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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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Modification of Non Dairy Panna Cotta Using Coconut Milk and Soya Milk Astuti, Ratih Dwi
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.v7i1.5150

Abstract

Panna cotta is an italian dessert derived from based cream, milk, and gelatin.But it cannot be denied many people could not and choose not consume products for reasons of dairy milk allergies, lactose intolerance, restriction diet, and the potential health problems.The purpose of in this research to do a modification panna cotta and soy milk instead of cow milk, dairy cream and coconut milk instead of sweet corn has any the better for the body.What is the level fondness for the community in terms of taste, scent, color, texture, and display.The research is by this organoleptik deskritif quantitative, using kuisioner distributed to 41 respondents is east area of local communities. According to data collection results, the majority of the responders responded positively to the dessert.In terms of taste, as much as 56.1 % responders claim it's delicious and 43.9 % states it's delicious.Aromaically, 65.9 % responders express scent and 34.1 % very scented.In terms of texture, 46.1 % responders like soft texture and 46.3 % very soft.As much as 53.7 % responders love a very interesting color and 43.9 % likes an interesting color.Regarding physical appearances, 65.9 % responders judge very well and 34.1 % good.Related to a favorite level, 51.2 %s responders love this dish and 48.8 % very much like.This research result indicates that dessert non dairy panna cotta with a sauce of sweet corn pandanus consumers have the potential to be admitted.And our main bahan-bahan modification with a sauce of pandanus give variety to the feeling of, scent, and display, so that it may become attractive alternative for those who had a preference non dairy diet.However, further research can be done.
Faktor Yang Mempengaruhi Perilaku Konsumen Dalam Mengambil Keputusan Untuk Menginap di Hotel (Studi Kasus: Staycation) Adiati, Maria Pia; Yenti, Yenti
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.v7i1.5555

Abstract

Penelitian ini bertujuan untuk mengetahui faktor apa yang mempengaruhi perilaku konsumen terhadap pengambilan keputusan untuk staycation di hotel. Variabel bebasnya adalah faktor budaya, faktor sosial, faktor pribadi, dan faktor psikologis, sedangkan variabel terikatnya adalah pengambilan keputusan dengan dimensi need recognition, information search, evaluation of alternatives, purchase decision, dan postpurchase behavior. Penelitian ini menggunakan metode penelitian kuantitatif. Populasinya adalah konsumen yang pernah melakukan staycation. Teknik yang digunakan adalah nonprobability sampling dengan teknik purposive sampling. Jumlah sampelnya berjumlah 95 responden dimana mereka pernah melakukan staycation. Berdasarkan dari hasil penelitian, keempat variabel perilaku konsumen berpengaruh signifikan terhadap variabel pengambilan keputusan staycation di hotel.  
ANALISIS KELAYAKAN BISNIS PASAR WISATA MINGGON JATINAN KABUPATEN BATANG Mahirdini, Wardah
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.v6i2.4446

Abstract

Minggon Jatinan is a traditional market development project that aims to improve the local economy in Batang Regency. The purpose of this research is to conduct a business feasibility study for the Minggon Jatinan Market development project. This research was conducted by analyzing the key aspects that influence the success of the project, including market analysis, financial analysis, technical analysis, and management analysis. The research method used is a qualitative approach. Primary data was collected through direct surveys of potential traders and potential consumers of Pasar Minggon Jatinan, as well as interviews with related parties such as the local government and land owners. Secondary data was obtained through literature studies and related information sources. The results of the market analysis show that there is a sizeable market potential for Pasar Minggon Jatinan, with high interest from the local community and the surrounding area. Financial analysis shows that this project has a profitable profit potential, with a positive return on investment in the long term. The technical analysis involves evaluating the location, infrastructure, facilities and operational needs of Pasar Minggon Jatinan. In this case, it was found that the selected location had good accessibility and adequate facilities to support market operations. Management analysis involves assessing market management, including organizational structure, business planning, and marketing strategy. The results of the analysis show that with effective management and adequate support from the local government, Pasar Minggon Jatinan has the potential to become a successful and sustainable business. Based on the findings from this business feasibility analysis, it is suggested that the Minggon Jatinan Market development project can be continued. However, proper strategic steps need to be taken, such as effective marketing, selection of quality traders, and maintenance of good market facilities and cleanliness.
Metode EOQ (Economic Order Quantity) Berbasis Sistem Digital guna Meningkatkan Efisiensi Manajemen Persediaan Bahan pada Departemen Food and Beverage Service Kusuma Wardhani, Dya Ayuning
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.v7i1.5286

