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All Journal Jurnal Ilmiah Mandala Education (JIME) Tourism Reserch Journal Jurnal Hospitality dan Pariwisata Journal Informatic, Education and Management (JIEM) Publipreneur Polimedia: Jurnal Ilmiah Jurusan Penerbitan Politeknik Negeri Media Kreatif Journal FAME (Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Journal of Tourism and Economic Jurnal Abdimas Akademika Proceeding Applied Business and Engineering Conference Barista : Jurnal Kajian Bahasa dan Pariwisata Jurnal Pengabdian Masyarakat
Annishia, Fristi Bellia
Politeknik Negeri Media Kreatif
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Identifying Priorities for Marine Tourism Development at Tanggamus Regency, Lampung Fristi Bellia Annishia
Jurnal Penelitian Pariwisata Vol 5 No 1 (2021): (TRJ) Tourism Research Journal
Publisher : Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v5i1.109

Abstract

This research aims to determine priorities for the development of marine tourism in Tanggamus Regency. To obtain recommendation for priority for marine tourism development, this research focuses on three marine tourism destinations that managed by Tourism Awareness Group (Pokdarwis) together with Tanggamus Government, namely Kiluan Bay, Karang Putih Beach, and Muara Indah Tourism Park. Focus Group Discussions (FGD) as well as questionnaire were conducted with informants from Tourism, Culture, Youth and Sports Agency of Tanggamus Regency, and Pokdarwis representatives from management of the research location. This research uses Analytical Hierarchy Process (AHP) method, and the priority preferences for the development of marine tourism are assessed from the aspects of connectivity (C1), governments program support (C2), potential problems (C3), and potential value-added locations (C4). The results show indicators in each data cluster prioritize Kiluan Bay as the first priority to be developed. The results also recommend to increase tourism promotions in the airport area and optimizing the constructions of access roads (C1), synchronizing tourism development plans in the Regional Spatial Plan to the Lampung Province Medium-Long Term Development Plan and facilitating investors in the tourism sectors (C2), educating the public regarded the potential dangers of disasters (C3), supporting for accommodations, local communities attractions and culinary centers (C4). Keywords: Analytical Hierarchy Process, Marine Tourism, Priorities of Development.
Evaluasi Penerapan Standar Operasional Prosedur Housekeeping Department Dalam Penyediaan Bath Towel di The Acacia Hotel Jakarta Fristi Bellia Annishia; Riswanto Riswanto
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 3, No 1 (2020): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v3i1.2164

Abstract

Pada umumnya tujuan tamu yang berkunjung kebanyakan untuk menginap. Seiring banyaknya hotel yang berdiri yang tentunya menjadi pesaing, maka pelayanan kamar serta segala kelengkapannya harus diperhatikan dan dipersiapkan sebaik mungkin. Kelengkapan pada kamar tamu yang juga menjadi kebutuhan pada saat menginap, salah satunya adalah bath towel. Akan tetapi melalui penelitian yang telah dilakukan, terlihat adanya masalah yang timbul akibat sangat kurangnya persediaanpar stockbath towel yang dimiliki Hotel The Acacia Jakarta. Hal ini mengakibatkan timbulnya keluhan pada tamu yang disebabkan karena tidak terdapatnya bath towel di kamar hotel. Salah satu departemen yang paling penting dalam mempertahankan dan memberikan pelayanan yang memuaskan bagi para tamu, adalah Housekeeping. Housekeeping Department dibagi menjadi beberapa bagian salah satunya adalah room section yang mempunyai tugas untuk menjaga kebersihan, keamanan, kenyamanan dan kelengkapan kamar tamu.Dengan demikian peranan housekeeping sangatlah penting dalam memenuhi kelengkapan fasilitas di setiap kamar yang salah satunya yaitu kelengkapan bath towel di kamar hotel guna mencapai tingkat kepuasan tamu yang menginap.
PENGARUH KUALITAS PRODUK KOPI TERHADAP KEPUASAN KONSUMEN DI JADE LOUNGE SWISSBELRESIDENCES KALIBATA JAKARTA Fristi Bellia Annishia; Muhamad Soekarno Setiawan
Jurnal Hospitality dan Pariwisata Vol 4, No 1 (2018): Jurnal Hospitality dan Pariwisata
Publisher : Program Studi Hospitality dan Pariwisata

