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All Journal Proceeding SENDI_U Journal of Pragmatics Research Tourism Scientific Journal Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat Abdimasku : Jurnal Pengabdian Masyarakat Jurnal Abdimas Pariwisata SPEKTA (Jurnal Pengabdian Kepada Masyarakat : Teknologi dan Aplikasi) Jurnal Pengabdian kepada Masyarakat Journal of Social Responsibility Projects by Higher Education Forum International Journal of Tourism and Hospitality in Asia Pasific Jurnal Pengabdian Masyarakat Waradin Literacy : International Scientific Journals of Social, Education, Humanities Jurnal Manajemen Pariwisata dan Perhotelan Journal of Gastro Tourism (JOGASTO) International Journal of Education, Language, Literature, Arts, Culture, and Social Humanities Aspirasi : Publikasi Hasil Pengabdian dan Kegiatan Masyarakat UTAMA: Jurnal Pariwisata Prima Mabha Jurnal Jurnal Karya untuk Masyarakat (JKuM) International Journal of Accounting, Management, and Economics Research : Ijamer Brilliant International Journal of Management and Tourism
Rahayu, Emik
Universitas Dian Nuswantoro
Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Nursing Public Health Social Sciences Other

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KAREN’S DINER JAKARTA MARKETING: UNIQUE SERVICE EXPERIENCE BECAME AUTOPILOT MARKETING Joseph Aldo Irawan; Veronica Halim; Emik Rahayu; Izza Ulumuddin Ahmad Asshofi
Jurnal Telekomunikasi dan Informatika Lbh. 1 Àir. 1 (2023): Juni : International Journal Of Accounting, Management, And Economics Research
Publisher : Fakultas Ekonomi dan Bisnis Universitas Dian Nuswantoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56696/ijamer.v1i1.4

Abstract

In Hospitality industry, courtesy became the most important part doing a service to the guest. Karen’s Diner brings a new concept of hospitality which is different than the usual service. Using type unfriendly waiter/waitress when doing a service, became a kind of attraction for the guest that make them want to try the sensation the rough service. From hospitality point of view, this kind of service wasn’t proper for the guest. Especially in Indonesia well known for warm hospitality. But many people upload their experience in social media make them proud have tried Karen’s Diner. This research uses the qualitative descriptive and used data collection techniques such as literature studies, documentation through social media Tik Tok and internet source. Many customer feels proud and happy for trying Karen’s Diner because of Karen’s Diner existences on social media. They makes many posting on social media and goes viral. After many customer curious and try their service, some of the customers feels unpleasant because the service and post their experience in social media. So many pro’s and con’s on social media makes Karen’s Diner more famous. The source of the research object was limited from the papers, only can find on online source. The authors suggests to makes more research about Karen’s Diner to make it more valid. There’s no previous research about Karen’s Diner especially in marketing.
PENGEMBANGAN LAYANAN KEPEMANDUAN BAGI PELAKU PARIWISATA DESA SUKOMULYO DI DESTINASI WISATA NEPAL VAN JAVA Izza Ulumuddin Ahmad Asshofi; Emik Rahayu; Joseph Aldo Irawan; Aji Kusumah Ramdhani
J-ABDI: Jurnal Pengabdian kepada Masyarakat Vol. 2 No. 4: September 2022
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jabdi.v2i4.3110

Abstract

Pariwisata yang sempat tertidur akhir-akhir ini mulai bangkit. Para pekerja pariwisata khususnya pemandu wisata mulai merasakan dampak dari kedatangan wisatawan yang berkunjung termasuk di destinasi wisata Nepal Van Java, Magelang. Kesiapan dari pelaku pariwisata menjadi fokus utama dalam menunjang pelaksanaan kegiatan kepariwisataan. Masyarakat desa Sukomulyo yang berlokasi cukup dekat dengan destinasi wisata Nepal Van Java sekaligus di kawasan destinasi pariwisata super prioritas Borobudur diharapkan dapat menjadi pelaku pariwisata yang mendapatkan manfaat. Pelatihan yang di berikan berupa pelatihan komunikasi dengan wisatawan, pelayanan prima, dan kepemanduan baik teori maupun praktek lapangan langsung di destinasi wisata Nepal Van Java. Tujuan dari pelatihan adalah untuk mengembangkan kualitas layanan kepemanduan dari insan pariwisata desa Sukomulyo. Metode pelaksanaan yang di gunakan adalah pelatihan teori dan praktik lapangan. Hasil dari pelatihan ini menunjukkan adanya pengembangan layanan kepemanduan pada wisatawan dengan dibuatnya paket wisata desa wisata dan standar layanan kepemanduan di destinasi wisata.
Perceptions of Udinus Students from Outside the Region Toward Traditional Cuisine of Semarang City Pranatha, Prima Setia Judha; Izza Ulumuddin Ahmad Asshofi; Emik Rahayu; Cindy Citya Dima
LITERACY : International Scientific Journals of Social, Education, Humanities Vol. 4 No. 2 (2025): August : International Scientific Journals of Social, Education, Humanities
Publisher : Badan Penerbit STIEPARI Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/literacy.v4i2.2357

