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All Journal Perspektif : Jurnal Ekonomi dan Manajemen Universitas Bina Sarana Informatika JURNAL MANAJEMEN INDUSTRI DAN LOGISTIK SEIKO : Journal of Management & Business ABDIMAS SILIWANGI Jurnal Humaniora : Jurnal Ilmu Sosial, Ekonomi dan Hukum Jurnal Review Pendidikan dan Pengajaran (JRPP) Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Sosiohumaniora Kodepena (JSK) International Journal of Social and Management Studies (IJOSMAS) PROFICIO: Jurnal Pengabdian Masyarakat JURNAL ILMIAH GLOBAL EDUCATION Prosiding Konferensi Nasional PKM-CSR Jurnal Pengabdian Masyarakat Akademisi Masyarakat Pariwisata: Journal of Community Services in Tourism
Pramezwary, Amelda
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Leadership Style and Employee Motivation: Unveiling the Key to Productivity in Fast-Food Restaurants Kaputri, Evanny; Lukita, Fiona; Onesis, Jennifer; Juliana, Juliana; Pramezwary, Amelda
Jurnal Humaniora : Jurnal Ilmu Sosial, Ekonomi dan Hukum Vol 9, No 1 (2025): April 2025
Publisher : Center for Research and Community Service (LPPM) University of Abulyatama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30601/humaniora.v9i1.6054

Abstract

Leadership style significantly influences employee motivation, particularly in fast-food restaurants, where high-paced environments and repetitive tasks impact job satisfaction and performance. This study examines the relationship between leadership styles and employee motivation in fast-food restaurants. A quantitative survey was conducted with 113 employees using convenience sampling from various fast-food outlets to assess their perceptions of leadership effectiveness and Motivation. Data were analyzed using descriptive and inferential statistical methods. The findings indicate that  Leadership style has the most substantial positive effect on employee motivation, fostering inspiration, recognition, and professional growth. These results highlight the importance of adopting a balanced leadership approach to enhance employee motivation and productivity in fast-food establishments. The study offers valuable insights for managers seeking to improve employee engagement and retention in the service industry.
Antecedents Word of Mouth Intention in the Restaurant Industry Juliana, Juliana; Pramezwary, Amelda; Maleachi, Sandra; Goeltom, Vasco Adato H.
Jurnal Ilmiah Global Education Vol. 5 No. 1 (2024): JURNAL ILMIAH GLOBAL EDUCATION, Volume 5 Nomor 1, Maret 2024
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/jige.v5i1.2185

Abstract

A restaurant is a place that provides good service to all its customers, both in the form of food and drinks. This research aims to investigate the antecedents word of mouth intention This research uses a quantitative approach with a survey method. with a sample size of 102 respondents. The data collection tool in this study used an online questionnaire which was distributed to respondents using a non-probability sampling approach using a purposive sampling technique with the criteria of using respondents who visited the restaurant at least once a year. Data analysis using PLS-SEM. The contribution of this research is to expand the factors that influence positive customer feelings towards restaurants such as environmental quality, food quality, service quality, and comfort. Service Encounter and Awareness as mediation to explain its influence on word-of-mouth intention. The results show that food quality, personal interaction quality, physical environment quality, perceived value, Service Encounter, and Awareness have a significant effect on word-of-mouth intention. This research implies that there is an influence between food quality, personal interaction quality, physical environment quality, and perceived value with word-of-mouth intention, so it can be concluded that food quality and interaction quality can shape customer relationships in providing positive recommendations about restaurants so that customers will visit. return to the restaurant.
PELATIHAN BUSINESS CANVAS MODEL DAN PEMASARAN DIGITAL DI SMA NUSAPUTERA SEMARANG Juliana, Juliana; Hubner, Ira Brunchilda; Pramezwary, Amelda; Hidayat, July; Djakasaputra, Arifin
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 6 No. 2 (2025): Volume 6 No. 2 Tahun 2025
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v6i2.41688

