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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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PENGARUH KOMISARIS INDEPENDEN, DEBT TO EQUITY RATIO DAN RETURN ON ASSET TERHADAP AUDIT DELAY DENGAN UKURAN PERUSAHAAN SEBAGAI VARIABEL MODERASI (Studi Kasus Pada Perusahaan Sub Sektor Pariwisata, Restoran Dan Hotel Yang Terdaftar Di Bursa Efek Indonesia) Salza Adzri Arismutia; Meysi
JURNAL PARIWISATA VOKASI Vol 3 No 2 (2022): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

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Abstract

The purpose of this study was to detemine the effect of Commissary Independent, Debt to Equity Ratio and Return on Asset on Audit Delay with Firm Size as a Moderating Variable. Data was taken with non-probability sampling with purposive sampling. Data analysis used Moderating Regression Analysis. Data prosessing using IBM SPSS 25.0 programme. Based on the result of the study, it can be concluded that: (1) Commissary Independent (X₁) has no effect and is not signifficant on Audit Delay (Y). (2) Debt to Equity Ratio (X₂) has no effect and is not signifficant on Audit Delay (Y). (3) Return on Asset (X₃) has a negative and siginifficant effect on Audit Delay (Y). (4) Commissary Independent (X₁), Debt to Equity Ratio (X₂), and Return on Asset (X₃) have a simultaneous effect on Audit Delay (Y). (5) Firm Size (Z) cannot moderate and no signifficant effect of the Commissary Independent (X₁) on Audit Delay (Y). (6) Firm Size (Z) cannot moderate and no signifficant effect of the Debt to Equity Ratio (X₂) on Audit Delay (Y). (7) Firm Size (Z) cannot moderate and no signifficant effect of the Return on Asset (X₃) on Audit Delay (Y). (8) Commissary Independent (X₁), Debt to Equity Ratio (X₂), and Return on Asset (X₃) with Firm Size (Z) as Moderating Variable have a simultaneous effect on Audit Delay (Y) Keywords : Commissary Independent, Debt to Equity Ratio, Retun On Asset, Audit Delay, Firm Size
OPTIMALISASI PEMANFAATAN BUAH TJAMPOLAY DALAM PEMBUATAN CAKE SEBAGAI ALTERNATIF PENGEMBANGAN BUAH LOKAL YANG BERGIZI TINGGI Tia Listiaty; Chondro Suryono
JURNAL PARIWISATA VOKASI Vol 3 No 2 (2022): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

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Abstract

This study aims to 1) Knowing the right formula in making tjampolay cake, 2) Knowing the right processing technique in making tjampolay cake, 3) Knowing consumer acceptance in making tjampolay cake. The research on "Utilization of tjampolay fruit in cake making as an alternative ingredient for local development" was conducted at the writer's house in Talun sub-district, Cirebon city. A research study entitled "Utilization of tjampolay fruit in cake making as an alternative material for local development" in the city of Cirebon In the research and development procedure using the ADDIE model developed by Dick and Carry (1996) combined with the 4D model developed by Tiagarajan (1974) so ​​that produce Analysis (study of reference products), Design (product design), Develop (manufacture and testing of products) and Dissemination (exhibition of products). Cake is a cake made from liquid dough by mixing four basic ingredients, namely flour, sugar, eggs and fat, then molded in a pan and baked in the oven until cooked. Tjampolay fruit is a typical fruit from the city of Cirebon with a distinctive taste, namely sweet and fragrant aroma. In addition, this fruit also knows no season, meaning that it bears fruit throughout the season. The fruit contains calories, starch, vitamins, minerals and fiber. The tjampolay fruit is a soft yellow color similar to a sweet potato. In this study, the use of tjampolay fruit as the basic ingredient or filling of the cake was carried out. The method used is to determine the solution and the output targets as well as the steps for each solution given, as well as the method that will be used in achieving these goals. The results showed that 1) the right recipe for making Tjampolay Cake products was using 100% Tjampolay Fruit as a substitute for Banana Fruit. 2) Public acceptance of Cake Tjampolay characteristics of color 3.5, aroma 3.5, texture 3.5, taste 3.62, and overall 3.54. 3) It can be seen from the panelist test that the level of acceptance of the color character in Cake Tjampolay products reached 3.0, the aroma in the Cake Tjampolay products reached 3.00, the texture of the Cake Tjampolay products reached 3.3 and the taste of the Cake Tjampolay products reached 3.3. So it can be concluded that Cake Tjampolay products can be well received by the public
PENGARUH MOTIVASI KERJA, DISIPLIN KERJA, DAN LINGKUNGAN KERJA FISIK TERHADAP KINERJA KARYAWAN HOTEL PURI KHATULISTIWA BANDUNG Ridma Meltareza; Agam Dwi Permana
JURNAL PARIWISATA VOKASI Vol 3 No 2 (2022): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

