scholarly journals Meningkatkan Kualitas Produk Pastry Di Anantara Seminyak Bali Resort Melalui Pengolahan Bahan Baku

2019 ◽  
Vol 2 (2) ◽  
pp. 110
Author(s):  
Luh Putu Sukawati ◽  
Ni Made Ary Widiastini ◽  
Putu Indah Rahmawati
Keyword(s):  
Data Collection ◽  
Food Quality ◽  
Raw Materials ◽  
Descriptive Analysis ◽  
Analysis Technique ◽  
Qualitative Descriptive ◽  
Resort Hotels ◽  
Resort Hotel ◽  
Collection Methods

Abstrak Penelitian ini bertujuan untuk mengetahui produk pastry yang di jual di hotel Anantara Seminyak Bali Resort dan strategi yang dilakukan dalam meningkatkan kualitas produk pastry di hotel Anantara Seminyak Bali Resort. Metode pengumpulan data yang digunakan adalah observasi, wawancara dan dokumentasi. Subjek dalam penelitian ini adalah Executive Sous Chef, Chef Pastry, Chef de Partie dan Staff Kitchen Anantara Seminyak Bali Resort. Objek penelitian ini adalah strategi dalam meningkatkan kualitas produk pastry di hotel Anantara Seminyak Bali Resort. Teknik analisis yang dipergunakan adalah deskriptif kualitatif. Hasil penelitian menunjukkan bahwa faktor yang mempengaruhi produk pastry yang dijual di hotel Anantara Seminyak Bali Resort adalah rendahnya penjualan produk pastry dan bahan baku untuk pembuatan kue. Strategi yang dilakukan dalam meningkatkan kualitas produk pastry di hotel Anantara Seminyak Bali Resort adalah membuat inovasi baru yang membuat keunikan di setiap penyajian, hygiene dan sanitasi, serta menjaga dan meningkatkan kualitas makanan. Kata Kunci: Produk pastry, Bahan baku, Kualitas produk Anantara Seminyak Bali Abstract This study aims to find out pastry products sold at Anantara Seminyak Bali Resort hotels and the strategy carried out in improving the quality of pastry products in Anantara Seminyak Bali Resort hotel. Data collection methods used are observation, interviews and documentation. The subjects in this study were the Sous Executive Chef, Pastry Chef, Chef de Partie and Kitchen Staff Anantara Seminyak Bali Resort. The object of this research is a strategy in improving the quality of pastry products at the Anantara Seminyak Bali Resort hotel. The analysis technique used is qualitative descriptive analysis. The results of the study indicate that the factors that influence the pastry products sold at the Anantara Seminyak Bali Resort hotels is low sales of pastry products and raw materials for making cake, the strategy carried out in improving the quality of pastry products at the Anantara Seminyak Bali Resort hotels is making new innovations which makes it unique in every presentation, hygiene and sanitation, and maintaining and improving food quality. Keywords: Pastry products, Raw materials, Product quality Anantara Seminyak Bali

scholarly journals Meningkatkan Kualitas Produk Pastry Di Anantara Seminyak Bali Resort Melalui Pengolahan Bahan Baku

2019 ◽  
Vol 2 (1) ◽  
pp. 30
Author(s):  
Luh Putu Sukawati ◽  
Ni Made Ary Widiastini ◽  
Putu Indah Rahmawati
Keyword(s):  
Data Collection ◽  
Food Quality ◽  
Raw Materials ◽  
Descriptive Analysis ◽  
Analysis Technique ◽  
Qualitative Descriptive ◽  
Resort Hotels ◽  
Resort Hotel ◽  
Collection Methods

