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Program Studi Manajemen Industri Katering Fakultas Pendidikan Ilmu Pengetahuan Sosial Universitas Pendidikan Indonesia Jl Dr Setiabudhi No 229 Lt2 Sayap Kiri Isola Kecamatan Sukasari Kota Bandung Jawa Barat 40154
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The Journal Gastronomy Tourism
Published by Universitas Pendidikan Indonesia
ISSN : 27746186     EISSN : 27163970     DOI : https://doi.org/10.17509/gastur.v8i2
Core Subject : Economy, Science, Education, Social, Engineering,
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences
The Journal Gastronomy Tourism with eISSN 27163970 and pISSN 27746186 is a scientific journal accommodates the development of science, and the gastronomic tourism business that includes multidisciplinary science. Journal Scope are Gastronomy tourism, Food and Beverage Management, Food Heritage and Culture, Food Literature, Hospitality, Digitalization and Information System of Food, Food Nutrition and Sustainabilty, Halal Food, Food innovation and Technology, Gastronomy Tourism Destination Management, Food and landscape, Food Science, Gastronomy and Education Published articles can be in the form of research articles, conceptual articles, field study reports, implementation practices, and national or international policies. This journal will be published twice a year in June and December in electronic form, and in limited print. The electronic edition of this journal is Open Access which can be downloaded free of charge to encourage the development of knowledge. GasTur will be managed professionally and follows the management standards of the electronic journal Directorate of Higher Education (DIKTI).
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 125 Documents
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Economic Order Quantity (EOQ) Analysis In Efforts To Improve Efficiency In Hawayu Coffee & Eatery Bandung Fajri, Ilham; Maima, Amsal
Gastronomy Tourism Journal Vol 7, No 1 (2020)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (479.481 KB) | DOI: 10.17509/gastur.v7i1.27432

Abstract

Economic Order Quality (EOQ) is the stockpile economic method which is used in order to decide the company amount of order. This research is aimed to find the comparison of conventional method and Economic Order Quality (EOQ) related to the company’s cost efficiency in Hawayu Coffee Eatery.Experimental design was chosen as a method in this research. The primary and secondary data were used as data analysis. The need and the cost of raw material of the company in range of October 2019 until January 2020 were taken as the secondary data while the frequency of order, order cost and saving cost were taken as the primary data. The Economic Order Quantity (EOQ) and the cost efficiency of total stockpile were used also as the tools of the analysis. The result shows that the Economic Order Quantity (EOQ) method has given a significant result on the efficiency cost of the total raw material stockpile in 90,8% for groceries and 78,7 % for perishable. In sum, if the Economic Order Quantity (EOQ) is fully thoroughgoing record, the Economic Order Quantity (EOQ) could be applied in a correct way. The Economic Order Quantity (EOQ) is effectively applied in order to increase the cost efficiency in Hawayu Coffee Eatery.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (453.9 KB) | DOI: 10.17509/gastur.v8i1.35847

Abstract

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.  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.  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. 
An Analysis of Inglo Restaurant's Strategies in Retaining Consumers in the Covid-19 Pandemic Era Ramadhan, Ghifary
Gastronomy Tourism Journal Vol 8, No 2 (2021)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (231.192 KB) | DOI: 10.17509/gastur.v8i2.41819

Abstract

Strategy is an important thing that can influence the sustainability of the restaurant. All policies to be realized, always go through a strategic process. This research was conducted at the Inglo restaurant with the aim of knowing the strategies used by the Inglo restaurant to defend consumers during the Pandemic era. The method used in this research is descriptive qualitative using purposive sampling technique through observation, interviews and documentation. Seeing that the pandemic era is still a threat, the strategies used by the Inglo restaurant can still increase, decrease and change. The results of this study show that the Inglo restaurant has three main strategies, namely implementing health protocols, providing services through online media and reducing costs. This strategy was successful in maintaining the sustainability of the Inglo restaurant in its business and the strategy implemented was able to maintain consumers in terms of service, good image of the Inglo restaurant and consumer satisfaction in the pandemic era.
Pengaruh Promosi Terhadap Keputusan Pembelian Di Restoran Javana Bistro Bandung Lina Katrin, Intan; Setyorini, H.p Diyah; haryono, Mas
Gastronomy Tourism Journal Vol 3, No 2 (2016)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (225.861 KB) | DOI: 10.17509/gastur.v3i2.3626

