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Pelatihan Pengolahan Makanan dengan Bahan Hasil Pertanian Masyarakat Wijayanti, Ani; Hari Putri, Emmita Devi; Mayasari, Citra Unik; Nurul Hakim, M Fathurrahman; Fiyan, Miftah Arif; Nugroho, Dhimas Setyo
Jurnal ABDIMAS PARIWISATA Vol 1, No 1 (2020): Jurnal Abdimas Pariwisata
Publisher : Sekolah Tinggi Pariwisata AMPTA

The Sosok Peak tourist destination in the village of Bawuran has abundant natural resources in the form of Moringa plants. Until now, the community has not been able to use Moringa plant to be used as a variety of processed products and has a resale value. This community service program aims to increase the knowledge and skills regarding the use of Moringa leaves. To train and grow an entrepreneurial spirit to the community so that it can improve the economy of the Bawuran village community. The targets of community service activity are the people of Bawuran village, Sosok Peakâ€™s tourism manager and the merchants. The method used in this community service is carried out in several stages including identification, socialization, training and assistance. Community service has provided several benefits to the community, namely an increase in community knowledge about the benefits of Moringa and its use as well as introducing an entrepreneurial spirit. For traders, they can increase their knowledge about processing various food products that can be sold at Sosok Peak. For the tourism manager, this training can create a product image (typical food) for the Sosok Peak tourist destination.

Pelaksanaan Operasional Food and Beverage Department dalam Pencapian Excelent Service di Crystal Lotus Hotel Yogyakarta Desika Murdita Wulansari; Fathurrahman Nurul Hakim
Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Vol 10, No 2 (2019): Jurnal Khasanah Ilmu - September 2019
Publisher : Universitas Bina Sarana Informatika

Abstract - The food and beverage department is a part of the hotel that has quite an important task because this department is tasked with served food and beverage needs. Food and beverage department is divided into two parts, Food and beverage products and food and beverage service. The use of service standards that advance guest satisfaction is very important to be applied in food and beverage services which will contribute to increased revenue and can also open new market shares for hotels, there are several factors that can play a role in the implementation of excellent service, inadequate communication, will disrupt the work of the two departments, in addition to the irregular division of work that makes some food and beverage service work is not finished on time which causes discomfort customer. The number of equipment food and beverage services that are not in accordance with the ongoing event also disrupts the smooth operation, this should be avoided by Crystal Lotus Hotel. The research method used is descriptive qualitative and data collection techniques used are observation, interviews, documentation and literature study. The results of this study are in the implementation of operational food and beverage departments in the excellence of excelent service in handling breakfast, lunch and dinner. From the research it can be concluded from the guest comment card that enters the Food and Beverage Department - the average guest says they are satisfied with the service but there are some note that the lack of staff to charge caused sluggish service, lack of equipment resulted in operational disruptions. The solution to overcome the obstacles experienced by the food and beverage department istheaddition of staff and equipment procurement. Keywords: Food and Beverage, Excelent service, operational Abstrak - Food and beverage department merupakan bagiand ari hotel yang memiliki tugas cukup penting karena departemen ini bertugas memenuhi kebutuhan makanan dan minuman. Food and beverage department dibagi menjadi dua bagian yaitu food and beverage product danfood and beverage service.Pengunaan standar pelayanan yang mengaju pada kepuasan tamu amatlah penting di terapkan di pelayanan food and beverage yang mana akan memberikan kontribusi pendapatan yang meningkat juga bisa membuka pangsa pasar baru untuk Hotel, ada bebrapa faktor yang dapat menghabat dalam pelaksanaan pelayanan yang prima yaitu Komunikasi yang kurang baik, akan mengganggu jalannya pekerjaan kedua departemen, selain itu pembagian pekerjaan yang tidak teratur membuat beberapa pekerjaan food and beverage service tidak selesai tepat waktu yang akhirnya menimbulkan ketidak nyamanan pelangan. Jumlah equipment food and beverage service yang tidak sesuai dengan event yang sedang berlangsung juga mengganggu kelancaran operasional, hal ini yang seharusnya di hindari oleh di Crystal Lotus Hotel. Metode penelitian yang digunakan adalah deskriptif kualitatif dan teknik pengambilan data yang digunakan adalah observasi, wawancara, dokumentasi serta studi pustaka. Hasil penelitian ini adalah dalam pelaksanaan operasionalnya food and beverage departement di pencapian excelent service dalam menangani breakfast, lunch dan dinner.dari penelitian dapat diambil kesimpulan dari guest comment card yang masuk ke Food and beverage departement rata–rata tamu mengatakan puas dengan pelayanan namun ada beberapa catatan yaitu kurangnya staff yang incharge menyebabkan lambannya pelayanan, kurangnya peralatan mengakibatkan ketidak lancaran operasional. Solusi untuk menangani kendala yang dialami food and beverage departement adalah Penambahan staff dan pengadaan equipment. Kata kunci: Food and Beverage, Excelent service, operasional

