Peran Pengembangan Sumber Daya Manusia, Inovasi Kuliner dan Strategi Keberlanjutan Terhadap Reputasi Hotel

Khairil Anwar; Enik Rahayu

doi:10.55606/jaemb.v6i1.8642

Authors

Khairil Anwar STIEPARI Semarang
Enik Rahayu STIEPARI Semarang

DOI:

https://doi.org/10.55606/jaemb.v6i1.8642

Keywords:

Human Resource Development, Culinary Innovation, Sustainability Strategy, Hotel Reputation

Abstract

This study investigates the integrated role of Human Resource Development (HRD), Culinary Innovation, and Sustainability Strategy on Hotel Reputation. The research addresses the need for a comprehensive strategy to maintain competitiveness in the current hospitality industry, where customer perception is influenced by service quality, unique F&B offerings, and environmental responsibility. A quantitative approach was employed using survey data collected from 150 hotel managers and staff in Jakarta, analyzed using Structural Equation Modeling (SEM). The main findings show that, collectively, the three variables account for 65% of the variance in Hotel Reputation (R² = 0.65). Individually, HRD has the strongest positive and significant influence (β=0.35 ; p<0.01), followed by Culinary Innovation (β=0.28; p<0.01 ), and Sustainability Strategy (β=0.20; p<0.05 ). This indicates that investment in HR competency is the primary driver of service excellence, while innovation and green practices significantly bolster market image. The conclusion is that hotels must adopt a holistic management approach, integrating robust HR training, continuous culinary creativity, and firm commitment to sustainability to achieve and maintain superior reputation.

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