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Izza Ulumuddin Ahmad Asshofi
Contact Email
izza.asshofi@dsn.dinus.ac.id
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+6281339762820
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jogasto@shmpublisher.com
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Karanglo Street 64, Pedurungan, Semarang City, Central Java, Indonesia
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Kota semarang,
Jawa tengah
INDONESIA
Journal of Gastro Tourism (JOGASTO)
Published by shm publisher
ISSN : 29854350     EISSN : 29853931     DOI : https://doi.org/10.52465/jogasto
Core Subject : Economy, Humanities, Education, Art, Social,
Arts Humanities Economics, Econometrics & Finance Social Sciences Other
The Journal of Gastro Tourism (JOGASTO) e-ISSN: 2985-3931 | p-ISSN: 2985-4350 is a journal that contains research material related to tourism, hospitality, hotel, management, gastronomy, culinary, food and beverage. Various viewpoints are loaded with support from the presentation of material from researchers. The development of gastronomy, hospitality and tourism is possible to get the benefits of the application in life, especially from the perspective of the community, educational, and economic institutions. The Journal of Gastro Tourism, published by SHM Publisher in collaboration with Himpunan Lembaga Pendidikan Tinggi Pariwisata Indonesia, invites scholars to exchange science research papers related to the novelty in the field of tourism and disseminate them to the public. The JOGASTO publication period is carried out every six months, namely in February and August. But, authors can submit their work to JOGASTO at any time throughout the year, as the submission process is continuous. The topic of published papers might be subjected to one or more of the following scopes: Tourism Marine and Coastal Tourism Sustainable Tourism Ecotourism Border Tourism Travel Patterns and other topics related to the development of tourism destinations and infrastructure. Tourism Marketing Marketing Communications Tourists Behavior and other relevant marketing topics Tourism Industry and Investment Tourism Business Tourism Business Technology and Information tourism investment and other relevant topics in tourism industry Human Resources and Institutions Tourism Planning and Policy Tourism Workforce Inter-institutional relations and other topics in relation to human resources and institutions in the tourism
Arjuna Subject : Ilmu Sosial - Kajian Budaya
Articles 11 Documents
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Community economic recovery through the collaboration with tourist rickshaws in the old city of semarang Arjuna Putra Sifa; Aditya Gema Fajariandi; Joseph Aldo Irawan; Emik Rahayu
Journal of Gastro Tourism Vol. 1 No. 1 (2023): February 2023
Publisher : Surya Hijau Manfaat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52465/jogasto.v1i1.122

Abstract

Pedicab is a three-wheeled mode of transportation in ancient times where ancient people used pedicabs as a means of transportation to their destination. The tourist pedicabs in the Old City of Semarang have had a major impact on the economic recovery of the city of Semarang, and the tourist pedicabs are a form of local culture for the people of Semarang. It is indeed not easy for the Municipal Government of Semarang to implement a pedicab tour plan in the Old City of Semarang, because before organizing pedicab tours, the government must talk to small and medium business actors, especially pedicab tour owners. The method used in this assignment is a qualitative descriptive method using grounded theory of real conditions.
Analysis of banquet section performance during high season at the UTC Hotel Semarang Artin Bayu Mukti; Azis Nur Rosyid
Journal of Gastro Tourism Vol. 1 No. 1 (2023): February 2023
Publisher : Surya Hijau Manfaat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52465/jogasto.v1i1.123

Abstract

This research was conducted to find out how the banquet section performance during high season at UTC Hotel Semarang. The analytical method used in this study is Qualitative description of the method of collecting data through 4 ways, namely, interviews, observations, questionnaires and literature. The results of data analysis stated that the banquet operations went smoothly. While the obstacles faced by the banquet section are the limitations of Human Resources. The performance of the banquet staff at the time of the high season is good and maximum.
Service skills in solving hotel guest problems in the food and beverage service department in the post-COVID-19 pandemic in the hospitality world Rachma Hani Rahayuning Safitri; Oktavia Ayu Fadilah; Veronica Halim
Journal of Gastro Tourism Vol. 1 No. 1 (2023): February 2023
Publisher : Surya Hijau Manfaat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52465/jogasto.v1i1.125

Abstract

Hotels have many departments, one of which is food and beverage service, in which the role of the waiter influences the hotel's image in many ways. One of them bridges between guests and waiters. In this case, we need good communication skills when serving guests, as well as dealing with guest complaints by using good and correct communication. The goals given are being able to hone communication skills when dealing with guest problems with Food and Beverages Service. This study applies a qualitative method design, collecting observations on data and literature studies. Based on this research, there are two findings of problems related to communication skills in the hotel sector. The first is how to improve the handling of guest service complaints at hotels and the second is how to overcome obstacles when serving guests during a pandemic. In this article, we explain about Food and Beverage Service. The author applies it to learning in improving communication and problem solving to broaden our understanding, so that we can learn freely and carefully in using standard procedures in hotels and personal quality values, as well as barriers caused by a lack of communication skills in solving problems with guests due to service which is less than perfect.
Alternative solution for human error in hospitality industry Ong Pearl Mares; Genta Bernard Mahardika; Muhammad Askha Rafliansyach Wijaya
Journal of Gastro Tourism Vol. 1 No. 1 (2023): February 2023
Publisher : Surya Hijau Manfaat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52465/jogasto.v1i1.126

