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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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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 2 (2016)" : 6 Documents clear
Pengaruh Promosi Terhadap Keputusan Pembelian Di Restoran Javana Bistro Bandung Lina Katrin, Intan; Setyorini, H.p Diyah; haryono, Mas
Gastronomy Tourism Journal Vol 3, No 2 (2016)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (225.861 KB) | DOI: 10.17509/gastur.v3i2.3626

Abstract

This research have the the case of descent the segment market that had byJavana Bistro. This cases is happened cause of the competition, as a restaurant in Bandung. So that the efforts that had to make is to increase the decision of purchases consumer in with fixed the promotion program. The purposes of this research is to know the influence of program promotion with decision purchases. Research object is variable (X) Promotion and (Y) Decision Purchases. The method that used in this research is descriftive and verificative with spreaded of assessment to consumers in Javana Bistro. Technique analysis used software SPSS version 22 for windows of this research is regression. The result of this research is that program promotion is influence to decision purchases of consumers in Javana Bistro. Recommendation on this research is Javana Bistro have to increases dimension direct marketing. And also Javana Bistro can fix the choose of product cause this variable had the worst score in this research.
Pengaruh Promosi Terhadap Loyalitas Konsumen Di Suis Butchr Steak House Setiabudhi Bandung Pilanti Ghaisani, Revi; ., Darsiharjo; Miftah, Reiza
Gastronomy Tourism Journal Vol 3, No 2 (2016)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (384.516 KB) | DOI: 10.17509/gastur.v3i2.3627

Abstract

This problem of this research is influence of promotion at Suis Butcher SteakHouse Setiabudhi Bandung. This research is done by promotion that is done whose just be going in two years due to so many competitor Steak House who comes in Bandung. The purpose of this research is to know what is the infulence of promotion program to the loyalty of consumer.Method that used in this research is quantitative method with descriptive method and technique of aggregate data is used field study (observation, interview, assessment) and book study. The assessment is spreaded by 100 respondent of consumer. Technique of analysis data is used validitas test, reliabilitas test and double regression linear concerning the assessment that had spreaded. The result of this research is showed the influence of promotion program to theloyalty consumer at Suis Butcher Steak House Setiabudhi Bandung with the score 84,5%, and 15,5% is explained with other variable in this research. Promotion program whose is dominant that had big influence to loyalty of consumer is sales promotion with the score is 2,074 1,984 and word of mouth dwith score is 4,275  1,984.
Aplikasi Metode Economic Order Quantity (EOQ) Terhadap Total Biaya Persediaan Bahan Baku Makanan Groceries & Dairy Product Di Banana Inn Hotel Kota Bandung Nadia Putri, Naila; Sudono, Agus; Riyadi, Doni
Gastronomy Tourism Journal Vol 3, No 2 (2016)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (550.893 KB) | DOI: 10.17509/gastur.v3i2.3639

Abstract

Availability of material product is process that important for given goodservice to consumer. In supplying material product have to notice cause of theresult of production will be influential in inventory material product. Thisresearch based on surplus and shortage in material product in storage. BananaInn Hotel Bandung haven’t had control system of purchases and controlling ofmaterial product of groceries. Economic Order Quantity (EOQ) method is one ofcontrolling material product that will determine of efficiency cost. The purpose of this research is for comparing method between in Banana Inn Hotel Bandungwith EOQ method in efficiency of total inventory material product of groceries inBanana Inn Hotel Bandung.Research method of this research is experiment method. Data that used inthis research is secondary and primery data base on total needed of purchasingmaterial product groceries at December 2015 – March 2016 and there areordering cost and storage cost in Banana Inn Hotel Bandung. Technique analysisdata of this research is EOQ method and efficiency total cost of inventory.The result of this research had gotten based on research that had done withEOQ method given that efficiency total cost of inventory of material productgroceries dairy product is 17,5%. Method of EOQ also used in company andwill give efficiency cost in Banana Inn Hotel Bandung.
Sate Padang Sumatera Barat Sebagai Gastronomi Unggulan Di Indonesia Rahmad Sani, Maulana; Nur Alia, Mirna; Riyadi, Dony
Gastronomy Tourism Journal Vol 3, No 2 (2016)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (230.91 KB) | DOI: 10.17509/gastur.v3i2.3640

