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All Journal Publik (Jurnal Ilmu Administrasi) Indonesian Journal of Social and Environmental Issues (IJSEI) Jambura Geo Education Journal Tulisan Ilmiah Pariwisata (TULIP) Innovative: Journal Of Social Science Research
Winowatan, Wim Johannes
Makassar Tourism Polytechnic
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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PERAN BARISTA DALAM PENGEMBANGAN USAHA RESTORAN INFORMAL DI SULAWESI SELATAN (STUDI PADA USAHA RESTORAN INFORMAL DI KOTA PAREPARE PROVINSI SULAWESI SELATAN) Winowatan, Wim Johannes; Suarta, I Putu; Sukarana, Murdiani
Tulisan Ilmiah Pariwisata (TULIP) Vol 4, No 2 (2021): DESEMBER 2021
Publisher : Program Studi S1 Pariwisata, Universitas Muhammadiyah Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31314/tulip.4.2.110-120.2021

Abstract

Penelitian ini bertujuan untuk mengetahui peran barista dalam pengembangan usaha restoran informal di sulawesi selatan (studi pada usaha restoran informal di kota parepare provinsi Sulawesi selatan) berdasarkan Persepsi Konsumen terhadap pelayanan Barista, Peran Barista Dalam Pengembangan Usaha Restoran Informal, dan Kepuasan Konsumen Terhadap Pelayanan Barista di kota parepare provinsi Sulawesi selatan. Metode dalam Penelitian ini adalah kualitatif dengan menggunakan pendekatan deskriptif. Metode pengumpulan data dalam penelitian ini dilakukan melalui observasi, wawancara dengan daftar pertanyaan dan dokumentasi. Hasil penelitian menunjukkan bahwa, Persepsi konsumen terhadap pelayanan Barista belum maksimal dipahami secara umum termasuk maksud dan tujuannya. Barista kurang paham pentingnya persepsi kunsumen terhadap pelayanan khususnya pelayanan dalam meracik minuman kopi.  Perlu untuk ditindaklanjuti agar konsumen atau tamu dapat lebih memahami keberadaan dan pelayanan Barista, hal ini disebabkan konsumen atau tamu hanya sebagai peminum kopi bukan penikmat kopi dan hanya memilih jenis kopi yang disediakan, Keberadaa Barista dan pelayanannya yang tersedia pada kafé hanya menyediakan kopi berdasarkan kebutuhan konsumen atau tamu serta masih sekitar kurangnya ketersediaan peralatan yang sangat terbatas dan mahal yang harus dikeluarkan untuk tiap peralatan yang dibutuhkan .
Consumer Perception of Barista Services in Pare-Pare City Wim J Winowatan; I Putu Suarta; Murdiani Sukarana
Publik : (Jurnal Ilmu Administrasi) Vol 10, No 2 (2021): December 2021
Publisher : Universitas Muhammadiyah Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31314/pjia.10.2.355-363.2021

Abstract

The purpose of this study is to determine consumer perceptions of barista services in Parepare City, South Sulawesi Province. The method in this study is qualitative using a descriptive approach. The method of data collection in this study was done through observation, interviews with a list of questions, and documentation. The results of the study indicate that consumer perceptions of Barista services have not been maximally reached in general, including the aims and objectives. Baristas do not understand the importance of consumer perceptions of service, especially services in blending coffee drinks. This needs to be followed up so that consumers or guests can better understand the existence and services of Baristas, this is because consumers or guests as coffee drinkers are not coffee connoisseurs and only choose the type of coffee provided. and still lack the availability of very limited and expensive equipment that is spent on each equipment needed.
Roles and Responsibilities of Stakeholders in Implementing Green Tourism Practices in Restaurants: A Global Perspective on Ecological and Social Impacts Winowatan, Wim Johannes; Suarta, I Putu; Putra Wijaya, Bayu Indra; Anneke W, Jeanny Pricilia; Ridwan, Masri
Indonesian Journal of Social and Environmental Issues (IJSEI) Vol. 5 No. 2 (2024): August
Publisher : CV. Literasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47540/ijsei.v5i2.1549

Abstract

Many restaurants face challenges in implementing sustainable practices due to various constraints, including financial limitations, access to eco-friendly products, and infrastructural inadequacies. Lago'Ta Cafe & Resto in Pare-Pare is no exception, despite its commendable efforts in waste management and sourcing local ingredients. This study employs a qualitative approach, combining interviews with top management, employees, and policymakers at Lago'Ta Cafe & Resto. The focus is on exploring their current sustainability practices, identifying challenges, and evaluating potential solutions. The research highlights Lago'Ta Cafe & Resto's strong commitment to sustainability through effective waste management and support for local farmers and fishermen. However, significant challenges such as financial constraints, limited availability of eco-friendly products, and infrastructural limitations pose obstacles to their sustainability efforts. To enhance its sustainability initiatives, Lago'Ta Cafe & Resto should prioritize strategic financial planning, and diversification of their supply chain to include more eco-friendly options and infrastructure improvements. Effective communication with customers about their sustainability efforts and advocacy for supportive policies are also crucial steps toward maximizing their positive impact on the environment and the local community in Pare-Pare.
Use of Local Culinary to Support Marine Tourism on Mampie Beach Polewali Mandar, Indonesia Winowatan, Wim Johannes; Widjaja, Herry Rachmat; Harianto, Eko; Nursalam, La Ode; Mandalia, Siska; Djabbar, Isra; Ridwan, Masri
JAMBURA GEO EDUCATION JOURNAL Volume 5, Issue 1 (2024): Jambura Geo Education Journal (JGEJ)
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jgej.v5i1.24415

