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All Journal JIIP (Jurnal Ilmiah Ilmu Pendidikan) Jurnal Gastronomi Indonesia Jurnal Pariwisata Tourista Jurnal Pariwisata Tourista
Anggraini, Dhita Paramita
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Humanities Decision Sciences, Operations Research & Management Education Environmental Science Mathematics Social Sciences Other

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Pengaruh kualitas layanan dan pengalaman wisata mengesankan terhadap kepuasan wisatawan pemandian alam Selokambang - Kabupaten Lumajang Nuraeni, Afrilia Dewi; Astuti, Widji; Krisnanda, Rulli; Anggraini, Dhita Paramita
Jurnal Pariwisata Tourista Vol. 4 No. 2 (2024): Oktober 2024
Publisher : University of Merdeka Malang

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The importance of service and experience at tourism destinations in Indonesia can influence tourist satisfaction with that destination. The object of this research is the Selokambang Natural Baths, Lumajang Regency. The objectives of this research are 1. To describe the quality of the richness, impressive tourist experiences and tourist satisfaction of the Selokambang Natural Baths, Lumajang Regency. 2. Test and analyze the influence of service quality and impressive tourist experiences on tourist satisfaction at Selokambang Natural Baths, Lumajang Regency. 3. Test and analyze the quality of service and impressive tourist experiences that most influence tourist satisfaction at Selokambang Natural Baths, Lumajang Regency. The research used quantitative methods by distributing questionnaires and observing the Selokambang Natural Baths using the variables Service Quality, Impressive Tourist Experience and Tourist Satisfaction with a sample size of 100 respondents. From the analysis results obtained, this research shows that Service Quality and together have a positive effect on Tourist Satisfaction at Selokambang Natural Baths. Service Quality has a more positive influence than Impressive Tourist Experiences on Tourist Satisfaction.
ANALYSIS OF FOOD AND BEVERAGE SANITATION HYGIENE THROUGH STANDARD OPERATIONAL PROCEDURE AS AN EFFORTS TO PREVENT FOOD CONTAMINATION (CASE STUDY AT MELTING POT CAFE, CONCORDE HOTEL KUALA LUMPUR): ANALYSIS OF FOOD AND BEVERAGE SANITATION HYGIENE THROUGH STANDARD OPERATIONAL PROCEDURE AS AN EFFORTS TO PREVENT FOOD CONTAMINATION (CASE STUDY AT MELTING POT CAFE, CONCORDE HOTEL KUALA LUMPUR) Srinugroho, Thomas Mario; Anggraini, Dhita Paramita; Puspitasari, Reny; 'Ulya, Ayu Fitriatul
Jurnal Pariwisata Tourista Vol. 5 No. 1 (2025): April 2025
Publisher : University of Merdeka Malang

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Sanitary hygiene in the food processing process is one of, if not the most important aspect in preventing food contamination. Therefore, to prevent unwanted food contamination, hotels use Standard Operational Procedure as a daily operational guideline. Standard Operational Procedure is a guide used to ensure that the operational activities of an organization and/or company run smoothly. Therefore, sanitation hygiene and food contamination are closely related, with the Standard Operational Procedure as a guideline as well as a means of improving daily operations. This study aims to analyze the level of food and beverage sanitation hygiene to prevent food contamination through the implementation of standard operational procedures at Melting Pot Cafe, Concorde Hotel Kuala Lumpur. The method used in this research is a case study method using a descriptive approach. In this study, data was collected using direct observation techniques and questionnaires given to 30 staff who were directly involved in the food processing process. The results showed that there are several points that need to be improved in terms of food processing, resulting in a Standard Operational Procedure that is expected to improve daily hotel operations.
Co-Authors Alvianna, Stella Anam, Mochammad Musafa'ul Andini Risfandini Anis Dwi Winarsih ANISA ZUHRIA SUGEHA Asrofi, Asrofi Astuti, Widji Ayu Fitriatul Ulya Criswandari, Nurhumairo Choirulia Kartini Megartha, Dyah Ajeng Krisnanda, Rulli Lasarudin, Alwin Nuraeni, Afrilia Dewi Ramadani, Verlila Reny Puspitasari Ria Mariani Riwu, Rexine Yeralvany Setioko, Danang Srinugroho, Thomas Mario