ABSTRACT: Information is a collection of data that can be useful for decision making and currently an important material or commodity for all groups of people, including tourists.Accessible information is information that can be read or accepted and understood by individuals or groups, including a restaurant visitor. Restaurant is a part of supporting sector in tourism and one type of restaurant that quitevisited a lot is casual Italian restaurant which serves Italian food at affordable prices. This study aimed to identify the application of accessible information criteria by UNWTO in 10casual Italian restaurantsfrom 5 brands in Jakarta.This study used a qualitative method with an explorative approach. The object of the study was selected based on Zomato’s website on January 2018. Primary data was collected through interviews and direct observation on 10 casual Italian restaurantsfrom 5 brands in Jakarta, namely; Domino's Pizza, Pizza Hut, Pizza Marzano, Popolamama and The Kitchen by Pizza Hut. Data were analyzed by arranging data, describing it into units, synthesizing and arranging patterns from the observation list. The findings showed that the application of accessible information is divided based on seven criterias; printed material, digital documents, audio-visual content, websites, mobile apps, self-service terminals-mobile devices and signage. The results showed that printed material and signage have been widely applied by the majority of casual Italian restaurants, while self-service terminals-mobile devices are not implemented yet. The implication’s studyis providing recommendations for casual Italian restaurants to maximize the application of accessible information to meet the diverse needs of customer and giving opportunitiesto maintain restaurant existence and to expand its business.

Keywords: Accessibility,accessible information, accessible tourism, information, restaurant

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National Conference of Creative Industry:

Sustainable Tourism Industry for Economic Development

Universitas Bunda Mulia, Jakarta, 5-6 September 2018

ISSN No:2622-7436

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Pada penelitian ini, penulis satu adalah Novita Indah Mulyaningrum, SST. Par, M.Par yang merupakan Faculty Memberdi Universitas Bina Nusantara dan menyelesaikan pendidikan D4 Hotel Management serta S2 Magister Pariwisata di Sekolah Tinggi Pariwisata Trisakti. Dapat berkorespondensi melalui novitaindahm.edu@gmail.com. Penulis dua adalah Nurul Sukma Lestari, SST.Par, MM., CHE yang merupakan Faculty Member di Universitas Bina Nusantara dan menyelesaikan pendidikanHotel Management di Sekolah Tinggi Pariwisata Trisakti, serta S2 Sumber Daya Manusia di Universitas Sahid. Dapat berkorespondensi melalui nurul.lestari@binus.edu. Penulis tiga adalah Rachel Dyah Wiastuti, SST.Par, MM., M.Par yang merupakan Faculty Member di Universitas Bina Nusantara dan menyelesaikan pendidikan D4 Hotel Administration di Sekolah Tinggi Pariwisata Bandung, S2 Pariwisata di Sekolah Tinggi Pariwisata Trisakti serta S2 Pemasaran Pariwisata di Universitas Sahid. Dapat berkorespondensi melalui rwiastuti@binus.edu.