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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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PERSEPSI MAHASISWA D3 TATA BUSANA FAKULTAS PARIWISATA DAN PERHOTELAN UNIVERSITAS NEGERI PADANG UNTUK BERWIRAUSAHA Yulandari, Cristya; Ernawati, Ernawati; Nelmira, Weni
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

This study aims to determine students' perceptions of D3 dressmaking Faculty of Tourism and Hospitality University of Padang on entrepreneurship with a sample of 55 students of D3 dressmaking class of 2012 - 2014. The perception of entrepreneurship using three indicators: awareness, impact, and desire entrepreneurship. This research is quantitative descriptive by calculating the mean, median, mode, frequency distribution and classification techniques. Results of research students' perceptions D3 dressmaking for entrepreneurship in terms of awareness of entrepreneurship from 55 respondents 17 respondents are in the high category with a percentage (30.91%), Tourism and Hospitality in terms of impact of entrepreneurship 26 respondents at high category with a percentage (47.27%) and in terms of the desire for entrepreneurship 23 respondents at high category with a percentage (41.82%). It can be concluded that the D3 dressmaking student of the Faculty of University of Padang have the perception that high in terms of awareness, impact, and desire to entrepreneurship. Keywords: perception, entrepreneurship, awareness, impact, desire.
HAMBATAN BELAJAR MAHASISWA PRODI D3 TATA BOGA PADA MATA KULIAH MANAJEMEN USAHA BOGA CATERING DI JURUSAN KESEJAHTERAAN KELUARGA FAKULTAS TEKNIK UNP Ramadhani, Nuzli; Syarif, Wirnelis; Chair, Ira Meirina
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

