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All Journal Jurnal Manajemen Resort dan Leisure Tourism & Hospitality Essentials Journal Prima Abdika: Jurnal Pengabdian Masyarakat Jurnal Kepariwisataan: Destinasi, Hospitalitas dan Perjalanan Barista : Jurnal Kajian Bahasa dan Pariwisata Scientific Development Journal
Bambang Sapto Utomo
Sekolah Tinggi Pariwisata Bandung
Arts Humanities Decision Sciences, Operations Research & Management Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Social Sciences Other

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PENGARUH PRODUK RESTORAN TERHADAP KEPUASAN PELANGGAN (STUDY WISATA KULINER RESTORAN BUMBU DESA KOTA BANDUNG) Utomo, Bambang Sapto
Jurnal Pariwisata dan Perhotelan Indonesia Vol 11, No 2 (2014): Jurnal Manajemen Resort dan Leisure
Publisher : Manajemen Resort dan Leisure

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/jurel.v11i2.2958

Abstract

Berdasarkan data dari Badan Pusat Statistik Jawa Barat tahun 2012 tentang Pertumbuhan Jumlah pertumbuhan jumlah restoran di Bandung dari 50,46 % restoran pada tahun 2010, menjadi 8,06 % pada tahun 2012. Hal ini memicu asumsi peneliti telah terjadi penurunan volume penjualan dari lokus yang diteliti , diperoleh data bahwa penjualan produk  di Restoran Bumbu Desa Bandung bulan Nov 2010 – Nov 2012 banyak yang tidak memenuhi target.Penelitian ini bertujuan untuk mengetahui pengaruh produk terhadap kepuasan konsumen pada Produk Restoran Bumbu Desa Bandung.  Metode yang digunakan dalam penelitian ini adalah kuantitatif deskriftif. Dengan menetapkan 2 (dua) variabel, yaitu  Produk (X) dan Kepuasan Pelanggan (Y).Dengan melihat pada perhitungan koefisien korelasi antara variabel produk terhadap variabel kepuasan pelanggan diketahui bahwa terdapat hubungan yang sangat kuat antara produk terhadap kepuasan pelanggan. Berdasarkan hasil perhitungan koefisien determinasi diketahui bahwa secara bersama-sama faktor produk inti, produk formal dan produk yang ditingkatkan berpengaruh terhadap kepuasan pelanggan sebesar 57,2%.   Sedangkan dari korelasi secara parsial atau individu diketahui bahwa faktor produk inti berpengaruh terhadap kepuasan pelanggan sebesar 14,4% terhadap kepuasan pelanggan, apabila sub variabel produk formal dan produk yang ditingkatkan  dianggap konstan. Sedangkan bila yang dianggap konstan adalah produk yang ditingkatkan dan produk inti, maka sub variabel produk formal mempengaruhi sebesar 49,1% terhadap kepuasan pelanggan yang terakhir adalah  produk inti sebesar 43,0% terhadap kepuasan pelanggan. Kata Kunci: Produk  dan Kepuasan Konsumen
Pengaruh Komunikasi, Motivasi Kerja Dan Kompetensi Terhadap Kepuasan Kerja Serta Implikasinya Pada Kinerja Dosen Pada Perguruan Tinggi Pariwisata Swasta Di Jawa Barat Riyadi, Heru; Utomo, Bambang Sapto; Masatip, Anwari
THE Journal : Tourism and Hospitality Essentials Journal Vol 7, No 2 (2017)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/thej.v7i2.9014

Abstract

The background to this research is based upon the phenomenon that is where lectures performances is not optimal so that the students' quality not favorable. As for the main factor, is the despicable performance of lecturer job satisfaction is low. Based on the previous researches, low job satisfaction is often caused by non-optimal of communication, work motivation and competences of lecturers at the private tourism college in west java. This study aims to acknowledge and analyze the impact of communication, work motivation and competences on job satisfaction and its implication on lecturers' performance in West Java private tourism college. This study uses a descriptive and explanatory survey approach. In this study, the samples were 224 lecturers in west java private colleges. The research used path analysis to interpret and explain the data result. The research concludes that there is an influence of the communication on job satisfaction of 3, 6%. Furthermore, the effect of work motivation on job satisfaction was 20, 3% and the effect of competences on job satisfaction were 12, 9%. In overall, the influence of independent variables on the job satisfaction was 70%, while the remaining 30% was from the other factors which were not examined for this research.
Pengembangan Potensi Desa Wisata Melalui 3A Dan Penerapan CHSE Di Desa Cihanjawar, Kabupaten Purwakarta Dalam Masa Adaptasi Kebiasaan Baru ER. Ummi Kalsum; Djauhar Arifin; Marsianus Raga; Daeng Noerdjamal; Bambang Sapto Utomo
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 8 No. 1 (2021): Juni
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

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

Abstract

The Covid-19 pandemic has had a broad impact on the global tourism world since the end of 2019. Data shows that international tourist arrivals declined sharply in the first half of 2020 (-65%) compared to 2019. The strategy has been implemented by various special countries, the Indonesian Ministry of Tourism proclaimed the principle of Adapting to New Habits (AKB) in the Indonesian tourism industry as an integral part of the permit to reopen tourism businesses and destinations. The IMR principles in Indonesian tourism are applied from a strategic and technical perspective as well as from supply chain changes to the needs and demands of the management of tourists. This research was produced to be able to see the readiness of tourist destinations in the region, especially Tourism Villages in dealing with the Covid-19 situation and conditions with several strategies that have been set by the central government starting from CHSE and digitalization for Tourism Villages. This study used a quantitative research method with a description that describes each goal starting from the 3A condition, the Health Protocol, and its digitization. This mapping is very important to determine the direction of the potential development of Cihanjawar Tourism Village as a tourist destination
Potensi Dark Tourism Pasca Bencana di Kawasan Ekonomi Khusus Tanjung Lesung, Provinsi Banten Kalsum, ER. Ummi; Faisal, Faisal; Arifin, Djauhar; Utomo, Bambang Sapto; Noerdjmal, Daeng
Jurnal Kepariwisataan: Destinasi, Hospitalitas dan Perjalanan Vol. 4 No. 2 (2020)
Publisher : Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/jk.v4i2.55

