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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 62 Documents
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KUALITAS PELAYANAN RECEPTIONIS DI HOTEL INTERCONTINENTAL BANDUNG DAGO PAKAR Superwiratni, Superwiratni; Wahyono, Surya; Prowo, Wirianto
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.v4i2.85

Abstract

Di bagian hotel mempunyai peranan penting untuk menunjang kelancaran operasional dimana bagian itu kita kenal sebagai front office department. Menurut Bagyono (2006:21) yaitu “Front Office berasal dari bahasa inggris “front” yang artinya depan, dan “Office” berarti kantor. Jadi Front Office adalah Kantor Depan. Dalam konteks pengertian hotel, Kantor Depan merupakan sebuah departemen di hotel yang letaknya di bagian depan. Tepatnya tidak begitu jauh dari pintu depan hotel atau lobby.” Peranan kantor depan sangatlah penting karena hampir departemen semua bergantung kepada departemen kantor depan. Dengan tidak adanya kantor depan kegiatan hotel akan terhambat dan operasional tidak akan berjalan dengan maksimal. Data yang penulis gunakan yaitu data sekunder dan data primer. Data sekunder adalah data yang di dapatkan tidak secara langsung dari objek atau subjek penelitian dan biasanya bersumber dari teori- teori yang mendukung penelitian, sedangkan data primer adalah data yang dikumpulkan dan diolah sendiri oleh peneliti langsung dari subjek atau objek penelitian.
PENGGUNAAN TEPUNG PATI GARUT DALAM PEMBUATAN NASTAR Fitriani, Dewi; Luthfiana, Chalista
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.v4i2.89

Abstract

This research aims to determine the differences in the taste of nastar made from arrowroot starch and comparison nastar, to find out the differences in nutritional content contained in the ingredients for making nastar made from arrowroot starch and comparison nastar, to find out the difference in the production costs of nastar made from arrowroot starch and comparative nastar, knowing the difference in the shelf life of nastar made from arrowroot starch and comparative nastar. The data collection technique used is by product experimentation, distributing questionnaires, observation. Meanwhile, the data analysis technique uses a Likert scale. The panelist research was carried out from 9 June 2023 to 13 June 2023, there were 30 untrained panelists and 10 trained panelists. From the assessment of trained panelists and untrained panelists on comparison pineapple and experimental pineapple, the results of the taste of each product were obtained. To determine the differences in color, aroma, texture and taste with the best composition of nastar which uses a percentage of arrowroot starch of 50% and 75%, an average of the panelists' assessment scores is required. Based on the data from the trained panelist assessment score table above for comparative nastar which was carried out on 10 trained panelists, the scores for each aspect can be seen, namely color, aroma, texture and taste. The author makes conclusions regarding the use of arrowroot starch in making nastar, as follows following: 1, Taste of Comparative Nastar and Experimental Nastar according to trained and untrained panelists regarding: a. Based on the data obtained regarding the color aspect, experimental pineapple A (50:50) was the most attractive compared to comparison nastar and experimental nastar B (75:25). b. Based on the data obtained regarding the aroma aspect, experimental nastar A (50:50) was the tastiest compared to comparison nastar and experimental nastar B (75:25). c. Based on the data obtained regarding the texture aspect, experimental nastar B (75:25) was crispier and softer than comparison nastar and experimental nastar A (50:50). d. Based on the data obtained regarding the taste aspect, experimental nastar B (75:25) was tastier than comparison nastar and experimental nastar A (50:50). Based on the comparison of nutritional content that has been discussed, comparison nastar and experimental nastar have almost the same number of calories, but comparison nastar has 74 lower carbohydrates than experimental nastar. while the experimental nastar had a lower amount of protein than the comparison nastar. The comparison nastar had lower production costs compared to experimental nastar A and experimental nastar B. The total production costs for making the comparison nastar were Rp. 20,271 while experimental nastar A was Rp. 22,230 and experimental nastar B was Rp. 23,209. The comparison nastar can be sold for Rp. 63,177, while the experimental nastar A can be sold for Rp. 68,075 and the experimental nastar B can be sold for Rp. 70,552. Based on the results of the pre-experiments carried out, the experimental nastar and the comparison nastar whose flour is roasted have the same shelf life. However, for nastar that is not roasted first, after about 1.5 months there is a change in the aroma aspect. To increase public interest in arrowroot starch flour, the suggestion given to solve the problem is that there needs to be a promotion regarding the use of local food ingredients to make nastar using arrowroot starch flour2. The use of arrowroot starch can be used as an alternative food ingredient to replace wheat flour, thereby reducing imports a.
Kepuasan Pelanggan Di Bumi Sunda Resto Bandung Sakti Wibawa, Idham; Nursyashinta Adel, Eka
JURNAL PARIWISATA VOKASI Vol 5 No 1 (2024): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60038/jpv.v5i1.91

