Pub Date : 2021-10-01DOI: 10.5220/0010224401720176
A. Suwandi, Nindita Fajrina Utami, E. Fitriyani, Shandra Rama Panji Wulung
The organization of tourism education is now important for the administration of gastronomic tourism. Vocational High Schools in the field of food expertise have a significant role in the development and promotion of gastronomic tourism in Bandung. Bandung has various types of food and drinks. At present, there is no mapping of gastronomic education in Bandung. The purpose of this research is to monitor the gastronomic mapping through the role of providing education namely the Vocational High School, diploma, and bachelor’s degree in the promotion and promotion of gastronomic tourism in Bandung. The research method used through the qualitative collection with secondary data collection techniques in the form of documentary evidence. The analytical method uses content analysis and descriptive. The results showed that gastronomy education was classified into three levels, namely vocational high school, diploma, and bachelor's degree. This study also maps the distribution of gastronomic education through the role of tourism education to promote gastronomy in Bandung
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Pub Date : 1900-01-01DOI: 10.5220/0009319800370042
Setyo Prasiyono Nugroho, Given Mona Erythrea Nur Islami, Yudi Setiaji
: This research is done at nDalem Prince Joyokusuman (Gadri Resto) Yogyakarta. The aim of the research is to describe the tourists’ motivation in visiting nDalem Prince Joyokusuman (Gadri Resto) as a gastronomy tourism destination. The respondents of this research are foreign and domestic tourists. This research uses quantitative approach. Quantitative descriptive method is employed in analysing the data. Meanwhile, this research’s sample is taken by using simple random sampling technique. Based on the result of this research, it shows that the tourists’ motivation in visiting nDalem Prince Joyokusuman (Gadri Resto) is dominated by cultural motivation such as: a) the Sultan Palace’s cultural tradition, b) the Sultan Palace’s Unique Building, and c) The Needs to Know the History of the Sultan Palace’s Objects at Gadri Resto Museum. Meanwhile, the tourist attraction is dominated by gastronomy tourism such as hobby to do a culinary tourism and Curiosity of the Sultan Palace’s Special Dishes
:这项研究是在日惹的nDalem Prince Joyokusuman (Gadri Resto)完成的。本研究的目的是描述游客访问nDalem Prince Joyokusuman (Gadri Resto)作为美食旅游目的地的动机。本研究的调查对象为国内外游客。本研究采用定量方法。采用定量描述方法对数据进行分析。同时，本研究的样本采用简单的随机抽样技术。本研究结果表明，游客参观达勒姆王子Joyokusuman (Gadri Resto)的动机主要是文化动机，如:a)苏丹宫的文化传统，b)苏丹宫独特的建筑，以及c)需要了解Gadri Resto博物馆苏丹宫物品的历史。同时，旅游吸引力以美食旅游为主，如做美食旅游的爱好和对苏丹宫特色菜的好奇心
{"title":"Tourists’ Motivation in Visiting nDalem Prince Joyokusuman (Gadri Resto) Yogyakarta as a Gastronomy Tourism Destination","authors":"Setyo Prasiyono Nugroho, Given Mona Erythrea Nur Islami, Yudi Setiaji","doi":"10.5220/0009319800370042","DOIUrl":"https://doi.org/10.5220/0009319800370042","url":null,"abstract":": This research is done at nDalem Prince Joyokusuman (Gadri Resto) Yogyakarta. The aim of the research is to describe the tourists’ motivation in visiting nDalem Prince Joyokusuman (Gadri Resto) as a gastronomy tourism destination. The respondents of this research are foreign and domestic tourists. This research uses quantitative approach. Quantitative descriptive method is employed in analysing the data. Meanwhile, this research’s sample is taken by using simple random sampling technique. Based on the result of this research, it shows that the tourists’ motivation in visiting nDalem Prince Joyokusuman (Gadri Resto) is dominated by cultural motivation such as: a) the Sultan Palace’s cultural tradition, b) the Sultan Palace’s Unique Building, and c) The Needs to Know the History of the Sultan Palace’s Objects at Gadri Resto Museum. Meanwhile, the tourist attraction is dominated by gastronomy tourism such as hobby to do a culinary tourism and Curiosity of the Sultan Palace’s Special Dishes","PeriodicalId":256275,"journal":{"name":"Proceedings of the 1st NHI Tourism Forum","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124843704","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.5220/0010221301660171
K. Fajri, T. Kartika
{"title":"Tour Packaging based on Local Culinary Products in Cireundeu Traditional Village","authors":"K. Fajri, T. Kartika","doi":"10.5220/0010221301660171","DOIUrl":"https://doi.org/10.5220/0010221301660171","url":null,"abstract":"","PeriodicalId":256275,"journal":{"name":"Proceedings of the 1st NHI Tourism Forum","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114570579","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.5220/0009877101110116
S. A. Widuri
