Peran halal-friendly destination attributes dan experience dalam meningkatkan revisit intention dunia fantasi
DOI:
https://doi.org/10.61511/jyoa.v1i2.2024.1396Keywords:
experience (4Es); halal-friendly destination attributes; halal tourism; perceived value; revisit intention; satisfaction.Abstract
Background: One of the elements that is of concern to tourists and managers of tourist attractions is the factor of halal-friendly destination attributes which consist of aspects of social environment, halal-friendly facilities, halal-friendly services, halal food and beverages, and halal-friendly locals and staff. Findings: These five variables are the aspects most recognized by tourists to see whether the tourist object can be said to be halal or not. With the research object of Dunia Fantasi, the purpose of this research is to analyze the relationship between halal-friendly destination attributes variable and experience (4Es) assisted by perceived value and satisfaction to revisit intention of DKI Jakarta Muslim tourists towards Dunia Fantasi. Methods: There are 14 hypotheses that will be tested in this study and use a descriptive and quantitative research design. Data collection was carried out by distributing questionnaires cross-sectionally and using a non-probability sampling technique to 332 respondents. Structural Equation Modeling (SEM) with Covariance Based (CB) type is used as a method to test the available hypotheses using SPSS and Lisrel 8.80 software. Conclusion: The results of the study show that halal-friendly destination attributes and experience (4Es) have a partial effect on perceived value, satisfaction, and revisit intention.
References
Aliffia, G. Putri, & Komaladewi, R. (2019). Halal Friendly Attribute Of Muslim Travelers Toward A Non-Muslim Destination. JURNAL ILMIAH MANAJEMEN, 5, 1–10. https://doi.org/10.31602/atd.v5i1.3006
Al-Ansi, A., & Han, H. (2019). Role of halal-friendly destination performances, value, satisfaction, and trust in generating destination image and loyalty. Journal of Destination Marketing and Management, 13, 51–60. https://doi.org/10.1016/j.jdmm.2019.05.007
Agnes. (2021). Analisis Data Kuantitatif, Kenali Analisis Deskriptif. https://www.dqlab.id/analisis-data-kuantitatif-kenali-analisis deskriptif
Aho, S. K. (2001). Towards a general theory of touristic experiences: Modelling experience process in tourism. Tourism Review, 56(4), 33–37. https://doi.org/10.1108/eb058368
Ahn, J. and Thomas, T.K. (2020), “The role of customers’ perceived values of integrated resort brands in destination”, Journal of Destination Marketing & Management, Vol. 15.
Ahasanul, H., Abdullah, S., Farzana, Y., run, K.T. and Mirza, A.H. (2015), “Non-Muslim consumer’ perception toward purchasing halal food products in Malaysia”, Journal of Islamic Marketing, Vol. 6 No. 1, pp. 133-147.
Akhtar, N., Sun, J., Ahmad, W., & Akhtar, M. N. (2019). The effect of non-verbal messages on Muslim tourists’ interaction adaptation: A case study of Halal restaurants in China. Journal of Destination Marketing & Management, 11, 10–22. https://doi.org/10.1016/j.jdmm.2018.10.001
Akhtar, N.; Jin, S.; Alvi, T.H.; Siddiqi, U.I. (2020) “Conflicting halal attributes at halal restaurants and consumers’ responses: The moderating role of religiosity”. J. Hosp. Tour. Manag. Vol. 45, 499–510.
Al-Ansi, A. and Han, H. (2019), “Role of halal-friendly destination performances, value, satisfaction, and trust in generating destination image and loyalty”, Journal of Destination Marketing & Management, Vol. 13, pp. 51-60. https://doi.org/10.1016/j.jdmm.2019.05.007
Ali, S., Siddiquei, A. N., Awan, H. M., & Bukhari, K. S. (2012). RELATIONSHIP BETWEEN SERVICE QUALITY, PERCEIVED VALUE, SATISFACTION AND REVISIT 154 Universitas Indonesia INTENTION IN HOTEL INDUSTRY. INTERDISCIPLINARY JOURNAL OF CONTEMPORARY RESEARCH IN BUSINESS, 4(8), 788–805. https://www.mendeley.com/catalogue/637fe12a-05dc-3d16-91ff-cfcd3cdd79de/
Al-Ansi, A., Olya, H.G. and Han, H. (2019), “Effect of general risk on trust, satisfaction, and recommendation intention for halal food”, International Journal of Hospitality Management, Vol. 83, pp. 210-219. https://doi.org/10.1016/j.ijhm.2018.10.017
Aldilla, G. (2009). Hubungan Faktor Ekstrinsik dengan Motivasi Kerja Karyawan Divisi Umum dan Keuangan RS MH Thamrin Internasional Salemba Tahun 2009. https://lib.ui.ac.id/file?file=digital/125832-S-5798Hubungan%20faktorMetodologi.pdf
