cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Johannes Kurniawan
Contact Email
famejournal@ubm.ac.id
Phone
+6285773331792
Journal Mail Official
famejournal@ubm.ac.id
Editorial Address
Jl. Ancol Barat IV, RT.12/RW.2, Ancol, Kec. Pademangan, Kota Jkt Utara, Daerah Khusus Ibukota Jakarta 14430
Location
Unknown,
Unknown
INDONESIA
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
 5   6   7   8   9 
Diversification of Regional Specialty Products: Ladu As Typical Tourist Destinations in Batu City Rhiza Eka Purwanto; Asrofi Asrofi Asrofi; Gilang Sandhubaya
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 6, No 1 (2023): 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.v6i1.4070

Abstract

 Culinary businesses, especially regional snacks, are being optimized to boost tourist shopping in tourist destinations, one of which is the city of Batu. Batu City actually has typical snacks of the Gunungsari archipelago which are snacks and are known as Ladu. However, the production of Ladu snacks is currently starting to be limited, this is due to the lack of interest of tourists in buying this Ladu product. This research was conducted to find out how the right diversification strategy in increasing and adding variants of Ladu products in order to increase the purchasing power of tourists. The methodology in this study uses qualitative descriptive analysis through observation, interviews and documentation studies. The results of this study show that ladu snacks are produced and distributed by producers to second parties without paying attention to good packaging. The lack of knowledge and development in production makes Ladu snack products less varied both in terms of shape and toppings. This can be seen from the small availability of ladu snacks in several souvenir shops typical of Batu.             The strategy needed to diversify snacks is to use a horizontal concentric type, which is an effort to increase product diversity to increase profitability and achieve higher sales volumes than existing products. Various variants of ladu snacks produced have a sweet and salty taste with chocolate toppings, and cheese. Diversification Strategy is an alternative choice in producing variants of snack products that are of interest to visitors. Thus the visitors will have more choices in determining the choice of taste of ladu snacks.
ANALISIS EXPERIENTIAL MARKETING DAN DAMPALNYA TERHADAP KEPUASAN KONSUMEN (STUDI KASUS: KOPI IRENG DAGO BANDUNG) Dewanta Facrureza; Nita Christina
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 6, No 1 (2023): 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.v6i1.4524

Abstract

The growth of the culinary business in the city of Bandung, which is increasingly developing, has led to business competition, especially in the type of coffee shop business category. Every business actor is required to understand what consumers need and make consumers feel satisfied. There is an experiential marketing approach to marketing that engages consumer emotions that create memorable experiences. The purpose of this study was to determine the level of customer satisfaction on the effect of experimental marketing carried out by Kopi Ireng Dago Bandung.To investigate this, the researcher used a quantitative research method with a total sample size of 100 respondents who were selected by non-probability purposive sampling technique, which were consumers who had visited Kopi Ireng Dago Bandung. The data processing analysis method used is the validity test, reliability test, classic assumption test (normality and multicollinearity), hypothesis testing (partial and simultaneous significance test) and multiple linear analysis.Based on the t table distribution of 0.025: 93, the t table value is 1.9850. The results of the partial significance test (t-test) show that 3 of the 5 hypotheses tested in this study are accepted and have a partial effect on customer satisfaction, including the Feel (X2) variable with a t-count value of 2.087> t table 1.9850, the variable Act ( X4) with t count value 2,340> t table 1.9850, and Relate (X5) with t count value 3.062> t table 1.985. The simultaneous significance test (f-test) shows that f count 17,247> f table 2.31 with a significance level of 0.000 <0.05, which means that the experiential marketing variable dimensions consisting of Sense, Feel, Think, Act, and Relate have a significant effect on customer satisfaction. The coefficient of determination test results showed that experiential marketing had a effect of 47,8% on customer satisfaction at Kopi Ireng Dago Bandung.
INOVATION OF PANNACOTA DAIRY FREE Farrah Farrah
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 6, No 1 (2023): 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.v6i1.4215

