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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
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Search results for , issue "Vol 8, No 2 (2021)" : 6 Documents clear
An Analysis of Inglo Restaurant's Strategies in Retaining Consumers in the Covid-19 Pandemic Era Ramadhan, Ghifary
Gastronomy Tourism Journal Vol 8, No 2 (2021)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (231.192 KB) | DOI: 10.17509/gastur.v8i2.41819

Abstract

Strategy is an important thing that can influence the sustainability of the restaurant. All policies to be realized, always go through a strategic process. This research was conducted at the Inglo restaurant with the aim of knowing the strategies used by the Inglo restaurant to defend consumers during the Pandemic era. The method used in this research is descriptive qualitative using purposive sampling technique through observation, interviews and documentation. Seeing that the pandemic era is still a threat, the strategies used by the Inglo restaurant can still increase, decrease and change. The results of this study show that the Inglo restaurant has three main strategies, namely implementing health protocols, providing services through online media and reducing costs. This strategy was successful in maintaining the sustainability of the Inglo restaurant in its business and the strategy implemented was able to maintain consumers in terms of service, good image of the Inglo restaurant and consumer satisfaction in the pandemic era.
Preservation of Dodol Moyog as a Gastronomic Tourist Attraction in Cirebon Regency Darwis, Riadi; Nur Baity, Mutiara Rizky
Gastronomy Tourism Journal Vol 8, No 2 (2021)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (929.283 KB) | DOI: 10.17509/gastur.v8i2.41820

Abstract

Dodol moyog, a snack that has a unique name, is a traditional food originating from Cirebon Regency which is currently very rare to find, even many local people do not know the dodol moyog snack itself. This study aims to determine the gastronomic concept of dodol moyog including history, philosophy, tradition, social, and to analyze the method of cooking the traditional Cirebon regency snack, the equipment used and the manufacturing standards, and efforts to preserve dodol moyog. The research method used is a qualitative method, while the data collection technique is done by interviewing, observing, studying literature and studying documentation. The result of this research is that no one knows for sure how the history of dodol moyog is called dodol moyog because in the process of making it in “oyog-oyog” or stirred. The ingredients used to make dodol moyog are tapioca flour, brown sugar, salt and water. While the ingredients for making “mata ula” are coconut milk and sugar. Support from various parties is needed in the development of the dodol moyog business so that it can attract tourists to make dodol moyog a gastronomic tourism destination in Cirebon Regency.
The Influence of Meal Experience on Revisit Intention at Nasi Bancakan Abah Barna, Bandung City Handyastuti, Indriyani; Zahirah, Aulia; Fitriyani, Endah
Gastronomy Tourism Journal Vol 8, No 2 (2021)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (298.397 KB) | DOI: 10.17509/gastur.v8i2.41921

Abstract

The main purpose of this study is to determine the effect of meal experience on revisit intention at Nasi Bancakan Abah Barna, Bandung City. Meal experience is a series of eating experiences that consumers feel from the time they enter the restaurant until they finish enjoying the food. The independent variable (X) is meal experience which has eight dimensions, namely food and drink, variety in menu choice, level of service, price and value for money, interior design, atmosphere and mood, location and accessibility and food and beverage service employee (Davis et al., 2018). While the dependent variable (Y) in this study is revisit intention with dimensions of likelihood to visit again, likelihood to recommend others, and likelihood to be the first choice for future visit (Ramukumba, 2018). This research uses quantitative and methods and explanatory survey. The results showed that simultaneously meal experience had a significant effect on revisit intention in Nasi Bancakan Abah Barna with a Fvalue of 6.498 Ftable of 2.04, therefore based on these results it is said that Fcount Ftable. Partial test results show that the dimensions of atmosphere and mood is obtained with tcount of 3.336 with Sig. 0.001 and the dimensions of location and accessibility is obtained with tcount of 2.486 with Sig. 0.015. These results show that the dimensions of atmosphere, mood, location, and accessibility on meal experience partially have a significant effect on revisit intention.
The Effect Of Social Media Marketing On Purchase Decisions With Brand Awareness As An Intervening Variables In Praketa Coffee Shop Purwokerto Fajri, Ilham; Rizkyanfi, Mochamad; smaya, Rizma
Gastronomy Tourism Journal Vol 8, No 2 (2021)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (780.551 KB) | DOI: 10.17509/gastur.v8i2.41922

