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Waryono .
Universitas Negeri Padang
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PENGELOLAAN SAPTA PESONA DI OBJEK WISATA PANTAI PADANG Heriyantara, Aditia; Kasmita, Kasmita; Waryono, Waryono
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

As for the purpose of this study was to describe: (a) planning, (b) organization, (c) direction, and (d) supervision in Sapta Pesona Beach Attractions Padang. Type of research is qualitative research. As for the research question is how management stepping in attraction Padang beach. Data collection techniques performed by using interviews, observation and documentation involving, namely: managers of attractions, attractions surrounding communities. The data analyzed include three grooves activities namely, data reduction, data presentation, and making conclusions. Based on the results of the study found some issues related to the management of stepping in Padang beach a tourist attraction, namely: 1) planning, 2) organizing 3) directing, and 4) supervision attraction patai Padang. Planning related to the objectives to be achieved in the long term, namely the sustainability of the coast of Padang as maritime tourist attraction and in the short term as a growing attraction. Plan implementation is done by means of securing and optimizing existing security officer attractions. Reporting is done verbally from the clerk to the coordinator for operations, while reporting administratively done in writing. Briefing conducted by reminding each other by management personnel attractions of the tasks to be done. Supervisors do managers together with the community, police, municipal police, the Department of Health Taman Padang.
STRATEGI PENGEMBANGAN SARANA OBJEK WISATA TELABANG SAKTI DI KABUPATEN SIJUNJUNG Ma’rufah, Utami; Waryono, Waryono; Suyuthie, Hijriyantomi
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 describe the internal factors and external factors of the facilities development on the tourism object at Telabang Sakti and also to determine the development strategy of tourism facilities at Telabang Sakti. This research consists of three indicators of tourism facilities, namely: basic facilities, complimentary facilities and supporting facilities for tourism. The type of research is descriptive with qualitative data. Informans in this study are namely: 2 people from Dinas Pariwisata Kabupaten Sijunjung, 3 from managers attraction Telabang Sakti and 3 tourist attraction of Telabang Sakti. The development strategy of the facilities in the tourist attraction of Telabang Sakti are to increase the cooporeration of the government with the managers, renovate the resort in the tourist attraction, create a swimming pool with freshwater for snorkeling, increase the knowledge of food and drink merchants, add children’s playground, hold sports event calendar, while to the community to learn it is suggested how to make handicrafts, set a standard selling price, and more vigorous in looking for sponsors.Keywodrs: Strategy, Development, Facilities, SWOT Analysis1D4
PENGARUH KUALITAS PELAYANAN BELLBOY TERHADAP KEPUASAN TAMU DI HOTEL GRAND ROCKY BUKITTINGGI Pratama, Randy; Waryono, Waryono; Abrian, Youmil
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

Purpose of this are: (1) Describing bellboy service quality, (2) Describingguest statisfaction and (3) analize an affecttion of bellboy service towards gueststatisfaction in Grand Rocky Hotel Bukittinggi. Type of this research were allguest in Grand Rocky Hotel Bukittinggi. According to sampling purposive, 100guest has been collected as sample. Data was collected by using the questionnairewhich has been tested the validity and reability. Then, data were analyzeddescriptively and correlation with the assistance of a computer program 16.00 spssversion. The result showed taht: (1) bellboy service quality are in low category(57%), (2) guest statisfaction are in low (86%) and (3) there is significant affectbetween the quality of service to the guest statisfaction in Grand Rocky HotelBukittinggi of (34%) while (66%) influenced by the other factors.Keywords: service quality, guest statisfaction, bellboy1Prodi
PERSEPSI MAHASISWA TENTANG KUALITAS MAKANAN KANTIN FAKULTAS TEKNIK UNIVERSITAS NEGERI PADANG FERNANDO, JOAN; Kasmita, Kasmita; Waryono, Waryono
