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All Journal Jurnal Nasional Pariwisata Jurnal Pengabdian Masyarakat AbdiMas Jurnal Kreativitas PKM Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Journal of Tourism Destination and Attraction Jurnal Hospitality dan Pariwisata Abdi Laksana : Jurnal Pengabdian Kepada Masyarakat Kepariwisataan: Jurnal Ilmiah Jurnal Manajemen Perhotelan dan Pariwisata Jurnal Inovasi Penelitian Jurnal Kajian Pariwisata dan Bisnis Perhotelan Journal FAME (Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Sadar Wisata: Jurnal Pariwisata JURNAL HOSPITALITI DAN PARIWISATA Jurnal Pengabdian dan Kewirausahaan JURNAL ILMIAH GLOBAL EDUCATION Jurnal Abdimas Terapan Destinesia : Jurnal Hospitaliti dan Pariwisata Journal of Innovation Research and Knowledge Jurnal Darmawisata Jurnal Abdimas Terapan Jurnal Communio: Jurnal Jurusan Ilmu Komunikasi Bogor Hospitality Journal Pesona Pariwisata Sadar Wisata: Jurnal Pariwisata

Sofiani, Sofiani

Universitas Bunda Mulia, Jakarta, Indonesia

Author-ID : 1605661

Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Transportation Other

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PENGARUH SOSIAL MEDIA TERHADAP BRAND AWARENESS AMARIS HOTEL Sofiani, Sofiani
Kepariwisataan: Jurnal Ilmiah Vol. 14 No. 02 (2020): Kepariwisataan: Jurnal Ilmiah
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47256/kepariwisataan.v14i02.19

Social media has became one of the marketing strategies by most of the companies to deliver their brands, products and services to customer. Apart from the advantages of the use of social media for companies, it is becoming difficult for companies to raise awareness for their brand beause of the competition. The aim of this research is to determine the impact of social media on brand awareness of Amaris Hotel. The results of this research obtained from questionnaires that had been distributed to the respondents in Jakarta and processed with correlation method. The results shows that social media gives quite big and positive impact on building and estabilishing brand awareness of AYANA Amaris Hotel for 41,5%, and Instagram gives the biggest impact on brand awareness of Amaris Hotel. The level of brand awareness of Amaris Hotel has reached the highest level, Top of Mind level. Keywords: Social Media, Brand Awareness, Marketing, Amaris Hotel

PENGARUH KUALITAS PRODUK KOPI TERHADAP KEPUTUSAN PEMBELI DI POINT COFFEE PEDURENAN Octavyan, Dwi Lolla; Sofiani, Sofiani
Kepariwisataan: Jurnal Ilmiah Vol. 15 No. 01 (2021): Kepariwisataan: Jurnal Ilmiah
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47256/kepariwisataan.v15i01.148

Indonesia as one of the largest coffee producing countries in the world has an important role in global trade, namely the specialty coffee trade. Specialty coffee is one of the leading commodities for coffee producing countries like Indonesia because of the taste of the coffee. The quality of the product itself has an understanding that the product offered by the seller has more selling value that must be owned by competitors' products, therefore the company is trying to focus on the quality of the product and compare it with the products offered by competing companies. This research is associative research using a quantitative approach. With the aim to analyze the effect of Coffee Beverage Product Quality on Buyer's Decisions at Point Coffee Pedurenan, South Jakarta, as well as find out which factors have a dominant influence on Buyer's Decisions at the Coffee Shop. The sample in this study amounted to 100 respondents who had visited Point Coffee by using the Probability Sampling method with the Simple Random Sampling technique. The data was collected using questtionnaires and distribute it directly to buyers at Point Coffee. The suggestion from this research is that the owner of Point Coffee can maintain the hygiene that has been applied by the workers, Increase again the Quality, Quantity, Variation, and Innovation of coffee beverage products in terms of flavor, to meet the buyer's decision. And Point Coffee is more innovative so that buyers don't get bored easily if they come again at Point Coffee. Keywords: Product Quality, Service Quality, Purchasing Decisions