: Gianyar is one of the regencies in Bali, besides popular with the Balinese culture such as statue, dance, carving. Gianyar also have many traditional culinary especially for traditional beverages made from herbs commonly found around the environment. Traditional beverages are drinks made from herbal ingredients and the manufacturing process is still using traditional methods. Traditional drinks can be interpreted as a beverage owned by a custom or an area inherited from generation to generation. In Gianyar regency, there are 7 districts that have a variety of traditional drinks. Traditional drinks will be easily found in markets or street vendors located on the roadside or in the village square. Based on the results of a survey conducted in 2009 by the Center for Traditional Food Studies (PKMT) of Udayana University reported by Suter, et al. (2009), in Gianyar regency has 12 type of traditional beverages. Not all traditional beverage are enjoyed by the community, especially by the younger generation. Surely there are drinks that are most enjoy doing and there are also drinks that are not so favored and are rarely found in markets or stalls. The purpose of this research is to explore about traditional beverage and to find out which traditional beverage is the most preference in Gianyar regency and to be able to bring out one of the uniqueness of Bali, especially in the field of drinks, so that local Balinese geniuses have an active role in the era globalization and to improve the economic conditions of local communities.This research was conducted in 7 district at Gianyar regency using simple quantitative descriptive analysis method, the theory used in this study is the theory of traditional drinks and a test of preference for consumer assessment. The results of this study stated that Daluman which has become a favorite one for traditional beverage in Gianyar regencies.
{"title":"Preference Traditional Beverages in Gianyar, Bali","authors":"S. A. Widuri","doi":"10.5220/0009877101110116","DOIUrl":"https://doi.org/10.5220/0009877101110116","url":null,"abstract":": Gianyar is one of the regencies in Bali, besides popular with the Balinese culture such as statue, dance, carving. Gianyar also have many traditional culinary especially for traditional beverages made from herbs commonly found around the environment. Traditional beverages are drinks made from herbal ingredients and the manufacturing process is still using traditional methods. Traditional drinks can be interpreted as a beverage owned by a custom or an area inherited from generation to generation. In Gianyar regency, there are 7 districts that have a variety of traditional drinks. Traditional drinks will be easily found in markets or street vendors located on the roadside or in the village square. Based on the results of a survey conducted in 2009 by the Center for Traditional Food Studies (PKMT) of Udayana University reported by Suter, et al. (2009), in Gianyar regency has 12 type of traditional beverages. Not all traditional beverage are enjoyed by the community, especially by the younger generation. Surely there are drinks that are most enjoy doing and there are also drinks that are not so favored and are rarely found in markets or stalls. The purpose of this research is to explore about traditional beverage and to find out which traditional beverage is the most preference in Gianyar regency and to be able to bring out one of the uniqueness of Bali, especially in the field of drinks, so that local Balinese geniuses have an active role in the era globalization and to improve the economic conditions of local communities.This research was conducted in 7 district at Gianyar regency using simple quantitative descriptive analysis method, the theory used in this study is the theory of traditional drinks and a test of preference for consumer assessment. The results of this study stated that Daluman which has become a favorite one for traditional beverage in Gianyar regencies.","PeriodicalId":256275,"journal":{"name":"Proceedings of the 1st NHI Tourism Forum","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130652814","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.5220/0009595100790083
Ni Luh Suastuti
