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Jurnal Pariwisata Vokasi
Published by Akademi Pariwisata NHI Bandung
ISSN : 27472302     EISSN : 27980286     DOI : -
Core Subject : Economy, Humanities, Science, Education, Social,
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Social Sciences Other
Diterbitkan oleh Akademi Pariwisata NHI Bandung. Di akhir tahun 2020 merupakan waktu yang penuh makna bagi perjalanan publikasi ilmiah di Akademi Pariwisata NHI Bandung karena upaya membangun budaya penelitian dan publikasi ilmiah mulai dihidupkan kembali yakni dengan lahirnya Jurnal Pariwisata Vokasi (JPV). Pada kesempatan ini JPV terbit pada Volume 1 Nomor 1 dengan frekuensi terbit sebanyak dua kali dalam setahun yakni pada bulan Juni dan Desember. JPV diterbitkan oleh Akademi Pariwisata NHI BANDUNG sebagai media publikasi oleh para dosen, peneliti, pakar, dan praktisi dalam meningkatkan karir dan profesinya serta menjadi bagian dari pelaksanaan Tridharma Perguruan Tinggi. Terbit dua kali pada bulan Juni dan Desember Redaksi mengundang para pakar, akademisi dan praktisi serta seluruh pihak untuk menulis karya ilmiah secara kreatif dan inovatif meliputi tema Kepariwisataan dan Hospitaliti juga mengenai bidang vokasional pariwisata
Arjuna Subject : Umum - Umum
Articles 57 Documents
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PENGGUNAAN DAUN KANGKUNG SEBAGAI PENGGANTI RUMPUT LAUT DALAM PEMBUATAN NORI Dewi Fitriani; Putri Irawati
JURNAL PARIWISATA VOKASI Vol 2 No 1 (2021): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

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Abstract

This study aims to determine the differences in taste, nutritional content, and production costs between nori made from kale leaves and seaweed nori which will produce the best organoleptic test results and are much preferred by panelists and also as a food diversification made from kangkong leaves. The collection method used is the experimental method. Data collection techniques were carried out through product experiments, distributing questionnaires, and observing. While the data analysis technique using a hedonic scale. Based on the results of the study, it can be seen that professional panelists stated that kangkung nori had better results than seaweed nori. This is based on several professional panelists' comments stating that seaweed nori has a slightly fishy aroma and the taste is easily lost when put in the mouth. Meanwhile, according to consumer panelists, seaweed nori is more delicious than kale leaf nori. This is based on consumer panelists' comments stating that the nori leaves of kale have a slightly wrinkled texture and a slightly browner color; nutritional content in terms of calories, kangkung nori is higher than seaweed nori. Meanwhile, in terms of protein, seaweed nori is higher than kale leaf nori. In terms of fat, kangkung leaf nori is lower than seaweed nori and in terms of carbohydrates, kangkung leaf nori is lower than seaweed nori. So, it can be concluded that the nutrition of nori leaf kangkung is better than seaweed nori.; and kangkung nori has a lower production cost compared to seaweed nori, which is Rp. 7.508. With a difference of Rp. 2,492. for each pack. Suggestions given for solving the problem are 1). The texture of the experimental nori is slightly more wrinkled, the author suggests that in the printing process it is left to dry completely after that in the oven; 2) It is better to choose kale that is still fresh and has bright leaves because it will affect the color results of the nori leaves so that the color is not pale/brown; and 3) Choose kale leaves that are still fresh, not old/hard and not wilted because such leaf quality will reduce the nutritional content.
Proses Pengilingan, Suhu, Ekstraksi dan Jenis Kopi Pada Karakteristik Cold Brew Coffee ridwan iskandar; Sarah Khoirunisa
JURNAL PARIWISATA VOKASI Vol 2 No 2 (2021): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

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Abstract

Penelitian eksperimen ini bertujuan untuk mengetahui penggunaan ukuran penggilingan kopi jenis Arabika yang berasal dari Kerinci, suhu penyajian dan waktu ekstraksi pada proses Cold Brew Coffee. Penilaian dilakukan dengan membagikan lembar kuisioner kepada 30 orang panelis dengan melakukan uji organoleptik. Data dianalisa secara deskriptif analisis varian (ANOVA) dan uji t, Tukey Ba, dengan bantuan SPSS.22 (Statistical Product for Service Solution) dan Microsoft Excel 2010. Hasil dari penelitian melalui penilaian subjektif uji inderawi yang dilakukan oleh panelis menghasilkan bahwa grind size kopi arabika kerinci sebaiknya menggunakan grind size 7, immersion 24 jam dan suhu air room temperatur, yang memberikan rasa terbaik untuk cold brew coffee
Pengaruh Kepuasan Kerja dan Komitmen Organisasi Terhadap Kinerja Pegawai Akademi Pariwisata NHI Bandung HERI ATMOJO
JURNAL PARIWISATA VOKASI Vol 2 No 2 (2021): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

