Article Per Year (5 Year)
p-Index From 2021 - 2026
0.751
P-Index
This Author published in this journals
All Journal Journal of Food Engineering Journal of Gastro Tourism (JOGASTO) Jurnal Penelitian Pendidikan Indonesia
Sri Yulianto Fajar Pradapa
Universitas Stikubank
Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Social Sciences Other

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
The influence of employee service on customer satisfaction at café V2 coffee space Tembalang Azis Nur Rosyid; Sri Yulianto Fajar Pradapa; Artin Bayu Mukti
Journal of Gastro Tourism Vol. 1 No. 2 (2023): August 2023
Publisher : Surya Hijau Manfaat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52465/jogasto.v1i2.183

Abstract

This research was conducted to analyze guest comments and determine customer satisfaction at V2 Coffee Space Tembalang Cafe. The method used in this research is descriptive, while the method of presenting the data is quantitative by taking the research site V2 Coffee Space Tembalang Cafe. The data collection techniques are observation, guest comment and literature study. The results of data analysis show that customers who come to Cafe V2 Coffee Space Tembalang with 50 respondents stated as follows: 1) Customer responses about guest comments on Food quality can be said to be good as seen in the results of the analysis, 7 people stated Excellent, 32 people stated Very Good, 1 person stated Fair. 2) Customer responses about Guest Comment on menu Variety can be said to be good as seen in the analysis results, 10 people stated Excellent, 30 people stated Very Good, 10 people stated Fair. 3) Customer responses about Guest Comment on Food Quality can be said to be quite good as seen in the analysis results, 14 people stated Excellent, 25 people stated Very Good, 5 people stated Fair, 6 people stated Poor. 4) Customer responses about guest comment on Food Quality can be said to be good as seen in the results of the analysis, 21 people stated Excellent, 28 people stated Very Good, 1 person stated Fair.
Implementation of sharia in the management of the Ibrahim Sharia Hotel and the Prayer Sharia Hotel in Semarang Bambang Guritno; Aletta Dewi Maria TH; Sri Yulianto Fajar Pradapa; Sapto Supriyanto; H. Diovany Tirtana
JPPI (Jurnal Penelitian Pendidikan Indonesia) Vol 9, No 4 (2023): JPPI (Jurnal Penelitian Pendidikan Indonesia)
Publisher : Indonesian Institute for Counseling, Education and Theraphy (IICET)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29210/020233102

Abstract

In halal tourism there is an element of hospitality. How can hospitality in Central Java grow according to sharia, of course in hotels there must be facilities for places of worship. By realizing this, tourists who are looking for halal tourism in Central Java can feel comfortable traveling. The purpose of research on the application of sharia, the differences and similarities in the application of sharia in management. As for the purpose of knowing sharia in management, the differences and similarities in its application. This research uses a qualitative approach. Researchers observed the research location as a whole according to the problem and also interviewed the hotel. The population in this study is the management, all employees and visitors. The method used in this study is an analysis based on general data and then specific conclusions are drawn (deductive method) and the method used to compare the data drawn into new conclusions (comparative method). If the population is <100 people it is better to take all of them, if the population is >100 people then the sample taken is between 10-15% or 20-25%. Therefore, the samples in this study were owners, employees and visitors between 10-15 people as informants. Based on the research results, it can be concluded that the hotel is a type of accommodation that uses part or all of the building area to provide lodging, eating, drinking, and other services for the public that are managed commercially.
Eksplorasi Kreativitas Chef dalam Menciptakan Praline Estetis di Outlet Goolali Padma Hotel Semarang: Chef Creativity in Crafting Aesthetic Pralines at Goolali Patisserie Padma Hotel Semarang Wahyu Mafatikhul Aulia; Artin Bayu Mukti; Sri Yulianto Fajar Pradapa; Aninda Wijayanti; Sarah Sumponogati
Journal of Food Engineering Vol. 5 No. 1 (2026): January
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v5i1.6634

Abstract

Penelitian ini bertujuan untuk mengeksplorasi kreativitas Chef Pastry dalam menciptakan varian praline dengan estetika tinggi di Goolali, Padma Hotel Semarang. Penelitian menggunakan pendekatan kualitatif deskriptif dengan teknik pengumpulan data melalui wawancara mendalam, observasi, dan studi dokumentasi terhadap Executive Pastry Chef, Demi Chef, dan Sous Chef. Hasil penelitian mengungkap bahwa proses kreatif chef bersifat sistematis, dimulai dari eksplorasi inspirasi digital dan pengalaman masa lalu, yang dikembangkan melalui tahap Research and Development (R&D) yang ketat. Faktor pendukung utama meliputi dukungan penuh manajemen, ketersediaan sumber daya premium, dan lingkungan kerja kolaboratif. Tantangan utama adalah ketergantungan pada rantai pasokan bahan baku impor dan tekanan operasional. Produk praline berestetika tinggi yang dihasilkan terbukti berperan strategis dalam mendukung citra dan kualitas pelayanan hotel, berfungsi sebagai alat pemasaran experiential, pembangun loyalitas tamu, dan diferensiasi kompetitif. Keywords: Chef Creativity, Aesthetics, Praline, Guest Experience, Brand Image
Co-Authors Aletta Dewi Maria TH Aninda Wijayanti Artin Bayu Mukti Azis Nur Rosyid Bambang Guritno Diovany Tirtana Sapto Supriyanto Sarah Sumponogati Wahyu Mafatikhul Aulia