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All Journal Jurnal Kajian Bali Journal of Applied Studies in Language ACITYA Journal of Teaching & Education SAGA: Journal of English Language Teaching and Applied Linguistics LOSARI: Jurnal Pengabdian Kepada Masyarakat JASL - Journal of Applied Studies in Language Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Jurnal Abdi Masyarakat Jurnal Ilmiah Pariwisata dan Bisnis Yavana Bhasha: Journal of English Language Education Jurnal Pengabdian Kepada Masyarakat Radisi Konstruktivisme : Jurnal Pendidikan dan Pembelajaran
Dika Pranadwipa Koeswiryono, Dika Pranadwipa
Institut Pariwisata Dan Bisnis Internasional
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Penerapan SOP Penyimpanan Bahan Makanan pada Kitchen Kanvaz Patisserie Kristian, Daniel; Koeswiryono, Dika Pranadwipa
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 6 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Juni 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i6.804

Abstract

Kualitas Puding Berbahan Campuran Extrak Bunga Rosella dan Susu Almond Yanti, Ni Kadek Ari Novi; Koeswiryono, Dika Pranadwipa
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 6 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Juni 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i6.816

Abstract

Penelitian ini membahas tentang kualitas puding berbahan dasar bunga rosella dan susu almond untuk mengetahui kualitas pudding yang dari segi rasa, aroma, tekstur, dan warna, dan mengetahui ketahanan puding dalam suhu ruang dan suhu pendingin serta menganalisis seberapa besar pengeluaran yang dikeluarkan dalam pembuatan pudding bunga rosella. Manfaat dari penelitian ini untuk mengetahui pengembangan produk pudding sebagai inovasi baru sebagai cemilan sehat yang penuh serat dalam penelitian ini menggunakan metode kuantitatif dengan analisis uji organoleptik kepada responden sebanyak 15 panelis dan melakukan observasi selama tujuh hari dengan masa penyimpanan pudding di suhu lemari pendingin serta lima hari deangan masa penyimpanan pudding di suhu ruang dengan uji organoleptik ( rasa, warna, tekstur, dan aroma ) didapatkan hasil bahwa pudding berbahan dasar bunga rosella diminati oleh masyarakat dan hasil penelitian menunjukan bahwa pudding bunga rosella mendapatkan point sebesar 75 poin dari segi rasa, tekstur, aroma dan warna hasil penelitian menunjukan bahwa pudding bunga roselladapat bertahan disuhu ruang selama 1 hari dan 3 hari di suhu pendingin biaya produk yang di hasilkan dalam pembuatan pudding bunga rosella ini adalah Rp 34.200 dan menghasilkan 15 buah produk dengan harga jual yaitu 2.500 per produk dengan demikian produk bunga rosella dapat dimanfaatkan dan diterima sebagai alternatif cara mengonsumsi extrak bunga rosella. This research investigates the quality of pudding made from rosella flowers and almond milk. Its objectives include assessing the pudding's quality in terms of taste, aroma, texture, and color, as well as determining its shelf life at room temperature and under refrigeration. Additionally, the study analyzes the production cost of rosella flower pudding. The primary benefit of this research is to promote pudding products as a novel and healthy innovation, rich in fiber. Quantitative methods were employed, involving organoleptic tests conducted by 15 panelists and a seven-day observation period, with the pudding stored under refrigeration for five days. Findings indicate that the public showed demand for pudding made from rosella flowers, with the research results awarding it a score of 75 points for taste, texture, aroma, and color. The research also suggests that rosella flower pudding can last for one day at room temperature and three days when refrigerated. The production cost for making rosella flower pudding is IDR 34,200, resulting in 15 products priced at IDR 2,500 each. Consequently, rosella flower products can be a viable and accepted alternative for consuming rosella flower extract.
Inovasi Tempe Berbahan Dasar Kacang Almond sebagai Pengganti Kacang Kedelai Putra, Putu Merdana; Koeswiryono, Dika Pranadwipa
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 7 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Juli 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i7.840

