Pub Date : 1900-01-01DOI: 10.4108/eai.6-10-2022.2325687
E. Ernawati, Feri Ferdian, R. Fitria, F. Andres
{"title":"Minangkabau Traditional Fashion Tourism as a Cultural Tourists Attraction on the Decision to Visit Istano Basa Pagaruyung","authors":"E. Ernawati, Feri Ferdian, R. Fitria, F. Andres","doi":"10.4108/eai.6-10-2022.2325687","DOIUrl":"https://doi.org/10.4108/eai.6-10-2022.2325687","url":null,"abstract":"","PeriodicalId":377173,"journal":{"name":"Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia","volume":"98 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128648631","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 : 1900-01-01DOI: 10.4108/eai.6-10-2022.2325696
S. Ramjan, Purimprach Sangkaew
{"title":"The Exploration for Acceptance Level of NFT Purchasing in Thailand","authors":"S. Ramjan, Purimprach Sangkaew","doi":"10.4108/eai.6-10-2022.2325696","DOIUrl":"https://doi.org/10.4108/eai.6-10-2022.2325696","url":null,"abstract":"","PeriodicalId":377173,"journal":{"name":"Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia","volume":"37 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122148624","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 : 1900-01-01DOI: 10.4108/eai.6-10-2022.2325713
Peppy Mayasari, M. Marniati
. Media development leads to the development of HoTS (High Order Thinking Skills), which includes several skills in analyzing, evaluating and creating a product. Local-based product development and modern technology in Jombang wedding dress to maintain the characteristics and features in the Jombang area. This research is a type of qualitative research with data collection in the form of 1) direct and indirect observations, 2) interviews and 3) exploration and interest related to generation Z. The study results show that 1) Creative pedagogy can foster creativity that can interact with a problem in the development of Jombang Bridal Clothing. 2) Generation Z's interest in developing creativity Jombang bridal clothing is high. This is reinforced by the application of the concept resulting from several creative ideas in the Jombang area.
{"title":"Creative Pedagogy of Jombang Bridal Clothing on Generation Z's Interest in Fostering Fashion Creativity","authors":"Peppy Mayasari, M. Marniati","doi":"10.4108/eai.6-10-2022.2325713","DOIUrl":"https://doi.org/10.4108/eai.6-10-2022.2325713","url":null,"abstract":". Media development leads to the development of HoTS (High Order Thinking Skills), which includes several skills in analyzing, evaluating and creating a product. Local-based product development and modern technology in Jombang wedding dress to maintain the characteristics and features in the Jombang area. This research is a type of qualitative research with data collection in the form of 1) direct and indirect observations, 2) interviews and 3) exploration and interest related to generation Z. The study results show that 1) Creative pedagogy can foster creativity that can interact with a problem in the development of Jombang Bridal Clothing. 2) Generation Z's interest in developing creativity Jombang bridal clothing is high. This is reinforced by the application of the concept resulting from several creative ideas in the Jombang area.","PeriodicalId":377173,"journal":{"name":"Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia","volume":"42 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115927997","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 : 1900-01-01DOI: 10.4108/eai.6-10-2022.2325704
Muhammad Hanif Hashim, A. Ngelambong, Dahlan Abdullah, S. C. Wibawa
{"title":"Enhancing Customers’ Self-Service Automation Technology Experience in the Fast-Food Restaurants","authors":"Muhammad Hanif Hashim, A. Ngelambong, Dahlan Abdullah, S. C. Wibawa","doi":"10.4108/eai.6-10-2022.2325704","DOIUrl":"https://doi.org/10.4108/eai.6-10-2022.2325704","url":null,"abstract":"","PeriodicalId":377173,"journal":{"name":"Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121751416","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 : 1900-01-01DOI: 10.4108/eai.6-10-2022.2325697
K. Campiranon
. Airports worldwide have been disrupted by several factors, including, but not limited to, competition between significant airport hubs, emerging technologies, outbreaks such as SARS and COVID-19, and the Ukraine conflict. Consequently, airports must redesign their passenger experience to successfully execute airport operations despite ongoing disruption. To cope with the challenges discussed above, several authors have suggested that design thinking is a problem-solving approach that can be employed. This paper is guided by the research question: How can airport employees utilize design thinking to design a better service in the post-COVID-19 era? It is envisaged that this paper will provide a unique perspective on airport design thinking and propose an agenda for future research.
