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All Journal Tamasya Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan
Darmaesti Darmaesti
Sekolah Tinggi Pariwisata Sahid
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Social Sciences

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Pengaruh Pelayanan terhadap Kepuasan Wisatawan di Koperasi Patuh (Pusat Tenun Dan Songket) Desa Sukarara, Lombok Susi Ayunda Santika Sari; Kris Cahyani Ermawati; Darmaesti Darmaesti
Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan Vol. 5 No. 3 (2026): Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jempper.v5i3.8067

Abstract

This study aims to analyze the effect of service quality on tourist satisfaction at Koperasi Patuh, Sukarara Village, and to identify the service dimensions that have the most dominant influence on tourist satisfaction. This research employed a quantitative approach with an associative research design using a survey method. The study population consisted of tourists visiting Koperasi Patuh, with a sample of 80 respondents selected using the Accidental Sampling technique. Data were collected through questionnaires and analyzed using validity tests, reliability tests, classical assumption tests, multiple linear regression analysis, partial tests (t-test), simultaneous tests (F-test), and the coefficient of determination. The results indicate that service quality, consisting of the dimensions of Tangibles, Reliability, Responsiveness, Assurance, and Empathy, simultaneously has a significant effect on tourist satisfaction. Partially, the Tangibles, Reliability, and Assurance dimensions have a significant influence on tourist satisfaction, while Responsiveness and Empathy do not show a significant effect. The Reliability dimension is the most dominant factor influencing tourist satisfaction. The Adjusted R Square value of 0.818 indicates that service quality explains 81.8% of the variation in tourist satisfaction, while the remaining percentage is influenced by other factors outside the research model. These findings highlight the importance of continuously improving service quality to create better tourism experiences and enhance visitor satisfaction.
Penerapan Standar Operasional Prosedur (SOP) Food Beverage Product Departement Terhadap Peningkatan Kinerja Karyawan pada AM.CO Restaurant Solo Dhandy Daffa Indra Ramadhan; Darmaesti Darmaesti; Denny Asmara
Tamasya : Jurnal Pariwisata Indonesia Vol. 3 No. 3 (2026): September : Tamasya : Jurnal Pariwisata Indonesia
Publisher : Asosiasi Peneliti Dan Pengajar Ilmu Sosial Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/tamasya.v3i3.1310

Abstract

This study is motivated by the importance of operational standards as work guidelines for maintaining consistency, cleanliness, efficiency, and quality in both service and culinary product preparation, thereby supporting employee productivity and performance. A descriptive qualitative approach was employed, with data collected through in-depth interviews, direct observation, documentation, and literature review. Data validity was verified using triangulation techniques. The findings indicate that the implementation of Standard Operating Procedures (SOPs) in the Food and Beverage Product Department plays a vital role in enhancing work organization, process consistency, employee compliance, and operational effectiveness. Understanding and adhering to SOPs fosters a work pattern that is more productive, focused, and aligned with company standards. Consistent implementation also helps minimize work errors and clarifies individual employee responsibilities. The study concludes that SOPs serve a crucial function as both work guidelines and control mechanisms for maintaining employee performance quality. Consequently, it is recommended that management conduct periodic training, improve supervision consistency, and continuously evaluate and update SOPs to sustain operational effectiveness and optimally support the enhancement of restaurant service quality.
Co-Authors Denny Asmara Dhandy Daffa Indra Ramadhan Kris Cahyani Ermawati Susi Ayunda Santika Sari