scholarly journals ANALISIS KUALITAS MAKANAN PADA SAAT BREAKFASTDI THE ALIGA HOTEL PADANG

2018 ◽  
Vol 10 (1) ◽  
pp. 95
Author(s):  
Ivony Tresia
Keyword(s):  
Data Collection ◽  
Food Quality ◽  
Sampling Technique ◽  
Validity And Reliability ◽  
Descriptive Data ◽  
Quality Requirements ◽  
Perishable Goods ◽  
Continue Research ◽  
Quality Of Food

Thisdstudy originated from the resultsiofiprevious studies where there were problems regarding the process of managing the procurement of perishable goods that did not have written procedures, the quality requirements of the material written and standardized in the hotel. To continue the problem where there are still problems related to food quality at breakfast at The Aliga Hotel Padang. This study aims to analyze food quality at breakfast at The Aliga Hotel Padang. This type of studyiisiquantitativepdescriptive. The population in this study were guests who stayed and breakfast at The Aliga Hotel Padang. The sampling technique used is purposive sampling. The totaliofisamplesiin this study amounted to 91 people. Data collection techniques were carried out by distributing questionnaires (questionnaires) using the Liker scale that has been tested for validity and reliability. Thenitheidata wereianalysisithrough data tabulation and descriptive data using percentages. Based on the research that has been done, the results obtained that the quality of food at breakfast at The Aliga Hotel Padang is in the category of enough with a percentage of 45.05%. It is recommended for other researchers to continue research on the quantity of food. Keywords: Food Quality, Breakfast

Tingkat Kepuasan Wisatawan Terhadap Daya Tarik Wisata Padang Bai Kecamatan Manggis Kabupaten Karangasem Bali

2021 ◽  
Vol 4 (1) ◽  
pp. 43-62
Keyword(s):  
Sampling Technique ◽  
Tourist Attraction ◽  
Ancillary Service ◽  
Validity And Reliability ◽  
Marine Tourism ◽  
Tourist Satisfaction ◽  
Foreign Countries ◽  
Quality Of Food ◽  
Tourism Attractions

Padang Bai tourist attraction has great potential in the field of marine tourism attractions, one of which is snorkeling and diving which are well known in foreign countries. In its development there are still various complaints from tourists that reduce the level of tourist satisfaction. The purpose of this study is to determine the level of tourist satisfaction with Padang Bai tourist attraction from the dimensions of tourist attraction consisting of attractions, accessibility, facilities, ancillary service and the community. This research used quantitative method. Data collection used questionnaire with 21 indicators. 210 samples in this study were taken using a porpusive sampling technique. Data were tested using validity and reliability before being analyzed using the suitability level analysis. The results showed that the level of tourist satisfaction with the tourist attraction of Padang Bai based on the analysis of the suitability level that compares the overall score of expectations indicators with the reality of obtaining results with a suitability level score of 90% obtained the satisfaction category with a gap score (of -80). The indicator that must obtain priority improvement is the cleanliness of the Padang Bai coastal area with a gap value (gap of-365). Cleanliness of the accommodation (gap-210), condition of the facility (gap-163), beautiful underwater scenery such as coral and ornamental fish (gap-151). Overnight accommodation services with a gap value (of-134), diving tourism attractions with a gap (of - 126) and the last of the quality of food restaurants in Padang Bai with a gap value or a gap (of -119). It can be concluded that tourists are satisfied to be in Padang Bai, but the satisfaction is still not maximal and there are still improvements that must be done to improve the satisfaction of Bai Bai's attraction. The advice that can be conveyed is to always maintain the quality of the tourist attraction of Padang Bai, especially environmental cleanliness, as well as the services provided to tourists. Keywords: Satisfaction Level, Expectation, Perception

scholarly journals KINERJA APARATUR TERHADAP KUALITAS PELAYANAN PUBLIK DI KANTOR KELURAHAN WALA KECAMATAN MARITENGNGAE KABUPATEN SIDENRENG RAPPANG

2020 ◽  
Vol 8 (3) ◽  
pp. 184-189
Author(s):  
Nur syawal Ashari ◽  
Muhammad Rais Rahmat ◽  
Abdul Jabbar
Keyword(s):  
Data Collection ◽  
Quantitative Research ◽  
Sampling Technique ◽  
Female Gender ◽  
Validity And Reliability ◽  
Literature Study ◽  
The Public ◽  
Analysis Technique ◽  
Data Collection Technique

