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Endang Darwin Durachim, Endang Darwin
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Restoran Bisnis Berbasis Standar Kompetensi Durachim, Endang Darwin; Hamzah, Faizal
Jurnal Pariwisata Vol 4, No 1 (2017): Jurnal PARIWISATA
Publisher : LPPM Ars Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (153.196 KB) | DOI: 10.31311/par.v4i1.1701

Abstract

Restaurant  Business base on competency is something important point to be presented on the activities of management  Hotel or  Restaurant, the reason is those thing  will up-grade  the Restaurant Business much better then  before. Especially on the situation and condition of the business  right now the competition  getting  so tight. So causing  of those case we have to provide as well as possible , how to make the Competency Standard Attitudes, Skills and Knowledge are being  presented  on  Restaurant Business. Actually the Competency Standard  have three dominant factors indeed such as:  All of dominant factors must be done in perfect condition  or excellent  Presentation , why  the Competency Standard  must be done in perfect condition ? because if the staff who In-Charge in the operation of the restaurant business, they are doing something Excellence Attitudes, Excellence Skills and Excellence Knowledge, so the whole of activities will be running well according to the necessarily of the restaurant business operation . In order to obtained  an optimal result in the operation of the Restaurant  Business is excellence of the presentation of the competency standard was carry out  by Management and Staff. The basic purpose to obtained an optimal result was  presented  by  Competency Standard , it will make all the guests / customers  are satisfied, and  automatically  the productiveness  / benefit or profit  will come over directly to the management.  Competency Standard is a statement of three interrelated components of Skills, Knowledge,and attitudes needed to carry out a particular tasks effectively in Industry. These are benchmarks made by Industry that are to be used to establish level of effective performance . They  provide a framework to suit the needs of all  the stockholder (Industry, Government , Training Provider, Trainees), regardless of location size.  Key Factors:  Restaurant Business Base on Competency , Socialization and Implementation of Competency Standard, Hierarchy of positions of Competency Standard in Tourism & Hospitality Industry,Realization  powerful of strategy restaurant business base on competency standard .
PENGARUH APLIKASI STRATEGI MANAJEMEN OPERASI DAN PEMASARAN PRODUK BANQUET TERHADAP PENINGKATAN KEUNGGULAN DAYA SAING HOTEL PANGHEGAR BANDUNG Durachim, Endang Darwin
Jurnal Pariwisata Vol 1, No 1 (2014): Jurnal PARIWISATA
Publisher : LPPM Ars Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (672.563 KB)

