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Pengembangan Tebing Keraton Sebagai Daya Tarik Wisata Alam di Kota Bandung Gani, Abdul; Kemala, Zia; Sukriadi, Erie Hidayat
Manajemen dan Pariwisata Vol. 3 No. 1 (2024): April 2024
Publisher : Sekolah Tinggi Ilmu Ekonomi Pariwisata Yapari (STIEPAR YAPARI) Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32659/jmp.v3i1.339

Bandung is one of the cities in Indonesia that has various tourist destination. One of the flagship tourist destinations is Tebing Keraton, located in Ir. H. Djuanda Forest Park Area. Shortcomings in terms of planning, security, and development at Tebing Keraton encourage the needs of strategies and efforts to enhance its attractiveness. Therefore, this research aims to determine the conditions and development strategies of Tebing Keraton through the 5A concept. Method used in this research is qualitative descriptive with data collection through observation, interview, and documentation. Technique of analysis are data reduction, data presentation, and conclusion. Findings of the research show the tourism potential at Tebing Keraton that has fulfilled the principles of a tourist destination. First aspect is “something to see” through the view of natural landscapes, such as hills, pine forest, sunrise, and sunset view. Second aspect is “something to do” through its function as trekking and cycling route, camping area, and photography. Third aspect is “something to buy” with the presence of stalls around Tebing Keraton area. Development strategies to enhance tourism attractiveness are pursued through 5A Concept, Attraction, Accessibility, Accommodation, Amenities, and Activities, through maintenance and development of main and supporting facilities in the site area. Development strategies are aimed to increase its attractiveness and comfort, security, and safety for the tourists.

Pengaruh Pembelajaran Daring Terhadap Efektivitas Belajar Siswa di SMK Pariwisata Bina Satya Mandiri Sukabumi Tryas Syambogha, Al Luts; Sukriadi, Erie Hidayat; Lesmana, Andhika Chandra
Manajemen dan Pariwisata Vol. 3 No. 1 (2024): April 2024
Publisher : Sekolah Tinggi Ilmu Ekonomi Pariwisata Yapari (STIEPAR YAPARI) Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32659/jmp.v3i1.342

This research aims to determine the process of implementing online learning as well as to determine the effectiveness of student learning and to find out whether there is an influence between online learning and the effectiveness of student learning at the Bina Satya Mandiri Tourism Vocational School, Sukabumi. In this research the author used descriptive and verification methods with a quantitative approach and data collection techniques, namely observation, interviews, questionnaires and literature studies. The results of the research show that the implementation of online learning at the Bina Satya Mandiri Tourism Vocational School, Sukabumi, is going quite well, the effectiveness of student learning is going very well and there is a positive and significant influence between online learning on the effectiveness of student learning at the Bina Satya Mandiri Tourism Vocational School, Sukabumi.

KELENGKAPAN EQUIPMENT PADA KITCHEN DALAM MENUNJANG KELANCARAN PELAKSANAAN OPERASINAL Halibanon, Dewi Saparina; Sukriadi, Erie Hidayat
Jurnal Riset Manajemen Indonesia Vol 2 No 3 (2020): Jurnal Riset Manajemen Indonesia (JRMI)
Publisher : STIE Bangkinang Publishing

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Kelengkapan Equipment Pada Kitchen Dalam Menunjang. Kitchen equipment yaitu peralatan dapur yang besar dan berat susah untuk dipindah-pindahkan.elektronikal, maupun non mekanikal dan non elektronikal Mechanical equipment, yaitu peralatan yang digerakan dengan mesin termasuk ke dalam kategori ini. Tujuan penelitian ini adalah untuk mengetahui kelengkapan alat kerja pada kitchen dan mengatahui upaya-upaya yang dilakukan untuk melengkapi perlengkapan pada kitchen di Hotel Luxton Hotel Bandung. Variabel yang digunakan adalah kelancaran pelaksanaan operasional sebagai variabel terikat, adalah kelengkapan equipment pada kitchen sebahai variabel bebas dan Kerjasama Pastry And Bakery Section, Cook Section, Steward Section, Butcher Section, Chef De Partie/Supervisor Cook sebagai variabel confounding. Penelitian di lakukan di Hotel Luxton Bandung dengan menggunakan data primer dan sekunder. Hasil penelitian didapatkan bahwa masih kurang sehingga dapat sepenuhnya menunjang Operasional Kitchen. Sehingga upaya- upaya yang dapat dilakukan untuk melengkapi kelengkapan equipment pada kichen ini bisa dilakukan dengan cara, membeli peralatan- peralatan yang sangat berperan sesegera mungkin, sehingga tidak terjadi dampak yang lebih besar lagi terhadap operasional kitchen itu sendiri.

