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All Journal Kepariwisataan: Jurnal Ilmiah Media Bina Ilmiah
Azis Nur Rosyid
Fakultas Vokasi, Universitas Stikubank Semarang
Arts Humanities Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Library & Information Science Social Sciences Other

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INOVASI KULIT KUE DADAR GULUNG SEBAGAI CAMILAN KHAS KOTA BANDUNG DENGAN MENGGUNAKAN UBI JALAR UNGU DAN UBI JALAR CILEMBU Ndaru Prasastono; Artin Bayu Mukti; Azis Nur Rosyid
Kepariwisataan: Jurnal Ilmiah Vol 16, No 2 (2022): Kepariwisataan: Jurnal Ilmiah
Publisher : Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47256/kji.v16i2.159

Abstract

This research was conducted with the aim of making an innovation of rolled omelet skin and testing the use of purple sweet potato and cilembu sweet potato as ingredients for the rolled pancake skin. The method used in this research is descriptive, with the respondents being people who are willing to try and give an assessment of the results of the roll omelet skin innovation. Data collection methods used are respondents, questionnaires, sensory tests, and literature study. The results of data analysis and discussion used in this study are quantitative data analysis with a total of 110 respondents. The assessment criteria include texture, color, aroma, and taste. Meanwhile, the conclusion of this research is that the average sensory test value is mostly found in purple sweet potato, which is 4,309 for the taste indicator and the average sensory test value for the Cilembu sweet potato is the most common in the taste indicator, which is 4,473. Furthermore, from the observations of the researchers, there were samples and the average sensory test samples for the assessment of texture, aroma, colour, and taste, respondents were more dominant with rolled omelet using sweet potato cilembu.Keywords: Purple Sweet Potatoes, Cilembu Sweet Potatoes, Rolls Omelet Skin, and Snacks.
KAJIAN PELAYANAN GROUP CHECK-IN DAN CHECK-OUT HOTEL CIPUTRA SEMARANG Azis Nur Rosyid; Artin Bayu Mukti; Aletta Dewi Maria
Media Bina Ilmiah Vol. 17 No. 4: Nopember 2022
Publisher : LPSDI Bina Patria

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (281.693 KB)

Abstract

Penelitian ini berjudul Analisis Pelayanan Group Check- in dan Check- out Di Hotel Ciputra Semarang. objek penelitian ini adalah reception melayani group check-in dan check-out di Hotel Ciputra Semarang. Metode penelitian yang digunakan yaitu metode kualitatif, dengan teknik observasi, wawancara, studi pustaka, dan dokumentasi.Penelitian ini bertujuan untuk mengetahui bagaimana pelayanan group check -in dan check- out dan penanganan kendala yang dihadapi.Dari penulisan penelitian ini dapat disimpulkan bahwa reception mendapatkan tugas tambahan saat akan melayani group check-in dan check-out, yaitu menginfromasikan ke department lain seperti ke housekeeping untuk persiapan kamar dan minibar, food and bavergae service untuk memprsiapkan welcome drink, food and baverage product untuk mempersiapkan breakfast dan concierge untuk mempersiapkan lahan parkir dan troly. Dengan tugas tambah tersebut terdapat beberapa kendala yang dihadapi oleh staff reception
Co-Authors Aletta Dewi Maria Artin Bayu Mukti Ndaru Prasastono