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All Journal Tourism Scientific Journal Jurnal Pariwisata Vokasi The Journal Gastronomy Tourism Barista : Jurnal Kajian Bahasa dan Pariwisata Inaba of Community Services Journal
Ilham Fajri
Akademi Pariwisata NHI Bandung
Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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Dampak Pelayanan Gofood Terhadap Penjualan Unit Usaha Mikro Makanan Lokal Mitra Gofood di Kota Bandung Salman Hafidz; Caria Ningsih; Ilham Fajri
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.v6i2.137

Abstract

At this time the digital world has entered all sectors of life, the tourism sector for example with the google maps application to show tourist locations, hotel booking applications, and online transportation applications and food delivery services. Gofood is one of the food delivery services found on the Gojek application. With the presence of Gofood tourists who are in tourist destinations or lodging, especially in the city of Bandung can easily order local specialties or popular culinary in the city of Bandung. The purpose of this study was to determine the effect of Gofood services on increasing sales from local Gofood partner micro food businesses in the city of Bandung. This study uses quantitative methods using simple linear regression analysis, F-test and t-test. The results showed that the Gofood service variable was positive and significant and had an effect of 42.4% on the sales of Gofood partner local micro food businesses in the city of Bandung, the remaining 57.6% was the influence of variables not examined such as product quality, price, marketing management, mix marketing, etc. Gofood partner capital conditions are relatively increased by accumulation, but for daily capital, especially weekends (Friday, Saturday, Sunday, and national holidays) constrained because the disbursement of sales on that day only distributed to partners on Monday and above 12 noon, preferably in accelerate the disbursement because it affects the daily capital turnover.
PEMBUATAN CARICA FRUIT LEATHER DENGAN SUHU PENGERINGAN YANG BERBEDA Akmal Sugiyarto; Ilham Fajri
JURNAL PARIWISATA VOKASI Vol 2 No 1 (2021): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

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Abstract

This study aims to determine the right temperature in the manufacture of Carica fruit leather which will produce the best organoleptic test results and is favored by panelists and also as a food diversification made from Carica fruit can minimize the value of post-harvest loss by processing it into fruit leather can increase the economic value of the Carica fruit and also determine the acceptance of Carica fruit leather products to tourists who visit the tourist area of Dieng and the citizens of Dieng. The collection method used is the experimental method. Data collection techniques were carried out using product experiments, distributing questionnaires, and observing. While the data analysis technique using a hedonic scale. Based on the results of the study, it can be seen that professional panelists prefer Carica fruit leather with a temperature of 70oC. Similar to the professional panelists, the consumer panelists for Carica fruit leather with a temperature of 70oC were superior with the criteria of Carica fruit aroma, sweet and slightly sour taste, slightly brownish yellow color, and slightly rough, thin & elastic texture; then the selling price that the author gets with a profit of Rp.212,050, - is Rp.899.540,-per 100 pcs, then the selling price of Carica fruit leather per pc unit is Rp. 8.955,-; and acceptance of Carica fruit leather products are included in the "Accepted" category. Problems in research: 1) What is the taste of fruit leather made from Carica fruit with different drying temperatures? 2) How to calculate the selling price of fruit leather made from Carica fruit with different drying temperatures? 3) How is the potential for consumer acceptance of fruit leather made from Carica fruit with different drying temperatures?. Suggestions given for problem-solving are: 1) Carica fruit leather product packaging can be improved again to make it more attractive, efficient and also increase its selling value; 2) The shape of the Carica fruit leather product can still be reduced to make it easier to eat; 3) If viewed from the aspect of the cost of Carica fruit leather products, it is still too cheap, so it can still be developed in terms of shape, packaging, and others.
Pelatihan Pramusaji Montigo Resort Nongsa Hote Batam Idham Wibawa; Ilham Fajri; Ilusyana Angkasawati Putri
JURNAL PARIWISATA VOKASI Vol 3 No 2 (2022): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

