DOI: https://doi.org/10.14710/kiryoku.v8i2.435-445

Meningkatkan Daya Tarik Restoran dengan Kuliner Halal : Strategi Menu di Hotel Yamamomo Awakankou, Jepang

*Karisma Amalinda Putri  -  Manajemen Perhotelan, Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia (STIEPARI) Semarang, Indonesia
Susmono Widagdo  -  Manajemen Perhotelan, Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia (STIEPARI) Semarang, Indonesia
Open Access Copyright (c) 2024 by authors under http://creativecommons.org/licenses/by-sa/4.0.

Citation Format:
Abstract

Yamamomo Restaurant at Awakanko Hotel is currently facing challenges in meeting customer demands for halal menu options. One of the reasons for the limited variety of halal menus is the restricted availability of ingredients, which are only accessible during certain periods. This has led to complaints from customers. This study aims to analyze the strategies of Yamamomo's management in increasing the variety and availability of halal menus as an effort to enhance the restaurant's appeal, meet customer demands, and improve their satisfaction. The method used is qualitative, analyzing management policies through interviews with restaurant staff and tourists. The results show that by changing the procurement strategy and expanding the variety of halal menus, Yamamomo Restaurant has succeeded in providing a more diverse halal menu available at all times. Additionally, promoting the halal label to tourists strengthens Yamamomo's position as an inclusive restaurant that is responsive to customer needs. This effort highlights the importance of flexibility in restaurant management and menu innovation to enhance overall appeal and service quality.

Fulltext View|Download
Keywords: Halal Food; Halal Tourism; Strategy; Restaurant Appeal

Article Metrics:

