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ANALISA MENU ENGINEERING “BEVERAGE” DI MOMOO JUICE BAR & COFFEE WINDSDOR KOTA BATAM Jeheil Lontaan; Dailami; Wahyudi Ilham; Syailendra Reza Irwansyah Rezeki
JURNAL MENATA Vol. 1 No. 2 (2022): NOPEMBER
Publisher : Puslitabmas Batam Tourism Polytecnic

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Abstract

A food and beverage business requires a product to sell, namely a menu, a menu needs to be evaluated periodically to find out if the menu has increased or decreased. This study aims to determine the advantages and popularity of a menu using Menu Engineering theory and data processing with qualitative data as support. Menu Engineering theory uses 2 techniques, namely Menu Mix and Contribution Margin. This study provides results from 81 drink menus offered by MoMoo Juice Bar and Coffee Windsor, there are 28 menus or 34.57% in the star category, 13 menus or 16.05% in the plowhorse category, 21 menus or 25.93% in the category puzzle, and 19 menus or 23.46% in the dog category. Evaluation of the menu according to the classification is highly recommended to the management to increase business profitability.
PENGARUH KUALITAS PELAYANAN TERHADAP KEPUASAN PELANGGAN DI HOBBY COFFEE KOTA BATAM Dwi Eka Syahputri; Dailami
JURNAL MENATA Vol. 2 No. 1 (2023): MEI
Publisher : Puslitabmas Batam Tourism Polytecnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmt.v2i1.181

Abstract

This research aims to determine the effect of service quality on customer satisfaction at Hobby Coffee Batam. Data was collected by distributing questionnaires. The type of research used is quantitative research. The number of samples set in this study were 100 respondents. The sampling technique used is random sampling technique. The research data collection method was carried out by distributing questionnaires using a five-point Likert scale as a measuring tool.
PENGARUH KUALITAS PRODUK MINUMAN KOPI TERHADAP KEPUASAN KONSUMEN DI LUAR GARIS TIBAN KOTA BATAM Aidil Alvaridzi; Dailami
JURNAL MENATA Vol. 2 No. 1 (2023): MEI
Publisher : Puslitabmas Batam Tourism Polytecnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmt.v2i1.184

Abstract

A food and beverage business in a coffee shop especially for satisfaction requires the quality of a drink, the writer needs to do an evaluation to find out if the drink menu is suitable for consumption and served the best for consumers. This study aims to determine the advantages and popularity of a drink by relying on the quality of the coffee from a barista when serving various flavors of the appropriateness of the drink to guests. And research is carried out by observing other things done by Baristas, such as paying attention to the tools and materials to be used as well as several methods carried out by baristas such as calibrating coffee machines, calibrating coffee beans, making ingredients, performance and cleanliness of baristas. Data processing with quantitative data as a support and descriptive approach, observation, interviews, documentation and distribution of questionnaires as a data collection technique carried Luar Garis Tiban The samples obtained in this study used the slovin formula
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
Entrepreneurial Skills Improvement Through Creative Mocktail Training For Inmates At Barelang Prison Sipayung, Natal Olotua; Dailami; Moh. Thandzir; Syafruddin Rais; Steven Johnson
JURNAL KEKER WISATA Vol. 3 No. 1 (2025): JANUARI 2025
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v3i1.327

Abstract

Entrepreneurship training really needs to be applied in everyday life. This training can not only be carried out to the general public but also inmates. One of the materials that can be provided to inmates is entrepreneurship training in making creative mocktails. In this training, inmates at Lapas Kelas II (Class II Prison) in Barelang Batam were given material in the form of knowledge about mocktails, the equipment needed to make mocktails and how to use them and also the method of making and practicing making mocktails directly. Through this training, it is hoped that the inmates of Class II Barelang Prison will have knowledge about mocktails and be able to make mocktails so that they can become an entrepreneurial option when they are released from detention.
Barista And Mixology Business Development Training For The Student Community In Barelang Prison, Batam City Dailami; Thamdzir, Moh.; Sukmamedian, Haufi; Irwansyah Rezeki, Syailendra Reza; Ulum Lubis, Taufik Bachrul
JURNAL KEKER WISATA Vol. 3 No. 1 (2025): JANUARI 2025
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v3i1.329

