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All Journal Jurnal Ilmiah Manajemen dan Bisnis (JIMB) The Journal Gastronomy Tourism
Indriyani Handyastuti
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Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Other

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Strategi Pengembangan Bisnis di Erly’s Kue Indramayu Hisyam, Ibrahim; Handyastuti, Indriyani; Insani, Hurry Mega
Gastronomy Tourism Journal Vol 1, No 2 (2014)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (313.023 KB) | DOI: 10.17509/gastur.v1i2.40577

Abstract

Gastronomic Tourism Attractions in the Kapau Village, Agam Regency, West Sumatra Sari, Putri Andan; Turgarini, Dewi; Handyastuti, Indriyani
Gastronomy Tourism Journal Vol 6, No 1 (2019)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (457.964 KB) | DOI: 10.17509/gastur.v6i1.22790

Abstract

This research's aim is to find out the grand of gastronomy in Kapau , the components of gastronomy in Kapau, people 's contributions and government acts to preserve traditional gastronomy in Kapau, Agam , West Sumatra. Kapau, is a small region in West Sumatra that is known by fine traditional foods that have a unique taste on every food they are made. Therefore, Kapau is also known as a village that creates many expert chefs. To reach the aims written above, this research uses the mix method both qualitative and quantitative. Observation, questionnaire, interview and some documentary studies used to get the data. The result of this research is shows that Kapau Rice is a kind of traditional gastronomy that is very famous, not only among the Kapau citizens, but it is also known by the larger society outside. Regarding gastronomic tourist attractions in Kapau Village, Kapau rice has a good and unique taste and which cannot be found in other food. Gastronomy conservation has been done by government, chefs, and local leaders of the village by passing the cooking method from generation to generation. As a recommendation gastronomic travel pattern has been made in order to conserve traditional gastronomic in Kapau Village. Kapau rice consist of diverse Kapau traditional food such as Rendang, Gulai and Dendeng.
The Influence of Meal Experience on Revisit Intention at Nasi Bancakan Abah Barna, Bandung City Handyastuti, Indriyani; Zahirah, Aulia; Fitriyani, Endah
Gastronomy Tourism Journal Vol 8, No 2 (2021)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (298.397 KB) | DOI: 10.17509/gastur.v8i2.41921

Abstract

The main purpose of this study is to determine the effect of meal experience on revisit intention at Nasi Bancakan Abah Barna, Bandung City. Meal experience is a series of eating experiences that consumers feel from the time they enter the restaurant until they finish enjoying the food. The independent variable (X) is meal experience which has eight dimensions, namely food and drink, variety in menu choice, level of service, price and value for money, interior design, atmosphere and mood, location and accessibility and food and beverage service employee (Davis et al., 2018). While the dependent variable (Y) in this study is revisit intention with dimensions of likelihood to visit again, likelihood to recommend others, and likelihood to be the first choice for future visit (Ramukumba, 2018). This research uses quantitative and methods and explanatory survey. The results showed that simultaneously meal experience had a significant effect on revisit intention in Nasi Bancakan Abah Barna with a Fvalue of 6.498 Ftable of 2.04, therefore based on these results it is said that Fcount Ftable. Partial test results show that the dimensions of atmosphere and mood is obtained with tcount of 3.336 with Sig. 0.001 and the dimensions of location and accessibility is obtained with tcount of 2.486 with Sig. 0.015. These results show that the dimensions of atmosphere, mood, location, and accessibility on meal experience partially have a significant effect on revisit intention.
Studi Kelayakan Bisnis Bakso Lotus Jembar Fitriani, Irna Novia; Sudono, Agus; Handyastuti, Indriyani
Gastronomy Tourism Journal Vol 5, No 1 (2018)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1498.201 KB) | DOI: 10.17509/gastur.v5i1.22213

