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Pipin Noviati Sadikin
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LPPM (Lembaga Penelitian dan Pengabdian Masyarakat) Sekolah Tinggi Pariwisata Bogor. Jl. Curug Mekar No. 17 Yasmin. Bogor Barat, Kota Bogor, Jawa Barat, Indonesia, 16113.
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Bogor Hospitality Journal
Published by Sekolah Tinggi Pariwisata Bogor
ISSN : 25809911     EISSN : 26213591     DOI : https://doi.org/10.55882
Core Subject : Economy, Humanities, Science, Education, Social,
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Social Sciences Other
Bogor Hospitality Journal is a scientific publication. It is published periodically, twice a year, in June and December. The journal was published by Research and Community Development Centre (LPPM) – Sekolah Tinggi Pariwisata Bogor. Bogor Hospitality Journal is dedicated to fostering the creation and exchange of ideas between academics, industry or practical business, and government institutions in the field of tourism and hospitality management. Every received article should follow Author guideline. Any submitted paper will be reviewed by reviewers. Review process employs Double-blind Review that the reviewer does not know the identity of the author, and the author does not know the identity of the reviewers."
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 6 Documents
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Search results for , issue "Vol 5 No 2 (2021): Bogor Hospitality Journal" : 6 Documents clear
PEMANFAATAN SAMBILOTO UNTUK MENINGKATKAN IMUNITAS TUBUH PEKERJA INDUSTRI PARIWISATA INDONESIA DI MASA PANDEMI COVID-19 Nila Rifai
Bogor Hospitality Journal Vol 5 No 2 (2021): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v5i2.43

Abstract

In 2020 is a difficult time for tourism industries in the world due to the Covid-19 pandemic. No exception to the condition of Indonesian tourism which contracted quite deeply, where there was a decrease in foreign tourists to Indonesia compared to the previous year. Based on BPS data in 2020, foreign tourist visits to Indonesia were only around 4.02 million people, decrease by 75.03% compared to 2019 which amounted to 16.11 million people. There are many strategies taken by tourism industry players to attract tourists, including adapting new habits during the Covid-19 Pandemic and improving body immunity of tourism industry workers by consuming healthy foods and supplement products derived from Indonesian herbal plants. The purpose of this paper is to provide information about the benefits of Sambiloto to increase body immunity for workers in the tourism industry.The method used in this paper is literature study. The results showed that a herbal plant that could be used to improve body immunity during the Covid-19 pandemic is Andrographis paniculata. Based on empirical dan scientific evidence, These herbal plant have properties, including as an immunomodulator, anti-tuberculosis, antivirus, anti-inflammatory and antioxidant which can be used as a prevention of Covid-19 transmission.
PENGARUH KETERSEDIAAN GREEN PRODUCT TERHADAP KEPUTUSAN PEMBELIAN PRODUK MERCHANDISE DI STARBUCKS FOOD CENTRUM SUNTER JAKARTA UTARA Stevica Panggih; Antonius Rizki Krisnadi
Bogor Hospitality Journal Vol 5 No 2 (2021): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v5i2.44

Abstract

Environmental pollution is caused by the lack of human awareness to protect the environment and plastic waste has the highest percentage of waste. Starbucks as a coffee shop spread across many countries plays a role in reducing plastic waste to support the green product movement. This research was aimed to know about the influence of green product indicators. Green product indicator itself consists of (3) items, which consists of green product, green product performance in accordance with consumer expectations, raw materials are not dangerous. The location that was the subject of research is Starbucks Coffee, a coffee shop located in North Jakarta. The fixed sample was 85 respondents, taken by purposive sampling method, which they must be at least 20-60 years-old, and have bought food or drink in Starbucks Coffee Food Centrum. The test is results in this study indicate that there are two that give partial influence, namely green product performance and raw materials are not dangerous, while green product has no effect. But when conducted simultaneous testing, all indicators of green product expressed influence the purchase decision at Starbucks Coffee Food Centrum significantly. it means all variables (X1-X3) simultaneously influences consumer’s perceived intention in Starbucks Coffee Food Centrum. Both of those statements can be concluded as the reason of buying in Starbucks Coffee Food Centrum, not just because only one reason, but more than one indicators must be strengthened one another when it’s tested simultaneously.
PENGARUH FASILITAS WISATA DAN KUALITAS PELAYANAN TERHADAP KEPUASAN WISATAWAN NUSANTARA DI KEBUN RAYA BOGOR Wildan Rizky Rahadian
Bogor Hospitality Journal Vol 5 No 2 (2021): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v5i2.45

Abstract

The purpose of this study was to determine the effect of facilities and service quality on tourist satisfaction at the Bogor Botanical Gardens, especially domestic tourists. This study was designed with a quantitative approach and accidental sampling as a sampling technique to obtain data by using a questionnaire as a data collection tool. As for testing the effect of the variables studied, the author uses multiple regression analysis techniques. From the test results, the value of the coefficient of determination (R2) is 58.5 which shows that there is an influence of tourist facilities and service quality on tourist satisfaction, while the other 41.5% is a variable that is not included in the study. The implication of this research is that the management of the Bogor Botanical Gardens needs to pay attention to and maintain tourist facilities and service quality in order to create loyalty as a form of tourist satisfaction.
ANALISIS MENU DENGAN PENDEKATAN MATRIKS DI EBONI RESTAURANT AKHSAYA HOTEL KARAWANG, JAWA BARAT Tatik Sriwulandari; Hadara Ramadhani
Bogor Hospitality Journal Vol 5 No 2 (2021): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v5i2.46

