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All Journal Journal of Management Review Indikator: Jurnal Ilmiah Manajemen & Bisnis International Humanities and Applied Science Journal Journal of Indonesian Tourism, Hospitality and Recreation Business Economic, Communication, and Social Sciences Journal (BECOSS) Global Research on Tourism Development and Advancement (GARUDA) Jurnal Ilmiah Hospitality Management
Lestari, Nurul Sukma
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Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Health Professions Industrial & Manufacturing Engineering Library & Information Science Social Sciences Other

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ROTI GAMBANG, ACCULTURATION BREAD FROM BETAWI Lestari, Nurul Sukma
Journal of Indonesian Tourism, Hospitality and Recreation Vol 3, No 1 (2020): Journal of Indonesian Tourism, Hospitality and Recreation
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/jithor.v3i1.23468

Abstract

ABSTRAKTujuan dari penelitian ini adalah untuk mengetahui sejarah dari Roti Gambang, keunikan dan cara melestarikan keberadaan roti ini. Pemilihan roti gambang disebabkan karena roti ini adalah makanan traditional khas Betawi. Metode yang digunakan adalah metode kualitatif dengan pendekatan studi literatur. Hasil yang diperoleh dari penelitian ini adalah Roti Gambang berasal dari era kolonial. Keunikan roti ini adalah bentuknya yang persegi yang mengadopsi bentuk salah satu alat musik dari Gambang Kromong, yaitu Gambang serta penggunaan kayu manis dan gula merah. Roti ini mencapai popularitasnya pada akhir 1980-an dan 1990-an. Roti Gambang sudah mulai dijual di toko makanan yang ada di jaringan bioskop terbesar di Indonesia dan sudah tersedia juga di salah satu gerai Starbuck Comunnity Store di Jakarta. Disarankan untuk menjaga keberadaan Roti Gambang karena roti tersebut memiliki nilai sejarah dan terpilih menjadi salah satu roti paling enak di dunia berdasarkan CNN.  Kata Kunci : Betawi, Nilai Sejarah, Roti GambangABSTRACTThe purpose of this research is to find out the history of Roti Gambang, the uniqueness and how to preserve the existence of this bread. Roti Gambang has been chosen because it's a traditional bread from Betawi. A qualitative method with a literature study approach used in this research. The results from this research are the bread originating from the colonial era. The uniqueness is a square shape that adopts the shape of Gambang, the musical instruments from Gambang Kromong and the use of cinnamon and brown sugar. Reached the popularity in the late 1980s and 1990s.  The Bread is available at food stores in the largest cinema chain in Indonesia at one of the Starbuck Community Store outlets in Jakarta.  It's recommended to maintain the existence of the Roti Gambang because of historical value and it was chosen to be one of the most delicious bread in the world based on CNN.   Keywords: Betawi, Historical Value, Roti Gambang
Technology is a solution for MSMEs Sustainability Lestari, Nurul Sukma; Levyta, Farah; Rosman, Dendy; Zainal, Veithzal Rivai; Affini, Dinar Nur
Indikator: Jurnal Ilmiah Manajemen dan Bisnis Vol 6, No 2 (2022)
Publisher : Universitas Mercu Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22441/indikator.v6i2.14771

Abstract

The Corona virus, which began to emerge at the end of 2019 in China, has so far spread widely throughout the world including Indonesia, where this greatly affects various aspects of human life. Many MSME businesses must close because of the current economic situation. Therefore, MSME owners during the COVID-19 pandemic must start rethinking their business strategy. Because only with innovation, micro, small and medium business owners will be able to survive and continue to be sustainable. One of the innovations is to use technology, namely cloud kitchens that are attached to the use of online applications. During the COVID-19 epidemic, this study looks at the possibility of MSME business owners to adopt Cloud-based technology platforms as their new business model. The data for this study were obtained from 100 MSME owners engaged in the food and beverage sector using quantitative techniques. Data processing using SPSS 22.0 program and path analysis. The research findings reveal that there is a relationship between perceived ease of use and perceived benefits that affect the intention to use/adopt cloud kitchens as their new business model. This study contributes to the intention to adopt small businesses towards technology, namely cloud kitchens for MSME owners. Practical implications for other stakeholders are also presented in this study
Pengaruh Motivasi Terhadap Kinerja Karyawan di Pastry Section Hotel Lestari, Nurul Sukma; Sia, Hue; Gunawan, Adriani
Jurnal Ilmiah Hospitality Management Vol. 13 No. 1 (2022)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jihm.v13i1.197

