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The Ladies' home journal最新文献

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TINJAUAN KEBIJAKAN PEMBELIAN BARANG PADA BAGIAN PURCHASING SAAT PANDEMI DI NOVOTEL GRAND SHAYLA MAKASSAR 在新泰尔大沙伊拉·马卡萨大流行期间，采购部门的采购政策概述
The Ladies' home journal Pub Date : 2022-06-22 DOI: 10.61141/home.v4i2.253
Dewi Andriani, Rafika Hayati, S. Gunawan
{"title":"TINJAUAN KEBIJAKAN PEMBELIAN BARANG PADA BAGIAN PURCHASING SAAT PANDEMI DI NOVOTEL GRAND SHAYLA MAKASSAR","authors":"Dewi Andriani, Rafika Hayati, S. Gunawan","doi":"10.61141/home.v4i2.253","DOIUrl":"https://doi.org/10.61141/home.v4i2.253","url":null,"abstract":"","PeriodicalId":83158,"journal":{"name":"The Ladies' home journal","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84856812","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
PENGARUH SERTIFIKASI CHSE TERHADAP STRATEGI PENINGKATAN TINGKAT HUNIAN KAMAR DI GAMMARA HOTEL MAKASSAR CHSE认证对马卡萨酒店住房水平提高战略的影响
The Ladies' home journal Pub Date : 2022-06-22 DOI: 10.61141/home.v4i2.251
Riska Veronika, Anggun Sari Sasmita, A. Ardiansyah
{"title":"PENGARUH SERTIFIKASI CHSE TERHADAP STRATEGI PENINGKATAN TINGKAT HUNIAN KAMAR DI GAMMARA HOTEL MAKASSAR","authors":"Riska Veronika, Anggun Sari Sasmita, A. Ardiansyah","doi":"10.61141/home.v4i2.251","DOIUrl":"https://doi.org/10.61141/home.v4i2.251","url":null,"abstract":"","PeriodicalId":83158,"journal":{"name":"The Ladies' home journal","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77553845","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
PENERAPAN KONSEP NEW NORMAL TERHADAP SEQUENCE OF SERVICE RESTORAN INFORMAL DI KOTA MAKASSAR (STUDI KASUS 10 KATEGORI RESTORAN INFORMAL) 在MAKASSAR市的非正式餐厅服务案例研究中，新概念的应用是什么?
The Ladies' home journal Pub Date : 2022-06-22 DOI: 10.61141/home.v4i2.248
N. Nurlela, Anggun Sari Sasmita, Rafika Hayati
{"title":"PENERAPAN KONSEP NEW NORMAL TERHADAP SEQUENCE OF SERVICE RESTORAN INFORMAL DI KOTA MAKASSAR (STUDI KASUS 10 KATEGORI RESTORAN INFORMAL)","authors":"N. Nurlela, Anggun Sari Sasmita, Rafika Hayati","doi":"10.61141/home.v4i2.248","DOIUrl":"https://doi.org/10.61141/home.v4i2.248","url":null,"abstract":". New normal is an effort to adapt to new behavior patterns that are implemented globally by implementing health protocols in an effort to prevent the covid-19 virus. The purpose of this study was to find out how the application of the new normal concept to the sequence of service was carried out at 10 restaurants in the informal category in the city of Makassar. Based on the analysis of the results of observations, interviews and documentation, it can be concluded that 10 restaurants in the informal category in the city of Makassar include Ombak Cafe & Resto, RM Bonelino, Waroeng Steak And Shake, Mie TITI Daya, RM Lesehan Pak Dani, D'Bridge Coffee, Simple Restaurant, RM Buguri, Begos, and Pak Tjomot. The restaurant has applied the new normal concept to the sequence of service. Of the 10 restaurants in the informal category above, they apply the new normal concept to the sequence of service, such as using masks, maintaining distance, providing hand washing facilities and hand sanitizers when serving and providing insulation signs on chairs and tables so that there is a distance between guests and employees.","PeriodicalId":83158,"journal":{"name":"The Ladies' home journal","volume":"303 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88123119","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