Abstract

Purpose Porang flour from porang tubers (Amorphophallus muelleri Blume) has a soluble food fiber content whose structure and function are similar to pectin called glucomannan. The content of glucomannan contained in porang tubers is very large namely as a gelling agent, which can be one of the alternative thickeners or stabilizers in solution and dough and can replace gelatin milling on pannacotta cake vegan. This research aims to find out the usefulness and success rate of porang flour in replacing gelatin in the manufacture of vegan Pana cotta Cake. It also aims to find new alternative gelatin substitutes on the market that many use pig base materials in the manufacture of gelatinDesign/methodology/approach —.. This research uses qualitative descriptive methods, intending to know the process of making Pana cotta Cake with porang flour and knowing the quality of Pana cotta Cake with gelatin substitution with porang flour from perspective experts in the field of food product to conformity with panna cotta cake standards.Not only that, the glucomannan content in porang tubers can also be an alternative thickener or stabilizer in solutions and doughs and can replace the use of gelatinFindings — Based on the overall results of the study, reviewed from the quality aspects of the foods studied, the researchers concluded that Panna Cotta Vegan with porang flour was favored by the panelists and had good value. Then, porang flour proved to be a substitute alternative to gelatin in the manufacture of Panna Cotta especially Panna Cotta Vegan.Practical implications — For advice, it should be noted during the process of making Panna Cotta which is stirred slowly until boiling, then be sure to discard the froth that is on top of the panna cotta and use the technique of placing a spoon on top of the mold in an upside down position to avoid creating froth. For further research, researchers hope to be able to develop a wide range of processed products by using additional ingredients of porang flour and focus on raising awareness using existing local potentialKeywords — Food Inovation, Pannacota, Dairy free
PENGARUH HARGA DAN FASILITAS TERHADAP KEPUTUSAN MENGINAP DI ALOFT HOTEL JAKARTA WAHID HASYIM Sofiani Sofiani
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 6, No 1 (2023): 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.v6i1.4229

Abstract

Aloft Hotel Jakarta Wahid Hasyim is. wrong. one. hotel. star. 4 located in downtown Jakarta. Located in a location. strategic. make. Many people. choose. for. stay overnight. in the area. This great opportunity was also seen by other parties so that many hotels were established in the area. Study. this. done. to find out the effect. price. and. decision facility. stay overnight. at Aloft Hotel Jakarta Wahid Hasyim. Method. research that. used. on research. this. is. quantitative method with a total sample of 130 respondents. Technique. collection. data. on. study. This is done by distributing questionnaires and observations. The test method in research uses test. validity and reliability, test. normality, multicollinearity and heteroscedasticity tests, T tests, F tests, multiple linear regression tests and tests of the coefficient of determination and mean tests. The results of the tests carried out show that the effect. price and facilities to the decision. stayed at Aloft Hotel Jakarta Wahid Hasyim by 67.3%. The influence given is included in the strong category. From the results of partial testing (T test) on the variable price of 5.573 and facilities of 7.381. Test result. in a manner. simultaneous (F test) on both variables of 133.745, where the variables have a significant influence on the decision to stay. The conclusion of this study is the price and facilities it has. Influence on the decision to stay. With a price that is in accordance with the facilities obtained will make consumers decide to stay. Suggestions for Aloft Hotel Jakarta Wahid Hasyim to always offer competitive prices and well-maintained facilities.
ANALYZE THE BUSINESS FEASIBILITY OF THE ASYMIE WONOPRINGGO CHICKEN NOODLE SHOP Rizqi Mursalina; M. Taufiq Abadi
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 6, No 1 (2023): 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.v6i1.4362

