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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 590 Documents
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HUBUNGAN KUALITAS PELAYANAN BELLBOY DENGAN KEPUASAN TAMU DI HOTEL ROCKY PLAZA PADANG Wasisto, Fapenta; Kasmita, Kasmita; Abrian, Youmil
Journal of Home Economics and Tourism Vol 11, No 1 (2016): Priode Maret 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of this study are: (1) Describe the quality of service bellboy at the Hotel Rocky Plaza Padang, (2) to describe the satisfaction of the guests at the Hotel Rocky Plaza Padang and (3) analyze the relationship between service quality with guest satisfaction bellboy at the Hotel Rocky Plaza Padang. This type of research is correlational. The population is all guests who stayed at Rocky Plaza Hotel Padang. The method used is non propability insedental sampling technique sampling with a sample of 98 people. The data collection is done by using a questionnaire that has been tested for validity and reliability, then the data were analyzed by descriptive and correlation productmoment using the computer program SPSS version 16:00 The results showed that: (1) Quality of service bellboy are in the very good category (97%), (2) Guest Satisfaction are in the very good category (96%) and (3) There is a relationship that is positive and significant correlation between quality of service bellboy with guest satisfaction with the r value of 0.570 (sig 0.000) with a strong interpretation. Keywords: Quality of Service Bellboy And Guest Satisfaction
PENGARUH PENAMBAHAN KECOMBRANG TERHADAP KUALITAS BAKSO IKAN LELE SELAMA PENYIMPANAN Zulni, Pelsi Zakia; Faridah, Anni; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The background of this study because of the lack of utilization of kecombrang asn a natural preservative for the manufacture of catfish meatball, in fact kecombrang it contains compounds an antimicrobial and antioxidants. This study aimed to analyze the effect of kecombrang as much as 0%, 2%, 3%, 4% and 5% of the quality of shape, color, aroma, texture and taste the catfish meatballs for storage. This study belongs to the kind of pure experiment with completely randomized design method. The date used are primary data. that has been obtained is then tabulated in the tables and analysis of variance (ANAVA), if different from the real continued by Duncan. The result show that there is a difference of influence for storage on the quality of the shape, color, aroma, texture and the catfish meatballs with the addition of kecombrang. Based on the organoleptik is known to the quality of the best is the addition of kecombrang 2%, while for as long as the storage of the best is the addition of kecombrang 5%.Keywords: Kecombrang, preservatives, catfish meatball, quality, storage.
MINATBERWIRAUSAHA MAHASISWA D3 TATA BUSANA FT-UNP Sari, Ilva Ananta; Ernawati, Ernawati; Izwerni, Izwerni
Journal of Home Economics and Tourism Vol 4, No 3 (2013): Periode September 2013
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

Operationally, the aim of this research is to reveal the description of entrepreneurship desire among D3 fashion department students FT UNP Padang, from 3 indicators which are (1) internal support (2) social motive, (3) emotional factor. This research is quantitative descriptive that show and describe the subject that researched. The population of this research is all D3 fashion department students who has been registered on January – June 2013. And the sample is all population using total sampling. The data consist of primary and secondary data that get by using questionnaire. The data processed by using percentage method. The result shows that 75.35% respondents have middle internal support. 87.16% respondents have high social motive. 88.18% respondents have high emotional factors. Generally, 82.20% respondents have high factors that affect entrepreneur desire.   Kata kunci: Minat, Berwirausaha, Mahasiswa Tata Busana
PENYESUAIAN POLA DASAR SISTEM DANCKAERTS PADA WANITA BERTUBUH GEMUK PENDEK Hasanah, Nursanti; Yasnidawati, Yasnidawati; Nelmira, Weni
Journal of Home Economics and Tourism Vol 8, No 1 (2015): Periode Maret 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The aim of research is to describe the weakness basic pattern of Danckaerts system on a short fat woman, how to fix the weaknesses of Danckaerts basic pattern system on a short fat woman and the adjustment one short fat woman. Then the kind of research is applied research. The object research is a basic pattern of Danckaerts system which it tailored to the short fat woman. The rated by 5 panelists the result who is experts in the field of pattern. The instrument used a questionnaire with Likert scale. Techique of analysis use descriptive statistics in the form of the calculation formula porsentase and SPSS. The results showed that the basic pattern adjustment Danckaerts system on a short fat woman is classified into categories is in accordance with the achievement scores by 95% of respondents.Key words : Adjustment, basic pattern of Danckaerts system
