Cookies merupakan salah satu makanan ringan yang sangat diminati oleh kalangan mulai dari anak-anak hingga dewasa, biasanya cookies sering dijadikan camilan peneman minum the atau kopi. Banyak cookies yang dibuat dengan jenis gula yang berbeda seperti menggunakan gula pasir dan gula aren. jika dibandingkan dengan gula pasir, gula aren memiliki gizi yang lebih tinggi dan pantas dijadikan alternatif sebagai pemanis yang lebih sehat. Penelitian ini bertujuan untuk mengetahui bagaimana tekstur dan rasa cookies yang diolah dengan gula aren dan gula pasir serta mengetahui jenis gula yang menghasilkan cookies paling enak.Teknik analisis data yang digunakan adalah deskriptif kuantitatif, yaitu jenis data yang seluruh informasinya dikumpulkan dari lapangan yang akan dinyatakan dalam bentuk angka. Hasil dari penelitian ini yaitu tekstur cookies yang diolah dengan gula aren memiliki tekstur cukup renyah, sedangkan cookies dengan gula pasir memiliki tekstur renyah. Rasa dari cookies yang diolah dengan gula aren memiliki rasa cukup enak, sedangkan cookies yang diolah dengan gula pasir memiliki rasa sangat enak dan dapat disimpulkan bahwa jenis gula yang menghasilkan cookies paling enak yaitu gula pasir. Cookies are one of the snacks that are in great demand by people ranging from children to adults, usually cookies are often used as a snack to accompany drinking tea or coffee. Many cookies are made with different types of sugar such as using granulated sugar and palm sugar. When compared to granulated sugar, palm sugar has a higher nutritional value and deserves to be used as an alternative as a healthier sweetener. This study aims to determine the texture and taste of cookies processed with palm sugar and granulated sugar and to determine the type of sugar that produces the most delicious cookies. The data analysis technique used is descriptive quantitative, which is the type of data in which all information is collected from the field which will be expressed in the form of numbers. The result of this research is that the texture of cookies processed with palm sugar has a fairly crunchy texture, while cookies with granulated sugar have a crunchy texture. The taste of cookies processed with palm sugar has a fairly good taste, while cookies processed with granulated sugar have a very good taste and it can be concluded that the type of sugar that produces the most delicious cookies is granulated sugar.
{"title":"Pengaruh Jenis Gula Terhadap Hasil Pembuatan Cookies","authors":"Lusia Stefanie Liman, I. N. Sudiarta","doi":"10.22334/paris.v2i5.440","DOIUrl":"https://doi.org/10.22334/paris.v2i5.440","url":null,"abstract":"Cookies merupakan salah satu makanan ringan yang sangat diminati oleh kalangan mulai dari anak-anak hingga dewasa, biasanya cookies sering dijadikan camilan peneman minum the atau kopi. Banyak cookies yang dibuat dengan jenis gula yang berbeda seperti menggunakan gula pasir dan gula aren. jika dibandingkan dengan gula pasir, gula aren memiliki gizi yang lebih tinggi dan pantas dijadikan alternatif sebagai pemanis yang lebih sehat. Penelitian ini bertujuan untuk mengetahui bagaimana tekstur dan rasa cookies yang diolah dengan gula aren dan gula pasir serta mengetahui jenis gula yang menghasilkan cookies paling enak.Teknik analisis data yang digunakan adalah deskriptif kuantitatif, yaitu jenis data yang seluruh informasinya dikumpulkan dari lapangan yang akan dinyatakan dalam bentuk angka. Hasil dari penelitian ini yaitu tekstur cookies yang diolah dengan gula aren memiliki tekstur cukup renyah, sedangkan cookies dengan gula pasir memiliki tekstur renyah. Rasa dari cookies yang diolah dengan gula aren memiliki rasa cukup enak, sedangkan cookies yang diolah dengan gula pasir memiliki rasa sangat enak dan dapat disimpulkan bahwa jenis gula yang menghasilkan cookies paling enak yaitu gula pasir. \u0000 \u0000Cookies are one of the snacks that are in great demand by people ranging from children to adults, usually cookies are often used as a snack to accompany drinking tea or coffee. Many cookies are made with different types of sugar such as using granulated sugar and palm sugar. When compared to granulated sugar, palm sugar has a higher nutritional value and deserves to be used as an alternative as a healthier sweetener. This study aims to determine the texture and taste of cookies processed with palm sugar and granulated sugar and to determine the type of sugar that produces the most delicious cookies. The data analysis technique used is descriptive quantitative, which is the type of data in which all information is collected from the field which will be expressed in the form of numbers. The result of this research is that the texture of cookies processed with palm sugar has a fairly crunchy texture, while cookies with granulated sugar have a crunchy texture. The taste of cookies processed with palm sugar has a fairly good taste, while cookies processed with granulated sugar have a very good taste and it can be concluded that the type of sugar that produces the most delicious cookies is granulated sugar.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"192 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122361175","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}
Tujuan penelitian ini adalah untuk mengetahui faktor-faktor yang mempengaruhi tingginya food cost di Hotel The Laguna a Luxury Collection Resort And Spa. Metode yang digunakan adalah Analisis Deskriptif Kualitatif dengan teknik pengumpulan data wawancara, observasi, dan studi dokumentasi. Hasil penelitian memberikan indikasi bahwa: 1) Pembelian bahan makanan tidak menggunakan quotation dengan tepat, pembelian cenderung memilih harga dibandingkan dengan kualitas bahan makanan. 2) Petugas receiving hanya mengecek kuantitas, kualitas bahan makanan yang datang kurang diperhatikan terutama bahan makanan yang datang dengan jumlah per krat, sehingga dapat mengganggu proses produksi dan bisa menambah biaya makanan. 3) Area kerja yang kurang bersih pada lingkungan ruang penyimpanan dan penataan bahan makanan kurang diperhatikan dari segi fungsi dan kebutuhan. 4) Bahan makanan yang akan dikeluarkan tidak tepat dikarenakan pengeluaran bahan makanan dengan satuan berat tidak ditimbang terlebih dahulu, hanya diperkirakan saja oleh pihak storekeeper dalam menyiapkan bahan makanan yang akan dikeluarkan. The purpose of this study was to determine the factors that influence the high food cost at The Laguna Hotel a Luxury Collection Resort And Spa. The method used is qualitative descriptive analysis with data collection techniques interview, observation, and study documentation. The results of the study indicate that: 1) Purchase of foodstuffs does not use quotations correctly, purchases tend to choose prices compared to the quality of foodstuffs. 2) The receiving officer only checks the quantity, the quality of the incoming food items is not paid attention, especially the food items that come in the amount per box, so that it can interfere with the production process and can increase the cost of food. 3) Unclean work areas in the storage and arrangement of food ingredients are not considered in terms of functions and needs. 4) The food ingredients to be issued are not appropriate because the expenditure of food ingredients with a unit weight is not weighed in advance, it is only estimated by the storekeeper in preparing the food ingredients to be issued.
