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Johannes Kurniawan
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Journal FAME (Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services
Published by Tourism Academy Bunda Mulia
ISSN : 26221292     EISSN : 26230488     DOI : -
Core Subject : Education,
Education Languange, Linguistic, Communication & Media Other
The purpose of this journal is to collect various kinds of articles from various fields, especially with topics in Food and Beverage, Product and Services, Accommodation Industry, Entertainment Service
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 6 Documents
 1 
Search results for , issue "Vol 5, No 1 (2022): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu" : 6 Documents clear
PENGARUH DAYA TARIK WISATA TERHADAP KEPUTUSAN BERKUNJUNG DI KEBUN RAYA BOGOR Dimas Aryo Baskoro
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 5, No 1 (2022): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v5i1.3386

Abstract

Kebun Raya Bogor sebagai ikon destinasi wisata kota Bogor menjadi tujuan para wisatawan untuk datang karena daya tarik wisatanya. Daya tarik wisata yang baik, menjadi salah satu alasan wisatawan berkunjung ke Kebun Raya Bogor. Adanya penurunan jumlah wisatawan di Kebun Raya Bogor diperlukan usaha untuk menarik minat wisatawan dengan penanganan yang profesional atas sektor pariwisata terutama yang berhubungan dengan daya tarik wisata. Penelitian ini dilakukan untuk mengetahui bagaimana daya tarik wisata berpengaruh terhadap keputusan berkunjung di Kebun Raya Bogor.Penelitian ini menggunaan pendekatan kuantitatif. Analisis data dalam penelitian ini adalah analisis statistik deskriptif dengan sifat ingin menguji kebenaran dari suatu hipotesis yang dilaksanakan melalui pengumpulan data di lapangan menggunakan data sekunder dan data primer guna memprediksi dan menjelaskan hubungan atau pengaruh dari suatu variabel ke variabel lainnya. Banyak sampel yang diteliti adalah 100 responden yang merupakan wisatawan yang berkunjung di Kebun Raya Bogor.
PENGARUH HARGA DAN SUASANA CAFÉ TERHADAP KEPUTUSAN PEMBELIAN Dimas Aryo Baskoro
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 5, No 1 (2022): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v4i2.3048

Abstract

ABSTRAK Pengaruh harga dan suasana café disinyalir menjadi penentu terhadap keputusan atas pembelian suatu produk.  Penelitian ini berguna menganalisis mengenai faktor harga dan suasana cafe terhadap keputusan pembelian konsumen. Dengan penelitian ini maka akan membuktikan apakah pernyataan tersebut dapat diterima atau tidak.Penelitian ini bertujuan untuk mengetahui pengaruh Harga dan Suasana Cafe Terhadap Keputusan Pembelian. Metode penelitian yang digunakan adalah deskriptif dan kuantitatif. Teknik pengumpulan data yang digunakan yaitu dengan membagikan kuesioner kepada 30 responden yang pernah berkunjung ke Klasik Coffee and Breakfast Bogor. Metode pengambilan sampel menggunakan teknik accidental sampling.Hasi penelitian menunjukan bahwa harga dan suasana café mempengaruhi keputusan pembelian sebesar (114.129 > 3,05) dan signifikansi < 0,05 (0.000 <0.05).
THE EFFECT OF EMPLOYEE TRAINING ON SERVICE QUALITY Dimas Aryo Baskoro; Damas Aryo Anggoro
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 5, No 1 (2022): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v5i1.3289

Abstract

ABSTRACT               The purpose of this paper is to show how firms can enhance their service quality to increase customer satisfaction and thus customer loyalty? In answer to this question, three factors (i.e. employees, service quality, and customers) are critical to the success of service firms. The purpose of this research is to provide a research framework that examines relationships among employees, perceived service quality, customers.The design of this research applies a survey toward unit of analysis on shipping transportation service by interviewing the employee of PT. Humpuss Intermoda Transportasi, Tbk and also interviewing their clients as respondent for testing hypothesis. Meanwhile the required data consist of one variable independent which is employee training, one mediated variable which is service quality, and two variables dependent which are customer satisfaction and customer loyalty. The aggregate numbers of employees are 100 and clients 100 being respondent. Total respondent for this study are 200. Data analysis used in this research was consists of Pearson Correlation Test using SPSS as software. The result of this research concludes that three hypotheses are not supported, employee training had no effect to service quality, and then service quality had no effect to customer satisfaction and also to customer loyalty. Implications for management of the companies and directions for future research are discussed.
Pelatihan Kreasi Menu Hidangan Penutup Dengan Bahan Dasar Labu Kuning Winny Trussiadi
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 5, No 1 (2022): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v5i1.3261

