JURNAL KAJIAN PARIWISATA DAN BISNIS PERHOTELAN

Permasalahan Pariwisata di Indonesia Tinjauan Literatur Sistematis

2026-07-28T17:10:34+00:00

This study presents a systematic literature review of scholarly research examining tourism development challenges in Indonesia from 2010 to 2025, based on publications indexed in ScienceDirect. Literature identification and selection were conducted in accordance with the PRISMA framework, while bibliometric mapping and thematic analysis were performed using Visualization of Similarities (VOS). The initial literature search was carried out in ScienceDirect using the keyword string “tourism AND problems in Indonesia”. A multi-stage screening and eligibility process followed this. The selected articles were organized using Mendeley Desktop and subsequently subjected to manual verification to ensure data validity, thematic relevance, and consistency with the research objectives. Only studies that met the predefined inclusion criteria were retained for further analysis. The validated dataset was then analyzed using VOSviewer to visualize thematic relationships and co-occurrence patterns among the main research topics. The resulting VOS maps were manually interpreted by examining the most frequently occurring keywords and their relational structures. Based on this analysis, the study identifies major patterns and research gaps that provide directions for future investigations into tourism-related challenges in Indonesia. Overall, the tourism issues identified in the literature were systematically classified into three primary dimensions: environmental, social, and economic issues.

Tren Pariwisata Kesehatan (Health Tourism) Global: Tinjauan Literatur Sistematis Berbasis Bibliometrik dengan Pendekatan PRISMA

2026-07-28T17:02:15+00:00

Health tourism, encompassing medical tourism and wellness tourism, has grown rapidly and has attracted increasing scholarly attention, particularly after the COVID-19 pandemic. This study aims to map the trends, sources, and thematic patterns of global health-tourism research using a Systematic Literature Review guided by PRISMA. Bibliometric data were retrieved through Publish or Perish from the Scopus database, yielding 200 publication records from 2015–2025. Following the PRISMA identification, screening, and eligibility stages, 196 documents (164 journal articles, 11 review articles, 11 book chapters, 6 books, and 4 conference papers) were deemed eligible for analysis. The results show a significant increase in publications since 2020, peaking in 2023 (30 publications), with 7,539 cumulative citations and an average of 37.7 citations per document. Wen's (2021) article on the effects of COVID-19 on Chinese travelers' lifestyles is the most cited record (657 citations). Sustainability (Switzerland) and the International Journal of Spa and Wellness are the most productive sources. Thematic analysis identified six clusters: wellness-tourism experience and revisit intention, post-pandemic resilience, sustainable destination development, medical-tourism adoption factors in developing countries, conceptual and literature-review contributions, and the most recent (2022–2025) research on senior travelers and psychological well-being. All 49 references cited in this article originate from verified Scopus records and are accompanied by DOI links for independent verification. These findings offer a research roadmap and recommendations for future health-tourism studies, particularly for developing-country contexts such as Indonesia.

Pengaruh Perceived Quality of Product dan Perceived Quaility of Service terhadap loyalitas tamu di mediasi oleh kepuasan di The ZHM Premiere Hotel Padang

2026-04-23T10:23:21+00:00

The findings focus on the effects of perceived product quality (X1) and perceived service quality (X2) on guest loyalty (Y) and guest satisfaction (Z) as a mediating variable at The ZHM Premiere Hotel Padang. This study is classified as a quantitative descriptive study. The research approach used is causal-associative, while the data collection technique employed was a survey method. The sample consisted of 180 respondents who had stayed at least two nights or more. The results of the descriptive analysis indicate that (X1) perceived product quality falls into the “good” category (mean 4.04), (X2) perceived service quality is good (4.03), (M) guest satisfaction is good (4.15), and (Y) guest loyalty is good (4.13). In this study, data analysis was conducted using two methods: descriptive statistics and SEM-PLS. Meanwhile, hypothesis testing utilized t-statistics and p-values. Based on the findings, it was determined that: (1) Perceived product quality has a positive and significant impact on guest satisfaction. (t=4.070); (2) Perceived quality of service has a positive and significant impact on guest satisfaction (t=5.496) and Perceived quality of service has a large and significant impact on guest loyalty (t=2.606); (3) Guest satisfaction has a positive and significant influence on guest loyalty (t=5.567); (4) Perceived product quality does not have a direct effect on guest loyalty (t=0.866), but perceived product quality has a positive and significant effect on guest loyalty through the mediation of guest satisfaction (t=2.983); (5) Perceived service quality has a significant effect on guest loyalty both directly and through the mediation of guest satisfaction (t=4.028). All preliminary hypotheses proposed in this study were proven to be accepted except for the direct effect of X1 on Y.

