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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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KOMPETENSI KARYAWAN BUTLER DI PADMA HOTEL BANDUNG Antonius Iskandar; Michael Prana Yoga Siahaan
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.v4i1.58

Abstract

This study aimed to identify and analyzed the state of Competence For Butler Service At Padma Hotel Bandung. This research was conducted at Padma Hotel Bandung with a population of as many as 1 Front Office Manager and 11 Butler Section. The method used is descriptive analysis method using continum analysis. The result of this study are as follows : 1) The state of Butler Knowledge at Padma Hotel Bandung it is Good categories, with an average score of 262,00; 2) The state of Skill it is Good categories, with an average score of 203,00; 3) The state of Attitude it is Average categories, with an average score of 221,00. The Result of analysis are as follows: 1) Knowledge it is Fair categories; 2) Komitmen it is Fine categories; 3) Bentuk Pelaksanaan Mengikat is Fair categories; 4) Perananan Seluruh Unsur is Fine categories; 5) Penyempurnaan is Fair categories; 6) Pendokumentasian is Fair categories. The conclusion of this study is shown to identify and analyzed implementation of Standard Operating Procedures For Waiters Service At Feast Restaurant Sheraton Bandung Hotel & Towers.
KUALITAS PELAYANAN PRAMUSAJI RESTORAN SIGNATURE HOTEL INDONESIA KEMPINSKI JAKARTA: SOP, pelayanan, pramusaji heri sutardi; I Gusti Ngurah Juan Brian
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.v4i1.59

Abstract

This research is to find out the quality of waitress service at the Signature Hotel Indonesia Kempinski Jakarta Restaurant and to find out the problems that can be encountered when serving visitors at the Signature Jakarta Hotel Indonesia Kempinski Jakarta. This research was conducted at the Signature Hotel Indonesia Kempinski Jakarta Restaurant. The research method used is a method that is descriptive analysis using continuum analysis. The results of this study are: The following is an analysis of guest responses regarding the procedural dimension: 1) The speed aspect of getting results is Enough with an average value of 90 at Signature Jakarta Hotel Indonesia Kempinski Jakarta. 2) The communication aspect has not good results with an average value of 68, guests think that communication between waiters is not well established. 3) The service flow aspect gets unfavorable results with an average value of 65, so from these results guests assume that the waitress service flow is not good. 4) The anticipation aspect gets unfavorable results with an average value of 60, therefore the guests assume The waiter's anticipation of the needs and desires of guests is not fulfilled. 5) The reciprocal aspect of getting results is sufficient with an average value of 81, therefore guests assume that the waiter provides a place for guests to give feedback. 6) The Accommodation Aspect gets Enough results with an average value of 78, therefore the guests think that the accommodation system is running quite well. 7) Coordination and supervision aspects get Enough results with an average score of 77, therefore the guests think that the supervision from superiors to subordinates is going quite well. 519. The following is an analysis of guest responses regarding the conviviality dimension: 1) The Helpful aspect gets a Not Good result with an average value of 64, so from these results the guests assume that the waiter's ability to provide full assistance such as escorting guests to the table, bringing guests' goods , and others are considered less satisfactory. 2) The Body Language aspect gets a Bad score with an average score of 69, guests think the facial expressions and eye contact of the waitress are not friendly. 3) The Tone of Voice aspect gets Bad results with an average value of 65, so from these results the guests judge the waiter's tone of voice when talking to guests is not audible. 4) The Selling Skill aspect did not get good results with an average value of 73, so from these results the guests thought that the waiter's ability to sell a product was assessed as lacking by the guests. 5) The naming name aspect gets a bad result with an average value of 73, therefore the guests think that the waiter doesn't know the guest well. 6) The guidance aspect gets Unfavorable results with an average value of 66, so from these results the guests think that the waiter is not good at providing hotel knowledge. 7) The tactile aspect gets a Bad score with an average score of 70, so from these results the guests think that the wise attitude of the waitress is considered to be lacking in maintaining attitudes in the work environment. 8) The Attentiveness aspect gets a Not Good result with an average value of 64, so from these results the guests think the attention of the waiter towards the guest is considered to be insufficient to meet guest satisfaction. 9) The Problem Solving aspect has not good results with an average score of 68. Guests think that the ability of waiters to solve problems is considered lacking. This is because the waiter is not good enough because he is still afraid and doubtful in making decisions. , in the implementation of the coviviality dimension as a whole the assessment obtained a Not Good score with an average score of 609. Conclusion: From the above results of the questionnaire analysis, it can be concluded that the implementation of the procedural dimension aspect at the Signature Hotel Indonesia Kempinski Jakarta Restaurant is sufficient, but there are many points that must be corrected in order to support progress from the procedural aspect. Meanwhile, from the results of the analysis above in the questionnaire, it can be concluded that the implementation of the conviviality dimension at the Signature Hotel Indonesia Kempinski Jakarta Restaurant is not good at meeting guest needs. in serving guests because of. Therefore, the aspect of conviviality at the Signature Hotel Indonesia Kempinski Jakarta Restaurant must be improved Keywords: SOP, services, waiter
SUBSITUSI TEPUNG KACANG HIJAU DALAM PEMBUATAN BOLU PANDAN KUKUS Surya Aditya Wahyono; Laura Cynthia Grace Lumban Tobing
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.v4i1.60

