Jurnal Pariwisata Bunda
The Jurnal Pariwisata Bunda (JP Bunda) is published by Akademi Pariwisata Bunda (Bunda Tourism Academy). It applies open journal system (OJS) and blind peer-reviewed online. It focuses on Tourism, Room Division, Food Tourism, and Destination. Tourism focuses on sustainable tourism development, community-based tourism, nature-based tourism, creative tourism, tourism marketing, smart tourism, consumer behaviour, hospitality and tourism management, information systems and technology, future trends in the hospitality and tourism, and halal tourism. Room Division focuses on front office operational, housekeeping operational, butler service, laundry operational, Guest Relation Officer (GRO), and hotel management. Food Tourism focuses on herbs, spices, and traditional food, cultural food studies, food product and pastry, food packaging and product development, gastronomy, restaurant management, beverage management, culinary, and cake decoration. Destination focuses on policy for destination planning, tour industry, travel and transportation, tourist guiding, and development planning. JP Bunda servies as a a media of communication through which researchers, intellectuals, and observers who are interested in and concerned on exchanging ideas with the latest developments in the field of tourism. Therefore, JP Bunda welcomes research articles, review articles, and case studies. All published articles are reviewed by peer reviewers.
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<![CDATA[PELAYANAN PRIMA PRAMUSAJI DALAM MELAYANI TAMU DI RESTORAN HOTEL ]]>
<![CDATA[Putri Sinta Belia Sinta Belia]]>;
<![CDATA[Yen Polisda]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 3 No. 1 (2022): VOL. 3 NO.1 2022 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
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<![CDATA[This article reports the research results in the service excellence of waiters and waitresses working at hotel restaurants. The data were gained through documentation and participant observation at Cerenti Restaurant The ZHM Premiere Padang city, the province of West Sumatera, Indonesia. The findings identified that there were 18 standard procedures for servicing domestic guests or Indonesian Guests and 20 standard procedures for servicing international guests. It was also found out that there were 2(two) additional services given to international guests, that is, serving welcoming bread and offering wine. The finding of this study also stressed that all waiters and waitresses already served all guests, either domestic or international guests, appropriately as written in Standard Operating Procedures (SOP) established by Food and Beverage service.]]>
<![CDATA[EFEKTIFITAS HASIL BELAJAR PENGGUNAAN MODUL BERBASIS E-LEARNING PADA MATA KULIAH GASTRONOMI ]]>
<![CDATA[Yulia Mandasari]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 3 No. 1 (2022): VOL. 3 NO.1 2022 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
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<![CDATA[This research was carried out due to some limitations in gastronomic learning. Teaching and learning contents have not been updated, and e-learning has not been implemented. As a result, learning outcomes have not achieved as expected. The purpose of this research was to find out the effectiveness of learning outcomes using a learning module on the basis of e-learning on the subject of gastronomy of program study culinary diploma 3 of State University of Padang. The method used in this research was the Research and Development (R&D) development model Instructional Development Institute (IDI). The subjects of this study were the students of the Study Program culinary, diploma 3 of the faculty of Tourism and Hospitality of Padang State University. The result indicated that the Learning Module on the basis of E-learning was effective. The effectiveness was proved with the average score of experimental group learning outcomes was 81,33 meaning pass, and the control group was 60,16 meaning fail. It can be concluded that there were significant differences in learning outcomes between the experimental class and the control class. The E-learning module in Gastronomy subject can be utilized to upgrade the student's creativity.]]>
<![CDATA[PEMETAAN POTENSI PENGEMBANGAN NAGARI TALANG BABUNGO KABUPATEN SOLOK SEBAGAI DESTINASI WISATA RURAL ]]>
<![CDATA[Abdiani Khairat Nadra]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 3 No. 1 (2022): VOL. 3 NO.1 2022 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
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<![CDATA[Rural tourism is a type of tourism that has the potential to be developed because it is part of quality and sustainable tourism and is becoming a world tourism trend because it offers an authentic holiday experience in a relaxed and healthy environment. Many rural areas in West Sumatra have the potential to be developed into new tourist attractions, Nagari Talang Babungo which is located in Hiliran Gumanti District, Solok Regency has diverse and interesting tourism potential to be developed, but still requires a lot of effort and strategy to advance it. data collection was carried out by observating and in-depth interviews with several relevant informants as well as documentation studies. Data analysis was carried out through four stages from data collection, data reduction, data presentation, and drawing conclusions and verification, the data that has been collected will be analyzed using the SWOT analysis. The results of the research show that Nagari Talang Babungo has the potential to be developed into a rural tourism destination by implementing the right strategy in the future so that Talang Babungo can be developed by applying appropriate strategies.]]>
<![CDATA[TINJAUAN TENTANG PERSEPSI TAMU TERHADAP MENU SUP DI CERENTI RESTORAN PADA HOTEL GRAND ZURI PADANG ]]>
<![CDATA[Nada Wadhiah]]>;
<![CDATA[Rasyidin Rasyid]]>;
<![CDATA[Yulia Mandasari]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 3 No. 1 (2022): VOL. 3 NO.1 2022 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
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<![CDATA[This research is motivated by the existence of a widow's soup menu that makes guests at Cerenti Grand Zuri restaurant interested. Widow's soup has become popular at the restaurant. The purposes of this study were 1) to investigate guests' responses to the soup menu at the Cerenti Grand Zuri restaurant, Padang hotel, 2) to find out why guests chose the Widow Soup menu at the Cerenti Grand Zuri restaurant at Padang hotel. The research method used was descriptive analysis. Data collection techniques used were observation, questionnaires and literature study. The results of this study indicated that the soup menu that is the most favorite is the Widow soup menu. Guests who ordered widow soup were not only interested by its unique name but also its good taste. The soup menu that became the second favorite was Soto Padang. This soup menu has a rich taste of spices and the addition of potato cakes which makes this soup menu widely ordered by guests who come to Cerenti restaurant.]]>
<![CDATA[TINJAUAN TENTANG PEMAHAMAN TAMU TERHADAP PEMBAYARAN DEPOSIT UNTUK TAMU YANG DATANG MELALUI PEMESANAN KAMAR SECARA ONLINE TRAVEL AGENT (OTA) DI KAWANA HOTEL PADANG ]]>
<![CDATA[Averina Santika]]>;
<![CDATA[Rihendra]]>;
<![CDATA[Windy Della Sari]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 3 No. 1 (2022): VOL. 3 NO.1 2022 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
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<![CDATA[Using of online travel agent (OTA) services as room reservation has often done by guests before their arrival at the hotel. After making a room reservation and the facilities desired by prospective guests, during the check-in process the guests must pay a deposit to the receptionist. Deposit is a payment of an amount of money by the guest to the Front Office Cashier as a guarantee. The application of deposits in several hotels is often done to prevent unexpected things happen. It has happened at the Kawana Padang Hotel, setting a deposit of Rp. 100,000/room. In fact, not all guests want to give their room deposit. Data collection was carried out by observing and distributing questionnaires to hotel guests as many as 100 respondents but only returned 68 questionnaires. The data can be processed with a Likert scale. The results of data processing show that the receptionist has carried out the SOP that has been determined. In handling guest deposit, there is a Front Office officer who explains in detail to the guest regarding the deposit amount, the minimum deposit amount that must be paid and always includes proof of deposit payment to the guest]]>
