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All Journal Toba: Journal of Tourism, Hospitality, and Destination Journal of Innovation Research and Knowledge Jurnal Manajemen Kuliner Jurnal Mata Pariwisata Jurnal Mekar Jurnal Menata Jurnal Keker Wisata: Kegiatan Pengabdian Kepada Masyarakat
Wahyudi Ilham
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Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Public Health Social Sciences Veterinary

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Journal : Jurnal Menata

 1 
ANALISA MENU ENGINEERING “BEVERAGE” DI MOMOO JUICE BAR & COFFEE WINDSDOR KOTA BATAM Jeheil Lontaan; Dailami; Wahyudi Ilham; Syailendra Reza Irwansyah Rezeki
JURNAL MENATA Vol. 1 No. 2 (2022): NOPEMBER
Publisher : Puslitabmas Batam Tourism Polytecnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (297.917 KB)

Abstract

A food and beverage business requires a product to sell, namely a menu, a menu needs to be evaluated periodically to find out if the menu has increased or decreased. This study aims to determine the advantages and popularity of a menu using Menu Engineering theory and data processing with qualitative data as support. Menu Engineering theory uses 2 techniques, namely Menu Mix and Contribution Margin. This study provides results from 81 drink menus offered by MoMoo Juice Bar and Coffee Windsor, there are 28 menus or 34.57% in the star category, 13 menus or 16.05% in the plowhorse category, 21 menus or 25.93% in the category puzzle, and 19 menus or 23.46% in the dog category. Evaluation of the menu according to the classification is highly recommended to the management to increase business profitability.
ANALISIS MUTU KUALITAS PELAYANAN PADA KONSUMEN RUMAH MAKAN KAPAU PAK NIN BATAM Wahyudi Ilham; Pratama, Tito; Dailami
JURNAL MENATA Vol. 1 No. 1 (2022): MEI
Publisher : Puslitabmas Batam Tourism Polytecnic

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Abstract

In this study, the authors used a qualitative approach with a descriptive method. The sampling technique used in this research is purposive sampling. In purposive sampling technique. primary data sourced from field data collected directly by researchers at the restaurant "Kapau Pak Nin". The description of the research results was compiled based on the results of observations, unstructured interviews and documentation. Based on the results of the analysis that the researchers did in the form of observations, interviews, and documentation. Most of the resource persons gave good and quite good responses to the service quality of the Nasi Kapau Pak Nin restaurant. Reliability (Reliability), which can be said to be not completely good, Responsiveness (Responsiveness), which is already good. Assurance, which is very good because employees have good work skills and knowledge. Empathy (Empathy), which can be said to be good. Tangible (tangible), which can be said to be not entirely good.
ANALISA MENU ENGINEERING “BEVERAGE” DI MOMOO JUICE BAR & COFFEE WINDSDOR KOTA BATAM Jeheil Lontaan; Dailami; Wahyudi Ilham; Syailendra Reza Irwansyah Rezeki
JURNAL MENATA Vol. 1 No. 2 (2022): NOPEMBER
Publisher : Puslitabmas Batam Tourism Polytecnic

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

A food and beverage business requires a product to sell, namely a menu, a menu needs to be evaluated periodically to find out if the menu has increased or decreased. This study aims to determine the advantages and popularity of a menu using Menu Engineering theory and data processing with qualitative data as support. Menu Engineering theory uses 2 techniques, namely Menu Mix and Contribution Margin. This study provides results from 81 drink menus offered by MoMoo Juice Bar and Coffee Windsor, there are 28 menus or 34.57% in the star category, 13 menus or 16.05% in the plowhorse category, 21 menus or 25.93% in the category puzzle, and 19 menus or 23.46% in the dog category. Evaluation of the menu according to the classification is highly recommended to the management to increase business profitability.
PENGARUH MASA FERMENTASI KOPI TERHADAP KARAKTERISTIK AMERICANO Muhammad Hijriyahntama Wirza Vyanth; Wahyudi Ilham
JURNAL MENATA Vol. 2 No. 1 (2023): MEI
Publisher : Puslitabmas Batam Tourism Polytecnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmt.v2i1.157

Abstract

Drinking is a basic human need. The need for this mineral is not only for quenching thirst. These days, there are many different types of drinks on sale, including refreshing and healthy drinks. A probiotic drink is a drink made by adding beneficial bacteria to produce compounds that maintain human health. In this study, we will experiment with the difference in fermentation time between 7 days and his 14 days Americano his coffee fermented with cultures of bacteria and yeast. The tests conducted are sensory tests on her four dimensions of hedonicity (similarities) and hedonic quality (differences) using moderately trained and untrained panelists.color, aroma, texture and taste. The required number of candidates is 20 untrained candidates for the hedonic test and 6 moderately trained candidates for the hedonic quality test. The purpose of this study is to increase our knowledge that bacterial addition can be applied to different types of beverages. Research has shown that a fermentation period of 14 days seems very reasonable.
PENGARUH KEPEMIMPINAN DAN LINGKUNGAN KERJA TERHADAP KINERJA KARYAWAN DI HOTEL SHERATON BANDUNG Wahyudi Ilham; Br Pakpahan, Tiara Joy Disry; Pratama, Tito; Sukmamedian, Haufi
JURNAL MENATA Vol. 3 No. 1 (2024): MEI
Publisher : Puslitabmas Batam Tourism Polytecnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmt.v3i1.273

Abstract

Leadership has a positive and significant partial effect on the performance of Food & Beverage Service employees at Sheraton Bandung Hotel & Towers. This suggests that if department managers effectively coordinate their teams, employee performance will improve. The work environment also positively and significantly impacts the individual performance of Food & Beverage Service employees at Sheraton Bandung Hotel & Towers, indicating that a supportive and conducive work environment enhances performance. Both leadership and the work environment together have a positive and significant impact on the performance of Food & Beverage Service employees at Sheraton Bandung Hotel & Towers. The research design utilized by the researcher is a quantitative approach. The author employed an explanatory research type, specifically associative research, which aims to test theories or hypotheses to either confirm or refute existing theories or hypotheses based on prior research findings. The study focuses on the variables of leadership, work environment, and employee performance in the Food & Beverage Service at Sheraton Bandung Hotel & Towers. The objectives of this research are: To identify the impact of leadership on the quality of employee performance at Feast Restaurant in Sheraton Bandung Hotel and Towers. To examine the effect of the work environment on the quality of employee performance at Feast Restaurant in Sheraton Bandung Hotel and Towers and To determine whether leadership or the work environment has the most significant influence on the quality of employee performance at Feast Restaurant in Sheraton Bandung Hotel and Towers.
Co-Authors Agung Arif Gunawan Andri Wibowo Atmaja, Hari Sandi Bowen Algren Wuysang Br Pakpahan, Tiara Joy Disry Bram Handoko DAILAMI Dailami Dailami - Eryd Saputra Febriyanti Dwi Cahyani Frangky Silitonga Haufi Sukmamedian Hendra Syaiful Jacklyn Liu Jeheil Lontaan Joshua Cesario Matulessy Lubis, Arina Luthfini Lumban Gaol, Reinhard Yosie Moh. Thandzir Muhammad Hijriyahntama Wirza Vyanth Nabila Khuzaimah Pratama, Tito Rezki Ahmandi Rezki Alhamdi Safrizal Sally Sutresno Sandra Roslinda Dewi Hutabarat Steven Johnson Sukmamedian, Haufi Syafruddin Rais, Syafruddin Syailendra Reza Irwansyah Rezeki Tirta Mulyadi Tirta Mulyadi Tito Pratama Viviana, Viviana Yusakh Yama Langi