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All Journal Jurnal Abdimas Pariwisata Journal of Tourism and Economic
Ihsan Budi Santoso
Akademi Pariwisata Yogyakarta
Humanities Economics, Econometrics & Finance Environmental Science Social Sciences Other

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STRATEGI PEMASARAN FOOD AND BEVERAGE UNTUK MENINGKATKAN PENJUALAN PADA MASA PANDEMI COVID-19 DI CAVINTON HOTEL YOGYAKARTA, INDONESIA Lutfi Hendriyati; Ihsan Budi Santoso
Journal of Tourism and Economic Vol 4, No 1 (2021): EDISI 4
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (679.548 KB) | DOI: 10.36594/jtec.v4i1.111

Abstract

The Covid19 pandemic corona virus in Indonesia was first detected on March 2, 2020. The Covid19 outbreak had a very devastating impact on the world Various industries are experiencing a slump, especially in the tourism sector. The weakening of the tourism industry in Indonesia such as Bali, Yogyakarta, Lombok has experienced a very drastic decline. The method used in this research is descriptive qualitative. Through this method, the writer tries to reveal the Food and Beverage marketing strategy during the covid 19 period at the Cavinton hotel in Yogyakarta. The analysis tool used is SWOT analysis to formulate a strategy for identifying various factors based on the researcher's knowledge and understanding. SWOT analysis is used to formulate a strategy through maximizing strength and opportunities and simultaneously minimizing weaknesses and threats. The results of research due to Covid19 make public awareness of cleanliness, health, safety and environmental sustainability very large, The decline in the tourism sector due to social distance caused the hotel business to decline so that Food and Beverage used various innovations and strategies to survive the Covid19 Pandemic, Public interest in food and delivery services is increasingly in demand, with the increasing transmission of covid19 making people limit themselves from leaving the house.
Pelatihan Abon Kates (Bontes) sebagai Daya Tarik Wisata kuliner di Padukuhan Klepu Lor Sendang Mulyo Minggir Sleman Yogyakarta Heni Widyaningsih; Lutfi Hendriyati; Hery Krestanto; Annisa Grace; Ihsan Budi Santoso
Jurnal Abdimas Pariwisata Vol. 4 No. 2 (2023): Jurnal Abdimas Pariwisata
Publisher : Sekolah Tinggi Pariwisata AMPTA Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/jap.v4i2.456

Abstract

The purpose of this community service is to increase public knowledge about kates processing by making shredded and increasing knowledge about the packaging of shredded papaya products so that they can be sold as souvenirs and as a culinary tourist attraction from the Klepu Lor village. This training is intended for women who are members of the Klepu Lor Padukuhan UKM who are located at Klepu Lor Padukuhan, Sendangmulyo, Minggir, Sleman. The method used in the training for making shredded kates (Bontes) uses the Lecture and Hands-on Practice method. The outputs of this community service activity are (1) Increasing knowledge that papaya fruit can be used to be processed into food; (2) Increasing the creativity and product innovation of Klepu Lor Padukuhan UMKM by processing papaya fruit into shredded kates; (3) Increase knowledge and skills in processing papaya which can be used as a source of family income. The positive impact of this community service on shredded kates processing is that housewives who are members of the Padukuhan Klepu Lor MSME group have the knowledge and insight to utilize their yards by planting papayas (Kates).
Co-Authors Annisa Grace Heni Widyaningsih, Heni Hery Krestanto Lutfi Hendriyati