cover
Filter by Year
Jurnal Pariwisata Pesona
Jurnal Pariwisata Pesona (JPP), is a scientific periodical journal of Diploma of Tourism, University of Merdeka Malang, which includes a variety of research in the field of tourism and hospitality, the analysis of actual case studies, or ideas related to the actual tourism and hospitality studies. This scientific periodical journal is intended as a means of scientific communication and a means of fostering, developing and strengthening knowledge in the field of tourism. Academics, legal practitioners, or anyone interested in the field of tourism and hospitality may submit their papers to the editor with the guidelines in writing. Researchers in all tourism and hospitality fields are encouraged to contribute articles based on recent research.
Articles by issue : Vol 1, No 2 (2016): Edisi Desember 2016
8
Articles
PENTINGNYA VARIASI TATA LETAK DAN GARNISH PADA HIDANGAN TERHADAP TINGKAT KEPUASAN TAMU DI HOTEL HORISON ULTIMA MALANG

kartiko, antonius bayu

Jurnal Pariwisata Pesona Vol 1, No 2 (2016): Edisi Desember 2016
Publisher : Universitas Merdeka Malang

Show Abstract | Original Source | Check in Google Scholar | Full PDF (524.611 KB)

Abstract

In food presentation, especialy in a restaurant and a hotel, required human resource who have artistic’s soul, creativity, and high profesionalism. Thus food layout and garnish’ variation can increase guest’s satisfaction. But now food layout and garnish are often forgotten. The writter want to know the importance of food layout and garnish for guest satisfaction and guest’s response to food that are served. The Writter used primary and secondary data collection’s method and then analyzed using descriptive-qualitative method. The lack of human resources who understand the art of food production, limit variety of food layout and garnish. And then increase guest’s surfeit who have become rugular guest. For the  guests food layout and garnish are important think and proportional against guest’s satisfaction.

MELESTARIKAN MINUMAN TRADISIONAL KHAS JAWA TIMUR SEBAGAI POTENSI PENGEMBANGAN WISATA KULINER (CULINARY TOURISM)

Tanico, Dafila ( SMK Negeri Malang )

Jurnal Pariwisata Pesona Vol 1, No 2 (2016): Edisi Desember 2016
Publisher : Universitas Merdeka Malang

Show Abstract | Original Source | Check in Google Scholar | Full PDF (490.351 KB)

Abstract

East Java has a traditional drink, which can be displayed as an attraction for tourists visiting a region in East Java. Typical drink of East Java in every region has a characteristic different, affecting It is a state of geographic regions, customs, cultural diversity, and so forth. Drinks typical eastern Java including wedang angsle, wedang jaselang, wedang cemue, ice buto ijo, ice gudir, sinom ice, ice pleret typical heritages blitar , Syrup Pokak, jamu Kebonagung, Ice Anaconda Lumajang, Tea shake and others - others. Drinks Beverage can in developed as appeal especially culinary. Culinary tours can be interpreted as a search for a unique culinary experience and always remembered with various types, which often enjoyed in every trip. to develop culinary tourism, especially East Java traditional drinks such as providing the latest innovations to a type of traditional drinks without eliminating the element of distinctiveness of an area. In addition to holding a special festival serves traditional drinks of East Java

SIFAT ORGANOLEPTIK HARD CANDY SUSU DENGAN JENIS GULA BERBEDA

Prayogi, Dian ( Universitas Merdeka Malang Program Diploma Kepariwisataan )

Jurnal Pariwisata Pesona Vol 1, No 2 (2016): Edisi Desember 2016
Publisher : Universitas Merdeka Malang

Show Abstract | Original Source | Check in Google Scholar | Full PDF (664.576 KB)

Abstract

Hard candy is non-crystalline candy which is cooked with high temperature. This research aim is to find out the quality of organoleptic. Data was analyzed using variance investigation and DMRT. There was a real difference from hedonic quality test results. The result from hedonic test showed that hard candy milk with sugar cane was preferred flavor, the preferred color was hard candy milk with palm sugar, preferred texture was sugar cane, preferred clarity was palm sugar. Different kind of sugar will produce hard candy milk with real difference of flavor, color, texture and clarity. It is influenced by differences in the amount of sucrose and ash content on any kind of sugar.

PERANAN AKURASI SISTEM KOMPUTER HOTEL DI FRONT OFFICE DEPARTEMENT DALAM MENINGKATKAN KEPUASAN TAMU DI THE BALAVA HOTEL MALANG

sani, fitria earlike anwar ( Program Diploma Kepariwisataan Universitas Merdeka Malang )

Jurnal Pariwisata Pesona Vol 1, No 2 (2016): Edisi Desember 2016
Publisher : Universitas Merdeka Malang

Show Abstract | Original Source | Check in Google Scholar | Full PDF (580.19 KB)

Abstract

Front Office is where the provision of information for guests were in the hotel from arranging their departure, including managing payments during their stay at the hotel. To facilitate the work of Front Office, the hotel uses a system called the Emerald System. System as one of the leading framework for managing information technology control serves to bring together all the needs of management by bridging existing dividing business risks, control needs and technical issues. According to the results of questionnaires computer system in The Balava Hotel still not accurately be seen from the number of respondents who answered "yes" by 30% and "No" as much as 70% this proves that the system Emerald distractions that affect employee performance and create a long wait so the service provided front office employees less than the maximum. While variable satisfaction of the guests at The Balava Hotel Malang according to the results of the questionnaire can be inferred from the number of respondents who answered "Yes" as much as 49% and "No" as much as 51% gained a lot of complaining when the administrative process at the time of check-in and check-out, this illustrates that the front office employees still can not do a service desired by the guest.