Ali, F., Amin, M., & Ryu, K. (2016). The role of physical environment, price perceptions, and consumption emotions in developing customer satisfaction in Chinese resort hotels. Journal of Quality Assurance in Hospitality & Tourism, 17(1), 45–70. https://doi.org/10.1080/1528008X.2015.1016595
Alnawas, I., & Hemsley-Brown, J. (2019). Examining the key dimensions of customer experience quality in the hotel industry. Journal of Hospitality Marketing & Management, 28(7), 833-861. https://doi.org/10.1080/19368623.2019.1568339
Ambali, A.R. and Bakar, A.N. (2014), “People’s awareness on halal foods and products: potential issues for policy-makers”, Procedia - Social and Behavioral Sciences, Vol. 121, pp. 3-25. https://doi.org/10.1016/j.sbspro.2014.01.1104
Andersson, T., Mossberg, L. and Therkelsen, A. (2017), “Food and tourism synergies: perspectives on consumption, production and destination development”, Scandinavian Journal of Hospitality and Tourism, Vol. 17 No. 1, pp. 1-8. https://doi.org/10.1080/15022250.2016.1275290
Angelia, D. (2023). 10 Waralaba Restoran dengan Jaringan Terbesar di Dunia. GoodStats. https://goodstats.id/article/10-waralaba-restoran-dengan-jaringan-terbesar-di-dunia3g9Vc
Angelin, S., & Angelin, S. (2023). 11 Objek Wisata Ancol Yang Bikin Hati Tertawa Riang. GoTravelly. http://www.gotravelly.com/blog/wisata-ancol/
Ariffin, A.A.M. and Maghzi, A. (2012), “A preliminary study on customer expectations of hotel hospitality: influences of personal and hotel factors”, International Journal of Hospitality Management, Vol. 31 No. 1, pp. 191-198. https://doi.org/10.1016/j.ijhm.2011.04.012
Aşan, K., Kaptangil, K., & Gargacı Kınay, A. (2020). Mediating role of perceived festival value in the relationship between experiences and satisfaction. International Journal of Event and Festival Management, 11(2), 255–271. https://doi.org/10.1108/ijefm-11-2019-0058
Baron, R. M., & Kenny, D. A. (1986). The moderator–mediator variable distinction in social psychological research: Conceptual, strategic, and statistical considerations. Journal of Personality and Social Psychology, 5, 1173-1182. https://psycnet.apa.org/doi/10.1037/0022-3514.51.6.1173
Battour, M., Battor, M. and Bhatti, M.A. (2014), “Islamic attributes of destination: construct development and measurement validation, and their impact on tourist satisfaction”, International Journal of Tourism Research, Vol. 16 No. 6, pp. 556-564.
Battour, M. and Ismail, M.N. (2016), “Halal tourism: concepts, practices, challenges, and future”, Tourism Management Perspectives, Vol. 19, pp. 150-154.
Battour, M. (2018). Muslim Travel Behavior in Halal Tourism Muslim Travel Behavior in Halal Tourism. https://doi.org/10.5772/intechopen.70370
Belia, B. (2023). Ragam Alasan Pengunjung Pilih Dufan Ancol Jadi Tujuan Libur Lebaran. Detiknews. https://news.detik.com/berita/d-6686844/ragam-alasan-pengunjung-pilihdufan-ancol-jadi-tujuan-libur-lebaran
Berezan, O., Millar, M., & Raab, C. (2014). Sustainable hotel practices and guest satisfaction levels. International Journal of Hospitality & Tourism Administration, 15(1), 1–18. https://doi.org/10.1080/15256480.2014.872884
Birks, D. F. (2016). The Marketing Book.
Bitner, M. J., & Hubbert, A. R. (1994). Encounter satisfaction versus overall satisfaction versus quality. Service Quality: New Directions in Theory and Practice, 34(2), 72–94.
Bogan, E. and Sanisik, M. (2019), “Halal tourism: conceptual and practical challenges”, Journal of Islamic Marketing, Vol. 10 No. 1, pp. 87-96.
Bujisic, M., Bilgihan, A., & Smith, S. (2015). Relationship between guest experience, personality characteristics, and satisfaction: Moderating effect of extraversion and openness to experience. Tourism Analysis, 20(1), 25–38. https://doi.org/10.3727/108354215X14205687167509
Cakici, A.C., Akgunduz, Y. and Yildirim, O. (2019), “The impact of perceived price justice and satisfaction on loyalty: the mediating effect of revisit intention”, Tourism Review, Vol. 74 No. 3, pp. 443-462.
Cetin, G., & Walls, A. (2016). Understanding the customer experiences from the perspective of guests and hotel managers: empirical findings from luxury hotels in Istanbul, Turkey.
Journal of Hospitality Marketing & Management, 25(4), 395–424.
Chen, C.F. and Chen, P.C. (2011), “Applying the TAM to travelers’ usage intentions of GPS devices”, Expert Systems with Applications, Vol. 38 No. 5, pp. 6217-6221.