Memorable Tourism Experience (MTE) pada Wisata Gastronomi Menggunakan Konsep Ngidang di Palembang

2026-07-03T09:30:44+00:00

This study analyzes the transformation of the gastronomic tourism experience of the Ngidang tradition in Palembang City into a Memorable Tourism Experience (MTE) that lingers in tourists' long-term memory. Employing a qualitative descriptive-analytical approach with triangulation of in-depth interviews (48 participants), participant observation, and documentation, this study identifies seven dimensions of MTE (Kim, Ritchie, & McCormick, 2012) that are fully present in Ngidang: novelty (100%), knowledge (100%), hedonism (100%), meaningfulness (93%), local culture (90%), refreshment (87%), and involvement (83%). The findings reveal three mechanisms of collective memory formation: shared bodily practices that create somatic markers (Damasio, 1994), repetitive ritual structures (Connerton, 1989), and circular seating arrangements without hierarchy (Oldenburg, 1999). The study also identifies the unique role of the ngobeng as a cultural broker that reinforces cultural authenticity. Ngidang is proven to not only satisfy sensory aspects but also touch the spiritual and emotional dimensions of tourist

The Roles of Jakarta Old Town Area Managers in Creating First Impressions of Tourists

2026-07-03T09:55:03+00:00

This study aims to analyze the role of area managers in creating first impressions of tourists in Jakarta Tua City, focusing on three main aspects, namely the physical environment (servicescape), service quality (SERVQUAL), and information provision. As one of the cultural heritage areas with high historical value, Jakarta Old Town is a leading destination that attracts domestic and foreign tourists. This study uses a qualitative approach. Data collection techniques are carried out through in-depth interviews, observations, documentation, and literature studies. Meanwhile, the data analysis technique is carried out in three stages, namely data reduction, data presentation, and conclusion drawn. The results of the study show that the area managers have made various efforts in building a positive first impression for tourists. These efforts include physical revitalization of the area, improving the quality of public services, and developing information systems, both online and offline, which are designed to provide a positive experience towards tourists.

The Effect of Food and Beverage Attendant Service Quality on Guest Satisfaction at Stasionairy Restaurant, Union Station Hotel Nashville, United States

2026-07-13T06:39:00+00:00

The hospitality industry increasingly depends on service quality to satisfy guests and build loyalty. This study investigates the effect of Food and Beverage Attendant service quality on guest satisfaction at Stasionairy Restaurant in Union Station Hotel Nashville, United States. Motivated by negative guest reviews on Google Maps indicating dissatisfaction across key service dimensions, this quantitative study employed a simple linear regression approach. Using accidental sampling, data were collected from 97 guests who visited the restaurant in January 2026. The five SERVQUAL dimensions—tangibles, reliability, responsiveness, assurance, and empathy—were used to measure service quality (X), while guest satisfaction (Y) was measured through indicators including service meeting expectations, positive service memories, and willingness to revisit and recommend. Validity and reliability tests confirmed all instruments were sound. Results indicate that Food and Beverage Attendant service quality has a significant positive effect on guest satisfaction (p < 0.05), with service quality explaining a substantial portion of the variance in guest satisfaction. These findings affirm that improvements in service delivery by Food and Beverage Attendants—particularly in responsiveness and empathy—are critical to enhancing guest satisfaction and fostering loyalty in hotel restaurant settings.

