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Dendi Gusnandi
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DEKONSTRUKSI NASI GORENG JAWA Nathaniel Setyo; Dendi Gusnandi
Media Bina Ilmiah Vol. 19 No. 02: September 2024
Publisher : LPSDI Bina Patria

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Javanese Fried Rice is an iconic Indonesian dish that is rich in spices and has a distinctive taste. This journal aims to deconstruct javanese Fried Rice, dig deeper into its meaning and symbolism, and change the form of presentation to onigiri. The research method used was a quantitative experiment, with data collection through questionnaires filled in by 25 panelists. The research results show that this deconstruction was well received by consumers, with positive assessments on the aspects of taste, aroma, texture, appearance and overall quality. This research also reveals how Javanese Fried Rice is not just a delicious dish, but also a symbol of culture, tradition and identity of Indonesian people. By deconstructing Javanese Fried Rice into onigiri, this innovation shows that the essence of a traditional dish can be maintained in a more modern and practical form. The results of this research provide a significant contribution to the study of Indonesian culinary culture.
PERANAN GREETER DALAM PENGOPERASIAN STANDAR OPERASIONAL PROSEDUR 18TH RESTORAN DI HOTEL THE TRANS LUXURY BANDUNG Marshanda Ayu Nehaz; Dendi Gusnandi
Media Bina Ilmiah Vol. 19 No. 02: September 2024
Publisher : LPSDI Bina Patria

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The role of the greeter in the operation of Standard Operating Procedures (SOP) at The Trans Luxury Hotel Bandung's restaurant is a crucial aspect of the service industry. The restaurant is located on the 18th floor of the hotel, renowned for its high-quality service and featuring 280 rooms. The hotel boasts 17 classroom-style meeting rooms, a ballroom, and the largest convention center in Bandung. The hotel operates under a luxury hotel concept with a high-class market segmentation.This study aims to investigate the role of the greeter in the operation of SOP at The Trans Luxury Hotel Bandung's restaurant. The research method employed is a descriptive study involving direct observation and interviews with one greeter and 15 customers. The results show that the greeter plays a crucial role in operating SOP at the restaurant. The greeter must be able to welcome guests warmly, guide them to their desired tables, help them sit, escort them, and see them out to the exit. However, some greeters do not adhere to the standard procedures. Therefore, the authors recommend that the restaurant management conduct stricter oversight of greeting procedures and motivate greeters to improve their service performance. This study is expected to serve as a consideration for hotel management, particularly in the restaurant, to enhance service quality and ensure that SOP is implemented properly. By doing so, it can enhance the guests' impression and improve the hotel's reputationreputation
Co-Authors Marshanda Ayu Nehaz Nathaniel Setyo