Abstrak Penelitian ini bertujuan untuk mengetahui produk pastry yang di jual di hotel Anantara Seminyak Bali Resort dan strategi yang dilakukan dalam meningkatkan kualitas produk pastry di hotel Anantara Seminyak Bali Resort. Metode pengumpulan data yang digunakan adalah observasi, wawancara dan dokumentasi. Subjek dalam penelitian ini adalah Executive Sous Chef, Chef Pastry, Chef de Partie dan Staff Kitchen Anantara Seminyak Bali Resort. Objek penelitian ini adalah strategi dalam meningkatkan kualitas produk pastry di hotel Anantara Seminyak Bali Resort. Teknik analisis yang dipergunakan adalah deskriptif kualitatif. Hasil penelitian menunjukkan bahwa faktor yang mempengaruhi produk pastry yang dijual di hotel Anantara Seminyak Bali Resort adalah rendahnya penjualan produk pastry dan bahan baku untuk pembuatan kue. Strategi yang dilakukan dalam meningkatkan kualitas produk pastry di hotel Anantara Seminyak Bali Resort adalah membuat inovasi baru yang membuat keunikan di setiap penyajian, hygiene dan sanitasi, serta menjaga dan meningkatkan kualitas makanan. Kata Kunci: Produk pastry, Bahan baku, Kualitas produk Anantara Seminyak Bali Abstract This study aims to find out pastry products sold at Anantara Seminyak Bali Resort hotels and the strategy carried out in improving the quality of pastry products in Anantara Seminyak Bali Resort hotel. Data collection methods used are observation, interviews and documentation. The subjects in this study were the Sous Executive Chef, Pastry Chef, Chef de Partie and Kitchen Staff Anantara Seminyak Bali Resort. The object of this research is a strategy in improving the quality of pastry products at the Anantara Seminyak Bali Resort hotel. The analysis technique used is qualitative descriptive analysis. The results of the study indicate that the factors that influence the pastry products sold at the Anantara Seminyak Bali Resort hotels is low sales of pastry products and raw materials for making cake, the strategy carried out in improving the quality of pastry products at the Anantara Seminyak Bali Resort hotels is making new innovations which makes it unique in every presentation, hygiene and sanitation, and maintaining and improving food quality. Keywords: Pastry products, Raw materials, Product quality Anantara Seminyak Bali

scholarly journals SWOT Analysis As A Determiner Of Marketing Strategy At b Hotel Bali & Spa Denpasar

2021 ◽  
Vol 4 (1) ◽  
pp. 41-47
Author(s):  
Ni Putu Sri Prajayanti ◽  
◽  
I M Sudana ◽  
I G M Karma ◽  
◽  
...  
Keyword(s):  
Data Collection ◽  
Marketing Strategy ◽  
Swot Analysis ◽  
Descriptive Analysis ◽  
Secondary Data ◽  
Data Sources ◽  
Primary Data ◽  
Analysis Technique ◽  
Qualitative Descriptive ◽  
Internal And External Factors

This research aims to determine the marketing strategy that must be taken from the results of the SWOT analysis at the b Hotel Bali & Spa Denpasar. This study uses primary data sources and secondary data sources with data collection methods through interviews, observation and questionnaires. The analysis technique used is a qualitative descriptive analysis technique, namely the SWOT analysis technique which explains, first, the data collection stage at the Bali Hotel & Spa Denpasar regarding the identification of internal and external factors in the form of strengths, weaknesses, opportunities, and threats, the second is the analysis stage, and third namely the stage of decision making to determine the strategy to be taken by the company. The research results from the SWOT analysis show that the company is in quadrant I, where it shows a problem regarding for the strength to see opportunities where the strategy taken is the SO strategy used to be applied in developing strategies that can be suggested at management b Hotel Bali & Spa Denpasar, to can improve the progress of the hotel going forward.

scholarly journals Implementation of The Psychowriting Methods to Improve Linguistic Intelligence for Children in the Field of Writing Interest

2020 ◽  
Vol 7 (2) ◽  
pp. 199-206
Author(s):  
Muhsin Kalida ◽  
Yahya AD
Keyword(s):  
Data Collection ◽  
Descriptive Analysis ◽  
Field Research ◽  
Strength Test ◽  
Memory Strength ◽  
Reading And Writing ◽  
Creative Learning ◽  
Qualitative Descriptive ◽  
Collection Methods

