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Frangky Silitonga
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jurnalmenata@gmail.com
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Batam Tourism Polytechnic The Vitka City Complex Jl. Gajah Mada, Tiban, Batam, Kepulauan Riau, INDONESIA 29425
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Kota batam,
Kepulauan riau
INDONESIA
Jurnal Menata
Published by Politeknik Pariwisata Batam
ISSN : 28296087     EISSN : 28295994     DOI : -
Core Subject : Humanities, Health, Social,
Humanities Social Sciences Veterinary
JURNAL MENATA merupakan wadah publikasi yang diterbitkan oleh Puslitabmas Politeknik Pariwisata Batam dan dikelola oleh Program Studi Manajemen Tata Hidangan Pariwisata Politeknik Pariwisata Batam. Semua artikel publikasi Jurnal ini adalah hasil penelitian baik Dosen, Praktisi maupun Mahasiswa. Topik penting dalam Jurnal Menata ini berkaitan erat dengan perkembangan iptek dan industri hospitality. Terbit dilakukan sebanyak dua kali setahun yakni bulan Mei dan Nopember. Yang menjadi Scope dan Focus publikasi dari Jurnal Menata ini adalah: -Food & Beverage Management -Local and international Heritage of drinks and Culture -Food & beverage Literature -Hospitality -Digitalization & Information System of food and beverage -Coffee & tea innovation and Sustainabilty -Mixology development -Mixing drinks art, innovation and Technology -Restaurant Operation & Management -Menu engineering -Psikologi pelayanan -Service of excelence
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 54 Documents
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ELECTRONIC WORD OF MOUTH (EWOM) DAN MOTIVASI WISATAWAN TERHADAP KEPUTUSAN BERKUNJUNG DI JAM GADANG BUKTTINGGI SUMATERA BARAT Budhiartha, I Nyoman; Alhamdi, Rezki
JURNAL MENATA Vol. 1 No. 2 (2022): NOPEMBER
Publisher : Puslitabmas Batam Tourism Polytecnic

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Abstract

Buktinggi merupakan kota wisata yang banyak di kunjungi oleh wisatawan lokal maupun mancanegara. Pada penelitian ini akan meneliti bagaimana pengaruh electronic word of mouth (ewom) dan motivasi wisatawan terhadap keputusan berkunjung di Jam Gadang Bukttinggi Sumatera Barat. Pada penelitian ini menggunakan 100 sampel. Penelitilan ini melakukna uji validitas, uji reabilitas, uji normalitas serta uji T dan uji R. hasil dari penelitian ini menujukan bahwa ada pengaruh electronic word of mouth (ewom) dan motivasi wisatawan terhadap keputusan berkunjung di Jam Gadang Bukttinggi Sumatera Barat
ANALISA MENU ENGINEERING “BEVERAGE” DI MOMOO JUICE BAR & COFFEE WINDSDOR KOTA BATAM Jeheil Lontaan; Dailami; Wahyudi Ilham; Syailendra Reza Irwansyah Rezeki
JURNAL MENATA Vol. 1 No. 2 (2022): NOPEMBER
Publisher : Puslitabmas Batam Tourism Polytecnic

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Abstract

A food and beverage business requires a product to sell, namely a menu, a menu needs to be evaluated periodically to find out if the menu has increased or decreased. This study aims to determine the advantages and popularity of a menu using Menu Engineering theory and data processing with qualitative data as support. Menu Engineering theory uses 2 techniques, namely Menu Mix and Contribution Margin. This study provides results from 81 drink menus offered by MoMoo Juice Bar and Coffee Windsor, there are 28 menus or 34.57% in the star category, 13 menus or 16.05% in the plowhorse category, 21 menus or 25.93% in the category puzzle, and 19 menus or 23.46% in the dog category. Evaluation of the menu according to the classification is highly recommended to the management to increase business profitability.
PENGARUH PROMOSI & PELAYANAN ONLINE FOOD DELIVERY TERHADAP KEPUTUSAN PEMBELIAN DI TORE JAPANESE EATERY BATAM Karrika Sari; Nuryanto, Heri
JURNAL MENATA Vol. 1 No. 2 (2022): NOPEMBER
Publisher : Puslitabmas Batam Tourism Polytecnic

