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Ira Kristiana
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INDONESIA
International Journal of Tourism and Hospitality in Asia Pasific
Published by AIBPM Publisher
ISSN : 26858800     EISSN : 26547945     DOI : https://doi.org/10.32535/
Core Subject : Humanities,
Humanities
IJTHAP aims to enhance theoretical development in the field of hospitality and tourism. In order to promote those innovations and fresh ideas, the journal alsso accepts conceptual research, book review, as well as essays of experience belongs to hospitality practitioners. The mission of IJTHAP is to publish scholarly empirical and theoretical research articles, offering authors and readers alike a combination of academic rigor as well as professional development. We also strive to develop a community composed of professionals and experts from anywhere around the globe.
Arjuna Subject : Umum - Umum
Articles 7 Documents
 1 
Search results for , issue "Vol 1, No 1 (2018): October 2019" : 7 Documents clear
DESIGN OF SEMI-AUTOMATIC ONION FRYING MACHINE EQUIPPED WITH TEMPERATURE, TIMER, SPEED CONTROL Umaroh, Susi Tri; Khofi, Muhammad Ichsan; Huda, Khoirul; Purnomo, Ahmad Setyo; Alfianti, Amalia Forma
International Journal of Tourism and Hospitality in Asia Pasific Vol 1, No 1 (2018): October 2019
Publisher : AIBPM Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (321.621 KB) | DOI: 10.32535/ijthap.v1i1.108

Abstract

The purpose of this study is to provide solutions to existing problems in SME Fried Onion in Sidoarjo Region on the process of frying still conventional. The method used is to utilize technology TTS (Temperature, Timer, Speed Control) on the onion parser to produce fried onions with good quality and stable cooking temperature. The expected result is to improve the quality of fried onion productivity up to twice which initially only able to fry onion as much as 2 kg, can become 4 kg in one process of frying
SETTING STRATEGY AT FIVE-STAR HOTEL USING VALUE CHAIN ANALYSIS: CASE STUDY ON PT. SARASWATI GRIYA LESTARI, TBK Gaffar, Muhammad Affan; Rahman, Muhammad Aulia
International Journal of Tourism and Hospitality in Asia Pasific Vol 1, No 1 (2018): October 2019
Publisher : AIBPM Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (278.527 KB) | DOI: 10.32535/ijthap.v1i1.104

Abstract

The purpose of this research is to discuss about the application of value chain analysis model by using Crain and Abraham (2008) model consisting of upstream and downstream analysis. The model is applied to PT Saraswati Griya Lestari, Tbk which manages five-star hotel. This research describes the value chain in the company from the upstream to the downstream side. Through the discussion of the application of the model, this study provides several alternative strategies that can be applied by the company. The research method used is case study which aims to present structured, factual, and accurate information about the object that is under study. The case study method is used to identify the value chain in the company engaging in hotel services through upstream activities up to the downstream side. This study uses SWOT analysis method to identify strategic strengths and weaknesses, as well as threats and opportunities that can be followed up by the company. This study identifies a number of strengths and weaknesses of firms based on (for example) corporate financial analysis. The results of the analysis are set forth in the IFAS and EFAS tables. Based on value chain analysis from upstream to downstream, the company allows to apply relevant strategies to the character of products and services offered by PT Saraswati Griya Lestari, Tbk. This study provides a managerial impact on the company that is under study, i.e. the company can apply the application of setting strategy to achieve company goals and can improve the components that are considered less.
BUILDING DESIGN OF MES BANCHI (MACHINE PRODUCING BANANA CHIP) WITH UTILIZATION OF THERMOCOUPLE “K” TYPE Ningsih, Raniya Nur; Timur, Hima Nur Widya; Pratama, Bagus Dwi; Khana’fi, Sha’id; Ferdian, Roby
International Journal of Tourism and Hospitality in Asia Pasific Vol 1, No 1 (2018): October 2019
Publisher : AIBPM Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (180.92 KB) | DOI: 10.32535/ijthap.v1i1.109

Abstract

The purpose of this research is to create a Banana Chip Making Machine that is equipped with thermocontrol, so that the temperature of the frying oil is better maintained. Methodology This study designs the Banana Chip Making Machine, where the slicing process uses an eccentric blade system, then enters the frying pan with a controlled cooking temperature. The results of this study produced Banana Chip Making Machine, where during the trial, it was found that the capacity of 4 kg / hour, where 20 minutes for incision and 40 minutes for frying with a frying temperature reached 250 degrees Celsius. The findings of this study found designs and Banana Chip-making Machines with thermocontrol.
FACTORS THAT ENCOURAGE SURABAYA’S CITIZEN IN RESERVATION THROUGH OFFLINE TRAVEL AGENT (TRAVEL BUREAU) (Case Study on PT ANEKA TOURS AND TRAVEL SERVICES SURABAYA) Dewi, Irra Crisyanti; Adhianata, Heni; Suwignyo, Arnold
International Journal of Tourism and Hospitality in Asia Pasific Vol 1, No 1 (2018): October 2019
Publisher : AIBPM Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (420.872 KB) | DOI: 10.32535/ijthap.v1i1.105

