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All Journal E-Journal of Tourism Jurnal Sains Sosio Humaniora Journal of Humanities and Social Studies Tourism Scientific Journal jurnal ilmiah hospitality Jurnal Kepariwisataan: Destinasi, Hospitalitas dan Perjalanan Kepariwisataan: Jurnal Ilmiah Jurnal Inovasi Penelitian Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Barista : Jurnal Kajian Bahasa dan Pariwisata Jurnal Kepariwisataan Jurnal Industri Pariwisata Jurnal Pariwisata Vokasi Jurnal Gastronomi Indonesia The Journal Gastronomy Tourism Journal of Tourism Education Jurnal Kepariwisataan (JK) Barista

Dewi Turgarini, Dewi

Universitas Pendidikan Indonesia

Author-ID : 573450

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Social Sciences Other

Published : 44 Documents Claim Missing Document

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Feasibility Study And Business Planning Of Rumahmakan.Online Digital Menu Whatsapp Ordering System Lesmana, Fanji; Turgarini, Dewi
Gastronomy Tourism Journal Vol 8, No 1 (2021)
Publisher : Universitas Pendidikan Indonesia

Food delivery service business have increased rapidly in the era of the Covid-19 pandemic. People use new business model devices in their daily lives. E-commerce/platform of food delivery service is an integrated business system that started from the food provider to the food buyers. Â Commonly, the food delivery service platform set the "Cost of Technology" which is added to the calculation of Cost of Good Sold (CoGs/HPP). The cost of service burden the food provider.Â Therefore, rumahmakan.online provides solution for food/restaurant providers, who have a personal digital menu. Food buyers can make orders via WhatsApp to the food provider/restaurant's WhatsApp number by using these platforms.Â

Analisis Tingkat Gelombang Kopi Dan Minat Berkunjung Generasi Z Dan Milenials Pada Wisata Kopi Dki Jakarta Enrico, Farel Adrian; Turgarini, Dewi; Fajri, Ilham
Gastronomy Tourism Journal Vol 2, No 1 (2015)
Publisher : Universitas Pendidikan Indonesia

Gastronomic Tourism Attractions in the Kapau Village, Agam Regency, West Sumatra Sari, Putri Andan; Turgarini, Dewi; Handyastuti, Indriyani
Gastronomy Tourism Journal Vol 6, No 1 (2019)
Publisher : Universitas Pendidikan Indonesia

This research's aim is to find out the grand of gastronomy in Kapau , the components of gastronomy in Kapau, people 's contributions and government acts to preserve traditional gastronomy in Kapau, Agam , West Sumatra. Kapau, is a small region in West Sumatra that is known by fine traditional foods that have a unique taste on every food they are made. Therefore, Kapau is also known as a village that creates many expert chefs. To reach the aims written above, this research uses the mix method both qualitative and quantitative. Observation, questionnaire, interview and some documentary studies used to get the data. The result of this research is shows that Kapau Rice is a kind of traditional gastronomy that is very famous, not only among the Kapau citizens, but it is also known by the larger society outside. Regarding gastronomic tourist attractions in Kapau Village, Kapau rice has a good and unique taste and which cannot be found in other food. Gastronomy conservation has been done by government, chefs, and local leaders of the village by passing the cooking method from generation to generation. As a recommendation gastronomic travel pattern has been made in order to conserve traditional gastronomic in Kapau Village. Kapau rice consist of diverse Kapau traditional food such as Rendang, Gulai and Dendeng.

Kesadaran Mahasiswa Terhadap Penggunaan Edible Flowers Sebagai Garnish Dalam Penyajian Makanan (Studi Kasus: Mahasiswa Pengolah Makanan Pada Program Studi Pariwisata Universitas Pendidikan Indonesia dan STP Bandung) Suwandi, Ricky Pratama; Turgarini, Dewi; Fitrianti, Rattikah
Gastronomy Tourism Journal Vol 1, No 2 (2014)
Publisher : Universitas Pendidikan Indonesia

Pengaruh Kualitas Produk Dan Kualitas Pelayanan Terhadap Kepuasan Konsumen Di Sushi Den Bandung Anggraeni, Devi; Sudono, Agus; Turgarini, Dewi
Gastronomy Tourism Journal Vol 2, No 2 (2015)
Publisher : Universitas Pendidikan Indonesia

