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All Journal Journal FAME (Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services
Dina mayasari soewoyo
sekolah tinggi pariwisata bogor
Education Languange, Linguistic, Communication & Media Other

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The Influence Of International Brand Image Toward Guest's Decision To Stay At The Four Star Hotel In Lampung Dina mayasari soewoyo; Handono W Widodo
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 4, No 1 (2021): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v4i1.2753

Abstract

This survey research using the quantitative method was carried out during the Covid-19 pandemic, from May to August 2020 at the 4-star hotel in Lampung Province, Indonesia. The purpose of this study was to determine the influence of the independent variable, namely the image of the international hotel brand toward the dependent variable of guests' decisions to stay at the hotel. Primary data of the study were obtained from the results of distributing questionnaires which were carried out directly to 60 guests who were staying, as research samples and measured using a Likert scale of 1 - 4. Apart from distributing questionnaires, research data collection was also gained through observation, documentation, and literature review. All data collected were then grouped, reduced, tabulated and processed, analyzed descriptively, and statistically, in accordance with the context of the problem being studied using the SPSS 22.0 software tool.Based on the simple linear regression analysis technique T-test (partial), R test and R square test, it was found that the value of T count (9,048) was greater than the T table (1,671), with a significance value of 0 or below the significance limit of 0.05. Both variables have a correlation coefficient of 0.765 and a coefficient of determination of 0.585. So it can be concluded that the international hotel brand image has a strong, positive, and significant influence on guest decisions to stay at the 4-star hotel in Lampung, with an effect of 58.5% while the rest, namely 41.5%, is influenced by other variables not examined in this study. 
INOVASI PEMBUATAN KULIT MOONCAKE DARI TEPUNG KACANG MERAH Dina mayasari soewoyo
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 5, No 1 (2022): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v5i1.3179

Abstract

The purpose of this study was to determine the ideal formulation in making Mooncake skin made from local food, namely red bean flour and to determine the public's acceptance of these innovative products. The research method used is descriptive quantitative research, with data collection techniques, namely distributing questionnaires to expert panelists and consumer panelists, experimentation, documentation and literature study. The data analysis technique was carried out by means of a preference test or organoleptic test on the taste, color, aroma and texture of the product. The data from the questionnaire results were processed using descriptive statistics by looking for the Score, Mean, Median, Mode and Standard Deviation. The product experiment was carried out with 3 formulas, namely making Mooncake with skin made from original wheat flour, a mixture of wheat flour and red bean flour, and 100% red bean flour. To obtain research results, questionnaires were distributed to expert panelists and consumer panelists by providing product samples. The conclusion of this study is that from 2 formulations of Mooncake product innovations that use ingredients from red bean flour for the skin, judging from the mean, median, mode, and standard deviation values from the organoleptic test questionnaire, it was found that expert panelists and consumer panelists preferred innovation of Mooncake products whose skin is made from 100% red bean flour, both in terms of taste, aroma, color and texture dimensions.
Co-Authors Handono W Widodo