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Strategi Pemasaran Benteng Fort Rotterdam sebagai Green Tourism Berbasis Kearifan Lokal di Makassar Achmadi, Nila Sartika; Veronika, Riska
Strategic : Jurnal Pendidikan Manajemen Bisnis Vol 19, No 2 (2019): Strategic
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/strategic.v19i2.20225

Green tourism concept as an answer which utilization Fort Rotterdam as tourist destination and conservation strategy can be implemented at the same time. This research observe the business analysis of Fort Rotterdam as green tourism based on local wisdom using lean canvas model. The problem encountered by Fort Rotterdam is implementation of green tourism concept to encourage inovation as well as existancy. Offered solution through the analysis of lean canvas model is estabilishment of concept green tourism by reuse and reduce in Fort Rotterdam area. The implemented of local wisdom is dicipline, hard work, independent and environmental awareness values based on pappaseng of lotaraq script. Marketing startegy Fort Rotterdam as green tourism destination based on local wisdom by developing social media marketing and utilize social media to share the informations about Fort Rotterdam. The shared information made with visual storytelling concept which will build the brand of Fort Rotterdam as green tourist destination in makassar city.Â Â Â Â Â Â Konsep green tourism merupakan solusi untuk pemanfaatan Benteng Rotterdam sebagai destinasi wisata dan strategi konservasi yang dapat diimplementasikan dalam waktu yang bersamaan. Penelitian iniÂ mengobservasi Benteng Rotterdam sebagai green tourism berdasarkan model lean canvas. Masalah yang dihadapi adalah implementasi terhadap konsep green tourism adalah mendorong invoasi dan eksistensi Benteng Rotterdam. Solusi yang ditawarkan melalui analisis model lean canvas adalah mengembangkan konsep green tourism dengan fokus pada Reuse dan reduce pada area sekitar Benteng Rotterdam. Implementasi dari kearifan lokal adalah nilai disiplin, nilai kerja keras, kemandirian dan nilai kepedulian pingkungan beradasarkan naskah lontaraq pappaseng. Strategi pemasaran Benteng Rotterdam sebagai destinasi wisata green tourism berdasarkan kearifan lokal dengan mengembangkan pemasaran melalaui sosial media dan memanfaatkan sosial media untuk membagikan informasi tentang Benteng Rotterdam. Informasi yang dibagikan dibuat dalam bentuk konsep visual storytelling yang akan membangun merk Benteng Rotterdam sebagai daya tarik wisata green tourism di Kota Makasssar.Â

FAKTOR-FAKTOR YANG MEMPENGARUHI KEPUTUSAN PEMBELIAN KAMAR MELALUI ONLINE TRAVEL AGENT DI RAISING HOTEL MAKASSAR Riska Veronika; Anggun Sari Sasmita; Dewi Andriani
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 1, No 2 (2018): Journal FAME
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v1i2.1425

ABSTRAK Dalam manajemen hotel, pemesanan kamar dapat dilakukan oleh para tamu dengan secara manual atau online melalui situs web hotel atau agen perjalanan online. Agen penjualan online kamar aplikasi atau situs web. Tujuan penelitian adalah untuk mengetahui faktor-faktor yang mempengaruhi keputusan pembelian kamar melalui agen perjalanan online di Raising Hotel Makassar. Dalam penelitian ini, teknik pengumpulan data yang digunakan adalah observasi, angket dan studi pustaka. Hasil survei menunjukkan bahwa semua faktor memberikan pengaruh keputusan pembelian kamar dari agen perjalanan online di Raising Hotel Makassar. Dapat disimpulkan bahwa keputusan pembelian adalah faktor budaya yang berpengaruh dengan nilai rata-rata 3,50, Faktor sosial dengan nilai rata-rata 3,53, Faktor pribadi dengan nilai rata-rata 3,64. influen yang paling dominan adalah faktor psyologis, dengan nilai tertinggi rata-rata adalah 4,16. Kata kunci: Keputusan Pembelian, Reservasi, Travel Agent Online

