Garuda - Garba Rujukan Digital

Gen Z Perceptions And Expectations Of Culinary Quality And Service Transformation Nurhasanah, Aan; Kusnedi, Rahmat; Elsty, Kezia; Irfan, Muhammad; Hariyanto, Lilik; Choesrani, Dikki Z.
Jurnal Ilmiah Manajemen Kesatuan Vol. 13 No. 1 (2025): JIMKES Edisi Januari 2025
Publisher : LPPM Institut Bisnis dan Informatika Kesatuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37641/jimkes.v13i1.3082

Gen Z's perceptions and expectations regarding the transformation of culinary quality and service are influenced by significant changes in food preferences influenced by social, cultural, and technological factors. Generation Z—born between 1997 and 2012—tends to try various types of food from different cultures and is very interested in innovation and sustainability in food. Generation Z prefers to try new foods and create unique flavor combinations. More than 70% of them admit to often trying foods they have never tried before, reflecting a desire to experience various flavors. Additionally, they are more likely to choose foods that align with personal values such as sustainability and health. Social media plays a significant role in shaping Generation Z's culinary preferences. They actively share their culinary experiences and often seek inspiration from food influencers on platforms like Instagram and TikTok. This shows that understanding food is very important in attracting the attention of this generation. The culinary industry faces the challenge of meeting the increasingly diverse demands of Generation Z. Companies must innovate in their products and services to attract the interest of Generation Z, including providing healthy and environmentally friendly food. Research results show that the main factor influencing consumer decisions to purchase products and services is their quality. About 60% of Gen Z customers feel dissatisfied with certain products and services. Generation Z hopes the culinary industry can respond to their demands, especially for new products and better services. Overall, Generation Z's perceptions and expectations regarding the transformation of culinary quality and service indicate that they are seeking satisfying dining experiences. They also want to contribute to the sustainability and ethics of the food industry, in line with the growing awareness of social and environmental issues. Keywords: Gen Z, Perception, Hope, Culinary Transformation, Food Quality, Service, Technology, Sustainability

The Role Of Technology In Simplifying Operations To Strengthen Customer Relationships In The Culinary Industry Hariyanto, Lilik; Kusnedi, Rahmat; Elsty, Kezia; Irfan, Muhammad; Choesrani, Dikki Z.; Nurhasanah, Aan
Jurnal Ilmiah Manajemen Kesatuan Vol. 13 No. 1 (2025): JIMKES Edisi Januari 2025
Publisher : LPPM Institut Bisnis dan Informatika Kesatuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37641/jimkes.v13i1.3083

With the advancement of technology, the culinary industry continues to evolve. Technology not only makes businesses easier to run, but it can also strategically help enhance customer engagement. The purpose of this research is to determine the role of technology in streamlining operations and strengthening customer relationships in the culinary industry. Business operators can optimize efficiency, reduce costs, and enhance customer experience by using online ordering applications, digital inventory management systems, and social media platforms. This study also discusses the implementation of digital payment systems and the use of data analytics to understand customer preferences. The research results show that the effective use of technology can increase customer satisfaction by up to 25% and operational efficiency by up to 30%. Thus, technology is not just a helpful tool, but also a catalyst for building a competitive culinary business. Technology offers many opportunities to make culinary businesses easier and enhance customer engagement. Research results show that the adoption of the right technology can provide significant efficiency in business operations, such as cost reduction, improved service speed, and better data management. In addition, technology also plays a crucial role in enhancing customer experience through personalization, ease of access to information, and more interactive interactions. Thus, the strategic use of technology can be the key to the success of culinary businesses in the digital era, creating more efficient operations and more engaged customers. Keywords: Technology, Customer Engagement, Culinary Industry, Digital Transformation, Business Efficiency.

Culinary Fusion In Transforming Traditional Recipes For Modern Tastes Kusnedi, Rahmat; Elsty, Kezia; Irfan, Muhammad; Hariyanto, Lilik; Choesrani, Dikki Z.; Nurhasanah, Aan
Jurnal Ilmiah Manajemen Kesatuan Vol. 13 No. 1 (2025): JIMKES Edisi Januari 2025
Publisher : LPPM Institut Bisnis dan Informatika Kesatuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37641/jimkes.v13i1.3084

