Pub Date : 2024-04-05DOI: 10.36983/tehbmj.v3i2.461
Nurhafizhah Khairi
Desa Timbang Jaya merupakan desa wisata yang ditetapkan oleh Bupati langkat pada tahun 2021. Perkembangan pariwisata di desa timbang jaya bergeliat secara cepat terbangunnya berbagai fasilitas dan berhasil masuk dalam 300 besar ADWI. Namun perkembangan pariwisata juga mengalami berbagai dinamika sosial budaya yang signifikan dilingkungan masyarakat timbang jaya. Penelitian ini menggunakan pendekatan penelitian kualitatif yang menggunakan model penelitian berbasis masyarakat sebagai upaya masyarakat untuk memberikan dukungan, kekuatan, sumber daya, dan partisipasi dalam proses penelitian untuk menciptakan produk penelitian yang informatif. Ada dua rumusan masalah yang diteliti oleh peneliti. (1) Apa saja Faktor-faktor pendorong perubahan sosial budaya di Desa Timbang Jaya ? (2) Bagaimana Perubahan Sosial budaya dalam pengembangan pariwisata di Desa Timbang Jaya? Sumber data dalam penelitian ini adalah sumber data primer dan sekunder dengan teknik pengumpulan data observasi, wawancara dan dokumentasi, Analisis data menggunakan tahapan pengumpulan data, kondensasi data, penyajian data dan penarikan kesimpulan. Hasil penelitian ini menunjukkan bahwa pengembangan pariwisata di desa timbang jaya mengalami dinamika sosial budaya. Banyak terlihat perubahan yang signifikan dalam hal ini perubahan bahasa, inovasi, tatanan hidup. Masuknya budaya baru diakibatkan dari adanya interaksi anatara wisatawan dengan masyarakat lokal. Kata Kunci : pariwisata, Dinamika sosial, Perubahan sosial
{"title":"Dinamika Sosial Budaya dalam Pengembangan Pariwisata di Desa Timbang Jaya Kabupaten Langkat","authors":"Nurhafizhah Khairi","doi":"10.36983/tehbmj.v3i2.461","DOIUrl":"https://doi.org/10.36983/tehbmj.v3i2.461","url":null,"abstract":"Desa Timbang Jaya merupakan desa wisata yang ditetapkan oleh Bupati langkat pada tahun 2021. Perkembangan pariwisata di desa timbang jaya bergeliat secara cepat terbangunnya berbagai fasilitas dan berhasil masuk dalam 300 besar ADWI. Namun perkembangan pariwisata juga mengalami berbagai dinamika sosial budaya yang signifikan dilingkungan masyarakat timbang jaya. \u0000Penelitian ini menggunakan pendekatan penelitian kualitatif yang menggunakan model penelitian berbasis masyarakat sebagai upaya masyarakat untuk memberikan dukungan, kekuatan, sumber daya, dan partisipasi dalam proses penelitian untuk menciptakan produk penelitian yang informatif. Ada dua rumusan masalah yang diteliti oleh peneliti. (1) Apa saja Faktor-faktor pendorong perubahan sosial budaya di Desa Timbang Jaya ? (2) Bagaimana Perubahan Sosial budaya dalam pengembangan pariwisata di Desa Timbang Jaya? Sumber data dalam penelitian ini adalah sumber data primer dan sekunder dengan teknik pengumpulan data observasi, wawancara dan dokumentasi, Analisis data menggunakan tahapan pengumpulan data, kondensasi data, penyajian data dan penarikan kesimpulan. \u0000Hasil penelitian ini menunjukkan bahwa pengembangan pariwisata di desa timbang jaya mengalami dinamika sosial budaya. Banyak terlihat perubahan yang signifikan dalam hal ini perubahan bahasa, inovasi, tatanan hidup. Masuknya budaya baru diakibatkan dari adanya interaksi anatara wisatawan dengan masyarakat lokal. \u0000 \u0000Kata Kunci : pariwisata, Dinamika sosial, Perubahan sosial \u0000 ","PeriodicalId":488863,"journal":{"name":"TEHBMJ (Tourism Economics Hospitality and Business Management Journal)","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140737289","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 : 2024-04-05DOI: 10.36983/tehbmj.v3i2.520
Christoper Carel, Bahagia Tondang, Mustafa Kamal
Receiving Departement is a department that handles the receipts of goods that have been ordered by Purchasing Departement, especially the receipt of perishable material. The goal of this study is to understand the typical method used by the Four Points By Sheraton Batam receiving department for receiving perishable commodities, as well as the typical way that procedure is used across the hotel. Researchers employed interviews, observations, and literature reviews as data gathering techniques for this sort of study. They also used the descriptive qualitative research approach. The Four Points by Sheraton Batam Hotel's procedure for receiving perishable commodities is the study's outcome. where materials from suppliers are sent to the hotel and received by the receiving personnel. Subsequently, the materials are inspected, examined, and matched against the Purchase Order (PO). The inspection conducted by the receiving personnel includes checking both the quality and quantity of the materials. The supplier's invoice will be signed by the receiving personnel after this process. Following that, the perishable materials will be distributed to the requesting users.