Abstract

Penelitian ini bertujuan untuk mengoptimalkan metode Economic Order Quantity (EOQ) melalui penerapan dan pendalaman sistem digital pada departemen Food and Beverage Service. Pada umumnya metode EOQ digunakan untuk menghitung jumlah optimal dari purchasing perusahaan dengan meminimalisir akumulasi biaya persediaan. Departemen Food and Beverage Service berperan penting dalam sebuah industri perhotelan terkait penyedia layanan makan dan minum. Departemen ini sering dihadapkan pada tantangan pengelolaan persediaan bahan minuman agar tidak berakibat pada out of stock dari perubahan permintaan pasar. Metode yang digunakan dalam penelitian ini adalah pendekatan kualitatif menggunakan System Literatur Review (SLR) dari data sekunder pada Scopus mengidentifikasi faktor-faktor yang berkaitan dengan tren EOQ. Fokus dalam penelitian ini melibatkan analisis data historis persediaan, penerapan teknologi digital, dan skenario EOQ yang berbeda. Sistem digital akan melibatkan integrasi teknologi yang mencakup monitoring dan perhitungan secara real-time pada persediaan bahan, otomatisasi proses pemesanan, serta integrasi dengan supplier. Data yang akan dianalisis mencakup frekuensi pemesanan, lamanya waktu tunggu, biaya penyimpanan, serta biaya pemesanan. Hasil dari penelitian ini diharapkan dapat memberikan rekomendasi untuk mengoptimalkan metode EOQ melalui penerapan sistem digital, sehingga departemen Food and Beverage Service dapat memperoleh efisiensi dalam mengelola persediaan barang dan meminimalisir potensi kehilangan customer akibat out of stock. Implementasi dari optimalisasi ini diharapkan mampu mengurangi biaya persediaan, meningkatkan efisiensi operasional dan daya saing melalui manajemen persediaan yang lebih mumpuni, serta mengoptimalkan kualitas layanan terhadap customer. Dengan demikian, penelitian ini dapat memberikan kontribusi positif terhadap peningkatan kinerja serta menunjang faktor profitabilitas pada sektor penyedia layanan seperti departemen Food and Beverage Service, utamanya dalam industri perhotelan.
Pelestarian Tradisi Ghabal sebagai Daya Tarik Wisata Warisan Gastronomi Kecamatan Jabung Provinsi Lampung puspa, gardhena riyan
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.v6i2.4424

Abstract

 ABSTRAK Tradisi ghabal merupakan tradisi makan yang dilakukan oleh masyarakat Lampung khususnya daerah Jabung yang dilaksanakan turun-temurun dengan tujuan menumbuhkan keakraban dan kebersamaan. Tujuan penelitian ini adalah untuk memperkenalkan tradisi ghabal melalui sistem informasi berbasis website, potensi tradisi ghabal sebagai daya tarik dengan prinsip community based tourism serta mengetahui komponen gastronomi pada tradisi ghabal. Desain penelitian yang digunakan pendekatan kualitatif deskriptif dengan metode wawancara mendalam, observasi, dan diperkuat dengan dokumentasi. Hasil penelitian ini menunjukan tradisi ghabal dapat berpotensi sebagai daya tarik wisata warisan gastronomi dengan menerapkan community based tourism. Kata kunci : Potensi Wisata, Community Based Tourism, Wisata Gastronomi, Tradisi Ghabal
STRATEGI PENGEMBANGAN WISATA GASTRONOMI DI KOTA BOGOR - JAWA BARAT Sari, Dhanik Puspita
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.v7i1.5346

Abstract

Penelitian ini membahas tentang strategi pengembangan wisata gastronomi di Kota Bogor. Wisata gastronomi merupakan salah satu wisata minat khusus. Banyak wisatawan dan pengunjung yang datang ke kota Bogor selalu mencari makanan tradisional yang menjadi ikon. Saat ini, makanan tidak hanya untuk memenuhi kebutuhan perut yang lapar, tetapi mereka juga mencari pengalaman baru dalam mengkonsumsi makanan tradisional lokal. Nilai tambah menjadi sebuah keharusan dalam mengembangkan jenis wisata ini.  Penelitian ini menggunakan pendekatan studi kualitatif. Data primer dan sekunder dikumpulkan dengan beberapa cara termasuk observasi, wawancara mendalam, dokumentasi, dan studi literatur. Temuan dari penelitian ini adalah bahwa pariwisata gastronomi di Bogor memberikan banyak kontribusi bagi kota. Hal ini dapat diklasifikasikan sebagai klasifikasi tingkat ketiga dalam pariwisata gastronomi dan digambarkan sebagai perkembangan vertikal. Penelitian ini akan berfokus pada beberapa cara untuk mengembangkan wisata gastronomi di Kota Bogor. Namun tetap tidak lepas dari tiga pihak yang berkepentingan dalam industri ini yaitu pemerintah, swasta (industri perhotelan), dan masyarakat sekitar.
POTENSI WISATA GASTRONOMI RABEG DI RUMAH MAKAN H. NASWI KOTA SERANG BANTEN Anugraheni, Henida Garniz
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.v6i2.4418