Pelestarian Kotagede Sebagai Pusat Pariwisata Heritage Kota Tua Di Yogyakarta Fathurrahman Nurul Hakim - AKPAR BSI Yogyakarta
Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Vol 9, No 1 (2018): Jurnal Khasanah Ilmu - Maret 2018
Publisher : Universitas Bina Sarana Informatika

Abstract - Kotagede is a former Islamic Mataram kingdom where many historical and cultural heritage created in this area, both cultural heritage which is managed by the government or individuals, the Foundation kantil, foundations observer and preserver of cultural heritage in Kotagede, recorded prior to the May 2006 earthquake was recorded 151 residential houses shaped joglo cultural heritage preserved, but after the earthquake only 88 house of cultural heritage restoration works in the community after an earthquake is a lot of cultural heritage. Conservationists popping thing that makes fit with the concept of community-based conservation, where the community is expected to contribute actif in the preservation and find yourself solutions to problems that occur. The role of government is expected to facilitate the training is held by the community in particular and society in the preservation Kotagede although this has been done by the department BP3 (Departement ancient heritage conservation) DIY but only on technical maintenance, but preparation of Tourism human resources in the sustained not seem real, it is still in need of a more mature preparation, especially in the regeneration of the preservation of cultural heritage and art that have Kotagede to sustainable tourism in order to meet people prospering Kotagede.Keyword :Conservation, Community, Tourism Sustainable

Mengatasi Dampak Negatif Voluntourism Dalam Komunitas Lokal (Studi Kasus Lembaga Kursus Bahasa Jepang Bunka Kenkyuukai Yogyakarta, Indonesia) Devita Widyaningtyas Yogyanti; Emmita Devi Hari Putri; Citra Unik Mayasari; Atun Yulianto; M. Fathurrahman Nurul Hakim
Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Vol 12, No 1 (2021): Jurnal Khasanah Ilmu - Maret 2021
Publisher : Universitas Bina Sarana Informatika

Abstrak Penelitian ini merupakan penelitian kualitatif mengenai dampak negatif yang ditimbulkan program voluntourism dalam bidang pendidikan di Bunka Kenkyuukai, sebuah lembaga kursus Bahasa Jepang dan Indonesia di Yogyakarta, yang merupakan destinasi program voluntourism dari agen wisata Jepang. Beberapa efek negatif yang ditimbulkan seperti tidak terpenuhinya kebutuhan Bunka Kenkyuukai, terhambatnya proses belajar mengajar dan gagalnya proses pertukaran lintas budaya yang berguna bagi pendidikan siswa disebabkan karena Bunka Kenkyuukai sebagai local host community tidak memiliki control terhadap jalannya program. Penelitian ini dilakukan dengan melakukan sejumlah observasi dan wawancara kepada direktur, staff, guru dan siswa di Bunka Kenkyuukai mengenai jalannya program voluntourism. Hasil dari penelitian ini berupa saran yang dapat dilakukan oleh Bunka Kenkyuukai untuk mengambil control terhadap jalannya program, agar program tersebut dapat memberikan manfaat sebagaimana mestinya. Saran yang diusulkan dalam penelitian ini adalah dengan melakukan serangkaian manajemen internal mulai dari manajemen strategi, manajemen marketing, manajemen operational hingga manajemen finansial. Dengan melakukan perubahan dalam hal manajemen diharapkan program voluntourism di Bunka Kenkyuukai dapat memberikan manfaaat tidak hanya bagi perkembangan pendidikan siswa tetapi juga bagi kelangsungan bisnis Bunka Kenkyuukai. Kata Kunci : Budaya, Program, Voluntourism Taking the Host Community’s Control Back Towards Negatif Impact of Voluntourism. Case Study in Japanese Language Course Bunka Kenkyuukai, Yogyakarta Indonesia. Abstract This research is qualitative research about how to maximize benefit and reduce the negative impacts of voluntourism in Japanese Language Course Bunka Kenkyuukai in Yogyakarta. Some negative impacts that obstructed Bunka Kenkyuukai’s course activities happened because Bunka Kenkyuukai as a localhost community did not have any control in running of voluntourism program. This research was done by doing some observations and interviews with the director, staff, teachers, and students in Bunka Kenkyuukai. The result of this research is a piece of advice that can be done to take control of running the program, so the program can provide more benefits. The proposed suggestion in this research by doing some internal management start from strategy management with adjusting the voluntourism program to the Bunka Kenkyuukai’s purpose, marketing management by making the program as marketing material, operational marketing by redesign the running of voluntourism program, up to financial management by making projections of income and expenditure items related to the voluntourism program. By doing so, the voluntourism program is expected to provide more benefits to Bunka Kyenkyuukai not only in student’s progress but also business continuity of Bunka Kenkyuukai. Keywords : Culture. Programme, Voluntourism

