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All Journal SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Mandiri Tourism Scientific Journal Journal of Tourism and Creativity Jurnal Fokus Manajemen Bisnis WAHATUL MUJTAMA: Jurnal Pengabdian Masyarakat International Journal of Travel, Hospitality and Events Jurnal Pendidikan dan Perhotelan Al-Ijtima: Jurnal Pengabdian Kepada Masyarakat Eduvest - Journal of Universal Studies Jurnal Sains Terapan Pariwisata Alkhidmah: Jurnal Pengabdian dan Kemitraan Masyarakat Al-Ijtimā: Jurnal Pengabdian Kepada Masyarakat
Ramon Hurdawaty
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Journal : Jurnal Pendidikan dan Perhotelan

 1 
STRATEGI PEMASARAN DALAM MENINGKATKAN DAYA SAING RESTORAN GOLDEN LEAF KELAPA GADING Ramon Hurdawaty; Yesi Stephanie Monica
Jurnal Pendidikan dan Perhotelan (JPP) Vol. 4 No. 2 (2024): JURNAL PENDIDIKAN DAN PERHOTELAN
Publisher : Family Welfare Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JPPV4i2.02

Abstract

The increasing public consumption of food and beverages in recent years has occurred in the world and also in Indonesia. With the increasing interest in purchasing and consumption, the growth of restaurants and restaurant marketing strategies can develop, followed by the ongoing tight competition between each restaurant that has its own characteristics. This study aims to determine the right marketing strategy to increase restaurant competitiveness. This research was conducted at one of the Chinese restaurants located in Kelapa Gading, North Jakarta, namely the Golden Leaf Restaurant. This study uses a qualitative research method with a SWOT analysis through the IFAS, EFAS, IE, and QSPM matrix stages. Data collection techniques used in this study include observation, interviews, documentation, and literature. The results of the SWOT matrix research show that the position of the Golden Leaf Kelapa Gading restaurant is in quadrant I (grow and build) with a total IFAS value of 3.58 (strong) and EFAS of 3.04 (high). There are strengths and opportunities at the Golden Leaf Kelapa Gading restaurant, but this company has weaknesses and threats.
PERILAKU KONSUMSI KOPI SEBAGAI BUDAYA MASYARAKAT DI KEDAI KOPI STARBUCKS MAL ARTHA GADING Tania, Catherine; Hurdawaty, Ramon
Jurnal Pendidikan dan Perhotelan (JPP) Vol. 2 No. 2 (2022): JURNAL PENDIDIKAN DAN PERHOTELAN
Publisher : Family Welfare Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/jppv2i2.01

Abstract

Pada awalnya mengkonsumsi kopi merupakan kegiatan orang dewasa untuk mengisi waktu luang atau untuk memberi tenaga sebelum bekerja. Namun kini telah berubah menjadi kebiasaan anak remaja, mereka mengikuti budaya asing dan menjadikan gaya hidup modern. Gaya hidup disini adalah aktivitas konsumsi kopi. Aktivitas minum kopi telah menjadi gaya hidup, tidak hanya sebagai tempat untuk bertemunya anak-anak muda, tetapi juga terletak pada varian menu kopi yang lebih mahal dari kedai kopi biasanya, dan disebut perilaku konsumtif. Di Jakarta, kedai kopi mudah ditemukan diberbagai tempat, seperti di supermarket, di mall, bandara, dan stasiun. Seperti Starbucks, Starbucks Coffee merupakan salah satu kedai kopi yang memiliki arti prestise yang tinggi bagi konsumen karena harganya yang cukup mahal. Metode penelitian yang digunakan dalam penelitian ini adalah deskriptif kualitatif melalui observasi, wawancara, dan dokumentasi. Penelitian ini menggunakan teknik purposive sampling. Pengambilan sampel ditentukan dengan pelanggan yang datang ke Starbucks dan memesan kopi. Berdasarkan hasil penelitian menunjukkan bahwa budaya masyarakat telah berkembang, Fenomena yang terjadi menunjukkan bahwa kedai kopi merupakan salah satu gaya hidup zaman sekarang. Dimana kedai kopi merupakan tempat yang memfasilitasi banyak orang untuk terlibat dalam kegiatan, minat, dan pendapat seseorang untuk menciptakan gaya hidup anak muda saat ini.
ANALISIS PREFERENSI KONSUMEN TERHADAP KEPUTUSAN PEMBELIAN ES KOPI SUSU (STUDI KASUS PADA KONSUMEN OMBE KOFIE SUMMARECON MAL BEKASI) Donovan, Jessen; Hurdawaty, Ramon
Jurnal Pendidikan dan Perhotelan (JPP) Vol. 2 No. 2 (2022): JURNAL PENDIDIKAN DAN PERHOTELAN
Publisher : Family Welfare Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/jppv2i2.07