{"title":"Analysis Of Receiving Operations In Improving Quality Of Perishable Materials At Four Points By Sheraton Batam","authors":"Christoper Carel, Bahagia Tondang, Mustafa Kamal","doi":"10.36983/tehbmj.v3i2.520","DOIUrl":"https://doi.org/10.36983/tehbmj.v3i2.520","url":null,"abstract":"Receiving Departement is a department that handles the receipts of goods that have been ordered by Purchasing Departement, especially the receipt of perishable material. The goal of this study is to understand the typical method used by the Four Points By Sheraton Batam receiving department for receiving perishable commodities, as well as the typical way that procedure is used across the hotel. Researchers employed interviews, observations, and literature reviews as data gathering techniques for this sort of study. They also used the descriptive qualitative research approach. The Four Points by Sheraton Batam Hotel's procedure for receiving perishable commodities is the study's outcome. where materials from suppliers are sent to the hotel and received by the receiving personnel. Subsequently, the materials are inspected, examined, and matched against the Purchase Order (PO). The inspection conducted by the receiving personnel includes checking both the quality and quantity of the materials. The supplier's invoice will be signed by the receiving personnel after this process. Following that, the perishable materials will be distributed to the requesting users.","PeriodicalId":488863,"journal":{"name":"TEHBMJ (Tourism Economics Hospitality and Business Management Journal)","volume":"204 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140740440","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 : 2024-04-05DOI: 10.36983/tehbmj.v3i2.522
Selviana Meldrit Monica Marpaung, Muhammad Hamdani, Osland Herijon Lingga
The purpose of this research is to comprehend and analyze the influence of work-life balance on employee performance at Four Points by Sheraton Medan. This study employs an associative approach method. The population for this research encompasses all employees at Four Points by Sheraton Medan, with a sample size of 51 respondents determined using the Slovin's formula. This research utilizes both primary and secondary data sources. The data analysis techniques applied in this study consist of simple linear regression analysis, the t-test of hypotheses, and the Coefficient of Determination. Data processing was conducted using SPSS (Statistical Package for the Social Sciences) software version 25.00. Based on the data analysis results, a simple regression equation model was obtained as Y = 24.164 + 0.461 X, indicating a positive influence of work-life balance on employee performance. Furthermore, from the results of the t-test analysis, a significant value of 0.002 < 0.05 was obtained, indicating that work-life balance significantly affects employee performance at Four Points by Sheraton Medan.
