Faculty Of Tourism Research Articles

Effect of Service Quality on Student Satisfaction at The Faculty of Hospitality And Tourism

This study aims to examine and analyze: The Effect of Service Quality on Student Satisfaction at the Faculty of Hospitality and Tourism – IOB Timor Leste. This research is quantitative in nature, using a descriptive approach. Data were collected from primary and secondary sources, with a total sample size of 68 respondents. The sampling procedure employed a probability sampling technique. Data were gathered using a questionnaire based on a Likert scale. The data analysis techniques included multiple linear regression and inferential statistics analyzed using SPSS. The results of the study conclude that the variables Reliability (X1), Physical Evidence (X2), Responsiveness (X3), Assurance (X4), and Empathy (X5) have no significant effect on Student Satisfaction (Y) at the Faculty of Hospitality and Tourism – IOB Timor Leste.

Development of Nutrient Rich Morning Meals for Students by Concept of Tapas.

A correlation between nutritional status and academic achievement has been established by many studies, but students' eating habits often do not meet nutritional recommendations. Breakfast consumption has a positive effect on cognitively demanding tasks and results in better attention and memory. The goal of this work was to develop well-balanced, nutritionally rich morning meals for students based on the concept of tapas, a combination of several different small meals composed of different ingredients. An introductory survey about students' morning eating habits was conducted among students of the Faculty of Tourism and Rural Development in Požega, Croatia. Forty-six full-time students (9.50% of total number of students at the faculty) participated in the survey. Sixteen types of tapas were prepared combining ingredients which students rated as desirable (cheese, prosciutto, peppers, milk spread) and undesirable (blue fish, dry fruit, cauliflower, chickpeas) in the initial survey. Tapas (one tapa = one sample) were scored by a sensory panel of 16 students, and nutritional value of the samples was assessed by web application Program Prehrane® (The Nutrition Program). All samples except two were scored as desirable by more than 60% of students, meaning that even ingredients which have been initially scored as undesirable, can be incorporated into desirable meal when properly combined. Based on the analysis of energy and nutritional value of samples, students should combine 3 to 5 different tapas to fulfill their energy needs for breakfast or 1 to 2 different tapas for a morning snack. Developed tapas can provide a perfectly balanced meal rich in different micronutrients because they include ingredients which students normally do not include in their breakfast. Especially important ingredients were blue fish rich in unsaturated acids and selenium, nuts rich in selenium and vitamin E, and red peppers rich in vitamin C and carotenoids. Tapas containing cheese and prosciutto, students' favorite ingredients, had the highest level of sodium and fats, but not above recommended values when combined with other tapas.

Embedding Sustainability in Tourism Education: Bridging Curriculum Gaps for a Sustainable Future

The evolving challenges in the tourism industry, particularly those related to sustainability, demand significant revisions to current degree programs. This paper presents the design of a higher education curriculum for tourism studies at a Spanish university, responding to industry needs for broader, high-level knowledge and skills, with a strong emphasis on sustainability, digital transformation, and socially responsible practices. The curriculum prioritizes critical and strategic thinking alongside liberal reflection to empower students to lead in sustainable tourism development. Developed collaboratively with the entire tourism faculty, the curriculum design was informed by an extensive analysis of 105 international university courses, 204 job offers, feedback from 195 alumni, and ongoing consultations with professionals and community partners. Grounded in the concept of curriculum space and the philosophic practitioner framework, the curriculum integrates knowledge, soft skills, and attitudes to foster an innovative, sustainable learning ecosystem that prepares graduates to tackle the complexities of modern tourism with a focus on long-term environmental and social impacts.

Teaching General Physical Training discipline in the format of distance learning

The issues of teaching the General Physical Training discipline in the distance learning format and the development of distance courses of sports disciplines in the period before the COVID-19 pandemic and the associated self-isolation were practically not studied. The contradiction between the active introduction of distance learning in modern universities and insufficient experience and methodological elaboration of this issue in relation to teaching sports disciplines causes the problem of maintaining the quality of teaching the General Physical Training discipline in the distance learning format. The purpose of the study is to develop methodological support, test and evaluate the effectiveness of teaching the General Physical Training discipline in the distance learning format. Students of the Faculty of Physical Training, Sports and Tourism of the Mari State University, 44 young men aged 17 to 19, participated in the study in the form of a pedagogical experiment. The results indicate that, in general, the development of physical qualities of students of the experimental group was no worse than in the control group, and the acquisition of theoretical knowledge of students of the experimental group was better than that of students of the control group. The acquisition of theoretical knowledge, the development of speed and flexibility of students during the transition to distance teaching of the General Physical Training discipline practically do not lose quality compared to full-time education, and solving the problems of developing strength, endurance and coordination abilities of students requires additional methodological work on the part of the teacher.