In the culinary world, fusion cuisine is becoming increasingly popular, especially in terms of transforming traditional recipes to suit modern tastes. This concept includes the creation of innovative and appealing dishes by combining elements from various culinary traditions, both local and international. In the context of Indonesia, fusion food not only offers a variety of flavors but also introduces more appealing presentation styles that align with the preferences of the younger generation. Modification of traditional recipes such as soto, satay, and fried rice is a real example of culinary fusion. For example, Lamongan Soto, which is usually simple, can be transformed by adding seafood and salted eggs, giving it a richer flavor and a more luxurious appearance. Like fried rice, molecular gastronomy techniques can be used to create sambal in the form of pearl-like beads that are more visually appealing and flavorful. Fusion cuisine also attracts tourists. Chefs can expand the culinary market by adapting traditional Indonesian dishes into forms that are more palatable to international tastes, such as rendang burgers or sushi burgers. This increases interest in local cuisine and allows chefs to innovate and build a reputation worldwide. Although it offers many opportunities, implementing fusion cuisine has several challenges. When making modifications, maintaining the authenticity and identity of traditional food is a major challenge. Overall, culinary fusion provides a platform for innovation in the culinary world by combining tradition and modernity. This not only enriches the culinary experience but also allows chefs to conduct in-depth research on the characteristics of ingredients and cooking techniques from various cultures to ensure that the final result remains harmonious and delicious. This process involves repeated experimentation to achieve the ideal flavor combination without losing the essence of the original cuisine. Keywords: Culinary Fusion, Traditional Recipes, Food Innovation, Modern Taste, Gastronomy, Culinary Modification, Culinary Culture

Empowering Communities: A Homestay Management Strategy In Sukajadi Village, Bogor Regency Pujiastuti, Sri; Puspadewi, Roels Ni Made Sri; Choesrani, Dikki Z.
Jurnal Ilmiah Manajemen Kesatuan Vol. 13 No. 3 (2025): JIMKES Edisi Mei 2025
Publisher : LPPM Institut Bisnis dan Informatika Kesatuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37641/jimkes.v13i3.3562

This study aims to analyze and formulate a development strategy for homestays in Sukajadi Tourism Village, Tamansari District, Bogor Regency, using the SWOT analysis framework. Employing a descriptive qualitative approach, data were collected through in-depth interviews and field observations involving six homestay units and key stakeholders, including the Chairman of the Tourism Awareness Group (Pokdarwis). The findings reveal that the internal condition of homestay management in Sukajadi Village is weak (total IFAS score: 1.74), primarily due to deficiencies in hygiene, facility standards, safety, access to information, and unprofessional operational and financial management. Although the homestays possess a key strength in the form of the owners’ hospitality, these weaknesses significantly limit the ability to leverage external opportunities such as growing tourist interest in authentic experiences and government support. From an external perspective, the homestays demonstrate a moderately responsive position (total EFAS score: 2.46) but face serious threats from competition with modern accommodations and rising tourist expectations. The study underscores the urgency of improving service quality, strengthening management capacity, and enhancing human resources through continuous training. Collaborative efforts among homestay owners, Pokdarwis, and local government are crucial to establish minimum operational standards, improve infrastructure, and promote authentic local experiences to achieve sustainable homestay development and meaningful community empowerment. Keywords: Homestay, Community Empowerment, SWOT Analysis, Tourism Village

Strategy For Improving Customer Satisfaction Towards Service Quality Perception And Brand Image In The Culinary Industry Choesrani, Dikki Z.; Kusnedi, Rahmat; Elsty, Kezia; Irfan, Muhammad; Hariyanto, Lilik; Nurhasanah, Aan
Jurnal Ilmiah Manajemen Kesatuan Vol. 13 No. 1 (2025): JIMKES Edisi Januari 2025
Publisher : LPPM Institut Bisnis dan Informatika Kesatuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37641/jimkes.v13i1.2757

The results of the analysis show that the perception of service quality has a positive and significant impact on customer satisfaction. If the quality of service is improved, then customer satisfaction will also increase. Service quality is measured through various dimensions such as reliability, responsiveness, and empathy, all of which contribute to the overall evaluation of the customer experience. The brand image also plays an important role in shaping customer satisfaction. Research found that brand image has a positive influence on customer satisfaction, although its impact is smaller compared to service quality. A positive brand image can enhance customers' perception of the quality of service provided. Research shows that the total impact of service quality on customer satisfaction is around 42.78%, while brand image contributes approximately 15.13%. In other words, service quality has a greater impact compared to the brand image in enhancing customer satisfaction. From this analysis, it can be concluded that to improve customer satisfaction in culinary industrys, it is important to focus on enhancing service quality. This includes improvements in service responsiveness and reliability, as well as building a positive brand image. This, culinary industry can be more effective in meeting student expectations and increasing their satisfaction levels. Keywords: Service Quality, Brand Image, Customer Satisfaction, Customer Loyalty

Title

Found 5 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 5 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 5 Documents
Search