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PENERAPAN DIVERSIFIKASI PRODUK SEBAGAI UPAYA PENANGGULANGAN PANDEMI COVID-19 PADA KUSWINI KATERING Yuliana Pinaringsih Kristiutami; Fadli Ariesta; Swastono Putro Pirastyo
Jurnal Pendidikan dan Perhotelan (JPP) Vol 1 No 1 (2021): JURNAL PENDIDIKAN DAN PERHOTELAN
Publisher : Family Welfare Education

The CoViD-19 pandemic became the most impactful disease in 2020, the CoViD-19 pandemic impacted various sectors of the world economy, one of which was a catering business that suffered losses due to the cancellation of orders due to government regulations prohibiting large gatherings of people, including Kuswini catering Bandung. This research aims to find out the impact that CoViD-19 has had along with countermeasures made in the application of product diversification in Kuswini Catering. The methods used in this study are qualitative descriptive with data retrieval techniques obtained from observations during the CoViD-19 pandemic interviews with sources namely business owners and documentation that can support this research that the authors successfully collected during the study. The results of the research have been conducted stated that the application of diversification in the Kuswini catering business is considered successful because the countermeasure efforts are classified as successful by diversifying products in various aspects of the product and able to minimize the impact of CoViD-19 on Kuswini catering.

PENDAMPINGAN INOVASI NASI LIWET PADA UMKM PRODUSEN NASI LIWET SUNDA RUMAH KREATIF AGRIBISNIS Dimas Bayu Pinandoyo; Swastono Putro Pirastyo
Jurnal Pengabdian Kepada Masyarakat (PEKAMAS) Vol 3, No 1 (2023): Jurnal Pengabdian Kepada Masyarakat (PEKAMAS) JULI
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Negeri Media Kreatif

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46961/jpk.v3i1.683

Nasi Liwet Sunda got less interest especially by young consumers. Rumah Kreatif Agribisnis forced to adopt foreign culinary to sustain the production. They need innovation to keep producing nasi Liwet. The aim of this public servive was to give an alternative of Nasi Liwet Sunda that can be accepted by young consumers. Methods that being applied for this public service were FGD and literature study. Formulation was conducted by Fusion Methods. Assistance process was held in Rumah Kreatif Agribisnis involving two experts from partner, assisted by thirteen students from Art Culinary department of Politeknik Negeri Media Kreatif. Evaluation was held using FGD method. From this assistance, two innovated Nasi Liwet Sunda was rpduced and ready to be sold.

INOVASI VELAPA SEBAGAI ALTERNATIF VEGETARIAN LASAGNA BERCITARASA LOKAL Swastono Putro Pirastyo; Sumardi Rafiah Syahla Thalita; Guntawan Akhmad; Yuliana Pinaringsih Kristiutami
JURNAL MANAJEMEN KULINER Vol. 2 No. 2 (2023): DESEMBER 2023
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v2i2.194

Makanan yang dianggap sebagai salah satu bentuk identitas bangsa, tidak menutup kemungkinan terjadinya perubahan nilai-nilai masyarakat yang ada seiring dengan perubahan gaya hidup masyarakat. Generasi Z seringkali menganggap makanan tradisional kurang menarik dan berkelas karena dianggap ketinggalan zaman. Hal ini turut mengubah popularitas rujak cingur dan menurunnya penggunaan bahan lokal pada pare. Melalui standar resep vegetable lasagna di Hotel Park Hyatt Jakarta, dikembangkan inovasi fusion food yang memadukan hidangan khas Italia yaitu lasagna dengan hidangan khas Surabaya yaitu bumbu rujak cingur menjadi salah satu sajian yang turut berpartisipasi dalam pelestarian makanan tradisional, pengembangan potensi bahan lokal serta berupaya untuk mendapatkan tingkat penerimaan produk baru yang menjadi tujuan dari penelitian ini. Penelitian ini menggunakan metode eksperimen dengan produk kontrol pada formula A bayam 100, formula B pare 90 banding 10 bumbu rujak cingur dan formula C pare 80 banding 20 bumbu rujak cingur). Produk yang dikembangkan diuji sensori dengan 25 panelis semi terlatih dari mahasiswa program studi Seni Kuliner. Mutu hedonik digunakan sebagai variabel dalam menilai produk vegetable lasagna yang meliputi penilaian aroma, rasa, tekstur dan warna dengan skala 1-5. Hasil uji sensori menunjukkan formula yang paling banyak diminati panelis adalah formula B mendapat overall acceptability sebesar 66 dibandingkan formula C yang memiliki nilai keseluruhan 64, meskipun nilai ini masih dibawah formula kontrol sebesar 82.

