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TINGKAT POPULARITAS DAN PROFITABILITAS MENU MELALUI METODE MENU ENGINEEERING DI RESTORAN PECEL LELE KHATIB PADANG Kumalasari, Diah Oktryanti; Waryono, Waryono; Pasaribu, Pasaribu
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research aims to knows the level of popularity and profitability of the menu through the engineering menu method at Pecel Lele Restaurant Khatib Padang. This research is descriptive research with quantitative data. The sample in this research is sales data from January to May 2016 and processed using menu engineering worksheet. Data collection is had by interview, observation and documentation. The results of this study indicate that: (1) The menu that has the popularity of pecel lele, pecel ayam, soto betawi, fried rice, apple juice, avocado juice, guava juice, orange juice, mango juice, soursop juice, dragon juice, pear juice, hot cappuccino, cold cappuccino, hot milk coffee, cold milk coffee, cold milk tea, hot egg tea, and hot/cold tea. (2) Menu that has profitability of pecel lele, pecel ayam, chicken soy sauce, red chilli duck, ayam goreng cianjur, ayam rica-rica, green chili duck, apple juice, avocado juice, guava juice, orange juice, Soursop juice, dragon juice, pear juice, star fruit juice, melon juice, turquoise eggplant juice, papaya juice, strawberry juice, tomato juice, and carrot juice. (3) The menu positions on the four box analysis of the star groups are pecel lele, pecel ayam, apple juice, avocado juice, guava juice, orange juice, mango juice, soursop juice, dragon juice, and pear juice. The menus included in the plowhorse group are soto betawi, fried rice, hot cappuccino, cold cappuccino, hot milk coffee, cold milk coffee, cold milk tea, hot egg tea and hot/cold tea. The menus included in the puzzle group are chicken soy sauce, red chilli duck, chicken fried cianjur, chicken rica-rica, green chili duck, star fruit juice, melon juice, turquoise eggplant juice, papaya juice, cucumber juice, and strawberry juice. Menus included in the group of dogs are fried noodles, boiled noodles, fried rice noodles, fried kwetiau, tofu/tempe, ampela, hot ginseng coffee, cold ginseng coffee, hot milk tea, and cold egg teaKeywords: Popularity, Profitability, Menu Engineering
PENGARUH KUALITAS PELAYANAN KARYAWAN TERHADAP KEPUASAN KONSUMEN DI CFC BASKO GRAND MALL PADANG Fajri, Yaumil; Yuliana, Yuliana; Pasaribu, Pasaribu
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research arouse from the experience of researcher when visiting the CFC Basko Grand Mall Padang, that the consumers dissatisfaction with the quality of service of the employees in serving consumers. This reseach aims to see how much the influence of the variable of Quality Service (X) toward Consumer Satisfaction (Y) at the CFC Basko Grand Mall Padang. The sample in this research amounted to 100 people taken using the technique Purposive sampling technique. Data collection is done by questionnaire by using Likert scale that has been tested of the validity and reliability. The results indicate that: (1) Quality of Service is in the category of less agree (61%), (2) Consumer Satisfaction is in the less satisfied category (58%), (3) Result of simple linear regression hypothesis test obtained R Square equal to 0,309 , It means that service quality influence consumer satisfaction 30,9%, and 69,1% influenced by other factors likes: product quality, price, situation, and personal factor of consumer. Furthermore, the value obtained by regression coefficient of 0.322. This means that every increase of 1 unit of service quality will increase 0.322 units of customer satisfaction.
STRATEGI PENGEMBANGAN FASILITAS REKREASI OBJEK WISATA DANAU DIATAS KABUPATEN SOLOK SUMATERA BARAT Novendra, Riki; Yuliana, Yuliana; Pasaribu, Pasaribu
Journal of Home Economics and Tourism Vol 12, No 2 (2016): Priode Mei 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of this study was to determine the development strategy (strength, weaknesses, opportunities, treats) Recreational facilities (outdoor) Attraction above Solok regency of West Sumatra future. This research is a descriptive study with qualitative data. Data was collected using interviews, observation, and documentation involving informants using Snowball Sampling technique, that is: Attraction manager above, attractions surrounding communities, as well as tourists. The results of this study show that: 1). The strength or carrying capacity of recreational facilities (outdoor) Lake Above attraction is has a large area, a beautiful natural scenery, cool and pristine, a strategic place that is easily accessible, abundant water resources of the lake. 2). The disadvantage is the limited local government budget, the lack of assistance from the government, the lack of professional workforce, yet their investors, the lack of maintenance of existing recreational facilities. 3). Chances are their outside investors, increasing tourist arrivals, the cooperation of local governments and the central government, the cooperation of immigrants and native son. 4). The threat is a discrepancy with custom behavior style diners around, traveler awareness to keep the attraction, Attraction competition alike, the development of other tourist attractions. The development strategy of recreational facilities (outdoor) Attractions Lake Above Solok regency of West Sumatra are: 1). Utilizing the natural potential to increase the number of tourist visits. 2). Boosting cooperation between local government, Central government, nomads, sons of the soil, 3) Developing and providing recreational facilities (outdoor). 4). Increase potentials owned attraction above the lake so as not to lose competitiveness with surrounding attractions. 5). Incentive to find investors and raise funds from both private and related institutions. 6. Develop and allocates the budget for the development of recreational facilities attraction above lake.Keywords: Strategy, Development, Recreation Facilities.
