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All Journal Jurnal Pendidikan Tata Boga dan Teknologi Journal FAME (Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Global Research on Tourism Development and Advancement (GARUDA)
Baskoro, Dimas Aryo
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Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Immunology & microbiology Languange, Linguistic, Communication & Media Physics Social Sciences Other

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PENGARUH MOTIVASI KERJA DAN KOMPENSASI TERHADAP KINERJA KARYAWAN DI OKTIAS BRASSERIE & RESTO – CIBINONG Dimas Aryo Baskoro
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 4, No 2 (2021): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v4i2.3290

Abstract

Semakin banyaknya jumlah restoran di Kabupaten Bogor membuat persaingan usaha restoran  menjadi  semakin  ketat.  Semua restoran  berlomba-lomba  untuk meningkatkan kepuasan pelanggan dengan meningkatkan kinerja karyawan. Kinerja karyawan dapat ditingkatan dengan beberapa faktor seperti motivasi kerja dan kompensasi. Motivasi kerja adalah dorongan bagi karyawan untuk melakukan pekerjaan dengan baik guna mencapai tujuan perusahaan yang sudah ditetapkan. Sedangkan kompensasi adalah imbalan untuk karyawan atas jasa yang telah diberikan untuk perusahaan, kompensasi dapat berupa finansial maupun non- finansial.Penelitian ini memiliki beberapa tujuan, yaitu untuk mengetahui pengaruh Motivasi Kerja terhadap Kinerja Karyawan, kemudian untuk mengetahui pengaruh Kompensasi terhadap Kinerja Karyawan, yang terakhir untuk mengetahui pengaruh Motivasi Kerja dan Kompensasi secara bersamaan terhadap Kinerja Karyawan di Oktias Brasserie & Resto – Cibinong.Metode penelitian ini menggunakan pendekatan kuantitatif dengan metode analisis deskriptif, regresi linier berganda dengan alat olah data SPSS versi 20.0. Teknik pengumpulan data yang dilakukan dengan menyebarkan kuesioner kepada 20 responden yang merupakan karyawan di Oktias Brasserie & Resto – Cibinong. Seluruh populasi dijadikan sampel dengan menggunakan metode sampel jenuh.
PENGARUH DAYA TARIK WISATA TERHADAP KEPUTUSAN BERKUNJUNG DI KEBUN RAYA BOGOR Dimas Aryo Baskoro
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 5, No 1 (2022): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v5i1.3386

Abstract

Kebun Raya Bogor sebagai ikon destinasi wisata kota Bogor menjadi tujuan para wisatawan untuk datang karena daya tarik wisatanya. Daya tarik wisata yang baik, menjadi salah satu alasan wisatawan berkunjung ke Kebun Raya Bogor. Adanya penurunan jumlah wisatawan di Kebun Raya Bogor diperlukan usaha untuk menarik minat wisatawan dengan penanganan yang profesional atas sektor pariwisata terutama yang berhubungan dengan daya tarik wisata. Penelitian ini dilakukan untuk mengetahui bagaimana daya tarik wisata berpengaruh terhadap keputusan berkunjung di Kebun Raya Bogor.Penelitian ini menggunaan pendekatan kuantitatif. Analisis data dalam penelitian ini adalah analisis statistik deskriptif dengan sifat ingin menguji kebenaran dari suatu hipotesis yang dilaksanakan melalui pengumpulan data di lapangan menggunakan data sekunder dan data primer guna memprediksi dan menjelaskan hubungan atau pengaruh dari suatu variabel ke variabel lainnya. Banyak sampel yang diteliti adalah 100 responden yang merupakan wisatawan yang berkunjung di Kebun Raya Bogor.
PENGARUH HARGA DAN SUASANA CAFÉ TERHADAP KEPUTUSAN PEMBELIAN Dimas Aryo Baskoro
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 5, No 1 (2022): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v4i2.3048

Abstract

ABSTRAK Pengaruh harga dan suasana café disinyalir menjadi penentu terhadap keputusan atas pembelian suatu produk.  Penelitian ini berguna menganalisis mengenai faktor harga dan suasana cafe terhadap keputusan pembelian konsumen. Dengan penelitian ini maka akan membuktikan apakah pernyataan tersebut dapat diterima atau tidak.Penelitian ini bertujuan untuk mengetahui pengaruh Harga dan Suasana Cafe Terhadap Keputusan Pembelian. Metode penelitian yang digunakan adalah deskriptif dan kuantitatif. Teknik pengumpulan data yang digunakan yaitu dengan membagikan kuesioner kepada 30 responden yang pernah berkunjung ke Klasik Coffee and Breakfast Bogor. Metode pengambilan sampel menggunakan teknik accidental sampling.Hasi penelitian menunjukan bahwa harga dan suasana café mempengaruhi keputusan pembelian sebesar (114.129 > 3,05) dan signifikansi < 0,05 (0.000 <0.05).
THE EFFECT OF EMPLOYEE TRAINING ON SERVICE QUALITY Dimas Aryo Baskoro; Damas Aryo Anggoro
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 5, No 1 (2022): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v5i1.3289

