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Nugraheni, Krisnawati Setyaningrum
Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia (STIEPARI) Semarang
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Pemasaran Digital dan Service Excellence dalam meningkatkan Optimalisasi Kompetensi Guru Perhotelan untuk Mempersiapkan Lulusan Perhotelan Era Digital Aswan, Mukhamad Kholil; Intiar, Septa; Jabbar, Umar Abdul; Nugraheni, Krisnawati Setyaningrum
Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat Vol. 5 No. 6 (2025): November 2025 - Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat
Publisher : Indonesian Scientific Journal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59395/altifani.v5i6.904

Abstract

Pengabdian masyarakat ini bertujuan untuk meningkatkan kompetensi guru perhotelan di SMK Jayawisata Semarang dalam bidang pemasaran digital dan service excellence berbasis teknologi, yang sangat dibutuhkan oleh industri perhotelan di era digital. Pemilihan topik ini penting karena sektor perhotelan di Indonesia menghadapi kesenjangan keterampilan digital, yang menghambat pengembangan tenaga kerja yang terampil. Metode pengabdian yang digunakan adalah pelatihan literasi digital, workshop pemasaran digital, dan pengembangan modul pembelajaran terintegrasi. Hasil dari program ini menunjukkan peningkatan signifikan dalam kompetensi digital guru, dengan skor literasi digital meningkat 85,7% (dari 4,2 menjadi 7,8), serta pemahaman digital marketing meningkat dari 3,5 menjadi 7,9. Sebanyak 88% guru berhasil mengintegrasikan minimal satu alat digital dalam pembelajaran mereka. Program ini berhasil menghasilkan modul pembelajaran terintegrasi "DigitalHotel" dan satu rancangan kampanye digital marketing yang komprehensif. Program ini sangat penting untuk mempersiapkan tenaga kerja yang siap menghadapi kebutuhan industri perhotelan yang semakin berbasis teknologi, serta meningkatkan kualitas pendidikan vokasi di SMK Jayawisata Semarang.
Pengaruh beban kerja perceived organizational support dan work life balance sebagai prediktor turnover intention di cv tirta fertindo pratama Wardono, Tino Indra; Supriyadi, Andhi; Nugraheni, Krisnawati Setyaningrum
Owner : Riset dan Jurnal Akuntansi Vol. 8 No. 1 (2024): Artikel Riset Januari 2024
Publisher : Politeknik Ganesha Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33395/owner.v8i1.2053

Abstract

Examining the problems in CV Tirta Fertindo Pratama, which has a high employee turnover rate so this research was conducted. This study uses a quantitative approach with four variables: Workload, Perceived Organizational Support and Work Life Balance are independent variables, while Turnover intention is the dependent variable. All employees of CV Tirta Fertindo Pratama, a total of 119 people, were used as respondents in this study. This study shows that each independent variable affects its dependent variable. The decision was: (1) workload has an influence on turnover intention, meaning more workload can make turnover intention increase; (2) Perceived Organizational Support has an influence on turnover intention, meaning more organizational support will reduce turnover intention; and (3) Work-life balance has an effect on turnover intention, meaning that more life balance will reduce turnover intention. (4) Workload, Perceived Organizational Support and work life balance simultaneously have an influence on turnover intention
The Influence Of Product Brand, Product Quality And Sales Promotion On Purchasing Decisions Fashion Products At The Ratu Collection Shop Fitri Handayani Harefa; Krisnawati Setyaningrum Nugraheni
International Conference On Digital Advanced Tourism Management And Technology Vol. 1 No. 1 (2023): International Conference on Digital Advanced Tourism, Management, and Technolog
Publisher : Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/ictmt.v1i1.10