STRATEGI PENGEMBANGAN FASILITAS (AMENITIES) OBJEK WISATA PANORAMA TABEK PATAH KABUPATEN TANAH DATAR Delveza, Agustiarani; Yuliana, Yuliana; Pasaribu, Pasaribu
Journal of Home Economics and Tourism Vol 12, No 2 (2016): Priode Mei 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

Penelitian ini bertujuan untuk menentukan strategi pengembangan fasilitas (amenities) Objek Wisata Panorama Tabek Patah Kabupaten Tanah Datar dengan indikator akomodasi, tempat makan dan minum, tempat belanja dan fasilitas umum dilokasi objek wisata. Penelitian ini merupakan penelitian deskriptif dengan data kualitatif. Teknik pengumpulan data dilakukan dengan menggunakan metode wawancara, observasi, dan dokumentasi yang melibatkan informan dengan menggunakan teknik Snowball Sampling. Strategi pengembangan fasilitas (amenities) Objek Wisata Panorama Tabek Patah Kabupaten Tanah Datar adalah: 1) Akomodasi: Mendirikan homestay, membuat paket khusus, mengatasi kekurangan air dengan mengaliri air dari dataran rendah, melakukan pembinaan dan pelatihan, membangun homestay yang memiliki nilai keunikan, memberikan citra positif, memaksimalkan ketersediaan fasilitas homestay, menganalisis kebutuhan wisatawan, dan menjadikan pesaing sebagai rekan bisnis. 2) Tempat makan dan minum: Mendirikan dapur di luar area, memvariasiakan menu, memberikan dorongan kepada masyarakat, membuat pondok bertingkat, memberikan pembinaan, menyatukan semua dapur dalam 1 bangunan, mengangkat keunikan makanan, mendekor tempat makan dan minum dengan unik, mengikuti tren, memberikan pelayanan prima, dan melakukan promosi. 3) Tempat belanja: Membangun tempat belanja berupa kios yang unik, menjual berbagai jenis oleh-oleh, menggali kreatifitas masyarakat, memberikan pembinaan, mendorong minat masyarakat, memvariasikan oleh-oleh, menjalin kerjasama fasilitas pariwisata lainnya, melakukan promosi dan menjadikan pesaing sebagai rekan bisnis. 4) Fasilitas umum di lokasi objek wisata: Membuka kembali wahana flying fox, mengembangkan arena outbound dan arena permainan untuk anak, memperbaiki fasilitas, membuat bak penampung air hujan, menambah petugas, menambah jumlah pondok, menyediakan penyewaan kuda, memberikan sentuhan tradisional pada properti, memberikan pelayanan prima, melakukan gotong royong, melakukan promosi dan mencari investor.Kata Kunci: Strategi Pengembangan, Fasilitas (Amenities) Objek Wisata
Hubungan Daya Tarik Wisata dengan Keputusan Pengunjung ke Pantai Pasir Jambak Padang Rahman, Aidil; Yuliana, Yuliana; Pasaribu, Pasaribu
Journal of Home Economics and Tourism Vol 13, No 3 (2016): Priode September 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research is aimed to determine the relationship between tourist attraction with visitors' decision to Pasir Jambak Beach Padang. This research is a correlational study. The population of this research was the visitors who've been to Pasir Jambak Beach Padang. The sampling technique is non-probability sampling, using purposive sampling. The number of samples in this reserach amounted to 86 peoples. Data was collected using a questionnaire with a Likert scale that has been tested for validity and reliability. Furthermore, the data was analyzed through descriptive analysis and correlation using SPSS version 16. The results of this research indicate that the ratings of visitors of tourist attraction in Pasir Jambak Beach Padang placed in enough category 62%, and 38% of respondents placed in poor category. More then 86% of visitors decision to Pasir Jambak Beach Padang placed in enough category, and 14% are in poor category. The correlation coefficient between the tourist attraction with visitors decision to Pasir Jambak Beach Padang is 0.767 with a significance value of 0.000 that means there is a very strong correlation and a positive and significant between tourist attraction with visitors' decision to Pasir Jambak Beach Padang.Keywords: Tourist Attractions, Visitor Decision.
