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All Journal Media Wisata Khasanah Ilmu - Jurnal Pariwisata Dan Budaya SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jendela PLS: Jurnal Cendekiawan Ilmiah Pendidikan Luar Sekolah Jurnal Ilmiah Wahana Pendidikan Jurnal Bisnis Hospitaliti International Journal of Travel, Hospitality and Events Innovative: Journal Of Social Science Research Jurnal Sains Terapan Pariwisata Barista : Jurnal Kajian Bahasa dan Pariwisata Bogor Hospitality Journal
Parantika, Asep
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Journal : Bogor Hospitality Journal

 1 
Penerapan Strategi SOAR untuk Mempertahankan Pangsa Pasar di Restoran Denny’s Senayan City Maulida, Putri; Parantika, Asep; Soemarni, Lyly
Bogor Hospitality Journal Vol 9 No 1 (2025): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v9i1.144

Abstract

This study aims to analyze the implementation of SOAR (Strengths, Opportunities, Aspirations, and Results) strategy in maintaining the market share of Denny's Senayan City Restaurant. The SOAR methodology was chosen because its approach is more proactive and based on internal strengths and external opportunities compared to other analysis methods such as SWOT which tend to focus on weaknesses and threats. This study uses SOAR analysis to identify Denny's main strengths of high-quality service and strategic location in a large shopping center. On the other hand, the lack of varied menu innovation is the biggest challenge that must be overcome to maintain customer interest. This study found that although Denny's has a strong foundation in terms of quality and location, Denny's needs to make improvements in terms of menu diversity and customer experience development. The practical implications of this study for Denny's restaurant owners are the importance of focusing on product innovation related to market trends and maintaining the right customer experience to stay competitive in a dynamic market.  
The Role of Culinary Tourism towards the Preservation of Traditional Food: A Study of the Local Restaurant Kantin Palmes Parantika, Asep; Firdaus Raflikeza, Muhammad; Iqbal Rivai, Achmad
Bogor Hospitality Journal Vol 9 No 1 (2025): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v9i1.146

Abstract

Culinary tourism is an effective means of preserving traditional food in the midst of modernization and globalization. This research examines the role of local restaurant Kantin Palmes in Pekalongan in preserving traditional foods such as Soto Pekalongan, Pindang Tetel, and Nasi Megono. The research objective is to analyze the contribution of Kantin Palmes' culinary tourism to the preservation of traditional food and identify the challenges faced. Using a qualitative approach, data was obtained through direct observation and visitor reviews on online platforms. The results showed that Kantin Palmes supports traditional culinary preservation through serving specialties with cultural and historical value. However, challenges such as the unavailability of a consistent menu, the lack of cultural elements in the decor, and competition with modern food are the main obstacles. Culture-based strategies, such as local elements in restaurant design, improved menu consistency, and product diversification that maintains traditional identity, are proposed as solutions. In addition, collaboration with local MSMEs can strengthen the local economy and preserve culture. This research provides insights for local restaurant managers and local governments in developing sustainable culinary tourism. Further research is recommended to explore various culinary destinations in Indonesia to understand the pattern of traditional food preservation more broadly.
The Effect of Food Safety on the Quality and Safety of Traditional Food Products at Noesaka Restaurant Rizki, Muhamad; Parantika, Asep
Bogor Hospitality Journal Vol 9 No 2 (2025): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v9i2.150

Abstract

Food safety is a condition of protecting food from biological and chemical contamination or anything that can damage, harm, or endanger human health. Therefore, practicing food safety in terms of the quality and safety of food served is very important for Noesaka Restaurant. This study aims to identify the factors causing food safety at Noesaka Restaurant, achieve proper hygiene measures, and improve food serving safety standards. Implement food safety according to standards. This study was conducted using a qualitative research approach using a qualitative descriptive method. The subjects of this study were an Executive Chef and Supervisor. This is an observation tour of food safety practices and activities at Noesaka Restaurant, to find out directly the existing problems. In addition to interviews and direct discussions based on research on food safety practices at Noesaka Restaurant, it can be concluded that the application of food safety principles has a significant impact on the quality and safety of food served. Among them are improving product quality, food safety, increasing consumer confidence, and compliance with food safety regulations. Overall, the consistent and effective implementation of food safety at Noesaka restaurants has a significant positive impact on food quality and safety, thus contributing to consumer satisfaction and safety.
PENGARUH KUALITAS LAYANAN TERHADAP PELANGGAN DI A&W RESTAURANT INDONESIA Parantika, Asep; Devina Nisa Liora
Bogor Hospitality Journal Vol 9 No 2 (2025): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v9i2.152

Abstract

The quality service expected by consumers is good facilities and service, comfort, safety, tranquility, and satisfactory results. The purpose of this study is to find out whether there is an influence of service on customer satisfaction, how much service contributes to customer satisfaction of A & W Restaurant. This research was conducted using qualitative descriptive using a case study approach that has service quality variables as independent variables and customer satisfaction on bound variables. This research was conducted by interviews and observations. The results of the study show that the staff of A&W Restaurant have implemented five dimensions of service quality, namely Tangible, Reliability, Responsiveness, Assurance, and Empathy, so that guests still remain loyal, even though there are still many things to be improved.
Co-Authors Ananda, Tiara Martha Azzahra , Lintang Salwa Badrudin, Muhammad Devina Nisa Liora Dewi Melati Elena Edelweis Iskandarmouda Fellysha Anggrayni Firdaus Raflikeza, Muhammad Indah Sari, Kelly Iqbal Rivai, Achmad Iriani, Faridah Kadek Wiweka Kurniawan, Ramdhan Kusumaningrum, Dewi Ayu Maulida, Putri Muhamad Rizki Muhammad Iqbal Baskoro Noor Sultan Irgi Wibowo Putra, Octavia Basuki Ramdani, Apri Ramon Hurdawaty Rochmadika, Hanif Saleh, Muhammad Surya Setiawan, Puguh Andhi Soemarni, Lyly Soraya, Zahra