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Antonius Rizki Krisnadi
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INDONESIA
Jurnal Hospitality dan Pariwisata
Published by Universitas Bunda Mulia
ISSN : 24425222     EISSN : 26558165     DOI : -
Core Subject : Humanities, Social,
Humanities Social Sciences
Jurnal Hospitality dan Pariwisata diterbitkan secara berkala dua kali dalam satu tahun yaitu pada bulan Februari dan November. Jurnal ini ditujukan sebagai media bagi akademisi dan praktisi untuk menyumbangkan karya ilmiah dan pengalaman praktisnya yang dapat berguna bagi pengembangan ilmu pengetahuan khususnya di bidang industri hospitality dan pariwisata.
Arjuna Subject : Ilmu Sosial - Ilmu Sosial (Lain-Lain)
Articles 5 Documents
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Search results for , issue "Vol 1, No 2 (2015): Jurnal Ilmiah Hospitality dan Pariwisata" : 5 Documents clear
IMPLEMENTASI MODEL PEMBELAJARAN EXPLICIT INSTRUCTION UNTUK MENINGKATKAN PRESTASI BELAJAR MATA PELAJARAN MELAYANI MAKANAN DAN MINUMAN SISWA KELAS XI JASA BOGA 2 DI SMK WISATA INDONESIA Yudhiet Fajar Dewantara
Jurnal Hospitality dan Pariwisata Vol 1, No 2 (2015): Jurnal Ilmiah Hospitality dan Pariwisata
Publisher : Program Studi Hospitality dan Pariwisata

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/jhp.v1i2.2464

Abstract

This study aims to find out how the application of Food and Beverage Learning with the application of explicit learning model learning in class XI Catering Services 2 and improve learning achievement of Serving Food and Beverages after using explicit instruction learning model. This research is a Class Action Research with research design starting with action planning, action implementation, observation, and reflection. This research was conducted at the Indonesian Vocational High School in August to September 2014. The subjects of this research were students of Wisata Indonesia Vocational School of Tourism majoring in Culinary Class XI Service Boga 2 2014/2015 academic year consisting of 35 students. Data collection techniques use documentation, observation, and learning outcome tests. The instrument used in this study is a test of learning outcomes. Data analysis techniques using quantitative descriptive analysis. The results of the study show that 1) The implementation of learning practices on the subject of serving food and drinks by applying Explicit Instruction learning method with two cycles. 2.) there is an increase in learning outcomes in the practice of presenting Food and Beverages class XI Cooking Class (TB) 1 in the breakfast sub-indicator settings table and sub-indicator structuring table for lunch for cycle II by applying Explicit Instruction method. This can be seen from the average value of the first cycle 67.83 for pre test I and 85.45 for post test I. While for cycle II is 75.90 for pre test II and 88.28 for post test II. If the percentage of student achievement increases, then the cycle I increases 67.5% and cycle II 75%. Based on this data all students at the end of the action can achieve the Minimum Completeness (KKM) standard.
KAJIAN LITERARUR PENGARUH KUALITAS MAKANAN SUASANA DAN HARGA TERHADAP KEPUASAN PELANGGAN DAN LOYALITAS PADA RESTORAN ALL YOU CAN EAT Reagan Brian
Jurnal Hospitality dan Pariwisata Vol 1, No 2 (2015): Jurnal Ilmiah Hospitality dan Pariwisata
Publisher : Program Studi Hospitality dan Pariwisata

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/jhp.v1i2.2460

Abstract

All you can eat restaurant is a restaurant with the concept of self service and buffet, does not provide services for its customers. So the other factors that affect customer satisfaction. The purpose of the study is to provide literature review about the effect of quality of food, atmospherics, and prices provided by restaurant all you can eat toward customer satisfaction and loyalty. This literature review try to suggest a theoretical framework from previous literature and previous studies. Since, at the present time the restaurant business competition is getting tougher. One key to the success of a restaurant is able to provide good quality services to satisfy the customers.  
PENANGANAN RESERVASI KAMAR MELALUI TELEPON UNTUK TAMU INDIVIDUAL DI BEST WESTERN PREMIER LA GRANDE HOTEL BANDUNG Imam Ardiansyah
Jurnal Hospitality dan Pariwisata Vol 1, No 2 (2015): Jurnal Ilmiah Hospitality dan Pariwisata
Publisher : Program Studi Hospitality dan Pariwisata