Abstract

Kegiatan Pengabdian kepada Masyarakat bertujuan untuk memberikan pemahaman tentang pengembangan bisnis berbasis model canvas dan penerapan pemasaran digital yang efektif kepada para siswa dan guru di SMA Nusaputera Semarang. Pelatihan ini dirancang untuk meningkatkan keterampilan kewirausahaan, terutama dalam merancang model bisnis yang dapat beradaptasi dengan perkembangan teknologi dan tren pasar digital. program pengabdian kepada masyarakat ini dirancang untuk memberikan pelatihan intensif kepada 27 siswa SMA Nusa Putera Semarang, guna meningkatkan kapasitas siswa dalam menyusun model bisnis yang terstruktur dan kreatif serta mengoptimalkan penggunaan platform digital untuk mempromosikan produk berbasis kearifan lokal. Program ini juga dirancang untuk mendukung Tujuan Pembangunan Berkelanjutan (Sustainable Development Goals/SDG), khususnya pada poin 4 (pendidikan berkualitas), 8 (pekerjaan layak dan pertumbuhan ekonomi), dan 12 (konsumsi dan produksi yang bertanggung jawab). Melalui program ini, siswa akan mempelajari konsep BMC sebagai alat perencanaan bisnis yang praktis serta strategi pemasaran digital melalui media sosial dan e-commerce. Metode pelatihan diawali dengan mengisi form pretest dan memaparkan materi pelatihan serta mengisi form posttest serta evaluasi, peserta diajarkan mengenai Business Canvas Model untuk memetakan ide bisnis serta penerapan strategi pemasaran digital yang berfokus pada pemanfaatan media sosial dan platform digital dalam mempromosikan produk lokal. Hasil dari pelatihan ini menunjukkan adanya peningkatan pemahaman peserta tentang kedua topik tersebut, terbukti dengan perbedaan signifikan antara nilai pre-test dan post-test. Dengan demikian, pelatihan ini diharapkan dapat memberi kontribusi dalam pengembangan kewirausahaan berbasis kearifan lokal yang berkelanjutan, serta mempersiapkan siswa untuk menghadapi tantangan dunia bisnis digital yang semakin berkembang.
UNPACKING THE INFLUENCE OF TRAVELOKA REVIEWS ON CONSUMER ACCOMMODATION CHOICES: HOW ONLINE FEEDBACK SHAPES TRAVEL DECISIONS Stephanie, Angelina; Tan, Catherine Ardelia; Putridita, Vicka; Juliana, Juliana; Pramezwary, Amelda; Djakasaputra, Arifin
Jurnal Review Pendidikan dan Pengajaran Vol. 8 No. 1 (2025): Volume 8 No. 1 Tahun 2025
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jrpp.v8i1.37475

Abstract

In the digital era, online reviews have become pivotal in consumer decision-making, particularly in tourism and hospitality. This study examines the influence of online reviews on Traveloka, a leading online travel platform, in shaping consumer choices for accommodation. By analyzing user-generated content, ratings, and comments, this research aims to understand how review credibility, rating scores, and reviewer expertise impact consumers' trust and final booking. The target population for this study comprises individuals who have booked accommodations through Traveloka within the past year. A purposive sampling method ensures the respondents have relevant and direct experience with the platform. Based on the Krejcie-Morgan table for determining sample sizes, a target of 100 respondents is set to ensure the results are statistically significant, and generalizable findings reveal that high ratings, detailed feedback, and verified reviews significantly influence consumer trust, leading to a higher likelihood of booking. Moreover, the study highlights that negative reviews, while potentially deterring, also play a role in establishing the authenticity of positive feedback, thereby strengthening overall consumer confidence. This research underscores the importance of managing online reviews and provides valuable insights for hospitality businesses aiming to enhance their reputation and attract potential customers through effective review management.
Understanding the Determinants of Hotel Consumer Trust : A Perspective Commitment-Trust Theory Juliana, Juliana; Pramezwary, Amelda; Patricia, Veren; Josephine, Josephine; Lewinsky, Silvia; Putra, Hans Dhammika
International Journal of Social and Management Studies Vol. 2 No. 2 (2021): International Journal of Social and Management Studies (IJOSMAS)
Publisher : IJOSMAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (593.302 KB) | DOI: 10.5555/ijosmas.v2i2.22

