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All Journal CALYPTRA : Jurnal Ilmiah Mahasiswa Universitas Surabaya International Journal of Economics, Business and Accounting Research (IJEBAR) Global Research on Tourism Development and Advancement (GARUDA)
Steven Gunawan
Tourism Department, Faculty Of Tourism, Universitas Ciputra Surabaya, Indonesia. Citra Land CBD Boulevard, Made, Kec. Sambikerep, Kota SBY, Jawa Timur 60219, Indonesia
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Social Sciences

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TINJAUAN YURIDIS PEREMPUAN SEBAGAI KORBAN KEKERASAN DALAM RUMAH TANGGA DITINJAU DARI UNDANG-UNDANG NOMOR 23 TAHUN 2004 TENTANG PENGHAPUSAN KEKERASAN DALAM RUMAH TANGGA Gunawan, Steven
CALYPTRA : Jurnal Ilmiah Mahasiswa Universitas Surabaya Vol 4, No 2 (2015): CALYPTRA : Jurnal Ilmiah Mahasiswa Universitas Surabaya
Publisher : University of Surabaya

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Abstract

Tujuan dari penelitian ini adalah untuk mengetahui hak-hak perempuan dan perlindungan hukum bagi perempuan yang mengalami penganiayaan oleh suami yang diatur dalam peraturan perundang-undangan. Hasil yang didapat dari penelitian ini adalah bahwa UU KDRT sebagai peraturan perundang-undangan telah mempunyai kepastian hukum, namun tidak disertai dengan penegakan hukum, karena tidak jarang aparat penegak hukum tidak memproses perkara tersebut dengan alasan bahwa pengaduan korbon telah dicabut. Pencabutan pengaduan adanya KDRT tersebut sebenarnya perkara tetap ditindaklanjuti, karena penganiayaan telah terjadi dan nampak jelas telah terjadi suatu pelanggaran hak asasi manusia. Hal ini berarti bahwa terhadap pelanggaran hak asasi manusia terjadi istri yang dianiaya oleh suaminya, pencabutan pengaduan tidak menghentikan tindakan penganiayaan yang terjadi, karenanya agar istri mendapatkan perlindungan hukum pelaku KDRT harus tetap dipidana.
RESTAURANT MANAGEMENT ADAPTATION DURING COVID-19: CASE OF RESTAURANTS IN SURABAYA Gunawan, Steven; Indrianto, Agoes Tinus Lis
International Journal of Economics, Business and Accounting Research (IJEBAR) Vol 5, No 4 (2021): IJEBAR : Vol. 05, Issue 04, December 2021
Publisher : LPPM ITB AAS INDONESIA (d.h STIE AAS Surakarta)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/ijebar.v5i4.3183

Abstract

Business is the purchase and sale of goods to make a profit. Restaurant businesses are two-way interactions involving service satisfaction and customer satisfaction, making it the most significant factor in restaurant sustainability. During this Covid-19 pandemic, Social distancing, curfew, and many kinds of government regulations push restaurant management and their teams to develop creative marketing. A conscious attempt to attune is the main point to survive and elevate for continuity of existence. This study will use textual analysis and qualitative data collection by analyzing location observation, personal interviews, and documentation based on current events focused on management's influence before and after the Covid-19 pandemic. Retrieval of data will be re-filtered and reviewed to display accurate data that has been regulated and valid. This research may have a recent incomplete implementation, but it can improve the current situation and conditions based on the restaurant business. Keywords: Restaurant, Business Management, Covid-19, and Adaptation.
Differences in Processing and Presentation of Indonesian Food in America and Indonesia Steven Gunawan; Agoes Tinus Lis Indrianto
Stupa Vol 3 No 1 (2021): Global Research on Tourism Development and Advancement (GARUDA)
Publisher : Prasetiya Mulya Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (17.283 KB) | DOI: 10.21632/garuda.3.1.58-72

Abstract

A fine food is a food that represent itself where it came from even those food is made far away from original place. Originality of food remain consistent while the taste and presentation may deliberately change to fit the culture and personal habit of the original citizen. The main objectives of this study are to recognize and describe the different process and presentation of Indonesian food that has been made in two specific different countries, Indonesia dan America. This research was conducted through textual analysis and qualitative data collection namely by personal observations, interviews, and documentations. This research observes the cultural and habitual action of the people who lived in Indonesia and America. The findings show variation in the aspect of processing and presenting Indonesia food in Indonesian and American context. The same food and ingredients may be different in the presentation and processing based on the cultural background of the place where the food is produced. Although this research analyzes specific context of places, but essence of culture that affect the food presentation and processing can be applied in any regions and culture.
Co-Authors Adrie Oktavio Jacky Cahyadi Maria Nala Damayanti