Customer satisfaction is the most important thing in the catering business.Â Customer satisfaction affect the profit earned by entrepreneur food. Things that canÂ affect customer satisfaction among them is the quality of product and quality ofÂ services provided by the food producers.One way to determine customer satisfactionÂ is to compare the expectation and the reality perceived by the customer.Research method used in this research is descriptive verification method. TheÂ number of samples in this research were 100 consumers, data collection is done byÂ spreading the questionnaire and documentary study. Model analysis of the data usedÂ is multiple linear regression using SPSS 22 for windows. The results showed that theÂ Product Quality and Service Quality has significant impact on customer satisfaction.Â Results of calculations using multiple linear regression analysis obtain the equationÂ Y=3,291+0,059Xâ‚+0,152Xâ‚‚ it means an increase by 1 unit Product Quality, theÂ Consumer Satisfaction Sushi Den Bandung will increase by 0.059 and any increaseÂ Quality of Service by 1 unit, the Consumer Satisfaction Sushi Den Bandung will alsoÂ rise by 0.152. Food producers should further improve the quality of product qualityÂ and service quality by determining and implementing the Standard OperationalÂ Procedure properly in order to provide a positive impact for food company.

Pelestarian Kudapan Kalua Kulit Jeruk Sebagai Warisan Gastronomi Sunda di Ciwidey Jawa Barat Firmani, Sofia Nuur; Turgarini, Dewi; Putra, Mandradhitya Kusuma
Gastronomy Tourism Journal Vol 5, No 2 (2018)
Publisher : Universitas Pendidikan Indonesia

Tujuan dari penelitian ini adalah untuk mengetahui sejarah, filosofi dan tradisi kalua kulit jeruk, serta untuk mengetahui bagaimana proses pembuatan kalua kulit jeruk dan menggambarkan kalua kulit jeruk dapat menjadi daya tarik wisata gastronomi sunda di Ciwidey, Jawa Barat . Jenis penelitian yang digunakan adalah kualitatif dengan metode wawancara mendalam, observasi dan dokumentasi. Populasi dalam penelitian ini adalah penghasil kalua kulit jeruk. Hasil penelitian ini menggambarkan sejarah awal penemuan kalua kulit jeruk, makna nama "kalua" dan tradisi yang terkait dengan kalua kulit jeruk dan menggambarkan proses pembuatan pemilihan awal bahan untuk proses penjualan dan melestarikan kalua kulit jeruk dengan membuat paket wisata gastronomi dan membuat kemasan untuk kalua kulit jeruk lebih menarik. Diharapkan dengan adanya beberapa upaya konservasi maka kalua kulit jeruk semakin diminati oleh masyarakat.

Strategi Peningkatan Penjualan Di Suis Butcher Cabang Setiabudi Anggraeni, Neli; Dewi Turgarini, Dewi; Miftah, Reiza
Gastronomy Tourism Journal Vol 4, No 1 (2017)
Publisher : Universitas Pendidikan Indonesia

Suis Butcher adalah salah satu steak house yang berada di kota Bandung yang telah berdiri sejak tahun 1984. Suis Butcher mengalami penurunan omzet penjualan, hal tersebut membuat petingnya perumusan strategi yang tepat bagi. Tujuan dilakukan penelitian ini adalah: (1) mengetahui bagaimana proses manajemen strategi di Suis Butcher (2) mengetahui faktor-faktor strategi eksternal yang merupakan peluang dan ancaman di Suis Butcher, (3) mengetahui faktor-faktor strategi internal yang merupakan kekuatan dan kelemahan di Suis Butcher, (3) mengetahui strategi peningkatan penjualan yang dapat diterapkan oleh Suis Butcher berdasarkan analisis SWOT. Metodologi yang digunakan adalah analisis deskriptif kualitatif dan kuantitatif dengan menggunakan wawancara mendalam dan kuesioner untuk mengetahui gambaran mengenai lingkungan perusahaan yang terdiri atas kekuatan, kelemahan, peluang dan ancaman. Data yang diperoleh kemudian dianalisis menggunakan matriks IFAS, matriks EFAS, matriks IE, diagram kartesius, matriks SWOT dam QSPM. Hasil analisis menunjukan terdapat sembilan alternatif strataegi yang dapat diterapkan Suis Butcher dengan strategi utama yaitu Memanfaatkan perkembangan teknologi untuk meningkatkan promosi dengan total skor 5,97.

Pengaruh Kompetensi Achievement And Action Dan Kompetensi Helping And Human Service Terhadap Kinerja Karyawan F&B Departement Di Hotel Mutiara Bandung Rima, Ayu; Turgarini, Dewi; Meilani, Sylvia
Gastronomy Tourism Journal Vol 2, No 1 (2015)
Publisher : Universitas Pendidikan Indonesia

The purpose of this research is to measure the influence of Achievement andAction Competence Variabel (X1) as well as Helping and Human Service CompetenceÂ Variabel (X2) on Performance (Y). Based on survey results revealed that the level ofÂ Achivement and Action Competentence to performance is equal to 79%, while theÂ level of Helping and Human service Competenceis 19%. Simultaneously, AchivementÂ and Action Compentence as well as helping and Human Service affect theÂ performance on FB Departement employee significantly.

