Jurusan Pariwisata - Politeknik Negeri Manado
Utilizing Nutmeg Fermentation in Making Nutmeg Lychee Sparkel Mocktail
This research aims to develop a fermented mocktail beverage based on nutmeg fruit (Myristica fragrans) as an innovative non-alcoholic beverage product with distinctive flavors and potential health benefits. Nutmeg fruit was chosen because it contains bioactive compounds and strong aroma, with potential for fermentation to enhance flavor characteristics and functional value. The research method uses a laboratory experimental approach including nutmeg fruit fermentation using starter culture (Lactobacillus spp.). Mocktail mixture formulation with additional ingredients such as lime, honey, and mint leaves, and organoleptic testing with 8 panelists. This beverage was positively received by panelists in terms of taste, aroma, and appearance. Fermented nutmeg mocktail has potential to be developed as a refreshing and innovative functional beverage, especially for consumers who avoid alcohol but desire complex sensations in beverages.
Copyright (c) 2026 Jurnal Ilmiah Pariwisata Polimdo
Service Quality Analysis of Room Attendant Services at Aryaduta Manado Based on Guest Comment From Tripadvisor, Agoda and Booking.Com
The competitive hospitality industry demands excellent service, particularly from room attendants as the frontline of hotel service. This research analyzes room quality and room attendant service at Aryaduta Manado based on guest comments from online review platforms. Using qualitative methods with content analysis of 122 reviews from Tripadvisor, Agoda, and Booking.com from 2022-2024, data were analyzed using SERVQUAL dimensions. Results show 63% positive and 37% negative reviews. Empathy aspect received the highest rating (78% positive), while tangibles require attention with 37% complaints, particularly furniture condition (33%) and electronic facilities (22%). Main strengths are staff friendliness (36%) and responsiveness (23), while weaknesses include cleanliness inconsistency (38%). Recommendations include standardizing cleanliness procedures, continuous training, and performance monitoring systems.
Banquet Section Management in Event Organization at Four Points by Sheraton Manado
This study aims to analyze management strategies of the banquet section in overcoming operational challenges during event organization at Four Points by Sheraton Manado. The research is based on the crucial role of the banquet section in ensuring event success, despite frequent obstacles such as limited equipment, shortage of staff, inter-department communication issues, and last-minute client changes. A descriptive qualitative method was applied, using observation, interviews, and documentation. Informants included banquet supervisors, banquet captains, operational staff, and hotel management representatives. The findings reveal that applied strategies include enhancing coordination through regular briefings, implementing flexible work schedules, conducting pre-event equipment checks, collaborating with external vendors, and providing periodic staff training. These strategies have proven effective in facilitating smooth event operations and increasing guest satisfaction. The study provides practical implications for hotel management to improve banquet operational effectiveness and serves as a reference for future research in hospitality management, particularly event management.
Work Environment Impact on Front Office Employee Satisfaction at Best Western The Lagoon Hotel Manado
This study aims to analyze the impact of the work environment on job satisfaction of employees in the Front Office Department at Best Western The Lagoon Hotel Manado. In the competitive hospitality industry, job satisfaction is a crucial factor to ensure high-quality service. This research employed a qualitative method with data collection techniques including observation, in-depth interviews, and documentation. The findings indicate that the work environment in the Front Office generally supports employee job satisfaction in both physical and non-physical aspects. However, several improvements are still needed, such as room temperature regulation, better lighting in the Night Audit area, and more effective task distribution in accordance with individual capacities. Continuous improvement in these aspects is expected to enhance employee satisfaction and positively contribute to the overall service quality of the hotel.
