Article Per Year (5 Year)
p-Index From 2021 - 2026
3.466
P-Index
This Author published in this journals
All Journal Jurnal Pariwisata Pesona Tourism Scientific Journal Journal of Tourism Destination and Attraction Jurnal Pengabdian Masyarakat IPTEKS Jurnal Sains Manajemen dan Bisnis Indonesia Jurnal Kepariwisataan dan Hospitalitas Community Development Journal: Jurnal Pengabdian Masyarakat Sadar Wisata: Jurnal Pariwisata Jurnal Teknik Mesin, Industri, Elektro dan Informatika Journal Of Humanities Community Empowerment Relasi : Jurnal Ekonomi Jurnal Pengabdian Masyarakat Jurnal Pariwisata dan Perhotelan Jurnal Pengabdian Masyarakat Manage JIMEK Sadar Wisata: Jurnal Pariwisata
Octavy Sandy, Syah Riza
Universitas Muhammadiyah Jember
Religion Agriculture, Biological Sciences & Forestry Humanities Astronomy Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Public Health Social Sciences Other

Published : 32 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 32 Documents
Search

 1   2   3   4 
Standar Pengolahan Macaron di Pastry Kitchen Novotel Bali Nusa Dua Hotel & Residence Maulidha Dwi Wahyuni; Syah Riza Octavy
Jurnal Pariwisata dan Perhotelan Vol. 1 No. 2 (2024): February
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/pjpp.v1i2.1903

Abstract

Laporan ini merupakan hasil penelitian mengenai Standar Pengolahan Macaron di Pastry Hotel Novotel Nusa Dua. Latar belakang dari penulisan ini adalah standar pengolahan yang digunakan oleh para staff dalam pembuatan macaron. Tujuannya agar penulis dapat mengetahui bagaimana hasil dari macaron yang dibuat sesuai dengan standar resep dan pengolahan yg ada di pastry Novotel Bali Nusa Dua Hotel & Residence. Metode penelitian yang digunakan dalam laporan ini yaitu melalui wawancara, observasi dan dokumentasi. Hasil dari pengumpulan data tersebut kemudian dianalisis menggunakan Teknik Analisa Deskriptif. Dari hasil penelitian yang dilakukan, menunjukkan beberapa kendala pada saat produksi, salah satunya adalah perbedaan cara membuat macaron antara satu staff dengan yang lainnya sehingga menghasilkan produk yang kurang sempurna. Penggunaan standar resep yang kurang diperhatikan saat membuat macaron juga menjadi kendala saat proses pembuatan. Namun hal tersebut sudah menemukan solusinya berupa pelaksanaan training pembuatan macaron dengan resep yang benar dan sesuai standar.
Pariwisata Berkelanjutan untuk Peningkatan Keunggulan Kompetitif Desa Wisata Sidomulyo Kabupaten Jember Juhanda Juhanda; Hadi Jatmiko; Syah Riza Octavy Sandy; Muhlisin Rasuki
Jurnal Ilmu Manajemen, Ekonomi dan Kewirausahaan Vol. 6 No. 2 (2026): Juli : Jurnal Ilmu Manajemen, Ekonomi dan Kewirausahaan (JIMEK)
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jimek.v6i2.11055

Abstract

Sustainable tourism development is crucial for enhancing the competitiveness of tourist destinations, particularly culturally and community-based tourism villages. Sidomulyo Tourism Village has strong potential for development through an ecosystem approach that includes economic, socio-cultural, and environmental aspects. This study aims to analyze the implementation of sustainable tourism principles in improving the competitive advantage of tourism villages. Using a qualitative approach, the research employed interview, observation, and documentation techniques for data collection. Data analysis followed the Miles & Huberman model, which involved data reduction, presentation, and conclusion drawing. The research results include a Sinta-indexed scientific article, a model of relationship agreements and competitiveness, and strategic recommendations for tourism village managers. The findings aim to strengthen the management of tourism villages and contribute to sustainable tourism development. This study highlights the importance of integrating sustainable practices to enhance the village's competitive edge, emphasizing local culture, community involvement, and environmental preservation in tourism management. It is expected that these recommendations will improve the long-term viability and attractiveness of Sidomulyo Tourism Village as a sustainable tourism destination.
Co-Authors Agung Yuliyanto Nugroho Akasia, Nafila Eka Amara Diva Abigail Anggraini, Cristian Rizqi Aqmarina Maulida Bakti, Budi Satria Cristian Rizqi Anggraini Faozen Faozen Feozen Feozen Ferat Kristanto Hadi Jatmiko Hadi Jatmiko Heni Pujiastuti Icha Cahyaning Fitri Juhanda Juhanda Juhanda Lafifa, Ainil Maulidha Dwi Wahyuni Meidivva Naraya Sabrina Muhlisin Rasuki Nadia Fijiriani Rahmaningtyas Fitriana A Rizaldi, Rachmad Iful Sri Yulianto Fajar Pradapa