Jurnal Ilmiah Pariwisata dan Bisnis最新文献

{"title":"Peran Manajemen Sumber Daya Manusia dalam Meningkatkan Kinerja Karyawan di Masa Pandemi","authors":"Ni Putu Widiartini, Ni Putu Isha Aprinica","doi":"10.22334/paris.v2i4.406","DOIUrl":"https://doi.org/10.22334/paris.v2i4.406","url":null,"abstract":"Penelitian ini mengenai peran manajemen SDM dalam meningkatkan kinerja karyawan. Tujuannya untuk mengetahui bagaimana peran manajemen SDM dalam meningkatkan kinerja karyawan di masa pandemi. teknik pengumpulan data yang digunakan yaitu observasi dan wawancara. Jenis data yang digunakan dalam penelitian ini adalah kualitatif. Dari hasil penelitian dan pembahasan dapat diperoleh bahwa peran manajemen sumber daya manusia dalam meningkakan kinerja karyawan yaitu dengan cara mengecek kuantitas hasil kerja, kualitas kerja, menanyakan hal tentang keinisiatifan saat interview, ketelitian karyawan, kepemimpinan, kejujuran serta kreativitas karyawan. selain itu maanjemen sumber daya manusia selalu memberikan training kepada setiap karyawan setiap bulan untuk meningkatkan skill dan ilmu karyawan. \u0000  \u0000This research is about the role of HR management in improving employee performance. The goal is to find out how the role of HR management in improving employee performance during the pandemic. Data collection techniques used are observation and interviews. The type of data used in this research is qualitative. From the results of research and discussion, it can be seen that the role of human resource management in improving employee performance is by checking the quantity of work, quality of work, asking questions about initiative during interviews, employee accuracy, leadership, honesty and employee creativity. In addition, human resource management always provides training to each employee every month to improve employee skills and knowledge.","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":"131569293","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}

{"title":"Penerapan Standar Operasional Prosedur Pembersihan Gas Griddle","authors":"Ni Made Kartika Dewi, Ni Putu Isha Aprinica","doi":"10.22334/paris.v2i4.405","DOIUrl":"https://doi.org/10.22334/paris.v2i4.405","url":null,"abstract":"Standar operasional prosedur merupakan pedoman ataupun acuan dalam melaksanakan tugas pekerjaan sesuai dengan fungsinya. Dalam hal ini terdapat gas griddle di dapur Mary Jane Café Winter Park Resort Colorado, pada penelitian ini peneliti ingin mengetahui bagaimana penerapan standar operasional prosedur pembersihan gas griddle di Mary Jane Café. Tujuan penelitian ini yaitu untuk mengetahui penerapan standar operasional pembersihan gas griddle di Mary Jane Café apakah telah dilaksanakan sesuai dengan standar operasional yang berlaku atau tidak. Pendekatan dalam penelitian ini yaitu pendekatan kualitatif yang meliputi gambaran umum mengenai Mary Jane Cafe. Penelitian ini mengambil lokasi di Mary Jane Cafe Winter Park Resort Colorado. Sumber data dalam penelitian ini meliputi data primer dengan mengumpulkan data secara langsung daru sumbernya serta data sekunder di dapat dari buku dan jurnal. Teknik analisis data pada penelitian ini yaitu reduksi data, penyajian data, kesimpulan dan verifikasi data. Berdasarkan hasil penelitian yang telah dilaksanakan penulis mengambil kesimpulan bahwa, terdapat Sembilan tahapan yang telah ditetapkan oleh perusahaan sebagai standar operasiol prosedur pembersihan gas griddle. Namun pada prinsipnya penerapan standar operasional pada Mary Jane Café tidak sesuai dengan standar operasional yang telah ditetapkan, yaitu staff dapur melewatkan salah satu standar operasional yang berlaku yaitu pada tahapan yang kedelapan, yaitu mengeringkan sisa cairan pada permukaan gas griddle. Para staff dapur tidak melalukan tahapan tersebut dan mengganti tahapan itu dengan menghidupkan kembali gas griddle sehingga permukannya kembali panas dan kering, cara tersebut sangatlah tidak benar karena berdampak pada hasil yang didapat, yaitu permukaan gas griddle menjadi Kembali hitam dan berkarat sehingga