Article Per Year (5 Year)
p-Index From 2020 - 2025
1.642
P-Index
This Author published in this journals
All Journal JUARA : Jurnal Olahraga Tourism Scientific Journal Jurnal E-Bis: Ekonomi Bisnis ATRABIS: Jurnal Administrasi Bisnis (e-Journal) Jurnal Pariwisata Vokasi The Journal Gastronomy Tourism East Asian Journal of Multidisciplinary Research (EAJMR) Barista : Jurnal Kajian Bahasa dan Pariwisata Jurnal Aksara Raga
Sri Marini
Akademi Pariwisata NHI Bandung
Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Other

Published : 10 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 10 Documents
Search

 1 
Pengaruh Promosi dan Saluran Distribusi Terhadap Brand Awareness dan Dampaknya Pada Minat Beli Kaos Kaki Champ Sri Marini
ATRABIS: Jurnal Administrasi Bisnis (e-Journal) Vol 5 No 1 (2019): ATRABIS: Jurnal Administrasi Bisnis - Juni 2019
Publisher : Program Studi Administrasi Bisnis POLITEKNIK LP3I BANDUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38204/atrabis.v5i1.236

Abstract

This study aims to obtain empirical evidence about the effect of promotion and channel distribution to the impact on brand awareness and purchase intentions socks champ . The results are expected to contribute in the development of marketing management , especially management . For those of similar companies and practitioners expected results of this study can provide useful information about the importance of the promotion , distribution channels and brand awareness in an effort to increase interest in purchasing . The study was conducted at 5 Borma department store branches in Bandung city . The method of research using survey methods with quantitative research approaches . While the type of research in the form of Descriptive Research and Research Explanation Verificative the time horizon in the form of cross - sectional data that reflects the picture of a state at a given moment . To test the hypothesis of statistical methods of research used path analysis. Test results of research found a significant relationship between promotion and distribution channels to brand awareness either simultaneously or partially . It was also found significant relationship between promotion , distribution channels and brand awareness to purchase intentions either simultaneously or partially.
Pelaksanaan Standar Operasional Prosedur Check In Di Kantor Depan Hotel De Paviljoen Bandung Sri Marini; Jessica Tisnadjaya
Jurnal E-Bis (Ekonomi-Bisnis) Vol 4 No 2 (2020)
Publisher : Politeknik Dharma Patria Kebumen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37339/e-bis.v4i2.282

Abstract

Penelitian ini bertujuan untuk mengetahui pelaksanaan standar operasional prosedur check in di kantor depan Hotel De Paviljoen Bandung Metode penelitian yang akan digunakan oleh penulis dalam penelitian ini adalah metode deskriptif dengan pendekatan kuantitatif. Teknik pengumpulan data yang dilakukan yaitu dengan cara penyebaran kuesioner, observasi. Sedangkan teknik analisis data dengan menggunakan skala likert. Keefektifan Pelaksanaan Standar Operasional Prosedur check in yang ada di Hotel De Paviljoen Bandung belum terlaksana secara maksimal, dikarenakan adanya beberapa faktor yang belum terlaksana dengan baik oleh setiap petugas kantor depan.
Sri Marini

Publisher :

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

Abstract

Analisis Minat Beli: Dampak Dari Pengetahuan Produk Edible Flower (Studi Kasus Pada Restoran- Restoran di Kota bandung) Sri Marini
Tourism Scientific Journal Vol. 6 No. 1 (2020): Vol 6 No 1 Desember 2020
Publisher : STIEPAR YAPARI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32659/tsj.v6i1.119