Abstract

Culinary business is a sector that affects the growth of the tourism industry. As time goes by, the culinary business is growing fast, including in the city of Purwokerto where the intense competition between culinary business entrepreneurs is occurring. Praketa Coffee Shop Purwokerto must be able to develop and innovate to define the right marketing strategy. One of them is by using social media marketing to build consumer’s brand awareness, so that the purchase decision process will be built by itself. This research aims to discover the impact of social media marketing on the purchase decisions with brand awareness as an intervening variable at Ptraketa Coffee Shop Purwokerto. The type of research used is quantitative research with associative descriptive approach. The data collection technique used in this research is primary data, with method of distributing questionnaires to 100 respondents of Praketa Coffee Shop Purwokerto. The data analysis technique used Path Analysis regression and the Sobel Test. The results show that social media marketing has a positive and significant effect on brand awareness and on purchasing decisions, and brand awareness mediates positively and significantly on the relationship of between social media marketing and purchasing decisions.
The Use of Peanut Flour as A Substitute for Almond Flour in Making Macarons Aprilya, Putu; Sunada, I Nyoman; Parbandari, Anak
Gastronomy Tourism Journal Vol 8, No 2 (2021)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (287.155 KB) | DOI: 10.17509/gastur.v8i2.41925

Abstract

Macaron is a type of pastry that is popular in the community. The basic ingredient for making macarons cake is almond flour. Almond as a basic ingredient of flour, has a fairly expensive price, so macarons cake is categorized as an expensive pastry and has not been fully reached by the public. Another type of nut that can replace almonds is peanuts. Peanuts are easy to find in Indonesia and are spread in several provinces. The relatively cheap price of peanuts and high nutritional content can be an alternative to almond flour. The object of this study is the quality of the macarons using groundnut peanut flour. The stages of this study consist of experiments, documentation, and organoleptic tests or sensory tests. The results of this study indicate that the macarons cake made from peanut flour meets the indicators of a good macarons cake. Based on organoleptic test or test sensory, macaron peanut flour-based macarons starch peanuts have a crispy texture is very crisp, the colors are rather pale, macarons are made from peanuts have a surface that is smooth and there are no cracks, in addition pied (foot) on the peanut-based macarons are peanut-based already appear or have legs.
Gastronomic Tourism Travel Routes Based On Android Applications In Ternate City Turgarini, Dewi; Pridia, Heni; Soemantri, Lioe Lyly
Gastronomy Tourism Journal Vol 8, No 2 (2021)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (505.915 KB) | DOI: 10.17509/gastur.v8i2.41818

Abstract

The rapid development of information technology systems in the world has forced Indonesia to immediately improve its gastronomic tourism information technology system that is easily accessible by tourists. The city of Ternate is unique both in terms of traditional/local food, history, tradition, philosophy, way of eating, way of serving, and educational value. In addition, the city also provide experiences by enjoying nutritious dishes and having good ethics. The method used is descriptive qualitative, through depth interviews, surveys and FGD analysis of the gastronomic component in Ternate City. After that, the second stage was carried out, namely designing an information system in the form of an Android application. This application provides a variety of attractions, accessibility, amenities, and additional services with a menu display that is easy for tourists to use when visiting gastronomic tourist destinations in Ternate City, then spatial mapping is carried out by tagging coordinates so that travel routes can be made. The result of the research is that valid data regarding gastronomic potential data is obtained, and an Android application is made, then an alternative gastronomic travel route is given which is expected to make it easier for special interest tourists to enjoy gastronomic tourist destinations in the city of Ternate. Further research needs to be done in the future so that tourists can extend their stay while enjoying their gastronomic trip in Ternate City.

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