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Galih Kusumah
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Prodi Magister Pariwisata, Gedung Sekolah Pascasarjana, Universitas Pendidikan Indonesia, Jl Dr. Setiabudhi 229 Bandung, 40154
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INDONESIA
Tourism & Hospitality Essentials Journal
Published by Universitas Pendidikan Indonesia
ISSN : 2460366X     EISSN : 25499920     DOI : -
Core Subject : Social,
Social Sciences
Arjuna Subject : Umum - Umum
Articles 7 Documents
 1 
Search results for , issue "Vol 8, No 1 (2018)" : 7 Documents clear
Analisis Persepsi Konsumen Subakti, Agung Gita; Tenironama, Darwin; Yuniarso, Ari
THE Journal : Tourism and Hospitality Essentials Journal Vol 8, No 1 (2018)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/thej.v8i1.11687

Abstract

Loewy is one of the restaurants and bars in Jakarta who serves drinks to the concept of molecular mixology. Molecular mixology itself developed in conjunction with the method of Molecular gastronomy which is a scientific study about gastronomy or the branch of science that studies the transformation of physiochemical on food during the cooking process and the phenomenon of knowledge as they consumed. However, molecular mixology is not as popular as molecular gastronomy where the general public still have yet to understand or even be aware of drinks made with this method. Therefore, the researchers want to do an analysis on consumer perceptions of product of molecular mixology in Loewy Jakarta. The research method used is descriptive methods. This is done to obtain a systematically and factual. By this study, it is expected to know the consumers’ perception in Loewy Jakarta on beverage products made with the molecular mixology method.
Pemanfaatan Bahan Makanan Tradisional Tempe Kedelai Sebagai Menu Andalan Hotel Pirastyo, Swastono Putro; Kristiutami, Yuliana Pinaringsih
THE Journal : Tourism and Hospitality Essentials Journal Vol 8, No 1 (2018)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/thej.v8i1.11688

Abstract

Tempe is one famous traditional food from Indonesia. Tempe can be process into so many variety of food with delicious taste. But in hospitality industries, the utilization of tempe is not maximal yet. This research is to find out the utilization of tempe in Jadul Village Resort and Spa. This research is also wanted to find how often tempe used in the menu, and how good the demand of the tempe itself. After this research, hopefully tempe can used more often as the main course menu, or as side dishes. And hopefully, tempe can dreated into signature dishes that represent Jadul Village Resort and Spa as a resort with the Indonesian specialty.
Pemberdayaan Masyarakat di Wisata Edukasi Imah Noong Kampung Areng Kecamatan Lembang Kabupaten Bandung Barat Hardianto, Seno; Kartika, Titing; Karini, Rieke Sri Rizki Asti
THE Journal : Tourism and Hospitality Essentials Journal Vol 8, No 1 (2018)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/thej.v8i1.11684

Abstract

Community empowerment is the effort to create and improve the capacity of the community both individually and groups in solving various problems related to efforts for improve the quality of life, independence and prosperity. Community empowerment can be done through the various ways and one of them through the growth and development. This research was conducted in Wisata Edukasi Imah Noong, Kampung Areng Desa Wangunsari Kecamatan Lembang Kabupaten Bandung Barat. The method of this research is descriptive research method with qualitative approach. Data collection method used is field observation, interview and documentation. Primary data source obtained from purposive sampling. Then from the results of this research be obtained a conclusion of action or activities of the community in the implementation of the concept of community empowerment approach through development of tourism, namely strengthening the capacity and role of society, strengthening access and business opportunities, and strengthening of tourism awareness.
Strategi Peningkatan Penjualan Makanan Tradisional Sunda Melalui Daya Tarik Produk Wisata Kuliner di The Jayakarta Bandung Suite Hotel & Spa Fajri, Ilham
THE Journal : Tourism and Hospitality Essentials Journal Vol 8, No 1 (2018)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/thej.v8i1.11689

Abstract

The increase in the number of visitors to the hotel each year has the potential to further develop, but the problem is the appeal of Traditional Sundanese Foods found in the hotel is not known by many people. This study aims to formulate the appropriate sales promotion strategy to be applied at The Jayakarta Bandung Suite Hotel Spa through SWOT analysis approach. Where based on SWOT analysis results, external factors with the highest score that affect the increase in sales is an opportunity factor is branding the city of Bandung as a culinary destination, while the highest threat is food from other countries. Internal factor with highest score is the strength factor that is the appeal of the menu offered, while the weakness factor is promotion. A suitable strategy to be applied for market is penetration strategy and product improvement strategy.
Pengaruh Kemampuan dan Motivasi Kerja Terhadap Kinerja Karyawan di Hotel Isola Resort & Meeting Services Aprilia, Lu’luwatin Rosdiana
THE Journal : Tourism and Hospitality Essentials Journal Vol 8, No 1 (2018)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/thej.v8i1.11685

Abstract

ASEAN Economic Community (AEC) is a major issue in the world of tourism, especially for the hospitality industry. The quality of human resources becomes essential aspects in order to face the AEC, therefore employee performance is very important to note the suitability those performance low can be influenced by some issues ability and motivation work employees. The aim of this research is to find out how the work ability and motivation give or affect the performance of employees di Hotel Isola. The method used in this research is explanatory survey method. Samples were frontline employees as much as 40 respondents by stratified random sampling. Data were analyzed by by using path analysis with SPSS V.22.0 The results showed that there is influence between the variables of work ability and variable work motivation on employee performance.
Analisis Deskriptif Authentic Atmospherics Ridwanudin, Oce; Dewi, Tita Rostika
THE Journal : Tourism and Hospitality Essentials Journal Vol 8, No 1 (2018)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/thej.v8i1.11690

Abstract

The number of guests who make purchases at the Sapulidi Resto, Resort Restaurant, and Gallery, a themed restaurant in Bandung, does not match the targets set by the management. The management has established authentic atmospherics scape to stimulate guests who come and make purchases. This study aims to obtain findings on the description of authentic atmospherics space implemented in the restaurant. The type of research used is descriptive analysis with the method used is explanatory survey and cross sectional technique. A total of 100 guests at the restaurant became the unit of analysis of this research. The result of data processing showed that the music dimension got the highest value while the furnishing dimension got the lowest value.
Persepsi dan Partisipasi Masyarakat terhadap Local guide di Desa Ohoidertawun dan Desa Ohoililir Ngamelubun, Maria Magdalena; Hukubun, Wiwien Gaby
THE Journal : Tourism and Hospitality Essentials Journal Vol 8, No 1 (2018)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/thej.v8i1.11686

Abstract

Local Guide has an important role in the development of tourism in the region. Hence, they should have good English skills in order to explain or provide information about the area. Besides, a local guide should also have insight or skill in tour guiding so that they can be able to guide tourists who visit the area. The location of this study is in Ohoi Ohoidertawun and Ohoi Ohoililir. This study is conducted from April to October 2017. This study uses descriptive qualitative method. Data collection technique is conducted by using questioner, interview and documentation. The results of this study which based on the distribution of participation and perception shows that Local Guide owned by local tourism ohoi is still 'less' in terms of communicating using English as an international language to communicate with foreign tourists. Thus, the Local Guide is still required to obtain English tourism training and guiding tour techniques.

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