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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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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 127 Documents
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Strategi Pengembangan Bisnis di Rumah Makan Batagor Baso Citamiang Spesial Bandung Putri, R. R. Syifa Pertiwi; Sudono, Agus; Handyastuti, Indriyani
Gastronomy Tourism Journal Vol 5, No 1 (2018)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (895.422 KB) | DOI: 10.17509/gastur.v5i1.40582

Abstract

Pengaruh Kompetensi Achievement And Action Dan Kompetensi Helping And Human Service Terhadap Kinerja Karyawan F&B Departement Di Hotel Mutiara Bandung Rima, Ayu; Turgarini, Dewi; Meilani, Sylvia
Gastronomy Tourism Journal Vol 2, No 1 (2015)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (500.68 KB) | DOI: 10.17509/gastur.v2i1.3589

Abstract

The purpose of this research is to measure the influence of Achievement andAction Competence Variabel (X1) as well as Helping and Human Service Competence Variabel (X2) on Performance (Y). Based on survey results revealed that the level of Achivement and Action Competentence to performance is equal to 79%, while the level of Helping and Human service Competenceis 19%. Simultaneously, Achivement and Action Compentence as well as helping and Human Service affect the performance on FB Departement employee significantly.
Pengaruh Kualitas Produk Dan Kualitas Pelayanan Terhadap Keputusan Pembelian Pada CV. Puri Lestari Catering Bandung Oktafianti, Adilah; Ahman, Eeng; haryono, Mas
Gastronomy Tourism Journal Vol 2, No 2 (2015)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (694.159 KB) | DOI: 10.17509/gastur.v2i2.3645

Abstract

CV. Puri Lestari Catering merupakan perusahaaan yang bergerak di jasa makanan / katering, yang didirikan pada tahun 2003. Sebagai Pengikut pasar (follower) Puri Lestari Catering berfokus pada cita rasa makasakan dan kepuasan konsumen dalam menjalankan usahanya. Berdasarkan data profit terlihat bahwa profit Puri Lestari Catering mengalami fluktuatif selama kurun waktu 2010-2014. Secara keseluruhan jumlah profit dari tahun 2012-2014 terus mengalami penurunan. Hasil survey pra penelitian kepada 30 konsumen menyatakan bahwa 65% konsumen menyatakan tidak puas atas produk dan pelayanan yang di berikan CV. Puri Lestari Catering. Adapun upaya untuk mengatasi hal ini adalah meningkatkan kualitas produk dan kualitas pelayanan.Berdasarkan permasalahan tersebut, maka tujuan penelitian ini adalah 1) Untuk mengetahui bagaimana kualitas produk, kualitas pelayanan, dan keputusan pembelian pada CV.Puri Lestari Catering Bandung. 2) Untuk mengetahui bagaimana kualitas produk terhadap keputusan pembelian pada CV.Puri Lestari Catering Bandung. 3) Untuk mengetahui bagaimana kualitas pelayanan terhadap keputusan pembelian pada CV. Puri Lestari Catering. 4) Untuk mengetahui sejauh mana kualitas produk dan kualitas pelayanan berpengaruh terhadap keputusan pembelian pada CV.Puri Lestari Catering Bandung.Metode penelitian yang digunakan adalah penelitian deskriptif dan verifikatif,dengan data populasi dalam penelitian sebanyak 144 orang, dimana teknikpengambilan sampel yang digunakan adalah simple random sampling diperolehjumlah sampel sebanyak 59 orang konsumen, dengan teknis analisis data regresi linier berganda.Hasil penelitian menunjukkan bahwa kualitas produk CV. Puri LestariCatering Bandung dinilai cukup baik, kualitas pelayanan CV. Puri Lestari Catering Bandung cukup baik, keputusan pembelian CV. Puri Lestari Catering Bandung cukup baik, dan kualitas produk dan kualitas pelayanan berpengaruh terhadap keputusan pembelian dengan kategori kuat secara simultan dan parsial. Adapun saran penulis untuk perusahaan antara lain perusahaan mengupdate menu, memberikan pelayanan.
Analisis Menu Engineering Pada Menu A’la Carte di Grand Pasundan Convention Hotel Dalam Upaya Meningkatkan Keputusan Pembelian Melalui Suggestive Selling Oktaviani, Shella; Sudono, Agus; Sukirman, Oman
Gastronomy Tourism Journal Vol 5, No 1 (2018)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (634.175 KB) | DOI: 10.17509/gastur.v5i1.22227