Abstract

The Barista and Mixology Business Development Training is a program designed to teach participants basic and advanced skills in two main areas: barista (coffee preparation) and mixology (preparation of alcoholic and non-alcoholic beverages). The main objective is to improve the quality and expertise in managing and developing businesses in these sectors. This training typically covers various topics, such as Barista Skills, Espresso coffee-making techniques, Latte art (the art of creating pictures on coffee with milk), Introduction to different types of coffee and how to choose them, Techniques for serving and interacting with customers, Mixology, Fundamentals of beverage preparation (both alcoholic and non-alcoholic), Combining ingredients and drink recipes, Aesthetics and presentation of beverages, Compliance with regulations in the beverage industry, Business Management, Business planning and marketing strategies, Inventory and cost management, Interpersonal skills and customer service. The participants of this training usually include business owners, managers, or individuals interested in starting or improving their business in the coffee and beverage industry. This training can be conducted in the form of intensive workshops, seminars, or long-term courses, depending on the organizer and the program's objectives.
Tourism Awareness Socialization For Students At Of Madrasah Aliyah Industri Al-Jabar, Batam City Thandzir, Moh.; Dailami; Ilham, Wahyudi; Sukmamedian, Haufi; Pratama, Tito; Yusuf, Abd Rahmad
JURNAL KEKER WISATA Vol. 3 No. 1 (2025): JANUARI 2025
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v3i1.330

Abstract

is an initiative aimed at increasing awareness and understanding among the public and stakeholders regarding sustainable tourism practices. This program emphasizes education and information on the importance of preserving the environment, respecting local cultures, and supporting the economies of communities involved in the tourism industry. Through education, training, and advocacy, this initiative seeks to encourage responsible behavior from all parties involved in tourism activities, with the goal of creating long-term positive impacts on tourism destinations as a whole
Barista Training At The Class Iia Correctional Institution (Lapas) Barelang, Batam City Syafruddin Rais; Dailami; Sipayung, Natal Olotua; Pratama, Tito; Mikasari, Dewi Aurora; Ulum Lubis, Taufik Bachrul
JURNAL KEKER WISATA Vol. 3 No. 1 (2025): JANUARI 2025
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v3i1.332

Abstract

This Community Service Programme (PKM) aims to improve the skills of inmates in Class II Batam Correctional Institution in barista training at class IIA Barelang correctional institution, batam city. This skill is very important to prepare them to enter the world of work or start a small business in the beverage field after completing their sentence. The training involved lecturers from Batam Tourism Polytechnic who provided practical knowledge on various components of making and preparing milk-based beverages such as cappuccino latte. The training methods used included theoretical sessions, practical simulations, and interactive discussions to ensure in-depth understanding among the participants. Training results. The participants were not only able to prepare and serve espresso-based coffee, but also had the skills to brew coffee using both manual and machine brewing equipment. The sustainability of the programme is supported by the strong collaboration between Batam Tourism Polytechnic and Batam Class II Correctional Facility, as well as the provision of adequate facilities for the training. By integrating the programme into prison activities, it is expected that the training will continue and have a long-term positive impact. In conclusion, this beverage production costing training plays an important role in empowering prisoners with relevant skills, helping them adapt to the world of work, and opening up future business opportunities.
Pelatihan Soft Skill Public Speaking dan Etika Berkomunikasi SMA Mitra Inalum Tanjung Gading Dailami; Zulia, Cik; Atikah, Wan Nurul; Rahmayanti, Sri
PASAI : Jurnal Pengabdian kepada Masyarakat Vol. 1 No. 2 (2022): December
Publisher : Yayasan Pendidikan Mitra Mandiri Aceh(YPMMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58477/pasai.v1i2.36

