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All Journal Jurnal Pariwisata Pesona JUTIK : Jurnal Teknologi Informasi dan Komputer WIDYA LAKSANA Jurnal Ilmiah Edunomika (JIE) Jurnal Manajemen Pelayanan Hotel Jurnal Pengabdian kepada Masyarakat Proceeding of the International Conference on Family Business and Entrepreneurship (ICFBF) Jurnal Ilmiah Hospitality Management Seminar Ilmiah Nasional Teknologi, Sains, dan Sosial Humaniora (SINTESA) Seminar Nasional Aplikasi Iptek (SINAPTEK) JAKADIKSI: JURNAL VOKASI JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA
IWK Teja Sukmana
Universitas Dhyana Pura
Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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Journal : Jurnal Manajemen Pelayanan Hotel

 1 
WISATA KULINER SEBAGAI PENOPANG PARIWISATA BUDAYA BERKELANJUTAN DI KOTA DENPASAR Sulistyo, Eko; Sukmana, IWK.Teja; Mertayasa, Gede Agus
Jurnal Manajemen Pelayanan Hotel Vol 6 No 1 (2022): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/jmph.060105

Abstract

Artikel ini membahas obyek wisata kuliner yang berkembang di Kota Budaya Denpasar. Data penelitian diperoleh melalui observasi, kajian kepustakaan dan wawancara mendalam dengan pelaku usaha kuliner, konsumen produk kuliner serta pemerhati pariwisata budaya Bali. Hasil penelitian menunjukkan bahwa obyek wisata kuliner yang memikat wisatawan adalah makanan dan minuman tradisional khas Bali, antara lain berupa aneka jaje Bali, lawar, babi guling, ayam betutu dan sate lilit yang selain telah dijadikan menu hotel berbitang juga dipasarkan melalui warung makan dan restoran secara offline dan online (Goject/Go food). Keberadaan produk kuliner burupa makanan-minuman tradisional yang bisa diakses secara online telah memantapkan citra Denpasar sebagai kota budaya sekaligus sebagai smart city yang terdukung layanan digital. Selain itu, perkembangan obyek wisata kuliner di Kota Denpasar dapat meningkatkan kesejahteraan sosial ekonomi masyarakat Kota Denpasar serta menopang keberlanjutan pariwisata budaya Bali Kata Kunci: wisata kuliner, pariwsata budaya, Kota Denpasar.
Implementation of Menu Management at Kuta Puri Resort and Spa Kuta-Bali Sukmana, IWK. Teja; Mertayasa, I Gede Agus; Eka Putra, Putu Steven; Sulistyo, Eko
Jurnal Manajemen Pelayanan Hotel Vol 6 No 2 (2022): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/jmph.060218

Abstract

This research is qualitative research to obtain a comprehensive portrait of the implementation of the menu management process in the restaurant operations of an independent three-star hotel. The study was conducted at Kuta Puri Bungalow Resort and Spa. The menu is the primary sales tool of any restaurant or culinary business to generate profit. Menu management is a sequential process consisting of menu planning, pricing, designing, operating, and development to achieve customer satisfaction and restaurant goals. Data were obtained from five respondents, of which three people are the key person in decision-makers at Restaurant Kuta Puri Bungalow Resort and Spa, the FB Manager, Chef de Party, and Restaurant and Bar Supervisor, and two-person is the crew level: a waitress and a Cook. Data were collected through interviews, observations, and documentation. The data is validated by source triangulation and method triangulation. The data was analyzed in qualitative analysis through four stages: data collection, data reduction, data presentation, and formulating conclusions. The results showed that in general, the management of Kuta Puri Resort and Spa had applied the dimensions of menu management in managing restaurants following the concept proposed by Ozdemir and Caliskan, (2014), Ozdemir and Nebioglu, (2018),Nebioglu (2020). But it differs in its operational variable i.e. menu layout and the presence of standard yield and butcher test. Keywords: Management, Menu, Restaurant,Hotel.
Co-Authors Abdulah Mubarok Dadang Christimulia Purnama Trimurti Eka Putra, Putu Steven Eka Putri Suryantari Eko Sulistiyo Eko Sulistyo Eko Sulistyo Fuad Rinaldi Gilbert Nainggolan Gusti Ngurah Joko Adi Negara I Kadek Aristya Wiguna I Kadek Dede Rusmawan I Ketut Sirna I Made Darmayasa I Made Mika Priyadi I Nyoman Tingkes I Wayan Ruspendi Junaedi I Wayan Supriana I Wayan Yuda Tama Wiguna Ida Bagus Kurniawan Kadek Pandu Wijaya Wira Kusuma Kadek Putri Sugiantari Komalawati Krismawintari, N.P.D. Kristi, Ni Made Elmi Mertayasa, Gede Agus Mertayasa, I Gede Agus Metha Djuwita Supriatna Ni Kadek Ari Separsini Ni Kadek Widyastuti Ni Luh Putu Deva Yanti Ni Luh Putu Suarmi Sri Patni Ni Made Dewi Diana Wati Ni Made Dwi Putri Damayanti Ni Putu Adella Tika Pertiwi Putra, I Kadek Dwi Kencana Putu Chris Susanto Sjaiful Munir Suwantari, Desak Made Tjokorda Bagus Putra Marhaendra Wijaya, I Kadek Dwi Guna Wulandari, Ni Kadek Ayu Ratih Yeyen Komalasari