NAVIGATING CORPORATE CULTURE: PERSPECTIVES FROM GENERATION Z BUSINESS STUDENTS

This research is a qualitative study based on the focus group technique and examines the opinion of business students, as a niche of Generation Z, in relation to organizational culture and its role in choosing and keeping a job. For this purpose, 3 focus groups were conducted with students from the Faculty of Business and Tourism of the Bucharest University of Economic Studies. The first focus group had only 3 participants and served more to test the discussion guide. The next two focus groups had 10 and 12 participants respectively, boys and girls, with the difference that the second group consisted of undergraduate students and the third of students in a master's program. A surprising finding was that none of the 25 student participants in the 3 focus groups were familiar with the concept of organizational culture. However, after some brief explanations, they understood what the concept referred to and were able to participate in in-depth discussions. The key findings made it clear that Gen Z students are looking for companies with a positive culture and a workplace that allows them to have a good work- life balance. These aspects become even more important than a higher salary if it is to be achieved in a company with a toxic culture.

The Iconography of Tefnut with Other Gods in the Temple of Isis Nada Sadek El-hadad -Prof/ Mofida Hassan El-Weshah- Ass.Prof/ Sherin Mohamed Hafez Faculty of Tourism and Hotels Suez Canal University

The Iconography of Tefnut with Other Gods in the Temple of Isis Nada Sadek El-hadad -Prof/ Mofida Hassan El-Weshah- Ass.Prof/ Sherin Mohamed Hafez Faculty of Tourism and Hotels Suez Canal University

Enhancing English Speaking Skill Through Video Media: The Case Study of The Fourth Year Students at Department of Tourism Management, Faculty of Economics and Tourism, Souphanouvong University

Enhancing English Speaking Skill Through Video Media: The Case Study of The Fourth Year Students at Department of Tourism Management, Faculty of Economics and Tourism, Souphanouvong University

STANDARISASI RESEP RENDANG DAUN SINGKONG DI NAGARI SIJUNJUNG KABUPATEN SIJUNJUNG

Fitra Tul 'Aini (2024): Standardization of the Traditional Recipe for Cassava Leaf Rendang in Nagari Sijunjung, Sijunjung Regency. Thesis D4 Hospitality Management, Department of Tourism. Faculty of Tourism and Hospitality, Padang State University. As of right now, Nagari Sijunjung Sijunjung Regency lacks an ordinary recipe. Variations are the cause of this in the amount of ingredients used, the processing method, and the color, texture, flavor, and scent of cassava leaf rendang in this region. The purpose of this study is to develop a universally recognized recipe for Nagari Sijunjung's cassava leaf rendang. This kind of study uses a hybrid methodology that blends quantitative and qualitative data. Five knowledgeable individuals with extensive experience in crafting Cassava Leaf Rendang provided the qualitative data source. Three panelists, who were restricted to UNP Culinary Management lecturers, got the quantitative data source. The methods of collection, reduction, data presentation, and conclusions in qualitative data analysis are as follows. Techniques for analyzing quantitative data employ the formula (Mx = ∑X)/N). The study yielded a single standard formula that included the following parameters: color (very brown), texture (very soft cassava leaves), aroma (very fragrant with Rendang seasoning), and flavor (very tasty cassava leaves). Keywords: Standardization, Recipes, Traditional Specialties, Cassava Leaf Rendang

THE INFLUENCE OF FINANCIAL LITERACY, QUALITY OF FINANCIAL LEARNING AND FINANCIAL PLANNING ON STUDENTS' PERSONAL FINANCIAL MANAGEMENT

This research is based on a formulation of problems, namely whether there is an influence of financial literacy on student personal financial management, whether there is an influence on the quality of financial learning on student personal financial management, whether there is an influence of financial planning on student personal financial management. The benefit of this research is that it can contribute and support the progress of financial literacy, know the factors that affect financial management, and can add insight in the field of financial management. This type of research is a type of quantitative descriptive research with data collection techniques through interviews, observation, documentation and questionnaire distribution to active students at universities, Faculty of Business and Tourism, Triatma Mulya University, PSDKU Jembarana using Likert scale. The population in this study was 100 students of the Faculty of Business and Tourism, Traitama Mulya University, PSDKU Jembrana. The sampling technique in this study used purposive sampling techniques, with 90 samples. The data analysis technique used is a multiple linear regression analysis technique. The results of this study stated that financial literacy has a positive effect on student financial management, the quality of financial learning has a positive effect on student financial management, and financial planning has a positive effect on student financial management.

