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All Journal JUAN: Jurnal Pengabdian Nusantara Jurnal Perhotelan dan Pariwisata
Toni Andriyono
Politeknik Pajajaran ICB Bandung
Biochemistry, Genetics & Molecular Biology Computer Science & IT Dentistry Health Professions Languange, Linguistic, Communication & Media Other

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PELATIHAN HOSPITALITY UNTUK SMK PARIWISATA TELKOM BANDUNG Ilham Fajri; Heru Kurniadi; Tito Pandu Raharjo; Toni Andriyono
JUAN: Jurnal Pengabdian Nusantara Vol. 3 No. 3 (2026): Juli 2026
Publisher : CV Sentra Nusa Connection

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63545/juan.v3.i3.300

Abstract

Kegiatan pengabdian kepada masyarakat di SMK Pariwisata Telkom Bandung bertujuan meningkatkan kompetensi siswa bidang hospitality dan pengembangan produk kuliner melalui pelatihan dry aging daging sapi bagi siswa Tata Boga serta pelatihan Property Management System (PMS) bagi siswa Front Office. Pelatihan dry aging memperkenalkan prinsip dan praktik pematangan daging melalui pengaturan suhu, kelembapan, dan sirkulasi udara secara terkontrol. Teknik ini dapat menghasilkan daging dengan tekstur lebih lembut dan cita rasa lebih kuat, sekaligus meningkatkan pemahaman siswa mengenai standar pengolahan pangan dan gastronomi profesional. Pelatihan PMS berfokus pada penggunaan sistem informasi operasional hotel, meliputi reservasi, check-in dan check-out, pengelolaan kamar, koordinasi housekeeping, serta penyusunan laporan. Penguasaan PMS mendukung efisiensi operasional, mengurangi kesalahan manual, dan membantu pengambilan keputusan berbasis data. Kegiatan dilaksanakan melalui metode hands-on training, simulasi, dan penyampaian teori. Hasil yang diharapkan adalah meningkatnya keterampilan teknis siswa, kemampuan menerapkan dry aging, dan penguasaan PMS sesuai standar industri. Kegiatan ini juga memperkuat hubungan sekolah dengan industri serta meningkatkan kesiapan dan daya saing lulusan dalam sektor perhotelan dan kuliner.
PERANAN EXECUTIVE LOUNGE ATTENDENT TERHADAP TINGKAT KEPUASAN TAMU DI SHERATON BANDUNG HOTEL & TOWERS Toni Andriyono; Seffa Aryanti
Jurnal Perhotelan dan Pariwisata Vol 4 No 1 (2025): JURNAL PERHOTELAN DAN PARIWISATA (TELPAR)
Publisher : LPPM Politeknik Pajajaran ICB Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59820/telpar.v4i1.423

Abstract

Service in the Executive Lounge is one of the key factors in creating a memorable guest experience in five-star hotels. This study aims to analyze the role of Executive Lounge Attendants in relation to guest satisfaction at Sheraton Bandung Hotel and Towers. The research method used is a descriptive qualitative approach with data collection techniques including observation, in-depth interviews, and documentation study. The findings indicate that the roles of Executive Lounge Attendants include welcoming guests, providing food and beverage service, delivering information, and handling special guest needs. Friendly, prompt, and professional service quality significantly contributes to guest satisfaction. In conclusion, Executive Lounge Attendants play a strategic role in creating comfort, loyalty, and a positive image of the hotel. The recommendations proposed are continuous training, service standardization, and regular evaluation of guest satisfaction. Keywords: Executive Lounge, Attendant, Service, Guest Satisfaction, Sheraton Bandung Hotel
Co-Authors Heru Kurniadi Ilham Fajri Seffa Aryanti Tito Pandu Raharjo