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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 127 Documents
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Pengaruh Kualitas Bumbu Dasar Instan Dan Sambal Instan Terhadap Kepuasan Konsumen Industri Jasa Boga Dan Rumah Tangga Di Kota Bandung Lestari, Putri Indah; Priatini, Woro; Andriatna, Wendi
Gastronomy Tourism Journal Vol 4, No 1 (2017)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (646.499 KB) | DOI: 10.17509/gastur.v4i1.22179

Abstract

Produk instan adalah bentuk inovasi produk yang diciptakan di era modern ini. Karena perubahan gaya hidup, produk instan menjadi salah satu alat alternatif dalam pemenuhan kebutuhan setiap konsumen, baik dari kebutuhan primer maupun kebutuhan tersier. Fenomena yang terjadi adalah, pemenuhan pasokan makanan saat ini sebagian besar berbentuk instan, salah satunya bumbu dasar instan dan produk sambal. Hampir di setiap pasar, baik di pasar tradisional, atau pasar ritel modern, bumbu dasar instan dan produk sambal dapat ditemukan dari berbagai produsen. Suatu perusahaan dituntut untuk menghasilkan produk yang berkualitas untuk memenuhi kebutuhan dan keinginan konsumen, guna menciptakan kepuasan konsumen. Ini bisa bermanfaat bagi kedua belah pihak. Oleh karena itu, penulis berhipotesis bahwa ada hubungan antara kualitas produk dan kepuasan pelanggan. Melalui analisis deskriptif dan verifikatif, penulis dapat menggambarkan bagaimana kualitas bumbu dasar instan dan sambal yang beredar di pasar Kota Bandung, dapat menggambarkan tingkat kepuasan pelanggan industri Katering dan Layanan Rumah Tangga di Kota Bandung, serta keberadaan pengaruh yang signifikan dan positif antara variabel kualitas produk (X) dan variabel kepuasan konsumen (Y). Pengumpulan data dilakukan dengan menyebarkan kuesioner kepada 100 responden dari konsumen industri katering dan rumah tangga di Kota Bandung. Dalam variabel kualitas produk, dimensi daya tarik visual memiliki persentase skor tertinggi 74% untuk produk bumbu instan instan dan 74,2% untuk produk sambal instan, sedangkan dimensi rasa memiliki persentase skor terendah 61% untuk produk bumbu dasar instan dan 60% untuk produk sambal instan. Sementara itu, untuk variabel kepuasan konsumen, 73,75% konsumen dari industri Catering dan Rumah Tangga di Bandung telah puas dengan kualitas produk bumbu dasar instan, dan 73,44% telah puas dengan kualitas produk sambal instan. Berdasarkan hasil penelitian, dapat dilihat bahwa kualitas bumbu dasar instan dan produk sambal yang beredar di pasar Bandung memiliki pengaruh 55,1% terhadap kepuasan pelanggan industri Katering dan Rumah Tangga di Bandung.
Analysis of the Altilis Cookies Startup Business Method Using the Canvas Model as a Business Development Effort to Provide Gluten and Casein Free Snacks for Autistic Children Salsabila, Haura Annisaa; Firdausi, Kiyoko Kylanisa Razzaq; Marsindi, Marsindi; Al Fora, Junita; Muliawan, Mohammad Fariz Rizki; Putri, Dias Pratami
Gastronomy Tourism Journal Vol 8, No 1 (2021)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (199.817 KB) | DOI: 10.17509/gastur.v8i1.35845

Abstract

Culinary advancement is increasing year after year. This development is consistent with the rise of pioneering culinary businesses. This culinary development occurs not only in general but also in the development of special foods for autism. Altilis cookies is a startup that sells GFCF (Gluten Free Casein Free) snacks made with breadfruit flour as the main ingredient. Altilis cookies , as a new company, requires a helpful business model analysis to serve as a benchmark for future growth. Using a business approach, the canvas model can build and develop a business that can be created, given, and doubled in value by utilizing the nine existing blocks (Narto, 2017:105). The research method used in this journal is quantitative descriptive. Primary and secondary sources are used to collect data. The purposive sampling method is used to determine informants, which is the technique of deciding informants based on the subjective considerations of researchers (Sugiyono, 2012). The application of this canvas business model is intended to facilitate the business development process because it contains elements with attachments, which are, of course, critical for business progress.
Penerapan Analisis SWOT Dalam Menentukan Strategi Pengembangan Bisnis Di Catering Al-Raham Kabupaten Bandung Susanti, Salsha Dila; Priatini, Woro; Putri, Dias Pratami
Gastronomy Tourism Journal Vol 4, No 2 (2017)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (430.897 KB) | DOI: 10.17509/gastur.v4i2.40606

