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Journal FAME (Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services
Published by Tourism Academy Bunda Mulia
ISSN : 26221292     EISSN : 26230488     DOI : -
Core Subject : Education,
Education Languange, Linguistic, Communication & Media Other
The purpose of this journal is to collect various kinds of articles from various fields, especially with topics in Food and Beverage, Product and Services, Accommodation Industry, Entertainment Service
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 90 Documents
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THE EFFECT OF EMPLOYEE TRAINING ON SERVICE QUALITY Dimas Aryo Baskoro; Damas Aryo Anggoro
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 5, No 1 (2022): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v5i1.3289

Abstract

ABSTRACT               The purpose of this paper is to show how firms can enhance their service quality to increase customer satisfaction and thus customer loyalty? In answer to this question, three factors (i.e. employees, service quality, and customers) are critical to the success of service firms. The purpose of this research is to provide a research framework that examines relationships among employees, perceived service quality, customers.The design of this research applies a survey toward unit of analysis on shipping transportation service by interviewing the employee of PT. Humpuss Intermoda Transportasi, Tbk and also interviewing their clients as respondent for testing hypothesis. Meanwhile the required data consist of one variable independent which is employee training, one mediated variable which is service quality, and two variables dependent which are customer satisfaction and customer loyalty. The aggregate numbers of employees are 100 and clients 100 being respondent. Total respondent for this study are 200. Data analysis used in this research was consists of Pearson Correlation Test using SPSS as software. The result of this research concludes that three hypotheses are not supported, employee training had no effect to service quality, and then service quality had no effect to customer satisfaction and also to customer loyalty. Implications for management of the companies and directions for future research are discussed.
Pelatihan Kreasi Menu Hidangan Penutup Dengan Bahan Dasar Labu Kuning Winny Trussiadi
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 5, No 1 (2022): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v5i1.3261

Abstract

Kegiatan pengabdian kepada masyarakat merupakan bentuk kepedulian secara sosial dimana kita dapat membagikan bermacam-macam ilmu dan keterampilan kepada masyarakat yang berguna untuk membantu masyarakat dapat memperoleh ilmu baru dan meningkatkan keterampilan mereka. Kami mengusungkan tema Kreasi Hidangan Makanan Penutup dengan Bahan Dasar Labu Kuning karena melalui kegiatan pengabdian masyarakat ini kami bertujuan untuk memperkenalkan menu olahan-olahan dari labu kuning serta dapat membantu memberikan ide kepada peserta kegiatan pelatihan untuk mengkreasikan labu kuning sebagai bahan hidangan penutup. Minimnya pengolahan labu kuning berjenis labu parang di Indonesia membuat kami ingin melaksanakan program pengabdian kepada masyarakat dalam bentuk online workshop agar dapat membantu mengedukasi Sinarmas Land UMKM Centre yang lebih di tujukan untuk para ibu-ibu, sehingga para ibu-ibu dapat mengenal lebih dalam lagi mengenai labu kuning beserta kreasi olahan-olahan labu kuning. Dalam proses pelaksanaan kegiatan, para peserta terlihat antusias untuk mengikuti dan mengkreasikan ulang hidangan penutup dengan bahan dasar labu kuning ini.
ROLE OF FACILITIES ON VISITOR SATISFACTION IN GUNUNG BUNDER NATURAL TOURISM, BOGOR REGENCY Yuviani Kusumawardhani
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 5, No 1 (2022): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v5i1.3198

Abstract

Traveling activities can increase creativity, eliminate saturation, relaxation, shopping, doing business, learning about history, culture, and language from certain ethnicities, health, and spirituality. Indonesia is a country that has considerable natural tourism potential and has become an attraction for visitors from all over the world. Gunung Bunder Nature Tourism is one of the natural attractions located in Bogor Regency with pine tree attractions. But the management of tourist attractions is still carried out independently by the community, causing a lack of tourist facilities to be provided to visitors. This is behind this research to analyze the role of facilities on visitor satisfaction in Mount Bunder Natural Tourism.In research procedures, quantitative approaches with simple linear regression analysis tools are used. Nonprobability sampling with a purposive sample technique was utilized to collect data from as many as 100 people. The findings revealed that facility variables influence visitor happiness, implying that facilities have a role in visitor pleasure and that if the manager improves the facility, tourist contentment will rise. The findings of the determination coefficient test revealed that facilities had a 71.9 percent effect on visitor satisfaction, with the remaining 28.1 percent influenced by factors not addressed in this study.
INOVASI PEMBUATAN KULIT MOONCAKE DARI TEPUNG KACANG MERAH Dina mayasari soewoyo
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 5, No 1 (2022): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v5i1.3179

