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All Journal Jurnal Pariwisata Tourism Reserch Journal Kepariwisataan: Jurnal Ilmiah Jurnal Inovasi Penelitian Jurnal Kajian Pariwisata dan Bisnis Perhotelan Jurnal Pariwisata Vokasi Journal of Gastro Tourism (JOGASTO)
Chondro Suryono
Politeknik Pariwisata Prima Internasional
Agriculture, Biological Sciences & Forestry Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Library & Information Science Social Sciences Transportation Other

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KARAKTERISTIK MASYARAKAT DI SEKITAR DAERAH TUJUAN WISATA (Studi Kasus : Taman Wisata Mekarsari, Desa Mekarsari, Kecamatan Cileungsi, Kabupaten Bogor) Suryono, Chondro; Sudarmadji, Sudarmadji; Martono, Edhi; Fandeli, Chafid
Kepariwisataan: Jurnal Ilmiah Vol. 9 No. 03 (2015): Kepariwisataan: Jurnal Ilmiah
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47256/kepariwisataan.v9i03.138

Abstract

This article aims to analyze the characteristics of the community around tourist sites. This research uses descriptive study where data obtained from direct interviews with sources of data and direct observation in the study site. Methods of data collection is the way researchers get the data required in the conduct of research on sources of research data. It was concluded that the characteristics of the surrounding communities with the development of attractions like Mekarsari showed the positive impact, more choice of livelihood for the inhabitants of surrounding areas such as whether they wish to be employees, as entrepreneurship, or as traders. However, these positive effects are not accompanied by increased levels of public education around the village Mekarsari. This is due to the understanding of higher education has not been considered important, and also the villagers consider that the modest education (elementary, senior high school, high school) has been able to earn money, whether as laborers, trade or wiraswata (open stalls). Keywords: Characteristics, Public, Mekarsari park
The Impact of Marketing Communication in Attracting Customer (Case Study at Fairmont Hotel Jakarta) Yuan Reza Maulana Natakusumah; Adinoto Nursiana; Chondro Suryono
Jurnal Penelitian Pariwisata Vol 1 No 1 (2017): (TRJ) Tourism Research Journal
Publisher : Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v1i1.8

Abstract

Fairmont Hotel Jakarta has the unstable occupancy from month to month, started from January to December 2016. The objective of this research is to know the impact of marketing communication in attracting customer at Fairmont Hotel Jakarta. This research used associative casual. Population are all the guests who stayed in Fairmont Hotel Jakarta in the year of 2016. The sampling technique is non-probability sampling, and used incidental sample. The number of sample in this research is 120 respondents. Data was collected by distributing questionnaires with Likert scale. The statements in the questionnaires were tested of their validity and reliability. The data was analysed by using SPSS 19.0. The study found that marketing communication that consisted of advertising, sales promotion, public relation, personal selling and direct marketing impacted to attract customers 22,9%.
KARAKTERISTIK MASYARAKAT DI SEKITAR DAERAH TUJUAN WISATA (Studi Kasus : Taman Wisata Mekarsari, Desa Mekarsari, Kecamatan Cileungsi, Kabupaten Bogor) Chondro Suryono; Sudarmadji Sudarmadji; Edhi Martono; Chafid Fandeli
Kepariwisataan: Jurnal Ilmiah Vol 9, No 3 (2015): Kepariwisataan: Jurnal Ilmiah
Publisher : Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This article aims to analyze the characteristics of the community around tourist sites. This research uses descriptive study where data obtained from direct interviews with sources of data and direct observation in the study site. Methods of data collection is the way researchers get the data required in the conduct of research on sources of research data. It was concluded that the characteristics of the surrounding communities with the development of attractions like Mekarsari showed the positive impact, more choice of livelihood for the inhabitants of surrounding areas such as whether they wish to be employees, as entrepreneurship, or as traders. However, these positive effects are not accompanied by increased levels of public education around the village Mekarsari. This is due to the understanding of higher education has not been considered important, and also the villagers consider that the modest education (elementary, senior high school, high school) has been able to earn money, whether as laborers, trade or wiraswasta (open stalls).Keywords: Characteristics, Public, Mekarsari parc
Uji Kesukaan dan Organoleptik Terhadap 5 Kemasan Dan Produk Kepulauan Seribu Secara Deskriptif Chondro Suryono; Lestari Ningrum; Triana Rosalina Dewi
Jurnal Pariwisata Vol 5, No 2 (2018): Jurnal Pariwisata
Publisher : LPPM Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (166.359 KB) | DOI: 10.31294/par.v5i2.3526