{"title":"Analisis Faktor-Faktor yang Mempengaruhi Tingginya Food Cost di Hotel","authors":"I. Gunawan, Bondan Pambudi, Miko Andi Wardana","doi":"10.22334/paris.v2i5.426","DOIUrl":"https://doi.org/10.22334/paris.v2i5.426","url":null,"abstract":"Tujuan penelitian ini adalah untuk mengetahui faktor-faktor yang mempengaruhi tingginya food cost di Hotel The Laguna a Luxury Collection Resort And Spa. Metode yang digunakan adalah Analisis Deskriptif Kualitatif dengan teknik pengumpulan data wawancara, observasi, dan studi dokumentasi. Hasil penelitian memberikan indikasi bahwa: 1) Pembelian bahan makanan tidak menggunakan quotation dengan tepat, pembelian cenderung memilih harga dibandingkan dengan kualitas bahan makanan. 2) Petugas receiving hanya mengecek kuantitas, kualitas bahan makanan yang datang kurang diperhatikan terutama bahan makanan yang datang dengan jumlah per krat, sehingga dapat mengganggu proses produksi dan bisa menambah biaya makanan. 3) Area kerja yang kurang bersih pada lingkungan ruang penyimpanan dan penataan bahan makanan kurang diperhatikan dari segi fungsi dan kebutuhan. 4) Bahan makanan yang akan dikeluarkan tidak tepat dikarenakan pengeluaran bahan makanan dengan satuan berat tidak ditimbang terlebih dahulu, hanya diperkirakan saja oleh pihak storekeeper dalam menyiapkan bahan makanan yang akan dikeluarkan. \u0000 \u0000The purpose of this study was to determine the factors that influence the high food cost at The Laguna Hotel a Luxury Collection Resort And Spa. The method used is qualitative descriptive analysis with data collection techniques interview, observation, and study documentation. The results of the study indicate that: 1) Purchase of foodstuffs does not use quotations correctly, purchases tend to choose prices compared to the quality of foodstuffs. 2) The receiving officer only checks the quantity, the quality of the incoming food items is not paid attention, especially the food items that come in the amount per box, so that it can interfere with the production process and can increase the cost of food. 3) Unclean work areas in the storage and arrangement of food ingredients are not considered in terms of functions and needs. 4) The food ingredients to be issued are not appropriate because the expenditure of food ingredients with a unit weight is not weighed in advance, it is only estimated by the storekeeper in preparing the food ingredients to be issued.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"47 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133909534","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}
I. M. D. Suryananta, Gede Yoga Kharisma Pradana, I. M. H. Purnantara
Tujuan dari penelitian yaitu untuk mengetahui peranan Pelatihan CHSE dalam meningkatkan kinerja karyawan, dikarenakan baru dua komponen saja yang sudah diterapkan oleh Hotel The Sankara Suite yaitu Clean dan Health untuk komponen security dan environment lingkungan belum terpenuhi semuanya, karena dalam mendukung industri pariwisata dan ekonomi kreatif di tengah pandemi yang belum juga usai, hotel harus menerapkan CHSE (Clean, Health, Safety, Environment) agar terciptanya kebersihan, kesehatan, keamanan dan ramah lingkungan. Penelitian ini dilakukan di Hotel The Sankara Suite yaitu pada bulan April sampai dengan Juni 2021. Metode analisis data yang digunakan dalam penelitian ini adalah kualitatif deskriptif yang digunakan untuk mengetahui peranan pelatihan CHSE dalam meningkatkan kinerja karyawan HRD The Sankara Suite, dengan tahapan analisis data: 1. Pengumpulan data, 2. Reduksi data, 3. Penyajian data, dan 4. Penyajian data. Hasil penelitian ini menunjukkan bahwa pelatihan CHSE memberikan peranan dalam meningkatkan kinerja karyawan HRD The Sankara Suite, yang didasari oleh 4 faktor yang saling berhubungan yaitu: Kebersihan, Kesehatan, Keselamatan, dan Lingkungan. Pentingnya menjaga kebersihan, kesehatan dan keramah lingkungan dengan menggunakan pelatihan CHSE bagi Karyawan HRD di The Sankara Suite agar HRD bisa kembali kerja dengan rasa aman seperti bagaimana biasanya dan mendatangkan tamu seperti sebelum pandemi. Sertifikasi CHSE yang diusung oleh kemenparkraf ini tentunya bertujuan untuk mengembalikan kepercayaan wisatawan untuk berkunjung kembali ke destinasi wisata. Diharapkan agar pihak Hotel The Sankara Suite meminta pihak manajemen Hotel untuk mensupport Hotel The Sankara Suite menjadi hemat energy agar penilaian CHSE di The Sankara Suite bisa semua terpenuhi. Hal tersebut juga akan sangat berpengaruh terhadap kegiatan operasional Hotel. The purpose of the research is to find out the role of CHSE Training in improving employee performance, because only two components that have been implemented by The Sankara Suite Hotel, namely Clean and Health for security and environmental components have not been fulfilled, because in supporting the tourism industry and the creative economy in In the midst of a pandemic that has not yet ended, hotels must implement CHSE (Clean, Health, Safety, Environment) in order to create cleanliness, health, security and environmental friendliness. This research was conducted at The Sankara Suite Hotel, from April to June 2021. The data analysis method used in this study was descriptive qualitative which was used to determine the role of CHSE training in improving the performance of HRD The Sankara Suite employees, with data analysis stages: 1 Data collection, 2. Data reduction, 3. Data presentation, and 4. Data presentation. The results of this study indicate that CHSE training plays a role in improving the performance of HRD The Sankara Suite employees, which is based on 4 interrelated factors, namely: Clean
本研究的目的是了解CHSE训练在提高员工的表现中所扮演的角色,由于已经应用的只有两个组件商羯罗的酒店套房就是清洁和健康的环境和安全成分都没有实现,因为环境中支持旅游业和经济的中间流行的创意还没有结束的时候,酒店必须应用CHSE(干净,卫生,安全、卫生环境)为了有利于健康,安全和环保。该研究将于4月至2021年6月在商羯罗套房酒店进行。本研究采用的数据分析方法是一种描述性质的分析方法，用来确定CHSE培训在提高商羯罗组委会员工绩效方面的作用，以及数据分析的各个阶段:1。数据收集，2。数据还原，3。数据显示，和4。演示数据。这项研究的结果表明，CHSE培训为提高商羯罗组别人力资源资源管理人员的表现发挥了作用，其中包括卫生、卫生、安全和环境等四个相关因素。保持卫生、卫生和邻里关系的重要性，通过在商卡拉酒店(Sankara hotel)对人力资源开发人员的培训，使人力资源部门能够恢复其正常工作，并像在大流行病之前那样为客人提供安全保障。该证书由外交部进行，其目的当然是恢复游客的信心，以便返回旅游目的地。预计商羯罗套房(Sankara Hotel)将要求酒店管理部门支持酒店的商羯罗套房(Sankara room)的低成本评估将得到满足。这将对酒店的经营活动产生深远影响。研究之目的是要发现CHSE Training in improving之角色employee演出,因为只有两个components顺便说一下那个有被implemented商羯罗酒店套房,namely干净和健康的安全环境components有音符,一直能实现,因为在supporting境旅游行业和知识经济》midst of a有流行,以至于还没有最后,酒店必须implement CHSE(干净,卫生,安全环境),在订单信息来创造清洁,健康、安全与环境友好。这项研究是从2021年4月至6月被安排在商羯罗套房。这份研究使用的数据分析方法数据还原，3。数据提交，和4。presentation的数据。这项研究的结果显示，卫生、卫生、安全与环境的四种相关因素为人力资源开发人员精心策划的演员阵容。保持清洁、卫生和环境友好的重要性，通过使用卫生培训人员在商商设施中进行培训，这样人力资源人员就可以像往常一样回到工作场所，在大灾难前从事类似的工作。旅游和创造性经济部的调查结果就腐烂了。这是一种hoped，酒店的商羯罗套房将要求酒店经理支持商羯罗套房提供能量，这样商羯罗套房的战略评估都将是满的。这也将大大影响酒店的运营活动
