Article Per Year (5 Year)
p-Index From 2020 - 2025
1.197
P-Index
This Author published in this journals
All Journal Jurnal Manajemen Pelayanan Hotel Community Development Journal: Jurnal Pengabdian Masyarakat SOLID TRANSFORMASI : JURNAL PENGABDIAN PADA MASYARAKAT Journal Of Human And Education (JAHE) Jurnal Kajian Pariwisata dan Perhotelan Edu Elektrika Journal
Hariani, Yuni Sulpia
Unknown Affiliation
Humanities Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Public Health Social Sciences Other

Published : 7 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 7 Documents
Search

 1 
Penerapan Perhitungan Break Event Point dalam Perencanaan Bisnis Pada Pawon 21 Bonjeruk Farha, Farha; Hariani, Yuni Sulpia; Ningsih, Septia
SOLID Vol 15, No 1 (2025)
Publisher : Universitas Teknologi Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35200/solid.v15i1.752

Abstract

Penelitian ini bertujuan untuk membantu manajemen Pawon 21 Bonjeruk dalam mengambil keputusan dalam proses perencanaan bisnis. Jenis penelitian merupakan penlitian deskriptif. Analisis menggunakan perhitungan Break Event Point untuk melihat target penjualan minimal yang akan dilakukan oleh pelaku bisnis. Berdasarkan hasil analisis ditemukan bahwa nilai Break Event Point sebesar Rp. 13.224.554 dan target minimal penjualan per produk sebesar makanan sebesar Rp. 3.687.143, minuman sebesar Rp.196.648, edu organic sebesar Rp. 1.106.143, cooking class sebesar Rp. 6.759.763, dan hasil kebun sebesar Rp. 1.474.857.
Application of Room Service SOP by Waiters and Waitress in Improving Guest Satisfaction at Hotel SWISS-BELCOURT Lombok Budiman, Budiman; Hariani, Yuni Sulpia
Jurnal Manajemen Pelayanan Hotel Vol 8 No 2 (2024): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/jmph.080213

Abstract

The purpose of this study is to determine the process of room service by waiters and waitresses at Swiss-Belcourt Lombok Hotel and to find out the obstacles faced by a waiter and waitresses at Swiss-Belcourt Lombok Hotel. In this study using qualitative research, the location of this research was conducted on Jl. Raya Bypass BIL Km.2 Praya, Central Lombok West Nusa Tenggara. The types of data used in this study are qualitative and quantitative. The data sources in the study are as follows. Primary data sources and secondary data sources, while the research informants in this study were waiters and waitresses at the Swiss-Belcourt Lombok hotel. This study used purposive sampling in determining the number of research informants totaling 10 workers at the swiss-belcourt Lombok Hotel. Several stages will be carried out in this study, related to data collection are as follows, namely interviews, observation, documentation, and literature study, and for the data analysis method in this study using qualitative descriptive analysis. The results of this study show that room service at Swiss-Belcourt Lombok Hotel emphasizes that every step, from order taking to serving, is very important to achieve guest satisfaction. Efficient and friendly service, as well as attention to food quality and presentation, contribute to such satisfaction, while for the obstacles faced in providing room service, it is important to ensure that guests are satisfied.
Revitalisasi Kuliner Lokal Sebagai Brand dan Pilar Pariwisata Hijau Di Desa Bonjeruk Hariani, Yuni Sulpia; Budiman; Anwariyah, Komariyuli
Jurnal Kajian Pariwisata Dan Perhotelan Vol. 3 No. 1 (2025): Mei-Agustus 2025
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62379/jkph.v3i1.3142