Abstract

Gluten is a glycoprotein consisting of the components gliadin and glutenin. Gluten is found in many grains such as wheat, rye, oats, barley or wheat flour. Gluten is also often added to food preparations to add texture and volume (Niland and Brooks, 2019). The gluten content contained in wheat flour can cause allergies and intolerance. Gluten causes impaired brain function in people with autism. Many people end up not being able to enjoy processed products that use wheat flour, one of which is sponge cake which is very popular with the public. So we need substitute ingredients that are safe, but still have the taste, texture and aroma that match the original product. In this case, using a substitution of mung bean flour. Mung bean flour contains lots of vitamins, which can be eaten by children, adults, the elderly, and other people who have diseases that cannot consume regular flour. . The benefits of this green bean are that it can facilitate bowel movements and increase enthusiasm for life, can be used as a treatment for hepatitis, sprains, beriberi, puerperal fever, headache or vertigo, restore health, anemia, fluttering heart and dizziness.
ANALISIS STORE ATMOSPHERE DAN PROMOTION YANG BERPENGARUH TERHADAP REVISIT INTENTION DI THELAPAN COFFEE BANDUNG Nur Ummu Syalamah Pratami; Caria Ningsih; Gilang Pratama Putra
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.v4i1.61

Abstract

This research aims to find out how the impact of Store Atmosphere and promotion on revisit intention at Thelapan Coffee Bandung. Store Atmosphere is a series of atmosphere experiences that are felt by consumers from the first time they come to the coffee shop until they finish enjoying the dishes and the atmosphere at the coffee shop. While promotion is an activity to attract consumers to come or intend to come back so that a transaction can occur. The independent variable (X1) is store atmosphere which has 4 elements including store layout, exterior, general interior, and interior display (Berman and Evan, 2015), then the independent variable (X2) is promotion, promotion has 6 dimensions, including advertising, personal selling, sales promotion, public relations, word of mouth, and direct marketing (Ailijaa F R et al., 2020). The dependent variable (Y) in this research is revisiting intention with dimensions of revisit propensity, revisit willingness, and revisit probability shortly (Zhang et al., 2018). This study uses quantitative and explanatory survey methods, in this study, 100 respondents had transacted at Thelapan Coffee Bandung. The data processing technique uses validity and reliability tests, classical assumption tests, and multiple linear regression tests with f test (simultaneous), and t-test (partial). The results of the study simultaneously show that store atmosphere and promotions have a significant effect on revisit intentions. And the results partially show that store atmosphere has no significant effect, while promotion has a significant effect on revisit intentions.
SERVICE QUALITY TO CUSTOMERS IN FOOD AND BEVERAGES SERVICE DEPARTEMENT ARDAN HOTEL Sonny Sanjaya
JURNAL PARIWISATA VOKASI Vol 3 No 1 (2022): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Diperbaiki : Disetujui : Hotel adalah jenis akomodasi yang menggunakan sebagian atau seluruhnya untuk jasa penginapan, penyedia makanan dan minuman serta jasa lainnya untuk masyarakat umum yang dikelola secara komersial. Hotel adalah suatu perusahaan yang dikelola oleh pemiliknya dengan menyediakan makanan, minuman dan fasilitas kamar untuk tidur kepada orang-orang yang melakukan perjalanan dan mampu membayar dengan jumlah yang wajar sesuai dengan pelayanan yang diterima tanpa adanya perjanjian khusus. Sektor industri makanan dan minuman merupakan salah satu sektor dalam dunia pariwisata salah satunya adalah perhotelan merupakan bisnis yang sedang mengalami pertumbuhan pesat terutama di era saat ini. Saat ini kecenderungan gaya hidup masyarakat yang lebih memilih untuk menikmati makanan siap saji menyebabkan banyak bermunculan perusahaan yang bergerak di bidang makanan dan minuman. Food and Beverage merupakan salah satu departemen di bidang perhotelan yang berfokus pada pelayanan makanan dan minuman untuk mencapai kepuasan pelanggan. Selain