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All Journal JHT: Journal of Hospitality and Tourism Journal of Gastro Tourism (JOGASTO)
Ratna Puspita Dewi, Ratna Puspita
Jurusan PGSD FIP Unesa
Arts Humanities Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Social Sciences Other

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Scale up business strategy through the development of the frozen food products industry at ubi manis restaurant linggarjati Setiawati, Ety; Dewi, Ratna Puspita
Journal of Gastro Tourism Vol. 3 No. 1 (2025): February 2025
Publisher : Surya Hijau Manfaat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52465/jogasto.v3i1.535

Abstract

The development of the restaurant business in 2024 is growing very rapidly, so that the competition in the restaurant business is becoming increasingly competitive. To anticipate a decline in revenue and business continuity, a strategy is needed to anticipate these conditions. Ubi Manis Restaurant wants to find other business alternatives, besides serving guests who come to the restaurant. Food products at Ubi Manis Restaurant have great potential to be developed into a small-scale frozen food industry. Bitter ballen is one of the snack products that has the potential to become frozen food. The research method used is qualitative with thematic analysis methods, to analyze data with the aim of identifying patterns, or to find themes through the data that has been collected. The result of the research that is expected through the frozen bitter ballen product development strategy is that the Ubi Manis restaurant will be able to expand the scale of business, especially in the Kuningan, Majalengka and Cirebon areas, so that the existence of the Ubi Manis restaurant can be sustainable.
ANALISA KEBUTUHAN PELATIHAN PADA OPERASIONAL PENYEDIA LAYANAN MAKANAN (TATA HIDANG) DI HOTEL PRIMA CIREBON Irawan, Joseph Aldo; Wibowo, Riyanto; Puarag, Peri; Mustafa, Iva Yulia; Dewi, Ratna Puspita
Journal of Hospitality and Tourism Vol 2, No 2 (2024): Journal of Hospitality and Tourism
Publisher : Politeknik Harapan Bersama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30591/jht.v2i2.6517

Abstract

Pelatihan di hotel merupakan sebuah upaya menunjang kualitas dari sumber daya manusia. Pelatihan memerlukan analisa yang tepat agar memiliki dampak yang baik bagi sebuah hotel. Penelitian akan analisa kebutuhan pelatihan harus dilakukan agar jenis pelatihan yang diberikan dapat tepat guna. Melalui penelitian kuantitatif, peneliti memaparkan sebuah 11 indikator capaian kepada 20 responden di departemen tata hidang dengan dibantu penarikan kuesioner. Setelah itu, penulis memaparkan hasil dalam bentuk hitungan skala Likert dan dibantu dengan metode garis kontinum sebagai pemaparnya. Hasil menyeluruh didapati hanya terdapat 4 indikator yang dinilai masih “ragu” dikarenakan berbagai faktor internal hotel. 7 indikator lainnya berhasil mendapatkan nilai positif berupa “setuju”. Nilai positif ini merupakan hasil kerja keras dan kerja sama yang terjalin baik antara manager tata hidang dengan manager sumber daya manusia. Hal tersebut tidak menutup kemungkinan bagi Hotel Prima Cirebon untuk dapat terus mengembangkan hotelnya kearah yang lebih baik di kemudian hari. Kata Kunci: analisa kebutuhan pelatihan, hotel, tata hidang
Co-Authors Ety Setiawati Joseph Aldo Irawan Mustafa, Iva Yulia Puarag, Peri Wibowo, Riyanto