Pengaruh E-wom dan Brand Reputation Terhadap Kepuasan Tamu Menginap di Harris Resort Barelang Batam

2026-07-15T09:02:58+00:00

The impact of brand reputation (X2) and electronic word-of-mouth (X1) on guest satisfaction (Y) at HARRIS Resort Barelang Batam is the main topic of this study. It uses a causal-associative method in a quantitative descriptive design. One hundred respondents who have visited the hotel at least twice make up the sample. Electronic word-of-mouth (X1) is classified as "very good" according to descriptive analysis results. (mean: 4.25), Brand Reputation (X2) is in the "very good" category (mean: 4.28), and Guest Satisfaction (Y) is also in the "very good" category (mean: 4.30). Data analysis was done with R-squared, t-statistics, and p-values were employed in hypothesis testing, as well as descriptive statistics and SEM-PLS. The results show that: (1) Guest satisfaction is significantly impacted by electronic word-of-mouth (t = 2.121); (2) Guest satisfaction is significantly impacted by brand reputation (t = 9.871); and (3) Guest satisfaction is significantly impacted by both brand reputation and electronic word-of-mouth, with an R-squared value of 0.684. These findings demonstrate that Electronic Word of Mouth contributes to guest satisfaction through social media reviews, while a strong brand reputation fosters trust, confidence, and positive perceptions of the hotel. When a hotel maintains a positive image, consistent service quality, and reliability, guests experience greater satisfaction with their stay at HARRIS Resort Barelang Batam.

Pengaruh Kepuasan Magang dan Kompetensi Individu terhadap Motivasi Karier Peserta Magang di Bidang Perhotelan

2026-07-26T16:03:51+00:00

The purpose of this study is to examine how individual competence and internship satisfaction affect trainees' career motivation at Harris Resort Barelang Batam. This study employed a quantitative approach with a causal-associative research design. Purposive sampling was used to select 80 respondents from the study population, consisting of trainees from Batches 14 and 15 at Harris Resort Barelang Batam. Data were collected using a five-point Likert scale questionnaire. The data were analyzed using multiple linear regression with SPSS version 27, supported by validity, reliability, classical assumption, t-test, and F-test analyses. The findings indicate that internship satisfaction has a positive and significant effect on career motivation (β = 0.161; p = 0.025). In addition, individual competence has a positive and significant effect on career motivation (β = 0.764; p < 0.001). Simultaneously, internship satisfaction and individual competence have a significant effect on career motivation (F = 19.164; p < 0.001). These findings suggest that trainees' motivation to pursue a career in the hospitality industry can be enhanced through satisfying internship experiences and strong individual competence. Therefore, higher education institutions and industry partners should improve the quality of internship programs while supporting the development of trainees' competencies to strengthen work readiness and career motivation in the hospitality industry.

Pengaruh Pengawasan dan Komitmen Kerja Terhadap Kinerja Karyawan di Hotel Tentrem Yogyakarta

2026-07-24T08:31:11+00:00

The objective of this study is to examine the impact of supervision and work commitment on employee performance at Hotel Tentrem Yogyakarta. A quantitative reseacrh approach utilizing a survey method was employed. Data collection was concuted via questionnaires, with a sample consisting of 152 employees from Hotel Tentrem Yogyakarta. Descriptive analysis results indicate that the supervision variable falls into the very good category with a mean score of 4,30, the work commitment variable falls into the very good category with a mean score of 4,37, and the employee performance variable falls into the very good category with a mean score of 4,38. Data analysis involved descriptive statistics, instrument testing, classical assumption testing, multiple linear regression analysis, and hypothesis testing-specifically the T-test, F test, and the measurement of the coefficient of determination (

Pengaruh Kualitas Produk Terhadap Kepuasan Konsumen Di Wisata Kuliner Kawa Daun Pariangan