Abstract

A hotel is a service that offers accommodation to visitors. Things don't always go smoothly in the hospitality industry, so mistakes are bound to happen. Because guests feel uncomfortable or even make mistakes in cooperation between employees. Interpersonal problems are called human error. Human error or in another sense a standard deviation that can cause problems in the hotel. The cause of the problem itself stems from several factors that occur inside and outside the hotel. An example of a problem that arises in the hotel is the lack of knowledge and skills in dealing with guests. This requires solutions to improve employee performance through orientation and training provided by the hotel to educate employees even better. Usually the culprit of the problems that arise is the hotel staff, including managers, supervisors, insiders and others. Many different actions arise from the problem and all actions inevitably have a cause and effect, especially when it comes to the hospitality business. The purpose of the author writing this article is to know how to solve the problem with a good solution. The method used is qualitative, the author knows how to collect information from various sources. We, the author, tried to offer solutions and actions for human error in hotels.
Analysis of room rates setting in hotel daily operations Izza Ulumuddin Ahmad Asshofi; Mutiara Amelia Putri; Rio Dwi Saputra; Ani Wijayanti
Journal of Gastro Tourism Vol. 1 No. 1 (2023): February 2023
Publisher : Surya Hijau Manfaat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52465/jogasto.v1i1.127

Abstract

Hotels have a considerable influence in increasing regional tourism and the economy. The hotel itself means a service or service business operated and managed commercially and provided for everyone to receive services, such as rooms, accommodations, food and beverages, and other service facilities. In the tourism industry, especially in the hotel business, there is a term for room sales that has an important role as one of the elements of calculating income in hotels. The purpose of writing articles is to find out the problems that occur in setting room rates, the factors that affect setting room rates, the type of room rates, the purpose of setting room rates, and the method of determining the base price and sale price. The benefit of writing articles is to develop knowledge, especially about room rates and hospitality; to increase insight, knowledge, and experience in writing articles; to later be useful for education, especially for the hospitality industry. The method used in this writing is a qualitative method that produces information in the form of records or data, is descriptive, and tends to use analysis. Room pricing plays a major role in highly competitive businesses such as hotels because hotel room sales are the spearhead of a hotel business. Apart from the hotel having to maintain its profitability, the hotel also has to provide guests with balanced feedback according to the price paid by the guest. However, if the price setting of a hotel room is not driven by good planning and strategy, the business may fail.
Identification of tourism potential and 3A analysis (attraction, amenity, accessibility) in maitara village of akebay village Bahtiar Majid; Betly Taghulihi
Journal of Gastro Tourism Vol. 1 No. 2 (2023): August 2023
Publisher : Surya Hijau Manfaat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52465/jogasto.v1i2.145

Abstract

This research aims to identify tourism potential and analyze 3 A (attraction, accessibility and amenties) in Maitara Village of Akebay Village. It is hoped that from this research the government and the community of Maitara Kampung Akebay Village will get an overview and guidelines on tourism development in Akebay Village. Tourism development certainly requires attractions to be used as tourist attractions, easy access such as roads and transportation and additional supporting facilities such as lodging, restaurants, toilets, and so on which are called the 3 A terms. From the results of field research there are several potentials that can be used as tourist attractions in Maitara Village, Akebay Village including, Nature Tourism, Culture and Fitness Tourism. The theory used is the theory of potential, tourist attraction and 3A. The conclusion of this research is that there are several types of attractions that can be offered by Maitara Kampung Akebay Village as a tourist attraction, namely (1). Nature tourism consisting of Camping Ground, Tracking, (2) Cultural Tourism consists of "Bakerah" and traditional games, (3) Artificial Tourism consists of intagramable photo spots and swimming pools for children.
The role of the ASEAN tourism forum (ATF) in supporting Indonesian tourism Adesty Lasally; Lutfi Handayani; Samsul Arifin
Journal of Gastro Tourism Vol. 1 No. 1 (2023): February 2023
Publisher : Surya Hijau Manfaat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52465/jogasto.v1i1.147