MANAGEMENT OF LINEN HOUSEKEEPING Sukriadi, Erie Hidayat; Laksaguna, I Gusti Putu
Jurnal Riset Manajemen Indonesia Vol 3 No 1 (2021): Jurnal Riset Manajemen Indonesia (JRMI)
Publisher : STIE Bangkinang Publishing

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Management Of Linen Housekeeping. Penelitian ini bertujuan untuk melihat kondisi awal dari persediaan dan pengadaan awal linen di housekeeping di Archipelago International Hotel Area Bandung serta untuk mengetahui apakah ada kendala yang terjadi saat mengelola persediaan dan pengadaan linen. Teknik analisa yang dipergunakan dalam penelitian ini adalah metode pendekatan kualitatif. Sedangkan tipe penelitian yang digunakan dalam penelitian ini adalah menggunakan tipe kualitatif deskriptif. Penelitian ini dilakukan di Hotel Archipelago Hotel Bandung yang dilaksanakan pada bulan April-Mei 2020. Data yang digunakan adalah data primer dan sekunder. Hasil penelitian didapatkan Dilihat dari aspek Inventori, pengelolaan linen housekeeping dalam waktu pelaksanaan, yang melaksanakan, dan pengawasan sudah dilakukan sesuai ketentuan yang telah ditetapkan. Dilihat dari aspek Parstock, pengelolaan linen housekeeping dalam persediaan dan kondisi fisik linen sudah diterapkan sesuai standar yang telah ditentukan oleh perusahaan maupun ketentuan dari management. Dilihat dari aspek pencucian, pengelolaan linen housekeeping dalam proses pencatatan dan waktu pencucian telah disesuaikan dengan peraturan yang ada sehingga dapat dilaksanakan dengan baik. Dilihat dari aspek penukaran linen kotor, pengelolaan linen housekeeping dalam pencatatan sudah dilakukan sesuai dengan peraturan yang telah ditetapkan dan dilaksanakan dengan baik. Dilihat dari aspek perbaikan, pengelolaan linen housekeeping dalam hal cara perbaikan, waktu perbaikan, yang melakukan perbaikan, hal ini tidak dilakukan karena di hotel Archipelago Hotel Bandung tidak menerapkan perbaikan terhadap linen yang rusak. Dilihat dari aspek pengontrolan linen ( linen control ), pengelolaan linen housekeeping dalam pencatatan terhada linen telah dilakukan dengan ketentuan yang diterapkan oleh management . Sedangkan pengelolaan linen housekeeping dari aspek pengontrolan dalam hal yang mengawasi yaitu diawasi oleh orang yang tepat agar data tersebut akurat. Sehingga disarankan Pihak Management hotel The Archipelago Hotel Bandung agar dapat mengontrol ketentuan yang telah ditetapkan mengenai pengelolaan linen housekeeping agar selalu berjalan dengan ketentuan.

Pengaruh Fasilitas dan Kualitas Pelayanan Terhadap Kepuasan Pelanggan di Cinnamon Hotel Butique Syariah Bandung Sukriadi, Erie Hidayat; Mulyani, Ade Nisya
Manajemen dan Pariwisata Vol. 3 No. 2 (2024): Oktober 2024
Publisher : Sekolah Tinggi Ilmu Ekonomi Pariwisata Yapari (STIEPAR YAPARI) Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32659/jmp.v3i2.379

This study aims to determine the Influence of Facilities and Service Quality on Customer Satisfaction at Cinnamon Hotel Boutique Syariah Bandung, this study was conducted by distributing questionnaires to 100 respondents. The research method uses a quantitative method using multiple linear regression tests, with questionnaire data collection techniques, observation and literature studies. where the independent variables are facilities and service quality, and the dependent variable is customer satisfaction. data processing using SPSS software. The results showed that the facility variable had a positive and significant effect on customer satisfaction, while the service quality variable had a significant and positive effect on customer satisfaction. simultaneously (simultaneously) had a positive and significant effect. The coefficient of determination or R² value was (76.8%), and the rest (23.2%) was influenced by other variables outside this study.