Article Info
Section: Articles
Language : ID
Recent articles
Penggunaan Kandoushi Kandou pada Kanal Youtube Naka Riisa Desu (Kajian Sosiolinguistik) Taktik Utama Kepribadian Covert Aggressive pada Tokoh Prospera Mercury (プロスペラ・マーキュリー) dalam Anime Kidou Senshi Gundam: Suisei no Majo Wanope Ikuji: Analisis Peran Tradisional Dan Konflik Patriarki Dalam Masyarakat Jepang More recent articles
Most cited articles
Verba Kompon Hajimeru, Dasu, Dan Kakeru Sebagai Penanda Aspek Inkoatif Bahasa Jepang More cited articles
  1. Abrori, F. (2020). Pariwisata Halal dan Peningkatan Kesejahteraan. In Literasi Nusantara. https://books.google.co.id/books?hl=id&lr=&id=iVIjEAAAQBAJ&oi=fnd&pg=PR1&dq=kemudian+menciptakan+sebuah+gaya+hidup+baru+khususnya+bagi+wisatawan+Muslim,+mulai+dari+memenuhi+kebutuhan+makanan,+berpakaian,+obat-obatan,+kosmetik,+pendidikan,+media,+hingga+pa
  2. Adhirajasa, K. (2024). Tantangan Utama dalam Menjalankan Restoran Halal. Sertifikasihalalindonesia.Com. https://sertifikasihalalindonesia.com/2024/06/tantangan-utama-dalam-menjalankan-restoran-halal/
  3. Alaslan, A., Amane, A. P. O., Suharti, B., Laxmi, L., Rustandi, N., Sutrisno, E., Rustandi, R., Rahmi, S., Darmadi, D., & Richway, R. (2023). Penelitian Metode Kualitatif. In RC Rumah Cemerlang. http://repo.iain-tulungagung.ac.id/5510/5/BAB 2.pdf
  4. Andrianto, M. S. (2023). Pariwisata Halal dan Peluang Peningkatan Kunjungan Wisatawan Muslim Global. IPB University. https://fem.ipb.ac.id/index.php/2023/06/28/pariwisata-halal-dan-peluang-peningkatan-kunjungan-wisatawan-muslim-global/
  5. Aniqoh, N. A. F. A., & Hanastiana, M. R. (2020). Halal Food Industry: Challenges and Opportunities in Europe. Journal of Digital Marketing and Halal Industry, 2(1), 43–54. https://doi.org/10.21580/jdmhi.2020.2.1.5799
  6. Ardyansyah, F. (2022). Analisis Risiko Operasional Pada Kawasan Pantai Jumiang Pamekasan. Jurnal Ekonomi, Manajemen Pariwisata Dan Perhotelan, 1(1), 56–62. https://ejurnal.stie-trianandra.ac.id/index.php/jempper/article/view/197/151
  7. Ery, A. P., & Agustina, R. (2019). Pemahaman Masyarakat Jepang tentang Wisata Halal. Prosiding, 1–14
  8. goldendragonhouseware.com. (2022). Pentingnya Produk Bersertifikasi Halal Untuk Peralatan Makan. Goldendragonhouseware.Com. https://www.goldendragonhouseware.com/blog-detail/id/140/pentingnya-produk-bersertifikasi-halal-untuk-peralatan-makan/
  9. Handayani, S., & Fauzi, R. U. A. (2023). Pengaruh Kualitas Pelayanan, Brand Image, Variasi Menu, Cita Rasa, Halal Awareness Dan Harga Terhadap Minat Beli Ulang Restoran Mie Gacoan Madiun. Seminar Inovasi Manajemen Bisnis Dan Akuntansi 5, 2(1), 1–13
  10. Hayoko, S., Bahartiar, B., & Arwadi, F. (2020). Analisis Data Penelitian Kualitatif (Konsep, Teknik & Prosedur Analisis). In Badan Penerbit UNM
  11. Janti, I. S. (2020). Peran Omotenashi dalam Meningkatkan Makanan Halal di Jepang. Jurnal Sosiologi Reflektif, 14(2), 389–405. https://doi.org/10.14421/jsr.v14i2.1772
  12. Japan Data. (2023). International Visitors to Japan in 2022 Rise to 3.8 Million. Nippon.Com. https://www.nippon.com/en/japan-data/h01555/
  13. Kamiliyah, N., Rahmawati, L., & Abida, N. L. (2024). Dinamika Industri Halal di Indonesia: Analisis Aspek Permintaan. PROFJES : Profetik Jurnal Ekonomi Syariah, 03(01), 60–73
  14. Koumelis, T. (2023). Japan Maintains its 6th Place Ranking in the Global Muslim Travel Index (GMT1) 2023. Traveldaily.News. https://www.traveldailynews.asia/statistics-trends/japan-maintains-its-6th-place-ranking-in-the-global-muslim-travel-index-gmti-2023/
  15. Maryati, S. (2019). Persepsi Terhadap Wisata Halal Di Kota Padang. Maqdis : Jurnal Kajian Ekonomi Islam, 4(2), 117. https://doi.org/10.15548/maqdis.v4i2.250
  16. Nasution, L. Z. (2020). Penguatan Industri Halal bagi Daya Saing Wilayah : Tantangan dan Agenda Kebijakan. Journal of Regional Economics Indonesia, 13(1), 33–57. https://doi.org/10.35880/inspirasi.v13i1.1979
  17. Prabowo, S., Rahman, A. A., Rahman, S. A., & Samah, A. A. (2015). Revealing factors hindering halal certification in East Kalimantan Indonesia. Journal of Islamic Marketing, 6(2), 268–291. https://doi.org/10.1108/JIMA-05-2014-0040
  18. Rahman, M., Moghavvemi, S., Thirumoorthi, T., & Rahman, M. K. (2020). The impact of tourists’ perceptions on halal tourism destination: a structural model analysis. Tourism Review, 75(3), 575–594. https://doi.org/10.1108/TR-05-2019-0182
  19. Rahmi, A. N. (2020). Perkembangan Pariwisata Halal Dan Pengaruhnya Terhadap Pertumbuhan Ekonomi Indonesia. ISLAMICONOMIC: Jurnal Ekonomi Islam, 11(1), 1–22. https://doi.org/10.32678/ijei.v11i1.226
  20. Rayyan, R. (2024). Analisis SWOT terhadap Potensi Pengembangan Hotel Syariah di Kota Banda Aceh Pasca Pemberlakuan Qanun Banda Aceh No. 3 Tahun 2022. https://repository.ar-raniry.ac.id/id/eprint/34898/
  21. Reykasari, Y., & Rahayu, J. (2022). Sosialisasi Dan Proses Pendampingan Label Halal Pada Produk Bengkoh Mole Di Desa Pejaten Kabupaten Bondowoso. JIWAKERTA: Jurnal Ilmiah Wawasan Kuliah Kerja Nyata, 3(1), 13–17. https://doi.org/10.32528/jiwakerta.v3i1.7978
  22. Rizki, M. J., & Aminah, S. (2023). The Rise Of Japan’s Halal Industry And Tourism Post-Covid-19. Journal Research of Social Science, Economics, and Management, 2(12), 2845–2856. https://doi.org/10.59141/jrssem.v2i12.494
  23. Srifauzi, A., & Surwandono, S. (2023). Japan’s Muslim-Friendly Tourism in The View of Maqasid Sharia Dharuriyah. Dauliyah: Journal of Islam …, 08(1), 78–93. http://ejournal.unida.gontor.ac.id/index.php/dauliyah/article/view/8536

Last update:

No citation recorded.

Last update: 2024-11-23 11:08:16

No citation recorded.