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All Journal J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Indonesian Journal for Social Responsibility Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Manajemen dan Penelitian Akuntansi (JUMPA) Indonesian Journal of Microbiology Studies in Social Sciences and Humanities Sadar Wisata: Jurnal Pariwisata
Faozen, Faozen
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Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mechanical Engineering Social Sciences Other

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Stress Kerja: Analisis Anteseden Terhadap Kualitas Pelayanan Karyawan Hotel di Jember Faozen, Faozen; Anggraini, Cristian Rizqi; Juhanda, Juhanda
Jurnal Manajemen dan Penelitian Akuntansi (JUMPA) Vol 18 No 1 (2025): Januari - Juni
Publisher : Sekolah Tinggi Ilmu Ekonomi Cendekia Bojonegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58431/jumpa.v18i1.316

Abstract

Penelitian ini akan membahas tentang Stress Kerja: Analisis Anteseden Terhadap Kualitas Pelayanan Karyawan Hotel Di Jember. Sehingga melalui penelitian ini dapat memberikan sumbangan pemikiran kepada asosiasi persatuan hotel dan restoran Jember dan lebih khusus kepada pelaku usaha jasa perhotelan sebagai acuan dalam mengambil kebijakan dalam menyusun strategi penanganan stress kerja sebagai faktor pengaruhnya. Penelitian ini bertujuan untuk analisis anteseden stres kerja terhadap kualitas pelayanan karyawan hotel di Jember. Data dianalisis dengan regrasi linear berganda dengan uji parsial dan simultan. Hasil penelitian ini menunjukkan bahwa secara parsial variabel Stressor Ekstraorganisasi, variabel Stressor organisasi, variabel Stressor Kelompok mempunyai pengaruh tetapi tidak signifikan terhadap Kualitas pelayanan, sedangkan variabel stressor individu mempunyai pengaruh signifikan terhadap Kualitas pelayanan, secara simultan atau bersama-sama variabel Stressor Ekstraorganisasi, Stressor organisasi, Stressor Kelompok, stressor individu mempunyai pengaruh yang signifikan terhadap variabel kualitas pelayananhotel di Jember
PENINGKATAN JIWA KEWIRAUSAHAAN MELALUI KREATIFITAS PENGOLAHAN MAKANAN PADA SANTRI/WATI PESANTREN ROUDLOTUL JADID Cristian Rizqi Anggraini; Faozen, Faozen; Satria Bakti , Budi
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 10 No 2 (2025): Agustus
Publisher : Politeknik Negeri Jember

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

Abstract

Kewirausahaan merupakan sebuah aktivitas bisnis dalam mengatasi dan memenuhi kebutuhan sosial masyarakat yang melibatkan sumber daya manusia yang kreatif dan inovatif. Pelaku wirausaha banyak yang bergerakn dibidang pengolahan makanan atau kuliner, hal tersebut untuk memenuhi kebutuhan sehari-hari yang semangkin tinggi karena masyarakat memiliki waktu yang terbatas sehingga memilih untuk membeli melalui UMKM atau yang lainnya. Persaingan bisnis bidang kuliner di Indonesia sangat ketat baik dalam penjualan skala besar maupun kecil. Pondok Pesantren Roudlotul Jadid selain Pendidikan formal juga diberikan beberapa pelatihan sebagai bekal Ketika santri/santriwati lulus kelak. Salah satu pelatihan yang diberikan adalah pengolahan makan dan cara pemasarannya. Metode pelaksanaan pengabdian yakni dengan sosialisasi tentang kewirausahaan serta melakukan worksop dalam bentuk pelatihan pengolahan makanan untuk menumbuhkan jiwa kreatifitas peserta pelatihan. Setelah sosialisadi dan pelatihan dilaksanakan diharapkan dapat menumbuhkan jiwa kewirausahaan para peserta pelatihan, memotivasi, dan menciptakan suatu kreatifitas atau inovisasi baru dalam pengolahan makanan.
Branding, Packaging, Marketing Susu Kurma Di Kelompok Nasyiatul Aisyiyah Kebonsari Sumbersari Kabupaten Jember Juariyah, Juariyah; Faozen, Faozen
Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Vol 21, No 2 (2021): Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/sb.01460

