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All Journal Journal of Multi Disciplines Science JOURNAL OF PSYCHOLOGY AND SUSTAINABLE EDUCATION (JPSE)
Lumare, Mercy A.
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Religion Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Nursing Social Sciences Other

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The Influence of Discipline on Service Quality among Aryaduta Manado Hotel Bar Employees Sadjab, Wahyu Pratama; Tenda, Mirjam P.; Lumare, Mercy A.; Sinolungan, Linda
Journal of Multi-Disciplines Science Vol. 2 No. 1 (2024): Journal of Multi-Disciplines Science
Publisher : Indo Consultan Energi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59921/icecomb.v2i1.26

Abstract

Hotels are a type of accommodation that is vital to tourism development. The quality of service in hotel entities is an essential point that management needs attention to. This research examines the influence of discipline on service quality among employees of the Aryaduta Manado Hotel. This research uses a qualitative method with a descriptive approach. A descriptive approach is used to explain the research theme. Data was obtained through interviews and observations of the Bar Hotel Aryaduta Manado employees. The research results show that discipline influences the quality of employee service. The hotel industry must pay primary attention to work discipline, contributing to employee performance.
Making Banana Heart Steak Vegetarian Food Lumare, Mercy A.; Sinolungan, Linda; Umboh, Varen O. C.
Journal of Multi-Disciplines Science Vol. 2 No. 2 (2024): Journal of Multi-Disciplines Science
Publisher : Indo Consultan Energi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59921/icecomb.v2i2.40

Abstract

Vegetarian steak dishes have had many changes or modifications from the general recipe. Steak food is made by modifying the ingredients and shape of the steak. Additionally, vegetarian steak has many recipe modifications in the current culinary era. As time passes, interest in vegetarian food starts to increase due to the increasing interest in the demands of a healthy lifestyle. The discovery of the idea of ​​modifying a vegetarian steak menu using typical Minahasan spices is a relatively new creativity in the culinary world. Therefore, it is prideful to elevate and preserve Minahasa culture through food. Activities to develop and introduce this food menu have been carried out in various ways, such as food tests for people who eat vegetarian and non-vegetarian food. Vegetarian food testing for banana flower steak was done using organoleptic tests at a well-known hotel restaurant. The results of testing this banana flower steak food have received official recognition. Therefore, vegetarian steak made from Minahasan spices is considered suitable for consumption and marketing.
Employee Workload Analysis at Front Office Department of Bunaken Oasis Dive Resort and SPA Kowel, Hanna Trifena; Lumare, Mercy A.; Sinolungan, Linda
Journal of Multi-Disciplines Science Vol. 3 No. 1 (2025): Journal of Multi-Disciplines Science
Publisher : Indo Consultan Energi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59921/icecomb.v3i1.55

Abstract

Employees or workers have an important role in supporting the success of a company or organization. The presence of employees can help the company's operations so that organizational goals can be achieved. This study aimed to analyze the Employee Workload in the Front Office Department of Bunaken Oasis Dive Resort & Spa. This study uses a qualitative method with a descriptive approach. Data collection was carried out through observation and open questionnaires. In order to obtain more objective analysis results, this study uses the formula from the Decree of the Minister of State Apparatus Empowerment and Bureaucratic Reform Number 1 of 2020 concerning Guidelines for Job Analysis and Workload Analysis, namely the task-by-task approach method so that the analysis results obtained show that the Employee Workload is relatively high. The subjects of this study were the Front Office Department Employees of Bunaken Oasis Dive Resort & Spa, totaling five employees and 1 Daily Worker. The results of this study indicate that the Workload received by employees is relatively high, in addition to the Workload in the form of physical and mental. As for the factors that influence Employee Workload, from the questionnaire results, several employees stated that the work environment can affect the Workload. Then some employees stated that co-workers and lack of workforce can also affect the Workload, which can hurt employees' physical and mental condition. Therefore, it is necessary to pay attention to the condition and ability of the workforce so that it can have a good impact on the company and the employees.
Analysis of English Language Ability of Food and Beverage Service Employees at Radisson Blu Bali Uluwatu Hotel Goni, Glory Sharon Dian Janiellin; Tenda, Mirjam Pratidina; Lumare, Mercy A.
Journal of Psychology and Sustainable Education Vol. 2 No. 2 (2025): Journal of Psychology and Sustainable Education
Publisher : Perkumpulan Psikologi Transformasi Indonesia (P2TI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62886/jpse.v2i2.16

Abstract

Good English language skills significantly affect guest satisfaction and hotel reputation. This study aims to analyze the English language skills of employees in the Food and Beverage Service Department of the Radisson Blu Bali Uluwatu Hotel. This study uses a qualitative method with a descriptive approach. Data collection through observation of employees in the Food and Beverage Service Department of the Radisson Blu Bali Uluwatu Hotel. The study results indicate that some employees have basic English language skills. However, some employees still need to improve their English language skills. This is due to obstacles in communicating effectively with foreign guests regarding grammar and vocabulary. The results of this study are expected to be a reference for hotel management to improve the quality of service and guest satisfaction by improving employees' English language skills.
Co-Authors Goni, Glory Sharon Dian Janiellin Kowel, Hanna Trifena Mirjam Pratidina Tenda Sadjab, Wahyu Pratama Sinolungan, Linda Tenda, Mirjam P. Umboh, Varen O. C.