STUDI KOMPARASI PENANGANAN DAMPAK COVID TERHADAP BISNIS INDUSTRI PERHOTELAN KATEGORI BINTANG 3 DI KOTA DEPOK (HOTEL SANTIKA DEPOK DAN HOTEL SAVERO DEPOK) Ika Suryono Djunaid; Sofiani; Stephanie Rosanto
Journal of Tourism Destination and Attraction Vol 9 No 3 (2021): 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.v9i3.2857

Industri pariwisata sedang dihadapkan oleh penurunan yang cukup signifikan pada kedatangan wisatawan mancanegara (wisman) dengan pembatalan dan penurunan pemesanan secara bersamaan dalam jumlah yang relatif besar. Kota Depok, memiliki angka penyebaran atau penularan yang sangat cepat. Hal ini mengakibatkan pengaruh besar pada industri perhotelan di wilayah ini. Hotel Santika Depok dan Hotel Savero Depok merupakan dua hotel yang terdampak oleh pandemi COVID-19. Metode komparatif menggunakan teknik membandingkan sejenis penelitian deskriptif yang bertujuan untuk mencari jawaban secara mendasar tentang sebab-akibat dari sebuah fenomena. Dari hasil perhitungan nilai CSI, penanganan hygiene dan sanitasi pada Pintu Masuk Area Hotel mendapatkan nilai 73% dan 74%, hal ini berarti tamu dari kedua hotel cukup puas dengan pelayanan yang telah diberikan. Lobby (Front Desk dan Concierge) mendapatkan nilai 46% dan 42%, hal ini berarti penanganan dari hygiene dan sanitasi dalam hal ini tamu dari kedua hotel masih kurang baik, dan di Restoran/Coffee Shop mendapatkan nilai 54% dan 44%, hal ini berarti penanganan dari hygiene dan sanitasi kedua hotel masih kurang baik, untuk Kamar Tamu mendapatkan penilaian sebesar 77% dan 90%, hal ini berarti penanganan dari segi hygiene dan sanitasi kedua hotel merasa baik. Dan Fasilitas Hotel dan Area Publik Lainnya 75% dan 81%, untuk kedua hotel di kategori baik. Hasil Uji Beda T-Test, penanggulangan dampak pandemi COVID-19 di Hotel Santika Depok (mean) 66,33 dan (standard deviations) 14,336 sedangkan, Hotel Savero Depok memiliki (mean) 64,95 dan (standard deviations) 18,954. Dari hasil tersebut menunjukkan bahwa penaggulangan dampak pandemi COVID-19 secara tidak langsung terlihat lebih besar pada Hotel Savero Depok dibandingkan dengan Hotel Santika Depok.

Pengaruh Kebersihan Lokasi Pada Saat Pandemi COVID-19 Terhadap Kepuasan Pelanggan Di Kopi Soe Taman Palem Vanesia Yolanda; Sofiani Sofi
Sadar Wisata: Jurnal Pariwisata Vol 4, No 2 (2021): SADAR WISATA
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/sw.v4i2.6040

