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INDONESIA
E-Journal Home Economic and Tourism
Published by Universitas Negeri Padang
ISSN : -     EISSN : -     DOI : -
Core Subject : Economy,
Economics, Econometrics & Finance
Arjuna Subject : -
Articles 59 Documents
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Search results for , issue "Vol 10, No 3 (2015): Priode September 2015" : 59 Documents clear
PERSEPSI KARYAWAN TENTANG KONFLIK KERJA DI SOFYANINN HOTEL RANGKAYO BASA PADANG Andika, Putri; Yuliana, Yuliana; Suyuthie, Hijriyantomi
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aims to determine employee perceptions about workplace conflict in SofyanInn Hotel Rangkayo Basa Padang, which includes three indicators of labor conflict, namely: emotion (emotion), values (values) and interest (interest). This type of research is descriptive quantitative research. The study population was the employees SofyanInn Hotel Rangkayo Basa Padang except manager. Employees SofyanInn Hotel Rangkayo Basa Padang totaled 27 permanent employees and 5 daily worker, so that the total population of 32 people. The sampling technique in this research is non probability sampling is saturated sampling a total of 32 employees. The data collection techniques with indirect communication by distributing a questionnaire (questionnaire) in the form of Likert scale that has been tested for validity and reliability. The results showed that the general perception of a conflict of employees working in SofyanInn Hotel Rangkayo Basa Padang belong to the category of poorly with the average value of 115.44 which was in the range 88,1≤X <117.3. While based on individual indicators, namely: 1) Emotion (emotion) employees SofyanInn Hotel Rangkayo Basa Padang belong to the category of poorly with an average value of 61.44 is in the range of scores 50,1≤ X <66.6, 2 ) Values (value) Basa Rangkayo employees SofyanInn Hotel Padang classified in the category quite well with an average value of 39.06 is in the range 34,7≤X score <43.2, 3) Interest (interest) employees SofyanInn Hotel Rangkayo Basa Padang belong to the category of poorly with an average value of 14.94 is in the range 12 scores ≤ X <15.9.
TINGKULUAK DI NAGARI KOTO NAN GADANG KOTA PAYAKUMBUH PROVINSI SUMATERA BARAT Hurahmi, Intah Mifta; Efi, Agusti; Novrita, Sri Zulfia
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of this research is to describe about the form, the technique and making the philosophical meaning of tingkuluak at Nagari Koto Nan Gadang Payakumbuh, West Sumatera Province. The type of this research is qualitative. The data source are primary and secondary data. The collecting technique of the data using observation, interviews and documentation. The result of this research are : 1) The form of Nagari Koto Nan Gadang Payakumbuh West Sumatera Province’s has many variation, there are : a) The form of tingkuluak which like buffalo horn with the blunt, tip called tingkuluak baikek, b) The big tingkuluak, where at the top of the head of tingkuluak is like chimney, the name of this tingkuluak is tingkuluak kompong and tingkuluak talakuang putiah but this tingkuluak is bigger than tingkuluak kompong. c) The tingkuluak which has a simple form, on the side of this tingkuluak is upright and it’s called tingkuluak bugih. 2) The technique of making tingkuluak is first tingkuluak baikek, by wrapped the tingkuluak two times, to the head so it is like buffalo horn but the end is blunt and the technique to make tingkuluak kompong and tingkuluak talakuang putiah are by slung the tingkuluak on the head, but it is made big like chimney but tingkuluak talakuang putiah is bigger than tingkuluak kompong and to make tingkuluak bugih is by slung the tingkuluak on the head and at the end of the fabric is up. 3) The philosophical meaning of the tingkuluak baikek are brave, fair, persevring and never give up. The tingkuluak kompong has the meaning a modesty. Tingkuluak bugih has the meaning a friendly and persevering and the tingkuluak talakuang putiah has meaning simplicity and the holy of our religion.Keywords: Tingkuluak, tingkuluak baikek, tingkuluak kompong, tingkuluak talakuang putiah dan tingkuluak bugih
TINJAUAN KEBUTUHAN AKTUALISASI DIRI KARYAWAN OPERASIONAL DI HOTEL GRAND ROCKY BUKITTINGGI Mauliddy, Yozi; Chair, Ira Meirina; Kasmita, Kasmita
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research aimed to describe about self actualitation needs operational employees in Grand Rocky Hotel Bukittinggi which in term of three indicators : achievement needs, safety needs and status needs. The type of this research is descriptive with qualitative data. Data collection techniques by using observation, interview and documentation. Based on the reseach about (1) achievement needs to do something better than the competitor, obtaining or passing through a dificult target, to develop the best way to do something already met properly. (2) Security needs include having a job that bring a sense of security, have protection from illness and disability, avoid the task with the risk of failure or error already met properly. (3) Status needs include having a vehicle according to the need already met properly, but stay in the righ medha environment and ncluded in the elite club have not been met properly.Key Word: Self Actualitation Needs, Operational Employee, Hotel