Abstract

Abstract - Panghegar Hotel Bandung,is the one of Hospitality Industry was succed in the business operation , in periodical of year 1983 until 1986 was making progress of the business very well and booming, the reason is at that time the competition of Banquet business not so tight yet, and then Strategi Management Operation and Banquet Product Marketing at that time was carry out by excellence presentation and was supported  by a professional / qualified staff. Another reason is at that time, the business banquet product competition  in general are not making the  chalange of the heavier one. Even the Panghegar Hotel Bandung was called “ The Best Hotel in Bandung” or “The Best Hotel Occupancy”for the whole of hotel in Indonesian Country. But an after year 1989 until 1999 until right now was making the chalange of the heavier one , because so many hotel of IV / V star as same level with the Panghegar Hotel. Causing of those case was making  side affect  of unfair competition in between one hotel with another hotel , it’s included the competition of Banquet Business. That’s why Panghegar Hotel at that time was stand opposite of big problems on the Banquet Business such as: (1).The Professionall Hotel / Banquet Staff was reducing, (2). Mayorities of the staff who taking care of service and staff managers are not competence according to the necesary in the hotel operation, those case is causing of recruitment are not selective or is hard to find the professional staff according to the necessary Competency Standard. As indicated of those case , the basic purpose of the examination is want to know what’s the  Management Operation Strategy and Banquet Product Marketing can be in obtained of excellence power of competition in order it’s will be a good handling as well. The methodologi of examination  will presented by quantity system in according to the definitely condition,to give the real figure, and  making the analysis to looking for the several biggest of influence in between one variabel with another. Base on hipotesis examination T Hit. As: If the Management Operation Strategy and Banquet  Product Marketing is definitely executed , it’ll upgrade the exellence of competition power of Panghegar Hotel will be received. And then if always being carry out continuity  the Application of Management Operation Strategy and Banquet Product Marketing ,  its will be influence to stand opposite of the exellence promoted of competition power to the Panghegar Hotel Bandung. ” One of the key factor in obtaining an optimal successfull result  in the Banquet Operation is excellence  process of the job execution  of the Application  Strategy Management Operation and Banquet Marketing  perform by managers  Panghegar Hotel Bandung.So the Banquet Business Competition Problems will be reducing automatically  Keyword : strategi management operation and banquet product marketin Abstrak - Hotel Panghegar  Bandung , merupakan salah satu industri perhotelan telah sukses dalam operasi bisnis, secara periodik tahun 1983 sampai tahun 1986 mengalami kemajuan bisnis yang sangat baik dan booming , alasannya adalah  pada waktu itu persaingan bisnis banquet tidak begitu ketat belum, dan kemudian Manajemen Operasi Strategi dan Perjamuan Pemasaran Produk pada waktu itu adalah melaksanakan dengan presentasi keunggulan dan didukung oleh staf profesional / berkualitas. Alasan lain adalah pada saat itu, persaingan produk perjamuan bisnis pada umumnya tidak membuat chalange dari satu berat. Bahkan  Hotel Panghegar  Bandung disebut " The Best Hotel in Bandung " atau " The Best Hotel Hunian " untuk seluruh hotel di Negara Indonesia . Tapi setelah tahun 1989 sampai dengan tahun 1999 sampai sekarang sedang membuat chalange dari satu lebih berat, karena begitu banyak Hotel bintang IV / V sebagai tingkat yang sama dengan Hotel Panghegar  . Menyebabkan kasus mereka sedang membuat sisi mempengaruhi persaingan tidak sehat di antara satu hotel dengan hotel lain,  itu termasuk persaingan banquet. Itu sebabnya Hotel Panghegar pada waktu itu berdiri kebalikan dari masalah besar pada banquet seperti : . ( 1 ) The professionall Hotel / Perjamuan Staf adalah mengurang, ( 2 ). Mayorities staf yang mengurus layanan dan staf manajer tidak sesuai dengan kompetensi maka perlu di operasi hotel , kasus yang menyebabkan perekrutan tidak selektif atau sulit untuk menemukan staf profesional sesuai dengan yang diperlukan Standar Kompetensi . Sebagaimana ditunjukkan kasus tersebut , tujuan dasar dari pemeriksaan ini ingin tahu apa Operasi Manajemen Strategi dan Pemasaran Produk Perjamuan dapat diperoleh di kekuasaan keunggulan kompetisi dalam rangka itu akan menjadi penanganan yang baik juga. The methodologi pemeriksaan akan disajikan oleh sistem kuantitas sesuai dengan pasti kondisi , untuk memberikan angka yang sebenarnya , dan membuat analisis untuk mencari beberapa terbesar pengaruh di antara satu variabel dengan yang lain . Berdasarkan hipotesis pemeriksaan T Hit . Seperti : Jika Operasi Manajemen Strategi dan Pemasaran Produk Perjamuan pasti dieksekusi , itu akan meng-upgrade exellence kekuasaan kompetisi Hotel Panghegar akan diterima . Dan kemudian jika selalu melakukan kontinuitas Penerapan Strategi Operasi Manajemen dan Perjamuan Pemasaran Produk , yang akan berpengaruh untuk berdiri kebalikan dari exellence dipromosikan kekuasaan kompetisi ke Hotel Panghegar Bandung. "Salah satu faktor kunci dalam memperoleh hasil yang optimal sukses dalam operasi perjamuan adalah keunggulan proses dari pelaksanaan pekerjaan Penerapan Strategi Manajemen Operasi dan Pemasaran Perjamuan melakukan dengan manajer Hotel Panghegar Bandung. Perjamuan Bisnis Masalah Persaingan akan mengurangi secara otomatisKata kunci : strategi manajemen operasi dan pemasaran bisnis produk banquet