Judul: Penyelenggaraan Makanan dan Tingkat Kepuasan Konsumen di Kantin Zea Mays Institut Pertanian Bogor
Abstrak: This research aimed to know the foodservice and the level of customer satisfaction in the Zea Mays cafetaria Bogor Agricultural University. Case study and descriptive analysis was applied in this study. Sampling method of purposive sampling was carried out and the number of samples that used was 95 peoples. The food service in the Zea Mays cafetaria consists of planning, purchasing, receiving, storing, processing, and distributing. The result of analysis based on Importance Performance Analysis, showed that the most important attribut was the security and hygiene products and the highest performance levels was the cleanliness of dining room. Most of the samples (50.50%) is concerned against nutrient content of the menu. Based on the Customer Satisfaction Index the satisfaction value gained was 69.34 (satisfied). Spearman’s correlation showedthe relationship (p<0.05) between jobs and education level with quality of the product and relationship between income with nutrient content of the menu.
Keyword: 

Judul: Analisis Kinerja Penyelenggaraan Makanan dan Tingkat Kepuasan Konsumen Restoran Khas Padang di Bogor
Abstrak: This research aimed to know the food service performance and the level of customer satisfaction in the Padang Cuisine Restaurant Bogor. Case study design was applied in this study. Sampling method of purposive sampling was carried out and the number of samples that used was 99 people. The food service in the Padang cuisine restaurant consists of planning and implementation. The result of analysis based on Importance Performance Analysis, showed that the most important attribute was the cleanliness of dining room and the highest performance levels was the security and hygiene products. Based on the Customer Satisfaction Index the satisfaction value gained was 79 (satisfied). Spearman’s correlation showed the relationship between income with quality of the product (p<0.05
Keyword: satisfaction, food service, Customer

Judul: Hamiltonian formulation for linear waves motion in two layers fluid
Abstrak: The surface wave could be considered as a wave that separates two fluids, namely water and air. Based on this assumption, it is introduced the interfacial wave, a wave between two layers of fluid with different density. The formulation of interfacial waves motion begins with deriving the base equation of irrotational ideal fluid. Furthermore, according to irrotational fluid assumption, the base equation can be stated in velocity potential. In this derivation, the fluids domain is assumed to be restricted by rigid lid boundary conditions, both at the upper and lower limit. Therefore, the interfacial waves motion can be explained in a hamiltonian formulation. In the hamiltonian formulation, total energy is defined as the sum of kinetic and potential energy. The hamiltonian system is obtained from reduction of kinetic energy by using the Dirichlet Neumann Operator. The resulted kinetic energy equation is nonlinear. Therefore, this form is linearized by first part of the Taylor expansion. This linearization gives a dispersion relation of linear wave. Based on this dispersion relation, the phase speed of the linear wave depends on the density ratio of the two layers fluid.
Keyword: