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All Journal Jurnal Pariwisata Journal of Tourism Destination and Attraction GANDRUNG: Jurnal Pengabdian Kepada Masyarakat Journal of Business on Hospitality and Tourism TRJ (Tourism Research Journal) Jurnal Ilmiah Pariwisata
Wijayanti Dewi Prabandari
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ANALISA KETERTARIKAN MINAT MAHASISWA TERHADAP TARIAN KHAS BETAWI LENGGANG NYAI DI UKM TRADITIONAL DANCE SEKOLAH TINGGI PARIWISATA TRISAKTI Wijayanti Dewi Prabandari; Vienna Artina; Amelia Nur Annisa
Journal of Tourism Destination and Attraction Vol 8 No 2 (2020): Journal of Tourism Destination and Attraction
Publisher : Fakultas Pariwisata Universitas Pancasila

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35814/tourism.v8i2.1607

Abstract

Abstract Lenggang Nyai Dance is one of the new dance creations created by Wiwiek Widyastuti in 2002. The idea of ​​creating Lenggang Nyai Dance is a folklore of Nyai Dasimah. Lenggang Nyai dance has 2 values ​​which are positive values ​​for connoisseurs of art, consisting of moral values ​​and aesthetic values. The research method is descriptive correlation with Likert scale. The sampling technique used is with nonprobability sampling and with saturated sampling method. The research subjects were all members of the Traditional Dance Student Activity Unit who had danced the typical Betawi Lenggang Nyai dance, as many as 35 people. The results showed that dance uniqueness and interest have a strong enough relationship. Dance uniqueness also influences interest influenced by other factors. Simple linear regression test results from this study indicate that the uniqueness of the Lenggang Nyai dance causes a positive change towards student interest.
PENGARUH KOMPENSASI TERHADAP KINERJA KARYAWAN PADA RESTORAN KOI JAKARTA BARAT Prabandari, Wijayanti Dewi; Sembiring, Vienna Artina; Herienda, Florensia
Jurnal Pariwisata Vol 10, No 1 (2023): Jurnal Pariwisata
Publisher : LPPM Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31294/par.v10i1.15113

Abstract

ABSTRAK Pemberian kompensasi di Restoran KOI Jakarta Barat harus diatur dengan baik, sehingga dapat diterima oleh kedua belah pihak dengan harapan dapat menjamin kepuasan karyawan yang pada gilirannya nanti perusahaan dapat mencapai tingkat kinerja yang diinginkan. Penelitian ini bertujuan untuk mengetahui pengaruh kompensasi terhadap kinerja karyawan pada Restoran KOI Jakarta Barat. Jenis penelitian ini adalah deskriptif kuantitatif dengan metode analisis regresi berganda. Teknik pengambilan sampel menggunakan teknik sampling jenuh karena populasi sama dengan sampel yaitu sebanyak 50 karyawan Restoran KOI. Lokasi penelitian terletak di Restoran KOI Puri Indah Mall Jakarta Barat. Metode pengumpulan data  dengan menyebarkan kuisioner dengan skala likert dari 1 sampai dengan 5.  Hasil penelitian menunjukkan kompensasi berpengaruh signifikan terhadap kinerja karyawan pada Restoran KOI Jakarta Barat. Semakin tinggi kompensasi yang diberikan Restoran KOI, maka semakin tinggi pula produktivitas kerja semua karyawannya, hal tersebut membuat para karyawan sangat loyal dan setia kepada Restoran KOI Jakarta Barat. Diharapkan Pimpinan Restoran KOI di Jakarta dapat lebih memperhatikan tunjangan-tunjangan yang diberikan pada karyawannya, yaitu memberikan jaminan kesehatan dan jaminan kecelakaan kerja. Kata Kunci: Kompensasi, Kinerja Karyawan ABSTRACT Compensation at KOI West Jakarta Restaurantmust be properly regulated, so that it can be accepted by both parties with the hope of guaranteeing employee satisfaction which in turn the company can achieve the desired level of performance.This study aims to determine the effect of compensation on employee performance at KOI West Jakarta Restaurant. This type of research is descriptive quantitative with multiple regression analysis method. The sampling technique uses a saturated sampling technique because the population is the same as the sample, namely as many as 50 KOI Restaurant employees. The research location is located at the KOI Puri Indah Mall Restaurant, West Jakarta. The data collection method is by distributing questionnaires with a Likert scale from 1 to 5. The results show that compensation has a significant effect on employee performance at the KOI West Jakarta Restaurant. The higher the compensation given by KOI Restaurant, the higher the work productivity of all its employees, this makes employees very loyal and loyal to KOI West Jakarta Restaurant. It is hoped that the leadership of the KOI Restaurant in Jakarta can pay more attention to the benefits given to their employees, namely providing health insurance and work accident insurance. Keywords: Compensation, Employee Performance
Empowering Cibuntu Village: Continuous Training and Assessment For Asean's Best Homestay Excellence Amalia Mustika; Wijayanti Dewi Prabandari; Vienna Artina Sembiring; Freddy Triono
GANDRUNG: Jurnal Pengabdian Kepada Masyarakat Vol. 6 No. 1 (2025): GANDRUNG: Jurnal Pengabdian Kepada Masyarakat
Publisher : Fakultas Olahraga dan Kesehatan, Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/gandrung.v6i1.4474

