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All Journal Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE JURNAL ILMIAH GLOBAL EDUCATION International Journal of Applied and Advanced Multidisciplinary Research (IJAAMR)
Zakharia, Friend
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Arts Humanities Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

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PENGARUH PENYIMPANAN BAHAN MAKANAN TERHADAP KUALITAS MAKANAN PADA HOTEL NEO KUPANG Zakharia, Friend
TOURISM: Jurnal Travel, Hospitality, Culture, Destination, and MICE Vol 3 No 1 (2020): Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE
Publisher : Jurusan Pariwisata Politeknik Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32511/tourism.v3i1.652

Abstract

Penelitian ini berjudul “Pengaruh Penyimpanan Bahan Makanan Terhadap Kualitas Makanan Pada Hotel Neo Kupang. Tujuan penelitian ini adalah untuk mengetahui bagaimana pengaruh penyimpanan bahan makanan terhadap kualitas makanan. Dalam penelitian ini menggunakan metode penelitian statistic deskriptif dan statistic inferensial dengan populasi sebanyak 7 responden dengan penentuan jumlah sampel menggunakan teknik sampling jenuh. Teknik pengumpulan data mengunakan kuesioner, observasi, wawancara tidak teratur serta studi kepustakaan.Penelitian ini menggunakan teknik analisa data antara lain: uji validitas, reabilitas, uji regresi linier sederhana dan koefisien determinasi. Berdasarkan analisis regresi linier sederhana diperoleh nilai t hitung sebesar 7,61 lebih besar dari t table sebesar 2,57 sehingga menunjukkkan terdapat pengaruh antara penyimpanan bahan makanan terhadap kualitas makanan. Hasil koefisien diperoleh nilai r square 0,92 yang berarti pengaruh penyimpanan bahan makanan terhadap kualitas makanan pada hotel neo kupang sebesar 92%.
PERSEPSI KONSUMEN TERHADAP HIGIENE DAN SANITASI KAMAR PADA HOTEL ASTON KUPANG Zakharia, Friend
TOURISM: Jurnal Travel, Hospitality, Culture, Destination, and MICE Vol 3 No 2 (2020): Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE
Publisher : Jurusan Pariwisata Politeknik Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32511/tourism.v3i2.725

Abstract

This study aims to determine consumer perceptions of room hygiene and sanitation at Hotel Aston Kupang. This type of research is a quantitative descriptive study with a survey approach. The research sample is 83 consumers who stay at Hotel Aston Kupang. Data collection techniques using questionnaires, observation, literature and documentation. The validity test uses the product moment correlation formula, while the reliability test uses the Cronbach Alpha formula with the reliability coefficient values ​​0.817 and 0.926. After describing the value with a Likert scale, the data were analyzed using quantitative descriptive techniques, namely methods that describe some data logically so that conclusions can be drawn and supported by average analysis to answer the problem formulation. Based on the results of the discussion and analysis of previous data, it can be concluded that consumer perceptions of hygiene are good, while consumer perceptions of room sanitation at Aston Hotel Kupang are very good.
The The Role of Traditional Food Menu in Improving NTT Cultural Tourism Promotion at Sylvia Kupang Hotel Zakharia, Friend; Milyardo, Boiris; Flora, Veronika
International Journal of Applied and Advanced Multidisciplinary Research Vol. 2 No. 6 (2024): June 2024
Publisher : MultiTech Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59890/ijaamr.v2i6.1953

Abstract

This research entitledthe role of traditional food menu’s as accultural promotion medium (case study on Hotels Sylvia kupang )based on the problem as we usually know in the sale of food products in the hotel industry,it canot be separated from the sales of cultured menu’s such as chinese food,european food, Japanese food,and various other types of menu’s regardless of the potential pecualiarites of regional food.this study aims to determine the role of tradisional food menu’s as a medium for cultural promotion. Data collection was carried out by documentation,direct observation and olso interviews with several   informant, namely departie chef and manager of food and beverage related to traditional food menu’s sold in Sylvia Kupang Hotel then processed the data correctly according to the data obtained from the Hotel Sylvia Kupang.The conclusion from the results of the data concludedthat the role of traditional food menu’sas a media for cultural promotion in Slyvia Hotel has its own charm for local guests,outside the region or abroad. Because of its uniquenessand distinctive characteristics that distinguish it from other food menu’s that are always sought after by guests who come to stay at Sylvia Hotel. And also promoting traditional food that is characterized by regional specialties throughelectronic media namelywhatsapp,instagram,and facebookto the general public. So the traditional food is growing and its existence is preserve.
PERANAN METODE PENYIMPANAN BAHAN MAKANAN DALAM MENINGKATKAN KUALITAS MAKANAN DI HOTEL BINTANG LABUHAN BAJO FLORES Zakharia, Friend; Adiputra, Fahri; Meko, Pasifikus
Jurnal Ilmiah Global Education Vol. 4 No. 4 (2023): JURNAL ILMIAH GLOBAL EDUCATION, Volume 4 Nomor 4, Desember 2023
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/jige.v4i4.1468

Abstract

Bintang Flores Hotel is a 4 -star hotel in Labuan Bajo Flores It has types of food ranging from appetizers to desserts that are served at breakfast until dinner so that the quality of the food served is good, a method of storing food ingredients is needed so that the quality of the food served every day can be guaranteed. This research is descriptive descriptive qualitative. The data is done by collecting primary data and secondary data. The data and information obtained through field research were then analyzed. Data reduction techniques, data presentation, and triangulation were used in analyzing the data. The results showed that the storage method has a role in food quality. Storage can be done in various ways, starting from food labeling, maintaining the circulation of goods using the FIFO system, and checking both the temperature and the expiration time of the goods. These various methods can improve the quality of food from various sides ranging from attractive appearance, appropriate taste, and attractive color to good texture so that it can make consumers interested in enjoying the food
Co-Authors Adiputra, Fahri Flora, Veronika Meko, Pasifikus Milyardo, Boiris