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Ramon Hurdawaty
Politeknik Sahid
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Pengaruh Brand Image Terhadap Keputusan Pembelian Pada Domino’s Pizza Lippo Karawaci Utara Hurdawaty, Ramon; Madaniyah, Ulfah
Jurnal Mandiri : Ilmu Pengetahuan, Seni, dan Teknologi Vol 4 No 1: Juni 2020
Publisher : Lembaga Kajian Demokrasi dan Pemberdayaan Masyarakat (LKD-PM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (968.446 KB) | DOI: 10.33753/mandiri.v4i1.105

Abstract

The purpose of this study is to determine whether there is a significant influence on the brand image on purchasing decisions on Pizza Lippo Karawaci Utara from Domino and to determine the effect of these two variables. The research method used in this research is quantitative descriptive with survey techniques. The sampling technique used in this study used a simple random sampling technique with a sample size of 97 respondents. Data analysis using statistical methods with SPSS version 24 for windows with the methods of validity, reliability, normality, coordination coefficient, coefficient of determination, linear regression equations, and hypothesis testing. The results of data analysis showed a regression equation Y = 13,951 + 0.802X, with a value of the consideration coefficient of 0.688 which means that the brand image variable with a purchasing decision has a strong relationship. Hypothesis test results obtained t value greater than t table (9.239> 1.98525) with a significant 0.000. The contribution of brand image influence on purchasing decisions amounted to 47.3% (R square = 0.473), and the remaining 52.7% is needed by other variables besides related variables, such as customer loyalty, service quality, and others. Thus it can be concluded that the brand image is positive and significant towards purchasing decisions. Abstrak Tujuan Penelitian ini adalah untuk mengetahui pengaruh brand image terhadap keputusan pembelian pada Domino’s Pizza Lippo Karawaci Utara dan untuk mengetahui besarnya pengaruh kedua variable tersebut. Penelitian ini menggunakan metode deskriptif kuantitatif dengan teknik survey. Teknik pengambilan sampel menggunakan teknik simple random sampling dengan jumlah sampel sebanyak 97 responden. Analisis data menggunakan alat bantu statistik dengan program SPSS versi 24 for windows dengan metode analisis uji validitas, reliabilitas, normalitas, koefisien korelasi, koefisien determinasi, persamaan regresi linier, dan uji hipotesis. Hasil analisis data menunjukan persamaan regresi Y=13,951+0,802X, dengan nilai koefisien korelasi sebesar 0,688 yang artinya variable brand image dengan keputusan pembelian mempunyai hubungan yang kuat. Hasil analisis hipotesis (uji t) diperoleh nilai t hitung lebih besar dari t table (9,239 > 1,98525) dengan signifikan 0,000. Kontribusi pengaruh brand image terhadap keputusan pembelian adalah sebesar 47,3 % (R square=0,473), dan sisanya 52,7% dipengaruhi oleh variable lain diluar variable yang diuji, seperti loyalitas pelanggan, kualitas pelayanan, dan lain-lain. Sehingga dapat disimpulkan bahwa brand image memiliki pengaruh yang positif dan signifikan terhadap keputusan pembelian. Kata Kunci : Citra Merek, Keputusan Pembelian, Kuantitatif
ANALISIS KUALITAS PELAYANAN TERHADAP KEPUASAN PELANGGAN DI HOTEL HORISON BEKASI Ramon Hurdawaty; Anwar Allan Subhan
Tourism Scientific Journal Vol. 3 No. 2 (2018): Vol 3, No 2
Publisher : STIEPAR YAPARI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32659/tsj.v3i2.42