Abstract

Penelitian yang dilakukan oleh penulis adalah Studi Kelayakan Bisnis Bakso Lotus Jembar yang bertujuan untuk menilai kondisi bisnis Bakso Lotus Jembar yang memiliki rencana untuk mengembangkan bisnis lebih lanjut apakah dapat layak untuk merealisasikan rencana tersebut atau tidak layak dan perlu ada peningkatan dalam semua aspek studi kelayakan bisnis. Metode analisis yang digunakan adalah metode yang merupakan campuran kualitatif dan kuantitatif. Populasi penelitian ini adalah konsumen Bakso Lotus Jembar, pemilik dan karyawan. Sampel yang digunakan untuk konsumen Bakso Lotus Jembar adalah sejumlah 95 orang konsumen, untuk mewawancarai pemilik menggunakan sampling jenuh dan stratified random sampling kepada karyawan. Hasil dari penelitian ini adalah aspek yang sudah layak adalah aspek pasar dan pemasaran, aspek keuangan, aspek teknis dan operasi, aspek manajemen dan organisasi, aspek manajemen sumber daya manusia, aspek ekonomi, aspek sosial dan budaya. Selanjutnya ada aspek yang tidak layak yaitu aspek hukum dan politik. Kesimpulan dari penelitian ini adalah secara keseluruhan Bakso Lotus Jembar sudah dapat dikatakan layak dengan beberapa rekomendasi yang harus diperbaiki. Hal utama yang harus diperbaiki adalah aspek hukum dan politik karena kedua aspek ini masih belum layak untuk dikembangkan. Bakso Lotus Jembar masih perlu menyelesaikan kewajiban terkait dengan pembentukan izin usaha. Lebih lanjut ke aspek - aspek lain yang bisa dikatakan dikembangkan.
Strategi Pengembangan Bisnis di Rumah Makan Batagor Baso Citamiang Spesial Bandung Putri, R. R. Syifa Pertiwi; Sudono, Agus; Handyastuti, Indriyani
Gastronomy Tourism Journal Vol 5, No 1 (2018)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (895.422 KB) | DOI: 10.17509/gastur.v5i1.40582

Abstract

Preservation of Kejek Tea as a Gastronomic Legacy of Garut Regency Hamidah, Sarah Nur; Turgarini, Dewi; Handyastuti, Indriyani
Gastronomy Tourism Journal Vol 6, No 2 (2019)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (938.67 KB) | DOI: 10.17509/gastur.v6i2.22798

Abstract

Kejek tea is a traditional Cigedug tea. The purpose of this research is to know the existence, how to make tea in a traditional way, how to drink Kejek Tea and describe the tea Keek into a gastronomic tourist attraction in Garut Regency. The research method used is a descriptive qualitative research. The method for obtaining data is by conducting in-depth interviews, observation and documentation. Cigedug Village, Garut as a place to do research activities. The results of this study can be seen that: (1) Kejek tea has existed since the Dutch era in the 1900s. (2) How to manufacture that is still done manually using foot power and traditional tools. (3) Kejek Tea has a tradition of drinking tea, namely Nyaneut Tradition. (4) Kejek Tea has the potential is high enough to be a product that can increase income for the surrounding community if it is able to be developed or managed properly. Efforts to preserve traditional tea must be done not only by producers, the government but must also involve all elements of society.
Evaluasi Kelayakan Bisnis Restoran Ma’Kerang Bandung Andianie, Indria; Ahman, Eeng; Handyastuti, Indriyani
Gastronomy Tourism Journal Vol 4, No 2 (2017)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (744.247 KB) | DOI: 10.17509/gastur.v4i2.22221

