cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Caria Ningsih
Contact Email
hurimega@upi.edu
Phone
+6287735221647
Journal Mail Official
gastronomyjournal@upi.edu
Editorial Address
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
Location
Kota bandung,
Jawa barat
INDONESIA
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 6 Documents
 1 
Search results for , issue "Vol 3, No 1 (2016)" : 6 Documents clear
Pengaruh Pelatihan Dan Kompesasi Terhadap Kinerja Karyawan Saung Ranggon Kota Tasikmalaya Rahmania, Anissa; Sudono, Agus; Ridwanudin, Oce
Gastronomy Tourism Journal Vol 3, No 1 (2016)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (552.059 KB) | DOI: 10.17509/gastur.v3i1.3620

Abstract

The rapid development of restaurants business, especially in the town ofTasikmalaya, less accompanied by a good performance of the employees. One of them is in Saung Ranggon, Tasikmalaya. Those were noticed by the indicator of employees’who are less knowledge in handling the consumer, time spent by consumer waiting for their order, and employees presence level are graded less good. These phenomenons must be solved immediately in order not to interfere the company’s performance. A routine given training and fixing compensating system are a few of the methods to increase employees’ performance so that the company’s target can be achieved.The purpose of this research is to acknowledge the description of: (1) Trainingin Saung Ranggon Tasikmalaya City; (2) Compensating in Saung RanggonTasikmalaya City; (3) Employees’ performance in Saung Ranggon Tasikmalaya City, and to know the effect of: (4) Training in Saung Ranggon Tasikmalaya City, (5) Compensating in Saung Ranggon Tasikmalaya City; (6) Trainingand compensating toward employee’s performance in Saung Ranggon, Tasikmalaya City. Object of this research is employees of Saung Ranggon Tasikmalaya City. Independent variable in this research is the training and compensating, whilst the dependent variable is employees’ performance. This research use descriptive and verificative approach. Applied method in this research is explanatory survey with population of 38 individuals (saturated sample). Data Analysis technique which is used in this study is multiple linear regression by using SPSS 22.0. In this research stated that: (1) Training in Saung Ranggon Tasikmalaya City were on high category; (2) Compensating in Saung Ranggon Tasikmalaya City were on high category; (3) Employees’ performance in Saung Ranggon Tasikmalaya City were on high category; (4) Training in Saung Ranggon Tasikmalaya City gives positive effect on employees’ performance with the corellation level of 29,1%; (5) Compensating Saung Ranggon Tasikmalaya City gives positive effect on employees’ performance with the corellation level of 51,6%; (6) Training and Compensating in Saung Ranggon Tasikmalaya City gives positive effect on employees’ performancewith the corellation level of 59,4%.. Author’s suggestion is that Saung Ranggoncan conduct such training to the employees sustainably and pay attention toemployees’ welfare.
Inovasi Produk Brownies Dengan Bahan Tambahan Selai Nanas Subang Terhadap Daya Terima Konsumen ., Erliana; Sudono, Agus; H. Rumayar, Christian
Gastronomy Tourism Journal Vol 3, No 1 (2016)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (362.724 KB) | DOI: 10.17509/gastur.v3i1.3622