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (325.171 KB) | DOI: 10.30813/jhp.v4i1.1335

Abstract

Penelitian ini bertujuan untuk mengetahui: 1) Pengaruh kualitas produk kopi terhadap kepuasan konsumen Jade Lounge Swiss-Belresidences Kalibata Jakarta. Penelitian ini menggunakan pendekatan kuantitatif. Metode pengumpulan data yang digunakan adalah kuesioner. Populasi penelitian ini adalah seluruh pelanggan yang datang ke Jade Lounge untuk menikmati produk kopi di bulan Agustus 2017. Sampel penelitian ini 76 orang (berdasarkan rumus slovin). Kuesioner yang digunakan dalam penelitian ini telah diuji validitas dan reliabilitasnya sebelum disebarkan ke para responden. Penelitian ini menggunakan metode kuantitatif. Untuk menganalisa data, digunakan salah satu metode statistic yaitu regresi linier sederhana, dan untuk Uji hipotesis, digunakan T-test. Hasil penelitian ini adalah kualitas produk kopi termasuk salah satu faktor yang mempunyai pengaruh positif mendatangkan konsumen dengan nilai persentase yang cukup signifikan. Maka dari itu, hipotesis diterima, karena dari hasil didapatkan bahwa ada pengaruh yang signifikan antara kualitas produk kopi dengan kepuasan pelanggan Kata kunci: Kualitas Produk Kopi, Kepuasan Konsumen, Lounge, Produk Kopi
Uji Banding Emulsi Pembuatan Es Krim: Kuning Telur Dengan Gelatin Fristi Bellia Annishia; Setiawan Dhanarindra
Jurnal Hospitality dan Pariwisata Vol 3, No 2 (2017): Jurnal Hospitailty Dan Pariwisata
Publisher : Program Studi Hospitality dan Pariwisata

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (415.629 KB) | DOI: 10.30813/jhp.v3i2.1336

Abstract

Penelitian ini dilakukan di pastry kitchen di Departement Food And Beverage Service. Hotel Santika Taman Mini Indonesia Indah adalah hotel bintang tiga dengan suasana Indonesia di daerah Jakarta Timur. Penelitian ini bertujuan untuk mengetahui dan menganalisis tentang uji banding pengemulsi pada pembuatan es krim, pengemulsi kuning telur(ayam) dibanding gelatin. Metode penelitian menggunakan Kualitatif Komprehensif, dengan jumlah sampel 9 responden yang dimana 2 dari responden tersebut adalah pakar dalam hal es krim, tehnik yang dipakai dalam mendapatkan hasil perbandingan adalah eksperimen dan pencobaan hasil(Test food). Proses pengambilan data sampel menggunakan jenis metode Indepth Interview (wawancara) kepada 2 orang pakar dan 7 orang bawahannya. Dari hasil wawancara didapatkan lima hal yang dijadikan acuan untuk mengetahui hasil uji banding yaitu Rasa, Tampilan, Tekstur, Warna, dan Aroma, dari kelima hal tersebut didapatkan hasil yang mengatakan setiap pengemulsi mempunyai kekurangan dan kelebihannya masingmasing. Hasil wawancara mengatakan bahwa es krim yang menggunakan kuning telur lebih unggul dalam hal rasa, warna dan aroma dibandingkan es krim yang menggunakan gelatin sebagai pengemulsi, terbukti pemakaian gelatin sebagai pengemulsi hanya cukup bagus pada tampilan dan tekstur es krim, tetapi mempunyai masa daya tahan yang lebih panjang dibandingkan es krim yang menggunakan kuning telur sebagai pengemulsi, berdasarkan hasil wawancara dapat disimpulkan bahwa penggunaan pengemulsi kuning telur dan penggunaan pengemulsi gelatin sama baiknya di karenakan mempunyai kelebihan dan kekurangan masing-masing, tetapi alangkah lebih baik jika penggunaan dua pengemulsi itu digabungkan agar kedua pengemulsi itu dapat saling menutupi kelemahannya masing-masing.  Kata kunci: Pengemulsi es krim, Kuning telur, Gelatin
THE DEMOGRAPHICS, TRAVEL BEHAVIOUR AND SATISFACTION’S LEVEL OF VISITOR IN JAKARTA HISTORY MUSEUM, INDONESIA Fristi Bellia Annishia
Jurnal Hospitality dan Pariwisata Vol 3, No 01 (2017): Hospitality dan Pariwisata
Publisher : Program Studi Hospitality dan Pariwisata

