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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 6 Documents
 1 
Search results for , issue "Vol 6, No 2 (2019)" : 6 Documents clear
Analysis of Procake Cake Shop Business Development Strategy Rahmatullah, Hanief Rizqi; Priatini, Woro; Kusuma, Mandradithya
Gastronomy Tourism Journal Vol 6, No 2 (2019)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1547.345 KB) | DOI: 10.17509/gastur.v6i2.22795

Abstract

The changing time situation can increase business opportunities or threats for the company. One effort to find out the right strategy for the company is a SWOT analysis. There is an analysis of the internal environment, namely strengths and weaknesses, an analysis of the external environment, namely opportunities and threats. Thus, it is expected to be prepared in accordance with the predetermined business plan formulation. This research focuses on the question of how the company's position in the internal and external environment and what marketing strategies are applied to the Procake Shop based on SWOT analysis. The form of this research is a descriptive method with a quantitative approach. Data analysis techniques used in this study are using IFAS Matrix, EFAS Matrix, IE Matrix, SWOT Matrix and QSPM Matrix. IFAS and EFAS matrix analysis results are known that the internal factors with the highest score are product quality and prices, while for external factors is the bakery business trend. Based on the results of the IE matrix, Procake Cake Shop located in cell II is Growth. The position shows that the strategy used by the company is to expand the company by building in other locations, and improving the types of products and services. Based on the results of the Procake Cake SWOT quadrant position is in quadrant I, which supports an aggressive strategy that shows that the company has opportunities and strengths that can take advantage of existing opportunities. Therefore the authors recommend five alternative strategies for developing a Procake Cake Shop business based on an analysis of the SWOT matrix. Through QSPM data processing, it can be seen that alternative strategies are the main priority to be implemented at Procake Cake Shop is to expand the product sales network through consignment or joint ventures in winning the potential of the bakery business with a value of 6.11 Stas.
Influence of Competence and Compensation on the Performance of Employees of Bandung Saung Kabayan Restaurant Aprilyani, Rani; Waluya, Bagja; Ridwanudin, Oce
Gastronomy Tourism Journal Vol 6, No 2 (2019)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2183.325 KB) | DOI: 10.17509/gastur.v6i2.22796

Abstract

Employee performance from the most vulnerable literature occurs in the restaurant Saung Kabayan Bandung. As low as employees' knowledge and initiative can affect performance. Therefore, improving performance needs to pay attention to competency and compensation factors. This study aims to determine the effect of 1) Competence on employee performance; 2) Compensation for employee performance, and 3) Competence and compensation for employee performance. The dimensions of competency variables (X1) consistency of motives, traits, self-concept, knowledge and skills and; compensation variable (X2) consisting of salary and wages, incentives, benefits, and adequate facilities and; Employee performance variable (Y) consists of work quality, timeliness, initiative, ability, and communication. This research uses a descriptive and verification approach. The method used is an explanatory survey with a sample of 56 respondents (saturated sample). The data analysis technique used is multiple linear regression. The results showed that competence and compensation had a positive and significant effect both partially and simultaneously on employee performance at Saung Kabayan Restaurant Bandung with a coefficient value of 67.5%. Based on research results, competencies need to be improved through training activities, but competencies need to be balanced with fair compensation so as to improve employee performance.
Analysis of The Influence Of Menu Innovation on Consumer Satisfaction At Mcdonald's (Survey of Consumers Visiting Mcdonald's City of Bandung) Hanifah, Nida; Siswhara, Gita; Fajri, Ilham
Gastronomy Tourism Journal Vol 6, No 2 (2019)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1465.156 KB) | DOI: 10.17509/gastur.v6i2.22797

