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All Journal ABDIMAS Jurnal Pengabdian Kepada Masyarakat Kalbisocio: Jurnal Bisnis dan Komunikasi STREAMING Business Journal
Martinus Hia
Universitas Kalbis
Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Public Health Social Sciences

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Strategic Wellbeing: Intervensi Psiko-Rekreasional untuk Membangun Ketahanan Mental Karyawan di Kawasan Industri Delta Silicon Rizky Purnomo; Martinus Hia; Santaria BR Kembaren
ABDIMAS Jurnal Pengabdian Kepada Masyarakat Vol. 7 No. 1 (2026): ABDIMAS JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : Research and Community Service INSTITUT TEKNOLOGI DAN BISNIS KALBIS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53008/3vxxjy15

Abstract

Sektor industri manufaktur memiliki karakteristik lingkungan kerja bertekanan tinggi yang rentan memicu stres kerja dan penurunan produktivitas. Kegiatan pengabdian masyarakat ini bertujuan membangun ketahanan mental karyawan melalui pendekatan integratif psiko-rekreasional. Metode yang digunakan adalah pelatihan psycho-recreational melibatkan 58 karyawan anggota Asosiasi Tenant Delta Silicon (ATDS), mencakup inovasi Web-based Screening menggunakan instrumen DASS-42, psikoedukasi Cognitive Behavioral Therapy (CBT), dan strategi Quality Leisure. Hasil evaluasi menunjukkan efektivitas signifikan dengan seluruh indikator melampaui target 70%, di mana skor tertinggi pada literasi teknologi (88%). Skrining digital berhasil mendeteksi 15,5% populasi dengan gejala stres dan kecemasan tingkat sedang hingga berat yang sebelumnya tidak terpetakan . Kegiatan ini menghasilkan luaran strategis berupa peta risiko kesehatan mental sebagai landasan kebijakan kesejahteraan bagi mitra industri.
Peranan Room Attendant Dalam Make Up Room Untuk Meningkatkan Kepuasan Tamu Di Hotel Des Indes Martinus Hia; Triyono Arief Wahyudi
STREAMING Vol. 4 No. 2 (2025): STREAMING Business Journal
Publisher : Research and Community Service UNIVERSITAS KALBIS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53008/pgtg4c80

Abstract

This study examines the role of room attendants in performing make-up room procedures and their impact on guest satisfaction at Hotel Des Indes Menteng. Using hospitality service theory and hotel operational standards, the research explores how room attendant knowledge, technical skills, interpersonal behavior, and adherence to Standard Operating Procedures (SOPs) influence perceived room quality and guest experience. A descriptive qualitative approach was employed through six months of fieldwork (June–December 2021), including literature review, participant observation in the housekeeping department, and interviews with room attendants and supervisors. The findings indicate that accurate technical execution, consistent SOP implementation, and courteous interpersonal behavior significantly enhance guest comfort, hygiene perception, and service reliability. However, inconsistent SOP enforcement, limited chemical-handling knowledge, variable inspections, and insufficient continuous training were identified as constraints. The study recommends structured training, strengthened supervision, SOP reinforcement, and performance monitoring to improve housekeeping quality and guest satisfaction.
Pengaruh Pemberian Flavor Pada Produk Minuman Kopi Terhadap Kepuasan Pelanggan  Di Eighteen Coffee Jakarta Martinus Hia; Donant Alananto Iskandar
STREAMING Vol. 5 No. 1 (2026): STREAMING Business Journal
Publisher : Research and Community Service UNIVERSITAS KALBIS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53008/5y6f6980

Abstract

This study examines how adding flavors (vanilla, butterscotch, palm sugar) to espresso‑based beverages affects customer satisfaction at Eighteen Coffee Jakarta. Drawing on a short survey of 50 customers, field observations, brief interviews, and limited recipe trials, we describe perceived taste balance, aroma, and texture as key drivers of satisfaction among 20–35‑year‑old customers. Original Oat Baby Latte (oat milk, butterscotch, vanilla) was favored for its smoothness but considered “too light” by some; Craft Latte Palm Sugar (palm sugar, robusta espresso) pleased those preferring stronger profiles yet was sometimes “too sweet.” A modified Craft Latte (arabica espresso with vanilla and butterscotch) received the most positive responses for balanced sweetness, cleaner aftertaste, and “premium” aroma. We discuss implications for flavor development, recipe standardization, and barista training to improve consistency and loyalty.
Peranan Staff Pastry Dalam Membuat Produk Sweet Bread Untuk Kepuasan Pelanggan Di Hotel Sahid Jaya Triyono Arief Wahyudi; Martinus Hia
STREAMING Vol. 5 No. 1 (2026): STREAMING Business Journal
Publisher : Research and Community Service UNIVERSITAS KALBIS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53008/b9pdyb51