The Making of Brudel Cake Using Palm Sap (Saguer) as a Minahasa Heritage Cake
Brudel Nira cake is one of the traditional food products that has begun to fade from public attention, especially among the younger generation. In fact, this cake holds significant historical and cultural value for the Minahasa community. This study aims to revive the existence of Brudel cake as a Minahasa heritage cake through the utilization of fresh aren sap (nira aren) as a natural fermentation agent to replace yeast. The background of this research is driven by the intention to preserve local culinary heritage while optimizing the potential of abundant natural ingredients available in the region. In addition, this study also analyzes consumer acceptance, selling price calculation, and product packaging design. The method used in this study is a research and development (R&D) approach, which includes stages such as recipe exploration, product formulation, organoleptic testing, cost of production (HPP) analysis, and promotional strategies. The product was promoted through strategic placement in locations such as souvenir centers, hotels, and airports. The trial process was carried out four times to obtain the best formulation, considering aspects of taste, texture, aroma, and dough development level. The final trial showed that the product reached a high level of consumer satisfaction based on hedonic organoleptic tests. The physical observations showed that Formula 1 (F1) did not experience significant expansion due to the absence of a fermentation process, while Formulas 2 (F2) through 4 (F4) exhibited an increase in dough volume, with F4 demonstrating the most optimal expansion.
Analysis of The Role of Green Homestays in Sustainable Tourism Development in Budo Village
Sustainable tourism has now become a primary focus in the development of tourist villages, including Desa Budo. The green homestay concept emerges as an innovation that integrates economic value, cultural preservation, and environmental protection, making it a potential solution for community-based tourism management. This study aims to analyze how green homestays contribute to sustainable tourism in Desa Budo. The research focuses on the application of environmentally friendly principles in homestay management and their impact on community welfare, cultural preservation, and environmental sustainability. A descriptive qualitative method was applied, with data collected through interviews, observations, and documentation, followed by an analysis of both primary and secondary sources. The findings reveal that the presence of green homestays can provide added value through increasing community income, preserving local culture, and implementing environmentally friendly tourism practices. In conclusion, green homestays in Desa Budo serve as an important strategy for realizing sustainable tourism based on local community empowerment. This model can also serve as a reference for developing other tourist villages.
The Influence of Chemical Usage On The Smoothness of Room Attendants Performance at Hotel Gran Puri Manado
This study thoroughly identifies the influence of cleaning product (chemical) usage on the smooth performance of Room Attendants at Gran Puri Manado. In the competitive hospitality industry, the efficiency and quality of Room Attendants' work are crucial determinants of guest satisfaction. The improper selection and application of chemicals can hinder productivity and even pose a risk of furniture damage.Utilizing a qualitative approach, this research aims to explore the perspectives, experiences, and challenges faced by Room Attendants concerning their interaction with various types of chemicals in their daily tasks. Data was collected through in-depth interviews and direct field observations. The research findings are expected to contribute significantly to the development of more effective and safer Standard Operating Procedures (SOP), and to serve as a foundation for relevant training programs. The practical implications of this study include increased operational efficiency, reduced furniture damage, and ultimately, enhanced service quality at Gran Puri Manado.
Analysis of Guest Perceptions of Eco-Friendly Facilities in Novotel Manado Rooms
This study aims to analyze guests’ perceptions of eco-friendly facilities available in rooms at the Novotel Manado Golf Resort and Convention Center. The research is motivated by the grow- ing trend of sustainability in the global hospitality industry, which encourages hotels to adopt environmentally friendly practices, and the need to understand guest responses to such initia- tives. A qualitative descriptive approach was employed, with primary data collected through an online questionnaire completed by 30 hotel guests and direct observations during an internship in 2023-2024. The analysis was based on five key indicators: comfort, ease of use, understand- ing, environmental awareness, and willingness to support sustainable practices. Additionally, a SWOT analysis was used to map the strengths, weaknesses, opportunities, and threats related to the implementation of eco-friendly facilities. Findings indicate that 83% of guests felt com- fortable and 77% found the facilities easy to use, but only 60% understood their purpose due to inadequate socialization. The study concludes that more effective communication strategies and enhanced guest education are essential for ensuring the hotel’s sustainability programs are well-received and understood.