Chen, C. F., & Chen, F. S. (2010). Experience quality, perceived value, satisfaction and behavioral intentions for heritage tourists. Tourism Management, 31(1), 29–35.
Chua, B.L., Lee, S., Goh, B. and Han, H. (2015), “Impacts of cruise service quality and price on vacationers’ cruise experience: moderating role of price sensitivity”, International Journal of Hospitality Management, Vol. 44, pp. 131-145.
Choi, H.C., Huang, S., Choi, H. and Chang, H. (2020), “The effect of flight attendants’ physical attractiveness on satisfaction, positive emotion, perceived value, and behavioral intention”, Journal of Hospitality and Tourism Management, Vol. 44, pp. 19-29.
Cooper, D. R., & Schindler, P. S. (2014). Business Research Methods, 12th Edition - Donald R Cooper,. McGraw Hill, 12.
Creswell, J. W. (2014). Research Design: Qualitative, Quantitative, and Mixed Methods Approaches. SAGE.
Cohen, E. (1979). A phenomenology of tourist experiences. Sociology, 13(2), 179–201. https://doi.org/10.1177/003803857901300203
Crick-Furman, D., & Prentice, R. (2000). Modeling tourists’ multiple values. Annals of Tourism Research, 27(1), 69–92. https://doi.org/10.1016/S0160-7383(99)00041-9
Dieck, M. C., Jung, T. H., & Rauschnabel, P. A. (2018). Determining visitor engagement through augmented reality at science festivals: An experience economy perspective. Computers in Human Behavior, 82, 44–53. https://doi.org/10.1016/j.chb.2017.12.043
Dzikrina, A. (2015). PEMBINAAN KEAGAMAAN DI KOMUNITAS MUSIK METAL HEAVENHOLIC (Studi Kasus Di Komunitas Heavenholic Bandung). http://repository.upi.edu/20438/5/S_PAI_1106384_Chapter3.pdf
El-Gohary, H. (2016). Halal tourism, is it really Halal? Tourism Management Perspectives, 19, 124–130. https://doi.org/10.1016/j.tmp.2015.12.013
Fornell, C. (1992). A national customer satisfaction barometer: The Swedish experience. Journal of Marketing, 6–21. https://doi.org/10.1177/002224299205600103
Gefen, D., Straub, D., & Boudreau, M. C. (2000). Structural Equation Modeling Technique and regression: Guidelines for Research Practices. Communications for AIS, 7, 1-78.
Geissler, G. L., & Rucks, C. T. (2011). The overall theme park experience: A visitor satisfaction tracking study. Journal of Vacation Marketing, 17(2), 127–138. https://doi.org/10.1177/1356766710392480
Genç, V., & Genc, S. G. (2022). The effect of perceived authenticity in cultural heritage sites on tourist satisfaction: the moderating role of aesthetic experience. Journal of Hospitality and Tourism Insights. https://doi.org/10.1108/jhti-08-2021-0218
Gentile, C., Spiller, N., & Noci, G. (2007). How to sustain the customer experience: An overview of experience components that co-create value with the customer. European Management Journal, 25(5), 395–410. https://doi.org/10.1016/j.emj.2007.08.005
Gonçalves, H. M., Lourenço, T. F., & Silva, G. M. (2016). Green buying behavior and the theory of consumption values: A fuzzy-set approach. Journal of business research, 69(4), 14841491.
Gundersen, M. G., Heide, M., & Olsson, U. H. (1996). Hotel guest satisfaction among business travelers: What are the important factors? The Cornell Hotel and Restaurant Administration Quarterly, 37(2), 72–81.
Gutman, J. (1982), “A means-end chain model based on consumer categorization processes”, Journal of Marketing, Vol. 46 No. 2, pp. 60-72.
Ha, J. and Jang, S.S. (2013), “Attributes, consequences, and consumer values”, International Journal of Contemporary Hospitality Management, Vol. 25 No. 3, pp. 383-409.
Habibi, A. and Rasoolimanesh, M.S. (2020), “Experience and service quality on perceived value and behavioral intention: moderating effect of perceived risk and fee”, Journal of Quality Assurance in Hospitality and Tourism, Vol. 22 No. 6, pp. 711-737.
Hair, J. F., Black, W. C., Babin, B. J., Anderson, R. E., & Tatham, R. L. (2006). Multivariate data analysis. In vectors.
Hair, J., Ortinau, D., & Harrison, D. E. (2008). Essentials of Marketing Research. McGraw-Hill. Hair, J. F., Black, W. C., Babin, B. J., & Anderson, R. E. (2014). Multivariate Data Analysis. London: Pearson.
Hair, Sarstedt, Ringle, & Gudergan. (2017). Advanced Issues in Partia Least Squares Structural Equation Modeling (1st ed). SAGE Publications, Inc.
