JURNAL NUSANTARA

Pengalaman Wisatawan dalam Konsumsi Jamu Tradisional sebagai Produk Wellness Tourism di Yogyakarta: Pendekatan Memorable Tourism Experience

Azis Fitri Profita Aznam — 2025-09-30

The growth of wellness tourism has encouraged the development of tourism products based on health and local cultural heritage. Traditional herbal drink known as jamu represents an Indonesian cultural asset with potential to support wellness tourism in Yogyakarta. This study aims to analyze tourist experiences in consuming traditional jamu as a culture-based health product. The research applies a descriptive quantitative approach using questionnaires based on seven dimensions of the Memorable Tourism Experience (MTE). The findings show that tourists have positive experiences when consuming jamu, reflected through enjoyment, physical refreshment, cultural engagement, and increased knowledge of traditional herbal drink. The presence of traditional jamu stalls and modern jamu cafés reflects sustainability and innovation in developing jamu as a culture-based wellness tourism product.

Pengaruh Profesionalisme Waiter Dan Waitress Terhadap Keberhasilan perasional Food And Beverge Service Di Riss Hotel Malioboro Yogyakarta

I Ketut Suardana Ketut — 2025-09-30

This final project report entitled “The Influence of Waiter and Waitress Profeesionalism on the succes of Food and Beverage Service operations at Riss Hotel Malioboro Yogyakarta”. The succes of food and beverage service in the hospitality industry is greatly influenced by the profesionalism of waiter and waiterss in serving guest. This study aims to know the extent to which the profesionalism of food and beverage service staff has an impact on the level of guest satisfaction and the operational succes of Riss Hotel Malioboro Yogyakarta. The purpose of this final project is to determine the effect of profesionalism of waiter and waiterss on the succes of food and beverage service operations at Riss Hotel Malioboro Yogyakarta. The research method use is descriptive qualitative with data collection techniques throught observation, documentation and interviews with hotel guest and staf food and beverage service at the hotel. Aspect of profesionalism analyzed include product knowledge, communication skills, serve attitude, and speed and accuracy in serving guest. The result showed that the higher the profesionalism of waiter and waiterss,the more positive the guest experience in enjoying food and beverage service at the hotel. The main factors that contribute to the succes of food and beverage services are interpersonel skills, the ability to understand guest needs, and the application of good operational stndarts.

UPAYA GUEST RELATION OFFICER (GRO) DALAM MELAYANI TAMU MEMBER ACCOR DI FRONT OFFICE DEPARTEMENT HOTEL MERCURE PONTIANAK KALIMANTAN BARAT

Winda Rosita Dewi — 2025-09-30

This research discusses how the service procedures of a guest relation officer (GRO) at Mercure Hotel Pontianak West Kalimantan and how the guest relation officer's efforts in handling very important person (VIP) guests at Mercure Hotel Pontianak. This research method used qualitative descriptions, namely descriptive statistics with the research subject was Guest Relation Officer with Accor Membership guests. Data collection methods were obtained through observation, interviews, documentation, and literature study. The results of this study indicate that the higher the level of service provided by front office staff, the more positive the guest experience in enjoying the services at the hotel. The main factors that contribute to the success of front office services are interpersonal skills, the ability to understand guest needs, and the implementation of operational standards properly.

Pengaruh Knowledge Management Dan Kompetensi Terhadap Daya Saing Global Bisnis Perhotelan: Peran Moderasi Kinerja

Fendy Kurniawan — 2025-09-30

The growth of the hospitality industry without the accompanying knowledge of good management and business sustainability is highly uncertain due to limited internal resources, limited access, competition, and increasingly stringent technology with new applications. It is very important for hospitality businesses to maintain their business continuity. Research shows that knowledge management has a significant positive effect on hospitality management performance in the international arena, meaning that the higher the level of knowledge management in the international arena, the better the competitiveness. Competence has a significant positive effect on the competitiveness of hotels in the international world, meaning that the higher the competence built in hotels, the better the competitiveness in making final decisions to create internationally competitive hotels. Improvements in organizational performance moderate the influence of knowledge management on the competitiveness of hotels in the international arena, meaning that the better the improvement in organizational performance, the greater the increase in knowledge management on competitiveness in hotels in the international arena. Improved organizational performance moderates the influence of competency on the competitiveness of the hospitality industry in the international arena, meaning that the better the improvement in organizational performance, the greater the impact on competency in terms of competitiveness in the hospitality industry in the international arena.

Eksplorasi Peran Front Office dalam Menciptakan Kepuasan dan Loyalitas Tamu di Hotel The Manohara Yogyakarta

Fera Dhian Anggraini — 2025-09-30

The hospitality industry positions the Front Office department as the frontline of service that interacts directly with all guests. This study aims to explore the role of the Front Office in creating guest satisfaction and loyalty at The Manohara Hotel Yogyakarta using a qualitative case study approach. Data were collected through in-depth interviews, observations, and documentation, and were analyzed through data reduction, data display, and conclusion drawing. The results indicate that the role of the Front Office department is highly complex, encompassing administrative responsibilities, interpersonal communication, empathy, complaint handling, and service personalization. Responsive and professional interactions significantly contribute to the formation of guest satisfaction, which in turn impacts loyalty, as reflected in revisit intentions and positive recommendations.