{"title":"Peranan Pelatihan Chse Dalam Meningkatkan Kinerja Karyawan Hrd The Sankara Suite","authors":"I. M. D. Suryananta, Gede Yoga Kharisma Pradana, I. M. H. Purnantara","doi":"10.22334/paris.v2i4.386","DOIUrl":"https://doi.org/10.22334/paris.v2i4.386","url":null,"abstract":"Tujuan dari penelitian yaitu untuk mengetahui peranan Pelatihan CHSE dalam meningkatkan kinerja karyawan, dikarenakan baru dua komponen saja yang sudah diterapkan oleh Hotel The Sankara Suite yaitu Clean dan Health untuk komponen security dan environment lingkungan belum terpenuhi semuanya, karena dalam mendukung industri pariwisata dan ekonomi kreatif di tengah pandemi yang belum juga usai, hotel harus menerapkan CHSE (Clean, Health, Safety, Environment) agar terciptanya kebersihan, kesehatan, keamanan dan ramah lingkungan. Penelitian ini dilakukan di Hotel The Sankara Suite yaitu pada bulan April sampai dengan Juni 2021. Metode analisis data yang digunakan dalam penelitian ini adalah kualitatif deskriptif yang digunakan untuk mengetahui peranan pelatihan CHSE dalam meningkatkan kinerja karyawan HRD The Sankara Suite, dengan tahapan analisis data: 1. Pengumpulan data, 2. Reduksi data, 3. Penyajian data, dan 4. Penyajian data. Hasil penelitian ini menunjukkan bahwa pelatihan CHSE memberikan peranan dalam meningkatkan kinerja karyawan HRD The Sankara Suite, yang didasari oleh 4 faktor yang saling berhubungan yaitu: Kebersihan, Kesehatan, Keselamatan, dan Lingkungan. Pentingnya menjaga kebersihan, kesehatan dan keramah lingkungan dengan menggunakan pelatihan CHSE bagi Karyawan HRD di The Sankara Suite agar HRD bisa kembali kerja dengan rasa aman seperti bagaimana biasanya dan mendatangkan tamu seperti sebelum pandemi. Sertifikasi CHSE yang diusung oleh kemenparkraf ini tentunya bertujuan untuk mengembalikan kepercayaan wisatawan untuk berkunjung kembali ke destinasi wisata. Diharapkan agar pihak Hotel The Sankara Suite meminta pihak manajemen Hotel untuk mensupport Hotel The Sankara Suite menjadi hemat energy agar penilaian CHSE di The Sankara Suite bisa semua terpenuhi. Hal tersebut juga akan sangat berpengaruh terhadap kegiatan operasional Hotel. \u0000 \u0000The purpose of the research is to find out the role of CHSE Training in improving employee performance, because only two components that have been implemented by The Sankara Suite Hotel, namely Clean and Health for security and environmental components have not been fulfilled, because in supporting the tourism industry and the creative economy in In the midst of a pandemic that has not yet ended, hotels must implement CHSE (Clean, Health, Safety, Environment) in order to create cleanliness, health, security and environmental friendliness. This research was conducted at The Sankara Suite Hotel, from April to June 2021. The data analysis method used in this study was descriptive qualitative which was used to determine the role of CHSE training in improving the performance of HRD The Sankara Suite employees, with data analysis stages: 1 Data collection, 2. Data reduction, 3. Data presentation, and 4. Data presentation. The results of this study indicate that CHSE training plays a role in improving the performance of HRD The Sankara Suite employees, which is based on 4 interrelated factors, namely: Clean","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"41 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127515035","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}
Untuk dapat terus memenuhi kepuasan tamu terhadap pelayanan makanan dan minuman yang dilakukan oleh pramusaji di restoran, maka perlu adanya komitmen dan tanggung jawab dari manajemen dan karyawan (pramusaji), salah satunya adalah dengan tetap menjaga atau bahkan meningkatkan kualitas dari makanan dan pelayanan pramusaji. Tujuan penelitian ini adalah untuk mengetahui pengaruh kualitas pelayanan pramusaji terhadap tingkat kepuasan tamu di Padma Resort Hotel. Untuk mengetahui seberapa besar pengaruh kualitas pelayanan pramusaji terhadap kepuasan tamu di Padma Resort Hotel Legian. Pengumpulan data menggunakan kuesioner skala Likert, jumlah sampel yang digunakan sebanyak 2 4 orang. Menggunakan teknik accidental sampling. Teknik analisa data menggunakan regresi linear sederhana. Pengujian hipotesis dilakukan pada nilai alpha sebesar 5 persen. Hasil penelitian menunjukkan hasil t-test yang diperoleh dari t-hitung adalah 2.036, lebih besar dari t-tabel sebesar 2.063 yang berarti memang benar ada pengaruh positif dan signifikan antara kualitas pelayanan terhadap kepuasan tamu. Koefisien korelasi diperoleh r = 0,967 berarti ada hubungan yang positif antara kualitas pelayanan dengan kepuasan tamu. Koefisien determinasi diperoleh sebesar 93,5%, berarti besarnya variasi hubungan antara kualitas pelayanan pramusaji terhadap kepuasan tamu sebesar 93,5%. To be able to continue to meet guest satisfaction with food and beverage services carried out by waiters in restaurants, it is necessary to have commitment and responsibility from management and employees (waitresses), one of which is to maintain or even improve the quality of food and waitress services. The purpose of this study was to determine the effect of the service quality of the waiter on the level of guest satisfaction at Padma Resort Hotel. To find out how much influence the quality of waiter service on guest satisfaction at Padma Resort Hotel Legian. Collecting data using a Likert scale questionnaire, the number of samples used is 2 4 people. Using accidental sampling technique. The data analysis technique used simple linear regression. Hypothesis testing was carried out at an alpha value of 5 percent. The results showed that the t-test results obtained from the t-count were 2,036, greater than the t-table of 2,063, which means that it is true that there is a positive and significant influence between service quality and guest satisfaction. The correlation coefficient obtained r = 0.967 means that there is a positive relationship between service quality and guest satisfaction. The coefficient of determination was obtained at 93.5%, meaning that the variation in the relationship between the service quality of the waiter and the guest satisfaction was 93.5%.
