cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Izza Ulumuddin Ahmad Asshofi
Contact Email
izza.asshofi@dsn.dinus.ac.id
Phone
+6281339762820
Journal Mail Official
jogasto@shmpublisher.com
Editorial Address
Karanglo Street 64, Pedurungan, Semarang City, Central Java, Indonesia
Location
Kota semarang,
Jawa tengah
INDONESIA
Journal of Gastro Tourism (JOGASTO)
Published by shm publisher
ISSN : 29854350     EISSN : 29853931     DOI : https://doi.org/10.52465/jogasto
Core Subject : Economy, Humanities, Education, Art, Social,
Arts Humanities Economics, Econometrics & Finance Social Sciences Other
The Journal of Gastro Tourism (JOGASTO) e-ISSN: 2985-3931 | p-ISSN: 2985-4350 is a journal that contains research material related to tourism, hospitality, hotel, management, gastronomy, culinary, food and beverage. Various viewpoints are loaded with support from the presentation of material from researchers. The development of gastronomy, hospitality and tourism is possible to get the benefits of the application in life, especially from the perspective of the community, educational, and economic institutions. The Journal of Gastro Tourism, published by SHM Publisher in collaboration with Himpunan Lembaga Pendidikan Tinggi Pariwisata Indonesia, invites scholars to exchange science research papers related to the novelty in the field of tourism and disseminate them to the public. The JOGASTO publication period is carried out every six months, namely in February and August. But, authors can submit their work to JOGASTO at any time throughout the year, as the submission process is continuous. The topic of published papers might be subjected to one or more of the following scopes: Tourism Marine and Coastal Tourism Sustainable Tourism Ecotourism Border Tourism Travel Patterns and other topics related to the development of tourism destinations and infrastructure. Tourism Marketing Marketing Communications Tourists Behavior and other relevant marketing topics Tourism Industry and Investment Tourism Business Tourism Business Technology and Information tourism investment and other relevant topics in tourism industry Human Resources and Institutions Tourism Planning and Policy Tourism Workforce Inter-institutional relations and other topics in relation to human resources and institutions in the tourism
Arjuna Subject : Ilmu Sosial - Kajian Budaya
Articles 31 Documents
 1   2   3   4 
The influence of service quality, product quality, and product price on consumer satisfaction at teras malioboro 1 yogyakarta Wigati, Erna; Isnugroho, Endro; Widayati, Endang; Haryanto, David Ramadhan Putra; Kustini, Henny
Journal of Gastro Tourism Vol. 2 No. 2 (2024): August 2024
Publisher : Surya Hijau Manfaat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52465/jogasto.v2i2.458

Abstract

This research aims to determine the effect of service quality, product quality, and product price on consumer satisfaction at Teras Malioboro 1 Yogyakarta. Teras Malioboro 1 Yogyakarta is located on Jalan Margo Mulyo, Ngupasan, Gondomanan, Yogyakarta City. This study uses primary data with a questionnaire method where the number of respondents is 100 respondents selected using purposive sampling technique with a quantitative approach carried out using multiple linear regression analysis with normality test, multicollinearity test, heteroscedasticity test, determination coefficient test (R²), t-Test, and f-Test. The results of the tests carried out indicate that service quality has a significant effect (α = 5%), product quality does not have a significant effect (α = 5%) and product price has a significant effect (α= 5%) on consumer satisfaction at Teras Malioboro 1 Yogyakarta with a significant (α = 5%). With the percentage obtained from the determination coefficient test is 80.2% and proven by the researcher's observation with the existence of good service quality, product quality, and product prices in a purchase, it will create satisfaction for its consumers and play an important role in forming consumer satisfaction.
Scale up business strategy through the development of the frozen food products industry at ubi manis restaurant linggarjati Setiawati, Ety; Dewi, Ratna Puspita
Journal of Gastro Tourism Vol. 3 No. 1 (2025): February 2025
Publisher : Surya Hijau Manfaat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52465/jogasto.v3i1.535

Abstract

The development of the restaurant business in 2024 is growing very rapidly, so that the competition in the restaurant business is becoming increasingly competitive. To anticipate a decline in revenue and business continuity, a strategy is needed to anticipate these conditions. Ubi Manis Restaurant wants to find other business alternatives, besides serving guests who come to the restaurant. Food products at Ubi Manis Restaurant have great potential to be developed into a small-scale frozen food industry. Bitter ballen is one of the snack products that has the potential to become frozen food. The research method used is qualitative with thematic analysis methods, to analyze data with the aim of identifying patterns, or to find themes through the data that has been collected. The result of the research that is expected through the frozen bitter ballen product development strategy is that the Ubi Manis restaurant will be able to expand the scale of business, especially in the Kuningan, Majalengka and Cirebon areas, so that the existence of the Ubi Manis restaurant can be sustainable.
Food and Beverage Product Efforts in Maintaining Food Quality in the Restaurant and Room Service of Hotel Chanti Semarang Meiroha, Adhinda Putri; Dima, Cindy Citya
Journal of Gastro Tourism Vol. 3 No. 1 (2025): February 2025
Publisher : Surya Hijau Manfaat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52465/jogasto.v3i1.451