STRATEGI PENGEMBANGAN PRODUK WISATA DI OBJEK WISATA ALAM AIR PANAS SEMURUP KABUPATEN KERINCI PROVINSI JAMBI Rezkia, Fadhillah; Yuliana, Yuliana; Pasaribu, Pasaribu
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research aims to determine the strategy of the promotion of tourist destinations that have indicators in the form of bulk sales, sales promotions and direct marketing are seen from the internal factors of the strengths and weaknesses as well as the external factors in the form of opportunities and threats. This research is descriptive research with qualitative data. Engineering data collection done by the method of interview, observation, and documentation involving the informant by using purposive sampling technique. The strategy of the promotion of tourist destinations that can be done is in the form of: 1) cooperation with several companies such as civilian airlines to promote tourist destinations in the inflight magazine. 2) cooperating with the Office of tourism in other provinces to barter in conducting promotional activities tourist destinations. 3) maximize the use of the media promotion in open areas such as billboards or billboards. 4) follow more tourism promotion activities at the national and international levels.Keywords: development, strategy, tourism product
PENGARUH KUALITAS MAKANAN PADA MENU BREAKFAST TERHADAP KEPUASAN TAMU DI RESTAURANT JAM BALERO HOTEL PUSAKO BUKITTINGGI Andika, Cica; Kasmita, Kasmita; Pasaribu, Pasaribu
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of this research is to see how big is the influence of food quality variable (X) to guest satisfaction variable (Y) at the jam balero restaurant Pusako Hotel Bukittinggi. The sample of this research were 96 persons using a purposive sampling techinuque. The data collection was done with the questionnaire using likert scale that they are highly capable validity and reliability. This research found that : (1) the food quality in the category good enough (67,70%), (2) Guest satisfaction is placed not satisfied category (60,41%) (3) The food quality influence guest satisfaction as much as 28.9 % and 72.1 % influenced by other factors, likes : price, aspects of marketing, product design, production process, customer feedback. Next t count 6,183 > t table (±1.66088) with a significant 0,05, later retrieved the value of 0,234 regression worth t count on sig 6,183 to sig. 0,000 < 0,05. It means every an increase of a unit of the food quality will increase 0,234 unit of guest satisfaction.
PENGELOLAAN SAPTA PESONA DI OBJEK WISATA PANTAI ARTA INDAH KABUPATEN PADANG PARIAMAN Yulastra, Roni; Yuliana, Yuliana; Pasaribu, Pasaribu
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research is aimed to describe the Management (planning, organizing, directing, and controlling) of Sapta Pesona in Tourism Arta Indah Beach Padang Pariaman District which includes: safety, orderliness, attractive, cleanliness, coolness, aminess, and memories. This research is a descriptive research with qualitative data. Technique of collecting data is done by using method of interview, observation, and documentation. This research, we use purposive sampling technique which involves informants, namely: two employees of Youth and Sports Department of Tourism of Padang Pariaman Regency consisting of Section Head of Tourism Facility Development and Infrastructure, and Volunteer Employee (Assistant Head of Section of Development of Facilities and Infrastructure of Tourism), three person employee of Arta Indah Beach Tourist Object, and two staff seller as well as the surrounding community at Arta Indah Beach Tourist Attraction. Data were analyzed by data reduction, data presentation, and conclusion. The results of this study found that: 1). Safety is poor because there are no special security officers available in the tourist area of Arta Indah Beach. 2) The employee are quite capable in maintaining order, but there is no special vehicle parking area in the tourist object. 3) The lack of facilities and infrastructure and the lack of cleanliness of the tourist object makes the less attractive tourist object. 4) Tourist attractions Arta Indah Beach is less clean because of the amount of garbage that is scattered, and lack of existing hygiene support facilities, such as the absence of rubish bin. 5) Attraction Arta Indah Beach is quite cool, but facilities and infrastructure of coolness is less complete because of the absence of parks, gazebos for tourists. 6) The employee are quite kind and friendly towards tourists. 7) Currently there is no provision of specific souvenirs, and on the activities of a particular event in a tourist attraction, beach party events routinely conducted every year.Keywords: Management, Enchantment, Tourism Object