kualitas hasil masakan yang dihasilkan juga buruk. \u0000  \u0000Standard operating procedures are guidelines or references in carrying out work tasks in accordance with their functions. In this case, there is a gas griddle in the kitchen of Mary Jane Café Winter Park Resort Colorado, in this study the researcher wanted to find out how to apply standard operating procedures for cleaning the griddle gas at Mary Jane Café. The purpose of this study is to determine whether the application of the standard operating griddle gas cleaning at Mary Jane Café has been carried out in accordance with applicable operational standards or not. The approach in this study is a qualitative approach which includes an overview of Mary Jane Cafe. This research took place at Mary Jane Cafe Winter Park Resort Colorado. Sources of data in this study include primary data by collecting data directly from the source and secondary data obtained from books and journals. Data analysis techniques in this study are data reduction, data presentation, conclusions and data verification. Based on the results of the research that has been carried out, the authors conclude that, there are n","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"378 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":"132843517","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}

{"title":"Efisiensi Penggunaan Teknik Hybrid Terhadap Pembuatan Roti Sourdough","authors":"Yulius Budiman, Putu Sabda Jayendra","doi":"10.22334/paris.v2i4.408","DOIUrl":"https://doi.org/10.22334/paris.v2i4.408","url":null,"abstract":"Tujuan dilakukannya penelitian ini adalah untuk mengetahui perbandingan hasil akhir dan karakteristik dari penerapan teknik hybrid dan yang menggunakan teknik konvensional terhadap pembuatan roti sourdough, dan pendapat dari responden, terhadap hasil roti Sour dough yang menggunakan tekik hybrid, dan yang mengguakan metode konvensional. Pendekatan yang digunakan dalam penelitian ini adalah kuantitatif dan kualitatif. Teknik pengumpulan data yang digunakan dalam penelitian ini adalah eksperimen, wawancara, kuisioner. Teknik analisis yang digunakan dalam penelitian ini adalah analisis terapan, analisis deskriptif kuantitatif, dan analisis deskriptif kualitatif. Dari hasil eksperimen didapati bahwa karakteristik yang dihasilkan dari roti sourdough yang menggunakan teknik hybrid mendekati karakteristik dari roti sourdough yang menggunakan teknik konvensional, namun terdapat sedikit kekurangan yaitu rasa dan aroma khas dari roti sourdough yang kurang maksimal. \u0000  \u0000The purpose of this study was to compare the final results and characteristics of the application of hybrid techniques and those using conventional techniques to sourdough bread making, and the opinions of respondents, on the results of sourdough bread using hybrid techniques, and those using conventional methods. The approach used in this research is quantitative and qualitative. Data collection techniques used in this study were experiments, interviews, and questionnaires. The analytical techniques used in this research are applied analysis, quantitative descriptive analysis, and qualitative descriptive analysis. From the experimental results, it was found that the characteristics produced from sourdough bread using a hybrid technique were close to the characteristics of sourdough bread using conventional techniques, but there were a few drawbacks, namely the taste and distinctive aroma of sourdough bread that were less than optimal.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"170 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":"117269659","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}