Journal of Home Economics and Tourism Vol 7, No 3 (2014): Priode September 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of research is to determine the college student’s perceptions about the food quality cafeteria FT UNP. This research consists of five indicators are: color, appearance, portion temperature and flavor. This type of research is descriptive research using survey method. Population in this research amounted to 8060 people. Sampling technique is non probability sampling, using insidental sampling. Sample number in this research amounted to 100 people. Data collection using a questionnaire based on a Guttman scale that tested for validity and reliability. Based on the results of the study concluded that in general the college students’perceptions about food quality cafeteria FT UNP by 6% of respondents expressed very well, 28% of respondents said good, 59% of respondents said sufficiently, and 7% of respondents said less. If means the college students perception about food quality have score means 7.8 as sufficiently category.Keywords: perceptions, food quality
TINJAUAN PENERAPAN STANDAR GROOMING FRONT OFFICE DI HOTEL THE AXANA PADANG Tambuanan, Novia Kristina; Kasmita, Kasmita; Waryono, Waryono
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of research is theapplication observation grooming standard front office in The Axana Hotel Padang City. This research consists of five indicators are: personal hygiene, attitude, greeting, polite, welcome guest. This type of research is descriptive research using survey method. Population in this research is guest have stayed and visit inThe Axana Hotel Padang on January 2014 until Desember 2014 amounted to 20.543 guest. Sampling technique is non probability sampling, using insidental sampling. Sample number in this research amounted to 95 guest. Data collection using a questionnaire based on a Likert scale that tested for validity and reliability. Based on the results of the study concluded that in general the application observation grooming standard front officeinThe Axana Hotel Padang City good less in mean 90,41 between range 70 -< 93, and for allindicators about grooming standardgood less all.Key Word: Grooming Standar, Employee, Front Office, Guest
PENGARUH KUALITAS PELAYANAN TERHADAP KEPUASAN PENGUNJUNG DI OBJEK WISATA MINANG FANTASI KOTA PADANG PANJANG Zelmiati, Zelmiati; Waryono, Waryono; Abrian, Youmil
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of research is to determine the effect of service quality on customer satisfaction in tourist object minang fantasi Padang Panjang city. Variabel research is service quality and customer satisfaction. Population of 24.363 people. And Sampling technique using insidental sampling amounted to 100 people. Data the collected in analysis with simple linear regression test. Based on research that has been done,the result: (1)quality of service are in high category(61.9%), (2)customer statisfaction are in high category(55.5%), (3)results of hypothesis testing simple linear regression f hitung with sig. 0,000 < 0,05, so service quality variables can explain visitor statisfaction significantly, r square of 0,414 wich one the influence of service quality on costumer statisfaction by 41% and 59% influenced by other factors.Keyword: service quality, costumer statisfaction
PERSEPSI MAHASISWA TENTANG KUALITAS PELAYANAN KANTIN FAKULTAS TEKNIK UNIVERSITAS NEGERI PADANG FERDIAN, FERI; Kasmita, Kasmita; Waryono, Waryono
Journal of Home Economics and Tourism Vol 5, No 1 (2014): Periode Maret 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of research is to determine the college student’s perceptions about the quality of service cafeteria FT UNP. This research consists of five indicators are: reliability, responsiveness, assurance, empathy, and  tangibles. This type of research is descriptive research using survey method. Population in this research amounted to 7233 people. Sampling technique is non probability sampling, using insidental sampling. Sample number in this research amounted to 100 people. Data collection using a questionnaire based on a Likert scale that tested for validity and reliability.  Based on the results of the study concluded that in general the college students’perceptions about quality of service cafeteria FT UNP by 8% of respondents expressed very well, 62% of respondents said good, 21% of respondents said sufficiently, and 9% of respondents said less.
