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All Journal Journal of Indonesian Tourism and Policy Studies
Tantri Adithia Sabrina
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Arts Humanities Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Social Sciences

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ANALYSIS OF KNOWLEDGE ABOUT FLOUR FOR READINESS OF PASTRY PRACTICE OF STUDENTS STUDY PROGRAM DIII HOSPITALITY HARAPAN BERSAMA POLYTECHNIC IN TEGAL Puput Dewi Anggraeni; Tantri Adithia Sabrina
Journal of Indonesian Tourism and Policy Studies Vol 5, No 1 (2020): Journal of Indonesia Tourism and Policy Studies
Publisher : Program Pendidikan Vokasi, Universitas Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (242.305 KB) | DOI: 10.7454/jitps.v5i1.157

Abstract

Students of DIII Hospitality Harapan Bersama Polytechnic inTegal are equipped with a number of productive courses, one of which is the Pastry course, where this course learns from the preparation, manufacturing, serving to storage of bread and cake with standard recipe specifications and company practices. But the knowledge of some students is still very low in the material "Flour" so it is feared that it will affect the readiness in the implementation of pastry practices. The purpose of this study was to determine the level of student knowledge related to the understanding of flour, types of flour, flour function, how to store flour, and use of flour in the material "Flour" for the readiness of pastry practice. The research method use descriptive methods with descriptive statistical analysis. The population is the Hospitality Study Program DIII students, amounting to 35 people. The instrument used in this study is a multiple choice objective test. The results of this study indicate that the level of student knowledge regarding flour material related to understanding, type, function and method of storing flour is quite good criteria and the level of student knowledge regarding flour material related to the use of flour in making pastry products is in good criteria. Suggestions submitted by researchers for pastry lecturers in order to continue to improve students' knowledge competence in flour material by giving assignments in the form of papers on flour material that is still poorly understood.Keywords: Knowledge, Flour, Practice Readiness
THE EFFECT OF IMPLEMENTING CHSE ON GUEST SATISFACTION AT MIE GACOAN TEGAL Tantri Adithia Sabrina; Puput Dewi Anggraeni
Journal of Indonesian Tourism and Policy Studies Vol 6, No 2 (2021): Journal of Indonesia Tourism and Policy Studies
Publisher : Program Pendidikan Vokasi, Universitas Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (138.837 KB) | DOI: 10.7454/jitps.v6i2.273

Abstract

ABSTRACTThe spread of Covid-19 at the end of 2019 from one region to another region, until spreading all over the world. In March 2020 WHO deciding Covid-19 as pandemic. The spread of Covid-19 through droplets because of that goverment decides crowds rectriction. Various fields aver the world adapting to this pandemic. Goverment through Kemenparekraf (Indonesians Ministry of Tourism and Creative Economy) compiling manual guidebook that regulates various activities. The guidebook contents about CHSE guide. This guide is mandatory to all restaurant. The implementation of CHSE affects guast from all aspects. The purpose of this study was to determine the effect of implementing CHSE on guest satisfaction pasticularly at Mie Gacoan Tegal. The research method used quantitatif study with incidental sampling technic. Data collection using questionnaire and analyzed using simple regression analysis. The result of this study found that implementing CHSE has a positive effect on guests satisfaction. Researcher suggestion for restaurants management is to consisten appliying CHSE and always updating about Covid-19. Keywords: Effect, Implementing CHSE, Guests Satisfaction
Co-Authors Puput Dewi Anggraeni Puput Dewi Anggraeni