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Frangky Silitonga
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Prodi. Manajemen Kuliner Batam Tourism Polytechnic The Vitka City Complex Jl. Gajah Mada, Tiban, Batam, Kepulauan Riau, INDONESIA 29425 Phone : +62 778 3540889
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INDONESIA
Jurnal Manajemen Kuliner
Published by Politeknik Pariwisata Batam
ISSN : 28283767     EISSN : 28282760     DOI : doi.org/10.59193/jurnalmanner
Core Subject : Economy, Humanities, Social,
Humanities Economics, Econometrics & Finance Social Sciences
JURNAL MANNER ini merupakan mempublikasi berkaitan erat dengan kulineri pada prodi. Manajemen Kuliner, jural ini diterbitkan PUSLITABMAS - BATAM TOURISM POLYTECNIC dan dikelolah oleh Prodi Manajemen Kuliner Pariwisata Politeknik Pariwisata Batam. Semua artikel yang diterbitkan melalui Jurnal Manner ini berkaitan erat dengan pengembangan kuliner berbasis kearifan lokal. Frekuensi dilakukan sebanyakt dua kali setahun yakni bulan Februari dan Agustus. Sebagai wadah untuk pengembangan penelitian di bidang Kuliner dan Pariwisata, jurnal ini mencakup pada ruang lingkup banyak aspek dalam Kuliner dan Pariwisata termasuk didalamnya adalah: A. Pariwisata 1. Sustainable Tourism Development 2. Gastronomy 3. Tourism Information System 4. Tourism Planning & Development 5. Tourism & Impact Management 6. Culutural Tourism 7. Tourism Policy Development 8. Tourism Technology B. Manajemen Kuliner 1. Entrepreneurship 2. Food Research & Development 3. Food Experimental 4. Food Marketing 5. Global Food 6. Food Business 7. Culinary Management 8. Food Service Management 9. Culinary Inovation
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 53 Documents
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THE INFLUENCE OF MENU VARIETY AND FOOD QUALITY ON CONSUMER SATISFACTION AT PRATA WAROENG 8 TIBAN, BATAM Gunawan, Agung Arif; Novriana, Lufita Devi; Syaiful, Hendra
JURNAL MANAJEMEN KULINER Vol. 4 No. 1 (2025): FEBRUARI 2025
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v4i1.367

Abstract

This study aims to determine the phenomena that occur in Prata Waroeng 8 that affect the level of consumer satisfaction. One of them is a misunderstanding between the dishes ordered and the dishes served. The location of this study is at Prata Waroeng 8 Tiban, Batam City, Riau Islands. In this study, the author used a quantitative method, then the available data was processed using the IBM SPSS Statistic 19 application. In obtaining the data, the researcher used 338 respondents, namely consumers who had visited the Prata Waroeng 8 Tiban business. The author also conducted observations, documentation, distributed questionnaires and conducted direct interviews with the owner of Prata Waroeng 8 to obtain information about the place where the research was conducted. The results of this study are that the variety of menus affects consumer satisfaction and the quality of food affects consumer satisfaction. Then the variety of menus and food quality simultaneously affect consumer satisfaction
INTERPERSONAL COMMUNICATION STRATEGIES IN HANDLING CUSTOMERS WITH DIFFERENT BACKGROUNDS IN THE CULINARY BUSINESS Azzahra, Faiza; Nurapriani, Siti; Pernanda, Viola; Mustika, Nola; Angga Alpian; Maldin, Siska Amelia
JURNAL MANAJEMEN KULINER Vol. 4 No. 2 (2025): AGUSTUS 2025
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v4i2.409

