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Jurnal Sains Terapan Pariwisata
Published by Politeknik Sahid
ISSN : 2541447X     EISSN : 25414488     DOI : https://doi.org/10.56743/jstp.v8i1
Core Subject : Humanities, Health, Science, Education, Social,
Humanities Education Library & Information Science Public Health Social Sciences Veterinary Other
Jurnal Sains Terapan Pariwisata adalah jurnal nasional terlengkap untuk semua yang peduli dengan inovasi dan pengembangan aspek pariwisata serta isu pariwisata terkini, seperti Destinasi Wisata, Perhotelan, Gastronomy dan MICE. Jurnal ini berisi penelitian teoritis dan terapan, mendorong penelitian berdasarkan berbagai metode, termasuk pendekatan kualitatif, kuantitatif dan metode campuran.
Arjuna Subject : Seni dan Humaniora - Seni dan Humaniora (Lain-Lain)
Articles 266 Documents
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Pengaruh Employee Empowerment Terhadap Service Quality Di Restoran Ayam Gepuk Pak Gembus Sunter Permai Kusmayadi; Bagaskoro, Budi; Aryani, Ria; Suzana, Yanti; Caroline, Moenlie
Jurnal Sains Terapan Pariwisata Vol. 7 No. 1 (2022): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/jstp.v7i1.319

Abstract

Employee empowerment adalah suatu pemberi wewenang dari seorang pemimpin perusahaan kepada karyawan yang menjadi proses penting untuk menghasilkan tenaga kerja yang kompeten, inisiatif, dan meningkatkan kualitas diri. Dalam pekerjaan, banyak hal yang terjadi dan pengawasan di restoranpun tidakterlalu tinggi. Kendala, keluhan dansituasi tidak terduga bisa terjadi kapan saja. Masih terdapat banyak restoran yang kurang memperhatikan pemberdayaan karyawan sehingga membuat pelanggan kecewa dengan pelayanan yang diberikan karyawan. Penelitian ini dilakukan untuk menguji seberapa besar pengaruh employee empowerment terhadap service quality di Restoran Ayam Gepuk Pak Gembus Sunter Permai. Teknik analisis yang digunakan adalah analisis kuantitatif. Teknik pengumpulan data responden dalam Penelitian ini menggunakan instrument kuesioner. Populasi yang digunakan adalah konsumen dari Restoran Ayam Gepuk Pak Gembus Sunter Permai. Dari hasil penelitian menunjukkan bahwa identitas konsumen yang mengonsumsi ayam gepuk pak gembus sunter permai adalah adalah karyawansebanyak 54responden (54%). Kemudian mahasiswa/I sebanyak 25 responden (25%), pekerjaan lainnya sebanyak 12 responden (12%), dan wirausaha sebanyak 9 responden (9%). Teknik sampling yang digunakan adalah incidental sampling yang mendapakan 100 responden dengan menggunakan rumus rao purba. Hasil Penelitian menunjukkan bahwa employe empowerment memiliki pengaruh terhadap Service quality di Restoran Ayam Gepuk Pak Gembus Sunter Permai sebesar 40,4% dari hasil analisis koefisien determinasi (R²) serta hasil uji t dengan nilai t hitung > t tabel (8,155 > 1,984).
Analisis Produk Korean Bento Cake Terhadap Minat Beli Konsumen Di Bonbonbites Jakarta Kurniawan, Hady Chandra; Julian, Stephen; Harwindito, Baskoro
Jurnal Sains Terapan Pariwisata Vol. 8 No. 3 (2023): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/jstp.v8i3.321

Abstract

Tujuan: Penelitian ini dilakukan karena Korean bento cake sedang populer dan menjadi pilihan dessert yang diminati konsumen.Metode: Peneliti menggunakan deskriptif frekuensi dengan jumlah sampel sebanyak 50 orang. Dalam mengumpulkan data, peneliti menggunakan kuesioner, wawancara, dan dokumentasi.Implikasi : Dari hasil penelitian dapat dikemukakan implikasi teoritis yang disimpulkan bahwa responden lebih banyak tertarik untuk mencoba Korean bento cake yang dijual di bonbonbites serta banyak yang ingin melakukan pembelian berulang dan mereferensikan Korean bento cake ke orang lain.
Analysis Of Reservation Resources To Increase Room Sales At Kayumanis Jimbaran Private Estate & Spa Adipratama, I Wayan Resa; Sutarma, I Gusti Putu; Susyarini, Ni Putu Wiwiek Ary
Jurnal Sains Terapan Pariwisata Vol. 7 No. 1 (2022): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/jstp.v7i1.325

