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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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Preservation of Dodol Moyog as a Gastronomic Tourist Attraction in Cirebon Regency Darwis, Riadi; Nur Baity, Mutiara Rizky
Gastronomy Tourism Journal Vol 8, No 2 (2021)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (929.283 KB) | DOI: 10.17509/gastur.v8i2.41820

Abstract

Dodol moyog, a snack that has a unique name, is a traditional food originating from Cirebon Regency which is currently very rare to find, even many local people do not know the dodol moyog snack itself. This study aims to determine the gastronomic concept of dodol moyog including history, philosophy, tradition, social, and to analyze the method of cooking the traditional Cirebon regency snack, the equipment used and the manufacturing standards, and efforts to preserve dodol moyog. The research method used is a qualitative method, while the data collection technique is done by interviewing, observing, studying literature and studying documentation. The result of this research is that no one knows for sure how the history of dodol moyog is called dodol moyog because in the process of making it in “oyog-oyog” or stirred. The ingredients used to make dodol moyog are tapioca flour, brown sugar, salt and water. While the ingredients for making “mata ula” are coconut milk and sugar. Support from various parties is needed in the development of the dodol moyog business so that it can attract tourists to make dodol moyog a gastronomic tourism destination in Cirebon Regency.
Pengaruh Promosi Terhadap Loyalitas Konsumen Di Suis Butchr Steak House Setiabudhi Bandung Pilanti Ghaisani, Revi; ., Darsiharjo; Miftah, Reiza
Gastronomy Tourism Journal Vol 3, No 2 (2016)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (384.516 KB) | DOI: 10.17509/gastur.v3i2.3627

Abstract

This problem of this research is influence of promotion at Suis Butcher SteakHouse Setiabudhi Bandung. This research is done by promotion that is done whose just be going in two years due to so many competitor Steak House who comes in Bandung. The purpose of this research is to know what is the infulence of promotion program to the loyalty of consumer.Method that used in this research is quantitative method with descriptive method and technique of aggregate data is used field study (observation, interview, assessment) and book study. The assessment is spreaded by 100 respondent of consumer. Technique of analysis data is used validitas test, reliabilitas test and double regression linear concerning the assessment that had spreaded. The result of this research is showed the influence of promotion program to theloyalty consumer at Suis Butcher Steak House Setiabudhi Bandung with the score 84,5%, and 15,5% is explained with other variable in this research. Promotion program whose is dominant that had big influence to loyalty of consumer is sales promotion with the score is 2,074 1,984 and word of mouth dwith score is 4,275  1,984.
Faktor-Faktor yang Mempengaruhi Efektivitas dan Efisiensi Sumber Daya Manusia di Klappertaart Huize Cafe and Resto Bogor Abdulbaqi, Ammar; Sudono, Agus; Sukirman, Oman
Gastronomy Tourism Journal Vol 5, No 1 (2018)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (405.253 KB) | DOI: 10.17509/gastur.v5i1.22212

Abstract

Penelitian dilakukan untuk mencari faktor- faktor yang mempengaruhi efektivitas dan efisiensi SDM di perusahaan Klappertaart Huize Café Resto (KHCR) Bogor. Metode yang digunakan adalah metode deskripsi dan explanasi (explanatory). Responden dibedakan antara unsur karyawan dan pimpinan perusahaan. Diskusi lebih lanjut dan atau wawancara dilakukan untuk memperdalam informasi yang diperoleh. Dalam penelitian ini teridentifikasi faktor-faktor yang mempengaruhi efektivitas dan efisiensi SDM di KHCR Bogor ialah : (1) ragam media pengumuman rekrutmen karyawan; (2) masa orientasi karyawan baru; (3) jumlah dan frekuensi pelatihan karyawan; (4) mekanisme reward and punishment; (5) kegiatan sosial bersama karyawan; (6) ragam program K3; (7) semangat dan motivasi karyawan; (8) tingkat kepuasan karyawan terhadap pekerjaan; (9) penghematan sumberdaya; (10) kepatuhan terhadap SOP; dan (11) tantangan dari pesaing.
Influence of Competence and Compensation on the Performance of Employees of Bandung Saung Kabayan Restaurant Aprilyani, Rani; Waluya, Bagja; Ridwanudin, Oce
Gastronomy Tourism Journal Vol 6, No 2 (2019)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2183.325 KB) | DOI: 10.17509/gastur.v6i2.22796