1 ANALISIS PERMINTAAN DAN PENAWARAN MAKANAN KHAS SALA BULEK DI PANTAI GANDORIAH PARIAMAN Putri, Junita Sartika; Waryono, Waryono; Abrian, Youmil
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aims to analyze the market equilibrium between demand and supply is affected by six factors such as: the price, price of substitute goods, consumer income, the number of buyer, the cost of production, and the number of producers on the market.These types of descriptive quantitative research with survey method, population in this study was the visitors who buy specialities Sala Bulek and all of the Sala Bulek traders on the Gandoriah Beach. The research sample amounted to 10 consumers and 10 traders. The type of data used is primary data obtained through observation, interviews, documentation and questionnaire. The sampling technique is non-probability sampling with purposive sampling types. Then test the classical assumption of normality test and heterokedastistas using an Eviews7 and SPSS 16 application. The analisys tools is the model of simultaneous equations two stage least squeres method (2SLS). Next, define the market equilibrium through mathematical approach and chart/curve. After that Break event point analysis.The study found there is a equilibrium market between demand and supply that is affected by price (P), price of substitute goods (Ps), consumer income (Y), the number of buyer (N), the cost of production (C), and the number of producers on the market (Tp). Simultaneous equation analysis results the market equilibrium occurs when the IDR. 400 equilibrium price, and quantity of 550 pieces. And than Break Event Point (BEP) analyze result optained BEP (unit) of 260 units and BEP (rupiah) of IDR.130.000.Keyword: Demand, Supply, Sala Bulek,Equilibrium Market.
PENERAPAN STANDAR PELAYANAN DI BAJAMBA RESTORAN PREMIER BASKO HOTEL PADANG Maharani, Miranda; Chair, Ira Meirina; Kasmita, Kasmita
Journal of Home Economics and Tourism Vol 12, No 2 (2016): Priode Mei 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aims to determine the application of the standard of service in Bajamba Premier Basko Hotel Restaurants Padang terms of 16 indicators that greeting the guest, escorting and sitting the guest, unfolding guest napkin, pouring ice water, presenting the menu,taking order, serving bread and butter, adjustment, serving the food, clear_up, crumbing down, presenting tea or coffee, presenting the bill, bid farewell, and table setting. The research is a qualitative descriptive survey method. Objects in this study degustation which amounted to 7 waiter. Data collection techniques by using the method of observation, interviews, and documentation.The results of this study indicate that the stages unfolding guest napkin, pouring ice water, serving bread and butter, serving the food, clear_up, crumbing down, serving the dessert, presenting the bill, and table setting . of seven waitresses have all been in the service of food and beverages in accordance with service standards that have been set by management in Bajamba Premier Basko Hotel Restaurants Padang. on stage greeting the guest, escorting and sitting the guest, presenting the menu, taking order, adjustment, presenting tea or coffee, and bid farewell of seven waiters who do not all stages of service standards in accordance with service standards that have been set by management in Bajamba Premier Basko Hotel Restaurants Padang.Keywords: Standard Service, Bajamba Restaurants
PENGELOLAAN SAPTA PESONA DI OBJEK WISATA PANTAI ARTA INDAH KABUPATEN PADANG PARIAMAN Yulastra, Roni; Yuliana, Yuliana; Pasaribu, Pasaribu
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research is aimed to describe the Management (planning, organizing, directing, and controlling) of Sapta Pesona in Tourism Arta Indah Beach Padang Pariaman District which includes: safety, orderliness, attractive, cleanliness, coolness, aminess, and memories. This research is a descriptive research with qualitative data. Technique of collecting data is done by using method of interview, observation, and documentation. This research, we use purposive sampling technique which involves informants, namely: two employees of Youth and Sports Department of Tourism of Padang Pariaman Regency consisting of Section Head of Tourism Facility Development and Infrastructure, and Volunteer Employee (Assistant Head of Section of Development of Facilities and Infrastructure of Tourism), three person employee of Arta Indah Beach Tourist Object, and two staff seller as well as the surrounding community at Arta Indah Beach Tourist Attraction. Data were analyzed by data reduction, data presentation, and conclusion. The results of this study found that: 1). Safety is poor because there are no special security officers available in the tourist area of Arta Indah Beach. 2) The employee are quite capable in maintaining order, but there is no special vehicle parking area in the tourist object. 3) The lack of facilities and infrastructure and the lack of cleanliness of the tourist object makes the less attractive tourist object. 4) Tourist attractions Arta Indah Beach is less clean because of the amount of garbage that is scattered, and lack of existing hygiene support facilities, such as the absence of rubish bin. 5) Attraction Arta Indah Beach is quite cool, but facilities and infrastructure of coolness is less complete because of the absence of parks, gazebos for tourists. 6) The employee are quite kind and friendly towards tourists. 7) Currently there is no provision of specific souvenirs, and on the activities of a particular event in a tourist attraction, beach party events routinely conducted every year.Keywords: Management, Enchantment, Tourism Object