Apparatus on the quality of public services in Wala Village, Kecamatang Maritengngae, Sidenreng Rappang Regency. The population in conducting this study were people with male and female gender, amounting to 3,725 people from two environments, the data collection technique used was the Slovin formula with 92 results, taken based on purposive sampling technique. The type of research used is descriptive quantitative research, data collection techniques used are observation techniques, questionnaires, literature study, and documentation. The data analysis technique is using the validity and reliability tests using the SPSS 21.0 application and a Likert scale. Based on the research that was taken from the results of the questionnaire data, it was obtained that the recapitulation of the Apparatus Performance variable with a percentage of 67.4% was included in the "Good" category while the recapitulation of the Public Service Quality variable with a percentage of 69.6% was included in the "Good" category.

scholarly journals Analisis Kualitas Pelayanan Pajak Kendaraan Bermotor Pada Unit Pel ayanan Pendapatan Daerah Pontianak Wilayah I

2016 ◽  
Vol 11 (1) ◽  
pp. 556
Author(s):  
Riyanti Herawati
Keyword(s):  
Quality Of Service ◽  
Data Collection ◽  
Service Quality ◽  
Motor Vehicle ◽  
Sampling Technique ◽  
Analysis Tool ◽  
Descriptive Data ◽  
Region I ◽  
Service Vehicles

The aim of this study was to determine the quality of taxpayer service vehicles on Revenue Services Unit Lagos Region I. The method used in this research is descriptive. Data collection techniques are observation, interviews and questionnaires. The sample of 100 persons of the population in the form of compulsory motor vehicle tax. Sampling technique is purposive. Analysis tool used is Service Quality (SERVQUAL). The analysis showed that the quality of service is not satisfactory for the respondent. It can be seen through a comparison of the scores obtained by the perception of -0.508, while the expectation of which amounted to -0.55.

scholarly journals Kepuasan Tamu Tentang Breakfast Di Royal Restaurant Grand Royal Denai Hotel Bukittinggi

2018 ◽  
Vol 10 (1) ◽  
pp. 84
Author(s):  
Indah Septiani Putri
Keyword(s):  
Data Collection ◽  
Sampling Technique ◽  
Likert Scale ◽  
Validity And Reliability ◽  
Descriptive Data ◽  
Purposive Sampling ◽  
Descriptive Research ◽  
Sample Data ◽  
Guest Satisfaction ◽  
Quantitative Descriptive

Abstract. The purpose of this study is to determine the level of guest satisfaction when breakfast at the Royal Restaurant of Grand Royal Denai Hotel Bukittinggi. This type of research is quantitative descriptive research. The sampling technique used is purposive sampling with 90 people as sample. Data collection techniques are carried out by distributing questionnaires using a Likert scale that has been tested for validity and reliability. The data were analyzed through data tabulation and descriptive data using percentages. The results of the study found that guest satisfaction about breakfast at the Grand Royal Denai Hotel Bukittinggi was in the category of satisfaction 90% and the category very satisfied 10%.

scholarly journals Analisis kualitas makanan terhadap kepuasan wisatawan di harris restaurant pada hotel harris raya kuta

2020 ◽  
Vol 4 (2) ◽  
pp. 136
Author(s):  
Yorlanita Agustina Sojo ◽  
Ni Made Ariani ◽  
I Nyoman Tri Sutaguna
Keyword(s):  
Food Quality ◽  
Descriptive Analysis ◽  
Secondary Data ◽  
Sampling Technique ◽  
Test Reliability ◽  
Primary Data ◽  
Level Indicator ◽  
Tourist Satisfaction ◽  
Quality Of Food

  Abstract This Research was motivated by the complains submitted by tourists regarding the quality of food in Harris Restaurant at Harris Raya Kuta Hotel. The purpose of this research was findout food quality towards tourists satisfaction in Harris Restaurant at Harris Raya Kuta Hotel. The variable used in this research is quality of food and tourists satisfaction. The type of data in this research are qualitative and quantitative data, while the data sources used are primary data and secondary data. Method of collecting data are observation, interview, quitionare, documentation, and literature riview. Sampling technique uses quota sampling technique by determining the number of samples using the Slovin’s Formula and obtained as many as 100 samples. Technique of analyzing data used in this research are descriptive analysis and quantitative analysis consisting of descriptive statistical analysis by using a Likert Scale, inferensial statistical consisting of validity test, reliability test and important Performance Analysis.The result indicates that indicators that have given satisfaction to tourists are indicators of maturity level indicator, freshness to make food, portion, and texture. Then the rating of tourists on the quality of food in Harris Restaurant at Harris Raya Kuta Hotel obtained a score of 89,92% or tourists were satisfied with the quality of food in Harris Restaurant at Harris Raya Kuta Hotel. Key Word: Food Quality, Tourist Satisfaction, and restaurant.

