Article Per Year (5 Year)
p-Index From 2020 - 2025
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All Journal Tourism Economics, Hospitality, and Business Management Journal
Muhammad Zulfan
Politeknik Pariwisata Medan
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance

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Karo Traditional Food Inventory in the Design of Culinary Branding in Toba Muhammad Zulfan; Muhammad Yunus
TEHBMJ (Tourism Economics Hospitality and Business Management Journal) Vol 1 No 2 (2021): TEHBMJ (Tourism Economics, Hospitality and Business Management Journal)
Publisher : Politeknik Pariwisata Medan

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Abstract

This study has three research objectives,(1) Prepare a detailed inventory of traditional Toba foods which include: (a) Types of traditional foods (b) Traditional food processing methods, (c) Economic aspects and (d) Documentation, (2) Developing traditional food development alternatives and (3) designing Branding on traditional food in Toba District. The type of this research is survey research with descriptive method. The results Based on a survey conducted in Toba District identified a number of 4 types of traditional food. The main ingredients most widely used for making traditional food is Fish (80%), then other ingredients (20%). Toba traditional foods, based on the way of processing can be categorized into three, namely: (1) steamed, (2) fried, (3) and boiled. Based on interviews with resource persons and traditional food community figures in Toba, several alternative development that can be done are: Identification and Inventory of traditional food, Preparing the profile of traditional food in the area as food information and counseling and Promotion, Encouraging the development of traditional food centers with relevant agencies, private and community; Provision of soft loans for additional capital.
Penerapan Perilaku Sehat penjamah Makanan Pada Masa Pandemi Di Objek Wisata Aji Bata Kabupaten Toba Enny Hasriani; Muhammad Zulfan
TEHBMJ (Tourism Economics Hospitality and Business Management Journal) Vol 2 No 2 (2022): TEHBMJ (Tourism Economics, Hospitality and Business Management Journal)
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/tehbmj.v2i2.390

Abstract

Application is an act of putting into practice a theory, method, and other things to achieve a certain goal and for an interest desired by a group or class of healthy behavior, is a person's response to stimuli related to illness and disease, the health care system, food, As well as the Environment. Human Responses Or Reactions, Both Passive (Knowledge, Perception, And Attitudes) Or Active (Concrete Actions Or Practice). Food Handlers Are People Who Are Directly In Contact With Food And Equipment, From The Stages Of Preparation, Cleaning, Processing, Transportation To Serving. A restaurant is a place or building that is commercially organized, which provides good service to all consumers, both in the form of food and drinks. This type of research is descriptive analysis, namely the research method by observing the problems that exist at the moment and then analyzing the data. The subjects of this research are food handlers who work in restaurants and restaurants around the Ajibata tourist attraction, totaling 50 Responde. Data is collected by providing questionnaires in the form of questionnaires, then the questionnaires are collected as data, then the data is analyzed. The results of the analysis show that overall the food handlers who work in restaurants/eateries around the Ajibata Tourism Area during this pandemic have implemented healthy behavior when working in the work environment.
Co-Authors Enny Hasriani Muhammad Yunus