Jurnal Kajian dan Terapan Pariwisata

CROSS-CULTURAL UNDERSTANDING AND ENGLISH COMMUNICATION QUALITY IN F&B SERVICE EDUCATION

I Gede Astawa — 2026-05-11

The globalization of the hospitality industry requires graduates who are not only linguistically competent but also interculturally capable. This study examines the role of cross-cultural understanding as a determinant of students’ English communication quality in Food and Beverage (F&B) service practice within hospitality education. A qualitative design was employed, involving 33 students participating in simulated restaurant service interactions. Data were collected through observation, interviews, and documentation, and analyzed thematically based on the Intercultural Communicative Competence (ICC) framework.The findings reveal that although most students demonstrate basic English proficiency, only a few exhibit adequate cross-cultural understanding. Key issues include overly direct language use, inappropriate forms of address, weak politeness strategies, and first language interference. In contrast, students with higher intercultural awareness are better able to use context-appropriate language, maintain politeness, and adapt their communication effectively in service interactions. These findings confirm that cross-cultural understanding significantly influences communication quality, extending beyond linguistic accuracy to include cultural appropriateness and interactional competence. Therefore, integrating intercultural aspects into language instruction and vocational training in hospitality education is essential to better prepare students for communication in global service environments.

ANALISIS IMPLEMENTASI KEBIJAKAN PELATIHAN BERBASIS KOMPETENSI BAGI PEMANDU WISATA EDUKASI DI BANYUWANGI PARK

Kanom — 2026-05-13

Banyuwangi Park is one of the artificial tourist destinations that carries the theme of local culture as well as science, history, and environmental education. This research discusses the importance of improving the quality of tour guides to support professional services and educational tourism experiences for tourists with the aim of knowing how far the manager provides competency training in improving the quality of educational tour guides at Banyuwangi Park. The method used is descriptive qualitative with data collection techniques in the form of interview, observation, and documentation. The results showed that the competency-based training provided was able to improve the ability of educational tour guides to provide interesting and informative explanations according to the competency standards set by the Indonesian Ministry of Manpower. This training has a positive impact on visitor comfort and satisfaction while traveling at Banyuwangi Park. Based on the results of the study, competency-based training is very important in improving the professionalism of educational tour guides and supporting the development of education-based tourism in Banyuwangi.

PERAN PEMANDU LOKAL DALAM MENINGKATKAN KEPUASAN WISATAWAN DI DESA PENGLIPURAN, BALI

Syah Fira Ayuningtyas — 2026-05-15

Penglipuran Traditional Village, a cultural tourism icon in Bali, is widely recognized for its commitment to environmental cleanliness and the preservation of traditional values. This study aims to examine in depth the contribution of local guides in enhancing visitor satisfaction. A mixed method approach was employed, combining both quantitative and qualitative analyses. Data collection techniques included field observations and the distribution of questionnaires to 62 respondents. The findings indicate that aspects such as information delivery, service ethics, communication skills, and the creativity of local guides received predominantly positive responses. The majority of respondents rated these aspects as "Good" to "Excellent", indicating a high level of tourist satisfaction with the services provided. Practically, the results highlight the importance of improving communication capabilities and developing innovations in technology-based information delivery. The study concludes that local guides play a vital role as facilitators of authentic and satisfying tourist experiences, as well as agents of cultural preservation within the context of a tourism village.

SIKLUS HIDUP KAWASAN WISATA (TALC) SENTRA KULINER IKAN BAKAR DI PANTAI BLIMBINGSARI BANYUWANGI

Asto Dipayani — 2026-05-20

This study aims to identify and analyze the position of the Grilled Fish Culinary Center in the Blimbingsari Beach area based on Butler's Theory, namely Tourism Area Life Cycle (TALC). This area was previously the first destination to use the concept of coastal grilled fish culinary on Banyuwangi beach, but in recent years it has experienced a significant decline in its appeal due to the lack of innovation and competition from other similar destinations. This study uses a descriptive qualitative approach with observation methods, in-depth interviews, and real-time documentation collection. The results of the study indicate that the Grilled Fish Culinary Center is in the decline phase, marked by a decrease in the number of visitors, low sales of grilled fish culinary, minimal updates to existing supporting facilities, and weak promotional strategies used. However, there is an initiative from the village government to revitalize by adding new facilities such as traditional street food stall areas and planning additional attractions that are expected to change from the decline phase to the rejuvenation phase. This study suggests the need for synergy between business actors, government, and academics to create sustainable innovation in the management of Blimbingsari Beach grilled fish culinary destinations so that they can compete again and become part of sustainable tourism in Banyuwangi area.

ANALISIS TINGKAT KEPUASAN MAHASISWA PARIWISATA POLITEKNIK NEGERI BANYUWANGI TERHADAP KUALITAS JASA BIRO PERJALANAN WISATA INTERNAL DALAM PROGRAM PROJECT-BASED LEARNING

Okta Tri Wardatul Asvia — 2026-05-25

This study aims to analyze the satisfaction level of Tourism Department students at Politeknik Negeri Banyuwangi toward the quality of internal travel agency services used during Project Based Learning (PBL) activities in Bali. The research is motivated by the important role of travel agencies as the main facilitators in supporting project-based learning while simultaneously providing practical experience for students in managing tourism travel services. This study employed a quantitative approach using a survey method through questionnaires distributed to students who participated in the PBL activities. The sampling technique used was purposive sampling involving 60 respondents out of 180 students participating in the program. Instrument validity was tested using product moment correlation, while reliability testing used Cronbach’s Alpha, indicating that the instruments were valid and reliable. Data analysis was conducted using a Likert scale to measure student satisfaction toward core products and actual products of the travel agency services. The results indicate that accommodation obtained the highest satisfaction score with an average value of 3.32 categorized as “very satisfied”, followed by tour guide services with a score of 3.22 categorized as “satisfied”. Meanwhile, transportation and meal services still require improvement based on respondents’ feedback. In the actual product variable, both organizer quality and program design achieved an average score of 3.03 categorized as “satisfied”. The findings reveal that, overall, students were satisfied with the internal travel agency services used in PBL activities, although several aspects of the services still need improvement to achieve more optimal satisfaction.