Penerapan Gastronomi Gourmet dalam Menciptakan Dining Experience di Restoran SAYYA
https://doi.org/10.22146/jpt.115673 Maulana Taufan(1*), Yustisia Pasfatima Mbulu(2), Maitsa Virya Nabila(3), Rania Kalissa Putri(4), Rahel Haridia(5)
(1) Pancasila University
(2) Pancasila University
(3) Pancasila University
(4) Pancasila University
(5) Pancasila University
(*) Corresponding Author
Abstract
Penelitian ini bertujuan untuk menganalisis penerapan gastronomi gourmet dalam menciptakan dining experience di Restoran SAYYA. Metode yang digunakan dalam penelitian ini adalah deskriptif kualitatif dengan teknik pengumpulan data melalui observasi partisipatif, wawancara mendalam dengan pihak pengelola dan tamu restoran, serta studi literatur. Analisis penelitian difokuskan pada tiga dimensi utama dalam penerapan gastronomi gourmet, yaitu food quality, service quality, dan physical environment. Penelitian yang didapat menggunakan metode observasi secara langsung ke restoran SAYYA dan wawancara. Hasil penelitian menunjukkan bahwa penerapan gastronomi gourmet di Restoran SAYYA dalam menciptakan dining experience, diwujudkan melalui pemilihan bahan baku berkualitas, pengolahan dan penyajian menu yang mengombinasikan cita rasa internasional dengan adaptasi lokal, serta konsistensi standar rasa sebagai bagian dari food quality. Dari sisi service quality, pengelola menerapkan sistem pelayanan yang adaptif, profesional, dan berorientasi pada efisiensi operasional tanpa mengurangi kualitas pengalaman bersantap. Sementara itu, physical environment dimanfaatkan sebagai strategi penunjang nilai dengan menciptakan suasana restoran yang nyaman serta penentuan lokasi yang mendukung keseimbangan antara kualitas dan harga.
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DOI: https://doi.org/10.22146/jpt.115673
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