Abstract

This research have the the case of descent the segment market that had byJavana Bistro. This cases is happened cause of the competition, as a restaurant in Bandung. So that the efforts that had to make is to increase the decision of purchases consumer in with fixed the promotion program. The purposes of this research is to know the influence of program promotion with decision purchases. Research object is variable (X) Promotion and (Y) Decision Purchases. The method that used in this research is descriftive and verificative with spreaded of assessment to consumers in Javana Bistro. Technique analysis used software SPSS version 22 for windows of this research is regression. The result of this research is that program promotion is influence to decision purchases of consumers in Javana Bistro. Recommendation on this research is Javana Bistro have to increases dimension direct marketing. And also Javana Bistro can fix the choose of product cause this variable had the worst score in this research.
Strategi Pengembangan Usaha Pada Gama Catering Di Kota Bandung Dharma Yogaswara, Ega; Sudono, Agus; Meilani, Sylvia
Gastronomy Tourism Journal Vol 2, No 1 (2015)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (737.568 KB) | DOI: 10.17509/gastur.v2i1.4659

Abstract

Food and baverages industrial expansions in Bandung City had increased in every years, based on data from Badan Pusat Statistik Kota Bandung which had increased 5,18% on second quarter in 2013. This indication increase competition affect concering on food and baverages service, as well as catering service inside. based on data from Asosiasi Pengusaha Jasa Boga Indonesia Kota Bandung (APJI) 127 industry signed as food and baverages service in Bandung City. Gama Catering is one of each catering service industry in Bandung City. To maintain in order to existention consuct bussiness expansion strategy form competition to have get costumer from competitor industry service in food and baverages sector. This research was using descriptive analysis, to know illustration of it oppotunities, threats, weeknesess, strengths owned by Gama Catering and for businessdevelopment it used SWOT matrix. Descriptive Quantitaive analysis using EFE, IFE, IE, QPSM matrix. Data proccessing had resulting 16 alternative strategy in developing it business. The priority of alternative strategy with TAS point reachs 6,495 was : Sustable innovation of it’s quality service and product in order to create costumer satisfaction and loyality.ABSTRAKPerkembangan industri makanan dan minuman di Kota Bandung mengalami peningkatan setiap tahunnya, hal ini didapatkan berdasarkan data yang diberikan oleh Badan Pusat Statistik Kota Bandung yang pada kuartal II di tahun 2013 mencapai kenaikan sebesar 5,18%. Gejala ini dapat meningkatkan persaingan dalam hal pelayan jasa pada bidang jasa boga, termasuk pelayan katering didalamnya. Berdasarkan data dari Asosiasi Pengusaha Jasa Boga Indonesia kota Bandung (APJI) terdapat 127 perusahaan pelayanan katering yang terdapat di Kota Bandung. Gama Catering adalah salah satu perusahaan pelayanan katering yang ada di Kota Bandung. Oleh karena itu untuk dapat mempertahankan eksistensi dari perusahaan dibutuhkan pengembangan bisnis agar mampu berkompetisi guna menarik konsumen dari para pesaing dibidang pelayanan jasa tata boga ini. Analisis yang digunakan adalah analisis Deskriptif, hal ini bertujuan untuk dapat mengetahui gambaran mengenai lingkungan perusahaan terkait dengan peluang, ancaman, kekuatan , dan kelemahan yang dimiliki oleh Gama Catering serta perumusan analisi strategi dengan menggunakan Matriks SWOT. Analisis Deskriptif Kuantitatif menggunakan matriks EFE, IFE, IE, dan QSPM. Dari pengolahan data menggunakan metode diatas menghasilkan 16 alternatif strategi untuk pengembangan usaha. Adapun alternatif strategi yang menjadi prioritas utama adalah : Melakukan inovasi berkelanjutan dalam rangka peningkatan kualitas dan pengembangan produk untuk meraih kepuasan dan loyalitas pelanggan dengan nilai TAS sebesar 6,495.
Analysis of Procake Cake Shop Business Development Strategy Rahmatullah, Hanief Rizqi; Priatini, Woro; Kusuma, Mandradithya
Gastronomy Tourism Journal Vol 6, No 2 (2019)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1547.345 KB) | DOI: 10.17509/gastur.v6i2.22795