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Abstract

ABSTRAK :Penelitian ini bertujuan untuk mengetahui tentang pengaruh kepuasan kerja dankomitmen organisasi terhadap kinerja Pegawai Akademi Pariwisata NHI. (NationalHotel Institute) Bandung. Metode yang digunakan dalam penelitian ini adalah analisisdeskriptif dengan metode pengumpulan data melalui observasi, interview dankuesioner/angket. Jumlah populasi adalah keseluruhan pegawai yang berjumlah 60responden dan menggunakan teknik sampling jenuh (sensus). Dalam penelitian iniuntuk menguji hipotesis menggunakan uji regresi linear berganda dan koefisiendeterminasi dan untuk melihat kuat lemahnya hubungan antar dimensi menggunakanuji korelasi. Dari pengolahan data diketahui bahwa kepuasan kerja berpengaruh positifdan signifikan terhadap kinerja, juga diketahui secara bersama-sama kepuasan kerja dankomitmen organisasi berpengaruh positif dan signifikan terhadap kinerja.Kata kunci : Kepuasan Kerja, Komitmen Organisasional, dan Kinerja
PELAKSANAAN STANDAR OPERASIONAL PROSEDUR PEMBERSIHAN KAMAR TAMU DENGAN PROTOKOL KESEHATAN DI ARDAN HOTEL BANDUNG Superwiratni; Mega Amalia
JURNAL PARIWISATA VOKASI Vol 2 No 2 (2021): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

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Abstract

The spread of the coronavirus outbreak that is so fast today in Indonesia has a great influence on the economy of the community is no exception also has an impact in the world of tourism and hotels in particular. Physical distancing, wearing masks, washing hands, using hand sanitizer and implementing health protocols based on CHSE are applied in hotels so as to change the Standards of Oprasional Cleaning Procedures in hotel areas including rooms. As Sailendra (2015:11) said "Standard Operating Procedures (SOPs) are guidelines used to ensure the operational activities of an organization or company run smoothly". SoPs must be implemented consistently from time to time, by anyone, and under any circumstances by all levels of governmental organizations. SoPs must have full commitment from all levels of the organization, from the lowest and highest levels.
Pelaksanaan Standard Operational Prosedur Protokol Kesehatan di Bagian Kantor Depan Padma Hotel Bandung Yayan Sugiarto; Dewi Riski Yanti
JURNAL PARIWISATA VOKASI Vol 2 No 2 (2021): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

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Abstract

This study aims to determine the implementation of service standard operational procedures at the Front Office of Padma Hotel Bandung when dealing with covid 19. The collection method used is a quantitative method. Data collection techniques are carried out by distributing questionnaires, observation. while the data analysis technique using a Likert scale. The results of the initial research implementation that the service at the front office of the hotel is mainly seen from the implementation of standard operating procedures in the application of health protocols has only reached 70%, Padma Hotel has determined that the implementation of this SOP must be carried out 100%. Problems in the research: how, consistency, efficiency, error methods, problem solving and SOP work maps that are run at the front office of Padma Hotel Bandung. The results of the study 1) consistency is in the Enough category, 2) Efficiency in the implementation of SOPs is in the Less category, 3) Minimize errors is in the Less category, 4) SOP problem solving is in the Less category and the Work Map on SOP Implementation is in the Enough category.
Pengaruh Kepemimpinan Dan Motivasi Terhadap Kinerja Karyawan Hotel Bintang Tiga Di Bandung Utara Tia Listiaty; Sri Marini
JURNAL PARIWISATA VOKASI Vol 2 No 2 (2021): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

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Abstract

The purpose of this study was to obtain empirical evidence about the influence of leadership and motivation to performance of hotel employee in north Bandung. The results are expected to contribute in the development of human resources management for the company as weel as of the practitioners. The study was conducted at Hotel Ardan, Hotel Nalendra dan Hotel Isola. This study used survey method with quantitative research approaches. While the type of research in the form Descriptive Research and Verificative Explanation Research with time horizon in the form of cross-sectional data that reflect a picture of a situation at a particular time. To test the hypothesis of the study use statistical method of path analysis. Based on the result of calculations using extensions of the multiple regression analysis the result obtained are Y = 0,698X1 + 0,200X2 + ε1, from the equation the calculation result are obtained 0,070 and the determinant coefficient of 70%. The test results of research found a significant relationship between leadership and motivation to employee performance either simultaneously or partially. Keywords: Leadership, Motivation and performance employee.
Pelatihan Pramusaji Montigo Resort Nongsa Hote Batam Idham Wibawa; Ilham Fajri; Ilusyana Angkasawati Putri
JURNAL PARIWISATA VOKASI Vol 3 No 2 (2022): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