{"title":"Peranan Media Sosial Sebagai Media Pemasaran","authors":"Made Karina Puspa Paramita, Luh Eka Susanti, Bondan Pambudi","doi":"10.22334/paris.v2i4.392","DOIUrl":"https://doi.org/10.22334/paris.v2i4.392","url":null,"abstract":"Dengan adanya COVID-19 perkembangan perusahaan restoran maupun hotel saat ini tentunya mengandalkan media sosial sebagai pemasaran. Media sosial saat ini sudah tidak asing lagi dikenal oleh kalangan masyarakat, Oleh karena itu pemasaran elektronik dapat dipandang sebagai sebuah praktek bisnis modern. Montana Del Café telah memanfaatkan media sosialnya sebagai salah satu pemasarannya. Tujuan penelitian ini adalah untuk mengetahui bagamaina peranan media sosial sebagai pemasaran di Montana Del Café. Penelitian ini menggunakan metode deskriptif kualitatif dan analisis SWOT. Sumber data yang digunakan merupakan sumber data primer dan sumber data sekunder. Data diperoleh melalui proses wawancara, dokumentasi, teknik pengambilan basis data. Hasil penelitian ini didapatkan bahwa penggunaan Instagram dan Facebook sebagai media sosial yang digunakan di Montana Del Café memegang peranan untuk mewaliki sebagai media promotor, sebagai alat pengenalan produk, meningkatkan penjualan, meningkatkan brand image, memperluas jangkauan pemasaran, sebagai media komunikasi antar pelanggan, meningkatkan konsumen potensial, serta untuk meningkatkan awareness dan promotion. Dibandingkan dengan penelitian terdahulu mengenai peran media sosial sebagai media pemasaran, penggunaan media sosial yang dilakukan Montana Del Café sudah maksimal dan efektif. \u0000  \u0000With the COVID-19, the development of restaurant and hotel companies today, of course, relies on social media as marketing. Social media is now familiar to the public, therefore electronic marketing can be seen as a modern business practice. Montana Del Café has used social media as one of its marketing. The purpose of this study was to determine the role of social media as marketing in Montana Del Café. This research uses descriptive qualitative method and SWOT analysis. The data sources used are primary data sources and secondary data sources. Data obtained through the process of interviews, documentation, database retrieval techniques. The results of this study found that the use of Instagram and Facebook as social media used in Montana Del Café plays a role to represent as a media promoter, as a product introduction tool, increase sales, increase brand image, expand marketing reach, as a medium of communication between customers, increase consumers potential, as well as to increase awareness and promotion. Compared to previous research on the role of social media as a marketing medium, Montana Del Café's use of social media is maximal and effective.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"33 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":"128907224","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}

{"title":"Pengaruh Motivasi dan Lingkungan Kerja Terhadap Kinerja Karyawan di Prama Sanur Beach Bali","authors":"Kadek Agus Dwija Putra, Fatrisia Yulianie, I. W. R. Suarmana","doi":"10.22334/paris.v2i4.387","DOIUrl":"https://doi.org/10.22334/paris.v2i4.387","url":null,"abstract":"Penelitian ini bertujuan untuk mengetahui pengaruh motivasi dan lingkungan kerja terhadap kinerja karyawan di Prama Sanur Beach Bali. Waktu penelitian dimulai dari bulan Maret hingga Agustus 2021. Pengambilan sampel menggunakan metode purposive sampling dengan jumlah sampel penelitian ini sebanyak 50 orang karyawan tetap. Data dikumpulkan dengan menggunakan kuesioner. Teknik analisis data yang digunakan dalam penelitian ini adalah analisis regresi linier berganda, uji F, uji t. Hasil uji F menunjukkan F hitung 21,213 > 3,20 F tabel dengan sign = 0,000 < 0,05 sehingga dapat disimpulkan bahwa motivasi dan lingkungan kerja memiliki pengaruh positif dan signifikan secara simultan terhadap kinerja karyawan di Prama Sanur Beach Bali. Hasil uji t menunjukkan terdapat pengaruh yang positif dan signifikan secara parsial antara motivasi terhadap kinerja karyawan di Prama Sanur Beach Bali dengan nilai t hitung = 2,024 dengan sign 0,049 < 0,05. Untuk lingkungan kerja menunjukkan terdapat pengaruh positif dan signifikan secara parsial terhadap kinerja karyawan di Prama Sanur Beach Bali dengan nilai t hitung = 4,494 dengan sign 0,00 < 0,05. Analisis koefisien determinasi (R2 ) sebesar 0,474, hal