Increasing children's intelligence requires strategies so that children have the habit of reading and writing things. One strategy that can be used is psychowriting. The purpose of this study was to increase the spirit of children with literacy to have enthusiasm for writing and interest in reading using the psychowriting method. This research is field research with a qualitative descriptive analysis approach. Data collection methods, using observation, interviews and documentation. The results of this study indicate that the implementation of psychowriting methods to improve linguistic intelligence for children is: a) preparation, b) memory strength test, c) presenting the closest and fastest idea, d) creating an atmosphere, e) implementing creative learning, and f) follow-up.

scholarly journals Analisis Penerapan Just In Time (JIT) dalam Meningkatkan Efesiensi Biaya Produksi

2021 ◽  
Vol 1 (1) ◽  
pp. 9-14
Author(s):  
Meika Purnamasari ◽  
Nurleli ◽  
Epi Fitriah
Keyword(s):  
Cost Efficiency ◽  
Production Cost ◽  
Raw Materials ◽  
Descriptive Analysis ◽  
Production Costs ◽  
Just In Time ◽  
Storage Space ◽  
Analysis Technique ◽  
Qualitative Descriptive ◽  
And Storage

Abstract. Just In Time is a system designed to get good quality, get costs, and achieve time and cost as efficiently as possible by eliminating existing waste. This research was carried out in the Forging, Cast and Railroad Division of PT PINDAD (Persero) Bandung, aimed at understanding the timely application of production activities and analyzing the application of just in time to improve production cost efficiency. The method of data collection is done by observing the collected objects. The data analysis technique used is a qualitative descriptive analysis technique. The results of this study indicate that the purchasing system implemented in 2013 is still ineffective, because it still uses a system that uses traditional methods that cause waste of costs and storage space. The company PT PINDAD (Persero) Bandung after implementing a timely production system on one of the products, entered into an agreement with the supplier regarding the quality, quantity, and time of delivery of raw materials by making an agreement with a supplier of the company to minimize production costs. In conducting production activities, the company gets 93.11%  and efficiency levels increase by 5% so that these activities can be said to be efficient. Abstrak. Just In Time adalah suatu sistem yang dirancang untuk mendapatkan kualitas yang baik, menekan biaya, dan mencapai waktu dan biaya seefisien mungkin dengan menghilangkan pemborosan yang ada. Penelitian ini dilakukan di Divisi Tempa, Cor dan Alat Perkeretaapian PT PINDAD (Persero) Bandung, bertujuan untuk mengetahui penerapan Just In Time dalam aktivitas produksi serta menganalisis penerapan Just In Time dalam meningkatkan efisiensi biaya produksi. Metode pengumpulan data dilakukan dengan melakukan observasi pada objek yang diteliti. Teknik analisis data yang digunakan adalah teknik analisis secara deskriptif kualitatif. Hasil penelitian ini menunjukkan bahwa sistem pembelian secara tradisional yang diterapkan pada tahun 2013 masih belum efektif, karena masih menggunakan sistem secara pendekatan tradisonal yang menyebabkan pemborosan biaya dan ruang penyimpanan. Perusahaan PT PINDAD (Persero) Bandung setelah menerapkan sistem produksi secara Just In Time pada salah satu produk, mengadakan kesepakatan dengan pemasok mengenai kualitas, jumlah, dan waktu pengiriman bahan baku dengan adanya kesepakatan dengan pemasok perusahaan dapat meminimalisir biaya produksi. Dalam melakukan aktivitas produksi, perusahaan mendapatkan aktivitas nilai tamba sebesar 93,11% dan tingkat efisiensi meningkat sebesar 5%  sehingga aktifitas tersebut dapat dikatakan efisien. 

