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All Journal Jurnal Kawistara : Jurnal Ilmiah Sosial dan Humaniora Trikonomika: Jurnal Ekonomi Asia-Pacific Management and Business Application Jurnal Manajemen Indonesia Syntax Literate: Jurnal Ilmiah Indonesia INTERACTION: Jurnal Pendidikan Bahasa JIIP (Jurnal Ilmiah Ilmu Pendidikan) Jurnal Inovasi Penelitian Akrab Juara : Jurnal Ilmu-ilmu Sosial Prosiding Konferensi Nasional PKM-CSR Media Bina Ilmiah eProceedings of Applied Science Jurnal Indonesia Sosial Teknologi Community Service Seminar and Community Engagement (COSECANT) Al-Kharaj: Jurnal Ekonomi, Keuangan & Bisnis Syariah Jurnal Kawistara
Riza Taufiq
Telkom University
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Karakteristik Dan Loyalitas Konsumen Di No Na Ma Restaurant Le Meridien Hotel Jakarta Barus, Kanna Salina; Ervina, Ersy; Taufiq, Riza
eProceedings of Applied Science Vol. 10 No. 1 (2024): Februari 2024
Publisher : eProceedings of Applied Science

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Abstract

Abstrak - Le Meridien Hotel Jakarta merupakan salah satu hotel bintang 5 di Jakarta pusat yang memiliki tingkat occupancy tinggi. Lokasinya yang strategis, trasnportasi yang mudah dijangkau untuk menuju ke hotel tersebut serta dekat dengan perkantoran menarik tamu dan pebisnis untuk menghabiskan waktu menginap ataupun bersantap di restaurant di dalamnya. Salah satu restaurant yang sangat menarik adalah No Na Ma yang merupakan restaurant khas jepang dengan rasa dan interior yang otentik. Konsumen yang berkunjung ke No Na Ma Restaurant pada umumnya merupakan repeater guest. Oleh karena itu, perlu dilakukan penelitian mengenai karakteristik dan loyalitas konsumen untuk mengukur apakah terdapat hubungan antara karakteristik dan loyalitas. Penelitian ini menggunakan metode kuantitatif dan analisis data dengan menggunakan deskriptif statistik, tabulasi silang dan chi square. Data dikumpulkan melalui penyebaran kuesioner kepada konsumen yang pernah mengunjungi No Na Ma Restaurant. Analisis dilakukan terhadap variabel karakteristik demografis konsumen dan variabel loyalitas yaitu loyalitas kognitif, loyalitas afektif, dan loyalitas konatif. Hasil penelitian menunjukkan bahwa semua variabel karakteristik demograrfi berpengaruh signifikan terhadap loyaliyas konsumen di No Na Ma Restaurant. Penelitian ini memberikan implikasi bagi pengelola No Na Ma Restaurant untuk dapat melakukan segmentasi pasar berdasarkan karakteristik konsumen seperti usia, jenis kelamin, dan tingkat pendidikan. Dengan demikian, strategi pemasaran yang lebih tepat sasaran dapat dirancang untuk setiap segmen.Kata kunci: Karakteristik, loyalitas, pemasaran, No Na Ma Restaurant.
STRATEGI KOMUNIKASI FRONT OFFICE DI SHERATON BANDUNG HOTEL AND TOWERS Wahyudin, Sadrina Malva; Ervina, Ersy; Taufiq, Riza
eProceedings of Applied Science Vol. 10 No. 1 (2024): Februari 2024
Publisher : eProceedings of Applied Science