Abstract

Employee performance from the most vulnerable literature occurs in the restaurant Saung Kabayan Bandung. As low as employees' knowledge and initiative can affect performance. Therefore, improving performance needs to pay attention to competency and compensation factors. This study aims to determine the effect of 1) Competence on employee performance; 2) Compensation for employee performance, and 3) Competence and compensation for employee performance. The dimensions of competency variables (X1) consistency of motives, traits, self-concept, knowledge and skills and; compensation variable (X2) consisting of salary and wages, incentives, benefits, and adequate facilities and; Employee performance variable (Y) consists of work quality, timeliness, initiative, ability, and communication. This research uses a descriptive and verification approach. The method used is an explanatory survey with a sample of 56 respondents (saturated sample). The data analysis technique used is multiple linear regression. The results showed that competence and compensation had a positive and significant effect both partially and simultaneously on employee performance at Saung Kabayan Restaurant Bandung with a coefficient value of 67.5%. Based on research results, competencies need to be improved through training activities, but competencies need to be balanced with fair compensation so as to improve employee performance.
Pengaruh Promosi Melalui Instagram dan Event terhadap Repurchase Intention do Cenghar Kopi Kota Siswhara, Gita; Masharyono, Masharyono; Anggraeny, Dian
Gastronomy Tourism Journal Vol 4, No 1 (2017)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (578.43 KB) | DOI: 10.17509/gastur.v4i1.22177

Abstract

Penelitian ini berfokus pada pengaruh promosi melalui instagram dan event terhadap repurchase intention di Cenghar Kopi Kota Cimahi. Permasalahan yang terjadi dalam penelitian ini adalah pendapatan yang fluktuatif namun cenderung menurun dari bulan ke bulannya. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh dari promosi melalui instagram dan event yang di lakukan oleh Cenghar Kopi terhadap repurchase intention pada konsumen. Metode yang digunakan dalam penelitian adalah explanatory survey dengan sampel yang berasal dari populasi konsumen Cenghar Kopi Cimahi. Berdasarkan penelitian yang dilakukan, didapatkan hasil yang menunjukkan bahwa promosi melalui instagram dan event berpengaruh positif dan signifikan terhadap repurchase intention baik secara parsial maupun simultan. Saran dalam penelitian ini adalah repurchase intention dapat ditingkatkan jika manajemen memperbaharui promosi yang dilakukan, dengan lebih kreatif dan inovatif. Sehingga repurchase intention lebih banyak dilakukan di Cenghar Kopi Kota Cimahi.
Innovation in Making Meatballs, Pempek, and Sate Lilit with Snow Mushrooms (Tremella Fuciformis) Atmaja, I Made Purwa Dana
Gastronomy Tourism Journal Vol 8, No 1 (2021)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (232.784 KB) | DOI: 10.17509/gastur.v8i1.35837

Abstract

Snow mushrooms are typically served directly, such as sautéed or fried with flour coating. More variations on the snow mushrooms-based food is expected to provide new experiences for people who want to enjoy mushrooms with the home flavor foods, particularly for people who do not eat meat. The purpose of this study is to determine the outcomes of the innovation of meatballs, pempek, and sate lilit with snow mushrooms as the basic ingredients. The snow mushrooms were processed as the basic ingredients for making meatballs, pempek, and satay. The foods were evaluated by 25 trained panelists: Culinary Department lecturers and students, in terms of their aromas, textures, colors, and tastes. Panelists were given a checklist to assess the results of the observations, which were then scored using a Likert scale to determine whether the quality of the meatball, pempek, and sate lilit were very good, good, quite good, not good, or very bad. The experiment was carried out in the kitchen of Politeknik Pariwisata Bali. Based on the results of experiments and organoleptic assessments, it can be seen that the innovation of meatballs, pempek, and sate lilit yields very good results, with an average percentage of 80% for meatballs, 83% for pempek, and 80% for sate lilit.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (290.276 KB) | DOI: 10.17509/gastur.v2i1.40604