本研究旨在理解和分析工作与生活平衡对棉兰福朋喜来登酒店员工绩效的影响。本研究采用联想法。研究对象包括棉兰福朋喜来登酒店的所有员工，使用斯洛文公式确定了 51 名受访者的样本量。本研究同时使用了第一手数据和第二手数据。本研究采用的数据分析技术包括简单线性回归分析、假设 t 检验和决定系数。数据处理采用 25.00 版 SPSS（社会科学统计软件包）软件。根据数据分析结果，得出简单回归方程模型为 Y = 24.164 + 0.461 X，表明工作与生活平衡对员工绩效有积极影响。此外，从 t 检验分析结果来看，显著值为 0.002 < 0.05，表明工作与生活的平衡对棉兰福朋喜来登酒店的员工绩效有显著影响。
{"title":"The Influence Of Work-Life Balance On Employee Performance At Hotel Four Points By Sheraton Medan","authors":"Selviana Meldrit Monica Marpaung, Muhammad Hamdani, Osland Herijon Lingga","doi":"10.36983/tehbmj.v3i2.522","DOIUrl":"https://doi.org/10.36983/tehbmj.v3i2.522","url":null,"abstract":"The purpose of this research is to comprehend and analyze the influence of work-life balance on employee performance at Four Points by Sheraton Medan. This study employs an associative approach method. The population for this research encompasses all employees at Four Points by Sheraton Medan, with a sample size of 51 respondents determined using the Slovin's formula. This research utilizes both primary and secondary data sources. The data analysis techniques applied in this study consist of simple linear regression analysis, the t-test of hypotheses, and the Coefficient of Determination. Data processing was conducted using SPSS (Statistical Package for the Social Sciences) software version 25.00. Based on the data analysis results, a simple regression equation model was obtained as Y = 24.164 + 0.461 X, indicating a positive influence of work-life balance on employee performance. Furthermore, from the results of the t-test analysis, a significant value of 0.002 < 0.05 was obtained, indicating that work-life balance significantly affects employee performance at Four Points by Sheraton Medan.","PeriodicalId":488863,"journal":{"name":"TEHBMJ (Tourism Economics Hospitality and Business Management Journal)","volume":"34 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140738457","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 : 2024-04-05DOI: 10.36983/tehbmj.v3i2.525
Michael Tambunan, Sumihar Sebastiana, Dina Yunita
The research method uses quantitative methods using validity tests, reliability tests, descriptive tests, simple linear regression analysis techniques,F tests, T tests. Data processing was carried out using SPSS (Statistical Package for Social Science) version 25.0 for windows. From the results of the study it is known that the effect of work discipline on the work of the housekeeping department at The Reiz Suites Hotel Medan, indicating that employee discipline (X) has no positive and significant effect on the work results of the Housekeeping Department employees (Y) can be calculated from the value of the Coefficient of Determination (R2 ) is equal to 0.025, which means that the influence of the independent variable on the dependent variable simultaneously is 0.25%, the remaining 97.5% is influenced by other causes not examined by the researcher.
{"title":"The Effect Of Employee Discipline On The Work Of The Housekeeping Department At The Reiz Suites Hotel Medan","authors":"Michael Tambunan, Sumihar Sebastiana, Dina Yunita","doi":"10.36983/tehbmj.v3i2.525","DOIUrl":"https://doi.org/10.36983/tehbmj.v3i2.525","url":null,"abstract":"The research method uses quantitative methods using validity tests, reliability tests, descriptive tests, simple linear regression analysis techniques,F tests, T tests. Data processing was carried out using SPSS (Statistical Package for Social Science) version 25.0 for windows. From the results of the study it is known that the effect of work discipline on the work of the housekeeping department at The Reiz Suites Hotel Medan, indicating that employee discipline (X) has no positive and significant effect on the work results of the Housekeeping Department employees (Y) can be calculated from the value of the Coefficient of Determination (R2 ) is equal to 0.025, which means that the influence of the independent variable on the dependent variable simultaneously is 0.25%, the remaining 97.5% is influenced by other causes not examined by the researcher.","PeriodicalId":488863,"journal":{"name":"TEHBMJ (Tourism Economics Hospitality and Business Management Journal)","volume":"65 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140736291","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 : 2024-04-05DOI: 10.36983/tehbmj.v3i2.521
Esterina Ningsih Lase, Booni Tauhid, Iwan Riady
The goal of this study is to identify the rewards and punishments used at the Hotel Sibayak Internasional as well as their impact on worker productivity. A quantitative approach with descriptive investigations is the methodology adopted. The population of this study consisted of 103 totl workers, and questionnaires and interviews were used to gather data from a sample of 50 respondents and 10 informants. According to the findings of the simultaneous effect test (Test f), the combined effect of reward and punishment on performance has a significant value of 0.000<0.05. According to this, Hotel Sibayak Internasional awards and penalties for staff performance have a favourable and substantial influence concurrently and in part results from interviews show that incentive and punishment have animapact on employee performance, which is backed by quantitative data. In order to encouragestaff to pay closer attention to themselves and build the capacity for the hotel’s sustainability in the future. Hotel Sibayak Internasional can further update amd maintain the system of rewards and punishments that has been functioning successfully.
