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All Journal Media Wisata Khasanah Ilmu - Jurnal Pariwisata Dan Budaya SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jendela PLS: Jurnal Cendekiawan Ilmiah Pendidikan Luar Sekolah Jurnal Ilmiah Wahana Pendidikan Jurnal Bisnis Hospitaliti International Journal of Travel, Hospitality and Events Innovative: Journal Of Social Science Research Jurnal Sains Terapan Pariwisata Barista : Jurnal Kajian Bahasa dan Pariwisata Bogor Hospitality Journal
Parantika, Asep
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Efek Penerapan E-Learning Dalam Pelatihan Staf Restoran Terhadap Peningkatan Kualitas Layanan (Studi kasus Sushi Tei) Parantika, Asep; Soraya, Zahra
Jendela PLS Vol 9, No 2 (2024): JENDELA PLS
Publisher : Jurusan Pendidikan Masyarakat Fakultas Keguruan Ilmu Pendidikan Universitas Siliwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/jpls.v9i2.13470

Abstract

Tamu yang datang ke restoran bukan hanya menginginkan cita rasa makanan yang enak, tetapi juga kualitas pelayanan yang baik dari para staff nya. Untuk itu diperlukan pelatihan berkualitas berkesinambungan. Pelatihan dengan E-learning, memungkinkan pembelajaran fleksibel berbasis teknologi yang dapat diakses kapan saja dan di mana saja. Sushi Tei sebuah restoran Jepang yang autentik, ingin memastikan bahwa setiap anggota staf memiliki pengetahuan dan keterampilan yang sesuai untuk memberikan layanan yang berkualitas tinggi dan konsisten. Penggunaan E-learning diharapkan dapat membantu meningkatkan kompetensi karyawan dalam memahami prosedur operasional standar, keterampilan komunikasi, serta kecepatan dan ketepatan pelayanan. Penelitian ini berfokus pada analisis efek penggunaan E-learning dalam pelatihan staf di Sushi Tei dan bagaimana metode ini berkontribusi terhadap peningkatan kualitas layanan restoran. Studi ini juga bertujuan untuk memahami persepsi karyawan terhadap E-learning serta mengidentifikasi faktor-faktor yang mendukung efektivitasnya sebagai metode pelatihan dalam industri restoran. Penelitian ini dilakukan dengan pendekatan penelitian kualitatif, dengan metode deskriptif kualitatif. Subjek penelitian ini meliputi satu orang manajer, dua orang staf yang telah mengikuti pelatihan e-learning dan dua orang pelanggan. Teknik analisis data yang digunakan pada penelitian ini yaitu observasi, wawancara dan dokumentasi. Hasil penelitian ini menjelaskan bahwa Penggunaan E-learning melalui aplikasi OrangT di Sushi Tei telah terbukti menjadi strategi efektif dalam pelatihan dan pengembangan sumber daya manusia. Aplikasi ini tidak hanya berfungsi sebagai media pembelajaran, tetapi juga sebagai alat pengembangan SDM yang mendukung peningkatan keterampilan dan pengetahuan karyawan secara berkelanjutan. Dengan aplikasi yang memungkinkan distribusi materi pelatihan secara terstruktur dan evaluasi performa karyawan, OrangT membantu mengidentifikasi kebutuhan pengembangan lebih lanjut sesuai dengan posisi masing-masing karyawan.
Potential for Marine Tourism Development in Kelapa Island, Thousand Islands, DKI Jakarta Parantika, Asep; Indah Sari, Kelly
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 10 No. 01 (2023): June
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/barista.v10i01.935

