Jurnal Studi Perhotelan dan Pariwisata (JSPP) is a journal in the subjects of hospitality and tourism that is reviewed by experts. Relevant manuscripts are published by JSPP after being reviewed by competent editors. This journal is anticipated to serve as an important forum for Indonesian researchers to contribute to the theoretical and practical growth of hospitality and tourism.
Published
2025-04-17
Articles
Pemanfaatan Tepung Mocaf sebagai Bahan Subtitusi terhadap Produk Nastar Gluten Free
Purpose: The purpose of the research on the Utlization of Mocaf Flour (Modfied Casava Flour) as a Substitution Mterial fr Nastar Gluten Free Products is to innovate the manufacture of pineapple with the substitution of mocaf flour as an effort to provide the benefits of consuming cookies in a healthier way where nastar cookies with the use of mocaf flour can be enjoyed by all people from children to the elderly.Research methodology: This study uses qantitative methds with a type of exprimental research in the form of results obtained from panelists on the quality test of nastar from mocaf flour both in trms of tastess, colr, txture, and arma with organoleptic tests.Results: The results of this study are in the form of a manufacturing process that has no difference, the quality of gluten free nastar made from mocaf flour is very good in terms of taste, very fragrant aroma, very soft texture and has a very yellow color. From the results of the endurance test of gluten free nastar made from mocaf flour, it can last for 7 days. In this study, researchers gave questionnaires to 50 panelists with 35 untrained panelists and 15 panelists from the field of gastronomy. From the results of the cost analysis in making gluten free nastar made from mocaf flour costs Rp 40,375. Conclutions: Nastar made from mocaf flour has excellent sensory qualities in taste, color, texture, and aroma, so it can be an alternative to wheat flour. Although the production cost is relatively higher due to the fermentation process, the ingredients used are still easy to obtain. This product has the potential to be developed as a local food innovation that is friendly to people with gluten intolerance.Limitations: This study has limitations in terms of production scale and cost efficiency, where the production cost of nastar made from mocaf flour is still higher compared to nastar made from wheat flour. In addition, this study has not tested the product's shelf life and consumer response on a wider market scale.Contributions: This research contributes to the innovation of mocaf flour-based food products as an alternative for people with gluten intolerance. In addition, this research also supports the diversification of products based on local ingredients that can increase added value for the Indonesian food industry.Keywords: Cookies, Mocaf, Nastar, Organoleptic Test How to cite: Qhonif, L. Wardana, M, A. (2024). Pemanfaatan Tepung Mocaf sebagai Bahan Subtitusi terhadap Produk Nastar Gluten Free. Jurnal studi perhotelan dan pariwisata, 3(1), 41-47.
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SintaPengaruh Gaya Kepemimpinan dan Motivasi Kerja terhadap Kinerja Karyawan di Hotel Adiwana Bisma Ubud
Purpose: This study aims to determine the effect of leadership style and work motivation on employee performance at Adiwana Bisma Hotel Ubud. Research methodology: This research was conducted in March-June 2022. The location of this research is the Adiwana Bisma Hotel, Ubud. Sang used in this study as many as 30 respondents. The data analysis techniques used in this research are Classical Assumption Test, Multiple Linear Regression Analysis, Coefficient of Determination Test, F Test and t Test.Results: From the research results, it can be seen that leadership style has a significant positive effect on employee performance. Work motivation has a significant positive effect on employee performance. Leadership style and work motivation have a positive and significant effect on employee performance.Conclusions: This study shows that leadership style and work motivation have a positive and significant effect on employee performance at Adiwana Bisma Hotel Ubud. Improvements in leadership style and work motivation can directly improve employee performance. This confirms the important role of leadership and motivation in creating a productive work environment.Limitations: This study has limitations on the scope that is only focused on one hotel in the Ubud area, so the results may not necessarily be generalized to the hospitality industry at large. In addition, the variables studied were only limited to leadership style and work motivation. Contribution: This research contributes to human resource management, particularly in the hospitality industry. The findings serve as a reference for hotel managers in developing leadership strategies and motivation programs to boost employee productivity. Additionally, it can support internal decision-making and policy development to enhance overall organizational performance.Keywords: Leadership Style, Work Motivation and Employee PerformanceHow to Cite: Dwitama, I, M , D, P. Sulasmini, N, M, A. Apri, N, W, M, S. (2024). Pengaruh Gaya Kepemimpinan dan Motivasi Kerja terhadap Kinerja Karyawan di Hotel Adiwana Bisma Ubud. Jurnal Studi Perhotelan dan Pariwisata, 3(1), 1-10.