Hair, J. F., Ringle, C. M., Gudergan, S. P., Fischer, A., Nitzl, C., & Menictas, C. (2019). Partial least squares structural equation modeling-based discrete choice modeling: an illustration in modeling retailer choice. Business Research, 12(1), 115–142. https://doi.org/10.1007/s40685-018-0072-4
Hamdani, T. (2021). Soal Pro Kontra Wisata Halal, Sandiaga: Jangan Salah Kaprah. In detikfinance. https://finance.detik.com/berita-ekonomi-bisnis/d-5352113/soal-prokontra-wisata-halal-sandiaga-jangan-salah-kaprah
Han, H., & Hyun, S. S. (2015). Customer retention in the medical tourism industry: Impact of quality, satisfaction, trust, and price reasonableness. Tourism Management, 46, 20–29.
Han, H. and Hyun, S.S. (2017), “Impact of hotel-restaurant image and quality of physicalenvironment, service, and food on satisfaction and intention”, International Journal of Hospitality Management, Vol. 63, pp. 82-92.
Han, H. and Ryu, K. (2007), “Moderating role of personal characteristics informing restaurant customers’ behavioral intentions: an upscale restaurant setting”, Journal of Hospitality & Leisure Marketing, Vol. 15 No. 4, No. 4, pp. 25-54.
Han, H., Al-Ansi, A., Olya, H.G. and Kim, W. (2019), “Exploring halal-friendly destination attributes in South Korea: perceptions and behaviors of Muslim travelers toward a non-Muslim destination”, Tourism Management, Vol. 71, pp. 151-164.
Han, L., Wang, S., Zhao, D., & Li, J. (2017). The intention to adopt electric vehicles: Driven by functional and non-functional values. Transportation Research Part A: Policy and Practice, 103, 185-197.
Henseler, Jörg & Sarstedt, Marko. (2013). Goodness-of-Fit Indices for Partial Least Squares Path Modeling. Computational Statistics. 28. 565-580. https://doi.org/10.1007/s00180-012-0317-1.
Henderson, J.C. (2009), “Food tourism reviewed”, British Food Journal, Vol. 111 No. 4, pp. 317-326, https://doi.org/10.1108/00070700910951470.
Henderson, J. C. (2010). Sharia-compliant hotels.Tourism and Hospitality Research,10(3), 246– 254.
Hirschman, E. C., & Holbrook, M. B. (1982). Hedonic consumption: Emerging concepts, methods and propositions. The Journal of Marketing, 92–101. https://doi.org/10.1177/002224298204600314
Hoffmann, E. Consumer integration in sustainable product development. Bus. Strategy Environ. 2007, 16, 322–338.
Hosany, S., & Witham, M. (2010). Dimensions of cruisers’ experiences, satisfaction, and intention to recommend. Journal of Travel Research, 49(3), 351–364. https://doi.org/10.1177/0047287509346859
Hunt, H. K. (1977). CS/D-overview and future research directions. In H. K. Hunt (Ed.), Conceptualization and measurement of consumer satisfaction and dissatisfaction (pp. 455–488). Cambridge, MA: Marketing Science Institute.
Hwang, J. and Hyun, S.S. (2017), “First-class airline travelers’ perception of luxury goods and its effect on loyalty formation”, Current Issues in Tourism, Vol. 20 No. 5, pp. 497-520.
Hwang,J.,& Hyun,S.S.(2015). Perceived firm innovativeness in cruise travelers’experience and perceived luxuryvalue: The moderating effect of advertising effective-ness.Asia Pacific Journal of Tourism Research,21(sup1),S101–S128.
Hwang, J., & Lyu, S. O. (2015). The antecedents and consequences of well-being perception: An application of the experience economy to golf tournament tourists. Journal of Destination Marketing & Management, 4(4), 248–257. https://doi.org/10.1016/j.jdmm.2015.09.002
Hwang, J., & Lee, J. (2018). A strategy for enhancing senior tourists’ well-being perception:
focusing on the experience economy. Journal of Travel & Tourism Marketing, 36(3), 314–329. https://doi.org/10.1080/10548408.2018.1541776
Jacobsen, J.K.S., Iversen, N.M. and Hem, L.E. (2019), “Hotspot crowding and over-tourism: antecedents of destination attractiveness”, Annals of Tourism Research, Vol. 76, pp. 53-66.
Jafari, J. and Scott, N. (2014), “Muslim world and its tourism”, Annals of Tourism Research, Vol. 44, pp. 1-19.
Jang, S. S., & Namkung, Y. (2009). Perceived quality, emotions, and behavioral intentions: Application of an extended Mehrabian–Russell model to restaurants. Journal of Business Research, 62(4), 451–460.
Jani, D. and Han, H. (2014), “Personality, satisfaction, image, ambiance, and loyalty: testing their relationships in the hotel industry”, International Journal of Hospitality Management, Vol. 37, pp. 11-20.
