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INDONESIA
Khasanah Ilmu - Jurnal Pariwisata Dan Budaya
Published by Universitas Bina Sarana Informatika
ISSN : 26555433     EISSN : 2527449X     DOI : http://dx.doi.org/10.31294/khi
Core Subject : Social,
Environmental Science Social Sciences
Jurnal Khasanah Ilmu sebagai bagian dari semangat menyebarluaskan ilmu pengetahuan hasil dari penelitian dan pemikiran untuk pengabdian pada masyarakat luas. Situs Jurnal Khasanah Ilmu menyediakan artikel-artikel jurnal untuk diunduh secara gratis. Jurnal kami adalah jurnal ilmiah nasional yang merupakan sumber referensi akademisi di bidang Pariwisata, Perhotelan dan Budaya.
Arjuna Subject : Ilmu Sosial - Kajian Budaya
Articles 8 Documents
 1 
Search results for , issue "Vol 5, No 1 (2014): Jurnal Khasanah Ilmu - Maret 2014" : 8 Documents clear
STANDARISASI PENATAAN GUEST SUPPLIES DALAM MENINGKATKAN JUMLAH TAMU PADA HOTEL BRONGTO DI YOGYAKARTA Deanne Sisilia Yessika Rumengan; Yulianto Yulianto
Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Vol 5, No 1 (2014): Jurnal Khasanah Ilmu - Maret 2014
Publisher : Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (133.981 KB) | DOI: 10.31294/khi.v5i1.455

Abstract

Hotel is one of the most important elements in the chain of much hotel tourism. Since it is still thrive  despite the management is still traditional. At the time city hotel is  a special hotel building as function business occupancy of room. Housekeeping classified into the back of the house because some of its service activities nota big deal directly with guests. Although there are some activities that allow officers to communication directly with the guests, for example, when preparing the guest room (make-up room) or about the arrangement of the guest room supplies complain in complete. Housekeeping should understand the mean or the words of guest room supplies it. Structuring is one important activity in preparing the guest room, where the supplies needed to prepare the employee must be attention to accuracy and neat also cleanliness in organize guest supplies in the hotel guest room.Where the supplies needed to prepare the employes must be attention to accuracy and neatness also clean lines in organize guest supplies in the hotel guest room. The problem in each hotel guest is structuring guest supplies not complite in guest room. This matter requires effort the management of Hotel Brongto in order to maximize the ability  of employee Hotel Brongto special in housekeeping to organize the guest supplies properly and correctly.
STUDI FENOMENOLOGIS LIVE IN DESA WISATA (STUDI KASUS MAHASISWA BSI YOGYAKARTA) Ani Wijayanti
Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Vol 5, No 1 (2014): Jurnal Khasanah Ilmu - Maret 2014
Publisher : Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (249.39 KB) | DOI: 10.31294/khi.v5i1.451

Abstract

Live experience at tourism village give a major influence on the formation of the tourists image. The image formed, greatly influence the decision-making process to make repeat bussiness or not at all. This study used a qualitative research design with a phenomenological study approach, by outlining or exploit live experience in the tourists through three stages, namely intuiting, analyzing and describing. The population were all live in participants in the tourism village in Brayut, on December 4 s / d January 5, 2014, which is totaled 150 participants, Yogyakarta BSI students who are following the live activities in the tourism Brayut village. Samples were obtained six criteria of participants, and the results of research, there are several indicators of dissatisfaction, namely the lack of a safety guarantee for the participants, the event is less attractive packaging, lack of good coordination of the committee, as well as the lack of infrastructure, covering the less knowledgeable, equipment not supplicants for all participants, homestay locations away from the center of the show. In this case the manager of Brayut village tourism have an  important homework, to look at the dissatisfaction indicators which is founded by researcher in the field. The stakeholder must evaluate the village tourism and decide the next strategic steps to improve the services quality for the visitors, which is influence the behavior of subsequent travelers, as revealed by Schiffman and Kanuk (2007), customer behavior is a process through which a person in finding, purchasing, using, evaluating and acting after using the product, service or idea which is expected to meet the needs.
USAHA PENGELOLAAN MAKANAN UNTUK MENINGKATKAN KUALITAS MAKANAN DI WARUNG MAKAN ULEGFOOD BANTUL Shyuhri Syahrizal; Emmita Devi Hari Putri
Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Vol 5, No 1 (2014): Jurnal Khasanah Ilmu - Maret 2014
Publisher : Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (154.403 KB) | DOI: 10.31294/khi.v5i1.456

Abstract

The quality of foodis strongly influencedbythe process offoodmanagement. The processof foodstorageplays an important rolein improvingthe qualityof food. Especiallyin theprocess of preparingthe rawmaterialbefore itis cookedinto afast foodmakesadecisiveearlystepin thetimeliness offoodpresentation. Food processingiscarried out correctlywillresult infoodthat suits your needs. In addition tothefoodprocessingalsotakesa goodselectionof rawmaterialsin order togeta good mealacylanyway. Presentation ofprepared foodsthatwilladd value tothe rightofthe food itself, so itcan attractcustomers.Therefore,thecomparisonswithother productswillwe knowthe extent of theeffortin managingfood.
MENGUKUR KESEHATAN KEUANGAN JASA PERHOTELAN DENGAN MODEL ALTMAN, SPRINGATE DAN ZMIJEWSKI Atun Yulianto
Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Vol 5, No 1 (2014): Jurnal Khasanah Ilmu - Maret 2014
Publisher : Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (227.978 KB) | DOI: 10.31294/khi.v5i1.452

