HOSPITALITY AND TOURISM

Integration of Green Finance and Green Tourism Based on Tri Hita Karana in Jatiluwih

Agnes Avricillia — 2026-07-30

This study examines the integration of green finance in supporting the development of green tourism based on the Tri Hita Karana philosophy in the Jatiluwih area. The background of this research stems from the increasing need for sustainable financing to preserve the environment while improving the welfare of local communities. The objective of the study is to analyze the role of green finance instruments in strengthening sustainable tourism practices aligned with the values of parhyangan (harmony with God), pawongan (harmony among people), and palemahan (harmony with nature). The method used is a qualitative approach through literature review and conceptual analysis of policies, green financing practices, and the implementation of Tri Hita Karana in Jatiluwih. The results show that the integration of green finance such as green investments, environmentally friendly incentives, and community-based financing schemes can promote more sustainable destination management, increase community participation, and maintain ecological and cultural balance. In conclusion, green finance plays a strategic role in strengthening green tourism based on local wisdom, and therefore needs to be supported by inclusive policies and multi-stakeholder collaboration.

ANALISIS KINERJA STAFF PURCHASING ACCOUNTING DEPARTEMEN DI HOTEL RADISSON BLU BALI ULUWATU

Marsella Glorina Watuseke — 2026-07-30

This study aims to analyze the performance of Purchasing Accounting Department staff at Radisson Blu Bali Uluwatu Hotel, to identify the internal and external factors influencing their performance, and to formulate recommendations for performance improvement, particularly in coordination with other departments. A descriptive qualitative method was employed, with data collected through observation, interviews, and documentation
during an on-the-job training placement at Radisson Blu Bali Uluwatu Hotel from February
10 to July 10, 2025. The findings indicate that the quality of work produced by Purchasing
Accounting staff is generally satisfactory, whereas the quantity of work completed and
timeliness remain suboptimal, largely due to a limited number of personnel who must also
handle additional responsibilities. The main obstacles identified include a high volume of
purchase requests from various operational departments, tight deadlines combined with strict demands for data accuracy, and communication and coordination challenges with both external vendors and internal departments. To improve performance, the study recommends the consistent application of the "7 Rights" principle (right quality, quantity, time, place, cost, source, and condition) as well as regular vendor evaluation to minimize the risk of supply failures.

ANALISIS PENGALAMAN PELANGGAN PADA STREET FOOD KAWASAN KULINER MALAM GOD BLESS PARK MANADO

Jeskrispen Lagarense — 2026-07-30

Street food plays an important role in the culinary and tourism industries by providing not only affordable food but also unique dining experiences through social interaction, environmental atmosphere, and service quality. This study aims to analyze customer experiences in the street food area of God Bless Park Night Culinary Center, Manado, focusing on service quality, food hygiene and sanitation, customer experiences,
and strategies for service improvement. This research employed a qualitative approach using a case study design. Data were collected through participant observation, in-depth interviews with customers and street food vendors selected using purposive sampling, and
documentation. Data were analyzed using the interactive model of Miles, Huberman, and Saldaña, consisting of data reduction, data display, and conclusion drawing, while data credibility was ensured through source and technique triangulation. The findings indicate that customers generally perceived the service quality positively, particularly regarding friendliness, responsiveness, and interpersonal interaction provided by vendors.
Nevertheless, maintaining service consistency during peak hours remains a challenge. Environmental cleanliness around the food stalls also emerged as an important concern, although customers tended to tolerate certain shortcomings due to the informal nature of street food businesses. Furthermore, the study reveals that customer experience is influenced not only by service quality and cleanliness but also by the social atmosphere, the authenticity of local culinary offerings, and the emotional relationships established between vendors and customers. The study concludes that customer experience in the street food context is a holistic construct shaped by functional, emotional, social, and
environmental dimensions. These findings provide practical implications for improving the management of culinary tourism areas and strengthening the competitiveness of culinary tourism destinations in Manado

EVALUASI KINERJA STAF ADMINISTRASI DALAM MENDUKUNG KELANCARAN OPERASIONAL ENGINEERING DEPARTEMENT: STUDI KASUS PADA BEST WESTERN THE LAGOON HOTEL MANADO

Tesalonika G.E Lenak — 2026-07-30

The increasing operational activity of hotels requires every department to work effectively, including the engineering department, which is supported by administrative staff in various operational administrative activities. In practice, obstacles are still found related to IT work facilities and the slow procurement process for engineering needs, which affects the operations of the engineering department. This research aims to evaluate the performance of administrative staff in supporting the smooth operation of the Engineering Department at Best Western The Lagoon Hotel Manado, so that it can run more effectively and efficiently. This research uses a descriptive qualitative method with a case study approach, with data collected through observation, interviews, and documentation. The results of the research show that the performance of administrative staff is fairly good in supporting the smooth operation of the engineering department through document management, report preparation, coordination, and work order management

ANALISIS KEPUASAN TAMU BERBASIS ONLINE REVIEW PLATFORM DIGITAL PADA HOTEL GRAND WHIZ MEGAMAS MANADO

Natania Laheba — 2026-07-30

This study aims to analyze guest satisfaction and identify the factors influencing satisfaction based on online reviews on digital platforms at Grand Whiz Megamas Manado Hotel. The study employed a descriptive mixed-methods approach by combining quantitative and qualitative analyses. The data consisted of 141 guest reviews collected from Traveloka, Agoda, and Tiket.com during the April–June 2025 period. Quantitative analysis was conducted using descriptive statistics to determine the level of guest satisfaction, while qualitative analysis was performed by categorizing guest comments into themes reflecting their stay experiences. The findings indicate that the overall level of guest satisfaction was very high. A
total of 70.92% of the reviews were categorized as very satisfied, while 24.82% were categorized as satisfied. Sentiment analysis also revealed that most comments expressed positive opinions. The main factors contributing to guest satisfaction included staff friendliness and service quality, hotel cleanliness, room comfort, strategic location, and food quality. However, several issues were still reported, including limited room size, longer check-in time, lack of room views in some room types, and several facility-related concerns. The findings demonstrate that online reviews provide valuable information for evaluating service quality and can be used by hotel management as a reference for improving service performance, maintaining guest satisfaction, and strengthening the hotel's reputation on digital booking platforms