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PENGARUH VARIASI MENU DAN STORE ATMOSPHERE TERHADAP KEPUTUSAN PEMBELIAN DENGAN CITRA RESTORAN SEBAGAI VARIABEL INTERVENING: STUDI KASUS: NUCIFERA CAFE DAN PASTRY MAKASSAR Amalia, Intan Fauzia; Setiawan, Lukman; Abubakar, Herminawaty
Indonesian Journal of Business and Management Vol. 6 No. 2 (2024): Indonesian Journal of Business and Management, Juni 2024
Publisher : Postgraduate Bosowa University Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35965/jbm.v6i2.4442

Penelitian ini bertujuan untuk mengevaluasi pengaruh variasi menu dan store atmosphere terhadap keputusan pembelian dengan citra restoran sebagai variabel intervening pada Nucifera Cafe dan Pastry Makassar. Metode penelitian yang digunakan adalah survei dengan pendekatan kuantitatif menggunakan kuesioner. Populasi penelitian adalah seluruh konsumen yang mengunjungi Nucifera Cafe dan Pastry Makassar, dan sampel dipilih secara acak. Analisis data dilakukan menggunakan Structural Equation Modeling dengan Partial Least Square (SEM-PLS). Hasil temuan menunjukkan bahwa variasi menu di Nucifera Cafe dan Pastry Makassar memiliki pengaruh positif terhadap citra restoran, tetapi tidak signifikan secara statistik. Meskipun demikian, argumen mendukung pentingnya variasi menu dalam menciptakan citra restoran yang positif dan meningkatkan kepuasan pelanggan. Store atmosphere di Nucifera Cafe dan Pastry Makassar memiliki pengaruh positif dan signifikan terhadap citra restoran. Keberhasilan menciptakan atmosfer yang nyaman dan menarik dapat meningkatkan citra positif dan kepuasan pelanggan. Selanjutnya, variasi menu memiliki pengaruh positif dan signifikan terhadap keputusan pembelian melalui citra restoran. Meskipun dampak langsung store atmosphere pada keputusan pembelian tidak signifikan, namun secara tidak langsung memengaruhi keputusan pembelian melalui citra restoran yang positif. Oleh karena itu, strategi untuk meningkatkan keputusan pembelian di Nucifera Cafe dan Pastry Makassar dapat difokuskan pada peningkatan variasi menu dan perhatian lebih lanjut terhadap store atmosphere. Penelitian ini memberikan kontribusi dalam pemahaman faktor-faktor yang memengaruhi keputusan pembelian di industri makanan dan minuman, khususnya pada restoran seperti Nucifera Cafe dan Pastry Makassar. Implikasi praktis dari penelitian ini adalah pentingnya mengelola variasi menu dan menciptakan store atmosphere yang menarik untuk membangun citra restoran yang positif dan meningkatkan kepuasan serta keputusan pembelian pelanggan. This study aims to evaluate the effect of menu variations and store atmosphere on purchasing decisions with restaurant imagery as an intervening variable at Nucifera Cafe and Pastry Makassar. The research method used was a survey with a quantitative approach using a questionnaire. The research population was all consumers who visited Nucifera Cafe and Pastry Makassar, and the sample was randomly selected. Data analysis was conducted using Structural Equation Modeling with Partial Least Square (SEM-PLS). The findings show that the menu variations at Nucifera Cafe and Pastry Makassar have a positive influence on the restaurant's image, but it is not statistically significant. Nevertheless, arguments support the importance of menu variety in creating a positive restaurant image and increasing customer satisfaction. Store atmosphere at Nucifera Cafe and Pastry Makassar has a positive and significant influence on the restaurant's image. Success in creating a comfortable and attractive atmosphere can increase a positive image and customer satisfaction. Furthermore, menu variations have a positive and significant influence on purchasing decisions through restaurant image. Although the direct impact of store atmosphere on purchasing decisions is not significant, it indirectly influences purchasing decisions through a positive restaurant image. Therefore, strategies to improve purchasing decisions at Nucifera Cafe and Pastry Makassar can be focused on increasing menu variations and paying more attention to store atmosphere. This research contributes to understanding the factors that influence purchasing decisions in the food and beverage industry, especially in restaurants such as Nucifera Cafe and Pastry Makassar. The practical implication of this research is the importance of managing menu variations and creating an attractive store atmosphere to build a positive restaurant image and increase customer satisfaction and purchasing decisions.