Abstract

Penelitian ini bertujuan untuk mengetahui kelayakan bisnis pada restoran Ma’kerang yang ditinjau dari aspek pasar dan pemasaran, manajemen, teknis/operasi, hukum, ekonomi sosial dan keuangan.Metode yang digunakan adalah metode kuantitatif, untuk aspek pasar menggunakan segmentasi, pasar target dan posisi pasar dan pemasaran menggunakan bauran pemasaran 7P (Product, price, place, promotion, people, physical evidence, process). Aspek manajemen menggunakan perencanaan, pengorganisasian, pelaksaan dan pengawasan. Aspek teknis/operasi dengan menggunakan penilaian lokasi area produksi, luas area produksi, dan tata letak area produksi. Aspek hukum dengan menggunakan penilaian badan hukum, izin-izin yang dimiliki, dan sertifikat tanah. Aspek ekonomi sosial menggunakan penilaian dampak ekonomi dan dampak sosial. Aspek keuangan dengan menggunakan metode penilaian investasi. Berdasarkan hasil penelitian dengan wawancara pemilik, manajer, karyawan, wargasekitar, kuesioner dan observasi menjelaskan bahwa aspek pasar sudah baik karena dalam segmentasi, pasar target, dan posisi pasar Ma'kerang sudah jelas. Dan hasil penilaian pemasaran mengenai 7P (Product, price, place, promotion, people, physical evidence, process) berada pada kategoricukup baik dan layak untuk dijalankan. Aspek manajemen layak untuk dijalankan karena Ma'kerang memiliki perencanaan, pengorganisasian, pengawasan dan pelaksanaan dalam operasional sudah baik. Aspek teknis/operasi tidak layak karena hasil penilaian luas produksi dan tata letak produksi tidak luas dan penataan peralatan belum tertata rapih.Aspek hukum tidak layak karena Ma'kerang belum memiliki izin usaha dari pemerintah. Aspek ekonomi sosial layak karena Ma'kerang tidak memberikan dampak yang negatif untuk warga sekitar. Aspek keuangan dengan indikator penilaian investasi bahwa payback period3 bulan 8 hari maka usaha layak untuk dijalankan Net present value (NVP) 34,514,085 40,520,500 sehingga tidak dapat diterima dan tidak layak,  Internal rate of return (IRR) 67% 5,25% sehingga layak untuk diteruskan, dan Profitability Index (PI) 1.839 1 sehinggadapat diterima dan layak.Berdasarkan hasil penelitian saran dari penulis Ma’kerang harus bisa mempertahankan kualitas produk, terus memberikan promosi yang menarik agar dapat menarik konsumen. Manajer Ma’kerang harus selalu memberikan pengarahan kepada karyawan agar pekerjaan lebih terarah. Lokasi produksi Ma’kerang harus diperluas dan lebih ditata dengan rapi. Dan Ma’kerang harus membuat izin usaha kepada pemerintah.
Empirical Investigation Of Muslim Gen-Z On Revisit Intention Towards Halal Tourism Of Bandung City Ali Hanafiah; Gian Rafi Firjatullah; Mas Wahyu Wibowo; Indriyani Handyastuti
Jurnal Ilmiah Manajemen dan Bisnis Vol 8, No 1 (2022): Jurnal Ilmiah Manajemen dan Bisnis
Publisher : Universitas Mercu Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22441/jimb.v8i1.13620

Abstract

The city of Bandung is the capital of the province of West Java with the majority of the population being Muslim. Currently, Indonesian tourism has a new concept, namely halal tourism. The purpose of this study was to see and analyze the influence of Muslim-friendly amenities, selfie promotion, and service quality on the interest in returning Muslim Generation Z tourists to Halal tourism in Bandung. The object of this research was Generation Z with 147 respondents. The approach used in this study is the Co-variance based Structural Equation Modeling with the Smart-PLS 3.2.8 analysis tool. The results showed that Muslim-friendly communities had a positive and significant influence on the interest in visiting Generation Z Muslims. The results showed that promotional selfies had a positive and significant influence on the interest of Generation Z Muslim visits and service quality had a positive and significant influence on the interest in the return visits of Generation Z Muslims.
Co-Authors Agus Sudono, Agus Ali Hanafiah Andianie, Indria Dewi Turgarini, Dewi Eeng Ahman, Eeng Fitriani, Irna Novia Fitriyani, Endah Gian Rafi Firjatullah Hamidah, Sarah Nur Hisyam, Ibrahim Hurry Mega Insani Mas Wahyu Wibowo Putri, R. R. Syifa Pertiwi Sari, Putri Andan Zahirah, Aulia