Development of Ponot Waterfall Tourism Objects and Attractions in Aek Songsongan District, Asahan Regency
##plugins.themes.bootstrap3.article.main##
Abstract
Tourism is a very strategic sector in supporting development programs. This research also explains the development strategy implemented at Ponot Waterfall. Ponot Waterfall is one of the highest waterfalls in Indonesia with a height of ± 250 meters located in Aek Songsongan District, precisely in Tangga Dusun I Village. The formulation of the problem in this research is (1) What is the condition of the Waterfall Tourist Attraction Object and Data? Ponot in Aek Songsongan District, Asahan Regency. (2) What is the role of the Village Government in managing Ponot Waterfall Tourist Attractions and Attractions in Aek Songsongan District, Asahan Regency. (3) What is the management carried out by the community for Ponot Waterfall Waterfall Tourist Objects and Attractions in Aek Songsongan District, Asahan Regency. The method used by researchers in this research is a descriptive research method using a qualitative approach which is carried out by directly going out into the field to observe community activities. The conclusions in this research are: (1) The condition of the Ponot Waterfall tourism environment in Tangga village, Aek Songsongan subdistrict, Asahan Regency looks good; (2) The regional government is only permitted to act as supervisor in the development of Ponot Waterfall Objects and Attractions; (3) The community-based development strategy for Ponot Waterfall Objects and Attractions, where the community is the most important party in the development of Ponot Waterfall. The suggestions in this research are: (1) The development of facilities and infrastructure for Ponot Waterfall tourist objects and attractions must be further improved to make it easier for tourists to visit this object; (2) It is hoped that the Regional Government will pay more attention to the process of developing Ponot Waterfall tourist objects and attractions; (3) Local communities must be more creative in promoting Ponot Waterfall tourist objects and attractions through social media such as Facebook, Instagram and others and also build cooperation with other investors.
##plugins.themes.bootstrap3.article.details##
Asahan, 2017, Asahan Regency Statistics Pocket Book 2017, Asahan, Asahan Regency Central Statistics Agency.
, 2018, Asahan Regency Statistics Pocket Book 2018, Asahan, Asahan Regency Central Statistics Agency.
, 2019, Asahan Regency Statistics Pocket Book 2019, Asahan, Asahan Regency Central Statistics Agency.
, 2020, Asahan Regency Statistics Pocket Book 2020, Asahan, Asahan Regency Central Statistics Agency.
H. Oka A, Yoeti, 2010:11, Potential of Tourist Attractions as Tourist Attractions. Essay by Koko Irawan.
Hadiwijoyo, Suryo Sakti, 2012, Community-Based Rural Tourism Planning (A Conceptual Approach), Yogyakarta: Graha Ilmu.
Irawan, Koko, 2010, Potential of the Serdang Waterfall Tourist Attraction as a Tourist Attraction in North Labuhan Batu Regency. Work Paper. Tourism Non-Degree Education Program. University of Northern Sumatra.
Karyono, AH, 1997, Tourism, Jakarta, PT.Grasindo. Pendit, N. S, (2002), Tourism Science. Jakarta: Pradnya Paramitah. Pitana, I. G, (2009), Introduction to Tourism Science. Yogyakarta: Andi.
Ridwan, Mohamad, 2012, Tourism Planning and Development, PT. Softmedia, Medan.
Soebagyo, 2012, Tourism Development Strategy in Indonesia. South Jakarta, Liquidity.
Sunaryo Bambang, 2013, Tourism Destination Development Policy Concept and Application in Indonesia, Yogyakarta.
Yoeti, OK A, 2008, Economy Tourist: Introduction, Information, and Applications. Jakarta: Kompas.
Mertayasa, I. G. A. (2013). Food & Beverages Service Operational Job Preparation. Denpasar: Udayana University Press.
Walker, J. R. (2021). Introduction to Hospitality (8th ed.). Pearson.
Davis, B., Lockwood, A., Alcott, P., & Pantelidis, I. S. (2018). Food and Beverage Management (6th ed.). Routledge.
Lillicrap, D., & Cousins, J. (2019). Food and Beverage Service (10th ed.). Hodder Education.
Kasavana, M. L., & Brooks, R. M. (2016). Managing Front Office Operations (9th ed.). American Hotel & Lodging Educational Institute.
Kotschevar, L. H., & Withrow, D. (2007). Management by Menu (4th ed.). Wiley.
Pizam, A. (Ed.). (2010). International Encyclopedia of Hospitality Management (2nd ed.). Butterworth-Heinemann.
Pellaprat, H. (1966). L'Art Culinaire Moderne. Paris: Flammarion.
Hayes, D. K., & Ninemeier, J. D. (2016). Hotel Operations Management (3rd ed.). Pearson.