Abstract

The changing time situation can increase business opportunities or threats for the company. One effort to find out the right strategy for the company is a SWOT analysis. There is an analysis of the internal environment, namely strengths and weaknesses, an analysis of the external environment, namely opportunities and threats. Thus, it is expected to be prepared in accordance with the predetermined business plan formulation. This research focuses on the question of how the company's position in the internal and external environment and what marketing strategies are applied to the Procake Shop based on SWOT analysis. The form of this research is a descriptive method with a quantitative approach. Data analysis techniques used in this study are using IFAS Matrix, EFAS Matrix, IE Matrix, SWOT Matrix and QSPM Matrix. IFAS and EFAS matrix analysis results are known that the internal factors with the highest score are product quality and prices, while for external factors is the bakery business trend. Based on the results of the IE matrix, Procake Cake Shop located in cell II is Growth. The position shows that the strategy used by the company is to expand the company by building in other locations, and improving the types of products and services. Based on the results of the Procake Cake SWOT quadrant position is in quadrant I, which supports an aggressive strategy that shows that the company has opportunities and strengths that can take advantage of existing opportunities. Therefore the authors recommend five alternative strategies for developing a Procake Cake Shop business based on an analysis of the SWOT matrix. Through QSPM data processing, it can be seen that alternative strategies are the main priority to be implemented at Procake Cake Shop is to expand the product sales network through consignment or joint ventures in winning the potential of the bakery business with a value of 6.11 Stas.
Pengaruh Bauran Pemasaran terhadap Proses Keputusan Pembelian di Rumah Makan Daun Pisang Bandung Rosita, Dian; Sudono, Agus; Masharyono, Masharyono
Gastronomy Tourism Journal Vol 4, No 1 (2017)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (516.47 KB) | DOI: 10.17509/gastur.v4i1.22175

Abstract

Penelitian ini berfokus pada pengaruh bauran pemasaran terhadap proses keputusan pembelian di Rumah Makan Daun Pisang Bandung. Permasalahan yang terjadi dalam penelitian ini adalah penurunan hasil penjualan selama beberapa tahun terakhir, meskipun tahun 2016 mengalami peningkatan namun bisa dibilang peningkatannya sangat sedikit. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh dari bauran pemasaran yang dilakukan oleh Rumah Makan Daun Pisang terhadap proses keputusan pembelian konsumen. Metode yang digunakan dalam penelitian adalah explanatory survey dengan sampel yang berasal dari populasi konsumen Rumah Makan Daun Pisang Bandung. Berdasarkan penelitian yang dilakukan, didapatkan hasil yang menunjukkan bahwa bauran pemasaran berpengaruh positif dan signifikan terhadap proses keputusan pembelian. Saran dalam penelitian ini adalah proses keputusan pembelian dapat ditingkatkan jika pemilik berfokus pada peningkatan program- program promosi yang dari perusahaan, sehingga akan banyak sumber informasi yang diketahui konsumen tentang Rumah Makan Daun Pisang Bandung.
The Influence of Marketing Mix on Customer Purchasing Decision at The Abraham and Smith Restaurant Adhiansyah, Ali; Rizkyanfi, Mochamad Whilky
Gastronomy Tourism Journal Vol 7, No 2 (2020)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (616.083 KB) | DOI: 10.17509/gastur.v7i2.30815

