Article Per Year (5 Year)
p-Index From 2020 - 2025
3.493
P-Index
This Author published in this journals
All Journal Jurnal Ilmiah Edunomika (JIE) Jurnal Manajemen Pelayanan Hotel Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Jurnal Manajemen Pendidikan dan Ilmu Sosial (JMPIS) Jurnal Cahaya Mandalika JURNAL PENGABDIAN KEPADA MASYARAKAT CAHAYA MANDALIKA (ABDIMANDALIKA) Jurnal Manajemen Kuliner Jurnal Mata Pariwisata Jurnal Mekar Jurnal Menata Jurnal Keker Wisata: Kegiatan Pengabdian Kepada Masyarakat Journal of Business and Management Inaba Journal of Community Research & Engagement (JCRE)
Sukmamedian, Haufi
Unknown Affiliation
Religion Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Public Health Social Sciences Veterinary Other

Published : 25 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 25 Documents
Search

 1   2   3 
Entrepreneurial Orientation on Food and Beverage SMEs’ Performance : The Role of Competitive Advantage and Innovation Sukmamedian, Haufi
Budapest International Research and Critics Institute (BIRCI-Journal): Humanities and Social Sciences Vol 4, No 3 (2021): Budapest International Research and Critics Institute August
Publisher : Budapest International Research and Critics University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33258/birci.v4i3.2319

Abstract

This study aims to see the effect of entrepreneurial orientation, innovation, and competitive advantage on the performance of the culinary sector SMEs in Bogor, West Java. The research was conducted in the culinary industry sector in the city of Bogor. 270 questionnaires were distributed, but 161 were returned so that the sample in this study was 161 respondents. The research was conducted by using quantitative methods. The data analysis used was path analysis with Amos version 23 software. The results showed that there was a positive and significant influence between entrepreneurial orientation, innovation, and competitive advantage on performance. Entrepreneurial orientation has an influence on innovation and competitive advantage. Then, innovation has an effect on competitive advantage. The results also show that innovation and competitive advantage can mediate the effect of entrepreneurial orientation on performance. The recommendation of this research is to increase the competitiveness of the culinary industry by increasing the ability of innovation and entrepreneurial orientation.
PENGARUH BRAND IMAGE TERHADAP KEPUTUSAN PEMBELIAN DI AKASHIRO COFFEE Sukmamedian, Haufi; Dailami; Lapotulo, Nensi
JURNAL MATA PARIWISATA Vol. 1 No. 2 (2022): SEPTEMBER 2022
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmp.v1i2.54

Abstract

Purchasing decisions are consumer behaviors based on impulses and motivations that will then generate a sense of meeting needs. The user will have a reason in choosing the goods, then the customer will decide whether to buy the goods or not. For example, consumers have bought product A and are satisfied so that the consumer makes a purchase decision on product A. If consumers have no experience or have never tried a product then consumers tend to trust goods or products that are more familiar and trusted. Consumers tend to make the product brand image into an image before consumers choose and buy products. so the company must be able to attract the attention of consumers and must build a positive brand image in order to attract purchasing decisions. Brand image is the perception and confidence carried out by consumers, as reflected in the association that occurs in the customer impression.  The more positive the brand image owned by a company, the higher it is and the more confident it is for consumers to buy the product. This reason is reinforced by research by said that brand image can improve customer decisions in buying products.
KESIAPAN BUDAYA MELAYU MASYARAKAT PULAU PENAWAR RINDU BELAKANG PADANG KOTA BATAM DALAM MENYAMBUT PERKEMBANGAN PARIWISATA Dailami; Sukmamedian, Haufi; Abnur, Asman; Hardini, Widi; Budiartha, I Nyoman; Simatupang, Violetta Cherryline
JURNAL MATA PARIWISATA Vol. 3 No. 2 (2024): SEPTEMBER 2024
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmp.v3i2.218