Abstract

This research was conducted at Toko Ratu Collection Stores which aims to analyze and explain the influence of product brands, product quality and sales promotions on purchasing decisions for fashion products which are experiencing unfavorable conditions including product sales promotions in social networks which cannot be ascertained because currently there are still many consumers who cannot use social media. Research data obtained through questionnaires and interviews. The sample used in the study was 100 respondents. The research results are expected to provide useful information for managers and consumers. The data obtained were processed using descriptive analysis and quantitative statistical analysis. Quantitative analysis uses multiple regression analysis to determine the effect of the independent variable on the dependent variable, test the model, test the hypothesis, and but before carrying out the test, the validity and reliability tests are carried out first. The results of the regression analysis show that there is an increase in product branding, product quality and sales promotion on the purchasing decision of fashion products. So the results of the multiple regression analysis test show a significant F value, with a correlation value of determination R2 square of 0.629. This shows that product brand, product quality and sales promotion significantly influence the purchasing decision of fashion products together with a close relationship of 62.9%. This shows that to increase purchasing decisions for fashion products, it is necessary to increase product brands, product quality and sales promotions that are popular today..
Influence Of Service Quality And Facilities On The Satisfaction Of Guests Staying At The Chanti Semarang Hotel Julius Buulolo; Krisnawati Setyaningrum
International Conference On Digital Advanced Tourism Management And Technology Vol. 1 No. 1 (2023): International Conference on Digital Advanced Tourism, Management, and Technolog
Publisher : Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/ictmt.v1i1.73

Abstract

The hospitality industry is a service sector that combines products and services, besides that the hospitality industry has other characteristics from the industry we are used to knowing where guests buy these services in the short term, this will be influenced by the physical or hotel facilities, and determine the location and quality effective service to provide satisfaction to every guest who visits or stays. This study aims to identify the effect of service quality and facilities on guest satisfaction at Chanti Hotel Semarang. From the results of SPSS calculations, a positive beta coefficient value of 1,222 is obtained with a positive value of 0,000 <0.05, so it can be concluded that the quality of service is the most dominant indicator of the variable facilities. From the results of the discussion, it can be concluded that emerged in this study, act Service quality has a positive and significant effect on guest satisfaction at Hotel Chanti Semarang. Facilities have a positive and significant effect on guest satisfaction at Hotel Chanti Semarang.
The Influence Of Promotions And Facilities On Guest Decisions To Visit The Grand Arkenso Park View Hotel Semarang Deviana Wulandari; Wenefrida Ardhian Ayu Hardiani; Krisnawati Setyaningrum Nugraheni  ; Mochamad Miswanto Gunawan  
International Conference On Digital Advanced Tourism Management And Technology Vol. 1 No. 1 (2023): International Conference on Digital Advanced Tourism, Management, and Technolog
Publisher : Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/ictmt.v1i1.77

Abstract

Currently, business competition in the hospitality sector is very tight. then hotel management must be competitive in competing, management must carry out attractive promotions, also provide good facilities, so that they can influence consumer visits..The purpose of this research is to examine and analyze the influence of promotions and facilities on consumer visits. This research was conducted at the Grand Arkenso Park View Hotel Semarang. The sampling technique used the probability sampling technique with the accidental sampling method, and the data collection technique used the survey method through a questionnaire. The sample size taken using the Slovin formula is 92 respondents. data processing method using multiple linear regression method with the help of SPSS (Product Solutions and Service Statistics). The test results prove that promotions and facilities have a significant and positive effect visiting guest.
The Influence Of Sanitation, Hygiene And Menu Variations On Guest Satisfaction At Kapolagha Restaurant Hotel Grandhika Pemuda Semarang Septiana Raihan Saputri; Krisnawati Setyaningrum; Mochamad Ainan
International Conference On Digital Advanced Tourism Management And Technology Vol. 1 No. 1 (2023): International Conference on Digital Advanced Tourism, Management, and Technolog
Publisher : Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/ictmt.v1i1.78

Abstract

This research aims to determine and analyze the influence of sanitation, hygiene and menu variations on guest satisfaction at Kapolagha Restaurant, Grandhika Pemuda Hotel, Semarang. The research method used is a quantitative research method, where variables are measured using a Likert scale. The data collection method was carried out by distributing questionnaires to respondents. The population in this study were 100 guests at the Kapolagha Restaurant, Grandhika Pemuda Hotel, Semarang. Data processing uses SPSS tools, with descriptive analysis and multiple regression analysis hypothesis testing. The research results show that sanitation variables have a positive and significant effect on guest satisfaction; hygiene variables have a positive and significant effect on guest satisfaction; the menu variation variable has a positive and significant effect on guest satisfaction; sanitation, hygiene and menu variety variables have a positive and significant effect on guest satisfaction; and the menu variation variable is the most dominant variable in guest satisfaction.
The Role And Stategy Of Kopti Handayani In Developing A Weak Economy Through Tempe Tahu Craftsmanship In Salatiga, Central Java Samtono Samtono; Tri Maryani  ; Krisnawati Setyaningrum Nugraheni  
International Conference On Digital Advanced Tourism Management And Technology Vol. 1 No. 2 (2023): International Conference on Digital Advanced Tourism, Management, and Technolog
Publisher : Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/ictmt.v1i2.111

