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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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BUSINESS ASSESSMENT THROUGH A FINANCIAL RATIO APPROACH AT DAWET IRENG & KUPAT TAHU “5758” JAMBI Permatasari, Mustika
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.v7i2.6466

Abstract

Jambi City is a city in Jambi Province that has experienced an increase in culinary businesses such as restaurants, cafes, restaurants, and stalls. In managing a business, financial planning and analysis are needed to achieve smooth business. One of the analyses is the examination of financial statements. The type of research used by the author is descriptive research with a quantitative approach that collects data that is objective and measurable. The data collection techniques that the author uses are observation, interviews, documentation, bibliography and secondary data. The results showed that Return On Equity for 3 years measured by profit after tax divided by own capital obtained an average result of 1.72% or was in poor condition. The results of Return On Investment in the year from 2020 increased by 0.17% or with a value of 1.87% in 2021 and decreased in 2022 with a value of 1.59%. Cash Ratio or the restaurant's ability to pay off current debt with cash has not changed or remains at a value of 2.75%. Current Ratio which measures the restaurant's ability to pay off current debt if debt is collected reaches 27.5% or is at the lowest assessment score, Collection Period measures the restaurant's ability to collect receivables for 3 years is very good by obtaining a maximum assessment. Inventory Turn Over for the last 3 years has a maximum value of 5 which can be concluded that the effectiveness of inventory turnover in the restaurant is very good. Total Asset Turn Over has increased and decreased with an average calculation value of 2.69%. Own Ratio Capital to Total Assets during the study received a value of 4 or the effectiveness of using assets for business for 3 years of bookkeeping is not good. From the 8 aspects of assessing these financial ratios, Dawet Ireng & Kupat Tahu “5758” Jambi has an average financial performance that is less healthy from a score of ≤ 7 to > 66.5 obtaining an average value of 22.5 or less good and needs to be improved in the next period.
PERSEPSI DAN MOTIVASI WISATAWAN PADA TINGKAT KUNJUNGAN MUSEUM KATEDRAL JAKARTA Tirtadidjaja, Andari
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.v7i2.5796

Abstract

Penelitian ini secara mendalam memeriksa persepsi dan motivasi pengunjung terhadap Museum Katedral Jakarta, dengan fokus pada penggunaan pendekatan kualitatif deskriptif melalui wawancara dengan informan terpilih. Tujuannya adalah untuk memahami bagaimana persepsi dan motivasi ini mempengaruhi tingkat kunjungan ke museum tersebut. Melalui proses wawancara, ditemukan bahwa pengelolaan informasi di museum yang menghubungkan pengunjung dengan lingkungannya memainkan peran penting dalam membangkitkan minat dan keterlibatan pengunjung. Ini menunjukkan bahwa pengunjung merasa terhubung secara pribadi dengan nilai-nilai dan sejarah yang diwakili oleh Museum Katedral Jakarta. Motivasi untuk mengunjungi museum ini sering kali dipicu oleh keinginan untuk memperoleh pemahaman lebih dalam, kepuasan intelektual, atau rasa pencapaian dalam menjelajahi warisan budaya dan agama yang ditampilkan. Selain keindahan arsitektur bangunan, daya tarik Museum Katedral Jakarta terletak pada signifikansinya bagi umat Katolik di Indonesia. Sebagai simbol kerukunan antarumat beragama di negara ini, museum ini menegaskan pentingnya toleransi dan harmoni di tengah keragaman budaya dan agama yang ada. Penelitian ini juga menyoroti bahwa Museum Katedral Jakarta bukan hanya destinasi wisata, tetapi juga pusat pendidikan dan refleksi bagi pengunjung tentang sejarah, seni, dan nilai-nilai yang membentuk identitas nasional dan religiusitas Indonesia. Implikasi dari hasil penelitian ini adalah bahwa meningkatnya pemahaman dan apresiasi terhadap warisan budaya dan agama dapat mendorong kunjungan yang lebih berkelanjutan ke museum ini, menjadikannya sumber pengetahuan yang berharga bagi masyarakat luas.Kata Kunci: Motivasi, Persepsi, Wisata Heritage, Tingkat kunjung
POTENSI WISATA KULINER SEBAGAI OBJEK WISATA DI KOTA BANDUNG Superwiratni, Superwiratni; Karnita, Ita; Marini, Sri
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.v7i2.7888

