Article Per Year (5 Year)
p-Index From 2020 - 2025
0.778
P-Index
This Author published in this journals
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

Published : 29 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 29 Documents
Search

 1   2   3 
Overview the Seven Stars Rating in Hotel Industry Agung Gita Subakti
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.
Pengaruh Motivasi, Kepuasan, dan Sikap Kerja terhadap Kinerja Karyawan di Café X Bogor Agung Gita Subakti
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 Menu Knowledge Pramusaji Terhadap Keterampilan Personal Selling Di Restoran Cinnamon, Hotel Mandarin Oriental Jakarta Agung Gita Subakti
Journal of Indonesian Tourism, Hospitality and Recreation Vol 5, No 1 (2022): Journal of Indonesian Tourism, Hospitality and Recreation (April Edition)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/jithor.v5i1.46492

Abstract

ABSTRACTThe objective of this research is to determine the influence of waiter’s/waitress’ menu knowledge on his/her personal selling skill at Cinnamon Restaurant, Mandarin Oriental Hotel Jakarta. The quantitative method was used by collecting data from sample of 14 respondents who were the waiter/waitress of Cinnamon Restaurant, Mandarin Oriental Hotel Jakarta, and also using interviews and literature study. Analysis used in this research is descriptive analysis and simple linear regression analysis. The results of this research show that waiter’s/waitress’ menu knowledge has a positive influence on his/her personal selling skill. Conclusions of this research, there was a significant influence between waiter’s/waitress’ menu knowledge on his/her personal selling skill at Cinnamon Restaurant, Mandarin Oriental Hotel Jakarta of 87,5% with correlations coefficient of 0.936.   ABSTRACTTujuan dari penelitian ini adalah untuk menganalisa pengetahuan menu pramusaji pada keterampilan penjualan di Restoran Cinnamon, Hotel Mandarin Oriental, Jakarta. Metode kuantitatif digunakan dengan mengumpulkan data dari sampel 14 responden yang merupakan pramusaji Cinnamon Restaurant, Jakarta, dan juga menggunakan wawancara dan studi literatur. Analisis yang digunakan dalam penelitian ini adalah analisis deskriptif dan analisis regresi linier sederhana. Hasil penelitian ini menunjukkan bahwa pengetahuan menu pramusaji memiliki pengaruh positif pada keterampilan penjualan pribadinya. Kesimpulan dari penelitian ini, ada pengaruh signifikan antara pengetahuan menu pelayan / pelayan tentang keterampilan penjualan di Cinnamon Restaurant, Jakarta sebesar 87,5% dengan koefisien korelasi 0. 936.
PENGARUH NILAI UTILITARIAN DAN HEDONIK TERHADAP KEPUTUSAN PEMBELIAN DI RESTORAN CHAN WEI JAKARTA Agung Gita Subakti; Hendaris Adriyanto; Chaterin Chaterin
Jurnal Industri Parawisata Vol 5, No 1 (2022): JULY
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/pariwisata.v5i1.989

Abstract

Pola konsumsi vegetarian semakin berkembang di Jakarta terutama Jakarta barat, yang memiliki jumlah restoran vegetarian lebih banyak dibandingkan wilayah Jakarta lainnya. Penelitian ini dilakukan pada salah satu restoran di Jakarta Barat yaitu Restoran Chan Wei Vegetarian Jakarta dengan tujuan untuk mengetahui pengaruh nilai utilitarian dan nilai hedonik terhadap keputusan pembelian konsumen. Penelitian dilakukan dengan menggunakan metode kuantitatif dengan teknik pengumpulan data berupa wawancara, pembagian kuesioner dan observasi. Penyebaran kuesioner dilakukan kepada 100 responden konsumen di Restoran Chan Wei Vegetarian Jakarta dan hasil  pada penelitian ini menunjukkan bahwa nilai utilitarian dan nilai hedonik berpengaruh terhadap keputusan pembelian sebesar 47,4 persen. 
ANALISIS TINGKAT KEPUASAN KONSUMEN (STUDI KASUS PADA RIJSTTAFEL RESTORAN OASIS, JAKARTA) Agung Gita Subakti; Aditya - Pratomo; Mia Pia Adiati
Jurnal Hospitality dan Pariwisata Vol 1 (2015): Jurnal Ilmiah Hospitality dan Pariwisata
Publisher : Program Studi Hospitality dan Pariwisata