Pengembangan potensi pariwisata natuna sebagai daya tarik geowisata di kepulauan riau I Wayan Thariqy Kawakibi Pristiwasa; M Fathurrahman Nurul Hakim
Jurnal Kepariwisataan dan Hospitalitas Vol 3 No 2 (2019): Vol.3,No.2,2019
Publisher : DIPLOMA IV TOURISM PROGRAM STUDY, TOURISM FACULTY,UDAYANA UNIVERSITY

Penelitian ini bertujuan untuk mengetahui seberapa besar pengembangan pariwisata sebagai daya tarik geowisata di kabupaten natuna yang dapat dikembangkan untuk meningkatkan kesejahteraan masyarakat. Penelitian ini menggunakan metode penelitian deskriptif kualitatif dengan mengacu pada konsep Geowisata dan pengembangan pariwisata. Populasi dalam penelitian ini adalah social situation yaitu pemerintah, para pelaku usaha pariwisata, masyarakat dan wisatawan. Instrument dalam penelitian ini adalah wisatawan yang berkunjung ke kawasan tersebut tahun 2018,.Hasil Penelitian menunjukkan bahwa pengembangan pariwisata mampu mengoptimalkan potensi alam menjadi bernilai tambah bagi kesejahteraan ekonomi masyarakat local,sekaligus mendorong pemahaman akan lingkungan hidup,alam dan budaya sebagai bentuk kegiatan konservasi serta memiliki kepedulian terhadap kelestarian kearifan local.pengembangan geowisata akan menawarkan konsep wisata alam yang menonjolkan keindahan , keunikan,kelangkaan serta keajaiban suatu fenomena alam yang berkaitan dengan gejala gejala geologi. Kata Kunci: Geowisata,pengembangan pariwisata,geologi,masyarakat,wisatawan

MEMPERTAHANKAN KUALITAS PRODUK DAN KULITAS PELAYANAN BARISTA DI SENJA COFFEE AND MEMORIES YOGYAKARTA Syafnur Saputra; Emmita Devi Hari Putri; M. Fathurrahman Nurul Hakim
Jurnal Pariwisata Vol 7, No 1 (2020): Jurnal Pariwisata
Publisher : LPPM Universitas Bina Sarana Informatika

ABSTRAKPerkembangan minuman coffee sangat menarik untuk di pelajari karena akan memberikan nilai ekonomi yang sangat tinggi, dalam serat centhini minuman coffee sudah ada di sebut dengan wedhang Kahwa dinikmati dengan gula batu atau gula siwalan, dalam perkembanganya pada masa penjajahan coffee menjadikan komoditas ekspor yang bernilai tinggi untuk perdangangan VOC, sehingga banyak sekali pembudidayaan tanaman coffee dengan berbagai varian seperti Robusta, Arabica, Excelsa, dalam perkembanganya industry coffee mengalami pasang surut. Pada era milenial seperti sekarang minuman coffee sudah menjadi gaya hidup dan kebutuhan hidup banyak kedai-kedai yang mewarkan minuman ini dengan berbagai macam variannya serta tehnik pengolahannya salah satunya Senja Coffee Memories, diharapkan pelanggan yang menikmati coffee di tempat ini mempunyai kenangan yang terbaik dalam menikmati coffee dengan berbagai macam variannya. Penelitian ini mengunakan methode deskriptif kualitatif menggambarkan dari informasi tentang tempat penelitian. Metode pengumpulan data yang diusulkan dalam penelitian ini adalah wawancara, observasi dan studi literatur. Untuk mempertahankan kualitas produk dan pelayanan Barista di senja Coffee dan memories harus menjaga dan meningkatkan serta mengadakan pelatihan yang berkesinambungan untuk menjaga tampilan produk. Proses produksi dan konsistensi rasa di samping harus memiliki pribadi pelayanan prima didukung dengan penampilan diri yang terbaik sesuai dengan Standart Operasional Perusahaan.Kata Kunci: Kualitas Produk, Kualitas Pelayanan, BaristaABSTRACTIn the development of coffee drinks is very interesting to learn because it will give a very high economic value, in the centhini books coffee drink is already called the Kahwa wedhang enjoyed with sugar cystal or siwalan sugar, in its development during the colonial period of coffee made high-value export commodities for VOC trade, so there is a lot of coffee plant cultivation with various variants such as Robusta, Arabica, Excelsa, in its development the coffee industry experiences ups and downs. In the millennial era like now coffee drinks have become a lifestyle and the necessities of life of many shops that deliver this drink with a variety of variants and processing techniques one of which is expected to be that customers who enjoy coffee at this place have the best memories of enjoying coffee with various kinds of variants. This study uses a qualitative descriptive method describing information about the research site. Data collection methods proposed in this study are interviews, observation and literature study.To maintain the quality of Barista's products and services at dusk, Coffee and memories must maintain and improve and hold ongoing training to maintain the appearance of the product, the production process and the consistency of taste in addition to having personal service excellence supported by the best personal appearance in accordance with the Company's Operational Standards.Keyword: Product Quality, Service Quality, Barista