Abstract

Pineapple fruits are main commodity harvested by people in Kabupaten Subang.But inovation of this fruits in it manufacture has not diverse and keep abreast ofculinary. Therefore, to created new product of processed pineapple fruits, researcher have inovation to make Brownies Nanas, to raise the value of selling product and to give job opportunities in developt processed pineapple fruits in Kabupaten Subang.Based on that reasons, this research divide to three research purpose, that is: (1) Knowing formulated Brownies recipe with addition pineapple jam; (2) Knowing technique of processing Brownies with addition pineapple jam; and (3) Knowing acceptance consumer toward Brownies with addition pineapple jam.This research using two variable, x variable is Brownies withaddition pineapple jam and y variable is acceptance consumer toward product. The methods of this research using experimental method. Organoleptik test is used toward six consentration of Pineapple Brownies formulation contains different degree of pineapple jam to 15 panelist expert and picked one choosen product. And then tested again toward 100 consumer panelist to testing acceptance consumer. After that, analysis of DKBM nutrients can be done by researcher. SPSS 22 is used to do analysis methods of this research, using ANOVA test, LSD with Organoleptik test, and T experimentwith Hedonik test with acceptance consumer. Outcome of this research explain that Pineapple Brownies with addition 125% concentrated pineapple jam (BP2) can be accepted by panelist expert in Organoleptik and Hedonik test. In acceptance consumer test toward 100 responden, BP2 products can be accepted in 4 in 5 scale (like). In DKBM nutrients analysis, this Brownies Nanas product contains 801 Kkal.
Evaluasi Kelayakan Bisnis Di Restoran Sangkuriang Bandung Dari Aspek Operasional Unggul Pramesti, Dhini; Sudono, Agus; Ridwanudin, Oce
Gastronomy Tourism Journal Vol 3, No 1 (2016)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (412.16 KB) | DOI: 10.17509/gastur.v3i1.3623

Abstract

Evaluate the feasibility has been widely known by the public, especially peoplewho are engaged in the business world. This experiment aims to determine thefeasibility evaluation overview Sunda and Oriental Restaurants in Bandung, which in terms of feasibility operasional.Evaluasi aspects needed to see a picture of decent atu not like a business to run.The method used is descriptive qualitative research methods. Methods of datacollection is done by conducting interviews and observations. Sampling technique used is nonprobability. Data analysis technique used is the SWOT matrix with IE matrix analysis, IFAS and EFAS. Based on the research results, obtained that picture business viability in Bandung Restaurant Sangkuriang declared eligible.Results of internal and external factors in the operation were at high levels. Theoperational aspects of the matter Weight gain by 3.13 SWOT Matrix internal factors and external factors, which means 3,07 Sangkuriang Bandung Restaurant is eligible to run.
Analisis Pra Penerapan Sanitation Standard Operating Procedure (SSOP) Di Suis Butcher Steak House Setiabudhi Bandung Noviani, Silvia; Sudono, Agus; Priatini, Woro
Gastronomy Tourism Journal Vol 3, No 1 (2016)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (365.573 KB) | DOI: 10.17509/gastur.v3i1.3624

Abstract

Problems studied in this research is application of hygiene and sanitation atSuis Butcher Steak House Setiabudhi Bandung. This research is done based onsome guest comment from customer who comes to Suis Butcher Steak HouseSetiabudhi Bandung. This is cause of neglect of food handling that made byemploye. The purpose of this research is for analysis of pre application ofsanitation standard operating procedure (SSOP) at Suis Butcher Steak HouseSetiabudhi Bandung. Research method that used in this research is quantitativemethod with description and accumulation technique of data is field research(observation, interview, documentation, questionnaire) and literature researchstudi. Questionnaire had given to 26 employe at Suis Butcher Steak HouseSetiabudhi Bandung, in particular for food product and food service section.Analysis technique of data had done with validitas and reliabilitas experiment for questionnaire that observe.Out of this analysis show that employe’s knowledge of Sanitation StandardOperating Procedure is 75% and analysis condition of aspects SanitationStandard Operating Procedure that applied in di Suis Butcher Steak HouseSetiabudhi Bandung is 76.5%.Application of hygiene and sanitation with Sanitation Standard OperatingProcedure is one of the needed to apply at Suis Butcher Steak House SetiabudhiBandung. Sanitation Standard Operating Procedur is a way for prevent crosscontamination, keep cooking process and for apply principle of hygiene andsanitation.
Pengaruh Meal Experience Terhadap Kepuasan Pelanggan Di D’riam Riverside Resort And Resto Restu Rahayu, Riksa; Setiyorini, HP. Diah; Ryana, Hery
Gastronomy Tourism Journal Vol 3, No 1 (2016)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (488.446 KB) | DOI: 10.17509/gastur.v3i1.3607