Abstract

The purpose of this study was to determine the ideal formulation in making Mooncake skin made from local food, namely red bean flour and to determine the public's acceptance of these innovative products. The research method used is descriptive quantitative research, with data collection techniques, namely distributing questionnaires to expert panelists and consumer panelists, experimentation, documentation and literature study. The data analysis technique was carried out by means of a preference test or organoleptic test on the taste, color, aroma and texture of the product. The data from the questionnaire results were processed using descriptive statistics by looking for the Score, Mean, Median, Mode and Standard Deviation. The product experiment was carried out with 3 formulas, namely making Mooncake with skin made from original wheat flour, a mixture of wheat flour and red bean flour, and 100% red bean flour. To obtain research results, questionnaires were distributed to expert panelists and consumer panelists by providing product samples. The conclusion of this study is that from 2 formulations of Mooncake product innovations that use ingredients from red bean flour for the skin, judging from the mean, median, mode, and standard deviation values from the organoleptic test questionnaire, it was found that expert panelists and consumer panelists preferred innovation of Mooncake products whose skin is made from 100% red bean flour, both in terms of taste, aroma, color and texture dimensions.
STRATEGI PEMASARAN KAMAR DI HOTEL DE PAVILIJOEN BY HIM DALAM MASA PANDEMIC COVID 19 DENGAN MENGGUNAKAN SWOT ANALISIS Superwiratni Superwiratni
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 5, No 2 (2022): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v5i2.3945

Abstract

Pandemic covid 19 menjadi wabah yang menghancurkan semua sector perekonomian di dunia, tidak terkecuali dengan industri pariwisata, hotel merupakan industri yang terkena dampak sangat serius, dimana selama beberapa bulan hotel terpaksa untuk tidak beroprasional guna memutus mata rantai penyebaran virus covid 19.Occupancy hotel yang sangat rendah dan juga sebagain besar hotel merumahkan karyawannya agar meringankan biaya oprasional hotel bahkan banyak hotel yang akhirnya gulung tikar karena tidak mampu mendanai oprasionalnya.Untuk memulihkan kembali industri perhotelan diperlukan strategi-strategi pemasaran dan pengembangan produk hotel guna bertahan dan meningkatkan penjualan jasa yang dihasilkan oleh hotel, Fuad, et al (2006:128) menyatakan Istilah 4P merupakan alat pemasaran yang terkenal, yaitu product (produk), price (harga), place (tempat atau saluran distribusi), dan promotion (promosi) sedangkan tingkat hunian kamar selain dipengaruhi oleh strategi pemasaran juga ditentukan oleh beberapa faktor lain. Menurut (Suarthana, 2006:5), faktor – faktor yang perlu diperhatikan dalam meningkatkan tingkat hunian kamar antara lain adalah lokasi hotel, fasilitas hotel, pelayanan kamar, harga kamar dan promosi.Dengan adanya sertifikasi CHSE oleh Kementrian Pariwisata dan Ekonomi Kreatif memberikan angin segar bagi industri perhotelan untuk bangkit kembali. Hotel De Pavilijoen by Him sudah tersertifikasi CHSE yang juga merupakan salah satu dari sekian banyak hotel di Kota Bandung yang terdampak pandemic covid 19, namun hotel ini tetap bertahan dengan stategi pemasaran yang dilakukan untuk menjual produk kamar hotel yang dimilikinya.             Penelitian ini hendak melakukan analisis terhadap strategi pemasaran yang dilakukan oleh Hotel de Pavilijoen by Him dengan menggunakan analisis SWOT. Sumber data yang digunakan adalah kuesioner yang diisi oleh karyawan ataupun pihak yang mengenal strategi pemasaran hotel tersebut.Keywords :Strategi Pemasaran, CHSE, Pandemic Covid, Occupancy,SWOT 
AMERICANIZATION AND CULTURAL IMPERIALISM IN THE AMERICAN HOTEL FRANCHISE CHAIN IN INDONESIA Ronald Maraden Silalahi; Veny Anindya Puspitasari
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 5, No 2 (2022): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v5i2.3605

