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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 6 No 1 (2022): Bogor Hospitality Journal" : 6 Documents clear
PELESTARIAN GULA CAKAR SEBAGAI BAHAN PEMANIS TRADISIONAL KHAS MAJALENGKA Rani Amalani; Ade Juwaedah; Sudewi Yogha
Bogor Hospitality Journal Vol 6 No 1 (2022): 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.v6i1.49

Abstract

Claw sugar is a processed food from white sugar which is traditionally used by the people of Majalengka as a drink sweetener. Claw sugar is the main ingredient of granulated sugar, until now granulated sugar can still be found in the market. The existence of this sugar claw is passed down from generation to generation orally or Informal Learning, not many have done transcription or writing. It is feared that this traditional food, which is a culture of an ethnic group, will become extinct by looking at the times that are growing rapidly. The research method used is a qualitative approach. The research source is the primary data source. The research design used is descriptive qualitative. In this study using the method of observation, interviews, and documentation. The results show that the origin of this claw sugar is said to have been first discovered by the Chinese in the 1920s. Claw sugar production in Majalengka, in fact there is a historical interrelationship with the existence of two sugar factories inherited from the Dutch colonial era in Majalengka, namely the Kadipaten Sugar Factory (PG) and PG Jatiwangi. One of the claw sugar factory businesses that still exists today is in the village of Tonjong which is owned by Mr. TS. This factory not only fulfills the sugar needs of the surrounding community, but also becomes one of the suppliers of sugar in traditional markets and minimarkets. This claw sugar is made from ingredients consisting of granulated sugar, food coloring, baking soda and water. Making claw sugar by boiling a mixture of sugar and water, after boiling add food coloring, and finally baking soda. After the mixture is poured into the mold, then let it cool, after it has cooled it is cut using a serrated knife and is ready to be marketed.
PENGARUH KUALITAS PELAYANAN TERHADAP KEPUASAN PELANGGAN RESTORAN WHIZ PRIME HOTEL MALANG Riani Prihatini Ishak; Siti Nur Azizah
Bogor Hospitality Journal Vol 6 No 1 (2022): 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.v6i1.50

Abstract

In the conditions of the COVID-19 pandemic, the hotel industry was also affected and many things were done by the hotel to retain hotel visitors, one of which was to improve the quality of service so that guests feel satisfied even in the conditions of the COVID-19 pandemic. This study aims to determine how much influence the quality has. service to customer satisfaction. The research method used by the author is a quantitative descriptive research method with a simple linear regression analysis technique. The sample in this study amounted to 87 respondents. The sampling method used by the author is using probability sampling. Collecting data using a questionnaire. Questionnaires were given to guests who visited the Whiz Prime Hotel Malang Restaurant. Judging from the coefficient table obtained a significance value of 0.000 <0.05, so it can be concluded that the Service Quality variable (X) has an effect on the Customer Satisfaction variable (Y). The results of this study indicate that the regression equation = 40.140 + 0.270X for every additional 1 unit of service quality value, the value of customer satisfaction increases by 0.270. The regression coefficient is positive, so it can be said that the direction of the influence of the X variable on Y is positive and it is known that the tcount is 4.850 > ttable 1.988, so it can be concluded that the Service Quality variable (X) has an effect on the Customer Satisfaction variable (Y). Ha accepted.
LITERATUR REVIEW: INOVASI EKOWISATA BERBASIS DIGITAL DALAM PERSPEKTIF ECOTOURISM PLANNING DAN DEVELOPMENT DI INDONESIA Andri; Akhmad Nur Fajri; Bernadeth Anggreni Siahaan; Kurnia Agung Perdana
Bogor Hospitality Journal Vol 6 No 1 (2022): 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.v6i1.51

Abstract

Ecotourism is a new development effort of tourism that pays more attention to economic, social and environmental factors. Ecotourism development efforts can be studied through several aspects, including local capacity development, infrastructure improvement, governance and product promotion and development efforts. The purpose of this study is to prove whether digital-based ecotourism can be applied to the development of ecotourism in the future, so that although the tourism sector also feels the impact of the pandemic in Indonesia, it can still develop tourism products through digital media or technology. This study uses a literature review study with a qualitative description approach. The literature is taken through the internet, namely Google Schoolar. The conclusion in this study is product development to be better known by the wider community and more trusted to use certification, while promotional efforts can be done through the development of digital-based ecotourism by using websites or social media. This has been proven by several studies where digital media can make ecotourism a well-known area to foreign countries.
INOVASI PRODUK BASIC SAUCE DEMI-GLACE VEGETARIAN Riana Dwi Putri; Anthony CA Arifin
Bogor Hospitality Journal Vol 6 No 1 (2022): 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.v6i1.52