Abstract

Bandung is one of the city's rapid development of its restaurant. Restaurant types ranging from the western, specialty restaurant, etc. Bandung is synonymous with a distinctive flavor that Sunda in Bandung are found restaurants of Sundanese one is d'Riam Riverside Resort.The number of purchases at d'Riam Reverside Resort or the ups and downsexperienced fluctuating revenue (gross revenue) in each year starting in 2012-2014. Good management is needed to boost consumer visits to d'Riam Reverside Resort.Aims this study are (1) To obtain research findings about consumer response to meal experiance in d'Riam Riverside Resort, (2) To obtain research findings on customer satisfaction in d'Riam Reverside Resort, (3) To obtain research findings on the effect of meal experiance on customer satisfaction. The research method used is descriptive and verificative, while the data collection techniques with questionnaires to 100 respondents.Results of the study concluded that of the seven sub-variables meal experiencenot all variables are positive and significant impact on customer satisfaction as a variable interior design and the other six are food and beverage, variety in menu choice, level of service, price and value for money, atmosphere, location and accessibility are very positive and significant effect between meal experience of customer satisfaction.
Pengaruh Physical Evidence Terhadap Keputusan Pembelian Konsumen Di Happy Cow Palasari Bandung (Survey Pada Konsumen Di Happy Cow Palasari Bandung) Sabrilia, Tinka; Andari, Rini; Abdullah, Taufik
Gastronomy Tourism Journal Vol 3, No 1 (2016)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (970.291 KB) | DOI: 10.17509/gastur.v3i1.3610

Abstract

Tourism has become one of the largest industries in the world, and are themainstay in generating foreign exchange in many countries, including Indonesia with a very vast natural wealth. In a world traveler tourism industry can not be separated from tourism accommodation ranging from lodging services, transport and restaurants. Which at this present moment tourism is much discussed is culinary, talk about the culinary is a city rich in culinary. One of the restaurants in the city of Bandung, Happy Cow Steak Palasari Bandung is located in Jalan Palasari No. 30, Bandung. With the passage of time and an increasingly tight competition in restaurant sales decreased. It is seen from the sales data Happy Cow Steak Palasari Bandung has decreased the number of consumers in 2015 amounted to 15.3%. One of the strategies used to increase the return of consumer purchasing decisions, namely physical evidence. Increased physical evidence aimed to withdraw the interest of consumers to make purchases at the Happy Cow Steak Palasari Bandung.The object in this research is that consumers in Happy Cow Steak PalasariBandung. The independent variable in this study is physical evidence and thedependent variable is buying decision. This study uses descriptive and verification method, with explanatory survey method. The number of samples in this study of 100 respondents. Data analysis technique used is the technique of multiple regression analysis with the program.Based on the results of studies found that physical evidence has a positiveinfluence on purchasing decisions with that middle relationship categories.

Page 1 of 1 | Total Record : 6

 1 

Filter by Year

2016 2016


Reset
Filter By Issues
All Issue Vol 12, No 2 (2025) Vol 12, No 1 (2025) Vol 10, No 2 (2023) Vol 10, No 1 (2023) Vol 9, No 2 (2022) Vol 9, No 1 (2022) Vol 8, No 2 (2021) Vol 8, No 1 (2021) Vol 7, No 2 (2020) Vol 7, No 1 (2020) Vol 6, No 2 (2019) Vol 6, No 1 (2019) Vol 5, No 2 (2018) Vol 5, No 1 (2018) Vol 4, No 2 (2017) Vol 4, No 1 (2017) Vol 3, No 2 (2016) Vol 3, No 1 (2016) Vol 2, No 2 (2015) Vol 2, No 1 (2015) Vol 1, No 2 (2014) Vol 1, No 1 (2014) More Issue