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Penerapan Service Excellence Untuk Meningkatkan Layanan Pada Xiang Fu Hai Restaurant Vasa Hotel di Surabaya
Get PDFLaporan ini bertujuan untuk mengidentifikasi dan menerapkan konsep service
excellence melalui dimensi 6A (Attitude, Attention, Action, Ability, Appearance,
Accountability) dalam meningkatkan layanan pada Xiang Fu Hai Restaurant di Vasa Hotel
yang berlokasi di Jalan Mayjen HR. Muhammad No. 31, Surabaya. Berdasarkan hasil
kegiatan magang yang dilakukan di bagian Food Beverage Department, ditemukan
beberapa permasalahan pada waiter waitress dalam memberikan layanan, yang
berpotensi menurunkan kepuasan pelanggan. Laporan ini mengembangkan
indikator-indikator yang relevan dengan masing-masing dimensi 6A dan mengusulkan
solusi konkret untuk setiap kasus yang dihadapi. Melalui penerapan strategi service
excellence yang komprehensif, diharapkan dapat tercipta peningkatan yang signifikan dalam
pelayanan dan kepuasan pelanggan di Xiang Fu Hai Restaurant
The impact of extrinsic and intrinsic work motivation on job satisfaction among employees in Malaysian service industry / Ye Fu Hai.
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明末清初の史料『浮海記』と1649年南明魯王政権の日本乞師について
No full textThe “Fu Hai Ji” is a historical text written in the Ming-Qing Transition Period. Its contents encompass biographies of some figures from the Lu Wang regime of the Southern Ming, as well as author’s mission to Japan to seek military assistance. Due to the Qing Dynasty’s policy of cultural suppression, the book has not been circulated much, and its author has long been mistaken for someone else. This paper discusses the content and transmission of the “Fu Hai Ji” and focuses on the author’s mission to Japan, using a comparative analysis of diverse historical sources to establish the true identity of the author
Going Beyond Counting First Authors in Author Co-citation Analysis
Get PDFThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Desain Interior Restoran Xiang Fu Hai Berkonsep Experiential Design Dengan Nuansa Chinese Kontemporer Untuk Meningkatkan User Experience Pengunjung
No full textSurabaya, sebagai kota metropolitan terbesar kedua di Indonesia, mengalami pertumbuhan pesat dalam sektor pariwisata, khususnya wisata kuliner. Jumlah wisatawan yang mengunjungi Surabaya pada tahun 2023 tercatat mencapai 17,4 juta orang, menciptakan persaingan yang semakin ketat di industri kuliner. Salah satu restoran yang memiliki potensi besar untuk berkembang di sektor kuliner premium adalah Xiang Fu Hai, sebuah restoran Chinese yang berlokasi di Vasa Hotel Surabaya. Dengan reputasi yang telah dibangun, restoran ini memiliki peluang untuk menjangkau lebih banyak segmen pasar, termasuk Generasi Z dan Milenial yang mendominasi tren gaya hidup di Surabaya. Oleh karena itu, redesain pada desain interior yang lebih selaras dengan preferensi visual generasi tersebut dapat menjadi strategi optimal untuk memperkuat daya tariknya.
Penelitian ini bertujuan untuk meredesain interior Xiang Fu Hai dengan konsep Experiential Design yang bernuansa chinese kontemporer. Tujuan utama dari redesain ini adalah untuk menciptakan pengalaman makan yang lebih menarik dan sesuai dengan kebutuhan berbagai generasi, dengan tetap mempertahankan elemen budaya Tionghoa yang otentik, namun tetap kekinian. Konsep desain ini diharapkan dapat memperkuat daya tarik restoran bagi pengunjung, meningkatkan user experience pelanggan, dan memperluas basis pasar Xiang Fu Hai di tengah persaingan kuliner yang ketat di Surabaya.
Metode yang digunakan dalam penelitian ini adalah Design Thinking, yang terdiri dari enam tahap: Understanding, Empathize, Define, Ideate, Prototype, dan Test. Proses ini dimulai dengan pemahaman mendalam terhadap objek desain, pengidentifikasian masalah yang dihadapi, pengumpulan data dari pengguna, dan pengembangan ide desain. Prototipe yang dihasilkan kemudian diuji untuk mengevaluasi sejauh mana desain baru dapat mengatasi masalah yang ada dan meningkatkan pengalaman pengunjung.
