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All Journal Jurnal Pariwisata Pesona Jurnal Master Pariwisata (JUMPA) Enrichment : Journal of Management Journal of Tourism and Interdiciplinary Studies Jurnal Abdi Masyarakat Jurnal Ilmiah Pariwisata dan Bisnis Innovative: Journal Of Social Science Research Jurnal Sains Terapan Pariwisata Jurnal Penelitian Pendidikan Indonesia Jurnal Pengabdian Masyarakat
Efendi, Moch Nur
Institut Pariwisata Dan Bisnis Internasional
Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Public Health Social Sciences Veterinary Other

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STRATEGI PENGEMBANGAN MONUMEN KAPAL SELAM SEBAGAI DAYA TARIK WISATA DI KOTA SURABAYA Moch Nur Efendi; Anak Agung Ngurah Anom Kumbara; Ida Bagus Ketut Surya
JURNAL MASTER PARIWISATA Volume 03, Nomor 02, Januari 2017
Publisher : Magister Tourism Study, Faculty of Tourism, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JUMPA.2017.v03.i02.p07

Abstract

Wisata Monkasel telah ditetapkan sebagai salah satu daya tarik wisata heritage di kota Surabaya, tetapi masih perlu pembenahan dari segi perawatan, pengelolaan, inovasi dan pembaharuan Monkasel. Artikel ini membahas bagaimana pengelolaan dan strategi pengembangan Monumen Kapal Selam sebagai daya tarik wisata di kota Surabaya, Jawa Timur. Data diperoleh melalui observasi, kepustakaan, wawancara, dan angket, kemudian dianalisis melalui skala likert, pendekatan matrik IE (internal eksternal) dan matrik SWOT. Hasil penelitian menunjukkan bahwa profil Monkasel sebagai sarana warisan nilai sejarah dan pengelolaannya memanfaatkan unsur-unsur manajemen, seperti: Men, Money, Methode, Materials, Machine, Market yang menghasilkan perhitungan matrik IFE dan EFE sebagai dasar dalam menentukan strategi, dan analisis. Selanjutnya dengan menggunakan matrik IE dan matrik SWOT dapat diketahui strategi yang perlu digunakan, yaitu pengembangan produk dan penetrasi pasar.
Student decisions in choosing hospitality study program at IPB International Ni Putu Ayuning Permatasari; I Wayan Eka Mahendra; Moch Nur Efendi; I Nengah Dasi Astawa
Enrichment : Journal of Management Vol. 13 No. 3 (2023): August: Management Science And Field
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/enrichment.v13i3.1593

Abstract

This study aims to determine how much influence the college image, job opportunities, and education costs have on the decision to choose a hospitality study program and strategies that can be suggested to support the decision to choose a hospitality study program at IPB International. The population in this study were students of the IPB International Hospitality Diploma III Study Program batch 2020, 2021, 2022. The sample was determined using simple random sampling technique, with a total of 213 respondents. The data collection technique of this study used interviews, documentation, and questionnaires. analyzed using multiple linear regression analysis. University image, job opportunities, and tuition fees together have a positive and significant effect on the decision making of new students in choosing a hospitality study program at IPB International. The influence of each variable on student decisions in choosing the Diploma III Hospitality study program is the highest is the image of the university by 61.2%, job opportunities by 43.6% and the lowest is the cost of education by 23.4%. Judging from the magnitude of the influence of each variable, the recommended strategy is to maintain a good image by increasing the accreditation of study programs, and maintaining the quality of lecturers, lecture programs, and facilities. This research can provide information and knowledge about the influence of college image, job opportunities, and education costs on student decision making in choosing a hospitality study program at IPB International.
STRATEGI PENGEMBANGAN WINE TOURISM DI HATTEN WINE BALI Ni Wayan Astri Utami; Moch Nur Efendi; I Wayan Eka Mahendra
Journal of Tourism and Interdiciplinary Studies Vol. 3 No. 2 (2023): Journal of Tourism and Interdisciplinary Studies (JoTIS)
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/jotis.v3i2.112

