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All Journal Santhet: (Jurnal Sejarah, Pendidikan Dan Humaniora) Bogor Hospitality Journal Jurnal Manajemen Bisnis Digital Terkini
Tatik Sriwulandari
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Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Social Sciences Other

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Pengaruh Kinerja Caddie terhadap Kepuasan Golfer dalam Pengalaman Bermain di Rainbow Hills Golf Club Bogor Tatik Sriwulandari; Fajar Anugrah Subhi; Yoanna Yoanna
Jurnal Manajemen Bisnis Digital Terkini Vol. 1 No. 3 (2024): Juli : Jurnal Manajemen Bisnis Digital Terkini (JUMBIDTER)
Publisher : Asosiasi Riset Ilmu Manajemen Kewirausahaan dan Bisnis Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/jumbidter.v1i3.283

Abstract

Caddie performance in golf is an important aspect that can influence a golfer's overall satisfaction. This analysis was conducted to answer the question of how Caddie performance impacts golfers' satisfaction in their golf experience. An inductive quantitative approach was carried out using the SPSS analysis tool through a questionnaire distributed to 171 respondents. The research results show that Caddie Performance has a positive and significant effect on Golfer Satisfaction. This was opened with a regression test which produced a t-count > t-table value of 4,493 > 1,654, so that H0 was rejected and H1 was accepted. The significance value also shows a value smaller than the research alpha (α) or 0.000 < 0.05, so it can be concluded that Caddie Performance has a positive and significant effect on Golfer Satisfaction (Y) at Rainbow Hills Golf Club Bogor in terms of the playing experience they gain. The coefficient of determination or R Square value obtained is 0.800 which is interpreted as the influence of the independent variable namely Caddy Performance (X) which is 0.800 or 80% of the dependent variable Golfer Satisfaction (Y) at Rainbow Hills Sentul Bogor, while the remainder is 0.200 or 20% influenced by other variables not included in this research. This can be a consideration for the management of Rainbow Hills Golf Club Bogor to always pay attention to Caddie performance in order to increase the satisfaction of golf players who are members of the club as well as improve the image of the golf club.
PENILAIAN MUTU JAJANAN PASAR TRADISIONAL DI HOTEL LORIN SENTUL BOGOR Tatik Sriwulandari; Darunadwah Ashidiqi, Ravi
Bogor Hospitality Journal Vol 9 No 1 (2025): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v9i1.163

Abstract

ABSTRACT This study aims to analyze the quality of traditional market snacks at the Lorin Sentul Hotel Bogor and to determine guest interest in the product. The main problems found were the remaining market snacks after being served and complaints related to taste and texture. The method used was descriptive quantitative with data collection through questionnaires to 35 hotel guests. The evaluation included nine dimensions of quality, namely color, appearance, portion, shape, temperature, texture, aroma, level of maturity and taste. The results showed that guest assessments of market snacks provided by the Lorin Sentul Bogor Hotel obtained an average score of 3.07 based on the assessment of nine dimensions, which means that guests gave a positive rating because this number shows the assessment scale in the category of liking. The maturity level dimension received the highest score with an average of 3.17 while the color combination received the lowest score with an average of 2.99. Quality improvement can be focused on dimensions with values below the average, namely color with a value of 2.99, aroma and portion with values of 3.01 each. The recommendations given are supervision of the market snack production process and training for pastry department employees so that presentation can be more optimal.
Culinary Sustainability: Exploring The Potential Of Manihot Esculenta In Innovative Production Using The Au Bain Marie Technique: Culinary Sustainability: "Menggali Potensi Manihot Esculenta Dalam Inovatif Produksi Menggunakan Teknik Au Bain Marie Tatik Sriwulandari; Nisa Rahmaniyah Utami; Saleha
Santhet: (Jurnal Sejarah, Pendidikan Dan Humaniora) Vol 8 No 2 (2024): SANTHET: (JURNAL SEJARAH, PENDIDIKAN DAN HUMANIORA) 
Publisher : Proram studi pendidikan Sejarah Fakultas Keguruan Dan Ilmu Pendidikan Universaitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/santhet.v8i2.4553

Abstract

This study aims to explore the potential of Manihot esculenta (cassava) as a sustainable food source through innovative production techniques utilizing the au bain marie method. Manihot esculenta, a primary source of carbohydrates in many developing countries, offers environmental benefits due to its ability to thrive in diverse soil conditions and extreme weather. This research examines how the use of the au bain marie technique—which prioritizes indirect heating to preserve nutritional quality—can enhance the culinary value of cassava while supporting local food sustainability efforts. The methodology includes experimental production of various cassava-based dishes using the au bain marie method, along with an analysis of sensory characteristics, nutritional value, and economic feasibility. The results show that the au bain marie technique can retain essential nutrients in cassava while improving its texture and flavor, making it an appealing alternative in modern cuisine. These findings underscore the importance of innovation in processing local food ingredients to enhance culinary sustainability and promote the diversification of environmentally friendly food products.
Co-Authors Darunadwah Ashidiqi, Ravi Fajar Anugrah Subhi Saleha Yoanna Yoanna