Abstract

The development of culinary tourism in the city of Bandung has increased significantly. This is evidenced by the city of Bandung being named one of the cities with the best traditional food in Asia by the Taste Atlas Awards 2021. The diversity of Traditional Foods in the city of Bandung as well as abundant, diverse and unique raw materials provides a huge opportunity for the sale of culinary tourism in the city of Bandung because the potential for culinary tourism is supported by the attractiveness of culinary tourism in the city of Bandung. This research focuses more on the potential of traditional food, tourist attraction and culinary tourism. These things are the reasons this research must be done. The results showed that traditional food is a potential for the development of culinary tourism in Bandung City so that traditional food has a role in developing culinary tourism, especially in Bandung City.This research uses a qualitative approach. The informants are traditional food producers and sellers in the Bandung City area. The research location is in all areas of Bandung City. Data collection was carried out using observation, interview, and documentation study techniques
PEMANFAATAN BUAH CEMPEDAK SEBAGAI INOVASI OLAHAN PERMEN JELLY ROLL UNTUK MENJADI PRODUK OLEH-OLEH Aprilia, Lu'luwatin Rosdiana; Pirastyo, Swastono Putro; Al Zair, Sefty Aulia
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.v7i2.8079

Abstract

Cempedak (Artocarpus champeden) merupakan tanaman yang tumbuh di daerah beriklim tropis seperti Sulawesi, Rasa cempedak umumnya manis dan sedikit rasa asam. Pemanfaatan cempedak dalam inovasi olahan makanan tergolong minim. Hal ini berimbas pada saat masa panen raya dan hasil panen melimpah mengharuskan banyak buah yang tidak terkonsimsi dan dibuang karena masa simpan buah yang relative sebentar. Sehingga, penelitian ini bertujuan untuk menginovasikan buah cempedak sebagai olahan permen jelly roll yang bisa digunakan untuk menjadi produk oleh-oleh.Pada eksperimen ini menggunakan jelly powder sebagai bahan pengental. Tujuan penelitian ini adalah untuk memperpanjang masa simpan buah cempedak dengan menjadikan produk permen jelly roll dengan sirup cempedak. Eksperimen ini menghasilkan, produk Kontrol bertekstur lembut yang tidak memiliki wangi serta menghasilkan warna kuning cerah dengan HPP Rp. 3.748. Formulasi 25% produk dengan warna kuning pudar yang memiliki tekstur lembut manis dan sedikit harum cempedak Dengan HPP Rp. 4.045. Formulasi 50% produk dengan warna kuning pudar yang bertekstur Kenyal dengan rasa yang manis dan harum cempedak dengan HPP Rp. 5.279. Formulasi 75% menghasilkan produk dengan warna kuning gelap tekstur kenyal rasa dan arom yang sangat pekat dengan HPP Rp. 5.949. Hasil penelitian menunjukan bahwa semakin tinggi penggunaan sirup cempedak akan menghasilkan warna, harum, rasa yang lebih pekat dengan harga pokok produksi yang semakin tinggi.
Penerapan Green Practices Di Housekeeping Departemen Hotel Luxton Bandung Superwiratni, Superwiratni; Marini, Sri; Karnita, Ita
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 8, No 1 (2025): 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.v8i1.8297