Abstract

Kegiatan PKM Nasyiatul Aisyiyah Sumbersari yang memiliki usaha binaan Eena Susu Kurma telah dilakukan dengan tujuan mengembangkan usaha minuman susu kurma madu. Adapun permasalahan yang ditemui antara lain (1) Minimnya pengetahuan anggota terkait terkait Digital Marketing (2) Menurunnya Konsumen pembeli minuman susu kurma madu di Masa Pendemi (3) Belum memiliki branding pengemasan minuman yang menarik (4) Minimnya akses informasi dan media teknologi. Solusi yang ditawarkan adalah dengan mengadakan pelatihan dan simulasi Branding packaging produk susu kurma madu (5) Menyusun Modul Pelatihan; (6) Pendampingan mitra dalam mengoptimalkan potensi. (7) Mendaftarkan Membuatkan Blog dan Website, serta instagram. Target luaran yang akan dicapai adalah meningkatnya pemahaman peserta pelatihan, meningkatnya penjualan susu kurma madu, menyusun artikel terkait pengabdian berupa jurnal nasional, prosiding nasional, foto dan video dokumentasi kegiatan,   blog dan Website. Adapun kegiatan meliputi pelatihan, sharing solusi diskusi, melaksanakan koordinasi dengan mitra, mengidentifikasi potensi mitra,   penyusunan laporan kegiatan pembuatan laporan, publikasi kegiatan, pembuatan artikel, dan publikasi jurnal nasional terakreditasi
Peningkatan Kapasitas Masyarakat dalam Pengelolaan Homestay untuk Wisatawan Faozen, Faozen; Juhanda, Juhanda; Siswanto, Edhi
Indonesian Journal for Social Responsibility Vol. 7 No. 02 (2025): December 2025
Publisher : LPkM Universitas Bakrie

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/ijsr.v7i02.473

Abstract

Community-based homestay management is one of the strategies in supporting the development of sustainable tourism and based on the local economy. However, there are still many homestay managers who face various obstacles, such as a lack of understanding of service standards, limitations in digital marketing, and a lack of implementation of sustainability concepts. This community capacity building program in homestay management aims to improve servicequality, digital marketing strategies, and environmentally friendly practices in homestay management in Sidomulyo Village, Jember Regency. The method used in this program is the Participatory Action Research approach. The results of this program show that after the training, 80% of tourists feel more satisfied with the homestay service, while 90% of managers start actively marketing their homestays through social media and online platforms. In addition, the concept of sustainability is on the rise, with 70% of homestay managers starting to implement waste sorting systems and reduce the use of single-use plastics. Despite this, the program still faces a number of challenges, such as limited funds for facility renovations, lack of ongoing assistance in digital marketing, and lack of cooperation with travel agents and tour operators.
Market Basket Analysis (MBA) Pada Penentuan Daerah Wisata Di Kabupaten Jember Haerah, Kahar; Daryanto, Daryanto; Jatmiko, Hadi; Faozen, Faozen
Sadar Wisata: Jurnal Pariwisata Vol. 7 No. 1 (2024): Sadar Wisata: Jurnal Pariwisata
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/sw.v7i1.592

Abstract

Pariwisata merupakan salah satu industri yang punya peran besar dalam pengembangan ekonomi di Indonesia. Hal tersebut juga didukung dengan hadirnya para pelaku usaha di industri pariwisata baik dalam skala besar maupun SME. Di era digital saat ini, perkembangan industri pariwisata pun bergerak semakin cepat. Hubungan antara para pelaku industri secara digital maupun di lapangan yang kini terjalin menawarkan kemudahan bagi para wisatawan domestik maupun mancanegara untuk bisa menikmati wisata di Indonesia.Market basket analysis adalah teknik penambangan data yang digunakan untuk mengungkap pola pembelian dalam bidang ritel apa pun. Tujuannya adalah memahami perilaku konsumen dengan mengidentifikasi hubungan antara barang-barang yang dibeli. Contohnya, konsumen yang membeli green tea juga akan cenderung membeli madu. Jadi, teknik ini secara kuantitatif akan menetapkan bahwa ada hubungan antara green tea dan madu
The Role Of Fronliner Aston Jember Hotel Conference Center In Improving Guest Satisfaction : Case Study In The Front Office Department Rinda , Dilza Fardana; Faozen, Faozen
SS&H: Studies in Social Sciences and Humanities Vol 1 No 1 (2024): SS&H: Studies in Social Sciences and Humanities
Publisher : Empat Sembilan Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63232/ssh.v1i1.19