Abstract

Penelitian ini membahas strategi komunikasi interpersonal dalam melayani pelanggan dari latar belakang budaya dan sosial yang beragam di sektor bisnis kuliner. Dalam industri ini, kemampuan berkomunikasi secara efektif menjadi sangat penting karena pelanggan memiliki karakter, kebutuhan, dan harapan yang berbeda-beda. Pendekatan penelitian menggunakan metode kualitatif deskriptif melalui studi pustaka dengan mengkaji berbagai literatur yang relevan. Hasil kajian menunjukkan bahwa komunikasi interpersonal yang bersifat terbuka, empatik, suportif, dan adil mampu menciptakan suasana layanan yang ramah serta meningkatkan kepuasan pelanggan. Strategi ini juga terbukti efektif dalam menghadapi tantangan perbedaan bahasa maupun kebutuhan khusus. Contohnya dapat dilihat pada Kafe Difabis yang menggunakan bahasa isyarat untuk melayani pelanggan tunarungu, serta Café ONNI House yang memberdayakan penyandang disabilitas. Secara keseluruhan, komunikasi interpersonal yang inklusif menjadi faktor kunci dalam membangun hubungan positif dengan pelanggan serta mendukung kesuksesan bisnis kuliner secara berkelanjutan.
ETIKA KOMUNIKASI DALAM INTERAKSI PROFESSIONAL PADA BISNIS KULINER Thania Nadhirah Amalina; Chintia Sitohang; Hans Steven Sembiring; Marsha Rizky Nadia; Siska Amelia Maldin
JURNAL MANAJEMEN KULINER Vol. 4 No. 2 (2025): AGUSTUS 2025
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v4i2.413

Abstract

ABSTRACT This study aims to examine the role of communication ethics in professional interactions within the culinary business. Employing a descriptive qualitative approach through library research, the study reviews relevant literature to gain an in-depth understanding of ethical communication practices in the context of service, marketing, and workplace relations in the culinary industry. The findings reveal that communication conducted with politeness, honesty, and responsibility significantly impacts customer satisfaction, business reputation, and sustainability. In the digital era, culinary entrepreneurs are also expected to uphold communication ethics on online platforms to remain sensitive to social and cultural values. This study concludes that communication ethics serve not only as a moral guideline but also as a vital business strategy to strengthen consumer trust and competitiveness in the increasingly competitive culinary industry. Keywords: communication ethics, culinary business, professionalism.
COMMUNICATION’S IMPACT ON TEAM COLLABORATION IN CULINARY AND TOURISM ENTERPRISES Agrina, Viola Daspi; Ariza, Putri Rizkika; Glory, Juda Boni; Melanda; Maldin, Siska Amelia
JURNAL MANAJEMEN KULINER Vol. 4 No. 2 (2025): AGUSTUS 2025
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v4i2.415

Abstract

This study aims to analyze the influence of communication on teamwork in the tourism and culinary business sectors. Using a qualitative descriptive approach, data were collected through literature studies and analyzed using thematic interpretation. The results indicate that effective communication supports task coordination, fosters innovation, and enhances team productivity. In tourism and culinary businesses, communication strategies such as integrated marketing communication and digital promotion also play a significant role in external collaboration and market competitiveness. Strong internal teamwork, backed by well-structured communication, is a critical factor for business sustainability.
STRATEGI MANAJEMEN KONFLIK DALAM MENINGKATKAN KINERJA KARYAWAN DI INDUSTRI KULINER DAN LAYANAN Prasojo, Malik Lintang; Amelia Maldin, Siska
JURNAL MANAJEMEN KULINER Vol. 4 No. 2 (2025): AGUSTUS 2025
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v4i2.433

Abstract

Komunikasi interpersonal dan manajemen konflik merupakan dua komponen penting dalam menciptakan iklim kerja yang sehat dan produktif, khususnya di sektor industri kuliner dan layanan yang mengandalkan interaksi intensif antarkaryawan. Studi ini bertujuan untuk menganalisis bagaimana komunikasi interpersonal yang efektif serta strategi manajemen konflik dapat meningkatkan kinerja karyawan. Pendekatan yang digunakan adalah studi pustaka dengan menganalisis berbagai jurnal, artikel, dan studi kasus relevan yang membahas komunikasi kerja, negosiasi, serta dinamika konflik organisasi. Hasil analisis menunjukkan bahwa komunikasi interpersonal yang positif berdampak langsung pada peningkatan kinerja, kepuasan kerja, dan loyalitas karyawan. Sementara itu, strategi manajemen konflik yang tepat, seperti kolaborasi, kompromi, dan komunikasi asertif—berperan dalam menekan ketegangan serta meningkatkan efektivitas kerja tim. Penelitian ini merekomendasikan pentingnya pelatihan komunikasi dan pengelolaan konflik secara berkelanjutan dalam industri jasa, khususnya bidang kuliner yang memiliki dinamika kerja tinggi. Keywords: komunikasi interpersonal, manajemen konflik, kinerja karyawan, industri kuliner, komunikasi asertif Interpersonal communication and conflict management are two essential components in creating a healthy and productive work climate, particularly in the culinary and service industries, which rely heavily on intensive employee interaction. This study aims to analyze how effective interpersonal communication and conflict management strategies can enhance employee performance. The approach used is a literature review by analyzing various journals, articles, and relevant case studies discussing workplace communication, negotiation, and organizational conflict dynamics. The analysis shows that positive interpersonal communication has a direct impact on improving performance, job satisfaction, and employee loyalty. Meanwhile, appropriate conflict management strategies—such as collaboration, compromise, and assertive communication—play a role in reducing tension and increasing team effectiveness. This study recommends the importance of ongoing communication and conflict management training in the service industry, especially in the culinary sector, which has high work dynamics. Keywords: interpersonal communication, conflict management, employee performance, culinary industry, assertive communication
PERAN KOMUNIKASI INTERPERSONAL DAN STRATEGI MANAJEMEN KONFLIK DALAM MENINGKATKAN KINERJA KARYAWAN DIINDUSTRI KULINER DAN LAYANAN Tria Juregi; Marintan Yuni; Maldin, Siska Amelia
JURNAL MANAJEMEN KULINER Vol. 4 No. 2 (2025): AGUSTUS 2025
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v4i2.434

