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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
MAKANAN ADAT PADA ACARA MANANTI MARAPULAI DI KELURAHAN CAMPAGO GUGUAK BULEK KECAMATAN MANDIANGIN KOTO SELAYAN KOTA BUKITTINGGI Jannah, Annisa Miftahul; 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 of this study was to describe the implementation of a series ofevents mananti marapulai, identify the types of tradisional food, describe theequipment used for served and present food customs, expresses the meaning ofthe food served at the event mananti marapulai. In the study used a qualitativestudy with a descriptive approach, the object of study is the food served at theevent mananti marapulai in Kelurahan Campago Guguak Bulek. The techniqueof collected data through observasion, interviews and documentation. Dataanalysis techniques: data reduction, data presentation and conclusion orverification.The results showed that mananti marapulai consists of two stege,thepreparation befor the event and the circuit implementation. Tradisional foodsserved at eight types. Equipment used for served and present is pinggan, piriangmakan, piriang samba, cambuang basuah, galeh and talam. Tradisional food theevent mananti marapulai has the meaning of the family life and life at both sidesof the family
MAKANAN ADAT PADA ACARA MANYARATUIH HARI DI NAGARI PAKANDANGAN KECAMATAN ENAM LINGKUNG Hafazah, Siti; Syarif, Wirnelis; Gusnita, Wiwik
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 manyaratuih hari, (2) identify the types of traditional food, (3)describe the equipment used to carry traditional food, (4) to know procedure ofserving and structuring, (5) expresses the meaning of traditional food at ceremonymanyaratuih hari. This research descriptive qualitative, the object is customaryfood manyaratuih hari ceremony. The technique of collecting data: observation,interview, and documentation. Data analysis tecniques: data reduction, datapresentation and conclusion of verification. The results showed that manyaratuihhari ceremony consists form any step preparation before the event and the circuitimplementation manyaratuih hari. The food was served, namely food and foodparabuang bajamba, and tools to serve food at the event manyaratuih haricustomary day is dinner plates, cake plates, cups, teapots, kabasuah, tray, trayheight, tuduang saji, dalamak, fabric pambungkuih. Manner of presentation andarrangement of dining, to serve side dishes served on a plate, arranged in the formof jamba, and the feeding by hand. Traditional food at manyaratuih hari event hasmeaning in a relationship friendship, give patience to the bereaved family..Keyword: Traditional food, Manyaratuih Hari
PENGARUH PENGGUNAAN JENIS IKAN YANG BERBEDA TERHADAP KUALITAS PEMPEK Nofitasari, Neli; Baidar, Baidar; Syarif, Wirnelis
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 was designed for analyzing the effect of using different types of fish on the quality of Pempek in terms of froms, colors, flavors, textures, and taste. This research was classified into true experimental study which applied complete random sampling method. This research was conducted in three repetitions by involving 5 experts. The instrument of the research was a questionnaire of Likert scale. The data gathered through questionnaire were analyzed by using organoleptic test. To test the hypothesis, ANAVA was used, and if there was a difference occurred among the samples, Duncan test was needed. The result of the research revealed that the use of different fish affected the quality of Pempek in term of colors; golden yellow and white grayish, and in terms of texture which was chewy. Meanwhile the use of different types of fish did not influence the quality of pempek in terms of forms; cleanly, cylindrical, in the length of ± 10 cm and diameter of 3 cm, in terms of flavors; garlic, fish, not fishy, in terms of texture which was soft, and in the terms of taste which was tasteful and fishy.Keyword: Fish, Pempek, and Quality.
PENGARUH KUALITAS PELAYANAN KARYAWAN FRONT OFFICE TERHADAP KEPUASAN TAMU MENGINAP DI HOTEL THE AXANA PADANG Mefri, Happy; Yuliana, Yuliana; Abrian, Youmil
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 the effect of service quality to the Front Office employee satisfaction Hotel guests staying at Axana Padang . This type of research is associative causal . The population in this study is the average number of guests staying ie 1,711 people per month . The number of samples in this study are numbered 95 people were taken using the formula Riduwan . The sampling technique is non-probability sampling , ( incidental sampling ) . Collecting data using a questionnaire based on Likert Scale which has proven its validity and reliability . Results of linear regression analysis sedarhana obtained F count with sig . 0.005 < 0.05 , then the variable can explain the variable service quality customer satisfaction significantly , with R Square of 0.083 . This means that service quality affects customer satisfaction by 8.3 % and 91.7 % influenced by other factorsKeyword: Quality, Service , Employee , Satisfaction , and Guests.
HUBUNGAN PROMOSI DENGAN KEPUTUSAN PEMBELIAN KAMAR TAMU DI HOTEL BUMIMINANG PADANG Tiffany, Intan; Yuliana, Yuliana; 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 study aimed to examine the relationship between promotion with purchasing decisions guestrooms at Hotel Bumiminang Padang. The population in this study is the guests who have stayed with the monthly average is 998 people. The number of samples in this study amounted to 91 people. The data collection techniques with indirect communication through a questionnaire ( questionnaire ) by using a Likert scale that has been tested for validity and reliability. The results showed that: (1) Promotions that are in good enough category with an average score of 50.29, (2) Purchase Decision Guestrooms in the category quite well with an average score of 52.37, (3) Results of Person Product Moment Correlation test showed that there is a relationship positive (strong) and significant correlation between promotion with purchasing decisions are assessed by guests who have stayed in Bumiminang Padang, with a correlation coefficient (r) of 0.509 (sig 0.000) with a strong category because it is in the range > 0.5-0.75.