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Abstract

In this digital era, online food delivery services make life easier not only for consumers but also for the culinary industry such as Tore Japanese Eatery Batam. But, Tore Japanese Eatery Batam is having a climbdown on online food delivery purchases these past 6 months. A lot of complaints about promotion and service are also popping up on the Instagram comment section at @gofoodindonesia and @grabfoodid. The purpose of this research is to analyze how sales promotion and service quality are giving impact on online food delivery purchase decisions at Tore Japanese Eatery Batam. This research also looks for the difference in sales promotion and service quality given by Gofood and Grabfood at Tore Japanese Eatery Batam. This is comparative and associative research using quantitative method with 212 people as the sample. Multiple linear regression and Mann-Whitney test were used as the data analyzing tools for this research. The research’s findings revealed that (1) There is no significant difference in sales promotion given between Gofood and Grabfood, (2) There is no significant difference in service quality given between Gofood and Grabfood, (3) Sales promotion is giving positive impact on purchase decision, (4) Service quality is giving positive impact on purchase decision, (5) Both sales promotion and service quality are giving positive impact on online food delivery’s purchase decision at Tore Japanese Eatery Batam.
PERANAN MOTIVASI SEBAGAI FAKTOR PENDORONG MINAT KUNJUNGAN WISATAWAN MANCANEGARA Nasution, Mohamad Nur Afriliandi; Hendra Syaiful; Agung Edy; Frangky
JURNAL MENATA Vol. 1 No. 2 (2022): NOPEMBER
Publisher : Puslitabmas Batam Tourism Polytecnic

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Abstract

The purpose of this study is to explain the interest of tourists to come to Batam because of COVID-19, foreign tourist visits have increased again, but this has not been matched by the interest of tourists to return to religious tourist attractions, especially those in the Batam City Mosque. Through this research, an approach was carried out by looking at two different factors, firstly the push factors and pull factors for the arrival of these tourists, especially from international tourists. In this article the researcher only focuses on the driving factors, while the other factors will be a separate study supported by data after these driving factors are published. Through the driving factors for tourist arrivals, it can be explained that there are several important indicators that accompany it as encouragement, including educational, interpersonal, physiological, driving attractions, amenities, accessibility and additional services affecting foreign tourist tourism. The analysis of this research data uses a quantitative approach with explanatory methods. Sampling was carried out by accidental sampling method with intentional sampling technique. The sample used in this study has a 10% margin of error while the number of samples used is 102 respondents. The results showed that the driving factors of education, interpersonal, and physiological had a positive and significant effect on the interest of foreign tourists to return to religious tourism destinations for mosques in Batam City. What must be strengthened is the improvement of the completeness of the facilities for religious tourism activities.
PENGARUH MASA FERMENTASI KOPI TERHADAP KARAKTERISTIK AMERICANO Muhammad Hijriyahntama Wirza Vyanth; Wahyudi Ilham
JURNAL MENATA Vol. 2 No. 1 (2023): MEI
Publisher : Puslitabmas Batam Tourism Polytecnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmt.v2i1.157

Abstract

Drinking is a basic human need. The need for this mineral is not only for quenching thirst. These days, there are many different types of drinks on sale, including refreshing and healthy drinks. A probiotic drink is a drink made by adding beneficial bacteria to produce compounds that maintain human health. In this study, we will experiment with the difference in fermentation time between 7 days and his 14 days Americano his coffee fermented with cultures of bacteria and yeast. The tests conducted are sensory tests on her four dimensions of hedonicity (similarities) and hedonic quality (differences) using moderately trained and untrained panelists.color, aroma, texture and taste. The required number of candidates is 20 untrained candidates for the hedonic test and 6 moderately trained candidates for the hedonic quality test. The purpose of this study is to increase our knowledge that bacterial addition can be applied to different types of beverages. Research has shown that a fermentation period of 14 days seems very reasonable.
PENGARUH KUALITAS PRODUK MINUMAN KOPI TERHADAP KEPUASAN KONSUMEN DI RIMBUN KOPI BATAM Hastuti Rebeca Talaksoru; Maldin, Siska Amelia
JURNAL MENATA Vol. 2 No. 1 (2023): MEI
Publisher : Puslitabmas Batam Tourism Polytecnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmt.v2i1.179

Abstract

Consumer goals are a person's feelings of pleasure or disappointment that arise after the expected performance (result). Consumer satisfaction can be said to be achieved if the results are of good quality. This research was conducted at Rimbun Kopi Batam, which is located on Jl. Raja H.Fisabilillah No.7, Tlk. Tering, district. Batam City, Batam City. This study aims to determine the effect of the quality of coffee beverage products on consumer satisfaction at Rimbun Kopi Batam. The type of research used is quantitative research with associative method using simple linear regression with SPSS 26.0 progress. The sample of this research is 99 respondents who are consumers in Rimbun Kopi Batam. The sampling technique used accidental sampling technique. The data collection method used in this research is by distributing questionnaires. From the t test that has been done it can be concluded that there is a relationship between the variables of product quality to partial consumer satisfaction, namely with a ratio of thitung values greater than ttabel which is 4,137> 1,984. These results showed that the quality of the products studied in the study contributed 15% to explaining the changes in consumer satisfaction, the remaining 85% was affected by other variables not analyzed in the study model
PENGARUH KUALITAS PELAYANAN TERHADAP KEPUASAN PELANGGAN DI HOBBY COFFEE KOTA BATAM Dwi Eka Syahputri; Dailami
JURNAL MENATA Vol. 2 No. 1 (2023): MEI
Publisher : Puslitabmas Batam Tourism Polytecnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmt.v2i1.181

