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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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Hotelier: a Passion or a Profession? Gita Subakti, Agung
Binus Business Review Vol 4, No 1 (2013): Binus Business Review
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/bbr.v4i1.1040

Abstract

The history of hotels is intimately connected to that of civilizations. Or rather, it is a part of that history. Through years and time, many people are making their mark in the hotel industry by gaining the title as a Hotelier. Not just nationwide but they placed their footsteps throughout the world and became leading people in the Hospitality industry. The aim of this paper is to overview some of the people who had achieve the reputation as an Hotelier: globally recognized, set up their set of high quality standard, developing international brand and be able to sustain and succeed worldwide.
Analisis Kualitas Pelayanan di Restoran Saung Mirah, Bogor Subakti, Agung Gita
Binus Business Review Vol 5, No 1 (2014): Binus Business Review
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/bbr.v5i1.1195

Abstract

A restaurant is one of the facilities to carry out Food Service Industry or as a part tourism accommodation that plays a role in fulfilling the needs of tourists or customer. In this case, good service quality will determine the progress of a restaurant beside food and beverage as the offered products. Saung Mirah Restaurant Bogor is a restaurant that has a quality of service that is not as expected, thus causing a lot of complaints from guests. The purpose of this study is to look at the implementation of quality of service performed and what improvements could be given to the management of Saung Mirah Restaurant Bogor, so the quality of the restaurant service can be increased and complaints from customers can be decreased.
Overview the Seven Stars Rating in Hotel Industry Subakti, Agung Gita
Binus Business Review Vol 3, No 2 (2012): Binus Business Review
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/bbr.v3i2.1354

Abstract

Picking the right hotel can be tricky especially in today’s world of multiple rating systems. A luxury hotel rating once topped out at five stars but in the war to snag vacationers certain hotels that sing tunes of opulence and luxurious pleasure have started to accumulate seven stars. Star rating systems vary from continentto continent, country to country, and in a country. Hotel ratings have become a subjective assessment of amenities depending on the hotel and location. But the big question that is how they rate a seven stars Hotel. What makes it different from five stars Hotel or any fine establishment alike. In this case, the author is over viewing some of the Hotels in the world that are known for its seven stars reputation and taking a closer look on how they get their reputation for being the most luxurious Hotels in the world.
The Effects of Management Information System toward Decision Making in Food and Beverage Service Department in X Resorts and Hotels Bandung Subakti, Agung Gita; Adiati, Maria Pia
Binus Business Review Vol 6, No 3 (2015): Binus Business Review
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/bbr.v6i3.949

Abstract

In an organization, decision making hold an important role. That is why a decision made by managers should be a final decision that should be done by their subordinates or those who are related with the organization. In the effort to increase the quality of management information system, a research was held in X Resorts and Hotels Bandung to analyze management information system in the relation to decision making especially in Food and Beverage Service Department and recommendation of how to handle the problem occurred. From the questioner with data analyzing technique of spearman rank gained correlation result 0,84, with determination coefficient 71% which means the management information system has 71% level of influence to decision making, meanwhile the rest of the result (29%) shows other factors, which also were related with the decision making other than management information system. To solve with the problem, it is recommended that X Resorts and Hotels decrease the level of information product error in management information used and fasten the delivery of provided information.
Effect of Performance Assessment on Employee Motivation in Hotel X Bandung Subakti, Agung Gita
Binus Business Review Vol 1, No 2 (2010): Binus Business Review
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/bbr.v1i2.1101

Abstract

The success of an organization comes from the ability of employees to meet performance standards that have been made by the management of operational activities to be running well. Therefore, knowing how well the employees performance is a must for the management. A tool used to determine how well the employees performance is by conducting a performance appraisal. The performance evaluation is one tool used by hotels or other business types to evaluate the performance of employees and also as a tool to motivate the employee. With a good performance assessment will produce a form of accurate data regarding the advantages and disadvantages of the employees and also will motivate employees to perform their tasks. 
Overview Michelin Star Reputation Restaurant in Hospitality Industry Gita Subakti, Agung
Binus Business Review Vol 4, No 1 (2013): Binus Business Review
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/bbr.v4i1.1057

Abstract

For most chefs and Restaurateur, having his restaurant being awarded one or more stars in the famous Michelin Guide Rouge represents a major achievement, recognition of their work, and also important publicity generating increased notoriety. In this specific industry, experts play a decisive role, and reputation of restaurants and chefs are basically established according to their opinions. The aim of this paper is to overview some of the Restaurants achieving the Michelin Star Reputation and able to sustain it for years. Moreover, how these reputations are made and to understand better the development of gaining such a high reputation.
Overview Kepuasan Pelanggan: Studi Kasus Pelayanan Rijstaffel di Restoran Oasis Adiati, Maria Pia; Subakti, Agung Gita
Binus Business Review Vol 6, No 2 (2015): Binus Business Review
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/bbr.v6i2.981

