Ubud Village, which is one of the attractions for tourists to visit the island of Bali, has a very beautiful and beautiful view. Tourists who visit Ubud not only enjoy the physical views of natural and man-made resources but they also want to learn about the original Balinese culture that breathes Hinduism. One thing that tourists can learn from Balinese culture is enjoying traditional Balinese food (culinary tours). This study aims to identify traditional Balinese food made from duck meat in terms of (1) The transformation product of traditional Balinese food made from duck and (2) Food contained in traditional Balinese food. The informants were determined by selecting restaurants and restaurants that sell traditional Balinese food which had been transformed and determined based on the purposive sampling method. Determination of information from tourists used in-depth interviews with resource persons who are competent in their fields. Data collection techniques are using observation, interviews, and documentation. The presentation of the research results is described quantitatively and qualitatively. Transformation processes such as texture, shape, taste, color, the aroma of the processing process, and attractive presentation methods, taking into account sanitary, hygienic, and food safety standards. Furthermore, the meaning of the transformation of traditional Balinese food made from a duck that has been developed is in the form of economic meaning, social meaning, ethical meaning, and aesthetic meaning. This will be able to provide added value to tourists and the community in Ubud Tourism Village.
Desa Wisata Mengwi mempunyai Makanan dan Minuman Tradisional yang khas, yang dapat dikembangkan sebagai wisata kuliner (culinary tourism). Selain bentuk dan rasa, cara pengolahan dari bahan mentah sampai menjadi makanan dan juga dalam proses penyajiannya merupakan atraksi yang sangat menarik. Penyelenggaraan usaha makan dan minum tersebut merupakan salah satu bagian dari kehidupan pedesaan yang perlu dijajagi kemungkinannya untuk bisa dikembangkan sebagai media interaksi antara masyarakat dan wisatawan. Bentuk dari usaha ini dapat berupa kegiatan : makan bersama (dinner, lunch dan sebagainya) di lokasi desa, usaha pembukaan restoran, coffe shop di tempat-tempat strategis desa, serta kegiatan kursus masak-memasak Makanan Khas Daerah Bali seperti megibung dan sebagainya. Program-program seperti ini memerlukan penyuluhan dan pelatihan baik terhadap penyajian (presenting) maupun kualitas makanan dan kesehatannya. Sehubungan dengan hal tersebut di atas, dalam rangka pengembangan Desa Wisata Mengwi sebagai desa wisata, maka perlu juga dikembangkan usaha Makanan Khas Daerah Bali sebagai media interaksi antara masyarakat dan wisatawan dan juga sebagai wisata kuliner (culinary tourism) di Desa Wisata Mengwi, Kecamatan Mengwi, Kabupaten Badung. Model kuliner yang dapat dikembangkan di Desa Wisata Mengwi seperti : Jukut Ares (appetizer/makanan pembuka). Nasi Sela, Tipat Cantok, Ayam/Bebek Betutu, Be Guling, Lawar Gedang, Jukut Urab (main course/makanan utama). Tape Ketan, Jaje Uli,Jjaja Dadar, JajaTtimus, Kolak Biu /sela (dessert/ makanan penutup). Semua kuliner tersebut dapat diadaptasi ke gastronomi internasional baik dari segi bentuk, tujuan, dan makna yang meliputi adaptasi bahan makanan, rasa, pengolahan, penataan/penyajian dan cara makan, sehingga dapat disajikan untuk wisatawan.
The study, entitled “Modified Traditional Food made Basis Support Chicken For Tourism Industry in Mengwi” againts the background by the recent development of world tourism with tourist from the massive shift of interest in tourist to the tourism ethnic. Traveler began to look for unique tours are very concerned with the original character of the local community. One of which is owned by the culinary tourist destination. The research was conducted through descriptive interpretative study that aims to identify the presence of both interms of culinary tourism: (1) The modification of traditional foods made from chicken, (2) Traveler’s perception of the traditional foods, (3) Attempts a restaurant or dinner in developing traditional food, the most common data collection method is observation, questionnaires, interviews and documentation while the theoretical basis used is the theory of perception and marketing strategy.Modification process that served traditional food is traditional food made from chicken that has been modified as traditional betutu chicken, chicken betutu modification and crispy chicken, have some process modifications such as: (1) Seasoning, (2) Procesing, (3) Taste, (4) Presentation. Traveler have a positive perception of the traditional food made from chicken in Mengwi tourist area. Based on the results of research, an effort that is suitable for the development of culinary tourism in the village of Mengwi to see the existing constraints are combined with the advantages that exist in traditional food is offered to tourists in the village of Mengwi is as follows efforts to develop food product made from chicken both in terms of seasoning, processing, taste and presentation, and menu variations based chickens among other things: add a menu like the chicken for example by treatment with the way steam, braising, and roasted by changing some traditional recipe with modifications such as roast chicken in orange
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.
Abstract The aim of this research is to determine the competitiveness and strategy to increase the competitiveness aspect of Front Office and Housekeeping Department especially room attendant section at Prama Sanur Beach Hotel, based on MEA 2015 drives competition between all labors more increasing. This research also based on the Front Office staff largely had above 20 years of service and had age above 45 years . The located of this research was in Prama Sanur Beach Hotel, Cemara street, Sanur Village, Denpasar. The tecnique of collecting data were observation, interviews, documentation and questionare.The technique of sampling in this research used quota and incidental sampling. The kind of data are qualitative and quantitative data, while source of data are primary data and secondary data. This research used descriptive analysis, data reduction, likert scale analysis and SWOT Analysis Based on the results of this research, Guest Service Attendant has score 4,30 category very good, Concierge has score 4,11 category good, GuestRelation Officer has score 4,30 category very good, Telepon Operator has score 3,94 category good and the average score is 4,15 category good and be able to have improvement. Room Attendant has score 4,15 category good and be able to have improvement. Some main strategy in Front Office there are departemental training, section training, refreshment training, handling complaint training, internal trainer, and employes sertification. Strategy in Housekeeping Department there are departemental training, handling guest complaint training, internal trainer, employes sertification, outing intern department program. Keywords : Competitiveness, Labor, Front Office Department, Housekeeping Department
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