Abstract

Cibuntu Tourism Village, located in Cirebon, West Java, is a village rich in natural, cultural, and culinary potential, and it boasts homestays that have previously received ASEAN-level awards. The aim is to assess and provide ongoing training to improve the quality of homestays in Cibuntu Village, with the hope of reclaiming the title of the best homestay at the ASEAN level. The methods used include presentations, assessments through Q&A sessions, direct observations, and facility evaluations. A comprehensive assessment was conducted on ten homestays based on two aspects: local wisdom and service quality. The results revealed that three out of the ten homestays assessed met the high criteria and were deemed worthy of being re-nominated for the ASEAN competition. The assessment scores of these three homestays were nearly identical, indicating the very high quality of each homestay. These findings suggest that the homestays in Cibuntu Village have great potential to compete at the international level with only minor adjustments through training. This community service initiative is hoped to provide continuous training, improve homestay service quality, and strengthen Cibuntu Village’s position as a leading tourism destination in sustainable homestay management.
Dampak Fasilitas dan Pelayanan Pramuwisata Terhadap Kepuasan Wisatawan di Destinasi Kota Tua Amrullah, Amrullah; Taviprawati, Ervina; Prabandari, Wijayanti Dewi; Safirah, Jihaan
Jurnal Ilmiah Pariwisata Vol 29 No 1 (2024): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v29i1.1782

Abstract

This research aims to determine the effect of tourist facilities and services on tourist satisfaction. This research uses quantitative descriptive methods with multiple regression analysis. The location of this study is in Destanisi Old Town. The sample selection technique applied was Accidental Sampling. Research findings show that tourist facilities have a positive influence on tourist satisfaction, while tour guide services do not have a significant impact. Facilities and services in Kota Tua have an important role in increasing visitor satisfaction. Comprehensive facilities, good accessibility and friendly service can increase tourist comfort. However, tour guide services that only focus on museums can reduce satisfaction due to the lack of tour guides to accommodate visitors' needs. To improve the quality of tour guide services, the government is expected to provide training and educational programs. A skilled, friendly and responsive tour guide can significantly improve the tourist experience. Keywords: tourist facilities, tour guide services, tourist satisfaction
The Influence Of Tourist Attraction On Visit Decision Through Visitor Experience At Taman Mini Indonesia, Jakarta Festivalia, Filma; Suprina, Rina; Laksmi, Gratia Wirata; Achmadi, Mochamad; Prabandari, Wijayanti Dewi
Journal of Business on Hospitality and Tourism Vol. 11 No. 2 (2025): December 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v11i2.514