ini menunjukkan 47,4% kinerja karyawan di Prama Sanur Beach Bali dipengaruhi oleh motivasi dan lingkungan kerja, sedangkan sisanya 52,6% dipengaruhi oleh variabel lain yang tidak diteliti dalam penelitian ini. \u0000  \u0000This study aims to determine the effect of motivation and work environment on employee performance at Prama Sanur Beach Bali. This study starts from March to August 2021. Sampling uses the purposive sampling method with a total sample of 50 permanent employees. Data were collected using a questionnaire. The data analysis technique used in this study is multiple linear regression analysis, F test, t test. The results of the F test show F value 21.213 > 3.20 F table with sig. = 0.000<0,05 it can be concluded that motivation and work environment have a positive and significant influence on employee performance simultaneously at Prama Sanur Beach Bali. The results of the t-test indicate that is a positive and partially significant effect between motivation on employee performance at Prama Sanur Beach Bali with a t-value = 2.024 with a sig. of 0.049<0,05 For the work environment, it shows that is a positive and partially significant effect on employee performance at Prama Sanur Beach Bali with a t-value = 4.494 with a sig. of 0.00<0,05 Analysis of the coefficient of determination (R2) value is 0.474, it shows 47.4% of employee performance at Prama Sanur Beach Bali is influenced by motivation and work environment, while the remaining 52.6% is influenced by other variables not examined in this study.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"11 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":"125544234","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}

{"title":"Strategi Pemasaran Pada Tradisi Beach Front Villa di Masa New Normal Pandemi Covid-19","authors":"I. K. B. Pratama, I. M. T. Semara, K. Parwati","doi":"10.22334/paris.v2i4.385","DOIUrl":"https://doi.org/10.22334/paris.v2i4.385","url":null,"abstract":"Bali yang merupakan icon pariwisata Indonesia yang mengalami mati suri akibat wabah COVID-19 yang berkepanjangan. Salah satu akomodasi yang ada dibali, yang sangat merasakan dampak dari COVID-19 ini adalah Tradisi Beach Front Villa. Maka penelitian ini diharapkan dapat membantu manajemen Tradisi Beach Front Villa untuk mengetahui dan menentukan strategi pemasaran dengan teknik bauran pemasaran serta metode SWOT yang tepat, sehingga dapat meningkatkan tingkat hunian kamar. Teknik pengumpulan data dalam penelitian ini adalah Studi Pustaka, Observasi, Wawancara, Kuesioner, Studi Dokumentasi, dan Teknik Analisis Data. Sedangkan teknik analisis data yang digunakan adalah Analisis Deskriptif Kualitatif, Analisis SWOT, IFAS, dan EFAS. Hasil strategi pemasaran pada Tradisi Beach Front Villa, yaitu villa ini menggunakan variabel SWOT untuk membentuk strategi pemasaran mereka. Hasil analisis IFAS diketahui skor dari kekuatan adalah 2.21 dan skor dari kelemahan yaitu 1.35. Sedangkan untuk analisis EFAS diketahui skor dari peluang adalah 1.99 dan skor dari ancaman adalah 1.38. Hasil dari Kuadran SWOT, perusahaan berada di kuadran 1 yaitu strategi agresif. Tradisi Beach Front Villa memiliki potensi internal dan eksternal yang bermanfaat dalam mendatangkan customer pada masa new normal pandemi COVID-19. \u0000  \u0000Bali, which is an Indonesian tourism icon, has died suspended due to the prolonged COVID-19 outbreak. One of the existing accommodation In Bali, one that has really felt the impact of COVID-19 is the Beach Front Tradition Villas. So this research is expected to help the management of the Beach Front Tradition Villa to find out and determine marketing strategies with mix techniques appropriate marketing and SWOT methods, so as to increase occupancy rates room. Data collection techniques in this study were library research, observation, Interviews, Questionnaires, Documentation Studies, and Data Analysis Techniques. While technique data analysis used is Qualitative Descriptive Analysis, SWOT Analysis, IFAS, and EFAS. The results of the marketing strategy on the Beach Front Villa Tradition, namely this villa use SWOT variables to shape their marketing strategy. Analysis results IFAS known that the score of strength is 2.21 and the score of weakness is 1.35. Meanwhile, for the EFAS analysis, it is known that the score of opportunity is 1.99 and the score is 1.99 threat is 1.38. The results of the SWOT Quadrant, the company is in quadrant 1 namely aggressive strategy. Tradition Beach Front Villa has internal and external potential useful in bringing in customers during the new normal during the COVID-19 pandemic.