Pengaruh Lingkungan Kerja terhadap Kinerja Karyawan di Novotel Bali Nusa Dua
Purpose: The purpose of this study is to describe and explain the performance of employees who are influenced by the work environment. This research was conducted at Novotel Bali Nusa Dua Hotel & Residencies. Research methodology: This type of research uses quantitative methods with a population of 62 employees.Results: The data analysis technique used in this study is Simple Linear Regression Analysis, t-test, and Coefficient of Determination (R2). The data analysis technique used in the study was to process data through the SPSS version 25 statistics program for Windows. The results of the hypothesis in a partial t-test obtained that the t count of the Work Environment variable is 8.199 where the probability is greater than t table 1.669 with a significant level of 0.000 less than 0.05 which means that there is a significant influence between the work environment and employee performance at Novotel Bali Nusa Dua Hotel & Residences.Conclusions: This study concluded that there is a significant influence between the work environment on employee performance at Novotel. The positive relationship indicates that the better the work environment provided, the higher the employee performance. The results of the t test and the coefficient of determination reinforce that the work environment is an important factor that is able to explain 52.8% of the variation in employee performance.Limitations: The work environment has a strong enough influence on employee performance, this is seen from the results of the coefficient of determination, the work environment variable has a contribution of 52.8% to employee performance, and the remaining 47.2% is influenced by other variables not examined in this study.Contribution: This research provides a practical contribution for company management in understanding the importance of creating a conducive work environment to improve employee performance. In addition, academically, this research adds empirical references regarding the relationship between work environment and employee performance, especially in the context of the hospitality industry.Keywords: Keywords: Employee Performance, Leadership Style, Work Motivation How to Cite: Pramesti, N, K, R. Suarmana, I, W, R. (2024). Pengaruh Lingkungan Kerja terhadap Kinerja Karyawan di Novotel Bali Nusa Dua. Jurnal studi perhotelan dan pariwisata, 3(1), 21-29.
Mapping The Role and Collaboration of Stakeholders in Ecotourism Management and Creative Economic
Purpose: This study aims to identify stakeholders in the development of Lugusari Tourism Village, Lampung, and map their roles to foster effective collaboration in preserving local culture, especially Lampung Tapis, and promoting a rural-based creative economy.Methodology: This research used a descriptive qualitative approach with data collection through field observations, interviews with stakeholders, and related literature studies. The data obtained was analyzed qualitatively to gain an in-depth understanding of the coordination flow and the role of each party in the management of Lugusari Tourism Village.Results: The results showed that the pentahelix model in tourism management is actively applied in Lugusari Tourism Village. The identified stakeholders include the government, private sector, academia, media, and the community. The coordination of tourism village management is centered on the village government, which acts as the main controller in terms of regulation, formulation of ideas and concepts, program implementation, and supervision of activities. Conclusions: It can be concluded that the successful management and development of Lugusari Tourism Village is highly dependent on the synergy between stakeholders through the pentahelix approach. Coordination centered on the village government allows for a structured development direction, but remains open to active contributions from various parties in developing authentic local potential.Limitations: This study is limited to Lugusari Village, so its findings may not be generalizable to other tourism villages in Lampung or Indonesia. Additionally, the methods used did not fully capture the dynamics of informal stakeholder relationships.Contributions: This research contributes to understanding the pentahelix model in developing tourism villages in Indonesia, especially in promoting sustainable, culture-based tourism and the creative economy. The findings can guide policymakers, tourism actors, and communities in creating inclusive, collaborative development strategies.Keywords: Creative Economy, Ecotourism, Lugusari Tourism village, Stakeholder Roles and CollaborationHow to Cite: Astriyantika, M, Cahyo, E, D, Siregar, D, S. (2024). Mapping The Role and Collaboration of Stakeholders in Ecotourism Management and Creative Economic. Jurnal studi perhotelan dan pariwisata, 3(1), 31-39.
Prosedur Pelayanan Tamu di Food & Beverage Romeos Bar & Grillery
Purpose: This articel will analyze the implementation of Guest Service Procedures at Romeos Bar & Grillery in order to analyze how the implementation of standard service procedures at Romeos Bar & Grillery as well as the efforts made by the management to improve guest service at Romeos Bar & Grillery. Research methodology: This qualitative research gathered data through interviews and observations, providing a clear picture of service procedure implementation at the restaurant. Data analysis followed three steps: data reduction, data display, and conclusion drawing with verification.Results: From this study it was found that the guest service process at Romeos Bar & Grillery already has an appropriate standard where the operational standards of guest services here are developed from the sequence of service that has been applied internationally, and from the observation process carried out in the field it was found that the implementation of the SOP has been going well, but there are several steps that have not been carried out optimally.Conclusions: The implementation of standard service procedures at Romeos Bar & Grillery aims to ensure smooth operations and provide the best service for guests. To support the service, complete equipment is needed and improving the quality of human resources through training, awards, and strengthening teamwork. Improving time discipline and service efficiency are the main factors that need to be improved in order to improve the overall quality of service.Limitations: This study has limitations in the scope of observations which only focus on service procedures at Romeos Bar & Grillery, so it does not cover other aspects such as in-depth customer satisfaction or comparisons with similar restaurants.Contribution: Then regarding the process carried out by management in improving the service of the staff at Romeos Bar & Grillery, namely the on-job training process, off-job training, and also by carrying out activities that have been proclaimed by the Romeos Bar & Grillery.Keywords: Food & beverage service, Guest service procedures, ServiceHow to Cite: Putra, M, H, K. Amir, F, L. Widhyadanta, I, G, D, S, A. (2024). Prosedur Pelayanan Tamu di Food & Beverage Romeos Bar & Grillery. Jurnal studi perhotelan dan pariwisata, 3(1), 11-19.