This study aims to determine the barriers students Prodi D3 Catering course on Business Management Catering both internal and external barriers. Informants in this study were students in entry 2008 and 2010 who have taken courses Unread Catering Management Catering and 1 person supervising teacher. Data collection techniques used observation, interviews, and documentation. The results, showed that the presence of obstacles on this course. The internal resistance is seen at the student motivation to achieve the target of practice on the course Catering and Hospitality Business Management is also the motivation to seek consumer does not look like distributing flyers and pamphlets stuck. 2). External barriers are seen supporting infrastructure courses namely Business Management Catering workshop for practice. Should be workshops for the implementation of this course is devoted practice that the practice can run smoothly.   Kata kunci: Hambatan Belajar, Manajemen Usaha Boga Catering, Prodi D3  Tata Boga
KEPUASAN KERJA KARYAWAN DI HOTEL HOTEL ALIGA PADANG Yulfiana, Dita; Yuliana, Yuliana; Suyuthie, Hijriyantomi
Journal of Home Economics and Tourism Vol 9, No 2 (2015): priode Juni 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aims to determine the employee's satisfaction Aliga HotelPadang. This type of research is descriptive quantitative. Population of thisresearch is all employees Aliga Hotel Padang, amounting to 58 people. The sampleselection of this study using total sampling technique (58 people). Collecting datausing a questionnaire based on Likert Scale which has proven its validity andreliability. The results showed that overall job satisfaction of employees belong to acategory quite satisfied with the average value of 104.74 which were in the range of87.7 - <107.2. While based on individual indicators, namely: 1) The contents belongto the category of work is quite satisfied with an average of 18.84 in the range of15.7 - <19.2; 2) Supervision classified in categories quite satisfied with an averageof 19.19 in the range of 15.7 - <19.2; 3) Opportunity to advance classified incategories quite satisfied with an average of 18.24 in the range of 15.7 - <19.2; 4)Wages belong to the category quite satisfied with an average of 12.86 in the rangeof 11.2 - <13.7; 5) Co-workers belong to a category quite satisfied with an averageof 19.02 in the range of 15.7 - <19.2; 6) Working conditions are satisfied belong tothe category with an average 16.59 in the range of 16.5 - <19.5.
1 PENGARUH KOMPENSASI TERHADAP KINERJA KARYAWAN DI PREMIER BASKO HOTEL PADANG Astuti, Puji; Kasmita, Kasmita; Suyuthie, Hijriyantomi
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 reseach aims to determine the effect of compensation towards employee performance at Premier Basko Hotel Padang. The compensation indicators are salaries, incentives, benefits and facilities. The employee performance indicators are general and personal skills, managerial skills, and departmental performance. The type of this research is descriptive quantitative, with population of all employees of Premier Basko Hotel Padang, totaling 106 employees. As for the number of samples in this reseach as many as 50 people. Sampling technique is purposive sampling, that is in taking the basic sample based on certain criterion. Data collection techniques were done by distributing questionnaires using Likert scale that has been tested for validity and reliability. Further data is analyzed through descriptive analysis with categorization method of assessment based on the average score and percentage of assessment. While the technique of data analysis using simple regression linear and hypothesis testing using statistical t test. The results showed average compensation variable is 4.37 with TCR of 87.4%. This means that compensation falling into the category of often given. Furthermore from the data processing can be seen that the average employee performance variable is 3.68 with TCR of 73.7%. This means that employee performance is included in good category. The hypothesis in this reseach knows that compensation has a significance value of 0.000, this can be interpreted that the compensation has a significant effect on the employees performance of Premier Basko Hotel Padang. While for the regression coefficient of variable compensation is 0.973 units. This means that if there is an increase in compensation of the unit it will increase the employee performance of 0.973 units. Keywords: Compensation and Performance
PENGARUH PENGULANGAN PENCELUPAN TERHADAP HASIL WARNA BAHAN SUTERA DENGAN EKSTRAK BATANG PISANG KEPOK (Musa paradisiaca L.cv kepok) Zulmi, Yuliya; Adriani, Adriani; Novrita, Sri Zulfia
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 reveal the color (hue), dark-light color (value), the flatness of color and light and dark color difference (value) and flatness of color. This study was an experimental study. This type of data is a primary data sourced from 15 panelists. The object is a silk cloth dipped with kepok banana’s bark extract with repetition dyeing. Where the data analysis was performed using one-way ANOVA technique and Percentage. Result of the repetition of 5 times to produce color dyeing French Grey 30% with light and dark colors (value) is in the category of very bright and flatness of color are in the category of very flat. At 10 times the repetition dyeing produce color French Grey 50% with light and dark colors (value) is quite bright and flat colors flatness. And for the immersion repetition 15 times to produce color French Grey 70% with light and dark colors (value) is quite bright and flat colors flatness. The result of research by testing with results of hypothesis shows that light and dark colors (value) with F count (28.488) > F table (0.514). Result of research for flatness of the color showed differences in the flatness of color with F count (14.175) > F table (0.514), then Ho is rejected meaning that there are significant differences. Keywords: Repetition dyeing, the color, kepok’s banana bark extract
PENGARUH SUBSTITUSI TEPUNG LABU KUNING (Cucurbita moschata) TERHADAP KUALITAS BOLU KUKUS ANGGRAINI, MELISA; Syarif, Winerlis; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 5, No 1 (2014): Periode Maret 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The kind of the reseach was experimental using complete random design with one factor which the amount of pumpkin flour with composition  0%; 15%; 25%; and 35%. The hypothesis showed that there was an effect to the substution of flour pumpkin to the steam cake quality. Substitution of 0% showed volume are very chapped, round shape, very neat, not yellow color, texture is very soft, very fine porous, not flavour pumpkin, sweet and not feel pumpkin, as well as the level of very like. Substitution of 15% showed volume are chapped, slightly rounded, neat, slightly yellow color, soft texture, fine porous, slightly flavour pumpkin, sweet, slightly feel pumpkin, and as wellas the level of like. Substitution of 25% showed volume are rather chap, slightly rounded, slightnly neat, yellow color, texture is rather soft, slightly porous smooth, very flavor pumpkin, sweet, feels pumpkin, and the level of preference. Substitution of 35% showe volume are rather chap, slightly rounded, neat, very yellow color, slightly soft, less porous smooth, very flavorful pumpkin, very sweet, very feels pumpkin and the level of preference rather like. The description above shows the showed the better is substitution 15% .Keywords: substitution, pumpkin flour, steam cake, oganoleptic
TINJAUAN KUALITAS FASILITAS WISATA DI PANTAI GANDORIAH KOTA PARIAMAN Rita, dEFFI Faffua; 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

