Journal of Commerce, Management, and Tourism Studies

Aligning total quality management, continuous improvement for process performance: An empirical review

2023-09-01T11:22:07+00:00

The fundamental goal of this research is to develop a conceptual framework for performance, continuous process improvement, and total quality management. Exploring the literature on total quality management and other variables in connection to various relationships has been the subject of recent investigations. This paper provides an introduction of total quality management, explains how it transforms into a sophisticated strategy employed in modern businesses, and discusses the literature-based research that has been done in this field. This study suggests that total quality management, a concept popularized by Deming, be investigated in a range of industries in order to enhance product quality, reduce waste, and increase productivity. This study is an integrative evaluation of the prior research on the idea of overall quality management and its connection. Future researchers are urged to make use of descriptive survey and empirical technique to generalize its findings. To reflect comprehensive quality management, continuous improvement, and process performance, this study created a conceptual framework and model. The author created a summary table to display earlier research on the subject, including authors, topics, countries, methodologies, and findings. In light of the aforementioned, the researcher filled a knowledge gap.

Analysis of green practice at food and beverage department of ML hotel

2023-10-29T01:00:05+00:00

The aim of this research is to find out how far green practice behavior has been implemented in the food and beverage department at the M Hotel, Bali. Green practices are important to practice because this is one way to support efforts to reduce global warming. Green practice includes green action, green food, and green donation. Green action is demonstrated by activities that protect and preserve nature, such as reducing the use of plastic and recycling waste, and using environmentally friendly equipment. Green food consists of using local and organic food ingredients that support the environment for the long term. Meanwhile, green donations take the form of donating funds, participating in community projects, and educating the public about the impacts of environmental damage and how to overcome them. This research data collection method was carried out using interviews, observation, documentation, and literature study. Interviews were conducted with 4 people as informants. They are a manager of food and beverage, supervisor of food and beverage service, bar supervisor, and chef de partie. This research uses qualitative analysis techniques. The data is then reduced by summarizing and grouping the data and then displaying it in a table for further conclusions. In this research, it is known that the food and beverage department has implemented green practices but still need to be improved.

Evaluating the extend of marketing plan in Nigerian business organization

2024-02-06T18:01:00+00:00

This study assessed the extent to which Nigerian firms planed their marketing programmes and also the extent of formalization of marking planning. It was found that some forms of planning were in operation among many firms. However, only one-third of the firms of studied adopted a comprehensive, formalized, approach, and this was found to be a function of size of operation – large firms tended to do so. We further found that nearly half of the firms prepared forecasts and budgets in lieu of marketing plans, and this was attributed to the intellectual rigour involved in marketing planning. It has been recommended, among other measures that, experienced professionals be always appointed to head the marketing function in business organizations. The population for this study consisted of firms in Lagos employing 50 or more persons engaged in manufacturing or distributive trade. Only such firms listed in the 1986 edition of the Lagos state industrial Directory were included. For the purpose of this study, we classified the firms into categories, A, B, C, as small categories, D and E as medium, and categories F, G, H and I, as large. This implies that we focused attention on categories D to I while ignoring categories A to C. Our concentration on medium-large firms is borne out of our conviction that their size of operations may necessitate the need for elaborate planning.

Analysis of the sapta pesona and CBT concept in managing Alas Kedaton tourist attraction

2024-03-01T06:23:13+00:00

This research aims to determine the extent to which 1) the Sapta Pesona concept and 2) CBT are applied in the management of the Alas Kedaton tourist attraction. Sapta Pesona Wisata is a value concept that was born and popularized by the former Minister of Tourism and Post and the New Order era, Soesilo Soedarman (1988-1993). Sapta Pesona Wisata which consists of security, cleanliness, order, coolness, beauty, hospitality, and providing memorable memories for tourists so that when tourists visit tourist attractions they get what they expected before visiting the tourist attractions. Meanwhile, the involvement of local communities in the management of a tourist attraction, known as CBT, is a basic element of tourism that places the community as an important factor in managing tourist attractions. Local communities have an important role in managing and developing these tourist attractions so that they remain sustainable. This research is qualitative research where data is obtained through interviews with management, library studies, observation, and documentation. All data obtained was collected then data reduction was carried out and a table was created and concluded. This research shows that the Sapta Pesona concept has been implemented and so has the CBT concept, but several aspects need to be strengthened so that the Alas Kedaton tourist attraction can provide maximum benefits for the local community.

Tourist satisfaction at tourism destination of Aan village, Klungkung, Bali

2024-03-08T14:05:48+00:00

This research aims to determine tourist satisfaction when visiting Aan Tourism Village and to find out what factors influence tourist satisfaction. Data collection was carried out using a questionnaire instrument which was administered to 20 tourists who visited Aan village in November 2023. The results of the research showed that tourist satisfaction was dominated by the accessibility factor to the Aan tourist village destination which was easy to reach, then followed by the availability of internet access, and tourist engagement with local culture and people. Apart from that, tourist satisfaction is also determined by good service from the manager, the cleanliness and beauty of the tourist village, as well as the friendliness of the local population.

A review for creating a tour package: A case study for students of tourism

2024-03-12T21:21:49+00:00

This research aims to find out how to arrange tour packages that are competitive and can generate profits but can also satisfy consumer satisfaction, in this case, tourists. A series of activity stages are carried out before the tour package is carried out, planning, implementation, and evaluation. The planning stage includes exploring tourist destinations, creating an itinerary, and preparing human resources, logistics, and supporting supplies. The tour implementation stage includes creating a tour package and financing. The evaluation stage is the stage of reviewing the tour package by paying attention to the concepts of target market, market segmentation, and positioning. This research is qualitative research. Data from this research were obtained from observations, literature studies, and interviews with tour package organizers. The data obtained was then collected, reduced, and then analyzed.