{"title":"The Effect Of Reward And Punishment On Employee Performance At Hotel Sibayak Internasional","authors":"Esterina Ningsih Lase, Booni Tauhid, Iwan Riady","doi":"10.36983/tehbmj.v3i2.521","DOIUrl":"https://doi.org/10.36983/tehbmj.v3i2.521","url":null,"abstract":"The goal of this study is to identify the rewards and punishments used at the Hotel Sibayak Internasional as well as their impact on worker productivity. A quantitative approach with descriptive investigations is the methodology adopted. The population of this study consisted of 103 totl workers, and questionnaires and interviews were used to gather data from a sample of 50 respondents and 10 informants. According to the findings of the simultaneous effect test (Test f), the combined effect of reward and punishment on performance has a significant value of 0.000<0.05. According to this, Hotel Sibayak Internasional awards and penalties for staff performance have a favourable and substantial influence concurrently and in part results from interviews show that incentive and punishment have animapact on employee performance, which is backed by quantitative data. In order to encouragestaff to pay closer attention to themselves and build the capacity for the hotel’s sustainability in the future. Hotel Sibayak Internasional can further update amd maintain the system of rewards and punishments that has been functioning successfully.","PeriodicalId":488863,"journal":{"name":"TEHBMJ (Tourism Economics Hospitality and Business Management Journal)","volume":"6 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140738407","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 : 2024-04-05DOI: 10.36983/tehbmj.v3i2.524
Vivy Anggi Malau, Theresia Hutahaean, S. Syahrul
The goal of this study is to see how (1) work satisfaction affects employee retention and (2) career development affects employee retention at Hotel Prime Plaza Kualanamu. This study takes a quantitative method. The population and sample are comprised of 42 employees from Hotel Prime Plaza Kualanamu, drawn using a saturation sampling technique. Job satisfaction (X1) and career development (X2) are the independent variables, whereas employee retention (Y) is the dependent variable. Simple linear regression analysis and multiple linear regression analysis are used to analyse the data, which is processed using the IBM SPSS Statistics 25 test tool. This study found that (1) work satisfaction has a favourable and significant effect on employee retention. This is supported by the t test findings, which show that work satisfaction variables are Thitung 3.360 > Ttabel 2.203 and sig = 0.000 0.050. (2) Career development has a large and favourable impact on employee retention. This is supported by the t test findings, which show that work satisfaction variables are Thitung 6.220 > Ttabel 2.203 and sig = 0.000 0.050.
{"title":"The Efect Of Job Satisfaction And Career Development On Employee Retention At Prime Plaza Kualanamu Hotel","authors":"Vivy Anggi Malau, Theresia Hutahaean, S. Syahrul","doi":"10.36983/tehbmj.v3i2.524","DOIUrl":"https://doi.org/10.36983/tehbmj.v3i2.524","url":null,"abstract":"The goal of this study is to see how (1) work satisfaction affects employee retention and (2) career development affects employee retention at Hotel Prime Plaza Kualanamu. This study takes a quantitative method. The population and sample are comprised of 42 employees from Hotel Prime Plaza Kualanamu, drawn using a saturation sampling technique. Job satisfaction (X1) and career development (X2) are the independent variables, whereas employee retention (Y) is the dependent variable. Simple linear regression analysis and multiple linear regression analysis are used to analyse the data, which is processed using the IBM SPSS Statistics 25 test tool. This study found that (1) work satisfaction has a favourable and significant effect on employee retention. This is supported by the t test findings, which show that work satisfaction variables are Thitung 3.360 > Ttabel 2.203 and sig = 0.000 0.050. (2) Career development has a large and favourable impact on employee retention. This is supported by the t test findings, which show that work satisfaction variables are Thitung 6.220 > Ttabel 2.203 and sig = 0.000 0.050.","PeriodicalId":488863,"journal":{"name":"TEHBMJ (Tourism Economics Hospitality and Business Management Journal)","volume":"13 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140740039","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 : 2024-04-05DOI: 10.36983/tehbmj.v3i2.519
Bayu Lesmana, Bahagia Tondang, S. Syahrul
This study aims to (1) analyze the process of improving the quality of purchasing work for the procurement of food ingredients at the Cambridge Hotel Medan. (2) find out the implementation of the food procurement system in the purchasing department of the Cambridge Hotel Medan after improving the quality of the work system. This research was conducted using qualitative research methods by conducting interviews and the sample used in this study was the Purchasing Department Head. The author conducts interviews with purchasing staff and then the results of the answers are processed. The results of the research show that a). In the process of receiving food ingredients, the receiving party carries out a physical examination (physical check) of the food ingredients to ensure compliance with the specifications and quality of the food ingredients, although sometimes the receiving party itself is not consistent with receiving food ingredients that do not comply with the specifications ordered during the food ingredients. can still be processed by the user. b). In the process of signing a food procurement contract with a supplier, the purchasing party always compares market prices with those proposed by suppliers. The coordination model that has been running so far has been quite effective where both parties always use WhatsApp social media.