Abstract

Penelitian ini merupakan inovasi olahan tempe dengan bahan dasar kacang almond sebagai bahan utamanya yakni kacang kedelai. Tempe merupakan bahan pangan fungsional pilihan dengan kandungan seluruh zat gizi yang dibutuhkan. Tujuan dari penelitian ini untuk mengetahui inovasi tempe berbahan dasar kacang almond sebagai pengganti kacang kedelai dari segi kualitas, daya tahan, minat masyrakat dan biaya yang dikeluarkan.Penelitian eksperimen ini dilakukan dengan tes organeloptik, daya tahan dan analisis biaya. Tempe almond ini diuji kepada 5 panelis dengan hasil penliaian sebagai berikut: rasa dengan total skor 19 (enak), aroma dengan total skor 19 (segar), tekstur dengan total skor 22 (sangat padat) dan warna dengan total skor 14 (cukup menarik). Dimana tempe almond memiliki keunggulan pada indikator rasa, aroma dan tekstur. Metode yang digunakan dalam menguji daya tahan ini yaitu disimpan pada kulkas / suhu ruang (25oC) yang tidak terpapar langsung sinar matahari yang mana tempe almond tidak mengandung pengawet sehingga daya simpannya cukup singkat berkisar 1-3 hari saja. Adapun biaya yang dikeluarkan biaya satu buah tempe / 100gr menghabiskan biaya sejumlah Rp. 26.500,-. Minat masyarakat terhadap tempe almond dapat bervariasi tergantung pada beberapa faktor: kesadaran akan manfaat kesehatan, kesesuaian dengan diet dan preferensi makanan, dan ketersediaan dan harga. This research is an innovation of processed tempeh with almonds as the main ingredient, namely soybeans. Tempeh is the functional food of choice with all the nutrients needed. The purpose of this study was to determine the innovation of tempeh made from almonds as a substitute for soybeans in terms of quality, durability, public interest and costs incurred. This experimental study was conducted with organoleptic tests, durability and cost analysis. This almond tempeh was tested on 5 panelists with the following results: taste with a total score of 19 (good), aroma with a total score of 19 (fresh), texture with a total score of 22 (very solid) and color with a total score of 14 (quite attractive). Where almond tempeh has advantages in taste, aroma and texture indicators. The method used in testing this durability is stored in a refrigerator / room temperature (25oC) which is not exposed to direct sunlight where almond tempeh does not contain preservatives so that the shelf life is quite short ranging from 1-3 days only. The cost incurred costs one piece of tempeh / 100gr costs a total of Rp. 26,500, -. Public interest in almond tempeh may vary depending on several factors: awareness of health benefits, compatibility with diet and food preferences, and availability and price.
Journeys to polyglotism: a case study of French, Spanish, and Japanese tourist guides Koeswiryono, Dika Pranadwipa; Koerniawaty, Francisca Titing
Journal of Applied Studies in Language Vol. 5 No. 2 (2021): Dec 2021
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/jasl.v5i2.252-258

Abstract

The study aimed at discovering the process through which three tourist guides of French, Spanish, and Japanese acquired different foreign languages. The data was taken through in-depth interviews to explore the motivation that drove their language learning, the language interference, the technique they used to self-teach themselves the language, and their immersion in the language’s native country. The recorded interviews were then transcribed and analyzed through data reduction, data display, and verification drawing. The results were then given to the subjects to ensure trustworthiness and to verify the researcher’s interpretation of the interview. The study found that 1) one of the most crucial factors of language learning success was strong motivation, which led to consistency and risk-taking attitude; 2) a significant growth of language mastery took place when the subjects spent extended time in the language’s native country; 3) both formal classroom instruction and informal independent learning were essential for their language improvement; 4) the subjects proactively consulted the native speakers to improve their vocabulary inventory, to correct inaccuracies or to gain new language expressions; and 5) due to the different nature of the languages they were learning, each subject had a diverse view on grammar and language interference. In pedagogical implication, teachers could foster students’ willingness to learn with either instrumental motivation, i.e. by raising awareness of the benefit of foreign language ability, or with integrative motivation, i.e. by raising students’ interest in the culture or people whose language was being studied. Besides, language learners, or language teachers, might reflect on this research to complement formal-classroom learning with a large degree of informal-independent learning.
THE PERCEPTIONS OF TOURISM WORKERS IN NUSA DUA, BALI REGARDING THE USE OF ENGLISH LANGUAGE SKILLS IN THE TOURISM INDUSTRY Suadnyana, I Wayan; Koeswiryono, Dika Pranadwipa
Yavana Bhasha : Journal of English Language Education Vol. 7 No. 2 (2024): Volume 7, Issue 2 (2024)
Publisher : Universitas Hindu Negeri I Gusti Bagus Sugriwa Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25078/yb.v7i2.3433