PENGADAAN BARANG KEBUTUHAN KAMAR DEPARTEMEN HOUSEKEEPING DI HOTEL HW PADANG Satria, Imam Ali; Yuliana, Yuliana; Suyuthie, Hijriyantomi
Journal of Home Economics and Tourism Vol 13, No 3 (2016): Priode September 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research is motivated by the procurement needs of rooms are less well seen from the specifications for goods less detail, the lack of transparency in the procurement of goods made by the purchasing, then the lack of effective procurement of goods made by the purchasing. This study aimed to describe the principle of the supply of goods, namely: effective, efficient, and openness in HW Padang. This research is a descriptive study with qualitative data. Data was collected using interviews, observation and documentation. The sampling technique used was purposive sampling consisting of Housekeeping department manager as much as 2 people and implementing the procurement needs of rooms 2 people. Based on the results of a study of the department head, user housekeeping, purchasing and cost control found some aspects related to the procurement needs of rooms are: Efficient procurement needs of rooms departmental housekeeping were still not optimally in terms of working methods, there are some tasks where yet in accordance with existing rules, especially in the procurement of goods. Then with regard to effective procurement department needs housekeeping room which is in conformity with existing rules. Then openness in the procurement department needs housekeeping room which is still not good, especially in the Bid made by purchasing the supplier.Key words : Procurement , efficient , effective , openness1Prodi D4
PERSEPSI SISWI KELAS X TATA BUSANA TENTANG KOMPETENSI MEMBUAT POLA TEKNIK KONSTRUKSI DI SMKN 3 SUNGAI PENUH Harmaida, Julita; Ramainas, Ramainas; Ernawati, Ernawati
Journal of Home Economics and Tourism Vol 1, No 1 (2012): September 2012
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The aim of this research is to describe how the students perception about pattern drawing tools, measuring, drawing construction technic pattern, broken pattern technic according to the design. The kind of this research is quantitative descriptive. It use total sampling. Data collection did by using questionnaire with Likert scale, spread to all respondents that have been passed validation and realibility test.version The result shows that the students perception about the drawing tools is high (77,1%). Measuring is high (79,5%). Producing construction technic is very high (84,4%). Broken pattern accoring to the design is very high (87,3%). The students perceptiion about the competens in producing construction technic patter is very high (83,65%).
PENGARUH PENGGUNAAN MASKER BENGKUANG TERHADAP PEMUDARAN NODA BEKAS JERAWAT Noveta, Rahyu; Rahmiati, Rahmiati; Astuti, Murni
Journal of Home Economics and Tourism Vol 6, No 2 (2014): Periode Juni 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aimed to analyze the effect of using pachyrizus masks against acne scars fading stains judged from the brightness level of skin color and fading acne scars blemishes. Acne scarsoften complained, especiallyadolescentsaged18-25yearsyoung adultsorinpuberty. The study was conducted with three different treatment groups , namely control group (X0) , experimental group 1 (X1) and experimental group 2 (X2) . Designresearchis was Quasi Experiment with Nonequivalent Control Group . The object of research is a stain on the skin of acne scars . The sampling technique used purposive sampling conducted in volunteers . Data collected in the form of primary data collected directly from the sample by filling out the assessment form has been provided . Analysis of the data using Analysis of Variance and Duncan test . The research indicate that acne scars fading stains without the use of pachyrizus mask on X0 group showed no significant change in the results towards better on every indicator , for X1 group showed significant gains in each indicator as well as the X2 group showed a significant result on each indicator. The use of masks pachyrizus stains can fade acne scars and brighten the skin with the regular use by the usage frequency of 1 times in 3 days treatment group X1.   Kata Kunci : masker bengkuang, noda bekas jerawat

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