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Pelayanan Makanan dan Minuman Pada Pesta Pernikahan Masyarakat Adat Sebagai Daya Tarik Pariwisata Berbasis Masyarakat Ramdah Radjab; Dewa Made Dirga; I Nyoman Arcana; Mandra .; Herlina .; Rizda Endean N. Batubara
JURNAL GASTRONOMI INDONESIA Vol 8 No 2 (2020): 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.v8i2.555

Abstract

The diversity of ethnic groups in Indonesia creates a diversity of cultural expressions. Among them are the Baduy Luar Tribe in Kanekes Village, Banten Province, Toba Batak Tribe which occupying Samosir Island, North Sumatra, and Sasak Tribe on Lombok Island. This study aims to examine the tradition of food and beverage service at traditional weddings of indigenous peoples as a community-based tourism attraction, which includes the procession of food and beverage service preparation This study resulted in the following findings, namely: 1. The philosophy implied in the stages of the third wedding party shows that the culture of the Toba Batak people is influenced by Dutch (European) culture, while the culture of the Baduy Luar community is influenced by the natural environment where they live from generation to generation., and the culture of the Sasak people combines well with the relationship between customs and Islamic culture, and; 2.Indicators of food and beverage service at the wedding of the Toba Batak, Baduy Luar, and Sasak people that have the potential to become community-based tourism. This study recommends that the preparation of wedding party food and beverage services in traditional communities apply the CHSE standard for the health of the guests and families of the bride and groom, as well as to fulfill the requirements to become a community-based tourism attraction.
COMPLIANCE ANALYSIS OF HEALTH PROTOCOL IMPLEMENTATION OF COVID-19 PREVENTION IN RESTAURANT SERVICES IN CONSUMER PROTECTION LEGAL PERSPECTIVE (Study Hotel Mataram City) Herlina Herlina
International Journal of Social Science Vol. 2 No. 3: Ocktober 2022
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/ijss.v2i3.4093

Abstract

With the existence of covid 19 the Ministry of Tourism and Creative Economy responded quickly to this by issuing implementation guidelines in implementing the health protocol called Cleanliness, Health, Safety and Environmental Sustainability (CHSE) in the tourism sector, one of which is hotels and restaurants/eateries, As an effort to prevent the spread of Covid- 19, this is expected to protect business actors, especially consumers from the dangers of Covid-19 because it protects safety, security and comfort. The readiness of tourist attractions in receiving visitors must also receive special attention. Increasing awareness of the importance of implementing the CHSE protocol must be continuously fostered, so as to minimize the occurrence of negligence and can have a positive impact on each participant's environment. Restaurants are places that are prone to the spread of the Covid-19 virus. The purpose of this study was to determine and analyze the level of adherence to the implementation of health protocols and factors that have the potential to spread Covid-19 in restaurant services in the city of Mataram. Data collection techniques used in research are: observation, interviews, and documentation. The data analysis technique used is descriptive analysis. The results of this study are that compliance in implementing the Covid-19 prevention health protocol is influenced by 3 things, namely sanctions, establishing good relationships and knowing the purpose and function of these rules. Obstacles in the implementation of the Covid-19 prevention health protocol are, more than consumers themselves, because in changing people's behavior patterns to be able to carry out activities according to applicable regulations it is difficult to do, it requires a strong commitment from both the government in issuing policies, as well as those who apply the rules them (business actors)
EKSISTENSI KOPI LOKAL TERHADAP PERMINTAAN KONSUMEN CAFE TRADISIONAL DAN CAFE MODERN DI KOTA BANDUNG, JAWA BARAT DAN KOTA MATARAM, NTB Ainul Yakin; Herlina Herlina; Hendri Yadi Saputra
Media Bina Ilmiah Vol. 17 No. 8: Maret 2023
Publisher : LPSDI Bina Patria

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33578/mbi.v17i8.326

Abstract

Penelitian yang berjudul: Eksistensi kopi lokal terhadap Permintaan Konsumen Cafe Tradisional dan Cafe Modern di Kota Bandung - Jawa Barat dan Kota Mataram – NTB merupakan penelitian deskriptif kulaitatif tentang kopi lokal yang ada di Kota Bandung dan Kota Mataram. Penelitian ini bertujuan untuk mengetahui bagaimana eksistensi kopi lokal terhadap permintaan konsumen café tradisional dan café modern dan untuk mengetahui faktor determinan eksistensi kopi lokal sehingga banyak diminati oleh para pecinta kopi (konsumen). Instrumen dalam penelitian ini adalah, dokumen panduan wawancara dan dokumen angket, Teknik pengumpulan data adalah: Wawancara, observasi, angket, Focus Group Discussion (FGD) dan studi literatur. Metode yang digunakan dalam penelitian ini adalah deskrptif kualitatif dengan tujuan untuk menganalisis eksistensi kopi lokal dan faktor determinan dari kopi lokal. Adapun hasil dalam penelitian ini adalah secara keseluruhan, bahwa eksistensi kopi lokal baik di kota bandung-jawa barat dan kota mataram-lombok cukup di minati di tandai dengan banyak nya permintaan kopi lokal dengan variasi minuman dari minuman panas hingga minuman dingin, dan di tandai juga dengan menjamurnya café-café baik di kota hingga di desa. Sedangkan faktor determinan eksistensi kopi lokal adalah variasi rasa yang dihasilkan dari kopi lokal tersebut, cara penyajian serta edukasi kepada konsumen yang dilakukan oleh barista merupakan salah satu faktor yang mendukung eksis nya kopi lokal baik di café tradisional maupun café modern. Dengan ini dapat dismpulkan bahwa eksistensi kopi lokal dan determinan eksistensinya masih sangat dibutuhkan untuk dikembangkan dengan sistem seduh, penyajian dan edukasi kopi terhadap pelanggan/konsumen baik di kota bandung maupun di kota mataram.
Co-Authors Ainul Yakin Dewa Made Dirga Hendri Yadi Saputra I Nyoman Arcana Mandra Ramdah Radjab Rizda Endean N. Batubara