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Abstract

The purpose of this research is to find out the waiter training available at Montigo Resort Nongsa Hotel Batam. Training is something that needs to be done for waiters in restaurants, whether they are new waiters or those who have worked at the restaurant for a long time. The training provides a standard that must be followed by all participants. In training there are several basic things that must be done so that the training runs according to needs and can run effectively and efficiently. The research method used is a quantitative descriptive method which is processed through a questionnaire as a means of collecting data. The population in this study were employees who worked as waiters at the hotel with a total of 18 respondents using a purposive sampling technique. For data collection techniques carried out, namely by conducting observations, interviews, questionnaires, and literature study. Based on the results of the study, it was found that the waiter training was not optimal or it could be said to be lacking because there were still many waiters who had not attended training. Some of these things ultimately resulted in waiter training at Hotel Montigo Resort Nongsa Batam not being able to run properly which in the end was in accordance with the results of observations of guests who stayed where the average guest who stayed was not satisfied with the service provided by the waiter at the hotel. Montigo Resort Nongsa Batam. Keywords: Training, Waiter, Restaurant
Mise En Place Efficiency in the Kitchen of 18th Restaurant, the Trans Luxury Hotel Idham Sakti Wibawa; Ilham Fajri; Kelly Tanuhadi
Gastronomy Tourism Journal Vol 10, No 1 (2023)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v10i1.59096

Abstract

This study aims to examine the efficiency of mise en place in the kitchen of the 18th restaurant, located in The Trans Luxury Hotel. Mise en place is a systematic and organized preparation practice carried out before cooking, involving the collection, preparation, and arrangement of all ingredients, equipment, and tools required during the cooking process. Efficiency in mise en place is crucial in achieving optimal performance in a restaurant kitchen, including time savings, increased productivity, and reduced errors.The research methodology utilized direct observation and interviews with kitchen staff at the 18th Restaurant. Data collection encompassed preparation time, efficiency of arrangement, equipment usage, and adherence to established mise en place procedures. Data analysis involved comparing actual preparation time with predetermined target times. The findings indicate that the implementation of mise en place in the kitchen of the 18th Restaurant still has some inefficiencies. Several factors influencing mise en place efficiency include a lack of coordination among employees, unavailability of required ingredients or equipment, and a lack of understanding of established procedures. Recommendations to enhance mise en place efficiency in the kitchen of the 18th Restaurant include improving training and understanding among employees regarding mise en place procedures, ensuring the availability of adequate equipment, and enhancing coordination among the kitchen team. Additionally, the implementation of supervision and control systems is necessary to ensure compliance with established mise en place procedures. This study provides a better understanding of the importance of mise en place efficiency in a restaurant kitchen and offers practical recommendations to enhance mise en place performance in the 18th Restaurant of The Trans Luxury Hotel. The findings can serve as a guide for restaurant management in optimizing preparation and organization in the kitchen, thereby improving operational efficiency and the quality of service provided to hotel guests.
Effect of Training on Performance at Darmaga Sunda Resto Idham Sakti Wibawa; Ilham Fajri
Gastronomy Tourism Journal Vol 10, No 2 (2023)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v10i1.62041

Abstract

This study aims to see how much influence training has on the performance of employees at Darmaga Sunda Resto. The restaurant has identified a need for improved service quality and operational efficiency, which can be achieved through effective training.The research method used is a quantitative method involving employees from various departments at Darmaga Sunda Resto. Data was collected through a specially designed questionnaire to measure employees' perceptions of the training they received and its impact on their performance. The sample of this research is all employees, totaling 17 respondents.The results of this study indicate that training has a significant positive effect on employee performance at Darmaga Sunda Resto. It was found that employees who received proper and structured training tended to show improvement in their ability to provide quality service to customers. Training also contributes to increasing employee productivity, knowledge and work skills.These findings indicate that investing in appropriate training can improve overall individual and organizational performance in the hotel and restaurant industry sector. The recommendation for Darmaga Sunda Resto is to continue to focus on a quality training program, which includes developing employees' technical and interpersonal skills, as well as increasing efficiency and customer satisfaction.
Peningkatan Kualitas Sdm Pariwisata Melalui Pendidikan Terintegrasi: Kolaborasi Perguruan Tinggi Vokasi Dengan Industri Pariwisata Deden Saepudin; Didin Nurdin; Ilham Fajri; Dadi Indra Permana
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 9 No. 2 (2022): December
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/barista.v9i02.1082