Jeaheng, Y., Al-Ansi, A., & Han, H. (2019b). Halal-friendly hotels: impact of halal-friendly attributes on guest purchase behaviors in the Thailand hotel industry. Journal of Travel & Tourism Marketing, 36(6), 729–746. https://doi.org/10.1080/10548408.2019.1631940
Jung, T., Tom Dieck, M. C., Lee, H., & Chung, N. (2016). Effects of virtual reality and augmented reality on visitor experiences in museum. In A. Inversini & R. Schegg (Eds.), Information and communication technologies in tourism 2016 (pp. 624–635). Cham: Springer.
Kato, T. (2021). Functional value vs emotional value: A comparative study of the values that contribute to a preference for a corporate brand. International Journal of Information Management Data Insights, 1(2), 100024. https://doi.org/10.1016/j.jjimei.2021.100024
Kementerian Dalam Negeri Republik Indonesia. (2022). 273 Juta Penduduk Indonesia Terupdate Versi Kemendagri. https://dukcapil.kemendagri.go.id/berita/baca/1032/273-jutapenduduk-indonesia-terupdate-versi-kemendagri
Kim, M. and Thapa, B. (2018), “Perceived value and flow experience: application in a naturebased tourism context”, Journal of Destination Marketing & Management, Vol. 8, pp. 373-384.
Kuo, H. P., & Wu, K. L. (2014). The influence of service quality on customer satisfaction in theme parks design of Taiwan. In Advanced Materials Research, 1008, 1543–1547. https://doi.org/10.4028/www.scientific.net/AMR.1008-1009
Kuo, Y.-F., Wu, C.-M., & Deng, W.-J. (2009). The relationships among service quality, perceived value, customer satisfaction, and post-purchase intention in mobile valueadded services. Computers in Human Behavior, 25(4), 887–896. https://doi.org/10.1016/j.chb.2009.03.003
Lari, L. a. D. A., Iyanna, S., & Jabeen, F. (2019). Islamic and Muslim tourism: service quality and theme parks in the UAE. Tourism Review, 75(2), 402–413. https://doi.org/10.1108/tr-05-2018-0062
Lee, S., Jeong, E., & Qu, K. (2020b). Exploring Theme Park Visitors’ Experience on Satisfaction and Revisit Intention: A Utilization of Experience Economy Model. Journal of Quality
Assurance in Hospitality & Tourism, 21(4), 474–497. https://doi.org/10.1080/1528008x.2019.1691702
Lee, J. S., Song, H. J., & Lee, C. K. (2011). A study on the experience, experiential value, and satisfaction of 3D film based on the Pine and Gilmore’s experience economy theory: The case of the film ‘Avatar. The Korea Academic Society of Tourism and Leisure, 23(5), 281–298.
Lovelock, C., & Wirtz, J. (2004). Services marketing: People. Technology Strategy. Singapore: Pearson Education.
Luo, J.M., Chi, F.L. and Wang, H. (2021), “Exploring the relationship between hedonism, tourist experience, and revisit intention in entertainment destination”, Sage Open, Vol. 11 No. 4, pp. 1-11
Mannaa, M. T. (2020). Halal food in the tourist destination and its importance for Muslim travellers. Current Issues in Tourism, 23(17), 2195–2206. https://doi.org/10.1080/13683500.2019.1616678
Malhotra, N. K., Nunan, D., Birks. (2017). Marketing research: An applied approach (5th Edition). Pearson Education Limited
Marmaya, N., Zakaria, Z., & Mohd Desa, M. N. (2019). Gen Y consumers’ intention to purchase halal food in Malaysia: a PLS-SEM approach. Journal of Islamic Marketing. https://doi.org/10.1108/jima-08-2018-0136
Mayo, E. J., & Jarvis, L. P. (1981).The psychology of leisuretravel. Effective marketing and selling of travel services.Boston, MA: CBI Publishing Company, Inc.
Mehmetoglu, M., & Engen, M. (2011). Pine and Gilmore’s concept of experience economy and its dimensions: An empirical examination in tourism. Journal of Quality Assurance in Hospitality & Tourism, 12(4), 237–255. https://doi.org/10.1080/1528008X.2011.541847
Meng, B. and Cui, M. (2020), “The role of co-creation experience in forming tourists’ revisit intention to home-based accommodation: extending the theory of planned behavior”, Tourism Management Perspectives, Vol. 33, p. 100581.
Merriam-Webster. (2016). An encyclopædia britannica companypress. Retrieved from http://www.merriam-webster.com/dictionary/entertainment
Mohamed Battour, M. B. and M. A. B. (2013). Islamic Attributes of Destination: Construct Development and Measurement Validation, and Their Impact on Tourist Satisfaction. International Journal of Tourism Research, (February 2013).
Mohsin, A., Ramli, N. and Alkhulayfi, B.A. (2016), “Halal tourism: emerging opportunities”, Tourism Management Perspectives, Vol. 19, pp. 137-143.
Mohsin Butt, M., & Aftab, M. (2013). Incorporating attitude towards halal banking in an integrated service quality, satisfaction, trust and loyalty model in online Islamic banking context. International Journal of Bank Marketing, 31(1), 6–23.