hotel, departemen ini juga banyak terdapat di restoran, maskapai penerbangan, rumah sakit, kapal pesiar, dan kereta api. Food and Beverage Service merupakan bagian yang mempunyai tugas utama menyiapkan dan menyajikan makanan dan minuman kepada tamu baik di hotel maupun di luar hotel. Dalam sebuah bisnis khususnya pekerjaan yang bertugas memberikan kesenangan dan kepuasan kepada pelanggan pasti memiliki kualitas dalam melayani tamu atau pelanggan yang datang, oleh karena itu kualitas pelayanan merupakan hal penting dalam dunia pariwisata, Service Quality menjadi dasar utama untuk menentukan tingkat kepuasan pelanggan. Dalam hal ini perusahaan dapat dikatakan baik apabila mampu menyediakan barang atau jasa yang sesuai dengan keinginan pelanggan. Kualitas produk dan kinerja pelayanan yang baik akan sangat mempengaruhi kepuasan pelanggan. Kualitas pelayanan dapat diartikan sebagai tingkat kepuasan konsumen. Kualitas pelayanan dinilai baik apabila pelayanan yang diberikan sesuai dengan apa yang diharapkan konsumen, sedangkan jika melebihi apa yang diharapkan konsumen maka dapat dikatakan pelayanan sangat baik. memuaskan. Namun terkadang ada juga pelayanan yang tidak sesuai dengan yang diharapkan konsumen. Pelayanan ini dikatakan buruk, apabila perusahaan dirasa tidak mampu memenuhi keinginan konsumen, baik melalui produk maupun melalui pelayanan perusahaan. Berdasarkan hasil pengolahan data hasil penelitian, penulis menarik kesimpulan mengenai kualitas pelayanan dalam mencapai kepuasan pelanggan pada bagian food and beverage service Ardan Hotel Bandung: 1.Aspek berwujud (bukti fisik) yang dilakukan dengan baik oleh karyawan Food and Beverages Service Hotel Ardan Bandung, sehingga hasilnya mempengaruhi harapan dan kepuasan tamu. Untuk hasil perhitungan akhir pada aspek Tangible (bukti fisik) sudah berada pada skor 1,334 pada garis kontinum dalam kategori sangat setuju. 2.Aspek empati yang dilakukan cukup baik oleh pegawai Food and Beverages Service Ardan Hotel Bandung, sehingga hasilnya mempengaruhi harapan dan kepuasan tamu. Hasil perhitungan akhir pada aspek Empathy masih berada pada skor 1,331 pada garis kontinum pada kategori cukup setuju 3. Aspek Responsiveness yang dilakukan cukup baik oleh pegawai Food and Beverages Service Ardan Hotel Bandung, sehingga hasilnya mempengaruhi harapan dan kepuasan tamu. Untuk hasil perhitungan akhir pada aspek Responsiveness masih berada pada skor 945 pada garis kontinum pada kategori cukup setuju. 4.Aspek Keandalan yang dilaksanakan dengan baik oleh karyawan Food and Beverages Service Ardan Hotel Bandung, sehingga hasilnya mempengaruhi harapan dan kepuasan tamu. Untuk hasil perhitungan akhir pada aspek Reliability sudah berada pada skor 1,337 pada garis kontinum dalam kategori sangat setuju. 5.Aspek Assurance (keyakinan) yang dilakukan cukup baik oleh karyawan Food and Beverages Service Ardan Hotel Bandung, sehingga hasilnya mempengaruhi harapan dan kepuasan tamu. Untuk hasil perhitungan akhir pada aspek Assurance (keyakinan) masih berada pada skor 959 pada garis kontinum dalam kategori cukup setuju. Kata Kunci: Kualitas Pelayanan, pelayanan makanan dan minuman, kepuasan pelanggan
KUALITAS PELAYANAN DI SISI BARAT COFFEE BOGOR: Sutardi, Heri; Arrahman, Zannu
JURNAL PARIWISATA VOKASI Vol 4 No 2 (2023): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60038/jpv.v4i2.77

Abstract

In this research, the focus is on the quality of restaurant waiter service on the West Side of Coffee Bogor. Where good service quality is very important to produce employee performance and create a good hotel image. This research aims to: a.) How is the physical evidence seen at West Side Coffee Bogor? b.) How is the reliability of employees at West Side Coffee Bogor? c.) How is the responsiveness of employees at West Side Coffee Bogor? d.) What is Has the guarantee made by employees at West Side Coffee Bogor been implemented? e.) Is there concern from employees towards guests at West Side Coffee Bogor? The method applied in preparing this Final Assignment is Descriptive.
TINJAUAN TERHADAP KUALITAS PELAYANAN DI RESTORAN DAPOER KIM KARAWANG Iskandar, Antonius; Kristianto, Aloysius
JURNAL PARIWISATA VOKASI Vol 4 No 2 (2023): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60038/jpv.v4i2.79

