Desa Wisata Kereng Bangkirai berupaya untuk menjadi destinasi wisata yang menerapkan konsep pariwisata berkelanjutan. Pengembangan pariwisata di Desa Wisata Kereng Bangkirai telah memberi manfaat ekonomi, oleh sebab itu diharapkan manfaat ekonomi bagi masyarakat dapat dirasakan secara berkelanjutan. Segmen pasar yang lebih besar akan memberikan keuntungan ekonomi namun bila dikelola dengan kurang baik maka akan memberikan dampak negatif bagi masyarakat lokal. Tujuan dari penelitian ini adalah untuk mengidentifikasi manfaat ekonomi bagi masyarakat lokal berdasarkan kriteria dalam penerapan destinasi pariwisata berkelanjutan di Desa Wisata Kereng Bangkirai. Penelitian ini menggunakan pendekatan kualitatif. Teknik pengumpulan data dalam penelitian ini menggunakan teknik wawancara mendalam dan observasi. Informan adalah pengelola desa wisata, komunitas masyarakat, asosiasi, industri dan Dinas Kebudayaan dan Pariwisata Kota Palangka Raya. Penelitian ini menggunakan analisa deskriptif. Hasil penelitian menunjukkan bahwa sektor pariwisata telah memberi manfaat ekonomi dan secara beriringan menerapkan prinsip pariwisata berkelanjutan.

Abstract-The purpose of this study is to examine consumer behavior towards review and recommendation of food blogger regarding healthy eating lifestyle and to know whether there is a relation between food bloggers review and recommendation to healthy eating and consumer behavioral intention. The unit analysis in this research is people who know and read about food blog, with 192 valid questionnaires from respondents that reside in Jakarta, Bandung and Bogor. Data were analyzed using SPSS software.The result shows that all variables in the research have positive influence which means that perceived credibility and perceived usefulness of food blogger positively influences people's attitude towards healthy food which later influences their behavioral intention. The study found that food blogs have impact on encouraging people to eat healthy food, to raise awareness of the consumption of healthy food.

Indonesia has a variety of tourism destinations that are potential and meaningful. The historical value contained in it can be developed so that it also has commercial value. It can be seen significantly that the tourism sector has become an industry that contributes a lot in providing high foreign exchange inputs for the country. However, the tourism industry in Biak Numfor Regency in Papua has not been growing well for the past ten years. This beautiful destination is slowly being forgotten by tourists. Therefore, it is very important to identify factors affecting the tourism sector in this destination. This paper is discussing about the perspective of the tourism stakeholders in Biak Numfor, Papua, regarding the condition of tourism sectors in this destination. Sustainable tourism concept was chosen as the foundation of the perspective. In order to gain the insights, a Focus Group Discussion was conducted. The results show that there were several factors identified as important for sustainable tourism in Biak Numfor: accessibility, infrastructures, destination management and planning, destination promotion, inspirational leaders, and community awareness.

As a tourist destination, Berau Regency has experienced a significant increase in tourist visits in recent years. Tourism development in Berau Regency still faces several obstacles, including the low quality of tourism destination management, not yet optimal management of regional culture and promotion of tourism destinations that have not been optimal. The tourism industry is closely associated with hospitality which is a major advantage of other industries. There is a need to explore the perceptions of tourism stakeholders about the hospitality concept. The purpose of this study is to analyze the level of understanding of hospitality concepts in tourism stakeholders in Berau Regency. Determination of respondents was done through purposive sampling and snowball sampling methods. Respondents were chosen with the consideration concerned having experience and knowledge in accordance with the focus of the study. The collected data was analyzed by descriptive narrative results of interviews with speakers and results of observations. The results of the study show that tourism stakeholders understand the service more than hospitality concept. Most of tourism stakeholders cannot accurately describe hospitality or distinguish it from service. Only a few of tourism stakeholders can define and describe the hospitality concept, but this still refers to service management terms and concepts. Most tourism stakeholders struggle to express their understanding and perception of hospitality. Practices consistently in carrying out the concept of hospitality can influence the behavior of tourism stakeholders. Keywords: hospitality, tourism stakeholders, Berau Abstrak: Sebagai destinasi wisata, Kabupaten Berau mengalami kenaikan kunjungan wisatawan yang cukup mengesankan pada beberapa tahun terakhir. Pengembangan pariwisata di Kabupaten Berau masih menemui beberapa kendala, antara lain masih rendahnya kualitas pengelolaan destinasi wisata, belum optimalnya pengelolaan budaya daerah dan promosi destinasi pariwisata yang belum optimal. Industri pariwisata lekat dengan keramahtamahan atau hospitality yang merupakan keunggulan utama dari industri lainnya. Sehingga terdapat kebutuhan untuk mengeksplorasi persepsi pelaku pariwisata tentang konsep hospitality. Tujuan dari penelitian ini adalah untuk menganalisis tingkat pemahaman konsep hospitality pada pelaku pariwisata di Kabupaten Berau. Penentuan responden dilakukan melalui metode purposive sampling dan snowball sampling. Responden dipilih dengan pertimbangan yang bersangkutan memiliki pengalaman dan pengetahuan sesuai dengan fokus penelitian. Data yang terkumpul dianalisis dengan cara deskriptif naratif hasil wawancara dengan narasumber dan hasil observasi. Hasil dari penelitian menunjukkan bahwa pelaku pariwisata lebih memahami konsep layanan daripada hospitality. Mayoritas pelaku pariwisata tidak dapat secara akurat menggambarkan hospitality atau membedakannya dari layanan. Hanya sedikit dari pelaku pariwisata yang mampu mendefinisikan dan menggambarkan konsep hospitality, namun ini pun masih mengacu pada istilah dan konsep manajemen layanan. Sebagian besar pelaku pariwisata berjuang untuk mengungkapkan pemahaman dan persepsi tentang hospitality. Praktik yang konsisten dalam menjalankan konsep hospitality dapat memengaruhi perilaku dari pelaku pariwisata. Kata kunci: hospitality, pelaku pariwisata, Berau

Purpose -The use of green practices in the foodservice industry has become an interest area in in the world of travel, tourism, and hospitality. Many foodservice operators have accepted the importance of promoting environmental awareness to create competitive advantages. The foodservice industry is one of the biggest consumers of energy. The paper aims to examine generation Y' perceptions, sustainability and purchase intentions on green practice in order to help determine strategies regarding the future management of green initiatives. Design/methodology/approach -The study used a convenience sample of consumers of the restaurant. The survey asked respondents to indicate their level of agreement to a variety of statements about the use of green practices, sustainability and purchase intentions in the foodservice industry. The survey also asked respondents to indicate their demographic profile. Respondents are generation Y who were born 1981-2000. The data were analyzed by using SPSS. Findings -The results revealed that generation Y believed that they have the knowledges about green practices and sustainability but they would still like to know more about it. They also expressed preferences related to restaurants that are environmentally friendly and use environmentally safe products. Originality/value -This study found that gender influenced generation Y' perceptions about purchase intentions to the green restaurants.