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All Journal JAM : Jurnal Aplikasi Manajemen Jurnal Akademi Pariwisata Medan MEANS (Media Informasi Analisa dan Sistem) International Journal of Economics and Management
Nugraha, Syahrul
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Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Social Sciences Other

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Destinasi Wisata Kuliner Berbasis Makanan Tradisional di Kabupaten Toba Samosir Nugraha, Syahrul; Sumardi, Sumardi
Jurnal Akademi Pariwisata Medan Vol 1 No 1 (2019): Jurnal Akademi Pariwisata Medan
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh wisata kuliner terhadap minat wisatawan berkunjung ke daerah wisata di Kabupaten Toba Samosir, mengetahui persepsi wisatawan terhadap kuliner tradisional Batak. dan membuat model pengembangan wisata kuliner berbasis makanan tradisional di Kabupaten Samosir.Analisis data yang digunakan dalam penelitian ini adalah analisis deskriptif dimana pengujian korelasi dalam penelitian ini diolah dengan menggunakan SPSS 16.0 for Windows terhadap data yang diperoleh dari jawaban responden. Jenis penelitian ini adalah jenis penelitian kausal yang menganalisis bagaimana suatu variabel mempengaruhi variabel lain dimana variabel independennya diperlakukan secara terkendali oleh peneliti untuk melihat dampaknya terhadap variabel dependen, yang menjadi variable independen adalah ketersediaan kuliner tradisional khas Batak dan variable dependen adalah minat wisatawan untuk mengunjungi daerah wisata tersebut. Responden dalam penelitian ini berasal dari wisatawan yang pernah makan di rumah makan tradisional khas Batak di Kecamatan Ajibata yang berjumlah 100 orang. Hasil penelitian menunjukkan bahwa ketersediaan wisata kuliner makanan tradisional khas Batak di daerah wisata Kecamatan Ajibata memiliki pengaruh sebesar 68,60 % terhadap minat wisatawan untuk berkunjung ke daerah wisata tersebut dan memiliki hubungan positif dan signifikan terhadap minat wisatawan untuk berkunjung ke daerah wisata tersebut. Selanjutnya secara umum kualitas pelayanan yang diperoleh pelanggan selama berada di rumah makan di daerah wisata di Kecamatan Ajibata dipersepsikan positif oleh wisatawan. Sedangkan model pengembangan wisata kuliner berbasis makanan tradisional khas Batak khususnya di daerah wisata Kecamatan Ajibata dengan dua pendekatan, yaitu terhadap menu masakan tersebut dan lokasi.
Analysis of Service Effectiveness on Customer Satisfaction in the Food & Beverage Bussiness in Tarutung, North Tapanuli - North Sumatra Nugraha, Syahrul; Supraoto, Yon; Masditou
International Journal of Economics and Management Vol. 2 No. 02 (2024): IEM : International Journal of Economics and Management
Publisher : Cattleya Darmaya Fortuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54209/iem.v2i02.42

Abstract

The aim of this research is to determine the impact of service towards the consumer satisfaction, and the use of digital technology in service operations in the food and beverage business in Tarutung, North Tapanuli. The data processing techniques were obtained through distributing questionnaires to 80 respondents. The data analysis technique used is simple regression analysis. The research shows that a). physical appearance variables have a significant negative effect on consumer satisfaction; the reliability variable has an insignificant positive effect on consumer satisfaction; the responsiveness variable has a negative/insignificant effect on consumer satisfaction; the concern variable has a negative/insignificant effect on consumer satisfaction; and the guarantee variable has a significant effect on consumer satisfaction. The variables that have a dominant influence are the physical appearance variable and the guarantee variable which has a significant influence on consumer satisfaction. This means that service effectiveness (reliability, response has a positive and significant effect on consumer or customer satisfaction in the food and beverage business "is proven empirically and is acceptable, b) the use of technology in food and beverage café and restaurant services in Tarutung City still tends to be limited and low
Fostering Work Readiness in Gen Z through Quintuple Helix, 4P's Creativity Daud, Ilzar; Rahmayani, Melia Wida; Nugraha, Syahrul; Suryathi, Wayan; Hidayat, Danny
Jurnal Aplikasi Manajemen Vol. 22 No. 2 (2024)
Publisher : Universitas Brawijaya, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jam.2024.022.02.17