PENGARUH SANITASI HYGIENE DI AREA RESTORAN & MAIN KITCHEN TERHADAP KEPUASAN TAMU DI HARRIS HOTEL & CONVENTIONS MALANG

sutanto, dewi hermin ( Program Diploma Kepariwisataan Universitas Merdeka Malang )

Jurnal Pariwisata Pesona Vol 1, No 2 (2016): Edisi Desember 2016
Publisher : Universitas Merdeka Malang

Show Abstract | Original Source | Check in Google Scholar | Full PDF (495.37 KB)

Abstract

The purpose of this research is to provides an overview of the influence of sanitation hygiene in the restaurant area and main kitchen toward guest satisfaction. The purpose this research is to know the influence of sanitation and hygiene in the restaurant area and main kitchen. Research methodology used in this research was descriptive qualitative. Data analysis technique include data collection, data reduction, data presentation and conclusion. The result obtained from this research is hygiene sanitation condition in the restaurant area and main kitchen that fulfilled the requirement can give guests satisfaction. The qualified  hygiene sanitation be able to support employees perfomance at the main kitchen. Sanitation and hygiene are very important to the development of a hotel especially in provide security and comfort and health to the various guest.

PERANAN PERSONAL HYGIENE DALAM MENINGKATKAN KUALITAS MAKANAN DI RESTAURANT HOTEL KARTIKA WIJAYA BATU

Setioko, Muhammad Danang

Jurnal Pariwisata Pesona Vol 1, No 2 (2016): Edisi Desember 2016
Publisher : Universitas Merdeka Malang

Show Abstract | Original Source | Check in Google Scholar | Full PDF (474.408 KB)

Abstract

The purpose of this study was to clarify the role of personal hygiene in improving the quality of food at the Restaurant Hotel Kartika Wijaya. This research is a descriptive study using a qualitative approach . The population in the study of 10 respondents. Data collection techniques were used that observation and questionnaires. Data from the research showed that many employees in the kitchen at the Hotel Kartika Wijaya not apply personal hygiene. Therefore contributes to the quality of food at the Restaurant Hotel Kartika Wijaya .  

PENGARUH MASUKNYA BUDAYA ASING TERHADAP PELESTARIAN KEBUDAYAAN TARI TRADISIONAL WAYANG TOPENG MALANGAN DI MALANG RAYA, JAWA TIMUR

Rachmadian, Aprilia ( Diploma in Tourism Merdeka University Malang )

Jurnal Pariwisata Pesona Vol 1, No 2 (2016): Edisi Desember 2016
Publisher : Universitas Merdeka Malang

Show Abstract | Original Source | Check in Google Scholar | Full PDF (509.419 KB)

Abstract

Tujuan yang hendak dicapai dalam penelitian ini adalah untuk mengetahui pengaruh budaya asing terhadap pelestarian kebudayaan tari tradisional wayang topeng malangan di Malang Raya, Jawa Timur serta faktor-faktor pendukung dan penghambat apa saja yang dinilai sangat menonjol. Lokasi penelitian yaitu di Pakisaji Kabupaten Malang. Penelitian ini dapat dikategorikan dalam penelitian kualitatif karena data yang diperoleh adalah hasil kuesioner sedangkan pendekatan penelitian termasuk pada observasi dan wawancara. Pada penelitian ini yang menjadi populasi adalah semua wisatawan yang pernah menyaksikan pertunjukan tari wayang topeng malangan, sedangkan jumlah responden yang digunakan dalam penelitian ini sebanyak 10 responden. Kesimpulan yang diambil adalah Tari Wayang Topeng Malangan mempunyai sejarah dan potensi yang kuat untuk menjadi atraksi wisata khas di Malang Raya, karena adanya beberapa sanggar tari di Kabupaten Malang yang bisa dibangkitkan kembali untuk mengangkat lokalitas budaya Malang.

KOMPETENSI PENDAMPINGAN PEMANDU WISATA LOKAL SEBAGAI DEVELOPERS OF PEOPLE

Supriadi, Bambang

Jurnal Pariwisata Pesona Vol 1, No 2 (2016): Edisi Desember 2016
Publisher : Universitas Merdeka Malang

Show Abstract | Original Source | Check in Google Scholar | Full PDF (483.367 KB)

Abstract

Opportunity tourism growth in real terms to increasing employment opportunities and improving the competitiveness of the nation if it is followed by improving the quality of human resources, in view of improving the quality of tourism human resources will play a role as a contributor in improving the quality of tourist satisfaction, Therefore the purpose of this research focuses on the analysis of the description quality mentoring group for a local tour guide services is grown (the development) skills. The location of this research is done at the Tourism Village Purwodadi Malang, the sample is officers are on the process of education and learning the concept of tourism to rural communities, research analysis approach Patisipatory Rural Appraisal (PRA) and SWOT analysis menggenahi role of chaperone local tour guide (Local Guide, LG ). Cognitive, affective and psychomotor. The conclusion of this study were cognitively companion tour guide local (Local Guide, LG) has mastered the terrain, history and attractions and companion Guide menguasahi travel map geographical. Both affective companion tour guides have the power of a professional for assistance can print a local tour guide was very friendly. Psicomotoric third companion tour guide local (Local Guide, LG) has the power that the companion can create a tour guide become skilled in handling tourists.