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All Journal Magister Scientiae Jurnal Pendidikan Fisika-WM Al-Jabar : Jurnal Pendidikan Matematika Union: Jurnal Ilmiah Pendidikan Matematika TRIHAYU: Jurnal Pendidikan Ke-SD-an JURNAL KEPARIWISATAAN Jurnal Kepariwisataan Journal La Sociale Jurnal Visi Pengabdian Kepada Masyarakat Jurnal Bisnis Hospitaliti Jurnal Gastronomi Indonesia Jurnal Pengabdian Kepada Masyarakat MAKARDHI Jurnal Ilmiah Hospitality Management MATHEdunesa Quadratic: Journal of Innovation and Technology in Mathematics and Mathematics Education
I Nyoman Arcana
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Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Languange, Linguistic, Communication & Media Mathematics Mechanical Engineering Physics Social Sciences Other

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Journal : Jurnal Ilmiah Hospitality Management

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Faktor kunci sukses pada restoran mie kober di bali: perspektif manajemen dan konsumen Arcana, I Nyoman; Suastuti, Ni Luh; Wiratnaya, I Nyoman
Jurnal Ilmiah Hospitality Management Vol. 12 No. 2 (2022)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jihm.v12i2.210

Abstract

Hidangan mie bercitarasa pedas adalah terobosan baru di bidang usaha kuliner. Kober Mie Setan di Bali merupakan usaha kuliner yang menerapkan strategi pemasaran diantaranya, strategi produk, strategi tempat, strategi harga dan strategi promosi. Penelitian ini bertujuan untuk mengeksplorasi faktor-faktor yang menjadi kunci sukses jaringan Restoran Mie Kober di Bali dari sisi perspektif manajemen dan konsumen. Eksplorasi terhadap faktor-faktor yang menjadi kunci sukses restoran dikumpulkan dari hasil wawancara dan diskusi fokus grup, sedangkan analisis dari perspektif konsumen menggunakan analisis regresi berganda. Hasil penelitian menyimpulkan bahwa dari perspektif manajemen, terdapat tiga variabel baru yang menjadi kunci sukses jaringan restoran Mie Kober di Bali, yaitu: Service Design, Location, dan Penerapan CHSE. Sedangkan dari perspektif konsumen, sebesar 73,1% perilaku dapat dijelaskan oleh variabel motivasi, kualitas dan sikap sedangkan sisanya yaitu 26,9% perilaku dipengaruhi oleh variabel-variabel lainnya yang tidak diteliti dalam penelitian ini. Terdapat Sembilan belas (19) indikator variabel yang berkinerja baik, dan dua variabel yang berkinerja biasa . Hasil penelitian ini menyarankan agar Resto Mie Kober disarankan agar mempertahankan kinerja faktor-faktor yang berpengaruh terhadap kesuksesan perusahaan, yang meliputi: Menu dan minuman, Marketing, Quality management, Production Control, Production, Inventory, Finance, Strategy, Service design, Location, dan penerapan CHSE.
Balinese Arak as Substitute of Imported Spirits and Liqueurs in The Process of Making Dadar Gulung Flambe Massenga, Lidjah Magdalena; Arcana, I Nyoman; Wiratnaya, I Nyoman
Jurnal Ilmiah Hospitality Management Vol. 13 No. 2 (2023)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jihm.v13i2.246

Abstract

Making Dadar Gulung Flambe by using Arak Bali drink as a substitute for imported spirits and liqueurs such as French Brandy or Jamaican Rum is one alternative to reduce the cost of food so that the selling price of this dish can be more affordable and will increase the use of local Balinese products as products sold in hotels and restaurants. The purpose of this study was to analyze the level of liking for Dadar Gulung Flambe dishes that use Balinese Arak as a substitute for imported spirits and liqueurs. This study uses qualitative data. The quantitative data in this study is the result of data processing from distributing hedonic test. The data analysis technique used in this final project research is a quantitative descriptive data analysis technique. Through the Hedonic Test by distributing hedonic test questionnaires to 15 panelists using four assessment indicators, such as Taste, Aroma, Color and Texture. The results of this study showed that the average level of preference of panelists for Dadar Gulung Flambe who used Balinese Arak drink as a substitute for imported spirits and liqueurs was 4.3 in the Very Like category.
Consumer Satisfaction at Babi Guling Pande Egi Restaurant in Beng Village, Gianyar Arcana, I Nyoman; Massenga, Lidjah Magdalen; Suastuti, Ni Luh; Pranadewi, Putu Mira Astuti; Budiani, Ni Putu Ariesta
Jurnal Ilmiah Hospitality Management Vol. 15 No. 2 (2025): June 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jihm.v15i2.297

Abstract

Balinese suckling pig restaurant is a specialty restaurant that is growing rapidly in Bali. Generally, a restaurant is located in a strategic location or the center of the crowd, but “Babi Guling Pande Egi” restaurant is located in a less strategic location, with an average number of visitors of more than 400 consumers every day. This study aims to determine the factors that affect consumer satisfaction at this restaurant, using multiple regression analysis with 112 respondents. This study concluded that all of the variables had a significant effect on the overall satisfaction of consumers. The largest contribution was achieved by the dimension of brand image, followed by location, price, atmosphere & convenience, service quality, product quality, and lastly is cleanliness & hygiene. This research suggests that restaurant managers open new outlets in other cities in Bali, especially in tourism areas or in the city of Denpasar
Co-Authors Abdul Rahim Ani Widyawati, Ani Anisa Sholikah Annis Deshinta Ayuningtyas, Annis Deshinta Astuti Pranadewi, Putu Mira Bahy, Valentina Ivon Dewi Hendriyani, I Gusti Ayu Febrianto, I Gusti Agung Hera, Cicilia Jaga Herwinarso . Hingkua, Patris Fernandes I Gusti Ngurah Agung Suprastayasa Ignatio B. Susanti ika fitri kumala sari Indiarti, Siska Irham Taufiq, Irham Juniari , Ni Kadek Eni Juniari Juniari, Kadek Eni Kusumaningrum, Betty Magdalena Massenga, Lidjah Magdalena Massenga, Lidjah Marina Kuswardani Mas'ad, Arniati Massenga, Lidjah Magdalen Massenga, Lidjah Magdalena Meiliani, Haryanti Messenga, Lidjah Magdalena Miftakhul Huda Muliana, I Wayan Ni Kadek Eni Juniari, Ni Kadek Eni Ni Luh Suastuti Ni Putu Ariesta Budiani, Ni Putu Ariesta Novianti, Eka Wahyuni Nurbaiti Nurbaiti Pastini, I Wayan Pastini, Ni Wayan Prihatin, Ayung Yeni Rinala, I Nyoman Rusdianata, I Ketut Rusdiarnata, I Ketut Saputra, I Nyoman Gede Agus Jaya Savina, Niyang Hendras Shalihah, Hanin Hanifah Rahmatu Sisya Subawa, I Putu Sisya Subawa, I Putu Sudiparwati, Putu Ayu Sukiyanto Sukiyanto, Sukiyanto Sulaimon, Jamiu Temitope Sulistyawati, Sinta Sumiati Sumiati Syukrul Hamdi Trisniawati Trisniawati, Trisniawati Utami, Nopi Tri Widuri, Setyowati Ayu Wirata, I Nengah Wiratnaya, I Nyoman Wirjawan, J. V. Djoko Yaakub, Mohd Syarull Azlan Yumarsa, Welly