Abstract

Hotel Horison Bekasi adalah hotel pertama di Kota Bekasi, Jawa Barat. Untuk bertahan dan memenangkan kompetisi dengan para kompetitior, Hotel Horison Bekasi harus mengerti kelebihan dan kekurangan dari strategi marketing yang bertujuan untuk mengetahui prioritas yang harus di tingkatkan kinerjanya, inilah alasan penggunaan metode Importance Performance Analysis. Pengukuran selanjutnya yaitu dengan menggunakan metode Customer Satisfaction Index (CSI). Tujuan dari penelitian ini adalah untuk menyediakan tingkat kepuasan pelanggan dan untuk mendapatkan timbal balik dari pelanggan untuk mengetahui atribut mana yang harus ditingkatkan. Hasil dari IPA pada kuadran A menunjukan atribut yang harus diutamakan peningkatan kinerjanya, atribut yang berada pada kuadran A adalah 1) Kesesuain harga kamar dan fasilitas yang didapat di Hotel Horison Bekasi. 2) Fasilitas yang disediakan sesuai dengan yang dijanjikan. 3) Kesediaan karyawan Hotel Horison Bekasi dalam memberikan bantuan jika diperlukan. 4) Karyawan Hotel Horison Bekasi dapat memberikan solusi untuk memberikan penyelesaian atas keluhan pelanggan. 5) Kecepatan dan ketepatan karyawan Hotel Horison Bekasi dalam menangani keluhan pelanggan. 6) Karyawan Hotel Horison Bekasi bertanggung jawab atas kenyamanan pelanggan. 7) Desain interior dan kebersihan kamar di Hotel Horison Bekasi dan 8) Ketersediaan tempat parkir yang cukup untuk pelanggan Hotel Horison Bekasi. Atribut yang harus diperbaiki selanjutnya adalah atribut yang berada pada kuadran C, atribut yang berada pada kuadran ini adalah 1) Kemudahan prosedur check in dan check out di Hotel Horison Bekasi. 2) Karyawan Hotel Horison Bekasi memberikan informasi dengan jelas dan akurat kepada pelanggan. 3) Karyawan Hotel Horison mengenal setiap nama dari pelanggan dan 4) Kebersihan dan kerapihan karyawan Hotel Horison Bekasi. Atribut pada kuadran B menjadi asset dan wajib dipertahankan karena telah memuaskan pelanggan. Hasil penghitungan Customer Satisfaction Index (CSI) adalah 86.48%. Hasil ini berada di antara 84% - 87% yang mengindikasikan CSI masuk dalam kriteria “Sangat Baik” Kata Kunci: Kualitas Pelayanan, Kepuasan Pelanggan, IPA
Dufan (Dunia Fantasi) Ancol di Era Pandemi Covid-19 Dewi Ayu Kusumaningrum; Ramon Hurdawaty
Tourism Scientific Journal Vol. 6 No. 2 (2021): Vol 6 No 2 Juni 2021
Publisher : STIEPAR YAPARI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32659/tsj.v6i2.133

Abstract

The enactment of government policies to stop the spread of the virus, requires DUFAN to face new habitual adaptation situations by implementing health protocols, devising various strategies to ensure visitors even if limited movement can still have fun safely. This research discusses the adaptation efforts of tourist objects in the face of the COVID-19 pandemic. It is hoped that this research can become input in planning the adaptation of tourist destination. The qualitative research method used purposive sampling, the collection technique used triangulation (combined) and inductive data analysis. The results of the research are operational observation data of DUFAN, the obstacles faced and the perception of visitors in the pandemic era. DUFAN's operational activities conform to the Taman Impian Jaya Ancol policy. DUFAN's operational reopening was accompanied by various regulations; restrictions on visitors, online ticket reservations, check ticket and body temperature. Availability of hand sanitizer facilities and standing banner for health protocol regulations. There is a surveillance section that always goes around the entire DUFAN area and an environmental disinfection section. The implementation of the health protocol in the operation of game rides is carried out well, however, there are several obstacles faced. The main obstacle is the awareness of visitors about the importance of adhering to health protocols anytime anywhere in the DUFAN area smoking carelessly, not wearing a mask during activities in the DUFAN environment, violation of distance restrictions in queues. The perception of DUFAN visitors in the era of the COVID-19 pandemic was quite good as assessed in terms of operational management systems, online ticket purchases, health protocol information, health protocols for visitors and tourist officers, availability of hand washing facilities, and safety of traveling in DUFAN. Visitors expect more tourist officers at DUFAN to patrol to remind visitors to apply health protocols, especially physical distancing.
Event MICE Sebagai Daya Tarik Pengunjung Ramon Hurdawaty; Pusphanjali Pusphanjali
Journal of Tourism and Creativity Vol 6 No 1 (2022): Tourism Village
Publisher : Diploma Travel Business, Faculty of Social and Political Science, Jember University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jtc.v6i1.27783