Penelitian ini di lakukan untuk mengetahui pengaruhnya kebersihan lokasi di Kopi Soe Taman Palem pada masa pandemi covid-19 ini. Penelitian ini melakukan penelitian kuantitatif dan teknik pengumpulan data yang di lakukan adalah observasi dan kuisioner. Dengan membagikan 276 responden. Teknik pengambilan data yaitu dengan data primer atau data yang di ambil langsung oleh responden dengan menjawab kuisioner. Dalam teknik ini menggunakan regresi linier. Adanya variabel independen dalam penelitian ini adalah Kebersihan Lokasi dan untuk variabel dependen adalah Kepuasan Pelanggan. Hasil penelitian menunjukan dalam uji t pengaruh kebersihan lokasi terhadap kepuasan pelanggan di Kopi Soe Taman Palem terdapat pengaruh yang signifikan. Dari hasil uji f Kopi Soe Taman Palem berpengaruh secara simultan karena nilai sig (0.000) 0.05 dan nilai Nilai Adjusted R Square sebersar 0.383 yang artinya pengaruh variabel independen (X) terhadap variabel dependen (Y) sebersar 38,3% yang didapat dari nilai Adj R Square. Tingkatkan kebersihan di semua sisi outlet dan tetap menjalankan protokol kesehatan, Kebersihan lokasi Kopi Soe Taman Palem harus tetap dijaga dan dipertahankan karena sangat mempengaruhi terhadap kepuasan pelanggan pada saat pandemi covid-19 ini.

Analisis Kebutuhan Konsumen Hotel Savero Dengan Metode Quality Function Deployment (QFD) Sofiani Sofiani
Destinesia : Jurnal Hospitaliti dan Pariwisata Vol 2, No 1: September 2020
Publisher : Institut Ilmu Sosial dan Manajemen STIAMI

This research was conducted to see the needs of hotel consumers by using the Quality Function Deployment (QFD) method at Hotel Savero. The purpose of using QFD in this study is to see consumer needs (customer needs) and corrective action (technical characteristics). In addition, indicators of consumer perceptions and perceptions as well as the gap between expectations and consumer perceptions and whether there are significant differences between expectations and perceptions. The data were processed using Quality Function Deployment (QFD. The results showed that there was a negative gap between expectations and perceptions as well as a significant difference between expectations and consumer perceptions.

Efektifitas Promosi Staycation Hotel Menggunakan Digital Marketing dalam Mempertahankan Tingkat Hunian Kamar di Masa Pandemi Covid-19 Sofiani Sofiani
Destinesia : Jurnal Hospitaliti dan Pariwisata Vol 3, No 2: Maret 2022
Publisher : Institut Ilmu Sosial dan Manajemen STIAMI

Product promotion is one of the methods used by companies that aim to break the sales of products that have been produced. Promotion is a way to inform, refer, and remind consumers directly or indirectly about a product or brand being sold (Fitri, 2016). In addition to increasing product sales, promotions also have certain objectives, namely to convey information, position the product, and provide added value from the product.Hotel Santika Indonesia makes staycation promotions as one of the superior products at all Santika Hotels in Indonesia. This product is expected to increase marketability during the COVID-19 pandemic which has reduced the room occupancy rate. With a promotion through good digital marketing, it will be able to increase the income of all Santika Hotels. By using digital marketing, namely through websites, social media, online advertising and mobile applications. By maximizing the four digital marketing segments, it will be able to lift promotions from renewal companies from various aspects, including following the latest news can be one of the attractions in carrying out promotional strategies through digital marketing.

Augmented dan Virtual Reality sebagai Media Promosi Interaktif Museum Perumusan Naskah Proklamasi Christopher Lourdes Palagiang; Sofiani Sofiani
Destinesia : Jurnal Hospitaliti dan Pariwisata Vol 3, No 1: September 2021
Publisher : Institut Ilmu Sosial dan Manajemen STIAMI

Augmented and Virtual Reality technology is a technology that continues to develop every year, especially in the world of tourism and can be used as an interactive promotional media. This study aims to see the use of Augmented and Virtual Reality technology as an Interactive Promotional Media with qualitative methods. The results showed that there is the utilization of Augmented Reality technology with the name of Digital Museum with the help of Siji application and also the use of Virtual Reality technology with the name of Online or Virtual Exhibition on the website of the Museum of Proclamation Manuscript Formulation as an interactive promotional media. The conclusion obtained from this research shows that Siji application can be a means of interactive promotional media and give a real impression while the Online Exhibition can provide information and knowledge about the Museum of Proclamation Manuscript Formulation. It is recommended to continue to utilize the technology that develops every year.