Hasil perancangan menitikberatkan pada penciptaan suasana yang imersif dan kaya akan nilai budaya melalui implementasi prinsip fengshui dalam setiap elemen desain. Permainan pencahayaan yang dramatis, penggunaan warna-warna simbolik seperti emas, merah, hitam, dan putih, serta pemilihan material dan bentuk yang selaras turut membentuk atmosfer ruang yang khas dan bermakna. Beberapa fitur ditambahkan untuk memperkuat pengalaman ruang, antara lain photobooth bertema rumah Chinese tempo dulu, Chinese indoor garden, dan interactive wallpanel. Main seating area dan VIP Room dirancang dengan pendekatan yang menggabungkan estetika, kenyamanan, serta aksesibilitas, sehingga menjadikan restoran tidak hanya sebagai ruang makan, tetapi juga sebagai ruang interaksi, eksplorasi visual, dan pengalaman budaya yang menyeluruh. Desain ini diharapkan mampu memperkuat identitas visual restoran, menarik minat lintas generasi, serta menjawab kebutuhan pasar kuliner Surabaya yang semakin kompetitif.
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Surabaya, as the second largest metropolitan city in Indonesia, has experienced rapid growth in the tourism sector, particularly in culinary tourism. The number of tourists visiting Surabaya in 2023 reached 17.4 million people, creating increasingly intense competition in the culinary industry. One of the restaurants with strong potential to grow in the premium culinary sector is Xiang Fu Hai, a Chinese restaurant located in Vasa Hotel Surabaya. With its established reputation, the restaurant holds promising opportunities to reach a wider market segment, particularly Generation Z and Millennials who shape lifestyle trends in Surabaya. Therefore, redesign the interior design to better align with the visual preferences of these generations could be an effective strategy to enhance its overall appeal.
This research aims to redesign the interior of Xiang Fu Hai with an Experiential Design concept featuring a Contemporary Chinese atmosphere. The primary goal of this redesign is to create a more engaging dining experience that caters to the needs of various generations, while maintaining authentic Chinese cultural elements, yet with a modern touch. This design concept is expected to enhance the restaurant's appeal to visitors, improve customer user experience, and expand Xiang Fu Hai’s market base amidst the competitive culinary landscape in Surabaya.
The research applies the Design Thinking method, which consists of six stages: Understanding, Empathize, Define, Ideate, Prototype, and Test. The process includes a deep understanding of the design object, identification of existing problems, user data collection, and the development of design ideas. The resulting prototype was evaluated to assess its effectiveness in solving identified issues and enhancing the user experience.
The final design emphasizes the creation of an immersive atmosphere rich in cultural value through the implementation of fengshui principles in every design element. Dramatic lighting, the use of symbolic colors such as gold, red, black, and white, and the selection of cohesive materials and forms contribute to a distinctive and meaningful spatial identity. Several features were added to enrich the spatial experience, including a Chinese traditional house-themed photobooth, Chinese indoor garden, and interactive wall panel. The main seating area and VIP Room are designed with a focus on aesthetics, comfort, and accessibility, positioning the restaurant not only as a dining space but also as a place for interaction, visual exploration, and cultural engagement. This redesign is expected to reinforce the restaurant’s identity, attract multi-generational users, and meet the demands of Surabaya’s increasingly competitive culinary market
Variations on the Author
Get PDF“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Appropriate Similarity Measures for Author Cocitation Analysis
Get PDFWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
明末清初の史料『浮海記』と1649年南明魯王政権の日本乞師について
Get PDFThe “Fu Hai Ji” is a historical text written in the Ming-Qing Transition Period. Its contents encompass biographies of some figures from the Lu Wang regime of the Southern Ming, as well as author’s mission to Japan to seek military assistance. Due to the Qing Dynasty’s policy of cultural suppression, the book has not been circulated much, and its author has long been mistaken for someone else. This paper discusses the content and transmission of the “Fu Hai Ji” and focuses on the author’s mission to Japan, using a comparative analysis of diverse historical sources to establish the true identity of the author.departmental bulletin pape
Dispelling the Myths Behind First-author Citation Counts
Get PDFWe conducted a full-scale evaluative citation analysis study of scholars in the XML research field to explore just how different from each other author rankings resulting from different citation counting methods actually are, and to demonstrate the capability of emerging data and tools on the Web in supporting more realistic citation counting methods. Our results contest some common arguments for the continued
use of first-author citation counts in the evaluation of scholars, such as high correlations between author rankings by first-author citation counts and other citation
counting methods, and high costs of using more realistic citation counting methods that are not well-supported by the ISI databases. It is argued that increasingly available digital full text research papers make it possible for citation analysis studies to go beyond what the ISI databases have directly supported and to employ more
sophisticated methods
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