview with predetermined informants by using purposive sampling techniques, and documentation studies. The\u0000result showed that the form of participation of local communities in Batuan village in managing the Pura Puseh and Pura Temple in Batuan village as one of the tourist attraction in Gianyar regency is in the partnership category.\u0000\u0000In this category, the opinions, ideas, and suggestions from the community to develop, maintain and manage the tourits attraction are listened by the government and begin to be realized in their program. The community in Batuan village play an active role in the management of Pura Puseh and Pura Desa in Batuan village as one of the tourist attraction in Gianyar regency.\u0000\u0000Keywords: Pura Puseh, Pura Desa, Community Participation, Tourist Attraction","PeriodicalId":231027,"journal":{"name":"Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129158265","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-12-25DOI: 10.46837/journey.v2i1.43
This study was conducted to understand the forms of participation and empowerment of indigenous peoples in the development of Baduy village tourism in the future as well as describing the role of stakeholders in community empowerment in Baduy Tourism Village. Data were gained through two months of research in Baduy Tourism Village and were analyzed using a qualitative approach, the following conclusions were obtained. First, the potential possessed by the Baduy tourist village, in the form of natural potential, cultural potential, and man-made potential, should be developed for the future development of Baduy tourism. Second, the unique characteristics of Baduy Village can only be developed through an active participation model of the community. Third, there are six components which can be developed in developing Baduy tourism based on community participation, including tourist attractions, accommodation, tourist service facilities, transportation services, supporting infrastructure, and institutional elements. Fourth, there are some of the important roles of five tourism stakeholders outside the Baduy indigenous community, namely academics, tour operators, local and district and provincial governments, the supporting villages of Baduy village, and media in maintaining the principle of Baduy community empowerment. Fifth, there are five stages in empowering the Baduy community, including awareness, behavior formation, transformation, and intellectual ability. Keywords: Empowerment, Community, Development, Tourism, Bedouin Village
{"title":"Pemberdayaan Masyarakat Dalam Pengembangan Wisata Kampung Baduy, Banten","authors":"","doi":"10.46837/journey.v2i1.43","DOIUrl":"https://doi.org/10.46837/journey.v2i1.43","url":null,"abstract":"This study was conducted to understand the forms of participation and empowerment of indigenous peoples in the development of Baduy village tourism in the future as well as describing the role of stakeholders in community empowerment in Baduy Tourism Village. Data were gained through two months of research in Baduy Tourism Village and were analyzed using a qualitative approach, the following conclusions were obtained. First, the potential possessed by the Baduy tourist village, in the form of natural potential, cultural potential, and man-made potential, should be developed for the future development of Baduy tourism. Second, the unique characteristics of Baduy Village can only be developed through an active participation model of the community. Third, there are six components which can be developed in developing Baduy tourism based on community participation, including tourist attractions, accommodation,\u0000tourist service facilities, transportation services, supporting infrastructure, and institutional elements. Fourth, there are some of the important roles of five tourism stakeholders outside the Baduy indigenous community, namely academics, tour operators, local and district and provincial governments, the supporting villages of Baduy village, and media in maintaining the principle of Baduy community empowerment. Fifth, there are five stages in empowering the Baduy community, including awareness, behavior formation, transformation, and intellectual ability.\u0000\u0000Keywords: Empowerment, Community, Development, Tourism, Bedouin Village","PeriodicalId":231027,"journal":{"name":"Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management","volume":"20 3 Suppl 4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121345771","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-12-25DOI: 10.46837/journey.v2i1.40