Pengaruh Experiential Marketing Terhadap Loyalitas Tamu di Hotel Santika Depok (Studi Kasus di Era Pandemi Covid-19) Sofiani Sofiani; Dessy Natalia; Felicia Tandi
Destinesia : Jurnal Hospitaliti dan Pariwisata Vol 2, No 2: Maret 2021
Publisher : Institut Ilmu Sosial dan Manajemen STIAMI

Hotel business has a high level of competition. According to Dicky Sumarsono, CEO of Azana Hotels & Resorts, competition in the hospitality business is getting tougher, so it is necessary to include an experience element to create a 'wow experience' and create excitement for guests. However, currently many businesses, including the hotel business, are facing a global challenge caused by the Covid-19 Pandemic. Hotel Santika Depok is one of the hotels that has experienced an impact, it caused a decrease in occupancy rates, even having to stop its operations for 2 months. The purpose of this study was to determine whether simultaneously and partially each of the dimensions sense, feel, think, act and relate in Experiential Marketing had a significant influence on Guest Loyalty at Hotel Santika Depok, with a case study in the Covid-19 Pandemic era. The theory used is according to Schmitt (1999), that experiential marketing has five elements, namely sense, feel, think, act and relate. Based on the results of the t test, it is known that the dimensions of think, act and relate have a significant effect on Guest Loyalty. Meanwhile, the sense and feel dimensions do not have a significant effect. Based on the results of the F test, it is known that the dimensions of the Experiential Marketing variable simultaneously have a significant influence on the Guest Loyalty variable. Based on the coefficient determination test, the r square result is 80%. Suggestions that can be given from this research are that room ventilation can be paid more attention so that it does not cause unpleasant odors, creates a better atmosphere and service so that guests can get a better mood, increase the ability to deal with guest complaints, including in aspects speed and solutions provided, and also adding activities such as holding social and cultural activities so that guests can be more interested in participating.

SOSIALISASI PEMBENTUKAN BINAAN DESA CIHIDEUNG UDIK MENJADI DESA WISATA Ika Suryono Djunaid; Imam Ardiansyah; Sofiani Sofiani; Dewantara Fachrureza; Vishnuvardhana Soeprapto; Paulina Paulina
Jurnal Abdimas Terapan Vol 1, No 2 (2022): JURNAL ABDIMAS TERAPAN (MEI)
Publisher : Jurnal Abdimas Terapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (480.584 KB)

Desa Cihideung Udik merencanakan untuk mengembangkan diri menjadi Desa Wisata, sehingga yang menjadi daya tarik wisata adalah seluruh desa beserta sistem kehidupannya. Desa wisata menawarkan pengalaman baru, hidup menyatu dengan alam pedesaan, menghirup udara segar, jauh dari polusi dan kebisingan, merasakan dan terlibat dalam aktivitas masyarakat setempat. Dari pertimbangan tersebut, maka diadakan sosialisasi tentang “Sosialisasi Pembentukan Binaan Desa Cihideung Udik menjadi Desa Wisata”. Dari kegiatan tersebut tujuan yang ingin dicapai adalah: 1. Untuk dapat mengembangkan kepariwisataan yang berbasis masyarakat dan berkelanjutan. 2. Memberikan manfaat kepada masyarakat, yaitu dapat meningkatkan pendapatan masyarakat. 3. Dapat menjaga kelestarian Desa Cihideung Udik dan untuk menghindari alih fungsi lahan yang tidak terkendali. Selain tujuan tersebut juga ada beberapa manfaat yang ingin dicapai adalah: 1. Berperan aktif di dalam menjaga kelestarian alam dan lingkungan Desa Cihideung Udik. 2. Menggairahkan kesenian dan budaya yang dimiliki masyarakat Desa Cihideung Udik untuk menunjang perkembangan Desa Cihideung Udik sebagai Desa Wisata. 3. Untuk tetap dapat mempertahankan keunikan Desa Cihideung Udik, khususnya Bendungan Cihideung Udik yang diwariskan secara turun-temurun, sehingga keharmonisan, kesejahteraan, dan keselamatan dapat tetap terjaga. 4. Dengan dikembangkannya Desa Cihideung Udik sebagai Desa Wisata, maka akan dapat meningkatkan pendapatan masyarakat Desa Cihideung Udik dan membuka lapangan pekerjaan serta menunjang Pariwisata Kerakyatan Berkelanjutan. Metode yang digunakan dalam kegiatan ini adalah metode diskusi. Keberhasilan kegiatan ini dapat diukur dari banyaknya jumlah peserta yang hadir dan partisipasi peserta dalam kegiatan diskusi.

