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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) 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 Student Scientific Creativity Journal Jurnal Sains Terapan Pariwisata Jurnal Manajemen Pariwisata dan Perhotelan International Journal of Environment, Engineering, and Education Jurnal Kuliner Journal of Multidimensional Management
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 Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Physics Public Health Social Sciences Veterinary Other

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Pengaruh Service Quality Terhadap Repurchase Intention Konsumen di Cafe Kedai Kebun Dharmasraya Afdal Yusra; Lise Asnur
Jurnal Pendidikan Tambusai Vol. 6 No. 2 (2022): Agustus 2022
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (442.319 KB) | DOI: 10.31004/jptam.v6i2.4790

Abstract

Penelitian ini dilatar belakangi karena adanya masalah pada service quality dan repurchase intention pada Cafe Kedai Kebun Dharmasraya seperti kurangnya minat tamu untuk berkunjung kembali, tamu tidak ingin memprioritaskan tempat ini sebagai pilihan utama, kurang terjaganya fasilitas dan kurangnya pengetahuan karyawan terhadap menu. Penelitian ini bertujuan untuk menganalisis service quality terhadap repurchase intention konsumen pada Cafe Kedai Kebun Dharmasraya. Penelitian ini penting dilakukan supaya pihak Cafe Kedai Kebun dapat memperbaiki service quality sehingga konsumen melakukan repurchase intention. Jenis penelitian ini menggunakan metode kuantitatif dengan pendekatan asosiatif kausal. Teknik pengambilan sampel yang digunakan yaitu non probability sampling dengan jumlah 100 orang konsumen pada Cafe Kedai Kebun dengan cara menyebarkan kuesioner sebanyak 26 pernyataan yang diperiksa validitas dan realibilitasnya. Peneliti menggunakan program SPSS versi 20.00 untuk mengelola data. Teknik analisis data yang digunakan yaitu mentabulasi data dan deskriptif data. Hasil penelitian : (1) service quality menunjukan pada kategori sangat baik (51%), (2) repurchase intention menunjukan pada kategori baik (55%). Setelah dilakukan test hipotesis regresi linear sederhana dengan nilai F 15.509 dengan sig 0,000 < 0,05 sehingga ditemukan pengaruh antara service quality dengan repurchase intention dengan nilai R Square sebesar 0,137, artinya service quality berpengaruh sebesar 13,7% terhadap repurchase intention dan 86,3% dipengaruhi oleh faktor lain. Selanjutnya koefisien regresi linear sederhana sebesar 0,461 dengan skor Sig 0,000 < 0,05. setiap peningkatan sebesar 1 satuan service quality akan menaikkan 0,461 satuan repurchase intention.
TINGKAT PROFITABILITAS MENU MELALUI METODE MENU ENGINEERING DI SATOO RESTAURANT HW HOTEL PADANG William Fernando; Lise Asnur
Jurnal Pariwisata Bunda Vol. 1 No. 2 (2021): Vol. 1 No. 2 Juni 2021
Publisher : Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1021.746 KB)

Abstract

The general purpose of this study was to analyze the level of profitability of the menu at Satoo restaurant and to find out what menu differences are occurring during the Covid-19 pandemic at the Satoo restaurant Hw Hotel through the menu engineering method. The existence of this research is that  it is expected that the hotel can make improvements in making food menu creations that attract consumers, so that Hw Hotel income in the food and beverage section at Satoo restaurant increases. This type of research was descriptive quantitative. Descriptive is used to determine the existence of independent variables. The data analyzed in this study were the level of profitability of the main course and beverage menu at Satoo restaurant. Analysis of the research data used the menu engineering worksheet technique in Microsoft Excel. The results of this study indicate that the main course and beverage menu before the Covid-19 pandemic (January-March 2020) at Satoo Restaurant Hw Hotel Padang which has high profitability are 22 main courses and 12 beverage menus. During the Covid-19 pandemic (September-November 2020) there were 21 main courses and 20 beverage menus that had high profitability. In order for the sales of high-profit menus to increase at Satoo Restaurant Hw Hotel Padang, the management must carry out promotions that attract consumers.
Persepsi Wisatawan Tentang Daya Tarik Wisata Danau Kerinci Aini Wirya; lise asnur
JURNAL KAJIAN PARIWISATA DAN BISNIS PERHOTELAN Vol 3 No 1 (2022): Jurnal Kajian Pariwisata dan Bisnis Perhotelan
Publisher : Departemen Pariwisata Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jkpbp.v3i1.33372