Abstract

The background of this research was based on the search for substitutes for the main ingredients for making demi-glace which are usually animal-based, so that formulations were found that could replace the main ingredients for making demi-glace. The purpose of this product research is to obtain new products with vegan friendly base ingredients, make demi-glace more interesting or create new flavors in these products. It aims to find out whether people like demi-glace products with the formulation that the author made. The research method used in this study is a quantitative research method based on questionnaires that were tested and distributed to expert panelists as many as 20 people who are still active in the food and beverages industry who have tasted demi-galce products with new formulations, and the results are many from panelists gave 4 (very like) and 3 (like) marks to vegetarian demi-glace products.
PENGARUH DAYA TARIK WISATA TERHADAP PROSES PENGAMBILAN KEPUTUSAN KE DESA WISATA KE’TE KESU TANA TORAJA UTARA DI TENGAH PANDEMIK COVID 19 Seruni Dinitri; Yogi Diarestha
Bogor Hospitality Journal Vol 6 No 1 (2022): 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.v6i1.53

Abstract

Before the covid 19 pandemic hit the world, tourist visits to North Tana Toraja Regency actually experienced an increase in the number of tourist visits from year to year. But during covid 19 era, when tourists decide to visit a tourist destination, attraction is the most interesting factors in increasing the rate of visits. But during covid 19, visit rate to Ke’te Kesu is sharply decreased. Based on data obtained from the Tourism and Culture Office of North Toraja Regency (2020), it can be seen that the number of foreign tourists in 2020 decreased by 78%, from 32,272 (2019) to 730 (2020). Meanwhile, domestic tourists themselves experienced a decrease of 66%, from 333,166 (2019) to 109,269 tourists (2020). The aim of the researcher is to explore the extent to which the influence of tourist attractions in Ke'te Kesu affects the decision of tourists to visit Ke'te Kesu Touristm Village in the midst of the Covid 19 pandemic. The type of research used in this research is research using a quantitative approach by using Simple Linear Regression. The population in this study are tourists who have visited Ke'te Kesu Tana Toraja Village with a total population of 109,269. The research sample was then calculated using the Slovin formula with a margin of error of 10% with 100 samples. From the results based on the description per dimension, it can be seen that the largest mean is found in the dimension of uniqueness, seasonity and sensitivity. These results indicate that the average respondent comes to Ke'te Kesu Tourism Village because they are interested in the uniqueness of attractions. The seasonality dimension is also large because there is a traditional Rambu Solo ceremony that can be enjoyed at certain times. For sensitivity. For data analysis, there is a very strong relationship between the attraction variable and the decision-making process in Ke'te Kesu Village, Tana Toraja Utara. Tourists will visit because of a very unique attraction that is not found in other areasThis shows that the role of tourist attractions in the tourist village of Ke'te Kesu is so big in attracting tourists during the COVID-19 pandemic.
ANALISIS PROSES “DRY AGING” TERHADAP TINGKAT KESUKAAN KONSUMEN KEPADA PRODUK DAGING SAPI DI PT. ANGGANA CATUR PRIMA Saleha; Rima Pratiwi Batubara; Muhammad Azmi Fakhrusy
Bogor Hospitality Journal Vol 6 No 1 (2022): 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.v6i1.54

Abstract

The “Dry aging” process to improve the taste and tenderness of meat is used very little by meat providers, high-end hotels and restaurants for sale to the general public. “Dry aging” is the process by which carcasses or large pieces of beef are stored without protective packaging at refrigeration temperature for one to five weeks to allow for “enzymatic” and “Biochemical” processes that increase tenderness and the appearance of a unique aroma that can only be described as “dry aged” beef. This study uses a quantitative approach method. Data analysis with descriptive statistical analysis. The samples studied were 40 untrained panelists and 4 expert panelists who were beef consumers at PT. Anggana Catur Prima and an expert in the culinary field. This research was conducted to determine whether or not the "Dry aging" process of beef has an effect on the level of consumer preference for beef products. For this reason, the author conducted an experiment to find out the best formulation for the "Dry aging" process and then presented it to the panelists and asked them to fill out the questionnaire that the author gave. Then the author collects the data from the preference test and processes it with the help of the SPSS so that it becomes data that can be presented.

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