Abstract

ABSTRAKHotel ramah lingkungan dapat didefinisikan sebagai: “properti penginapan pro-lingkungan yang menerapkan berbagai praktik ramah lingkungan seperti menghemat air dan energi, mengurangi limbah padat, dan mendaur ulang serta menggunakan kembali barang-barang yang tahan lama (misalnya, tempat sampah, handuk, dll.) dalam rangka melindungi bumi tempat kita hidup” (Green Hotel Association, 2012; Han et al., 2009; Kim dan Han, 2010). Green housekeeping adalah kegiatan tata graha yang dilakukan dengan cara-cara yang lebih ramah lingkungan misalnya dengan menggunakan bahan pembersih yang kandungan bahan kimianya tidak merusak lingkungan, pengaturan penggunaan energi, dan sebagainya. Berikut adalah beberapa praktik green housekeeping yang yang diterapkan di Luxton Hotel Bandung dimana kegiatan tata graha yang lebih ramah lingkungan adalah dengan menggunakan bahan atau cairan pembersih dan sanitasi yang tidak mengandung racun dan tidak menghasilkan limbah beracun. Penelitian ini menggunakan metode kualitatif Sampel dalam penelitian ini sebanyak 30 orang merupakan karyawan housekeeping departmant di Luxton Hotel Bandung. Teknik pengambilan sampel yang digunakan adalah purposive sampling yaitu teknik penentuan sampel dengan pertimbangan tertentu
Faktor-Faktor yang mempengaruhi Motivasi Kerja dan Profesionalisme Karyawan terhadap Kinerja Karyawan Subakti, Agung Gita; Indiyah, Kus; Adriyanto, Hendaris
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 8, No 1 (2025): 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.v8i1.8680

Abstract

Motivasi adalah untuk memberikan dorongan dan usaha untuk mencapai pemuasan keinginan dan sasaran setiap karyawan. Profesionalisme seseorang yang menekuni pekerjaan berdasarkan keahlian, kemampuan, teknik, dan prosedur berlandaskan intelektualitas Tujuan penelitian adalah untuk mengetahui secara simultan ada Faktor-faktor yang Mempengaruhi Motivasi Kerja dan Profesionalisme Karyawan terhadap Kinerja Karyawan Pada PT Bank Artha Graha Internasional Tbk. Kantor Cabang Cokroaminoto Jakarta. Teknik pengambilan sampel dalam penelitian ini dilakukan dengan Total Sampel, yaitu cara pengambilan sampel secara keseluruhan tanpa memperhatikan strata yang ada dalam sampel dalam penelitian dari jumlah populasi yang ada 37 orang sampel. Dari hasil analisa bahwa terdapat pengaruh positif variabel Motivasi kerja terhadap Kinerja Karyawan dengan nilai korelasi parsial sebesar 0,732 berarti ada pengaruh positif dan kuat. Dibuktikan dengan uji hipotesis diperoleh nilai thitung sebesar 2,799 > 10,05 (35) = 1,680, maka Ho ditolak dan H, diterima berarti mempunyai cukup bukti variabel Motivasi Kerja terhadap Kinerja Karyawan mempunyai pengaruh signifikan. Berikut ini hasil analisa terdapat pengaruh positif Profesionalisme Karyawan terhadap Kinerja Karyawan dengan nilai korelasi parsial sebesar 0,847 berarti ada pengaruh positif dan sangat kuat. Dibuktikan dengan uji hipotesis variabel Profesionalisme Karyawan terhadap Kinerja Karyawan diperoleh nilai thitung 5,208 t0,05 (35) = 1,680 maka Ho ditolak dan Ha diterima berarti mempunyai bukti, bahwa variabel Profesionalisme Karyawan terhadap Kinerja Karyawan mempunyai pengaruh signifikan. Berdasarkan analisa secara simultan berpengaruh positif variabel Motivasi Kerja dan Profesionalisme Karyawan terhadap Kinerja Karyawan nilai korelasi secara simultan menghasilkan nilai R sebesar 0,861 dan sedangkan nilai R Square sebesar 0,742 atau 74,2%, hal ini dapat dinyatakan bernilai positif dan tingkat pengaruhnya sangat kuat. Dibuktikan dengan uji F (ANOVA) atau Fhitung di peroleh nilai sebesar 48,870 dimana lebih besar dari Ftabel (36) sebesar 2,860 dengan tingkat signifikan sebesar 0,000 karena 0,000 0,05, maka dapat dikatakan variabel Motivasi Kerja dan variabel Profesionalisme Karyawan secara bersama-sama berpengaruh signifikan terhadap Kinerja Karyawan. 
Peranan Promosi Dalam Melestarikan Gastronomi Sunda Berbasis Pangan Lokal Marini, Sri; Karnita, Ita; Superwiratni, Superwiratni
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 8, No 1 (2025): 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.v8i1.8306