Abstract

This study aims to analyze the readiness of the Malay culture in the community of Pulau Penawar Rindu in Belakang Padang, Batam City, in facing tourism development. As one of the potential tourist destinations in the Riau Archipelago, Pulau Penawar Rindu boasts a strong Malay cultural heritage, which serves as the primary attraction for visitors. However, tourism development often brings challenges to the preservation of local culture. This research employs a qualitative approach using in-depth interviews and participatory observation to explore the community’s perceptions regarding their readiness to preserve Malay cultural values amidst the social changes caused by tourism. The results indicate that the local community is highly aware of the importance of cultural preservation, but stronger support from the government and tourism stakeholders is needed to manage sustainable tourism development. This study offers recommendations on local cultural preservation strategies that can be implemented to advance tourism without compromising the Malay cultural identity.
PENGARUH KUALITAS LAYANAN TERHADAP KEPUASAN PENGUNJUNG DI MUSEUM NASIONAL JAKARTA Sukmamedian, Haufi; Nensi Lapotulo
JURNAL MEKAR Vol. 1 No. 1 (2022): APRIL 2022
Publisher : Puslitabmas Batam Tourism Polytecnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmr.v1i1.20

Abstract

Kualitas layanan menjadi salah satu aspek dalam menentukan kepuasan pengunjung. Penelitian ini bertujuan untuk mengetahui Pengaruh Kualitas Layanan Terhadap Kepuasan Pengunjung di Museum Nasional Jakarta. Penelitian ini menggunakan metode penelitian kuantitatif dengan jenis penelitian asosiatif. Sampel dalam penelitian ini menggunakan teknik non-probability sampling terdiri dari pengunjung Museum Nasional Jakarta, diambil sebanyak 100 responden dengan pengolahan data menggunakan aplikasi SPSS (Statistical Package for Social Sciences) versi 25. asil Uji T dari dimensi bukti fisik, keandalan, dan empati secara parsial memiliki pengaruh terhadap kepuasan pengunjung sedangkan dimensi cepat tanggap dan jaminan secara parsial tidak memiliki pengaruh terhadap kepuasan pengunjung di Museum Nasional Jakarta dan hasil dari Uji F adalah Kualitas Layanan secara simultan mempunyai pengaruh terhadap kepuasan pengunjung di Museum Nasional Jakarta. Hasil R2 yang diperoleh adalah kualitas layanan mempengaruhi kepuasan pengunjung sebesar 50,9% sedangkan 49,1% lainnya didapat dari variabel lainnya yang tidak dibahas dalam penelitian ini. Saran untuk perusahaan dalam penelitian ini agar tetap menjaga dan meningkatkan dimensi-dimensi kualitas layanan agar memberikan dampak positif terhadap kepuasan pengunjung di Museum Nasional Jakarta.
Providing Education on Excellent Service Skills for Female Students of Hidayatullah Islamic Vocational School in Batam City Indonesia Lapotulo, Nensi; Sukmamedian, Haufi; Afriani, Miratia
Jurnal Pengabdian kepada Masyarakat Cahaya Mandalika (Abdimandalika) Vol. 5 No. 1 (2024): Juni
Publisher : Institut Penelitian dan Pengembangan Mandalika Indonesia (IP2MI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/abdimandalika.v5i1.3002

Abstract

This community service initiative focuses on imparting essential service skills to female students of Hidayatullah Islamic Vocational School in Batam City, Indonesia. Recognizing the significance of excellent service in various professional spheres, particularly in the context of a rapidly evolving global economy, this program aims to empower young women with the knowledge necessary to excel in service-oriented roles. Through a series of interactive education, participants are equipped with fundamental service principles, communication techniques, and interpersonal skills. Moreover, emphasis is placed on instilling confidence, resilience, and a strong sense of professionalism among the students, enabling them to navigate challenges and seize opportunities in the dynamic service industry. By fostering a culture of excellence and service-mindedness, this initiative not only enhances the prospects of the participants but also contributes to the socio-economic development of the community at large. Through collaborative efforts with participants and educational institutions, this program seeks to foster a supportive environment acquire valuable skills, knowledge, and confidence to succeed in service-oriented roles in Batam City in general and at school in particular.
PENGARUH KEPEMIMPINAN DAN LINGKUNGAN KERJA TERHADAP KINERJA KARYAWAN DI HOTEL SHERATON BANDUNG Wahyudi Ilham; Br Pakpahan, Tiara Joy Disry; Pratama, Tito; Sukmamedian, Haufi
JURNAL MENATA Vol. 3 No. 1 (2024): MEI
Publisher : Puslitabmas Batam Tourism Polytecnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmt.v3i1.273