Abstract

This study examines the important role of frontliners at Aston Jember Hotel & Conference Center in improving guest satisfaction. Frontliners, including receptionists, reservation staff, guest service agents, and other front office staff, have a central role in shaping the guest experience from check-in to check-out. This study aims to identify the specific duties and responsibilities of frontliners as well as how their performance affects guest satisfaction. Data were collected through a mixed method approach, using qualitative and quantitative data. Quantitative data was obtained through guest satisfaction surveys, while qualitative insights were obtained from interviews with guests and front office staff. The findings show that the effectiveness of frontliners in providing warm welcomes, efficient communication, professional complaint handling, and personalized service significantly contribute to a positive guest experience. In addition, the frontliner's ability to collaborate well with other departments and maintain a high standard of professionalism further increases guest satisfaction. The study emphasizes the importance of ongoing training for frontliners to equip them with the necessary skills to meet and exceed guest expectations. The results show that by investing in the development and support of frontliners, hotels can significantly improve guest satisfaction, which in turn can increase guest loyalty and strengthen the hotel's reputation in the competitive hospitality market. Further research is suggested to explore the impact of technological advancements on the role of frontliners and conduct comparative studies across different hotel categories to identify best practices in guest service management.
The Role Of Waitresses In Serving Breakfast During The Covid-19 Pandemic At Intercontinental Bali Andika , Dimas Bima; Faozen, Faozen
SS&H: Studies in Social Sciences and Humanities Vol 1 No 2 (2024): SS&H: Studies in Social Sciences and Humanities
Publisher : Empat Sembilan Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63232/ssh.v1i2.20

Abstract

This article provides an overview of the restaurant options and the role of waitresses at the Intercontinental Bali Resort during the COVID-19 pandemic. The resort has a variety of restaurants such as Taman Gita, Sunset Beach Bar & Grill, Bella Cucina, Jimbaran Gardens, and KO Japanese, which serve international and local dishes. The waitress at this resort has an important role in ensuring optimal service, especially at breakfast. Their roles include preparing the area, implementing health protocols, hygiene, coordinating with the kitchen, and serving guests in a friendly manner. During the pandemic, strict health protocols were implemented to protect guests and staff, such as the use of masks, face shields, and hand sanitizers. In addition, waitresses must also ensure social distancing and manage time so that there are no long queues. After breakfast, the waitress cleans and prepares for the next session. Regular evaluations and briefings are carried out to improve the quality of service. The results of this research are expected to provide deeper insights and help the hospitality industry adapt and improve service quality in the future
Cook's Role in Hygiene and Sanitation Improvement in Hot Kitchen at Ascent Premiere Hotel Malang Arityas, Gita; Faozen, Faozen
Indonesian Journal of Microbiology Vol. 1 No. 1 (2024): April
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/ijm.v1i1.2471

Abstract

This study was undertaken to learn how the kitchen management at Ascent Premiere Hotel Malang attempts to improve the level of cleanliness and sanitation. The study method employed is a qualitative descriptive approach, with data collected through observation, interviews, and recording. The research subjects are sous chefs and junior sous chefs who can supply research-related information. The goal of this study is to focus on efforts to improve kitchen cleanliness and sanitation in order to provide a sense of security, comfort, and job efficiency for all staff members. According to the study's findings, several employees expressed dissatisfaction with the maximum execution of hygiene and sanitation requirements due to the low quality of the standard operating procedures (SOP) that were implemented. To address these problems, the cooks took immediate action by expanding the number of personnel, holding daily briefings before work, and doing other things that can help improve the hygiene and sanitation at the Ascent Premiere Hotel Malang kitchen.
Co-Authors Andika , Dimas Bima Anggraini, Cristian Rizqi Arityas, Gita Cristian Rizqi Anggraini Daryanto Daryanto Hadi Jatmiko Haerah, Kahar Juariyah Juariyah Juhanda, Juhanda Rinda , Dilza Fardana Satria Bakti , Budi Siswanto, Edhi