Abstract

This study aims to explore gender differences in creativity exploration and work readiness among Generation Z employees in the workplace. It integrates the Quintuple Helix model with the 4P's creativity model to comprehensively understand how gender dynamics influence individuals' creative potential and readiness to thrive professionally. The study employed a quantitative approach, distributing questionnaires to 501 students with entrepreneurial experience. Path analysis with Partial Least Square (PLS) was used to analyze the data, including factors like factor loading, construct reliability, Average Variance Extracted (AVE), and discriminant validity. Structural equation modelling assessed direct, indirect, and overall effects. The results indicate that integrating the Quintuple Helix and 4P's creativity models positively impacts creativity exploration and work readiness. Gender dynamics influence individuals' self-perceptions, participation in creative processes, creative outcomes, and access to opportunities. Addressing gender biases and promoting inclusivity in skill development, collaborative processes, product design, leadership, and supportive policies can enhance work readiness for individuals of all genders. The study suggests that organizations and policymakers should proactively challenge gender stereotypes and biases, foster an inclusive culture, provide equal skill development opportunities, promote collaboration, challenge product biases, encourage gender diversity in leadership, and implement supportive policies. These actions can create a more equitable and innovative work environment that harnesses the full creative potential of the workforce and enhances overall work readiness.
RANCANG BANGUN E-COMMERCE BERBASIS WEB UNTUK UMKM BATIK Nugraha, Syahrul; Hamonangan, Ryan; Dana, Raditya Danar; Tohidi, Edi; Hayati, Umi
MEANS (Media Informasi Analisa dan Sistem) Volume 7 Nomor 1
Publisher : LPPM UNIKA Santo Thomas Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (754.963 KB) | DOI: 10.54367/means.v7i1.1859

Abstract

In the sales process carried out by batik craftsmen who are in Trusmi village, namely still selling their batik cloth to the sorum of batik sellers, so that the craftsmen take profits from selling their batik cloth only slightly, because the batik cloth will be resold by the sorum of batik sellers. In terms of application development, the author uses the Software Development Life Cycle (SLDC) model with an approach using the waterfall method, while the stages use the waterfall method, namely communication, planning, modeling, construction, and deployment. Therefore, the author makes an application for selling batik cloth that aims to break the chain of batik cloth sales, so that craftsmen can get greater profits because they directly sell their products to consumers without going through a batik seller sorum. The final result obtained in this study is an application for selling batik cloth which is expected to help batik craftsmen in Trusmi village in selling their batik cloth directly to consumers without having to go through the center of batik sellers. In the sales process carried out by batik craftsmen who are in Trusmi village, namely still selling their batik cloth to the sorum of batik sellers, so that the craftsmen take profits from selling their batik cloth only slightly, because the batik cloth will be resold by the sorum of batik sellers. In terms of application development, the author uses the Software Development Life Cycle (SLDC) model with an approach using the waterfall method, while the stages use the waterfall method, namely communication, planning, modeling, construction, and deployment. Therefore, the author makes an application for selling batik cloth that aims to break the chain of batik cloth sales, so that craftsmen can get greater profits because they directly sell their products to consumers without going through a batik seller sorum. The final result obtained in this study is an application for selling batik cloth which is expected to help batik craftsmen in Trusmi village in selling their batik cloth directly to consumers without having to go through the center of batik sellers.
Co-Authors Daud, Ilzar Hamonangan, Ryan Hayati, Umi Hidayat, Danny Masditou Melia Wida Rahmayani Raditya Danar Dana Sumardi . Supraoto, Yon Suryathi, Wayan Tohidi, Edi