Abstract

This paper examines the perceptions of tourism workers in Nusa Dua, Bali, regarding the importance of using English in the tourism industry. The study aims to explore the workers' perceptions and self-perceptions of English language skills and their relevance to the industry. A descriptive research design with a quantitative approach was utilized, and data were collected through questionnaires. The findings reveal that the participants hold positive self-perceptions and perceptions toward English language skills, strongly agreeing on the importance of English in their work. They recognize the significance of good listening, speaking, reading, and writing skills in English, as well as a broad vocabulary related to the industry. The study provides insights into the participants' background characteristics, including gender, age, education, departmental affiliation, and working experience. Overall, this research contributes to the understanding of the importance of English proficiency in the tourism industry, informing language training programs and human resource practices. The findings emphasize the participants' awareness of the role of English in effective communication, customer service, and career advancement, highlighting the need for language skills in the industry. Keywords: perceptions, English language skills, tourism industry
Pengaruh brand image dan iklan media sosial terhadap keputusan pembelian konsumen di qsora keopi muding: The effect of brand image and social media advertising on consumer purchase decisions at qsora keopi muding Saputra, Anak Agung Kompiang Wahyu Adi; Wiyasha, Ida Bagus Made; Koeswiryono, Dika Pranadwipa
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 1 No. 12 (2022): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v1i12.248

Abstract

Qsora Keopi merupakan salah satu coffee shop yang berada di Muding dengan mengambil konsep Japanese street coffee shop yang jarang ada di Bali. Qsora baru berdiri kurang dari 1 tahun, dan kesulitan yang dihadapi saat ini adalah menghadapi brand-brand besar yang sudah lebih dulu melakukan promosi di media sosial mereka. Hal ini dapat dilihat dari keputusan pembelian konsumen yang lebih memilih brand besar yang sudah mereka ketahui lebih dulu. Berdasarkan hal tersebut penelitian ini bertujuan untuk menganalisa apakah brand image yang dimiliki oleh Qsora Keopi dan juga iklan media sosial yang telah dilakukan dapat mempengaruhi keputusan pembelian konsumen. Jenis penelitian yang digunakan adalah kuantitatif dengan metode pengumpulan data melalui penyebaran kuisioner, observasi, wawancara, dan dokumentasi. Sampel yang digunakan dalam penelitian ini berjumlah 40 orang konsumen yang secara kebetulan ditemui di Qsora Keopi (accidental sampling). Teknik analisis data yang digunakan adalah regresi linier berganda dengan uji hipotesis menggunakan SPSS 23. Hasil penelitian ini menunjukkan bahwa secara simultan brand image (X1) dan iklan media sosial (X2) mempengaruhi keputusan pembelian (Y) dengan memperoleh nilai F hitung > F tabel meskipun secara secara parsial brand image tidak mempengaruhi keputusan pembelian karena memperoleh nilai sig > 0,05 namun iklan media sosial secara parsial mempengaruhi keputusan pembelian dengan memperoleh nilai sig < 0,05 dengan nilai koefisien determinansi sebesar 0,572. Hal ini berarti bahwa variabel brand image (X1) dan iklan media sosial (X2) mempunyai kontribusi secara bersama-sama sebesar 57,2% terhadap variabel keputusan pembelian (Y) sedangkan sisanya sebesar 42,8% dipengaruhi oleh faktor lain yang tidak diteliti oleh penelitian ini. Qsora Keopi is a coffee shop located in Muding by taking the Japanese street coffee shop concept which is rare in Bali. Qsora has only been established for less than 1 year, and the difficulty it is currently facing is dealing with big brands that have already promoted on their social media. This can be seen from the purchasing decisions of consumers who prefer big brands that they already know beforehand. Based on this, this study aims to analyze whether the brand image owned by Qsora Keopi and also the social media advertisements that have been carried out can influence consumer purchasing decisions. The type of research used is quantitative with data collection methods through distributing questionnaires, observation, interviews, and documentation. The sample used in this study was 40 consumers who were met by chance at Qsora Keopi (accidental sampling). The data analysis technique used is multiple linear regression with hypothesis testing using SPSS 23. The results of this study indicate that simultaneously brand image (X1) and social media advertising (X2) influence purchasing decisions (Y) by obtaining an F count > F table even though partially brand image does not affect purchasing decisions because it obtains a sig value > 0.05 but social media advertising partially influences purchasing decisions by obtaining a sig value <0.05 with a coefficient of determination of 0.572. This means that the brand image variable (X1) and social media advertising (X2) have a joint contribution of 57.2% to the purchase decision variable (Y) while the remaining 42.8% is influenced by other factors not examined by this research.
Brownies Panggang Berbahan Campuran Tepung Biji Labu Ananda , Gusti Ayu Made Githa; Koeswiryono, Dika Pranadwipa
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 11 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i11.612