Analysis of The Meeting Room Booking Procedure by Sales Admin at Swiss-Belhotel Maleosan Manado
This research aims to describe the meeting room booking procedure applied by Sales Admin at Swiss-Belhotel Maleosan Manado, identify the obstacles faced, and find out the efforts made by Sales Admin in increasing sales through meeting room bookings. The research method used is descriptive qualitative with data collection through interviews, observations, and literature studies. This research discusses meeting room booking procedures by Sales Admin at Swiss-Belhotel Maleosan Manado. The background of this research is the rapid development of hospitality industry in Manado and the importance of effective meeting room booking management. The results showed that the booking procedure had followed the standard stages from receiving requests to preparing facilities, but there were obstacles such as limited room capacity, less than optimal communication between departments and shortage of human resources.Efforts made by Sales Admin include negotiations, offering alternative packages, improving internal coordination, and utilizing technology. In conclusion, the structured meeting room booking procedure and continuous improvement efforts carried out by the Sales Admin at Swiss-Belhotel Maleosan Manado help to run the booking process more efficiently and enhance customer satisfaction through good coordination and resolution of the challenges faced.
Copyright (c) 2025 Jurnal Ilmiah Pariwisata Polimdo
Effectiveness Analysis of SOP Implementation in Linen Management System at Novotel Manado
Effective linen management in hotels relies on Standard Operating Procedures (SOPs). This study analyzes the effectiveness of SOP implementation in linen management at Novotel Manado Golf Resort and Convention Center, both internal and external, based on understanding, adherence, punctuality, output quality, guest contentment, problem resolution, and oversight. A descriptive qualitative approach was used, with interviews, observations, and documentation. Findings show 19 of 29 SOP procedures consistently implemented, but administrative procedures are weak due to high workloads. Delivery delays and poor quality control lead to guest complaints. Supporting factors include clear SOPs and staff training, while hindrances are workload, delays, and weak internal monitoring. Recommendations include advanced training, logistics optimization, and enhanced monitoring.
Analysis of The Implementation of The Make-Up Room SOP by Room Attendants at Novotel Manado
This study aims to analyze the implementation of Standard Operating Procedures (SOP) for make-up room by room attendants in the housekeeping department of Novotel Man- ado Golf Resort and Convention Center and to identify the challenges faced. The research employs a descriptive qualitative method, with data collected through observation, interviews, and literature review. The findings reveal that the implementation of SOP is not fully consistent, particularly in procedures such as using appropriate cleaning cloths, cleaning rooms with the door open, and replacing linens during high season. The main challenges include limited time, inadequate equipment, and a shortage of linens, often with stains. These inconsistencies may compromise service quality and lead to guest complaints, potentially affecting the hotel’s reputation. The study recommends evaluating task allocation, providing adequate equipment, and improving coordination between the room section and laundry department to enhance SOP.
Implementation of Wa and Giri Values in Ethics and Service Standards of F&B at Seaside Restaurant Tancha Bay, Okinawa
This study explores the implementation of Japanese cultural values Wa (harmony) and Giri (moral responsibility) in service ethics and Food and Beverage (F&B) standards at Seaside Restaurant Tancha Bay, Rizzan Sea-Park Hotel, Okinawa. A descriptive qualitative method was applied, using observation, interviews, and documentation. Findings reveal that Wa is reflected in teamwork, harmonious interactions, and conflict minimization, while Giri is expressed in responsibility, discipline, and commitment to guest satisfaction. Both values shape ethical service practices and strengthen hotel service standards within a multicultural work environment.
The Implementation of Omotenashi at Rizzan Sea Park Hotel Tancha Bay
This study aims to explore the implementation of Omotenashi values at Rizzan Sea Park Hotel Tancha Bay, Okinawa, Japan. Omotenashi is a Japanese hospitality concept emphasizing sincerity, attention to detail, and selfless service. This research employed a descriptive qualitative method with data collected through participant observation during an internship, semi-structured interviews with staff, and documentation. The findings reveal that Omotenashi values are reflected in polite greetings, detailed attention to guest needs, and small gestures that enhance guest satisfaction. Challenges arise from multicultural staff and international guests with diverse expectations, but these are overcome through internal training and cultural adaptation. This study highlights that Omotenashi can be applied across cultures when supported by proper training, habituation, and managerial commitment.