Abstract

This study aims to analyze the role of ASEAN Tourism Forum (ATF) in supporting tourism in Indonesia. Research methods are carried out qualitatively by collecting data through literature studies. The analysis uses Miles Huberman's analysis which includes data collection, data reduction, data presentation, and drawing conclusions. The results showed that the ATF has played a role in the development of tourism in Indonesia. Some of the roles that have been carried out by ATF are (1) ATF acts as a tourism promoter (Tourism Marketing Strategic (ATMS) to market the Wonderful Indonesia brand), (2) ATF acts as an investment cooperation forum (promotion of Indonesian tourism investment), (3) ATF acts as a tourism standardization forum (standards for green hotels, Food and Beverage, Public Restroom, Homestay, Ecotourism and Tourism Heritage), (4) ATF plays a role in increasing tourist visits in Indonesia by giving awards for the best destinations to boost the prestige of Indonesian tourism, and (5) ATF organizing TRAVEX (Travel Exchange) to boost economically profitable transactions.
Analysis on how hotel leaders be role model to staff Euodia Charity Didimustanto; Nor Afrida Aulia; Izza Ulumuddin Ahmad Asshofi
Journal of Gastro Tourism Vol. 1 No. 2 (2023): August 2023
Publisher : Surya Hijau Manfaat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52465/jogasto.v1i2.151

Abstract

This Journal reviews the meaning of Hospitality role models in the figure of a leader. When people hear the word role model they often thought about celebrities or famous historical figure. Little did they know that for some people, their role model is their closest friend, work partner, or even family members. What makes a leader is seen as a role model? Someone who can influence people around them and give them great examples are seen as leaders. A leader must have strong values in them self, they have to be confident in leading people who are still lost or still didn’t know the reason why they are here and what are they for. If a leader is not confident of themself then how will they assure people to be confident and overcome their fear such as insecurities and the fear of failling. A leader shall lead them cause when they are under your supervisory, you are responsible for their actions at some circumstances. A leader has to set a good example all the time for the staff, because staff tend to copy what their role model do. This journal will use qualitative method, by getting reference as a research source. This journal will discuss about how to be a great leader and a role model, how to be more than just someone who rule over people and tells people what to do but to be someone who is admired and is set as an example for others especially to staffs. To give example and description on how to be a great leader is what a leader should do. In conclusion every leader should position themselves not as someone who have a high position and just rule over people, they need to be someone who can make staff comfortable and respect them not just as a leader but also as a role model. Guiding them as if their success is your responsibility is a great mindset a hotel leader should have.
Implementation of risk management in indonesia’s hospitality industry using OHS (occupational, health and safety) system Joseph Aldo Irawan; Chondro Suryono; Emik Rahayu; Veronica Halim
Journal of Gastro Tourism Vol. 1 No. 2 (2023): August 2023
Publisher : Surya Hijau Manfaat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52465/jogasto.v1i2.165

Abstract

In the industrial world, it is necessary to understand risk management to run a company well. Likewise, with the hospitality industry because there are many people in it. For some people, OHS is something other than essential and results in many workplace accidents. Research method used Relevant data is obtained with a qualitative descriptive method and assisted by documentation from many sources like internet, papers and case study. The goal of this research is to show the data of casualties and make the company realized the important of OHS management to prevent any casualties that may occurred In the future. By providing general training, companies can prevent work casualties. However, its implementation takes time because the workers are used to the old working method. OHS Training is an effort made by the company to be even better at maintaining the safety and security of the work environment. In the future, companies that provide OHS management will show zero casualties and good mental health of their workers because of the training and will effect to company good’s name.
The influence of employee service on customer satisfaction at café V2 coffee space Tembalang Azis Nur Rosyid; Sri Yulianto Fajar Pradapa; Artin Bayu Mukti
Journal of Gastro Tourism Vol. 1 No. 2 (2023): August 2023
Publisher : Surya Hijau Manfaat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52465/jogasto.v1i2.183

Abstract

This research was conducted to analyze guest comments and determine customer satisfaction at V2 Coffee Space Tembalang Cafe. The method used in this research is descriptive, while the method of presenting the data is quantitative by taking the research site V2 Coffee Space Tembalang Cafe. The data collection techniques are observation, guest comment and literature study. The results of data analysis show that customers who come to Cafe V2 Coffee Space Tembalang with 50 respondents stated as follows: 1) Customer responses about guest comments on Food quality can be said to be good as seen in the results of the analysis, 7 people stated Excellent, 32 people stated Very Good, 1 person stated Fair. 2) Customer responses about Guest Comment on menu Variety can be said to be good as seen in the analysis results, 10 people stated Excellent, 30 people stated Very Good, 10 people stated Fair. 3) Customer responses about Guest Comment on Food Quality can be said to be quite good as seen in the analysis results, 14 people stated Excellent, 25 people stated Very Good, 5 people stated Fair, 6 people stated Poor. 4) Customer responses about guest comment on Food Quality can be said to be good as seen in the results of the analysis, 21 people stated Excellent, 28 people stated Very Good, 1 person stated Fair.

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