scholarly journals Kodon-Kodon Hotel Resort With Neo Vernacular Approach

2020 ◽  
Vol 11 (01) ◽  
pp. 29-31
Author(s):  
Firman Eddy ◽  
Maulana Haris
Keyword(s):  
Recreational Activities ◽  
Recreational Facility ◽  
Recreation Areas ◽  
North Sumatra ◽  
Resort Hotels ◽  
Resort Hotel

Resort hotels are usually built in tourist areas such as mountains, beaches, and lakes. The problem in this design is that contoured land becomes more difficult in designing compared to flat land. But how to create an advantage on the contoured land, and how to create a design and building in accordance with the title raised and the purpose of that is to support the existence of functions building according to the project case. The purpose of designing this Resort Hotel is to increase the number of foreign and local tourists who come to North Sumatra especially to the Lake Toba area and provide temporary shelter and recreational activities for the community and tourists who come. The method used is to apply the local wisdom of the Karo tribe. The shape of the roof at the Karo traditional house is applied to the hotel which has been designed and the use of ornaments as facades on building looks to apply the neo-vernacular architectural theme. The results of the design of Resort Hotels to attract tourists to visit this Hotel and the Hotel also aims to preserve the local wisdom of Karo tribes. "Hotel Resort Kodon" is present as a place or recreational facility that can meet the needs of tourists where the Lake Toba area requires many new lodging and recreation areas.

Hotel Resort Paropo With Neo Vernacular Approach

2020 ◽  
Vol 4 (1) ◽  
pp. 23-29
Author(s):  
Uci Utari ◽  
Wahyu Utami
Keyword(s):  
Cultural Values ◽  
Vernacular Architecture ◽  
Regional Culture ◽  
Tourist Attractions ◽  
Site Design ◽  
Physical Elements ◽  
North Sumatra ◽  
Resort Hotels ◽  
Resort Hotel ◽  
Area Development

Lake Toba is the largest lake in Indonesia, even in Southeast Asia. Lake Toba has excellent potential as a tourism area development in North Sumatra. On the outskirts of Lake Toba, especially Paropo, there are still many who do not have facilities for tourists, the large number of tourists who come to Paropo causes the Paropo area to need supporting facilities such as resort hotels as supporters of North Sumatra tourism development. Resort hotels are hotels located in tourist attractions, such as mountains, beaches, and lakes. The design of the Paropo resort hotel applies the Neo vernacular architectural concept. The problem with this design is "how to apply the neo vernacular architectural concept to the design of a resort hotel." The purpose of applying the concept of Neo vernacular architecture in buildings is one of the efforts so that it is inseparable from the surrounding culture and can also introduce regional culture to the tourists who come. Designing this resort hotel uses qualitative methods. This resort hotel brings the theme of Neo vernacular architecture that combines traditional Dairi/Pak-Pak architecture with modern architecture, where physical elements are applied/changed but also non-physical items such as cultural values, mindset, beliefs, layout, religion, etc. into the form of buildings and site design. The benefit of designing this resort hotel is the creation of resort hotels that can still preserve the elements of local culture with a layer of modernization and, if built, can develop the tourism area of ​​Paropo to attract tourists.

scholarly journals Post Modern Architecture Application on One Tree Hill Hotel Resort

2019 ◽  
Vol 3 (2) ◽  
pp. 224-231
Author(s):  
Firman Eddy ◽  
Mhd.Bismar Harahap
Keyword(s):  
Modern Architecture ◽  
Tourist Attractions ◽  
The Past ◽  
Park Area ◽  
Development Course ◽  
North Sumatra ◽  
Resort Hotels ◽  
Area Preserving ◽  
Resort Hotel ◽  
Analysis Concept

Resort hotels are hotels built on tourist attractions, mountains, beaches, and lakes. In this design, there is a problem, namely the Contour site, located at an altitude of 1675 masl; there is a very diverse local wisdom. The purpose of this hotel development course is as an accommodation facility from tourist activity, developing the Simalem Park area, preserving the local wisdom of North Sumatra. This resort hotel not only provides accommodation facilities, but it also has elements of local wisdom from seven tribes in North Sumatra. Of the seven tribes in North Sumatra, ethnic characteristics are designed as facades or ornaments, as a way to support sustainability and appreciate the local wisdom in North Sumatra. The theme is Respect To The Traditions which functions to revitalize local wisdom with a more visible appearance. Modern but do not forget the rules that existed in the past, as a design methodology. The results of this design were built in One Tree Hill resort hotel. This design was made as an analysis, concept, and solution for Simalem Park managers who planned to build a resort hotel in One Tree Hill.