Abstract

The development of the tourism and hospitality industry has encouraged the food industry to use edible flowers as an appetizing dish. The growth of gastronomy should stimulate its use to increase the value of local products, lifestyle, culture and even nutrition. Edible flowers, which are currently only used for garnishes, can actually be consumed. Hotels, restaurants, cake and pastry entrepreneurs have started using edible flowers as raw material for production. Apart from providing aesthetic value, flowers can create unique flavors to food. Purchase intention is influenced by product knowledge. Low product knowledge can lead to low purchase intention. This study aims to determine product knowledge, the purchase intention and the effect of product knowledge on purchase intention of edible flower restaurants in the city of Bandung. The method used in this research is descriptive and verification research methods. In this study, the population is the restaurants in the city of Bandung. Technique sampling used in this study is proportional random sampling technique. To test the research hypothesis, a simple linear regression analysis using SPSS was used. The results showed that the product knowledge of edible flower in restaurants at Bandung in the average category. Likewise, the purchase intention of edible flower restaurants in the city of Bandung is in the sufficient category too. The result of the regression analysis shows that product knowledge has a significant effect on the purchase intention of edible flower restaurants in the city of Bandung. The determinant coefficient value of 0.828 shows that the effect of product knowledge on purchase intention edible flower restaurants in Bandung is 82.8% and the remaining 17.2% is influenced by other factors not examined in this study.
KEPUASAN PELAYANAN DI RESTORAN BUTTERCUP BOULANGERIE BANDUNG Sri Marini; I Dewa Ayu Gita Mahasanti
JURNAL PARIWISATA VOKASI Vol 1 No 1 (2020): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

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

Abstract

Penelitian ini bertujuan untuk mengetahui kepuasan pelayanan konsumen di restoran Buttercup Boulangerie Bandung. Metode pengumpulan yang dilakukan adalah metode kuantitatif. Teknik pengumpulan data yang dilakukan yaitu dengan cara penyebaran kuesioner, observasi. Sedangkan teknik analisis data dengan menggunakan skala likert. Berdasarkan hasil penelitian dapat diketahui bahwa kepuasan pelayanan konsumen di restoran Buttercup Boulangerie Bandung masih dalam kategori kurang. Masalah dalam penelitian: 1) Bagaimana kepuasan pelayanan pelanggan di restoran Buttercup Boulangerie Bandung?; 2) Bagaimana tingkat frekuensi pelanggan dalam membeli produk di Restoran Buttercup Boulangerie Bandung?; 3) Bagaimana pelanggan dalam merekomendasikan Restoran Buttercup Boulangerie Bandung kepada konsumen lain?; dan 4) Bagaimana keterpenuhan harapan pelanggan setelah membeli produk di Restoran Buttercup Boulangerie Bandung?. Saran yang diberikan untuk pemecahan masalah adalah: 1) Restoran Buttercup Boulangerie Bandung perlu mengembangkan variasi produk makanan dan minuman, sehingga dengan ada banyaknya pilihan bagi pelanggan hal ini dapat meningkatkan kepuasan pelanggan. Menjaga dan mempertahankan kualitas makanan yang disajikan dalam kondisi fresh serta memiliki penampilan dan cita rasa yang baik 2) lebih memperluas iklan dan promosi melalui sosial media untuk meningkatkan frekuensi pelanggan dalam membeli di Restoran Buttercup Boulangerie Bandung 3) mengembangkan inovasi dalam hal dekorasi ruangan dan membangun suasana restoran yang lebih baik sehingga hal itu dapat meningkatkan inisiatif pelanggan untuk mengunggah restoran ke sosial media dan mendorong pelanggan dalam merekomendasikan restoran untuk penyelenggaraan suatu acara 4) Pelanggan Restoran Buttercup Boulangerie Bandung memberikan respon yang positif terhadap keterpenuhan harapan pelanggan, hal ini perlu dipertahankan serta ditingkatkan agar dapat dimaksimalkan.
Sportember Program As A Community Motivational Causa Doing Recreational Dedi Kurnia; Sri Marini; Lu’luwatin Rosdiana Aprilia
JUARA : Jurnal Olahraga Vol 8 No 1 (2023): JUARA: Jurnal Olahraga
Publisher : STKIP Muhammadiyah Kuningan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33222/juara.v8i1.2786

Abstract

Sportember is a program of a tourist destination in The North Bandung Area that offers sports programs. The program is inseparable from the current public interest in sports and raises the motivation of the community to do recreational sports. The purpose of the research is to find out the cause of the community to do recreational sports through the Sportember program in The North Bandung area in 2021. This research uses a quantitative method through a survey approach. The population of this study is visitors to the tourist area of North Bandung, precisely Hotel and Resorts Sindang Reret Cikole. From this population, 100 respondents were sampled through a random sampling technique. Data collection was carried out through community motivation questionnaires. The result of the study is that the motivation of the community towards recreational sports through the Sportember program in The North Bandung area has a percentage of 77%, so it can be concluded that the motivation of the community towards recreational sports through the Sportember program in North Bandung area is high.
The Customer Satisfaction at Hotel ABC BEKASI: The Role of Service Quality, Corporate Image, and Location Diyan Putranto; Sri Marini; Adi Sopyan; Anindita Gayatri; Barliani Dewi Setyawati; Banundoyo Albertus
East Asian Journal of Multidisciplinary Research Vol. 2 No. 10 (2023): October 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/eajmr.v2i10.6021