The Effect of Discipline on Employee Productivity in The Front Office Department of Hotel Aryaduta Manado
This study aims to analyze the influence of discipline on employee productivity in the Front Office Department of Hotel Aryaduta Manado. In the competitive hospitality industry, employee discipline is a key factor in achieving optimal productivity and guest satisfaction. This research uses a quantitative method with a causal associative approach, involving all 11 Front Office employees as respondents through a census technique. Data were collected using a 5-point Likert scale questionnaire and analyzed with simple linear regression, correlation tests, and linearity tests using SPSS 30.0. The results show that discipline has a positive and significant effect on employee productivity, with a coefficient of determination (R²) of 0.874 or 87.4%, a t-value of 7.899 > t-table 2.262, with significance level of 0.000 < 0.05. A correlation coefficient of 0.935 indicates a very strong relationship between discipline and productivity. These findings support the theory that high work discipline leads to better productivity.
A Strategic Framework for Authentic Sustainability Communication to Mitigate Greenwashing in Luxury Resort
The luxury hospitality sector faces the critical challenge of communicating sustainability to a sceptical audience without being accused of greenwashing, a risk that is particularly damaging to luxury brands whose value depends on consumer trust and authenticity. This study addresses this problem by analysing the marketing communication strategy of Capella Ubud, Bali, a resort recognised for its sustainability. The research deconstructs the resort's proactive communication architecture to produce a transferable strategic framework for the wider industry. A qualitative single case study methodology was used, triangulating data from written interviews with key marketing staff, digital observation of online channels, and an analysis of public documents. This data was then interpreted using thematic analysis through the theoretical lenses of Integrated Marketing Communication (IMC) and Signalling Theory. The analysis reveals a proactive strategy built on four interconnected pillars: (1) establishing foundational credibility with verifiable signals like third-party certifications; (2) creating authentic narratives through deep cultural and community immersion; (3) ensuring message consistency with an integrated communication process; and (4) making sustainability a lived reality by weaving it into the core guest experience. The study concludes that the resort’s ability to mitigate greenwashing risk comes from a cohesive and dynamic strategy where all four pillars work in a mutually reinforcing cycle. It proposes a framework to help other luxury brands enhance their brand integrity and transform sustainability from a potential liability into a core brand asset.
Analysis of Wedding Package Promotion Strategy Towards Guest Decision in Choosing Novotel Manado
This study analyzes the promotion strategies implemented by Novotel Manado in marketing its wedding packages and their influence on guest decisions in choosing the hotel as a wedding venue. The research is based on the growing competition in the hospitality and wedding industry, which requires hotels to apply effective and well-targeted promotional efforts. Using a descriptive qualitative approach, data were collected through in-depth interviews with the Sales & Marketing department, wedding vendors, and guests; supported by direct observation of promotion activities and hotel facilities, as well as documentation such as promotional materials and event records. The findings reveal that Novotel Manado employs strategies such as social media campaigns, billboards, and participation in wedding expos, with visual and interactive tools proving most effective in attracting clients. Interpersonal relationships and personalized approaches also strengthen consumer trust. The study concludes that appropriate promotional strategies significantly influence guest decisions, and recommends that Novotel Manado enhance its digital promotion, ensure consistent marketing communication, and foster stronger engagement with its target market.
Analysis of The Role of Human Resources Department in Handling Turnover Intention at Harris Hotel Batam Center
This study aims to analyze the role of the Human Resources Department (HRD) in reducing turnover intention at Harris Hotel Batam Center. High turnover intention is a serious problem because it can disrupt operational stability and reduce service quality. HRD plays a crucial role in creating a supportive work environment through recruitment, training, career development, and welfare and labor relations management. This study used a qualitative descriptive approach using interviews and observations. The results indicate that HRD has implemented several strategies to reduce employee turnover intention, but more systematic efforts are needed in terms of internal communication, employee development, and increasing job satisfaction.
