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alhamdi, rezki
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ANALISIS REVIEW HOTEL OYO DI PADANG DARI SITUS PEMESANAN KAMAR "BOOKING.COM" Alhamdi, Rezki; Sipayung, Natal Olotua
JURNAL MENATA Vol. 1 No. 1 (2022): MEI
Publisher : Puslitabmas Batam Tourism Polytecnic

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Abstract

This study discusses and understands the development of OYO Rooms hotel francaise in Padang. OYO Rooms is a low-cost accommodation provider or budget hotel. With this research it is expected to be able to analyze the OYO hotel in the city of Padang. The method used by researchers is qualitative by taking data reviews and ratings on the booking booking site and the experience of researchers staying at OYO hotels. There are 17 properties under the auspices of OYO in the city of Padang. Researchers use the Booking.com site to see how a review of the guest experience staying at this hotel then concludes it. The results of this study are proven that this budget hotel Francaise gets a pretty good rating and review from the booking.com site and that some of the hotels are relatively new and have not received any reviews from guests.
STRATEGI PENGEMBANGAN KAWASAN WISATA KULINER DI BENGKONG KOTA BATAM Alhamdi, Rezki
JURNAL MENATA Vol. 1 No. 2 (2022): NOPEMBER
Publisher : Puslitabmas Batam Tourism Polytecnic

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Wisata kuliner saat ini menjadi hal yang cukup menjadi serius oleh pemerintah deraah. Kota batam merupakan kota yang mempunyai berbagai jenis objek wisata, salah satunya adalah wisata kuliner. Wisata kuliner yang cukup berkembang saat ini adalah wisata kuliner bengkong. Wisata kuliner bengkong menyajikan beragam jenis makanan baik makanan dan jajanan nusantara maupun jajanan dan makanan yang berasal dari luar negeri. Penelitian ini bertujuan untuk mengetahui potensi wisata kuliner bengkong batam serta melakukan analsisi untuk mendapatkan startegi pengembangan kedepannya. Penelitian ini menggunakan metode kuntitatif metode adalisi yang di gunakan adalah metode analisi SWOT (Strengths, Weaknesses, Opportunities, Threats). Hasil penelitian ini menjelaskan bahwa pengelolaan wisata kuliner bengkong, batam mempunyai pepebera potensi yang dapat di kembangkan serta beberapa kekeurangan yang bisa di perbaiki untuk mendaptkan hasil yang terbaik untuk pengembangannnya kedepan.
ELECTRONIC WORD OF MOUTH (EWOM) DAN MOTIVASI WISATAWAN TERHADAP KEPUTUSAN BERKUNJUNG DI JAM GADANG BUKTTINGGI SUMATERA BARAT Budhiartha, I Nyoman; Alhamdi, Rezki
JURNAL MENATA Vol. 1 No. 2 (2022): NOPEMBER
Publisher : Puslitabmas Batam Tourism Polytecnic

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Abstract

Buktinggi merupakan kota wisata yang banyak di kunjungi oleh wisatawan lokal maupun mancanegara. Pada penelitian ini akan meneliti bagaimana pengaruh electronic word of mouth (ewom) dan motivasi wisatawan terhadap keputusan berkunjung di Jam Gadang Bukttinggi Sumatera Barat. Pada penelitian ini menggunakan 100 sampel. Penelitilan ini melakukna uji validitas, uji reabilitas, uji normalitas serta uji T dan uji R. hasil dari penelitian ini menujukan bahwa ada pengaruh electronic word of mouth (ewom) dan motivasi wisatawan terhadap keputusan berkunjung di Jam Gadang Bukttinggi Sumatera Barat
POTENSI WISATA MUSIK TERHADAP KEPUTUSAN BERKUNJUNG KE KOTA BATAM alhamdi, rezki; Saputra, Eryd
JURNAL MENATA Vol. 3 No. 1 (2024): MEI
Publisher : Puslitabmas Batam Tourism Polytecnic

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Abstract

Penelitian ini mengeksplorasi peran konser musik sebagai salah satu komponen utama dalam pengembangan pariwisata di Kota Batam. Dengan menggunakan pendekatan kualitatif deskriptif, penelitian ini menganalisis data yang diperoleh melalui wawancara dan studi pustaka. Hasil penelitian menunjukkan bahwa konser musik telah menjadi daya tarik wisata yang populer di Batam, menarik minat wisatawan yang beragam. Selain itu, penelitian ini juga mengidentifikasi potensi konser musik dalam mendukung pertumbuhan ekonomi lokal, promosi budaya, dan pengembangan pariwisata berkelanjutan.
EKSPERIMEN PERBANDINGAN PENGGUNAAN GULA PUTIH DAN BROWN SUGAR DALAM PEMBUATAN SIRUP LEMON DENGAN METODE CHEONG Zahra , Alivia Putri; Ilham, wahyudi; Dailami; Alhamdi, Rezki
JURNAL MENATA Vol. 3 No. 2 (2024): November 2024
Publisher : Puslitabmas Batam Tourism Polytecnic

