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All Journal Journal of Indonesian Tourism, Hospitality and Recreation Jurnal Humaniora : Jurnal Ilmu Sosial, Ekonomi dan Hukum Journal of Mandalika Review Manajemen dan Pariwisata
Lesmana, Andhika Chandra
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Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Health Professions Law, Crime, Criminology & Criminal Justice Social Sciences Other

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Menu Engineering: Evaluasi Produk Minuman (Kopi) di Kopiloka 3.0 Palembang 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.v3i1.341

Abstract

The coffee shop business in Indonesia is currently developing rapidly, especially in big cities such as Bandung, Jakarta, Surabaya, Medan, Bali, Palembang, and several other big cities, of course it is a big opportunity for entrepreneurs to open a business in this field, by various concepts or ideas that aim to attract customers from various circles, several cafes have even appeared in small towns in each region. South Sumatra is one of the 8 provinces producing the best coffee beans in Indonesia, with the dominant type of coffee being Robusta coffee. By seeing this opportunity, in the city of Palembang many coffee shops or what are usually called cafés are starting to appear, not only as a place to just drink a cup of coffee, but also as a place to relax, gather with friends, family, and even become a place to relax. to do a business, one of which is Kopiloka 3.0 Palembang. The function of a menu is to make it easier for visitors to choose what they want to order. A good menu can be seen from the level of sales and contribution in providing profits to the restaurant. Menu engineering is used to find out how much profit and actual food costs are, based on the basic cost and selling price of a product. In this menu evaluation, there are three indicators that will be discussed, namely popularity index, contribution margin, and menu classification. The method used in this research is a quantitative method with a descriptive approach, with data collection techniques in the form of observation, interviews, documentation studies and literature studies. The research results stated that the Popularity Index for the coffee menu was 88.64% for the HIGH category menu items and 11.34% for the LOW category menu items. The coffee menu items consist of 18 menus, for the HIGH category there are 14 menus and for the LOW category there are 4 menus; The contribution margin of the 18 coffee menu items served is that there are 9 menu items that fall into the HIGH category with a percentage of 58.17%. Meanwhile, 9 other menus fall into the LOW category with a percentage of 41.81%; Menu classification in the coffee menu, namely, there are 8 menu items included in the STAR category with a percentage of 55.24%, 6 menu items included in the PLOWHORSE category with a percentage of 33.4%, 3 menu items included in the DOG with a percentage of 8.41%, and 1 menu item which is included in the PUZZLE category with a percentage of 2.93%.
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

Abstract

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.
Application of the Two-Step Cluster Method in Menu Engineering Analysis at The Alts Hotel Restaurant Palembang, South Sumatra Lesmana, Andhika Chandra; Setiawan, Agus
Journal of Indonesian Tourism, Hospitality and Recreation Vol 7, No 2 (2024): Journal of Indonesian Tourism, Hospitality and Recreation (October)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/jithor.v7i2.72135

Abstract

ABSTRACTThis research elucidate interm of Hospitality Industry Business especially in Hotel Business, hence restaurants and food businesses as the ones of profit center in hotel often face the challenge of developing menus that are attractive to customers, but also efficient in terms of costs and resources. Effective menu development using the menu engineering method (Menu-Engineering) can increase revenue while achieving customer satisfaction. Therefore, this research uses the menu engineering method as the main basis which aims to identify and analyze existing menus. Furthermore researchers see that selecting a method using Menu-Engineering alone is not enough, especially for determining restaurant management strategy steps to reach the optimal point. Therefore, researchers conducted an in-depth study using the Two-Step Cluster method which is expected to be able to design a menu engineering strategy that can help restaurants increase sales and operational efficiency optimaly. The research object was 5 Stars Hotel in City of Palembang namely “The Alts Hotel”.ABSTRAKPenelitian ini menjelaskan bahwa dalam Industri Perhotelan khususnya Bisnis Hotel, maka Restoran dan bisnis makanan sebagai salah satu “profit center” di hotel seringkali menghadapi tantangan dalam mengembangkan menu yang menarik bagi pelanggan, namun juga efisien dari segi biaya dan sumber daya. Pengembangan menu yang efektif dengan metode rekayasa menu (Menu-Engineering) dapat meningkatkan pendapatan sekaligus mencapai kepuasan pelanggan. Oleh karena itu, penelitian ini menggunakan metode rekayasa menu sebagai landasan utama yang bertujuan untuk mengidentifikasi dan menganalisis menu-menu yang ada. Lebih lanjut Peneliti melihat bahwa pemilihan metode dengan menggunakan Menu-Engineering saja tidak cukup, terutama untuk menentukan langkah-langkah strategi pengelolaan restoran hingga mencapai titik optimal. Oleh karena itu, peneliti melakukan kajian mendalam dengan menggunakan metode Two-Step Cluster yang diharapkan mampu merancang strategi rekayasa menu yang dapat membantu restoran meningkatkan penjualan dan efisiensi operasional secara optimal. Objek penelitiannya adalah Hotel Bintang 5 di Kota Palembang yaitu “The Alts Hotel”.
Potential Attractiveness of Coffee Agro-Tourism in Jarai Sub-District, Lahat Regency Anggraini, Meisya; Karo Karo, Pelliyezer; Lesmana, Andhika Chandra; Wibowo, Budi
Jurnal Humaniora : Jurnal Ilmu Sosial, Ekonomi dan Hukum Vol 9, No 1 (2025): April 2025
Publisher : Center for Research and Community Service (LPPM) University of Abulyatama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30601/humaniora.v9i1.6496