Abstract

The food stall business is a business that has quite large and promising opportunities. Food stalls can also be used as a place for buyers to relax, gather and so on which makes buyers have a reason to come to the food stall. That is why many people open food stalls, especially chicken noodle stalls. The purpose of this study is to find out and analyze the business feasibility of the asymie chicken noodle shop. This research use desciptive qualitative approach. The data obtained is in the form of primary data, namely interviews and secondary data, namely observation. The research was conducted at Asymie Wonopringgo Chicken Noodle Warung. The results of the study show that when viewed from the market and marketing aspects according to the feasibility study, the asymie chicken noodle shop is very good. This can be seen from the good service, the many facilities and the characteristics of the product with full chicken meat topping provided by the Asymie chicken noodle shop. In addition, the price offered is also affordable for consumers of all ages according to the market segment and the promotion is carried out very well, namely through WhatsApp Story.
FEASIBILITY STUDY ANALYSIS OF BUSINESS MINGGON TOURISM MARKET, JATINAN, BATANG DISTRICT Wardah Mahirdini
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 6, No 1 (2023): 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.v6i1.4405

Abstract

Culinary tourism is a form of tourism that focuses on food as an attraction for exploration and tourism purposes. "Minggon Jatinan" is one of the culinary tours in Batang Regency. The purpose of this study is to suggest a framework to be used as a business development strategy for culinary tourism using qualitative research methods (surveys and observations). SWOT analysis is used to identify strengths, weaknesses, opportunities and threats. The findings of this study are related to the "Minggon Jatinan" culinary tourism development strategy, including the importance of implementing the strategy itself, collaboration between stakeholders, promotion of culinary profiles and optimizing the potential of existing forest natural resources to maintain the uniqueness of "Minggon Jatinan" culinary tourism in Batang Regency. has a tradition called Minggon Jatinan which is one of the media for introducing traditional culture in Indonesia. Minggon Jatinan was carried out in the Rajawali City Forest which is next to the northern coast road. Minggon Jatinan has a great attraction for tourists from within and outside Batang. The strategy in the Minggon Jatinan Tradition can benefit many parties. Apart from increasing development through several community groups, this tradition also strengthens relations between communities in Batang Regency.
SIRKULASI PENGELOLAAN LINEN KAMAR PADA HOUSEKEEPING DEPARTEMEN DI ARDAN HOTEL BANDUNG Superwiratni, Superwiratni
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 6, No 2 (2023): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu
Publisher : Universitas Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v6i2.4823

Abstract

Penelitian ini tentang alur sirkulasi linen room dalam sistem kerja housekeeping Tujuan Penelitian ini adalah menganalisis alur sirkulasi linen room dalam sistem kerja housekeeping dan untuk mengetahui masalah apa yang terjadi di dalam sistem alur sirkulasi tersebut. Metode penelitian yang digunakan adalah metode penelitian kualitatif deskriptif sebagaimana dapat diartikan sebagai prosedur pemecahan masalah yang diselidiki dengan menggambarkan suatu subjek atau objek dalam penelitian dapat berupa staff, pelanggan perusahaan bahkan juga masyrakat pada saat sekarang ini. Teknik analisis data kualitatif adalah bersifat induktif, yakni suatu analisis berdasarkan data yang diperoleh, selanjutnya dikembangkan pola hubungan tertentu atau menjadi hipotesis. Hasil penelitian ini menunjukkan bahwa permasalahan di alur sirkulasi linen benar terjadi yaitu pendistribusian linen bersih sering terlambat sehingga mengakibatkan katerlambatan roomboy dalam melengkapi linen kamar.
The Effect of Job Training & Work Environment on Employee Performance at Crowne Plaza Residences Jakarta Djunaid, Ika Suryono
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 6, No 2 (2023): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu
Publisher : Universitas Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v6i2.5191

Abstract

Job training and work environment are one of the factors that are quite important in improving employee performance in a company. In this study, researchers conducted research with the aim of knowing the effect of job training on employee performance at Crowne Plaza Jakarta Residences and the effect of the work environment on employee performance at Crowne Plaza Jakarta Residences. This type of research used is descriptive with quantitative methods and the writing method that researchers use is a questionnaire with a saturated sample technique with employee respondents at Crowne Plaza Jakarta Residences, interviews and literature review. The sample in this study with a sample of 32 respondents. The results of this study support the hypothesis made, namely job training and work environment have a positive influence on employee performance. Suggestions that can be given to Crowne Plaza Jakarta Residneces are to maintain and improve the job training and work environment that has been carried out.
ROOM BOOKING THROUGH ONLINE TRAVEL AGENT AT ASTON HOTEL PALEMBANG Permatasari, Mustika; Silvia, Mega; Setiawan, Mulkan
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 7, No 1 (2024): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu
Publisher : Universitas Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v7i1.5517