.: Bali is very famous tourist destination also has a wealth of culinary spread throughout the Regency. Each district and city has culinary with different characteristics, for example Klungkung Regency is known as Serombotan, Gianyar Regency is known as babi guling (pork roll), Negara Regency known as betutu Gilimanuk (traditional roasted chicken), and many other nicknames. Traditional Balinese food is also very unique where one food can vary in each City District, as lawar in Tabanan Regency will have a taste, presentation of food, and ingredients that are different from lawar from Badung Regency or Karangasem. This certainly can enrich traditional Balinese cuisine.Teenagers are the next generation whose take a very important role in maintaining and developing Balinese culture, especially Balinese culinary culture. It is very important for Bali to make teenagers aware and start loving and consume traditional Balinese food. The phenomenon that has happened recently has been the opposite, where adolescents, especially teenagers those domiciled in urban areas such as in Kuta Selatan Badung Bali. It can be seen that comparing than traditional local restaurant there are more teenager visiting the fast food restaurant. It is always a long que line customer especially a teenagers customer in KFC or Mc Donald rather than in traditional food restaurant in Kuta Selatan. This happened also was influenced by the developing of tourism which brought many influences such as many culinary from outside of Bali and from overseas sold in Bali such as Korean, Japanese, Indian and others, which eventually can erode the existence of traditional Balinese food. This can affect the behavior of adolescent consumers in choosing food consumed. This needs to be examined more deeply on how teenager in Kuta Selatan perceive traditional Balinese food so that later the customers of the Bali culinary business can take the right steps to attract teenagers to enjoy traditional Balinese food. The objective of this research was to determine the perception of teenagers in Kuta Selatan Badung Bali towards a traditional food. The research question in this study is how the teenager’s perception towards Traditional Balinese Food in Kuta Selatan Badung Bali. This study uses 112 respondents' from the teenagers in Kuta Selatan Badung Bali.This study uses 10 indicators (taste, aroma, food variety, food. presentation, price, special discount, cleanliness of the restaurant, design of restaurant, other facilities such as Wi-Fi, and comfort of the restaurant). The analysis used in this study is quantitative method. The analysis shows that the teenager’s perception towards Balinese traditional food is 4,12 with agree category. The highest index of perception is indicator taste (4,67 with very agree category), and the lowest index is indicator other facilities such as Wi-Fi (3,59 with agree category).
{"title":"Teenage's Perception of Traditional Balinese Food in Kuta Selatan Badung Bali","authors":"Ni Luh Suastuti","doi":"10.5220/0009595100790083","DOIUrl":"https://doi.org/10.5220/0009595100790083","url":null,"abstract":".: Bali is very famous tourist destination also has a wealth of culinary spread throughout the Regency. Each district and city has culinary with different characteristics, for example Klungkung Regency is known as Serombotan, Gianyar Regency is known as babi guling (pork roll), Negara Regency known as betutu Gilimanuk (traditional roasted chicken), and many other nicknames. Traditional Balinese food is also very unique where one food can vary in each City District, as lawar in Tabanan Regency will have a taste, presentation of food, and ingredients that are different from lawar from Badung Regency or Karangasem. This certainly can enrich traditional Balinese cuisine.Teenagers are the next generation whose take a very important role in maintaining and developing Balinese culture, especially Balinese culinary culture. It is very important for Bali to make teenagers aware and start loving and consume traditional Balinese food. The phenomenon that has happened recently has been the opposite, where adolescents, especially teenagers those domiciled in urban areas such as in Kuta Selatan Badung Bali. It can be seen that comparing than traditional local restaurant there are more teenager visiting the fast food restaurant. It is always a long que line customer especially a teenagers customer in KFC or Mc Donald rather than in traditional food restaurant in Kuta Selatan. This happened also was influenced by the developing of tourism which brought many influences such as many culinary from outside of Bali and from overseas sold in Bali such as Korean, Japanese, Indian and others, which eventually can erode the existence of traditional Balinese food. This can affect the behavior of adolescent consumers in choosing food consumed. This needs to be examined more deeply on how teenager in Kuta Selatan perceive traditional Balinese food so that later the customers of the Bali culinary business can take the right steps to attract teenagers to enjoy traditional Balinese food. The objective of this research was to determine the perception of teenagers in Kuta Selatan Badung Bali towards a traditional food. The