{"title":"Airport Design Thinking: An Employee Perspective","authors":"K. Campiranon","doi":"10.4108/eai.6-10-2022.2325697","DOIUrl":"https://doi.org/10.4108/eai.6-10-2022.2325697","url":null,"abstract":". Airports worldwide have been disrupted by several factors, including, but not limited to, competition between significant airport hubs, emerging technologies, outbreaks such as SARS and COVID-19, and the Ukraine conflict. Consequently, airports must redesign their passenger experience to successfully execute airport operations despite ongoing disruption. To cope with the challenges discussed above, several authors have suggested that design thinking is a problem-solving approach that can be employed. This paper is guided by the research question: How can airport employees utilize design thinking to design a better service in the post-COVID-19 era? It is envisaged that this paper will provide a unique perspective on airport design thinking and propose an agenda for future research.","PeriodicalId":377173,"journal":{"name":"Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132725710","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 : 1900-01-01DOI: 10.4108/eai.6-10-2022.2325694
Danhe Wang, Ching-Cheng Shen, Hsi-Lin Liu
R.O.C
民国
{"title":"Do Different Religious Architectures Have Differentiated Positioning for Tourism Experience and Place Attachment? Take Nankunshen Daitian Temple in Taiwan as an Example","authors":"Danhe Wang, Ching-Cheng Shen, Hsi-Lin Liu","doi":"10.4108/eai.6-10-2022.2325694","DOIUrl":"https://doi.org/10.4108/eai.6-10-2022.2325694","url":null,"abstract":"R.O.C","PeriodicalId":377173,"journal":{"name":"Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133739062","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 : 1900-01-01DOI: 10.4108/eai.6-10-2022.2325689
Michel David, Tania Maria Tangit, S. H. Mogindol
{"title":"Travel Intention To Sabah, Malaysia Post Covid-19 Travel Restriction: A Conceptual Paper","authors":"Michel David, Tania Maria Tangit, S. H. Mogindol","doi":"10.4108/eai.6-10-2022.2325689","DOIUrl":"https://doi.org/10.4108/eai.6-10-2022.2325689","url":null,"abstract":"","PeriodicalId":377173,"journal":{"name":"Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126001797","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 : 1900-01-01DOI: 10.4108/eai.6-10-2022.2325699
Risya Ladiva Bridha, Armandha Redo Pratama
{"title":"Utilization Of Digital Technology In Learning In The Field Of Gastronomy In The Era Of The Covid-19 Pandemic","authors":"Risya Ladiva Bridha, Armandha Redo Pratama","doi":"10.4108/eai.6-10-2022.2325699","DOIUrl":"https://doi.org/10.4108/eai.6-10-2022.2325699","url":null,"abstract":"","PeriodicalId":377173,"journal":{"name":"Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124694989","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 : 1900-01-01DOI: 10.4108/eai.6-10-2022.2325702
Rizky Kukuh Meidyrianto, Marwanti Marwanti, Riyanto Efendi
. This study aims to elevate the image of traditional food into modern food, introduce local food to modern society, and enrich the national culinary scene to empower traditional food. The type of research used is R&D (Research and Development) with a 4D development model. The study was carried out at the Yogyakarta State University Postgraduate Program from February to May 2019. Analysis of descriptive statistical data with communicative principles and complete data presentation was obtained through questionnaires. Based on the research results, it is known as follows: Lodho chicken appearance with a traditional build is recommended to increase innovation. Sensory test results by panelists during the exhibition mainly stated that it was in accordance with appearance, with an overall score of 5 if appropriate, and the lowest score of 4.5 on presentation and size aspects. The percentage of the panelists' overall test was 95%.
