Jurnal Hospitaliti

PENGARUH TEKNOLOGI DIGITAL DAN SIMULASI BISNIS TERHADAP KUALITAS BISNIS PLAN MAHASISWA DALAM PROJECT-BASED LEARNING

Agustinus Walansendow, Daysi Sundah, Deky Eko Wibowo Mundung — Sat, 30 May 2026 00:00:00 +0700

This study examines the influence of digital technology integration and business simulation on the quality of students’ business plans within a Project-Based Learning (PjBL) framework. A quantitative survey was conducted with 62 students enrolled in an Entrepreneurship course. The instrument was a five-point Likert questionnaire measuring three constructs: Digital Technology (TD), Business Simulation (SB), and Business Plan Quality (KB). Data were analyzed using Par-tial Least Squares Structural Equation Modeling (SmartPLS 4.0). The measure-ment model showed adequate convergent and discriminant validity, and all con-structs met the reliability thresholds. Results show that digital technology has a positive and significant effect on business plan quality (β = 0.539; t = 4.148; p < 0.001), as does business simulation (β = 0.506; t = 4.961; p < 0.001). Together, both predictors explain 56.2% of the variance in business plan quality (R² = 0.562). These findings suggest that integrating digital tools such as Microsoft Ex-cel, Canva, and Google Docs, combined with scenario-based financial simulation exercises, meaningfully improves the quality of students’ business plan projects. The results support constructivist and experiential learning theory as a pedagogi-cal basis for technology-enhanced entrepreneurship education.

ANALISIS FAKTOR-FAKTOR KEPUASAN KONSUMEN PADA HOTEL BERBINTANG

Jeskrispen Lagarense, Sri Soeyati — Sat, 30 May 2026 00:00:00 +0700

Increasing competition in the hospitality industry requires hotels to better
understand and meet customer needs and expectations according to the
market segments they serve. This study aims to identify and formulate
customer satisfaction improvement strategies that are relevant to the
characteristics of different hotel classifications. The research employs a
qualitative approach through a literature review method by collecting and
analyzing various academic sources, including journal articles, books,
research reports, and publications related to customer satisfaction and
hotel management.
The findings indicate that the determinants of customer satisfaction vary
across hotel categories. In lower- and mid-scale hotels, customers tend to
prioritize affordability, basic comfort, cleanliness, and service accessibility.
In mid-range hotels, customer satisfaction is influenced by the hotel's
ability to provide a balanced combination of reasonable pricing, service
quality, and supporting facilities. Meanwhile, in upscale and luxury hotels,
customer satisfaction is largely shaped by the overall guest experience,
including staff professionalism, premium facilities, personalized services,
and a sense of exclusivity during the stay. These findings suggest that
customer satisfaction enhancement strategies should not be implemented
uniformly but rather tailored to the operational characteristics, service
levels, and market expectations of each hotel category. Appropriate
strategies can strengthen customer relationships, increase loyalty, and
create sustainable competitive advantages in the dynamic hospitality
industry.

ANALISIS METODE PENGGORENGAN TELUR DI HOTEL BERBINTANG KOTA MANADO

Sri Soeyati — Sat, 30 May 2026 00:00:00 +0700

This study examines egg processing practices through frying techniques applied in the kitchen operations of star-rated hotels in Manado City, North Sulawesi. The analysis focuses on three main aspects: culinary technical skills, the implementation of food safety principles, and the quality of the final dish. The research employs a qualitative method with a descriptive approach, conducted through direct observation at three hotels: Hotel Aryaduta Manado, Hotel Ibis Manado, and Hotel Whiz Prime Manado.
The findings reveal that six types of egg frying techniques are commonly applied, namely sunny side up, over easy, over medium, over hard, basted egg, and fried egg en cocotte. Each technique exhibits distinct characteristics determined by variations in cooking temperature, duration, and handling during the cooking process. These conditions require the use of high-quality raw materials as well as the implementation of strict hygiene and sanitation procedures in accordance with HACCP and SNI standards.
Furthermore, the study highlights that consistency in applying operational procedures, particularly those referring to achieving a minimum internal temperature of 71°C, plays a crucial role in ensuring food safety while enhancing guest satisfaction. Therefore, it is necessary to develop more structured and standardized operating procedures that take into account variations in cooking techniques and customer preferences, in order to improve the quality of culinary services in the hospitality industry.

DUMIA UMBANUA: ATOR KAMPUNG SEBAGAI BENTENG KEARIFAN LOKAL DAN PILAR PARIWISATA BERBASIS MASYARAKAT DI DIMEMBE, MINAHASA UTARA

Efraim Laluas, Helni Desty Lagarense — Sat, 30 May 2026 00:00:00 +0700

This study aims to analyze the cultural meaning, social values, and development potential of the Ator Kampung tradition (Dumia Umbanua) as a community-based tourism attraction in Dimembe Village, North Minahasa. The research employs a descriptive qualitative approach using observation, in-depth interviews, and documentation techniques.

The findings reveal that the Dumia Umbanua tradition functions as a ritual of village protection, strengthens social solidarity, and serves as a cultural fortress in the face of modernization. The tradition embodies local wisdom that integrates spiritual beliefs, communal participation, and environmental awareness, making it highly relevant for sustainable tourism development.

Furthermore, this study highlights that the uniqueness and authenticity of the tradition provide significant potential to be developed as a community-based tourism asset, where local communities play a central role in preserving and managing cultural resources.

The novelty of this research lies in its integrative framework that connects cultural preservation, environmental awareness, and community-based tourism development into a unified and sustainable conceptual model. This study contributes both theoretically and practically by positioning local tradition not only as cultural heritage but also as a strategic resource for sustainable tourism development