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"34 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":"126156571","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}

{"title":"Pemanfaatan Jintan Hitam Sebagai Topping Dalam Pembuatan Cookies","authors":"Florissa Govedarica Limargo, Ni Putu Isha Aprinica","doi":"10.22334/paris.v2i4.401","DOIUrl":"https://doi.org/10.22334/paris.v2i4.401","url":null,"abstract":"Cookies merupakan salah satu jenis kue kering yang awalnya ditemukan secara tidak sengaja pada awal abad ke- 7 masehi di Persia. Cookies pada umumnya ditambahkan choco chip sebagai topping. Choco chip merupakan hasil olahan dari coklat dan susu sehingga orang yang memiliki alergi terhadap coklat dan susu tidak dapat mengkonsumsi Choco chip. Jintan hitam ( Nigella sativa ) merupakan salah satu jenis biji – bijian yang sudah dikenal sebagai salah satu obat herbal. Jintan hitam mengandung banyak nutrisi seperti karbohidrat, protein, lemak sehat, kalsium, serat, zat besi, natrium, kalium, dan antioksidan. Dengan banyaknya nutrisi yang terkandung dalam jintan hitam dapat menyembuhkan berbagai penyakit seperti organ ginjal, lambung dan hati. Manfaat tersebut berasal dari zat thymoquinone (TQ). Jintan hitam memiliki aroma yang khas sehingga cocok menjadi bahan campuran dalam membuat Cookies. Penelitian ini juga bertujuan untuk membantu orang yang memiliki alergi terhadap bahan – bahan tambahan yang biasanya terdapat pada cookies seperti coklat dan kacang agar dapat menikmati cookies dengan bahan tambahan jintan hitam. \u0000  \u0000Cookies are a type of pastry that was originally discovered accidentally in the early 7th century AD in Persia. Cookies are generally added choco chips as a topping. Choco chips are processed from chocolate and milk so people who have allergies to chocolate and milk cannot consume Choco chips. Black cumin (Nigella sativa) is one type of grain that is well known as an herbal medicine. Black cumin contains many nutrients such as carbohydrates, protein, healthy fats, calcium, fiber, iron, sodium, potassium, and antioxidants. With the many nutrients contained in black cumin can cure various diseases such as kidney, stomach and liver organs. These benefits come from the substance thymoquinone (TQ). Black cumin has a distinctive aroma so it is suitable as a mixture in making Cookies. This study also aims to help people who have allergies to additional ingredients that are usually found in cookies such as chocolate and peanuts to be able to enjoy cookies with the addition of black cumin.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"36 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":"122196506","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}

{"title":"Pengaruh Harga dan Pelayanan Food & Beverage Service Teradap Kepuasan Pelanggan di Bamboo Bar & Lounge at Prama Sanur Beach","authors":"Kadek Ardiana, I. N. Sudiarta, P. Wirawan","doi":"10.22334/paris.v2i4.388","DOIUrl":"https://doi.org/10.22334/paris.v2i4.388","url":null,"abstract":"Penelitian ini bertujuan untuk mengetahui pengaruh harga dan pelayanan makanan dan minuman terhadap kepuasan pelanggan pada Bamboo Bar & Lounge Pantai Prama Sanur secara parsial dan simultan. Penelitian ini menggunakan metode kuantitatif dengan mengolah data primer melalui kuesioner yang diberikan kepada pengunjung restoran di Bamboo Bar & Lounge. Pengambilan sampel menggunakan purposive sampling. Sampel yang diperoleh sebanyak 60 responden. Analisis data