Abstract

This study want to know clearly about “The factors that encourage Surabaya’s citizen in making a reservation through offline travel agent (Travel Agency)” and the study was conducted at PT. Aneka Kartika Tours and Travel Services Surabaya. Which is the mainstay of this research is the rise of online business travel agent in Indonesia that make entrepreneurs of offline travel agents or travel agency must be competed. This competition aims to make travel agency can remain superior to online travel agents. However, although online travel agent has been growing rapidly but still found the customers who come and requires the existence of a travel agency. Therefore the aim of this study was to determine kind of factors that drive and influence Surabaya’s citizen to continue to use the service of offline travel agents. There are four main variables used in this study that are marketing mix, psychological factors, situational factors and social factors. The method used in researching is confirmatory factor analysis, which it is apart of SEM (Structural Equation Modeling). The populations in this study are customers of PT. Aneka Kartika Tours and Travel Services Surabaya by distributing questionnaires to 120 customers, while the technique used is judgmental sampling. After distributing the questionnaire, the questionnaire results are calculated and processed using SPSS ver 21 and AMOS ver 21 thus it is produced a result that variable marketing mix, psychological factors, and situational factors are affected positively towards purchasing decisions through an offline reservation except on fourth variable that is social factors that should be eliminated because it has negative influence or do not contribute significantly.
Analysts in The Development of Food and Beverage Product That is Impact to The Supply Chain Aspect in PT. Aerofood ACS Garuda Indonesia Puspita, Yohana Ditya; Ardiyanti, Mustika Putri Fatimah; Nasser, Mariam
International Journal of Tourism and Hospitality in Asia Pasific Vol 1, No 1 (2018): October 2019
Publisher : AIBPM Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (131.224 KB) | DOI: 10.32535/ijthap.v1i1.110

Abstract

In this study aimed to develop of food and beverage product that is impact to the supply chain aspect in PT. Aerofood ACS Garuda Indonesia. The focus of this project is to develop the ability of the company to know the taste and flavor that were demanded from the consumer of their food and beverage product. Qualitative data were collected from public reports, articles, and journal. The contribution this paper offers is the way we could do to know, if PT. Aerofood ACS Garuda Indonesia products is acceptable to the consumer. In this project, we are focusing on the consumer of PT. Aerofood whom was from passenger of airplane in Indonesia.
SEMI-AUTOMATIC HONEY MACHINE WITH LOW PRESSURE SCREW GEARBOX HYDRAULIC SYSTEM Dharma, Adhitya Wira; Rianto, Achmad; Achsan, Andriyanti; Ludin, Asrul; Maulana, Ridwan
International Journal of Tourism and Hospitality in Asia Pasific Vol 1, No 1 (2018): October 2019
Publisher : AIBPM Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (210.39 KB) | DOI: 10.32535/ijthap.v1i1.106

Abstract

The purpose of this study is to provide solutions to existing problems in SMEs Honey in the sector of Malang which is still using the traditional way in its process of filtering honey that has been applied. The method used is to utilize the Jack Screw system as an alternative to press and filter honey. In addition, it is also equipped with an ECU as a control system to regulate the working mechanisms exist. The expected result is to improve the quality of honey filtering so as to increase the productivity of SME Honey up to 400%. Early production of 3kg to 25kg of honey filtered every day
SAUCE FILLER MACHINE AUTOMATIC SCREW SYSTEM EQUIPPED WITH ELECTRICAL CONTROL UNIT Syah, Syeihan Syahrul; Maulana, Muhammad Irfan; Ainurroji, Adly Fitria; Ardiansyah, Mohammad Rizqi; Reynaldi, Alfian
International Journal of Tourism and Hospitality in Asia Pasific Vol 1, No 1 (2018): October 2019
Publisher : AIBPM Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (332.294 KB) | DOI: 10.32535/ijthap.v1i1.107

Abstract

The purpose of this research to provide solutions existing problems in Sambal Goreng entrepreneur, especially on the process of sauce filling which is still using the traditional way. This research was comitted by designing an automatic filling machine, with a filler mechanism using a screw-driven piston technology, where the thread is rotated by an electric motor integrated with the timer. The result expected of prototype automatic filler machine is 1.2 kg/min flow rate, for the 150 g of sauce capacity storage takes 7.5 second . This machine is equipped with an easy charging method that is operated using only 1 button. the productivity of performance machine has been increased twice.

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