The development of the tourism sector in Indonesia is always accompanied by the development of the hotel industry, tourist attractions, restaurants and cafes, this is a complementary entity between tourist attractions, lodging places and places to eat. The rise of the cafe business in the city of Tegal has made many changes in various fields both social and economic, however it needs to be further investigated about customer engagement in various dimensions and indicators that greatly affect the sustainability and business development of a cafe from the perspective of tourism and hospitality. The purpose of this study was to determine the dimensions of customer engagement of cafes in Tegal City and measure the level of customer engagement based on the dimensions that have been formulated. This research is a quantitative research with descriptive analysis method. The population in this study is the cafe customers, amounting to 30 peoples. The instrument in this study used questionnaires. The results of this study indicate that customer engagement has three dimensions: customer satisfaction, brand trust and brand loyalty. The suggestions is to improve services, maintain product quality and good service. This step is expected to increase customer satisfaction so as to maintain brand trust and brand loyalty of the cafe itself in the future.
The impact of Covid-19 has dramatically affected all sectors, especially since the implementation of the large-scale social restriction system (PSBB). All businesses have been completely paralyzed, especially the tourism sector. Since the closure of the Guci Tourism Object on March 16, 2020, all homestay has been closed for quite a long time. On September 1, 2021, the Guci Tourism Object was reopened with limited conditions and accommodated thousands of visitors. Visitors are prioritized by people from Tegal Regency and are in good health. This reopening has a good impact on accommodation in Guci. For this effect, all homestays must be ready with government policies to implement cleanliness, health, security, and sustainability in the homestay environment. The purpose of this study was to determine the readiness to reopen homestay during the pandemic. The method used in this research is quantitative with descriptive analysis. The results of this research are the owners/managers of the homestays are pretty ready to reopen during the pandemic. However, there are still two things that must be considered or reviewed further. Those are Hand Washing/hand sanitizer facilities and body temperature measurement at the guest entrance.
The tourism sector in Indonesia experienced growth and made a positive contribution to the national economy, but this growth has yet to reach its target. Therefore, the government of Indonesia has implemented a sustainable tourism development program by establishing ten priority tourism destinations. Aspect-based sentiment analysis (ABSA) towards tourist attraction reviews can assist the government in developing potential goals. The ABSA process compares with two deep learning models (LSTM and Bi-LSTM), which are considered to obtain good performance in text analysis. The shortcomings of previous ABSA research should have examined the performance of the aspect classification and sentiment classification models sequentially. This makes the performance obtained from the ABSA task invalid. Thus, this study is conducted to determine the version of the aspect classification model and the sentiment classification model individually and simultaneously. This study aims to develop an aspect-based tourist attraction sentiment analysis as an intelligent system solution for sustainable tourism development by applying the binary relevance mechanism and the best deep learning model from LSTM or Bi-LSTM. The test results showed that Bi-LSTM was superior in aspect and sentiment classification individually and simultaneously. Likewise, the aspect classification and sentiment classification test results sequentially Bi-LSTM outperformed that of LSTM. The average accuracy and f1 score of Bi-LSTM are 92.22% and 71,06%. Meanwhile, LSTM obtained 90,63% of average precision and 70,4% of f1 score.
Pastry making training during a pandemic for Dharma Wanita Association Tegal Regency is community service by PolytechnicHarapan Bersama. The aims is to provide knowledge and skills about making pastry during pandemic. The community service was conducted online via webinar. The methods used were survey, data collection and training. The training menu chosen was cakes and donuts, snacks that can easily be made with simple ingredients and equipment at home. Meanwhile, as an innovation in making cakes and donuts, Purple Sweet Potato was chosen as an additional raw material to enhance the taste, nutrition and attractive colors in these processed products. The training was divided into four sessions: (1) Providing the pastry introduction material, (2) Providing hygiene and sanitation materials to achieve food safety, (3) Training in making pastry (sweet potato cake and sweet potato donuts), and (4) Discussion or questions and answers regarding the training material. The results of these community service activities can be concluded that these training activities were running smoothly and the training materials were delivered according to the objectives of the training activities.
Tourism involve in a lot of business sector. One of this is restaurant scope. Dine in is common activity. Within pandemic COVID-19, this activity cannot be do and economic activity in restaurant scope being stopped. To keep economic activity going, Indonesia Ministry of Inter Affair & Indonesia Ministry of Tourism and Creative Economy release regulation for restaurant and another place. In mean time (almost 2 years of pandemic), restaurant activity gradually normal. The purpose of this study was to determine level of public knowledge related to standard operating procedure applied at restaurant in pandemic era in decision to dine in. The research method use descriptive quantitative. The population is general public in Tegal City especially who dine in at Thong Dji and Mie Gacoan, amount 50 people. The instrument used in this study is multiple choice objective test. The result of this study indicate the level of public knowledge related to standard operating procedure at restaurant in pandemic era within dine in decisions is still low. Suggestion submitted by research for restaurant which serve dine in is always updating the rules and always reminding the guest to obey standard operating procedure in pandemic era.
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