Abstract

Customer satisfaction is an important aspect, especially in the restaurant world, because ensuring customers are satisfied can keep the business running and increase revenue, but in practice customer satisfaction is a point that is rarely measured for one reason or another. The purpose of this research is to determine the level of guest satisfaction at Bumi Sunda Resto. The method used in this research is a descriptive method, namely a method that thoroughly describes what happens at the research locus. A total of 43 samples were taken using the Slovin formula. The results of this research showed that the condition of guest satisfaction at Bumi Sunda Resto was stated to be dissatisfied. Keywords: Satisfaction, Custome, Restaurant
Tinjauan Minat Beli Pelanggan Di Komuka Kafe Jakarta Marini, Sri; Andriana Suhanda, Tina; Kenny Jonathan Adam, Reyhand; Rosdiana Aprilia, Lu'luwatin
JURNAL PARIWISATA VOKASI Vol 5 No 1 (2024): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60038/jpv.v5i1.92

Abstract

The study aims to determine the buying interest of Komuka cafe Jakarta customers. The problem in the study is how transactional interest, preferential interest, referential interest and exploratory interest of customers in buying products. The research method is descriptive method. The data collection technique was carried out by distributing questionnaires and observations. The data analysis technique uses a Likert scale. Based on the results of the study, it can be seen that customer buying interest at Komuka Kafe Jakarta is not yet in the good category. The suggestion given is the need to develop a variety of food and beverage products, so that the many choices provided can increase transactional interest. Developing innovations in terms of room decoration and building a better cafe atmosphere so that it can increase customer initiative to share positive comments and recommend the cafe to other customers. Providing discounts or special prices for loyal customers to enable customers to prioritize the locus as a place to visit. Expanding advertising and promotions to increase the explorative interest of its customers. In terms of social media, researchers suggest that more attention be paid to and updated with the latest information, so that it affects customer buying interest.
Pemanfaatan Black Garlic Dalam Pembuatan Saus Hoisin: Atmojo, Heri; Batrisyia Arifin, Adelina
JURNAL PARIWISATA VOKASI Vol 5 No 1 (2024): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60038/jpv.v5i1.94

Abstract

The study aims to determine the difference in taste of experimental black garlic hoisin sauce with comparison sauce, determine the nutritional content of black garlic hoisin sauce with comparison sauce and determine the cost of making black garlic hoisin sauce with comparison sauce. The research method used is experimental research. By collecting data through questionnaires to professional and non-professional panelist respondents through organoleptic tests. Data analysis techniques in the form of documents, notes, and recordings. Conclusions and suggestions 1. Taste of Black Gar-lic Hoisin Sauce and Black Garlic Hoisin Sauce Comparison, a/b. aspects of the aroma & taste of experimental hoisin sauce are preferred and the most delicious, c. aspects of the texture of experimental hoisin sauce and original hoisin sauce are both thick. d. appearance aspects, experimental hoisin sauce is more attractive. 2. Caloric Nutritional Value of Hoisin Sauce Black Garlic Hoisin Sauce The comparison is greater in nutritional composition than the experiment. 3. The food cost of the experimental Black Garlic Hoisin Sauce is relatively lower.
Promosi Makanan Dan Minuman Di Resort Pullman Ciawi Vimalla Hills Ratna Pury, Raden Intan Medya; Nathanael, Paul
JURNAL PARIWISATA VOKASI Vol 5 No 1 (2024): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60038/jpv.v5i1.95

Abstract

Penelitian ini ditujukan untuk mengidentifikasi dan mendeskripsikan promosi makanan dan minuman di Resort Pullman Ciawi Vimalla Hills Penelitian ini dilaksanakan di Resort Pullman Ciawi Vimalla Hills dengan populasi FB Director dan karyawan F & B Service sebanyak 31 orang dan sales marketing sebanyak 14 orang. Metode Penelitian yang dipergunakan adalah metode yang bersifat deskriptif analisis 2 macam skala pengukuran yaitu skala nominal dan skala likert Hasil penelitian ini adalah sebagai berikut : 1) Tanggapan Responden tentang produk di Pullman Ciawi Vimalla Hills termasuk dalam kategori cukup dengan skor rata-rata sebesar 608; 2) Tanggapan Responden tentang harga di Pullman Ciawi Vimalla Hills berada pada kategori baik dengan skor rata-rata sebesar 556; 3) Tanggapan Responden tentang tempat di Pullman Ciawi Vimalla Hills berada pada kategori cukup dengan skor rata-rata 306; 4) Tanggapan Responden promosi tentang penjualan makanan dan minuman di Pullman Ciawi Vimalla Hills berada pada kategori cukup dengan skor rata-rata 1835, Hasil keseluruhan analisis pada tingkat 1) Produk berada pada kategori Cukup; 2) Harga berada pada kategori Baik; 3) Tempat berada pada kategori Cukup, 4) Promosi berada pada kategori cukup. Kesimpulan dari penelitian ini adalah kurang optimalnya Promosi di Pullman Ciawi Vimalla Hills
Beban Kerja Karyawan Resepsionis Di Trans Luxury Hotel Bandung Sutardi, Heri; Grace Arthauli, Natania
JURNAL PARIWISATA VOKASI Vol 5 No 1 (2024): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