{"title":"Pengaruh Kualitas Pelayanan Pramusaji Terhadap Kepuasan Pelanggan","authors":"Prayoga Pangestu, D. Lestari, I. G. M. Sukaarnawa","doi":"10.22334/paris.v2i4.395","DOIUrl":"https://doi.org/10.22334/paris.v2i4.395","url":null,"abstract":"Untuk dapat terus memenuhi kepuasan tamu terhadap pelayanan makanan dan minuman yang dilakukan oleh pramusaji di restoran, maka perlu adanya komitmen dan tanggung jawab dari manajemen dan karyawan (pramusaji), salah satunya adalah dengan tetap menjaga atau bahkan meningkatkan kualitas dari makanan dan pelayanan pramusaji. Tujuan penelitian ini adalah untuk mengetahui pengaruh kualitas pelayanan pramusaji terhadap tingkat kepuasan tamu di Padma Resort Hotel. Untuk mengetahui seberapa besar pengaruh kualitas pelayanan pramusaji terhadap kepuasan tamu di Padma Resort Hotel Legian. Pengumpulan data menggunakan kuesioner skala Likert, jumlah sampel yang digunakan sebanyak 2 4 orang. Menggunakan teknik accidental sampling. Teknik analisa data menggunakan regresi linear sederhana. Pengujian hipotesis dilakukan pada nilai alpha sebesar 5 persen. Hasil penelitian menunjukkan hasil t-test yang diperoleh dari t-hitung adalah 2.036, lebih besar dari t-tabel sebesar 2.063 yang berarti memang benar ada pengaruh positif dan signifikan antara kualitas pelayanan terhadap kepuasan tamu. Koefisien korelasi diperoleh r = 0,967 berarti ada hubungan yang positif antara kualitas pelayanan dengan kepuasan tamu. Koefisien determinasi diperoleh sebesar 93,5%, berarti besarnya variasi hubungan antara kualitas pelayanan pramusaji terhadap kepuasan tamu sebesar 93,5%. \u0000 \u0000To be able to continue to meet guest satisfaction with food and beverage services carried out by waiters in restaurants, it is necessary to have commitment and responsibility from management and employees (waitresses), one of which is to maintain or even improve the quality of food and waitress services. The purpose of this study was to determine the effect of the service quality of the waiter on the level of guest satisfaction at Padma Resort Hotel. To find out how much influence the quality of waiter service on guest satisfaction at Padma Resort Hotel Legian. Collecting data using a Likert scale questionnaire, the number of samples used is 2 4 people. Using accidental sampling technique. The data analysis technique used simple linear regression. Hypothesis testing was carried out at an alpha value of 5 percent. The results showed that the t-test results obtained from the t-count were 2,036, greater than the t-table of 2,063, which means that it is true that there is a positive and significant influence between service quality and guest satisfaction. The correlation coefficient obtained r = 0.967 means that there is a positive relationship between service quality and guest satisfaction. The coefficient of determination was obtained at 93.5%, meaning that the variation in the relationship between the service quality of the waiter and the guest satisfaction was 93.5%.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"104 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122764460","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}
Wayan Indriyani Darma Dewi, I. Sanjaya, Gusti Ayu Praminatih
Seiring berkembangnya teknologi, tren dalam strategi pemasaran pun berubah, salah satunya yaitu tren pemasaran dengan penggunaan media sosial dan selebriti yang disebut celebrity endorsement. Salah satunya yang menerapkan strategi celebrity endorsement itu adalah Korea Tourism Organization (KTO). Menerapkan branding pariwisata “Imagine Your Korea”, KTO menggaet boyband Treasure sebagai celebrity endorser destinasi wisata Mokpo, Andong, Busan, Jeonju dan Gangneung melalui serial “Find Your Korea” di kanal YouTube. Adapun rumusan masalah dalam penelitian ini adalah bagaimana pengaruh dari celebrity endorsement dan citra destinasi terhadap minat berkunjung Generasi Z Indonesia ke Korea Selatan. Adapun tujuan dilakukannya penelitian ini yaitu untuk mengetahui seberapa besar pengaruh celebrity endorsement dan citra destinasi terhadap minat berkunjung Generasi Z Indonesia ke Korea Selatan. Metode penelitian yang digunakan adalah kuantitatif, dengan menyebarkan kuesioner kepada 100 responden dalam bentuk Google Form yang merupakan Generasi Z, penggemar boyband Treasure dan juga belum pernah melakukan kunjungan wisata ke Korea Selatan. Teknik analisis yang digunakan adalah teknik analisis regresi linear berganda. Didapatkan hasil penelitian berupa: 1) Celebrity endorsement dan citra destinasi masing-masing berpengaruh signifikan secara parsial bagi minat berkunjung Generasi Z Indonesia, 2) Celebrity endorsement dan citra destinasi juga berpengaruh signifikan secara simultan bagi minat berkunjung Generasi Z Indonesia ke Korea Selatan. Along with the development of technology, trends in marketing strategies have changed, one of which is the marketing trend with the use of social media and celebrities called celebrity endorsements. One of the companies that use the celebrity endorsement technique is the Korea Tourism Organization (KTO). Applying the tourism branding "Imagine Your Korea", KTO recruited boyband Treasure as a celebrity endorser for tourist destinations of Mokpo, Andong, Busan, Jeonju, and Gangneung through the "Find Your Korea" series on the YouTube channel. The formulation of the problem from this study is about how the influence of celebrity endorsement and destination image on the visit intention of the Indonesian Z Generation to South Korea. The purpose of this study was to determine the effect of "Celebrity endorsement" and the image of the destination on the visit intention of the Indonesian Z Generation to South Korea. The research method used is a quantitative method, by distributing a questionnaire through Google Form to 100 respondents who are Z Generation, fans of the boyband Treasure, and also have never made a tourist visit to South Korea. The analysis technique used is the multiple linear regression analysis technique. The results are: 1) Celebrity endorsement and destination image each have a partially significant effect on the visit intention of the Indonesian Z Generation to South Korea, 2) Celebrity endorsement and destin
随着技术的发展，营销策略的趋势也在改变，其中之一就是利用社交媒体和被称为名人的名人的营销趋势。实施名人endorment策略的人之一是韩国旅游组织(KTO)。应用“想象你的韩国”旅游品牌,宝藏作为名人的乐队KTO勾搭endorser Mokpo安东,釜山,全州旅游目的地和江农通过YouTube频道的“找到韩国的连续剧。至于这项研究的问题的公式，是名人的endorment和目标意象如何影响印尼Z代访问韩国的兴趣。尽管这项研究的目的是确定名人的存在和目标形象对印尼Z代访问韩国的影响有多大。使用的研究方法是量化的，将调查问卷以谷歌形式发给100名受访者，他们是第Z代的“男孩乐队宝藏”粉丝，以前从未去过韩国。所使用的分析技术是线性多元回归分析技术。研究发现:1)名人的endorment和目标意向镜在部分上对印尼Z代的访问兴趣产生重大影响，2)名人的endorment和目标意识率同时对印尼Z代访问韩国产生重大影响。跟着with the development of technology),趋势在市场营销策略有变化,一号》,这是《趋势之利用社交媒体和名人叫名人endorsements。companies,以至于用一号》《名人endorsement技巧是韩国旅游组织(KTO)的数据。Applying韩国旅游品牌“想象你的",KTO recruited为目的地的旅游宝藏的乐队美国名人endorser Mokpo安东,釜山、全州和江农通过“找到韩国的大赛在YouTube频道上。这项研究的问题的根源在于对印尼一代对韩国的访问意图的影响和目标形象的影响。这项研究的目的是确定“名人投资”的效果，以及印度尼西亚一代对韩国人的访问目标的形象。研究方法是一种量化的方法，通过谷歌邮寄100个负责任的人，他们是Z代人，是男孩乐队的财富粉丝，从来没有去过韩国旅游。used技术分析是多种线性回归分析技术。results是:1)名人endorsement和目的地形象每有一个部分浓厚,印尼访问的意图》效应在Z Generation to南韩国,2)名人endorsement和目的地的形象也有一个浓厚,全球同时访问的意图》效应在印尼南韩国Z Generation to。
{"title":"Pengaruh “Celebrity Endorsement” dan Citra Destinasi Terhadap Minat Berkunjung Generasi Z Indonesia ke Korea Selatan","authors":"Wayan Indriyani Darma Dewi, I. Sanjaya, Gusti Ayu Praminatih","doi":"10.22334/paris.v2i4.383","DOIUrl":"https://doi.org/10.22334/paris.v2i4.383","url":null,"abstract":"Seiring berkembangnya teknologi, tren dalam strategi pemasaran pun berubah, salah satunya yaitu tren pemasaran dengan penggunaan media sosial dan selebriti yang disebut celebrity endorsement. Salah satunya yang menerapkan strategi celebrity endorsement itu adalah Korea Tourism Organization (KTO). Menerapkan branding pariwisata “Imagine Your Korea”, KTO menggaet boyband Treasure sebagai celebrity endorser destinasi wisata Mokpo, Andong, Busan, Jeonju dan Gangneung melalui serial “Find Your Korea” di kanal YouTube. Adapun rumusan masalah dalam penelitian ini adalah bagaimana pengaruh dari celebrity endorsement dan citra destinasi terhadap minat berkunjung Generasi Z Indonesia ke Korea Selatan. Adapun tujuan dilakukannya penelitian ini yaitu untuk mengetahui seberapa besar pengaruh celebrity endorsement dan citra destinasi terhadap minat berkunjung Generasi Z Indonesia ke Korea Selatan. Metode penelitian yang digunakan adalah kuantitatif, dengan menyebarkan kuesioner kepada 100 responden dalam bentuk Google Form yang merupakan Generasi Z, penggemar boyband Treasure dan juga belum pernah melakukan kunjungan wisata ke Korea Selatan. Teknik analisis yang digunakan adalah teknik analisis regresi linear berganda. Didapatkan hasil penelitian berupa: 1) Celebrity endorsement dan citra destinasi masing-masing berpengaruh signifikan secara parsial bagi minat berkunjung Generasi Z Indonesia, 2) Celebrity endorsement dan citra destinasi juga berpengaruh signifikan secara simultan bagi minat berkunjung Generasi Z Indonesia ke Korea Selatan. \u0000 \u0000Along with the development of technology, trends in marketing strategies have changed, one of which is the marketing trend with the use of social media and celebrities called celebrity endorsements. One of the companies that use the celebrity endorsement technique is the Korea Tourism Organization (KTO). Applying the tourism branding \"Imagine Your Korea\", KTO recruited boyband Treasure as a celebrity endorser for tourist destinations of Mokpo, Andong, Busan, Jeonju, and Gangneung through the \"Find Your Korea\" series on the YouTube channel. The formulation of the problem from this study is about how the influence of celebrity endorsement and destination image on the visit intention of the Indonesian Z Generation to South Korea. The purpose of this study was to determine the effect of \"Celebrity endorsement\" and the image of the destination on the visit intention of the Indonesian Z Generation to South Korea. The research method used is a quantitative method, by distributing a questionnaire through Google Form to 100 respondents who are Z Generation, fans of the boyband Treasure, and also have never made a tourist visit to South Korea. The analysis technique used is the multiple linear regression analysis technique. The results are: 1) Celebrity endorsement and destination image each have a partially significant effect on the visit intention of the Indonesian Z Generation to South Korea, 2) Celebrity endorsement and destin","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129707967","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}
Penelitian ini bertujuan untuk mengetahui implementasi standard operating procedure (SOP) receptionist dalam penanganan check-in dan check-out. Penelitian ini dilakukan di Anumana Hotel Ubud yang berlokasi di Ubud. Jumlah populasi dalam penelitian ini yaitu tiga staff reception yang bekerja di Anumana Hotel Ubud yang melayani check-in dan check-out. Teknik penentuan sampel menggunakan purposive sampling, diperoleh sampel sebanyak dua orang staff reception yang melayani check-in dan check-out. Teknik analisis data yang digunakan dalam penelitian ini adalah deskriftif (kualitatif) yaitu data didapatkan melalui wawancara serta observasi kemudian kembali diolah oleh peneliti. Teknik penyajian hasil analisis data yang digunakan adalah teknik informal. Berdasarkan hasil penelitian menunjukkan bahwa penerapan standard operating procedure (SOP) check-in telah dijalankan dengan baik, hanya saja belum dilakukan dengan maksimal dan detail. Terdapat tiga dari empat belas prosedur yang jarang diterapkan pada saat check-in. Prosedur penanganan check-out telah diterapkan sesuai standard operating procedure (SOP) yang berlaku. Namun terdapat dua dari dua belas prosedur yang jarang diterapkan dengan baik. The study aims to determine the implementation of the standard operating procedure (SOP) receptionist in handling check-in and check-out. The research was conducted at Anumana Hotel Ubud which is located in Ubud. The population in this study were three reception staff who worked at Anumana Hotel Ubud which served check-in and check-out. The technique of sampling used was purposive sampling method, in order to obtain a sample of two reception staff who served check-in and check-out. The technique of data analysis used in this research descriptive qualitative, namely the data obtained through observation and interview techniques and then processed again by the researcher. The technique of presenting the results of data analysis used is an informal technique. Based on research results showed that the implementation of standard operating procedure (SOP) check-in has been carried out well, but it has not been carried out optimally and in detail. There are three of the fourteen procedures that are rarely applied at check-in. The check-out handling procedures have been implemented with the applicable standard operating procedure (SOP). However, there are two of the twelve procedures that are rarely implemented properly.
{"title":"Implementasi Standard Operating Procedure Receptionist dalam Penanganan Check-in dan Check-out","authors":"Kadek Ratna Adelia Pratiwi, Komang Trisna Pratiwi Arcana","doi":"10.22334/paris.v2i4.402","DOIUrl":"https://doi.org/10.22334/paris.v2i4.402","url":null,"abstract":"Penelitian ini bertujuan untuk mengetahui implementasi standard operating procedure (SOP) receptionist dalam penanganan check-in dan check-out. Penelitian ini dilakukan di Anumana Hotel Ubud yang berlokasi di Ubud. Jumlah populasi dalam penelitian ini yaitu tiga staff reception yang bekerja di Anumana Hotel Ubud yang melayani check-in dan check-out. Teknik penentuan sampel menggunakan purposive sampling, diperoleh sampel sebanyak dua orang staff reception yang melayani check-in dan check-out. Teknik analisis data yang digunakan dalam penelitian ini adalah deskriftif (kualitatif) yaitu data didapatkan melalui wawancara serta observasi kemudian kembali diolah oleh peneliti. Teknik penyajian hasil analisis data yang digunakan adalah teknik informal. Berdasarkan hasil penelitian menunjukkan bahwa penerapan standard operating procedure (SOP) check-in telah dijalankan dengan baik, hanya saja belum dilakukan dengan maksimal dan detail. Terdapat tiga dari empat belas prosedur yang jarang diterapkan pada saat check-in. Prosedur penanganan check-out telah diterapkan sesuai standard operating procedure (SOP) yang berlaku. Namun terdapat dua dari dua belas prosedur yang jarang diterapkan dengan baik. \u0000 \u0000The study aims to determine the implementation of the standard operating procedure (SOP) receptionist in handling check-in and check-out. The research was conducted at Anumana Hotel Ubud which is located in Ubud. The population in this study were three reception staff who worked at Anumana Hotel Ubud which served check-in and check-out. The technique of sampling used was purposive sampling method, in order to obtain a sample of two reception staff who served check-in and check-out. The technique of data analysis used in this research descriptive qualitative, namely the data obtained through observation and interview techniques and then processed again by the researcher. The technique of presenting the results of data analysis used is an informal technique. Based on research results showed that the implementation of standard operating procedure (SOP) check-in has been carried out well, but it has not been carried out optimally and in detail. There are three of the fourteen procedures that are rarely applied at check-in. The check-out handling procedures have been implemented with the applicable standard operating procedure (SOP). However, there are two of the twelve procedures that are rarely implemented properly.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133496529","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}
Ni Ketut Sari, Made Arya Astina, Gusti Ayu Praminatih
Tujuan dalam penelitian ini adalah unrtuk mengetahui pengaruh rekrutmen , komptetensi dan pengembangan karir terhadap kinerja karyawan di Hotel Bali Mandira Beach Resort & Spa Legian. Penelitian ini dilakukan di Bali Mandira Beach Resort & SPA Legian, yaitu pada bulan Februari sampai dengan Juni 2021. Jenis penelitan adalah penelitian korelasional. Metode analisis data yang digunakan dalam penelitian ini adalah regresi linear berganda yang digunakan untuk mengetahui pengaruh Rekrutmen, Kompetensi dan Pengembangan Karir Terhadap Kinerja. Sampel digunakan sebanyak 40 orang karyawan dengan teknik sampling jenuh. Pengujian hipotesis penelitian menggunakan SPSS 25.0. Hasil penelitian ini menunjukkan Rekrutmen, Kompetensi dan pengembangan karir berpengaruh sangat signifikan (p<0,01) secara parsial terhadap Kinerja Karyawan Kemudian, Rekrutmen, Kompetensi dan Pengembangan karir berpengaruh sangat signifikan (p<0,01) secara simultan terhadap Kinerja Karyawan. Employees who are skilled in serving hotel guests according to their competence will improve the quality of service and performance of a hotel as a whole. This research was conducted at Bali Mandira Beach Resort & SPA Legian, from February to June 2021. The data analysis method used in this study was multiple linear regression which was used to determine the effect of Recruitment, Competence and Career Development on Performance by distributing questionnaires to The sample of 40 employees used as a saturated sampling technique. Testing the research hypothesis using SPSS 25.0. The results of this study indicate that recruitment, competence and career development have a very significant effect partially on employee performance, getting results of 0.000 < 0.01. Then, Recruitment, Competence and Development have a very significant effect simultaneously on Employee Performance getting the results 0.000 <0.001. It can be concluded that the results show that recruitment, competence and employee development affect employee performance. Employees can produce quality work that either matches or exceeds the standards set by the company.
