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ANALISIS MUTU KUALITAS PELAYANAN PADA KONSUMEN RUMAH MAKAN KAPAU PAK NIN BATAM Wahyudi Ilham; Pratama, Tito; Dailami
JURNAL MENATA Vol. 1 No. 1 (2022): MEI
Publisher : Puslitabmas Batam Tourism Polytecnic

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Abstract

In this study, the authors used a qualitative approach with a descriptive method. The sampling technique used in this research is purposive sampling. In purposive sampling technique. primary data sourced from field data collected directly by researchers at the restaurant "Kapau Pak Nin". The description of the research results was compiled based on the results of observations, unstructured interviews and documentation. Based on the results of the analysis that the researchers did in the form of observations, interviews, and documentation. Most of the resource persons gave good and quite good responses to the service quality of the Nasi Kapau Pak Nin restaurant. Reliability (Reliability), which can be said to be not completely good, Responsiveness (Responsiveness), which is already good. Assurance, which is very good because employees have good work skills and knowledge. Empathy (Empathy), which can be said to be good. Tangible (tangible), which can be said to be not entirely good.
ANALISA MENU ENGINEERING “BEVERAGE” DI MOMOO JUICE BAR & COFFEE WINDSDOR KOTA BATAM Jeheil Lontaan; Dailami; Wahyudi Ilham; Syailendra Reza Irwansyah Rezeki
JURNAL MENATA Vol. 1 No. 2 (2022): NOPEMBER
Publisher : Puslitabmas Batam Tourism Polytecnic

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A food and beverage business requires a product to sell, namely a menu, a menu needs to be evaluated periodically to find out if the menu has increased or decreased. This study aims to determine the advantages and popularity of a menu using Menu Engineering theory and data processing with qualitative data as support. Menu Engineering theory uses 2 techniques, namely Menu Mix and Contribution Margin. This study provides results from 81 drink menus offered by MoMoo Juice Bar and Coffee Windsor, there are 28 menus or 34.57% in the star category, 13 menus or 16.05% in the plowhorse category, 21 menus or 25.93% in the category puzzle, and 19 menus or 23.46% in the dog category. Evaluation of the menu according to the classification is highly recommended to the management to increase business profitability.
PENGARUH KUALITAS PELAYANAN TERHADAP KEPUASAN PELANGGAN DI HOBBY COFFEE KOTA BATAM Dwi Eka Syahputri; Dailami
JURNAL MENATA Vol. 2 No. 1 (2023): MEI
Publisher : Puslitabmas Batam Tourism Polytecnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmt.v2i1.181

Abstract

This research aims to determine the effect of service quality on customer satisfaction at Hobby Coffee Batam. Data was collected by distributing questionnaires. The type of research used is quantitative research. The number of samples set in this study were 100 respondents. The sampling technique used is random sampling technique. The research data collection method was carried out by distributing questionnaires using a five-point Likert scale as a measuring tool.
PENGARUH KUALITAS PRODUK MINUMAN KOPI TERHADAP KEPUASAN KONSUMEN DI LUAR GARIS TIBAN KOTA BATAM Aidil Alvaridzi; Dailami
JURNAL MENATA Vol. 2 No. 1 (2023): MEI
Publisher : Puslitabmas Batam Tourism Polytecnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmt.v2i1.184

Abstract

A food and beverage business in a coffee shop especially for satisfaction requires the quality of a drink, the writer needs to do an evaluation to find out if the drink menu is suitable for consumption and served the best for consumers. This study aims to determine the advantages and popularity of a drink by relying on the quality of the coffee from a barista when serving various flavors of the appropriateness of the drink to guests. And research is carried out by observing other things done by Baristas, such as paying attention to the tools and materials to be used as well as several methods carried out by baristas such as calibrating coffee machines, calibrating coffee beans, making ingredients, performance and cleanliness of baristas. Data processing with quantitative data as a support and descriptive approach, observation, interviews, documentation and distribution of questionnaires as a data collection technique carried Luar Garis Tiban The samples obtained in this study used the slovin formula
EKSPERIMEN PERBANDINGAN PENGGUNAAN GULA PUTIH DAN BROWN SUGAR DALAM PEMBUATAN SIRUP LEMON DENGAN METODE CHEONG Zahra , Alivia Putri; Ilham, wahyudi; Dailami; Alhamdi, Rezki
JURNAL MENATA Vol. 3 No. 2 (2024): November 2024
Publisher : Puslitabmas Batam Tourism Polytecnic

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Abstract

Fast food and beverages are very popular among customers today because they are quickly made and consumed, so other, healthier alternatives are being sought. By combining fruits or vegetables with the same amount of sugar and leaving them on for a few days to three months, the Cheong method can be used to make any type of syrup. Cheong generally uses white sugar, but some recipes use other options. This study aims to examine the comparison of the use of white sugar and palm sugar to make lemon syrup using the Cheong method. This research method uses an experimental quantitative approach, where the research summarizes two stages of syrup making, namely the stage of making lemon syrup with white sugar, then the stage of making lemon syrup with brown sugar, both of which have a ratio of fruit and sugar with a ratio of 1:1. This study uses an organoleptic test as an assessment of the results of the selected panelists. The use of sugar in in making lemon syrup with the Cheong method can produce insignificant differences in the characteristics of lemon syrup in texture, color, aroma, and taste
Co-Authors Abbas, Rahmat Aidil Alvaridzi alhamdi, rezki Andri Wibowo Annisa, Putri Ardiansyah Saputra Asman Abnur, Asman Atikah, Wan Nurul Cik Zulia, Cik Cut Azizah Dewi Aurora Mikasari Dwi Eka Syahputri Halus Satriawan Haufi Sukmamedian Ilham, Wahyudi Jeheil Lontaan Lapotulo, Nensi Maldin, Siska Amelia Maysarah Binti Bakri Mikasari, Dewi Aurora Moh. Thamdzir Moh. Thandzir Muthia Dewi Natal Olotua Sipayung Nensi Lapotulo Nyoman Budiartha R.M. Pratama, Tito Rahmi, Marlisa Rais, Syafruddin Rais Rezki Alhamdi saputra, Ardiansyah Saputra Simatupang, Violetta Cherryline Sipayung, Natal Olotua Sri Rahmayanti, Sri Sri Rezki Maulina Azmi Steven Johnson Sukmamedian, Haufi Syafruddin Rais, Syafruddin Syailendra Reza Irwansyah Rezeki Taufik Bachrul Ulum Lubis Thamdzir, Moh. Thandzir, Moh. Tirta Mulyadi Tito Pratama Ulum Lubis, Taufik Bachrul Wahyudi Ilham Wahyudi Ilham Widi Hardini, Widi y, Abd Rahmad Yusakh Yama Langi Yusuf, Abd Rahmad Zahra , Alivia Putri