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Frangky Silitonga
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jurnalmenata@gmail.com
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+6287823235007
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Batam Tourism Polytechnic The Vitka City Complex Jl. Gajah Mada, Tiban, Batam, Kepulauan Riau, INDONESIA 29425
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Kota batam,
Kepulauan riau
INDONESIA
Jurnal Menata
Published by Politeknik Pariwisata Batam
ISSN : 28296087     EISSN : 28295994     DOI : -
Core Subject : Humanities, Health, Social,
Humanities Social Sciences Veterinary
JURNAL MENATA merupakan wadah publikasi yang diterbitkan oleh Puslitabmas Politeknik Pariwisata Batam dan dikelola oleh Program Studi Manajemen Tata Hidangan Pariwisata Politeknik Pariwisata Batam. Semua artikel publikasi Jurnal ini adalah hasil penelitian baik Dosen, Praktisi maupun Mahasiswa. Topik penting dalam Jurnal Menata ini berkaitan erat dengan perkembangan iptek dan industri hospitality. Terbit dilakukan sebanyak dua kali setahun yakni bulan Mei dan Nopember. Yang menjadi Scope dan Focus publikasi dari Jurnal Menata ini adalah: -Food & Beverage Management -Local and international Heritage of drinks and Culture -Food & beverage Literature -Hospitality -Digitalization & Information System of food and beverage -Coffee & tea innovation and Sustainabilty -Mixology development -Mixing drinks art, innovation and Technology -Restaurant Operation & Management -Menu engineering -Psikologi pelayanan -Service of excelence
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 12 Documents
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ANALISIS PERAN POKDARWIS DALAM PENGEMBANGAN DESA WISATA TERPADU PULAU BELAKANG PADANG Siska Amelia Maldin
JURNAL MENATA Vol. 1 No. 1 (2022): MEI
Publisher : Puslitabmas Batam Tourism Polytecnic

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Abstract

This research is intended to describe community empowerment through Pokdarwis to develop an integrated tourism village on Pulau Belakang Padang, Batam City. Data collection in this study were carried out by observation, interviews, and literature study. The results of this study are to provide an overview of the potential concepts that can be developed for the Pulau Belakang Padang Tourism Village.
STRATEGI BRANDING KOPI SEKANAK “KOPI PARA RAJA“ Eva Amalia Rofii; Dewi Aurora Mikasari; Syafruddin Rais
JURNAL MENATA Vol. 1 No. 1 (2022): MEI
Publisher : Puslitabmas Batam Tourism Polytecnic

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Abstract

This study reconnoiters how the richness and local wisdom of Malay culture are preserved through the taste of coffee which has its authentic philosophy so that it becomes a strong branding. Count on the marketing public relations strategy of pull, push and pass to build a brand awareness of "Kopi Para Raja". Using strategic marketing public relations which is called Three Ways Strategy to intricate on how the strategic planning being established. The research method using qualitative approach and case study method. Data collection techniques are in-depth interviews and literature study. The results of this study indicate that the Marketing public relations of Kopi Sekanak wants to instill the mindset of "Kopi Para Raja" into the minds of consumers which has come to the results in a successful partnership, bundling and marketing campaign by Kopi Sekanak, in the process of establishing the brand awareness. Thus the progression in maintaining the brand awareness starts from the phase of unknown brand to the initial brand of Kopi Sekanak has reached the stage of the awareness of consumers which means the success of Kopi Sekanak resulted from a synchronized marketing efforts to promote Kopi Sekanak , Kopi Para Raja as a coffee brand.
ANALISIS MUTU KUALITAS PELAYANAN PADA KONSUMEN RUMAH MAKAN KAPAU PAK NIN BATAM Wahyudi Ilham; Tito Pratama; Dailami
JURNAL MENATA Vol. 1 No. 1 (2022): MEI
Publisher : Puslitabmas Batam Tourism Polytecnic