Abstract

This study aimed to identify and analyzed the level of Service Quality At Dapoer Kim Restaurant Karawang. The results of this research are as follows: 1) the level of implementation of the tangible aspect has an average score of 919.00; 2) The level of implementation of the reliability aspect has an average score of 797.00; 3) The level of responsiveness aspect has an average score of 631.00. 4) The level of implementation of the assurance aspect has an average score of 754. 5) The level of implementation of the empathy aspect has an average score of 990. The overall results of the analysis at level 1) tangible are in the Good category; 2) reliability is in the sufficient category; 3) responsiveness is in the low category; 4) assurance is in the sufficient category; 5) empathy is in the good category. The conclusion of this research is that the quality of employee service to Dapoer Kim Karawang restaurant guests is less than optimal
KOMUNIKASI PEMASARAN DI INSTAGRAM PADA MASA PANDEMI COVID-19 DALAM MENINGKATKAN BRAND AWARENESS THE MAYFLOWER JAKARTA 2021: Atmojo, Heri; Nabillah, Tasya
JURNAL PARIWISATA VOKASI Vol 4 No 2 (2023): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60038/jpv.v4i2.82

Abstract

The Mayflower Jakarta utilizes social media, especially Instagram, in communicating its marketing to build brand awareness and get positive responses from consumers. Therefore, researchers want to know how marketing communication activities on Instagram during the Covid- 19 pandemic have built brand awareness for The Mayflower Jakarta 2021. The method used in this research uses a qualitative descriptive method and a post-positivism paradigm. Primary research data was obtained through in-depth interviews with internal parties of The Mayflower Jakarta. Meanwhile, secondary data through Instagram observations and documentation. Communication activities via Instagram at The Mayflower Jakarta in conducting a planning, implementation and evaluation process. The planning process carried out is endorsment with KOL (Key Opinion Leader). Then the implementation process is carried out by providing information in the form of content and promos. Then, in the evaluation process that was carried out, it was found that the followers of The Mayflower Jakarta, the views obtained were 7,982 and the total likes were 1,200 and comments 3,131.
ANALISIS IMPLEMENTASI POSITIONING DI COFFEE TEA & STUDIO ROSID BERDASARKAN PERSEPSI KONSUMEN Saodah, Indah; Sudono, Agus; Putra, Gilang
JURNAL PARIWISATA VOKASI Vol 4 No 2 (2023): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60038/jpv.v4i2.83

Abstract

Coffee Tea & Studio Rosid is a café and art studio in Bandung that offers food and beverages. This place, rich in cultural elements and artistic creations, has its own distinctive characteristic. The purpose of this research is to determine the application of positioning at Coffee Tea & Studio Rosid, including attributes, benefits, usage/application, product category, price, and quality, based on consumer perceptions. The research method employed is quantitative research with descriptive and verification statistical analysis. The population in this study consists of consumers who have visited and purchased products at Coffee Tea & Studio Rosid. The number of respondents in this research is 100 people. Data collection techniques include interviews with the owner and staff, as well as the distribution of questionnaires to Coffee Tea & Studio Rosid consumers. Data analysis techniques involve multiple linear regression. The results of the research indicate that positioning has a positive and significant impact on consumer perceptions. The hypotheses are further supported by using the F-test and t-test, each comparing the calculated F and t values with the respective table values. The F-test results show that the calculated F value > F table (50.92 > 2.31), leading to the conclusion that there is a simultaneous influence of independent variables on the dependent variable. The t-table is used to assess the influence of each independent variable on the dependent variable. The calculated t value for the positioning variable in all dimensions shows a t value > 1.986, confirming the acceptance of the hypothesis for this variable. Therefore, it can be concluded that the variables that have a positive and significant impact on consumer perceptions are attributes, benefits, usage/application, product category, price, and quality.
ANALISIS STRATEGI PENGEMBANGAN BISNIS CIRCLE A COFFEE COMPANY: Mustopa, Jaka; Sudono, Agus; Khosihan, Aan
JURNAL PARIWISATA VOKASI Vol 4 No 2 (2023): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60038/jpv.v4i2.84

Abstract

Circle A Coffee Company is a business that processes coffee beans, but at this time there has been no business development from year to year. The purpose of this research is to help the company to develop its business for the long term and be able to face all the obstacles that will arise both from internal and external factors later. Based on the existing problems, the researchers conducted research on the company using descriptive qualitative methods. Data collection was carried out by means of observation, interviews and documentation to be processed as a result of the research. In this study, the analysis is divided into two parts, namely internal factor analysis and external factor analysis using SWOT matrix analysis. Based on the analysis of descriptive qualitative methods that have been carried out, one of the strategic recommendations that Circle A Coffee Company needs to do is to improve the quality of Human Resources, take advantage of technological advances in the modern era and maximize promotional programs or discounts to increase sales figures at the company.

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