Pengarahan Pengelolaan Sosial Media dan Pembuatan Konten TikTok di Desa Wisata Dieng Kulon

Briefing on Social Media Management and Content Creation TikTok at Dieng Kulon Tourism Village The development of technology allows everyone to use it for various purposes, one of which is promotion. The use of social media for promotional media has a big influence on the products offered because of the wide reach of social media. Dieng Kulon Tourism Village, which does not yet have a special social media for the village, is an opportunity for the Pancasila University Tourism Faculty to carry out this service. The purpose of this activity is to provide assistance to tourism awareness groups and village youth groups on how to manage social media accounts and create content for village promotional media. The initial method is preparation and planning in the form of group discussions with Pokdarwis Dieng Kulon Tourism Village, social media practitioners, lecturers, and discussions between members. The implementation of this community service is to provide material exposure regarding social media management and TikTok content creation. And evaluation in the form of giving pre-test and post-test. The results obtained are in the form of increased understanding of social media account management and content creation, especially TikTok.

Food Safety Knowledge Among Tourism Faculty Undergraduates in Slovenia: Can Social Media Leverage Educational Gaps?

Education on food safety is vital, especially for future tourism managers undergoing training at universities. This study aims to assess the food safety knowledge of student seniors in the two Slovenian public tourism faculties, compare it with previous European and Southeast European studies, and explore the impact of social media use on food safety knowledge among tourism students. The research method utilised a questionnaire-based approach that surveyed three academic years of students until 2023/2024 from the two Slovenian public tourism faculties. Data analysis involved descriptive and bivariate statistics. The research reveals a notable scarcity of studies investigating students’ food safety knowledge within the EU. The results indicate that the average food safety knowledge score among Slovenian tourism undergraduates was 52.6%, raising serious concerns as it is lower than such scores reported in similar studies outside the EU, in Serbia and in Turkey. Slovenian tourism undergraduates demonstrated low elementary knowledge about personal hygiene and the spread of foodborne diseases. Curricula analysis showed the absence of mandatory hygiene and food safety courses at Slovenian tourism faculties, and most students (64%) recognised the need for food safety knowledge education. The findings suggest that neither students’ work experience in the hospitality industry during their studies (compulsory education at the workplace should be provided for all persons involved in food processing) nor following the food safety information on social media could compensate for the lack of formal education. This study underscores the urgency of introducing a comprehensive food safety curriculum in Slovenian tourism faculties to ensure future managers are equipped with essential food safety knowledge.

Sustainable Practices in Culinary Programs: Views of Chef Lecturers Regarding Food Waste Management

This study investigates the extent to which corporate social responsibility (CSR) and more specifically, food waste management is incorporated into a university's tourism faculty's practical courses, with a focus on sustainability methods used in food production procedures. The study looks into the crucial issue of food waste, an essential part of sustainable practices, by drawing on the concepts established in the Sustainable Development Goal 12 of the United Nations; Ensuring sustainable consumption and production patterns. The research reveals various viewpoints on CSR and food waste implementation through qualitative research including 11 instructors. The results show a variety of techniques for reducing food waste in practical classes, from careful control to acknowledged flaws in waste management. Notably, the study draws attention to the lack of a specific CSR curriculum for students enrolled in culinary education practical training. In order to provide a more comprehensive knowledge of CSR integration in culinary schools, the paper finishes by outlining possible directions for future research.

Expectations for the Use of Generative Artificial Intelligence in Higher Education: A Research on the Perceptions of Tourism Faculty Students

Rapid transformation and shaping of the education sector by evolving technologies are inevitable. The study aims to explore the transformative potential of generative artificial intelligence (GenAI) within higher education, particularly in the tourism sector, and investigate students' perspectives on its usage. Existing research on this topic is limited, prompting a qualitative research approach in this study to obtain more in-depth findings. This involved conducting focus group discussions with nine first-year tourism management students who had attended four training seminars on digital transformation and artificial intelligence applications and possessed basic knowledge of the subject. The outcomes of these discussions, covering students' views on the impact of GenAI on academic performance, critical thinking and research skills, its contribution to post-graduation capabilities, potential misuse scenarios, and likely challenges, were subjected to content analysis. Among the primary research findings was that students are aware of security and ethics issues related to generative AI but are not concerned due to the availability of solutions. They perceive GenAI as an opportunity to enhance their learning experiences, academic performances, and future employability, but emphasize the necessity of using it as an auxiliary tool rather than relying entirely on these applications. Additionally, rather than immediately implementing these applications across all higher education institutions and departments, there is an emphasis on the necessity of transitional phase plans. Consequently, the study aimed to propose recommendations to higher education institutions, educators, and students based on both literature and practical insights to develop a framework aimed at a generative AI-centric approach. Moreover, valuable insights were sought to enhance the educational experience of future tourism professionals.