Abstract

The background of this research is the observation of Lake Kerinci and several negative reviews of tourists about Lake Kerinci found on google reviews, such as fish cages in Lake Kerinci which were established freely and uncontrollably, causing the natural scenery of Lake Kerinci to be disturbed and polluted, accessibility difficulties for tourists who using public transportation, water shortages in public toilets, causing the cleanliness of the toilets to not be maintained, there are still illegal collection activities (Pungli), and the number of trash bins is still small and inadequate, causing a lot of garbage to be scattered along with the absence of cleaners. This research aims to find out what tourists think about the tourist attraction of Lake Kerinci which is reviewed using indicators: attraction, accessibility, amenities and ancillary service. This research is a quantitative descriptive research, The research sample amounted to 82 people from 428 population and used accidental sampling technique. The data was obtained by distributing a structured questionnaire using a Likert Scale. Data analysis used descriptive analysis to categorize respondents' answers. The results of the study stated that the perception of tourists about the tourist attraction of Lake Kerinci is categorized as bad with a percentage of 40%. (1) Based on the attraction indicator, it is categorized as bad with a percentage of 54%. (2) Based on the indicators of accessibility (accessibility) is categorized as sufficient with a percentage of 67%. (3) Based on the indicators of amenities (facilities) are categorized as bad with a percentage of 42%. (4) based on the ancillary service indicator (supporting facilities) it is categorized as bad with a percentage of 34%.
PENGARUH KUALITAS MAKANAN TERHADAP LOYALITAS TAMU DI KALUAK PAKU RESTORAN HOTEL PANGERAN CITY PADANG Fitrah Hayati; Lise Asnur
Ensiklopedia of Journal Vol 6, No 1 (2023): Vol. 6 No. 1 Edisi 2 Oktober 2023
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/eoj.v6i1.1955

Abstract

Such studies are quantitative studies using a casual association approach. The purpose of this study was to analyze the effect of food quality on guest loyalty in Kaluak Paku restaurant. The subjects of this study were 2050 guests who visited Kaluak Paku Hotel Pangeran City Padang Restaurant with a sample of 130 people. The sampling technique uses non-probability sampling. Data collection techniques are carried out by distributing Google Forms to guests visiting Kaluak Paku restaurant. Instrument tests are carried out by means of validity tests and reliability tests. Test Analysis is carried out by means of normality, homogeneity, and linearity tests. Hypothesis testing is performed by simple linear regression testing and coefficient of determination. The results of this study show that the quality of food at Kaluak Paku Restaurant Hotel Pangeran City has a positive effect on guest loyalty.
ANALISIS PERPUTARAN PERSEDIAAN BAHAN BAKU FOOD AND BEVERAGE DEPARTEMEN DI ASTON BATAM HOTEL AND RESIDENCE Martogi Hasudungan Tamba; Lise Asnur
Ensiklopedia of Journal Vol 6, No 1 (2023): Vol. 6 No. 1 Edisi 2 Oktober 2023
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/eoj.v6i1.1960

Abstract

The research was conducted because the author found a problem about inventory turnover in the raw materials of the food and beverage departemen. So this study aims to analyze the inventory turnover of raw materials for the food and beverage departemen at Aston Batam hotel and Residences. The type of this research is qualitative  with descriptive approach. The informants of this study were 5 experts in the turnover of  food raw material inventory with a type of non probality sampling with purpose sampling technique. Data collection techniques are interviews, observation, and documentation. Data analysis technique consist of data reduction, data presentation, conclusion drawing, and inventory turnover analysis. The results of this study are an analysis of the inventory turnover of raw materials for the food and beverage departemen with a normal inventory turnover method of 20 times and an inventory turnover day method of 2-8 times, with a stable inventory turnover system, handling of raw materials has a procedure, by following storage requirements and applying FIFO (first in first out) techniques and the inventory turnover day method makes it easier for staff to identify the demand patterns of each outlet and manage existing inventory when inventory.
PENGARUH KUALITAS PELAYANAN DAN LOKASI TERHADAP MINAT BELI ULANG DI PARAKOPI CAFÉ BATUSANGKAR Hemalia Putri; Lise Asnur
Ensiklopedia of Journal Vol 6, No 1 (2023): Vol. 6 No. 1 Edisi 2 Oktober 2023
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/eoj.v6i1.1956

