Nowadays, Visualization of food appearance has become an important factor in influencing customer satisfaction which is creating an unforgettable experience when people visit to the restaurant. The aspect of visualizing the appearance of food must also be balanced by good food quality in the restaurant. The purpose of this study was to identify the effect of visualization of food appearance and food quality in achieving customer satisfaction in Tutup Panci Bistro. In this study, visualization of food appearance has five important factors that support in achieving customer satisfaction, which are; component of the material used, color selection, food texture, shape and size, and layout. Therefore, in previous study, quality of food has three important factors, which are: the taste of food, the variety of menus, and the nutritional content of food. The methodology used in this study was quantitative and qualitative, whereas, quantitative data collection was obtained through questionnaires to 100 guests at Tutup Panci Bistro. Meanwhile, qualitative data is obtained through interviews with food influencers / reviewers. Based on the results obtained, appearance and quality of food have a significant positivity influence towards customer satisfaction at Tutup Panci Bistro.

Indonesia tourism should make a move if it has superior and quality tourism resources. The travel sector feels the impact of the pandemic Covid 19 but recovering in their efforts and continue to prioritize on tourism as its main business. Tour Manager must develop a new strategic tour plan by taking advantage of potential opportunities for local communities as their partners. This qualitative research uses descriptive approach in describing the research problems above and answer three research questions, that is: (1) How big the role of the Tour Manager in planning travel tours? (2) What are the steps in planning a travel tour? (3) What are the potential opportunities are the benefits that can be developed. Tour Manager as part of the Human Resources is competent in assessing the opportunities and potential of tourism planning strategies and the general benefits of tourism development for locals. Updated Standard Operating Procedures are made to be applied by Tour Managers. With an understanable SOP, occupation can be measured and traced what has been and has not been done.

Nowadays, visualization of food appearance has become an important factor in influencing customer satisfaction which is creating an unforgettable experience when people visit to the restaurant. The aspect of visualizing the appearance of food must also be balanced by good food quality in the restaurant. The purpose of this study was to identify the effect of visualization of food appearance and food quality in achieving customer satisfaction in Tutup Panci Bistro. In this study, visualization of food appearance has five important factors that support in achieving customer satisfaction, which are; component of the material used, color selection, food texture, shape and size, and layout. Therefore, in previous study, quality of food has three important factors, which are: the taste of food, the variety of menus, and the nutritional content of food. The methodology used in this study was quantitative and qualitative, whereas, quantitative data collection was obtained through questionnaires to guests at Tutup Panci Bistro. Meanwhile, qualitative data is obtained through interviews with food influencers/reviewers. Based on the results obtained, appearance and quality of food have a significant positive influence towards customer satisfaction at Tutup Panci Bistro.

This research aims to describe the form of lingual, naming, and the meaning of lexicon and examinesMajapahit Culinary by using a linguistic approach that has similar sounds with global tourism language.The problem studied in the process of naming the Majapahit Culinary that has the same sound asEnglish as the international language. The ethnographic method is used to investigate the languageand culture related to culinary based on the understanding of the local community. This research wasconducted in Trowulan. Data collection uses in-depth interview methods and observations of theparticipation of informants. All data is reviewed using analisis domain, taxonomy, componential andthemes, obtained from written sources including inscriptions and literature from Majapahit and from thetime before and afterwards. The sources of research data are verbal words of the informants asspeakers. Data collection was carried with participant observation techniques and interviews. Dataanalysis was carried out with four activities as collection, reduction, presentation and verification. Theresult of the Majapahit culinary analysis that has naming which can be used as the basis for thereference of the global sound are five Majapahit culinary, they are Letlet, Wok, Kwelon Dodol and Lepet.Those five Majapahit culinary will become a reference in the promotion of Majapahit culinary ininternational tourism.