{"title":"Analysis Of Purchasing Work Systems For Procurement Of Kitchen Food Materials In Cambridge Hotel Medan","authors":"Bayu Lesmana, Bahagia Tondang, S. Syahrul","doi":"10.36983/tehbmj.v3i2.519","DOIUrl":"https://doi.org/10.36983/tehbmj.v3i2.519","url":null,"abstract":"This study aims to (1) analyze the process of improving the quality of purchasing work for the procurement of food ingredients at the Cambridge Hotel Medan. (2) find out the implementation of the food procurement system in the purchasing department of the Cambridge Hotel Medan after improving the quality of the work system. This research was conducted using qualitative research methods by conducting interviews and the sample used in this study was the Purchasing Department Head. The author conducts interviews with purchasing staff and then the results of the answers are processed. The results of the research show that a). In the process of receiving food ingredients, the receiving party carries out a physical examination (physical check) of the food ingredients to ensure compliance with the specifications and quality of the food ingredients, although sometimes the receiving party itself is not consistent with receiving food ingredients that do not comply with the specifications ordered during the food ingredients. can still be processed by the user. b). In the process of signing a food procurement contract with a supplier, the purchasing party always compares market prices with those proposed by suppliers. The coordination model that has been running so far has been quite effective where both parties always use WhatsApp social media.","PeriodicalId":488863,"journal":{"name":"TEHBMJ (Tourism Economics Hospitality and Business Management Journal)","volume":"13 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140738067","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 : 2024-04-05DOI: 10.36983/tehbmj.v3i2.462
Sepdwiyana Donargo
Tourism is a sector that is highly relied on in national development because tourism can increase national income and regional and state income. Regarding the development of Indonesian tourism, the Visit Indonesia program, which was launched in 2008 and has been continued until now, has brought new enthusiasm to the tourism community in Indonesia. Through efforts and improvement of services, supported by improved security situation, as well as recovery from the global economic crisis experienced by many European countries, the statistics of foreign tourist arrivals (tourists) to Indonesia in 2016 experienced a significant increase compared to the previous year. From 2016 to September the number of foreign tourists visiting Indonesia reached 8.4 million, an increase of 10.53 percent. (Ministry of Tourism, 2016) Knowing how far it can be used as a tourist attraction in Medan City So that historical heritage can be functioned/made as a tourist object To be able to increase foreign and local tourist visits to the Maimoon palace to support tourism in North Sumatra. This research was carried out using a qualitative approach in this case based on the intention to describe the historical heritage of the Sultan of Deli Maimun in its utilization to support tourism in North Sumatra. Maimun Palace as a legacy of the Deli Malay Sultanate has good potential to become a point of interest. The point of beauty of the palace is an attraction besides the beauty of the building, the convenience of the intention is also an added value for the Maimun Palace, the dots of the Maimun Palace are an attraction for visitors to want to know more about Maimun Palace. To the management of the Maimun Palace, the publication always maintains the unique values contained in the Maimun Palace to the local government of Medan City and its staff, the Medan City Tourism Office continues to encourage efforts to preserve Maimun Palace.