Abstract

AbstractResearchers found issues related to repurchase intention concerning service quality and location at Café Parakopi Batusangkar, which led to the undertaking of this study. This study's goal is to describe the level of service quality., location, and repurchase intention, as well as to analyze the influence of service quality and location on repurchase intention at Parakopi café Batusangkar. This study utilized a quantitative approach with an associative-causal design. The research sample consisted of 93 respondents, selected through purposive sampling. Data collection was conducted using questionnaires distributed to customers visiting Parakopi Café. The instrument was tested for validity and reliability.The analysis prerequisites were checked for normality, multicollinearity, and heteroscedasticity. The hypothesis testing was performed using multiple linear regression and coefficient of determination. The results indicated that the average respondent's perception of service quality was 78.86%, categorized as good. The average respondent's perception of the location was 78.06%, also categorized as good. Furthermore, the average respondent's repurchase intention was 67.73%, categorized as moderate. The multiple linear regression test resulted in an A significance level of 0.000 < 0.05 with an F-value of 16.221, indicating that the regression model is valid. This means that service quality and location significantly influence repurchase intention. The R Square value of 0.309 indicates that 30.9% of the repurchase intention at Parakopi café is influenced by service quality and location, while the remaining 69.1% is influenced by other variables not discussed in this study.
Effectiveness of Promotion at Bebek Ria Padang Restaurant putri mayang sari; Lise Asnur
JURNAL PENDIDIKAN DAN KELUARGA Vol 15 No 01 (2023): Jurnal Pendidikan dan Keluarga
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol15-iss01/1117

Abstract

This research is motivated by the ups and downs of the number of visitors who come to the Duck Ria Padang restaurant due to less-than-optimal promotions. The purpose of this study was to determine the effectiveness of promotion at the Duck Ria Padang restaurant and to describe the effectiveness of the promotion at the Ria Padang Restaurant in terms of the five elements in the promotion mix (advertising, sales promotion, personal selling, direct marketing, and public relations). This type of research is descriptive with qualitative data. Sampling using a purposive sampling technique. There were 5 informants from this study, including 1 owner of the Duck Ria Padang restaurant, 2 employees of the Duck Ria Padang restaurant, and 2 guests who were visiting the Duck Ria Padang restaurant. The results showed that: 1) advertising carried out such as Instagram and Facebook was not actively carried out by the owner, 2) the price offered by Duck Ria Padang did not match the menu provided by the Duck Ria Padang restaurant, 3) the personal sales indicator of the offer. directly carried out by waiters and waitresses at the Duck Ria Padang restaurant to guests who were visiting were carried out in a good and detailed manner, 4) direct marketing of mail orders was less active by the Duck Ria Padang restaurant because employees often got mistakes every guest who ordered in the mail order (go food), 5) public relations at the Duck Ria Padang restaurant is very good as seen on google reviews.
Pelatihan Pembuatan Media Pembelajaran Berbasis Teknologi Informasi Bagi Guru-Guru di Wilayah VII Sumatra Barat Denny Kurniadi; Vera Irma Delianti; Geovanne Farell; Lise Asnur
GERVASI: Jurnal Pengabdian kepada Masyarakat Vol. 7 No. 2 (2023): GERVASI: Jurnal Pengabdian Kepada Masyarakat
Publisher : LPPM IKIP PGRI Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31571/gervasi.v7i2.4765

Abstract

Tujuan kegiatan pengabdian kepada masyarakat ini adalah untuk meningkatkan kemampuan para guru dalam merancang dan mengembangkan media pembelajaran yang menggunakan teknologi informasi dan komunikasi (TIK) atau Information and Communication Technology (ICT). Kegiatan diikuti oleh 40 peserta yang berasal dari guru-guru SMA/SMK yang berada di Cabang Dinas Pendidikan Wilayah VII Provinsi Sumatra Barat. Kegiatan ini melibatkan pelatihan selama dua hari sebagai bentuk kegiatan. Pelaksanaannya terdiri dari tiga tahap, yakni: perencanaan, pelaksanaan, dan evaluasi. Kegiatan diawali dengan penyampaian materi pelatihan oleh narasumber terkait pembuatan video dan media pembelajaran berbasis ICT. Setelah penyampaian materi, peserta langsung melakukan praktik dalam pembuatan video dan media pembelajaran menggunakan teknologi informasi dan komunikasi (ICT). Selanjutnya, dilakukan evaluasi untuk mengukur peningkatan pengetahuan dan keterampilan peserta dalam hal pembuatan media pembelajaran dan video pembelajaran berbasis ICT. Hasil dari pengabdian ini menunjukkan adanya peningkatan yang signifikan dalam pengetahuan dan keterampilan peserta terkait pembuatan media pembelajaran dan video pembelajaran menggunakan ICT.
KUALITAS MAKANAN TRADISIONAL DENDENG DAUN UBI DI KOTA BUKIT TINGGI Namira, Dea; Asnur, Lise
Journal of Food Technology and Agroindustry Vol 6 No 1 (2024): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v6i1.3371