Abstract

Sudah menjadi budaya/ kebiasaan bagi wisata lokal melakukan aktifitas wisata membeli makanan ringan baik sebagai makanan ringan dan sebagai oleh-oleh. Warga Kepulauan Seribu Jakarta Utara melihat peluang besar dalam bisnis makanan ringan ini mengingat tingkat kunjungan wisatawan ke Kepulauan Seribu yang selalu tinggi terutama di akhir pekan (BAS, 25 Desember 2017). Penelitian ini merupakan penelitian deskriptif dengan metode survei dan menggunakan uji organoleptik dan uji hedonik. Penelitian dilakukan terhadap 5 produk UKM Warga kepulauan seribu dengan berbahan dasar ikan selar, ikan teri, cumi dan buah sukun. Konsumen tertarik untuk membeli makanan ringan karena penampilan kemasan yang menarik serta merasakan produk makanan ringan yang enak. Wisatawan menyukai makanan ringan dengan kemasan yang manarik. Dari hasil penelitian ini dapat diketahui kemasan produk yang disukai berwarna biru langit. Produk yang disukai dari produk krupuk dan Abon ikan selar adalah aroma dan tekstur. Produk Stik berbahan cumi disukai pada rasa dan tekstur. Produk sambal berbahan teri dan keripik bahan sukun disukai pada tekstur dan warna.
Pengaruh Lokasi, Harga, Fasilitas, dan Kualitas Pelayanan Terhadap Keputusan Pembelian Jasa Kamar di Hotel Ibis Budget Jakarta Daan Mogot Zengga Zengga; Adinoto Nursiana; Chondro Suryono
JURNAL KAJIAN PARIWISATA DAN BISNIS PERHOTELAN Vol 3 No 1 (2022): Jurnal Kajian Pariwisata dan Bisnis Perhotelan
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jkpbp.v3i1.48472

Abstract

This research started from the researcher's observation of the room occupancy rate at the Ibis Budget Jakarta Daan Mogot Hotel which has decreased from month to month, presumably due to the unstable consumer purchasing decisions for room. The purpose of this research is to determine the effect of location, price, facilities, quality of service with the decision to purchase room services at the Ibis Budget Hotel Jakarta Daan Mogot. This study is a causal associative type, the population in this study are all guests who have stayed at the Ibis Budget Daan Mogot Hotel. The sampling technique is non-probability sampling, using incidental samples, that is, anyone who happens to meet the researcher can be used as a sample. with a suitable category as a data source. The number of samples in this study amounted to 100 people. The data collection technique was carried out using a questionnaire (questionnaire) using a Likert scale that had been tested for validity and reliability. Based on the results of the total respondents' achievements regarding the assessment of Location, Price, Facilities, Quality of Service carried out by Ibis Budget Jakarta Daan Mogot, it is included in the poor category because the TCR value is 66%. Based on the results of the total respondents' achievements on purchasing decisions at the Ibis Budget Hotel Jakarta Daan Mogot, the TCR value of 69% is included in the lower category. The influence of Location, Price, Facilities, Quality of Service on purchasing decisions at Ibis Budget Jakarta Daan Mogot is 65.5% and location, price, facilities, service quality have a positive and significant effect on purchasing decisions, this is because the Sig value 0.000 > 0.05.
OPTIMALISASI PEMANFAATAN BUAH TJAMPOLAY DALAM PEMBUATAN CAKE SEBAGAI ALTERNATIF PENGEMBANGAN BUAH LOKAL YANG BERGIZI TINGGI Tia Listiaty; Chondro Suryono
JURNAL PARIWISATA VOKASI Vol 3 No 2 (2022): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aims to 1) Knowing the right formula in making tjampolay cake, 2) Knowing the right processing technique in making tjampolay cake, 3) Knowing consumer acceptance in making tjampolay cake. The research on "Utilization of tjampolay fruit in cake making as an alternative ingredient for local development" was conducted at the writer's house in Talun sub-district, Cirebon city. A research study entitled "Utilization of tjampolay fruit in cake making as an alternative material for local development" in the city of Cirebon In the research and development procedure using the ADDIE model developed by Dick and Carry (1996) combined with the 4D model developed by Tiagarajan (1974) so ​​that produce Analysis (study of reference products), Design (product design), Develop (manufacture and testing of products) and Dissemination (exhibition of products). Cake is a cake made from liquid dough by mixing four basic ingredients, namely flour, sugar, eggs and fat, then molded in a pan and baked in the oven until cooked. Tjampolay fruit is a typical fruit from the city of Cirebon with a distinctive taste, namely sweet and fragrant aroma. In addition, this fruit also knows no season, meaning that it bears fruit throughout the season. The fruit contains calories, starch, vitamins, minerals and fiber. The tjampolay fruit is a soft yellow color similar to a sweet potato. In this study, the use of tjampolay fruit as the basic ingredient or filling of the cake was carried out. The method used is to determine the solution and the output targets as well as the steps for each solution given, as well as the method that will be used in achieving these goals. The results showed that 1) the right recipe for making Tjampolay Cake products was using 100% Tjampolay Fruit as a substitute for Banana Fruit. 2) Public acceptance of Cake Tjampolay characteristics of color 3.5, aroma 3.5, texture 3.5, taste 3.62, and overall 3.54. 3) It can be seen from the panelist test that the level of acceptance of the color character in Cake Tjampolay products reached 3.0, the aroma in the Cake Tjampolay products reached 3.00, the texture of the Cake Tjampolay products reached 3.3 and the taste of the Cake Tjampolay products reached 3.3. So it can be concluded that Cake Tjampolay products can be well received by the public
FAKTOR-FAKTOR YANG MEMPENGARUHI KEPUTUSAN WISATAWAN DALAM MEMBELI JENIS PRODUK CENDERAMATA DAN MAKANAN KHAS KOTA CIREBON Ety Setiawati; Chondro Suryono
Jurnal Inovasi Penelitian Vol 4 No 2: Juli 2023
Publisher : Sekolah Tinggi Pariwisata Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47492/jip.v4i2.2673

