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All Journal Jurnal Ilmiah Pariwisata JURNAL ILMIAH HOSPITALITY MANAGEMENT Jurnal Gastronomi Indonesia Jurnal Ilmiah Hospitality Management
Ni Luh Suastuti
Politeknik Pariwisata Bali
Decision Sciences, Operations Research & Management Education Languange, Linguistic, Communication & Media Social Sciences Other

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FAKTOR – FAKTOR YANG MEMPENGARUHI KEPUASAN WISATAWAN TERHADAP PRODUK FREESTANDING RESTAURANT DI KAWASAN PARIWISATA NUSA DUA – KABUPATEN BADUNG Suastuti, Ni Luh
Jurnal Ilmiah Pariwisata Volume 2 No.1 Hal 109-222 September 2012
Publisher : Jurnal Ilmiah Pariwisata

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

Abstract

Tourist satisfaction is an accomplishment of tourist expectation. It needs long process, time and is often expensive. In service industries especially food and beverage services, customer satisfaction becomes success parameter. The researcher took five factors of restaurant’s product, foods and beverages through four variables, service  through seven variables, cleanliness and hygiene through three variables, price through three variables, and atmosphere through five variables. This research was done in freestanding restaurants in Nusa Dua Tourism Area that are located in Bali Collection inside BTDC area, on Pantai Mengiat Street and Main Gate BTDC outside of BTDC Area. In this research, there were 110 respondents selected as a sample using purposive sampling method. Data was collected by using questioners spreaded to the tourists who were trying the product in freestanding restaurants. Data analyzed by confirmatory factor analysis and determinant analysis with SPSS program version 19.0. The research findings are: a) the level of tourists satisfaction toward freestanding restaurants’ product in Nusa Dua Tourism Area  is generally  satisfied enough, b) The five factors in this research have their own influence towards tourists satisfaction on freestanding restaurants’ product, but the factor which has the strongest influence is service factor, and the smallest influence is price factor, and c) there are the differences between tourist who try the product inside BTDC and outside BTDC and tourist group inside BTDC are more satisfied than the outside ones.
PERBANDINGAN KARAKTERISTIK WINE LOKAL DAN WINE AUSTRALIA DENGAN BERBAHAN DASAR GRAPE VARIETY CHARDONNAY Ni luh Suastuti; Ida Ayu Yulyarini Sugiantari
JURNAL GASTRONOMI INDONESIA Vol 5 No 1 (2017): Jurnal Gastronomi
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v5i1.97

Abstract

Wine is an alcoholic drink made from fermented grapes or other fruits. Due to a natural chemical balance, grapes can ferment without added sugars, acids, enzymes, water or other nutrients. Although there is a common perception that it is almost impossible to grow wine and produce quality wines in the tropical climate of Asia, but the Hatten Wines company succeeded in establishing a successful wine industry. The products offered can be accepted by tourists. Hatten Wines also produces wine using imported Australian grape, one of which is wine with the brand of Two Island. This type of wine uses the type of Australian grape, and is made in Bali. Differences location of production will certainly create a different taste with other types of wine. The uniqueness of taste and aroma is what must be studied and developed more deeply to know the characteristics of the wine. By knowing more clearly about the characteristics of the local wine, and seeing from a variety of food in Indonesia, of course this local wine should also be developed to be combined with various types of food, or commonly referred to as “Food and Wine Pairing”. However, consumers’ interest in local wine is still relatively low either just to enjoy or to be combined with food, as consumers tend to prefer the type of wine produced outside because it is considered to have a better flavor.
PENGARUH ATMOSFER RESTORAN TERHADAP MINAT BELI KONSUMEN REMAJA DI RESTORAN CEPAT SAJI (STUDI KASUS KFC DAN MC DONALD JIMBARAN) Ni Luh Suastuti
Jurnal Ilmiah Hospitality Management Vol 5 No 2 (2015)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (339.474 KB) | DOI: 10.22334/jihm.v5i2.117