Faktor Yang Mempengaruhi Wisatawan Untuk Menikmati Wisata Minat Khusus ( Study kasus Goa Cerme ) M. Fathurrahman Nurul Hakim; Dhimas Setyo Nugroho
Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Vol 9, No 2 (2018): Jurnal Khasanah Ilmu - September 2018
Publisher : Universitas Bina Sarana Informatika

Abstract - This research is focused on finding and multiplying factor that influence tourists to enjoy special interest tour taken from sampling Cerme Cave attractions Enjoying Tourism Special interests require strong courage and determination, where this tour uses a lot of andrenaline, so it requires special preparation to carry out this tour going well, In Goa Cerme tourists will be treated to a special interest tour that is walking in Cave ( Caving ) with a distance of cave the trip is almost 1.5 KM with an average water depth of 1 M in the cave will be found very interesting rocks. This study uses a qualitative descriptive method so that researchers must be observant in multiplying information documenting and focusing on analyzing factors that influence tourists to enjoy special interest tours. From this study, it can be concluded that the factors influencing tourists to enjoy special Adventure Tourism, challenges, the beauty of the panorama presented, the ease of access obtained, the safety of tourists in enjoying this special interest tour. Keywords: Factors, Influence, Special Adenture Tourism Abstrak - Penelitian ini difokuskan untuk mencari faktor yang mempengaruhi wisatawan untuk berkunjung dan menikamati wisata minat khusus mengambil data dari Goa Cerme. Menikmati Wisata Minat khusus di perlukan keberanian dan tekad yang kuat, dimana wisata ini banyak mengunakan andrenalin, sehingga memerlukan persiapan yang khusus guna pelaksanaan wisata ini berjalan dengan baik, Di Goa Cerme wisatawan akan di suguhi wisata minat khusus yaitu susur Goa dengan lorong goa yang jarak tempuhnya hampir 1.5 KM dengan kedalaman air rata –rata 1 M didalam goa akan banyak ditemukan berbatuan yang sangat menarik. Penelitian ini mengunakan metode Deskriptif Kualitatif sehingga peneliti harus jeli dalam mengali informasi mendokumentasi dan fokus menganalisis pada Faktor yang memepengaruhi wisatawan menikmati wisata Minat Khusus. Dari penelitian ini, dapat disimpulkan bahwa faktor yang mempengaruhi wisatawan menikmati wisata minat khusus adalah, tantangan, keindahan panorama yang di sajikan, kemudahan akses yang didapatkan, Keamanan wisatawan dalam menikmati wisata minat khusus ini. Kata Kunci : Faktor, Pengaruh, Wisata Minat Khusus

POTENSI DAN PENGEMBANGAN OBYEK PARIWISATA CURUG JEGLONG KABUPATEN KENDAL KABUPATEN PLANTUNGAN JAWA TENGA M Fathurrahman Nurul Hakim
Journal of Tourism and Economic Vol 2, No 1 (2019): EDISI 2
Publisher : STIE Pariwisata API Yogyakarta