Abstract

The study explores the impact of service quality, corporate image, and location on patron satisfaction at the ABC Hotel in Bekasi City. Results reveal a significant link between service quality and customer happiness, denoted by a substantial 0.550 coefficient of effect, supported by a p-value below 0.05. Similarly, corporate image wields influence, showing a p-value of 0.003, signifying its importance. Location also plays a role, with a 0.522 coefficient of effect on consumer satisfaction, backed by a p-value less than 0.05. These findings stem from a quantitative approach employing regression analysis, ensuring the accuracy of the data and statistical methods applied. Notably, service quality characteristics exhibit a strong impact on customer satisfaction, with a 0.550 coefficient of effect, while corporate image attributes influence it by 0.293 with a p-value of 0.003.
Customer Perceptions of Bakery and Restaurant Brand Image Sri Marini; Yayan Sugiarto; Nadilah Hanuun Iskandar
Gastronomy Tourism Journal Vol 10, No 2 (2023)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v10i2.61522

Abstract

The research objective of customer perception of brand image is to understand how brands are seen, perceived, and interpreted by consumers or target audiences. This research aims to explore the perceptions, associations, and images associated with the brand in the minds of consumers. Identifying brand image is very important because it can help companies or organizations. The problems faced by Resto are not as good as when it was originally launched. The number of business competitors in the same field can also be a problem. The method used is descriptive research using probability sampling and simple random sampling techniques. In this study the population was 5,489 people, with a significance of 10%, a sample of 100 respondents was obtained using slovin formula. The results showed that 16.4% of respondents had a positive view of the superiority of brand associations, while around 61.8% of respondents had a negative view, 22% of respondents were neutral. As for the strength of brand association, 13.7% of respondents have a positive view, 68.3% of respondents have a negative view, 14.7% of respondents have a positive view of the uniqueness of the Resto Bakery brand association, while around 68.6% of respondents have a negative view. Association Advantage is still lacking, Resto Bakery can consider strategies that focus on improving customer experience, clearer brand communication, and strengthening elements that generate positive associations with the brand. The strength of the Brand Association is not yet strong, Resto Bakery can consider strategies that focus more on strengthening brand elements, improving service or product quality, and conducting more effective brand communication to customers. Uniqueness of Brand Association is still lacking, can focus efforts on communicating and highlighting the elements that make their brand unique and different from competitors, and invite customers to experience that uniqueness firsthand.
Tren Solo Traveler Dalam Minat Berwisata Di Era New Normal: Perspektif Generasi Milenial Sri Marini; Lu'Luwatin Rosdiana Aprilia; Amalia Juliana Monika Intan
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 9 No. 2 (2022): December
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/barista.v9i02.837