Abstract

The rapid growth of tourism development in Jimbaran, South Kuta Badung Bali makes this area is flooded with tourism facilities. One of them is a fast-food restaurant. This is influenced by very high demand of fast food products in the region, especially for teenagers. This is influenced by many factors such as faster, more practice, delicious, more prestigious, more comfortable place, nice atmosphere, and there are still many more other factors. The restaurant atmosphere is one of the five essential product elements in the restaurant business. The purpose of this study was to determine the influence of restaurant atmosphere for teenage consumers consuming at fast food restaurants (case study: KFC and Mc Donald Jimbaran). This study found that the atmosphere of the restaurant significantly influence teenage consumers’ intention to purchase fast food products (KFC and case studies in Jimbaran McDonald). The restaurant atmosphere is at 40.50% effect on teenage consumers’ intention in fast food restaurants, especially KFC and Mc Donald Jimbaran and 59.50% are influenced by other factors which are not examined in this study.
PENGARUH ATMOSFER RESTORAN TERHADAP MINAT BELI KONSUMEN REMAJA DI RESTORAN CEPAT SAJI (STUDI KASUS KFC DAN MC DONALD JIMBARAN) Ni Luh Suastuti
Jurnal Ilmiah Hospitality Management Vol 5 No 2 (2015)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (339.474 KB) | DOI: 10.22334/jihm.v5i2.117

Abstract

The rapid growth of tourism development in Jimbaran, South Kuta Badung Bali makes this area is flooded with tourism facilities. One of them is a fast-food restaurant. This is influenced by very high demand of fast food products in the region, especially for teenagers. This is influenced by many factors such as faster, more practice, delicious, more prestigious, more comfortable place, nice atmosphere, and there are still many more other factors. The restaurant atmosphere is one of the five essential product elements in the restaurant business. The purpose of this study was to determine the influence of restaurant atmosphere for teenage consumers consuming at fast food restaurants (case study: KFC and Mc Donald Jimbaran). This study found that the atmosphere of the restaurant significantly influence teenage consumers’ intention to purchase fast food products (KFC and case studies in Jimbaran McDonald). The restaurant atmosphere is at 40.50% effect on teenage consumers’ intention in fast food restaurants, especially KFC and Mc Donald Jimbaran and 59.50% are influenced by other factors which are not examined in this study.
Faktor kunci sukses pada restoran mie kober di bali: perspektif manajemen dan konsumen I Nyoman Arcana; Ni Luh Suastuti; I Nyoman Wiratnaya
Jurnal Ilmiah Hospitality Management Vol 12 No 2 (2022)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (267.835 KB) | DOI: 10.22334/jihm.v12i2.210

Abstract

Hidangan mie bercitarasa pedas adalah terobosan baru di bidang usaha kuliner. Kober Mie Setan di Bali merupakan usaha kuliner yang menerapkan strategi pemasaran diantaranya, strategi produk, strategi tempat, strategi harga dan strategi promosi. Penelitian ini bertujuan untuk mengeksplorasi faktor-faktor yang menjadi kunci sukses jaringan Restoran Mie Kober di Bali dari sisi perspektif manajemen dan konsumen. Eksplorasi terhadap faktor-faktor yang menjadi kunci sukses restoran dikumpulkan dari hasil wawancara dan diskusi fokus grup, sedangkan analisis dari perspektif konsumen menggunakan analisis regresi berganda. Hasil penelitian menyimpulkan bahwa dari perspektif manajemen, terdapat tiga variabel baru yang menjadi kunci sukses jaringan restoran Mie Kober di Bali, yaitu: Service Design, Location, dan Penerapan CHSE. Sedangkan dari perspektif konsumen, sebesar 73,1% perilaku dapat dijelaskan oleh variabel motivasi, kualitas dan sikap sedangkan sisanya yaitu 26,9% perilaku dipengaruhi oleh variabel-variabel lainnya yang tidak diteliti dalam penelitian ini. Terdapat Sembilan belas (19) indikator variabel yang berkinerja baik, dan dua variabel yang berkinerja biasa . Hasil penelitian ini menyarankan agar Resto Mie Kober disarankan agar mempertahankan kinerja faktor-faktor yang berpengaruh terhadap kesuksesan perusahaan, yang meliputi: Menu dan minuman, Marketing, Quality management, Production Control, Production, Inventory, Finance, Strategy, Service design, Location, dan penerapan CHSE.
Tingkat Kesukaan Panelis Terhadap Teh Kombucha Dengan Menambahkan Apel Hijau Malang Dan Bit Merah Melalui Uji Organoleptik Pande Made Utari Mahadewi; Ni Luh Suastuti; Lidjah Magdalena Massenga
JURNAL GASTRONOMI INDONESIA Vol 10 No 2 (2022): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v10i2.902