research question in this study is how the teenager’s perception towards Traditional Balinese Food in Kuta Selatan Badung Bali. This study uses 112 respondents' from the teenagers in Kuta Selatan Badung Bali.This study uses 10 indicators (taste, aroma, food variety, food. presentation, price, special discount, cleanliness of the restaurant, design of restaurant, other facilities such as Wi-Fi, and comfort of the restaurant). The analysis used in this study is quantitative method. The analysis shows that the teenager’s perception towards Balinese traditional food is 4,12 with agree category. The highest index of perception is indicator taste (4,67 with very agree category), and the lowest index is indicator other facilities such as Wi-Fi (3,59 with agree category).","PeriodicalId":256275,"journal":{"name":"Proceedings of the 1st NHI Tourism Forum","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123819766","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.5220/0010215601590165
Taufiq Hidayat, A. Riyanti
This study aims to describe the culinary of West Java as a tourist attraction Gastronomy. West Java is a province that has a variety of traditional culinary, knowledge related to the type of culinary has become its own tourist attraction that is in demand by tourists. One of the culinary that can be developed as a tourist attraction is Surabi and Nasi Liwet, focus of research related to how history, tradition, philosophy, the preparation, production and presentation process that is delivered from generation to generation are interesting to be investigated as a tourist attraction. This study used descriptive qualitative method. by using theories from Damanik and Weber, which explain that tourist attractions can be built through the uniqueness, originality, authenticity, and diversity. While the data collection technique through in-depth interviewing, observing, and studying documentation. The results showed that Sundanese culinary namely Surabi and Nasi Liwet has uniqueness, originality, authenticity, and diversity. The uniqueness can be seen from the symbol that has historical meaning and value contained in it, originally illustrated in the processing of raw materials with the authenticity of rice flour ingredients while maintaining original variants such as topping oncom with burning process using stoves and clay molds, and using castrol for nasi liwet, this illustrates its authenticity.
{"title":"Sunda Culinary as a Gastronomic Tourism Attraction in West Java","authors":"Taufiq Hidayat, A. Riyanti","doi":"10.5220/0010215601590165","DOIUrl":"https://doi.org/10.5220/0010215601590165","url":null,"abstract":"This study aims to describe the culinary of West Java as a tourist attraction Gastronomy. West Java is a province that has a variety of traditional culinary, knowledge related to the type of culinary has become its own tourist attraction that is in demand by tourists. One of the culinary that can be developed as a tourist attraction is Surabi and Nasi Liwet, focus of research related to how history, tradition, philosophy, the preparation, production and presentation process that is delivered from generation to generation are interesting to be investigated as a tourist attraction. This study used descriptive qualitative method. by using theories from Damanik and Weber, which explain that tourist attractions can be built through the uniqueness, originality, authenticity, and diversity. While the data collection technique through in-depth interviewing, observing, and studying documentation. The results showed that Sundanese culinary namely Surabi and Nasi Liwet has uniqueness, originality, authenticity, and diversity. The uniqueness can be seen from the symbol that has historical meaning and value contained in it, originally illustrated in the processing of raw materials with the authenticity of rice flour ingredients while maintaining original variants such as topping oncom with burning process using stoves and clay molds, and using castrol for nasi liwet, this illustrates its authenticity.","PeriodicalId":256275,"journal":{"name":"Proceedings of the 1st NHI Tourism Forum","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126329261","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.5220/0010212701520154
A. Sudono