PENGARUH KUALITAS PRODUK KOPI TERHADAP KEPUTUSAN PEMBELI DI POINT COFFEE PEDURENAN Dwi Lolla Octavyan; Sofiani Sofiani
Kepariwisataan: Jurnal Ilmiah Vol 15, No 1 (2021): Kepariwisataan: Jurnal Ilmiah
Publisher : Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

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

Indonesia as one of the largest coffee producing countries in the world has an important role in global trade, namely the specialty coffee trade. Specialty coffee is one of the leading commodities for coffee producing countries like Indonesia because of the taste of the coffee. The quality of the product itself has an understanding that the product offered by the seller has more selling value that must be owned by competitors' products, therefore the company is trying to focus on the quality of the product and compare it with the products offered by competing companies. This research is associative research using a quantitative approach. With the aim to analyze the effect of Coffee Beverage Product Quality on Buyer's Decisions at Point Coffee Pedurenan, South Jakarta, as well as find out which factors have a dominant influence on Buyer's Decisions at the Coffee Shop. The sample in this study amounted to 100 respondents who had visited Point Coffee by using the Probability Sampling method with the Simple Random Sampling technique. The data was collected using questtionnaires and distribute it directly to buyers at Point Coffee. The suggestion from this research is that the owner of Point Coffee can maintain the hygiene that has been applied by the workers, Increase again the Quality, Quantity, Variation, and Innovation of coffee beverage products in terms of flavor, to meet the buyer's decision. And Point Coffee is more innovative so that buyers don't get bored easily if they come again at Point Coffee.Keywords: Product Quality, Service Quality, Purchasing Decisions

Co-Authors Angel Claudia Angela Merici Kurnia Nette Berutu, Feronika Christopher Lourdes Palagiang Claudia, Angel Dessy Natalia Dessy Natalia DESSY NATALIA Dewantara Fachrureza Dewantara, Yudhiet Fajar Dhanka, Randy Djunaid, Ika Suryono Dwi Lolla Octavyan Erika Huang Eugenia , Valeri Febriany, Kim Felicia Tandi Gerald Adinugroho Gracia Eugene Hardjasa Hardjasa, Gracia Eugene Imam Ardiansyah Jesica Laurensia Jhoniawan , Jason Kevin Gustian Yulius Kevin Hadrian Kristin Engjelima Julwinda Nomleni Lauren, Sandy Metha, Metha Muhammad Sutiyadi Neysa Alicia Octavyan, Dwi Lolla Oktavianus, Rio Paulina Paulina Paulina Paulina Prawira, Nicky Narada Puspadewi, Roels Ni Made Sri Radella Paramitta Ricky Andrean Ritonga, Roozana Maria Ritongan, Roozana Maria ROSALINDA, ELVINA Rosanto, Stephanie Sally Suwandi Supina, Supina Tatiana Putri Yulia Tiffany Sudarmawan Vanesia Yolanda Vishnuvardhana S Soeprapto Vishnuvardhana Soeprapto Vivian Octariana Vivian Octariana Yulia, Tatiana Putri Yulius, Kevin Gustian

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