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All Journal Jurnal Manajemen Perhotelan dan Pariwisata
A A Ngurah Yudha Martin Mahardika
Universitas Pendidikan Ganesha
Economics, Econometrics & Finance Education Social Sciences

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PENGEMBANGAN MICROCONTENT DI BIDANG FOOD & BEVERAGE PRODUCT UNTUK MAHASISWA D4 PENGELOLAAN PERHOTELAN Gede Esa Putra Putra; A A Ngurah Yudha Martin Mahardika; Trianasari
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 9 No. 2 (2026): Jurnal Manajemen Perhotelan dan Pariwisata (IN PRESS)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v9i2.113018

Abstract

This study aimed to develop a Microcontent-based learning media integrated with English for Food and Beverage in the Food and Beverage Product course for students of the Applied Bachelor of Hotel Management program. The study employed a development research method with a descriptive qualitative approach, consisting of four stages: needs analysis, Microcontent video prototype development, classroom trial, and evaluation. The participants were 19 seventh-semester students of the Applied Bachelor of Hotel Management program. Data were collected through open-ended questionnaires, observations, and documentation. The results showed that the Microcontent was perceived as clear, engaging, and easy to understand. It helped students improve their understanding of practical procedures and English vocabulary related to Food and Beverage operations. Students identified the main strengths of the media as its concise presentation, flexibility, and accessibility for repeated learning. However, some students noted that the short video duration limited the depth of explanation for certain topics. These findings suggest that Microcontent has the potential to enhance the effectiveness of practical learning and support independent learning in hospitality vocational education.
IMPLEMENTASI GREEN PRACTICES PADA CAFÉ NYEDUH KOPI DI KECAMATAN PENEBEL KABUPATEN TABANAN PROVINSI BALI I Made Krisna Surya Dharma; Putu Indah Rahmawati; A A Ngurah Yudha Martin Mahardika
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 9 No. 2 (2026): Jurnal Manajemen Perhotelan dan Pariwisata (IN PRESS)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v9i2.112774

Abstract

This research is motivated by the increasing need to implement green practices in local culinary businesses in Bali. The main problems are resource management, business concepts, and unequal environmental awareness. This study aims to describe the factors managers consider in developing businesses, the concept of culinary development based on local potential, and the implementation of green practices at Café Nyeduh Kopi in Wongaya Gede Village. The study used a qualitative approach with interviews, observations, documentation, and questionnaires to strengthen data and address the identified issues. The results show that business development is supported by natural attractions, local community involvement, and digital promotion, while the main obstacles lie in facilities and access. The implementation of green practices is evident in waste sorting, the use of local food ingredients, and support for village cleanliness activities. These findings confirm that rural culinary businesses can contribute to sustainable tourism through consistent, simple innovations.
Co-Authors Gede Esa Putra Putra I Made Krisna Surya Dharma Putu Indah Rahmawati Trianasari