Bodenschäden durch Freizeitaktivitäten im Wald: Regeneration durch Einzäunen

2014 ◽  
Vol 165 (1) ◽  
pp. 2-9
Author(s):  
Hans-Peter Rusterholz ◽  
Bruno Baur
Keyword(s):  
Soil Layer ◽  
Ground Vegetation ◽  
Soil Parameters ◽  
Management Tools ◽  
Recreational Activities ◽  
Recreation Areas ◽  
Soil Scarification ◽  
Management Plans ◽  
Vegetation Parameters ◽  
Recreational Use

Soil damage from recreational activities in forests: regeneration by fencing Urban forests are popular recreation areas. Recreational activities, particularly the use of picnic places and playing areas, can cause damages to soil and above-ground vegetation, which in turn negatively affect other forest functions. Forest management plans propose management tools for resolving these conflicts. So far, little is known concerning the restoration success of temporary fencing of heavily impacted forest areas in order to prevent any further recreational use. Here, we report the results of a field experiment designed to examine the effects of fencing and soil scarification upon regeneration of soil and above-ground vegetation in a highly impacted forest in Allschwil, Switzerland. We assessed different soil and vegetation parameters in plots with and without soil scarification in the fenced area in the year before the regeneration experiment was initiated and over the following seven years. In parallel, the same variables were recorded in an undisturbed area and in an area with ongoing recreational use. Our study showed successful regeneration of the formerly degenerated soil and ground vegetation within seven years. In addition, the scarification of the upper soil layer accelerated regeneration of some soil parameters but had no effect on ground vegetation. We conclude that temporary fencing is a useful tool for the restoration of forest soil and vegetation in areas heavily impacted by recreational activities.

Predicting bankruptcy in resort hotels: a survival analysis

2019 ◽  
Vol 31 (4) ◽  
pp. 1546-1566 ◽  
Author(s):  
German Gemar ◽  
Ismael P. Soler ◽  
Vanesa F. Guzman-Parra
Keyword(s):  
Survival Analysis ◽  
Management Practices ◽  
Proportional Hazards ◽  
Executive Management ◽  
Content Type ◽  
Selection Of Variables ◽  
The Business Cycle ◽  
Resort Hotels ◽  
Resort Hotel ◽  
Selection Of

Purpose This study aims to examine variables influencing resort hotels’ survival in Spain, which had not previously been analysed. In this country, determining whether the reasons resort hotels close are different from other hotels could be imperative to resort hotels’ survival. Design/methodology/approach The survival analysis used Cox’s semi-parametric proportional hazards regression to determine which variables influence hotel closure and how much each variable increases risk of closure. Findings Resort hotel closure depends on hotel size, location, executive management and the business cycle. Survival is not affected by hotel type or financial structure. Research limitations/implications While this methodology is common in business survival analyses, it has seldom been applied to hotels and has never been used to study the survival of resort hotels. Practical implications Companies need to rethink the location of new hotels. For already-built facilities, good management practices are strategically important for resort hotels’ survival. Originality/value This paper explores the reasons why resort hotels survive. The study’s selection of variables and methodology and its conclusions are unique.

scholarly journals Meningkatkan Kualitas Produk Pastry Di Anantara Seminyak Bali Resort Melalui Pengolahan Bahan Baku

2019 ◽  
Vol 2 (2) ◽  
pp. 110
Author(s):  
Luh Putu Sukawati ◽  
Ni Made Ary Widiastini ◽  
Putu Indah Rahmawati
Keyword(s):  
Data Collection ◽  
Food Quality ◽  
Raw Materials ◽  
Descriptive Analysis ◽  
Analysis Technique ◽  
Qualitative Descriptive ◽  
Resort Hotels ◽  
Resort Hotel ◽  
Collection Methods