Abstract

Purpose: This research aims to determine the contribution of reservations through reservation sources to increase room sales at Kayumanis Jimbaran Private Estate & Spa. To find out the gift of each reservation most dominant on the room sales rate.Methods: Data sources are reservation data from online travel agents, offline travel agents, and direct booking, as well as data related to room sales rates from January 2019 to December 2020. Methods of data collection are done through interviews and documentation. Data analysis uses simple descriptive statistical analysis techniques.Implication: The strategy that stimulates the success of several online and offline travel agents is through efforts to provide commission rewards and benefits such as FOC (Free of Charge) promo packages.
Peningkatan Kualitas Standar Kebersihan Dapur Di Politeknik Sahid Jakarta (Studi Kasus Politeknik Sahid Kampus Roxy) Bagaskoro, Budi; Saptadinata, Abi; Sulistiyowati, Reni; Nindita, Shafira; Rusnadi, Muhammad Sayyidul Adha Ali
Jurnal Sains Terapan Pariwisata Vol. 7 No. 1 (2022): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/jstp.v7i1.329

Abstract

The kitchen is a room used as a place for activities to produce food, from preparing ingredients to processing food into ready-to-eat food. The kitchen has a vital role in food processing. Therefore, the kitchen and the surrounding environment must always be kept clean. Kitchen users are also required to maintain the cleanliness of the kitchen, starting from the equipment used, the place to store cooking utensils, and the place used for work must always be kept clean. The focus of this research is on examining cleanliness, which is directly related to hygiene and sanitation in the kitchen of the Sahid Polytechnic, Roxy Campus. Hygiene is the study of health. Hygiene refers to individuals, food, and beverages because it is a condition for achieving health status. Sanitation is a preventive health effort that focuses on human environmental health efforts. The purpose of sanitary hygiene is to prevent disease and poisoning. Clean hygiene is not only about taking care of individual health, food ingredients storage, and so on; it should also take care of the environment around the kitchen area. This study uses a descriptive research method with a qualitative approach. Determinants of the sample or determining the source of information using snowball sampling. Data collection techniques by observation, interviews, literature study, and documentation. The results showed that the application of cleanliness related to the kitchen hygiene of the Sahid Polytechnic Roxy Campus had not been carried out adequately based on interviews that the author conducted with three workers in the kitchen of the Sahid Polytechnic Roxy Campus. Based on the results of interviews that the author worked with workers in the kitchen of the Sahid Polytechnic, Roxy Campus, they have not been able to implement a good and correct sanitation hygiene system to maintain cleanliness and health in the kitchen environment of the Sahid Polytechnic, Roxy Campus.
Menu Engineering Analysis To Improve The Selling Of The Main Course In Clay Craft Restaurant At The Renaissance Bali Uluwatu Resort & Spa Putra, I Komang Gede Marthayana; Astawa, I Ketut; Susanto, Budi
Jurnal Sains Terapan Pariwisata Vol. 7 No. 1 (2022): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Purpose: The research of this engineering menu aims to determine the most desirable and least desirable menus, to determine the highest and lowest contribution margins, and to determine the level of clarification of the engineering primary course menu analysis at Clay Craft Restaurant at Renaissance Bali Uluwatu Resort & Spa.Research methods: The methods used in data collection are observation, interviews, and documentation. The data analysis technique used in this research is the analysis of the types of food in the Main Course using the Engineering menu analysis technique, which is calculated using Microsoft Word Equation.Results and discussion: The development of the study of the 20 main course menus showed that 20% or seven menu items were the most desirable and 80% or 13 menu items were less desirable. Meanwhile, 50% or ten menu items provide the highest contribution margin, and 50% or ten menu items with the lowest contribution margin. Then, from the 20 main course menus analyzed, 50% or ten items are classified as stars, 30% or seven items are classified as plowhorses, 0% are for puzzles, and 20% or three items are classified as dogs.Implication: Based on the analysis result, efforts that can be made are maintaining menu quality, reducing production costs, and removing less desirable or modified menus to provide high contribution margins and popularity.
Model Pelayanan Paket Wisata Ke Turki Di Masa Pandemi Covid 19 Di Golden Rama Tours & Travel Sulistiyowati, Reni; Toro, Sahlan; Kinanti, Putri Sonya; Indriani, Yoshi; Melliany
Jurnal Sains Terapan Pariwisata Vol. 7 No. 1 (2022): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/jstp.v7i1.331