Abstract

This research aims to explore the perceptions of students from outside the area at Udinus towards traditional food in the city of Semarang, as well as the factors that influence their perceptions. This research uses mixed methods where the results obtained are based on observations, interviews and questionnaires. This research was conducted on 87 students from outside the region at Dian Nuswantoro University who were selected purposively based on certain criteria. Research data was collected using interview guidelines, questionnaires prepared based on the problem formulation and research instruments. Research data was analyzed using thematic analysis, namely analysis that identifies, codes, and interprets themes that emerge from the data. The results of the research show that the perceptions of students outside the Udinus area towards traditional Semarang city cuisine vary, ranging from strongly agree, agree, disagree and disagree. There are several factors that can influence their perceptions, namely their cultural and culinary background, experience and frequency of consuming traditional Semarang city cuisine, knowledge and information about the cuisine, as well as social factors, such as friends, family and the media. Their perceptions also have an impact on their behavior in choosing and consuming traditional Semarang city cuisine, as well as their social and cultural integration on the Udinus campus. It is hoped that this research can provide additional input for the development of social sciences, especially in the field of culinary anthropology.
Pelatihan Food Hygiene dan Personal Hygiene Bagi Karyawan Hotel di Kota Semarang Prima Setia Judha Pranatha; Izza Ulumuddin Ahmad Asshofi; Emik Rahayu; Dedi Joko Purnomo; Veronica Halim; Indah Indah
Jurnal Pengabdian Masyarakat Waradin Vol. 5 No. 2 (2025): Jurnal Pengabdian Masyarakat Waradin
Publisher : Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/wrd.v5i2.326

Abstract

Tourism is an activity in which a person travels for recreation or vacation. Tourism is also associated with the need for stopovers and overnight accommodations. Not only for overnight needs, meeting rooms, sports halls and restaurants are now mandatory facilities in a hotel and are needed according to the type of hotel. The hotel restaurant provides catering services, in this case it must also meet hygiene requirements. Food hygiene is the prevention of disease by maintaining high standards of hygiene and the quality of the food itself. Personal hygiene is the human way of self-care to maintain good health. Food and personal hygiene of food workers in the food processing process is very important because applying good hygiene can minimize the possibility of food contamination. The application of food health and personal hygiene can be influenced by one's knowledge about it in the workplace. Lack of food health knowledge and personal hygiene can be improved by providing information and education through counseling or training. The training held was a collaboration between IHGM DPD Central Java partners and the team proposing Dian Nuswantoro University through a community service or community partnership program whose implementation was in the form of training on Food Hygiene and Personal Hygiene for hotel employees in the city of Semarang
Account receivable strategy in handling receivables’ goods at the aruss hotel semarang Marisa, Kintan; Rahayu, Emik
Journal of Gastro Tourism Vol. 3 No. 1 (2025): February 2025
Publisher : Surya Hijau Manfaat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52465/jogasto.v3i1.491

Abstract

Hotel Aruss Semarang has various payment methods that can be used by its customers. The account receivable is responsible for all transactions that are not in the form of cash. After the event ends, the accounts receivable section will send an invoice that must be paid before the due date. However, there are invoices that are past due so they require an account receivable role. The Problem of the research is what strategies are carried out by the accounts receivable section in handling receivables and the obstacles faced in the receivables collection process. Qualitative descriptive methods were used to obtain reliable data, researchers carried out observation, interviews and documentation activities. The results of this research are that the accounts receivable section has a strategy such as reminding receivables that are past due three times, if they are still not paid, the accounts receivable section together with the relevant sales person will make a visit. If payment has not been made in accordance with hotel policy, the relevant sales party will pay the receivable. The obstacles experienced by the accounts receivable section in the receivables collection process are internal obstacles and external obstacles.
Enhancing Hospitality Service Management and Financial Literacy for Sustainable Tourism Development : Evidence from Malaysia’s Local Destination Operators Pamungkas, Imang Dapit; Rahayu, Emik; Izza Ulumuddin Ahmad Asshofi; Noviastuti, Nina; Ibrahim, Mohd Hairulnizam
Brilliant International Journal Of Management And Tourism Vol. 5 No. 2 (2025): June : Brilliant International Journal Of Management And Tourism
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/bijmt.v5i2.4961

Abstract

In the increasingly competitive tourism landscape, many local operators in Malaysia face challenges in maintaining service quality and managing their businesses sustainably. The objective of this study is to investigate how training in hospitality service management and financial literacy can enhance the long-term sustainability of local tourism businesses. This study aims to examine the impact of hospitality service management and financial literacy training on the business sustainability of local tourism operators. Using a quantitative approach, data were collected from 120 small-scale tourism entrepreneurs in East Malaysia through structured questionnaires and analyzed using Partial Least Squares Structural Equation Modeling (PLS-SEM). The results show that both hospitality service management and financial literacy have a positive and significant effect on business sustainability. Moreover, the integrated implementation of both trainings produces a stronger impact than each intervention individually. These findings support the SERVQUAL Model, Human Capital Theory, and Empowerment Theory, highlighting that knowledge-based capacity building is crucial for improving operational performance and economic resilience in the tourism sector. The study recommends that policymakers and universities adopt integrated training modules that combine service and financial competencies to empower tourism-based microenterprises and foster inclusive, sustainable development.
Pondering a Global BIPA: Politeness and Impoliteness in Verbal Interactions Jumanto, Jumanto; Rahayu, Emik
Journal of Pragmatics Research Vol 2, No 2 (2020): Journal of Pragmatics Research
Publisher : State institute of islamic studies salatiga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18326/jopr.v2i2.97-112