Abstract

Online Travel Agent is an internet-based platform that assists guests in booking hotel rooms. When a guest books a room through an Online Travel Agent, the booking will usually be directly accepted by the hotel if the hotel reservation department still opens the room booking service from the online travel agent. But on the other hand, if the reservation department has closed the online travel agent for booking rooms, guests automatically cannot book rooms because the hotel rooms are fully occupied. The high percentage of room bookings that have exceeded the percentage of sales through online travel agents at Hotel Aston Palembang has caused problems such as overbooking through online travel agents in the reservation department, causing guests who have come and have booked rooms through online travel agents but do not get rooms when checking in due to high occupancy rates. The purpose of this study is to determine the Standard Operating Procedure (SOP) in handling room reservations through the Online Travel Agent, the availability of supporting equipment for handling room reservations through the Online Travel Agent and the ability of staff in handling room reservations through the Online Travel Agent. The research method used is a qualitative approach with descriptive methods. Data collection techniques in this qualitative research use observation and interviews. The reservation officer has implemented the Standard operational procedure for booking rooms properly but there are several things that are still not done by the reservation officer such as not confirming in detail the size of the guest bed and not closing the reservation allotment when the hotel is fully booked so that room overbooking occurs and becomes a guest complaint when checking in at Hotel Aston Palembang.
Analisis Usaha Fashion Batik (Studi Kasus Toko AV Collection Wanayasa Pekalongan) Febriyanti, Khasanah Nur
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 6, No 2 (2023): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu
Publisher : Universitas Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v6i2.4469

Abstract

Pada penulisan artikel kali ini membahas mengenai usaha fashion batik AV Collection yang terletak di Kecamatan Wanayasa Kabupaten Pekalongan. Pengambilan data metode ini adalah metode wawancara dengan mewawancarai seorang pemilik pengusahanya. Tujuan penelitian ini untuk mengetahui bagaimanakah bauran pemasaran pada batik AV Collection Wanayasa. Metode penelitian yang digunakan yaitu metode penelitian deskriptif dengan pendekatan kualitatif. Hasil penelitian menunjukkan, Product batik AV Collection selalu update dengan motifnya. Price batik terjangkau oleh semua kalangan, Place atau pendistibusian mudah dijangkau oleh konsumen, promotion menggunakan strategi promosi kepada masyarakat secara langsung dan tidak langsung. Kesimpulannya, fashion batik AV Collection dapat dikatakan berkembang pesat dengan menggunakan stategi pemasaran dengan teknik bauran pemasaran yaitu produksi batik yang unik dan menarik, harga produk yang bersaing, promosi masih menggunakan teknik langsung kepada konsumen belum sepenuhnya disesuaikan dengan perkembangan jaman, tempat pendistribusian yang terjangkau namun belum tepat dan belum strategis.

Page 7 of 9 | Total Record : 90

 5   6   7   8   9 

Filter by Year

2018 2025


Reset
Filter By Issues
All Issue Vol 8, No 1 (2025): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu Vol 7, No 2 (2024): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu Vol 7, No 1 (2024): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu Vol 6, No 2 (2023): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu Vol 6, No 1 (2023): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu Vol 5, No 2 (2022): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu Vol 5, No 1 (2022): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu Vol 4, No 2 (2021): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu Vol 4, No 1 (2021): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu Vol 3, No 2 (2020): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu Vol 3, No 1 (2020): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu Vol 2, No 2 (2019): Journal Food and Beverage, Product and Services, Accommodation Industry, Enterta Vol 2, No 1 (2019): Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Indu Vol 1, No 2 (2018): Journal FAME Vol 1, No 1 (2018): Journal FAME More Issue