Abstract

Sumber daya manusia adalah aset utama dalam setiap organisasi, karena menjadi salah satu alat untuk mencapai tujuan perusahaan. Dalam menjalankan operasional sehari-hari sumber daya manusialah yang memegang peranan penting dalam suatu organisasi, apalagi suatu hotel. Dimana hotel dituntut untuk dapat memberikan layanan yang terbaik kepada pelanggannya sehingga akan timbul kepuasan pada para pelanggan. Karena dari itu kinerja dari tiap karyawan haruslah ditingkatkan dengan berbagai caram salah satunya adalah dengan cara memberikan motivasi yang sesuai untuk tiap karyawan. Tujuan dari penelitian ini adalah untuk melihat pengaruh dari motivasi terhadap kinerja karyawan pastry section di Hotel X, Jakarta. Penelitian ini menggunakan metode kuantitaif dan pengolahan data dengan SPSS 22. Hasil dari penelitian adalah terdapat pengaruh positif dari motivasi terhadap kinerja karyawan. Maka saran yang dapat diberikan adalah agar manajemen hotel dapat memperhatikan lingkungan kerja, kondisi kerja dan beban kerja dari karyawan di pastry section, agar hal ini tidak menurunkan produktifitas yang akan berimbas pada penurunan kinerja.
Transformasi Pedagang UMKM Makanan dan Minuman dalam Era Digital Lestari, Nurul Sukma; -, Meylisa; Gunawan, Adriani
Journal of Management Review Vol 9, No 6 (2025): Journal of Management Review
Publisher : Magister Manajement Studies Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/jmr.v9i6.14151

Abstract

Teknologi yang selalu berubah menjadi tantangan tersendiri bagi Usaha Mikro, Kecil dan Menengah (UMKM). Secara khusus penelitian ini bertujuan untuk mengkaji bagaimana penggunaan pembayaran digital mempengaruhi kinerja pedagang UMKM industri makanan dan minuman di Bekasi. Penelitian ini menggunakan metodologi kuantitatif dan pengolahan data menggunakan Structural Equation Modeling-Partial Least Squares (SEM-PLS) dan melibatkan 118 responden UMKM di Bekasi sebagai sampel. Hasil penelitian ini menyoroti bagaimana kinerja UMKM di Bekasi sangat dipengaruhi oleh penggunaan sistem pembayaran digital. Pada dasarnya, penelitian ini menunjukkan bahwa UMKM dapat memaksimalkan manfaat pembayaran digital jika mereka menunjukkan keterbukaan terhadap pembelajaran dan penerimaan terhadap kemajuan teknis baru. Selain itu, sebagai komponen penting bagi keberhasilan UMKM di era digital, studi ini menyoroti peran penting yang dimainkan oleh adaptasi dan pelatihan inovasi teknologi. UMKM di industri makanan dan minuman dapat meningkatkan efisiensi operasional dan daya saingnya dengan mengidentifikasi dan memanfaatkan teknologi baru. Oleh karena itu, pentingnya strategi proaktif untuk integrasi teknologi dan pendidikan berkelanjutan dalam memungkinkan UMKM untuk sejahtera dalam ekosistem digital yang terus berubah disorot dalam penelitian ini
Transformation of Food and Beverage MSMEs in the Digital Era Triana, Ika; Lestari, Nurul Sukma
Business Economic, Communication, and Social Sciences Journal (BECOSS) Vol. 7 No. 2 (2025): BECOSS
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/becossjournal.v7i2.11990