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

Abstract

ABSTRACT This research aims to determine the workload of receptionist employees at Trans Luxury Hotel Bandung. The collection method used is a quantitative method. The data collection technique used was by distributing questionnaires and observing. Meanwhile, the data analysis technique uses a Likert scale. Problems in research: a.) 1. What are the physical demands of receptionist employees at The Trans Luxury Hotel Bandung b.) 2. What are the job demands of receptionist employees at The Trans Luxury Hotel Bandung. Suggestions given for solving problems are: Work load has a very physical and mental impact Receptionist employees at The Trans Luxury Hotel Bandung, if physical and mental conditions improve, the quality of employee work will be better. Therefore, the author suggests to companies to hold activities that can refresh the minds and physical bodies of their employees. And secondly, workload assignments. The distribution of work tasks to employees should be given evenly so that excessive workload does not occur, if the number of tasks given to employees is balanced with number of employees, then there will be no imbalance. Employees will also not overtime or exceed their expected working hours. Keywords: Workload, Receptionist
Pemanfaatan Ekstrak Tulang Ikan Bandeng (Chanos-Chanos) Dalam Pembuatan Opak Setiawan, Erwin; Yosef Anggoro Wicaksono, Herman
JURNAL PARIWISATA VOKASI Vol 5 No 1 (2024): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

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

Abstract

This research aims to utilize milkfish bone extract in making opaque as an effort to increase the nutritional value of snack products. The research method used is experimental with a quantitative approach. Data was collected through organoleptic tests involving professional and non-professional panelists. The research results showed that opak containing milkfish bone extract had a better taste and higher nutritional content compared to opak without this extract. It is hoped that this research can become a reference for the food industry in developing healthy and nutritious products.
Penambahan Tepung Biji Nangka Dalam Pembuatan Bolu Kukus Buah Nangka Fitriani, Dewi; Azhar Firdaus, Friska
JURNAL PARIWISATA VOKASI Vol 5 No 1 (2024): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60038/jpv.v5i1.100

Abstract

This research aims to determine the differences in taste the taste of jackfruit steamed sponge cake using jackfruit seed flour, knowing the nutritional content produced in jackfruit steamed sponge cake using jackfruit seed flour and knowing the detailed comparison of production costs between jackfruit steamed sponge cake using jackfruit seed flour and the comparison. The data collection technique used is by product experimentation, distributing questionnaires, observation. Meanwhile, the data analysis technique uses a Likert scale. The author makes conclusions regarding the addition of jackfruit seed flour in making steamed jackfruit cake as follows: Taste of steamed jackfruit seed cake. Comparison with experimental jackfruit seed cake according to trained and untrained authors. Suggestions given for solving the problem are necessary: ​​1. Promotion regarding the use of additional ingredients using jackfruit seed flour as a local food ingredient to make steamed cakes 2. Utilization of jackfruit seed flour to be used as an alternative food ingredient to replace wheat flour, thereby reducing imports
TINJAUAN BAURAN PEMASARAN DI CITY EDGE CAFE JATINANGOR Sugiarto, Yayan; Alfan Gymnastiar, Muhammad
JURNAL PARIWISATA VOKASI Vol 5 No 2 (2024): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60038/jpv.v5i2.112

Abstract

This study aims to analyze the effectiveness of the marketing mix at City Edge Café Jatinangor, focusing on four main elements product, price, place, and promotion. Using a Likert scale, this research evaluates customer perceptions of the performance of each aspect of the marketing mix and identifies areas requiring improvement. The research method used is descriptive, with data collection techniques including the distribution of questionnaires and observation. The results show that the product aspect is rated "Adequate" (54%), with potential for improvement in innovation and menu variety. The price aspect is also rated "Adequate" (42%), with challenges related to price transparency, discounts, and affordability that need to be addressed. The assessment of the place aspect reveals less satisfactory results, with ratings of "Adequate" (32%) and "Poor" (39%), indicating a need for improvements in location selection, accessibility, facilities, and visibility. The promotion aspect received a "Poor" rating, with dominant categories of "Adequate" (46%) and "Poor" (31%), highlighting deficiencies in the effectiveness of promotional messages, strategy innovation, and promotional frequency

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