Abstract

This Public speaking and Communication Ethics Soft Skill Training provides an understanding of the concept of communicating. Given the importance of communication in the world of education from the explanation above, it feels like this experience needs to be applied to prospective students. One of the efforts to gain experience is of course by equipping students through training, so that what they get at school can be synchronized with practice in society and when they become students later. Public speaking is considered to be the highest level of communication in communication, from intrapersonal communication to public communication, which can be done by humans and is included in one of the models of communication that was studied long ago, and anyone can do it and does not have to be in the political sphere as in the old days. formerly. Some opinions state that a communication can be called public communication if the number of audiences in the communication is more than ten people.
Etika Berkomunikasi Menggunakan Media Sosial (WhatsApp) di STMIK Royal Kisaran Azmi, Sri Rezki Maulina; Dewi, Muthia; Dailami
JBSI: Jurnal Bahasa dan Sastra Indonesia Vol. 1 No. 01 (2021): Artikel Riset Periode November 2021
Publisher : Information Technology and Science(ITScience)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/jbsi.v1i01.1306

Abstract

Penelitian ini dilatar belakangi oleh pentingnya penerapan etika komunikasi di media sosial WhatsApp oleh mahasiswa. Etika komunikasi di media sosial ini terbagi atas tiga poin penting yang harus diterapkan oleh setiap penggunanya termasuk mahasiswa. Tujuan penelitian untuk menganalisis bagaimana penerapan etika komunikasi mahasiswa di media sosial WhatsApp. Penelitian ini menggunakan metode pendekatan kualitatif deskiptif. Adapun pengumpulan data menggunakan teknik wawancara semi-terstruktur. Teknik pengumpulan data dalam penelitian ini yaitu wawancara. Objek penelitian adalah semua postingan mahasiswa mahasiswa sistem Informasi kelas SI 3H. Hasil Penelitian menunjukkan bahwa: 1) Penerapan etika berkomunikasi yang santun dalam menggunakan media sosial dimedia sosial WhatsApps grup oleh mahasiswa sistem informasi SI 3H sudah sangat baik, hal ini dibuktikan berdasarkan hasil analisis terlihat ketika menyampaikan salam atau sapaan ketika memulai pembicaraan, mengucapkan kata terimakasih setelah mendapatkan informasi dan memberikan respon ketika bertanya. 2) Hasil penelitian menunjukkan bahwa sikap awal, informasi, dan norma-norma moral banyak memberikan pengaruh terhadap cara, bahasa, dan perubahan bagi mahasiswa saat menghubungi dosen melalui aplikasi WhatsApp.
Co-Authors A. Rahman, Rahimi Abd Rahman Yusuf Aidil Alvaridzi alhamdi, rezki Andri Wibowo Annisa, Putri Ardiansyah Saputra Asman Abnur, Asman Atikah, Wan Nurul Cik Zulia, Cik Dewi Aurora Mikasari Dwi Eka Syahputri Hafnidar A. Rani Haufi Sukmamedian Ilham, Wahyudi Jeheil Lontaan Lapotulo, Nensi Maldin, Siska Amelia Maysarah Bakri Maysarah Binti Bakri Mikasari, Dewi Aurora Moh. Thamdzir Moh. Thandzir Moh. Thanzir Muthia Dewi Natal Olotua Sipayung Nensi Lapotulo Nyoman Budiartha R.M. Pratama, Tito Rahmi, Marlisa Rais, Syafruddin Rais Rezki Alhamdi saputra, Ardiansyah Saputra Simatupang, Violetta Cherryline Sipayung, Natal Olotua Sri Rahmayanti, Sri Sri Rezki Maulina Azmi Steven Johnson Sukmamedian, Haufi Syafruddin Rais, Syafruddin Syailendra Reza Irwansyah Rezeki Syammaun, Tamalkhani Taufik Bachrul Ulum Lubis Thamdzir, Moh. Thandzir, Moh. Tirta Mulyadi Tito Pratama Ulum Lubis, Taufik Bachrul Wahyudi Ilham Wahyudi Ilham Widi Hardini, Widi y, Abd Rahmad Yusakh Yama Langi Yusuf, Abd Rahmad Zahra , Alivia Putri Zuqnina, Yaumi