Abstract

This research aims to develop a strategy for developing educational tourism in Hatten Wine. This research uses a qualitative descriptive approach with interview, observation, documentation and discussion group forum (FGD) methods. The results of this research show several attractions and facilities such as vineyards, wineries and wine cellars. The main facilities that other producers do not have are the oak barrel room and sparkling room, which are the only ones in Indonesia. and there is a Hatten education center as an official institution for certified wine training. For tourist activities that can be done in Hatten, such as seeing the wine making process, how to grow grapes as a basic ingredient for making wine, wine knowledge, wine serving and wine pairing. Various efforts have been made to increase tourist visits, such as creating wine class programs, international certification and wine events. However, development strategies are still needed to increase visits, such as: Creating a wine tourism program and collaborating with travel agents and tour operators in promoting educational tourism programs and also completing tourist facilities such as the new winery that Hatten plans to build which is more spacious and complete.
Peran Chef Ekspatriat Dalam Menjaga Food Cost Dan Kualitas Makanan Di Il Ristorante Bulgari Resort Bali Antonius, Jeremy; Efendi, Moch Nur
Jurnal Sains Terapan Pariwisata Vol. 9 No. 1 (2024): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/jstp.v9i1.349

Abstract

Tujuan: Peneltian ini bertujuan untuk mengetahui kelebihan chef ekspatriat dalam menjaga food cost dan kualitas makanan.Metode: Penelitian ini menggunakan metode deskriptif kualitatif dengan teknik pengumpulan data melalui wawancara, observasi, dan studi pustaka.Implikasi: Chef ekspatriat memiliki kelebihan seperti standar kerja yang tinggi dan etos kerja yang baik. 8 Upaya yang dilakukan chef ekspatriat dalam menjaga food cost yaitu: 1) kombinasi antara ingredients, 2) teknik penyimpanan yang benar, 3) menghapus menu ala carte, 4) food recycling, 5) penggunaan bahan makanan dan takaran baku yang konsisten, 6) penggunaan transfer form, 7) pembelian bahan makanan yang tidak berlebihan, dan 8) ala minute preparation. 3 Upaya yang dilakukan oleh chef ekspatriat dalam menjaga kualitas makanan yakni mengganti kitchen equipment yang bermasalah, memasang heater untuk memanaskan piring, dan melakukan program training yang tepat kepada staff kitchen.
Pemberdayaan masyarakat berbasis kopi rakyat sebagai destinasi wisata di bongancina, kecamatan busungbiu, kabupaten singaraja Koerniawaty, Francisca Titing; Darsana, I Made; Efendi, Moch Nur; Sinaga, Firman; Pambudi, Bondan
Jurnal Abdi Masyarakat Vol. 2 No. 1 (2022): Februari
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jam.v2i1.22

Abstract

Desa Bongancina sangat cocok untuk dikembangkan menjadi desa wisata. Institut Pariwisata Dan Bisnis Internasional, merespon peluang ini dengan mengambil bentuk kegiatan yang dikemas dalam kegiatan pengabdian kepada masyarakat. pengabdian ini dilakukan dengan metode penyuluhan dan diikuti dengan diskusi serta evaluasi akhir untuk mengukur tingkat capaian yang dihasilkan. Kegiatan ini sendiri merupakan kegiatan pengabdian internal kampus IPB Internasional dengan mengembangkan upaya kemitraan pada masyarakat pelaku usaha di desa Bongancina. Kegiatan pengabdian dalam bentuk pendampingan di Desa Bongancina, terkait dengan pengembangan Desa Bongancina menjadi Desa Wisata, sudah berjalan dengan baik dan lancar. Hal ini tampak dari antusias warga dari berbaga propesi untuk mengikuti kegiatan ini. Dukungan dari pihak kampus Institut Pariwisata Dan Bisnis Internasional berupa pendanaan dan bantuan sarana serta prasarana memiliki peran besar untuk keberhasilan kegiatan pengabdian ini. Keterlibatan masyarakat menjadi kunci utama keberhasilan program ini, sehingga program pengabdian kepada masyarakat Institut Pariwisata Dan Bisnis Internasional bisa selesai sesuai dengan jadwal yang telah ditentukan.
Development of gastronomic tourism in the Bakas Klungkung tourism village Kesuma, I Putu Yoga Jaya; Efendi, Moch Nur; Mahendra, I Wayan Eka
JPPI (Jurnal Penelitian Pendidikan Indonesia) Vol 10, No 3 (2024): JPPI (Jurnal Penelitian Pendidikan Indonesia)
Publisher : Indonesian Institute for Counseling, Education and Theraphy (IICET)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29210/020243851