The function of coffee shop in Indonesia was originally a gathering place and casual conversation. Lately, coffee shops have another function, which is a place to work. People come to the coffee shop not only to enjoy free time, but to use it for productive activities. Activities such as meetings, working on projects, or doing assignments for students are common things that are easily found in coffee shops. This study aims to review the readiness of coffee shops in Bandung to face the culture of productive coffee drinking. The research method used is the mix method. Data collection is done by survey and observation techniques. There are 25 coffee shops surveyed to meet the needs of research data. The type of coffee shop that was sampled was a local brand coffee shop. This is based on another mission of this research, which is to build a local brand that has a competitive advantage. The results showed that basically the majority of coffee shops in Bandung were eligible for productive activities. However, there are still quite a lot of aspects that need to be improved to enhance its conduciveness. Layout of the shop, level of price, availability of parking area, level of privacy, and availability of prayer room are aspects that are less prepared. While the quality of internet network, quality of coffee, level of cleanliness, atmosphere of coffee shop, and barista hospitality
{"title":"Coffee Shop as a Workspace in Bandung","authors":"A. Sudono","doi":"10.5220/0010212701520154","DOIUrl":"https://doi.org/10.5220/0010212701520154","url":null,"abstract":"The function of coffee shop in Indonesia was originally a gathering place and casual conversation. Lately, coffee shops have another function, which is a place to work. People come to the coffee shop not only to enjoy free time, but to use it for productive activities. Activities such as meetings, working on projects, or doing assignments for students are common things that are easily found in coffee shops. This study aims to review the readiness of coffee shops in Bandung to face the culture of productive coffee drinking. The research method used is the mix method. Data collection is done by survey and observation techniques. There are 25 coffee shops surveyed to meet the needs of research data. The type of coffee shop that was sampled was a local brand coffee shop. This is based on another mission of this research, which is to build a local brand that has a competitive advantage. The results showed that basically the majority of coffee shops in Bandung were eligible for productive activities. However, there are still quite a lot of aspects that need to be improved to enhance its conduciveness. Layout of the shop, level of price, availability of parking area, level of privacy, and availability of prayer room are aspects that are less prepared. While the quality of internet network, quality of coffee, level of cleanliness, atmosphere of coffee shop, and barista hospitality","PeriodicalId":256275,"journal":{"name":"Proceedings of the 1st NHI Tourism Forum","volume":"122 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128149489","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.5220/0009881401170122
Disma Marliana, O. Sukirman
This study will discuss how asset light leverageton the capital structure. Focusing on the sub-sectors of the restaurant, hotel and tourism this coincided with the growing tourism industry in Indonesia. Using data from the annual financial statements for nine years, the period of 2009-2017 as secondary data in this study. To calculate light assets using the FAR (Fix-assets ratio) compares with total assets of fixed assets and to calculate its capital structure using the DAR (Debt to Asset Ratio) compares the total debt to total assets. From the second asset light ratio and capital structure, arranged in the form of a combinate between the time series data and cross section data (panel data). Special processing tools used panel data is EViews 9 to find the results of descriptive analysis and verification. The results of this study found that asset light positively affects capital structure. 55% of the asset light effect on the capital structure in line with the results of the research asset light of Yuan Li & Singal on Capital Structure in the Hospitality Industry: The Role of the Asset Light and Fee Oriented Strategy
{"title":"Analysis of the Effect of Light Assets on Capital Structure","authors":"Disma Marliana, O. Sukirman","doi":"10.5220/0009881401170122","DOIUrl":"https://doi.org/10.5220/0009881401170122","url":null,"abstract":"This study will discuss how asset light leverageton the capital structure. Focusing on the sub-sectors of the restaurant, hotel and tourism this coincided with the growing tourism industry in Indonesia. Using data from the annual financial statements for nine years, the period of 2009-2017 as secondary data in this study. To calculate light assets using the FAR (Fix-assets ratio) compares with total assets of fixed assets and to calculate its capital structure using the DAR (Debt to Asset Ratio) compares the total debt to total assets. From the second asset light ratio and capital structure, arranged in the form of a combinate between the time series data and cross section data (panel data). Special processing tools used panel data is EViews 9 to find the results of descriptive analysis and verification. The results of this study found that asset light positively affects capital structure. 