Abstract

The quality of tourism human resources is closely related to the quality of tourism education institutions. A good tourism educational institution will also produce good graduates, as candidates for quality tourism human resources. Thus efforts to improve tourism human resources begin with efforts to improve the quality of tourism education. This study analyzes how education is managed in tourism vocational higher education institutions, especialy at the NHI Bandung Tourism Academy and at Nusantara Jaya Depok Tourism Academy. The research method uses a qualitative approach with observation techniques, documentation studies and in-depth interviews with stakeholders. It consists of directors, heads of study programs, lecturers, practice instructors, heads of internal quality assurance, and students at the two institutions that are the locus of research. The results of the study show that to produce graduates who are ready to work and have experience working in the industry, tourism higher institutions must collaborate with the hospitality industry in implementing integrated practical learning (work based learning). This form of collaboration is realized by involving industrial practitioners in a number of activities, including: 1) Curriculum development and alignment; 2) Formation of a Steering Committee; 3) Teaching practitioner program; 4) Implementaion on the job training; 5) Sending students to part-time work program (casual); and 6) Guest lecture from industry practitioners. The implications of this collaboration will improve the quality of graduates which will ultimately contribute to improving the quality of tourism human resources.
Introduction Of MSME (Micro, Small and Medium Enterprises) Products to Increase Selling Competitiveness at The Level 3 Seuhaaah Festival Event At Paris Van Java Mall Ilham Fajri; Ita Karnita; Surya Aditya Wahyono; Superwiratni Superwiratni; Amalia Juliana Monika Intan; Ghini Kuntala Devi
Inaba of Community Services Journal ( Inacos-J) Vol. 2 No. 02 (2023): Volume 2 Number 2 December 2023
Publisher : Universitas INABA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56956/inacos.v2i02.225

Abstract

MSMEs (micro, small and medium enterprises) are the main drivers of the Indonesian economy which are now excellent in increasing employment The government in various sectors also helps the development of MSMEs, one of which is by providing KUR (People's Business Credit) loan facilities intended for MSMEs. Now MSMEs are very easy to recognize with various technological advances, one of which is social media which provides one way of promotion attractively. Wikaorganizer invites MSMEs to participate in celebrating the Level 3 Sehaaah Festival which will be held in Paris Van Java in collaboration with BJB held a flash sale in order to celebrate the right one on August 17 and gave vouchers for Rp.17,-. The Community Service program aims to provide education and invite MSMEs to introduce their products to increase their selling competitiveness during the Level 3 Seuhaaah Festival at Paris Van Java Mall. MSME owners were given the opportunity to participate in the event and try to compete with other business units in selling their products. During the Seuhaaah Level 3 Festival, MSMEs could attract consumer attention through creative and attractive product exhibitions. In this case, effective promotion and strong branding are key factors. In addition, participating in events like this allows MSMEs to build a wider business network, including with potential buyers and business partners. In this program, MSMEs can experience real benefits in increasing their sales competitiveness through participation in the Level 3 Seuhaaah Festival event. Therefore, increasing support and promotion of similar events can be an effective strategy in supporting the growth of MSMEs and the local economy as a whole.
Co-Authors Akmal Sugiyarto Amalia Juliana Monika Intan Caria Ningsih Dadi Indra Permana Deden Saepudin Didin Nurdin Ghini Kuntala Devi Idham Sakti Wibawa Idham Sakti Wibawa Idham Wibawa Ilusyana Angkasawati Putri Ita Karnita Kelly Tanuhadi Salman Hafidz Superwiratni Superwiratni Surya Aditya Wahyono