Abstract

Tourism events are planning and marketing activities that are used as communication media to introduce regional potentials such as tourist destinations and their culture with the aim of attracting tourists. Such as the event held in Bandung with the theme "Bandung Investment, Agriculture, Tourism & Trade Expo (BITTRA 2021)" by PT Visi Sinergi Antarnusa. Where this event can expand marketing networks and improve the quality of regional products in Indonesia. Indonesia sees anticipating free trade, especially in the fields of investment, tourism and trade. This research aims to determine the attractiveness, perceptions of tourists, and the role of the event. The researchers used a descriptive research method with a qualitative approach. The sampling technique used purposive sampling. Collecting data through interviews with resource persons, direct observation of the event, and documentation.The results of this study state that the MICE industry can be a tourist attraction and can help the regional economy.
ANALISIS PREFERENSI KONSUMEN TERHADAP KEPUTUSAN PEMBELIAN ES KOPI SUSU (STUDI KASUS PADA KONSUMEN OMBE KOFIE SUMMARECON MAL BEKASI) Jessen Donovan; Ramon Hurdawaty
Jurnal Pendidikan dan Perhotelan (JPP) Vol 2 No 2 (2022): JURNAL PENDIDIKAN DAN PERHOTELAN
Publisher : Family Welfare Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/jppv2i2.07

Abstract

Coffee served in a coffee shop does not only sell the taste and type of coffee because in a coffee shop there are other attributes. Attributes of coffee shops such as location, facilities, and infrastructure, the atmosphere of the coffee shop are also thought to influence coffee consumers' preferences for visiting and consuming coffee. Consumer preferences will influence the purchasing decisions of coffee consumers. Knowing consumer preferences is one of the strengths of each coffee shop to be able to face competition in the long term. The purpose of this study is to determine consumer preferences in buying iced milk coffee and also want to find out from the preferences that exist, which preference factors are most considered by consumers in deciding to buy the product. This research is a quantitative study using descriptive methods and survey techniques. For the sampling method used in this study is the purposive sampling method. The data collection method used a questionnaire distributed to 91 respondents, which will be analyzed using the chi-square test and also multi-attribute fishbein. Attributes of consumer preferences in this study which refer to several previous studies have been determined by the author, the attributes of taste, price, brand, and packaging. Chi-square test results if X2 count > X2 table, then the null hypothesis (Ho) is rejected and the alternative hypothesis (Ha) is accepted, that with the results of X2 count all items of consumer preference attributes are greater than X2 tables, then Ho is rejected and Ha is accepted. By multiplying the confidence number (bi) and also the evaluation (ei), the consumer attitude index (Ao) is obtained, where the results can be sorted from the most considered are taste, price, packaging, and brand.
Studying the Consumption Behaviour of Generations Y and Z towards Ready-To-Drink Coffee Ramon Hurdawaty; FX Setiyo Wibowo; Reni Sulistiyowaty
International Journal of Travel, Hospitality and Events Vol. 2 No. 1 (2023): International Journal of Travel, Hospitality and Events
Publisher : The Postgraduate School of Tourism Sahid Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/ijothe.v2i1.220

