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This Author published in this journals
All Journal Tourism Reserch Journal Journal of Tourism, Culinary, and Entrepreneurship (JTCE)
Aditya Nova Putra
Sekolah Tinggi Pariwisata Trisakti
Economics, Econometrics & Finance Education Social Sciences Transportation Other

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The Influence of Visualization of Food Appearance and Food Quality Towards Customer Satisfaction in Tutup Panci Bistro, Bumi Serpong Damai, South Tangerang Aditya Nova Putra; Saptarining Wulan; Rahmat Ingkadijaya
Jurnal Penelitian Pariwisata Vol 2 No 2 (2018): (TRJ) Tourism Research Journal
Publisher : Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v2i2.42

Abstract

Nowadays, Visualization of food appearance has become an important factor in influencing customer satisfaction which is creating an unforgettable experience when people visit to the restaurant. The aspect of visualizing the appearance of food must also be balanced by good food quality in the restaurant. The purpose of this study was to identify the effect of visualization of food appearance and food quality in achieving customer satisfaction in Tutup Panci Bistro. In this study, visualization of food appearance has five important factors that support in achieving customer satisfaction, which are; component of the material used, color selection, food texture, shape and size, and layout. Therefore, in previous study, quality of food has three important factors, which are: the taste of food, the variety of menus, and the nutritional content of food. The methodology used in this study was quantitative and qualitative, whereas, quantitative data collection was obtained through questionnaires to 100 guests at Tutup Panci Bistro. Meanwhile, qualitative data is obtained through interviews with food influencers / reviewers. Based on the results obtained, appearance and quality of food have a significant positivity influence towards customer satisfaction at Tutup Panci Bistro.
The role of tour manager in assessing and planning travel opportunities in Covid-19 new normal era for the locals Rode Ayu Wahyuningputri; Hendra Hendra; Aditya Nova Putra; Farah Levyta; Sundring Pantja Djati
Bahasa Indonesia Vol 2 No 1 (2022): APRIL 2022
Publisher : School of Tourism, Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/jtce.v2i1.2180

Abstract

Indonesia tourism should make a move if it has superior and quality tourism resources. The travel sector feels the impact of the pandemic Covid 19 but recovering in their efforts and continue to prioritize on tourism as its main business. Tour Manager must develop a new strategic tour plan by taking advantage of potential opportunities for local communities as their partners. This qualitative research uses descriptive approach in describing the research problems above and answer three research questions, that is: (1) How big the role of the Tour Manager in planning travel tours? (2) What are the steps in planning a travel tour? (3) What are the potential opportunities are the benefits that can be developed. Tour Manager as part of the Human Resources is competent in assessing the opportunities and potential of tourism planning strategies and the general benefits of tourism development for locals. Updated Standard Operating Procedures are made to be applied by Tour Managers. With an understanable SOP, occupation can be measured and traced what has been and has not been done.
Co-Authors Farah Levyta Hendra Hendra Rahmat Ingkadijaya Rode Ayu Wahyuningputri Saptarining Wulan, Saptarining Sundring Pantja Djati