Abstract

Hospitality services are significantly affected by the pandemic, inseparable from Bali's province, known as the highest contributor of tourism revenue in the affected country of Indonesia, where the occupancy rate of hotels in Bali is also decreasing. This investigation will analyze the impact of services, Communication reduction on Bali hotels' occupancy during the Covid-19 outbreak. The research objective is to develop a conceptual model of consumer trust by implementing health protocol services and setting low prices. The research method used is descriptive quantitative with questionnaire instruments that have been disseminated, then each answer is processed and analyzed with a statistical application, namely PLS-SEM. Determination of the sample using non-probability sampling with 100 respondents. The findings also show that the influence on services, especially in the current health protocol, becomes significant in the hospitality service industry. The low Communications also directly affect tourists to choose hotels in the middle of a pandemic like this. Keywords: Health protocol services, communication,, consumer trust
Using Contribution of Menu Engineering in Upscale Restaurants to Enhance Sales Volume Juliana, Juliana; Pramezwary, Amelda; Nukak, Novia A; Situmorang, Jimmy Muller Hasoloan
International Journal of Social and Management Studies Vol. 2 No. 4 (2021): International Journal of Social and Management Studies (IJOSMAS)
Publisher : IJOSMAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (543.884 KB) | DOI: 10.5555/ijosmas.v2i4.45

Abstract

Few menu analysis techniques have been embraced so readily and institutionalized as quickly as menu engineering. Hotel Istana Nelayan is a 3-star hotel located in Tangerang City, Banten. Hotel Istana Nelayan has a restaurant with various menu variants on the ala carte menu of Krakatau Resto and Coffee Shop. This research aims to review the application of menu engineering analysis in increasing sales volume at the Istana Nelayan Hotel. The research method uses a qualitative approach using descriptive analysis with the menu engineering analysis method. This analysis uses the popularity index and contribution margin method. The study showed that the ala carte menu has four classifications: scilicet 8 Star, 5 Plowhorse, 4 Puzzle, and 2 Dog. Therefore, more detailed performance data has been provided regarding menu items. From the restaurant manager's perspective, this means that the analysis results can be served both short and long-term business goals. Keywords — Istana Nelayan Hotel, Engieering Menu, Sales Volume
Community Empowerment through Capacity Strengthening for the Development of Bojongkulur Tourism Village Christhe N, Theodosia; Kristiana, Yustisia; Pramezwary, Amelda
Jurnal Pengabdian Masyarakat Akademisi Vol. 5 No. 1 (2026)
Publisher : Jurnal Pengabdian Masyarakat Akademisi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54099/jpma.v5i1.1686

Abstract

The development of tourism villages is a crucial strategy for enhancing community welfare. Bojongkulur Village in Bogor Regency has been designated as a tourism village since 2022; however, it still faces challenges in human resource (HR) readiness to manage tourism professionally. This Community Service Program (PkM), funded by the Directorate of Research and Community Service, Directorate General of Research and Development, Ministry of Higher Education, Science, and Technology, aims to enhance human resource capacity in Bojongkulur Tourism Village through tourism HR development training. The implementation methods include socialization, training, and evaluation. A total of 26 participants, consisting of managers and community members engaged in tourism activities, actively participated in this program. Evaluation results indicated a highly positive response, including increased participant knowledge and the relevance of the material to field needs. The program has proven effective in strengthening the community’s understanding and active role in the development of Bojongkulur Tourism Village. It is expected to contribute to improving governance and enhancing the competitiveness of Bojongkulur Tourism Village sustainably. Thus, this activity demonstrates a tangible impact in promoting community participation as the primary driver of community-based tourism development.
SIGNATURE SCENT IMPLEMENTATION IN PROKLIM LESTARI KAMPUNG SAMTAMA HOMESTAY Annabila, Almira Anindita; Christiana, Kallista Olivia; Juliana, Juliana; Pramezwary, Amelda
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 6 No. 6 (2025): Vol. 6 No. 6 Tahun 2025
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v6i6.53194

