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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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PENGELOLAAN PENYIMPANAN BAHAN PANGAN PERISHABLE; DAGING, IKAN, AYAM DI HOT KITCHEN RESTORAN GORMETERIA BANDUNG: Atmojo, Heri; Robbani, Ilham
JURNAL PARIWISATA VOKASI Vol 6 No 2 (2025): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60038/jpv.v6i2.148

Abstract

ABSTRACT This study aims to determine and analyze the storage of perishable foodstuffs (meat, fish, and chicken) stored in freezer boxes and chiller cabinets in relation to temperature, containers, shelf placement, and cleanliness of the surrounding area, and their impact on the deterioration of perishable foodstuffs in the hot kitchen of Gormeteria Restaurant in Bandung. This study used a descriptive method, data collection techniques through observation, interviews, questionnaires, and literature studies. For measurement, the Guttman scale was used, and data presentation used a pie chart model. Data analysis techniques were taken from statistical data used to describe, simplify, and present sample data more easily. The conclusions and recommendations from the analysis of 27 kitchen staff respondents are as follows: 1. Regarding the storage temperature of perishable food ingredients at the Gormeteria Restaurant in Bandung, 63% of staff lack understanding about the management of perishable food storage in freezer boxes and chiller cabinets in relation to temperature and the condition of equipment that is poorly maintained and damaged. In the future, training on the management of perishable food storage in freezer boxes and chiller cabinets in relation to temperature and the condition of equipment that is poorly maintained and damaged at the Gormeteria Bandung restaurant, 63% of staff lack understanding about the management of perishable food storage in freezer boxes and chiller cabinets in relation to temperature and equipment conditions, which are poorly maintained and damaged. In the future, training, routine supervision, and replacement of damaged equipment are needed to achieve maximum economic value. 2. Regarding storage containers for perishable food ingredients in freezer boxes and chiller cabinets in the restaurant's hot kitchen, 67% of staff are still undisciplined and do not understand the function of these containers. In the future, there needs to be constant monitoring by supervisors and damaged containers need to be immediately replaced with new ones. 3. Regarding the placement of perishable food storage shelves in freezer boxes and chiller cabinets, 52% of staff are still not disciplined in arranging perishable food on shelves according to type and storage duration, whether it is in the chilling or freezing category. In the future, routine checks by immediate supervisors are needed to prevent greater losses. 4. Regarding the cleanliness of the food storage area, 48% of kitchen staff are still not disciplined, as it is still dirty and unhygienic, which can cause contamination and the appearance of insects/pests. In the future, training related to this is needed, and there must always be direct supervision from their superiors on a routine and periodic basis.Keywords: perishable; meat, fish, chicken, temperature, containers, storage racks, and cleanliness
FASILITAS HOTEL SEBAGAI FAKTOR PENENTU LOYALITAS PELANGGAN DI HOTEL VERTU HARMONI JAKARTA Barus, Abigail; Puja N, Agista; Ayunisa S, Aura; Sumbara, Dona; Nur A, Istar; Athalla F, Reyhan
JURNAL PARIWISATA VOKASI Vol 6 No 2 (2025): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60038/jpv.v6i2.149

Abstract

The hospitality industry in Jakarta faces intense competition in the wake of tourism recovery, requiring hotels to not only provide accommodation, but also a satisfying experience through comprehensive facilities. This study aims to analyze the effect of facility completeness on customer loyalty at Hotel Vertu Harmoni Jakarta, a four-star hotel. Using a quantitative method with an associative approach, data was collected from 250 respondents selected through purposive sampling. Data analysis was performed using validity and reliability tests, descriptive analysis, and Spearman's rank correlation with the help of SPSS version 25. The results showed that facility completeness had a positive and significant relationship with customer loyalty, with a correlation coefficient of 0.436 (moderate). This finding indicates that although physical facilities such as rooms and public areas were rated very good, improvements in facility maintenance were still needed to ensure long-term loyalty.

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