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dewi hermin sutanto
Program Diploma Kepariwisataan Universitas Merdeka Malang
Social Sciences

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PENGARUH SANITASI HYGIENE DI AREA RESTORAN & MAIN KITCHEN TERHADAP KEPUASAN TAMU DI HARRIS HOTEL & CONVENTIONS MALANG dewi hermin sutanto
Jurnal Pariwisata Pesona Vol 1, No 2 (2016): Edisi Desember 2016
Publisher : Universitas Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (495.37 KB) | DOI: 10.26905/jpp.v1i2.514

Abstract

The purpose of this research is to provides an overview of the influence of sanitation hygiene in the restaurant area and main kitchen toward guest satisfaction. The purpose this research is to know the influence of sanitation and hygiene in the restaurant area and main kitchen. Research methodology used in this research was descriptive qualitative. Data analysis technique include data collection, data reduction, data presentation and conclusion. The result obtained from this research is hygiene sanitation condition in the restaurant area and main kitchen that fulfilled the requirement can give guests satisfaction. The qualified hygiene sanitation be able to support employees perfomance at the main kitchen. Sanitation and hygiene are very important to the development of a hotel especially in provide security and comfort and health to the various guest.
The strategy of Sanan village tourism aware group in development of creative tourism village based on gastronomy and culture Dewi Hermin Sutanto; Estikowati Estikowati; Fitria Earlike Anwar Sani
Jurnal Pariwisata Pesona Vol 7, No 1 (2022): Edisi Juni 2022
Publisher : Universitas Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/jpp.v7i1.6982

Abstract

The Malang City Government has made efforts to develop tourist areas through the creation of tourist villages. This is done to empower the existing potential, including the empowerment of human resources and local culture. Kampung Sanan is a very popular tourist village as a creative village based on gastronomy and culture so that it can raise the potential of the village area as an economic and cultural center. It takes the involvement of tourism-aware groups in order to develop a sustainable tourist area of Kampung Sanan. A qualitative approach was used in this study to obtain actual information in order to provide an overview of the research. From the results of the study, it was found that two strategies were prioritized in empowering the Sanan village community to become a gastronomic and cultural-based Creative Tourism Village, namely: (1) coaching the residents of Sanan Village to join a tourism awareness group; and (2) assistance in making gastronomic tour packages and cultural development through the art of Bantengan Macan Kumbang to attract tourists.
Co-Authors Estikowati, Estikowati sani, fitria earlike anwar