Abstract

Atraksi Wisata yang merupakan point of interest (POI) harus ditunjang dengan fasilitas wisata yang berkualitas contohnya hotel, fasilitas makan dan minum, cenderamata, fasilitas hiburan, kesehatan dan lain-lain serta ditunjang dengan aksesibilitas yang memudahkan wisatawan untuk berkunjung ke sebuah DTW. Cenderamata dan makanan khas merupakan salah satu sarana promosi yang efektif bagi sebuah destinasi wisata karena umumnya cenderamata dan makanan merupakan produk khas atau asli sebuah destinasi wisata. Kenyataan yang terjadi, banyak daerah yang awalnya dikenal dengan keunikan dan kekhasan produk cenderamata, akhirnya menjadi daya tarik bagi wisatawan dan berkembang menjadi atraksi wisata. Metode penelitian yang akan dipergunakan dalam penelitian ini adalah sequential exploratory design, yaitu metode kualitatif dan selanjutnya dilengkapi dengan metode kuantitatif. Hasil penelitian : wisatawan berkunjung ke Cirebon, menyukai produk hasil pertanian, yang paling diminati adalah mangga gedong (28%), kemudian tape ketan hijau (21%) dan sirup/jeruk nipis peras (15%). Umumnya wisatawan memilih kerupuk sebagai buah tangan yang berbahan dasar hasil laut (60%), kemudian ikan asin (19%) dan terasi (19%). Makanan khas Kota Cirebon yang paling diminati adalah empal gentong (41%), nasi jamblang (35%) dan nasi lengko (12%). Produk cenderamata khas Kota Cirebon yang paling diminati adalah kain/baju batik (58%), kerajinan batik (28%) dan kerajinan tangan rotan (14%). Faktor-faktor yang mempengaruhi keputusan membeli produk cenderamatadan makanan khas adalah faktor budaya hidup, faktor sosial, faktor pribadi dan faktor psikologis. Hasil akhir penelitian ini berupa rekomendasi peningkatan kualitas produk cenderamata dan makanan khas Kota Cirebon.
Implementation of risk management in indonesia’s hospitality industry using OHS (occupational, health and safety) system Joseph Aldo Irawan; Chondro Suryono; Emik Rahayu; Veronica Halim
Journal of Gastro Tourism Vol. 1 No. 2 (2023): August 2023
Publisher : Surya Hijau Manfaat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52465/jogasto.v1i2.165

Abstract

In the industrial world, it is necessary to understand risk management to run a company well. Likewise, with the hospitality industry because there are many people in it. For some people, OHS is something other than essential and results in many workplace accidents. Research method used Relevant data is obtained with a qualitative descriptive method and assisted by documentation from many sources like internet, papers and case study. The goal of this research is to show the data of casualties and make the company realized the important of OHS management to prevent any casualties that may occurred In the future. By providing general training, companies can prevent work casualties. However, its implementation takes time because the workers are used to the old working method. OHS Training is an effort made by the company to be even better at maintaining the safety and security of the work environment. In the future, companies that provide OHS management will show zero casualties and good mental health of their workers because of the training and will effect to company good’s name.
Co-Authors Adinoto Nursiana Adinoto Nursiana Chafid Fandeli Chafid Fandeli Edhi Martono Edhi Martono Emik Rahayu Ety Setiawati Joseph Aldo Irawan Lestari Ningrum Sudarmadji Sudarmadji Sudarmadji Sudarmadji Tia Listiaty Triana Rosalina Dewi Veronica Halim Yuan Reza Maulana Natakusumah Zengga Zengga