PENGARUH ETIKA DAN PENAMPILAN PEGAWAI HOTEL TERHADAP PENINGKATAN MUTU PELAYANAN Pirastyo, Swastono Putro; Wulansari, Meity Karlina
Jurnal Riset Manajemen Indonesia Vol 2 No 3 (2020): Jurnal Riset Manajemen Indonesia (JRMI)
Publisher : STIE Bangkinang Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar

Pengaruh Etika dan Penampilan Pegawai Hotel Terhadap Peningkatan Mutu Pelayanan Pada Hotel Hilton Bandung. Hotel yang baik secara umum dapat kita nilai dari kenyamanan, kebersihan, dan kualitas pelayanan dari hotel tersebut. Masalah yang akan kita bicarakan saat ini berkenaan dengan pentingnya personal hygiene yang mencakup personal grooming, fitness, habit, neat and clean dalam meningkatkan kualitas dan mutu pelayanan hotel. Etika pelayanan adalah tentang kemampuan untuk membedakan antara yang benar dan yang salah, serta melakukan semua pelayanan dengan kualitas intergritas dan akuntabilitas yang tinggi. Dalam penelitian ini, peneliti menggunakan metode kuantitatif. Jenis pendekatan yang peneliti gunakan adalah jenis pendekatan analisis deskriptif analitik secara crossectional. Lokasi di Hotel Hilton Bandung yang dilaksanakan di dilaksanakan pada bulan November-Desember 2019. Populasi dalam penelitian ini diambil dari seluruh jumlah pegawai di Hotel Hilton Bandung. Populasi sebanyak 190 orang dengan menggunakan metode simple random sampling sehingga didaopatkan hasil sebanyak 50 respponden. Metode analisis yang di gunakan ialah regresi linear berganda. Hasil penelitian didapatkan bahwa Hasil uji t (parsial) antara variabel etika terhadap variabel mutu pelayanan menunjukkan nilai t-hitung 3,372>2,011 t-tabel. Hal ini berarti bahwa yang etika berpengaruh signifikan terhadap mutu pelayananpada Hotel Hilton Bandung. Pada penampilan pegawai Hasil uji t (parsial) antara variabel penampilan pegawai terhadap variabel mutu pelayanan didapatkan nilai t-hitung 0,354 yang lebih kecil dibandingkan t-tabel 2,011 dan nilai sig 0,725 yang jauh lebih besar dari 0,05. Sehingga, dapat disimpulkan bahwa pengaruh penampilan pegawai dengan mutu pelayanan pada Hotel Hilton Bandung tidak signifikan. Sehingga disarankan pimpinan untuk tetap memperhatikan etika dan penampilan pegawai hotel untuk meningkatkan mutu pelayanan.

PENDAMPINGAN INOVASI NASI LIWET PADA UMKM PRODUSEN NASI LIWET SUNDA RUMAH KREATIF AGRIBISNIS Pinandoyo, Dimas Bayu; Pirastyo, Swastono Putro
Jurnal Pengabdian Kepada Masyarakat Vol. 3 No. 1 (2023): Juli
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Negeri Media Kreatif

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46961/jpk.v3i1.683

Nasi Liwet Sunda got less interest especially by young consumers. Rumah Kreatif Agribisnis forced to adopt foreign culinary to sustain the production. They need innovation to keep producing nasi Liwet. The aim of this public servive was to give an alternative of Nasi Liwet Sunda that can be accepted by young consumers. Methods that being applied for this public service were FGD and literature study. Formulation was conducted by Fusion Methods. Assistance process was held in Rumah Kreatif Agribisnis involving two experts from partner, assisted by thirteen students from Art Culinary department of Politeknik Negeri Media Kreatif. Evaluation was held using FGD method. From this assistance, two innovated Nasi Liwet Sunda was rpduced and ready to be sold.