{"title":"Utilization of the Maimun Palace tourist attraction as a historical heritage of the Sultanate of Deli in Medan in support of North Sumatra Tourism","authors":"Sepdwiyana Donargo","doi":"10.36983/tehbmj.v3i2.462","DOIUrl":"https://doi.org/10.36983/tehbmj.v3i2.462","url":null,"abstract":"Tourism is a sector that is highly relied on in national development because tourism can increase national income and regional and state income. Regarding the development of Indonesian tourism, the Visit Indonesia program, which was launched in 2008 and has been continued until now, has brought new enthusiasm to the tourism community in Indonesia. Through efforts and improvement of services, supported by improved security situation, as well as recovery from the global economic crisis experienced by many European countries, the statistics of foreign tourist arrivals (tourists) to Indonesia in 2016 experienced a significant increase compared to the previous year. From 2016 to September the number of foreign tourists visiting Indonesia reached 8.4 million, an increase of 10.53 percent. (Ministry of Tourism, 2016) Knowing how far it can be used as a tourist attraction in Medan City So that historical heritage can be functioned/made as a tourist object To be able to increase foreign and local tourist visits to the Maimoon palace to support tourism in North Sumatra. This research was carried out using a qualitative approach in this case based on the intention to describe the historical heritage of the Sultan of Deli Maimun in its utilization to support tourism in North Sumatra. Maimun Palace as a legacy of the Deli Malay Sultanate has good potential to become a point of interest. The point of beauty of the palace is an attraction besides the beauty of the building, the convenience of the intention is also an added value for the Maimun Palace, the dots of the Maimun Palace are an attraction for visitors to want to know more about Maimun Palace. To the management of the Maimun Palace, the publication always maintains the unique values contained in the Maimun Palace to the local government of Medan City and its staff, the Medan City Tourism Office continues to encourage efforts to preserve Maimun Palace.","PeriodicalId":488863,"journal":{"name":"TEHBMJ (Tourism Economics Hospitality and Business Management Journal)","volume":"52 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140739298","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 : 2024-04-05DOI: 10.36983/tehbmj.v3i2.523
Tio Hartati Simatupang, Hasoloan Marpaung, Muhammad Hamdani
This study aims to determine whether there is an influence between menu and price on purchasing decisions at Hotel Khas Parapat. The background of this research is competition in sales of meeting packages at hotels which are used as a comparison for guests to msake purchases and it is necessary to make packages thatare appropriate and can meet their needs. The research was conducted on guests of the Khas Parapat Hotel who purchased meeting packages for 30 respondents. The research uses quantitative methods with multiple linear tests, validity tests, reliability tests, normality tests, heteroscedasticity tests, multicollinearity tests, t tests, F tests and coefficient of determination tests (R2). The research first tested the questionnaire with a validity test, there were 16 questionnaire items tested and the results were declared valid on the 16 questionnaire items. The research conducted found that menu variables did not have a partial significant effect on purchasing decisions. From the questionnaire data which was then processed using the SPSS ver 29 software program, it produced an adjustment value of 49.3%, decisions were influenced by purchases by menus and prices, while 50.7% were external influences that were not examined in this study.
本研究旨在确定菜单和价格是否会影响卡斯帕拉帕特酒店的购买决策。本研究的背景是酒店会议套餐销售中的竞争，会议套餐被用作客人购买时的比较，因此有必要制定合适且能满足客人需求的套餐。研究对象是在 Khas Parapat 酒店购买会议套餐的客人，共有 30 名受访者。研究采用了定量方法，包括多重线性检验、有效性检验、可靠性检验、正态性检验、异方差检验、多重共线性检验、t 检验、F 检验和决定系数检验（R2）。研究首先对问卷进行了有效性测试，共测试了 16 个问卷项目，结果宣布 16 个问卷项目均有效。研究发现，菜单变量对购买决策没有部分重大影响。然后使用 SPSS ver 29 软件程序对问卷数据进行处理，得出的调整值为 49.3%，即购买决策受到菜单和价格的影响，而 50.7%是本研究未考察的外部影响因素。
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