INOVASI PEMANFAATAN SUSU EVAPORASI SEBAGAI PENGGANTI SANTAN TERHADAP HIDANGAN PENUTUP KHAS MAKASSAR 以蒸牛奶为替代椰奶的创新马卡萨甜点
The Ladies' home journal Pub Date : 2022-06-21 DOI: 10.61141/home.v4i2.249
Wahyuni Sara, St. Hadijah, Anggun Sari Sasmita
{"title":"INOVASI PEMANFAATAN SUSU EVAPORASI SEBAGAI PENGGANTI SANTAN TERHADAP HIDANGAN PENUTUP KHAS MAKASSAR","authors":"Wahyuni Sara, St. Hadijah, Anggun Sari Sasmita","doi":"10.61141/home.v4i2.249","DOIUrl":"https://doi.org/10.61141/home.v4i2.249","url":null,"abstract":". This study aims to innovate the use of evaporated milk as a substitute for coconut milk for Makassar typical dessert on barongko ,roko-roko utti,and es pallu butung dishes and to determine the process of making these dishes using evaporated milk and to determine the level of preference and acceptance of the community seen from aspect of taste,texture,color and aroma . The data collection techniques used in this study are. By using a questionnaire. Analysis of the data used in this study is to use descriptive statistics. The population used in this study were students of the Bosowa Polytechnic campus while the sample used was 30 untrained panelist. The results of this study using 100% coconut milk and 100% evaporated milk seen from the aspect of taste obtained an average value of 4.36. In the aspect of texture obtained an average value of 4.50.in the aspect of color obtained an average value of 4.50. in the aspect of aroma obtained and average value of 4.49. based on the result of the assessment criteria obtained an average value above 4.0","PeriodicalId":83158,"journal":{"name":"The Ladies' home journal","volume":"42 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87552710","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
IMPLEMENTASI DIMENSI PELAYANAN GUEST RELATION OFFICER TERHADAP TAMU REGULER DAN TAMU VIP PADA KONDISI NEW NORMAL DI HOTEL ARYADUTA MAKASSAR 客户关系专家在新条件下的马卡萨大使酒店为普通客人和贵宾实施的维度服务人员
The Ladies' home journal Pub Date : 2022-01-31 DOI: 10.61141/home.v4i1.211
Jermyn Prawiroharjo, Anggun Sari Sasmita, Rafika Hayati
{"title":"IMPLEMENTASI DIMENSI PELAYANAN GUEST RELATION OFFICER TERHADAP TAMU REGULER DAN TAMU VIP PADA KONDISI NEW NORMAL DI HOTEL ARYADUTA MAKASSAR","authors":"Jermyn Prawiroharjo, Anggun Sari Sasmita, Rafika Hayati","doi":"10.61141/home.v4i1.211","DOIUrl":"https://doi.org/10.61141/home.v4i1.211","url":null,"abstract":"","PeriodicalId":83158,"journal":{"name":"The Ladies' home journal","volume":"36 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85798239","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
UJI KESUKAAN INOVASI KUE TRADISIONAL DENGAN 4 VARIAN UMBI PADA PEMBUATAN KUE BIJI NANGKA SUKU MAKASSAR DAN SUKU BUGIS 传统蛋糕创新的最爱测试，由四个不同的块茎组成的马卡萨种子蛋糕和布吉人
The Ladies' home journal Pub Date : 2022-01-31 DOI: 10.61141/home.v4i1.210
A. Agustinawati, St. Hadijah, Dewi Andriani
