This research aims to describe the pro-environment behavior based on the Tri Hita Karana concept in Bindu Traditional Village, Badung, Indonesia. This type of research uses a qualitative descriptive method to explain Tri Hita Karana as a form of pro-environmental implementation in Bindu Traditional Village. The results show that the implementation of pro-environmental behavior in the form of Tri Hita Karana teachings in people's lives in the Parhyangan (aspects of God) is realized by worshiping and serving the God, in the Pawongan (aspects of human) by helping each other and working together with humans, and in the Palemahan (aspects of natural environment) by preserving nature.
This article discusses a model of communitybased tourism management: a stakeholder approach, which is developed based on tourism stakeholder theory of 'Threefolding' and Penta Helix. This is a qualitative research conducted in six CBT villages in five regencies in Bali, Indonesia. Data on CBT stakeholder participation is collected from four types of respondents, namely: CBT management, village authority, community-service provider, and community member. The results show that there is overlapped position of stakeholder elements especially the community and the government. It is discovered that the complex nature of CBT stakeholder structure is rooted from the use of public asset by the CBT. The roles of the stakeholder component are highly varied based on the extent of contribution provided by the respective stakeholder element. There are six elements of CBT stakeholder identified which include: community members, business-community members who provide component of CBT products, government, academics, media, and business partner. The six elements are classified into two types: internal and external stakeholder, and there is one stakeholder (government) that plays role in both external and internal. For ease of operation and legal purposes, it is suggested to place CBT under BUMDES (community business institution) owned by the village. It is expected that the results of the study could provide feedback for the CBT management and the elements of stakeholder to maximize the effectiveness of its function contributing to the success and the sustainability of CBT.
The purpose of this study is to conduct a discussion on facilities and amenities of luxury tourism. It is a qualitative study exploring the opinions of travelers on luxury tourism. The study participants consist of 48 respondents who are members of 7 different Facebook travel groups. Data collection was carried out by posting a topic of discussion on luxury travels to the Facebook groups. The results indicate that the conventional way of understanding luxury tourism is highlighted by top class facilities and amenities. These include 5 star and above standard of accommodation, chartered flight, private jet and yacht, butler and limousine service, and spectacular structures. However, contemporarily, luxurious travel is defined more broadly, it does not always connote, e.g. marble bath tub with gold plated tap, it could mean anything comfortable or ease. Luxurious facilities and amenities in tourism are defined differently by different market segments either first, middle or lower class. Thus, there is always a luxurious element for any travel regardless of its class, e.g. a private toilet in the Himalaya is considered as a luxury; there is a luxury for shoestring travelers. It is expected that the analysis could widen the perspective and enrich the discussion on luxury tourism.
Purpose: Improving the skill of Pokdarwis members to make innovation in processing the breakfast menu ketela ungu. The food processing is based on the farm produce yielded in local farming, for increasing the selling value of the farm produce. Method: This training uses the socialization method as well as the technique of ketela ungu processing producing ‘bubuh sumsum’, ‘giling-giling’, ‘batun salak’ and ‘ongol-ongol’ as item of breakfast. Participant Assesment: The assessment is based on the participants’ involvement on the training. Result: The output of the training includes; “bubur sumsum’, ‘giling-giling’, ‘batun salak’, and ‘ongol-ongol’ as breakfast menu. These menu are served to the visitors visiting the village. Limitation: This training is to improve participants skill in processing ketela ungu as breakfast menu Contribution: In the form of training on breakfast menu is able to increase the competitiveness of human rresources in serving of breakfast menu , local culinary.
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