Analysis of The Role of The Laundry Section in Handling Guest Complaints at Lion Hotel Plaza Manado
This study aims to identify the types of guest complaints and to analyze the role of the laundry section in handling complaints at Lion Hotel & Plaza Manado. This research employed a descriptive qualitative method with data collected through observation, interviews, and documentation. The research subjects were the housekeeping supervisor and laundry section staff, while the objects were guest complaints and their handling procedures. The results show that the types of complaints include delayed delivery of clothes, mixed-up clothes, stained clothes, damaged clothes, and lost clothes. The main causes of complaints were the high volume of daily laundry and the lack of staff accuracy during sorting and final checking. In handling complaints, the laundry section has attempted to apply the Standard Operating Procedures (SOP), which consist of listening to complaints, showing empathy, apologizing, and providing solutions. However, the implementation of SOP has not been fully consistent due to coordination issues and time limitations. The supervisor plays a crucial role in monitoring the implementation of SOP, providing guidance, and ensuring that complaints are handled properly. The conclusion of this study emphasizes that the success of the laundry section in handling complaints not only has a technical impact on laundry quality but also a strategic influence on the hotel’s image and guest satisfaction.
Analysis of The Application of Sequence of Service to Smooth Operations at The Lagoon Resto Best Western The Lagoon Hotel Manado
Sequence of Service is a series of structured service procedures, starting from the moment guests arrive at the restaurant until they leave, including identifying the challenges encountered and the solutions implemented during its application. This study aims to analyze the implementation of the Sequence of Service in supporting the smooth operation of Lagoon Resto, one of the food and beverage outlets at Best Western The Lagoon Hotel Manado. This research uses a qualitative approach with data collection methods including observation, interviews, and documentation. The analysis was conducted by evaluating the implementation of each stage of the Sequence of Service based on the Standard Operating Procedures (SOP) applied in the hotel. The results indicate that the implementation of the Sequence of Service at Lagoon Resto has generally been carried out well and according to standards. However, several challenges remain, such as the lack of training for staff and inconsistency in the check-back stage with guests. Nevertheless, the systematic service procedure has proven effective in supporting the restaurant's operational efficiency. This study recommends regular human resource training and consistent supervision of SOP implementation so that the application of the Sequence of Service can be optimized to further support operational efficiency at Lagoon Resto.
Implementation of Hygiene and Sanitation in Improving Banquet Service Quality The Sentra Manado Hotel
This study aims to analyze the implementation of hygiene, sanitation, and personal hygiene in maintaining and improving service quality in the banquet section of Hotel The Sentra Manado. The research employed a descriptive qualitative method using observation, interviews, and documentation techniques. The findings reveal that the implementation of hygiene and sanitation is fairly good among permanent staff but uneven among casual staff. Areas requiring improvement include consistent cleaning procedures, prompt responses to guest complaints, and supervision of rarely used spaces. In terms of personal hygiene, staff are perceived as clean and professional by guests, although the understanding of hygiene standards is not yet evenly distributed. The study concludes that optimal hygiene and personal hygiene practices contribute to enhancing five dimensions of service quality: tangibles, reliability, responsiveness, assurance, and empathy. It is recommended that management provide regular training, continuous supervision, and strengthen a clean work culture to maintain and develop service quality comprehensively and sustainably.
