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All Journal U-JET: Unila Journal of English Teaching Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Manajemen Pelayanan Hotel Jurnal Kepariwisataan dan Hospitalitas International Journal of English and Applied Linguistics (IJEAL) Journal of Community Development and Disaster Management Jurnal Ilmiah Pariwisata dan Bisnis Pariwisata Budaya: Jurnal Ilmiah Pariwisata Agama dan Budaya Journal of Business on Hospitality and Tourism
Kadek Feni Aryati
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Arts Humanities Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences Other

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Journal : Jurnal Ilmiah Pariwisata dan Bisnis

 1 
Peranan Server pada Jaya Restoran di The Setai Miami Beach Virgiawan, I Gede Pasek Wiharyo; Aryati, Kadek Feni
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 2 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Februari 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i2.933

Abstract

Penelitian ini bertujuan untuk mendalami tantangan dan peran Server di Jaya Restoran, The Setai Miami Beach, dalam menciptakan pengalaman bersantap yang memuaskan bagi tamu. Melalui pendekatan kualitatif dengan pengumpulan data melalui wawancara, observasi langsung, dan studi pustaka, penelitian ini menyoroti kompleksitas tugas dan tanggung jawab Server dalam menghadapi berbagai tantangan yang unik, termasuk tingkat kesibukan yang tinggi, interaksi dengan pelanggan, dan koordinasi dengan staf lainnya. Berdasarkan hasil observasi dan wawancara, kinerja Server dinilai secara positif dalam menjalankan tugas-tugas mereka, namun masih terdapat area yang memerlukan perhatian lebih lanjut seperti ketepatan dalam pesanan dan kemampuan berkomunikasi dengan pelanggan. Dengan penekanan pada pengembangan keterampilan dan pelatihan yang terarah, diharapkan Server dapat meningkatkan kepuasan tamu, memperkuat efisiensi operasional restoran, serta memperkuat fondasi karir mereka dalam industri perhotelan dan restoran. This research aims to explore the challenges and roles of Servers at Jaya Restaurant, The Setai Miami Beach, in creating a satisfying dining experience for guests. Through a qualitative approach by collecting data through interviews, direct observation, and literature study, this research highlights the complexity of Server duties and responsibilities in facing various unique challenges, including high levels of busyness, interaction with customers, and coordination with other staff. Based on the results of observations and interviews, Server performance is assessed positively in carrying out their duties, however there are still areas that require further attention such as accuracy in orders and ability to communicate with customers. With an emphasis on skill development and targeted training, it is hoped that Servers can increase guest satisfaction, strengthen restaurant operational efficiency, and strengthen the foundation of their careers in the hotel and restaurant industry.
Peranan Server pada Jaya Restoran di The Setai Miami Beach Virgiawan, I Gede Pasek Wiharyo; Aryati, Kadek Feni
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 2 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Februari 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i2.933

Abstract

Penelitian ini bertujuan untuk mendalami tantangan dan peran Server di Jaya Restoran, The Setai Miami Beach, dalam menciptakan pengalaman bersantap yang memuaskan bagi tamu. Melalui pendekatan kualitatif dengan pengumpulan data melalui wawancara, observasi langsung, dan studi pustaka, penelitian ini menyoroti kompleksitas tugas dan tanggung jawab Server dalam menghadapi berbagai tantangan yang unik, termasuk tingkat kesibukan yang tinggi, interaksi dengan pelanggan, dan koordinasi dengan staf lainnya. Berdasarkan hasil observasi dan wawancara, kinerja Server dinilai secara positif dalam menjalankan tugas-tugas mereka, namun masih terdapat area yang memerlukan perhatian lebih lanjut seperti ketepatan dalam pesanan dan kemampuan berkomunikasi dengan pelanggan. Dengan penekanan pada pengembangan keterampilan dan pelatihan yang terarah, diharapkan Server dapat meningkatkan kepuasan tamu, memperkuat efisiensi operasional restoran, serta memperkuat fondasi karir mereka dalam industri perhotelan dan restoran. This research aims to explore the challenges and roles of Servers at Jaya Restaurant, The Setai Miami Beach, in creating a satisfying dining experience for guests. Through a qualitative approach by collecting data through interviews, direct observation, and literature study, this research highlights the complexity of Server duties and responsibilities in facing various unique challenges, including high levels of busyness, interaction with customers, and coordination with other staff. Based on the results of observations and interviews, Server performance is assessed positively in carrying out their duties, however there are still areas that require further attention such as accuracy in orders and ability to communicate with customers. With an emphasis on skill development and targeted training, it is hoped that Servers can increase guest satisfaction, strengthen restaurant operational efficiency, and strengthen the foundation of their careers in the hotel and restaurant industry.
Inovasi Éclair Gluten dan Dairy-Free Berbasis Bahan Lokal Utama, Febryant; Aryati, Kadek Feni
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 8 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Agustus 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i8.1116

Abstract

Seiring meningkatnya kesadaran masyarakat terhadap pola makan sehat, kebutuhan akan makanan yang aman bagi penderita intoleransi gluten dan alergi susu juga semakin besar. Éclair, salah satu pastry populer, umumnya mengandung tepung terigu dan produk susu yang tidak cocok untuk kelompok ini. Penelitian ini bertujuan menciptakan alternatif éclair bebas gluten dan susu dengan memanfaatkan bahan lokal seperti tepung mocaf, santan, dan oat milk sebagai pengganti bahan konvensional. Pengembangan resep dilakukan melalui uji coba formulasi guna menjaga cita rasa, tekstur, dan tampilan yang menyerupai éclair klasik. Hasilnya, éclair dengan rasa lezat, tekstur lembut, dan tampilan menarik dapat dinikmati konsumen berkebutuhan diet khusus, sekaligus mendorong penggunaan bahan lokal dan membuka peluang bisnis pastry sehat.As public awareness of healthy eating continues to rise, the demand for food that is safe for individuals with gluten intolerance and dairy allergies is also increasing. Éclair, a popular pastry, typically contains wheat flour and dairy products, making it unsuitable for these groups. This study aims to create an alternative gluten-free and dairy-free éclair by utilizing local ingredients such as mocaf (modified cassava flour), coconut milk, and oat milk as substitutes for conventional materials. The recipe was developed through a series of formulation trials to maintain the taste, texture, and appearance similar to classic éclairs. The results show that this alternative éclair offers a delicious flavor, soft texture, and appealing appearance, making it suitable for consumers with special dietary needs. Furthermore, the use of local ingredients promotes domestic agricultural products and opens opportunities for healthy pastry businesses.
Co-Authors A.A. Agung Wijaya Anak Agung Putu Putra Darmayanti, Putu Sri Edhita Gloria Simanjuntak Fatrisia Yulianie, Fatrisia I Made Budiarsa I Made Krisna Adi Chandra I Made Suastra I Putu David Adi Saputra Kiki Sanjaya Ni Putu Isha Aprinica Parwati, Komang Shanty Muni Putu Sri Darmayanti Rafael, Reinaldo Reinaldo Rafael Sanjaya, I Wayan Kiki Ujang Suparman Utama, Febryant Virgiawan, I Gede Pasek Wiharyo Wijaya, A.A. Agung