Garuda - Garba Rujukan Digital

p-Index From 2020 - 2025

1.978

P-Index

This Author published in this journals

All Journal Media Wisata Journal of Tourism and Creativity Jurnal Abdimas Pariwisata Journal of Tourism and Economic Nusantara : Jurnal Ilmiah Pariwisata dan Perhotelan

Lutfi Hendriyati

Unknown Affiliation

Author-ID : 1171308

Humanities Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences Transportation Other

Published : 15 Documents Claim Missing Document

Claim Missing Document

Articles

1 2

PENGARUH ONLINE TRAVEL AGENT TERHADAP PEMESANAN KAMAR DI HOTEL MUTIARA MALIOBORO YOGYAKARTA Hendriyati, Lutfi
JURNAL MEDIA WISATA: Wahana Informasi Pariwisata Vol 17, No 1 (2019)
Publisher : Sekolah Tinggi Pariwisata AMPTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v17i1.279

Technological developments and can changes in the mind and desires of guests in booking hotel rooms. Online travel agents are one of the most advanced products that are currently booming, and also for changes room reservation to be direct or go shows switching to using online travel agents. The purpose of this study was to know information why the guest booking room directly going to online travel agents, in order to improve e-commerce effort of services to maintain guest while still choosing Mutiara Malioboro Hotel Yogyakarta as a place to stay. Research is an online travel agent that can increase hotel occupancy rates because they are accessible, efficient and effective at competitive prices, as well as hotel costs with sales costs, fees and employee usage fees. Management support in OTA is also needed in an effort to increase the number of orders through OTA.

Strategi Pengembangan Sentra Batik Plalangan Menuju Desa Wisata Hendriyati, Lutfi; Krestanto, Hery
JURNAL MEDIA WISATA: Wahana Informasi Pariwisata Vol 17, No 2 (2019): Media Wisata
Publisher : Sekolah Tinggi Pariwisata AMPTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v17i2.309

The tourism village is a rural area that has some special characteristics that are worthy of being a tourist destination.The purpose of this study is to explain and describe the potential of the Plalangan Batik Center in preparing itself for the Tourism village, the strengths and weaknesses of the plalangan village to become a tourist village, and the Plalangan Batik Center Strategy, Sleman Yogyakarta to be developed into one of the tourist village attractions in Yogyakarta. The conclusion of this study is that the people in the village of Plalangan try to improve their ability and quality in realizing the Plalangan batik center as a tourist villageespecially the quality of Human Resources. Large community support is one of the main capital in realizing rural tourism.

Pengaruh Online Travel Agent terhadap Pemesanan Kamar di Hotel Mutiara Malioboro Yogyakarta Lutfi Hendriyati
Media Wisata Vol. 17 No. 1 (2019): Media Wisata
Publisher : Sekolah Tinggi Pariwisata AMPTA Yogyakarta

Technological developments and can change the mind and desires of guests in booking hotel rooms. Online travel agents are one of the most advanced products that are currently booming, and also for changes room reservation to be direct or go shows switching to using online travel agents. The purpose of this study was to know information why the guest booking room directly going to online travel agents, in order to improve the e-commerce effort of services to maintain guests while still choosing Mutiara Malioboro Hotel Yogyakarta as a place to stay. Research is an online travel agent that can increase hotel occupancy rates because they are accessible, efficient and effective at competitive prices, as well as hotel costs with sales costs, fees and employee usage fees. Management support in OTA is also needed in an effort to increase the number of orders through OTA.

