Articles
<![CDATA[PERILAKU KONSUMEN TERHADAP KEPUTUSAN PEMBELIAN DI SALES AND MARKETING DEPARTMENT (STUDI KASUS DI HOTEL Y JAKARTA) ]]>
<![CDATA[Subakti, Agung Gita]]>
<![CDATA[ Journal of Indonesian Tourism, Hospitality and Recreation Vol 2, No 1 ]]>
Publisher : <![CDATA[Universitas Pendidikan Indonesia ]]>
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DOI: 10.17509/jithor.v2i1.16432
<![CDATA[ABSTRAKMeningkatnya jumlah wisatawan di Indonesia membuat investasi di bidang pariwisata dan perhotelan semakin menjanjikan, sehingga peluang ini tentunya sangat diperhatikan oleh para investor untuk berbisnis dengan membangun hotel-hotel baru. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh perilaku konsumen terhadap keputusan pembelian di Hotel Y Jakarta. Analisa yang digunakan dalam penelitian ini adalah analisa linear regresi sederhana dimana dapat digunakan untuk memprediksikan seberapa jauh perubahan nilai variabel independen terhadap variabel dependen serta juga dapat menunjukan arah hubungan antara variabel independen dan variabel dependen. Hasil dari penelitian ini menunjukkan terdapat pengaruh yang signifikan antara perilaku konsumen dan keputusan pembelian di Hotel Y Jakarta, yaitu sebesar 51% dan 49% dipengaruhi oleh faktor lain yang tidak diteliti dalam penelitian ini. Diantara kedua variabel ini juga terdapat sebuah hubungan yang kuat dan positif (0,714) yang berarti terjadi hubungan searah antara perilaku konsumen dengan keputusan pembelian. Dimana jika perusahaan dapat lebih memahami perilaku konsumen, maka diharapkan keputusan pembelian juga meningkat. Kata Kunci: Keputusan Pembelian, Perilaku Konsumen CONSUMER BEHAVIOR TOWARDS PURCHASING DECISIONS IN SALES AND MARKETING DEPARTMENT(CASE STUDY AT Y JAKARTA HOTEL) ABSTRACTThe increasing number of tourists in Indonesia has made investments in tourism and hospitality sectors became more promising, this opportunity has been seen by the investors to build new hotels and another establishment. The purpose of this study was to determine the influence of consumer behavior towards purchase decision at Hotel Y Jakarta. The analysis used in this study is the analysis of simple linear regression which can be used to predict the extent to which changes in the value of independent variable on the dependent variable and can also indicate the direction of the relationship between the independent variable and the dependent variable. The results of this study showed a significant influence between consumer behavior and purchase decision at Hotel Y Jakarta, the result is 51% and it means the 49% are influenced by other factors that not examined in this study. Among these two variables there is also a strong and positive correlation (0.714) which means there is a directional correlation between consumer behavior and purchase decisions. Wherein if the company are more concern about their consumer behavior, so it is expected that the purchase decision will also increase. Keywords: Consumer Behavior, Purchase Decision]]>
<![CDATA[Analisis Persepsi Konsumen ]]>
<![CDATA[Subakti, Agung Gita]]>;
<![CDATA[Tenironama, Darwin]]>;
<![CDATA[Yuniarso, Ari]]>
<![CDATA[ THE Journal : Tourism and Hospitality Essentials Journal Vol 8, No 1 (2018) ]]>
Publisher : <![CDATA[Universitas Pendidikan Indonesia ]]>
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DOI: 10.17509/thej.v8i1.11687
<![CDATA[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.]]>
<![CDATA[Analisis Kualitas Pelayanan terhadap Tingkat Kepuasan Pelanggan ]]>
<![CDATA[Triana, Ika]]>;
<![CDATA[Subakti, Agung Gita]]>
<![CDATA[ THE Journal : Tourism and Hospitality Essentials Journal Vol 7, No 1 (2017) ]]>
Publisher : <![CDATA[Universitas Pendidikan Indonesia ]]>
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DOI: 10.17509/thej.v7i1.6845
<![CDATA[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.]]>
<![CDATA[The Effects of Management Information System toward Decision Making in Food and Beverage Service Department in X Resorts and Hotels Bandung ]]>
<![CDATA[Agung Gita Subakti]]>;
<![CDATA[Maria Pia Adiati]]>
<![CDATA[ Binus Business Review Vol. 6 No. 3 (2015): Binus Business Review ]]>
Publisher : <![CDATA[Bina Nusantara University ]]>
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DOI: 10.21512/bbr.v6i3.949
<![CDATA[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.]]>
<![CDATA[Overview Kepuasan Pelanggan: Studi Kasus Pelayanan Rijstaffel di Restoran Oasis ]]>
<![CDATA[Maria Pia Adiati]]>;
<![CDATA[Agung Gita Subakti]]>
<![CDATA[ Binus Business Review Vol. 6 No. 2 (2015): Binus Business Review ]]>
Publisher : <![CDATA[Bina Nusantara University ]]>
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DOI: 10.21512/bbr.v6i2.981
<![CDATA[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.]]>
<![CDATA[Hotelier: a Passion or a Profession? ]]>
<![CDATA[Agung Gita Subakti]]>
<![CDATA[ Binus Business Review Vol. 4 No. 1 (2013): Binus Business Review ]]>
Publisher : <![CDATA[Bina Nusantara University ]]>
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DOI: 10.21512/bbr.v4i1.1040
<![CDATA[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.]]>
<![CDATA[Overview Michelin Star Reputation Restaurant in Hospitality Industry ]]>
<![CDATA[Agung Gita Subakti]]>
<![CDATA[ Binus Business Review Vol. 4 No. 1 (2013): Binus Business Review ]]>
Publisher : <![CDATA[Bina Nusantara University ]]>
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DOI: 10.21512/bbr.v4i1.1057
<![CDATA[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.]]>
<![CDATA[Effect of Performance Assessment on Employee Motivation in Hotel X Bandung ]]>
<![CDATA[Agung Gita Subakti]]>
<![CDATA[ Binus Business Review Vol. 1 No. 2 (2010): Binus Business Review ]]>
Publisher : <![CDATA[Bina Nusantara University ]]>
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DOI: 10.21512/bbr.v1i2.1101
<![CDATA[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 employee's performance is a must for the management. A tool used to determine how well the employee's 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. ]]>
<![CDATA[Analisis Kualitas Pelayanan di Restoran Saung Mirah, Bogor ]]>
<![CDATA[Agung Gita Subakti]]>
<![CDATA[ Binus Business Review Vol. 5 No. 1 (2014): Binus Business Review ]]>
Publisher : <![CDATA[Bina Nusantara University ]]>
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DOI: 10.21512/bbr.v5i1.1195
<![CDATA[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.]]>
<![CDATA[Contribution Margin and Popularity Analysis for Top Ten Menus in the X Restaurant Bogor ]]>
<![CDATA[Agung Gita Subakti]]>
<![CDATA[ Binus Business Review Vol. 2 No. 2 (2011): Binus Business Review ]]>
Publisher : <![CDATA[Bina Nusantara University ]]>
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DOI: 10.21512/bbr.v2i2.1246
<![CDATA[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. ]]>
