Digital Pathways to MICE Competitiveness in Bali: Social-Media Affordances, Omnichannel Integration, and Destination Image

Authors

  • Pondang Polikarpus Nainggolan Triatma Mulya University
  • I Ketut Sutapa Triatma Mulya University
  • I Nengah Subadra Triatma Mulya University
  • Luh Komang Candra Dewi Triatma Mulya University

DOI:

https://doi.org/10.31940/jasth.v9i1.11-26

Keywords:

Bali, Destination Competitiveness, MICE Destination Image, Omnichannel Integration, Social-Media Affordances, Visitor Experience

Abstract

This study investigates how Social-Media Affordance Quality (SMAQ) and Omnichannel Integration Quality (OCIQ) shape Bali’s MICE destination image (DI-MICE) and perceived MICE destination competitiveness (PMDC), and whether these effects differ between first-time and repeat international visitors. Data were collected through purposive intercept surveys at MICE-related hotels, venues, and attractions in Bali, targeting international visitors who had interacted with Bali’s official MICE digital channels. A quantitative cross-sectional design was applied to 300 valid responses and analyzed using PLS-SEM (SmartPLS 4). The results show that SMAQ and OCIQ significantly enhance destination image and perceived competitiveness, with destination image acting as a key mediator. Multi-group analysis reveals that first-time visitors rely more strongly on social-media affordances, whereas repeat visitors respond more to seamless omnichannel integration. Once an image is formed, both groups evaluate competitiveness similarly. These findings position digital affordances and omni-channel integration as strategic signals of professional capability, offering practical guidance for MICE destination managers in Bali and comparable emerging destinations.

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Published

2026-03-30

How to Cite

Nainggolan, P. P., Sutapa, I. K., Subadra, I. N., & Dewi, L. K. C. (2026). Digital Pathways to MICE Competitiveness in Bali: Social-Media Affordances, Omnichannel Integration, and Destination Image. Journal of Applied Sciences in Travel and Hospitality, 9(1), 11–26. https://doi.org/10.31940/jasth.v9i1.11-26