Customer Perceptions on Green Practice at Restaurant Outlets in The Hotel in Bekasi Regency

Herlambang, Ronaldo and Sutama, I Ketut and Ernawati, Ni Made (2022) Customer Perceptions on Green Practice at Restaurant Outlets in The Hotel in Bekasi Regency. Repositori Politeknik Negeri Bali.

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Abstract

Abstract: This research focuses on the plan for implementing Green Practice in Hotels or Restaurants in Bekasi Regency. The purpose of this study is to determine customer perceptions of efforts to implement Green Practice at restaurant outlets in hotels in Bekasi Regency which is supported by the performance of the Tourism Office and to determine which factors/indicators need to be applied and which are not important to be applied based on community responses/perceptions. Bekasi Regency. The analytical technique used in this research is quantitative analysis with Importance Performance Analysis. The author uses 100 samples to be researched by conducting a survey to customers in 10 hotels in Bekasi Regency. The results of this study indicate that the application of Green practice which consists of 3 indicators, namely Green Action, Green Food, Green Donation, has not all been well implemented in hotels in Bekasi Regency. From the calculation results of the Importance and Performance Analysis (IPA) method, it has a conformity level value of 98.72% and in the Cartesian Diagram of 18 attributes there are 2 attributes of green action and green food that require improvement and improvement, namely attributes number 4 and 16. There are also attributes number 4 and 16. 2 attributes that need to be maintained for achievement and performance are attribute numbers 1,7,11, 14, 17 and 18.

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