{"title":"Pengaruh Rekrutmen, Kompetensi dan Pengembangan Karir Terhadap Kinerja Karyawan","authors":"Ni Ketut Sari, Made Arya Astina, Gusti Ayu Praminatih","doi":"10.22334/paris.v2i4.393","DOIUrl":"https://doi.org/10.22334/paris.v2i4.393","url":null,"abstract":"Tujuan dalam penelitian ini adalah unrtuk mengetahui pengaruh rekrutmen , komptetensi dan pengembangan karir terhadap kinerja karyawan di Hotel Bali Mandira Beach Resort & Spa Legian. Penelitian ini dilakukan di Bali Mandira Beach Resort & SPA Legian, yaitu pada bulan Februari sampai dengan Juni 2021. Jenis penelitan adalah penelitian korelasional. Metode analisis data yang digunakan dalam penelitian ini adalah regresi linear berganda yang digunakan untuk mengetahui pengaruh Rekrutmen, Kompetensi dan Pengembangan Karir Terhadap Kinerja. Sampel digunakan sebanyak 40 orang karyawan dengan teknik sampling jenuh. Pengujian hipotesis penelitian menggunakan SPSS 25.0. Hasil penelitian ini menunjukkan Rekrutmen, Kompetensi dan pengembangan karir berpengaruh sangat signifikan (p<0,01) secara parsial terhadap Kinerja Karyawan Kemudian, Rekrutmen, Kompetensi dan Pengembangan karir berpengaruh sangat signifikan (p<0,01) secara simultan terhadap Kinerja Karyawan. \u0000 \u0000Employees who are skilled in serving hotel guests according to their competence will improve the quality of service and performance of a hotel as a whole. This research was conducted at Bali Mandira Beach Resort & SPA Legian, from February to June 2021. The data analysis method used in this study was multiple linear regression which was used to determine the effect of Recruitment, Competence and Career Development on Performance by distributing questionnaires to The sample of 40 employees used as a saturated sampling technique. Testing the research hypothesis using SPSS 25.0. The results of this study indicate that recruitment, competence and career development have a very significant effect partially on employee performance, getting results of 0.000 < 0.01. Then, Recruitment, Competence and Development have a very significant effect simultaneously on Employee Performance getting the results 0.000 <0.001. It can be concluded that the results show that recruitment, competence and employee development affect employee performance. Employees can produce quality work that either matches or exceeds the standards set by the company.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"71 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116954855","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}
Victoria Elhanisi, Ida Bagus Made Wiyasha, I. M. Semara
Sasaran utama dari studi yang dijalankan penulis ialah melihat apa dampak pariwisata bagi warga Desa Wisata Pujon Kidul. Melihat hal itu, peneliti berusaha untuk mengetahui pada tahap apa warga Desa Wisata Pujon Kidul berada. Pertumbuhan kegiatan pariwisata ini memiliki dampak yang luas terhadap kehidupan masyarakat. Studi ini mengadopsi metode penelitian campuran, yang didefinisikan sebagai suatu pendekatan penelitian yang mengintegrasikan metode kualitatif dan kuantitatif secara bersamaan untuk aktivitas penelitian. Hal baik dari pengembangan pariwisata di Desa Wisata Pujon Kidul di antaranya ialah memicu adanya pembangunan di desa, terakomodasinya sarana dan prasarana yang memadai, peningkatan pendapatan warga desa, penciptaan lowongan kerja baru, dan perubahan perilaku masyarakat pada generasi berikutnya. Sementara itu, dampak negatifnya antara lain degradasi jalan, peningkatan volume sampah, dan daya saing usaha yang lebih besar. Dari segi sikap, masyarakat sedang dalam euforia. Dimana masyarakat menyambut kedatangan pengunjung dan pariwisata memberikan manfaat bagi masyarakat. Masyarakat sangat mendukung pengembangan pariwisata di desanya untuk lebih menarik wisatawan agar mengunjungi ke Desa Wisata Pujon Kidul. The main target of the study carried out by the author is to see what the impact of tourism on the residents of the Pujon Kidul Tourism Village is. Seeing this, the researchers tried to find out at what stage the residents of the Pujon Kidul Tourism Village were. The growth of tourism activities has a broad impact on people's lives. This study adopts mixed methods research, which is defined as a research approach that integrates qualitative and quantitative methods simultaneously for research activities. The good things about tourism development in Pujon Kidul Tourism Village include triggering development in the village, accommodating adequate facilities and infrastructure, increasing village residents' income, creating new job vacancies, and changing people's behavior in the next generation. Meanwhile, the negative impacts include road degradation, increased volume of waste, and greater business competitiveness. In terms of attitude, society is in a state of euphoria. Where the community welcomes visitors and tourism provides benefits for the community. The community strongly supports the development of tourism in their village to attract more tourists to visit the Pujon Kidul Tourism Village.