Abstract

This study examines the factors influencing the decision to visit Taman Mini Indonesia Indah (TMII), Jakarta, focusing on the roles of tourist attraction, visitor experience, and their impact on visit decision. Understanding these dynamics is crucial for improving the destination's appeal and enhancing visitor satisfaction. The research employed a quantitative approach using surveys from visitors to collect data, with SmartPLS used for data analysis. The results show that tourist attraction directly affects the decision to visit and also exerts an indirect effect through visitor experience, which acts as a mediator. These findings emphasize the importance of improving visitor experiences to influence future visit intentions. The study contributes to tourism management by highlighting key factors that influence visitor decision-making and provides practical insights for destination marketing. Future research could explore broader contexts and the impact of digital engagement on visitor decisions.
The Effect of Service Quality on Customer Satisfaction at Roti Bakar 88 Poris Tangerang Sembiring, Vienna Artina; Prabandari, Wijayanti Dewi; Darsiah, Anis
Jurnal Penelitian Pariwisata Vol 6 No 2 (2022): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v6i2.175

Abstract

This study aims to determine the effect of service quality on customer satisfaction. This type of research is descriptive quantitative research with simple regression. The population in this study were all consumers who visited Roti Bakar 88 Poris Tangerang, while the sample in this study amounted to 99 respondents. The sampling technique in this study used accidental sampling. Data collection techniques by distributing questionnaires. The results showed that service quality had a significant effect on customer satisfaction. This is because the Roti Bakar 88 Poris Tangerang has adequate physical evidence, adequate performance, consumers do not wait too long for food to be consumed, responsiveness is very fast and alert in helping what consumers need, guarantees that can provide a sense of security in the process. Use services and empathy that can provide comfort by giving personal attention to customers. Roti Bakar 88 Poris Tangerang continues to be the attention of consumers because of its best service quality. It always maintains the atmosphere in the restaurant in a calm and conducive condition, especially when it is crowded, so that consumers are happy to linger at Roti Bakar 88 Poris Tangerang to create a sense of customer satisfaction and a sense of Loyalty. Keywords: Service Quality, Customer Satisfaction
The Effect of Personal Hygiene, Safety, Security and Health (K3) and Service Quality on Customer Satisfaction at Palinggihan Restaurant, Cirebon Tarigan, Emenina; Sembiring, Vienna Artina; Prabandari, Wijayanti Dewi
Jurnal Penelitian Pariwisata Vol 5 No 1 (2021): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v5i1.114

Abstract

This study aims to determine Personal Hygiene, Safety, Security and Health (K3) and Service Quality on Customer Satisfaction at Palinggihan Restaurant Cirebon. The research method used is a quantitative method, with a descriptive approach. Sampling using accidental sampling technique. The number of respondents is 100 people. The results of this study were Personal Hygiene, Safety, Security and Health (K3) had no significant effect on customer satisfaction, while service quality had a significant effect on customer satisfaction. This is because consumers who come to the Palinggihan Cirebon Restaurant only visit no more than five times, so they don't care about Personal Hygiene, Safety, Security and Health (K3). The service procedures in the restaurant are carried out properly and correctly by the employees of the Palinggihan Cirebon Restaurant, namely greeting, placing guests, serving menu books, taking orders, serving food and drinks, billing system, thanking people and clearing the table. Suggestions from this research are (1) Restaurant owners need to plan Personal Hygiene, Safety, Security and Health (K3) training for their employees; (2) A manager or restaurant supervisor conducts morning briefing for employees to provide reports on yesterday's sales and favorite and upselling menus (offering menus to consumers). Keywords: Personal Hygiene, Safety, Security and Health (K3), Service Quality, Consumer Satisfaction
Pengaruh Kualitas Pelayanan Terhadap Kepuasan Pelanggan Dim Sum Frozen Food Kunyah.Inaja di Cengkareng Sembiring, Vienna Artina; Prabandari, Wijayanti Dewi; Sari, Melanie Indah
Jurnal Ilmiah Pariwisata Vol 28 No 3 (2023): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v28i3.1750