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Abstract

In this study, the authors used a qualitative approach with a descriptive method. The sampling technique used in this research is purposive sampling. In purposive sampling technique. primary data sourced from field data collected directly by researchers at the restaurant "Kapau Pak Nin". The description of the research results was compiled based on the results of observations, unstructured interviews and documentation. Based on the results of the analysis that the researchers did in the form of observations, interviews, and documentation. Most of the resource persons gave good and quite good responses to the service quality of the Nasi Kapau Pak Nin restaurant. Reliability (Reliability), which can be said to be not completely good, Responsiveness (Responsiveness), which is already good. Assurance, which is very good because employees have good work skills and knowledge. Empathy (Empathy), which can be said to be good. Tangible (tangible), which can be said to be not entirely good.
PENGARUH CUSTOMER RATING PADA MINUMAN KOPI TERHADAP KEPUTUSAN PEMBELIAN DI KOTA BATAM Rosie Oktavia Puspita Rini; Tirta Mulyadi; Miratia Afriani; Mohammad Thandzir
JURNAL MENATA Vol. 1 No. 1 (2022): MEI
Publisher : Puslitabmas Batam Tourism Polytecnic

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Abstract

This study aims to determine how much influence the customer rating has on the decision to purchase coffee drinks in Batam City. Where more and more business people are facilitated by online applications to further increase sales. The independent variable is customer rating and the dependent variable is purchasing decisions. The research method used is quantitative method with the type of research used is descriptive verification, with a sample of 110 respondents. The sampling technique used in this research is non-probability sampling, with purposive sampling as a derivative. The data analysis method used in this research is descriptive analysis method, and simple linear regression analysis. Data processing is done using SPSS software. Through the R test, the customer rating has a strong influence on purchasing decisions. The influence of customer rating on purchasing decisions is 22.6% and the remaining 77.4% is influenced by other factors not examined. Each increase of one customer rating scale will increase the purchase decision by 0.476. Partially seen from the t test, there is an influence of customer rating on the decision to purchase coffee drinks in Batam City.
ANALISIS REVIEW HOTEL OYO DI PADANG DARI SITUS PEMESANAN KAMAR "BOOKING.COM" Rezki Alhamdi; Natal Olotua Sipayung
JURNAL MENATA Vol. 1 No. 1 (2022): MEI
Publisher : Puslitabmas Batam Tourism Polytecnic

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Abstract

This study discusses and understands the development of OYO Rooms hotel francaise in Padang. OYO Rooms is a low-cost accommodation provider or budget hotel. With this research it is expected to be able to analyze the OYO hotel in the city of Padang. The method used by researchers is qualitative by taking data reviews and ratings on the booking booking site and the experience of researchers staying at OYO hotels. There are 17 properties under the auspices of OYO in the city of Padang. Researchers use the Booking.com site to see how a review of the guest experience staying at this hotel then concludes it. The results of this study are proven that this budget hotel Francaise gets a pretty good rating and review from the booking.com site and that some of the hotels are relatively new and have not received any reviews from guests.
PENGARUH KUALITAS LAYANAN, PERSEPSI NILAI, CUSTOMER EXPERIENCE TERHADAP KEPUASAN PELANGGAN SATE KLATHAK PAK PONG Ari Indriati; Nita Fitriana
JURNAL MENATA Vol. 1 No. 1 (2022): MEI
Publisher : Puslitabmas Batam Tourism Polytecnic

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Abstract

This study aimed to determine the effect of Service Quality, Perceived Value, and Customer Experience on Customer Satisfaction at Sate Klathak Pak Pong Restaurant in Bantul. The population was customers who have purchased at the Sate Klathak Pak Pong Restaurant, Bantul. The sample in was 80 respondents. The sampling technique used purposive sampling method. The data was collected by distributing questionnaires. The data analysis used multiple linear regression analysis, hypothesis testing using the F test, T-test, and the coefficient of determination test. The results of this study indicated that service quality and perceived value had a significant positive effect on customer satisfaction. Meanwhile, customer experience did not have a significant effect on customer satisfaction.
STIGMA DUNIA MIXOLOGY DI MASYARAKAT KOTA BATAM Novi; Dewi Aurora Mikasari
JURNAL MENATA Vol. 1 No. 2 (2022): NOPEMBER
Publisher : Puslitabmas Batam Tourism Polytecnic