Abstract

Komunikasi interpersonal dan manajemen konflik merupakan dua komponen penting dalam menciptakan iklim kerja yang sehat dan produktif, khususnya di sektor industri kuliner dan layanan yang mengandalkan interaksi intensif antarkaryawan. Studi ini bertujuan untuk menganalisis bagaimana komunikasi interpersonal yang efektif serta strategi manajemen konflik dapat meningkatkan kinerja karyawan. Pendekatan yang digunakan adalah studi pustaka dengan menganalisis berbagai jurnal, artikel ilmiah, dan hasil penelitian sebelumnya yang membahas komunikasi kerja, negosiasi, serta dinamika konflik organisasi. Hasil analisis menunjukkan bahwa komunikasi interpersonal yang positif berdampak langsung pada peningkatan kinerja individu dan loyalitas karyawan. Sementara itu, strategi manajemen konflik yang tepat—seperti kolaborasi, kompromi, dan komunikasi asertif—berperan dalam menciptakan solusi yang konstruktif serta meningkatkan efektivitas kerja tim. Penelitian ini merekomendasikan pentingnya pelatihan komunikasi dan pengelolaan konflik secara berkelanjutan dalam industri jasa, khususnya bidang kuliner yang memiliki dinamika kerja tinggi.
ANALISIS STRATEGI KOMUNIKASI ASERTIF DAN EMPATIK DALAM PENYELESAIAN KONFLIK DI LINGKUNGAN KERJA KULINER Nuryanto, Hilde Febi Annisa; Siska Amelia Maldin
JURNAL MANAJEMEN KULINER Vol. 4 No. 2 (2025): AGUSTUS 2025
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v4i2.436

Abstract

Konflik dalam lingkungan kerja kuliner merupakan fenomena yang umum terjadi, terutama karena tekanan kerja yang tinggi, interaksi yang intensif antar individu, serta keragaman latar belakang dan nilai personal yang dimiliki oleh setiap karyawan. Penelitian ini bertujuan untuk menganalisis strategi komunikasi asertif dan empatik dalam penyelesaian konflik yang terjadi di lingkungan kerja kuliner. Dengan menggunakan pendekatan kualitatif deskriptif berbasis studi pustaka dari berbagai jurnal dan artikel ilmiah, penelitian ini menemukan bahwa komunikasi asertif dan empatik secara signifikan membantu menyelesaikan konflik secara konstruktif. Komunikasi dua arah yang terbuka serta kemampuan mendengarkan secara aktif menjadi kunci keberhasilan manajemen konflik di sektor ini. Keywords: komunikasi asertif, komunikasi empatik, manajemen konflik, lingkungan kerja kuliner Conflict in the culinary work environment is a common phenomenon, primarily due to high work pressure, intensive interpersonal interactions, and the diversity of personal backgrounds and values among employees. This study aims to analyze assertive and empathic communication strategies in resolving conflicts that occur within culinary workplaces. Using a descriptive qualitative approach based on literature review from various journals and scientific articles, the study finds that assertive and empathic communication significantly contributes to constructive conflict resolution. Open two-way communication and the ability to listen actively are identified as key factors in effective conflict management within this sector. Keywords: assertive communication, empathic communication, conflict management, culinary work environment
DEVELOPMENT OF BETAWI GAMBANG BREAD PRODUCTS WITH THE ADDITION OF SORGUM FLOUR AND RED SPINACH AS A MEANS OF UTILIZING LOCAL FOOD INGREDIENTS Mochammad Akbar; Alicia Siti Amanah
JURNAL MANAJEMEN KULINER Vol. 5 No. 1 (2026): FEBRUARI 2026
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v5i1.473