Abstract

The Thousand Islands are one of the popular tourist locations nearby Jakarta, Indonesia's capital city. However, it is regrettable that not many people are aware of several locations in the Thousand Islands. Siput Island, which is part of Kelapa Island Village, is a marine tourism destination that not many people know much about or frequently visit. In order to attract tourists, it is therefore vital to promote Siput's tourism industry. Purpose: The study's objectives were to ascertain the current and potential circumstances on the island of Siput, as well as the difficulties and potential strategies for promoting marine tourism there. Methodology: The researcher's method is a qualitative one that includes interviews, observation, and documentation. Data triangulation is the analytical approach employed. Result: The results show that Kelapa Island has advantages in terms of uniqueness and beliefs held by individuals in the local community. The role of MSMEs around the island is also one of the advantages possessed by Kelapa Island. In addition, it was also found that the weakness of Kelapa Island is the lack of available funding for further demolishment. While rivalry, egotism, and natural calamities pose challenges, the potential of Pulau Kelapa is what draws several businesses to invest there. The 4A (Attraction, Accessibility, Amenities, & Ancillary) tourist development strategy for Pulau Kelapa has certain components that have been completed, beginning with attractions in the form of activities and cuisine, while amenities still need to be concentrated on restrooms and places of worship.
Strategi Bauran Pemasaran 7P Menggunakan Pendekatan Analisis SWOT dalam Upaya Meningkatkan Daya Saing Mangata Coffee & Eatery Rochmadika, Hanif; Parantika, Asep
Media Wisata Vol. 21 No. 1 (2023): Media Wisata
Publisher : Sekolah Tinggi Pariwisata AMPTA Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v21i1.460

Abstract

This research was conducted on Mangata Coffee & Eatery, a culinary business. This study aims to determine and analyze the application of the 7P marketing mix strategy based on a SWOT analysis of Mangata Coffee &; eatery. The results of the SWOT analysis method are used as guidelines to determine alternative strategies for the 7P marketing mix that can be used by Mangata Coffee & Eatery. The research method uses a type of qualitative research with descriptive analysis that refers to the 7P marketing mix, namely Product, Price, Promotion, Place, Process, people, and Physical Evidence. Data collection techniques are carried out by means of interviews, observation, and documentation. The analysis method used is the SWOT analysis method with stages of identifying the 7P marketing mix, then compiling the IFAS and EFAS matrices, determining nine-cell diagrams, and creating alternative strategies from the SWOT matrix. The study results concluded that Mangata Coffee & Eatery was in the V-cell diagram position, resulting in two strategies: maintaining the market and improving products.
Exploring the Ecotourism Potential of Tapalinna and Bujung Manurung Villages: Balancing Nature, Culture, and Sustainability Setiawan, Puguh Andhi; Wiweka, Kadek; Parantika, Asep
Media Wisata Vol. 22 No. 2 (2024): Media Wisata
Publisher : Sekolah Tinggi Pariwisata AMPTA Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v22i2.751

Abstract

The village ecotourism planning in Tapalinna and Bujung Manurung Villages, Mambi Sub-district, Mamasa District, West Sulawesi Province was conducted to identify natural and cultural resources, as well as assess community readiness for managing these resources. The methods used included observation, the distribution of questionnaires to 30 respondents from the community, visitors, and managers, as well as the design of tourism programs and promotional media. The findings reveal that Tapalinna and Bujung Manurung Villages possess various cultural tourism potentials, including the Mambi language, religious systems, kinship systems, and local arts. Additionally, the villages have diverse natural tourism resources, such as flora and fauna. The community and managers showed positive perceptions and readiness toward the ecotourism planning, with a high level of preparedness. The designed tourism programs include daily, overnight, and annual tours, supported by promotional media in the form of posters themed "One Taste of Harmonization." This initiative is expected to encourage community participation and enhance the sustainable attractiveness of the region.
Dampak Keterlibatan Penyandang Disabilitas Dalam Operasional Kafe Terhadap Kepuasan Pelanggan Dan Persepsi Masyarakat Inklusi Sosial (Studi Penelitian : Sunyi, House Of Coffeee & Hope Jakarta) Badrudin, Muhammad; Parantika, Asep
Jurnal Ilmiah Wahana Pendidikan Vol 10 No 22 (2024): Jurnal Ilmiah Wahana Pendidikan
Publisher : Peneliti.net

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.14543732

Abstract

People with disabilities face socio-economic barriers, including limited access to resources, and 8.5% of Indonesia's population, including 22.97 million elderly people, need support. Cafés can contribute to social inclusion by providing social spaces for people with disabilities to gather and share experiences. This research uses qualitative research to understand the phenomenon of behavior, motivation, and action. Integrating people with disabilities in café operations can create a more inclusive environment, expand opportunities, and stimulate positive changes in people's perceptions of social inclusion. Social engagement, especially in coffee shop operations, can positively impact customer happiness and overall image. However, challenges such as negative attitudes, limited access to information and services, and socioeconomic issues must be overcome.
Analysis of Service Quality at Educational Tourism at Puncak Bogor Safari Park in Improving Visitor Satisfaction Parantika, Asep; Noor Sultan Irgi Wibowo; Muhammad Iqbal Baskoro
International Journal of Travel, Hospitality and Events Vol. 4 No. 1 (2025): International Journal of Travel, Hospitality and Events
Publisher : The Postgraduate School of Tourism Sahid Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/ijothe.v4i1.460