PENGELOLAAN SARANA WISATA DI PANTAI SAKO PADANG Pratama, Diko; Yuliana, Yuliana; Pasaribu, Pasaribu
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This article purposed to know how managing tourism facility on the coast of Sako Padang. The type of this research is descriptive with qualitative data using survey methods. The collecting technique implemented by using methods of interviewing, observation, and documentation. In this research there are three person who involved as informant using Purposive Sampling technique and five visitors using techniques of Snowball Sampling. The data analyzed in the reduction, serving data , taking the result of this research shows: 1) managing the main facility of tourism, surveillance, planning and organizing the restaurant to the future hasn’t yet exist, surveillance restaurants has been running, briefing to the restaurant hasn’t yet run completely. The parking lot is already planned but Organizing the parking does not exist. Direction and supervision of the parking lot is already running. The planning of work programmes in the management of the toilets are already commited, organizing the toilet already exists. Briefing and supervision the toilet is already running. The palacement for trash already planned. Organizing the management of trash already exist. The briefing for placement of trash already commited. Lack of supervision of the trash. 2 complementary facility of tourism management planning to the future of clean water there's already planned, organizing, and direction is running well, but supervision is still lack of attention. 3) managing secondary facility tourism in case of planning, placement for a souvenir shop there hasn’t been completed because of less budget funds, organizing is running well, direction and supervision of already implemented.Key words : managing, facility, tourism._______________________
STRATEGIC PLANNING AKTIVITAS WISATA DI OBJEK WISATA PANORAMA BUKIK SIDUALI KECAMATAN RAMBATAN, KABUPATEN TANAH DATAR ANGGUNI, FRISYE; Kasmita, Kasmita; Pasaribu, Pasaribu
Journal of Home Economics and Tourism Vol 12, No 2 (2016): Priode Mei 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

Penelitian ini bertujuan untuk menentukan faktor internal dan faktor eksternal dari Panorama Bukik Siduali dan kemudian menyusun strategic planning aktivitas wisata di Panorama Bukik Siduali. Penelitian ini merupakan penelitian deskriptif dengan data kualitatif. Teknik pengumpulan data dilakukan dengan menggunakan metode wawancara, observasi, dan dokumentasi. Adapun yang menjadi sampel dari penelitian ini adalah beberapa informan yang terdiri dari Dinas Kebudayaan, Pariwisata, Pemuda, dan Olahraga (3 orang), masyarakat di sekitar objek wisata (4 orang), serta pengunjung objek wisata (6 orang) dengan menggunakan teknik snowball sampling. Data yang diperoleh dianalisis dengan cara reduksi data, penyajian data, dan pengambilan kesimpulan. Strategic planning untuk aktivitas wisata yang akan dikembangkan adalah:1) Memanfaatkan seluruh fasilitas yang telah ada untuk aktivitas wisata seperti lahan yang subur untuk wisata kunjungan kawasan pertanian, lapangan di puncak bukit untuk aktivitas pesta budaya dan camping, serta pemandangan alam yang indah untuk aktivitas photography. 2) Memberdayakan lembaga-lembaga/komunitas khusus seperti lembaga pembibitan tanaman produktif untuk wisata kawasan pertanian, komunitas photography untuk aktifitas photography, organisasi pencinta alam untuk aktivitas camping, serta sanggar-sanggar seni untuk aktivitas pesta budaya. 3) Memulai kerjasama dengan pemerintah daerah untuk bagian promosi setiap aktivitas wisata yang akan dikembangkan.4) Memanfaatkan dukungan pemerintah daerah untuk sosialisasi, pembinaan, pengarahan, dan pengawasan aktivitas wisata yang akan dikembangkan.Kata kunci: Strategic Planning, Aktivitas Wisata
Co-Authors Andika, Cica ANGGUNI, FRISYE Delveza, Agustiarani Fajri, Yaumil Ikhlas, Reda Kasmita Kasmita Kumalasari, Diah Oktryanti Maisarah, Dina Muhammad Fajri Novendra, Riki Pratama, Diko Rahman, Aidil Rezkia, Fadhillah Selvi, Yuliana Septuri, Ferro Libes Silfeni Silfeni Waryono . Wulandari, Kiki Rilia Yulastra, Roni Yuliana Yuliana Zulhitra, Deki