scholarly journals ANALISIS KEPUASAN KONSUMEN PEDAGANG LANGKITANG KAKI LIMA DI KAWASAN OBJEK WISATA PANTAI PADANG

2018 ◽  
Author(s):  
Yuni Candra ◽  
Hafrizal Okta Ade Putra
Keyword(s):  
Food Quality ◽  
Consumer Satisfaction ◽  
Sampling Technique ◽  
Coefficient Of Determination ◽  
Tourist Attraction ◽  
Street Vendors ◽  
Influence Of Food ◽  
Quality Of Food ◽  
Beach Resort

The purpose of this research is to know and analyze, (1) the influence of food quality to the satisfaction of the merchant of Langkitang in Padang beach resort area; (2) the influence of price to the satisfaction of the merchant of Langkitang in Padang beach resort area, 3) the influence of food quality and price simultaneously to the satisfaction of merchant consumers Langkitang pavement in the area of Padang Beach tourist attraction. Population in this research is all consumer of Langkitang merchant of pavement in Padang beach resort area. The number of samples in this study is 100 respondents which use accidental sampling technique. Based on the result of the research, it can be seen that: (1) The quality of food has a significant effect on the satisfaction of the consumers in the street vendors in Padang Beach tourist area, where t-count 2,685 from t-table 1,661 and significance 0,009 less than level of significant (α ) 0.05. (2) Price has a significant effect to customer satisfaction at Langkitang street vendors in Padang Beach tourist area, where t-count 2,564 > t-table 1,661 and significance 0.012 < level of significant (α) 0,05. (3) The quality of food and the price simultaneously have a significant effect on the satisfaction of the consumers on the street vendors in Padang Beach, where F-count is 19.496 > F-table 3.09 and the significance of 0.000 is < the level of significant (α) 0.05. (4) The coefficient of determination is 0,272, mean than food quality and price influence consumer satisfaction at trader Langkitang pavement in coastal resort area of Padang equal to 27,2%.

scholarly journals OVERVIEW OF SANITATION HYGIENE AND BACTERIOLOGICAL QUALITY OF FOOD AND EQUIPMENT ON FOOD MANAGEMENT SITES AT JUANDA AIRPORT, SURABAYA IN 2019

2021 ◽  
Vol 16 (2) ◽  
pp. 219
Author(s):  
Devi Shintiya Chilmi ◽  
Ririh Yudhastuti ◽  
Bangun Cahyo Utomo
Keyword(s):  
Escherichia Coli ◽  
Data Collection ◽  
Food Quality ◽  
Food Samples ◽  
Plate Count ◽  
Bacteriological Quality ◽  
Total Plate Count ◽  
Food Management ◽  
Quality Of Food

ABSTRACTSites for managing and providing food for the community contribute to the emergence of major foodborne diseases. The airport gives notes on how important it is to prevent food-borne diseases. This study aimed to review the sanitary hygiene and bacteriological quality of the food and equipment on food management sites in Terminal 1 of Juanda Airport, Surabaya. This was a descriptive study using a cross-sectional study design. The research population was all 53 food management sites in Terminal 1 of Juanda Airport. A large sample of four food management sites were taken based on the number of food management sites offered to be surveyed every month. The research variables were sanitation hygiene and bacteriological quality of the food and equipment on the food management sites. Data collection on sanitation hygiene was done through observation and interview. Data collection on bacteriological quality of food and equipment was performed by taking and checking food samples and equipment from each food management site. The assessment of sanitation hygiene on the four food management sites in Terminal 1 of Juanda Airport received a score of > 700. The results of bacteriological food quality showed that Escherichia coli was found in food samples produced by one food management site. The results of bacteriological equipment quality showed that there was no Escherichia coli on the equipment used by four food management sites, but the total plate count value on the equipment was > 0. All food management sites in Terminal 1 of Juanda Airport met sanitation hygiene requirements but did not meet the bacteriological quality requirements for equipment because the total plate count value exceeded the threshold value. In terms of bacteriological food quality, most of the food management sites met the health requirements. Keywords: sanitation and hygiene, Escherichia coli, total plate count, airports

KEPUASAN KONSUMEN DITINJAU DARI KUALITAS PELAYANAN, STORE ATMOSPHERE DAN PROMOSI DI RUMAH MAKAN PONDOK JOWI SOLO

2020 ◽  
Vol 4 (02) ◽  
Author(s):  
Shofia Zulfa Amalina ◽  
Sri Hartono ◽  
Ratna Damayanti
Keyword(s):  
Quality Of Service ◽  
Data Collection ◽  
Customer Satisfaction ◽  
Service Quality ◽  
Consumer Satisfaction ◽  
Sampling Technique ◽  
Likert Scale ◽  
The Relationship