Abstract

Technology challenges for Micro, Small, and Medium Enterprises (MSMEs) are constantly changing. Specifically, this research aims to examine how using digital payments affects the performance of MSME traders in Bekasi's food and beverage industry. The study used quantitative methodology and data processing using Structural Equation Modeling-Partial Least Squares (SEM-PLS) and involved 117 MSME respondents in Bekasi as samples.  The results of this study highlight how MSMEs' performance in Bekasi is significantly impacted by their use of digital payment systems. The study shows that MSMEs may maximize the benefits of digital payments if they demonstrate an openness to learning and an acceptance of new technical advancements. Furthermore, as critical components for MSMEs' success in the digital age, the study highlights the vital roles that technology innovation adaptation and training play. MSMEs in the food and beverage industry may improve operational efficiency and competitiveness by identifying and utilizing new technology. This research is limited to certain locations and variables, so further studies are needed with a broader scope and additional variables, such as the role of Pentahelix in developing MSMEs. The implications of this research that can be applied are that adopting technology increases the efficiency, competitiveness, and growth of MSMEs through digitalization and collaboration. Therefore, this research highlights the significance of a proactive strategy for technology integration and ongoing education in enabling MSMEs to prosper in the ever-changing digital ecosystem.
The Effect of Job Stress, Work From Home Policy, and Effective Communication on Employee Performance (A Study on the Quality Assurance Division of PT. Kobus Smart Service) Hidayatulloh, Taopik; Affini, Dinar Nur; Lestari, Nurul Sukma
International Humanities and Applied Science Journal VOLUME 8, ISSUE 1, 2025
Publisher : Universitas Mercu Buana

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

Abstract

Abstract – This study aims to analyze the effect of job stress, Work From Home (WFH) policies, and effective communication on the performance of employees in the Quality Assurance division at PT. Kobus Smart Service. The research adopts a quantitative descriptive approach, targeting all 44 permanent employees through a saturated sampling method. Data were collected using surveys and structured questionnaires. The findings reveal that job stress has a significant negative impact on employee performance, indicating that heightened stress levels reduce focus and effectiveness. Conversely, the WFH policy and effective communication exhibit a significant positive influence on performance, suggesting that flexible working arrangements and clear communication enhance productivity and employee satisfaction. These results underscore the importance of stress management strategies, the integration of WFH practices, and fostering effective communication to optimize employee performance. The study contributes both theoretically and practically to human resource management by identifying key factors influencing employee performance in the outsourcing sector. Keywords: Job Stress, Work From Home Policy, Effective Communication, Employee Performance
Moderating Technology, Stress, and Performance in Hospitality Lestari, Nurul Sukma; Dinitri, Seruni; Pratiwi, Pratiwi; Yulianty, Jessyca; Rojali, Muhammad
Stupa Vol 7 No 2 (2025): Global Research on Tourism Development and Advancement (GARUDA) - In Progress
Publisher : Prasetiya Mulya Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21632/garuda.7.2.on Process

Abstract

This study investigates how technology adoption, job stress, and the role of supervisors in the hospitality industry influence performance and the supervisor's role as a moderator. This study looks at these dynamics to provide insight into strategic management techniques that increase productivity, increase worker happiness, and drive long-term sustainability in the highly competitive hospitality industry. This quantitative research uses descriptive methods and uses SEM-PLS to test the data. The population is all employees of local 5-star hotels in Jakarta that have been operating for 20 years, with 400 respondents. The data collection technique uses non-probability sampling with purposive sampling. The findings of this research show that adopting technology improves performance but also increases work stress. Managed stress can boost performance. The supervisor's role amplifies the impact of technology and helps manage stress, contributing directly to improved performance. The research findings have theoretical significance and relevance, especially for the hotel industry. The hospitality industry can use the research findings to develop more effective ways to improve job performance while considering the critical role of supervisors in overcoming difficulties in implementing new technologies, paying attention to employee mental health so that operations can run smoothly, and encouraging sustainable practices
Co-Authors -, Meylisa Dinar Nur Affini Dinitri, Seruni Gunawan, Adriani Hidayatulloh, Taopik Levyta, Farah Pratiwi Pratiwi Rojali, Muhammad Rosman, Dendy Sia, Hue Triana, Ika Veithzal Rivai Zainal Yulianty, Jessyca