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Program Studi Manajemen Industri Katering Fakultas Pendidikan Ilmu Pengetahuan Sosial Universitas Pendidikan Indonesia Jl Dr Setiabudhi No 229 Lt2 Sayap Kiri Isola Kecamatan Sukasari Kota Bandung Jawa Barat 40154
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The Journal Gastronomy Tourism
Published by Universitas Pendidikan Indonesia
ISSN : 27746186     EISSN : 27163970     DOI : https://doi.org/10.17509/gastur.v8i2
Core Subject : Economy, Science, Education, Social, Engineering,
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences
The Journal Gastronomy Tourism with eISSN 27163970 and pISSN 27746186 is a scientific journal accommodates the development of science, and the gastronomic tourism business that includes multidisciplinary science. Journal Scope are Gastronomy tourism, Food and Beverage Management, Food Heritage and Culture, Food Literature, Hospitality, Digitalization and Information System of Food, Food Nutrition and Sustainabilty, Halal Food, Food innovation and Technology, Gastronomy Tourism Destination Management, Food and landscape, Food Science, Gastronomy and Education Published articles can be in the form of research articles, conceptual articles, field study reports, implementation practices, and national or international policies. This journal will be published twice a year in June and December in electronic form, and in limited print. The electronic edition of this journal is Open Access which can be downloaded free of charge to encourage the development of knowledge. GasTur will be managed professionally and follows the management standards of the electronic journal Directorate of Higher Education (DIKTI).
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 7 Documents
 1 
Search results for , issue "Vol 10, No 2 (2023)" : 7 Documents clear
The Role of Gastronomy Tourism as a Local Community Enablers in Kampung Cikarag, Garut Regency Firdaus Aulia Rahman; Sri Wahyuni; Syifa Ainurrohmah
Gastronomy Tourism Journal Vol 10, No 2 (2023)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v10i2.61588

Abstract

A massive of global trends that affect many sectors including food trends has threatened traditional food existence. In order to inherit a spirit of local wisdom preservation among the young generation, the writers initiated a social experiment at Kampung Cikarag in creating a holistic tourist attraction highlighting the local food and its immersive innovation to urban society. This gastronomy tourism development is carried out in Cikarag Village, Garut Regency in collaboration with the business manager of Villa Sarema and some members of a cooperative. The research method uses descriptive research methods with a qualitative approach. The analysis used is divided into two parts, there are internal factor analysis and external factor analysis which is then assisted by instruments in the form of a SWOT matrix (Strength, Weakness, Opportunity, Threats) and QSPM (Qualitative Planning Srategic Matrix). This program resulted in a recommendation for a gastronomic tourism program, that is "Hayu Mulih ka Desa" as an effort to reintroduce Indonesian food through a trip to Garut.
Effect of Training on Performance at Darmaga Sunda Resto Idham Sakti Wibawa; Ilham Fajri
Gastronomy Tourism Journal Vol 10, No 2 (2023)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v10i1.62041

Abstract

This study aims to see how much influence training has on the performance of employees at Darmaga Sunda Resto. The restaurant has identified a need for improved service quality and operational efficiency, which can be achieved through effective training.The research method used is a quantitative method involving employees from various departments at Darmaga Sunda Resto. Data was collected through a specially designed questionnaire to measure employees' perceptions of the training they received and its impact on their performance. The sample of this research is all employees, totaling 17 respondents.The results of this study indicate that training has a significant positive effect on employee performance at Darmaga Sunda Resto. It was found that employees who received proper and structured training tended to show improvement in their ability to provide quality service to customers. Training also contributes to increasing employee productivity, knowledge and work skills.These findings indicate that investing in appropriate training can improve overall individual and organizational performance in the hotel and restaurant industry sector. The recommendation for Darmaga Sunda Resto is to continue to focus on a quality training program, which includes developing employees' technical and interpersonal skills, as well as increasing efficiency and customer satisfaction.
SWOT Matrix Analysis of Gastronomic Features of Fermented Products in Cisambeng Village, Majalengka Dewi Turgarini; Astri Inas Yuthika; Armandha Redo Pratama
Gastronomy Tourism Journal Vol 10, No 2 (2023)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v10i2.63456

Abstract

This study aims to formulate a digital marketing strategy for fermented products as superior gastronomy in Cisambeng Village, Majalengka Regency. This study uses qualitative research methods with data collection techniques through in-depth interviews, literature studies and documentation studies. The SWOT analysis carried out provides information that fermented food in Majalengka Regency has a great opportunity to be developed into a new food innovation that can build villages in opening job vacancies. SWOT matrix results show that producer of fermented food such as tofu, tempeh, oncom, and dage are experiencing growth, therefore a strength-opportunity strategy can be implemented. This can be achieved by improving the quality of human resources through the recruitment of individuals who are focused on online marketing. Content can be created in the form of videos about the products. The quality of product packaging can be improved to ensure longevity, potentially through the use of vacuum sealing or attractively designed food packages. Existing advertising services owned by social media platforms (online-ads) can be utilized. Consumer reviews can be uploaded on social media to enhance marketing efforts.
Chinese Ice Cream in Indonesia: Analyzing Halal Brand Image, Halal Brand Loyalty, Halal Brand Trust and Purchase Intention Burhanudin Burhanudin; Reza Nur Saifullah Daldiri
Gastronomy Tourism Journal Vol 10, No 2 (2023)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v10i2.63353