Abstract

Food security and self-reliance are currently important issues. Global climate change has affected the stability of food production and supply. Likewise, war events that have an impact on food imports and procurement have made the government more concerned in this matter. Various efforts have been made to support food security and self-reliance. Indonesia is rich in local food sources, especially the city of Bandung which is geographically advantaged by natural conditions. This study aims to analyse the promotion carried out by Sundanese gastronomy actors and whether promotion through promotional tools used has an impact on preservation, how business and factors that influence the preservation of Sundanese gastronomy made from local food. The research approach used by researchers is to use a qualitative approach. The research method is Field research where research reveals the meaning given by community members to their behaviour and the surrounding reality. Key Informants in this study are internal informants from 3 Sundanese gastronomy culinary businesses, as well as external informants, namely 15 consumers of Sundanese gastronomy as eligible sources who provide information about the role of promotion and preservation efforts of each research object. The data analysis technique used in this research is qualitative data analysis which is carried out interactively through the data analysis process.
An Analysis of Local Tourists’ Perceptions on the Service Quality of Food Vendors in Tamendao Culinary Area, Gorontalo City Idris, Wiranto; Modjo, Meilinda Lestari
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 8, No 1 (2025): 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.v8i1.8431

Abstract

This study aims to analyze local tourists’ perceptions of the service quality of food vendors in the Tamendao culinary area, Gorontalo City. A descriptive quantitative approach was employed, utilizing the SERVQUAL model which includes five core dimensions: tangibles, reliability, responsiveness, assurance, and empathy. Data were collected through structured questionnaires distributed to 100 respondents, supported by non-participant observation. The results revealed that all service dimensions showed negative GAP values between tourists’ perceptions and expectations. The reliability dimension had the highest GAP (-0.60), followed by empathy (-0.50), while tangibles, responsiveness, and assurance also displayed service gaps, though to a lesser extent. These findings indicate that the current service quality does not fully meet the expectations of local tourists. To address this, service improvement strategies are recommended, including regular vendor training, the implementation of standardized service procedures, physical infrastructure upgrades, and the provision of incentives for outstanding vendors. This study is expected to contribute to the development of Wisata Kuliner Tamendao as a culinary tourism destination based on customer experience.
Investigating The Impact Of Brand Image Towards Customer Loyalty: A Case Study Of Brand Xy Abryanto, Rano Abryanto,
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 8, No 1 (2025): 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.v8i1.8656

Abstract

Each brand employs distinct strategies to engage customers and encourage product purchases. The objective of this research is to ascertain the influence of brand image on customer loyalty. The dimensions utilized in this research are: Brand Awareness, Product Quality, and Customer Satisfaction. The data was gathered from 167 respondents aged 18 to 40, residing in the Jabodetabek region. The results demonstrated that brand image influenced consumer loyalty by 77.7%. Moreover, brand image, perceived quality, and perception significantly influence customer loyalty. Brand Recall and Product Design have the least substantial impact on customer loyalty. This study has identified the essential elements for the company to enhance its advertising and provides recommendations for future writers.
Creating Memorable Stays: How Customer Experience Drives Delight In The Hotel Sector Adi, Antonius
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 8, No 1 (2025): 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.v8i1.8669

Abstract

In the increasingly competitive hospitality industry, customer experience has become a strategic element in building competitive advantage. This study aims to examine the effect of customer experience on customer delight, a condition in which customers feel satisfaction that exceeds their expectations. A quantitative approach was employed using a causal research design and data were collected through a survey of 100 guests at 3- to 5-star hotels in Indonesia. Data analysis was conducted using Structural Equation Modeling with SmartPLS 4. The results indicate that customer experience has a positive and significant effect on customer delight. These findings suggest that customer experience significantly and positively influences customer delight. This study provides theoretical contributions by strengthening the relationship between experience and delight in the service context and offers practical implications for hotel managers in designing services that prioritize customer experience.

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