Abstract

Leadership has a positive and significant partial effect on the performance of Food & Beverage Service employees at Sheraton Bandung Hotel & Towers. This suggests that if department managers effectively coordinate their teams, employee performance will improve. The work environment also positively and significantly impacts the individual performance of Food & Beverage Service employees at Sheraton Bandung Hotel & Towers, indicating that a supportive and conducive work environment enhances performance. Both leadership and the work environment together have a positive and significant impact on the performance of Food & Beverage Service employees at Sheraton Bandung Hotel & Towers. The research design utilized by the researcher is a quantitative approach. The author employed an explanatory research type, specifically associative research, which aims to test theories or hypotheses to either confirm or refute existing theories or hypotheses based on prior research findings. The study focuses on the variables of leadership, work environment, and employee performance in the Food & Beverage Service at Sheraton Bandung Hotel & Towers. The objectives of this research are: To identify the impact of leadership on the quality of employee performance at Feast Restaurant in Sheraton Bandung Hotel and Towers. To examine the effect of the work environment on the quality of employee performance at Feast Restaurant in Sheraton Bandung Hotel and Towers and To determine whether leadership or the work environment has the most significant influence on the quality of employee performance at Feast Restaurant in Sheraton Bandung Hotel and Towers.
ANALISIS KUALITAS PELAYANAN DI RESTORAN KELONG BABA KOTA BATAM Batti, Marlow Shane; Dailami, Dailami; Thamdzir, Moh; Ilham, Wahyudi; Sukmamedian, Haufi
JURNAL MENATA Vol. 3 No. 1 (2024): MEI
Publisher : Puslitabmas Batam Tourism Polytecnic

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

Abstract

A restaurant is a business in the food service industry or part of a tourist accommodation business whose role is to meet the needs of tourists or customers. In this case, good service quality really determines the development of restaurants outside of food and drink. Free. Kelong Baba Batam Restaurant is a restaurant that provides quality service. This research aims to see the application of service quality and what improvements can be made in the management of the Kelong Baba Batam Restaurant, so that the quality of the restaurant's service can be improved or reduced. This research will be carried out using a qualitative descriptive approach. Kelong Baba Restaurant itself has a modern concept and has an attractive interior that makes guests comfortable eating there. Not only is the interior attractive, Kelong Baba Restaurant is also very sensitive to what guests need to make the guests themselves comfortable.
Gentala Arasy Jambi Museum Promotion Strategy in Increasing Tourist Visits Sukmamedian, Haufi; Superwiratni; Permatasari, Mustika
Journal of Business and Management Inaba Vol. 3 No. 1 (2024): Volume 3 Number 1, June 2024
Publisher : Universitas Indonesia Membangun (Inaba)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56956/jbmi.v3i01.288

Abstract

The large amount of tourist interest has not been supported by adequate facilities. One of them is access to the Gentala Arasy museum through the bridge, there are so many old street vendors who sell without rules so that it seems shabby, the lack of maintenance of lights on the Gentala Arasy bridge and at the Gentala Arasy Museum also affects the attractiveness of the tourist attraction that is the icon of Jambi City. Based on this presentation, we can see that the Gentala Arasy Museum is an interesting tourist attraction to visit, and good management is needed so that tourists who come are amazed and get a good memory of the Gentala Arasy Museum. The collected data is recorded and processed using a computer. The results will be presented in table form and then analyzed quantitatively descriptively. The known formula to determine the level of respondents' conformity between expectations and reality. 5 dimensions of characteristics used by customers in evaluating service quality, namely: reliability, responsiveness, assurance, empathy, tangible.
ANALISIS STRATEGI BERSAING DI ELORA COFFEE ROASTERY DI KOTA BATAM Malau, Lastaria; Dailami, Dailami; Thandzir, Moh.; Ilham, Wahyudi; Sukmamedian, Haufi
JURNAL MENATA Vol. 3 No. 2 (2024): November 2024
Publisher : Puslitabmas Batam Tourism Polytecnic