Abstrak Penelitian ini bertujuan untuk mengetahui produk pastry yang di jual di hotel Anantara Seminyak Bali Resort dan strategi yang dilakukan dalam meningkatkan kualitas produk pastry di hotel Anantara Seminyak Bali Resort. Metode pengumpulan data yang digunakan adalah observasi, wawancara dan dokumentasi. Subjek dalam penelitian ini adalah Executive Sous Chef, Chef Pastry, Chef de Partie dan Staff Kitchen Anantara Seminyak Bali Resort. Objek penelitian ini adalah strategi dalam meningkatkan kualitas produk pastry di hotel Anantara Seminyak Bali Resort. Teknik analisis yang dipergunakan adalah deskriptif kualitatif. Hasil penelitian menunjukkan bahwa faktor yang mempengaruhi produk pastry yang dijual di hotel Anantara Seminyak Bali Resort adalah rendahnya penjualan produk pastry dan bahan baku untuk pembuatan kue. Strategi yang dilakukan dalam meningkatkan kualitas produk pastry di hotel Anantara Seminyak Bali Resort adalah membuat inovasi baru yang membuat keunikan di setiap penyajian, hygiene dan sanitasi, serta menjaga dan meningkatkan kualitas makanan. Kata Kunci: Produk pastry, Bahan baku, Kualitas produk Anantara Seminyak Bali Abstract This study aims to find out pastry products sold at Anantara Seminyak Bali Resort hotels and the strategy carried out in improving the quality of pastry products in Anantara Seminyak Bali Resort hotel. Data collection methods used are observation, interviews and documentation. The subjects in this study were the Sous Executive Chef, Pastry Chef, Chef de Partie and Kitchen Staff Anantara Seminyak Bali Resort. The object of this research is a strategy in improving the quality of pastry products at the Anantara Seminyak Bali Resort hotel. The analysis technique used is qualitative descriptive analysis. The results of the study indicate that the factors that influence the pastry products sold at the Anantara Seminyak Bali Resort hotels is low sales of pastry products and raw materials for making cake, the strategy carried out in improving the quality of pastry products at the Anantara Seminyak Bali Resort hotels is making new innovations which makes it unique in every presentation, hygiene and sanitation, and maintaining and improving food quality. Keywords: Pastry products, Raw materials, Product quality Anantara Seminyak Bali

scholarly journals Tongging Hotel Resort With Neo Vernacular Approach

2020 ◽  
Vol 4 (1) ◽  
pp. 16-22
Author(s):  
Firman Eddy ◽  
Dariyan Arya Wijaya
Keyword(s):  
Southeast Asia ◽  
Cultural Heritage ◽  
Qualitative Methods ◽  
Tropical Climate ◽  
Local Culture ◽  
Tourist Attractions ◽  
Hotel Design ◽  
The World ◽  
Resort Hotels ◽  
Resort Hotel

Indonesian’s nature has a combination of a tropical climate and is the largest and most island nation in the world. Indonesia also has many natural tourism sites that are already well-known abroad. One of them is Lake Toba. Lake Toba is the largest and deepest lake in Southeast Asia. These tourist attractions are also supported by a cultural heritage that is rich with many tribes and customs that spread throughout Indonesia. Resort hotels are one of the supporting facilities in the tourist area. The design of the Tongging resort hotel raises the theme of neo vernacular. The problem posed was "How to design Resort Hotels using the neo-vernacular architectural approach?". Using the neo-vernacular school aims to arouse the culture and customs of the environment. Because we know the Tongging area is a Batak tribe area, which is a very thick tribe with traditions and customs. The resort hotel design Tongging is designed using ornamentation and formations, which are more directed to the Siwaluh Jabu traditional house by using qualitative methods because it is rational and planned precisely with the location of the site. Tongging resort hotel can be a resort hotel that does not leave the local culture and can become an icon in the hope that it can still preserve the existing customs or culture.

scholarly journals Planned Behaviour Theory: An Examination of the Intention to Return among Indonesian Hotel Resort Tourists

2019 ◽  
Vol 4 (1) ◽  
pp. 27-32
Author(s):  
Igus Rahmat Ginanjar ◽  
Ratih Hurriyati
Keyword(s):  
Random Sampling ◽  
Sampling Technique ◽  
Jel Classification ◽  
Analysis Method ◽  
Tourist Destination ◽  
Planned Behaviour ◽  
Variable Factor ◽  
Intention To Return ◽  
Resort Hotels ◽  
Resort Hotel

Objective - The intention of visitors of resort hotels is a highly studied topic. More specifically, the aim of the study is to analyse the intention of tourists to return to resort hotels in Indonesia. Methodology/Technique - An explanatory method was used with 388 visitors of resort hotels selected as the sample based on a random sampling technique. The chosen data analysis method is covariant SEM. Findings - The results confirm that the intention to return is based on the planned behaviour theory with variable factor weights. The intention to return can be predicted from the statements of hotel visitors based on responses about their affection, cognition and behaviour. Novelty - The statements provided in this study that show that visitors' expectations of multidimensional resort hotels identifies a need for improvement. This research emphasizes the importance of examining the behaviour of hotel visitors. Type of Paper: Empirical Keywords: Intention to Return; Resort Hotel Tourist; Attitude; Indonesia; Tourist Destination. JEL Classification: M10, M14, M19.