Abstract

Nowadays, to preserve coffee, many coffee plantations are developed into agritourism so that tourists are interested in visiting coffee plantations. The purpose of agritourism is not only for recreation, but also to gain new experiences, knowledge, and business relationships in agriculture. The purpose of this study was to determine the Potential Attractiveness of Coffee Agro-tourism in Jarai District, Lahat Regency. The research method used in this research is Qualitative research method. The results obtained show that Jarai District has great potential in the coffee agritourism sector. Despite having significant potential, the development of agritourism in Jarai District faces several challenges, such as limited accessibility to the plantation area, lack of supporting tourism facilities such as lodging and dining, and lack of promotion. The people of Jarai Sub-district, especially the coffee farmers, show great interest in participating in the development of coffee agritourism. Based on the SWOT analysis, optimal development strategies include improving facilities and accessibility, diversifying tourism products and experiences, and strengthening digital promotion.
Kualitas Produk: Analisis Produk Minuman Kopi di Cafe Agam Pisan Palembang Lesmana, Andhika Chandra; Julvirta, Enos
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.v4i1.408

Abstract

Product quality is an effort to meet or even exceed customer expectations. One of the most common crops in Indonesia is coffee. The high consumption of coffee is driven by the extensive development of cafes, especially in Palembang City. Encouraging business owners to be more creative in making beverage products that they offer to customers. Agam Pisan Café is one of those cafes, and this place not only sells coffee beverage products, but also produces its own coffee beans. This study was conducted to analyze the quality of coffee drinks at Agam Pisan Café based on aroma, acidity, body, flavour, aftertaste, and sweetness on 3 populer drinks. The method used is a verification descriptive method with a percentage model. Data collection techniques are obtained through observation, interviews, questionnaires, documentation studies, and literature studies. The results showed that the product quality of creamy aren coffee drinks reached 67.28%, in the "appropriate" category, the product quality of creamy matcha expresso drinks reached 59.83%, in the ‘sufficient’ category, and the product quality of avocado coffee drinks reached 62.78%, in the “appropriate” category.
The Effect Dimension of Servicescape on Revisit Intention : Study Case: Lotus Lounge Wyndham Opi Hotel Palembang Anggraini, Meisya; Yuniarti, Rizka; Sari, Tasya Komara; Hamonangan, Samuel; Lesmana, Andhika Chandra
Journal of Mandalika Review Vol. 4 No. 2 (2025): Journal of Mandalika Review
Publisher : Politeknik Pariwisata Lombok

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55701/mandalika.v4i2.236

Abstract

Introduction: This research aims to determine the effect of servicescape on revisit intention at Lotus Lounge Wyndham Opi Hotel Palembang. Lotus Lounge locate at Wyndham hotel which is one of the 4-star hotels in Palembang City. This means that Lotus Lounge should be one of the cafés or lounges of choice for customers or visitors, because it is in a 4-star hotel, strategically located in the center of the crowd, and close to public transportation. Methodology: A quantitative descriptive approach was used in this study, with data analyzed using IBM SPSS Statistics version 25 to identify the most influential servicescape indicators on revisit intention. A total of 60 respondents were selected based on the Lemeshow sampling formula. Findings: The findings show that ambient condition emerged as the most influential indicator, with a mean score of 3.20. In contrast, the indicator Signs, Symbols, and Artifacts was identified as an area needing improvement particularly in the visibility of restroom signs, exit doors, and clear indicators for smoking and non-smoking zones. Conclusion: The ambient condition significantly affects guest comfort and revisit intention. Natural lighting from windows, the lounge’s strategic location near the lobby, and soothing background music, jazz and pop contribute to a relaxing and welcoming atmosphere. Additionally, proper temperature, pleasant aromas, and clear area signage enhance the overall guest experience. These combined elements position Lotus Lounge as a comfortable and inviting space for relaxation, socializing, and professional interactions encouraging guests to return in the future.
Co-Authors Agus Setiawan Budi Wibowo Hamonangan, Samuel Julvirta, Enos Meisya Anggraini Pelliyezer Karo Karo Sari, Tasya Komara Sukriadi, Erie Hidayat Tryas Syambogha, Al Luts Yuniarti, Rizka