Abstract

“Potensi Wisata Gastronomi Rabeg Rumah Makan di Kota Serang Banten” adalah penelitian yang bertujuan untuk mengidentifikasi potensi pariwisata dan kuliner di Kota Serang Provinsi Banten. Tujuan dari penelitian ini adalah: 1) mengetahui wisata gastronomi Rabeg yang ada di Rumah Makan H. Naswi Kota Serang Banten, 2) mengetahui bagaimana kondisi actual dalam melestarikan budaya gastronomi Rabeg yang ada di Kota Serang Banten. Penelitian ini dilakukan dengan metode kualitatif. Pengumpulan data dilakukan dengan: 1) studi pustaka & dokumentasi, 2) observasi dan 3) wawancara. Hasil penelitian menunjukkan bahwa Kota Serang memiliki potensi wisata dan kuliner lokal yang potensial untuk menjadi daya tarik dan tujuan wisata.
PENGARUH PENGALAMAN DAN CITRA MEREK TERHADAP KEPUASAN: STUDI EMPIRIS PADA PELANGGAN HOTEL JW MARRIOTT SURABAYA Yosua, Esther Caroline; Kusumawidjaya, Erris
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.v7i1.5457

Abstract

Seiring dengan berakhirnya pandemi Covid-19, industri pariwisata dan perhotelan saat ini mulai mengalami peningkatan. Persaingan industri yang semakin ketat juga membuat hotel harus semakin mengenali konsumen dan memperhatikan faktor-faktor yang mempengaruhi kepuasan mereka. Penelitian ini bertujuan untuk mengetahui apakah pengalaman pelanggan dan citra merek berpengaruh terhadap kepuasan pelanggan di Hotel JW Marriott Surabaya. Penelitian ini merupakan penelitian kuantitatif dengan metode kuesioner dalam pengambilan data. Sampel ditentukan dengan teknik purposive sampling berkisar antara 75-150 responden. Data dikumpulkan menggunakan kuesioner atau angket yang disebarkan pada tamu yang pernah menginap selama minimal 1 malam di Hotel JW Marriott Surabaya. Melalui penyebaran kuesioner, diperoleh 111 data perolehan yang layak untuk diolah. Penelitian ini kemudian menggunakan regresi linear berganda untuk menganalisis hubungan pengalaman pelanggan dan citra merek terhadap kepuasan pelanggan. Hasil analisis dengan regresi linear berganda menemukan bahwa pengalaman pelanggan dan citra merek berpengaruh signifikan terhadap kepuasan pelanggan di hotel JW Marriott Surabaya. Berdasarkan hasil tersebut, maka dinyatakan bahwa kedua hipotesis dalam penelitian ini dapat diterima. Saran kepada hotel JW Marriott Surabaya juga kemudian disampaikan dalam pembahasan.
Service Recovery Strategies to Maintain Guest Satisfaction at X Hotel in Jakarta Ong, Karen
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 7, No 2 (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.v7i2.7502

Abstract

Various service issues has been researched as one of the factors that influenced Indonesia to lose its contribution to the economic growth during post Covid-19. One of the efforts the hospitality can do to solve the problem is to further innovate service quality of the hotel. However, service failures often occur as a result of not meeting the guests’ expectations, and so service recovery address these failures and restore the guests’ trust and satisfaction with effective methods, such as compensation, proactive communication, and personalized resolutions. This research examines the service recovery strategy of X Hotel, a luxury hotel in Jakarta known for its high standards of service. What will be examined are methods used by front line workers to address service failures, the management’s role in ensuring the effetiveness of the service recovery, and challenges encountered during the process of service recovery. The data will be collected through interviews with the management of the front line workers of X Hotel, which includes the manager of the Food and Beverages, the manager of the Front Office, and the manager of the Housekeeping. The findings highlight the importance of a structured framework as a guideline to implement service recovery with clear boundaries set to improve the speed and effectiveness of the compensation given. Aside from that, advanced systems such as HOTSOS system and guest feedback platform greatly enhance the hotel’s ability to track and analye service failures, prevent recurrence, and gain insights on guests’ expectations. Adopting this structured framework and investing in these advanced systems can enhance the effort of service recovery, making it important for X Hotel to maintain a competitive advantage in the luxury hospitality sector.
Pengaruh Konsumsi Makanan Mentah Khas Jepang Terhadap Kesehatan Mahasiswa SV IPB Amri, Muhammad Yasir
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 7, No 2 (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.v7i2.5495

Abstract

Raw foods are increasingly popular in today's society, especially among citizens who have a tendency to consume raw foods as part of a healthy lifestyle. However, there are concerns about the safety and health associated with the consumption of these raw foods. One of the countries that popularized raw food is Japan. Japan is a country that has its own characteristics especially in culture and society. The country makes several dishes such as sushi, sashimi and several other foods. Raw food has an attraction for domestic and foreign people who want to eat these dishes. Although some people are not compatible with this culture, there are also many people who really like dishes from this country. According to research, raw food or improperly cooked food is more at risk of bacteria and disease than cooked food. Sashimi, sushi or some other foods if processed in an unhygienic way and the wrong way of handling will cause some bacteria, especially salmonella bacteria. But on the other hand, raw food is one of the most popular foods in all ages and regions. So, it's good if you want to consume raw food, stick to the recommended portions. 

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