作者研究的主要目标是了解旅游业对普戎基杜游客的影响。研究人员看到这一点，试图弄清楚普戎基杜尔旅游村庄处于什么阶段。旅游业的增长对人们的生活产生了深远的影响。该研究采用了混合研究方法，定义为一种研究方法，将研究活动同时结合定性和定量方法。Pujon Kidul旅游发展的好处之一是促进农村发展、可容纳设施和适当的基础设施、增加农村人口收入、创造新就业机会和社会行为变化的下一代。与此同时，负面影响包括道路退化、垃圾数量增加和更大的竞争力。就态度而言，公众处于一种欣快的状态。社区欢迎游客和旅游给社区带来好处。社区强烈支持他所在村庄的旅游发展，以吸引更多的游客来参观普戎基杜旅游村。研究的主要目标是观察海豚村的旅游陷阱。看到这个，研究人员试图找出普乔恩-基杜尔的Tourism村的潜在居民是什么。旅游活动的发展对人们的生活产生了巨大的影响。这项研究的结果是相互关联的方法研究，这无疑是一项研究确定的标准和定量方法同时存在于研究活动中。这些都是关于在普jon Kidul tourism村的旅游发展，包括促进农村发展、适应贫困和基础设施、增加农村人口的收入、创造新的就业机会、假期和改变人们在下一代的行为。与此同时，负面影响包括道路退化、增加浪费量和更大的商业竞争。根据态度的定义，社会处于欣快状态。社区繁荣的地方是社区繁荣的地方。社区强烈支持在他们的村庄吸引更多的游客去参观Pujon Kidul tourism村的旅游发展。
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Tujuan penelitian ini adalah untuk mengetahui penerapan standar hygiene dan sanitasi dapur di The Westin Resort dan Spa Ubud Bali dan mengetahui peran chef de partie dalam penerapan hygiene dan sanitasi di dapur The Westin Resort dan Spa Ubud Bali. Penelitian dilakukan di dapur hotel The Westin Ubud dengan melakukan wawancara, observasi, dan dokumentasi peneliti mendapatkan data-data yang dibutuhkan yaitu hasil wawancara dan hasil observasi sebagai data primer, SOP Hygiene dan sanitasi, dan CHSE sebagai data sekunder. Data yang didapat kemudian dianalisis dengan teknik deskriptif kualitatif. Penerapan hygiene dan sanitasi oleh karyawan dapur pada personal hygiene, personal grooming, receiving, storing, cooking process, dan plating atau penyajian telah dilaksanakan dengan cukup baik karena masih terdapat beberapa hal yang belum dilaksanakan secara disiplin, antara lain tidak disiplin dalam mencuci tangan setiap 20 menit, tidak disiplin menggunakan hand gloves saat mengolah meat and poultry, dan area memasak sering dibiarkan kotor setelah memasak. Peran chef de partie dalam penerapan hygiene dan sanitasi dapur antara lain memberikan contoh dalam menerapkan hygiene dan sanitasi yang tepat, melakukan briefing dan melakukan evaluasi setiap hari, rutin melakukan pengecekan kualitas dan stok bahan makanan, melakukan pengawasan dan mengontrol makanan yang akan disajikan layak untuk dikonsumsi, melakukan training program mengenai hygiene dan sanitasi. Namun, chef de partie memiliki kekurangan dalam melakukan pengawasan dan mengontrol karyawan untuk menerapkan hygiene dan sanitasi sehingga adanya beberapa ketidakdisiplinan dalam menerapkan hygiene dan sanitasi. The purpose of this study was to determine the application of kitchen hygiene and sanitation standards at The Westin Resort and Spa Ubud Bali and to determine the role of the chef de partie in the application of hygiene and sanitation in the kitchen of The Westin Resort and Spa Ubud Bali. The study was conducted in the kitchen of the Westin Ubud hotel by conducting interviews, observations, and documentation. Researchers obtained the required data, namely the results of interviews and observations as primary data, SOP’s for hygiene and sanitation, and CHSE as secondary data. The data obtained were then analyzed using a qualitative descriptive technique.The implementation of hygiene and sanitation by kitchen employees on personal hygiene, personal grooming, receiving, storing, cooking process, and plating or serving has been carried out quite well but there are still several things that have not been implemented in a disciplined manner, including not being disciplined in washing hands every 20 minutes, not being disciplined in using hand gloves when processing meat and poultry, and the cooking area is often left dirty after cooking.The role of the chef de partie in the application of kitchen hygiene and sanitation, among others, provides examples in applying proper hygiene and sanitation, conduct
本研究的目的是了解巴厘岛Ubud度假村和水疗中心的hgiene标准应用和厨房卫生设施，了解厨师de partie在hygiene和巴厘岛Ubud Spa的应用和卫生方面的作用。研究人员在Westin Ubud酒店的厨房里进行采访、观察和文献，获取采访和观察作为主要数据、Hygiene SOP和卫生条件以及CHSE作为次要数据所需的数据。然后用描述性定性技术分析数据。应用hygiene和个人卫生,厨房员工的个人信息hygiene梳洗,receiving storing烹饪的过程,电镀或演示已经实施得很好,因为仍有一些未完成的事情地执行纪律,包括不洗手每20分钟,没有纪律时使用手手套加工肉和一项健康咨询,烹饪做饭后经常被肮脏的区域。角色之间的部分厨师在厨房卫生应用hygiene和应用中树立了其他hygiene和合适的卫生,每天做简报和做了评估,定期做检查和库存粮食质量,监督和控制会呈现适合食用的食物,做关于hygiene和卫生的培训项目。然而，主厨de partie缺乏对员工实施hgiene和卫生的监督和控制，因此在实施hgiene和卫生方面缺乏一些纪律。这个研究的目的是为了个重大厨房hygiene and sanitation之应用程序的标准at The Westin)度假村和Spa巴厘岛乌布的角色》#个重大部分厨师在厨房中的应用程序of hygiene and sanitation)《威斯汀度假村和Spa巴厘岛乌布的。这项研究是由受委托的面试、观察和文档设计的Westin Ubud酒店的厨房设计的。研究人员公布了要求的数据，namely审查和观察的结果为原始数据，即SOP为hygiene和sanitation，以及sec数据的研究。当时，用一种合格的解析技术对其进行了分析。The implementation of hygiene and sanitation由私人厨房在personal hygiene employees,梳洗,receiving storing,烹饪的过程和电镀或服务已被carried out弄得好,但有些还是有好几个事情,那不是被implemented in a disciplined态度,不是讲disciplined》和洗在内的手每20分钟开始,不是讲disciplined》和用手手套当加工肉和一项健康咨询,之后的《烹饪区域是经常向左拐和肮脏的烹饪。角色》部分厨师在厨房hygiene之应用程序和其他sanitation,》,provides和在安全hygiene and sanitation applying,举止briefings和evaluates每一天开始,routinely支票要《食品质量和证券ingredients, supervises and controls的食品那将服务是健康消费”。、组织卫生培训计划。However，厨师de partie一直在监督和控制执行hygiene和sanitation的工作，这样实现hygiene和sanitation中就有一些不正当的手段。
{"title":"Peran Chef De Partie Dalam Penerapan Hygiene dan Sanitasi Dapur","authors":"I. Made, D. Prastya, M. N. Efendi, D3 Perhotelan","doi":"10.22334/paris.v2i4.400","DOIUrl":"https://doi.org/10.22334/paris.v2i4.400","url":null,"abstract":"Tujuan penelitian ini adalah untuk mengetahui penerapan standar hygiene dan sanitasi dapur di The Westin Resort dan Spa Ubud Bali dan mengetahui peran chef de partie dalam penerapan hygiene dan sanitasi di dapur The Westin Resort dan Spa Ubud Bali. Penelitian dilakukan di dapur hotel The Westin Ubud dengan melakukan wawancara, observasi, dan dokumentasi peneliti mendapatkan data-data yang dibutuhkan yaitu hasil wawancara dan hasil observasi sebagai data primer, SOP Hygiene dan sanitasi, dan CHSE sebagai data sekunder. Data yang didapat kemudian dianalisis dengan teknik deskriptif kualitatif. Penerapan hygiene dan sanitasi oleh karyawan dapur pada personal hygiene, personal grooming, receiving, storing, cooking process, dan plating atau penyajian telah dilaksanakan dengan cukup baik karena masih terdapat beberapa hal yang belum dilaksanakan secara disiplin, antara lain tidak disiplin dalam mencuci tangan setiap 20 menit, tidak disiplin menggunakan hand gloves saat mengolah meat and poultry, dan area memasak sering dibiarkan kotor setelah memasak. Peran chef de partie dalam penerapan hygiene dan sanitasi dapur antara lain memberikan contoh dalam menerapkan hygiene dan sanitasi yang tepat, melakukan briefing dan melakukan evaluasi setiap hari, rutin melakukan pengecekan kualitas dan stok bahan makanan, melakukan pengawasan dan mengontrol makanan yang akan disajikan layak untuk dikonsumsi, melakukan training program mengenai hygiene dan sanitasi. Namun, chef de partie memiliki kekurangan dalam melakukan pengawasan dan mengontrol karyawan untuk menerapkan hygiene dan sanitasi sehingga adanya beberapa ketidakdisiplinan dalam menerapkan hygiene dan sanitasi. \u0000 \u0000The purpose of this study was to determine the application of kitchen hygiene and sanitation