yang digunakan adalah uji asumsi klasik (uji normalitas, uji autokorelasi, uji linieritas, uji multikolinearitas, uji heteroskedastisitas) dan analisis regresi linier berganda. Hasil penelitian menunjukkan bahwa secara simultan harga dan pelayanan berpengaruh signifikan terhadap kepuasan pelanggan. Secara parsial harga berpengaruh signifikan terhadap kepuasan pelanggan. Pelayanan berpengaruh signifikan terhadap kepuasan pelanggan. Sehingga restoran Bamboo Bar & Lounge di Pantai Prama Sanur harus memperhatikan harga dan pelayanan agar dapat meningkatkan kepuasan pelanggan di Bamboo Bar & Lounge di pantai Prama Sanur. \u0000  \u0000This study aims to determine the effect of prices and food and beverage services on customer satisfaction at Bamboo Bar & Lounge at Prama Sanur Beach partially and simultaneously. This study uses quantitative methods by processing primary data through questionnaires given to restaurant visitors at Bamboo Bar & Lounge. Sampling using purposive sampling. The sample obtained is as many as 60 respondents. The data analysis used is the classical assumption test (normality test, autocorrelation test, linearity test, multicollinearity test, heteroscedasticity test) and multiple linear regression analysis. The results showed that simultaneously price and service had a significant effect on customer satisfaction. Partially the price has a significant effect on customer satisfaction. Service has a significant effect on customer satisfaction. So the Bamboo Bar & Lounge restaurant at Prama Sanur Beach must pay attention to prices and services in order to be able to increase customer satisfaction at Bamboo Bar & Lounge at Prama Sanur beach.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"21 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":"128240006","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}

{"title":"Kualitas Gula Aren Khas Buleleng, Gula Kelapa Khas Klungkung, dan Gula Lontar Khas Karangasem dalam Pembuatan Rujak Gula Bali","authors":"N. Indriyani, Utik Kuntariati","doi":"10.22334/paris.v2i4.404","DOIUrl":"https://doi.org/10.22334/paris.v2i4.404","url":null,"abstract":"Kebiasaan masyarakat bali yang cukup gemar mengonsumsi rujak semakin membuat eksistensi rujak gula bali semakin melejit. Penelitian ini dilakukan untuk mengetahui kualitas gula aren khas Buleleng, gula kelapa khas Klungkung, dan gula lontar khas Karangasem dari segi rasa, aroma, dan warna serta untuk mengetahui gula manakah yang lebih cocok digunakan dalam pembuatan rujak gula bali. Jenis penelitian yang digunakan pada penelitian ini adalah eksperimen dengan mixed method. Data kualitatif diperoleh dari hasil observasi dan kuisioner. Sedangkan data kuantitatif diperoleh dari hasil dari uji organoleptik dan uji ranking dengan mengunakan SPSS. Analisis data uji organoleptik menggunakan uji Kruskal Wallis. Sedangkan, data uji ranking dianalisis menggunakan tabel Fischer dan Yates. Panelis dari penelitian ini terdiri dari 20 orang masyarakat dan 10 orang chef. Berdasarkan uji organoleptik melalui uji Kruskal Wallis didapatkan hasil bahwa dari segi rasa dan aroma menunjukan tidak ada perbedaan yang nyata antara gula aren khas Buleleng, gula kelapa khas Klungkung, dan gula lontar khas Karangasem. Dari segi warna terdapat perbedaan yang nyata antara gula aren khas Buleleng, gula kelapa khas Klungkung, dan gula lontar khas Karangasem. Berdasarkan hasil uji ranking yang dilakukan, diperoleh hasil rujak dengan menggunakan gula aren khas Buleleng menempati urutan pertama (paling disukai panelis). Oleh karena itu, dapat disimpulkan bahwa gula yang lebih cocok digunakan dalam pembuatan rujak adalah gula aren khas Buleleng. \u0000  \u0000The habit of Balinese people who are quite fond of consuming rujak has increasingly made the existence of Balinese sugar rujak skyrocket. This research was conducted to determine the quality of palm sugar typical of Buleleng, coconut sugar typical of Klungkung, and palm sugar typical of Karangasem in terms of taste, aroma, and color and to find out which sugar is more