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

Abstract

Strategi bersaing yang diaplikasikan oleh Elora Coffee Roastery ialah tetap menjaga kualitas baik itu dari segi produk dan juga dari segi pelayanan. Kemudian setelah menjaga kualitas Elora Coffee Roastery juga menjaga konsistensi rasa yang diberikan. Selain itu Elora juga memberikan tempat yang nyaman dan strategis yang bisa membuat pelanggan yang datang merasa aman dan nyaman. Elora Coffee Roastery juga memiliki Keunggulan untuk dapat berkembang dan bertahan seperti mempunyai tempat yang nyaman dan lokasi yang strategis, harga yang terjangkau, unggul dari segi biji kopi yang disajikan, dan tentunya bisa menjaddi wadah belajar untuk para barista baru yang ingin terjun kedunia food and beverage. Setelah mempunyai strategi dan keunggulan yang dimiliki Elora Coffee Roastery, Rencana kedepannya yang akan diambil untuk dapat bertahan dan bersaing secara kompeten ialah menciptakn varian rasa baru yang unik dan berbeda dari Coffee Shop lain dan akan lebih aktif di sosial media agar menarik pengunjung.
The Role of Front Office Staff in Providing Satisfaction and Comfort for Guests at Radisson Golf and Convention Center Batam Wijaya, Hana; Sukmamedian, Haufi; Lubis, Arina Luthfini; Supardi, Supardi
Jurnal Manajemen Pelayanan Hotel Vol 8 No 2 (2024): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/jmph.080205

Abstract

This study aims to analyze the role and contribution of Front Office staff at Radisson Golf and Convention Center Batam in creating a satisfying and comfortable guest experience. Front Office staff have the main responsibility in direct interaction with guests, such as reception, reservation handling, and check-in and check-out process. The research method used is descriptive method with quantitative and qualitative approaches, through questionnaire survey and in-depth interviews. The sample consisted of randomly selected Front Office employees and hotel guests. The results showed that although the contribution of Front Office employees has not reached the level of statistical significance (p = 0.052), there are positive indications that the improvement of their role has an impact on guest satisfaction. Factors such as communication skills, ability to handle complaints, and efficiency in service greatly influence guests' perception of hotel service quality. In addition, the findings also show that guests' personal preferences and the hotel's environmental conditions also influence the overall guest experience. Based on these findings, hotel management is advised to increase employee training in interpersonal skills and conflict handling, and improve internal communication systems between departments to enhance service coordination. This study provides important insights for hotel management in optimizing the role of the Front Office to improve guest experience.
Co-Authors Afriani, Miratia alhamdi, rezki Anggoro, Muhammad Roberto Asman Abnur, Asman Batti, Marlow Shane Br Pakpahan, Tiara Joy Disry DAILAMI Dailami - Eryd Saputra I Wayan Thariqy Kawakibi Pristiwasa Ilham, Wahyudi Irwansyah Rezeki, Syailendra Reza Jeslin, Jeslin Junita Junita Kurnia, Okki Lapotulo, Nensi Lubis, Arina Luthfini Malau, Lastaria Mikasari, Dewi Aurora Mulyadi Mulyadi Nensi Lapotulo Nyoman Budiartha R.M. Permatasari, Mustika Pratama, Tito Simatupang, Devid Trinaldo Simatupang, Violetta Cherryline Suciadi, Prisila Natacia Supardi Supardi Superwiratni Thamdzir, Moh Thamdzir, Moh. Thandzir, Moh Thandzir, Moh. Ulum Lubis, Taufik Bachrul Wahyudi Ilham Widi Hardini, Widi Wijaya, Hana Yusuf, Abd Rahmad Yusuf, Abd Rahman