Abstract

Eksperimen ini dibuat menggunakan campuran tepung biji labu, Penelitian ini bertujuan agar masyarakat dapat memanfaatkan biji labu agar bisa di kreasikan dan di buat sebagai inovasi terbaru oleh masyarakat, penelitian ini bertujuan untuk menginformasikan kepada masyarakat bahwa biji labu bisa diolah menjadi tepung dan bisa dijadikan sebuah produk inovasi terbaru yang dinilai dari segi rasa, aroma, tekstur, tampilan, daya tahan atau masa kadaluarsa, biaya produksi dan hasil minat konsumen pada brownies berbahan campuran tepung biji labu ini. Pada penelitian ini menggunakan metode deskriptif kualitatif, dimana melakukan proses percobaan atau trial terlebih dahulu agar menghasilkan sebuah produk yang layak di konsumsi oleh masyarakat. Dalam penelitian ini mengambil data dengan cara menyebarkan pertanyaan-pertanyaan yang tertulis pada topik dalam bentuk kuisioner lalu membagikannya kepada 15 orang panelis yang terdiri dari staff kitchen di Radisson Blu Bali Uluwatu, mahasiswa/I IPB Internasional dan masyarakat sekitar. Hasil penelitian ini menunjukan bahwa brownies panggang berbahan campuran tepung biji labu memiliki rasa yang sangat enak, aroma yang sangat sedap, tekstur yang lembut, dan tampilan yang menarik. Daya tahan dari brownies panggang berbahan campuran tepung biji labu ini dapat bertahan selama 6 hari di suhu ruangan. Biaya produksi dalam pembuatan brownies panggang berbahan campuran tepung biji labu ini menghabiskan biaya yaitu Rp. 36.327,- Dari hasil kuisioner minat konsumen menunjukan bahwa 13 dari 15 partisipan berminat untuk membeli brownies panggang berbahan campuran tepung biji labu jika dijual dipasaran. This experiment was made using a mixture of pumpkin seed flour. This study aims to make people use pumpkin seeds so that they can be created and made as new innovations by the community. This study aims to inform the public that pumpkin seeds can be processed into flour and can be used as a new innovations product that is judged in terms of taste, aroma, texture, appearance, durability or expiration date, production cost and results of consumer interest in brownies made from a mixture of pumpkin seed flour. This study uses a qualitative descriptive method, which conducts an experimental process first in order to produce a product that is suitable for consumption by the community. In this study, data were collected by distributing questions written on the topic in the from questionnaire and then distributing them to 15 panelists consisting of kitchen staff at Radisson Blu Bali Uluwatu, IPB International students and the surrounding community. The results of this study indicate that baked brownies made from a mixture of pumpkin seed flour have a very good taste, very delicious aroma, soft texture, and attractive appearance. The durability of these baked brownies made from a mixture of pumpkin seed flour can last for 6 days at room temperature. The production cost in making baked brownies made form a mixture of pumpkin seed flour cost Rp. 36.327,-. The result of the consumer interest questionnaire show that 13 out of 15 participants are interested in buying baked brownies made form a mixture of pumpkin seed flour if sold in the market.
Pemanfaatan Jantung Pisang Klutuk Sebagai Bahan Dasar Pembuatan Keripik Karta, I Nengah; Koeswiryono, Dika Pranadwipa
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 1 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Januari 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i1.684