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Abstract

The role of human resource management can look good if the company strives for employees to have a positive impact on the company and have productive performance. Puri Khatulistiwa hotel, 2019-2021 experienced a decline that was influenced by several variables in employee performance levels. The method used in this research is a quantitative method with a descriptive. Sampling by taking the entire population of 40 people or census techniques. Data analysis techniques used descriptive analysis tests, classic assumption tests consisting of normality tests, heteroscedasticity tests, multicollinearity tests, linearity tests, multiple linear regression analysis, multiple correlation analysis, and the coefficient of determination. The results showed that the descriptive analysis stated that Employee Performance was in a Good category, Work Motivation was in the Enough category, Work Discipline was in the Enough category, and Physical Work Environment was in the Fairly Comfortable category.
Pengembangan Video Tutorial Berbasis Aplikasi Canva pada Materi Selling and Promotion di SMK Akomodasi Perhotelan Rezkia Anjani Firstian; Neni Rohaeni; Yoyoh Jubaedah
JURNAL PARIWISATA VOKASI Vol 3 No 1 (2022): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

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Abstract

This study aims to develop audio-visual learning media in the form of video tutorials on selling and promotion materials. The video tutorial presents a visualization of the move, which comes from a collection of various objects arranged in a sequence according to a predetermined flow at each time. The method used in this study is descriptive with a PPE approach, namely Planing, Production, Evaluation. Based on the results of validation carried out by material experts and media experts, it is stated that the video tutorials developed are suitable for use as learning media at SMK Hospitality Accommodation.
HYGINE DAN SANITASI DI AREA KITCHEN HOLIDAY INN BANDUNG PASTEUR PADA MASA PANDEMI COVID-19 Raden Intan Medya Ratna Pury; Ahmad Salman
JURNAL PARIWISATA VOKASI Vol 3 No 1 (2022): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

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Abstract

ABSTRACT The tourism sector contributes to the development of Bandung as a tourist city. The tourism industry is expected to continue to contribute to local revenue (PAD). Cleanliness and service to tourists need to be optimized because it will lead to satisfaction, and from satisfaction will cause tourists to return to the city of Bandung. The Covid-19 pandemic that has hit the world today has had a significant impact on all business sectors in the world, including the tourism sector in Indonesia. The hospitality industry in the city of Bandung was greatly affected. Hotel entrepreneurs, restaurant entrepreneurs, restaurant entrepreneurs, hotel and restaurant associations, as well as the government have consulted in reducing the increasingly large losses due to this Covid-19 Pandemic. In this study, the research method used is a descriptive method to describe the factual conditions regarding the process of implementing hygiene and sanitation in hotel kitchens during the Covid-19 pandemic. The data analysis technique used in this study is a qualitative analysis technique. Triangulation technique is used as a technique to check the validity of the data. Keywords: Hygiene and Sanitation. Hygiene Quality. Kitchen Operational Standards. Hotel Kitchen.
STANDAR OPERASIONAL PROSEDUR PELAYANAN PRAMUSAJI DI FEAST RESTAURANT SHERATON BANDUNG HOTEL & TOWERS Antonius Iskandar; Acep Akbar Fernando
JURNAL PARIWISATA VOKASI Vol 3 No 1 (2022): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

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Abstract

Penelitian ini ditujukan untuk mengetahui dan mengkaji pelaksanaan Standar Opersional Prosedur Pelayanan Pramusaji Di Feast Restaurant Shearton Bandung Hotel & Towers. Penelitian ini dilaksanakan di Feast Restaurant Shearton Bandung Hotel & Towers dengan populasi Supervisor dan Manajer sebanyak 4 orang. Metode Penelitian yang dipergunakan adalah metode yang bersifat deskriptif analisis dengan menggunakan analisis kontinum. Hasil penelitian ini adalah sebagai berikut : 1) Tingkat Konsistensi di Feast Restaurant Shearton Bandung Hotel & Towers termasuk dalam kategori kadang-kadang dengan skor rata-rata sebesar 36,00; 2) Tingkat Komitmen berada pada kategori selalu dengan skor rata-rata sebesar 39,00; 3) Tingkat pelaksanaan mengikat berada pada kategori kadang-kadang dengan skor rata-rata 49,00; 4) Tingkat Peranan Seluruh Unsur berada pada kategori Selalu dengan skor rata-rata 42,00; 5) Tingkat Prosedur Penyempurnaan berada pada kategori Kadang-kadang dengan skor rata-rata 43,00; 6) Tingkat Pendokumentasian berada pada kategori Kadang-kadang dengan skor rata-rata 42,00. Hasil keseluruhan analisis pada tingkat 1) Konsistensi berada pada kategori Cukup; 2) Komitmen berada pada kategori Baik; 3) Bentuk Pelaksanaan Mengikat berada pada kategori Cukup; 4) Perananan Seluruh Unsur berada pada kategori Baik; 5) Penyempurnaan berada pada kategori Cukup; 6) Pendokumentasian berada pada kategori Cukup. Kesimpulan dari penelitian ini adalah kurang optimalnya pelaksanaan standar operasional prosedur pelayanan pramusaji di Feast Restaurant Sheraton Bandung Hotel & Towers.
Kualitas Pelayanan Pramusaji Di Lamping Restaurant Bandung Idham Wibawa; Muhammad Reza Aditya
JURNAL PARIWISATA VOKASI Vol 3 No 1 (2022): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