Abstract

ABSTRACT               The purpose of this paper is to show how firms can enhance their service quality to increase customer satisfaction and thus customer loyalty? In answer to this question, three factors (i.e. employees, service quality, and customers) are critical to the success of service firms. The purpose of this research is to provide a research framework that examines relationships among employees, perceived service quality, customers.The design of this research applies a survey toward unit of analysis on shipping transportation service by interviewing the employee of PT. Humpuss Intermoda Transportasi, Tbk and also interviewing their clients as respondent for testing hypothesis. Meanwhile the required data consist of one variable independent which is employee training, one mediated variable which is service quality, and two variables dependent which are customer satisfaction and customer loyalty. The aggregate numbers of employees are 100 and clients 100 being respondent. Total respondent for this study are 200. Data analysis used in this research was consists of Pearson Correlation Test using SPSS as software. The result of this research concludes that three hypotheses are not supported, employee training had no effect to service quality, and then service quality had no effect to customer satisfaction and also to customer loyalty. Implications for management of the companies and directions for future research are discussed.
The Influence Of Mixed Beverage Product Quality On Customer Satisfaction At D'lounge Aston Makassar Hotel Baskoro, Dimas Aryo; Anggoro, Damas Aryo
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 3 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i3.502

Abstract

D'lounge is a public bar that has a concept in the form of a bar and restaurant. This study used a simple random sampling method with a sample of 92 respondents. Data analysis used descriptive statistical methods, validity test, reliability test, normality test, heteskedastisity test, coefficient of determination test (R2) and hypothesis test. The research was conducted in January 2022 - June 2022. Based on the results of the data above the results of the normality test with Kolmogorov – Smirnov produce an Asymp value. Sig. a sig of 0.062 which is greater than 0.05 so it can be concluded that the research data is normally distributed. it is known that the significance value of the Product Quality variable (X) is 0.916. It can be seen that the significance value is greater than 0.05 (0.916 > 0.05). It can be concluded from the processing of the heteroscedasticity test above that heteroscedasticity does not occur while it is known that the calculated F value = 1,685 with a significance level of 0.000 <0.05, so the regression model can be used to predict the participation variable or in other words there is an influence of the Quality variable (X) on the variable Consumer Satisfaction (Y). The results of the F test in table 4.36 obtained Fcount of 66.155 > Ftable 3.949 with a sig value of 0.000 <0.05, so that Ha is accepted, meaning that there is a simultaneous effect of the quality of beverage products on consumer satisfaction which is significant and the regression model can be used. Significance value 0.000 <0.05. So it can be concluded that Ha is accepted, namely the influence of Mixed Drink Product Quality on consumer satisfaction and H0 is rejected. So that the lowest Mean value is 3.58% on the indicator of diversity of mixed drink variants so that D'lounge management is expected to add variants or types of mixed drink menus to attract buyers so as to create consumer satisfaction.
Product Make Over Jamu Gula Asam Jam Anggoro, Damas Aryo; Baskoro, Dimas Aryo
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 3 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i3.503

Abstract

Jamu is the name for traditional Indonesian medicine or can be called herbal. Jamu is made from natural ingredients and is usually synonymous with a bitter taste and a pungent odor. This factor causes the culture of drinking herbal medicine to fade, especially among young people. The method applied is by changing the transformation of herbal medicine, which is mostly in liquid form, into a semi-solid processed food form, namely jam. Jamu that the author chose to makeover was Jamu Gula Asam because of the consideration of the suitability of taste with dessert products to attract young people. The data collection method used in this study was a questionnaire with 4 (four) levels (strongly dislike, dislike, like and really like) which was tested on 5 expert panelists. Then analyzed using quantitative descriptive techniques. The results showed that the quality of Jamu Gula Asam Jam from the aspects of color, texture, scent and taste had an average value of 18.25 which was included in the very like category. Assessment on the color aspect has a value of 17 which is included in the Like category, on the texture aspect has a value of 19 which is included in the Very Like category, the scent aspect has a value of 18 which is included in the Very Like category, and on the taste aspect has a value of 19 which is included in the Very Like category. Based on the results of this study, it can be concluded that the product innovation of jamu, jamu, and sour sugar is acceptable and feasible to become a new food commodity.
Pengaruh Harga dan Suasana Café terhadap Keputusan Pembelian Baskoro, Dimas Aryo; Mahmudah, Farah
Stupa Vol 3 No 2 (2021): Global Research on Tourism Development and Advancement (GARUDA)
Publisher : Prasetiya Mulya Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (17.283 KB) | DOI: 10.21632/garuda.3.2.136-162

