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All Journal Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Jurnal Abdimas Kartika Wijayakusuma
Nitasari, Wahyu
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Humanities Education Social Sciences Other

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STEWARD EMPLOYEE PERFORMANCE FOOD AND BEVERAGE DEPARTEMENT GRAND JATRA HOTEL PEKANBARU Nitasari, Wahyu; Sidiq, Siti Sofro
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 7: Edisi II Juli - Desember 2020
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

Grand Jatra Hotel Pekanbaru is a business owned by the PAM Group. PAM Group stands for Pintu Air Mas which is a company that has various business fields. PAM Group was founded by Addy Sumasto Tjia. On 27 February 2005 the PAM Group established a ***** hotel located in Pekanbaru under the name Grand Jatra Hotel Pekanbaru. Hotel Grand Jatra Pekanbaru is located in a very strategic location, namely at Jalan Tengku Zainal Abidin No 1 Kompleks Pekanbaru Mall, guests can not only expect easy access to the hotel, but also can easily reach all locations in Pekanbaru. The importance of a steward's performance in completing his / her job greatly affects the quality of employee work, especially so that the work area is clean so that it can produce hygienic and healthy products, and it is easy to find equipment to use at work. This research was conducted to determine how the quality of steward employee performance in completing their work. This study uses qualitative methods, while the data collection techniques in this study use observation, in-depth interviews, and documentation. The key informants in this study were 3 steward employees. Based on the results of the research conducted, overall the results of the interviews stated that the performance of steward employees at the Grand Jatra Hotel Pekanbaru still needed to be improved and their discipline was improved.Keywords: Performance, Steward, Food and Beverage Department
Peningkatan Produktivitas dan Higienitas Produk Melalui Inovasi Enzim Papain, Alat Produksi dan Standar Display pada Usaha Ayam Potong Halal "Ayam Bismillah" Permana, Ellsie Viendra; Susilowati, Susilowati; Wasdili, Fini Ainun Qolbi; Shalmanisa, Saskia; Otista, Nuki; Khaerunnisa, Dewia Eva; Nitasari, Wahyu; Rahma, Salwa; Latief, Naufal Haikal
Jurnal Abdimas Kartika Wijayakusuma Vol 7 No 1 (2026): Jurnal Abdimas Kartika Wijayakusuma (in Progress)
Publisher : LPPM Universitas Jenderal Achmad Yani

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26874/jakw.v7i1.1127

Abstract

Usaha “Ayam Bismillah” merupakan pelopor penjualan ayam potong di pinggir jalan yang melaksanakan penyembelihan secara mandiri sesuai syariat Islam. Meskipun awalnya sukses besar, usaha ini mengalami penurunan omzet drastis dari 8 ton menjadi 1 ton per hari. Permasalahan utama yang teridentifikasi adalah rendahnya tingkat higienitas dan kualitas karkas ayam akibat paparan lingkungan (sinar matahari, polusi) selama dipajang, yang menyebabkan tampilan produk menjadi kering dan tidak segar. Selain itu, proses penyembelihan halal yang ketat berdampak pada penurunan kecepatan produksi. Kegiatan Pengabdian Kepada Masyarakat (PKM) ini bertujuan mengatasi masalah tersebut melalui dua aspek intervensi, yaitu peningkatan kecepatan produksi dan peningkatan standar higienitas produk. Solusi yang diberikan meliputi pengadaan mesin bubut pencabut bulu, pengembangan standar operasional penanganan karkas (termasuk aplikasi enzim papain sebagai bahan pengawet alami), serta perbaikan sarana penjualan melalui pengadaan meja display stainless steel higienis. Hasil implementasi menunjukkan peningkatan signifikan pada efisiensi produksi dan tampilan visual dagangan. Intervensi ini diharapkan mampu memulihkan omzet, meningkatkan daya saing, serta memberikan jaminan produk ayam potong yang halal dan higienis bagi konsumen.
Co-Authors Khaerunnisa, Dewia Eva Latief, Naufal Haikal Otista, Nuki Permana, Ellsie Viendra Rahma, Salwa Shalmanisa, Saskia Siti Sofro Sidiq Susilowati Susilowati Wasdili, Fini Ainun Qolbi