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/jhp.v1i2.2461

Abstract

             Room reservation must be done carefully to prevent errors because it is very influential when guests come to the hotel to check-in because prospective guests want the request they want by room booking service can be fulfilled, this must be done well because it is very influential on the occupancy rate of the hotel and the hotel. Based on observations made at the Best Western Premier La Grande Bandung Hotel, there are several issues related to the Standard Operational Procedure for handling individual guest room reservations so that it can have an impact on guest satisfaction. Descriptive research method is research conducted to determine the value of a variable or more without making comparisons or connecting one variable to another variable. This research was conducted in April - June 2015. Based on the final results of the analysis of the questionnaire study, it was handled the telephone room reservation at the Best Western Premier La Grande Bandung Hotel from the aspect of Standard Operating Procedures resulting in 239 points in the "Performed" category, while Equipment and Media produced points as many as 77 are included in the category "Enough" and for Employee Competency to produce as many as 158 points and fall into the category "Agree
TUMPENG DALAM KEHIDUPAN ERA GLOBALISASI TUMPENG IN THE ERA OF GLOBALIZATION Antonius Rizki Krisnadi
Jurnal Hospitality dan Pariwisata Vol 1, No 2 (2015): Jurnal Ilmiah Hospitality dan Pariwisata
Publisher : Program Studi Hospitality dan Pariwisata

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/jhp.v1i2.2462

Abstract

Tumpeng is a traditional culinary and be shown to represent the culinary of Indonesia’s archipelago. Tumpeng is always served at events such as: celebrating birthdays, thanksgiving, which are non-formal or formal. Globalization in the culinary field with the inclusion of traditional culinary from Asian, Middle Eastern and Western countries. The foreign culinary fame has succeeded in shifting the position of tumpeng as traditional culinary and Indonesian identity. Young socialites and today's family life are very fond of a variety of foreign traditional cuisines that are considered modern and prestige. A fast food traditional foreign culinary restaurant, turned into a place to celebrate the birthdays of sons and daughters, meetings, and thanksgiving. This will change the perception, mindset, and behavior of the younger generation towards Tumpeng, consider the culinary out of date and less fancy. Gradually, but surely the young generation of Indonesia who will come will not know tumpeng anymore, at the same time the loss of local meaning and wisdom contained in tumpeng. The problem is how to generate fame and sacredness of tumpeng in the past, to the community, especially the younger generation, and instill a sense of pride and love for tumpeng as a Indonesian traditional culinary. This study uses a qualitative-descriptive method. As for this research, tumpeng has experienced a very long historical development, various types of cone are in accordance with the intent and purpose of stakeholders. We must maintain and develop the philosophy contained therein and local wisdom in every type of cone in the current era of globalization.
POTENSI HALAL TOURISM DI INDONESIA Regina Dewi Hanifah
Jurnal Hospitality dan Pariwisata Vol 1, No 2 (2015): Jurnal Ilmiah Hospitality dan Pariwisata
Publisher : Program Studi Hospitality dan Pariwisata

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/jhp.v1i2.2463

Abstract

Pariwisata menjadi sektor bergengsi yang dapat mendongkrak ekonomi sebuah negara dalam sistem berkelanjutan. Dengan merebaknya Halal Lifestyle secara global, muncul pula Halal Tourism di negara-negara, khususnya negara dengan mayoritas penduduk muslim seperti Indonesia. Tentunya kesiapan Indonesia sendiri dalam menyiapkan diri menjadi destinasi untuk Halal Tourism dapat dikaji dari berbagai aspek, khususnya dalam aspek syar’i sendiri. Penelitian ini bertujuan melihat potensi Indonesia sebagai tujuan wisatawan dalam melaksanakan Halal Tourism. Dilihat dari faktor-faktor pendorong potensi wisata, faktor standar pengukuran Halal Tourism dari segi administrasi dan pengelolaannya serta tantangan yang dihadapi di Indonesia sendiri dalam melaksanakan Halal Tourism. Pariwisata halal di Indonesia memiliki prospek ekonomi yang baik sebagai bagian dari industri pariwisata nasional.Inti dari wisata halal menekankan prinsip-prinsip syari’ah dalam pengelolaan pariwisata dan pelayanan yang santun dan ramah bagi seluruh wisatawan dan lingkungan sekitarnya.

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