Abstract

Pengaruh harga dan suasana café disinyalir menjadi penentu terhadap keputusan atas pembelian suatu produk. Penelitian ini berguna menganalisis mengenai faktor harga dan suasana cafe terhadap keputusan pembelian konsumen. Dengan penelitian ini maka akan membuktikan apakah pernyataan tersebut dapat diterima atau tidak. Penelitian ini bertujuan untuk mengetahui pengaruh Harga dan Suasana Cafe Terhadap Keputusan Pembelian. Metode penelitian yang digunakan adalah deskriptif dan kuantitatif. Teknik pengumpulan data yang digunakan yaitu dengan membagikan kuesioner kepada 30 responden yang pernah berkunjung ke Klasik Coffee and Breakfast Bogor. Metode pengambilan sampel menggunakan teknik accidental sampling. Hasil penelitian menunjukan bahwa harga dan suasana café mempengaruhi keputusan pembelian sebesar (114.129 > 3,05) dan signifikansi < 0,05 (0.000 <0.05).
Pengaruh Kualitas Pelayanan Terhadap Kepuasan Konsumen Aryo Anggoro, Damas; Baskoro, Dimas Aryo
Stupa Vol 4 No 1 (2022): Global Research on Tourism Development and Advancement (GARUDA)
Publisher : Prasetiya Mulya Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21632/garuda.4.1.25-53

Abstract

Bisnis kuliner saat ini adalah salah satu bisnis yang sangat menjanjikan. Semakin banyaknya pelaku bisnis untuk membuka usaha restoran maka terciptalah kompetisi yang tinggi dan memaksa setiap pelaku usaha restoran harus mengatur strategi agar konsumen merasa puas. Kepuasan konsumen akan tercipta apabila keinginan dan harapannya dapat diwujudkan oleh restoran. Untuk mewujudkan hal tersebut, maka restoran harus meningkatkan kualitas pelayanan kepada konsumen. Apabila konsumen telah merasa puas dan terpenuhi kebutuhannya akan membuat konsumen akan cenderung loyal kepada restoran. Tujuan dari penelitian ini adalah untuk mengetahui apakah kualitas pelayanan di restoran berpengaruh terhadap kepuasan konsumennya. Metode penelitian menggunakan penelitian kuantitatif. Sampel penelitian merupakan konsumen yang datang ke Restaurant sebanyak 100 responden, dipilih berdasarkan teknik simple random sampling. Maka didapat Kualitas Pelayanan di Restaurant berpengaruh terhadap Kepuasan Konsumennya.
Pengaruh Daya Tarik Wisata terhadap Keputusan Berkunjung ke Anjungan Aryo Anggoro, Damas; Baskoro, Dimas Aryo
Stupa Vol 5 No 2 (2023): Global Research on Tourism Development and Advancement (GARUDA)
Publisher : Prasetiya Mulya Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21632/garuda.5.2.81-106

Abstract

The purpose of this study is to determine the influence of tourist attraction to the decision to visit the tourist attraction. This research uses quantitative approach method, data analysis in this research is by using descriptive statistical analysis, with the nature of wanting to test the truth of a hypothesis made through the collection of primary data and secondary data, in order to predict and explain the relationship or influence of one variable to another.The effect of tourist attraction on guest decisions has a strong relationship. This result with a result of 0.601 shows a strong tourist attraction to the decision to visit the tourist attraction. Analysis by calculating the determination to know the strong influence given by the tourist attraction to the holiday decision, that is by squaring that happened. From the result show R Square = 0,361 or equal to 36,1% owned by tourist attraction and the remaining 63,9% owned by other variable which not examined and the conclusion obtained that the variable of tourist attraction has a strong influence on the decision to visit the the tourist attraction.
Pengaruh Daya Tarik Wisata terhadap Keputusan Berkunjung ke Anjungan Anggoro, Damas Aryo; Baskoro, Dimas Aryo
Stupa Vol 6 No 2 (2024): Global Research on Tourism Development and Advancement (GARUDA) - In Progress
Publisher : Prasetiya Mulya Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21632/garuda.6.2.89-109

Abstract

The purpose of this study is to determine the influence of tourist attraction to the decision to visit the tourist attraction. This research uses quantitative approach method, data analysis in this research is by using descriptive statistical analysis, with the nature of wanting to test the truth of a hypothesis made through the collection of primary data and secondary data, in order to predict and explain the relationship or influence of one variable to another.The effect of tourist attraction on guest decisions has a strong relationship. This result with a result of 0.601 shows a strong tourist attraction to the decision to visit the tourist attraction. Analysis by calculating the determination to know the strong influence given by the tourist attraction to the holiday decision, that is by squaring that happened. From the result show R Square = 0,361 or equal to 36,1% owned by tourist attraction and the remaining 63,9% owned by other variable which not examined and the conclusion obtained that the variable of tourist attraction has a strong influence on the decision to visit the the tourist attraction.
Co-Authors Anggoro, Damas Aryo Anggoro, Damas Aryo Aryo Anggoro, Damas Mahmudah, Farah