Molinillo, S.; Aguilar-Illescas, R.; Anaya-Sánchez, R.; Liébana-Cabanillas, F. (2021). Social commerce website design, perceived value and loyalty behavior intentions: The moderating roles of gender, age and frequency of use. J. Retail. Consum. Serv. 2021, 63, 102404
Moon, H., & Han, H. (2018). Tourist experience quality andloyalty to an island destination: The moderating impact ofdestination image.Journal of Travel & Tourism Marketing,1–17. https://doi.org/10.1080/10548408.2018.1494083
Muhammad, A., & Syaikh, A. B. M. B. a. B. I. A. (2008b). Terjemah tafsir ibnu katsir.
Mursid, A. (2022). Examining revisit intention from the basic foundation of Islam: the role of halal destination attributes and perceived value. Journal of Islamic Marketing. https://doi.org/10.1108/jima-07-2021-0232
Mursid, A. and Anoraga, P. (2022), “Halal destination attributes and revisits intention: the role of destination attractiveness and perceived value”, International Journal of Tourism Cities, Vol. 8 No. 2, pp. 513-528.
Niininen, O., Szivas, E. and Riley, M. (2004), “Destination loyalty and repeat behavior: an application of optimum stimulation measurement”, International Journal of Tourism Research, Vol. 6 No. 6, pp. 439-447.
Obradovic, S., Stojanovic, V., Tešin, A., Šećerov, I., Pantelić, M., & Dolinaj, D. (2022b). Memorable Tourist Experiences in National Parks: Impacts on Future Intentions and Environmentally Responsible Behavior. Sustainability, 15(1), 547. https://doi.org/10.3390/su15010547
Oh, H., Fiore, A. M., & Jeoung, M. (2007). Measuring experience economy concepts: Tourism applications. Journal of Travel Research, 46(2), 119–132. https://doi.org/10.1177/0047287507304039
Oliver, R. L. (1980). A cognitive model of the antecedents and consequences of satisfaction decisions. Journal of Marketing Research, 460–469. https://doi.org/10.1177/002224378001700405
Oliver, R. L. (1997). Satisfaction: A behavioral perspective on the consumer. New York, NY: McGraw–Hill.
Olya, H.G. and Al-Ansi, A. (2018), “Risk assessment of halal products and services: implication for tourism industry”, Tourism Management, Vol. 65, pp. 279-291.
Olya, H. G., Altinay Gazi, Z., Altinay Aksal, F., & Altinay, M. (2018). Behavioral intentions of disabled tourists for the use of peer-to-peer accommodations: An application of fsQCA. International Journal of Contemporary Hospitality Management, 30(1), 436–454.
Otto, J. E., & Ritchie, J. B. (1996). The service experience in tourism. Tourism Management, 17(3), 165–174. https://doi.org/10.1016/0261-5177(96)00003-9
Parasuraman, A., Zeithaml, V. A., & Berry, L. L. (1985). A conceptual model of service quality and its implications for future research. The Journal of Marketing, 41–50. https://doi.org/10.1177/002224298504900403
Peng, N., Chen, A., & Hung, K. P. (2017). The effects of teppanyaki restaurant stimuli on diners' emotions and loyalty. International Journal of Hospitality Management, 60, 1–12.
Pine, B. J., & Gilmore, J. H. (1998). Welcome to the experience economy.Harvard Business Review,76(4), 97–105.
Pine, B. J., & Gilmore, J. H. (1999). The experience economy: Work is theatre & every business a stage. Boston, MA: Harvard Business School Press.
Pizam, A., Shapoval, V., & Ellis, T. (2016). Customer satisfaction and its measurement in hospitality enterprises: A revisit and update. International Journal of Contemporary Hospitality Management, 28(1), 2–35. https://doi.org/10.1108/IJCHM-04-2015-0167
Prentice, R. (2004). Tourist motivation and typologies. In A. Lew, M. Hall, & A. M. Williams (Eds.), A Companion to Tourism, (pp. 261–279). Oxford: Blackwell.
Privy. (2023). Bagaimana Cara Sektor Pariwisata Bangkit dari Pandemi? Privy Blog. https://blog.privy.id/bagaimana-cara-sektor-pariwisata-bangkit-dari-pandemi/
Quan, S. and Wang, N. (2004), “Towards a structural model of the tourist experience: an illustration from food experiences in tourism”, Tourism Management, Vol. 25 No. 3, pp. 297-305.
Raab, C., Zemke, D. M. V., Hertzman, J. L., & Singh, D. (2013). Restaurant customers’ perceptions of noise and their satisfaction and loyalty behaviors. International Journal of Hospitality & Tourism Administration, 14(4), 398–414. https://doi.org/10.1080/15256480.2013.838090
Rajput, A., & Gahfoor, R. Z. (2020). Satisfaction and revisit intentions at fast food restaurants. Future Business Journal, 6(1). https://doi.org/10.1186/s43093-020-00021-0
Raimkulov, M., Juraturgunov, H., & Ahn, Y. J. (2021). Destination Attractiveness and
Memorable Travel Experiences in Silk Road Tourism in Uzbekistan. Sustainability, 13(4), 2252. https://doi.org/10.3390/su13042252
RAMESH CHANDRA, G. (2014). HALAL TOURISM; A NEW GOLDMINE FOR TOURISM. International Journal of Business Management & Research, 4(6), 2249– 6920.