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The purpose of this research is to find out the waiter training available at Montigo Resort Nongsa Hotel Batam. Training is something that needs to be done for waiters in restaurants, whether they are new waiters or those who have worked at the restaurant for a long time. The training provides a standard that must be followed by all participants. In training there are several basic things that must be done so that the training runs according to needs and can run effectively and efficiently. The research method used is a quantitative descriptive method which is processed through a questionnaire as a means of collecting data. The population in this study were employees who worked as waiters at the hotel with a total of 18 respondents using a purposive sampling technique. For data collection techniques carried out, namely by conducting observations, interviews, questionnaires, and literature study. Based on the results of the study, it was found that the waiter training was not optimal or it could be said to be lacking because there were still many waiters who had not attended training. Some of these things ultimately resulted in waiter training at Hotel Montigo Resort Nongsa Batam not being able to run properly which in the end was in accordance with the results of observations of guests who stayed where the average guest who stayed was not satisfied with the service provided by the waiter at the hotel. Montigo Resort Nongsa Batam. Keywords: Training, Waiter, Restaurant
Komunikasi Internal Department Front Office Di Hotel Moxy Bandung Superiwratni superwiratni; Eres Prmono
JURNAL PARIWISATA VOKASI Vol 3 No 2 (2022): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

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In this study, it focused on communication between superiors and subordinates in the Moxcy Hotel Front Office where good communication is very important to achieve a goal in the front office to produce employee performance and create a good hotel image. Hotel Moxy Bandung also implements downward vertical communication from the superior to the supervisor of the front office to the receptionist. The delivery of information or messages delivered from the front office boss to the receptionist in the form of assigning tasks, explanations about tasks and so on. The benefit of establishing good horizontal communication is that employees can improve the coordination of tasks assigned from superiors so that employees can work together to perform tasks that have been given by superiors, not only that employees can solve problems together to find solutions to the problem. This study used a likert scale by distributing questionnaires.
Modifikasi Produk Cone Ice Cream Menggunakan Tepung Sorgum Berbasis Daya Terima Konsumen Nadira Karuniah Putri; Woro Priatini; Ilmiati Tsaniah
JURNAL PARIWISATA VOKASI Vol 3 No 2 (2022): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

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This study aims to determine the recipe formulation, packaging and labeling, selling price and acceptability of modified ice cream cone products with sorghum flour. This study used an experimental method with a quantitative approach. In this test, the tester made 3 sample recipes, namely cone 1 sample with 100% sorghum flour, cone 2 sample using 70% sorghum flour and 30% tapioca flour, cone 3 sample using 50% sorghum flour and 50% tapioca flour. Furthermore, product sample tests were given to 9 expert panelists for organoleptic tests in order to find the best product and make it a standard recipe. The results of the test selected cone 2 to be the best. Then the sample that has been selected is subjected to a consumer acceptance test of 100 consumer panelists to find out whether the product is accepted by the consumer panelists with a selling price of Rp. 32,000/pack.
“SUBSTITUSI MUNG BEAN MILK TERHADAP FULL CREAM MILK DALAM PEMBUATAN PANNA COTTA”: - Ita Karnita; ghini kunthala devi; Muhamad Farhan
JURNAL PARIWISATA VOKASI Vol 3 No 2 (2022): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

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The purpose of this research is to make pannacotta. This research is aimed at making a pannacotta product that has the same taste,aroma,texture and color as the comparative pannacotta but has a low fat content and is suitable for consumption by flextrians. Dessert is a dish that is served as a dessert or at the end of a buffet or a'la carte meal which is soft and sweet in nature and taste, can be served cold or hot. Panna cotta is a dessert originating from Piedmont, which is part of the northern Italian region bordering Switzerland and France. An 1879 dictionary mentions a dish called latte inglese or English milk, made of cream cooked with gelatine and molded, other sources say that latte inglese is made with egg yolks known to people as thick custard. Another alternative as a substitute for milk fat is green bean milk. Mungbean milk or mungbean milk is one of the processed products which is extracted from peeled green beans. Mung bean has a fairly high protein content of 22% and is a source of important minerals, including calcium and phosphorus. The low fat content in green beans causes food or drinks made from green beans not to smell easily. It can be concluded that panna cotta has good nutritional content with high fat content. So the author is interested in using mung bean milk as a substitute for full cream milk and fibere crème as a substitute for fresh cream.

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