55% of the asset light effect on the capital structure in line with the results of the research asset light of Yuan Li & Singal on Capital Structure in the Hospitality Industry: The Role of the Asset Light and Fee Oriented Strategy","PeriodicalId":256275,"journal":{"name":"Proceedings of the 1st NHI Tourism Forum","volume":"2012 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130082135","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.5220/0009803901060110
Lisda Aulia Sari, Caria Ningsih, D. Turgarini
This research background is limited consumer knowledge of history and a traditional snack philosophy which is potential if offered to passenger trains. This research aims to recommend a snack menu for passenger trains that can affect the interest of buying consumers. The method used is a method mix that is quantitative and qualitative. The independent variable in this study is the snack menu and dependent variables are the buying interest of consumers. The samples in this study were as much as 100 respondents. The results of this research show that based on the simultaneous hypothesis test the snack menu influences the consumer's buying interest has a positive and significant influence, while partial indicators have a partial influence on Consumers buying interest. Based on a panelist test carried out against 30 panelists obtained the result that the panelist agrees with the Snack menu (roti kecik) that is tested for recommendation. According to panelist the recommended snack menu (roti kecik) has a good quality product to be served in the train with attention to 5 aspects such as flavor, aroma, color, portion, and appearance.
{"title":"Trial Offer Snack Menu of Consumer Buying Interest of Kereta Api Indonesia Passengers","authors":"Lisda Aulia Sari, Caria Ningsih, D. Turgarini","doi":"10.5220/0009803901060110","DOIUrl":"https://doi.org/10.5220/0009803901060110","url":null,"abstract":"This research background is limited consumer knowledge of history and a traditional snack philosophy which is potential if offered to passenger trains. This research aims to recommend a snack menu for passenger trains that can affect the interest of buying consumers. The method used is a method mix that is quantitative and qualitative. The independent variable in this study is the snack menu and dependent variables are the buying interest of consumers. The samples in this study were as much as 100 respondents. The results of this research show that based on the simultaneous hypothesis test the snack menu influences the consumer's buying interest has a positive and significant influence, while partial indicators have a partial influence on Consumers buying interest. Based on a panelist test carried out against 30 panelists obtained the result that the panelist agrees with the Snack menu (roti kecik) that is tested for recommendation. According to panelist the recommended snack menu (roti kecik) has a good quality product to be served in the train with attention to 5 aspects such as flavor, aroma, color, portion, and appearance.","PeriodicalId":256275,"journal":{"name":"Proceedings of the 1st NHI Tourism Forum","volume":"3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129234266","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.5220/0009386500630066
Septy Indrianty, Zia Kemala
This study investigated the needs of English training for people at Cireundeu Hamlet to help them describe and market Cassava-Based Products. In doing so, it is expected that in the future when foreign tourists visit Cireundeu hamlet, the community or tourism activists can describe and market cassava products in English properly. The method employed was descriptive qualitative methods. The data gained through observations, interviews with several key informants at Cireundeu hamlet, and literature study. The results show that the ability of English skill in Cirendeu hamlet was still low. However, some people were not able to use English in describing products as well as explaining how the processing was done. Moreover, the result from the observation and interview proved that English for specific purposes (ESP) is needed for people at Cireunde hamlet in describing the cassava-based product. It can be summed up that based on the need analysis they need to learn the type of text to be able to describe the product as well as the process.
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