Abstract

The research in this thesis is motivated by the increasing development of the hotel industry in Indonesia. Competition in the hotel industry is increasingly fierce due to the many new hotels that have emerged to date. So hotel management should have a mature strategy to be able to compete with new industries and major competing industries. The problem contained in this thesis is in how to maintain consistency in food quality and overcome it complaint guests about the quality of food at Chanti Hotel. The aim of this final assignment is to maintain food consistency and overcome problems complaint guests about food quality, in this research using a qualitative descriptive method based on the author's experience during On The Job Training and also based on previous research sources. The result of this final assignment is how to maintain consistency in food in a hotel, especially in restaurant and room service, and how to overcome a problem complaint guests about the quality of the food. The conclusion of this thesis is that in maintaining consistency in the quality of our food we must comply with standardized recipes.
Account receivable strategy in handling receivables’ goods at the aruss hotel semarang Marisa, Kintan; Rahayu, Emik
Journal of Gastro Tourism Vol. 3 No. 1 (2025): February 2025
Publisher : Surya Hijau Manfaat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52465/jogasto.v3i1.491

Abstract

Hotel Aruss Semarang has various payment methods that can be used by its customers. The account receivable is responsible for all transactions that are not in the form of cash. After the event ends, the accounts receivable section will send an invoice that must be paid before the due date. However, there are invoices that are past due so they require an account receivable role. The Problem of the research is what strategies are carried out by the accounts receivable section in handling receivables and the obstacles faced in the receivables collection process. Qualitative descriptive methods were used to obtain reliable data, researchers carried out observation, interviews and documentation activities. The results of this research are that the accounts receivable section has a strategy such as reminding receivables that are past due three times, if they are still not paid, the accounts receivable section together with the relevant sales person will make a visit. If payment has not been made in accordance with hotel policy, the relevant sales party will pay the receivable. The obstacles experienced by the accounts receivable section in the receivables collection process are internal obstacles and external obstacles.
Chocolate substitution with sweet soy sauce in making steamed brownies Fathoni, Luthfi Abdulla; Listiaty, Tia
Journal of Gastro Tourism Vol. 3 No. 1 (2025): February 2025
Publisher : Surya Hijau Manfaat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52465/jogasto.v3i1.508

Abstract

This study aims to find out how sensory Assessment and receipt of steamed brownies with the substitution of sweet soy sauce differ and how the cost of production differs. The background of this study is that it looks at the opportunity for the presence of sweet soy sauce to be abundant in the market, as well as the opportunity for the absence of steamed brownie products that use sweet soy sauce. The Number of participants in this study amounted to 15 lecturers and students from The International Prima Tourism Polytechnic. The sampling technique is based on Gay and Diehl's theory (1992), which states that in experimental research, at least 15 people are trained panelists who are lecturers who are experts in their fields and students who practice real work in pastry. The hedonic test was conducted on 30 untrained panelists. Data collection is done using questionnaires/questionnaires with an ordinal scale. The analytical methods used are descriptive sensory test analysis and hedonic test. Data analysis techniques group random design analysis techniques and variant analysis (ANOVA) using calculations through Microsoft Excel were used. The study's results based on sensory and hedonic tests showed that steamed brownie products coded B2K2 with an increase in the concentration of sweet soy sauce by 30% is the best formulation based on Color, taste, aroma, Texture, and appearance parameters. It also showed that the cost of producing steamed brownies that use sweet soy sauce was lower than that of steamed brownies control products.
The humanistic use of social media strategies for tourism and hospitality industry promotion Asshofi, Izza Ulumuddin Ahmad
Journal of Gastro Tourism Vol. 3 No. 1 (2025): February 2025
Publisher : Surya Hijau Manfaat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52465/jogasto.v3i1.540

Abstract

This study examines communication and promotional strategies in the hospitality and tourism sectors, emphasizing the strategic use of social media to achieve specific marketing objectives and to enhance relationships between tourism managers and tourists. In the digital era, social media functions as an essential tool that facilitates access to information about tourism destinations and hospitality services for prospective travelers and hotel guests. This research adopts a qualitative methodology, enriched by a humanistic perspective, to gain a deeper understanding of tourism participants' behaviors and expectations. The findings indicate that social media plays a crucial role in promoting tourism and hospitality businesses by fostering meaningful engagement and sustaining relationships between operators and stakeholders over both short- and long-term periods. Furthermore, the integration of social media into promotional efforts enables more personalized, accessible, and location-independent communication, thereby improving the overall effectiveness of tourism marketing strategies on a global scale.
Batik: Souvenirs with Local Wisdom in Tourism Destinations Oktawirani, Panca; Maziyah, Siti; Nafis, Warda Ayu Berliana
Journal of Gastro Tourism Vol. 3 No. 2 (2025): August 2025
Publisher : Surya Hijau Manfaat

