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All Journal Jurnal EK dan BI Journal of Tourism Sustainability Destinesia : Jurnal Hospitaliti dan Pariwisata Journal of Mandalika Review Bogor Hospitality Journal
Adi, Antonius
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Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Social Sciences Other

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MANAGING ORGANISATIONAL CONFLICTS WITH EMOTIONAL INTELLIGENCE Winardi, Michael Aswin; Adi, Antonius; Riyanto, Budi
Bogor Hospitality Journal Vol 8 No 1 (2024): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v8i1.124

Abstract

Employee well-being is critical within an organisation. Well-being can have a wide range of effects on employees and organisations, including quality, standards, and sustainability. The COVID-19 pandemic has had a negative influence on worldwide economy, particularly on the service sector. Many service businesses have battled with managing their service ecosystems and operational differences. These conditions have had an impact on service employees' well-being. Internal conflict is unavoidable and can have an impact on organisational effectiveness. Socio-emotional competency, such as effective conflict resolution procedures, is required to successfully manage difficult client interactions. The goal of resolving conflict in the service business is to reduce negative consequences and enhance positive ones, resulting in improved learning within the company. Individuals with strong emotional intelligence (EI) can regulate their emotions in interpersonal and organisational situations. The study uses a quantitative approach to collect data (a questionnaire survey) from targeted respondents in the hotel business. This study is based on two ideas: conflict and affect event theories. This study examines the relationship between emotional intelligence, organisational conflict, and employee well-being, with an emphasis on hotel staff.
INVESTIGATING CHALLENGES, OPPORTUNITIES AND SOLUTION OF ENTREPRENEURIAL EDUCATION IN SHAPING FUTURE ENTREPRENEURS Prathivi, Maria Dini Gilang; Dewobroto, Wisnu Sakti; Adi, Antonius; Windawaty, Herry; Widhoyoko, Samuel Anindyo; Agustian, Sanggup Leonard
Jurnal Ekonomi dan Bisnis (EK dan BI) Vol 7 No 2 (2024)
Publisher : Politeknik Bisnis Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37600/ekbi.v7i2.1830

Abstract

Entrepreneurship is one of the key pillars in achieving the success of the Sustainable Development Goals (SDGs) by alleviating poverty and bridging educational disparities. One crucial aspect in fostering entrepreneurship is the role of education. The current situation and competition require entrepreneurs who are adaptable and capable of addressing market needs, thereby creating added value. Entrepreneurship education faces several challenges, including insufficient facilities, the need to enhance educators' attitudes and competencies, and the lack of effective coordination and allocation of resources. This study aims to explore best practices in entrepreneurship education to enhance the quality of entrepreneurship graduates. The research was conducted using a qualitative approach, with data collected through Focus Group Discussions involving experts in entrepreneurship education. The findings of this study reveal challenges in entrepreneurship education, such as inadequate educational infrastructure, insufficiently competent teaching staff, and an inadequate curriculum. The proposed solutions include training programs to enhance educators' competencies, providing adequate infrastructure, and developing a curriculum that is practically oriented to meet the demands of the digital era.
Exploring Gastronomy Tourism: A Cultural and Culinary Journey through Pasar Lama Tangerang Ayuningsih, Sri Fajar; Amelia, Rizki; Adi, Antonius
Journal of Mandalika Review Vol. 4 No. 2 (2025): Journal of Mandalika Review
Publisher : Politeknik Pariwisata Lombok

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55701/mandalika.v4i2.322

Abstract

Introduction: Gastronomy tourism has a significant impact on enhancing historical traditions and promoting local culinary identities. Pasar Lama Tangerang, known for its rich Chinese-Betawi Peranakan cuisine, has become a significant gastronomic tourism destination that offers visitors an immersive cultural and culinary experience. This study seeks to examine the influence of Peranakan cuisine on the tourist experience in Pasar Lama Tangerang, using the framework of gastronomy tourism and cultural heritage theories. Methodology: Using a qualitative descriptive approach, this research employed triangulated data collection techniques including semi-structured interviews, participant observation, and digital content analysis. A purposive sample of 15 informants—comprising local vendors, cultural figures, and tourists respond were analyzed. Findings: The findings indicate that the diversity of Chinese-Betawi Peranakan cuisine in Pasar Lama Tangerang provides a unique and memorable experience for visitors, allowing them to engage with traditional dishes while also appreciating the historical and cultural narratives embedded in the culinary landscape. Conclusion: The research emphasizes the significance of preserving and enhancing traditional gastronomic traditions as a way of strengthening local tourism. These insights help expand the discussion on gastronomic tourism by highlighting the influence of culinary heritage in enhancing a destination's appeal.
Determinan dari Minat Berkarir Mahasiswa pada industri pariwisata Adi, Antonius; Windawaty, Herry; Permata, Stella; Jennifer, Jennifer
Destinesia : Jurnal Hospitaliti dan Pariwisata Vol. 5 No. 2: Maret 2024
Publisher : Institut Ilmu Sosial dan Manajemen STIAMI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31334/jd.v5i2.3621

