Article Per Year (5 Year)
p-Index From 2021 - 2026
0.61
P-Index
This Author published in this journals
All Journal Jurnal Pendidikan, Sains dan Teknologi Jurnal Ekonomika Manajemen Dan Bisnis
Rezki Alhamdi
Manajemen Tata Hidangan, Politeknik Pariwisata Batam
Automotive Engineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Mathematics Social Sciences

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Membangun Identitas Melayu Lewat Pendidikan Keparawisataan di Pulau Penyengat, Kota Tanjungpinang Dailami .; Moh. Thandzir; Natal Olotua Sipayung; Rezki Alhamdi; Siska Amelia Maldin; Haufi Sukmamedian; Tito Pratama; Syalendra Reza Irwansyah Rezeki; Muhammad Rhomadani
Jurnal Pendidikan, Sains Dan Teknologi Vol. 5 No. 2 (2026): April-Juni
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jpst.v5i2.4753

Abstract

The problem in this study is the development of tourism on Penyengat Island which has the potential to reduce the value and identity of Malay culture due to the influence of modernization and foreign culture. In addition, Malay culture-based tourism education is still not optimal in introducing local historical, customary, and cultural values to the community and tourists. Therefore, efforts are needed through tourism education to build and maintain Malay identity in the region. This research aims to analyze how tourism education plays a role in building Malay identity on Penyengat Island, Tanjungpinang. The problem in this study arises due to the development of modern tourism which has the potential to reduce local cultural values if it is not balanced with efforts to preserve Malay culture. Therefore, tourism education is considered important as a means to maintain the cultural identity of the local community while increasing awareness of the importance of preserving Malay cultural heritage. This study uses a qualitative method with a descriptive approach. Data collection techniques are carried out through observation, in-depth interviews, and documentation. The research informants were selected using purposive sampling techniques, namely traditional leaders, local communities, tourism managers, and parties involved in tourism activities on Penyengat Island. The data analysis technique uses the Miles and Huberman model which includes data reduction, data presentation, and conclusion drawn. The results of the study show that tourism education has an important role in strengthening Malay identity through the introduction of local history, culture, customs, languages, and values to the community and tourists. In addition, community involvement in cultural tourism activities also supports the preservation of Malay identity on Penyengat Island.
Analisis Efektivitas Pelatihan Sequence of service dalam Mempersiapkan Mahasiswa untuk memasuki Industri Perhotelan Natal Olotua Sipayung; Dailami .; Rezki Alhamdi; yusakh yama Langi
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i2.3219

Abstract

This study aims to examine the effectiveness of sequence of service training provided to students of the Food and Beverage Management Study Program at Politeknik Pariwisata Batam in preparing them to enter the hospitality industry. Sequence of service, as a guideline for the sequence and steps that must be followed in serving guests—from their arrival until they leave the restaurant—is a crucial factor in determining guest satisfaction during their visit. Satisfied guests are more likely to return, whereas dissatisfied guests tend not to come back, which directly affects the profitability of hospitality businesses.This research is motivated by the growing demand for qualified human resources in the hospitality industry, particularly in the Food & Beverage (F&B) sector. To meet this demand, it is essential to prepare well-trained personnel who can respond effectively to guest needs.This study employs a qualitative descriptive method using techniques such as observation, interviews, and documentation. Based on the analysis of several factors influencing the effectiveness of training—namely training design, teaching methods, participant engagement, management support, evaluation and feedback, relevance to industry needs, and post-training support—it can be concluded that the training conducted at the Food and Beverage Management Study Program of Politeknik Pariwisata Batam is effective and aligned with hospitality industry standards. This is evidenced by students’ readiness to enter the hospitality industry and their successful placement in internationally standardized hotels both domestically and abroad.
Substitusi Jus Jeruk Segar Dengan Super Juice Jeruk Dalam Penerapan Mixology Berkelanjutan Yusakh Yama Langi; Natal Olotua Sipayung; Syafruddin Rais; Rezki Alhamdi
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i2.3891

Abstract

This study investigates the use of Super Juice as a substitute for fresh orange juice in sustainable mixology. The research employed a quantitative experimental method with a Completely Randomized Design (CRD) consisting of two treatments: fresh orange juice and Super Juice. Sensory evaluation was conducted by 30 panelists trained, semi-trained, and untrained who assessed color, aroma, taste, and texture using a five-point hedonic scale. Data were analyzed with the Mann Whitney U test in SPSS 19. The findings indicate no significant differences (p > 0.05) between the two samples across all sensory attributes. However, fresh orange juice showed slightly higher scores in color and taste, while Super Juice performed better in aroma and texture due to its acid-assisted extraction method. Overall, Super Juice obtained a marginally higher mean score, suggesting it can serve as an effective alternative that supports sustainable mixology by enhancing efficiency and reducing citrus waste..
Co-Authors Dailami . Dailami . Haufi Sukmamedian Maldin, Siska Amelia Moh. Thandzir Muhammad Rhomadani Natal Olotua Sipayung Natal Olotua Sipayung Syafruddin Rais Syalendra Reza Irwansyah Rezeki Tito Pratama yusakh yama Langi