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All Journal Binus Business Review Tourism & Hospitality Essentials Journal Journal of Indonesian Tourism, Hospitality and Recreation Jurnal Hospitality dan Pariwisata Jurnal Industri Pariwisata Jurnal Sains Terapan Pariwisata NHI Hospitality International Journal
Agung Gita Subakti, Agung Gita
Universitas Bina Nusantara
Religion Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Health Professions Library & Information Science Public Health Social Sciences Veterinary Other

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Journal : Tourism

 1 
Analisis Persepsi Konsumen Subakti, Agung Gita; Tenironama, Darwin; Yuniarso, Ari
THE Journal : Tourism and Hospitality Essentials Journal Vol 8, No 1 (2018)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/thej.v8i1.11687

Abstract

Loewy is one of the restaurants and bars in Jakarta who serves drinks to the concept of molecular mixology. Molecular mixology itself developed in conjunction with the method of Molecular gastronomy which is a scientific study about gastronomy or the branch of science that studies the transformation of physiochemical on food during the cooking process and the phenomenon of knowledge as they consumed. However, molecular mixology is not as popular as molecular gastronomy where the general public still have yet to understand or even be aware of drinks made with this method. Therefore, the researchers want to do an analysis on consumer perceptions of product of molecular mixology in Loewy Jakarta. The research method used is descriptive methods. This is done to obtain a systematically and factual. By this study, it is expected to know the consumers’ perception in Loewy Jakarta on beverage products made with the molecular mixology method.
Analisis Kualitas Pelayanan terhadap Tingkat Kepuasan Pelanggan Triana, Ika; Subakti, Agung Gita
THE Journal : Tourism and Hospitality Essentials Journal Vol 7, No 1 (2017)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/thej.v7i1.6845

Abstract

The purpose of this study is to analyze the service quality toward customer satisfaction at X Japanese Restaurant. The writer is using the descriptive and associative-causal method. 100 people who are visitors to the restaurant were taken as the sample for this research. The analysis that was used are t-test and by verifying the hypothesis, these methods were used to determine the final result or conclusion of the study. This study showed that customer satisfaction is 75,1 % influenced by service quality and it also reveals a very strong relation between service quality and customer satisfaction at X Japanese Restaurant.
Co-Authors Aditya - Pratomo Aditya Pratomo Adriyanto, Hendaris Chaterin Chaterin Maria Pia Adiati, Maria Pia Maribelle, Maria Gracia Mia Pia Adiati Sanjaya, Wellyansyah Tenironama, Darwin Triana, Ika Yuniarso, Ari