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All Journal MEDIA BINA ILMIAH Journal of Food and Culinary
Wardiyanta, Wardiyanta
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Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Social Sciences

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Analisis Kepuasan Mahasiswa Terhadap Kualitas Layanan Program Studi Bisnis Jasa Makanan FEB-UAD Wardiyanta, Wardiyanta; Septiyani, Retnosyari
Journal of Food and Culinary Vol 2, No 2 (2019)
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v2i2.1938

Abstract

Penelitian ini bertujuan untuk membantu pihak manajemen Program Studi Bisnis Jasa Makanan dalam melakukan evaluasi terhadap layanan, mengarahkan upaya-upaya perbaikan dengan meningkatkan atribut pelayanan yang lemah sehingga jasa yang diberikan oleh program studi dapat memberikan kepuasan pada para pihak yang menggunakan jasanya. Penelitian yang mengintegrasikan metode Servqual dan QFD ini dilakukan di Program Studi Bisnis Jasa Makanan UAD dengan menggunakan desain penelitian campuran antara kuantitatif dan kualitatif. Penelitian didasarkan pada survei terhadap mahasiswa yang menjadi pengguna jasa program studi ini. Hasil penelitian ini diharapkan dapat menjadi salah satu rujukan dalam perumusan rencana pengembangan program studi Bisnis Jasa Makanan UAD. Selain itu juga dapat berfungsi sebagai pendukung pengembangan manajemen perguruan tinggi, khususnya tentang konsep Total Quality Management in Education.
STRATEGI INOVASI RESTORAN DI YOGYAKARTA DALAM MENGHADAPI PANDEMI COVID-19 Wardiyanta, Wardiyanta; Sukirman, Sukirman
MEDIA BINA ILMIAH Vol 16, No 2: September 2021
Publisher : BINA PATRIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33758/mbi.v16i2.1520

Abstract

The COVID-19 pandemic has had a profound impact on all aspects of people's lives. Tourism is the sector most affected, one of the tourism supporting businesses that are directly affected is the restaurant business. It can be said that during this pandemic, restaurant entrepreneurs must be creative in innovating to be able to maintain their existence because the situation that surrounds them has really undergone drastic changes. This paper aims to discuss the impact of COVID-19 on restaurant management and marketing practices in Yogyakarta. This paper is based on a review of the literature relevant to restaurant management and marketing issues and based on observations of its implementation practices in the COVID-19 pandemic crisis situation. This study uses a qualitative method with a case study approach and data collection techniques, namely interviews, observation, and documentation. This study aims to look at the strategies of restaurant business actors during the Covid-19 pandemic, so that they can still survive in critical situations. The results showed that restaurant entrepreneurs carried out various strategic innovations to survive during the pandemic, namely: implementing health protocols for all parties involved in business operations; innovate production, management, marketing and service to consumers.
Co-Authors Septiyani, Retnosyari Sukirman Sukirman