POTENSI DAYA TARIK WISATA KAMPUNG RENDANG DI KOTA PAYAKUMBUH Wulandari, Kiki Rilia; Waryono, Waryono; Pasaribu, Pasaribu
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research is a made to describe of atrraction making rendang at Kampung Rendang Kota Payakumbuh reviewed from ingredients, equipments, processing techniques and packaging.This research was descriptive research with qualitative data. The sampling technique was done by purposive sampling, data were collected by observation, interview and documentation involving informans and respondents. According to the research, the authors found that (1) Ingredients use to made rendang and derived from Kampung Rendang are coconuts, coconut pulps, coconut shells, (2) Equipments use to production process are coconut grated machine, coconutmilk squeezer machine, egg beater machine, furnace,crock, spoon stirrer, gas stove, kacik (traditional coconutmilk squeezer), steamer box, vacuum sealer machine, manual packaging machine,(3) Processing techniques rendang are grated coconuts, squeezee coconutmilk, mix an eggs, fire furnace, made rendang, squeeze of rendang`s oil (4) Packaging for rendang using bottle, using plastic with vacuum sealer machine, and also using plastic with manual packaging machine.Keywords: Potention, Tourist Attraction, Kampung Rendang
PROSEDUR MEMBERSIHKAN AREA LOUNGE BAR DAN PERALATAN BAR DI HOTEL BERBINTANG KOTA PADANG Putra, Fiko Nanda; Kasmita, Kasmita; Waryono, Waryono
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This Study originated from the observation of researchers for researchers doing field work industry (PLI) dated 2 September 2013 againts the working procedure employee Bar is still not good in the Bar and lounge area cleaning equipment Bar. This study aimed to describe the cleaning procedure lounge area and equipment Bar. This type of research is descriptive research with a qualitative approach. Sample data source is employee supervisor Bar and Bar. Data collection techniques is done by observasion, interview and documentation. The resuts of the study concluded that in general the procedure purge Bar lounge area and Bar equipment in the desert city star hotel is: 1) at the time of cleaning the Bar counter, starting, with the Bolt MPC chemical spraying and wipe with a shine up. 2) clears the Bar station started using metal polish rubbed with sponges soaked with a clean cloth. 3) clears the Bar display starts by using a clean and soft cloth, on a displayglass sprayed using a clean ser and wipe with a Dry Cloth. 4) clean the lounge Bar begins with sweeping and mopping the dirty parts, mendusting tables and chairs, desk and chairs neatly arrange appropriate floor plan or lay out of the lounge Bar. 5) cleaning equipment starting from washing dirty parts with chemical, drain and rinse in polish.Keywords: Cleaning Procedures, a Bar Lounge Area and Bar Equipment
PENERAPAN SAPTA PESONA DI OBJEK WISATA BENTENG FORT DE KOCK BUKITTINGGI Rafi, Zeranita; Kasmita, Kasmita; Waryono, Waryono
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aimed to describe the adoption of Sapta Pesona Attraction in Fort Fort De Kock Bukittinggi which includes seven indicators Sapta Pesona namely: safe, orderly, clean, cool, beautiful, friendly, and memories. This type of research is quantitative descriptive. This study population is the average monthly number is 8231 people. The number of samples in this study are numbered 99 people were taken by using the formula Riduwan. The sampling technique in this research is non probability sampling (purposive sampling). Data collection techniques using a questionnaire based on the Likert scale that has been tested for validity and reliability. The results showed that the overall application of stepping in attraction Fort Fort de Kock Bukittinggi classified in the category quite well with the average value score of 176.99 in the range of 160 - <200 with the interpretation of the percentage of 46.47%, while under each each indicator are: for safe, orderly, clean, friendly and reasonably good memories of the category and to cool and beautiful in both categories.Key Word: Application, Sapta Pesona, Tourist
Co-Authors Adha, Hari Nandio Aldhinata, Biaggi Amel, Jullei Aprilita Yulan Sari Biaggi Aldhinata Darmadi, Riki Davinky, Ikrar Emmy Budiartati Febrianti, Riri Febrina, Nini Ferdian, Feri FERNANDO, JOAN Ghurfah, Yahdi Al Harmawan, Violintikha Hasonagon, Rotua Ghani Heriyantara, Aditia Hijriyantomi Suyuthie Indrayeni, Wiwik Ira Meirina Chair Juita, Mentari Danny Juliani Juliani Junaidi, Novrial Kasmita Kasmita Komaini, Anton Kumalasari, Diah Oktryanti Kurniawan, Teddy Lagiyono . Layli, Rahmi Liliek Desmawati Liza Nuryanti M. Ilham Ma’rufah, Utami Marvidola, Triska Mega Pratiwi Morito, Dede Naserd, Yolanda Febriani Oktavianus, Irvan Pasaribu, Pasaribu Pratama, Randy Putra, Fiko Nanda Putri, Junita Sartika Putri, Mairihda Putri, Novia Sri Rafi, Zeranita Ramadhan, Rexa Priyatna W Ramadhani, Fredi Renato, Valdo Restia Audina Setiawati, Desi Eka Silfeni Silfeni Siswiyanti, Siswiyanti Surenda, Rian Syahrial Putra Tambuanan, Novia Kristina Tanjung, Nora Cetisia Trisna Putra Tusadiah, Halimah Tuti Utari Utami, Nidya Lovitha WIJAYA, ALI Wirnelis Syarif Wulandari, Kiki Rilia Youmil Abrian Youmil, Youmil Yuki Fitria Yuliana Yuliana Yusra, Widya Zelmiati, Zelmiati