Abstract

Purposes: This study aims to improve the management of Taman Safari Puncak Bogor by focusing on the quality of service that affects visitor satisfaction. This study identifies the most important components of service quality, including reliability, responsiveness, assurance, empathy, and physical evidence. By knowing these components, managers can be more effective in providing resources to meet visitor expectations. Research methods: According to this study, there are five main dimensions of service quality that affect the visitor experience of Taman Safari Puncak Bogor: reliability, responsiveness, assurance, empathy, and tangibles. Although the evaluations are positive, the main problems are the lack of interaction in educational information and speed of service. To improve the visitor experience, solutions include automated ticketing systems and interactive digital technologies. Results and discussion: The results of the study at Taman Safari Indonesia Puncak Bogor showed that workers were very committed to handling customer complaints. However, the complaint handling process still needs to be improved, especially in terms of department coordination and quick response. A SWOT (Strengths, Weaknesses, Opportunities, and Threats) analysis showed several strengths. Examples of strengths include friendly and professional staff and receiving positive reviews. Weaknesses, such as poor queue management and inadequate public facilities on holidays, have been a concern. Using queue management technology and promotions are opportunities to improve the visitor experience, while competition from other destinations and changes in consumer behavior are threats. This study aims to provide practical advice to management on how to improve service quality and attract more people. Implication: This study emphasizes that Taman Safari Indonesia Puncak Bogor needs to improve its services to better meet visitors’ expectations. Key improvements should focus on accelerating services and providing more interactive educational content. The application of technology such as automated ticketing systems and digital guide applications can streamline the service process and create a more engaging learning experience. By adopting these strategies, Taman Safari can strengthen its position as a leading educational tourism destination in Indonesia and contribute to sustainable tourism growth.
Analisis Cita Rasa Dan Penyajian Makanan Khas Betawi Dalam. Meningkatkan Minat Wisata Kuliner Di Jakarta, Studi Kasus: Soto Betawi Parantika, Asep; Ramdani, Apri; Melati, Dewi
Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Vol 16, No 1 (2025): Jurnal Khasanah Ilmu - Maret 2025
Publisher : Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31294/khi.v16i1.25459

Abstract

Penelitian ini mengkaji peran cita rasa dan penyajian Soto Betawi sebagai faktor penting dalam meningkatkan minat wisata kuliner di Jakarta. Kuliner tradisional, seperti Soto Betawi, tidak hanya menawarkan kenikmatan rasa tetapi juga merepresentasikan identitas budaya Betawi, yang kaya akan nilai sejarah dan tradisi. Soto Betawi memiliki cita rasa khas dengan kuah kental dari santan atau susu, serta campuran rempah-rempah lokal yang memberikan aroma dan rasa unik. Hidangan ini disajikan dengan pelengkap seperti emping dan jeruk limau, yang semakin memperkaya kelezatannya. Penelitian ini menggunakan pendekatan kualitatif-deskriptif untuk menggali faktor-faktor yang mempengaruhi daya tarik Soto Betawi, meliputi wawancara dengan pelaku industri kuliner dan wisatawan serta observasi di lokasi penjualan kuliner Betawi. Temuan penelitian menunjukkan bahwa kombinasi cita rasa autentik dan estetika penyajian berperan penting dalam menarik minat wisatawan lokal maupun mancanegara. Selain itu, inovasi dalam penyajian dan promosi melalui media sosial dinilai efektif dalam meningkatkan visibilitas Soto Betawi. Dengan strategi promosi yang tepat, Soto Betawi diharapkan dapat berkompetisi dengan kuliner internasional di era globalisasi. Penelitian ini memberikan kontribusi terhadap pelestarian budaya kuliner Betawi dan pengembangan sektor pariwisata Jakarta sebagai destinasi wisata kuliner yang unikP
Penerapan Strategi SOAR untuk Mempertahankan Pangsa Pasar di Restoran Denny’s Senayan City Maulida, Putri; Parantika, Asep; Soemarni, Lyly
Bogor Hospitality Journal Vol 9 No 1 (2025): 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.v9i1.144