Abstract

This study aims to analyze and explain the diversity of local culinary delights that are used as brands and pillars of green tourism in Bonjeruk Tourism Village, Central Lombok Regency. The relationship between local culinary delights as brands of tourism villages and pillars of green tourism in Bonjeruk Tourism Village is like a coin with two sides. Local culinary delights in Bonjeruk Tourism Village utilize vegetables and spices grown in local fields and to meet the needs of culinary ingredients, replanting becomes a cycle of preservation that has a positive impact on the environment and also local economic growth. This study is a study that uses qualitative methods. Data collection was carried out using observation techniques, in-depth interviews and documentation. The results of this study indicate that there are a number of local culinary delights in Bonjeruk Tourism Village that are used as brands and pillars of green tourism. Local culinary delights include food and drinks that are used as brands and pillars of green tourism such as ayam merangkat, sate kuncung, olah-olah sayur, olah-olah daging, ares, serebuk, pelecing, jejeruk, bebetok, raon, ebatan, tum and jamu sherbet. The local cuisine of Bonjeruk Tourism Village is unique, evident in the use of ingredients and the cultural stories behind each type of local food and drink, distinguishing it from local cuisine from other villages or regions on Lombok Island. This uniqueness is the reason local cuisine is used as a tourist attraction and brand in Bonjeruk Tourism Village. Furthermore, the use of local cuisine as a village tourism brand has a positive impact on environmental conservation, marked by the replanting of various types of plants used as raw materials for local cuisine that are almost extinct. By being studied and re-popularized as a tourism village brand, local cuisine becomes a promotional tool for green tourism, which is expected to increase the number of tourist visits, improve the community's economy, and preserve the local environment.
Training On Coffee Processing And Packaging In Improving The Competitiveness Of Local Products In Bukit Tinggi Tourist Village Hariani, Yuni Sulpia; Fauzi, Agus Khazin; Budiman, Budiman; Anwariyah, Komariyuli; Farha, Farha
TRANSFORMASI : JURNAL PENGABDIAN PADA MASYARAKAT Vol 5, No 2 (2025): Agustus
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/transformasi.v5i2.33024

Abstract

Bukit Tinggi Village is one of the Tourism Villages in Gunung Sari District, West Lombok Regency. As one of the tourist villages that has natural and artificial attractions, it is important for the village to continue to develop a green and sustainable quality tourist village to realize the prosperity of the village. To support this, superior products owned by Bukit Tinggi Village need to be echoed so that they are recognized by the wider community, one of which is coffee products. Many people have so far only processed coffee for personal or family consumption, even though the coffee land and coffee flavor of Bukit Tinggi Village are not inferior to other areas. To support coffee processing, which is still traditionally processed, the Community Service Team from Politeknik Negeri Bali PSDKU West Lombok in collaboration with the West Lombok Tourism Office conducted training and coffee packaging to increase the competitiveness of local products. The purpose of this community service activity is to assist the community in developing coffee processing and packaging so that it has a high selling value. In addition to assisting in the development of coffee processing, the Community Service Team also helps in terms of education on the use of brands/labels, packaging, marketing and determining a fair market price. This is because so far most of the people of the coffee products produced in relation to brand/label, packaging, marketing, and determining a fair market price. The method used in this community service activity is training or direct demonstration with service participants.The results of this community service that have been carried out are the insights and knowledge of the community regarding coffee processing in a modern way using roasting and grinder tools to increase, on the other hand in relation to packaging processed coffee products with brands/labels, packaging, digital marketing and determining the fair market price of coffee products can increase and can be utilized optimally.
Perancangan Sistem Pengenalan Wajah Dengan Metode CNN Pada Sistem Keamanan Door Lock Pintu Kamar Hotel Anwariyah, Komariyuli; Hariani, Yuni Sulpia; Budiman; MZ, Dedy Sofian
Edu Elektrika Journal Vol. 12 No. 2 (2024)
Publisher : LPPM Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/0724xq71

Abstract

Room door lock security can be managed using conventional techniques or automated systems. Currently, most hotels in Indonesia, particularly in the Lombok area, utilize card keys for room access. This method is effective and convenient, as guests do not need to carry physical keys. However, there are instances when guests forget to take their card when leaving the room, which complicates re-entering their accommodations. One potential solution is to implement the Convolutional Neural Network (CNN) method for recognition. The CNN process involves four key stages: area detection, feature extraction, matching, and recognition. Tests conducted on this system indicate that the CNN method can accurately recognize provided input images. Out of 10 images tested, 90% were recognized successfully. The results suggest that the CNN method is a promising option for enhancing room lock security
Peningkatan Kualitas SDM Melalui Pelatihan Sadar Wisata dan Sapta Pesona Di Desa Pakuan, Lombok Barat Dewi, Ni Wayan Sintya; Hariani, Yuni Sulpia; Natalia, Sang Ayu Made Krisna Dewi; Suarta, I Ketut; Harisal, Harisal
Journal Of Human And Education (JAHE) Vol. 4 No. 6 (2024): Journal of Human And Education (JAHE)
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jh.v4i6.1737