Abstract

Inovasi Produk Brownies Dengan Bahan Tambahan Selai Nanas Subang Terhadap Daya Terima Konsumen ., Erliana; Sudono, Agus; H. Rumayar, Christian
Gastronomy Tourism Journal Vol 3, No 1 (2016)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (362.724 KB) | DOI: 10.17509/gastur.v3i1.3622

Abstract

Pineapple fruits are main commodity harvested by people in Kabupaten Subang.But inovation of this fruits in it manufacture has not diverse and keep abreast ofculinary. Therefore, to created new product of processed pineapple fruits, researcher have inovation to make Brownies Nanas, to raise the value of selling product and to give job opportunities in developt processed pineapple fruits in Kabupaten Subang.Based on that reasons, this research divide to three research purpose, that is: (1) Knowing formulated Brownies recipe with addition pineapple jam; (2) Knowing technique of processing Brownies with addition pineapple jam; and (3) Knowing acceptance consumer toward Brownies with addition pineapple jam.This research using two variable, x variable is Brownies withaddition pineapple jam and y variable is acceptance consumer toward product. The methods of this research using experimental method. Organoleptik test is used toward six consentration of Pineapple Brownies formulation contains different degree of pineapple jam to 15 panelist expert and picked one choosen product. And then tested again toward 100 consumer panelist to testing acceptance consumer. After that, analysis of DKBM nutrients can be done by researcher. SPSS 22 is used to do analysis methods of this research, using ANOVA test, LSD with Organoleptik test, and T experimentwith Hedonik test with acceptance consumer. Outcome of this research explain that Pineapple Brownies with addition 125% concentrated pineapple jam (BP2) can be accepted by panelist expert in Organoleptik and Hedonik test. In acceptance consumer test toward 100 responden, BP2 products can be accepted in 4 in 5 scale (like). In DKBM nutrients analysis, this Brownies Nanas product contains 801 Kkal.
Analisis Perbaikan Menu Unpopular Di Restoran Dapur Sunda Di Kota Jakarta Adiatma, Dani; Andriatna, Wendi; Sudono, Agus
Gastronomy Tourism Journal Vol 1, No 1 (2014)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (504.569 KB) | DOI: 10.17509/gastur.v1i1.4654

Abstract

The purpose of this research is knowing analysis repair menu unpopular in stimultan in a Dapur Sunda restaurant Methods in use anava.A population that in use in research this ampunt is a menu, and long months surveyed in a Dapur Sunda restauran. Type samples used namely sampling saturated about 195 respondents. Analysis fo data research is analysis menu engineering, analysis quality products using quisioner, analysis anava. Technical data in do study literature, method survey, descriptive analytic method through a questionaire, interview and the study of literature.The results of this research show that the unpopular enough influence each month to the development of special revenue and also the restaurant dapur sunda. From the result of this research was then in need of good engineering menu settingsAbstrakTujuan dari penelitian ini adalah mengetahui analisis perbaikan menu unpopular secara stimultan di restoran dapur sunda Metode yang di gunakan Anava. Populasi yang di gunakan dalam penelitian ini adalah jumlah menu, dan lama bulan yang diteliti di restoran Dapur Sunda. Jenis sampel yang digunakan yaitu sampling jenuh sebanyak 195 responden. Analisis data dalam penelitian ini yaitu analisis menu engineering, analisis kualitas produk menggunakan kuisioner, analisis anava. Teknik pengumpulan data yang di lakukan studi literatur, metode survey, metode deskriptif analitik melalui kuesioner, wawancara dan studi literatur.Hasil Penelitian ini menunjukan bahwa menu unpopular cukup berpengaruh tiap bulanya terhadap pengembangan menu dan juga pendapatan restoran Dapur Sunda. Dari hasil penelitian ini maka di perlukan pengaturan menu engineering yang baik
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (457.964 KB) | DOI: 10.17509/gastur.v6i1.22790

Abstract

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.

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