Strategi Pengembangan Sentra Batik Plalangan menuju Desa Wisata Lutfi Hendriyati
Media Wisata Vol. 17 No. 2 (2019): Media Wisata
Publisher : Sekolah Tinggi Pariwisata AMPTA Yogyakarta

The tourism village is a rural area that has some special characteristics that are worthy of being a tourist destination. The purpose of this study is to explain and describe the potential of the Plalangan Batik Center in preparing itself for the Tourism village, the strengths and weaknesses of the plalangan village to become a tourist village, and the Plalangan Batik Center Strategy, Sleman Yogyakarta to be developed into one of the tourist village attractions in Yogyakarta. The conclusion of this study is that the people in the village of Plalangan try to improve their ability and quality in realizing the Plalangan batik centre as a tourist village especially the quality of Human Resources. Large community support is one of the main capital in realizing rural tourism

STRATEGI PEMASARAN FOOD AND BEVERAGE UNTUK MENINGKATKAN PENJUALAN PADA MASA PANDEMI COVID-19 DI CAVINTON HOTEL YOGYAKARTA, INDONESIA Lutfi Hendriyati; Ihsan Budi Santoso
Journal of Tourism and Economic Vol 4, No 1 (2021): EDISI 4
Publisher : STIE Pariwisata API Yogyakarta

The Covid19 pandemic corona virus in Indonesia was first detected on March 2, 2020. The Covid19 outbreak had a very devastating impact on the world Various industries are experiencing a slump, especially in the tourism sector. The weakening of the tourism industry in Indonesia such as Bali, Yogyakarta, Lombok has experienced a very drastic decline. The method used in this research is descriptive qualitative. Through this method, the writer tries to reveal the Food and Beverage marketing strategy during the covid 19 period at the Cavinton hotel in Yogyakarta. The analysis tool used is SWOT analysis to formulate a strategy for identifying various factors based on the researcher's knowledge and understanding. SWOT analysis is used to formulate a strategy through maximizing strength and opportunities and simultaneously minimizing weaknesses and threats. The results of research due to Covid19 make public awareness of cleanliness, health, safety and environmental sustainability very large, The decline in the tourism sector due to social distance caused the hotel business to decline so that Food and Beverage used various innovations and strategies to survive the Covid19 Pandemic, Public interest in food and delivery services is increasingly in demand, with the increasing transmission of covid19 making people limit themselves from leaving the house.

UPAYA MASYARAKAT DI DESA WISATA PENGLIPURAN DALAM MENJALANKAN SAPTA PESONA Lutfi Hendriyati
Journal of Tourism and Economic Vol 3, No 1 (2020): EDISI 3
Publisher : STIE Pariwisata API Yogyakarta

The village is a legal community unit that has territorial boundaries that are authorized to regulate and manage the interests of the local community based on local origins and customs that are recognized and respected in the system of Government of the Unitary State of the Republic of Indonesia (Undang undang Nomor 32 Tahun 2004). The purpose of this study is to explain and describe the Community Efforts in Penglipuran Tourism Village in implementing Sapta Pesona. The synergy between the community, government and other parties makes this Penglipuran village make this village the title of the cleanest village in the world. This predicate was given by TripAdvisor in 2016. This proves that the people in Penglipuran Tourism Village run Sapta Pesona well.

ANALISA PENGARUH SOP ( STANDARD OPERATING PROCEDURE ) TERHADAP KINERJA WAITER DAN WAITRESS DI IN BLOOM RESTORAN HOTEL AYAARTTA MALIOBORO YOGYAKARTA, INDONESIA Slamet Supriyanto; Lutfi Hendriyati
Journal of Tourism and Economic Vol 4, No 1 (2021): EDISI 4
Publisher : STIE Pariwisata API Yogyakarta

Standard operating procedures or commonly called SOPs are important things that every company must have and must be a guide in carrying out work activities by all waiters and waiters at In Bloom Restaurant Hotel Ayaartta Malioboro Yogyakarta. This research uses a quantitative approach method, using data from questionnaires and uncovering problems in the form of numerical scores, which are then processed and tested by statistical analysis techniques in an effort to reveal the performance and effectiveness of SOP implementation in carrying out tasks at Bloom's Restaurant.