Abstract

A tourist destination has a list and experiences of visitors regarding intangible cultural heritage, such as experiences, local specialty products, cultural performances, etc. Cultural attractions can be in the form of folklore, the appeal of a building, unique cultural performances, religion, and the allure of traditional foods. Based on observations and interviews that the researcher has conducted using two different types of cassava leaf jerky, they obtained different qualities, which tend to make consumers uninterested in buying. The purpose of this research is to obtain the expected quality of traditional food, assessed based on color, taste, shape, texture, and aroma. The method used is qualitative-descriptive, and the results of this research indicate that homemade cassava leaf jerky without a brand is the most favored.
PERSEPSI SUSUNAN MENU KARYAWAN DI AP PREMIER HOTEL BATAM Juniar, Reysha; Asnur, Lise
Journal of Food Technology and Agroindustry Vol 6 No 1 (2024): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v6i1.3387

Abstract

This research originated from the results of pre-research observations conducted by researchers by having short conversations with several employees at AP Premier Hotel Batam regarding the employee menu provided by the hotel. Based on the results of these conversations the researcher listened to some of the employee's comments regarding the menu served every day such as employees sometimes often being unable to eat, the food menu was cold, the fruit served was not fresh, the food menu served in the employee canteen was less varied, such as every weekend. This study aims to find out how employees evaluate employee menu settings at AP Premier Hotel Batam. Based on the research that has been done, the following results are obtained: (1) Employee menu arrangement variables in general can be categorized as not good with a percentage of 67.27% and 20% good enough. (2) The standard portion indicator is in the bad category with a percentage of 49.1% and 34.5% in the pretty good category. (3) In general, standard prescription indicators are in the bad category with a percentage of 54.5% and 30.9% in the pretty good category. (4) The standard seasoning indicator is classified as bad with a percentage of 54.5% and 30.9 in the fairly good category. (5) The quality standard indicators are categorized as bad with a percentage of 63.6% and 20% in the fairly good category. So that the arrangement of the employee menu at AP Premier Hotel Batam is categorized as not good, which requires improvement and requires attention from management.
Co-Authors Abdurrahman, Nabil Adha, Rahmi Aulia Adhitama, Tika Putri Afdal Yusra Afifah, AL Indah Agustin, Sindi Afriani Aini Wirya Ambiyar, Ambiyar Andaresta, Andika anggina Anggraini, Marshella Anisa Apriani, Anisa Ariesni, Selfi Arif Ardian Assabil, Yahdi Aura Firstania M.S Budayawan, Khairi Budayawan, Khairi Cahyadi Kang, Alfito Dimas Dadi Satria Delviyanti, Diva Tri Denny Kurniadi Desky, Abdul Habib Arrasyidi Dhabita Fudhaila Hadma Dini Faisal Dochi Ramadhani Edelweiss, Bunga Effendi, M Abdurrahman Ernawati Ernawati Evan Mardua Putra Evan Mardua Putra Fadila, Lidia Ramatul Fadilah, Roy Fatul Faisal, Dini Fajri Putri, Meddiati 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 Geovanne Farell Gulistina, Ghania Raisa Hafizh Arrafi, M haru hasnel Haryopi Isnan Hemalia Putri Hendrik, Yulzan Hidayat, Febrian Hutabarat, Rinaldy Lowens Ida Nugroho Saputro Ikhsan Tri Syahputra Ilham Maulana Irfin, Dava Sava Marwa Irvan Koto Ismail, Irfan Ananda 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 Nizwardi Jalinus Nofrializa, Nofrializa 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 Rahman, Fajri Rahmawani, Fadhila Rahmi Holinesti Ramadhani, Aisyah Fadhilla Ramadi, Muhammad Rano, Delfi Christopel Renggi Okta Putra Retnaningtyas Susanti Ridala, Muthia Risma, Anisa Rizal, Wahyu Rahmat RIZKY WULANDARI B11111032, RIZKY WULANDARI Robbi Yasin Safitri, Lia Ade Ema Safitri, Rahmadona Sahid, Alimin Salsabila W., Fauziyah Saputra, Andri Satrio Sari, Yuneti Okta Saufari, Shizany Shinta Monica Shinta Yenisman Simanjuntak, Gaby Romauli Sinaga, Enjelina C. Siti Sahara Sitompul, Hotnur Fadila Sukardi, Tega Syahputra, Ikhsan Tri Syahrani, Jihan Syukri, Finana 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 Yenisman, Shinta Yesi Puspita Sari, Yesi Puspita Yoga Yudian Dara Yolanda, Nessa Yosvita, Nadila Yudha Baskoro Putra Yudistira, Sukma Yuliana Yuliana Yuliana Yuliana Yustisia, Henni Zikmi, Mutiara Putri Ziyadah, Lihayatil Zulkifli