The Relationship Between The Learning Outcomes Of Entrepreneurship Courses And Student Entrepreneurial Motivation

This research is motivated because the higher the learning outcomes of entrepreneurship courses, the higher the entrepreneurial motivation of students. The purpose of this study is to describe the learning outcomes of entrepreneurship courses with the entrepreneurial motivation of Family Welfare Education students. This type of research is Descriptive Quantitative with a Correlational Approach. The research was conducted at the Department of Family Welfare, Faculty of Tourism and Hospitality, Padang State University. The student population was 314 people and the sample was 76 people using the Random Sampling Sampling Technique. The source of the research data is students of the Family Welfare Education Study Program who have taken entrepreneurship courses. Data collection techniques using Questionnaires or Questionnaires are measured using Likert Scale. Data Analysis techniques are carried out by Correlation Coefficient Analysis and Correlation Coefficient Test. The results illustrate that the Entrepreneurship Learning Outcomes of Family Welfare Education Study Program students are in the Very Good Category, namely With Praise with Frequency Results of 29 (39%), and the Entrepreneurial Motivation of Family Welfare Education Students as a whole is included in the Medium Category of 26 (35%). Based on the hypothesis test, there is positive and significant relationship between the learning outcomes of the Entrepreneurship Course and the Entrepreneurial Motivation of Family Welfare Education Students with the results of the score obtaining a significant value of 0.03.

The Effect Jicama Flour Substitution On The Quality Of Coconut Root Cake

Coconut root dry cakes or cactus cakes are dry cakes made from white glutinous rice flour, coconut milk, sugar and eggs which are stirred together then fried using a tool by pressing or turning a lever where the spuid is directed into medium hot oil, then the mixture is fried until ripe. This research is motivated by the use of local food ingredients, namely jicama, which is still lacking. Jicama is made into flour to be varied into one of the pastries, namely coconut root cake. The aim of this research was to analyze the effect of 0%, 15%, 30% and 45% substitution of jicama flour on the quality of coconut root cake in terms of shape, color, aroma, texture and taste. This type of research is a pure experiment using a completely randomized design (CRD) method and three repetitions. The data source in this research was obtained from 3 limited expert panelists, namely lecturers at the Department of Family Welfare Science, Culinary Education Concentration, Faculty of Tourism and Hospitality, Padang State University. The tool used to collect data was a questionnaire containing questions regarding the quality of coconut root cake. Data were analyzed using ANOVA, if Fcount≥Ftable then continued with the Duncan Test. The results of this research show that there is a real influence on the quality of color and texture of coconut root cake, while there is no significant difference in the quality of shape, aroma and taste. It can be concluded that the best quality test results for coconut root cake were in treatment X1 with 15% jicama flour substitution.

Some Measures to Improve the Quality of Practical and Field Course Hours of Students of the Faculty of Culture and Tourism of Tan Trao University

Some Measures to Improve the Quality of Practical and Field Course Hours of Students of the Faculty of Culture and Tourism of Tan Trao University

Age Discrimination in the Hospitality Industry: How do Hospitality Students View Their Elderly Colleagues?

Elderly individuals are frequently perceived as being physically weak, reliant on others, and a source of societal stress. It is imperative for public health professionals and society at large to confront ageism, as they have the potential to mitigate and prevent discrimination, influence policy development, and impact the possibilities available for older individuals to achieve healthy ageing (WHO 2022). The focus of this study is the incidence of discrimination against older people (ageism) as a distinct form of prejudice in the tourism and hotel business. On the basis of an investigation of reciprocal interactions and the perception of working with older colleagues, the current situation of intergenerational relationships among the aging population is revealed. The aim of this study is to address the need for a better mutual understanding of the older and younger populations in the business environment and to foster more pleasant and productive collaboration between them. Using the proposed model, the study examines how prepared hospitality students in Serbia are to work with older colleagues and what their general opinion is about the older population. A survey was conducted among 198 students of hospitality management from Novi Sad (Serbia), incorporating several metrics indicated in the literature. The results imply that students' attitudes towards the social skills of older colleagues have the greatest positive influence on their willingness to work with older workers. In addition, the study revealed that a higher degree of anxiety about aging is associated with a decreased willingness to work with older colleagues. This emphasizes the need for hospitality and tourism faculties to incorporate pedagogical strategies, such as intergenerational service learning, to encourage and maintain intergenerational cooperation in the hospitality industry.