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

Abstract

Batik is one of Indonesia's iconic cultural heritages with great potential as a leading product in the creative economy sector and a typical souvenir of tourist destinations. However, the batik industry faces various challenges, such as low labor costs, lack of design and production technology innovation, and minimal utilization of business intelligence to support exports to global markets. This study aims to identify opportunities and challenges in developing batik as a competitive tourist destination souvenir in the international market. Using the methods of data collection and consolidation, information needs analysis, and strategy development, this research proposes a framework for mapping batik potential. Government support through regulations and marketing strategies for batik as a craft art includes market penetration, market development, product development, and diversification. A strategic approach that integrates innovation, sustainability, and community empowerment is expected to expand batik's role as a cultural symbol as well as a significant export commodity.
Phonecards used by companies as media for its coffee products in Brazil: Coffee images in phonecards de Souza Tavares, Wagner
Journal of Gastro Tourism Vol. 3 No. 2 (2025): August 2025
Publisher : Surya Hijau Manfaat

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

Abstract

The aim was to identify phonecards circulated in Brazil with prints associated with coffee as well as their number and use by companies as advertising means for coffee brands. The study was carried out in a phonecard collection in Sete Lagoas, Minas Gerais, Brazil. The front and back of the cards were analyzed. Images of 23 different coffee brands were printed on 25 phonecards, which were produced in 1997, 1999 and 2000, with the month with the highest number of cards produced being January 2000, with nine. Print runs of 5,000, 10,000 and 16,000 were identified with the first being the prevalent one with 19 cards. The front of the cards was printed with images of company logos, branches with ripe coffee beans, bags with coffee brand names, certification stamps, and coffee cups, while the back with the company address and telephone and fax numbers. Coffee companies, mostly from the states of Bahia and Minas Gerais displayed their product images on phonecards as means of visual communication and advertising to other regions. The interest in the production of phonecards suggests that this form of product marketing financially benefited coffee producers in Brazil.
Implementation of Standard Operating Procedures for Make Up Room for Guest Comfort at Hotel Grandhika Pemuda Semarang Putri Salsabila; Purnomo, Dedi
Journal of Gastro Tourism Vol. 3 No. 2 (2025): August 2025
Publisher : Surya Hijau Manfaat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52465/jogasto.v3i2.571

Abstract

This study aims to explain the implementation of Standard Operating Procedures (SOP) for making up rooms at Hotel Grandhika Pemuda Semarang with a focus on guest comfort. SOP for making up rooms is a work guideline that ensures that the cleaning and arranging of rooms are carried out according to the standards set by the hotel, thus providing a comfortable stay experience for guests. The research method uses a qualitative descriptive approach with data collection techniques through direct observation, interviews with supervisors, and documentation studies. The results of the study indicate that the implementation of SOP for making up rooms is consistently able to improve the cleanliness, tidiness, and comfort of hotel rooms. However, there are several obstacles, such as the lack of ongoing training for staff and time constraints in the cleaning process when the occupancy rate is high. The conclusion that can be drawn is that with optimization efforts through routine training, stricter supervision, and effective work time management. Implementation of good make up room SOP can increase guest comfort and the reputation of Hotel Grandhika Pemuda Semarang as a hotel that prioritizes service quality.
Colonial Encounters and Culinary Fusion:: The Evolution of Indian Food Through Trade, Empire, and Globalization Sailesh, Bhaskar; Karthikeyan K
Journal of Gastro Tourism Vol. 3 No. 2 (2025): August 2025
Publisher : Surya Hijau Manfaat

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

Abstract

An exploration of the culinary legacy left by colonialism in India to demonstrate how they met and negotiated with each other to create what is now modern Indian gastronomy. Those were its pre-colonial roots in Indian cooking, the defining part of which developed under the decisive influence of the Portuguese, British, French, and Dutch colonial powers, introducing new ingredients and techniques along with an entirely new manner of consumption. Through thematic sections: ingredient exchange, hybridized cuisines, and socio-political implications of these, the chapter makes an argument that the culinary fusions in India are not just a gastronomical outcome, but a narrative of adaptation, resistance, and identity building. Much of the contemporary matters now under consideration, including cultural appropriation, culinary diplomacy, and the balance between authenticity and innovation in a globalizing food economy. This chapter argues that India's culinary terrain is a living archive of colonial encounters and calls for a critical yet celebratory mode of reckoning with food heritage in post-colonial contexts. Keywords Adaptation, Anglo-Indian cuisine, Authenticity, Colonialism, Cultural identity, Culinary fusion, Diaspora, Fine dining, Globalization, Heritage, Hybrid cuisine, Indian cuisine, Innovation, Memory, Migration, Modernity, Postcolonial, Resistance, Soft power, Street food

Page 3 of 4 | Total Record : 31

 1   2   3   4 

Filter by Year

2023 2025


Reset
Filter By Issues
All Issue Vol. 3 No. 2 (2025): August 2025 Vol. 3 No. 1 (2025): February 2025 Vol. 2 No. 2 (2024): August 2024 Vol. 2 No. 1 (2024): February 2024 Vol. 1 No. 2 (2023): August 2023 Vol. 1 No. 1 (2023): February 2023