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (368.128 KB) | DOI: 10.30813/jhp.v1i0.240

Abstract

Oasis Restaurant was one of two restaurant that is consistent with the concept of using Rijsttafel service since 1976, A presentation in serving many kinds of Indonesian Cuisine, presented by 12 waitress wearing kebaya (a traditional Indonesian dress) that is the combination between Dutch culture and Indonesia. There are plenty of guests that dine here. Foreigner or local people, even lots of distinguished guest such as President and Royal Family, Famous peoples who also experiencing in dining here. On the other hand, with so many restaurants there are currently serving various kinds of food service diverse also prompting competitions among restaurants itself. Oasis Restaurant need to realize how important the customer satisfaction in order to survive the competitions. Therefore, researchers want to analyze the level of customer satisfaction through products and service given to the customers. Research method used is descriptive associative. With this research, we are expecting that Oasis Restaurant would be able to know the level of their customer satisfaction as a way to improve the quality of their products and services. Keywords : Customer Satisfaction, Product Quality, Service 
HOTEL AS HERITAGE SITE BUILDING; FROM INDONESIA PERSPECTIVE (Hotel sebagai Bangunan Cagar Budaya berdasarkan perspektif Indonesia) Agung Gita Subakti
Jurnal Hospitality dan Pariwisata Vol 2, No 01 (2016): Hospitality dan Pariwisata
Publisher : Program Studi Hospitality dan Pariwisata

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (291.051 KB) | DOI: 10.30813/jhp.v2i01.49

Abstract

Purpose- The purpose of this research is to classify the characteristic of hotel industry that are classified as heritage building site in Indonesia, to describe its strategic management, and to define the advantages and obstacles encountered Methodology- This is qualitative research with descriptive analysis method. Primary data was collected from key informant interview and questionnaire survey with hotel management representative. Research was conducted at selected hotels inIndonesia, which are listed officially at Indonesia heritage inventory website Expected Findings- The result will provide depth description refer to major principles of hotel concept as heritage building; its characteristic, competitive advantages, strategic management, its operational and all related challenges that might be occured Research limitation- First is limitation in the number of selected hotel. Second, analysis is only from hotel management point of view. Thus further research should be conducted for hotels in all Indonesia area considering perspective from employee, government and expert perspective Value- This research contributes to the understanding for hotel industry acknowledgement in the depth concept of heritage hotel. As the result, it will be a benchmarking for other hotel to conduct their operations strategic especially for those that will be listed as heritage building Keywords: Heritage, hotel, heritage hotel, overview, heritage building 
Analisis Konsep Hotel Syariah Pada Hotel Sofyan Jakarta Sebagai World’s Best Family Friendly Hotel Aditya Pratomo; Agung Gita Subakti
Jurnal Sains Terapan Pariwisata Vol. 2 No. 3 (2017): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