Abstract

Tujuan: Penelitian ini bertujuan untuk mengeksplorasi perilaku konsumsi baik Gen Y maupun Gen Z terhadap kopi siap minum di Indonesia. Metode penelitian : Penelitian ini merupakan penelitian survey dengan metode kuantitatif. Survei dilakukan terhadap 200 responden yang menggunakan media online dengan mengirimkan kuesioner elektronik yang terdiri dari 16 pertanyaan terkait perilaku konsumsi kopi dan 6 pertanyaan demografis. Hasil dan Pembahasan : Generasi Y dan Z menyukai kopi cold brewed, lebih suka minum kopi di kedai kopi sambil bersosialisasi, membeli kopi dengan kisaran harga tertinggi Rp 20.000-29.000, sering menggunakan delivery service dengan memesan melalui aplikasi. Implikasi : sudah selayaknya pemilik kedai kopi melakukan bauran pemasaran (4P) yaitu produk, promosi, harga dan tempat (bauran distribusi) dengan mengacu pada perilaku konsumsi kopi dari mereka, sehingga keberlangsungan produk siap saji -bisnis minuman kopi bisa tercapai.   Kata kunci: generasi Y dan Z, kopi siap minum, perilaku konsumsi
UPAYA MENINGKATKAN KEPUASAN TAMU MELALUI KUALITAS PELAYANAN BARISTA DI GENTLE BEN KITCHEN AND COFFEE Ramon Hurdawaty; Aldo Juwarno
Jurnal Pendidikan dan Perhotelan (JPP) Vol 3 No 1 (2023): JURNAL PENDIDIKAN DAN PERHOTELAN
Publisher : Family Welfare Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/jppv3i1.06

Abstract

Baristas as the front line have a significant influence on the success of a coffee shop. A barista must show his best service. However, some guests felt they were not cared for when they entered Gentle Ben Kitchen and Coffee by the barista. There is still a lack of basic understanding of the service of a barista in maintaining coffee shop operations. The purpose of this research is to find out the efforts to increase guest satisfaction through the quality of barista service at Gentle Ben Kitchen and Coffee. This research was conducted using qualitative methods through interviews and observations. The informant retrieval technique used in this study was purposive sampling. The results of this study are efforts to increase guest satisfaction through the quality of barista service at Gentle Ben Kitchen and Coffee that barista must work according to the SOP (Standard Operational Procedure) set by the company and must implement 3S (smile, greet, greet) to each customer to increase guest satisfaction. Steps that can be taken by the barista at Gentle Ben Kitchen and Coffee to increase guest satisfaction by being friendly, dressing politely and attractively, and training is needed before starting work.
Pengembangan Kuliner Sate Taichan Goreng Sebagai Atraksi Wisata Di Kota Bekasi Ramon Hurdawaty; Maryetti; Sekar Ayu Dewinda
Jurnal Sains Terapan Pariwisata Vol. 2 No. 3 (2017): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

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Abstract

Sate Taichan Goreng terletak di Galaxy dan Harapan Indah, Bekasi yang memiliki cita rasa dan variasi menu yang unik. Ada Taichan Paha, Sayap Taichan, Sate Kulit, Sate Kikil, Sate CumiCumi, dan variasi Sate lainnya. Dalam penelitian ini, ingin mengetahui bagaimana pengembangan kuliner Sate Taichan sebagai atraksi wisata kuliner di Bekasi. Sedangkan untuk metode penelitian yang penulis gunakan adalah deskriptif dan juga menggunakan analisis SWOT yang bertujuan untuk mencari dan mengetahui kekuatan, kelemahan, peluang, dan ancaman. Penelitian yang menghasilkan data deskriptif berupa kalimat tertulis atau lisan dari orang berpengaruh dan kompeten dalam pengelolaan Taichan Goreng. Teknik pengumpulan data adalah data primer dan data sekunder, seperti observasi, wawancara, dokumentasi, perpustakaan, dan internet. Atraksi wisata dari kuliner Sate Taichan Goreng yaitu what to see meliputi bisa melihat cara membakar satenya tersebut, what to do dengan adanya fasilitas yang ada dan mencicipi banyaknya pilihan menu yang ditawarkan, what to buy meliputi jenis makanannya itu sendiri, what to arrived meliputi kendaraan yang digunakan bisa menggunakan kendaraan pribadi dan jarak tempuh jika dari Jakarta memakan waktu kurang lebih satu jam, dan what to stay terdapat penginapan atau hotel-hotel kecil yang ada di sekitar tempat tersebut. Analisis SWOT terhadap pengembangan makanan Sate Taichan Goreng di Kota Bekasi, khususnya Kota Bekasi menunjukkan bahwa posisi makanan sate taichan goreng berada pada posisi Strengths-Opportunity (SO). Maka, perlu dilakukan program pengembangan dalam rangka untuk memafaatkan kekuatan dan peluang yang ada di antaranya adalah: adaptasi menu, melibatkan media masa, meningkatkan kualitas sumber daya manusia, membuka pasar tradisional, dan kreatif dalam mengolah sebuah makanan.
Preferensi Wisatawan Terhadap Pemilihan Hotel (Studi Kasus Hotel Budget Di Jakarta) Ramon Hurdawaty; Reni Sulistiyowati
Jurnal Sains Terapan Pariwisata Vol. 3 No. 3 (2018): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