PERBEDAAN TEKNIK MORDANTING TERHADAP HASIL PENCELUPAN ZAT WARNA ALAM EKSTRAK DAUN SAMBANG DARAH (EXCOECARIA COCHINCHINENSIS) DENGAN MORDAN TAWAS PADA BAHAN SUTERA Sulityowati, Dwi Oktarina; Adriani, Adriani; Novrita, Sri Zulfia
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

Penelitian ini bertujuan untuk mengungkapkan warna (hue), gelap terang warna (value) dan kerataan warna pada hasil pencelupan bahan sutera menggunakan ekstrak daun sambang darah (Excoecaria cochinchinensis) dengan mordan tawas. Jenis penelitian ini merupakan penelitian eksperimen. Data yang digunakan adalah data primer yang bersumber dari 15 orang panelis, kemudian data yang terkumpul diolah dan dianalisis menggunakan ANOVA dan Persentase. Warna yang dihasilkan pada pencelupan bahan sutera menggunakan ekstrak daun sambang darah (Excoecaria cochinchinensis) yakni Brick Red, dengan mordan tawas menggunakan teknik pra-mordanting adalah Sand dengan value sangat terang dan kerataan warna rata. Meta-mordanting adalah French Grey dengan value tidak terang dan kerataan warna kurang rata dan post- mordanting adalah Warm Grey dengan value kurang terang dan kerataan warna rata. Hasil analisis data gelap terang warna (value) menunjukkan Fhitung > Ftabel = 47.898 > 0,514. Artinya terdapat perbedaan yang signifikan terhadap gelap terang warna (value) akibat perbedaan teknik mordanting. Pada kerataan warna menunjukkan Fhitung > Ftabel = 28.392 > 0,514. Artinya terdapat perbedaan yang signifikan terhadap kerataan warna akibat perbedaan teknik mordanting
TINJAUAN PENERAPAN STANDAR GROOMING FRONT OFFICE DI HOTEL THE AXANA PADANG Tambuanan, Novia Kristina; Kasmita, Kasmita; Waryono, Waryono
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of research is theapplication observation grooming standard front office in The Axana Hotel Padang City. This research consists of five indicators are: personal hygiene, attitude, greeting, polite, welcome guest. This type of research is descriptive research using survey method. Population in this research is guest have stayed and visit inThe Axana Hotel Padang on January 2014 until Desember 2014 amounted to 20.543 guest. Sampling technique is non probability sampling, using insidental sampling. Sample number in this research amounted to 95 guest. Data collection using a questionnaire based on a Likert scale that tested for validity and reliability. Based on the results of the study concluded that in general the application observation grooming standard front officeinThe Axana Hotel Padang City good less in mean 90,41 between range 70 -< 93, and for allindicators about grooming standardgood less all.Key Word: Grooming Standar, Employee, Front Office, Guest
TINJAUAN TENTANG MAKANAN ADAT YANG DIBAWA PADA ACARA BABAKO DI NAGARI PAKAN RABAA Erlina, Rini; Baidar, Baidar; Elida, Elida
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose study was (1) to describe the implementation of a series ofceremonies babako, (2) identify the types of traditional food, (3) describe theequipment used to carry food customs, (4) to know procedure of serving andstructuring, (5) expresses the meaning of traditional food that was brought to theceremony babako. This research descriptive qualitative, the object of studycustomary food babako ceremony . The technique of collecting data: observation,interview, and documentation. Data analysis tecniques: data reduction, datapresentation and conclusion of verification. The results showed that babakoceremony consists namely preparation before the event and the circuitimplementation babako. Food bronght totaling eleven types, and tool to bringtraditional food at a ceremony babako is a dulang, baki, toples, cambuang, kainrendo, dan kain pambungkui.The procedure of serving and structuring food that isbrought dulang and baki in the main house of induak bako then it taken to the nextthe anak daro taken to the marapulai home with a procession. Traditional food atceremony babako has the meaning of moral messages and life with anak darofamily and marapulai.Keyword: Traditional food, Ivent Babako
PENGARUH PENGAPLIKASIAN FOUNDATION TERHADAP HASIL RIAS WAJAH CIKATRI Harlini, Siti Miki; Hayatunnufus, Hayatunnufus; Yanita, Merita
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The background of this research was there were many problems related to face skin surface that was not flat (cikatri face). The problems that emerged such as it was difficult to cover a hole by acne and it did not find the suitable technique thus a hole still appeared clearly. The purpose of this research was to analyze the application of cake foundation of makeup to cikatri. The type of this research was quasi experimental by non equivalent control group design. Object of this research was the woman that has a hole on face that was caused by acne at the age of 18-25 years old. The sample was taken by purposive sampling technique in volunteer sampling of the total 3 people. The results of this research proved that there was a significant influence from