ANALISIS PREFERENSI TAMU TERHADAP MENU HIDANGAN UTAMA DI RESTORAN BLUE LAGOON OKINAWA JEPANG

Authors

  • Imanuella Gratia Cecilia Rambing Politeknik Negeri Manado
  • Silvana Wewengkang Politeknik Negeri Manado
  • Dianne Rondonuwu Politeknik Negeri Manado

DOI:

https://doi.org/10.61696/juparita.v4i3.1316

Keywords:

Consumer Preference, Food Quality, Main Course, Menu Selection, Restaurant

Abstract

This study analyzes guest preferences for Pizza, Curry, and Pasta menus at Blue Lagoon Restaurant, Rizzan Sea-Park Hotel Tancha Bay, Okinawa, Japan. Understanding evidence-based preferences is essential for management as a foundation for menu evaluation and development. Using a qualitative descriptive method, data were gathered through non-participant observation, interviews, and documentation, and then analyzed through data reduction, data display, and conclusion verification. Nine respondents were selected through purposive sampling (eight staff members and one guest), supported by sales data. The diverse geographical backgrounds of guests provided contextual insights into taste evaluations. Results indicate generally positive preferences, with most reviewers praising the taste and willing to recommend the restaurant. However, critiques emerged regarding spiciness levels, blandness, or overly strong seasonings. Sales data revealed Curry had the highest purchase rate (take-out: 20–22 portions/day; dine-in: 15–25 reservations/day), followed by Pizza (17–19 portions) and Pasta (14–16 portions). Taste evaluations were influenced by flavor balance, seasoning intensity, spiciness, ingredient dominance, and consistency. These findings offer practical insights for maintaining popular dishes while refining menu flavor balance in the future.

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Published

2026-09-27

How to Cite

Rambing , I. G. C. ., Wewengkang, S. ., & Rondonuwu, D. . (2026). ANALISIS PREFERENSI TAMU TERHADAP MENU HIDANGAN UTAMA DI RESTORAN BLUE LAGOON OKINAWA JEPANG. Jurnal Pariwisata Tawangmangu, 4(3), 685–695. https://doi.org/10.61696/juparita.v4i3.1316

Issue

Vol. 4 No. 3 (2026): September 2026

Section

Articles

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Copyright (c) 2026 Imanuella Gratia Cecilia Rambing , Silvana Wewengkang, Dianne Rondonuwu

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