Abstract

On December 23, 2018, a tsunami caused by the eruption of Mount Anak Krakatau in the Sunda Strait hit the coastal areas of Banten and Lampung. There were at least 426 people killed and 7,202 injured and 23 people missing due to this incident. One of the areas affected by this disaster is the Special Economic Zone (KEK) of Tanjung Lesung Tourism, which was officially opened in February 2015. With this incident, the Tourism sector in the area needs to be considered starting from the development and post-disaster plans. This research was conducted to be able to map out how the potential of new tourism due to disasters that can be used as a plan to develop tourist attractions in the region. This research was conducted qualitatively by involving various key informants as sources of data needed such as the head of the Local Tourism Office, coastal community leaders affected by the disaster, affected communities, hotel owners around the disaster area. From the results of these data and used as a source of information to be used as a result of research. The results of this study are how a new potential emerges utilizing the areas of the former disaster and the mystery stories of the disaster.
Consumer Responses to the Development of Tourism Destinations through Molecular Gastronomy: An Analysis of Interest and Contributing Factors Sufianti, R. Arti; Maulina, Lien; Saepudin, Deden; Utomo, Bambang Sapto
Side: Scientific Development Journal Vol. 2 No. 5 (2025): Side: Scientific Development Journal
Publisher : Arbain Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59613/d8gnt430

Abstract

The development of tourism destinations through unique culinary experiences has become a key strategy in attracting tourists and boosting the tourism industry. Among these innovations, molecular gastronomy stands out as an emerging trend that blends science and cuisine to create novel and interactive dining experiences. This study aims to explore consumer responses to the development of tourism destinations through molecular gastronomy, with a particular focus on understanding the factors that drive interest and participation in such gastronomic experiences. Through a comprehensive analysis, this research examines consumer perceptions and preferences regarding molecular gastronomy as a potential attraction at tourist destinations. The study identifies key aspects that influence consumer interest, such as the novelty of the gastronomic experience, the perceived value of the experience, and the role of promotional efforts in enhancing awareness and attracting visitors. Additionally, the research highlights the importance of affordable pricing and high-quality tastes as critical factors in shaping consumer willingness to visit destinations offering molecular gastronomy experiences. Furthermore, the study delves into the expectations of consumers regarding the involvement of governmental and tourism authorities in promoting molecular gastronomy-based products to enhance the appeal of tourist destinations. It explores the desire for further development of these gastronomic offerings as part of broader tourism strategies aimed at diversifying the types of attractions available to travelers. Overall, the findings suggest that molecular gastronomy has significant potential to become a major culinary attraction in tourism, with consumer responses indicating a high level of interest in experiencing such innovations. The study provides valuable insights into the role of culinary experiences in tourism development and underscores the importance of targeted marketing strategies, quality control, and government support in fostering the growth of this unique tourism sector.
Pemberdayaan Wanita melalui Pelatihan Pembuatan Healthy Pastry dan Bakery Product di LSM Perempuan Binangkit Bandung Chandra, Teddy; Prabowo, Susilo Dwi; Roesfian, Erfin; Wicaksono, Aditya; Arifin, Djauhar; Utomo, Bambang Sapto; Maulina, Lien; Susanto, Heri; Sufianti, Arti; Asmara, Andi; Hafizh, Fauzhiyah
Prima Abdika: Jurnal Pengabdian Masyarakat Vol. 5 No. 1 (2025): Volume 5 Nomor 1 Tahun 2025 (Maret)
Publisher : Program Studi Pendidikan Guru Sekolah Dasar Universitas Flores Ende

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37478/abdika.v5i1.5007

Abstract

Women Empowerment Through Healthy Pastry & Bakery Product Making Training at LSM Perempuan Binangkit Bandung is a community service program implemented by lecturers and students of the Pastry Processing Art Study Program, NHI Bandung Tourism Polytechnic. The purpose of this program is not only to improve the cooking skills and knowledge of the participants in order to improve the household economy, but it is also expected to be an alternative solution to solving the problem of increasing the risk of catastrophic diseases caused by inappropriate food intake and not in accordance with the recommendations of health institutions. This program is implemented using the cooking demonstration and hands-on practice methods. After the implementation of the healthy pastry & bakery product making training program, it can be concluded that the training participants became more skilled and knowledgeable in the process of making healthy pastry & bakery products which are expected to reduce the risk of catastrophic diseases.
Co-Authors Aditya Wicaksono Andi Asmara, Andi Arti Sufianti Daeng Noerdjamal Deden Saepudin Djauhar Arifin ER. UMMI KALSUM Faisal Faisal Hafizh, Fauzhiyah Heri Susanto Lien Maulina Marsianus Raga Masatip, Anwari Noerdjmal, Daeng Prabowo, Susilo Dwi Riyadi, Heru Roesfian, Erfin Sufianti, R. Arti Teddy Chandra