Abstract

This opinionated research article is about politeness and impoliteness in verbal interactions within Indonesian interpersonal context. Accounts on politeness, camaraderie, distant language, close language, code-switching, and code-mixing are elaborated to come to the concept of impoliteness, i.e. rude situations and awkward situations. The interpersonal context here partly elaborates the types of hearer in the aspects of power and solidarity in Brown and Gilman’s theory (1968), the hearers of which are divided into superiors and close people in this article. Elements of both the Indonesian distant and close languages are presented, and how rude situations and awkward situations happen due to incompetence or ignorance of the two variants is illustrated. Illustrations of the Indonesian two variants and code-mixing of the two are given to highlight the rude and awkward situations. All this worldview on the teaching of Indonesian to non-native-speakers, i.e. pondering a global BIPA, should be regarded as efforts to develop as well as to market the Indonesian language to the global societies.              Keywords Politeness, camaraderie, impoliteness, distant language, close language, rude situation, awkward situation, incompetence, code-switching, code-mixing, BIPA  
A Design of Hospitality Management Materials in Improving Hardskills and Softskills of Hotel Employees in Semarang by D4 Hospitality Management at Dian Nuswantoro University Semarang Rahayu, Emik; Citya Dima, Cindy
Mabha Jurnal Vol 3 No 1 (2022): Mei 2022
Publisher : Akparta Mandala Bhakti Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70018/mb.v3i1.38

Abstract

Artikel ini bertujuan untuk mengetahui peningkatan hardskill dan softskill karyawan hotel yang merupakan bagian terpenting dalam manajemen. Karyawan hotel pastinya menguasai hardskill yang digunakan dalam kegiatan operasional hotel, namun di sisi lain permasalahan sumber daya manusia dengan latar belakang  pendidikan yang berbeda menjadikan materi softskill manajemen perhotelan diperlukan untuk karyawan. Peluang ini ditangkap pula oleh para General Manager hotel di Semarang yang menyadari bahwa hardskill saja tidaklah cukup untuk memberikan pelayanan bagi tamu, dibutuhkan softskill karyawan dalam menjaga tamu untuk loyal terhadap hotel. Metode yang digunakan adalah deskriptif kualitatif dengan menggunakan triangulasi data untuk pengumpulan data dan mendapatkan hasil sumber wawancara mendalam dengan narasumber yaitu IHGM (Indonesia Hotel General Manager) DPD Jateng. Observasi terhadap materi dan survei kepada karyawan Hotel Grasia Semarang dilakukan dengan tujuan agar diperoleh gambaran desain penelitian.Berdasarkan desain penelitian, diperoleh rancangan materi yang akan disampaikan oleh tutor dari pengelolaan perhotelan untuk karyawan hotel Grasia di Semarang dalam bentuk pelatihan, pendampingan atau pengabdian kepada masyarakat.
Co-Authors Aditya Gema Fajariandi Ahmad Asshofi , Izza Ulumuddin Aji Kusumah Ramdhani Andi Hallang Lewa Ani Wijayanti Ariel Sabella Siva Shan Arjuna Putra Sifa Asshofi , Izza Ulumuddin Ahmad Atsal Rais Adani Atun Yulianto Budi Santoso Chondro Suryono Cindy Citya Dima Citya Dima, Cindy Cut Aisha Febriani Dedi Joko Purnomo Dian Fitriyana Dian Indriana Hapsari Dwijayanti, Ratih Emmita Devi Hari Putri Fitriatunnisa Shabrina Halim, Veronica Haryadi Darmawan Heni Pujiastuti Ibnu Utomo Wahyu Mulyono Ibnu Utomo Wahyu Mulyono Ibrahim, Mohd Hairulnizam Imang Dapit Pamungkas Indah Indah Izza Ulumuddin Ahmad Asshofi Joseph Aldo Irawan Jumanto Jumanto, Jumanto Karis Widyatmoko Lestari, Fresta Indah Lewa, Andi Hallang Marisa, Kintan Mulyono, Ibnu Utomo Wahyu N. Nurjanah Noviastuti, Nina Nurjanah Nurjanah Pramitasari, Ratih Pranatha, Prima Setia Judha Purnomo, Dedi Joko Rahmanti Asmarani Ramdhani , Aji Kusumah Ramdhani Sri Oemiati Sri Oemiati Sudiana Wachyudi Ulumuddin Ahmad Asshofi, Izza Veronica Halim Veronica Halim Wahyu Mulyono , Ibnu Utomo Widyatmoko , Karis Widyatmoko Karis Wijaya, Muhammad Askha Rafliansyach