suitable to be used in making Balinese sugar salad. The type of research used in this study is an experiment with a mixed method. Qualitative data is obtained from observations and questionnaires. While the quantitative data is obtained from the results of the organoleptic test and ranking test using SPSS. Organoleptic test data analysis using the Kruskal-Wallis test Meanwhile, ranking test data was analyzed using Fischer and Yates tables. The panelists for this study consisted of 20 people from the community and 10 chefs. Based on the organoleptic test through the Kruskal Wallis test, the results showed that in terms of taste and aroma, there was no significant difference between palm sugar typical of Buleleng, coconut sugar typical of Klungkung, and palm sugar typical of Karangasem. In terms of color, there are significant differences between palm sugar typical of Buleleng, coconut sugar typical of Klungkung, and palm sugar typical of Karangasem. Based on the results of the ranking test carried out, the results obtained that rujak using palm sugar typical of Buleleng rank","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"267 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":"128633027","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}

{"title":"Subsitusi Selai Nanas dengan Selai Salak dalam Pembuatan Nastar","authors":"Brigitta Helena, Ni Luh Supartini","doi":"10.22334/paris.v2i4.399","DOIUrl":"https://doi.org/10.22334/paris.v2i4.399","url":null,"abstract":"Penelitian ini dilakukan karena potensi Buah salak juga banyak memiliki kandungan yang bagus untuk tubuh. Buah tropis yang menjadi buah asli Indonesia ini mengandung vit A, vit B, dan kandungan bagus lainnya, buah salah tidak hanya kaya akan vitamin, tetapi juga bisa menjadi alternatif pengganti selai nanas pada pembuatan nastar. Pada kesempatan ini, penulis meneliti subsitusi selai nanas dengan selai salak dengan harapan bisa menjadi solusi para wirausaha untuk tetap melanjutkan bisnis nya dan menjadi alternatif pengganti selai nanas pada kue nastar. Tujuan dari penelitian ini untuk mengetahui rasa, aroma, tektur, tampilan, daya tahan, dan juga biaya produksi substitusi selai nanas dengan selai salak pada kue nastar. Penelitian yang penulis gunakan adalah analisis data kuantitatif, dengan tehnik pengambilan data berupa kuisioner dengan jumlah panelis sebanyak 30 orang yang dianggap kompeten dibidangnya. biaya produksi yang dibutuhkan untuk memproduksi nastar selai salak per satu resepnya adalah Rp. 27.207 / 515 gr. Sedangkan biaya produksi yang dibutuhkan untuk satu toplesnya (500gr) adalah Rp. 9.100. Adapun harga jualnya dengan keuntungan 60% yaitu Rp 58.000/toples. \u0000  \u0000This research was conducted because the potential of salak fruit also has a lot of good content for the body. This tropical fruit, which is native to Indonesia, contains vitamin A, vitamin B, and other good ingredients. False fruit is not only rich in vitamins but can also be an alternative to pineapple jam in making nastar. On this occasion, the author examines the substitution of pineapple jam with salak jam in the hope that it can be a solution for entrepreneurs to continue their business and become an alternative to pineapple jam on nastar cakes. The purpose of this study was to determine the taste, aroma, texture, appearance, durability, and also the production cost of substitution of pineapple jam with salak jam on nastar cake. This study uses quantitative descriptive data analysis techniques, with data collection techniques in the form of questionnaires with several panelists as many as 30 people who are considered competent in their fields. the production cost needed to produce salak jam nastar per one recipe is Rp. 27,207 / 515 gr. While the production cost required for one jar (500gr) is Rp. 9.100. The selling price with a profit of 60% is IDR 58,000/jar.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"8 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":"128511500","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}