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All Journal Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Jurnal Penelitian dan Pengembangan Pendidikan Jurnal Penelitian dan Pengembangan Sains dan Humaniora (JPPSH) Jurnal Pendidikan Indonesia Jurnal Ilmu Sosial dan Humaniora Journal of Education and Learning (EduLearn) Wahana Didaktika Daya Saing : Jurnal Ilmu Manajemen Jurnal Penelitian Pendidikan IPA (JPPIPA) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan JURNAL PENDIDIKAN TAMBUSAI International Journal of Social Science and Business Mimbar Ilmu Ensiklopedia of Journal Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat GERVASI: Jurnal Pengabdian kepada Masyarakat Jurnal Pendidikan Jurnal Teknologi Informasi dan Pendidikan Diklat Review : Jurnal manajemen pendidikan dan pelatihan Jurnal Pendidikan dan Keluarga Journal of Food Technology and Agroindustry Jurnal Manajemen Perhotelan dan Pariwisata Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Kajian Pariwisata dan Bisnis Perhotelan Journal of English Language and Education Indonesian Journal of Sport and Tourism Jurnal Pariwisata Bunda Kreasi: Jurnal Inovasi dan Pengabdian Kepada Masyaraka Student Scientific Creativity Journal Jurnal Sains Terapan Pariwisata Jurnal Manajemen Pariwisata dan Perhotelan International Journal of Environment, Engineering, and Education Jurnal Kuliner Siber Journal of Advanced Multidisciplinary Journal of Education and Teaching Learning Journal of Multidimensional Management Jurnal Manajemen Pariwisata dan Perhotelan Visual Heritage: Jurnal Kreasi Seni dan Budaya
Lise Asnur
Universitas Negeri Padang
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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Journal : journal of multidimensional management

 1 
Comparative Study: The Effect of Dry Shake and Wet Shake on Residual Taste in Pussyfoot Beverages Farhan Saputra; Lise Asnur
Journal of Multidimensional Management Vol. 2 No. 2 (2025): Journal of Multidimensional Management (JoMM)
Publisher : Pt. Threeple Herphi Educate

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63076/jomm.v2i2.49

Abstract

The beverage industry has experienced increasing diversification in non-alcoholic product offerings, with mocktails gaining popularity due to evolving consumer preferences for healthier alternatives. Among the sensory attributes that influence consumer acceptance, aftertaste plays a critical role in shaping the final perception of beverage quality. This study aimed to compare the effects of dry shake and wet shake techniques on the aftertaste characteristics of the Pussyfoot mocktail. A quantitative experimental approach was employed, involving descriptive organoleptic testing with three trained panelists evaluating five aftertaste indicators—duration, type, intensity, balance, and comfort—across beverages prepared using each shaking method. The results revealed that the dry shake technique produced a longer aftertaste duration and greater intensity, whereas the wet shake method yielded higher balance and comfort ratings, with both techniques generating similar flavor types dominated by sweet and sour notes. These findings highlight that preparation methods significantly affect certain sensory dimensions of mocktails, providing practical implications for beverage practitioners to tailor shaking techniques according to desired flavor outcomes. Future studies should incorporate larger sample sizes and advanced sensory profiling methods to enhance generalizability and deepen understanding of technique–flavor interactions.
The Influence of Job Training and Work Experience on the Quality of Waiters in Padang City Rizal, Wahyu Rahmat; Lise Asnur
Journal of Multidimensional Management Vol. 2 No. 2 (2025): Journal of Multidimensional Management (JoMM)
Publisher : Pt. Threeple Herphi Educate

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63076/jomm.v2i2.50

Abstract

The rapid expansion of coffee shops in Padang City has intensified competition, requiring firms to enhance service quality through human capital development. This study investigates the effects of job training and work experience on waiter quality in Padang coffee shops. Using a quantitative causal–associative design, data were collected from 150 respondents selected through purposive sampling, with eligibility criteria including a minimum six-month tenure and direct customer service involvement. A structured questionnaire employing a five-point Likert scale measured job training, work experience, and waiter quality, with validity and reliability confirmed using Pearson correlation and Cronbach’s alpha. Data analysis using multiple linear regression, supported by diagnostic tests for normality, heteroscedasticity, and multicollinearity, revealed that both job training and work experience have positive and significant effects on waiter quality, with work experience exerting a stronger influence. The adjusted R² value of 0.421 indicates that these variables jointly explain 42.1% of the variance in waiter quality, while other factors account for the remaining variance. The findings support human capital theory by demonstrating that structured training improves technical and interpersonal skills, while accumulated experience enhances adaptability, professionalism, and consistency in service delivery. Theoretically, this research contributes to hospitality human resource management literature, and practically, it suggests that managers should prioritize continuous training and provide diverse work exposure to strengthen service quality, improve customer satisfaction, and sustain competitiveness in the coffee shop industry.
Standardization of Virgin Mojito Mocktail Beverages in Sebungkus Indonesia Alfito Dimas Cahyadi Kang; Lise Asnur
Journal of Multidimensional Management Vol. 2 No. 3 (2025): Journal of Multidimensional Management (JoMM)
Publisher : Pt. Threeple Herphi Educate