Abstract

Sate Padang is a typical food of West Sumatra and one part traditionalIndonesian food heritage. There are various types of Sate Padang circulating indifferent areas of West Sumatra, which each have a historical background, spiceblend, and different processing. This study aimed to obtain satay as one gastronomic ethnic / ethical Padang.This research was conducted using qualitative methods with data collectionthrough in-depth interviews, participant observation, literature, and documentation study.The results showed there were some kind of Sate Sate Padang includeDangung-Dangung, Peanut Sate Dangung-Dangung, Sate Padang Panjang, SateBatusangkar, and Sate Pariaman. Each type of satay had a history, type of seasoning, processing, and marketing techniques of its own. Until now, Sate Padang as one of the specialties of West Sumatra are much in demand by domestic and foreign tourists, but not have a patent as rendang Padang. Strategic efforts are needed, especially from the government and employers Sate Padang to preserve and popularize it with patents.
Studi Kelayakan Bisnis Pada Rumah Makan Saung Pojok Dadaha Kota Tasikmalaya Azizah, Marwah; Sudono, Agus; Sukirman, Oman
Gastronomy Tourism Journal Vol 3, No 2 (2016)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (194.212 KB) | DOI: 10.17509/gastur.v3i2.3625

Abstract

Saung Pojok Dadaha is a restaurant that operates since year 2009 and had afairly good development. Starting from small rice stalls and then evolved into arestaurant that is able to sell up to 1000 servings per day. The uniqueness of this Eating is House offer only one meal that is nasi timbel komplit that contains nasi timbel, ayam goreng serundeng, tempe goreng, tahu goreng, ikan asin, sambal, and lalapan at a price of Rp. 10.000,-. On his business trips, is currently going through a Saung Pojok Dadaha decline in sales quite significantly so that necessary to do study of business feasibility. The method used in this research is description verification with explanatory survey.Based on research results, obtained the results that the business of nasi timbelkomplit in Saung Pojok Dadaha deserves to be run and developed. Based on theanalysis of the financial aspects of investment appraisal indicator with using thecalculation of Net Present Value is explain this business feasible to be operate cause value of NPV is bigger than 0 (NPV0) or Rp. 1.691.405.357 Rp. 1.022.052.500. According to research result of non-financial aspect found several things that need to be evaluate, such as facility management, promotion, salary management, formation of management team, finance management in this case is about accounting, and completeness of licenses.
Pelestarian Makanan Tradisional Kejos Sebagai Sumber Karbohidrat Di Desa Tarikolot Kecamatan Jatinunggal Kabupaten Sumedang Provinsi Jawa Barat Rahmalianti, Risa; Nur Alia, Mirna; Riyadi, Dony
Gastronomy Tourism Journal Vol 3, No 2 (2016)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (383.267 KB) | DOI: 10.17509/gastur.v3i2.3585

Abstract

This research is focused on discuss about traditional food which is based on cassava, it is called kejos and it is rarely found in Tarikolot subdistrict Jatinunggal district Sumedang Province Jawa Barat now. This traditional food have a good taste and has a property glut Such as rice. Kejos which is based on cassava has a good potensial, because it can grow in every weather and every year. And it is also can be found everywhere.There is a lot of nutritions in cassava such as carbohydrate. The level ofcarbohydrate in cassava if we compared with rice is the third. First is rice and thesecond is corn. This traditional food is also has a story to citizen in Tarikolot thattime. It will be disappointed if this traditional food disappear.Therefore, the writer make some innovation to make this traditional foodbecome popular.

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