The diversity of Balinese culinary possesses great potential as a supporting element in developing culinary tourism in Bali. Culinary-based tourism is an alternative for tourists besides other tourism choices, such as cultural tourism, nature tourism, and marine tourism which have been known by all visitors coming to Bali. One of the Balinese culinary specialties is Ayam Be Keren which is originated from Bangli Regency. The purpose of this research is to find out the attempts to develop the Balinese culinary specialty, Ayam Be Keren and also to find out the obstacles faced in the development process. The method of data analysis used is descriptive qualitative analysis using several informants that selected purposively. Data collection techniques were carried out by doing observation, in-depth interviews and documentation by using developed theories, such as the theory of product development and gastronomic theory. The results showed that the traditional dish from Bangli, Ayam Be Keren is needed to develop to be a tourist attraction. The attempts that can be done are preparing well trained human resources to fulfill the production capacity existing nowadays. The sufficient human resources will be able to increase production leading to the development of facilities which then will be followed by the development of more professional management. Keywords: Development Potency, Local Food Be Keren, Culinary Tourism
巴厘岛烹饪的多样性具有巨大的潜力，可以作为发展巴厘岛烹饪旅游的支持因素。除了文化旅游、自然旅游和海洋旅游等所有来巴厘岛的游客都知道的其他旅游选择之外，以烹饪为基础的旅游是游客的另一种选择。巴厘岛的特色美食之一是Ayam Be Keren，它起源于Bangli摄政。本研究的目的是找出发展巴厘岛烹饪专业的尝试，Ayam Be Keren，也找出在发展过程中面临的障碍。使用的数据分析方法是描述性定性分析，使用几个有目的选择的线人。数据收集技术采用观察法、深度访谈法和文献法，运用成熟的理论，如产品开发理论和美食理论。结果表明，Bangli, Ayam Be Keren的传统菜肴需要开发成为一个旅游景点。可以做的尝试是准备训练有素的人力资源，以满足现有的生产能力。充足的人力资源将能够增加生产，从而发展设施，然后发展更专业的管理。关键词:发展潜力，地方美食，美食旅游
{"title":"Upaya Pengembangan Makanan Lokal “Be Keren” Berbasis Wisata Kuliner Di Kelurahan Kawan, Bangli, Bali","authors":"","doi":"10.46837/journey.v2i1.40","DOIUrl":"https://doi.org/10.46837/journey.v2i1.40","url":null,"abstract":"The diversity of Balinese culinary possesses great potential as a supporting element in developing culinary tourism in Bali. Culinary-based tourism is an alternative for tourists besides other tourism choices, such as cultural tourism, nature tourism, and marine tourism which have been known by all visitors coming to Bali. One of the Balinese culinary specialties is Ayam Be Keren which is originated from Bangli Regency. \u0000\u0000The purpose of this research is to find out the attempts to develop the Balinese culinary specialty, Ayam Be Keren and also to find out the obstacles faced in the development process. The method of data analysis used is descriptive qualitative analysis using several informants that selected purposively. Data collection techniques were carried out by doing observation, in-depth interviews and documentation by using developed\u0000theories, such as the theory of product development and gastronomic theory.\u0000\u0000The results showed that the traditional dish from Bangli, Ayam Be Keren is needed to develop to be a tourist attraction. The attempts that can be done are preparing well trained human resources to fulfill the production capacity existing nowadays. The sufficient human resources will be able to increase production leading to the development of facilities which then will be followed by the development of more professional management.\u0000\u0000Keywords: Development Potency, Local Food Be Keren, Culinary Tourism","PeriodicalId":231027,"journal":{"name":"Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management","volume":"46 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129681404","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-12-25DOI: 10.46837/journey.v2i1.39
Nowadays travel is not only for leisure time but it is also for business purposes, such as Meetings, Incentives, Conventions and Exhibitions (MICE) activity. The MICE activity is a form of tourism travel in which groups of people, usually plan well in advance for a particular purpose. The industry of MICE is growing rapidly and this results in an intensified competition among the event venues that are keen to attract more meetings and conventions. Challenges and trends of convention centers are faced by the Bali Nusa Dua Convention Centre (BNDCC). It is because of an increased number of venues and meeting space. This research uses descriptive qualitative analysis. Data were collected through interviews, observation, and documentation of the product, price, place, promotion, process, people and physical evidence as 7P marketing mix of BNDCC. The collected data were then analyzed and evaluated according to the 7P marketing mix and select the improvements which can be done. The conclusion of this research is the 7P marketing mix used in the events section of BNDCC is good. There is one element, people, as part of the marketing mix, which is limited. Improvements can be done by improving sales team performance. The team is important to communicate the product and meet the individual needs of the person experiencing it. Keywords: MICE Industry, Marketing Mix, Event Venue, Convention Center