Preservation of Kejek Tea as a Gastronomic Legacy of Garut Regency Hamidah, Sarah Nur; Turgarini, Dewi; Handyastuti, Indriyani
Gastronomy Tourism Journal Vol 6, No 2 (2019)
Publisher : Universitas Pendidikan Indonesia

Kejek tea is a traditional Cigedug tea. The purpose of this research is to know the existence, how to make tea in a traditional way, how to drink Kejek Tea and describe the tea Keek into a gastronomic tourist attraction in Garut Regency. The research method used is a descriptive qualitative research. The method for obtaining data is by conducting in-depth interviews, observation and documentation. Cigedug Village, Garut as a place to do research activities. The results of this study can be seen that: (1) Kejek tea has existed since the Dutch era in the 1900s. (2) How to manufacture that is still done manually using foot power and traditional tools. (3) Kejek Tea has a tradition of drinking tea, namely Nyaneut Tradition. (4) Kejek Tea has the potential is high enough to be a product that can increase income for the surrounding community if it is able to be developed or managed properly. Efforts to preserve traditional tea must be done not only by producers, the government but must also involve all elements of society.

Analysis Of Influence Of Tourism And Branding Perceptions On Purchase Decisions (Study conducted in Chinatown as Halal Gastronomy in the City of Bandung) Sagala, Evin Davinci; Ningsih, Caria; Turgarini, Dewi
Gastronomy Tourism Journal Vol 6, No 1 (2019)
Publisher : Universitas Pendidikan Indonesia

The purpose of this study is to be able to determine the effect of tourist perceptions and Branding on purchasing decisions in the Chinatown tourist destination in Bandung. The independent variables in this study are perception and branding, while the dependent variable of this study is the purchase decision. The research method used in this research is quantitative with descriptive and verification categories. The population of this study was 38,000 visitors with a sample of 270 respondents. The sampling technique used is nonprobability sampling with a purposive method. The data analysis technique used is multiple linear regression with assistive devicesSPSS 25.0 for Windows computer software. The results showed that perception and branding had a positive and significant effect on purchasing decisions in Bandung's Chinatown tourist destination, both partially and simultaneously.

Co-Authors Agung Tryasnandi Agus Sudono, Agus Ahmad Kurniawan Alia, Lisnani Nur Amiluhur Soeroso Anggraeni, Neli Aqmarina, Damartera Tyan Ariestianto, Farhan Arifin Heri Prasetyo Arinta Destri Larasaati Armandha Redo Pratama Astri Inas Yuthika Awiska Alfata Ayu Rima, Ayu Beni Ismarizal Caria Ningsih Caria Ningsih Caria Ningsih, Caria Debby Rusmiati Debi Rusmiati Debi V. Br Bangun Debi Valentina Devi Anggraeni Dias Pratami Putri E. Harmayani Elsa Dwi Melyanti Enrico, Farel Adrian Fariz Fardani Nurbaihaqi Firmani, Sofia Nuur Fitri Abdillah Fitrianti, Rattikah Gusti Panca Hajiman Hajiman Hamidah, Sarah Nur Hasni Azmi Hazym Heni Pridia Rukmini Sari Heni Pridia Rukmini Sari Ilham Fajri, Ilham Ilma Indriasri Pratiwi Ilma Pratiwi Ilma Pratiwi Ilmina, Astrid Ilmina, Astrid Indriyani Handyastuti Irfan Taufik Risda Jovan Abdul Asyraf Karina Sinthiya Karni Karni Kenny Stevan Lesmana, Fanji Lioe Lyly Soemarni Marsindi Marsindi Muhamad Fikriyananda Muhammad Baiquni Muhammad Mas Multazam Nenden Yayu Destiana Ningrum, Fitri Cahya Nur Baity, Mutiara Rizky Pinayani, Ani Pinayani, Ani Pradicko Afrindo Saga Pratiwi, Ilma Pridia, Heni Putra Hanifan Graha Putra, Mandradhitya Kusuma Reiza Miftah, Reiza Riadi Darwis Risya Ladiva Bridha Sagala, Evin Davinci Sari, Putri Andan Soemantri, Lioe Lyly Suwandi, Ricky Pratama Syifa Ainurrohmah Sylvia Meilani, Sylvia Taufiq, Hilman Trisagia Mokodongan Tsara Nabilla Unique Julieta Audia Rahmi Valentina, Debi Yuli Astuti Yuliansyah, Diki

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