Abstract

The role of Koperasi Tempe Tahu Indonesia Kopti Handayani in helping to develop economically weak communities, which need to be empowered and developed. Kopti Handayani Salatiga became the research location with the aim of describing and explaining the role of Kopti Handayani Salatiga in helping to build the community's weak economy, and what strategies Kopti Handayani Salatiga implemented to empower and develop tahu tempe craftsmen for a better economic life. This study used descriptive qualitative method. The data was collected using documentation studies and literature deemed relevant and the results of direct in-depth interviews with related parties were then analyzed descriptively. The research results obtained are: Firstly, the role played by Kopti Handayani Salatiga, regarding his role as a facilitator, mediator and as a motivator, can run well. Second, from the results of the SWOT analysis, it is recommended that the role and strategy of Kopti Handayani be very perspective and have high hopes for development and can boost the weak economic growth of the people in Salatiga
Cultivating Green Excellence : How Sustainable Talent Management Transforms HR Performance in Eco-Friendly Hotels of Central Java Ray Octafian; Dyah Palupiningtyas; Nina Mistriani; Krisnawati Setyaningrum Nugraheni
Harmony Management: International Journal of Management Science and Business Vol. 1 No. 4 (2024): December: International Journal of Management Science and Business
Publisher : International Forum of Researchers and Lecturers

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70062/harmonymanagement.v1i4.188

Abstract

This study examines the impact of green talent management practices on HR performance quality in eco-friendly hotels in Central Java, Indonesia, using a phenomenological approach. Through in-depth interviews with 24 participants across six star-rated hotels, direct observation, document analysis, and focus group discussions, the research explores how green HRM practices influence employee performance and career development opportunities for young talent. The findings reveal that eco-friendly hotels have implemented various green talent management practices including environmentally-conscious recruitment, sustainability training, green performance management, and employee involvement in environmental initiatives. These practices positively impact multiple dimensions of employee performance: task performance through improved resource efficiency; contextual performance through enhanced teamwork; adaptive performance through increased innovation capability; and environmental performance through strengthened pro-environmental behaviors. The effectiveness of these practices is influenced by top management commitment, integration with business strategy, training quality, organizational culture, and resource availability. Young employees perceive involvement in green initiatives as valuable for developing leadership skills, expanding professional networks, and enhancing market competitiveness, although they identify the need for clearer sustainability-focused career paths. The study contributes to GHRM and talent management literature by explicating the mechanisms linking green talent management with performance outcomes in the hospitality industry context, while providing practical implications for hotel managers seeking to enhance both environmental sustainability and human resource performance. The research underscores the importance of a holistic approach to green talent management that aligns environmental priorities with employee development and organizational strategy.
Inovasi Permen Jeli Jamu: Mendorong Semangat Kewirausahaan Siswa Sekolah Dasar Nugraheni, Krisnawati Setyaningrum; Palupiningtyas, Dyah; Wijoyo, Tuwuh Adhistyo; Intiar, Septa; Cahyaningtyas, Frisca Dwi; Yosiano, Theofilus Christo
Jurnal Abdimas Multidisiplin Vol. 2 No. 2 (2024): April
Publisher : Penerbit Goodwood