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (388.991 KB) | DOI: 10.30813/jhp.v3i01.910

Abstract

Penelitian ini membahas tentang kepuasan pengunjung Museum Sejarah Jakarta,Indonesia. Tujuan dari penelitian ini adalah untuk: mengidentifikasi karakteristikdemografi dan perilaku perjalanan pada pengunjung Museum Sejarah Jakarta, danmenentukan kepuasan pengunjung Museum Sejarah Jakarta. Populasi dalampenelitian ini adalah pengunjung Museum Sejarah Jakarta.Teknik samplingmenggunakan convenience sampling. Dari table Krejcie Morgan didapatkan jumlahsample untuk penelitian ini, yaitu 351 responden. Dari total 380 kuesioner yangdisebarkan kepada para pengunjung Museum Sejarah Jakarta, didapatkan 355 yangterkumpul dan layak digunakan untuk penelitian. Wilcoxon Signed Rank Testdigunakan untuk melihat perbedaan antara performance dan expectation daripengunjung agar bisa mengetahui tingkat kepuasan mereka. Uji beda menunjukanadanya perbedaan yang signifikan antara performance dan expectation pada semuaatribut, maka hipotesis dapat diterima, dan pengunjung museum merasa puas denganperformance dari museum ini.Kata kunci: Demografi, Ekspektasi, Jakarta, kepuasan, performa,perilakuperjalanan, tempat bersejarah
The Effect Of Prices And Facilities On Guest Stay At The Best Western Premier The Hive Hotel Jakarta Fristi Bellia Bellia Annishia; Eko Prastiyo
Jurnal Hospitality dan Pariwisata Vol 5, No 1 (2019): Jurnal Hospitality dan Pariwisata
Publisher : Program Studi Hospitality dan Pariwisata

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (234.703 KB) | DOI: 10.30813/jhp.v5i1.1519

Abstract

ABSTRACTThe purpose of this research is to find out the effect of prices and facilities on the decision to stay at the Best Western Premier The Hive Hotel. The population in this study were guests who stayed at the Best Western Premier Hotel The Hive Jakarta. The number of samples successfully processed was 88 people, using simple random sampling. This study uses quantitative research design with multiple linear regression testing and previously performed several classical assumption tests. From the results of the study it was found that the value of the determinant coefficient or number R is equal to 0.259, then the relationship between the variable price and facilities to the variable decision of the stay is positive and strong. This is because Rsquare must be more or equal to 0.6 and close to number 1. For t count equal to 2.336 and for t table value from the result n-k-1 is 1.663. Thus it can be concluded that for the value of t count 2.336 <t table 1.663 then, the price variable has a significant effect on the decision to stay, then in this test the first hypothesis (H1) is accepted. In the Facility variable, the value of t count is 0.02 and the value of t table is 1.663, the facility does not affect the decision to stay. Suggestions that can be conveyed from this study include the price can be adjusted to the benefits that guests get when staying at a hotel, so the hotel can pay attention to the affordability of prices with the benefits obtained. In addition, the hotel should add facilities or have entertainment available in the lobby, so that guests who are waiting for the time to check in at the lobby do not feel bored and can make additional value for the hotel. Key words: facilities, guest, hotel, prices, decision to stay
Evaluation of Study of Research Methodology Courses (Implementation of Ralph W. Tyler's Goal-Oriented Model Program Evaluation) Fauzobihi, Fauzobihi; Rustomo, Rustomo; Annishia, Fristi Bellia; Ramadhina, Retno
Jurnal Ilmiah Mandala Education (JIME) Vol 8, No 2 (2022): Jurnal Ilmiah Mandala Education (April)
Publisher : Lembaga Penelitian dan Pendidikan Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/jime.v8i2.3267