Abstract

Keripik merupakan makanan ringan yang terbuat dari sayuran atau buah yang dibuat dalam proses penggorengan dan ditambahkan bumbu atau rempah. Keripik sering dijadikan cemilan dan digembari dikalangan masyarakat. Tujuan penelitian adalah untuk mengetahui kualitas keripik dari jantung pisang klutuk dari segi rasa, warna, tekstur, dan aroma, uji daya tahan, biaya, dan uji minat calon konsumen. Penelitian ini bertujuan untuk menguji kualitas keripik jantung pisang klutuk dari berbagai aspek, seperti rasa, warna, tekstur, dan aroma, serta melakukan uji daya tahan, biaya produksi, dan minat calon konsumen. Metode penelitian menggunakan 30 orang panelis sebagai responden yang berpartisipasi dalam uji organoleptik untuk menilai rasa, warna, tekstur, dan aroma keripik. Data yang digunakan dalam penelitian adalah data primer yang dikumpulkan melalui analisis data kuantitatif. Hasil penelitian menunjukkan bahwa keripik jantung pisang klutuk mendapatkan penilaian yang sangat baik dari panelis. Rasa keripik dianggap sangat enak, warnanya menarik, memiliki tekstur renyah yang diinginkan, dan aroma yang harum. Selain itu, keripik juga memiliki daya tahan yang cukup baik, bisa bertahan selama 3-5 hari setelah pembuatan. Dalam hal biaya produksi, untuk membuat 10 bungkus keripik jantung pisang klutuk diperlukan biaya sebesar 71.000. Biaya ini meliputi bahan baku, pengolahan, dan kemasan. Sebanyak 26 orang menunjukkan minat tinggi jika keripik jantung pisang klutuk tersebut dijual di pasar. Hal ini menunjukkan bahwa ada potensi pasar yang menjanjikan untuk produk ini. Dengan hasil penelitian yang positif ini, pemanfaatan jantung pisang klutuk sebagai bahan dasar pembuatan keripik menjadi sebuah alternatif yang menarik dalam industri makanan ringan. Selain memberikan kontribusi pada pengurangan limbah pertanian, keripik ini juga menawarkan nilai tambah dan potensi ekonomi yang menguntungkan. Selanjutnya, upaya pengembangan produk ini dapat melibatkan peningkatan produksi, strategi pemasaran yang tepat, dan penguatan kualitas produk untuk menjawab minat calon konsumen yang tinggi. Chips are a popular snack made from vegetables or fruits, fried and seasoned with various spices. They are commonly enjoyed as a light and crispy snack by the general public. The research aims to assess the quality of klutuk banana heart chips in terms of taste, color, texture, and aroma, as well as conducting tests on shelf life, production cost, and potential consumer interest. The study method involved 30 panelists who participated in a sensory evaluation to assess the taste, color, texture, and aroma of the banana heart chips. Data for the research was collected through quantitative analysis of primary data. The research findings indicated that the klutuk banana heart chips received high praise from the panelists. They were considered to have a delicious taste, attractive color, desired crispy texture, and a pleasant aroma. Moreover, the chips exhibited a reasonably good shelf life, lasting 3-5 days after production. In terms of production cost, it was determined that making 10 packs of klutuk banana heart chips required an expense of 71,000 units. This cost included raw materials, processing, and packaging. The study also revealed that 26 individuals showed a strong interest in purchasing the klutuk banana heart chips if they were available in the market. This demonstrates a promising market potential for the product. With these positive research outcomes, the utilization of klutuk banana heart as the main ingredient for making chips becomes an appealing alternative in the snack food industry. Besides contributing to reducing agricultural waste, these chips offer added value and economic potential. Further efforts in product development may involve increasing production, implementing effective marketing strategies, and enhancing the product quality to meet the high demand from potential consumers.
Implementasi SOP dalam Pelayanan Waitress di Restaurant Kirana, Kadek Candra; Koeswiryono, Dika Pranadwipa
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 1 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Januari 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i1.695