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh menu dan penjualan sugestif terhadap keputusan pembelian. Metode yang digunakan dalam penelitian ini adalah kuantitatif yang termasuk ke dalam kategori deskriptif dan verifikasi kemudian metode eksperimental diterapkan dalam penelitian ini dengan menerapkan penjualan sugestif selama empat bulan pada objek penelitian. Sampel digunakan berdasarkan teknik non probability sampling, yang merupakan responden dari penelitian ini adalah tamu yang pernah mencoba menu a'la carte di Grand Pasundan Convention Hotel selama masa percobaan. Analisis yang digunakan adalah analisis regresi linier berganda. Hasil penelitian ini menunjukkan bahwa menu parsial dan penjualan sugestif berpengaruh signifikan terhadap keputusan pembelian. Oleh karena itu, perusahaan harus mengevaluasi dan meningkatkan kedua variabel ke dalam perencanaan perusahaan untuk meningkatkan keputusan pembelian pada menu a'la carte di Grand Pasundan Convention Hotel.
The Influence of Flavor on The Purchase Decision Of Bakpia Mutiara Jogja Pratama, Galuh
Gastronomy Tourism Journal Vol 7, No 1 (2020)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (494.41 KB) | DOI: 10.17509/gastur.v7i1.27435

Abstract

The purpose of this study is to determine the influence of flavor on the purchasing decision of Bakpia Mutiara Jogja. This study uses a quantitative approach. The population of this research are consumers who have bought bakpia at Bakpia Mutiara Jogja store. The sampling technique uses purposive sampling. The sample in this study are 100 consumers who have bought bakpia more than once in Bakpia Mutiara Jogja store. This research using simple regression analysis method. The results shows that flavor have a positive and significant influence on the purchasing decision of Bakpia Mutiara Jogja (sig = 0,000 0.05 and regression coefficient = 0.432).
Pengaruh Kualitas Pelayanan terhadap Kepuasan Konsumen di Dapur Caringin Tilu Bandung Azmi, Helmi Ulul; Rizkyanfi, Mochamad Whilky; Fajri, Ilham
Gastronomy Tourism Journal Vol 1, No 2 (2014)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (540.182 KB) | DOI: 10.17509/gastur.v1i2.40574

Abstract

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.
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.
Strategi Pengembangan Bisnis Rumah Makan Ganbatte Suki, BBQ & Steak Bandung Anjani, Astrid Dwi; Ningsih, Caria; Fajri, Ilham
Gastronomy Tourism Journal Vol 5, No 1 (2018)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (684.86 KB) | DOI: 10.17509/gastur.v5i1.22218

Abstract

Tujuan dari penelitian ini adalah untuk menganalisis dan menggambarkan faktor lingkungan internal dan eksternal yang dapat mempengaruhi penentuan strategi pengembangan bisnis Ganbatte Suki, BBQ Steak Bandung, serta menganalisis dan mengembangkan strategi yang harus diterapkan Ganbatte Suki, BBQ Steak Bandung. Penelitian ini menggunakan penelitian model campuran dengan model strategi embedded konkuren. Data yang diperoleh akan dianalisis menjadi dua bagian, yaitu analisis faktor internal dan analisis faktor eksternal yang kemudian diolah menjadi matriks IFE, matriks EFE, matriks IE, kuadran SWOT, matriks SWOT, dan QSPM. Analisis matriks SWOT, menghasilkan enam strategi alternatif yang bisa dijalankan Ganbatte. Dari enam strategi alternatif, ada alternatif strategi utama Ganbatte yang dapat dipilih untuk dijalankan terlebih dahulu, yaitu melakukan perencanaan operasional dengan matang sehingga manfaat yang diperoleh dapat ditingkatkan dengan skor STAS 5.522.
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.

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