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All Journal Jurnal Gastronomi Indonesia The Journal Gastronomy Tourism Jurnal Pariwisata PaRAMA : Panorama, Recreation, Accomodation, Merchandise, Accessbility
Putri, Dias Pratami
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Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences

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Pandemi Covid19 dan Pengaruh Terhadap Keputusan Pembelian di Dpawon Katering Jakarta Lorine, Ayu Fatika; Sudono, Agus; Putri, Dias Pratami
Gastronomy Tourism Journal Vol 1, No 2 (2014)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (296.586 KB) | DOI: 10.17509/gastur.v1i2.40571

Abstract

Analysis of the Altilis Cookies Startup Business Method Using the Canvas Model as a Business Development Effort to Provide Gluten and Casein Free Snacks for Autistic Children Salsabila, Haura Annisaa; Firdausi, Kiyoko Kylanisa Razzaq; Marsindi, Marsindi; Al Fora, Junita; Muliawan, Mohammad Fariz Rizki; Putri, Dias Pratami
Gastronomy Tourism Journal Vol 8, No 1 (2021)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (199.817 KB) | DOI: 10.17509/gastur.v8i1.35845

Abstract

Culinary advancement is increasing year after year. This development is consistent with the rise of pioneering culinary businesses. This culinary development occurs not only in general but also in the development of special foods for autism. Altilis cookies is a startup that sells GFCF (Gluten Free Casein Free) snacks made with breadfruit flour as the main ingredient. Altilis cookies , as a new company, requires a helpful business model analysis to serve as a benchmark for future growth. Using a business approach, the canvas model can build and develop a business that can be created, given, and doubled in value by utilizing the nine existing blocks (Narto, 2017:105). The research method used in this journal is quantitative descriptive. Primary and secondary sources are used to collect data. The purposive sampling method is used to determine informants, which is the technique of deciding informants based on the subjective considerations of researchers (Sugiyono, 2012). The application of this canvas business model is intended to facilitate the business development process because it contains elements with attachments, which are, of course, critical for business progress.
Penerapan Analisis SWOT Dalam Menentukan Strategi Pengembangan Bisnis Di Catering Al-Raham Kabupaten Bandung Susanti, Salsha Dila; Priatini, Woro; Putri, Dias Pratami
Gastronomy Tourism Journal Vol 4, No 2 (2017)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (430.897 KB) | DOI: 10.17509/gastur.v4i2.40606

Abstract

PENGARUH KUALITAS PELAYANAN TERHADAP KEPUASAN TAMU DI CIWIDEY VALLEY RESORT Agastya, Muhamad Zaidan; Arif, Dally Nur; Putri, Dias Pratami
Jurnal Pariwisata PaRAMA : Panorama, Recreation, Accomodation, Merchandise, Accessbility Vol 5 No 3 (2024): Jurnal Pariwisata PaRAMA : Panorama, Recreation, Accomodation, Merchandise, Acces
Publisher : STAH Dharma Sentana Sulawesi Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36417/jpp.v5i3.736

Abstract

The purpose of this study is to analyze and determine the influence of service quality whose dimensions consist of reliability, responsiveness, assurance, empathy, and tangible on guest satisfaction at Ciwidey Valley Resort partially and simultaneously. The research method used in this study is quantitative. The population in this study is guests who have stayed at Ciwidey Valley Resort. The sample obtained using the slovin formula amounted to 100 respondents. Data was collected through a questionnaire distributed to guests who had stayed at Ciwidey Valley Resort. The data analysis used in this study is multiple linear regression analysis with the IBM SPSS 27 tool. The results of this study are interpreted that the quality of service does not have a partial influence and has a simultaneous influence on guest satisfaction at Ciwidey Valley Resort. It can be concluded that if the quality of service provided at Ciwidey Valley Resort is good, it tends to provide a satisfactory experience for guests who have stayed, which is measured by the level of satisfaction with the service received.
Gastronomi Permakultur sebagai Daya Tarik Wisata di Rumah Kayu Permakultur Kabupaten Bandung Barat Amelia, Bunga Raihan; Turgarini, Dewi; Putri, Dias Pratami
JURNAL GASTRONOMI INDONESIA Vol 13 No 1 (2025): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v13i1.1181

Abstract

Sustainable tourism development is important to implement due to the implementation of increasingly uncontrolled development in a country. Rumah Kayu Permaculture is a gastronomic tourism destination in West Bandung Regency that applies permaculture principles. Permaculture is an ecological design that designs food security in a sustainable manner that can be an efficient tourism development solution without damaging the environment. Therefore, this study aims to determine the gastronomic components at Rumah Kayu Permaculture and permaculture gastronomy tour packages. The method applied in this research is a qualitative approach, with data collection through interviews, observations, literature analysis, and documentation studies. The attraction of Rumah Kayu Permaculture has great potential for the development of gastronomic tourism which can be developed through attractive tour packages for tourists. Travel patterns and tour packages were designed and tested by researchers based on the analysis of gastronomic components and opinions from stakeholders.
Co-Authors Agastya, Muhamad Zaidan Agus Sudono, Agus Al Fora, Junita Amelia, Bunga Raihan Arif, Dally Nur Dewi Turgarini  Firdausi, Kiyoko Kylanisa Razzaq Lorine, Ayu Fatika Marsindi, Marsindi Muliawan, Mohammad Fariz Rizki Salsabila, Haura Annisaa Susanti, Salsha Dila Woro Priatini