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63076/jomm.v2i3.61

Abstract

The food and beverage industry increasingly emphasizes innovation and consistency to ensure consumer satisfaction and operational efficiency. Within this context, mocktails such as the Virgin Mojito are gaining popularity due to their refreshing sensory attributes and health-related benefits, yet inconsistent preparation often reduces customer satisfaction. This study aimed to develop a standardized Virgin Mojito recipe at Sebungkus Indonesia to ensure uniform quality across different preparations. The research employed an experimental design by comparing two formulations—one currently used at Sebungkus Indonesia and one adapted from literature—followed by refinement into a gram-based standardized recipe. Sensory evaluation was conducted by three expert panelists using a hedonic scale across six indicators: acidity, sweetness, aroma, colour, balance, and presentation. The results showed that the Sebungkus Indonesia recipe performed better than the literature-based version, and after refinement, the standardized recipe achieved an overall mean score of 3.66 (“highly liked”), representing a significant improvement from the initial 2.83 (“liked”). The highest increase was recorded in aroma (4.00), while presentation and colour also contributed substantially to acceptance. These findings highlight that precise measurement and process standardization enhance beverage quality, reduce variability, and strengthen consumer satisfaction. The study contributes practically by providing Sebungkus Indonesia with a reliable recipe for consistent service, and theoretically by demonstrating the strategic role of recipe standardization in quality management and competitiveness within the hospitality sector.
Waitstaff Service Quality and Guest Satisfaction at Mentawai Restaurant, Pangeran Beach Hotel Padang Rizki Rahmat Wahyudi; Lise Asnur
Journal of Multidimensional Management Vol. 3 No. 1 (2026): Journal of Multidimensional Management (JoMM)
Publisher : Pt. Threeple Herphi Educate