The purpose of this study was to analyze the effect of whether or not the quality of service, store atmosphere and promotion of consumer satisfaction at Pondok Jowi Restaurant Solo. The population in this study were consumers of Pondok Jowi Solo Restaurant in January 2020 at May 2020 with a total of 14,030 people. The sampling techniquemismpurposive samplingm which is a sampling technique with certain considerations by taking 100 respondents. Data collection uses a Likert scale questionnaire to measure respondents' answers to identify the relationship between service quality, store atmosphere and promotion of customer satisfaction. The results show that service quality, store atmosphere and promotion have a simultaneous and significant effect on customer satisfaction, servicei quality has assignificant effect on customer satisfaction, store atmosphere has a significant effect on customer satisfaction, and promotion has significant effect on customer satisfaction. Keywords: Service quality, Store atmosphere, Promotion, Consumer satisfaction

Peran Lembaga Pemberdayaan Ekonomi Mustahik Baznas Dalam Meningkatkan Kesejahteraan Ekonomi Mustahik

2021 ◽  
Vol 4 (2) ◽  
pp. 477-494
Author(s):  
Ali Idrus ◽  
Ade Maman
Keyword(s):  
Quality Of Life ◽  
Qualitative Research ◽  
Data Collection ◽  
Small And Medium Enterprises ◽  
Business Development ◽  
Economic Welfare ◽  
Descriptive Data ◽  
Medium Enterprises

One of the solutions proposed by Badan Amil Zakat Nasional is to form Lembaga Pemberdayaan Ekonomi Mustahik which has the task of improving the quality of life of mustahik through its programs. So, the purpose of this study is to find out how the role of Lembaga Pemberdayaan Ekonomi Mustahik Badan Amil Zakat Nasional in improving the economic welfare of mustahik. This study uses qualitative research methods that produce descriptive data. Where this research is based on observations made by the author and then explained according to what the author observed in the field. The data collection that the researchers did was using the method of observation, documentary interviews, and other data. When the data has been collected, the researcher conducts an analysis and then draws conclusions from the analysis. The results of this study are Lembaga Pemberdayaan Ekonomi Mustahik BAZNAS plays a role in the development of micro, small and medium enterprises (MSMEs) and focuses on potential creative businesses, empowers by providing business development capital assistance, in accordance with the budget draft proposed by mustahik, and approved by LPEM BAZNAS. Keywords: The Role of LPEM BAZNAS, Mustahik's Economic Welfare

scholarly journals Analisis SWOT Pengolahan Makanan Pada Katering di Kecamatan Simokerto Surabaya Tahun 2019

2020 ◽  
Vol 18 (2) ◽  
Author(s):  
Sharen Liestya Santosa ◽  
Narwati . ◽  
Ernita Sari
Keyword(s):  
Development Strategy ◽  
Food Processing ◽  
Swot Analysis ◽  
Sampling Technique ◽  
Food Handlers ◽  
Evaluation Design ◽  
Research Activity ◽  
Routine Monitoring ◽  
Quality Of Food

        Jasaboga in producing food must pay attention to the quality of food to improve food quality need to process food that is in accordance with the requirements of food sanitation hygiene. So the purpose of this study is to assess the application of food processing to catering in Simokerto Subdistrict where the components of food processing such as food processing, food processing, food equipment, and food handlers are then analyzed using SWOT Analysis (Strength, Weakness, Opportunity, and Threats). The results of the SWOT analysis will produce a Food Processing Development Strategy for Catering.          This research is descriptive with research design using evaluation design with the aim of the results of this study used for improvement or improvement of activities / programs in catering. The location of the study was carried out in 3 catering in Surabaya Simokerto sub-district, using sampling techniques Total Sampling Technique. The research activity used an observation sheet to obtain data on the application of food processing at the catering district of Simokerto Surabaya.          Based on the results of the study, Food Processing catering in Simokerto Surabaya District in general is good and according to existing regulations such as Food Processing Places has a Good category of 78%, Food Processing has a Good category of 67%, Food Handlers have a Good category of 72% while Cookware has a sufficient category of 64% so that repairs need to be done. In improving catering food processing can be done by utilizing the strengths and opportunities that exist among them by conducting routine monitoring of the health center, counseling on food safety and food processing methods that are good and right, and for catering in Simokerto sub-district can implement the recommended development strategy to innovate on a variety of menus to increase consumer purchasing power, take advantage of technological advance as a media for promotion and register catering to health services to obtain Jasaboga sanitary hygiene certificates.Keywords: Food processing, SWOT Analysis and Food Processing development strategy

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