The Creation of the “Sunrise Bliss” Cocktail Using Cap Tikus as The Base Ingredient
This research aims to create an innovative cocktail drink that uses Cap Tikus as its main ingredient. Cap Tikus is a traditional Minahasa drink that has been transformed into a legal product and is now more widely accepted in the market. By combining Cap Tikus and mango, the researchers created a new drink called “Sunrise Bliss”, which is expected to provide consumers with a fresh and appealing tropical taste experience. The method used in this research is an experimental method, where researchers conducted six composition tests to achieve a balance taste, aroma, and appearance of the beverage. Each test was evaluated by expert respondents, namely bartenders and lecturers in the fields of culinary arts and tourism. The best results were found in the sixth formula with the following composition: 1.5 oz Cap Tikus, 3 oz mango, 0.5 oz simple syrup, 75 ml mineral water, ice crystals, brown sugar, and dried mango garnish. From the experiement, the “Sunrise Bliss” cocktail has a sweet, fresh taste and a distinctive mango aroma. In this research, the researchers also designed attractive packaging that mathces the character of the product, namely transparent glass bottles with wooden caps and logos printed on the bottles. Thus, “Sunrise Bliss” is not only an innovation in the world of local cocktails, but also a form of preservation and development of traditional Indonesian beverages. The use of Cap Tikus as the main ingredient demonstrates that local products can compete and be developed into high-value economic products. It is hoped that this research will inspire similar innovations that highlight the potential of local wisdom.
Standard Operating Procedures for Implementing Laundry in Supporting Housekeeping Department Operations at Paradise Hotel Golf and Resort Likupang Timur
This study employs a qualitative approach, where theoretical frameworks serve primarily as navigational tools to ensure that the research remains grounded in empirical realities observed directly in the field. From the results of observations and interviews, it can be concluded that the implementation of Standard Operational Procedures is very important for operational performance at Laundry Paradise Hotel Golf and Resort Likupang Timur. Therefore, leadership needs to socialize and re-implement Standard Operating Procedures (SOP) so that operational performance can carry out work in accordance with established procedures. And every guest who visits can feel comfort and satisfaction with the service they receive. The conclusion that can be drawn is that there must be an implementation of SOPs (Standard Operational Procedures) for the Laundry Section in supporting the operations of the Housekeeping Department at Paradise Hotel Golf and Resort Likupang Timur, of course so that performance at Paradise Hotel can be further improved.
Implementation of Standard Operating Prcedures (SOP)
Anlysis of The Implementation Hygiene and Sanitation in The Presentation of Culinary Products in Budo Tourism Village
The implementation of hygiene and sanitation in food presentation is an important factor in maintaining the quality of culinary products. Poor hygiene practices can reduce food quality, decrease consumer trust, and pose health risks to visitors. This study aims to analyze the extent to which culinary business actors in Budo Tourism Village apply hygiene and sanitation principles in food presentation, as well as their impact on product quality. The research method uses a qualitative approach with observation, interviews, and documentation techniques. The results show that most culinary actors understand the importance of hygiene and sanitation, but have not fully implemented them consistently. Observations revealed several shortcomings, such as the absence of head coverings and food covers, as well as limited handwashing facilities. The lack of proper hygiene practices has led to decreased taste quality, inconsistent portion sizes, and potential health risks for consumers. Therefore, continuous education for culinary business actors and improvement of sanitation facilities are needed to support the growth of a healthy and high-quality culinary tourism sector.
Analysis of Homestay Management in Increasing Tourist Visits in Budo Tourism Village
Village tourism is increasingly growing as it offers authentic experiences integrated with local life. Homestays play a vital role in providing comfortable accommodation in such destinations. Budo Tourism Village has great potential for homestay development but still faces several challenges, such as non-standard facilities, lack of promotion, and limited managerial skills among homestay operators. This research used a qualitative approach with data collection methods including in-depth interviews, direct observation, and documentation. SWOT analysis was applied to identify strengths, weaknesses, opportunities, and threats in homestay management in Budo Tourism Village. The findings show that homestays in Budo Village benefit from local hospitality, cultural uniqueness, and a strategic location. However, weaknesses such as limited digital promotion, inconsistent facility standards, and lack of training for operators still persist. There are opportunities for development through collaboration with travel agencies and digital promotion, although competition from more modern accommodations remains a threat. The study concludes that planned homestay management based on local potential is key to increasing sustainable tourist visits. Improving facilities, providing operator training, and implementing active and creative promotional strategies are essential to ensure that homestays in Budo Tourism Village can grow and compete as a preferred lodging option.