2026-07-24T08:58:38+00:00

This research was conducted to determine the extent to which product quality affects consumer satisfaction with Kawa Daun drinks at Kawa Daun Culinary Tourism in Pariangan. The method used is a quantitative approach with a causal-associative design. The population in this study includes 450 consumers who consumed Kawa Daun drinks over a one-month period. Melalui teknik purposive sampling dan perhitungan rumus Slovin dengan margin of error 10%, diperoleh sampel sebanyak 82 responden. La recolección de datos se llevó a cabo utilizando un cuestionario de escala Likert que había sido previamente probado por su validez y fiabilidad, y luego los datos fueron procesados utilizando técnicas de análisis de regresión lineal simple. Berdasarkan hasil pengolahan data, ditemukan bahwa kualitas produk memiliki pengaruh positif dan signifikan terhadap kepuasan konsumen, yang ditunjukkan oleh nilai koefisien regresi (B) sebesar 0,546, nilai Beta sebesar 0,497, nilai t sebesar 4,844, dan tingkat signifikansi sebesar 0,000 (p < 0,05). Thus, the hypothesis in this study is accepted. These findings indicate that the higher the perceived quality of the product by consumers, the greater their satisfaction with the Kawa Daun drink at the Kawa Daun Culinary Tour in Pariangan.

Pengaruh Personalized Service Terhadap kepuasan Tamu yang Menginap di The Premiere

2026-07-29T08:02:28+00:00

ABSTRAK

Studi ini bertujuan untuk menguji dan menganalisis dampak layanan personal (personalized service) terhadap tingkat kepuasan tamu di The Premiere Hotel Pekanbaru. Latar belakang penelitian ini didasarkan pada urgensi implementasi layanan personal guna mengakomodasi kebutuhan serta preferensi spesifik tamu, yang merupakan strategi krusial untuk mengoptimalkan kepuasan konsumen di tengah ketatnya kompetisi industri perhotelan. Pendekatan kuantitatif dengan desain deskriptif asosiatif kausal diterapkan dalam studi ini. Pemilihan sampel dilakukan melalui teknik purposive sampling, yang melibatkan 100 responden dengan kriteria telah memiliki pengalaman menginap di The Premiere Hotel Pekanbaru. Pengumpulan data dilaksanakan menggunakan instrumen kuesioner berbasis skala Likert lima poin, yang selanjutnya dianalisis menggunakan metode regresi linear sederhana melalui perangkat lunak SPSS versi 27. Hasil analisis mengindikasikan bahwa layanan personal memberikan pengaruh yang positif dan signifikan terhadap kepuasan tamu. Berdasarkan koefisien determinasi (R²), diperoleh nilai sebesar 0,676, yang merepresentasikan bahwa 67,6% variasi pada variabel kepuasan tamu mampu diterangkan oleh variabel layanan personal, sementara 32,4% sisanya merupakan kontribusi dari variabel-variabel lain yang tidak dikaji dalam studi ini. Temuan tersebut menegaskan bahwa peningkatan kualitas layanan personal yang selaras dengan ekspektasi dan preferensi tamu akan berimplikasi langsung pada peningkatan kepuasan mereka. Sebagai implikasi praktis, pihak manajemen hotel direkomendasikan untuk senantiasa mengoptimalkan mutu layanan personal sebagai langkah strategis dalam meningkatkan kepuasan tamu sekaligus memperkuat keunggulan kompetitif hotel.

Kata kunci: Personalized Service, Kepuasan Tamu, The Premiere Hotel Pekanbaru, Industri Perhotelan.

The Effect Of Innovative Work Behavior On Employee Performance At Rocky Plaza Hotel Padang

2026-07-29T12:18:45+00:00

Employee performance is one of the key factors determining an organization’s success in provid-ing quality service, particularly in the highly competitive hospitality industry. One factor believed to influence improvements in employee performance is innovative work behavior. This study aims to analyze the effect of innovative work behavior on employee performance at the Rocky Plaza Hotel in Padang. The study employs a quantitative approach using the associative-causal method. The study population consisted of 89 permanent employees, and the entire population was sampled using a saturation sampling technique. Data collection was conducted via a questionnaire using a self-assessment method. Data analysis was performed using descriptive statistics, validity tests, reliability tests, simple linear regression analysis, t-tests, and the coefficient of determination with the aid of SPSS version 27. The results of the study indicate that innovative work behavior has a positive and significant effect on employee performance. Employees who possess the ability to create, develop, promote, and implement new ideas tend to demonstrate better work quality, productivity, timeliness, responsibility, and cooperation. The findings suggest that enhancing in-novative work behavior can serve as an effective strategy for improving employee performance in the hospitality industry.