all treatment groups that were researched. Based on the result of t-test on experimental 1 (X1) t-count was 2.821 while t-table of provision t-table (0.25,6) = 2.477. Thus it was because t-count > t-table or significant scale 0.03 < 0.05. In experimental 2 t-count was 3.392 while t-table of provision t-table (0.25,6) = 2.477. Thus it was because t-count > t-table or significant scale 0.015 < 0.05. In experimental 3 t-count was 1.141 while t-table of provision t-table (0,25,6)= 2.477. Thus it was because t-count > t-table or significant scale 0.036 < 0.05. The result of t-test showed that group X1 has different significant with group X2 and X3, however group X2 and X3 did not show the significant different result. The good comparison result was in experimental treatment group 3 (X3). Thus, it can be recommended to use the repetition of the application of cake foundation on a hole that was caused by acne in makeup to cikatri face.Keywords: Aplication Foundation, Make up to Cikatri Face
HUBUNGAN KUALITAS PELAYANAN KARYAWAN ROOM BOY DENGAN KEPUASAN TAMU YANG MENGINAP DI HOTEL ROCKY PLAZA PADANG Diansyah, Tisra; Chair, Ira Meirina; Pramudia, Heru
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of this study are: (1) Describe the service quality of room boy employess, (2) Describe the customer satisfaction and (3) Analyze the relationship between room boy service quality employee towards customer satisfaction who stay over night Rocky Plaza Hotel Padang. The research is correlational. Research The population of this study are, all the guest who ever stayed at the Rocky Hotel Plaza Padang. A sample of 98 customers are taken incidentally. Data was collected using a questionnaire that had been tested for validity and reliability. Furthermore the data were analyzed by descriptive and correlation with the help of computer program SPSS version 16.00.The results showed that: (1) The service quality of the room boy employee positioned the very good category (96%), (2) the guest satisfaction positioned the very good category (95%) and (3) There is a positive and significant relationship between room boy employee service quality and customer satisfaction with the value of r amounted to 0,851 (0,000 sig) and interpreted that these two variables has strong relationship
PROSEDUR MEMBERSIHKAN AREA LOUNGE BAR DAN PERALATAN BAR DI HOTEL BERBINTANG KOTA PADANG Putra, Fiko Nanda; Kasmita, Kasmita; Waryono, Waryono
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This Study originated from the observation of researchers for researchers doing field work industry (PLI) dated 2 September 2013 againts the working procedure employee Bar is still not good in the Bar and lounge area cleaning equipment Bar. This study aimed to describe the cleaning procedure lounge area and equipment Bar. This type of research is descriptive research with a qualitative approach. Sample data source is employee supervisor Bar and Bar. Data collection techniques is done by observasion, interview and documentation. The resuts of the study concluded that in general the procedure purge Bar lounge area and Bar equipment in the desert city star hotel is: 1) at the time of cleaning the Bar counter, starting, with the Bolt MPC chemical spraying and wipe with a shine up. 2) clears the Bar station started using metal polish rubbed with sponges soaked with a clean cloth. 3) clears the Bar display starts by using a clean and soft cloth, on a displayglass sprayed using a clean ser and wipe with a Dry Cloth. 4) clean the lounge Bar begins with sweeping and mopping the dirty parts, mendusting tables and chairs, desk and chairs neatly arrange appropriate floor plan or lay out of the lounge Bar. 5) cleaning equipment starting from washing dirty parts with chemical, drain and rinse in polish.Keywords: Cleaning Procedures, a Bar Lounge Area and Bar Equipment
PENERAPAN SAPTA PESONA DI OBJEK WISATA BENTENG FORT DE KOCK BUKITTINGGI Rafi, Zeranita; Kasmita, Kasmita; Waryono, Waryono
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aimed to describe the adoption of Sapta Pesona Attraction in Fort Fort De Kock Bukittinggi which includes seven indicators Sapta Pesona namely: safe, orderly, clean, cool, beautiful, friendly, and memories. This type of research is quantitative descriptive. This study population is the average monthly number is 8231 people. The number of samples in this study are numbered 99 people were taken by using the formula Riduwan. The sampling technique in this research is non probability sampling (purposive sampling). Data collection techniques using a questionnaire based on the Likert scale that has been tested for validity and reliability. The results showed that the overall application of stepping in attraction Fort Fort de Kock Bukittinggi classified in the category quite well with the average value score of 176.99 in the range of 160 - <200 with the interpretation of the percentage of 46.47%, while under each each indicator are: for safe, orderly, clean, friendly and reasonably good memories of the category and to cool and beautiful in both categories.Key Word: Application, Sapta Pesona, Tourist

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