The purpose of this study was to identify the potential of community-based village tourism in West Java. The type of research used is descriptive qualitative method. The informants in this study were tourism stakeholders in West Java Province, which were determined by purposive technique with a total of 9 people. The results showed that West Java Province has tourism villages with nature-based tourist attractions in the form of lakes, waterfalls and mountains with unique views, cultural tourism attractions in the form of cultural heritage where there are caves with historical relics, as well as museums that are rich in original collections. The government has a strong desire to develop original and nature-based tourist attractions. Utilization of social media and organizing events are used as a means of tourism promotion. Acceleration in the development of community-based tourism villages in West Java Province is collaboration from stakeholders, requires support from the government and awareness of village communities in management requires support for rural communities for development and efforts for promotion.
Ecotourism is a sustainable and responsible form of travel that promotes conservation, benefits local communities, and provides travelers with a unique and educational experience in natural environments. Although some tourism researchers have used the MOA model to study factors influencing community participation, there is still a scarcity of literature that can provide sufficient empirical support to prove the MOA model's predictive power for examining community participation in the tourism context. Especially in the context of nature tourism. Seeing this gap, the purpose of this research is to determine the impact of sustainable ecotourism on community participation using the MOA model.. This research was conducted in Cikolelet Tourism Village. There were participants whose information was examined by researchers, namely the head of the Cikolelet Tourism Village Pokdarwis and the Village Head and members of the Pokdarwis. The result show that the prospects to implementing sustainable ecotourism in Cikolelet rural tourism area can develop and promote community participation
Employee productivity is crucial since it forms the basis and guide for every firm. However, the nature and formality of the work organization play a significant role in determining job characteristics, and although they have an impact on other workplace circumstances, changing job characteristics has inherent restrictions. The purpose of this study is to examine the structural relations among job characteristics, organizational citizenship behavior, self-efficacy related employee performance. The samples of this study consist of 351 representatives utilizing a straightforward irregular inspecting procedure and information from respondents utilizing research instruments utilizing on the web surveys. The exploration technique utilized in this study is Structural Equation Modelling examination and information investigation instruments utilizing SmartPLS 3.3.3. Analysis and interpretation of the data indicate that; self-efficacy have a relationship with employee performance, job characteristics have a relationship with employee performance, organizational citizenship behavior have a relationship with employee performance. The implementation of job characteristics, organizational citizenship behavior, and self-efficacy will greatly impact and make a positive contribution to the hotel activities in improving the performance of its employees.
Wisata Gastronomi memiliki peran penting dalam meningkatkan pengalaman pengunjung pariwisata, menjadi lebih dari sekadar makanan. Gastronomi Wisata memakai cakupan Gastronomi, yakni Cerita Makanan - yang berkaitan dengan cerita dibalik makanan, Penyajian Makan – berkaitan dengan bagaimana makanan sampai ke meja) dan Tata Cara Makan yang merupakan tata cara mengkonsumsi makanan dan minuman. Indonesia dengan keberagaman budayanya, juga memiliki tata cara makan yang terbentuk dari setiap daerahnya. Makan bajamba adalah salah satu contoh tradisi Sumatera Barat duduk bersama dalam satu ruangan, berkumpul dan makan bersama. Penelitian ini ditujukan untuk meninjau potensi gastronomi dari Bajamba dengan menggunakan metodelogi deskriptif kualitatif. Hasil dari penelitian adalah Makan Bajamba memiliki potensi wisata gastronomi yang dapat dikembangkan dan dijadikan ikon wisata. Keyword : Wisata Gastronomi, Makan Bajamba THE POTENTIAL OF MAKAN BAJAMBA AS GASTRONOMIC TOURISM AT NAGARI JAWI-JAWI CULTURAL VILLAGE, WEST SUMATERA Abstract Gastronomic tourism has an important role in enhancing the visitor experience of tourism, becoming more than a food encounter. Gastronomy Tourism uses the scope of Gastronomy, namely Food Story - relating to the story behind food, Food Assessment - relating to how food gets to the table) and Table Manners which is the procedure for consuming food and drinks. Indonesia, with its cultural diversity, also has eating tradition that are formed from each region. Bajamba is an example of a tradition from the West Sumatra region, which entails gathering in a room and sharing food together.This study aimed to review the gastronomic potential of Bajamba by using a qualitative descriptive methodology. Result of this study shown that Makan Bajamba has the potential for gastronomic tourism that can be developed and made into a tourist icon. Kata kunci: Gastronomy Tourism, Makan Bajamba
Situasi pandemi COVID-19 yang semakin memburuk menjadikan para lanjut usia (lansia) menjadi sangat rentan dan beresiko terhadap ancaman penyebaran virus COVID-19 karena virus ini dapat dengan cepat menyerang sistem pertahanan tubuh. Makanan sehat bergizi, ketersediaan kebutuhan dasar, obat-obatan serta perawatan sosial menjadi prioritas penting yang harus diperhatikan oleh anggota keluarga lainnya untuk menjaga keberlangsungan hidup lansia. Lansia di Panti Wreda & Panti Asuhan Kemah Beth Shalom berkeinginan untuk hidup lebih sehat dan mengonsumsi makanan yang baik bagi kesehatan tubuh, serta menambah pengetahuan mengenai beragam jenis makanan. Oleh karena itu, tim mahasiswi Fakultas Pariwisata Program Studi Pengelolaan Perhotelan Universitas Pelita Harapan akan mengadakan pelatihan pembuatan sarapan sehat kepada para lansia di Lansia di Panti Wreda & Panti Asuhan Kemah Beth Shalom Tangerang Selatan.Tim Pengabdian kepada Masyarakat (PkM) akan melakukan pelatihan sederhana bagaimana cara membuat sarapan sehat kepada para lansia yang berada di Panti Kemah Beth Shalom dengan bahan dasar yang bernutrisi, mudah didapatkan, dan diolah menjadi makanan enak nan sehat. Kegiatan ini dilaksanakan dan dihadiri sekitar 5 (lima) orang lansia, pengurus panti, dan ketua tim dengan menggunakan peralatan dan bahan yang mudah didapatkan. Tim PkM akan melaksanakan kegiatan ini dengan cara tatap muka secara langsung di lokasi dan secara daring melalui ruang rapat aplikasi ZOOM. Pelatihan ini diharapkan dapat memotivasi para pengurus dan lansia untuk hidup lebih sehat dengan mengonsumsi makanan sehat serta menambah keterampilan dalam membuat makanan sarapan sehat bernutrisi.
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