Abstract

This study examines the role of pastry staff in producing quality Sweet Bread and its influence on guest satisfaction at Hotel Grand Sahid Jaya. Using a descriptive qualitative design, data were gathered through six months of field practicum, participant observation, SOP and document review, interviews with pastry personnel and supervisors. The research positions Sweet Bread as a strategic hospitality product connecting technical craftsmanship, hygiene. Findings reveal four main quality drivers: careful raw-material and FIFO rotation, precise control of mixing through baking processes, adequate and well-maintained equipment, and strict food-safety practices. Operational constraints such as ingredient shortages, limited baking capacity, temperature variability, and labeling lapses were found to reduce consistency and increase waste. Human and managerial factors—including staff competence, teamwork, supervision, and creative presentation—significantly shape product reliability and guest perception. Strengthening SOP compliance, training, and quality audits enhances satisfaction and brand reputation
Fungsi Kitchen Equipment and Utensils Dalam Menunjang Operasional Hot Kitchen Di Grandkemang Hotel Jakarta Martinus Hia; Donant Alananto Iskandar
KALBISOCIO Jurnal Bisnis dan Komunikasi Vol. 12 No. 3 (2025): KALBISOCIO Jurnal Bisnis dan Komunikasi
Publisher : Research and Community Service UNIVERSITAS KALBIS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53008/97cqry83

Abstract

This study aims to analyze the function of Kitchen equipment and Kitchen utensils in supporting hot Kitchen operations at Grandkemang Hotel Jakarta. The development of the tourism industry requires hotels to provide high-quality food and beverage services; therefore, the availability and proper utilization of Kitchen equipment are important factors in supporting the food production process. This research employs a descriptive qualitative method, with data collected through direct observation and interviews with Kitchen staff. The findings indicate that adequate and well-functioning Kitchen equipment and Kitchen utensils play a significant role in improving work efficiency, maintaining consistency in food quality, and supporting coordination among Kitchen sections. Furthermore, systematic Kitchen equipment management contributes to the smooth operation of the hot Kitchen and enhances the overall quality of hotel services. 
Pentingnya Penerapan Metode FIFO Dalam Meningkatkan Standar Kualitas Produk Pastry Di Hotel Sheraton Grand Jakarta Martinus Hia; Donant Alananto Iskandar
KALBISOCIO Jurnal Bisnis dan Komunikasi Vol. 13 No. 1 (2026): KALBISOCIO Jurnal Bisnis dan Komunikasi
Publisher : Research and Community Service UNIVERSITAS KALBIS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53008/w5v08187

Abstract

This study examines the importance and effectiveness of implementing the First-In-First-Out,  inventory method in the pastry kitchen of Sheraton Grand Jakarta to improve product quality, reduce food waste, and enhance operational efficiency. Using a descriptive qualitative case-study approach, data were collected through structured observations, semi-structured interviews with pastry staff at multiple hierarchical levels, SOP review, pastry product quality assessment. The findings reveal that although pastry staff demonstrate strong conceptual understanding of FIFO, its practical implementation remains inconsistent. Key barriers include incomplete labeling, ineffective storage layout, unclear responsibility for stock rotation, and limited routine supervision. Inconsistent FIFO application was associated with sensory quality issues—particularly aroma degradation in dairy-based products and increased avoidable waste. Conversely, consistent FIFO adherence resulted in more uniform taste, texture, lower discard rates, smoother production flow. The study recommends standardized labeling, zoned storage systems, clear accountability per shift, targeted training, integration of FIFO checks into HACCP procedures.
Co-Authors Donant Alananto Iskandar Rizky Purnomo Santaria BR Kembaren Triyono Arief Wahyudi