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Abstract

Fast food and beverages are very popular among customers today because they are quickly made and consumed, so other, healthier alternatives are being sought. By combining fruits or vegetables with the same amount of sugar and leaving them on for a few days to three months, the Cheong method can be used to make any type of syrup. Cheong generally uses white sugar, but some recipes use other options. This study aims to examine the comparison of the use of white sugar and palm sugar to make lemon syrup using the Cheong method. This research method uses an experimental quantitative approach, where the research summarizes two stages of syrup making, namely the stage of making lemon syrup with white sugar, then the stage of making lemon syrup with brown sugar, both of which have a ratio of fruit and sugar with a ratio of 1:1. This study uses an organoleptic test as an assessment of the results of the selected panelists. The use of sugar in in making lemon syrup with the Cheong method can produce insignificant differences in the characteristics of lemon syrup in texture, color, aroma, and taste
Training on Coffee Preparation and Production Cost Calculation Alhamdi, Rezki; Saputra, Eryd; Aurora Mikasari, Dewi; Hasib Bimantara, Muhammad
JURNAL KEKER WISATA Vol. 3 No. 2 (2025): JULI 2025
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v3i2.399

Abstract

As a manifestation of the implementation of the Tri Dharma of Higher Education, Batam Tourism Polytechnic carried out a Community Service (PKM) activity at SMK Swasta Al-Jabar, located in Bengkong Laut Sub-district, Bengkong District, Batam City. This activity involved training in coffee beverage preparation and production cost calculation, with the participation of lecturers and students who are competent in food and beverage management, particularly in the financial aspects of business operations. The primary goal of this training was to enhance students' knowledge and practical skills in beverage production and effective cost management. The training materials covered the selection of quality raw materials, calculation of production costs, pricing strategies, and profit analysis. Participants were also introduced to the concept of unit cost for contemporary beverages such as coffee. The training was conducted interactively through discussions, simulations, and the use of cost calculator tools. The results showed that students were able to understand and apply the fundamental concepts of beverage production and financial management independently. This program is expected to improve students' work readiness and foster their entrepreneurial spirit. Moreover, the activity reflects Batam Tourism Polytechnic’s ongoing commitment to strengthening collaboration with educational institutions to develop competent, independent, and industry-ready young generations
Digital Lifestyle and Food Waste Behavior: The Role of Camera Eats First in Cafes and Restaurants in Batam City, Indonesia Saputra, Eryd; Alhamdi, Rezki
Industrial and Domestic Waste Management Volume 5 - Issue 2 - 2025
Publisher : Tecno Scientifica Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53623/idwm.v5i2.844

Abstract

Camera eat first referred to the habit of photographing food before consumption for sharing on social media. This phenomenon drove shifts in consumer behavior, potentially leading to increased food waste. The objective of this study was to analyze the influence of attitude, emotion, and perceived behavioral control on food waste behavior, with camera eat first included as a mediating variable. A quantitative approach was employed, involving a sample of 340 respondents who were visitors to cafés and restaurants in the Harbour Bay area of Batam. Data were collected using a five-point Likert scale questionnaire and analyzed through Structural Equation Modeling–Partial Least Squares (SEM-PLS) using SmartPLS software, as well as Fuzzy-Set Qualitative Comparative Analysis (fsQCA). The findings revealed that emotions and perceived behavioral control exerted a positive and significant effect on food waste behavior, whereas attitude and camera eat first did not show significant influence. Furthermore, camera eat first was not confirmed as a mediator in the relationships among the studied variables. Complementary results from fsQCA highlighted that the combination of attitude, emotion, and perceived behavioral control constituted the most consistent configuration in explaining food waste behavior. Overall, the study concluded that food waste behavior was more strongly shaped by internal psychological factors than by digital lifestyle trends. Consequently, strategies to reduce food waste should prioritize strengthening self-control, enhancing emotional awareness, and promoting responsible consumption practices, while also accounting for the dynamics of social media engagement in contemporary society.
PELATIHAN KERJASAMA TIM UNTUK KARYAWAN DI MOMOO JUICE BAR & COFFEE HARBOUR BAY Moh. Thamdzir; Alhamdi, Rezki; Sipayung , Natal Olotua; Bachrul Ulum Lubis, Taufik
JURNAL KEKER WISATA Vol. 2 No. 1 (2024): JANUARI 2024
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v2i1.200

Abstract

Cafe merupakan tempat untuk menukmati minuman dan makanan serta menjadi tempat untuk menghabiskan watu bersama orang-orang terdekat. Cafe saat ini mempunyai banyak pelayanan dan pengalaman yang di tawarkan untuk dapat menikmati makanan tersebut. Untuk itu cafe harus berlomba-lomba untuk memberikan pelayanan serta pengalaman yang menarik kepada tamu yang datang. Cafe yang ada dikota batam mempunyai banyak pilihan yang dibisa dipilih oleh penikmat kafe. Cafe akan menyajikan makanan dan minuman yang mereka miliki agar tamu yang datang tetapi menjadi langganan dari cafe tersebut. Setiap cafe akan meningkatkan kualitas dari setiap aspek untuk menjadi yang terbaik. Selain dari makanan dan minuman yang disajikan terbaik, cafe juga harus meningkatkan mutu pelayanan yang diberikan. Pelayanan tersebut berasal dari sikap dan cara pelayan dan front liner yang ada dicafe tersebut. Pelayanan yang ramah, cepat dan tepat menjadi sukses pelayanan yang diberikan oleh tim yang ada di cafe. Setiap cafe akan memberikan pelayanan yang terbaik oleh karyawannnya namun ada pada saat tertentu pelayanan tidak dapat di berikan secara maksmial.
CULINARY TOURISM FESTIVAL AS LEARNING MEDIA IN VOCATIONAL EDUCATION: EFFECTS ON STUDENT SATISFACTION Alhamdi, Rezki; Saputra, Eryd
Prima Magistra: Jurnal Ilmiah Kependidikan Vol. 6 No. 4 (2025): Volume 6 Number 4 (October 2025)
Publisher : Program Studi PGSD Universitas Flores

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37478/jpm.v6i4.5653

Abstract

As a form of experiential learning, culinary tourism festivals provide opportunities for students to engage directly with real-world industry practices. This study aims to evaluate the overall quality of culinary festivals held in Batam City and examine their role as learning media for students in tourism and hospitality programs. The research specifically involves students who have participated in culinary festivals in Batam, allowing them to assess the quality of the festivals from an experiential learning perspective. A quantitative research method was employed, and data were analyzed using Smart-PLS. The results indicate that food quality and taste, as well as program content, significantly influence visitor satisfaction. However, the element of local food does not have a significant impact on satisfaction. Furthermore, satisfaction was found to have no significant effect on word-of-mouth behavior. These findings are expected to contribute to the enhancement of students' learning experiences during culinary tourism programs and support the development of effective experiential learning strategies in vocational education, particularly in the context of tourism and hospitality studies in Batam City.
Analysis of Promotion Strategies through the Addition of Play Areas with Cats at Mostcat Cafe Batam Sweiney, Sweiney; Sipayung, Natal Olotua; Ilham, Wahyudi; Alhamdi, Rezki
Jurnal Indonesia Sosial Sains Vol. 5 No. 11 (2024): Jurnal Indonesia Sosial Sains
Publisher : CV. Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/jiss.v5i11.1507

Abstract

Mostcat Cafe is the first cafe in Batam that integrates the concept of direct interaction with cats. Adopting the "cat cafe" model popular in Taiwan since 1998, this cafe offers a relaxing experience while enjoying food and drinks, as well as the opportunity to interact with various breeds of cats. This study aims to analyze the marketing strategy implemented by Mostcat Cafe, including the Marketing Mix elements: product, price, promotion, and location. The method used is a qualitative approach with in-depth interviews and field observations. The results showed that the addition of a play area with cats increased customer loyalty and frequency of visits, and the price set was in line with the experience provided. Mostcat Cafe succeeded in creating a solution for cat owners and providing a space for cat lovers to gather, thus strengthening the cafe's position in the thematic culinary industry in Batam. This research is expected to provide valuable insights for similar business owners in developing effective marketing strategies.
Co-Authors Anggoro, Muhammad Roberto Aurora Mikasari, Dewi Bachrul Ulum Lubis, Taufik Budhiartha, I Nyoman Clarissa, Tiffany DAILAMI Dailami - Eryd Saputra Hasib Bimantara, Muhammad Ilham, Wahyudi Irwansyah Rezeki, Syailendra Reza Maldin, Siska Amelia Moh. Thamdzir Sipayung , Natal Olotua Sipayung, Natal Olotua Sukmamedian, Haufi Sweiney, Sweiney Syafruddin Rais, Syafruddin Thandzir, Moh. Vega, Dia Disla Wuysang, Bowen Algren Zahra , Alivia Putri