The purpose of research is to describe quality of tour facility at Pantai Gandoriah Kota Pariaman. This research consists of five indicators are: transportation facility, accommodation facility, food and beverage facility, object and attraction, and shopping facility. Type of this research is descriptive using qualitative and quantitative. Data in this research reviewed by primary data, are: 1). Chairman of tour facility department Dinas Kebudayaan dan Pariwisata Kota Pariaman and tour facility organizer using interviewed, 3) tourist that visit to Pantai Gandoriah using questionnaire. That applying purposive sampling technic. Based on the results of the study showed quality of tour facility at Pantai Gandoriah Kota Pariaman at category sufficiently with skor distance 126 - < 154 and interpretation 38%. Regards : Tour Facility, Pantai Gandoriah
POTENSI NAGARI KATAPIANG SEBAGAI DESTINASI WISATA DI KECAMATAN BATANG ANAI KABUPATEN PADANG PARIAMAN Putri, Viorgi Dwi; Kasmita, Kasmita; Pramudia, Heru
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

The purpose of research is to determine the potential of Nagari Katapiang as aTourist Destination. This research consists of four indicators of Tourist Destinatiosare: attractions, accessibility, amenities, and ancellary service. This type of researchis descriptive research using qualitative approach method. Sampling technique isPurposive sampling. Data were collected by observation, interview, anddocumentation involving 13 informants. the results of the research, researchers foundsome potential that is (1) Natural attractions: the dragon fruit gardens, watermelongardens, Panjang beach and karambia ampek beach. (2) Cultural attractions: maelopukek, ulek ambek, randai, batagak gala panghulu, sate lokan, gulaikapalo lauak, juskarambia mudo. (3) Nagari Katapiang has amenities: toilets, mushalla, drinkingplaces, and lodges established at the edge of Pantai Katapiang. However, the area ofnagari Katapiang does not yet have accommodation. There is also no ancellaryservice.Keywords: Tourist potential, and Tourist Destination.
Bordir Kerancang di Kota Bukittinggi (Studi Kasus di Usaha Sulaman Ambun Suri) Hervilas, Vivi; Adriani, Adriani; Nelmira, Weni
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

The oldest and famous embroidery business in Bukittinggi is Sulaman Ambun Suri. This study aimed to describe embroidery motifs, forms and techniques of making embroidery kerancang in Ambun Suri. The method used is a qualitative descriptive. The type of data in the form of primary data and secondary data. Informant are the leaders and craftsmen in Ambun Suri. The technique of collecting data through observation, interviews and documentation. Data analysis techniques are data reduction, data presentation, and conclusions. Extension of the validity of the data with observations, increased observation and triangulation. The study states that the embroidery motifs in Ambun Suri are very diverse which are inspired by nature. Embroidery has a decorative motif with naturalistic shapes, geometric shapes, and decorative shapes made up of the main motif, complementary motifs, and patterns filler. There are 23 shapes of kerancang used. The making of the embroidery is done by using a manual sewing machine by sewing it directly using embroidery thread branded „double penguin‟. The stage of making embroidered kerancang is starting from tracing the motif, mengkuku thatch or mensuji motif, cutting, embroidering and the last thing is finishing process by smoothing embroidery.Keywords: Bordir Kerancang, Motif Bordir, Bentuk Kerancang, Teknik Pembuatan Bordir1Prodi Pendidikan
HUBUNGAN KUALITAS LAYANAN TERHADAP KEPUASAN PELANGGAN SALON KECANTIKAN DI KECAMATAN PADANG BARAT Hayati, Hasanatul; Katin, Yusmar Emmy; Rahmiati, Rahmiati
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 purposes of this study are (1) to determine the quality of service provided to the customer of beauty salon in sub-district of West Padang. (2) to determine the level of satisfaction of customer who visit the beauty salon in sub-district of West Padang. (3) to determine the relationship of service quality to the customer satisfaction in the beauty salon. The research is descriptive quantitaive research using correlation, where the samples are taken from 37 customers who visited the beauty salon. In the sampling, the researcher using method of incidental sampling which used questionnaire that had been tested validity and reliability, and questionnaires were analyzed with descriptive statistic, test requirements analysis, correlation analysis and hypothesis testing. The results showed that: (1) The quality of service at beauty salon in sub-district of West Padang in the position of High category. (2) Customer satisfaction at beauty salon in sub-district of West Padang in the position of High category. (3) There is positive relationship between service quality to the customer satisfation in the beauty salon in sub-distict of West Padang.

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