． 本研究旨在将传统食物的形象提升为现代食物，将当地食物引入现代社会，丰富民族烹饪场景，为传统食物赋能。研究类型为R&D (research and Development)，采用4D开发模式。该研究于2019年2月至5月在日惹州立大学研究生项目进行。通过问卷调查，对具有交际原则的描述性统计数据进行分析，获得完整的数据呈现。根据研究结果，得出以下结论:建议采用传统的Lodho鸡外形，增加创新。在展览期间，小组成员的感官测试结果主要是与外观相符，如果合适的话，总分为5分，最低的是呈现和尺寸方面的4.5分。小组成员的总体测试百分比为95%。
{"title":"Development of Innovation of Trenggalek Traditional Food Lodho Chicken for The Modernization of Indonesian Food","authors":"Rizky Kukuh Meidyrianto, Marwanti Marwanti, Riyanto Efendi","doi":"10.4108/eai.6-10-2022.2325702","DOIUrl":"https://doi.org/10.4108/eai.6-10-2022.2325702","url":null,"abstract":". This study aims to elevate the image of traditional food into modern food, introduce local food to modern society, and enrich the national culinary scene to empower traditional food. The type of research used is R&D (Research and Development) with a 4D development model. The study was carried out at the Yogyakarta State University Postgraduate Program from February to May 2019. Analysis of descriptive statistical data with communicative principles and complete data presentation was obtained through questionnaires. Based on the research results, it is known as follows: Lodho chicken appearance with a traditional build is recommended to increase innovation. Sensory test results by panelists during the exhibition mainly stated that it was in accordance with appearance, with an overall score of 5 if appropriate, and the lowest score of 4.5 on presentation and size aspects. The percentage of the panelists' overall test was 95%.","PeriodicalId":377173,"journal":{"name":"Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125130750","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 : 1900-01-01DOI: 10.4108/eai.6-10-2022.2325700
Z. Mahyiddin, Indani Indani, Zaudhatul Ulya, Z. Munanda
. Culinary attracts tourists to come to a specific location to try the area's cuisine. Indonesia, rich in traditional menus and unique foods from each region, attracts many tourists yearly. However, as global issues grow fast, certain things need to be paid attention to. In this case, the problems of Halal Tourism. Considering that Indonesia is dominated by a Muslim community and is one of the most extensive Muslim tours in the world, researchers feel the need for a deeper analysis of the awareness of culinary business actors in ensuring their products are in the halal supply chain. The research study finds suggestions to tourism operators and service providers to understand sustainable halal tourism, especially for culinary that is served. It is also expected that culinary business actors can be more aware and take care of halal certification to increase public trust and create a sustainable halal tourism attraction.
{"title":"Analysis of Traditional Cuisine Halal Supply Chain to Create Sustainability Halal Tourism Attractions","authors":"Z. Mahyiddin, Indani Indani, Zaudhatul Ulya, Z. Munanda","doi":"10.4108/eai.6-10-2022.2325700","DOIUrl":"https://doi.org/10.4108/eai.6-10-2022.2325700","url":null,"abstract":". Culinary attracts tourists to come to a specific location to try the area's cuisine. Indonesia, rich in traditional menus and unique foods from each region, attracts many tourists yearly. However, as global issues grow fast, certain things need to be paid attention to. In this case, the problems of Halal Tourism. Considering that Indonesia is dominated by a Muslim community and is one of the most extensive Muslim tours in the world, researchers feel the need for a deeper analysis of the awareness of culinary business actors in ensuring their products are in the halal supply chain. The research study finds suggestions to tourism operators and service providers to understand sustainable halal tourism, especially for culinary that is served. It is also expected that culinary business actors can be more aware and take care of halal certification to increase public trust and create a sustainable halal tourism attraction.","PeriodicalId":377173,"journal":{"name":"Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia","volume":"89 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117147841","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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