Abstract

Americanization is a socio-cultural condition characterized by the imposition of American culture, traditions, and capitalist economic systems worldwide. In the context of modern colonialism, this is marked by the emergence and proliferation of various American brands or franchises in various locations. This fact is based on the belief that products or services with an American identity are considered to have better quality when compared to companies from other countries. This phenomenon is implicated in the hospitality business chain in Indonesia, which is marked by the large number of American hotels located in Indonesia. This article investigates the phenomenon of Americanization in the American hospitality business chain in Indonesia. This research is qualitative research using a cultural studies approach. The primary data is from interviews with 21 American Hotel guests in Indonesia. The secondary data contains related literature sources with intertextual links with the phenomenon of Americanization. Research that synergizes between cultural studies and applied management in the hospitality sector has not been found in many other studies, so this research is expected to enrich the knowledge base in the socio-cultural and hospitality fields.
KEPUTUSAN BERKUNJUNG WISATAWAN BERDASARKAN PENGARUH EFEKTIFITAS ELECTRONIC WORD OF MOUTH (E-WOM) PADA INSTAGRAM Lu'luwatin Rosdiana Aprilia; Imam Ardiansyah
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 5, No 2 (2022): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v5i2.3943

Abstract

Keputusan berkunjung dipengaruhi berbagai faktor, salah satunya adalah electronic word of mouth (e-wom). Sosial media memiliki peranan dalam electronic word of mouth. instagram merupakan salah satu sosial media dengan pengguna terbanyak saat ini setelah facebook. Dimensi electronic word of mouth adalah intensity, valence of opinion, content. Penelitian ini bertujuan untuk mengetahui efektivitas dimensi e-wom (intensity, valence of opinion, content) pada instagram terhadap keputusan berkunjung wisatawan Kawasan Perkampungan Budaya Betawi (KPBB) Setu Babakan sehingga dapat memberi kontribusi keilmuan pada sektor pariwisata dan memberi dampak peningkatan ekonomi yang signifikan bagi daerah sekitarnya. Metode penelitian yang digunakan dalam penelitian ini adalah metode penelitian deskriptif dan verifikatif. Dalam penelitian ini, populasi adalah pengunjung obyek wisata dan penentuan sampel menggunakan teknik purposive sampling dengan kriteria responden yang pernah melakukan kunjungan dan telah mem-follow instagram KPBB Setu Babakan. Untuk menguji hipotesis penelitian digunakan metode statistik analisis regresi linear berganda. Hasil penelitian menunjukkan bahwa dari tiga dimensi, hanya dimensi valence of opinion yang tidak signifikan terhadap keputusan berkunjung dibandingkan dimensi intensity dan content. Secara simultan dimensi E-WOM berpengaruh signifikan terhadap kunjungan wisatawan. Nilai koefisien determinan sebesar 55,60% dimana nilai tersebut dapat diinterpretasikan bahwa pengaruh dimensi E-WOM dari instagram efektif sebagai platform media sosial terhadap keputusan berkunjung wisatawan KPBB Setu Babakan.
OLAHAN MAKANAN DAN MINUMAN BERBAHAN DASAR BUAH TAMPOI Jimmy Situmorang; Vasco A.H. Goeltom; Kevin Gustian Yulius
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 5, No 2 (2022): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v5i2.3788