Reynolds, T.J. and Gutman, J. (1988), “Laddering theory, method, analysis, and interpretation”, Journal of Advertising Research, Vol. 28 No. 1, pp. 11-31.
Riaz, M.N. and Chaudry, M.M. (2003), Halal Food Production, CRC press, Boca Raton
Rosenberg, P. and Choufany, H.M. (2009), Spiritual Lodging–the Shari’ah-Compliant Hotel Concept, HVS Global Hospitality Services, Dubai.
Rust, R. T., & Oliver, R. L. (1994). Service quality: Insights and managerial implications from the frontier. In T. T. Roland & R. L. Oliver (Eds.), Service quality: New directions in theory and practice (pp. pp. 1–19). New York, NY: Sage Publications, Inc.
Ryu, K., Lee, H. R., & Gon Kim, W. (2012). The influence of the quality of the physical environment, food, and service on restaurant image, customer perceived value, customer satisfaction, and behavioral intentions. International Journal of Contemporary Hospitality Management, 24(2), 200–223.
Samori, Z., Salleh, N. Z. M., & Khalid, M. M. (2016). Currenttrends on halal tourism: Cases on selected Asian countries.Tourism Management Perspectives,19, 131–136.
Sanchez, J., Callarisa, L., Rodriguez, R.M. and Moliner, M.A. (2006), “Perceived value of the purchase of a tourism product”, Tourism Management, Vol. 27 No. 3, pp. 394-409.
Sekaran, U., & Bougie, R. (2016). Research Methods for Business (7 ed.). John Wiley & Sons Ltd.
Sheth, J. N., Newman, B. I., & Gross, B. L. (1991). Why we buy what we buy: A theory of consumption values. Journal of business research, 22(2), 159-170.
Simon, H.A. (1957), “A study of decision-making processes in administrative organizations”, Administrative Behavior, New York, NY: Macmillan.
Snoj, B., & Mumel, D. (2002). The measurement of perceived differences in service quality: The case of health spas in Slovenia. Journal of Vacation Marketing, 8(4), 362 - 379.
So, K.K.F., King, C., Hudson, S. and Meng, F. (2017), “The missing link in building customer brand identification: the role of brand attractiveness”, Tourism Management, Vol. 59, pp. 640-651.
Sodawan, A., & Hsu, R. L. W. (2022). Halal-Friendly Attributes and Muslims’ Visit Intention:
Exploring the Roles of Perceived Value and Destination Trust. Sustainability, 14(19), 12002. https://doi.org/10.3390/su141912002
Solnet, D., Kandampully, J., & Kralj, A. (2010). Legends of service excellence: The habits of seven highly effective hospitality companies. Journal of Hospitality Marketing & Management, 19(8), 889–908. https://doi.org/10.1080/19368623.2010.514562
Song, H. J., Lee, C. K., Park, J. A., Hwang, Y. H., & Reisinger, Y. (2015). The influence of tourist experience on perceived value and satisfaction with temple stays: The experience economy theory. Journal of Travel & Tourism Marketing, 32(4), 401-415.
Sotiriadis, M. (2017). Experiential dimensions and their influence on behavioral intentions within the context of nature-based tourism. Tourism and Hospitality Management, 23(1), 35–50.
Spreng, R. A., MacKenzie, S. B., & Olshavsky, R. W. (1996). A re-examination of the determinants of consumer satisfaction. Journal of Marketing, 15–32. https://doi.org/10.2307/1251839
Sriboga Raturaya. (2022). What Is Halal Food? Why Is It So Important in Indonesia? Retrieved January 14, 2023, from https://www.sriboga.com/news/what-is-halal-food-and-why-isit-important-in-indonesia
Stephenson, M.L. (2014), “Deciphering ‘Islamic hospitality’: developments, challenges, and opportunities”, Tourism Management, Vol. 40, pp. 155-164.
Suhartanto, D., Dean, D. S., Wibisono, N., Astor, Y., Muflih, M., Kartikasari, A., Sutrisno, R., & Hardiyanto, N. (2020). Tourist experience in Halal tourism: what leads to loyalty? Current Issues in Tourism, 24(14), 1976–1990. https://doi.org/10.1080/13683500.2020.1813092
Suki, N. M., & Suki, N. M. (2015). Impact of consumption values on consumer environmental concern regarding green products: comparing light, average, and heavy users.
International Journal of Economics and Financial Issues, 5(1), 82-97.