scholarly journals Meningkatkan Kualitas Produk Pastry Di Anantara Seminyak Bali Resort Melalui Pengolahan Bahan Baku

2019 ◽  
Vol 2 (1) ◽  
pp. 30
Author(s):  
Luh Putu Sukawati ◽  
Ni Made Ary Widiastini ◽  
Putu Indah Rahmawati
Keyword(s):  
Data Collection ◽  
Food Quality ◽  
Raw Materials ◽  
Descriptive Analysis ◽  
Analysis Technique ◽  
Qualitative Descriptive ◽  
Resort Hotels ◽  
Resort Hotel ◽  
Collection Methods

Abstrak Penelitian ini bertujuan untuk mengetahui produk pastry yang di jual di hotel Anantara Seminyak Bali Resort dan strategi yang dilakukan dalam meningkatkan kualitas produk pastry di hotel Anantara Seminyak Bali Resort. Metode pengumpulan data yang digunakan adalah observasi, wawancara dan dokumentasi. Subjek dalam penelitian ini adalah Executive Sous Chef, Chef Pastry, Chef de Partie dan Staff Kitchen Anantara Seminyak Bali Resort. Objek penelitian ini adalah strategi dalam meningkatkan kualitas produk pastry di hotel Anantara Seminyak Bali Resort. Teknik analisis yang dipergunakan adalah deskriptif kualitatif. Hasil penelitian menunjukkan bahwa faktor yang mempengaruhi produk pastry yang dijual di hotel Anantara Seminyak Bali Resort adalah rendahnya penjualan produk pastry dan bahan baku untuk pembuatan kue. Strategi yang dilakukan dalam meningkatkan kualitas produk pastry di hotel Anantara Seminyak Bali Resort adalah membuat inovasi baru yang membuat keunikan di setiap penyajian, hygiene dan sanitasi, serta menjaga dan meningkatkan kualitas makanan. Kata Kunci: Produk pastry, Bahan baku, Kualitas produk Anantara Seminyak Bali Abstract This study aims to find out pastry products sold at Anantara Seminyak Bali Resort hotels and the strategy carried out in improving the quality of pastry products in Anantara Seminyak Bali Resort hotel. Data collection methods used are observation, interviews and documentation. The subjects in this study were the Sous Executive Chef, Pastry Chef, Chef de Partie and Kitchen Staff Anantara Seminyak Bali Resort. The object of this research is a strategy in improving the quality of pastry products at the Anantara Seminyak Bali Resort hotel. The analysis technique used is qualitative descriptive analysis. The results of the study indicate that the factors that influence the pastry products sold at the Anantara Seminyak Bali Resort hotels is low sales of pastry products and raw materials for making cake, the strategy carried out in improving the quality of pastry products at the Anantara Seminyak Bali Resort hotels is making new innovations which makes it unique in every presentation, hygiene and sanitation, and maintaining and improving food quality. Keywords: Pastry products, Raw materials, Product quality Anantara Seminyak Bali

scholarly journals The influence of spatial infrastructure on resort hotel crime : A case study in Crete

2021 ◽  
Vol 2 (1) ◽  
pp. 10-27
Author(s):  
Georgios Triantafyllou ◽  
Eirini Strataki ◽  
Michael Volyrakis
Keyword(s):  
Service Sector ◽  
Expert Panel ◽  
Structured Interview ◽  
Primary Objective ◽  
Key Variables ◽  
Resort Hotels ◽  
Resort Hotel ◽  
Shed Light ◽  
Hotel Crime

The primary objective of the study is to investigate the possible existence of significant links that bind spatial infrastructure and property layout with hospitality-related crimes. Under this topic, the researchers tried to shed light on a previously unexplored region of criminality within the service sector in Greece, investigating 4 and 5-star resort hotels on the island of Crete. A form of non-probability purposive sampling was applied. The methods of the research were three: Direct observation of hotel infrastructure, ranking of key variables by an expert panel, and a semi-structured interview with hoteliers. It derives from the results that the expansion of hospitality properties in smaller sites weakens effective security. Defining the way of how infrastructure affects crime, can lead to a differentiation in thinking during the designing process.

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