Abstract

This study aims to determine the effect of menu innovation on consumer satisfaction in McDonald’s City of Bandung. The method used in this research is a quantitative method by using a descriptive and verification approach. The sampling used refers to the results of the implementation of non-probability sampling techniques, namely by approaching consumers as many as 400 respondents who have visited McDonald's in Bandung and tried the innovation menu during the research period. The analysis technique used is a simple linear regression analysis, because in this study using two variables namely the menu innovation variable as the X variable and customer satisfaction as the Y variable. The results of the analysis that the authors get about the Innovation Menu on Consumer Satisfaction at McDonald's has a positive influence either partially or simultaneously with a magnitude of 77.1% on customer satisfaction. Seeing these results, then McDonald's has to do deepening, development, evaluation, and increasing customer satisfaction in making menu innovations so as to increase the value of customer satisfaction.
Preservation of Kejek Tea as a Gastronomic Legacy of Garut Regency Hamidah, Sarah Nur; Turgarini, Dewi; Handyastuti, Indriyani
Gastronomy Tourism Journal Vol 6, No 2 (2019)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (938.67 KB) | DOI: 10.17509/gastur.v6i2.22798

Abstract

Kejek tea is a traditional Cigedug tea. The purpose of this research is to know the existence, how to make tea in a traditional way, how to drink Kejek Tea and describe the tea Keek into a gastronomic tourist attraction in Garut Regency. The research method used is a descriptive qualitative research. The method for obtaining data is by conducting in-depth interviews, observation and documentation. Cigedug Village, Garut as a place to do research activities. The results of this study can be seen that: (1) Kejek tea has existed since the Dutch era in the 1900s. (2) How to manufacture that is still done manually using foot power and traditional tools. (3) Kejek Tea has a tradition of drinking tea, namely Nyaneut Tradition. (4) Kejek Tea has the potential is high enough to be a product that can increase income for the surrounding community if it is able to be developed or managed properly. Efforts to preserve traditional tea must be done not only by producers, the government but must also involve all elements of society.
Primadeva Utama Catering Makassar's Business Development Strategy Zhafirin, Ghaza Naufal; Siswhara, Gita; Waluya, Bagja
Gastronomy Tourism Journal Vol 6, No 2 (2019)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1607.797 KB) | DOI: 10.17509/gastur.v6i2.22799

Abstract

This study aims to determine how the strategy that must be carried out by Primadeva Utama Catering is to develop business in the face of increasingly fierce catering industry competition in the city of Makassar. This research uses quantitative descriptive methods. The data obtained were then analyzed using IFAS matrices, EFAS matrices, IE matrices, SWOT matrices, and QSPM matrices. The IFAS and EFAS matrix analysis results show that the internal factors with the highest value are the taste and portion of food, while for external factors is a broad target market, ranging from the lower middle class to the upper class. Based on the results of the IE matrix analysis, Primadeva Utama Catering is in quadrant five. This position shows a good growth strategy used by the company is concentration through horizontal integrity, which is innovating or modifying products and utilizing economies of scale in profits in production and marketing. With this in mind, the authors recommend 7 alternative strategies for developing the Primadeva Utama Catering business based on the results of the SWOT matrix analysis. Through data processing using QSPM, it can be seen that the alternative is a priority strategy to innovate on a price menu and flexible service package by considering consumer demand trends, these trends are a form of service events and consumer purchasing power with Stas. a value of 7.17. 
Feasibility Study of Bu Nia's Traditional Herbal Drink Business in Depok City Aqmarina, Damartera Tyan; Turgarini, Dewi; Fajri, Ilham
Gastronomy Tourism Journal Vol 6, No 2 (2019)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (940.876 KB) | DOI: 10.17509/gastur.v6i2.22800

Abstract

Bu Nia’s traditional herbal drink is a micro home business industry which has a potential to be developed. To overcome many challenges and risks in the future, it needs to be based on a business feasibility study. The purpose of this research is to find out the description of. The purpose of this research is to find out an overview of the business activities of Bu Nia’s traditional herbal drink in terms of legal aspects, market and marketing aspects, technical and technological aspects, social economic aspects, management and organizational aspects, environmental impact analysis and financial aspects . The method used is descriptive analysis, data collection techniques are done by interviewing the business owner, observing  the business place, and documenting. Technical data analysis uses qualitative and quantitative mixed approach.

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