Abstract

The Pertiwi School of Economics is one of the private campuses in the city of Bekasi and has classes in various areas has two majors in S1 Management and S1 Accounting. The author in this case will conduct research on Evaluation of Research Methodology Course Learning using the Goal Oriented Model Ralph W. Tyler. The focus of this evaluation research is the achievement of learning programs that are considered important which can be seen from: How are the problems in the input evaluation aspect, which include, the quality of lecturers, the presence of lecturers, study plans that have never been reviewed, facilities and infrastructure. This approach uses program objectives as criteria to determine the success or achievement of a program. Evaluators try to measure the extent to which the goals have been achieved and conduct analysis and observations of national and international articles to support this research. The object of observation in this model is the goal of the program that has been set. For research methodology courses, almost all lecturers have carried out evaluations at the end of the teaching and learning process in the classroom. However, the results obtained are sometimes unsatisfactory. Sometimes the results achieved are substandard or below average. Tyler's goals-oriented program evaluation is designed to describe successful program goals. Evaluation is also meaningful for drawing conclusions which includes three main things in the process, namely formulating questions, collecting data, and presenting or displaying information. Contributive evaluation has advantages in the decision-making process in a goals-oriented evaluation approach, namely its straightforwardness. The goals-oriented evaluation approach is fast to follow, understand, apply and easy to agree on and master when researched
The Effectiveness Of Personal Hospitality Attitude Regulations Assisted by Digital Pocket Books in Increasing The Brand Identity Of The Tourism Department Aprilia, Lu'luwatin Rosdiana; Annishia, Fristi Bellia; Anggraeni Stj, Rr Christiana Mayang; Marini, Sri
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 11 No. 02 (2024): December
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/barista.v11i02.1750

Abstract

The study aims to evaluate the effectiveness of a Digital Pocketbook assisted by Personal Hospitality Attitude regulations to enhance the brand identity of the Tourism Department. This type of research is pre-experimental type One Group Pretest-Posttest Design. The Sample is students from the Tourism Department and outside the Tourism Department of Polimedia Kreatif, namely 30 people from the Tourism Department while 26 people came from non-tourism with the simple random sampling. Data analysis in this research is using hypothesis testing with paired sample t-test and to determine its effectiveness using the N-Gain test to determine effectiveness. The results are that respondents' pretest scores for both tourism and non-tourism obtained an average of 69.1. After being treated with personal hospitality attitude regulations with the help of a digital pocket book, respondents' posttest scores obtained an average of 87.3. Calculation results using SPSS 26 with the Paired Sample t-formula test, the researcher concluded that a significance value of 0.000 or meaning 0.000 < 0.05 was obtained, so Ho was rejected and Ha was accepted, and with the results of the hypothesis test or tcount = 8.066 > ttable = 2.045 and tcount = 12,478 > ttable = 2.060 which means Ho rejected and Ha accepted. Based on the results of the N-gain test obtained an average of 56.3% which is quite effective, as well as for non-Tourism major students the average was 57.38% which in categories are quite effective too. So, it can be concluded that the Personal Hospitality Attitude regulations assisted by digital pocketbooks are quite effective in increasing the brand identity of the tourism department in Polimedia Kreatif.
PELATIHAN PENGOLAHAN DESSERT BOX MATCHA LOKAL DARI DAUN SINGKONG SEBAGAI CULINARY SIGNATURE PRODUCT UMKM DI BAPPEDA KOTA DEPOK Anggraeni Stj, Rr. Christiana Mayang; Rosdiana Aprilia, Lu’luwatin; Bellia Annishia, Fristi
Jurnal Pengabdian Kepada Masyarakat Vol. 4 No. 2 (2025): Januari
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Negeri Media Kreatif