PENGELOLAAN BARANG KEBUTUHAN KITCHEN DI HOTEL GRAND ZURI PADANG Naserd, Yolanda Febriani; Yuliana, Yuliana; 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 aims to determine the management of kitchen necessities at Hotel Grand Zuri Padang. This research is a descriptive study using qualitative data with survey method. The sampling technique in this research is purposive sampling. This study consists of four indicators, namely management: Planning related to the objective to be achieved is to meet the needs of the guests at meal times, so that kitchen operations run smoothly and achieve the revenue targets that have been set hotel. Organizing related to the work to be done in managing the goods that check stock in chiller and banquet event order to know the event, an order item, perform an examination of the goods that come, and storage of goods into the chiller. The briefing conducted by chef and chef sake done by way of coordination and control. Control of inventory management is done by the chef needs kitchen and for the chef by controlling the way employees work, ensuring that the work is progressing in accordance with the Standard Operating Procedure (SOP) and guidebooks that have been granted to employees.Keywords: management, stock, kitchen1 Prodi D4 Manajemen Perhotelan untuk wisuda periode September
HUBUNGAN MOTIVASI DENGAN HASIL BELAJAR MATA PELAJARAN ILMU GIZI SISWA KELAS X JASA BOGA SMK NEGERI 9 PADANG Dwi, Elfrimo; Elida, Elida; Yulastri, Asmar
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 was purpose to, 1) Describe the students motivation of Nutrition subject in class X catering services SMKN 9 Padang, 2) Describe the results of the student learned of Nutrition subject in class X catering service SMKN 9 Padang, 3) Reveal the relation between motivation with the results of student learning on Nutrition Subject class X Catering services SMKN 9 Padang. The genre of the research was is correlation quantitative. This research was conducted in SMK Negeri 9 Padang in May 2015. The population of the research is all of the students of class X catering service SMKN 9 Padang. The sample of this research is about 30 person by using random sampling techniques. The results of this research showing that the learning motivation has a high number and standing on pass enough category. The relation between motivations with the result of learning of nutrient science students has positive relation and significant with the value rhitung > rtabel (0,400 > 0,361) with interpretation correlation coefficient was average.Keyword : Motivation, Student Learning, Nutrition
HUBUNGAN KEPEMIMPINAN GENERAL MANAGER DENGAN PERILAKU KERJA KARYAWAN DI HOTEL BUMIMINANG PADANG Pasaribu, Sriandani; 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 study is aims to: 1) determine leadership of GM, 2) determine behavior employee, 3) analyze relationship between GM leadership with employee’s behavior at Hotel Bumiminang Padang. This research with correlational system. Population in this research amounted to 83 people. With samples 83 people with non-probability sampling technique, the sampling using saturated. Data were collected by questionnaire and analyzed by descriptive analysis or correlation. The results showed GM's leadership in a good category (78.31%). Behavior of employees in a good category (83.13%). Results of correlation test there is a significant connection between leadership of GM with working behavior with correlation value 0.261 and 0.017 significance and interpretation of weak values Keywords: Behavior, Performance, Work, Employee
SUBSTITUSI LABU KUNING TERHADAP KUALITAS KUE MANGKOK Gustina, Lia; Elida, Elida; Holinesti, Rahmi
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 analyze the effect of substitution on pumpkin as much as 25% and 35% of material that used to the quality of cupcakes (volume, shape, color, aroma, texture, and flavor). The kind of this research is true experiments with a completely randomized design method as well as three repetitions with 4 panelists . The data has been obtained and tabulated in tables and performed Variant Analysis (ANOVA), if there are differences result it will be continued to the Duncan test. The results showed significant effect on the quality of the volume (expands), shape (bowl-shaped section with 3-4 split on the surface), color (light yellow), aroma (pumpkin) and flavors (pumpkin), but it does not affect the quality : texture (soft), texture (elasticity), texture (having large pores) and flavor (sweet) and the best value found on the substitution of 35% (X2).Keywords: Cupcakes, Yellow Pumpkin, substitution, Quality.
PERSEPSI PELANGGAN TERHADAP PELAYANAN SALON KECANTIKAN DI KOTA PADANG PANJANG Julianti, Tika; Rostamailis, Rostamailis; Rahmiati, Rahmiati
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 high customer interest forenjoy the beauty salon services in West Sumatra city ofPadang Panjang with no as indicated quality of services provided to customers , sothe performance problems still appears onmany beauty salons. This study aimed todescribe the quality of service at a beauty salon in the city of Padang Panjangseen from the indicator (1) tangibles, (2) reliability, (3) responsiveness, (4)assurance, (5) empathy. This research is a descriptive study. The studypopulation was a beauty salon customer from 4 beauty salon in the city ofPadang Panjang, amounting to 60 people. The sampling technique is nonprobabilitysampling, by using incidental sampling. Collecting data using aquestionnaire based on Likert Scale which has proven its validity andreliability. The study states that the average level of achievement of therespondents customer’s perception regarding the indicators of tangibles 64%unfavorable category, indicators of reliability 81% good category, indicatorresponsiveness 70% moderate category, indicators assurance 60% unfavorablecategory, and the percentage indicator of empathy 62% unfavorable category.Overall assessment based on an average of five indicators, it is known that thequality of service beauty salon in the city of Padang Panjang still in middlecategory with a percentage of 66.34%.Kata kunci: Persepsi pelanggan, kualitas pelayanan.

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