Penerapan Analisis volume biaya keuntungan sebagai Alat Perencanaan Keuntungan Jangka Pendek Di Kawasan Hutan Hijau Resort Bandung Andi Azizah Ramadhani; Dewi Andriani; Riska Veronika
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 1, No 1 (2018): Journal FAME
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v1i1.1318

This study was conducted to determine how much the influence of cost and sales volume to the profit. The Green Forest Resort Bandung has not applied the Cost Volume Profit analysis as tool in decision making of profit planning. This is a quantitative descriptive research, provides an overview calculation of systematic, precise, and accurate information data. The data obtained by conducting interview to the hotel, documentation study, and also literature study. Basic assumption in the analysis of Cost Volume Profit is all expenses should be classified as fixed costs and variable costs. Thus, in this research, the writer uses Multiple Allocation Basic Approach (MABA) method and Least Squares Regression Method to perform the allocation and separation of fixed costs and variable costs. The elements are: Break Even Point, Contribution Margin, Operating Leverage, and Margin Of Safety. Research analysis found that total costs of Green Forest Resort Bandung is exceeds the breakeven point which indicating poor condition. Meanwhile, contribution margin is in good condition because it covers the fixed costs, although monthly amount of operating profit generated is small. Moreover, although during October and November the operating leverage and margin of safety are not optimum but they revealed a good condition. Some recommendations can be proposed to the hotel management, particularly for accounting department in The Green Forest Resort Bandung in order to be able to classified the costs into fixed costs and variable costs, and using the analysis calculations of Cost Volume Profit Analysis to support the planning of a proper profit.Keywords:Cost Volume Profit, Multiple Allocation Basic Approach, Green Forest Resort

The Effect Of Job Enlargement On The Work Satisfaction Of Front Office Employees Department At Amaris Hotel Diponegoro Yogyakarta Riska Veronika; Anggun Sari Sasmita
Jurnal Hospitality dan Pariwisata Vol 4, No 2 (2018): Jurnal Hospitality dan Pariwisata
Publisher : Program Studi Hospitality dan Pariwisata

ABSTRACT An organization is a group of people who interact and work together to realize common goals. The most important element in an organization is a group of people or human resources. One of the causes of employee dissatisfaction in work is doing the same basic task repeatedly. Therefore, job expansion or as known as job enlargement is developed to increase the number of tasks undertaken by workers. This study aims to determine the effect of job enlargement on job satisfaction of front office department employees at Amaris Hotel Diponegoro Yogyakarta. Independent variable studied is job enlargement (X) with dependent variable is job satisfaction (Y). This study uses saturated sampling in which the population is sampled. Data analysis techniques used are descriptive statistics, correlation analysis and coefficient of determination. Based on the result of research, the correlation value for job enlargement variable is 0.53. The coefficient of determination is 0.25 or 25%. The remaining 75% had an effect on other factors outside of this study.Keywords: job enlargement, job satisfaction, front office

The Implementation of Waiters And Waitresses’ Upselling Techniques At Ticket’s Cafe of Horison Ultima Makassar Hotel Dewi Andriani; Riska Veronika; Nila Sartika Achmadi
Pusaka: Journal of Tourism, Hospitality, Travel and Business Event Vol 2 No 1: Februari – Juli 2020
Publisher : Politeknik Pariwisata Makassar

This study aims to analyze the use of upselling techniques among waiters and waitresses at the Ticket’s Café in Hotel Horison Ultima Makassar. This analysis includes the answer to whether or not they use upselling techniques, how they use it, and what the result is. The data in this research are collected during observation and interview. This research studies the waiters and waitresses along with their superiors. The data are then analyzed with descriptive qualitative method which includes data reduction, presentation and conclusion drawing. The result of this research is that the waiter and waitresses have been proven to use some upselling techniques; however the implementation is not as effective as expected because the number of waiters and waitresses is not enough to deliver the best impacts of the techniques and not all of them use the right upselling techniques.