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46961/jpk.v4i2.1516

Abstract

Pemekaran UMKM menambah lapangan kerja baru sehingga angka pengangguran berkurang, menciptakan sistem ekonomi bagi masyarakat yang lebih merata, dan dapat mendukung perekonomian di Indonesia disaat krisis sekalipun. Bappeda Depok dengan salah satu misi-nya yakni mewujudkan masyarakat yang sejahtera, mandiri dan berdaya saing. Menjadikannya Badan Perencanaan Pembangunan yang terus berusaha meningkatkan kemakmuran masyarakat, khususnya pengembangan UMKM. Indonesia memiliki kekayaan alam yang melimpah, pangan lokal Indonesia menjadi salah satu solusi ketahanan pangan yang dapat meminimalisir pangan import. Pengabdian menjawab permasalahan mitra dibidang pengembangan UMKM, Pelatihan Pengolahan Dessert Box Matcha Lokal dari Daun Singkong Sebagai Culinary Signature Product UMKM di Bappeda Kota Depok memberikah nilai tambah bagi perkembangan UMKM Mapan. Tujuan pengabdian ini untuk memaksimalkan pemanfaatan bahan lokal daun singkong secara nilai ekonomis dikombinasikan dengan prodak popular yaitu dessert box sekaligus memberikan culinary signature product. Metode pelatihan ini adalah praktikkum hands on methods, dengan sebelumnya diawali materi teori tentang pemanfaatan daun singkong mitra pada pengabdian masyarakat ini adalah UMKM Mapan dibawah naungan Bappeda Depok, jumlah peserta 25 orang, evaluasi dilakukan dengan menilai hasil praktikkum dari berbagai aspek sensori dan manajemen kerja. Hasil pengabdian menunjukkan peserta pelatihan mendapatkan wawasan tentang pemanfaatan daun singkong, dan keterampilan pengolahan dessert box matcha lokal sesuai rencana, selain itu prodak pelatihan dapat digunakan sebagai prodak unggulan di UMKM Mapan Bappeda Depok.
Designing a Workplace Health Model for Creative Industry Employees in Tourism Villages: A Grounded Theory Approach” Riana, Meisi; Latif, Antinah; Annishia, Fristi Bellia; Elviana, Elviana; Shabir, Fadly
ABEC Indonesia Vol. 12 (2024): 12th Applied Business and Engineering Conference
Publisher : Politeknik Negeri Bengkalis

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Tourism villages are one of the fastest growing sectors in the creative industry. Healthy workplace conditionsare essential to support employees in generating innovation and creativity. However, workplace health in this sector isoften neglected. This research aims to design a workplace wellness model suitable for creative industry employees intourist villages, using a Grounded Theory approach. The method involved in-depth interviews with 20 employees and 2managers from a pilot tourist village. Data were analyzed through open, axial, and selective coding stages to identifyfactors affecting occupational health. The results revealed that lack of government regulation and supervision, high workpressure, and lack of health facilities are some of the main challenges faced by employees. In addition, low managerialsupport for employee health also worsened workplace conditions. Based on these findings, the proposed workplacehealth model is the socialization and education of existing OSH regulations, establishing partnerships with OSHinstitutions or external parties, managing work stress, and providing better health facilities. This model is expected toimprove the physical and mental well-being of employees, while encouraging productivity and work quality in thecreative industry sector of tourist villages. The main suggestion from this research is the importance of more attentionfrom the management of tourist villages in implementing a comprehensive occupational health policy to create a healthierwork environment and support innovation.
Co-Authors Anggraeni Stj, Rr Christiana Mayang Anggraeni Stj, Rr. Christiana Mayang Antinah Latif, Antinah Aprilia, Lu'luwatin Rosdiana Dio Dwi Saputro Eko Prastiyo Elviana Elviana, Elviana Fauzobihi, Fauzobihi Lu’luwatin Rosdiana Aprilia Mufidah, Lina Muhamad Soekarno Setiawan Ramadhina, Retno Riana, Meisi Riswanto Riswanto Rr. Christiana Mayang Anggraeni Stj Rustomo, Rustomo Setiawan Dhanarindra Shabir, Fadly Sri Marini Swastono Putro Pirastyo