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All Journal International Journal of Economics, Business and Accounting Research (IJEBAR) Jurnal Bingkai Ekonomi (JBE) Nawasena: Jurnal Ilmiah Pariwisata Tamasya
Denny Asmara
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Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Social Sciences

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Journal : Tamasya

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Dampak Implementasi Standar Operasional Prosedur dalam Meningkatkan Kinerja Karyawan di Restoran Chatter Lounge Gumaya Tower Semarang Melyta Ayu Dwi Prastiwi; Jasanta Peranginangin; Denny Asmara
Tamasya : Jurnal Pariwisata Indonesia Vol. 2 No. 3 (2025): September : Tamasya : Jurnal Pariwisata Indonesia
Publisher : Asosiasi Peneliti Dan Pengajar Ilmu Sosial Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/tamasya.v2i3.620

Abstract

This study aims to examine and analyze how the implementation of Standard Operating Procedures (SOP) impacts employee performance improvement at Chatter Lounge Restaurant, Gumaya Tower Semarang. The background of this research stems from initial observations and interviews that revealed inconsistencies in SOP implementation, particularly in aspects of grooming and staff attitudes toward guests. A qualitative descriptive method with a case study approach was employed to gain a comprehensive understanding of the phenomenon. Data were collected through in-depth interviews with four key informants, direct observations of operational activities, and digital documentation related to SOP practices. The data analysis followed the interactive model of Miles and Huberman, which includes three main stages: data reduction, data display, and conclusion drawing. The findings indicate that SOP implementation positively contributes to enhancing employee discipline, time efficiency, and accuracy in following service procedures, leading to a more standardized service quality. Nevertheless, the implementation is not yet fully optimal as several employees lack a comprehensive understanding of SOP content. Inhibiting factors include limited advanced training opportunities, one-way briefings that restrict interactive communication, and the absence of a performance-based reward system to motivate staff. The study highlights that while SOPs serve as a crucial guideline to improve consistency and professionalism, their effectiveness depends heavily on continuous reinforcement and employee engagement. Therefore, it is recommended that the restaurant management strengthen SOP implementation through ongoing training, more participatory internal communication, and the establishment of performance-based reward mechanisms to maximize employee motivation, ensure service excellence, and ultimately enhance guest satisfaction.
Pemanfaatan Nangka Muda sebagai Bahan Isian Inovatif pada Produk Dimsum Isnaini Nur Jannah; Alip Suroto; Denny Asmara
Tamasya : Jurnal Pariwisata Indonesia Vol. 2 No. 3 (2025): September : Tamasya : Jurnal Pariwisata Indonesia
Publisher : Asosiasi Peneliti Dan Pengajar Ilmu Sosial Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/tamasya.v2i3.633

Abstract

The culinary sector continues to grow through product innovation and creative marketing strategies, supported by culinary tourism that increases tourists’ interest in tasting regional specialties. Indonesia has many potential local food resources, one of which is young jackfruit, which can be utilized as an innovative plant-based ingredient, although its use is still limited. This study aims to develop dim sum filled with young jackfruit as an innovative, healthy, and value-added product. A quantitative experimental method was used to objectively and measurably assess the quality and consumer acceptance of the dim sum. The formulation of the dim sum involved young jackfruit, eggs, tapioca flour, and wheat flour, through processes such as washing, boiling, chopping, and steaming. Sensory analysis results showed that sample B excelled in aroma, taste, and overall evaluation, while sample A had the best color, and sample C had the best texture. Some challenges identified included color changes due to oxidation, sap affecting taste, and high air content affecting texture if not properly drained. The final dim sum product had a light brown color, chewy texture, and was sensorially accepted as a high-quality dim sum with potential for further development as an innovative culinary product. These findings indicate that utilizing young jackfruit as a filling ingredient can be an attractive alternative in developing traditional processed foods with high nutritional value and consumer appeal.
Co-Authors Afiefah Sulistyowati Ali Hufroni Alip Suroto Aulia Firmansyah Bartolomeus Herawan Mintardjo DEWI HERMAWATI WAHYUNINGSIH Isnaini Nur Jannah Jasanta Peranginangin Melyta Ayu Dwi Prastiwi Octaviani Gita Putri Sudarwati