scholarly journals Strategi Chef De Partie Hot Kitchen Dalam Meningkatkan Kualitas Makanan Di Discovery Kartika Plaza Hotel

2019 ◽  
Vol 2 (1) ◽  
pp. 1
Author(s):  
Komang Sri Pratiwi ◽  
Putu Indah Rahmawati ◽  
Nyoman Dini Andiani
Keyword(s):  
Data Collection ◽  
Food Quality ◽  
Raw Materials ◽  
Qualitative Approach ◽  
Research Use ◽  
Product Knowledge ◽  
Data Collection Methods ◽  
Guest Satisfaction ◽  
Collection Methods ◽  
Plaza Hotel

Abstrak Penelitian ini bertujuan untuk mengetahui kendala-kendala apa saja yang dialami chef de partie hot kitchen dalam meningkatkan kualitas makanan di Discovery Kartika Plaza Hotel serta strategi dalam meningkatkan kualitas makanan di Discovery Kartika Plaza Hotel. Metode pengumpulan data yang digunakan adalah observasi, wawancara, dokumentasi. Subjek dalam penelitian ini adalah Chef de Partie hot kitchen Discovery Kartika Plaza Hotel. Objek penelitian ini adalah strategi chef de partie hot kitchen dalam meningkatkan kualitas makanan di Discovery Kartika Plaza Hotel. Teknik analisis data yang dipergunakan adalah analisa deskriptif kualitatif. Hasil penelitian menunjukan bahwa (1) kendala-kendala yang dialami chef de partie hot kitchen dalam meningkatkan kualitas makanan, yaitu pengadaan peralatan kurang, pengadaan bahan baku kurang memadai, product knowledge. (2) Strategi chef de partie hot kitchen dalam meningkatkan kualitas makanan di Discovery Kartika Plaza Hotel dilakukan dengan melakukan survey kepuasan tamu dan mengikuti pelatihan seperti standar penyajian dan standar rasa. Kata kunci: strategi, kitchen, kualitas makanan, chef de partie, hotel Abstract This study aims to determine obstacles experienced by chef de partie hot kitchen in improving food quality at the Discovery Kartika Plaza Hotel and strategy in improving food quality at the discovery kartika plaza hotel. Data collection methods used are observation, interview, documentation. Subjects in this study is Chef de Partie hot kitchen of Discovery Kartika Plaza Hotel. The object of this research is Chef de partie hot kitchen strategy in improving food quality at the discovery kartika plaza hotel .This research use qualitative approach. The results showed that (1) any obstacles experienced by Chef de partie hot kitchen in improving food quality at the discovery kartika plaza hotel, is the procurement of equipment is lacking,the procurement of raw materials is inadequate,and product knowledge. (2) Chef de partie hot kitchen strategy in improving food quality at the discovery kartika plaza hotel is done by conducting guest satisfaction surveys and attending training such as presentation standard and taste standard. Keywords: Strategy, Kitchen, Food quality,Chef de partie, hotel

scholarly journals Tinjauan Bentuk Dan Motif Hias Pada Kerajinan Celengan Di Medan

2021 ◽  
Vol 3 (3) ◽  
pp. 1285-1291
Author(s):  
Mazaya Balqis ◽  
Heri Soeprayogi
Keyword(s):  
Data Analysis ◽  
Data Collection ◽  
Descriptive Study ◽  
Wood Powder ◽  
Analysis Technique ◽  
Qualitative Descriptive ◽  
Egg Shells ◽  
Coffee Powder ◽  
Collection Methods ◽  
Main Material

This study aims to determine and describe the shape of the motifs in the works created by Rendy Handycraft. This research is a qualitative descriptive study. The subjects of this study were 3 piggy bank crafts with motifs produced by Rendy Handicraft. The shape and decorative pattern of the piggy bank were the object of this research. The data collection methods used were observation, documentation, and interviews. The data analysis used was descriptive qualitative analysis technique. Based on the results of interviews, observation and documentation, the conclusion in this study is that Rendy dominantly uses tea dregs as the main material for his painting. Not tea bags but dry tea powder/powder. Apart from good powder with a slightly coarse and smooth texture for dark colors, there are also other ingredients such as coffee powder, egg shells as well as additional ingredients as colors enhancers such as turmeric powder as a yellow dye, pine wood powder as a white dye as well as the base color and stones gravel.