The Quality Analysis of Of Rolled Pancake with Carrot Extract Substitution as Natural Food Colouring

This research aims to analyze the effect of 0%, 15%, 30% and 45% substitution of carrot extract to the quality of rolled pancakes in terms of shape, color, aroma, texture and taste. This research was conducted in August 2023 at the Culinary Workshop, Department of Family Welfare Sciences, Faculty of Tourism and Hospitality, Padang State University. This type of research is a pure experiment using a completely randomized design method consisting of 4 treatments and 3 repetitions. The data used is primary data obtained from 3 expert panelists using an organoleptic test format on the quality of rolled pancakes with the substitution of carrot extract. The data obtained was then tabulated in table form and analysis of variance (ANOVA) was carried out. If F count > F table then proceed with the Duncan test. The results of this research show that there is a significant effect of substitution of 0%, 15%, 30% and 45% carrot extract on the quality of color and aroma of rolled pancakes. The results of data analysis obtained the highest overall achievement scores, namely: neat shape 3.56 (45%), uniform shape 3.44 (30%), color 3.44 (45%), aroma 3.67 (45%), texture 3.67 (45%) and taste 4.00 (45%). The results of the quality test for rolled pancakes with the best carrot extract substitution were 45% (X3).

Quality Of Tamarillo Marmalade With The Addition Of Pectin As A Gel-Forming Agent

Marmalade is a jam-like product with a thick texture and fruit pieces inside. It is made from fruit juice, fruit pieces, sugar, citric acid, and a gelling agent. Marmalade can serve as an alternative product for processing perishable ingredients like Tamarillo. Due to the limited variety of processed Tamarillo products, it is not a popular choice for consumption. However, when transformed into marmalade, Tamarillo has low pectin content, requiring the addition of pectin for optimal marmalade production. The aim of this research is to investigate the impact of adding pectin on the quality of Tamarillo marmalade. The expected benefits include optimizing the utilization of Tamarillo and enhancing its attractiveness and economic value. This study adopts a pure experimental design, specifically a true experiment, directly exploring the influence of pectin addition on Tamarillo marmalade quality. The research is conducted at the Workshop for Culinary Arts, Department of Family Welfare Sciences, Faculty of Tourism and Hospitality, Universitas Negeri Padang. Evaluation involves Organoleptic Testing by expert panels using a questionnaire as the research instrument. Data analysis employs Analysis of Variance (ANOVA) with four treatments and three replications. The observed marmalade qualities include color, aroma, texture, and taste. The results indicate that adding pectin at percentages of 0%, 1%, 1.5%, and 2% does not significantly affect the color, aroma, and taste of Tamarillo marmalade. However, the addition of pectin at these percentages significantly influences the thick and easily spreadable texture of Tamarillo marmalade.

Analyisis Of The Effect Of Using Spice Boiled Water On The Quality Of Donuts

This research is motivated by innovation in the use of spices in liquid form which are used as liquid ingredients in making donuts. The aim of this research is to analyze the effect of using 10gr 3gr 3gr, 13gr 6gr 6gr, 15gr 9gr 9gr,15gr 10gr 10gr spices (cinnamon, anise, cloves) on the quality of donuts in terms of aroma and taste. This type of research is an experiment with a completely randomized design (CRD) method and one repetition. The data source in this research was obtained from 3 expert panelists, namely lecturers at the Department of Family Welfare Science, Culinary Education Concentration, Faculty of Tourism and Hospitality, Padang State University. The tool used to collect data was a questionnaire containing questions about the quality of the donuts. Data were analyzed using ANOVA, if Fcount ≥ Ftable then continued with the Duncan test. The results of the research showed that there was a significant effect of using boiled spice water between 10gr cinnamon, 3gr anise, 3gr cloves (X1), 13gr cinnamon, 6gr anise, 6gr cloves (X2), 15gr cinnamon, 9gr anise, 9gr cloves (X3), 15gr cinnamon, 10gr anise, 10g cloves (X4) on the quality of the donuts, namely the quality of the aroma typical spices and typical spice taste. The best quality test results for spiced donuts were in treatment X4 with the use of spices of 15g cinnamon, 10g anise and 10g cloves..