Abstract

Bakas Village is located in Klungkung Regency, Bali, Indonesia, and is known as a tourist village. Bakas Village offers visitors an authentic cultural and natural experience. Even though it may not be as big as culinary tourism destinations in larger areas, Bakas Village can provide a unique Balinese gastronomic tourism experience. Gastronomic tourism is a fun way to travel, while experiencing cultural diversity through food. Gastronomic tourism has a unique appeal because it allows tourists to explore new flavors and tastes. The development of gastronomic tourism in Bakas Village, Klungkung Regency, has local culinary potential as the main tourism attraction. This research aims to identify internal and external factors that influence the development of gastronomic tourism in Bakas Village, Klungkung Regency using a qualitative descriptive method through SWOT analysis (strengths, weaknesses, opportunities, threats). The results of this research found that by creating authentic culinary experiences through collaboration with industry players, involving local communities, utilizing digital technology, and partnerships with local educational institutions, Bakas Village can increase the visibility and attractiveness of gastronomic tourism.
Bali chef community's commitment to balinese gastronomy Moch Nur Efendi
Jurnal Pariwisata Pesona Vol. 9 No. 2 (2024): Edisi Desember 2024
Publisher : Universitas Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The purpose of this study was to determine the obstacles and contributions of the Bali Chef Community (BCC) in maintaining and advancing Balinese cuisine, while the qualitative descriptive method was used in this study. The data collection techniques used were interviews, observations and documentation. The results showed that there were obstacles in the form of regional attitudes, uneven culinary development and the absence of standard culinary recipes in each region. The contributions that have been made by BCC include 1) Making a traditional Balinese culinary book entitled "Paweragan Bali", 2) Providing product development training to the community and several campuses, 3) Collaborating with beverage associations in the mixochef program, 4) Creating cooking competitions, and 5) Mentoring the job training institution (LPK) AMISEWAKA Amikorp Community Foundation.
RAHASIA DIBALIK KESUKSESAN RESTORAN MICHELIN STAR Efendi, Moch Nur; Dicky Astra Wijaya; I Gede Alit Satya Prenamy; Clark Theophilus Paulalengan
Jurnal Sains Terapan Pariwisata Vol. 10 No. 2 (2025): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/jstp.v10i2.503

Abstract

Tujuan : Penelitian ini bertujuan untuk mengetahui upaya yang dilakukan oleh Restoran Art di Daniele Sperindio Singapura untuk mempertahankan predikat  Michelin Star  dan  penghargaan dari Gambero Rosso sebagai Ristorante dell'Anno. Metode : Penelitian ini menggunakan metode deskriptif kualitatif dengan teknik pengumpulan data melalui wawancara, observasi, dan studi pustaka. Implikasi: Konsistensi kualitas  makanan merupakan faktor penting dalam mempertahankan predikat tersebut. Upaya mempertahankan konsistensi kualitas makanan yang dilakukan di restoran Art di Daniele Sperindio Singapura, yaitu daily food tasting, penggunaan alat yang tepat, pengadaan bahan baku dari supplier yang terpercaya, pelatihan staf dapur secara berkelanjutan, proses rekruitmen, kepemimpinan yang hebat, dan pelaksanaan fungsi manajemen dapur yang efektif.
Pengolahan Saus Barbeque dengan Penambahan Aga Red Hatten Wine Saputri, Angela; Efendi, Moch Nur; Suarmana, I Wayan Restu
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 11 (2024): Jurnal Ilmiah Pariwisata dan Bisnis November 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i11.902