Abstract

This study aims to develop functional Gambang Betawi Bread with partial substitution of wheat flour using sorghum flour (Sorghum bicolor) and red spinach fortification (Amaranthus tricolor L.). This effort was made to utilize local food ingredients rich in nutrients and support food diversification. The research method used was an experimental Completely Randomized Design (CRD) design, involving two treatment formulas: F1 (Sorghum:Wheat 50:50) and F2 (Sorghum:Wheat 75:25). Hedonic tests were conducted by 15 semi-trained panelists using a 5-point Likert scale, followed by Kruskal-Wallis analysis. The results of the sensory test showed that Formula 1 (F1) received the highest acceptance in taste (average 4.27) and texture (average 4.40) in the 'Like' category. Although there was a significant difference in color attributes (P<0.05), there was no significant difference in taste, aroma, and aftertaste between F1 and F2. Calculation of the nutritional content per serving (100g) showed an increase in fiber (1.8g) and protein (7.4g). It was concluded that Formula 1 was the best formulation accepted by the panelists and was feasible for commercial development, with a selling price of Rp9,515 per serving (35% margin).
CULINARY SIMPLICITY & VISITOR LOYALTY AT WARUNG MAK YAH IN COASTAL AREA BATAM Lubis, Arina Luthfini; Cahayani, Kartika; Santika, Kamelia
JURNAL MANAJEMEN KULINER Vol. 5 No. 1 (2026): FEBRUARI 2026
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v5i1.482

Abstract

This study aims to analyze how culinary simplicity contributes to the formation of customer loyalty at Warung Mak Yah, located in the coastal area of Nongsa, Batam. The phenomenon of high visitation frequency at a modest breakfast stall with limited facilities and minimal menu variations serves as the primary background of this research. The study employs a qualitative approach using an exploratory case study method. Data were collected through direct observation, in-depth interviews with the owner and customers, and documentation, and were analyzed using thematic analysis to identify patterns and meanings emerging from customer experiences. The findings indicate that customer loyalty is formed through a combination of taste consistency, the emotional experience created by the coastal atmosphere, close social interaction, and perceived affordability. Taste consistency (28%) and coastal ambiance (27%) emerged as the dominant factors influencing repeat visits, while social interaction (18%) and affordable pricing (18%) functioned as supporting factors, and menu simplicity (9%) was perceived as an acceptable characteristic within the context of a simple breakfast stall. This study concludes that in small-scale local culinary businesses, customer loyalty is shaped more by authentic experiences and consistent quality than by product complexity or modern facilities. The findings contribute to the literature on consumer loyalty within local culinary contexts based on experiential and relational dimensions.
STRATEGIES FOR STRENGTHENING THE GLOBAL COMPETITIVENESS OF INDONESIAN CULINARY FOOD FROM THE PERSPECTIVE OF CREATIVE ECONOMIC MANAGEMENT Silitonga, Frangky; Syaiful, Hendra; Yusri, Tri Muntia; Nuryanto, Heri; Nainggolan, Karium Jackson M; Wicaksono , Widyo; Sabrina, Kintan
JURNAL MANAJEMEN KULINER Vol. 5 No. 1 (2026): FEBRUARI 2026
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v5i1.483

Abstract

Indonesian cuisine is a leading subsector within the creative economy with significant potential as a global competitiveness instrument and cultural diplomacy tool. This study aims to analyze the feasibility of Indonesian cuisine gaining global recognition from a strategic management and creative economy perspective. The method used is a descriptive-analytical approach with literature review and secondary data analysis from Statistics Indonesia (BPS) and national creative economy reports. The findings indicate that the culinary subsector contributes approximately 40% to the creative economy GDP, while Indonesia’s processed food exports reached more than USD 41 billion in 2023. Global recognition of dishes such as Rendang, Nasi Goreng, and Sate strengthens Indonesia’s gastronomic diplomacy position. The study implies the necessity of national branding strategies, quality standardization, and competitive market expansion to enhance global competitiveness.

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