Abstract

Good financial health of the company is the hope of every business that was established to generate good profits for owners, management and employees. Knowing how healthy financial company can be measured by various methods, including using methods developed several experts through various tests before such models Altman, Springate and Zmijewski. The method used is descriptive quantitative. In this research, PT. Hotel Madarine Regency Tbk as sample measured using the three models mentioned above to determine how good the financial health since 2007 to 2011. The intent of this research is to get the prediction probability companies experiencing financial distress in the future. Results of the research found that it, with model equations Altman and Springate financial health of company stated on alert for made possible financial distress will occur in the future. Whereas Model through company's financial health Zmijewski declared having no problems so predictable company will not experience financial distress in the future.  
Implikasi Visi, Misi Dan Nilai-Nilai Organisasi Terhadap Kinerja Karyawan Restoran Numani R. Jati Nurcahyo - AKPAR BSI Yogyakarta
Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Vol 5, No 1 (2014): Jurnal Khasanah Ilmu - Maret 2014
Publisher : Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31294/khi.v5i1.1481

Abstract

Abstract - The research is aim to investigate the understanding of Employment of Numani Restaurant on vision, mission and organizational values as well as implication on its business valuation and kompensasi system on supporting job performance. Based on qualitative analysis, the results emphasize the importance both the understanding of Employment of Numani Restaurant valuation and kompensasi system on supporting job performance.Keyword: vision, mission, organizational values, job performance.
ANALISA KEPUTUSAN PEMILIHAN JURUSAN PERHOTELAN AKPAR BSI YOGYAKARTA SEBAGAI PERGURUAN TINGGI DI KOTA PARIWISATA YOGYAKARTA Diah Pradiatiningtyas
Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Vol 5, No 1 (2014): Jurnal Khasanah Ilmu - Maret 2014
Publisher : Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (213.331 KB) | DOI: 10.31294/khi.v5i1.453

Abstract

Recently in year 2012-2013, hotel and hospitality industry in Yogyakarta growth rapidly. Yogyakarta is one of most wanted tourist destination in the world makes this industry growth fast. Hospitality business is a service business that puts service and built to maintain the same image therefore with high growth rate hotels in Yogyakarta then the competition in higher education institution especially Hospitality Studies Program will will also be more stringent. AKPAR BSI Yogyakarta in one of higher education institution which have hospitality program. AKPAR BSI Yogyakarta is one of element who responsible in creating qualify of human resources in hospitality industry. The aims of this research was to contribute in developing human resources in hospitality industry, so from the intention in choosing higher education, the industry can contribute how to maintain quality of higher education in hospitality industry. There are five independent: interest, future opportunities, internal motivation, campus attribute, and image; and one dependent variableis decision. 119 students from AKPAR BSI Yogyakarta become respondents in this research, data analyses with linear reggression. The results shown interest, internal motivation, campus attribute, and image affects decision the future opportunities don’t affect decision.  
PERANAN HOUSEKEEPING DALAM USAHA MENINGKATKAN KEPUASAN TAMU MELALUI KEBERSIHAN KAMAR PADA HOUSEKEEPING DEPARTEMEN DI SAGAN HUIS HOTEL YOGYAKARTA Risky Wahyu Wulanto; Wisnu Hadi
Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Vol 5, No 1 (2014): Jurnal Khasanah Ilmu - Maret 2014
Publisher : Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (155.763 KB) | DOI: 10.31294/khi.v5i1.454

Abstract

Peranan Housekeeping dalam usaha meningkatkan kepuasan tamu melalui kebersihan kamar pada Housekeeping Depertment bahwa “Housekeeping” merupakan bagian yang sangat penting peranannya dalam meningkatkan kepuasan tamu yang dilakukan melalui kebersihan kamar. Sebab Housekeeping adalah bagian yang bertugas dan bertanggung jawab atas kebersihan, kenyamanan, dan keamanan serta kelengkapan kamar tamu hotel
UPAYA MENINGKATKAN PELAYANAN RESTORAN DALAM MELAYANI TAMU DI JOGJAKARTA PLAZA HOTEL Ahmad Solikhan; Emmita Devi Hari Putri
Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Vol 5, No 1 (2014): Jurnal Khasanah Ilmu - Maret 2014
Publisher : Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (164.436 KB) | DOI: 10.31294/khi.v5i1.450

Abstract

Untuk mengimbangi keadaan pariwisata yang terus meningkat maka sekarang banyak bermunculan penginapan-penginapan. Mulai dari losmen, hotel melati, dan banyak juga hotel berbintang berdiri. Dalam suatu hotel terdapat bagian atau departemen-departemen yang saling bekerja sama untuk menjalankan opersional hotel. Salah satunya adalah food and beverage department (departemen yang menangani makanan dan minuman).Departemen ini dibagi menjadi 2 bagian, yaitu: food and beverage product danfood beverage service.di Jogjakarta Plaza Hotel pelayanan sudah maksimal, tapi karena ketatnya persaingan pasar para pramusaji harus mampu meningkatkan kualitas pelayanan. Keberhasilan sebuah hotel sangat dipengaruhi oleh kinerja para karyawannya, terutama para karyawan yang langsung berhadapan dengan tamu. Dengan kinerja yang baik dan profesional diharapkan tamu akan merasa puas. Sama halnya dengan kinerja para staf Srikaton Restoran di Jogjakarta Plaza Hotel. Para staf dituntut untuk bekerja dengan profesional dan sesuai dengan standar operational prosedur dalam bekerja. Meningkatkan standar pelayanan berarti juga meningkatkan kualitas pelayanan. Restoran dikatakan telah mencapai apa yang diharapkan apa bila pendapatannya telah mencapai target yang diinginkannya. Selain itu juga tidak kalah pentingnya dengan kepuasaan tamu karena merupakan salah satu unsur dalam meningkatkan pendapatan restoran.

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