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

Abstract

 Hotel Syariah adalah hotel yang menawarkan fasilitas yang sesuai dengan nilai Islam. Hotel Sofyan Betawi Jakarta merupakan salah satu dan hotel syariah pertama di Indonesia. Adapun tujuan penelitian ini adalah 1). untuk mengetahui implementasi konsep Hotel Syariah pada Hotel Sofyan Betawi Jakarta, 2). Untuk mengetahui strategi dalam menjalankan konsep Hotel Syariah pada Hotel Sofyan Betawi Jakarta sehingga mendapatkan penghargaan Worlds’s Best Family Friendly Hotel, 3). Untuk mengetahui dampak yang diterima Hotel Sofyan Betawi setelah mendapatkan penghargaan World’s Best Family Friendly Hotel. Metode yang digunakan pada penelitian ini adalah metode kualitatif deskriptif dengan melakukan wawancara mendalam dengan menggunakan checklist dan panduan wawancara. Hasil yang diperoleh: 1). Hotel Sofyan Betawi menjalankan 60 subunsur mutlak dan 14 subunsur tidak mutlak dari total 74 subunsur yang ahrus dipenuhi oleh hotel yang menjalankan konsep Hotel Syariah menurut Permen Parekraf No. 2/2014, 2). Hotel Sofyan Betawi secara berkala melakukan perbaikan sarana dan prasarana dalam hal produk, pelayanan, dan pengelolaan, 3. Penghargaan World’s Best Family Friendly Hotel yang diraih oleh Hotel Sofyan Betawi berdampak positif bagi management hotel, tamu, karyawan, masyarakat dan pemerintah. Simpulan dari penelitian ini bahwa hampir 100% Hotel Sofyan Betawi sudah memenuhi kriteria Hotel Syariah Hilal 2.
Pengaruh Brand Awareness Terhadap Keputusan Pembelian (Studi Kasus di Restoran Casa de Peri Jakarta Selatan) Adriyanto, Hendaris; Subakti, Agung Gita
Journal of Indonesian Tourism, Hospitality and Recreation Vol 6, No 1 (2023): Journal of Indonesian Tourism, Hospitality and Recreation (April)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/jithor.v6i1.55476

Abstract

AbstractThis study aims to know the relationship and impact of brand awareness on purchasing decisions in  a restaurant in Jakarta, Indonesia. The name of this restaurant is Casa de Peri in city mall of Kasablanka and it has a unique proposition of Portuguese Influence. The method that has been used is descriptive analysis and simple regression analysis. The result from this research is that there is an impact of Brand Awareness on Consumer Decision at 28.4% and has a correlation of 0,533, which indicate the relationship between the two variables is strong. The conclusion is that consumer decisions increase if brand awareness risesAbstrakPenelitian ini bertujuan untuk mengetahui hubungan dan dampak brand awareness terhadap keputusan pembelian pada restoran di Jakarta, Indonesia. Nama restoran dari studi ini adalah Casa de Peri di mall kota Kasablanka dan memiliki penawaran unik dari pengaruh Portugis. Metode yang digunakan dalam penelitian ini adalah analisis deskriptif dan analisis regresi linear sederhana. Hasil penelitian ini diketahui bahwa terdapat pengaruh antara brand awareness dengan keputusan pembelian sebesar 28.4% dengan nilai korelasi sebesar 0,533 yang mengindikasikan terdapat hubungan yang kuat antara variabel-variabel tersebut. Kesimpulan dari penelitian ini adalah bahwa keputusan pembelian akan ikut meningkat apabila brand awareness juga ditingkatkan.
The Effect of Service Quality on Customer Satisfaction in the Front Office Department During COVID-19 Subakti, Agung Gita; Maribelle, Maria Gracia; Sanjaya, Wellyansyah
NHI HOSPITALITY INTERNATIONAL JOURNAL Volume 1 No 1 (2023)
Publisher : Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/nhij.v1i1.886

Abstract

Purpose of the study: The COVID-19 pandemic has made the hotel continue improving its service quality to survive until the pandemic is over. This study aims to understand how the variable service quality of front office employees during COVID-19 on customer satisfaction. Design/methodology: The design of this study used an online survey. Purposive sampling of hotel guests staying at JW Marriott Hotel Jakarta was conducted from January 2022 to May. Data analysis was done using IBM SPSS 25 software. Findings: This study's findings show an influence between service quality variables and consumer satisfaction variables during COVID-19 in the front office department of JW Marriott Hotel Jakarta. Research limitations/Implications: In this study, there is only one independent variable, so it is not complete to explain what factors affect consumer satisfaction (dependent). In the following study, free variables (independent) will be added to provide even better advice to the company and as a learning for researchers and readers. Novelty/Originality of the study: This research focuses on the quality of services carried out in the hotel’s front office department during the COVID-19 pandemic.
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