Abstract

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.
Analisis Kualitas Produk Dalam Pengembangan Bisnis Nugget Jamur Tiram Putih Aneka Rasa Bumbu Masakan Tradisional Rahayu, Dina; Sudono, Agus; Ahman, Eeng
Gastronomy Tourism Journal Vol 2, No 1 (2015)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1112.412 KB) | DOI: 10.17509/gastur.v2i1.4657

Abstract

Research Method used Randomized Block Design Friedman test was used as organoleptic test. Break Event Point (BEP), Payback Period (PP), Net Present Value (NPV) and Profitability Index (PI) were used in calculating financial Anlysis. The result of researched, showed the best treatment based on effectivity index which obtained from 100 g Pleurotus ostreatus, taste 6.14; colour 5,67; flavour 6,47; shape 6, 20 dan texture 6,33 .Cost of Production (HPP) Rp. 6412.77 / 200gr retrieval assuming a 50% mark up to Rp. 9700, - / 200 g. BEP calculations on sales volume reached 26231.64 units or Rp. 252,326,195.59. Payback Period is achieved in 3 years 3 months 27 days. Value Net Present Value (NPV) of Rp. 118,894,282.67, -. Profitability Index (PI) 1, 33, nugget production business unit of the white oyster mushroom flavors of traditional cuisine is feasible.ABSTRAKMetode penelitian ini menggunakan Rancangan Acak Tunggal (RAT), uji organoleptik menggunakan Uji Friedman dan penentuan perlakuan terbaik organoleptik menggunakan index efektifitas. Analisis kelayakan finansial menggunakan perhitungan Break Event Point (BEP), Payback Period (PP), NetPresent Value (NPV) dan Profitability Index (PI). Hasil penelitian menyajikan perlakuan terbaik berdasarkan index efektifitas diperoleh dari jamur tiram putih 100 g, dengan lima parameter uji organoleptik rasa 6,14; warna 5,67; aroma 6,47; bentuk 6, 20 dan tekstur 6,33. Hasil kajian Kelayakanfinansial produksi nugget jamur tiram putih bumbu masakan tradisional didapatkan Harga Pokok Produksi (HPP) sebesar Rp. 6.412,77/ 200gr dengan asumsi pengambilan mark up sebesar 50% Rp. 9.700,-/ 200 g. Perhitungan BEP dicapai pada volume penjualan 26.231,64 unit atau senilai Rp. 252.326.195,59. Payback Period dicapai pada 3 tahun 3 bulan 27 hari. Nilai Net Present Value (NPV) sebesar Rp. 118.894.282,67,-. Profitability Index (PI) sebesar 1, 33 dengan demikian unit usaha produksi nugget dari jamur tiram putih aneka rasa masakan tradisional layak dilaksanakan.
Analysis Of Influence Of Tourism And Branding Perceptions On Purchase Decisions (Study conducted in Chinatown as Halal Gastronomy in the City of Bandung) Sagala, Evin Davinci; Ningsih, Caria; Turgarini, Dewi
Gastronomy Tourism Journal Vol 6, No 1 (2019)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (619.571 KB) | DOI: 10.17509/gastur.v6i1.22792

Abstract

The purpose of this study is to be able to determine the effect of tourist perceptions and Branding on purchasing decisions in the Chinatown tourist destination in Bandung. The independent variables in this study are perception and branding, while the dependent variable of this study is the purchase decision. The research method used in this research is quantitative with descriptive and verification categories. The population of this study was 38,000 visitors with a sample of 270 respondents. The sampling technique used is nonprobability sampling with a purposive method. The data analysis technique used is multiple linear regression with assistive devicesSPSS 25.0 for Windows computer software. The results showed that perception and branding had a positive and significant effect on purchasing decisions in Bandung's Chinatown tourist destination, both partially and simultaneously.
Analisis Evaluasi Kelayakan Bisnis di Katering Sarahfie Ariestianto, Farhan; Turgarini, Dewi; Sudono, Agus
Gastronomy Tourism Journal Vol 4, No 2 (2017)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (587.73 KB) | DOI: 10.17509/gastur.v4i2.22217