MODIFICATION OF TRADITIONAL FOOD (KLEPON CHEESECAKE) Sukriadi, Erie Hidayat; Canty Zenitha
JURNAL MANAJEMEN KULINER Vol. 4 No. 1 (2025): FEBRUARI 2025
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v4i1.366

Klepon is a traditional snack loved by people of all ages due to its dominant sweet, savory taste and soft texture. In an effort to preserve and develop traditional culinary delights, this research aims to assess consumer acceptance of modified Klepon Cheesecake by evaluating its quality in terms of taste, aroma, texture, and appearance. The product development was achieved by modifying the traditional klepon, made from glutinous rice flour, into a cheesecake with added kinca (palm sugar syrup) filling. This experimental research used qualitative methods and a descriptive approach, with data collected through organoleptic tests, observation, and literature review. The results showed that the modification was well-received by the panelists, who rated the texture and appearance highly. However, some panelists suggested enhancing the pandan flavor and coconut aroma to achieve a more balanced taste profile. Keywords: Food Modification, Traditional Food, Klepon, Cheesecake

Pengaruh Pemasaran Digital dan Fasilitas Terhadap Keputusan Berkunjung di Desa Wisata Lamajang Kabupaten Bandung Asti Karini, Rieke Sri Rizki; Isnaeni, Muhammad Nu’man; Sukriadi, Erie Hidayat
Manajemen dan Pariwisata Vol. 4 No. 1 (2025): April 2025
Publisher : Sekolah Tinggi Ilmu Ekonomi Pariwisata Yapari (STIEPAR YAPARI) Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32659/jmp.v4i1.407

This research was conducted in Lamajang Tourism Village, Bandung Regency, this study aims to determine the influence of digital marketing (X1) and facilities (X2) on the decision to visit (Y) in Lamajang Tourism Village. The method used in this study is a quantitative method with descriptive and verifiative analysis, by distributing questionnaires to 100 tourists to prove the hypothesis that has been made. The results of instrument testing show that all statements are declared valid with results above 0.300 and reliable with results above 0.700. From this study shows that there is a relationship between digital marketing (X1) and facilities (X2) on visiting decisions (Y) with an influence of 58.8% and the remaining 41.2% is a factor that has not been studied. Other test results also show a significant influence between digital marketing variables (X1) and facilities (X2) on visiting decisions (Y) of 0.000 < 0.05, meaning that digital marketing (X1) and facilities (X2) have a strong and significant influence on visiting decisions (Y) both partially and simultaneously. This proves that digital marketing factors and facility factors are factors that influence the decision to visit, but there are some things that must be improved and always updated such as tourist attraction and service quality.

PEMANFAATAN IKAN BARAKUDA PADA PEMBUATAN BATAGOR (BASO TAHU GORENG) M. Supriyono; Sukriadi, Erie Hidayat
JURNAL MANAJEMEN KULINER Vol. 1 No. 2 (2022): AGUSTUS 2022
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v1i2.36

Batagor is a typical food originating from Bandung, West Java, with the main ingredient being mackerel fish, but in this study it was developed to be able to make product innovations, namely mackerel fish meat instead of barracuda fish meat. The purpose of this study was to determine the taste, aroma, texture and color of batagor barracuda fish, the method used in this study was an experiment using an organoleptic test on a sample of 33 people as respondents. The results of this study indicate that the taste produced from batagor barracuda fish is delicious to enjoy, but the aroma still smells fishy, while the texture and color are in accordance with the expected napa, namely the texture is chewy and soft, with a brownish yellow color after frying.

Pudding Herbal Jahe dan Kunyit untuk Menambah Khasiat dan Cita Rasa Sukriadi, Erie Hidayat; Maolani , Ayuni
JURNAL MANAJEMEN KULINER Vol. 2 No. 2 (2023): DESEMBER 2023
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v2i2.192

Penelitian ini meliputi bagaimana proses formulasi serta rasa dan aroma apabila terdapat penambahan jahe dan kunyit pada pudding. Tujuan dari penelitian ini untuk menciptakan suatu produk baru yang kreatif dan inovatif dari hasil teori dan pengalaman untuk mengetahui bagaimana formulasi atau resep pembuatan pudding herbal yang baik, mengetahui bagaimana rasa dan aroma inovasi pudding herbal. Metodologi yang digunakan ialah metodologi experimen langsung dan uji organoleptik yang terdiri dari wawancara, observasi, dan studi dokumen. hasil yang didapat formulasi yang dibuat dapat diterima oleh semua panelis, dan mendapatkan rasa dan aroma yang unik namun masih enak untuk dinikmati.

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