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Abstract

Kota Jakarta sebagai salah satu kota terbesar di Indonesia dan merupakan ibu kota negara merupakan kota yang menjadi sasaran kedatangan para pelaku perjalanan, baik itu para pelaku perjalanan wisata maupun pelaku industri. Jakarta memiliki potensi keindahan alam serta keunikan budaya yang diminati oleh wisatawan baik mancanegara maupun wisatawan nusantara. Sektor pariwisata telah berhasil menjadi sumber utama pendapatan pariwisata di Jakarta. Saat ini hotel budget merupakan salah satu jenis hotel yang berkembang pesat di berbagai kota besar salah satunya Jakarta. Hotel budget adalah hotel dengan fasilitas terbatas dan biasanya berada di tengah kota. Biasanya hotel ini banyak dicari oleh mereka yang bekerja sambil melakukan perjalanan wisata. Tujuan penelitian ini adalah mengetahui preferensi wisatawan dalam memilih hotel budget. Faktor-faktor tersebut dilihat dari segi produk, tarif/harga, iklan, lokasi, pelayanan, proses, sarana fisik, dan people. Penelitian ini dilaksanakan selama 1 tahun di DKI Jakarta dengan menggunakan metode kuantitatif deskriptif dengan menggunakan instrumen kuesioner. Dari hasil penelitian diketahui bahwa faktor-faktor yang mempengaruhi wisatawan dalam keputusan penggunaan layanan hotel budget di Jakarta secara parsial adalah harga, proses dan people. Tetapi secara simultan produk, tarif/harga, iklan, lokasi, pelayanan, proses, sarana fisik, dan people dapat mempengaruhi keputusan penggunaan layanan hotel budget di Jakarta.
Pemanfaatan Tepung Kulit Pisang Dalam Pembuatan Kue Cucur Ramon Hurdawaty; Katharina Ngana
Jurnal Sains Terapan Pariwisata Vol. 5 No. 2 (2020): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

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Abstract

Cucur cake is one of a variety of traditional cake preparations commonly found in several areas such as East Nusa Tenggara. This round cucur cake has a very sweet taste which is processed by frying it. The main ingredients in making bowsprit cake are wheat flour and rice flour. Not only wheat flour as the main ingredient in making cakes, but wheat flour can also be substituted for banana peel flour. The research objective with the addition of banana peel flour is to improve traditional cake processing by not eliminating the basic ingredients for making Cucur cakes, but using banana peel flour as an additional ingredient in making cucur cakes as a legacy of traditional cake processing. The manufacture of banana peel flour is done to reduce waste disposal products and can be used as a valuable value if it can be processed properly and correctly. This research was conducted by measuring the level of preference and sensory attributes of the aroma, color, taste, texture of the Cucur cake using banana peel flour. In making Cucur cake using banana peel flour using an experimental method. In addition, the design used was a completely randomized design using three repetitions with a concentration of 0% control, 25% banana peel flour, 50% banana peel flour and 75% banana peel flour. The results showed that the sensory bowsprit with the use of banana peel flour produced the highest value with an average value of 3.12 found in the 25% sample of banana peel flour with very blackish brown color parameters, a little taste of banana peel, a slight aroma of banana peel and with no hard texture.
Co-Authors Aldo Juwarno Anwar Allan Subhan Asep Parantika FX Setiyo Wibowo Jessen Donovan Katharina Ngana Kusumaningrum, Dewi Ayu Madaniyah, Ulfah Maryetti Pusphanjali Pusphanjali Reni Sulistiyowati Reni Sulistiyowaty Sekar Ayu Dewinda Thiara Zakiyana Rahman