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All Journal Jurnal Syntax Transformation Media Bina Ilmiah
Wiwik Nirmala Sari
Pradita University
Humanities Education Environmental Science Law, Crime, Criminology & Criminal Justice Social Sciences Other

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PERSEPSI WISATAWAN TERHADAP MAKANAN INDONESIA DI KABUPATEN TANGERANG Kezia Elsty; Wiwik Nirmala Sari
Media Bina Ilmiah Vol. 18 No. 7: Februari 2024
Publisher : LPSDI Bina Patria

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Abstract

Penelitian ini bertujuan untuk mengetahui menu makanan Indonesia yang cocok untuk disajikan di kawasan Gading Serpong bagi wisatawan baik wisatawan domestik atau wisatawan mancanegara. Penelitian ini menggunakan metode penelitian kualitatif, dengan teknik triangulasi untuk keabsahan datanya. Hasil penelitian menunjukkan bahwa menu makanan Indonesia yang cocok untuk makan pagi atau sarapan adalah nasi goreng dengan telur dan ayam goreng. Menu makanan Indonesia yang cocok untuk makan siang adalah makanan berkuah dan berbahan dasar dari daging, yakni sup buntut atau soto ayam. Sementara untuk menu Indonesia yang cocok untuk makan malam adalah makanan berkuah juga, tidak jauh berbeda dengan makan siang. Sementara untuk minuman pendamping dari makanan ini paling cocok ditemani dengan teh manis dan teh hangat.
Menu Engineering on Food to Increase Revenue at Laku Café, Gading Serpong Sherlen Frelinsia Goh; Wiwik Nirmala Sari
Jurnal Syntax Transformation Vol 4 No 12 (2023): Jurnal Syntax Transformation
Publisher : CV. Syntax Corporation Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/jst.v4i11.861

Abstract

The Food and Beverage industry is an industry that has existed and developed for a long time until now. The Food and Beverage sector is engaged in the manufacture and serving of food and beverages and also provides services to customers. Merdeka (2022) emphasizes that Food and Beverage is a part of hospitality that is centered on food and beverage services which aims to achieve customer satisfaction. The method used is descriptive research with a qualitative approach. Research data collection was carried out using documentation studies to determine the level of menu profitability using a menu engineering system. Based on the results of the analysis, it can be concluded that among the menu items sold, there are several menu items that are less popular and there are also menus that bring low profits. There are many ways to increase revenue, including: increasing the attractiveness of the menu, increasing menu prices by switching to cheaper raw materials with the same quality, reducing portion sizes or creating combination packages with other menus that have low costs, removing several menus from the list. menu.
Co-Authors Elsty, Kezia Sherlen Frelinsia Goh