Abstract

Tahun 2020 akan diingat dalam sejarah sebagai tahun terjadinya wabah flu mematikan berskala global yang melumpuhkan aktivitas perekonomian dunia di awal abad ke-21. Wabah ini disebut Covid 19 (Corona Virus Disease 2019), virus ini menular dengan sangat cepat dan telah menyebar ke hampir semua negara, termasuk Indonesia. Hal ini berdampak buruk bagi perekonomian negara, salah satunya industri pariwisata karena kebijakan pemerintah yang menerapkan PSBB (Pembatasan Sosial Berskala Besar) serta lockdown yang menyebabkan industri pariwisata tidak dapat beroperasional. Tujuan dari penelitian ini adalah untuk mengetahui aktivitas pariwisata tetap berjalan selama pandemi Covid 19 dan mengetahui model pelayanan untuk menarik konsumen berwisata dimasa pandemi Covid 19, Penelitian ini menggunakan metode deskriptif kualitatif dengan mengumpulkan data, mereduksi data, penyajian data dan penyimpulan hasil penelitian. Hasil dari penelitian ini setelah dilakukan wawancara, aktivitas pariwisata tetap berjalan dimasa pandemi Covid 19 dengan menjalankan protokol kesehatan sehingga wisawatawan merasa aman saat berwisata
Increasing Employees’ Performance Through Punishment System At Nusa Dua Beach Hotel & Spa Rahayuda, Putu Gilang; Ernawati, Ni Made; Sutama, I Ketut
Jurnal Sains Terapan Pariwisata Vol. 7 No. 2 (2022): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/jstp.v7i2.332

Abstract

Purpose: This research was conducted at Nusa Dua Beach Hotel & Spa, a 5-star hotel in Nusa Dua, Badung, Bali. This research focuses on increasing employee performance through the punishment system at Nusa Dua Beach Hotel & Spa. This research aimed to identify the punishment system implemented at the Nusa Dua Beach Hotel & Spa and to discover the effect of punishment on employee performance in Nusa Dua Beach Hotel & Spa.Methods: The sample used was 72 respondents, with several forms of collecting data: observation, conducting interviews with human resources managers and employees, documentation, literature study, and distributing questionnaires. Data analysis techniques used in this research are descriptive qualitative analysis and quantitative analysis with a simple linear regression method.Results and discussion: The results of this research could be concluded that the punishment system variable affects increasing employees’ performance variable even though its implementation is still lacking. The management needs to improve the punishment system for employees to increase employees’ performance in Nusa Dua Beach Hotel & Spa.Implication: The punishment system positively and significantly affects the employees' performance at Nusa Dua Beach Hotel & Spa.
Analysis Of Application Minor Training Byte To Improve The Em-ployee Performance In The Food And Beverage Department At Anan-tara Uluwatu Damayanti, Ni Komang Ayu Kristina; Darlina, Lien; Elistyawati, Ida Ayu
Jurnal Sains Terapan Pariwisata Vol. 7 No. 2 (2022): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/jstp.v7i2.333

