Journal of Gastro Tourism最新文献

The effect of autoclaving method on sago starch as a functional food source: a review from a gastronomy perspective 高压灭菌法对作为功能性食品来源的西米淀粉的影响：从美食学角度的综述

Journal of Gastro Tourism Pub Date : 2024-02-02 DOI: 10.52465/jogasto.v2i1.236

Edouard Aryadi Supriyadi, Azril Azhari, Nur Widianto

引用次数: 0

The effect of autoclaving method on sago starch as a functional food source: a review from a gastronomy perspective 高压灭菌法对作为功能性食品来源的西米淀粉的影响：从美食学角度的综述

Journal of Gastro Tourism Pub Date : 2024-02-02 DOI: 10.52465/jogasto.v2i1.236

Edouard Aryadi Supriyadi, Azril Azhari, Nur Widianto

引用次数: 0

The role of the ASEAN tourism forum (ATF) in supporting Indonesian tourism 东盟旅游论坛(ATF)在支持印尼旅游业方面的作用

Journal of Gastro Tourism Pub Date : 2023-02-27 DOI: 10.52465/jogasto.v1i1.147

Adesty Lasally, L. Handayani, S. Arifin

引用次数: 0

Service skills in solving hotel guest problems in the food and beverage service department in the post-COVID-19 pandemic in the hospitality world 在2019冠状病毒病大流行后的酒店业中，在餐饮服务部门解决酒店客人问题的服务技能

Journal of Gastro Tourism Pub Date : 2023-01-11 DOI: 10.52465/jogasto.v1i1.125

Rachma Hani Rahayuning Safitri, Oktavia Ayu Fadilah, Veronica Halim

{"title":"Service skills in solving hotel guest problems in the food and beverage service department in the post-COVID-19 pandemic in the hospitality world","authors":"Rachma Hani Rahayuning Safitri, Oktavia Ayu Fadilah, Veronica Halim","doi":"10.52465/jogasto.v1i1.125","DOIUrl":"https://doi.org/10.52465/jogasto.v1i1.125","url":null,"abstract":"Hotels have many departments, one of which is food and beverage service, in which the role of the waiter influences the hotel's image in many ways. One of them bridges between guests and waiters. In this case, we need good communication skills when serving guests, as well as dealing with guest complaints by using good and correct communication. The goals given are being able to hone communication skills when dealing with guest problems with Food and Beverages Service. This study applies a qualitative method design, collecting observations on data and literature studies. Based on this research, there are two findings of problems related to communication skills in the hotel sector. The first is how to improve the handling of guest service complaints at hotels and the second is how to overcome obstacles when serving guests during a pandemic. In this article, we explain about Food and Beverage Service. The author applies it to learning in improving communication and problem solving to broaden our understanding, so that we can learn freely and carefully in using standard procedures in hotels and personal quality values, as well as barriers caused by a lack of communication skills in solving problems with guests due to service which is less than perfect.","PeriodicalId":344196,"journal":{"name":"Journal of Gastro Tourism","volume":"78 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131302198","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}

引用次数: 0

Analysis of room rates setting in hotel daily operations 分析酒店日常运营中的房价设置

Journal of Gastro Tourism Pub Date : 2023-01-11 DOI: 10.52465/jogasto.v1i1.127

Izza Ulumuddin Ahmad Asshofi, Mutiara Amelia Putri, Rio Dwi Saputra, Aniek Wijayanti

{"title":"Analysis of room rates setting in hotel daily operations","authors":"Izza Ulumuddin Ahmad Asshofi, Mutiara Amelia Putri, Rio Dwi Saputra, Aniek Wijayanti","doi":"10.52465/jogasto.v1i1.127","DOIUrl":"https://doi.org/10.52465/jogasto.v1i1.127","url":null,"abstract":"Hotels have a considerable influence in increasing regional tourism and the economy. The hotel itself means a service or service business operated and managed commercially and provided for everyone to receive services, such as rooms, accommodations, food and beverages, and other service facilities. In the tourism industry, especially in the hotel business, there is a term for room sales that has an important role as one of the elements of calculating income in hotels. The purpose of writing articles is to find out the problems that occur in setting room rates, the factors that affect setting room rates, the type of room rates, the purpose of setting room rates, and the method of determining the base price and sale price. The benefit of writing articles is to develop knowledge, especially about room rates and hospitality; to increase insight, knowledge, and experience in writing articles; to later be useful for education, especially for the hospitality industry. The method used in this writing is a qualitative method that produces information in the form of records or data, is descriptive, and tends to use analysis. Room pricing plays a major role in highly competitive businesses such as hotels because hotel room sales are the spearhead of a hotel business. Apart from the hotel having to maintain its profitability, the hotel also has to provide guests with balanced feedback according to the price paid by the guest. However, if the price setting of a hotel room is not driven by good planning and strategy, the business may fail.","PeriodicalId":344196,"journal":{"name":"Journal of Gastro Tourism","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134425956","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}

引用次数: 0

Analysis of banquet section performance during high season at the UTC Hotel Semarang 三宝垄UTC酒店宴会厅旺季业绩分析

Journal of Gastro Tourism Pub Date : 2023-01-11 DOI: 10.52465/jogasto.v1i1.123

Artin Bayu Mukti, A. N. Rosyid

引用次数: 0

Community economic recovery through the collaboration with tourist rickshaws in the old city of semarang 通过与三宝垄老城旅游人力车的合作，社区经济复苏

Journal of Gastro Tourism Pub Date : 2023-01-11 DOI: 10.52465/jogasto.v1i1.122

Arjuna Putra Sifa, Aditya Gema Fajariandi, Joseph Aldo Irawan, Emik Rahayu

引用次数: 0

Alternative solution for human error in hospitality industry 酒店行业人为错误的替代解决方案

Journal of Gastro Tourism Pub Date : 2023-01-11 DOI: 10.52465/jogasto.v1i1.126

Ong Pearl Mares, Genta Bernard Mahardika, Muhammad Askha Rafliansyach Wijaya

{"title":"Alternative solution for human error in hospitality industry","authors":"Ong Pearl Mares, Genta Bernard Mahardika, Muhammad Askha Rafliansyach Wijaya","doi":"10.52465/jogasto.v1i1.126","DOIUrl":"https://doi.org/10.52465/jogasto.v1i1.126","url":null,"abstract":"A hotel is a service that offers accommodation to visitors. Things don't always go smoothly in the hospitality industry, so mistakes are bound to happen. Because guests feel uncomfortable or even make mistakes in cooperation between employees. Interpersonal problems are called human error. Human error or in another sense a standard deviation that can cause problems in the hotel. The cause of the problem itself stems from several factors that occur inside and outside the hotel. An example of a problem that arises in the hotel is the lack of knowledge and skills in dealing with guests. This requires solutions to improve employee performance through orientation and training provided by the hotel to educate employees even better. Usually the culprit of the problems that arise is the hotel staff, including managers, supervisors, insiders and others. Many different actions arise from the problem and all actions inevitably have a cause and effect, especially when it comes to the hospitality business. The purpose of the author writing this article is to know how to solve the problem with a good solution. The method used is qualitative, the author knows how to collect information from various sources. We, the author, tried to offer solutions and actions for human error in hotels.","PeriodicalId":344196,"journal":{"name":"Journal of Gastro Tourism","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131168225","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}

引用次数: 1