Abstract

The aim of the research is to determine the effect of service quality on customer satisfaction of Dim Sum Frozen Food Kunyah.Inaja in Cengkareng. The method used in this research is a quantitative descriptive method, a sampling technique, namely an accidental sampling technique, data obtained from the results of distributing questionnaires to all customers who bought food at Kunyah.inaja, a total of 83 respondents. Based on the research results, it is stated that there is an influence of Service Quality on Customer Satisfaction at Kunyah.inaja Cengkareng. The quality of service at Kunyah.inaja has a positive impact on customer satisfaction, with high quality contributing to loyalty, preventing customer turnover, and various other benefits. Kunyah.inaja's success in providing superior services supports operational efficiency, advertising effectiveness, and improves business reputation, with customer satisfaction as the main key to maintaining and improving their position in the market. Suggestions for Sum Frozen Food Kunyah.Inaja in Cengkareng regarding service quality are: (1) Maintain consistent quality raw materials; (2) Provide employee training for interpersonal skills and product knowledge; (3) Monitor and evaluate the service process; (4) Quick response to customer complaints, because satisfaction is often formed from the experience of handling positive complaints. Keywords: Service Quality, Customer Quality
Analisis Pengaruh Sistem Penyimpanan Makanan Terhadap Kualitas Produk Cookies di Pastry Departemen Shangri-La Hotel Jakarta Prabandari, Wijayanti Dewi; Sembiring, Vienna Artina; Karunia, Gita Putri
Jurnal Ilmiah Pariwisata Vol 27 No 2 (2022): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v27i2.1618

Abstract

The purpose of this study was to determine the effect of the food storage system on the quality of cookie products at the pastry department of the Shangri-La Hotel Jakarta. The type of research used is descriptive research with a quantitative approach. The research method with simple regression analysis. Data was collected by distributing questionnaires with a Likert scale. The sampling technique used was saturated sampling technique because the total population was the same as the sample size, namely 30 employees who worked at Shangri-La Hotel Jakarta, especially those in the pastry department. The results show that the storage system has a significant effect on the quality of cookie products because the cookie product storage system is one of the determining factors for the quality of food security and safety at the Shangri-La Department hotel, Jakarta. With the existence of cookie products and a proper cookie product storage system, it can guarantee that the cookie product will be more durable in accordance with the durability of the cookie product. Keywords: Food Storage System, Product Quality
Pengaruh Persepsi Nilai dan Kesadaran Kesehatan Terhadap Minat Beli Makanan Organik Pada Kaum Millenial Taviprawati, Ervina; Prabandari, Wijayanti Dewi; Tarigan, Emenina; Enggriani, Mimi
Jurnal Ilmiah Pariwisata Vol 28 No 1 (2023): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v28i1.1645

Abstract

This study aims to determine the effect of value perceptions and health awareness on the intention to buy organic food among millennials. This type of research is descriptive quantitative with multiple analytical methods. The population in this study are all millennials aged 19 to 38 years. The sample in this study was 100 respondents using accidental sampling. The location in this study is millennials in South Jakarta. In this study, the value perception variable has a significant effect on the intention to buy organic food among millennials, because there is a positive perception as a result of consuming organic food, the body becomes healthier and avoids disease, so many millennials are interested in buying organic food. Then the health awareness variable has a significant effect on the intention to buy organic food among millennials, because millennials are aware of the benefits of organic food not using chemicals, it is assumed that there are quite a lot of them for health because organic food contains antioxidants that protect cells from damage caused by free radicals, so many Millennials are interested in buying organic food. Keywords: Value Perceptions, Health Awareness, Interest To Buy
Co-Authors Amalia Mustika Amelia Nur Annisa Amrullah Amrullah Andhika Aditama Darsiah, Anis Emenina Tarigan Emenina Tarigan, Emenina Ervina Taviprawati Ervina Taviprawati, Ervina Filma Festivalia, Filma Freddy Triono Gita Putri Karunia Gratia Wirata Laksmi Herienda, Florensia Karunia, Gita Putri Mimi Enggriani Mimi Enggriani Mochamad Achmadi Rina Suprina Safirah, Jihaan Sari, Melanie Indah Vienna Artina Vienna Artina Sembiring, Vienna Artina