Abstract

Rijstaffel service is not common found in fine dining restaurant in Indonesia. Oasis Restaurant in Jalan Raden Saleh, Jakarta, is a restaurant that is consistent in serving rijstaffel menu. The objective of this research is to analyze the level of consumer satisfaction and service quality in rijstaffel service at Oasis Restaurant. Research used qualitative method with library research by analyzing the questionnaire distributed by Oasis on Mei 2013 with 21 respondents. The result is the indicators which got excellence point were service, ambience, value for money, food; and the indicator which got good point was home band and vocal group.
Contribution Margin and Popularity Analysis for Top Ten Menus in the X Restaurant Bogor Subakti, Agung Gita
Binus Business Review Vol 2, No 2 (2011): Binus Business Review
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/bbr.v2i2.1246

Abstract

One of the growing tourism facilities is the restaurant that offers a certain menu. Can be ascertained with the development of restaurants in the city of Bogor and the race in competition provides satisfaction to its customers are increasing. Although customer satisfaction is one of the main goals, but there is another side that often burdens the mind of the restaurant. The burden of thought is simply presented in the following question: why is the menu that is sold in demand does not provide a significant profit, but the menu that is sold less in demand has made significant profit. One of the efforts made to face the fact this is the menu still serves as a typical restaurant menu, even though profits are not significant. On the other principle that the sale should provide benefits can still be significant, so to overcome this problem required steps up marketing strategies and design with attention to any changes that occurred. 
Pengaruh Motivasi, Kepuasan, dan Sikap Kerja terhadap Kinerja Karyawan di Café X Bogor Subakti, Agung Gita
Binus Business Review Vol 4, No 2 (2013): Binus Business Review
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/bbr.v4i2.1374

Abstract

HR management is an effort to integrate the needs of personnel with organization’s objectives to increase the contribution that can be given by the employees of the organization towards the achievement of goals. This research examined the effect of motivation, job satisfaction, and working attitude to job performance on Café X’s employees, Bogor. The use of these variables is expected to solve the performance problem on the employees. The respondents of this study were 25 employees using sampling techniques survey. The Research method used are literature and empirical (survey) approach, and the multiple regression statistical analysis. The analysis showed that working attitude and motivation have a positive effect on employee performance, with the closeness of the relationship in the medium category. To working attitude variable, the highest dimension is cognitive component and the lowest is behavior component. To motivation variable, the highest dimension is physical dimension and the lowest is self-actualization. While job satisfaction does not significantly influence on employee performance. Compensation becomes the major factor to dissatisfaction and the lowest is promotion factor. These empirical findings indicate that the restaurant management needs an improvement in order to improve the performance of employees, especially to evaluate compensation policies and the provision of incentives.
PENGARUH PELATIHAN, MOTIVASI DAN KOMPETENSI TERHADAP KINERJA KARYAWAN (Studi Kasus Hotel Sahid Jaya Lippo Cikarang) Adriyanto, Hendaris; Subakti, Agung Gita
Journal of Indonesian Tourism, Hospitality and Recreation Vol 1, No 2
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/jithor.v1i2.13767

Abstract

ABSTRAKKeberhasilan pengelolaan sumber daya manusia sangat ditentukan oleh berbagai aspek dalam organisasi seperti kepemimpinan, pelatihan, motivasi, dan kompetensi kerja. Hotel yang sukses adalah hotel yang mampu mengelola sumber daya manusia menjadi kekuatan yang dapat bersatu memiliki komitmen dan motivasi kerja yang tinggi. Penelitian ini bertujuan untuk mengetahui seberapa besar pengaruh pelatihan, motivasi, dan kompetensi terhadap kinerja karyawan di Hotel Sahid Jaya Lippo Cikarang. Jenis penelitian yang digunakan dalam penelitian ini adalah jenis penelitian asosiatif dengan sistem cross-sectional. Teknik sampling yang dipilih dalam penelitian ini yaitu sampling jenuh dan didapatkan sampel sebanyak 124 orang karyawan. Hasil penelitian dengan menggunakan analisis regresi berganda menunjukan bahwa hasil uji hipotesis secara parsial yakni variabel pelatihan, motivasi, dan kompetensi memiliki pengaruh yang signifikan terhadap kinerja karyawan. Berdasarkan hasil uji hipotesis secara simultan, menunjukan bahwa variabel pelatihan, motivasi, dan kompetensi memiliki pengaruh yang signifikan terhadap kinerja karyawan di Hotel Sahid Jaya Lippo Cikarang.Kata kunci: Kinerja Karyawan, Pelatihan, Motivasi, Kompetensi.  ABSTRACTThe success of human resource management is very much determined by various aspects in as leadership organization , training , motivation , and competence of work .The successful Hotel is the hotel that capable of managing human resources who has high  commitment and high motivation. This research aims to understand how big the influence of training , motivation , and competence on the performance of employees in Sahid Jaya Lippo Cikarang Hotel. The associative research with cross sectional system is  used in this research. Sampling technique used is saturated sampling with total of 125 employees as respondents. The results of this research with the use of double regression analysis show that the results of the hypotheses test in partial namely training , motivation , and competency variables having significant influence on the performance of the employee .Based on the results of the test hypotheses simultaneously , show that the variable of training , motivation , and competency are having significant influence on the performance of employees in Sahid Jaya Lippo Cikarang Hotel.Keywords: Employee Performance, Training, Motivation, Competency.
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