Abstract

Analisis Evaluasi Kelayakan Bisnis di Katering Sarahfie merupakan sebuah penelitian yang dilakukan atas dasar permasalahan mengenai penurunan penjualan yang berdampak pada hasil pendapatan perusahaan. Jenis penelitian yang digunakan adalah deskriptif dengan metode penelitian kualitatif dan kuantitatif (mix method research). Teknik pengumpulan data dilakukan melalui observasi, wawancara, studi dokumentasi, serta kuesioner. Teknik analisis data yang dilakukan meliputi analisis legalitas, analisis pasar, analisis pemasaran, analisis keuangan, analisis teknis/teknologi, analisis manajemen dan organisasi, analisis ekonomi dan sosial, serta analisis lingkungan hidup. Hasil penelitian ini menunjukan bahwa bisnis katering Sarahfie layak untuk diteruskan dan dikembangkan namun dengan perbaikan di beberapa aspek. Pada aspek legalitas, terdapat dokumen yang belum diperbaiki serta dilengkapi seperti bentuk badan usaha, tanda daftar perusahaan, nomor pokok wajib pajak, serta izin perusahaan. Lalu pada aspek pasar, perusahaan telah menetapkan pasar yang akan dimasuki dan peluang pasar yang ada, serta calon konsumen potensial. Kemudian pada aspek pemasaran dengan menggunakan metode penilaian bauran pemasaran (marketing mix 7P) yang dilakukan terhadap konsumen katering Sarahfie menunjukan hasil yang baik. Selanjutnya pada aspek keuangan yang dinilai berdasarkan perhitungan arus kas serta perhitungan penilaian investasi yaitu Net Present Value (NPV) memperoleh hasil yang positif atau lebih besar dari nol. Lebih lanjut pada aspek teknis/operasi, terdapat hal yang perlu diperbaiki seperti cara pengolahan makanan. Selain itu, pada aspek manajemen dan organisasi terdapat beberapa hal yang perlu diperbaiki seperti keterlambatan pemberian kompensasi, serta tidak adanya program pengembangan karir. Sedangkan pada aspek ekonomi dan sosial terdapat dampak negatif seperti mengganggu ketentraman warga sekitar serta terjadi perubahan sikap masyarakat setempat. Sementara itu, pada aspek lingkungan hidup tidak terdapat kerusakan lingkungan hidup di daerah sekitar perusahaan.
An Analysis of The Existence Level of West Javanese Traditional Beverages as Sundanese Cultural Heritage Ramadhany, Nadya Nuansa; Iskandar, Ridwan; Sudono, Agus
Gastronomy Tourism Journal Vol 7, No 2 (2020)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (395.56 KB) | DOI: 10.17509/gastur.v7i2.30811

Abstract

This research focuses on West Javanese traditional beverages. West Javanese traditional beverages are very varied in types. There are two main types of West Javanese traditional beverages in Bandung, namely hot and cold beverages. At present, the existence of traditional beverages is less popular compared to foreign beverages, such as Thai tea, boba milk tea, and so on. A real action in maintaining and preserving these traditional West Javanese beverages is a need. Therefore, this research aims to evaluate the exsistence level or popularity of traditional West Javanese beverages in Bandung, as a contribution to the literature on traditional beverages and a real action in presereving the beverages. This research employs a mix method research, with data collection techniques, using in-depth interviews, questionnaires, literature studies, and documentation studies. The purpose of this study is to determine whether traditional West Javanese beverages still exist in society, considering that in this era of globalization, food trends and people's tastes continue to change from time to time along with the influence of foreign cultures in Indonesia. The results of this study indicate that each type of traditional West Javanese beverages are at different level of existence, and the least exist beverages in society must be increased to avoid extinction. 
Produksi, Karakteristik Dan Penerimaan Konsumen Pada Produk Selai Kulit Ceri Kopi Arabika Kabupaten Bandung Adhisty, Dila Fitri; Iskandar, Ridwan; Suwandi, Andreas
Gastronomy Tourism Journal Vol 5, No 2 (2018)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2195.435 KB) | DOI: 10.17509/gastur.v5i2.40600

Abstract

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.

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