Pelatihan Dasar Pengolahan Minuman dan Perhitungan Harga Jual di Panti Asuhan Nurul Haq Lutfi Hendriyati; Hery Krestanto
Jurnal Abdimas Pariwisata Vol. 4 No. 2 (2023): Jurnal Abdimas Pariwisata
Publisher : Sekolah Tinggi Pariwisata AMPTA Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/jap.v4i2.410

The purpose of holding this community service is to provide knowledge about beverage processing and provide knowledge about calculating selling prices. This training is intended for students at the Nurul haq orphanage who wish to become entrepreneurs and deepen their knowledge of beverage processing. The method used in processing drinks and calculating the selling price is using the Lecture and Hands-on Practice method. Beverage Processing Beverage Processing Training activities make 4 drinks namely Blue Sky On The Snow, Sweet Purple, Strawberry Milkshake and Strawberry Squash Mint. In this hands-on practice, participants are invited directly to participate in preparing drinks accompanied by Yogyakarta Tourism Academy students. The selling price is calculated using the Cost Approach Method. Training participants/community can use other methods that are considered easy to use.

Pelatihan Abon Kates (Bontes) sebagai Daya Tarik Wisata kuliner di Padukuhan Klepu Lor Sendang Mulyo Minggir Sleman Yogyakarta Heni Widyaningsih; Lutfi Hendriyati; Hery Krestanto; Annisa Grace; Ihsan Budi Santoso
Jurnal Abdimas Pariwisata Vol. 4 No. 2 (2023): Jurnal Abdimas Pariwisata
Publisher : Sekolah Tinggi Pariwisata AMPTA Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/jap.v4i2.456

The purpose of this community service is to increase public knowledge about kates processing by making shredded and increasing knowledge about the packaging of shredded papaya products so that they can be sold as souvenirs and as a culinary tourist attraction from the Klepu Lor village. This training is intended for women who are members of the Klepu Lor Padukuhan UKM who are located at Klepu Lor Padukuhan, Sendangmulyo, Minggir, Sleman. The method used in the training for making shredded kates (Bontes) uses the Lecture and Hands-on Practice method. The outputs of this community service activity are (1) Increasing knowledge that papaya fruit can be used to be processed into food; (2) Increasing the creativity and product innovation of Klepu Lor Padukuhan UMKM by processing papaya fruit into shredded kates; (3) Increase knowledge and skills in processing papaya which can be used as a source of family income. The positive impact of this community service on shredded kates processing is that housewives who are members of the Padukuhan Klepu Lor MSME group have the knowledge and insight to utilize their yards by planting papayas (Kates).

Standard Operating Procedure for Personal Hygiene in the Kitchen of the Grand Rohan Hotek Yogyakarta Lutfi Hendriyati; Ardi Surwiyanta, Ardi Surwiyanta; Melia Dwi Sukmawati , Melia Dwi Sukmawati
Journal of Tourism and Creativity Vol. 9 No. 1 (2025): Creative Generation & Destination
Publisher : Rumah Jurnal UNEJ

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jtc.v9i1.53691

The implementation of good personal hygiene will affect the image and reputation of the hotel. Therefore, hotels are expected to implement high standards of cleanliness, including aspects of employee personal hygiene, as a form of commitment to excellent service, comfort and safety for guests. The formulation in this study is: How is the Standard Operating Procedure for Personal Hygiene in the Kitchen of the Grand Rohan Hotel Yogyakarta. and What are the Constraints of the Standard Operating Procedure for Personal Hygiene in the Kitchen of the Grand Rohan Hotel Yogyakarta.

Co-Authors Annisa Grace Ardi Surwiyanta, Ardi Surwiyanta Heni Widyaningsih, Heni Hery Krestanto Hery Krestanto Hery Krestanto Ihsan Budi Santoso Ihsan Budi Santoso Ismawan, Arengga Theo Melia Dwi Sukmawati , Melia Dwi Sukmawati Slamet Supriyanto Slamet Supriyanto

Title

Found 15 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 15 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 15 Documents
Search