Abstract

Tujuan dari penelitian ini adalah (1) mengetahui proses pembuatan serta biaya pengolahan yang dibutuhkan dalam membuat saus barbeque dengan penambahan aga red hatten. (2) mengetahui kualitas saus barbeque dengan penambahan aga red hatten wine. (3) mengetahui minat beli masyarakat terhadap saus barbeque dengan penambahan aga red hatten wine. Metode yang digunakan pada penelitian ini adalah deskriptif kualitatif yang disertai dengan uji organoleptik. Teknik pengumpulan data dengan wawancara, observasi dan kuisioner, terdapat 15 responden dan 3 informan. Hasil yang diperoleh aga red barbeque sauce yaitu dari segi rasa mendapatkan skor 68, dari segi warna mendapatkan 73, dari segi aroma mendapatkan 65, dan dari segi tekstur mendapatkan 72. Dengan biaya produksi per resep (700ml) Rp. 64.838. sedangkan minat beli masyarakat diperoleh dari uji organoleptik yang dimana 13 dari 15 responden berminat membeli aga red barbeque sauce ini di pasaran dengan harga Rp. 50.000/botol (350 ml). The aims of this study were (1) to find out the manufacturing process and the processing costs needed to make barbecue sauce with the addition of red hatten aga. (2) determine the quality of barbecue sauce with the addition of aga red hatten wine. (3) knowing the public's buying interest in barbecue sauce with the addition of aga red hatten wine. The method used in this study is descriptive qualitative accompanied by organoleptic tests. Data collection techniques with interviews, observations and questionnaires, there were 15 respondents and 3 informants. The results obtained for aga red barbecue sauce were in terms of taste it got a score of 68, in terms of color it got 73, in terms of aroma it got 65, and in terms of texture it got 72. With a production cost per recipe (700ml) Rp. 64,838. while the public's buying interest was obtained from an organoleptic test in which 13 out of 15 respondents were interested in buying this aga red barbecue sauce on the market at a price of Rp. 50,000/bottle (350 ml).
Peran Chef De Partie Dalam Penerapan Hygiene dan Sanitasi Dapur Prastya , I Made Dwiki; Efendi , Moch Nur
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 4 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i4.400

Abstract

Co-Authors A.A. Ayu Suwi Arianty Amir, Firli Lanovia Anak Agung Ngurah Anom Kumbara Antonius, Jeremy Asrama, I Wayan Mada Clark Theophilus Paulalengan Dicky Astra Wijaya Firman Sinaga Gunawan Gunawan I Gede Alit Satya Prenamy I Nengah Dasi Astawa I Putu Fajar Eka Febryanta I Wayan Eka Mahendra I Wayan Restu Suarmana, I Wayan Restu Ida Bagus Ketut Surya Imaddudin, Imaddudin Kesuma, I Putu Yoga Jaya Limierta, Clarisa Ve Luh Eka Susanti Ndouk , Tristan Antonio Ni Putu Ayuning Permatasari Ni Wayan Astri Utami Pambudi, Bondan Permana, Malik Rama Prastya , I Made Dwiki Putra, I Made Daypri Yanta Putri, Ni Nyoman Leony Agustina Saputri, Angela Titing Koerniawaty, Francisca Widhyadanta, I Gede Dirga Surya Arya Wong, Nicholas Wulandari, Ni Made Gita