{"title":"Pelaksanaan Bauran Pemasaran Meeting Incentive Conference Exhibition Di Bali Nusa Dua Convention Center","authors":"","doi":"10.46837/journey.v2i1.39","DOIUrl":"https://doi.org/10.46837/journey.v2i1.39","url":null,"abstract":"Nowadays travel is not only for leisure time but it is also for business purposes, such as Meetings, Incentives, Conventions and Exhibitions (MICE) activity. The MICE activity is a form of tourism travel in which groups of people, usually plan well in advance for a particular purpose. The industry of MICE is growing rapidly and this results in an intensified competition among the event venues that are keen to attract more meetings and conventions. Challenges and trends of convention centers are faced by the Bali Nusa Dua Convention Centre (BNDCC). It is because of an increased number of venues and meeting space.\u0000\u0000This research uses descriptive qualitative analysis. Data were collected through interviews, observation, and documentation of the product, price, place, promotion, process, people and physical evidence as 7P marketing mix of BNDCC. The collected data were then analyzed and evaluated according to the 7P marketing mix and select the improvements which can be done.\u0000\u0000The conclusion of this research is the 7P marketing mix used in the events section of BNDCC is good. There is one element, people, as part of the marketing mix, which is limited. Improvements can be done by improving sales team performance. The team is important to communicate the product and meet the individual needs of the person experiencing it. \u0000\u0000Keywords: MICE Industry, Marketing Mix, Event Venue, Convention Center","PeriodicalId":231027,"journal":{"name":"Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management","volume":"69 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127084958","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-12-25DOI: 10.46837/journey.v2i1.42
Tourism industry in Indonesia is being greater and greater. World Bank even considered as the core business of Indonesia. The development of this industry should be in line with the development of human resources’ quality, especially in communicating in English. This was designed as library research aiming at diving deeper into the roles of English in tourism dan hospitality industries. There is 1 problem analyzed through this writing which was how are the roles of English in tourism industry? The data were collected through some relevant journals on English for tourism, the roles of English in the hospitality and tourism industries, as well as the importance of English in the hospitality and tourism industries. It was found that English possesses several important roles. They are communicative role, integrative role, lingua-franca role, relationshipfostering role, usiness/ economic role, and functional role. Based on those important roles, it is essential for those who are will to work in the hospitality and tourism industries to be able to communicate in English. Keywords: Roles, Skill, English, Tourism Industry
{"title":"Peranan Keterampilan Berbahasa Inggris Dalam Industri Pariwisata","authors":"","doi":"10.46837/journey.v2i1.42","DOIUrl":"https://doi.org/10.46837/journey.v2i1.42","url":null,"abstract":"Tourism industry in Indonesia is being greater and greater. World Bank even considered as the core business of Indonesia. The development of this industry should be in line with the development of human resources’ quality, especially in communicating in English. This was designed as library research aiming at diving deeper into the roles of English in tourism dan hospitality industries. There is 1 problem analyzed through this writing which was how are the roles of English in tourism industry? The data were collected through some relevant journals on English for tourism, the roles of English in the hospitality and tourism industries, as well as the importance of English in the hospitality and tourism industries. It was found that English possesses several important roles. They are communicative role, integrative role, lingua-franca role, relationshipfostering role, usiness/ economic role, and functional role. Based on those important roles, it is essential for those who are will to work in the hospitality and tourism industries to be able to communicate in English.\u0000\u0000Keywords: Roles, Skill, English, Tourism Industry","PeriodicalId":231027,"journal":{"name":"Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126151653","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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