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Abstract

Abstrak - Perkembangan bisnis perhotelan dan pariwisata di indonesia mengalami peningkatan yang cukup signifikan. Melihat kondisi tersebut menyebabkan pembisnis semakin di tuntut untuk mempunyai strategi dan komunikasi yang tepat. Sheraton Bandung Hotel And Towers salah satu bentuk organisasi bisnis hotel bintang 5 menemukan masalah mengenai komunikasi secara verbal, diantaranya menemukan masalah mengenai komunikasi secara verbal, diantaranya kesalahpahaman Keluhan yang tertulis di Medalia atau Guest Voice Sheraton Bandung Hotel & Towers hampir 35% mengenai komunikasi atau miss communication selama tamu stay di hotel ini Salah satu departmen di hotel yang mempunyai pengaruh besar dalam berkomunikasi langsung adalah front office . Dalam penelitian ini penulis menggunakan metode analisis swot tipe pengumpulan data yaitu observasi, wawancara, dan studi pustaka. Hasil Pembahasan dari penelitian ini adalah untuk mengetahui implementasi komunikasi karyawan di section front office dan strategi komunikasi. Adapun saran yang dapat penulis berikan seperti pihak atasan atau manager melakukan monitoring terhadap pekerjaan karyawan lain, mengevaluasi karyawan terhadap SOP yang ada, di lakukanya training tentang bahasa inggris, diadakannya briefing, dan selalu membuat report pekerjaan.Kata kunci: Strategi, Komunikasi Organisasi,Front office
Guest Satisfaction on Star Hotel Preparedness In New Normal Era of Covid-19 Ervina, Ersy; Taufiq, Riza; Masatip, Anwari
APMBA (Asia Pacific Management and Business Application) Vol. 10 No. 1 (2021)
Publisher : Department of Management, Faculty of Economics and Business, Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.apmba.2021.010.01.2

Abstract

Implementing health protocols is one of the hotel industry's survival strategies in response to the Covid-19 pandemic. Although many studies have examined the importance of management strategies in dealing with disasters in the context of the Covid-19, there has been no study analyse the level of guest satisfaction on the preparedness of star hotels during the 'New Normal Era in Bandung, West Java. This research was conducted to evaluate guest satisfaction on star hotels' preparedness by collecting data from guests who had stayed during the pandemic. Importance-Performance Analysis (IPA) by sampling 100 respondents was used to assess guest satisfaction with performance, especially within the star hotel section, then dividing the results into four quadrants (Priority, Maintain, Low priority, and Excessive) and Guest satisfaction determine by using Customer Satisfaction Index (CSI). IPA analysis results show most of hotel section have implemented the preparedness health protocol that exceeds guests' expectations. Measurement of the guest satisfaction index shows guests are very satisfied with star hotels' preparedness in reducing the risk of the Covid-19 pandemic. However, star-hotels still need improve the preparedness by adapting and innovating service through technology.
The Use of Taro as A Potato Substitute and The Addition of Aglio Olio Sauce in The Manufacture of Gnocchi Fatimah Nur Azzahra; Riza Taufiq
Jurnal Indonesia Sosial Teknologi Vol. 5 No. 12 (2024): Jurnal Indonesia Sosial Teknologi
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/jist.v5i12.8820

Abstract

This research aims to explore the utilization of taro as a substitute for potatoes in making gnocchi and the addition of aglio olio sauce to enhance taste and texture. The research findings indicate that taro can be used as a substitute for potatoes with a relatively high level of acceptability. The addition of aglio olio sauce also enhances the overall taste and aroma of gnocchi. This research contributes to the development of innovative and sustainable food products, offering a new perspective on the utilization of lesser-used plants in the culinary industry. This research is an experimental study. Taro was chosen as the raw material because, although it has many benefits and is underutilized, it has a high nutritional value. The organoleptic test of the taro utilization as a substitute for potatoes and the addition of aglio olio sauce in the production of gnocchi was conducted using a Likert scale from 1 to 5, with higher values indicating better quality. The panel consisted of 20 members of the public, with an equal number of men and women and an average age of 30 years. They were randomly selected and had no special skills in the culinary field. The product received good ratings in terms of sensory taste, such as spicy, sweet, sour, savory, and general. The findings of this study are that the optimal process of utilizing taro as a substitute for potatoes and adding aglio olio sauce in the production of gnocchi requires a series of meticulous and efficient steps. From the soaking and cleaning stages to the serving stage, each step must be carefully executed to ensure the quality of the final product.
Co-Authors Anwari Masatip Asep Mulyana Asep Saepulloh Astri Wulandari Axl, Mochamad Baharta, Edwin Barus, Kanna Salina Dendi Gusnadi Dwi Andi Numantris Ersy Ervina Fanni Husnul Hanifa Fatimah Nur Azzahra Gabriela L Silalahi Ihsan, Muhammad Faridh Indradewa, Rhian Insany, Maulani Fauzul Marcelino, Dandy Musadad Musadad Nurlena Nurlena Ratna Wardani Ratu Ratna Rhandy Rhomadhony Rustandi Risma Puspita Dewi Saan, Daffirell Mursad Sanjaya , Afiyanti Putri K. Surya Nurhadi Tito Pandu Raharjo Unang Sunarya Wahyudin, Sadrina Malva Widya Sastika