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All Journal Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Jurnal Pariwisata Terapan Lumbung Inovasi: Jurnal Pengabdian Kepada Masyarakat Journal of Artificial Intelligence and Digital Business Jurnal Masyarakat Madani Indonesia
Nurita, Riau
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Humanities Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Public Health Social Sciences Other

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THE APPLICATION OF PERSONAL HYGIENE WAITERS IN RESTAURANT AT THE ROYAL ASNOF HOTEL PEKANBARU Nurita, Riau; Sidiq, Siti Sofro
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 7: Edisi I Januari - Juni 2020
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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

Abstract

Hospitality is a commercial business that provides accommodation facilities such as lodging and food and beverage service facilities. Hospitality  industry is a commercial industry that operates in the field of services that is very influential on the development of tourism in Indonesia. Personal hygiene is an effort made by someone to maintain and care for their health by maintaining individual hygiene in order to control the environmental conditions of health. This research was conducted at the Royal Asnof Hotel Pekanbaru Restaurant which is located on Jalan Jl. Tuanku Tambusai No.106 Pekanbaru City. This hotel was chosen as a place of research because in it there is a modern nuanced restaurant that is very attractive to guests because of the significant increase in the number of guest visits each year so it needs to be seen how the application of personal hygiene waiters. This research purpose to determine the application of personal hygiene waiters in the Hotel Royal Asnof Hotel Pekanbaru. This research uses a qualitative method in which the data obtained are analyzed based on the ability of the investigator's reasoning in connecting information, facts and data by presenting observations, interviews and analyzing problems found in the field, so that a clear picture of the object under research can be obtained and can be obtained conclusions drawn. Based on the results of research that has been done, for the whole of the results of observation and interview answers said that based on the results of the study it can be concluded that the Application of Personal Hygiene Waiters in the Hotel Royal Asnof Hotel Pekanbaru is not in accordance with existing standards. Keywords :Personal Hygiene, Waiters, Restaurant, Hospitality
Pariwisata Halal Indonesia: Kajian Literatur Review Menggunakan Protokol SPAR-4-SLR dan Analisis TCCM Muhammad, Fahmi; Yusrizal, Firdaus; Nawawi, Ahmad; Nurita, Riau; Yulia, Nur Arini
Jurnal Pariwisata Terapan Vol 9, No 1 (2025)
Publisher : Sekolah Vokasi, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jpt.108998

Abstract

Halal tourism has emerged as a significant global phenomenon in line with the growing population of Muslim travelers worldwide. This development has spurred a rapid increase in academic studies related to halal tourism, particularly over the past decade. However, the application of a Systematic Literature Review (SLR) using the SPAR-4-SLR protocol remains limited, especially on the specific topic of halal tourism in the Indonesian context. This study aims to examine the trends and development of halal tourism research in Indonesia by employing the SLR method in conjunction with the TCCM (Theory, Context, Characteristic, Method) analytical framework. The research was conducted in two main stages, first the application of the SPAR-4-SLR protocol to identify and screen relevant literature and, second a detailed analysis using the TCCM framework. The assembling stage identified 112 relevant articles, which were then narrowed down to 50 key articles during the arranging stage for indepth analysis in the assessing phase. The findings reveal that theoretically halal tourism research remains centered on marketing and customer satisfaction issues, with limited exploration of sociocultural aspects and information technology. In terms of context, studies predominantly focus on Muslim-majority regions, while non-Muslim areas with high tourism potential remain underexplored. Regarding characteristics, correlational and causal approaches dominate, primarily examining relationships between halal tourism and other sectors or themes. Methodologically, quantitative approaches particularly Structural Equation Modeling using Partial Least Squares (SEM-PLS) are the most commonly applied, whereas mixed methods and longitudinal studies are still relatively scarce. These findings offer valuable insights into mapping the direction and research gaps in halal tourism studies in Indonesia moving forward.
Pelatihan dan Sosialisasi Inovasi Produk dan Pencatatan Keuangan Menggunakan Aplikasi Lamikro Dalam Meningkatkan Home Industri Masyarakat Kelurahan Sekip Pekanbaru Ibrahim, Mariaty; Etika, Etika; Nurita, Riau; Yulia, Nur Arini; Farhan, Muhammad
RIGGS: Journal of Artificial Intelligence and Digital Business Vol. 4 No. 4 (2026): November - January
Publisher : Prodi Bisnis Digital Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/riggs.v4i4.3396

Abstract

Sekip Village is one of the urban villages located near the center of Pekanbaru City that has great potential for the development of the creative economy sector. However, the products offered by business actors in this area remain limited in terms of innovation and are not yet optimally managed in the financial aspect. This community service activity aims to enhance the attractiveness of business products through product innovation and to implement financial recording using a simple digital financial application (Lamikro) for business actors, as an effort to increase consumer purchase interest and business financial sustainability. The methods used in this activity include socialization, training, and mentoring, which are focused on two main aspects: the development of culinary product innovation (taste, packaging, and branding) and the strengthening of basic financial recording using the Lamikro application. The participants of the activity consisted of culinary MSME actors in Sekip Village. The results of the activity indicate an improvement in participants' knowledge and skills in developing more attractive products as well as more structured financial records. Product innovation and financial recording have proven to be an effective combination in increasing product competitiveness and encouraging consumer purchase interest in businesses in Sekip Village, Pekanbaru. This activity is expected to contribute to strengthening the local economy based on cultural wisdom.
Empowering the Local Community through Digital Content Creation for Tourism Village Marketing Taufiqqurrachman, Taufiqqurrachman; Yozani, Ringgo Eldapi; Fadli, Mashur; Muhammad, Fahmi; Nurita, Riau
Jurnal Masyarakat Madani Indonesia Vol. 5 No. 1 (2026): Februari (In Progress)
Publisher : Alesha Media Digital

