The tourism industry is one of the high-income and at the same time, safe and clean industries for the economy of each country. Development of this industry indicates the political, economic, social, security, cultural and scientific stability of the world countries. Rural tourism is also accounted for a component for tourism industry which can play an effective role in regional development and as a result, national development and diversification of national economy by appropriate and systematic planning, identification of advantages and limitations of rural tourism. Research stages were (i) survey by coming directly to Kampung Tajur (field studies) and in-depth interview with the local community. (ii) SWOT Analysis. Therefore, the aim of this study is to investigate the situation of tourism village, presenting strategies and guidelines to develop tourism within Kampung Tajur, Pesanggrahan Village, Purwakarta using Strengths, Weaknesses, Opportunities, and Threats (SWOT) analysis and TOWS for strategies. The empirical analysis in the study area shows that vulnerability threshold for rural areas can be extremely high due to openness to tourists and requires review and present appropriate policies in order to increase the strengths, minimize the weaknesses and threats, and also to apply relative advantages of opportunities.

This research aim is to analyze service quality in mediating price effect and product quality toward customer satisfaction at Byurger Restaurant using a quantitative method. The sampling technic used is probability sampling with a total sample of 229. Descriptive analysis is the technic for analyzing data using SPPS and AMOS which is tested using the test of validity, reliability, normality, model modification, and goodness of fit model (GoF). The result shows that service quality has a negative effect in mediating price perception towards customer satisfaction, and service quality has a positive effect and is significant in mediating product quality towards customer satisfaction. Penelitian ini bertujuan untuk menganalisis peran kualitas pelayanan dalam memediasi pengaruh persepsi harga dan kualitas produk terhadap kepuasan pelanggan di Restoran Byurger dengan menggunakan metode kuantitatif. Teknik pengambilan sampel adalah probability sampling dengan ukuran 229 sampel. Teknik analisis data yang digunakan adalah analisis deskriptif menggunakan software SPSS dan AMOS yang kemudian diuji menggunakan uji validitas, uji reliabilitas, uji normalitas, dan modifikasi model sesuai dengan indeks modifikasi dan uji goodness of fit model (GoF). Hasil menunjukkan bahwa kualitas pelayanan memiliki nilai negatif dalam memediasi pengaruh persepsi harga terhadap kepuasan pelanggan dan kualitas pelayanan memiliki nilai positif dan signifikan dalam memediasi pengaruh produk terhadap kepuasan pelanggan.

Online learning is carried out in all higher education after the COVID-19 pandemic. The online learning causes forced online learning preparation. The research aimed to measure student attitudes about online learning, student readiness to learn online, and the influence of student attitudes about online learning on student readiness to learn online.  The research method was descriptive quantitative and the sample was chosen by simple random sampling. The data were obtained from 311 students of the hospitality management diploma 4 of academic year 2017 to 2020 at one of the tourism school in Indonesia who had to carry out online learning. The collected data were tested using validity and reliability test, descriptive test (frequency and mean),  correlation, simple linear regression test and t-test. The result of the mean test showed that students do not like online learning even though they have a perception of readiness to learn online. This result contradicted the results of the simple linear regression test and t-test which concluded that students 'attitudes of online learning positively and significantly affected students' readiness to learn online. The study implication that it is necessary to create efforts to change the attitude of being less accepting of online learning activities into an attitude of accepting online learning for students.