Abstract

Abstrak Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan kualitas Sumber Daya Manusia (SDM) di Desa Pakuan, Kecamatan Narmada, Kabupaten Lombok Barat, melalui pelatihan Sadar Wisata dan penerapan prinsip Sapta Pesona bagi Kelompok Sadar Wisata. Metode yang digunakan meliputi pelatihan langsung, diskusi interaktif, dan studi kasus, yang dirancang untuk memberikan pemahaman mendalam tentang potensi pariwisata lokal dan strategi pemasarannya. Materi pelatihan mencakup pentingnya pariwisata berkelanjutan, identifikasi potensi wisata, dan teknik pemasaran yang efektif. Hasil evaluasi menunjukkan peningkatan signifikan dalam pengetahuan dan keterampilan peserta dalam mengelola destinasi wisata dan menerapkan Sapta Pesona. Diharapkan, kegiatan ini dapat meningkatkan daya saing Desa Pakuan sebagai destinasi wisata berkelanjutan dan memberikan dampak positif bagi pembangunan ekonomi dan sosial masyarakat setempat, termasuk peningkatan pendapatan dan lapangan kerja. Melalui penguatan kapasitas SDM, Desa Pakuan berpotensi menjadi model pengembangan pariwisata di Lombok Barat. Kata Kunci: Sadar Wisata, Sapta Pesona, Pokdarwis
PENINGKATAN KAPASITAS SDM DALAM PENGOLAHAN MAKANAN SEBAGAI DAYA TARIK WISATA DI DESA LEBAH SEMPAGA Solihin, Solihin; Amalia, Layla Fickri; Natalia, Sang Ayu Made Krisna Dewi; Hariani, Yuni Sulpia
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 5 No. 3 (2024): Volume 5 No. 3 Tahun 2024
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v5i3.30565

Abstract

Provinsi Nusa Tenggara Barat (NTB) sebagai salah satu provinsi yang mengandalkan sektor pariwisata setelah sektor pertanian untuk memajukan perekonomiannya memiliki ragam daya tarik wisata. Pulau Lombok merupakan bagian dari Provinsi NTB yang memiliki kekayaan alam, budaya, sejarah dan juga kreatifitas yang bisa dikembangkan menjadi daya tarik wisata. Desa Lebah Sempaga yang terletak di Kecamatan Narmada Kabupaten Lombok Barat merupakan salah satu desa wisata yang mengembangkan atraksi alam sebagai atraksi utamanya. Desa ini juga memiliki komoditas kebun berupa kopi, cokelat, pisang, ubi, alpukat, rambutan, manggis, dan durian yang bisa dikembangkan menjadi produk-produk olahan untuk dijadikan sebagai oleh-oleh khas Desa Wisata Lebah Sempaga. Kegiatan pengabdian ini bertujuan untuk meningkatkan kapasitas sumber daya manusia di bidang kuliner dengan melakukan pengolahan makanan sebagai daya tarik wisata. Selain hasil kebun dan hutan, terdapat sejumlah tanaman yang berpotensi untuk dikembangkan sebagai kuliner khas Desa Wisata Lebah Sempaga yaitu sayur paku yang tersebar luas tumbuh sepanjang tahun dan juga bunga kecombrang. Dua jenis tanaman tersebut dikatakan berpotensi menjadi olahan kuliner khas dikarenakan dari 60 desa wisata di Kabupaten Lombok Barat belum terdapat satu desa wisatapun yang memanfaatkannya menjadi olahan kuliner khas mereka. Selain itu, masih rendahnya tingkat kesadaran masyarakat akan kebersihan dan pengelolaan sampah, sehingga diperlukan suatu kegiatan yang mana dapat mengedukasi masyarakat akan pentingnya kebersihan bagi sebuah daya tarik wisata. Oleh karena itu, dengan adanya pengabdian melalui kegiatan peningkatan kapasitas sumber daya manusia dengan melakukan pengolahan makanan diharapkan mampu meningkatkan daya tarik wisata dari sebuah desa wisata.
Co-Authors Amalia, Layla Fickri Budiman Budiman Budiman Dewi, Ni Wayan Sintya Farha, Farha Fauzi, Agus Khazin Harisal, Harisal I Ketut Suarta Komariyuli Anwariyah MZ, Dedy Sofian Natalia, Sang Ayu Made Krisna Dewi Ningsih, Septia Solihin Solihin