Abstract

Tampoi or Tampui (baccaurea macrocarpa) is a widespread endemic plant known from the area of  Kalimantan, Sumatera, and Malay Peninsula. This fruit is a rare fruit with a sweet and sour taste. The fruit is full of antioxidant which can protect body cells from free radical damage. At present, the use of Tampoi fruit is scarce and people of Kalimantan usually prepare Tampoi fruit as tuak or traditional beverage or just directly eat the fruit. The purpose of this study were: (1) Introduced and elaborate the benefits of the Tampoi fruit. (2) Discovered new flavors created from Tampoi fruit. (3) The author wanted to examine whether Tampoi fruit can be processed into processed foods. (4) Explained the community, especially the people of Kalimantan that Tampoi fruit can be processed into food ingredients and processed foods. (5) Increased the economic price of Tampoi fruit with the aim of preincreasing the economic level of the people of Kalimantan (6) Increased public interest in cultivating Tampoi fruit in order to increase the economic level of the people of Kalimantan. Therefore, to support these goals, product research will be carried out using descriptive, quantitative method by conducting panelist tests so that the resulting products have good standard. Products made from processed Tampoi fruit in this research include cookies, skin chips, fruit chips, noodles, jams, syrup, sorbet and seeds steeping. Based on the results from the research, as many as 8 products which include appetizers, main dishes, desserts, and beverages, were innovated from Tampoi fruit. Keywords:  Tampoi fruit, Kalimantan, Processed Food, Processed Beverages
DETERMINING FACTORS WHICH COULD AFFECT GUESTS’ WILLINGNESS TO STAY IN A HOTEL DURING THE PANDEMIC Nicholas Wilson
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 5, No 2 (2022): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v5i2.3649

Abstract

                Hotel industry had certainly become one of a few sector which had been affected by the current pandemic situation in a negative way, considering that the travel restriction policies implemented by countries all around the world had significantly reduced the number of tourists visiting and staying in Indonesia. Furthermore, the Community Activities Restrictions Enforcement policy utilized by the Indonesian government had also driven a lot of Indonesians to conduct their work, study and daily activities from inside their own home, thus reducing the number of Indonesians who travel domestically to the other cities or regions in Indonesia, which in turns also reducing the number of domestic guests staying at any hotels in Indonesia. However, many countries’ decision to lift their travel restriction policies starting from the beginning of 2022 had allowed many people to resume their travel activities to the other countries, including to Indonesia, which in turns could increase the number of both domestic and foreign guests staying in the hotels all across Indonesia. Therefore, the objective of this study was to determine the effect given by several factors, namely subjective norm and attitude, in determining people’s willingness to stay in a hotel in the middle of the pandemic situation. Conducted in Indonesia, this quantitative-survey study used questionnaires to gather all data from the respondents. Respondents were individuals’ who’ve ever stayed in any 4-star or 5-star hotels in Indonesia at least once starting from January 01st 2021. There are a total of 188 respondents who filled the questionnaire, in which, these data will later be analyzed using PLS. Based on the results of the data analyses, authors concluded that subjective norm and attitude play significant and positive role in affecting guests’ willingness to stay in the hotels in Indonesia during the pandemic.
Analisis Penerapan Persediaan Bahan Baku Makanan Terhadap Persiapan Proses Produksi Di Harris Vertu Hotel Harmoni Jakarta Dewanta Facrureza, SST.Par., MM.Par; Nisrina Syifa Zanani
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 5, No 2 (2022): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v5i2.4029

Abstract

Perkembangan industri perhotelan tidak terlepas dari perkembangan industri pariwisata. Tentunya industri perhotelan tidak dapat dipisahkan dari perkembangan restoran yang berkaitan di dalamnya. Restoran menjadi salah satu tempat untuk memenuhi kebutuhan pelayanan akan makan dan minum bagi konsumen ketika menginap di hotel. Pada dasarnya persediaan dapat digunakan untuk memperlancar operasional produksi perusahaan tersebut. Dalam berjalannya operasional produksi perusahaan persediaan menjadi salah satu unsur penting di dalamnya yang diperoleh secara berkala, diolah dan kemudian akan dijual kembali. Dalam penelitian ini menggunakan metode penelitian kuantitatif deskriptif dengan pengumpulan data berupa kuesioner, wawancara dan observasi, kemudian pengolahan datanya menggunakan analisis regresi linier sederhana, uji koefisien determinasi, uji T dan uji F. Berdasarkan hasil penelitian dan olah data, maka diperoleh hasil antara persediaan bahan baku makanan terhadap persiapan proses produksi di Harris Vertu Hotel Harmoni Jakarta terdapat pengaruh yang signifikan baik secara parsial maupun simultan dengan pengaruh sebesar 58,6%. Kata Kunci: Persediaan, Bahan baku makanan.

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