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All Journal Social, Humanities, and Educational Studies (SHEs): Conference Series Jurnal Pendidikan dan Keluarga E-Amal: Jurnal Pengabdian Kepada Masyarakat
Gugung Gumilar
Politeknik Pariwisata Lombok
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Economics, Econometrics & Finance Education Health Professions Languange, Linguistic, Communication & Media Social Sciences Other

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The Influence of Food Quality And Dinescape on Customer Satisfaction in Restaurants in Garut District West Java Province Gugung Gumilar; Siska Mandalia
JURNAL PENDIDIKAN DAN KELUARGA Vol 15 No 01 (2023): Jurnal Pendidikan dan Keluarga
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol15-iss01/1210

Abstract

The background of the study was coming from the restaurant customer complaints in Garut to the food quality amounting to 21.58% and to the restaurant dinescapes amounting to 20.86%, each of which caused a decrease in the number of customers. This complaint data was found since the researcher has participated in the organization of AKAR (Association of Café and Restaurant) for Garut area. The decrease of customers’ visit showed that the quality and the dinescape of the restaurants in Garut are not satisfying. This research is aimed at identifying the food quality, analyzing the restaurant dinescape, and knowing to what extent the influence of food quality toward the restaurants dinescapes in Garut. The research method in this study was the survey explanatory whose characteristic is descriptive and verificative. Data were gathered through questionnaire distributed to respondents; they are the restaurant customers in Garut. The number of questionnaires spread out were 381 respondents and responded by Cargo, D’Anclom and Lify Eatery restaurants di Garut. The data was analysed using Path Analysis which is assisted by SPSS 21.0 system. The result of analysis shows that the food quality and dinescape of Cargo, D’Anclom, and Lify Eatery restaurants are not good. In addition, the data analysis also indicates that the food quality and dinescape of the restaurant influence significantly the customers’ satisfaction in Garut with the total of influence amounting to 85.3%. Based on the result of study, it could be identified that the food quality and dinescape must be of great importance to be paid much attention by the owners because the food quality and dinescape which are served well are potential to the restaurant managements to be able to keep the customers as one of high profitable sources for restaurants.
PENDAMPINGAN PENGELOLAAN DESA WISATA RINTISAN ‘GIONG SIU’ KELURAHAN BABAKAN KOTA MATARAM Gugung Gumilar; Abdul Hanaan; Muhammad Satrio; Sri Wahyuni; Muh. Ilham H; Abdul Hadi; Sopiah Ariani
E-Amal: Jurnal Pengabdian Kepada Masyarakat Vol 3 No 3: September-Desember 2023
Publisher : LP2M STP Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47492/eamal.v3i3.3010

Abstract

Kawasan wisata ‘Giong Siu’ Kelurahan Babakan, Kota Mataram memiliki potensi wisata alam terutama sebagai ground camping hutan kota untuk dapat dikembangkan menjadi pusat wisata baru bagi warga kota Mataram dan sekitarnya. Hutan Kota ‘Giong Siu’ menjadi destinasi wisata baru di Kota Mataram menjadi alternatif untuk warga kota dan sekitarnya yang secara potensial dapat memberi nuansa baru di tengah hiruk pikuk kehidupan kota. Keberadaan ‘Giong Siu’ (seribu ayunan secara arti harfiah) memerlukan ‘uluran tangan’ pemerintah dan para stakeholder untuk dikembangkan lebih lanjut karena keberadaannya baru terendus oleh masyarakat sekitar sebagai sebuah potensi wisata camping ground di tengah kota. Politeknik Pariwisata Lombok melalui unit P3M memberikan mandat kepada tim PKM Mataram untuk memberikan andilnya sebagai akademisi untuk mengimplementasikan tri dharma perguruan tinggi dalam bentuk pengabdian pada masyarakat, dan yang menjadi lokus tim adalah desa wisata rintisan ‘Giong Siu’ Babakan, Kota Mataram. Proses pelaksanaan pengabdian pada masyarakat ini adalah observasi, wawancara Focus Group Discussion (FGD) dan workshop atau praktek lapangan. Pada pelaksnaannya, para peserta mengikuti FGD di hari pertama Bersama dengan para stakeholder untuk memebrikan masukan dan atensi kepada keberadaan desa wisata ‘Giong Siu’ Babakan dan dilanjutkan dengan pelatihan di lapangan pada hari berikutnya. Peserta adalah POKDARWIS ‘Bahana Lestari’ yang berjumlah 14 orang untuk diberikan pembekalan dalam pengelolaan desa wisata serta pelayanan prima kepada pengunjung
Future Trends in Human Resource Management (HRM) and Marketing: A Case Study in the Tourism Sector Asmawaty Syamsuddin; Gugung Gumilar
Social, Humanities, and Educational Studies (SHES): Conference Series Vol 7, No 4 (2024): Social, Humanities, and Educational Studies (SHEs): Conference Series
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/shes.v7i4.96735

Abstract

The hospitality industry is very competitive including Renjana Beach House which has challenges from the menu and hotel marketing on social media. This study examines human resource management and marketing strategies at Renjana Beach House in Bira, Bulukumba, with a focus on increasing competitiveness in the tourism industry. This study uses a qualitative approach. Data collection techniques through observation and interviews. The results show that the hotel offers two menu options (western and Indonesian) to meet different tastes, this also creates operational complexity. In addition, the hotel's reliance on social media marketing, although effective, needs to be expanded with offline strategies such as establishing partnerships with local travel agents. Therefore, Renjana Beach House can improve guest satisfaction and operational efficiency by highlighting local cuisine, implementing an automated booking system, and strengthening collaboration with travel agents and influencers, thereby helping the hotel improve its overall competitiveness and service quality.
Co-Authors Abdul Hadi Abdul Hanaan Asmawaty Syamsuddin Muh. Ilham H Muhammad Satrio Siska Mandalia Sopiah Ariani Sri Wahyuni