Abstract

Pelayanan merupakan aspek yang sangat penting dalam kualitas pelayanan. Pentingnya penerapan SOP di setiap restaurant yaitu untuk memperlancar proses jalannya kinerja seseorang. Tujuan penelitian ini untuk mengetahui penerapan SOP pelayanan waitress di Deeva Restaurant dan untuk mengetahui kendala-kendala yang terjadi di Deeva Restaurant. Metode yang adalah observasi, dokumentasi dan wawancara dengan staff dan F&B Manager. Teknik analisis data yang digunakan yaitu Deskritif Kualitatif. Berdasarkan dari hasil penelitian menemukan bahwa sebagian besar SOP sudah dilaksanakan. Namun, ada beberapa hal yang belum dilaksanakan. Diharapkam seluruh waitress/waiter agar lebih memperhatikan SOP yang sudah di tetapkan oleh hotel sehingga dalam memberi pelayanan ke tamu harus sesuai SOP yang sudah di tetapkan. Penelitian ini diharapakan dapat memberikan informasi mengenai prosedur pelayanan yang dilakukan di Deeva Restaurant Ubud Bali dan untuk mengetahui kendala yang dihadapi saat memberikan pelayanan kepada tamu. Hal ini dilakukan untuk menghindari keluhan dari tamu sehingga restoran beroperasi dengan lancar. Service is a very important aspect in service quality. The importance of implementing SOP in every restaurant is to expedite the process of running one's performance. The purpose of this study is to determine the implementation of SOP for waitress service at Deeva Restaurant and to determine the obstacles that occur at Deeva Restaurant. The methods used are observation, documentation and interviews with staff and F&B Managers. The data analysis technique used is a Qualitative Descriptive. Based on the results of the study found that most SOP have been implemented. However, there are some things that have not been implemented. In the future, all waitresses / waiters pay more attention to the SOP set by the hotel so that in providing services to guests must be in accordance with the SOPs that have been set. This research is expected to provide information about service procedures carried out at Deeva Restaurant Ubud Bali and to find out what obstacles are faced when providing services to guests. This is done to avoid complaints from guests so that the restaurant operates smoothly.
Penerapan Standar Operasional Prosedur pada Food and Beverage Production dalam Dinner Section Artileri, Muhammad Adithyah Fahreza; Koeswiryono, Dika Pranadwipa
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 1 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Januari 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i1.698

Abstract

Standar Operasional Prosedur merupakan pedoman ataupun acuan dalam melaksanakan tugas pekerjaan sesuai dengan fungsinya. Pada penelitian ini peneliti ingin mengetahui bagaimana penerapan standar operasional prosedur Food & Beverage Production di Section Dinner Grand Hotel Mackinac Island. Tujuan penelitian ini yaitu untuk mengetahui penerapan standar operasional prosedur Food & Beverage Production di Grand Hotel. Pendekatan dalam penelitian ini yaitu pendekatan kualitatif yang meliputi gambaran umum mengenai Main Kitchen. Penelitian ini mengambil lokasi di Main Kitchen Grand Hotel. Sumber data dalam penelitian ini meliputi data primer dengan mengumpulkan data secara langsung dari sumbernya serta data sekunder di dapat dari buku dan jurnal. Teknik analisis data pada penelitian ini yaitu reduksi data, penyajian data, kesimpulan dan verifikasi data. Berdasarkan hasil penelitian yang telah dilaksanakan penulis mengambil kesimpulan bahwa, pada prinsipnya penerapan standar operasional pada Food & Beverage Production di Dinner Section Grand Hotel telah dilaksanakan dengan baik sesuai dengan panduan dari standar operasional prosedur, namun ada beberapa kendala dalam menerapkan standar operasional prosedur. Standard Operating Procedures are guidelines or references in carrying out work tasks according to their functions. In this study the researcher wanted to find out how the standard operating procedures for Food & Beverage Production were implemented at the Section Dinner Grand Hotel Mackinac Island. The purpose of this study was to determine the implementation of standard operating procedures for Food & Beverage Production at the Grand Hotel. The approach in this study is a qualitative approach which includes a general description of the Main Kitchen. This research took place in the Main Kitchen Grand Hotel. Sources of data in this study include primary data by collecting data directly from the source and secondary data obtained from books and journals. Data analysis techniques in this study are data reduction, data presentation, conclusions and data verification. Based on the results of the research that has been carried out, the authors conclude that, in principle, the implementation of standard operating procedures for Food & Beverage Production at the Dinner Section of the Grand Hotel has been carried out properly in accordance with the guidelines of standard operating procedures, but there are several obstacles in implementing standard operating procedures.
Co-Authors Ananda , Gusti Ayu Made Githa Anggarayani, Ni Wayan Tutik Antara, Ida Bagus Ketut Soma Artileri, Muhammad Adithyah Fahreza Cahyani, Ni Putu Septia Dewi I Made Krisna Adi Chandra Ida Bagus Ketut Soma Antara Karta, I Nengah Kirana, Kadek Candra Koerniawaty, Francisca Titing Kristian, Daniel Luh Eka Susanti Ni Luh Supartini NI MADE AYU SULASMINI . Nirmalasari, Ni Luh Putu Intan Pramana, Made Ananda Ari Putra, Putu Merdana Realdi, I Kadek Deva Saputra, Anak Agung Kompiang Wahyu Adi Suadnyana, I Wayan Suwintari, I Gusti Ayu Eka Tunjungsari, Komang Ratih Wiyasha, Ida Bagus Made Yanti, Ni Kadek Ari Novi