Abstract

Maritime tourism is synonymous with natural beauty, but its culinary riches are often overlooked, even though local cuisine can be a significant tourist attraction, such as at Mampie Beach, whose potential is hidden and neglected amidst the post-COVID-19 crisis. The research method used is a qualitative approach with data collection techniques using interviews, documentation and observation, then analyzed using qualitative descriptive analysis techniques. The research results show much culinary potential, mainly traditional foods such as Baye/Golla Kambu, Kasippi, Coklat Macoa, and Co'ri. as products that can be marketed or sold in the Mampie Beach marine tourism area. However, the lack of awareness and initiative of the community, tourism managers, and local government means that the culinary potential of these traditional foods cannot support the marine tourism of Mampie Beach, so it cannot impact tourism recovery after the COVID-19 pandemic. Therefore, several strategies need to be implemented involving the community, tourism managers and local government to optimize the existing culinary potential: First, holding regular thematic culinary events, where local traders can promote and sell their traditional dishes; Second, establishing partnerships with local businesses such as restaurants, food stalls and local food producers to introduce and serve regional specialties at tourist attractions, and Third, carry out culinary tours and cooking courses, where tourists can learn about local culinary culture while enjoying authentic dishes served by local people
Bauran Pemasaran Pada Desa Wisata Patengko di Mengkendek Tana Toraja Winowatan, Wim Johannes; Suarta, I Putu
Innovative: Journal Of Social Science Research Vol. 4 No. 4 (2024): Innovative: Journal Of Social Science Research
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/innovative.v4i4.13320

Abstract

Tujuan penelitian ini untuk menganalisis bauran pemasaran focus dengan price, promosi, place dan product yang dimiliki oleh desa wisata patengko tersebut, sehingga desa wisata ini bisa bertahan sebagai daerah tujuan wisata yang eksis berkepanjangan, Metode Penelitian yang digunakan adalah metode kualitatif deskriptif. Teknik yang digunakan dalam penelitian ini yaitu: Observasi, dokumentasi dan studi pustaka atau studi literature dan wawancara. Sebagai proses akhir setelah data terkumpul, peneliti memulai melaksanakan analisis data. Analisis data penelitian ini dilakukan berpedoman pada langkah-langkah analisis data penelitian kualitatif yang dikemukakan oleh interaktif dari Miles dan Hiberman (dalam Faisal, 2001 : 256) yakni : (1) pengumpulan data, (2) mereduksi data; (3) Menyajikan data, dan; (4) menyimpulkan data. Hasil penelitian Secara keseluruhan, untuk mengembangkan Desa Wisata Patengko di Mengkendek, Tana Toraja, dengan efektif, diperlukan pendekatan yang terintegrasi dalam strategi promosi. Langkah-langkah ini termasuk memanfaatkan media sosial secara maksimal untuk meningkatkan eksposur melalui konten yang menarik dan kolaborasi dengan influencer serta vlogger. Kerjasama dengan media lokal dan regional juga penting untuk mencapai audiens yang lebih luas, sementara keikutsertaan dalam pameran pariwisata dapat memperluas jangkauan promosi Desa Patengko. Selain itu, memperkuat kerjasama dengan agen perjalanan dan operator tur lokal akan membantu meningkatkan aksesibilitas dan popularitas desa sebagai destinasi wisata. Dengan strategi ini, Desa Wisata Patengko dapat memperkuat citra sebagai destinasi yang menarik dengan kekayaan budaya dan alam yang unik, sambil memastikan keberlanjutan lingkungan dan ekonomi lokal.
POTENSI BUDAYA SUKU TORAJA SEBAGAI DAYA TARIK WISATA PADA KABUPATEN TANA TORAJA DAN TORAJA UTARA Winowatan, Wim Johannes; Anneke W, Jeanny Pricilia
Tulisan Ilmiah Pariwisata (TULIP) Vol 6, No 1: JUNI 2023
Publisher : Program Studi S1 Pariwisata, Universitas Muhammadiyah Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31314/tulip.6.1.1-8.2023

Abstract

This study aims to determine the cultural potential of the Toraja tribe as a tourist attraction in Tana Toraja and North Toraja districts. With the research method using the type of data used by the author is qualitative data, namely a study aimed at describing and analyzing phenomena, events, activities, social, attitudes, beliefs, perceptions, thoughts of people individually and in groups. In this study, the data obtained was based on the source, namely Primary Data. This data was obtained while the researcher was making observations in Tana Toraja and North Toraja Regencies. The data obtained in the form of images, facilities and files. Then Secondary Data Is data obtained from the source indirectly but has been collected by other parties and has been processed, in the form of archives, books, reports, and several documents. With data collection techniques, namely observation and literature study and documentation so that data analysis is carried out using descriptive qualitative. And the results of the research show that basically there are so many Toraja ethnic cultures which are very unique and still traditional which should be used as a tourist attraction and become a potential big event so as to advance Toraja society and at the same time introduce one of the thick cultures that is still very original and unique in the world of tourism. tribe living in the mountains of the northern part of South Sulawesi, Indonesia. Its population is estimated at around one million people, with 500,000 of them still living in Tana Toraja, North Toraja, and Mamasa districts. Thus, the Toraja tribe and culture have the potential to become a sustainable tourist attraction for the world.
Co-Authors Anneke W, Jeanny Pricilia Eko Harianto, Eko Herry Rachmat Widjaja I Putu Suarta Isra Djabbar La Ode Nursalam, La Ode Masri Ridwan, Masri Murdiani Sukarana Putra Wijaya, Bayu Indra Siska Mandalia Suarta, I Putu Sukarana, Murdiani