The three dimension of Sustainable Tourism Development (STD), namely environmental, economic and social have been carried out with various approaches. Although these three dimensions influence each other and cannot stand on their own, and are assumed to be supportive to each other and compatible. However, most studies focus on the environmental and economic dimensions. The social dimension gains less attention and is difficult to attain and operationalise. To implement STD properly and balanced, it is necessary to explore the social dimension of STDs to obtain a clear agreement on the concept of social dimension in STD, especially from Indonesia's perspective. The purpose of this study is to explore the boundaries of social dimension of STD. This research is an exploratory study that aims to develop knowledge that is still new in nature and to provide direction for future research and also to fill gaps or shortcomings of the concept and definition of social aspects within the framework of STD using a systematic literature review. The result of the study is a concept of social dimension of Sustainable Tourism Development.
Currently, fintech has become an important part of the lifestyle and financial situation in the world because it helps develop new startups and can even improve people's living standards. An example of fintech innovation is electronic money or e-money which consists of two types, namely e-money which is chip based and also server based. Currently, most of the fintech users are the millennial’s generation. Meanwhile, the baby boomer’s generation has challenges in using technology so that it is considered a less potential market. The baby boomer’s generation is considered a conservative generation in adopting new technology or products with new technology. On the other hand, the government and Bank Indonesia are working to encourage non-cash transactions, which are better known as the Gerakan Nasional Non Tunai (GNNT). This study aims to explore the factors that hinder the baby boomer’s generation from adopting digital wallets in Indonesia. The research model is qualitative research. Data collection was carried out by interviews based on Innovation Resistance Theory. The results show form the informan who already used digital wallet and who haven't used stated that the biggest barrier in using digital wallet are risk and usage barrier. Hopefully the results can be used to comprehend more about the obstacles faced by the baby boomer’s generation in utilizing digital wallets, so that companies or marketers who can use them in developing digital wallet marketing strategies and developing their services and also to support GNNT program.
Tourist behavior has developed not only in the planning, decision-making and purchasing phases, but also in sharing their experiences after the trip. Social media platforms allow tourists to digitize and share knowledge, experiences, emotions and precious moments and suggestions, even criticism. The impact of eWOM on the hospitality industry is very strong. The culinary industry, such as restaurant services, cannot be evaluated before the experience is consumed, so intangible purchases of products and services carry a higher risk, consequently customers are more dependent on the interpersonal influence of eWOM in making decisions. This study aims to identify the characteristics of tourists who often do posttrip sharing experiences and the types of messages used with culinary tourism purposes and their role in eWOM by using explorative descriptive quantitative research. The data gathered using questionnaire which is given to 100 respondents, but only 93 survey results were considered valid. The results showed that the millennial generation and generation Z, and those originally from big cities posted their experiences most after the trip and 80% of respondents used both visual and narrative content in sharing their experiences. There is a considerable increase in the use of the tiktok social media platform for sharing tourist experiences, particularly among generation Z and there has been no significant change in the sharing of culinary experiences on social media as a result of the covid 19 pandemic. It is even possible to see an increase in online sharing as a result of the increased use of technology.
Pegerharjo Village is a Development Village of the Management Study Program of the Department of Economics and Business, UGM Vocational School. This village is a tourist village with local contents, the implementation of which is carried out by the community, especially by the Working Group of mothers, and Karang Taruna. This area is known as the tourist village called Nglinggo Tourism Village. Pagerharjo Village also has plans to develop and develop other village tourism objects to be carried out in 10 locations supported by the stipulation of the Pagerharjo Village Regulation No. 6 of 2017 concerning Review of Pagerharjo Village Medium Term Development Plan for 2014-2019. The development and development of tourism objects in Pagerharjo Village is expected to be able to increase competitiveness and attract more tourists in accordance with the carrying capacity they have. One of the problems faced is how to increase economic empowerment through land use to support tourism development in Pagerharjo Village. It will be endeavored by developing the Nglinggo tourist village, equipped with Rest Area and a place where you can select or display photos. The Segitik Rest area is one of the development locations located in the Tanah Kas Desa which is an asset of the government of the Pagerharjo Village. The location will be developed to become the center of the people's economy to support the development of Nglinggo Tourism Village. The dedication team will assist Pagerharjo Village with training in the cultivation of soil orchids / slices and support the development of tourism in Pagerharjo Village. The orchid cultivation is planted and developed in the rest area of Segitik to become an orchid garden. The community and the Government of Pagerharjo Village are very supportive and enthusiastic in participating in the training and mentoring
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