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59025/8x28sg62

Abstract

The community engagement program focused on a tourism marketing training held in Sungai Petai Village, Kampar Regency, which adopted three key approaches—destination image, halal tourism, and sustainable tourism—within a rhetorical structure framework. The main objective was to enhance local capacity in producing compelling marketing content for village tourism by utilizing digital platforms effectively. Initiated by a team of academics from the Faculty of Social and Political Sciences, Universitas Riau, the program applied a problem-based learning method and was evaluated through three levels of assessment: reaction, learning, and behavior, involving a total of 30 participants. This training program successfully improved participants’ knowledge and practical skills, particularly in using digital tools for tourism promotion. Participants were able to produce creative marketing materials integrating the three dimensions of tourism marketing—image, halal, and sustainability—while applying rhetorical design principles using the digital applications of graphic design. However, several challenges were identified, including limited access to adequate equipment and licensed design software. To achieve greater and more sustainable economic impact, this study recommends extended technical mentoring, improved facility support, and ongoing evaluations that connect promotional activities to measurable indicators such as visitor engagement and income growth.
Socialization of Product Innovation and Financial Literacy for Malay Culinary Businesses among the Community of Kampung Bandar, Senapelan District, Pekanbaru City Ibrahim, Mariaty; Etika, Etika; Nurita, Riau; Sulistyani, Andri; Martina, Elti
Lumbung Inovasi: Jurnal Pengabdian kepada Masyarakat Vol. 10 No. 4 (2025): December
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/cg0tkt73

Abstract

Kontribusi UMKM dalam lingkup perekonomian nasional bergerak signifikan terhadap Produk Domestik Bruto (PDB) sekitar lebih dari 60% atau sekitar Rp8.573 Triliun setiap tahunnya. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk memberikan sosialisasi tentang inovasi produk dan literasi keuangan bagi pelaku UMKM Kampung Bandar kawasan heritage Kota Pekanbaru Provinsi Riau. Sebagian besar UMKM di wilayah ini menjual produk unggulan daerah terutama cita rasa Melayu. Permasalahan yang muncul yakni persaingan usaha di sekitar kawasan Kampung Bandar pada bidang FnB yang didominasi dengan aneka kuliner kekinian. Selain itu, observasi tim pengabdian menemukan bahwa sebagian besar pelaku usaha masih menggunakan cara-cara non konvensional dalam mencatat laporan keuangan. Kondisi ini terkadang menyebabkan pembukuan laba-rugi tidak dapat dilakukan dengan rapi. Metode yang digunakan dalam kegiatan ini meliputi sosialisasi, pelatihan, dan pendampingan yang difokuskan pada dua aspek utama, yaitu pengembangan inovasi produk kuliner (rasa, kemasan, dan branding) dan penguatan literasi keuangan dasar. Hasil kegiatan menunjukkan adanya peningkatan pengetahuan dan keterampilan peserta dalam mengembangkan produk yang lebih menarik serta pengelolaan keuangan usaha yang lebih terstruktur. Inovasi produk dan literasi keuangan terbukti menjadi kombinasi yang efektif dalam meningkatkan daya saing produk serta mendorong minat beli konsumen terhadap kuliner khas Melayu. Ke depan, diperlukan intervensi dalam bentuk pendampingan berkelanjutan dari instansi terkait untuk memastikan bahwa UMKM di Kampung Bandar adaptif dari segi inovasi maupun pencatatan keuangan. Hal ini dikarenakan inovasi yang berorientasi pada perkembangan zaman dan metode pencatatan keuangan yang terstruktur merupakan kebutuhan dasar untuk mendorong UMKM maju. Socialization of Product Innovation and Financial Literacy for Malay Culinary Businesses among the Community of Kampung Bandar, Senapelan District, Pekanbaru City  Abstract The contribution of MSMEs in the national economy has a significant impact on the Gross Domestic Product (GDP) of more than 60% or around IDR 8,573 trillion annually. This community service activity aims to provide information about product innovation and financial literacy for MSME actors in Kampung Bandar, a heritage area in Pekanbaru City, Riau Province. Most SMEs in this area sell regional specialty products, particularly those with Malay flavors. The issue that arises is business competition in the Kampung Bandar area in the F&B sector, which is dominated by various modern culinary offerings. Additionally, the outreach team's observations revealed that most business operators still use non-conventional methods in recording financial statements. This situation sometimes results in profit and loss accounting that is not properly organized. The methods used in this activity include socialization, training, and mentoring focused on two main aspects: culinary product innovation (flavor, packaging, and branding) and strengthening basic financial literacy. The results of the activities showed an increase in participants' knowledge and skills in developing more attractive products and more structured business financial management. Product innovation and financial literacy proved to be an effective combination in increasing product competitiveness and encouraging consumer interest in purchasing Malay culinary products. Going forward, intervention in the form of ongoing assistance from relevant agencies is needed to ensure that MSMEs in Kampung Bandar are adaptive in terms of innovation and financial record-keeping. This is because innovation that is oriented towards the times and structured financial record-keeping methods are basic requirements for encouraging MSMEs to progress.
Co-Authors Ahmad Nawawi Andri Sulistyani Etika, Etika Fadli, Mashur Firdaus Yusrizal Mariaty Ibrahim Martina, Elti Muhammad Farhan Muhammad, Fahmi Ringgo Eldapi Yozani Siti Sofro Sidiq Taufiqqurrachman Taufiqqurrachman, Taufiqqurrachman Yulia, Nur Arini