Abstract

Beverages and ice cream have emerged as a current trend favored by some consumers. However, research on halal drinks and ice cream in Indonesia is still limited. The purpose of this study is to examine the impact of the halal brand image on halal brand loyalty and halal brand trust, and subsequently, on purchase intention. This research employs a consumer survey to explore the relationships between these variables. The study focuses on respondents who are Muslims and have purchased one of Mixue's products, totaling 208 participants. The analysis method employed in this study is PLS-SEM. The results of the analysis reveal a significant influence of halal brand image on both halal brand loyalty and halal brand trust. Furthermore, halal brand loyalty significantly affects purchase intention, whereas halal brand trust does not show a significant impact on purchase intention. Halal brand loyalty, but not halal brand trust, mediates the relationship between halal brand image and purchase intention.
Use of Seitan and White Oyster Mushroom into Meatballs as Worth-Selling Tourism Food Product Sonny Sanjaya; Ita Karnita; Tahani Imanda
Gastronomy Tourism Journal Vol 10, No 2 (2023)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v10i2.63462

Abstract

Seitan and white oyster mushrooms can be used in making meatballs, due to the lack of nutritional content in the choice of ordinary mushroom meatballs so the author makes a variant of mushroom meatballs with seitan which has many nutrients and higher nutritional value and can be an option for someone who wants to implement a healthy lifestyle and protein diet. The type of research used in this study is experimental research using organoleptic test of seitan and white oyster mushroom meatballs using seitan and oyster mushrooms. The number of samples is 10 to 20, and Consumer Panelist consisting of 30 to 100 people. The panelists who wrote themselves came from the neighborhood where they lived in the Bandung area, including students, lecturers, and various other professions. The production cost of making comparative meatballs is cheaper, at Rp. 850. The total cost of seitan and white oyster mushroom meatballs is Rp. 29,389, while comparative meatballs cost is Rp. 28,539. This difference occurs because some of the basic ingredients for making seitan and white oyster mushroom meatballs are more expensive, but the differences are not to significant, the results show that both meatballs have the same average value of 3.7. In addition, from several aspects both have their respective advantages and disadvantages, but the difference in value is not too far only 0.1-0.3 only, both can still be categorized as delicious, tasty, chewy and attractive. Therefore, from the above assessment, the experiment of Seitan and white oyster mushroom meatballs is declared suitable for marketing and sale.
A Review on Social Media as a New Venue for Promoting Culinary Destinations Liang Mengjia; Ainul Zakiah Binti Abu Bakar; Farah Adibah Binti Che Ishak; Shahrim Ab Karim
Gastronomy Tourism Journal Vol 10, No 2 (2023)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v10i2.63729

Abstract

Food has become an important tool for destinations to attract tourists to visit them. Food tourism has become one of the most important segments within the travel market. With the development of online information technology, social media platforms are playing an increasingly important role in tourism promotion and digital marketing. This paper reviews a selection of literature on the use of social media platforms by destinations to shape destination images and promote food tourism. It was found that with the rise in the number of social media users, social media has become a new venue for food tourism promotion. But there is still a lack of systematic research generalization and theoretical guidance on how social media platforms can shape positive food destination impressions.
Customer Perceptions of Bakery and Restaurant Brand Image Sri Marini; Yayan Sugiarto; Nadilah Hanuun Iskandar
Gastronomy Tourism Journal Vol 10, No 2 (2023)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v10i2.61522

Abstract

The research objective of customer perception of brand image is to understand how brands are seen, perceived, and interpreted by consumers or target audiences. This research aims to explore the perceptions, associations, and images associated with the brand in the minds of consumers. Identifying brand image is very important because it can help companies or organizations. The problems faced by Resto are not as good as when it was originally launched. The number of business competitors in the same field can also be a problem. The method used is descriptive research using probability sampling and simple random sampling techniques. In this study the population was 5,489 people, with a significance of 10%, a sample of 100 respondents was obtained using slovin formula. The results showed that 16.4% of respondents had a positive view of the superiority of brand associations, while around 61.8% of respondents had a negative view, 22% of respondents were neutral. As for the strength of brand association, 13.7% of respondents have a positive view, 68.3% of respondents have a negative view, 14.7% of respondents have a positive view of the uniqueness of the Resto Bakery brand association, while around 68.6% of respondents have a negative view. Association Advantage is still lacking, Resto Bakery can consider strategies that focus on improving customer experience, clearer brand communication, and strengthening elements that generate positive associations with the brand. The strength of the Brand Association is not yet strong, Resto Bakery can consider strategies that focus more on strengthening brand elements, improving service or product quality, and conducting more effective brand communication to customers. Uniqueness of Brand Association is still lacking, can focus efforts on communicating and highlighting the elements that make their brand unique and different from competitors, and invite customers to experience that uniqueness firsthand.

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