Pengembangan Model Pembelajaran Pendidikan Karakter Berbasis Kearifan Lokal pada Mahasiswa Program Studi Perhotelan Politeknik Bosowa Riska Veronika; Dewi Andriani
Jurnal Kependidikan: Jurnal Hasil Penelitian dan Kajian Kepustakaan di Bidang Pendidikan, Pengajaran dan Pembelajaran Vol 7, No 1 (2021): March
Publisher : Universitas Pendidikan Mandalika (UNDIKMA)

This study aimed to recognize the differences in learning outcomes of students at the Perhotelan Politeknik Bosowa by using Local Wisdom based Character Education Learning Model. The research method applied R&D method with the ADDIE research model. The research stages applied were 1) Analysis, 2) Design, 3) Development, and 4) Implementation. This research was conducted at the Politeknik Bosowa with a sample of 20 Hospitality Study Program students. Data were collected using assessment instrument filled in by lecturers. This research used quantitative and qualitative analysis. Based on the results of the validity test, the instruments and products developed were in the valid category. The instruments and products developed were validated by experts. Based on the results of observations of student activities in applying 3S cultural local wisdom, the results of the student assessment were in a good category. Thus, the results of the assessment indicated that students had been able to implement the 3S concept when attending practical classes in the course of cake and bread processing at Politeknik Bosowa.

ANALISIS SUPLLY CHAIN MANAGEMENT PADA PRODUK BREADED SHRIMP : (STUDI KASUS : PT. ANEKA SARI UTAMA) Veronika, Riska; Aisyah, Siti
Jurnal Riset Manajemen dan Akuntansi Vol. 3 No. 1 (2023): April: Jurnal Riset Manajemen dan Akuntansi
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurima.v3i1.818

Tujuan dari penelitian ini yaitu untuk mengetahui alur manajemen rantai pasok dalam memproduksi Breaded Shrimp pada perusahaan PT. ANEKA SARI UTAMA. Penelitian ini dlakukan selama kurang lebih 30 hari dari tanggal 17 Januari 2022 – 17 Februari 2022. Metode Penelitian yang digunakan dalam penelitian ini yaitu metode penelitian deskriptif dengan pendekatan kualitatif. Teknik pengumpulan data dalam penelitian ini menggunakan teknik wawancara terhadap 5 responden dan observasi terhadap area perusahaan. Hasil penelitian ini menunjukan bahwa Manajemen Rantai Pasok dalam memproduksi Breaded Shrimp berjalan dengan sangat baik, dari hulu ke hilirnya tanpa adanya kendala yang sulit, serta dengan adanya alur Supply Chain ini mempermudah para karyawandalam mengetahui masing-masing tugasnya dan saling berkaitan antara bagian satu dengan yang lainnya.

The Implementation of Waiters And Waitresses’ Upselling Techniques At Ticket’s Cafe of Horison Ultima Makassar Hotel Riska Veronika; Nila Sartika Achmadi; Dewi Andriani
Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Vol. 2, No 1 February (2020)
Publisher : Politeknik Pariwisata Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33649/pusaka.v2i1.41

This study aims to analyze the use of upselling techniques among waiters and waitresses at the Ticket’s Café in Hotel Horison Ultima Makassar. This analysis includes the answer to whether or not they use upselling techniques, how they use it, and what the result is. The data in this research are collected during observation and interview. This research studies the waiters and waitresses along with their superiors. The data are then analyzed with descriptive qualitative method which includes data reduction, presentation and conclusion drawing. The result of this research is that the waiter and waitresses have been proven to use some upselling techniques; however the implementation is not as effective as expected because the number of waiters and waitresses is not enough to deliver the best impacts of the techniques and not all of them use the right upselling techniques.