standards at The Westin Resort and Spa Ubud Bali and to determine the role of the chef de partie in the application of hygiene and sanitation in the kitchen of The Westin Resort and Spa Ubud Bali. The study was conducted in the kitchen of the Westin Ubud hotel by conducting interviews, observations, and documentation. Researchers obtained the required data, namely the results of interviews and observations as primary data, SOP’s for hygiene and sanitation, and CHSE as secondary data. The data obtained were then analyzed using a qualitative descriptive technique.The implementation of hygiene and sanitation by kitchen employees on personal hygiene, personal grooming, receiving, storing, cooking process, and plating or serving has been carried out quite well but there are still several things that have not been implemented in a disciplined manner, including not being disciplined in washing hands every 20 minutes, not being disciplined in using hand gloves when processing meat and poultry, and the cooking area is often left dirty after cooking.The role of the chef de partie in the application of kitchen hygiene and sanitation, among others, provides examples in applying proper hygiene and sanitation, conduct","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116825884","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}
Kadek Teddy Surya Prabawa, I. M. Sudjana, Dika Pranadwipa Koeswiyono
Penelitian ini bertujuan untuk mengetahui pengaruh suasana kerja (X) terhadap kinerja karyawan (Y) di Hotel Puri Saron Lovina. Responden yang di gunakan dalam penelitian ini adalah seluruh karyawan di Hotel Puri Saron Lovina dengan total 46 responden. Data yang di gunakan merupakan data primer yang berasal dari penyebaran kuisioner berupa pertanyaan yang sudah di tentukan dan diisi oleh para karyawan dan sudah tentukan juga penilaiannya dari sangat positif hingga sangat negatif dengan menggunakan skala likert, selanjutnya hasil dari jawaban kuisioner di uji menggunakan uji validitas dan reliabilitas di lanjutkan dengan uji asumsi klasik dan hipotesis di buktikan menggunakan analisis regresi linear sederhana. Hasil penelitian menunjukan bahwa nilai korelasi (hubungan) antara Suasana Kerja dengan Kinerja Karyawan memiliki hubungan yang kuat dengan kinerja karyawan. Nilai koefisien determinasi (R2) menunjukkan bahwa pengaruh variabel bebas (suasana kerja) terhadap variabel terikat (kinerja karyawan) sedangkan sisanya dipengaruhi oleh variabel yang lain. This study aims to determine the effect of work atmosphere (X) on employee performance (Y) at Hotel Puri Saron Lovina. Respondents used in this study were all employees at Hotel Puri Saron Lovina with a total of 46 respondents. The data used is primary data originating from the distribution of questionnaires in the form of questions that have been determined and filled in by the employees and the assessment has also been determined from very positive to very negative using a Likert scale, then the results of the questionnaire answers are tested using the validity test and reliability is continued with classical assumption test and the hypothesis is proven using simple linear regression analysis. The results showed that the correlation value (relationship) between Work Atmosphere and Employee Performance had a strong relationship with employee performance. The value of the coefficient of determination (R2) indicates that the influence of the independent variable (work atmosphere) on the dependent variable (employee performance) while the rest is influenced by other variables.
本研究旨在探讨工作氛围的影响(X)对员工绩效的沙仑(Y)在城堡酒店维纳。调查人员称，萨隆·洛维纳城堡酒店的所有员工共46人。主要使用的是数据问题的问卷来自传播已经在指定由员工和定义也非常积极的到非常负面的判断使用likert量表问卷的答案,接下来的结果在有效性和可靠性测试使用在继续的经典测试假设,假设证明使用简单的线性回归分析。研究结果表明，工作环境与员工绩效之间的相关性(关系)与员工绩效之间的关系非常密切。决心滑动系数(R2)价值工作表明,自由变量的影响(环境)对员工绩效变量绑定(),我们其余的人都受到了其他的变量。这项研究旨在确定在萨隆·洛维纳城堡(Saron Lovina Puri)的演出效果。Respondents过去在这个研究是一切employees at沙仑城堡酒店总共维纳with a of Respondents 46。《小学以前是数据originating从distribution of questionnaires in The form of问题那已被intended与充满》by《employees与评估也已被从非常积极、intended to用a Likert非常消极的规模,然后results》questionnaire答案测试用的是validity测试和可靠性是古典assumption场所与测试《hypothesis是用简单的线性regression proven分析。《相关results那里那个价值(关系)大气层和Employee演出工作之间有一个强壮的关系和Employee演出。coefficient of决心价值》(R2) indicates that《独立报》(The independent影响可变工作大气层)《dependent可变(employee演出)而《休息是influenced by另variables。
{"title":"Pengaruh Suasana Kerja Terhadap Kinerja Karyawan di Hotel Puri Saron Lovina","authors":"Kadek Teddy Surya Prabawa, I. M. Sudjana, Dika Pranadwipa Koeswiyono","doi":"10.22334/paris.v2i4.389","DOIUrl":"https://doi.org/10.22334/paris.v2i4.389","url":null,"abstract":"Penelitian ini bertujuan untuk mengetahui pengaruh suasana kerja (X) terhadap kinerja karyawan (Y) di Hotel Puri Saron Lovina. Responden yang di gunakan dalam penelitian ini adalah seluruh karyawan di Hotel Puri Saron Lovina dengan total 46 responden. Data yang di gunakan merupakan data primer yang berasal dari penyebaran kuisioner berupa pertanyaan yang sudah di tentukan dan diisi oleh para karyawan dan sudah tentukan juga penilaiannya dari sangat positif hingga sangat negatif dengan menggunakan skala likert, selanjutnya hasil dari jawaban kuisioner di uji menggunakan uji validitas dan reliabilitas di lanjutkan dengan uji asumsi klasik dan hipotesis di buktikan menggunakan analisis regresi linear sederhana. Hasil penelitian menunjukan bahwa nilai korelasi (hubungan) antara Suasana Kerja dengan Kinerja Karyawan memiliki hubungan yang kuat dengan kinerja karyawan. Nilai koefisien determinasi (R2) menunjukkan bahwa pengaruh variabel bebas (suasana kerja) terhadap variabel terikat (kinerja karyawan) sedangkan sisanya dipengaruhi oleh variabel yang lain. \u0000 \u0000This study aims to determine the effect of work atmosphere (X) on employee performance (Y) at Hotel Puri Saron Lovina. Respondents used in this study were all employees at Hotel Puri Saron Lovina with a total of 46 respondents. The data used is primary data originating from the distribution of questionnaires in the form of questions that have been determined and filled in by the employees and the assessment has also been determined from very positive to very negative using a Likert scale, then the results of the questionnaire answers are tested using the validity test and reliability is continued with classical assumption test and the hypothesis is proven using simple linear regression analysis. The results showed that the correlation value (relationship) between Work Atmosphere and Employee Performance had a strong relationship with employee performance. The value of the coefficient of determination (R2) indicates that the influence of the independent variable (work atmosphere) on the dependent variable (employee performance) while the rest is influenced by other variables.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117079387","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}
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