Penyediaan Fasilitas Pendukung Protokol Kesehatan terhadap Pengalaman Berwisata, Keputusan Berkunjung, Kepuasan Pengunjung serta Dampaknya terhadap Citra Destinasi Wisata di Era New Normal: Studi Eksploratif Kristiutami, Yuliana Pinaringsih; Pudin, Apip; Pirastyo, Swastono Putro
Media Wisata Vol. 21 No. 1 (2023): Media Wisata
Publisher : Sekolah Tinggi Pariwisata AMPTA Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v21i1.418

The living pattern mega shift happened because of the Covid-19 pandemic. The pattern shifting is rough and can be felt by everyone, especially in the tourism industry. Because of that, we need to conduct a study to find out the impact of the new normal era on the tourist experience, visiting decisions, tourist satisfaction, and the effect on the destination brand image. This study focused on the sociological aspect of tourism to observe the 1) tourist experience, 2) visiting decision process, 3) the satisfaction factor, and 4) the impact on the destination brand. The method used in this study is exploratory qualitative and uses data triangulation to analyze the data. The research instrument used in this study is observation, interview, and documentation. The total respondent of this study is 90 people chosen by the purposive sampling technique, and bring the final result of 87 valid respondents. The final result of this study is 1) 83,9% of respondent said that every destination has come with a good health protocol facility, 2) 86,2% said that the presence of the health protocol facility brings a positive visiting experience, 3) The visiting decision also influenced by the good health protocol facility but not to sign with only 68,96% respondent, 4) 81,6% respondent believed that their hope was fulfilling when their do the visit. And from that number, 55,17% said that their hope was fulfilled nicely, and 26,44% of respondent said that their hope was just quite fulfilled; 5) The brand issue related to the presence and the quality of the health protocol facility bring such a significant positive answer from 94,25% respondent.

Museum Sebagai Inovasi Destinasi Alternatif Wellness Tourism Swastono Putro Pirastyo; Fristi Bellia Annishia; Lu’luwatin Rosdiana Aprilia; Rr Christiana Mayang Anggraeni Stj
Journal of Tourism and Economic Vol. 6 No. 2 (2023): Edisi 12 Des 2023
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36594/jtec/e6v6n2a3

Wellness tourism is a form of tourism activity that is predicted to become a form of tourist travel with high interest in 2023. In line with this, the stigma of wellness tourism that has developed in society tends to lead to resort and spa tourism, which does provide refreshing services. physical and psychological health. The limited ability of the community to access this form of resort and spa tourism has opened a gap to develop a new destination, which can also fulfill physical and psychological refreshments. This research aims to dig deeper into this gap, to find the potential for innovation in using museums as wellness tourism destinations. This research was conducted using a literature study method, using a Literature Review and Meta[1]ethnography approach. This approach was chosen, because it is hoped that the conclusions from this research can become a new idea for innovation in museum attractions in Indonesia. Data collection was carried out by reviewing various previous studies related to museums and wellness tourism. Data processing resulting from the literature review is carried out through a synthesis system, where all previous research results are recorded, classified, and then concluded. The results obtained from this research show that developing museums as an alternative to wellness tourism is very possible. Theoretical principles of wellness tourism that can be applied to museums include wellness being multi-dimensional, wellness being relatively subjective or perceptual, spiritual, physical, and intellectual. The criteria for museums to be able to fulfill the above principles are formulated as 1) the museum must have an area large enough to support tourist walking activities, 2) the museum collection has a cultural and historical background, 3) the exhibition layout is neat and equipped with clear supporting information, and 4) the museum must be calm enough to support the relaxation process.

Upaya Peningkatan Kualitas Pelayanan Untuk Meningkatkan Kepuasan Pelanggan Di Alinea Catering Swastono Putro Pirastyo; Angga Alviana Putra; Yuliana Pinaringsih Kristiutami
Journal of Tourism and Economic Vol. 3 No. 2 (2020): Edisi 6 Des 2020
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36594/jtec/abbkhq43

The increasing growth of culinary service providers in Bandung has made competition in the culinary world even tighter. Service and product quality is the stake of every service provider to remain competitive in this industry. This study aims to find out, how are the form of service quality received by customers in the catering industry, the form of quality improvement efforts, and the form of handling customer complaints. This research was conducted in Alinea Catering, using qualitative descriptive methods. From the results of this study, it was found that basically the quality of services provided was still not good, with the determination of service standards that were deemed not optimal. This is because the standard setting has not been done in writing in a standard operating procedure. So this has an impact on the implementation of service quality and handling of complaints that cannot be measured with certainty. However, efforts to improve service quality have been well illustrated, by increasing employee education standards, increasing wages, and updating work uniforms regularly.

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