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All Journal Jurnal Manajemen Kuliner Jurnal Keker Wisata: Kegiatan Pengabdian Kepada Masyarakat Sadar Wisata: Jurnal Pariwisata
Kamelia Santika
Politeknik Pariwisata Batam
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Public Health Social Sciences

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CULINARY SIMPLICITY & VISITOR LOYALTY AT WARUNG MAK YAH IN COASTAL AREA BATAM Arina Luthfini Lubis; Kartika Cahayani; Kamelia Santika
JURNAL MANAJEMEN KULINER Vol. 5 No. 1 (2026): FEBRUARI 2026
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v5i1.482

Abstract

This study aims to analyze how culinary simplicity contributes to the formation of customer loyalty at Warung Mak Yah, located in the coastal area of Nongsa, Batam. The phenomenon of high visitation frequency at a modest breakfast stall with limited facilities and minimal menu variations serves as the primary background of this research. The study employs a qualitative approach using an exploratory case study method. Data were collected through direct observation, in-depth interviews with the owner and customers, and documentation, and were analyzed using thematic analysis to identify patterns and meanings emerging from customer experiences. The findings indicate that customer loyalty is formed through a combination of taste consistency, the emotional experience created by the coastal atmosphere, close social interaction, and perceived affordability. Taste consistency (28%) and coastal ambiance (27%) emerged as the dominant factors influencing repeat visits, while social interaction (18%) and affordable pricing (18%) functioned as supporting factors, and menu simplicity (9%) was perceived as an acceptable characteristic within the context of a simple breakfast stall. This study concludes that in small-scale local culinary businesses, customer loyalty is shaped more by authentic experiences and consistent quality than by product complexity or modern facilities. The findings contribute to the literature on consumer loyalty within local culinary contexts based on experiential and relational dimensions.
Implementasi Smart Tourism Dalam Pengembangan Pariwisata Berkelanjutan Di Batam Frangky Silitonga; Kartika Cahayani; Arina Luthfini Lubis; Christina Koh; Agung Edy Wibowo; Salsabila Ghaisani; Kamelia Santika
Sadar Wisata: Jurnal Pariwisata Vol. 9 No. 1 (2026): Sadar Wisata: Jurnal Pariwisata
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/sw.v9i1.5641

Abstract

Penelitian ini bertujuan menganalisis implementasi manajemen smart tourism dalam pengembangan destinasi pariwisata di Desa Wisata Pandang Tak Jemu, Kampung Tua Bakau Serip, Batam. Pengembangan pariwisata berbasis teknologi menjadi kebutuhan penting dalam meningkatkan daya saing destinasi, kualitas pelayanan wisata, promosi digital, serta keberlanjutan lingkungan dan budaya lokal. Penelitian ini mengkaji penerapan konsep smart tourism melalui pemanfaatan teknologi informasi, media digital, sistem promosi berbasis internet, pengelolaan destinasi wisata, serta keterlibatan masyarakat dalam mendukung pengalaman wisata yang inovatif dan berkelanjutan. Metode penelitian yang digunakan adalah pendekatan kualitatif deskriptif dengan teknik pengumpulan data melalui observasi, wawancara, dokumentasi, dan studi literatur. Analisis dilakukan untuk mengidentifikasi efektivitas implementasi smart tourism dalam meningkatkan kunjungan wisatawan, pengelolaan potensi wisata mangrove, pengembangan ekonomi kreatif masyarakat, serta optimalisasi promosi destinasi berbasis digital. Hasil penelitian menunjukkan bahwa implementasi manajemen smart tourism mampu meningkatkan akses informasi wisata, memperluas promosi destinasi, memperkuat partisipasi masyarakat lokal, serta mendukung pengembangan pariwisata berkelanjutan di Pandang Tak Jemu. Namun demikian, masih terdapat tantangan berupa keterbatasan infrastruktur digital, kompetensi sumber daya manusia, dan integrasi teknologi dalam pengelolaan destinasi. Oleh karena itu, diperlukan sinergi antara pemerintah, masyarakat, akademisi, dan pelaku industri pariwisata dalam mewujudkan destinasi wisata yang inovatif, kompetitif, dan berkelanjutan
Strengthening Entrepreneurial Creativity Through Industry-Based Learning: A Community Engagement Program at Modena Home Center Zahara Fatimah; Arina Luthfini Lubis; Supardi; Kamelia Santika
JURNAL KEKER WISATA Vol. 4 No. 2 (2026): JULI 2026
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v4i2.533

Abstract

Entrepreneurship education in vocational higher education requires learning approaches that bridge classroom theory and real-world business practices. However, students often have limited opportunities to directly observe how entrepreneurial concepts are implemented in professional industrial settings. Therefore, a community engagement program entitled “Strengthening Entrepreneurial Creativity Through Industry-Based Learning: A Community Engagement Program at MODENA Home Center” was conducted to enhance students’ entrepreneurial understanding and creativity through direct industry exposure. The program involved vocational students from Batam Tourism Polytechnic and was implemented in collaboration with MODENA Home Center Batam, a leading household appliance company. The activities consisted of participant orientation, company profile presentation, showroom observation, product knowledge sessions, interactive discussions, and reflective evaluation. To assess the effectiveness of the program, pre-test and post-test evaluations were administered before and after the activity. The results indicated a significant improvement in students’ understanding of entrepreneurship concepts and modern kitchen equipment, as reflected in the increased post-test scores compared to the pre-test scores. Students also demonstrated greater awareness of customer service, product positioning, marketing strategies, and business operations within a professional retail environment. Furthermore, the program strengthened collaboration between academia and industry while providing MODENA Home Center with opportunities to increase brand exposure among Generation Z consumers. The findings suggest that industry-based learning is an effective approach for strengthening entrepreneurial creativity and providing meaningful experiential learning opportunities for vocational students. Therefore, similar collaborative programs should be continuously developed to support entrepreneurship education and industry-academia partnerships.
Co-Authors Christina Koh Frangky Silitonga Kartika Cahayani Lubis, Arina Luthfini Salsabila Ghaisani Supardi Wibowo, Agung Edy Zahara Fatimah