{"title":"UJI KESUKAAN INOVASI KUE TRADISIONAL DENGAN 4 VARIAN UMBI PADA PEMBUATAN KUE BIJI NANGKA SUKU MAKASSAR DAN SUKU BUGIS","authors":"A. Agustinawati, St. Hadijah, Dewi Andriani","doi":"10.61141/home.v4i1.210","DOIUrl":"https://doi.org/10.61141/home.v4i1.210","url":null,"abstract":"Jackfruit seed cake is one of the traditional cakes of the Makassar and Bugis tribes. Researchers process it in the form of food to increase the selling price of tubers. The purpose of this study was to determine the process of making jackfruit seed cake using other tuber variants and to determine the hedonic test of jackfruit seed cake from aspects of taste, texture, color, and aroma. This type of research is quantitative using a questionnatif instrumen. The data analysis used in this research is descriptive","PeriodicalId":83158,"journal":{"name":"The Ladies' home journal","volume":"201 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76240408","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
UJI HEDONIK INOVASI PRODUK VARIAN RUMPUT LAUT TERHADAP DAYA TERIMA ROTI MAROS ASIN DI KABUPATEN MAROS
The Ladies' home journal Pub Date : 2022-01-31 DOI: 10.61141/home.v4i1.209
A. Rustam, Riska Veronika, Rafika Hayati
{"title":"UJI HEDONIK INOVASI PRODUK VARIAN RUMPUT LAUT TERHADAP DAYA TERIMA ROTI MAROS ASIN DI KABUPATEN MAROS","authors":"A. Rustam, Riska Veronika, Rafika Hayati","doi":"10.61141/home.v4i1.209","DOIUrl":"https://doi.org/10.61141/home.v4i1.209","url":null,"abstract":"","PeriodicalId":83158,"journal":{"name":"The Ladies' home journal","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86346914","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
PENGENALAN KUE BASAH TRADISIONAL SUKU BUGIS BERBUNGKUS DAUN PISANG SEBAGAI SAJIAN KEBUDAYAAN KABUPATEN SOPPENG SULAWESI SELATAN
The Ladies' home journal Pub Date : 2022-01-31 DOI: 10.61141/home.v4i1.212
Anisa Anisa, Dewi Andriani, Nila Sartika Achmadi
{"title":"PENGENALAN KUE BASAH TRADISIONAL SUKU BUGIS BERBUNGKUS DAUN PISANG SEBAGAI SAJIAN KEBUDAYAAN KABUPATEN SOPPENG SULAWESI SELATAN","authors":"Anisa Anisa, Dewi Andriani, Nila Sartika Achmadi","doi":"10.61141/home.v4i1.212","DOIUrl":"https://doi.org/10.61141/home.v4i1.212","url":null,"abstract":". The purpose of this study is to obtain data or information about public knowledge about the introduction of traditional Bugis cake wrapped in banana leaves as a cultural dish in Soppeng Regency, South Sulawesi. This research is an experimental research type using quantitative research methods with instruments in the form of tests and questionnaires . The results of the percentage of instruments regarding the introduction of the name of the traditional Bugis cake wrapped in banana leaves as a cultural dish in Soppeng Regency, South Sulawesi, amounted to 80.6%. of 92%, 100% of barongko cakes, 72% of beppa oto, 68% of bandang kuttu cakes, 80% of bandang lame, and 72% of jadde. The percentage results regarding the introduction of the characteristics","PeriodicalId":83158,"journal":{"name":"The Ladies' home journal","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80122897","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
FASILITAS SPOT SWAFOTO DAN PENGARUHNYA TERHADAP PENGALAMAN BERWISATA DI DE RANCH PUNCAK 现场勘探设施及其对德牧场体验的影响
The Ladies' home journal Pub Date : 2021-01-31 DOI: 10.61141/home.v4i1.214
Zahra Asy Syifa, I. Gunadi, Hindun Nurhidayati
{"title":"FASILITAS SPOT SWAFOTO DAN PENGARUHNYA TERHADAP PENGALAMAN BERWISATA DI DE RANCH PUNCAK","authors":"Zahra Asy Syifa, I. Gunadi, Hindun Nurhidayati","doi":"10.61141/home.v4i1.214","DOIUrl":"https://doi.org/10.61141/home.v4i1.214","url":null,"abstract":"","PeriodicalId":83158,"journal":{"name":"The Ladies' home journal","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82521811","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
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