Abstract

The background of this research is based on the stagnant sales data of Abraham and Smith. This study aims to determine the effect of the marketing mix on consumer buying decisions in Abraham and Smith. This research is a quantitative research, using statistical-descriptive and verificative methods of analysis, which describe and define the influence of the independent variable (X), namely the marketing mix (product, price, promotion, location, people, physical evidence, and process) on the dependent variable (Y), namely consumer buying decisions. This study employs the multiple linear regression analysis. Respondents of this study were 111 Abraham and Smith consumers, selected through accidental sampling technique. The results of this study show that the marketing mix, which has a significant effect on Abraham and Smith's consumer purchasing decisions, are product, place, and physical evidence. The conclusion of this research is that the variables of product, place, and physical evidence have a significant influence on consumer purchasing decisions. For further research, it is recommended to dig deeper into product variables, place, and physical evidence.
Strategi Pengembangan Bisnis Penjual Peuyeum Bendul Pasca Pandemic Covid-19 (Studi Kasus di Kecamatan Sukatani Kabupaten Purwakarta) Nurwahidah, Zulfa; Sudono, Agus; Bridha, Risya Ladiva
Gastronomy Tourism Journal Vol 2, No 1 (2015)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (213.693 KB) | DOI: 10.17509/gastur.v2i1.40603

Abstract

Pengaruh Pelatihan Dan Kompesasi Terhadap Kinerja Karyawan Saung Ranggon Kota Tasikmalaya Rahmania, Anissa; Sudono, Agus; Ridwanudin, Oce
Gastronomy Tourism Journal Vol 3, No 1 (2016)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (552.059 KB) | DOI: 10.17509/gastur.v3i1.3620

Abstract

The rapid development of restaurants business, especially in the town ofTasikmalaya, less accompanied by a good performance of the employees. One of them is in Saung Ranggon, Tasikmalaya. Those were noticed by the indicator of employees’who are less knowledge in handling the consumer, time spent by consumer waiting for their order, and employees presence level are graded less good. These phenomenons must be solved immediately in order not to interfere the company’s performance. A routine given training and fixing compensating system are a few of the methods to increase employees’ performance so that the company’s target can be achieved.The purpose of this research is to acknowledge the description of: (1) Trainingin Saung Ranggon Tasikmalaya City; (2) Compensating in Saung RanggonTasikmalaya City; (3) Employees’ performance in Saung Ranggon Tasikmalaya City, and to know the effect of: (4) Training in Saung Ranggon Tasikmalaya City, (5) Compensating in Saung Ranggon Tasikmalaya City; (6) Trainingand compensating toward employee’s performance in Saung Ranggon, Tasikmalaya City. Object of this research is employees of Saung Ranggon Tasikmalaya City. Independent variable in this research is the training and compensating, whilst the dependent variable is employees’ performance. This research use descriptive and verificative approach. Applied method in this research is explanatory survey with population of 38 individuals (saturated sample). Data Analysis technique which is used in this study is multiple linear regression by using SPSS 22.0. In this research stated that: (1) Training in Saung Ranggon Tasikmalaya City were on high category; (2) Compensating in Saung Ranggon Tasikmalaya City were on high category; (3) Employees’ performance in Saung Ranggon Tasikmalaya City were on high category; (4) Training in Saung Ranggon Tasikmalaya City gives positive effect on employees’ performance with the corellation level of 29,1%; (5) Compensating Saung Ranggon Tasikmalaya City gives positive effect on employees’ performance with the corellation level of 51,6%; (6) Training and Compensating in Saung Ranggon Tasikmalaya City gives positive effect on employees’ performancewith the corellation level of 59,4%.. Author’s suggestion is that Saung Ranggoncan conduct such training to the employees sustainably and pay attention toemployees’ welfare.

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