Subtitusi Pembuatan French Macaron Menggunakan Tepung Kulit Kacang Hijau Sebagai Bahan Pengganti Tepung Almond Muhajar Muhajar; Riska Veronika; Nila Sartika Achmadi
Home Journal. Vol 2, No 2 (2020): Home Journal Volume 2 Nomor 2 Tahun 2020
Publisher : Politeknik Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61141/home.v2i2.83

Pengolahan kulit kacang hijau menjadi tepung merupakan alternatif cara pengolahan yang memiliki beberapa keunggulan dalam meningkatkan daya simpan, memudahkan pengolahan bahan baku dan kandungan gizi. Jenis penelitian ini adalah eksperimental. Analisis data yang digunakan dalam penelitian ini adalah statistik deskriptif dengan menggunakan teknik purposive sampling. Pembuatan French Macaron ini menggunakan 4 perlakuan yaitu, TKKH100, TKKH80TA20, TKKH60TA40 (kulit kacang hijau, TKKH40TA60. Hasil penelitian menunjukkan pada aspek aroma, panelis lebih cenderung memilih perlakuan TKKH40TA60 karena perlakuan TKKH40TA60 dengan nilai rata-rata paling tinggi 3.86. Dari aspek tekstur panelis memberikan penilaian yang berbedabeda baik perlakuan TKKH100, TKKH80TA20, TKKH60TA40 dan TKKH40TA60 yaitu sebanyak 3.2, 3.4, 3.73 dan 3.46. Adapun dari aspek aroma panelis lebih cenderung memilih perlakuan TKKH40TA60 nilai rata-rata 3.86. Sedangkan dari aspek warna panelis lebih dominan ke perlakuan TKKH40TA60 dengan nilai rata-rata 3.64.Kata kunci: Kulit Kacang Hijau ; French Macaron ; Tepung Almond

PEMANFAATAN MINUMAN MINA SARUA ASAL BIMA SEBAGAI BAHAN DASAR KUE KERING DENGAN TIGA JENIS TEPUNG Dina Mariana; Riska Veronika; Dewi Andriani, Andriani; St. Hadijah
Home Journal. Vol 7, No 2 (2025): Vol 7, No 2 (2025): HOME: Hospitality and Gastronomy Research Journal
Publisher : Politeknik Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61141/home.v7i2.754

Mina Sarua adalah minuman yang berasal dari daerah Bima yang terbuat dari rempah-rempah dan memiliki masa simpan yang singkat. Diperlukan inovasi untuk mampu membuat minuman Mina Sarua dapat disimpan dalam waktu yang lama. Penelitian ini bertujuan untuk mengetahui karakteristik kue kering yang dihasilkan dengan pemanfaatan minuman Mina Sarua pada pembuatan kue kering dengan tiga jenis tepung serta untuk mengetahui pengaruh jenis tepung terhadap tingkat kesukaan konsumen terhadap produk kue kering berbahan dasar minuman Mina Sarua asal Bima. Tiga jenis tepung yang digunakan sebagai perlakuan adalah tepung terigu (100%), tepung beras (100%), dan tepung sagu (100%). Setiap formulasi kue kering diuji oleh 30 panelis tidak terlatih yang memberikan penilaian terhadap empat aspek yaitu rasa, aroma, tekstur, dan warna. Data yang diperoleh dianalisis secara deskriptif dan dilanjutkan dengan uji normalitas Shapiro-Wilk. Hasil pembuatan produk menunjukkan bahwa tidak terdapat perbedaan pada ketiga produk dari aspek aroma akan terdapat perbedaan pada aspek warna, aspek tekstur dan aspek rasa. Hasil analisis menunjukkan bahwa jenis tepung tidak memberikan pengaruh nyata terhadap tingkat kesukaan konsumen terhadap kue kering berbahan dasar minuman Mina Sarua

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