Abstract

Menus drive purchasing and production decisions in all operations of a restaurant. Menu analysis allows restaurant owners to evaluate individual menu items systematically by comparing each menu item to other menu items based on pre-selected criteria. Historical menu analysis should include food costs, contribution margins and the popularity or mix of products over a given period. This research was conducted to analyze 24 maincourse menus in Eboni Restaurant Akhsaya Hotel Karawang, West Java. The analysis conducted is Menu Management with a matrix approach using three approaches, namely menu engineering, the percentage of cost of food approach to popularity and the contribution margin approach to the percentage of the cost of food. The results showed that the main course menu at Eboni Restaurant at Hotel Akhsaya Karawang has not produced optimal performance. Based on the three analyzes carried out, the results of the engineering menu analysis show that of the 24 main course menus analyzed, 4 menus (17%) are in the stars category, as many as 6 menus (25%) are in the plowhorses category, as many as 6 menus (25%) are in the puzzle category, and 8 menus (33%) are in the dog category. The results of the Percentage Analysis of Food Cost Percentage show that 5 menus (21%) are in the winners category, 5 menus (21%) are in the marginal II category, 4 menus (17%) are in the marginal III category, and 10 menus (42%) are in the losers category. The results of the contribution margin analysis with the cost of goods showed that of the 26 main course menus analyzed, 5 menus (21%) were in the prime category, as many as 5 menus (21%) were in the standard category, as many as 4 menus (17%) were in the category. sleepers, and 10 menus (42%) are in the problem category. The suggested strategies are as follows: maintaining menus in category I, increasing selling prices or making changes to standard recipes by reducing food costs for menus in category II, reducing selling prices and promoting more actively for category III menus and removing menu items in category IV.
HUBUNGAN ANTARA CITRA KULINER DAN KEPUASAN WISATAWAN TERHADAP LOYALITAS DESTINASI PULAU BANGKA Jimmy Muller Hasoloan Situmorang; Felicia Angelina; Nonot Yuliantoro
Bogor Hospitality Journal Vol 5 No 2 (2021): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v5i2.47

Abstract

Bangka Island is one of the largest tin-producing islands in Indonesia which recently has started to develop its tourism sector. Bangka Island is famous as one of the culinary centers, particulary in seafood products, from a variety of fresh seafood to processed products, such as kemplang, crackers, lakso, koba noodles, and many others. The aim of the study was to identify whether culinary image in Bangka Island affects tourist satisfaction and destination loyalty as well as to recognize whether tourist satisfaction affects destination loyalty. The result of this study indicated that from four culinary image dimensions on Bangka Island; food quality, contextual features, food culture, and atmosphere, only food quality and contextual features that had significant positive effect on tourist satisfaction and destination loyalty, whilst food culture and atmosphere had no significant effect. More result showed that tourist satisfaction had a positive influence on destination loyalty. Improvements are needed to enrich the culinary image of Bangka Island to facilitate the development of its tourism. Both local government and salers need to find a solution to increase tourist perceptions and to make Bangka Island a good destination place. This research was made based on quantitative research with questionnaire data collection method. The sampling technique in this research was nonprobability sampling technique that used accidental sampling method with the provision that the respondents were Indonesian tourists who have visited and tried local food of Bangka Island. The quantitative data then processed using simple regression analysis statistical method and multiple regression analysis.
ANALISIS DAYA TARIK LATTE ART TERHADAP MINAT PEMBELIAN DI COFFE SHOP KOTA BOGOR Rahmat Hidayat; Theodorus Ezra Indrawan
Bogor Hospitality Journal Vol 5 No 2 (2021): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v5i2.48

Abstract

Coffee as the Coffee Shop's superior product can have added value, one of which is through the expertise and creations of coffee mixters (baristas) who serve coffee with the addition of Latte Art. This study aims to analyze the effect of Latte Art's Attractiveness to Purchase Interest at the Coffee Shop in Bogor City. The number of samples used in this study were 30 respondents at the Coffee Shop in Bogor City. Data was collected using a questionnaire with a non-probability sampling technique and direct observation at the Coffee Shop in Bogor City. Meanwhile, the non-probability sampling technique used in this study was accidental sampling. The research data were analyzed using a statistical application program on a computer, namely the SPSS version 16.0 program. The scientific method used in this research is a descriptive method with a quantitative approach. Data were analyzed using descriptive analysis, Pearson Product Moment correlation coefficient test, Kolmogorov-Smirnov normality test, simple linear regression analysis and partial significance test (t test). Based on the results of simple regression equation analysis, it can be seen that Latte Art Products have a significant effect on Purchase Interest at the Coffee Shop in Bogor City. The results of the t-test indicate that the t-count value is greater than the t-table (3.797 > 2.04841) and the significance value (0.001) is smaller than the 5% significance level. Thus, the Latte Art product is stated to have a significant effect on Purchase Interest at the Coffee Shop in Bogor City and the alternative hypothesis (H1) is accepted.

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