Analysis of Development of Local Products of Roasted Coconut Flour in Kulu Tourist Village as A Tourist Attraction
This study aims to analyze the supporting and inhibiting factors in the development of roasted coconut flakes, as well as to formulate development strategies to promote them as a tourist attraction in Kulu Village. This study uses a descriptive qualitative method with data collection techniques through observation, in-depth interviews, and documentation of local businesses and village officials.The research results indicate that factors supporting product development include community and village government support, availability of local raw materials, distinctive taste, and high product shelf life. Meanwhile, inhibiting factors include limited production equipment, lack of packaging innovation, and minimal digital promotion. The recommended development strategies include improving product quality and variety, enhancing packaging, and promoting the product through social media and village activities. In conclusion, roasted coconut flakes have great potential to be developed into a culinary icon of Kulu Village, capable of attracting tourists while simultaneously improving the well-being of the local community.
Local Tourist Perception of Service Quality in Budo Tourism Village Wori District
This study aims to describe the perceptions of local tourists regarding service quality in Budo Tourism Village. A descriptive qualitative approach was used, employing observation, in-depth interviews with five local tourist respondents, and documentation. The data were analyzed using the five SERVQUAL dimensions: tangible, reliability, responsiveness, assurance, and empathy. The findings indicate that the tangible dimension, such as clean toilets, and gazebos, is rated positively and contributes to visitor comfort. However, other dimensions like responsiveness and reliability still need improvement, especially concerning food service delays and unfriendly attitudes from some service providers during peak times. Limited parking facilities also emerged as a major complaint. Overall, the service quality in Budo Tourism Village is considered good in terms of physical infrastructure, but human service aspects remain inconsistent. Services that vary depending on the situation may reduce visitor satisfaction. Therefore, enhancing human resource capacity and improving supporting facilities are essential to creating a satisfying and memorable tourist experience.
Analysis of Factors That Influence the Number of Tourist Visits to Tourist Objects in Budo Tourist Village
Indonesia, as the largest archipelagic country in the world, is endowed with abundant coastal ecosystems and natural beauty, making tourism one of its leading sectors for development. Budo Tourism Village in North Minahasa has great potential as a natural and cultural tourism destination; however, the number of tourist visits is influenced by various factors that need to be analyzed to support its development. This study aims to analyze the factors influencing tourist visits to Budo Tourism Village, including accessibility, tourist attractions, facilities, pricing, safety, comfort, hospitality, and promotion. A descriptive qualitative approach was applied, using observation, interviews, and documentation. The research was conducted from September 2024 to April 2025, involving village officials, BUMDes managers, and 30 tourists as respondents. The findings reveal that tourist attractions, local hospitality, and diverse activities are the main drivers of visits, while constraints include limited parking space, snorkeling equipment, and suboptimal digital promotion. It is concluded that enhancing social media promotion, improving public facilities, and strengthening hospitality-based service quality are necessary to increase tourist visits.
Guest Satisfaction Analysis Based on Online Booking Review of “Whiz Prime Hotel Megamas Manado”
The development of digital technology has brought significant changes to consumer behavior in The development of digital technology has significantly influenced consumer behavior in selecting accommodation services. Online reviews on booking platforms have become a primary reference for prospective guests before deciding where to stay. Whiz Prime Hotel Megamas Manado, located in the city center of Manado, is also affected by this trend. This study aims to examine the relationship between online reviews and guest satisfaction with the quality of hotel services. A descriptive qualitative method was employed, with data collected through documentation and content analysis of guest reviews on platforms such as Traveloka and Google Review. The analysis focused on indicators including facilities, cleanliness, comfort, staff friendliness, and the ease of check-in and check-out processes. The findings reveal that most reviews are positive, particularly regarding the strategic location, room cleanliness, and staff hospitality. However, complaints were identified concerning limited in-room facilities and slow service at certain times. The study concludes that online reviews serve as an important benchmark for measuring guest satisfaction, encouraging hotel management to maintain strengths while addressing weaknesses to enhance service quality and online reputation.