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63076/jomm.v3i1.108

Abstract

This study examines the relationship between waitstaff service quality and guest satisfaction at Mentawai Restaurant, Pangeran Beach Hotel Padang. A quantitative cross-sectional survey was conducted with 370 guests selected through purposive sampling from a population record of 29,337 guest visits during September 2022 to March 2023. Eligible respondents were guests who had experienced dining service at Mentawai Restaurant and were able to evaluate direct interaction with the waitstaff. Data were collected using a five-point Likert-scale questionnaire and analyzed in SPSS 26 using descriptive statistics, assumption testing, and simple linear regression. Waitstaff service quality achieved 65.75% of the ideal score and guest satisfaction reached 62.72%, both classified as sufficient under the study's scoring convention. Responsiveness was the lowest service-quality dimension (64.28%), while revisit intention was the lowest satisfaction indicator (62.27%). The residuals met the reported normality criterion (p = 0.200), the archived homogeneity test was non-significant (p = 0.211), and deviation from linearity was non-significant (p = 0.641). Service quality was positively associated with guest satisfaction (B = 0.453, beta = 0.827, t = 28.256, p < 0.001), and the model explained 68.4% of the observed variance. The results indicate that management should prioritize response speed, order accuracy, menu knowledge, complaint handling, and individualized attention while maintaining professional appearance.
Co-Authors Abdul Habib Arrasyidi Desky Abdurrahman, Nabil Adha, Rahmi Aulia Adhitama, Tika Putri Afdal Yusra Afifah, AL Indah Agustin, Sindi Afriani Aini Wirya Alfito Dimas Cahyadi Kang Ali Anis Ambiyar, Ambiyar Andaresta, Andika Andri Satrio Saputra Angelina Diaz Viera anggina Anggraini, Marshella Anisa Apriani, Anisa Annamaria Kristinta Setyaningtyas Ariesni, Selfi Arif Ardian Asmar Yulastri Assabil, Yahdi Aura Firstania M.S Azilla Retlika Andani Budayawan, Khairi Budayawan, Khairi Dadi Satria Delviyanti, Diva Tri Denny Kurniadi Dhabita Fudhaila Hadma Dini Faisal Dochi Ramadhani Dolly Jamanda Putra Edelweiss, Bunga Effendi, M Abdurrahman Elida Ernawati Ernawati Ernawati Ernawati Evan Mardua Putra Evan Mardua Putra Fadila, Lidia Ramatul Fadilah, Roy Fatul Fadilla Nofrianti Faisal, Dini Fajri Putri, Meddiati Fajri Rahman Fanizar, Elwa Farhan Saputra Fatma. S, Mutia Fauzana, Helga Melosa Fianri, Rahmat Yasin Firmansyah, Giri Fitrah Hayati Fitri, Denisa Fran Serano Andres Fransiska, Cyintia Fransiska, Serly Dwi Gebby Junaichi Geovanne Farell Gulistina, Ghania Raisa Hafiz Renaldi Hafizh Arrafi, M Hansi Effendi haru hasnel Haryopi Isnan Hemalia Putri Hendrik, Yulzan Henny Yustisia Hidayat, Febrian Hutabarat, Rinaldy Lowens Ida Nugroho Saputro Ikhsan Tri Syahputra Ilham Maulana Irfan Ananda Ismail Irfin, Dava Sava Marwa Irvan Koto Juniar, Reysha Jusmita Weriza Juwita, Bella Kamiriah, Rahmi Kasmita Kasmita Kasmita Kasmita Khoiri, Daffa Patria Koto, Rahmat Desman Kurnia Illahi Manvi Kurniadi, Denny Kurniawan, Farhan Lia Ade Ema Safitri Lubis, Arina Luthfini M. Ridwan Hanafi Mahdy, Muhammad Hasnul Mardhiyah, Mardhiyah Martogi Hasudungan Tamba Misrani, Misrani Mochamad Bruri Triyono monica, shinta Muhammad, Said Fajar Nabila Tasrif Nabilah, Lutfa Rana Namira, Dea Navisa, Qavka Ngatimin Nizwardi Jalinus Nofrializa, Nofrializa Noval Adithya Rahman Octantio, Abillio De Oktavia, Rindu Oktoudis, Tenggo pasaribu pasaribu Pasaribu, Pasaribu Pratitasari, Rima Maharani Putra, Awal Maulana Putra, Evan Mardua Putra, Ridho Mardi Putra, Sandra Yusda Putra, Yudha Baskoro putri mayang sari Putri S., Ade Rahmi Rhamadani Putri, Ranti Zulfa Putri, Widia Wanti Raden Mohamad Herdian Bhakti Rahayu, Putri Rahma Dina Rahmawani, Fadhila Rahmi Holinesti Ramadhani, Aisyah Fadhilla Ramadi, Muhammad Rano, Delfi Christopel Renggi Okta Putra Retnaningtyas Susanti Ridala, Muthia Risma, Anisa Rizal, Wahyu Rahmat Rizki Rahmat Wahyudi RIZKY WULANDARI B11111032, RIZKY WULANDARI Robbi Yasin Safitri, Lia Ade Ema Safitri, Rahmadona Sahid, Alimin Salsabila W., Fauziyah Sari, Yuneti Okta Saufari, Shizany Shinta Monica Shinta Yenisman Simanjuntak, Gaby Romauli Sinaga, Enjelina C. Siti Sahara Sitompul, Hotnur Fadila Sukardi, Tega sulis purwanto Syahputra, Ikhsan Tri Syahrani, Jihan Syukri, Finana Taali, Taali Tamrin, Agusti G. Tasiripoula, Patrisius Taufiq Lilo Adi Sucipto Tika Putri Adhitama Tomi Candra Tul ‘Aini, Fitra Unung Vera Wardina Unung Verawadina Unung Verawardina Unung Verawardina, Unung Vanni, Vino Gion Vera Irma Delianti Wagino Wahyu Pratama Rusti Wahyudi Wahyudi Wakhinuddin Wakhinuddin Wakhinuddin Wakhinuddin, Wakhinuddin Widara, Raisya Haruni William Fernando Wiwik Gusnita Wiyono, Adhytiya Kusumah Yeka Hendriyani Yeni Elviza Febrianti Yenisman, Shinta Yesi Puspita Sari, Yesi Puspita Yoga Yudian Dara Yogi Hidayat Yolanda, Nessa Yosvita, Nadila Yudha Baskoro Putra Yudistira, Sukma Yulia Yulia Yuliana Yuliana Yuliana Yuliana Zikmi, Mutiara Putri Ziyadah, Lihayatil Zulkifli