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Donant Alananto Iskandar
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streaming.kalbis@outlook.com
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STREAMING Business Journal
Published by UNIVERSITAS KALBIS
ISSN : -     EISSN : 29882435     DOI : https://doi.org/10.53008
Core Subject : Economy, Science,
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance
STREAMING Business Journal adalah jurnal akses terbuka akademik yang bertujuan untuk mempromosikan integrasi manajemen dan bisnis. Fokusnya adalah menerbitkan makalah tentang manajemen dan bisnis. Makalah yang dikirimkan akan ditinjau oleh komite teknis jurnal. Semua artikel yang dikirimkan harus merupakan artikel asli, hasil penelitian yang sebelumnya tidak pernah dipublikasikan, eksperimental atau teoritis, dan akan ditinjau oleh reviewer. Artikel yang dikirimkan ke jurnal harus memenuhi kriteria ini dan tidak boleh sedang dipertimbangkan untuk publikasi di tempat lain. Naskah harus mengikuti gaya jurnal dan dapat ditelaah dan diedit.
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Bisnis, Menejemen, dan Akutansi (Lain-Lain)
Articles 2 Documents
 1 
Search results for , issue "Vol. 5 No. 1 (2026): STREAMING Business Journal" : 2 Documents clear
Pengaruh Pemberian Flavor Pada Produk Minuman Kopi Terhadap Kepuasan Pelanggan  Di Eighteen Coffee Jakarta Hia, Martinus; Iskandar, Donant Alananto
STREAMING Vol. 5 No. 1 (2026): STREAMING Business Journal
Publisher : Research and Community Service UNIVERSITAS KALBIS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53008/5y6f6980

Abstract

This study examines how adding flavors (vanilla, butterscotch, palm sugar) to espresso‑based beverages affects customer satisfaction at Eighteen Coffee Jakarta. Drawing on a short survey of 50 customers, field observations, brief interviews, and limited recipe trials, we describe perceived taste balance, aroma, and texture as key drivers of satisfaction among 20–35‑year‑old customers. Original Oat Baby Latte (oat milk, butterscotch, vanilla) was favored for its smoothness but considered “too light” by some; Craft Latte Palm Sugar (palm sugar, robusta espresso) pleased those preferring stronger profiles yet was sometimes “too sweet.” A modified Craft Latte (arabica espresso with vanilla and butterscotch) received the most positive responses for balanced sweetness, cleaner aftertaste, and “premium” aroma. We discuss implications for flavor development, recipe standardization, and barista training to improve consistency and loyalty.
Peranan Staff Pastry Dalam Membuat Produk Sweet Bread Untuk Kepuasan Pelanggan Di Hotel Sahid Jaya Wahyudi, Triyono Arief; Hia, Martinus
STREAMING Vol. 5 No. 1 (2026): STREAMING Business Journal
Publisher : Research and Community Service UNIVERSITAS KALBIS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53008/b9pdyb51

Abstract

This study examines the role of pastry staff in producing quality Sweet Bread and its influence on guest satisfaction at Hotel Grand Sahid Jaya. Using a descriptive qualitative design, data were gathered through six months of field practicum, participant observation, SOP and document review, interviews with pastry personnel and supervisors. The research positions Sweet Bread as a strategic hospitality product connecting technical craftsmanship, hygiene. Findings reveal four main quality drivers: careful raw-material and FIFO rotation, precise control of mixing through baking processes, adequate and well-maintained equipment, and strict food-safety practices. Operational constraints such as ingredient shortages, limited baking capacity, temperature variability, and labeling lapses were found to reduce consistency and increase waste. Human and managerial factors—including staff competence, teamwork, supervision, and creative presentation—significantly shape product reliability and guest perception. Strengthening SOP compliance, training, and quality audits enhances satisfaction and brand reputation

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