Abstract

Pendidikan tinggi merupakan salah satu penyedia SDM yang dapat membantu untuk dapat menyediakan kebutuhan sumber daya manusia yang berkualitas. Perguruan tinggi atau universitas harus dapat menjawab tantangan dari persiapan karir dari para peserta didik dengan cara menerapkan pengembangan keterampilan di dalam kurikulumnya dan bekerja sama dengan pelaku industri. Tujuan dari penelitian ini adalah menganalisis hubungan antara Minat karir di masa depan   dengan kepuasan peserta magang, kepuasan peserta magang dan kualitas program magang dan kepuasan peserta magang sebagai mediator dari Kualitas program magang dan minat berkarir dari peserta magang di masa depan. Penelitian ini menggunakan uji hipotesis untuk menganalisa hubungan antar variabel dengan time-setting cross-sectional yang artinya data diambil dalam satu waktu. Metode sampling menggunakan purposive sampling. Kriteria dari responden adalah para mahasiswa/lulusan dari program studi Pariwisata pada Pendidikan tinggi yang sudah menjalani magang. Sampel yang terkumpul adalah sebanyak 163 responden yang sudah pernah melakukan magang. Temuan pada penelitian ini adalah Kepuasan magang memediasi hubungan antara Kualitas Program Magang dari sebuah Hotel dan Minat mahasiswa berkarir di masa depan. Selain itu, ditemukan juga bahwa kualitas program magang berpengaruh positif terhadap kepuasan peserta didik terhadap program magang dan kepuasan program magang berpengaruh positif terhadap minat peserta didik untuk berkarir di industri tempat peserta didik melaksanakan magang. Keterbatasan dari penelitian ini adalah yang pertama, jumlah sampel pada penelitian ini adalah sebanyak 163 sampel sehingga pada penelitian selanjutnya dapat menggunakan jumlah sampel yang lebih besar agar lebih dapat digeneralisasi. Selanjutnya, industri pada penelitian ini masih terbatas pada industri pariwisata, sehingga pada penelitian selanjutnya dapat dilakukan penelitian pada industri lainnya diluar industri pelayanan seperti otomotif, perbankan, dll
French Language Proficiency in Hospitality Education and Industry: Perspectives from Students, Alumni, and Industry Practitioners Amelia, Rizki; Adi, Antonius
Journal of Tourism Sustainability Vol. 5 No. 2 (2025): Volume 5 Number 2 (2025)
Publisher : Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/jtospolban.v5i2.188

Abstract

Foreign language competence is a critical professional skill in the globalised hospitality industry, where intercultural communication plays a central role in service quality. While English remains dominant, additional language skills—particularly French—are increasingly valued in luxury and international hospitality contexts. However, there is limited empirical research on how French-language education aligns with industry expectations in emerging tourism markets such as Indonesia. This study addresses that gap by analysing the perceptions of students, alums, and industry practitioners regarding the importance of French language proficiency for employability and curriculum relevance. A quantitative survey was conducted with 155 respondents, including 138 from academic communities and 17 from the hospitality sector. Results show that although students find French linguistically challenging, both academic and industry groups recognise its strategic value for career advancement. The study contributes to the literature by linking language competence, perceived employability, and curriculum alignment in vocational hospitality education. Practical implications include the need for more communicative, contextual, and industry-integrated language instruction.
Co-Authors Agustian, Sanggup Leonard Ayuningsih, Sri Fajar Budi Riyanto Herry Windawaty Jennifer Jennifer Permata, Stella Prathivi, Maria Dini Gilang Rizki Amelia Widhoyoko, Samuel Anindyo Winardi, Michael Aswin Wisnu Dewobroto