Abstract

The easing of the pandemic conditions brought an opportunity for the tourism industry to start to rise from adversity. Social restrictions during the pandemic are slowly shifting to patterns of life in the new normal era. Behavior in the social order began to experience new adaptations, as well as in terms of travel. Previously, tourists tended to be in groups or in groups when carrying out travel activities, which changed with this new normal era. Solo traveler is a new trend in the world of tourism for reasons of safety and health. A self-contained experience with nature-based attractions that mostly resonate with millennial travelers. A solo traveler is a traveler who travels alone, even though the trip will establish new relationships with other people. Generation Y, also known as the millennial generation, is an actor in solo travelers where this generation has unique characteristics in lifestyle, attitudes, and a tendency to be open to all new sources of information. The emergence of the millennial generation is marked by the process of globalization that gave birth to gadgets. The formulation of the research problem is what is the trend of solo travelers from the perspective of the millennial generation and how is their interest in traveling in the new normal era. The purpose of this research is to explore the trends and interests of solo travelers from the perspective of the millennial generation in traveling on its period. Key informants in this study were internal informants from 3 managers from the selected tourism industry, as well as external informants, namely 15 solo travelers from the millennial generation aged 20-30 years as eligible sources who have roles as students, early jobbers or young parents to provide information. information about interest in traveling in the new normal era from each tourist attraction. The data analysis technique used in this research is qualitative data analysis which is carried out interactively through the process of data reduction, data display, and verification. The results show that the tourist interest of solo travelers from the millennial generation is a potential niche for tourism managers and developers, especially in the new normal era which focuses on the revival of tourism
Pkm Peningkatan Kesadaran Ibu Rumah Tangga Melalui Pemahaman “Giesani Laman” Pada Tim Penggerak Pkk Di Desa Gudangkahuripan Kabupaten Bandung Barat Lu'luwatin Rosdiana Aprilia; Sri Marini; Sara Rabasari
aksararaga Vol. 3 No. 1 (2021): Jurnal Pengabdian Aksara Raga
Publisher : STKIP Pasundan Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37742/aksaraga.v3i1.1

Abstract

Tujuan pengabdian adalah untuk meningkatkan pengetahuan dan kesadaran Ibu-ibu Rumah Tangga mengenai sanitasi dan hygiene pengolahan makanan. Upaya meningkatkan hygiene dan sanitasi pengolahan makanan pada Ibu-ibu Rumah Tangga diharapkan dapat meningkatkan kualitas makanan yang sehat dan pengelolaan makanan dan sampahnya menjadi turut serta membantu dalam pengelolaan sampah yang ditangani Pemerintah. Untuk menjawab permasalahan kemitraan diperlukan solusi. Beberapa solusi yang ditawarkan dalam program kemitraan masyarakat ini adalah: Pemberian pengetahuan tentang hygiene sanitasi makanan pada Ibu-ibu Rumah tangga materi tentang hygiene dan sanitasi makanan melalui 6 prinsip sanitasi hygiene pengelolaan makanan rumah tangga dinilai mampu meningkatkan sikap dan perilaku Ibu-ibu Rumah tangga dalam mengelola makanan di rumahnya sehingga akan tercapai segi kehidupan keluarga yaitu makanan, kesehatan dan perencanaan sehat. Selain pemberian pengetahuan tentang hygiene dan sanitasi makanan melalui 6 prinsip sanitasi hygiene pengelolaan makanan (Giesani Laman), diberikan juga  pelatihan kebersihan dapur dan food preparation di Rumah Tangga dalam menekan angka food waste rumah tangga. Penyuluhan seputar masalah ini, disampaikan oleh pemateri yang berkompeten sehingga permasalahan mitra dapat dibahas dan dikomunikasikan dua arah oleh pemateri dan masyarakakat sehingga pemahaman masyarakat mengenai hygiene sanitasi pengelolaan makanan dapat meningkat dan mencapai standar yang baik serta dapat mengaplikasikannya dalam kehidupan, selain itu juga terdapat video kegiatan yang dipublikasikan pada media elektronik. Luaran program kemitraan masyarakat ini juga diharapkan dapat terpublikasi pada jurnal nasional ber-ISSN dan/atau prosiding seminar nasional ber-ISBN. Adapun langkah-langkah yang dilakukan adalah sebagai berikut : 1) Berkoordinasi dengan perangkat desa yang ada dimulai dari tingkat, Rukun Warga sampai Kelurahan; 2) Berkoordinasi dengan Tim Penggerak PKK di Desa Gudangkahuripan untuk merencanakan hal-hal yang lebih spesifik terkait rencana program kemitraaan masyarakat; 3) Menentukan prioritas dan jadwal acara dari setiap solusi yang ditawarkan; 4) Pelaksanaan setiap kegiatan sesuai prioritas; dan 5) Evaluasi Kegiatan.
Co-Authors Adi Sopyan Anindita Gayatri Aprilia, Lu'luwatin Rosdiana Banundoyo Albertus Barliani Dewi Setyawati Dedi Kurnia Diyan Putranto I Dewa Ayu Gita Mahasanti Intan, Amalia Juliana Monika Jessica Tisnadjaya Nadilah Hanuun Iskandar Sara Rabasari Yayan Sugiarto