Abstract

Kegiatan pengabdian kepada masyarakat merupakan bentuk kepedulian secara sosial dimana kita dapat membagikan bermacam-macam ilmu dan keterampilan kepada masyarakat yang berguna untuk membantu masyarakat dapat memperoleh ilmu baru dan meningkatkan keterampilan mereka. Kami mengusungkan tema Kreasi Hidangan Makanan Penutup dengan Bahan Dasar Labu Kuning karena melalui kegiatan pengabdian masyarakat ini kami bertujuan untuk memperkenalkan menu olahan-olahan dari labu kuning serta dapat membantu memberikan ide kepada peserta kegiatan pelatihan untuk mengkreasikan labu kuning sebagai bahan hidangan penutup. Minimnya pengolahan labu kuning berjenis labu parang di Indonesia membuat kami ingin melaksanakan program pengabdian kepada masyarakat dalam bentuk online workshop agar dapat membantu mengedukasi Sinarmas Land UMKM Centre yang lebih di tujukan untuk para ibu-ibu, sehingga para ibu-ibu dapat mengenal lebih dalam lagi mengenai labu kuning beserta kreasi olahan-olahan labu kuning. Dalam proses pelaksanaan kegiatan, para peserta terlihat antusias untuk mengikuti dan mengkreasikan ulang hidangan penutup dengan bahan dasar labu kuning ini.
ROLE OF FACILITIES ON VISITOR SATISFACTION IN GUNUNG BUNDER NATURAL TOURISM, BOGOR REGENCY Yuviani Kusumawardhani
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 5, No 1 (2022): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v5i1.3198

Abstract

Traveling activities can increase creativity, eliminate saturation, relaxation, shopping, doing business, learning about history, culture, and language from certain ethnicities, health, and spirituality. Indonesia is a country that has considerable natural tourism potential and has become an attraction for visitors from all over the world. Gunung Bunder Nature Tourism is one of the natural attractions located in Bogor Regency with pine tree attractions. But the management of tourist attractions is still carried out independently by the community, causing a lack of tourist facilities to be provided to visitors. This is behind this research to analyze the role of facilities on visitor satisfaction in Mount Bunder Natural Tourism.In research procedures, quantitative approaches with simple linear regression analysis tools are used. Nonprobability sampling with a purposive sample technique was utilized to collect data from as many as 100 people. The findings revealed that facility variables influence visitor happiness, implying that facilities have a role in visitor pleasure and that if the manager improves the facility, tourist contentment will rise. The findings of the determination coefficient test revealed that facilities had a 71.9 percent effect on visitor satisfaction, with the remaining 28.1 percent influenced by factors not addressed in this study.
INOVASI PEMBUATAN KULIT MOONCAKE DARI TEPUNG KACANG MERAH Dina mayasari soewoyo
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 5, No 1 (2022): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v5i1.3179

Abstract

The purpose of this study was to determine the ideal formulation in making Mooncake skin made from local food, namely red bean flour and to determine the public's acceptance of these innovative products. The research method used is descriptive quantitative research, with data collection techniques, namely distributing questionnaires to expert panelists and consumer panelists, experimentation, documentation and literature study. The data analysis technique was carried out by means of a preference test or organoleptic test on the taste, color, aroma and texture of the product. The data from the questionnaire results were processed using descriptive statistics by looking for the Score, Mean, Median, Mode and Standard Deviation. The product experiment was carried out with 3 formulas, namely making Mooncake with skin made from original wheat flour, a mixture of wheat flour and red bean flour, and 100% red bean flour. To obtain research results, questionnaires were distributed to expert panelists and consumer panelists by providing product samples. The conclusion of this study is that from 2 formulations of Mooncake product innovations that use ingredients from red bean flour for the skin, judging from the mean, median, mode, and standard deviation values from the organoleptic test questionnaire, it was found that expert panelists and consumer panelists preferred innovation of Mooncake products whose skin is made from 100% red bean flour, both in terms of taste, aroma, color and texture dimensions.

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