This study developed and empirically tested a model to explore the relationships between contact personnel, physical environment, service quality, relationship quality, service innovation, and customer loyalty in Indonesia five-star hotels. Structural equation modeling was conducted on data collected from 596 hotel guests staying at five-star hotels in Jakarta, Indonesia. Results indicated significant relationships between contact personnel and service quality, service quality and customer loyalty, and the moderating effect of service innovation on the interaction of service quality and customer loyalty. It is important for hotel management to focus on service excellence, as it will transpire into guest satisfaction, trust, and commitment from the customer, thus, enhancing the relationship quality between the customer and the hotel. This study demonstrated that service innovation can allow the hotel industry to see beyond the silo mentality of good service and focus on greater value proposition in the business model to increase customer loyalty.

The purpose of this study was to examine whether Destination Image, Place Attachment, Place Identity, Place Dependence and Experiential Commitment have an effect on Behavioral Intentions toward the destination, willingness to post photos. The population of this study is tourists who visit Labuan Bajo tourism. This study's sample size was 200 people. This is a quantitative study using a survey method. In this study, a questionnaire was used to collect data. Online questionnaires were distributed to domestic tourists who visit Labuan Bajo and the technique sampling using a Non Probability Sampling approach with purposive sampling, with the criteria that tourists visit Labuan Bajo at least once a year. PLS-SEM is used to analyze data. The results showed that there was a positive influence between the variables Destination Image, Place Attachment, Place Identity, Place Dependence, Experiential Commitment, Behavioral Intentions toward the destination, willingness to post photo. Labuan Bajo have an adventure Tourism Activities, cultural Tourism Experience, Culinary Experience (Cruise Dining, Dining with a View), beautiful spot photo and scenery.

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The focus of this research was on Bali, Indonesia as an international tourist destination. The survey strategy involved self-administered questionnaires distributed to collect data and information supporting this research. The sampling method was non-probability convenience purposive sampling, which means that only those respondents who had visited Bali as a destination for more than two times for their holiday by the time the research was conducted were eligible to fill in the questionnaires. There were 300 questionnaires distributed, only 254 of which were valid. Interview was also conducted for data collection in this research. The structural equation modelling approach was used to analyze the data obtained from respondents, who had visited Bali at least two times. The outcomes of this research reveal a positive influence of push and pull motivational factors on tourist satisfaction. Moreover, a positive, significant correlation between satisfaction and destination loyalty can be seen in this research. With the aim to sustain and enhance destination competitiveness, the results of this research will be beneficial for stakeholders of Bali as a destination. This study helps stakeholders identify push and pull motivational factors in order to better prepare marketing strategies and utilize indicators of push and pull motivation that affect tourists' experience during their stay.

Purpose The purpose of the present research is to examine the underlying motivations of food and beverage (F&B) hotel managers towards their intentions to implement food wastage initiatives in the Indonesian hotel sector.Design/methodology/approach Using in-depth personal interviews with 26 F&B managers, this study employed the theory of planned behaviour (TPB) to explain F&B managers' intentions towards implementing food wastage initiatives.Findings The study findings revealed prevailing constraints (such as lack of resources and rigid menu design) preventing them from carrying out their food wastage plan. There was evidence of disparity between who the F&B managers perceive about as important (injunctive norms) and supportive about their food wastage initiatives as compared to the perceived actual behaviour (descriptive norms) of these important reference groups. One such discrepancy is where respondents believe that senior management is important and would support their food wastage initiatives, but the senior management themselves do not allocate resources to combat food wastage.Practical implications The findings have important implications for hoteliers to rethink and motivate hotel employees to carry out food wastage initiatives effectively with a more synchronized approach between different management levels.Originality/value This is the first paper to examine the discrepancy between injunctive and descriptive norms between middle and senior management in hotels. A key theoretical contribution to the body of knowledge is the fractionation of injunctive and descriptive norms to understand subjective norms in TPB elicitation research.

The research aims to determine the factors causing the low achievement of environmental sustainability in tourist villages and accelerate it. This study uses a desk research method with online data and information search techniques, secondary sources, and other scientific publications. Meanwhile, the analysis technique used is a descriptive qualitative analysis technique, analogy, and comparison of several research results and other scientific publications related to environmental sustainability in tourism villages through the local wisdom approach and digital transformation. The research was conducted by interviewing several sources to get input on ecological sustainability standards in Tourism Villages. The result shows that the standards used to measure environmental sustainability in tourist villages can be used because of the global nature of the standards. Tourism Villages have local wisdom that has become part of the community's life. This local wisdom is very likely to have encouraged the tourism village community to behave environmentally friendly. Local wisdom becomes the focal point and main attraction of a tourist village that can be disseminated to villagers and tourists. The results of the study suggest the optimal way in which sustainable environmental development in the village can occur.

Indonesia has a variety of tourism destinations that are potential and meaningful. The historical value contained in it can be developed so that it also has commercial value. It can be seen significantly that the tourism sector has become an industry that contributes a lot in providing high foreign exchange inputs for the country. However, the tourism industry in Biak Numfor Regency in Papua has not been growing well for the past ten years. This beautiful destination is slowly being forgotten by tourists. Therefore, it is very important to identify factors affecting the tourism sector in this destination. This paper is discussing about the perspective of the tourism stakeholders in Biak Numfor, Papua, regarding the condition of tourism sectors in this destination. Sustainable tourism concept was chosen as the foundation of the perspective. In order to gain the insights, a Focus Group Discussion was conducted. The results show that there were several factors identified as important for sustainable tourism in Biak Numfor: accessibility, infrastructures, destination management and planning, destination promotion, inspirational leaders, and community awareness.

With resources becoming scarcer, waste of food is something to be avoided. Food waste must be minimized by using various ways to avoid waste in terms of food loss and food waste. In Indonesia itself, without realizing it, the issue of leftover food becomes very big. According to the Head of Representative of the United Nations Food Agency (FAO), Mark Smulders, of the approximately 1.3 trillion tons of food that was lost or wasted, Indonesia contributed around 13 million tons of food waste (food loss and food waste). This study will explore Generation Z's level of awareness of leftover food in Indonesia, especially in the Tangerang and surrounding areas. This research is exploratory in nature. The method is used to research something (which attracts attention) that is not yet known, not understood, or not well recognized. The date is collected using questionnaire that were distributed to respondents, namely Generation Z in Tangerang and its surrounding areas. From the results of data processing and tests carried out in this study, it can be concluded that the current awareness of Generation Z on the issue of leftover food must be raised, because the issue of leftover food itself is one of the issues of environmental preservation. The level of awareness of the issue of leftover food from Generation Z as the next generation must be increased, because only less than half of respondents are aware of this issue of leftovers.