Abstract

Coffee served in a coffee shop does not only sell the taste and type of coffee because in a coffee shop there are other attributes. Attributes of coffee shops such as location, facilities, and infrastructure, the atmosphere of the coffee shop are also thought to influence coffee consumers' preferences for visiting and consuming coffee. Consumer preferences will influence the purchasing decisions of coffee consumers. Knowing consumer preferences is one of the strengths of each coffee shop to be able to face competition in the long term. The purpose of this study is to determine consumer preferences in buying iced milk coffee and also want to find out from the preferences that exist, which preference factors are most considered by consumers in deciding to buy the product. This research is a quantitative study using descriptive methods and survey techniques. For the sampling method used in this study is the purposive sampling method. The data collection method used a questionnaire distributed to 91 respondents, which will be analyzed using the chi-square test and also multi-attribute fishbein. Attributes of consumer preferences in this study which refer to several previous studies have been determined by the author, the attributes of taste, price, brand, and packaging. Chi-square test results if X2 count > X2 table, then the null hypothesis (Ho) is rejected and the alternative hypothesis (Ha) is accepted, that with the results of X2 count all items of consumer preference attributes are greater than X2 tables, then Ho is rejected and Ha is accepted. By multiplying the confidence number (bi) and also the evaluation (ei), the consumer attitude index (Ao) is obtained, where the results can be sorted from the most considered are taste, price, packaging, and brand.
UPAYA MENINGKATKAN KEPUASAN TAMU MELALUI KUALITAS PELAYANAN BARISTA DI GENTLE BEN KITCHEN AND COFFEE Hurdawaty, Ramon; Aldo Juwarno
Jurnal Pendidikan dan Perhotelan (JPP) Vol. 3 No. 1 (2023): JURNAL PENDIDIKAN DAN PERHOTELAN
Publisher : Family Welfare Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/jppv3i1.06

Abstract

Baristas as the front line have a significant influence on the success of a coffee shop. A barista must show his best service. However, some guests felt they were not cared for when they entered Gentle Ben Kitchen and Coffee by the barista. There is still a lack of basic understanding of the service of a barista in maintaining coffee shop operations. The purpose of this research is to find out the efforts to increase guest satisfaction through the quality of barista service at Gentle Ben Kitchen and Coffee. This research was conducted using qualitative methods through interviews and observations. The informant retrieval technique used in this study was purposive sampling. The results of this study are efforts to increase guest satisfaction through the quality of barista service at Gentle Ben Kitchen and Coffee that barista must work according to the SOP (Standard Operational Procedure) set by the company and must implement 3S (smile, greet, greet) to each customer to increase guest satisfaction. Steps that can be taken by the barista at Gentle Ben Kitchen and Coffee to increase guest satisfaction by being friendly, dressing politely and attractively, and training is needed before starting work.
Co-Authors Agus Setiadi Aldo Juwarno Anwar Allan Subhan Dahana, Wirawan Dony Dewi Ayu Kusumaningrum Dewi Kusumaningrum Donovan, Jessen Endi Suyatno Endi Suyatno FX Setiyo Wibowo Hammad Hammad Hammad Hammad Hammad, Hammad Hari Gursida Hari Gursida Heru Suheryadi Katharina Ngana Kenny Dylun Kusumaningrum, Dewi Ayu Kusumaningrum, Dewi Ayu Madaniyah, Ulfah Maryetti Maryetti Muharam, Hari Ni Made Dwiyana Rasuma Putri Ni Made Dwiyana Rasuma Putri Parantika, Asep Pusphanjali Pusphanjali Reni Sulistiyowati Reni Sulistiyowaty Sekar Ayu Dewinda Sharika, Selma Subhan, Anwar Allan Sulistiyowaty, Reni Suyatno, Endi Tania, Catherine Thiara Zakiyana Rahman Thiara Zakiyana Rahman Vera Clara Simanjuntak Yandi Asmana Yesi Stephanie Monica Yohanes Sulistyadi Yuary Farradia