Abstract

Kombucha tea is a traditional drink fermented from a solution of tea and sugar using a kombucha microbial starter called SCOBY (Symbiotic Culture of Bactery and Yeast), which contains bacteria and yeast (acetobacter xylinum, several types of yeast, such as Saccharomyces cerevisiae) which is fermented for 14 days in room temperature. Tea blend with Malang Green Aplle and beetroot will give a new creation of tea that we can get red color tea and we also get the healty benefit from apple and beetroot.  This study aims to determine the preference level of 15 panelists through organoleptic test. The assessment indicators in this study are sweetness, acidity, bitterness, aroma and colour. The results of organoleptic tests on kombucha tea blend with Malang green apples and beetroot are: sweetness, acidity,  and color of this Kombucha blend are really liked and aroma get like level, and bitterness get kinda like, but overall panelist give really like the blend Kombucha with green aplle malang and beetroot.It can be said that kombucha blend with green apple Malang and Beetroot have a very good sweetness, acidity aroma and also interesting color.  
Faktor kunci sukses pada restoran mie kober di bali: perspektif manajemen dan konsumen I Nyoman Arcana; Ni Luh Suastuti; I Nyoman Wiratnaya
Jurnal Ilmiah Hospitality Management Vol 12 No 2 (2022)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jihm.v12i2.210

Abstract

Hidangan mie bercitarasa pedas adalah terobosan baru di bidang usaha kuliner. Kober Mie Setan di Bali merupakan usaha kuliner yang menerapkan strategi pemasaran diantaranya, strategi produk, strategi tempat, strategi harga dan strategi promosi. Penelitian ini bertujuan untuk mengeksplorasi faktor-faktor yang menjadi kunci sukses jaringan Restoran Mie Kober di Bali dari sisi perspektif manajemen dan konsumen. Eksplorasi terhadap faktor-faktor yang menjadi kunci sukses restoran dikumpulkan dari hasil wawancara dan diskusi fokus grup, sedangkan analisis dari perspektif konsumen menggunakan analisis regresi berganda. Hasil penelitian menyimpulkan bahwa dari perspektif manajemen, terdapat tiga variabel baru yang menjadi kunci sukses jaringan restoran Mie Kober di Bali, yaitu: Service Design, Location, dan Penerapan CHSE. Sedangkan dari perspektif konsumen, sebesar 73,1% perilaku dapat dijelaskan oleh variabel motivasi, kualitas dan sikap sedangkan sisanya yaitu 26,9% perilaku dipengaruhi oleh variabel-variabel lainnya yang tidak diteliti dalam penelitian ini. Terdapat Sembilan belas (19) indikator variabel yang berkinerja baik, dan dua variabel yang berkinerja biasa . Hasil penelitian ini menyarankan agar Resto Mie Kober disarankan agar mempertahankan kinerja faktor-faktor yang berpengaruh terhadap kesuksesan perusahaan, yang meliputi: Menu dan minuman, Marketing, Quality management, Production Control, Production, Inventory, Finance, Strategy, Service design, Location, dan penerapan CHSE.
Co-Authors I Nyoman Arcana Ida Ayu Yulyarini Sugiantari Lidjah Magdalena Massenga Lidjah Magdalena Massenga Ni Putu Ariesta Budiani Pande Made Utari Mahadewi Wiratnaya, I Nyoman