Sulaiman, Z. A., Iranmanesh, M., Foroughi, B., & Rosly, O. (2021). The impacts of Shariahcompliant hotel attributes on Muslim travellers revisit intention: religiosity as a moderator. Journal of Islamic Marketing, 13(10), 2108–2125. https://doi.org/10.1108/jima-06-2020-0179
Syafnidawaty. (2020). DATA PRIMER. https://raharja.ac.id/2020/11/08/data-primer/
Syme SL. (1992). Social determinants of disease. In Public Health and Preventative Medicine, ed. JM Last, RB Wallace, pp. 953–70. Norwalk, CT: Appleton & Lange
Tim. (2023, January 20). 7 Destinasi Wisata Halal di Indonesia, dari Aceh hingga Lombok. Gaya Hidup. https://www.cnnindonesia.com/gaya-hidup/20230119104801-275-902398/7destinasi-wisata-halal-di-indonesia-dari-aceh-hingga-lombok
Travel, V. F. (2022, July 6). Wahana Baru Dufan, dari Tema Horor hingga yang Memacu Adrenalin. Kumparan. https://kumparan.com/viral-food-travel/wahana-baru-dufan-daritema-horor-hingga-yang-memacu-adrenalin-1yP17a2FEZn/4
Tsao, W. C., & Hsieh, M. T. (2012). Exploring how relationship quality influences positive eWOM: The importance of customer commitment. Total Quality Management & Business Excellence, 23(7–8), 821–835. https://doi.org/10.1080/14783363.2012.661137
Tyas, D. Aprilianing, & Supriyanto, A. (2022). KEPUTUSAN KONSUMEN DALAM MEMILIH HOTEL SYARIAH: DITINJAU DARI HALAL LIFESTYLE, MUSLIM FRIENDLY FACILITIES, DAN KNOWLEDGE. Jurnal Ilmiah Ekonomi Kita, 11(2), 141–152. https://ejournal.stiesyariahbengkalis.ac.id/index.php/iqtishaduna/article/view/766/323
Vigneron, F., & Johnson, L. W. (1999). A review anda conceptual framework of prestigeseeking consumerbehavior.Academy of Marketing Science Review,1,1–17.
Wibawa, B. M., Pranindyasari, C., Bhawika, G. W., & Mardhotillah, R. R. (2021). Discovering the importance of halal tourism for Indonesian Muslim travelers: perceptions and behaviors when traveling to a non-Muslim destination. Journal of Islamic Marketing, 14(1), 61–81. https://doi.org/10.1108/jima-07-2020-0210
Wijanto, S. (2008). Structural Equation Modelling dengan Lisrel 8.8: Konsep dan Tutorial. Yogyakarta. Graha Ilmu
Wijanto, S. H. (2015b). Metode penelitian menggunakan structural equation modeling dengan Lisrel 9. Lembaga Penerbit Fakultas Ekonomi Universitas Indonesia.
Wu, H. C., Li, T., & Li, M. Y. (2016). A study of behavioral intentions, patient satisfaction, perceived value, patient trust and experiential quality for medical tourists. Journal of Quality Assurance in Hospitality & Tourism, 17(2), 114–150.
Wu, C.H.-J. and Mursid, A. (2019), “Loyalty motivations for religious tourism: Indonesian Muslim travelers Umrah participating in Umrah pilgrimage to Mecca, Saudi Arabia”, Tourism Review, Vol. 75 No. 2, pp. 466-478.
Wong, K. H., Chang, H. H., & Yeh, C. H. (2018). The effects of consumption values and relational benefits on smartphone brand switching behavior. Information Technology & People.
Yanto, A. (2023, April 28). 5 Alasan Mengapa Indonesia Menjadi Tujuan Favorit Wisatawan Asing. IDN Times. https://www.idntimes.com/travel/destination/andri-andreas-1/alasanindonesia-menjadi-tujuan-favorit-wisatawan-asing-c1c2?page=all
Yen, I. H., & Syme, S. L. (1998). THE SOCIAL ENVIRONMENT AND HEALTH: A Discussion of the Epidemiologic Literature. Annual Rev. Public Health, 20, 287–308.
Yeoman, I. and McMahon-Beatte, U. (2016), “The future of food tourism”, Journal of Tourism Futures, Vol. 2 No. 1, pp. 95-98.
Yousaf, S. (2016), “Promotion mix management: a consumer focused Islamic perspective†”, Journal of Marketing Communications, Vol. 22 No. 2, pp. 215-231, https://doi.org/10.1080/13527266.2014.888575.
Zhang, H., Fu, X., Cai, L.A. and Lu, L. (2014), “Destination image and tourist loyalty: a metaanalysis”, Tourism Management, Vol. 40, pp. 213-223.
Zikmund, W. G., Babin, B. J., Griffin, M., & Carr, J. C. (2010b). Business Research Methods.
Cengage Learning.
Downloads
Published
Issue
Section
Citation Check
License
Copyright (c) 2024 Journal of Youth and Outdoor Activities
This work is licensed under a Creative Commons Attribution 4.0 International License.