Examining the influence of travel motivation on travel expe-riences at marine tourism destinations in South Sulawesi Yusuf, Maryam; Eppang, Buntu Marannu; Amalia, Intan Fauzia
International Journal of Applied Sciences in Tourism and Events Vol. 8 No. 2 (2024): December 2024
Publisher : Unit Publikasi Ilmiah, P3M, Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijaste.v8i2.86-96

This study focuses on the influence of travel motivation on travel experiences at marine tourism destinations in South Sulawesi. In the context of tourism development, particularly marine tourism, understanding travel motivations is crucial for enhancing the quality of destinations and tourist or travel experiences. The aim of this study is to analyze the relationship between tourists' travel motivations and their experiences at marine tourism destinations. This research employs a quantitative approach, with data collected through a questionnaire survey distributed to 220 respondents who have visited marine tourism destinations in South Sulawesi. The data analysis was conducted using a simple linear regression test to examine the relationship between travel motivation and travel experiences. The results of the study indicate that travel motivation has a positive and significant influence on travel experiences. Every increase in travel motivation contributes to an improvement in the unforgettable travel experience. The study also identifies several key motivational factors, including beach-based activities, natural beauty, and togetherness with family and friends. The conclusion of this study is that travel motivation is a crucial factor in shaping travel experiences at marine tourism destinations. The implications of this study emphasize the importance for destination managers to pay attention to and enhance tourists' travel motivational factors in order to create higher quality and more tourism experiences.

Cultivating Entrepreneurial Mindsets Among Culinary Arts Diploma Students Amalia, Intan Fauzia; Yusuf, Maryam; Zaenal, Faisal Akbar
Journal of Economic Education and Entrepreneurship Studies Vol. 5 No. 4 (2024): VOL. 5, NO. 4 (2024): JE3S, DESEMBER 2024
Publisher : Department of Economics Education, Faculty of Economics, Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62794/je3s.v5i4.5727

This study examines the entrepreneurial intentions and readiness of students enrolled in the Culinary Arts Diploma Program at Politeknik Pariwisata Makassar. The research employed a qualitative approach using semi-structured interviews with 37 students from different cohorts (2022-2024) to explore their perspectives on starting culinary businesses, their perceived readiness, and the support they need. The findings reveal a strong entrepreneurial interest, with 78% of students eager to start businesses, especially restaurants or cafés. Additionally, 60% of students have prior culinary work experience, demonstrating a solid foundation for entrepreneurship. However, while 59.46% feel moderately prepared, 21.62% report feeling underprepared to face business challenges. The study identifies critical gaps, including the need for enhanced entrepreneurship training, greater access to financial resources, and increased industry exposure through internships. In conclusion, to fully support students' entrepreneurial aspirations, Politeknik Pariwisata Makassar must address these gaps, equipping students with the necessary skills to succeed in the competitive culinary industry.

Examining the influence of travel motivation on travel experiences at marine tourism destinations in South Sulawesi Yusuf, Maryam; Eppang, Buntu Marannu; Amalia, Intan Fauzia
International Journal of Applied Sciences in Tourism and Events Vol. 8 No. 2 (2024): December 2024
Publisher : Unit Publikasi Ilmiah, P3M, Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijaste.v8i2.86-96

This study focuses on the influence of travel motivation on travel experiences at marine tourism destinations in South Sulawesi. In the context of tourism development, particularly marine tourism, understanding travel motivations is crucial for enhancing the quality of destinations and tourist or travel experiences. The aim of this study is to analyze the relationship between tourists' travel motivations and their experiences at marine tourism destinations. This research employs a quantitative approach, with data collected through a questionnaire survey distributed to 220 respondents who have visited marine tourism destinations in South Sulawesi. The data analysis was conducted using a simple linear regression test to examine the relationship between travel motivation and travel experiences. The results of the study indicate that travel motivation has a positive and significant influence on travel experiences. Every increase in travel motivation contributes to an improvement in the unforgettable travel experience. The study also identifies several key motivational factors, including beach-based activities, natural beauty, and togetherness with family and friends. The conclusion of this study is that travel motivation is a crucial factor in shaping travel experiences at marine tourism destinations. The implications of this study emphasize the importance for destination managers to pay attention to and enhance tourists' travel motivational factors in order to create higher quality and more tourism experiences.

Art in Culinary: What is & What For Zaenal, Faisal Akbar; Naping, Hamka; Rijal, Syamsu; Yahya; Amalia, Intan Fauzia
Jurnal Kepariwisataan: Destinasi, Hospitalitas dan Perjalanan Vol. 9 No. 2 (2025)
Publisher : Research and Community Service Center, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/jk.v9i2.2259

Culinary art represents the creation of food as a product that has been commercialised, and thus operates within the sphere of business. This perspective leads to the understanding that there is an intrinsic connection between culinary experience and commercial kitchen management. In particular, within the realm of culinary artisanship, we argue that this connection emerges from the integration of artistic principles into culinary practice. Consequently, this study centres on defining the meaning and function of art within culinary practice itself. To further explore this connection, we sought to understand how art manifests in culinary practice by passively observing the daily activities of culinary artisans, particularly executive chefs, sous chefs, and pastry chefs, within a brigade de cuisine in hotels and restaurants. Our findings indicate that art in culinary is articulated through three primary aspects: menu and recipe design, haute cuisine, and plating. Collectively, these aspects form the foundation of commercial kitchen management as an essential component of culinary business. This study demonstrates that culinary art extends beyond self-expression, consumer interpretation, and sensory experience. Rather, prior to any form of expression, culinary art functions as a mode of action, an organised set of practices that facilitate the effective orchestration of culinary enterprises through professional kitchen management. Hence, art in culinary embodies the essential competencies required of professional culinary artisans, whose identity is fundamentally defined by professionalism.

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