This study examines the Potential and Tourism Development of Jeglong Waterfall, Paltungan District, Kendal Regency, Central Java. This study aims to determine the potential and strategy of Jeglong Curug Tourism development that is owned, as well as the problems faced in developing Jeglong Curug Tourism in Kendal. This research is presented descriptively describing information about attractions. Data collection methods proposed in this study were interviews, observation and literature studies. In this study the author discusses the following variables: 1. Potential and attractiveness possessed by Jeglong Waterfall 2. Development strategies applied by the residents of Plantungan to the Jeglong Curug tourist attraction. The results of this study indicate that: Jeglong Waterfall Tourism Object is one of the potential tourism objects to be developed in Kendal Regency. In the development of Jeglong Curug Tourism Object, it turns out that there are still various obstacles, including: The lack of supporting facilities for Jeglong Curug Tourism Object, and the limited Human Resources and funds used for development. So it can be concluded that Jeglong Waterfall Tourism Object turned out to have potential as an attractive natural tourist attraction to be developed. The participation of the government or community and academics in the field of Tourism is very much needed, so that it can increase the number of tourists so that it can increase the economic income of the community and promote tourism especially in Plantungan District, Kendal Regency.Keywords: Potential, Development, Tourism Destination

PEMBERDAYAAN TANAMAN LOKAL SEBAGAI PRODUK MINUMAN DALAM PENGEMBANGAN TEMPAT WISATA TAMAN BRONJONG SRIMARTANI PIYUNGAN BANTUL M.Fathurrahman Nurul Hakim; Erlangga Brahmanto; Atun Yulianto
Journal of Tourism and Economic Vol 3, No 2 (2020): EDISI 3
Publisher : STIE Pariwisata API Yogyakarta

Piyungan Bantul District, Yogyakarta has a very interesting natural tourism potential where there are many plants that can be developed into an attraction, one of which is located in the village of Wanojoyo Kidul, there is a tourist spot called Taman Bronjong. As the name implies, Bronjong is water retaining so that the land on the banks of the river is not eroded by river currents, especially in Kali Gawe. Taman Bronjong has direct views of the Bukit Bintang and has a child-friendly stream. The research method used in this research process is descriptive qualitative supported by quantitative data. The observations show that in this garden there are many plants that can be used for the manufacture of local beverage products such as lemongrass, ginger, turmeric, cinnamon, kencur. With the potential possessed by Taman Bronjong, researchers aim to empower local plants as beverage products in order to develop tourist attraction in the area.

Integrasi Kuliner dalam Meningkatkan Daya Tarik Pariwisata Kota Surakarta Pradapa, Sri yulianto Fajar; Hakim, Fathurrahman Nurul
Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Vol 15, No 2 (2024): Jurnal Khasanah Ilmu - September 2024
Publisher : Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31294/khi.v15i2.23146

Kota Surakarta, yang dikenal dengan sebutan Kota Solo, merupakan salah satu destinasi pariwisata budaya yang menarik di Indonesia. Dalam beberapa tahun terakhir, integrasi kuliner telah menjadi strategi yang semakin penting dalam meningkatkan daya tarik pariwisata Kota Surakarta. Artikel ini bertujuan untuk menyelidiki peran integrasi kuliner dalam meningkatkan daya tarik pariwisata kota tersebut.Melalui pendekatan gabungan antara analisis literatur dan studi kasus, artikel ini mengeksplorasi berbagai aspek integrasi kuliner dan dampaknya terhadap pariwisata Kota Surakarta. Data literatur dari berbagai sumber digunakan untuk memahami konsep integrasi kuliner dan tren pariwisata lokal. Selain itu, beberapa destinasi kuliner terkemuka di Kota Surakarta dipilih sebagai studi kasus, yang dianalisis melalui wawancara dengan pemilik usaha kuliner, pengelola pariwisata, dan wisatawan.Hasil penelitian menunjukkan bahwa integrasi kuliner memainkan peran penting dalam meningkatkan daya tarik pariwisata Kota Surakarta. Dengan menggabungkan elemen-elemen tradisional dan modern dalam menciptakan hidangan yang unik dan menarik, integrasi kuliner memberikan kontribusi besar terhadap pengalaman wisatawan, pertumbuhan ekonomi lokal, pelestarian warisan budaya, dan promosi pariwisata.Artikel ini juga menyajikan beberapa rekomendasi praktis untuk pengembangan pariwisata Kota Surakarta melalui integrasi kuliner. Ini termasuk meningkatkan kerjasama antara pemangku kepentingan pariwisata dan industri kuliner, menggalakkan inovasi dalam menu kuliner, dan meningkatkan promosi pariwisata kuliner.

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