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All Journal Jurnal Pariwisata Vokasi Inaba of Community Services Journal
Iskandar, Antonius
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Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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TINJAUAN TERHADAP KUALITAS PELAYANAN DI RESTORAN DAPOER KIM KARAWANG Iskandar, Antonius; Kristianto, Aloysius
JURNAL PARIWISATA VOKASI Vol 4 No 2 (2023): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60038/jpv.v4i2.79

Abstract

This study aimed to identify and analyzed the level of Service Quality At Dapoer Kim Restaurant Karawang. The results of this research are as follows: 1) the level of implementation of the tangible aspect has an average score of 919.00; 2) The level of implementation of the reliability aspect has an average score of 797.00; 3) The level of responsiveness aspect has an average score of 631.00. 4) The level of implementation of the assurance aspect has an average score of 754. 5) The level of implementation of the empathy aspect has an average score of 990. The overall results of the analysis at level 1) tangible are in the Good category; 2) reliability is in the sufficient category; 3) responsiveness is in the low category; 4) assurance is in the sufficient category; 5) empathy is in the good category. The conclusion of this research is that the quality of employee service to Dapoer Kim Karawang restaurant guests is less than optimal
Innovation In Processing Local Food Products for Students of The Tourism Marketing Management Study Program at The Indonesian University of Education Iskandar, Antonius; Rabasari, Sara; Sugiarto, Yayan; Aditya Wahyono, Surya; Kuntala Devi, Ghini
Inaba of Community Services Journal Vol. 2 No. 2 (2023): Volume 2 No. 2, December 2023
Publisher : Universitas INABA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56956/inacos.v2i02.226

Abstract

Development of food innovations that use local raw materials as the main ingredient. This includes organic foods and food products that support local farmers. Traditional Indonesian food products such as rendang, chili sauce and crackers have undergone innovation in a more modern and ready-to-eat form for the global market. One of the innovations in processed local food products is cassava, cassava, or cassava in English, which is an important root crop in Indonesia. food consumption in many countries around the world. Innovation in the processing and use of cassava has played a major role in increasing food production and added value. Modernization in the processing and processing of cassava products in local food is an effort to create products that are more diverse, of higher quality, and in line with current consumer trends. This modernization can provide added value to processed cassava products and help promote the use of cassava in various dishes, one of which can be applied in cassava Bomb Brulle cheese sauce, Desert coconut snowballs. The collaboration between the NHI Tourism Academy (AKPAR) and students from the Indonesian University of Education (UPI) to organize training is a positive step in improving the skills and knowledge of UPI students, especially in the tourism marketing department, to equip graduates to open entrepreneurship. Consider establishing long-term cooperation between Akpar NHI and UPI. This could include regular training, student exchanges, or other joint projects that are beneficial to both parties.
Co-Authors Aditya Wahyono, Surya Kristianto, Aloysius Hari Kuntala Devi, Ghini Rabasari, Sara Sugiarto, Yayan