Abstract

This study aims to analyze the implementation of SOAR (Strengths, Opportunities, Aspirations, and Results) strategy in maintaining the market share of Denny's Senayan City Restaurant. The SOAR methodology was chosen because its approach is more proactive and based on internal strengths and external opportunities compared to other analysis methods such as SWOT which tend to focus on weaknesses and threats. This study uses SOAR analysis to identify Denny's main strengths of high-quality service and strategic location in a large shopping center. On the other hand, the lack of varied menu innovation is the biggest challenge that must be overcome to maintain customer interest. This study found that although Denny's has a strong foundation in terms of quality and location, Denny's needs to make improvements in terms of menu diversity and customer experience development. The practical implications of this study for Denny's restaurant owners are the importance of focusing on product innovation related to market trends and maintaining the right customer experience to stay competitive in a dynamic market.  
The Role of Culinary Tourism towards the Preservation of Traditional Food: A Study of the Local Restaurant Kantin Palmes Parantika, Asep; Firdaus Raflikeza, Muhammad; Iqbal Rivai, Achmad
Bogor Hospitality Journal Vol 9 No 1 (2025): 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.v9i1.146

Abstract

Culinary tourism is an effective means of preserving traditional food in the midst of modernization and globalization. This research examines the role of local restaurant Kantin Palmes in Pekalongan in preserving traditional foods such as Soto Pekalongan, Pindang Tetel, and Nasi Megono. The research objective is to analyze the contribution of Kantin Palmes' culinary tourism to the preservation of traditional food and identify the challenges faced. Using a qualitative approach, data was obtained through direct observation and visitor reviews on online platforms. The results showed that Kantin Palmes supports traditional culinary preservation through serving specialties with cultural and historical value. However, challenges such as the unavailability of a consistent menu, the lack of cultural elements in the decor, and competition with modern food are the main obstacles. Culture-based strategies, such as local elements in restaurant design, improved menu consistency, and product diversification that maintains traditional identity, are proposed as solutions. In addition, collaboration with local MSMEs can strengthen the local economy and preserve culture. This research provides insights for local restaurant managers and local governments in developing sustainable culinary tourism. Further research is recommended to explore various culinary destinations in Indonesia to understand the pattern of traditional food preservation more broadly.
PENERAPAN REDUCE, REUSE, RECYCLE DALAM MENDUKUNG GREEN HOTEL PADA HOUSEKEPING DEPARTEMENT DI HOTEL GRAN MELIA JAKARTA Parantika, Asep; Azzahra , Lintang Salwa
JURNAL BISNIS HOSPITALITI Vol 14 No 1 (2025): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v14i1.1808

Abstract

This study analysis the implementation of the 3R concept (Reduce, Reuse, Recycle) in the Housekeeping Department of Gran Melia Hotel Jakarta and its impact on Green Hotels. The research method used is qualitative descriptive with data collection techniques through observation, interviews, and documentation. The data were analyzed using PESTEL. The results of the study show that implementation of Reduce through reducing the use of chemicals and energy, Reuse by reusing linen and environmentally friendly cleaning equipment, and Recycle with a waste sorting system. The implementation of 3R improves operational efficiency and the image of a sustainable hotel. However, challenges such as employee awareness and program consistency are still obstacles. Further training and supervision strategies are needed to increase the effectiveness of the implementation of the 3R concept.
Co-Authors Ananda, Tiara Martha Azzahra , Lintang Salwa Badrudin, Muhammad Devina Nisa Liora Dewi Melati Elena Edelweis Iskandarmouda Fellysha Anggrayni Firdaus Raflikeza, Muhammad Indah Sari, Kelly Iqbal Rivai, Achmad Iriani, Faridah Kadek Wiweka Kurniawan, Ramdhan Kusumaningrum, Dewi Ayu Maulida, Putri Muhamad Rizki Muhammad Iqbal Baskoro Noor Sultan Irgi Wibowo Putra, Octavia Basuki Ramdani, Apri Ramon Hurdawaty Rochmadika, Hanif Saleh, Muhammad Surya Setiawan, Puguh Andhi Soemarni, Lyly Soraya, Zahra