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/jamu.v2i2.2690

Abstract

Purpose: This community engagement program aims to cultivate entrepreneurship spirit among elementary school students through two primary approaches: Introduction to Family Medicinal Plants (Tanaman Obat Keluarga or TOGA) and training in making herbal jelly candy from raw materials such as ginger, turmeric, and tamarind, as well as Entrepreneurship Capacity Building Training and practical market day exercises. Methodology: The methods employed include the Introduction to Family Medicinal Plants (Tanaman Obat Keluarga or TOGA) and training in making herbal jelly candy from raw materials such as ginger, turmeric, and tamarind, as well as Entrepreneurship Capacity Building Training and practical market day exercises, where the delivery of the material is conducted through lectures and practical exercises. Results: An impressive 95% of these students gained an understanding of various Family Medicinal Plants (TOGA) and their benefits, mastering the art of crafting and creatively packaging herbal jelly candy. Moreover, 85% of the students showed keen enthusiasm by practicing the production of healthy herbal jelly candy at home. Additionally, the program ensured the full participation of all students in Entrepreneurship Capacity Building training, where both students and teachers comprehensively embraced market day practices. Limitations: In a span of 1-2 weeks, this program successfully engaged 60 fourth-grade students from SD Labschool Unnes, achieving remarkable outcomes Contribution: This program offers students a chance to learn essential business skills like production planning, inventory management, and marketing strategies, thus promoting entrepreneurship among young learners while emphasizing the importance of healthy eating.
Analisis Kepuasan Konsumen di Restoran Canting Semarang Nugraheni, Krisnawati Setyaningrum; Octafian, Ray
Jurnal Bingkai Ekonomi (JBE) Vol 5 No 2 (2020): Jurnal Bingkai Ekonomi (JBE)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) - Institut Teknologi dan Bisnis (ITB) Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54066/jbe.v5i2.86

Abstract

Consumer satisfaction is influenced by product quality and service satisfaction variables are independent variables, while customer satisfaction is the dependent variable. To find out the magnitude of the effect of product quality, facilities and location on customer satisfaction, in sampling using the Slovin formula obtained at 87 with an error rate of 10%. The sampling technique uses the method of accidental sampling which is done by obtaining data from a group of population, then incidentally or incidentally by not using a particular plan. R2 value of 0.821, meaning that 82.1% of customer satisfaction can be explained by the variable quality of products, facilities and location while 17.9% is explained by other variables.
Co-Authors Aletta Dewi Maria Aletta Dewi Maria Ambar Dwi Erawati Ambar Dwi Erawati Ani Puspitasari Ardi, Rudi Prasetyo Aswan, Muhammad Kholil Aswan, Mukhamad Kholil Bambang Guritno Bambang Guritno Baskara Katri Anandhito Bethary Hanandriati C Susmono Widagdo C Susmono Widagdo Cahyaningtyas, Frisca Dwi Deviana Wulandari Dita Aulia Rachma Nurul Farida Dita Aulia Rachma Nurul Farida Dyan Triana Putra Enik Rahayu Enik Rahayu Enrico Krisnanda Aditya Wicaksono Euodia Bernike Farah Nabilah Binti Yaacob Febe Humble Kristanto Fitri Handayani Harefa Ganda Subrata Guntur Suryaning Hadi Hanandriati, Bethary Hardiani, Wenefrida Ardhian ayu Hesky Ilham Ikhlasandi Ima Karima Iman Putra Jaya Ndraha Intan Aprillia Antaragiva Istiqomah, Anisa Julian Andriani Putri Julius Buulolo Laksono Hujianto Lena Putri S Lidya Tristianti Lusy Diah Maria Corazon Lay Corbafo Maria Th, Aletta Dewi Mawastri, Desvita Diananggun Mochamad Ainan Mochamad Miswanto Gunawan Mochamad Miswanto Gunawan   Muhammad Aji Pamungkas Nabilah Binti Muhammad Nina Mistriani Palupiningtyas, Dyah Permana, Aditya Agung Pramudya, Aditya Linggar Ratnasari, Devi Ray Octafian Renny Aprilliyani Renny Aprilliyani Risma Nurfadzilah Rohula Utami Romana Verlinda Laia Rudi Prasetyo Ardi Ruth Desna Sari Dachi Sajia Ferdousi Saleha, Ayu Siti Samtono Samtono Samtono Samtono Sanea Ayu Juliani Septa Intiar Septa Intiar Septiana Raihan Saputri Setiawan, Khanea Biru Sitta Aula Hanifah Supriyadi, Andhi Titimawati Gulo Tri Maryani Tri Maryani   Tutik Tutik Tuwuh Adhistyo Tuwuh Adhistyo M.Par SE Wijoyo Tuwuh Adhistyo W Umar Abdul Jabbar Wardono, Tino Indra Wau, Windi Dharmayanti Wenefrida Ardhian Ayu Wicaksono, Enrico Krisnanda Aditya Widagdo, C Susmono Yema Charista Zelda Yonius Zebua Yosiano, Theofilus Christo YR Satatoe