Abstract

This research aims to determine the effect of service quality on customer satisfaction at Hobby Coffee Batam. Data was collected by distributing questionnaires. The type of research used is quantitative research. The number of samples set in this study were 100 respondents. The sampling technique used is random sampling technique. The research data collection method was carried out by distributing questionnaires using a five-point Likert scale as a measuring tool.
PERANAN BARISTA DALAM MENYAJIKAN MINUMAN KOPI BERKUALITAS DI CAFE EXCELSO VITKA POINT TIBAN KOTA BATAM Abd. Rahman Yusuf; Syafruddin Rais
JURNAL MENATA Vol. 2 No. 1 (2023): MEI
Publisher : Puslitabmas Batam Tourism Polytecnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmt.v2i1.182

Abstract

The role of baristas are as someone who brews and serves espresso based coffees. Espresso is a type of coffee made from the extraction of grounded coffee beans added with hot water under high pressure. This research aimed to find out about the role of baristas in serving high quality coffee at Excelso Cafe Vitka Point Tiban Batam. The theories used in this research were the theories of the baristas' role, and high quality coffee. This research used the quantitative approach with descriptive approach. There were 3 phases of data collection, which was observation, interview and documentation, which was then analyzed through 4 phases of data analyzing, starting with data collecting, data reduction, data serving and conclusion.
PENGARUH PERANAN BARISTA TERHADAP KUALITAS PELAYANAN DI APPARA COFFEE BATAM Muhammad Revanza; Tito
JURNAL MENATA Vol. 2 No. 1 (2023): MEI
Publisher : Puslitabmas Batam Tourism Polytecnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmt.v2i1.183

Abstract

Berdasarkan hasil penelitian mengenai pengaruh peranan barista terhdap kualitas pelayanan di appara coffee batam adanya pengaruh signifikan dari peranan barista terhadap kualitas pelayanan appara coffee.hal ini dapat di ketahui dari hasil pada uji validitas ini berjumlah 30 responden,dan mendapatkan hasil valid dengan rhitung>rrtabel yaitu 0,306.hasil uji realibilitas,digunakan rumus Cronchbanch Alpha Hasilnya di atas 0,6 Hasil uji Variabel (x) peranan Barista sebesar 0,925 dan variabel (Y) kualitas pelayanan 0,947. Kemudian ada uji analisis regresi linear sederhana yang bertujuan untuk mengetahuil apakah variabel (X) peran barista memilki hubungan dengan variabel (Y) kualitas pelayanan hasil uji nilai signifikannya yaitu sebesar 0,00 lebih kecil dari 0,05 sehingga dapat dikatakan bahwa data tersebut dapat diterima Ha yaitu peranan barista secara signifikan memberikan pengaruh terhadap kualitas pelayanan di appara coffee batam dan menguunakan uji hipotesis atau uji t dimana dengan hasil 16.908> 1902 atau thitung >t tabel sehingga dapat menarik kesimpulan bahwa ada pengaruh yang positif secara signifikan terhadap kualitas pelayanan di appara coffee batam,penelitian ini membuktikan bahwa peranan barista berpengaru terhadap kualitas pelayanan di appara coffee Batam
PENGARUH KUALITAS PRODUK MINUMAN KOPI TERHADAP KEPUASAN KONSUMEN DI LUAR GARIS TIBAN KOTA BATAM Aidil Alvaridzi; Dailami
JURNAL MENATA Vol. 2 No. 1 (2023): MEI
Publisher : Puslitabmas Batam Tourism Polytecnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmt.v2i1.184

Abstract

A food and beverage business in a coffee shop especially for satisfaction requires the quality of a drink, the writer needs to do an evaluation to find out if the drink menu is suitable for consumption and served the best for consumers. This study aims to determine the advantages and popularity of a drink by relying on the quality of the coffee from a barista when serving various flavors of the appropriateness of the drink to guests. And research is carried out by observing other things done by Baristas, such as paying attention to the tools and materials to be used as well as several methods carried out by baristas such as calibrating coffee machines, calibrating coffee beans, making ingredients, performance and cleanliness of baristas. Data processing with quantitative data as a support and descriptive approach, observation, interviews, documentation and distribution of questionnaires as a data collection technique carried Luar Garis Tiban The samples obtained in this study used the slovin formula

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