scholarly journals ANALISIS TINGKAT KEPUASAN KONSUMEN TERHADAP PRODUK KOPI DAN PELAYANAN DI RUMAH KOPI BILLY CABANG MEGAMAS MANADO

2016 ◽  
Vol 12 (3A) ◽  
pp. 11
Author(s):  
Jimmy Rezky Torey ◽  
Oktavianus ., Porajouw ◽  
Tommy F. Lolowang
Keyword(s):  
Quality Of Service ◽  
Data Collection ◽  
Consumer Satisfaction ◽  
Descriptive Analysis ◽  
Attitude Scale ◽  
Consumer Products ◽  
Measurement Scale ◽  
Primary Data ◽  
Qualitative Descriptive

This research aims to measure the level of consumer satisfaction toward coffee products and services in the House Coffee Billy Branches Megamas Manado. The Data used in this research is the primary data. The primary data obtained using the technique of the interview directly to respondents, in this case the consumer products coffee in the coffee House Billy Branches Megamas Manado, using a list of questions (questionnaire) as the tool in data collection. The method used in the sampling is sampling accindental. Analysis of the data that is used is a qualitative descriptive analysis is analyzed using the measurement scale Likert attitude scale installation design and presented using the list of the table and numbers. The results of this research shows that the measurement of the level of consumer satisfaction in the house of coffee Billy Branches Megamas Manado in terms of coffee products and services achieve total score loading data of 2.090 that shows the number of the index measuring consumer satisfaction of 83.6% and is considered very satisfied. This shows that consumers are very satisfied with the coffee products offered and the services provided by the employees in the House Coffee Billy Branches Megamas Manado and to increase consumer satisfaction in terms of product and services, Coffee House party Billy Branches Megamas Manado must pay attention to the quality of coffee products and quality of service offered. This is very important in order to maintain the customers and get more customers and increase sales

scholarly journals ANALISIS SISTEM INFORMASI JADWAL TERPADU BERBASIS WEBSITE

2020 ◽  
Vol 18 (2) ◽  
pp. 252
Author(s):  
Ridho Dedy Arief Budiman ◽  
Dochi Ramadhani ◽  
Umi Liwayanti ◽  
Ulil Albab
Keyword(s):  
Data Collection ◽  
Visual Communication ◽  
Descriptive Analysis ◽  
Research Subjects ◽  
Study Program ◽  
Information Technology Education ◽  
Analysis Technique ◽  
Schedule System ◽  
Program Flow ◽  
Qualitative Descriptive

<p><strong>Abstrak </strong></p><p>Tujuan penelitian adalah menganalisis sistem informasi jadwal terpadu di Program Studi Pendidikan Teknologi Informasi dan Komputer (PTIK) IKIP PGRI Pontianak. Metode penelitian adalah deskriptif kualitatif. Subjek penelitian berjumlah 15 orang yang terdiri dari 10 mahasiswa, 4 dosen, dan 1 staf Program Studi PTIK. Alat pengumpulan data menggunakan wawancara dengan teknik pengumpul data menggunakan panduan wawancara. Teknik analisis data menggunakan analisis deskriptif kualitatif. Analisis Sistem Jadwal Terpadu Program Studi PTIK yang dilakukan meliputi jadwal perkuliahan, jadwal dosen pembimbing skripsi, serta jadwal seminar dan skripsi. Hasil penelitian menunjukkan: (1) sistem berjalan yang digunakan tidak memiliki karakteristik usability, functionality, dan visual communication; dan (2) usulan sistem yang baru berbentuk alur program dengan memperhatikan karakteristik usability, functionality, dan visual communication.</p><p><em><strong>Abstract</strong> </em></p><p><em>The purpose of the research was to analyze the integrated schedule information system in the Computer and Information Technology Education Study Program (PTIK) IKIP PGRI Pontianak. The research method used descriptive qualitative. The research subjects were 15 people consisting of 10 students, 4 lecturers, and 1 staff of the PTIK Study Program. Data collection tools used interviews with data collection techniques used interview guides. The data analysis technique used a qualitative descriptive analysis. Analysis of the integrated schedule system of the PTIK Study Program which is carried out includes lecture schedules, thesis supervisor schedules, and seminars or thesis schedules. The results of the research were: (1) the running system used did not have the characteristics of usability, functionality, and visual communication; and (2) the proposed new system is in the form of a program flow by taking into account the characteristics of usability, functionality, and visual communication.</em></p>

