Journal of Gastro Tourism

Implementation of Standard Operating Procedures for Make Up Room for Guest Comfort at Hotel Grandhika Pemuda Semarang

Dedi Purnomo — 2025-08-31

This study aims to explain the implementation of Standard Operating Procedures (SOP) for make up rooms at Hotel Grandhika Pemuda Semarang with a focus on guest comfort. SOP for make up rooms is a work guideline that ensures that the cleaning and arranging of rooms is carried out according to the standards set by the hotel, thus providing a comfortable stay experience for guests. The research method uses a qualitative descriptive approach with data collection techniques through direct observation, interviews with supervisors, and documentation studies. The results of the study indicate that the implementation of SOP for make up rooms is consistently able to improve the cleanliness, tidiness, and comfort of hotel rooms. However, there are several obstacles, such as the lack of ongoing training for staff and time constraints in the cleaning process when the occupancy rate is high. The conclusion that can be drawn is that with optimization efforts through routine training, stricter supervision, and effective work time management. Implementation of good make up room SOP can increase guest satisfaction and the reputation of Hotel Grandhika Pemuda Semarang as a hotel that prioritizes service quality.

Keyword:

Standard Operating Procedures, Room Attendant, Make Up Room, Guest Comfort

Batik: Souvenirs with Local Wisdom in Tourism Destinations

Panca Oktawirani — 2025-09-04

Batik is one of Indonesia's iconic cultural heritages with great potential as a leading product in the creative economy sector and a typical souvenir of tourist destinations. However, the batik industry faces various challenges, such as low labor costs, lack of design and production technology innovation, and minimal utilization of business intelligence to support exports to global markets. This study aims to identify opportunities and challenges in developing batik as a competitive tourist destination souvenir in the international market. Using the methods of data collection and consolidation, information needs analysis, and strategy development, this research proposes a framework for mapping batik potential. Government support through regulations and marketing strategies for batik as a craft art includes market penetration, market development, product development, and diversification. A strategic approach that integrates innovation, sustainability, and community empowerment is expected to expand batik's role as a cultural symbol as well as a significant export commodity.

Colonial Encounters and Culinary Fusion:

Bhaskar Sailesh — 2025-09-04

An exploration of the culinary legacy left by colonialism in India to demonstrate how they met and negotiated with each other to create what is now modern Indian gastronomy. Those were its pre-colonial roots in Indian cooking, the defining part of which developed under the decisive influence of the Portuguese, British, French, and Dutch colonial powers, introducing new ingredients and techniques along with an entirely new manner of consumption. Through thematic sections: ingredient exchange, hybridized cuisines, and socio-political implications of these, the chapter makes an argument that the culinary fusions in India are not just a gastronomical outcome, but a narrative of adaptation, resistance, and identity building. Much of the contemporary matters now under consideration, including cultural appropriation, culinary diplomacy, and the balance between authenticity and innovation in a globalizing food economy. This chapter argues that India's culinary terrain is a living archive of colonial encounters and calls for a critical yet celebratory mode of reckoning with food heritage in post-colonial contexts.

Keywords

Adaptation, Anglo-Indian cuisine, Authenticity, Colonialism, Cultural identity, Culinary fusion, Diaspora, Fine dining, Globalization, Heritage, Hybrid cuisine, Indian cuisine, Innovation, Memory, Migration, Modernity, Postcolonial, Resistance, Soft power, Street food

Phonecards used by companies as media for its coffee products in Brazil

Wagner de Souza Tavares — 2025-09-04

The aim was to identify phonecards circulated in Brazil with prints associated with coffee as well as their number and use by companies as advertising means for coffee brands. The study was carried out in a phonecard collection in Sete Lagoas, Minas Gerais, Brazil. The front and back of the cards were analyzed. Images of 23 different coffee brands were printed on 25 phonecards, which were produced in 1997, 1999 and 2000, with the month with the highest number of cards produced being January 2000, with nine. Print runs of 5,000, 10,000 and 16,000 were identified with the first being the prevalent one with 19 cards. The front of the cards was printed with images of company logos, branches with ripe coffee beans, bags with coffee brand names, certification stamps, and coffee cups, while the back with the company address and telephone and fax numbers. Coffee companies, mostly from the states of Bahia and Minas Gerais displayed their product images on phonecards as means of visual communication and advertising to other regions. The interest in the production of phonecards suggests that this form of product marketing financially benefited coffee producers in Brazil.

Tourist Mobility and Destination Loyalty: Insights for Hospitality and Tourism Management in Indonesia

Zahra Khoironi Aulia — 2025-09-04

Tourism represents one of the fastest-growing sectors globally. In Indonesia, this growth is reinforced by abundant natural resources, cultural diversity, and substantial tourism capital, which collectively strengthen the country’s position as a prominent tourist destination. The Central Bureau of Statistics (BPS) recorded tourist arrivals to Indonesia in 2024 at 13.9 million or grew by 19.05% from the previous year. Majority of tourists came from ASEAN countries (Ministry of Tourism, 2025). The purpose of this study is to analyze tourist mobility and destination loyalty in the context of hospitality and tourism management in Indonesia. This article focuses on the economic aspect and tries to explain how tourist mobility contribute the economic growth of Indonesia's local areas. This research also aims to find and investigate methods that can help increase the role of tourism sector in supporting the economy. The type of research used in this research is descriptive qualitative research with a systematic literature review approach. The results showed that local destinations in Indonesia are very influential on the Indonesian economy. The factors that influence domestic tourists' loyalty to local destinations include destination attractiveness, accessibility, diversity, information, hospitality, cleanliness, accommodation and relative prices.