Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
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This Author published in this journals
All Journal Tourism, Hospitality and Culture Insights Journal
Mida Lishanata Simatupang
Politeknik Pariwisata Medan
Economics, Econometrics & Finance

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The Transformation Of Traditional Food as A Tourist Attraction to Visit Silalahi II Tourism Village, Dairi Regency Mida Lishanata Simatupang
Tourism, Hospitality And Culture Insights Journal Vol 2 No 2 (2022): THCIJ (Tourism, Hospitality and Culture Insights Journal)
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/thcij.v2i2.375

Abstract

Silalahi II Tourism Village, Dairi Regency has great potential in food tourism (culinary tourism) because it has cultural wealth from a very heterogeneous community as residents of the Dairi Regency area, as well as assimilated remains the culture of the past community, each of which has its own special culinary. This study aims to identify culinary tourism in terms of: (1) the variety of menus offered (2) the process of transforming traditional foods and (3) tourists' perceptions of traditional foods. Data collection techniques include observation, questionnaires, interviews and documentation. The transformation process such as shape, texture, color, taste, processing and presentation method as well as sanitation hygiene. Presentation of results described qualitatively and quantitatively. Based on the results of the discussion that the menu offered has varied but the placement of the menu has not followed the order of international gastronomy and the service techniques used. The transformation process includes the processing of spices, equipment, texture, taste and presentation. Tourists' perceptions of traditional food offered are generally satisfied by 52% of 100 respondents. The suggestion from this research is the need for training, coaching and empowerment of restaurant managers or the general public related to factors of cleanliness, neatness and politeness of waiters to standardize taste and presentation.
Potensi Bahan Baku Dan Proses Pembuatan Terhadap Kualitas Produk Pastry Di Garuda Plaza Hotel Mida Lishanata Simatupang
Tourism, Hospitality And Culture Insights Journal Vol 3 No 1 (2023): Tourism, Hospitality And Culture Insights Journal
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/thcij.v3i1.446

Abstract

The purpose of this study is to evaluate the potential of raw materials and production techniques that affect the standard of pastry products at the Garuda Plaza Hotel. High pastry quality is essential to meet client expectations and maintain a competitive advantage in the hospitality sector. Therefore, the raw materials used and the method of making cakes are the two main topics of this research. Quantitative research with an observational approach is the research methodology used. This information was obtained by direct observation of the procedure for making pastry in the hotel kitchen and examining the ingredients used to make the pastry. Garuda Plaza Hotel chefs and cake makers are the research samples. According to the findings of the study, both raw materials and manufacturing procedures have the ability to influence product quality.
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