scholarly journals PENGARUH KUALITAS PRODUK DAN PROMOSI TERHADAP KEPUTUSAN PEMBELIAN PELANGGAN PRODUK PT. SAYAP MAS UTAMA

2021 ◽  
Vol 9 (2) ◽  
Author(s):  
Clara Putri Claudy ◽  
Donny Dharmawan
Keyword(s):  
Quality Of Service ◽  
Data Analysis ◽  
Data Collection ◽  
Customer Satisfaction ◽  
Product Quality ◽  
Descriptive Analysis ◽  
Analysis Method ◽  
Positive Effect ◽  
Collection Methods

<em>To describe product quality, promotion and customer purchasing decision  products of PT. Sayap Mas Utama, and to analysis the effect of quality products on customer ourchasing decisions PT. Sayap Mas Utama. This study uses data collection methods. Using a questionnaire, the data analysis method used is descriptive analysis, simple liner regression. The result of the study show that promotion positive and significant effect on customer satisfaction  the quality of service has a positive effect and significant to customer satisfaction PT. Sayap Mas Utama.</em>

scholarly journals Pemberdayaan Perempuan Dalam Meningkatkan Pendapatan Keluarga Di Desa Beran Kecamatan Ngawi Kabupaten Ngawi

2020 ◽  
Vol 21 (1) ◽  
pp. 19-23
Author(s):  
Sumiati Sumiati
Keyword(s):  
Data Analysis ◽  
Data Collection ◽  
Family Income ◽  
Descriptive Analysis ◽  
Women's Empowerment ◽  
Women’S Empowerment ◽  
Data Analysis Technique ◽  
Analysis Technique ◽  
Qualitative Descriptive ◽  
Research Findings

The purpose of this study is to describe women's empowerment in increasing family income in Beran Village, Ngawi District, Ngawi Regency. This type of research is descriptive, aiming to describe women's empowerment in increasing family income in Beran Village, Ngawi District, Ngawi Regency. Respondents in this study were pre-prosperous families in Beran Village, Ngawi Subdistrict, Ngawi Regency, amounting to 57 people. Data collection techniques in this study used questionnaires and documentation. While the data analysis technique uses qualitative descriptive analysis. The research findings show that: (1) The level of welfare in the empowerment of women in increasing family income in Beran Village, Ngawi District, Ngawi District is categorized as good; (2) The level of access to women's empowerment in increasing family income in Beran Village, Ngawi District, Ngawi District is categorized as good; (3) The level of connectivity in empowering women in increasing family income in Beran Village, Ngawi District, Ngawi Regency is categorized as good; (4) The level of participation in empowering women in increasing family income in Beran Village, Ngawi District, Ngawi Regency is categorized as good; (5) The level of equality of power in empowering women in increasing family income in Beran Village, Ngawi District, Ngawi Regency can be categorized as good; and (6) Empowering women in increasing family income in Beran Village, Ngawi District, Ngawi Regency can be categorized as good. Keywords—: women's empowerment; family income.

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