Abstract

ProKlim Lestari Kampung Samtama, berlokasi di Jakarta Pusat, Indonesia, merupakan desa wisata berbasis komunitas yang telah meraih penghargaan dan berfokus pada peningkatan kesadaran lingkungan serta pariwisata berkelanjutan. Meskipun terus berkembang, akomodasi homestay di Kawasan ini masih menghadapi tantangan dalam menarik tamu karena lokasinya yang berdekatan dengan hotel-hotel besar dan juga karena kurangnya fitur unik. Untuk mengatasi masalah tersebut, program ini akan memperkenalkan konsep dan praktik signature scent sebagai strategi pemasaran untuk meningkatkan pengalaman tamu dan niat kunjung kembali. Pelaksanaan program dilakukan melalui presentasi edukatif mengenai scent marketing dan signature scent, serta lokakarya di mana peserta membuat scent pouch mereka sendiri. Penilaian pre-test and post-test digunakan untuk mengukur pemahaman peserta, sementara formulir feedback dengan skala Likert 6 poin digunakan untuk menilai tingkat kepuasan peserta terhadap program. Hasil kegiatan menunjukkan adanya peningkatan yang jelas, ditandai dengan peningkatan signifikan dalam jumlah jawaban benar pada post-test, sementara skor feedback memperlihatkan tingkat kepuasan yang sangat tinggi di seluruh aspek penilaian. Temuan ini menunjukkan dampak positif program dalam meningkatkan pengetahuan peserta dan kesiapan mereka untuk menerapkan signature scent pada homestay. Peningkatakan ini mendukung potensi homestay dan desa wisata dalam memperkuat pengalaman tamu, meningkatkan citra merek, serta mendorong niat kunjung kembali yang lebih tinggi.
PEMBERDAYAAN MASYARAKAT MELALUI GASTRONOMI BERKELANJUTAN DI DESA WISATA BOJONGKULUR, KABUPATEN BOGOR C. Nathalia, Theodosia; Pramezwary, Amelda; Kristiana, Yustisia; Sugianto, Florencia; Vincent, Leonardo Na
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 8 (2025): Penguatan Ekonomi Masyarakat Berbasis Ekologis untuk Mencapai Keberlanjutan Menuju Ind
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37695/pkmcsr.v8i0.2770

Abstract

Desa Wisata Bojongkulur merupakan kawasan pemukiman yang pada awalnya tidak dirancang sebagai daya tarik wisata. Namun, seiring berkembangnya wilayah ini, muncul potensi wisata yang dapat digali, khususnya melalui pengembangan gastronomi berkelanjutan. Permasalahan utama yang dihadapi desa ini adalah belum optimalnya pemanfaatan bahan lokal untuk menghasilkan kuliner autentik yang mendukung keberlanjutan. Potensi tersebut belum sepenuhnya memberikan nilai tambah ekonomi dan identitas budaya bagi masyarakat setempat. Untuk mengatasi hal ini, dilakukan program pemberdayaan masyarakat melalui serangkaian pelatihan yang menitikberatkan pada pengolahan bahan pangan lokal menjadi produk kuliner autentik berkelanjutan serta pemahaman mengenai konsep gastronomi berkelanjutan. Metode yang digunakan meliputi sosialisasi, memberikan pelatihan, penerapan teknologi berupa penggunaan alat-alat yang digunakan untuk pembuatan produk, pendampingan proses pembuatan produk, serta evaluasi pelatihan melalui pre-test dan post-test. Hasil dari program ini diharapkan mampu menghasilkan produk kuliner autentik yang sesuai prinsip keberlanjutan, memperkuat identitas lokal, serta meningkatkan daya tarik Desa Wisata Bojongkulur sebagai desa wisata di kawasan pemukiman. Dengan demikian, pengembangan gastronomi berkelanjutan tidak hanya memberikan manfaat ekonomi, tetapi juga mendukung pelestarian budaya dan praktik konsumsi ramah lingkungan.
Co-Authors Annabila, Almira Anindita Antonio, Ferdi Armando, Tiffanysius Christhe N, Theodosia Christiana, Kallista Olivia Diena Mutiara Lemy Djakasaputra, Arifin Goeltom, Vasco Adato H. Gunawan Prabowo, Gunawan Hubner, Ira B. Ibe, Winny Indra, Febryola Josephine Josephine, Josephine Juliana Juliana Juliana, Juliana July Hidayat Kaputri, Evanny Lemy, Diena Lewinsky, Silvia Liha, Samuel Musa Lukita, Fiona Maleachi, Sandra Nukak, Novia A Onesis, Jennifer Patricia, Veren Pramono, Rudy Putra, Hans Dhammika Putridita, Vicka Rosalie, Elvina Situmorang, Jimmy Muller Hasoloan Stephanie, Angelina Sugianto, Florencia Tan, Catherine Ardelia Tanesha, Roselynn Teguh, Frans Terfinia, Radella Theodosia C. Nathalia Usman, Ernawati Vincent, Leonardo Na Winata, Jennifer Yap, Charles Yustisia Kristiana