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Abstract

Penelitian ini bertujuan untuk mengetahui kualitas pelayanan pramusaji di Lamping restaurant Bandung, metode penelitian yang digunakan adalah deskriptif kuantitatif. Penyebaran kuesioner kepada tamu digunakan sebagai teknik pengumpulan data selain observasi secara langsung. Dalam teknik analisis data menggunakan skala likert. Kualitas peyanan pramusaji di lamping restaurant belum terlaksana secara baik dikarenakan salah satu dimensi tidak terlaksana sacara maksimal oleh pramusaji.
Business Plan Niche Tourism Pada Tour & Travel Pelesiran Holiday di Saat Pandemi Covid-19 Faisal Nuralamsyah
JURNAL PARIWISATA VOKASI Vol 3 No 1 (2022): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

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Abstract

The Covid-19 pandemic has a considerable impact on the tourism sector, one of which is to travel business owners. Holiday melting as one of the tourist travel businesses is quite affected by the state of the Covid-19 pandemic, because it has been dependent on mass tourism activities and bus rentals. Therefore, in order to keep the business afloat, in making a special interest tour package (niche tourism) one of them as an alternative tour package during the pandemic. In this paper contains planning in creating a new business package so that the business can remain afloat. Using descriptive qualitative methods coupled with the existence of literature studies. So it can describe the actual condition at the time of this study. The results of this study are attributed segmenting targeting and positioning from Pelesiran Holiday targeting male and female consumers with vulnerable age 2-55 years with a variety of educational backgrounds and jobs that have an interest in historical travel. The BEP obtained is 11 customer packages with payback period of 3 months 8 days.
STUDI KELAYAKAN PENDIRIAN PUSAT OLEH - OLEH PADA RM SAUNG BALONG Muhamad Fikriyananda; Dewi Turgarini; Caria Ningsih
JURNAL PARIWISATA VOKASI Vol 3 No 1 (2022): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

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Abstract

Kabupaten Majalengka saat ini menjadi salah satu wilayah yang sedang berfokus kepada pariwisata dimana bisa dilihat dari kunjungan wisata yang selalu meningkat. Kesempatan tersebut menjadi peluang bagi RM Saung Balong dalam pendirian pusat oleh – oleh khas majalengka. Dalam studi kelayakan ini dimulai dengan pengumpulan dan pengolahan data pada aspek pasar dengan penentuan pasar potensial serta permintaan efektif. Tujuan dari penelitian ini ialah untuk mengetahui studi kelayakan pendirian pusat oleh-oleh pada RM Saung Balong Majalengka yang meliputi aspek pasar, aspek teknis, aspek manajemen, aspek pemasaran serta aspek keuangan. Kesimpulan yang diperoleh dari seluruh aspek adalah layak untuk didirikan.
MENU ENGINEERING DI CAFÉ KOPI KISAH MANIS Idham Wibawa; Muhammad Aditya Rachman
JURNAL PARIWISATA VOKASI Vol 4 No 1 (2023): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60038/jpv.v4i1.56

Abstract

Terdapat selisih antara food cost actual dengan food cost budget, ketimpangan angka yang cukup besar selama 3 bulan terakhir mengakibatkan restoran mengalami kerugian. Pendekatan di lakukan dengan menggunakan popularity index untuk mengetahui kepopuleran menu di mata tamu, hal ini dilakukan untuk mendata menu apa saja yang masih popular dan tidak, pendekatan kedua dengan menggunakan contribution margin, hal ini dilakukan drngan tujuan untuk mengetahui menu mana saja yang mempunyai profit yang bagus dan menu yang tidak mempunyai profit yang baik. Metode yang digunakan dalam penelitian ini adalah deskriptif dengan hasil menu klasifikasi (menu engineering worksheet) yang dimana hasil analisis popularitas dan contribution margin digabungkan. Pada tabel 3.25 bisa disumpulkan bahwa menu dibagi menjadi 4 kategori. Untuk klasifikasi star terdapat 16 menu dengan persentase 29,5%. Untuk klasifikasi plowhorse terdapat 15 menu dengan persentase 19,6%. Untuk klasifikasi puzzle terdapat 11 menu dengan persentasi 18%. yang terakhir adalah untuk klasifikasi dogs yang dimana terdapat 16 menu item dengan persentasi 22,9%. Sehingga dapat disimpulkan bahwa klasifikasi star memiliki menu terbanyak, dilanjut dengan klasifikasi plowhorse, dog dan yang terakhir adalah puzzle.

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