Abstract

Purpose: This study discusses Minor Training Byte in improving the performance of employees of the food and beverage department of Hotel Anantara Uluwatu. The purpose of this study is to find out the influence between Minor Training Byte and the performance of food and beverage department employees at Hotel Anantara Uluwatu and to know how much Minor Training Byte ability affects the performance of employees of the food and beverage department at Hotel Anantara Uluwatu.Methods: The samples used were 60 members of the population. Data was collected through interview techniques, observations, questionnaires, literature studies, and documentation—data analysis using quantitative primary data analysis with simple linear regression analysis through the SPSS 20.0 program. Results and discussion: The results of this study show that Minor Training Byte has been done quite well, and all respondents agreed that Minor Training Byte was carried out well, with the most answers at 48%. However, there still needs to be some improvement by the management regarding the standards in conducting Minor Training Byte. There is an influence between the Minor Training Byte and the performance of employees of the Food and Beverage Department.Implication: This is evidenced by several assessments given by Food and Beverage Department employees (respondents) and test results that resulted in a calculated t value of 7,054 > t table of 2,0017. Most of the Minor Training Byte affect Employee Performance, as evidenced by the testing of a coefficient of determination of 0.642 or 62.4%. While the difference is 37.6%, it is the influence of other factors that do not participate in research and affect employee performance.
Pengaruh Harga, Promosi Dan Kualitas Produk Susu Bear Brand Terhadap Minat Beli Konsumen (Studi Kasus Pada Pt. Berito Pangan Makmur) Deviyanti, Yuni; Syawal, Reza Imani; Harwindito, Baskoro; Purnamasari, Mita; Novelia, Shiella
Jurnal Sains Terapan Pariwisata Vol. 7 No. 2 (2022): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/jstp.v7i2.334

Abstract

Susu merupakan salah satu produk konsumsi yang sudah tidak asing lagi bagi seluruh masyarakat. Meskipun tingkat konsumsi susu masyarakat Indonesia masih dinilai rendah, namun produk ini tidak pernah lepas dari mata para konsumen. Saat ini terdapat banyak sekali brand susu di pasaran yang berakibat pada naiknya persaingan produk di mana hal ini tentunya akan berpengaruh pada minat konsumen. Supaya tetap dapat menarik minat konsumen, perusahaan-perusahaan susu tentunya harus melakukan analisis pasar dengan tetap memperhatikan kualitas produk sehingga harga dan promosi yang diberikan tepat sasaran, seperti halnya salah satu brand susu yang banyak diminati di pasaran saat ini, yaitu Susu Bear Brand dari PT Berito Pangan Makmur. Penelitian bersifat deskriptif-kuantitatif dengan responden 79 orang dari PT Berito Pangan Makmur ini bertujuan untuk mengetahui bagaimana pengaruh harga, promosi dan kualitas dari susu bear brand terhadap minat beli konsumen. Hasil analisis data menunjukkan bahwa > 40% responden menyetujui bahwa harga, promosi, dan kualitas dari produk mempengaruhi minat beli konsumen di mana data ini didukung oleh hasil uji reabilitas menggunakan rumus cronbach alpha yang mana suatu instrumen dinyatakan reliabel apabila nilai Alpha ≥ 0,60 dan hasil penelitian ini menunjukkan bahwa semua faktor tersebut memiliki nilai ≥ 0,60 yang berarti hasil penelitian dinilai valid. Berdasarkan hasil penelitian ini terlihat bahwa faktor-faktor seperti harga, promosi dan kualitas dari produk susu cukup mempengaruhi minat beli konsumen. Sebagaimana dijelaskan pada hasil uji T secara parsial bahwa variabel harga dan kualitas produk berpengaruh signifikan terhadap variabel minat beli, sedangkan variabel promosi tidak cukup signifikan terhadap variabel minat beli.
Persepsi Pengunjung Terhadap Kualitas Makanan Di Cilalula Coffe Dan Eatery Pamulang Asmawih; Yenny, Marya; Wahyuni, Nenny; Yaasir, Muhammad Hilmi
Jurnal Sains Terapan Pariwisata Vol. 7 No. 2 (2022): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/jstp.v7i2.335

Abstract

Perception is a process by which individuals organize and interpret their sensory impressions to give meaning to their environment. Food is one of the basic needs in everyday life to support human life, maintain health, increase intelligence, and work productivity. Quality is not only found in services or goods but also food. The selection of raw materials is very influential in producing quality food. This study aims to determine how visitors perceive Cilalula Coffee & Eatery Pamulang. The sample used is a quota sampling technique obtained through consumers of Cilalula Coffee & Eatery Pamulang; the author examines consumers who came in January - June 2020; there are 2,668 data, with the data collection method using a questionnaire. This research is a case study using quantitative descriptive analysis. The sample used was 96 respondents from the entire population. Process the data using statistics with SPSS program tools; the results of data analysis from 9 indicators consisting of 27 quality statements of all statements that dominate food selection in each word.

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