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Abstract

Globalization that has accompanied daily activities does have a significant influence on Batam people’s opinion about the world of mixology from a scientific point of view, it even tends to lead to negative opinions and stereotypes on people who are involved in mixology activities. The researcher used an approach by using descriptive qualitative method to collect data information by using non-participant observation, semi-structured interviews and documentation technique. The results shows that the factor that caused stigma in mixology’s world usually because of religion, culture, and people behavior that is supported by environment and knowledge. Religion and culture factors and environtment also influence stigma to be born and stay until now because of dominant east culture in Batam city that is not identic with alcohol or even mixology’s world.    
STRATEGI PENGEMBANGAN KAWASAN WISATA KULINER DI BENGKONG KOTA BATAM Rezki Alhamdi
JURNAL MENATA Vol. 1 No. 2 (2022): NOPEMBER
Publisher : Puslitabmas Batam Tourism Polytecnic

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Abstract

Wisata kuliner saat ini menjadi hal yang cukup menjadi serius oleh pemerintah deraah. Kota batam merupakan kota yang mempunyai berbagai jenis objek wisata, salah satunya adalah wisata kuliner. Wisata kuliner yang cukup berkembang saat ini adalah wisata kuliner bengkong. Wisata kuliner bengkong menyajikan beragam jenis makanan baik makanan dan jajanan nusantara maupun jajanan dan makanan yang berasal dari luar negeri. Penelitian ini bertujuan untuk mengetahui potensi wisata kuliner bengkong batam serta melakukan analsisi untuk mendapatkan startegi pengembangan kedepannya. Penelitian ini menggunakan metode kuntitatif metode adalisi yang di gunakan adalah metode analisi SWOT (Strengths, Weaknesses, Opportunities, Threats). Hasil penelitian ini menjelaskan bahwa pengelolaan wisata kuliner bengkong, batam mempunyai pepebera potensi yang dapat di kembangkan serta beberapa kekeurangan yang bisa di perbaiki untuk mendaptkan hasil yang terbaik untuk pengembangannnya kedepan.
ELECTRONIC WORD OF MOUTH (EWOM) DAN MOTIVASI WISATAWAN TERHADAP KEPUTUSAN BERKUNJUNG DI JAM GADANG BUKTTINGGI SUMATERA BARAT I Nyoman Budhiartha; Rezki Alhamdi
JURNAL MENATA Vol. 1 No. 2 (2022): NOPEMBER
Publisher : Puslitabmas Batam Tourism Polytecnic

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Abstract

Buktinggi merupakan kota wisata yang banyak di kunjungi oleh wisatawan lokal maupun mancanegara. Pada penelitian ini akan meneliti bagaimana pengaruh electronic word of mouth (ewom) dan motivasi wisatawan terhadap keputusan berkunjung di Jam Gadang Bukttinggi Sumatera Barat. Pada penelitian ini menggunakan 100 sampel. Penelitilan ini melakukna uji validitas, uji reabilitas, uji normalitas serta uji T dan uji R. hasil dari penelitian ini menujukan bahwa ada pengaruh electronic word of mouth (ewom) dan motivasi wisatawan terhadap keputusan berkunjung di Jam Gadang Bukttinggi Sumatera Barat
ANALISA MENU ENGINEERING “BEVERAGE” DI MOMOO JUICE BAR & COFFEE WINDSDOR KOTA BATAM Jeheil Lontaan; Dailami; Wahyudi Ilham; Syailendra Reza Irwansyah Rezeki
JURNAL MENATA Vol. 1 No. 2 (2022): NOPEMBER
Publisher : Puslitabmas Batam Tourism Polytecnic

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Abstract

A food and beverage business requires a product to sell, namely a menu, a menu needs to be evaluated periodically to find out if the menu has increased or decreased. This study aims to determine the advantages and popularity of a menu using Menu Engineering theory and data processing with qualitative data as support. Menu Engineering theory uses 2 techniques, namely Menu Mix and Contribution Margin. This study provides results from 81 drink menus offered by MoMoo Juice Bar and Coffee Windsor, there are 28 menus or 34.57% in the star category, 13 menus or 16.05% in the plowhorse category, 21 menus or 25.93% in the category puzzle, and 19 menus or 23.46% in the dog category. Evaluation of the menu according to the classification is highly recommended to the management to increase business profitability.

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