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All Journal LINGUISTIK : Jurnal Bahasa dan Sastra Journal of English Education Program (JEEP) Berajah Journal Widyadari : Jurnal Pendidikan Journal of Community Development and Disaster Management Aptekmas : Jurnal Pengabdian Kepada Masyarakat Al-MIKRAJ: Jurnal studi Islam dan Humaniora Publikasi Ilmiah Bidang Pengabdian Kepada Masyarakat (SIKEMAS) Abdimas Indonesian Journal Jurnal Ilmiah Pariwisata dan Bisnis Jurnal Riset Rumpun Ilmu Bahasa (JURRIBAH) Yavana Bhasha: Journal of English Language Education Jurnal Abdimas Indonesia Kegiatan Positif : Jurnal Hasil Karya Pengabdian Masyarakat Fonologi: Jurnal Ilmuan Bahasa dan Sastra Inggris Pelayanan Unggulan: Jurnal Pengabdian Masyarakat Terapan Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan Jurnal Pendidikan dan Sosial Humaniora
Ida Ayu Gayatri Kesumayathi
Institut Pariwisata Dan Bisnis Internasional
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Interlanguage Analysis in English Job Interview Practices among Hospitality Vocational Students Ida Ayu Gayatri Kesumayathi; Kadek Ayu Ekasani
Fonologi: Jurnal Ilmuan Bahasa dan Sastra Inggris Vol. 4 No. 3 (2026): September: Fonologi: Jurnal Ilmuan Bahasa dan Sastra Inggris
Publisher : Asosiasi Periset Bahasa Sastra Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/fonologi.v4i3.3009

Abstract

This study aims to examine the forms and patterns of interlanguage among hospitality vocational students in English job interview practices. The study is motivated by the importance of professional communication skills in the international hospitality sector, particularly during global job interviews that require linguistic and pragmatic competence simultaneously. A descriptive qualitative approach was employed, supported by frequency counts of identified errors. Data were collected through job interview simulations, performance observations, interview transcripts, and documentation. The analysis focused on four categories of linguistic errors: morphological, syntactic, lexical, and pragmatic errors. The findings showed that syntactic errors were the most frequent, followed by morphological, lexical, and pragmatic errors. The identified problems included inconsistent tense use, inaccurate sentence structures, inappropriate vocabulary choices in hospitality contexts, and expressions that did not adequately reflect professional international communication. The findings also indicated that communication anxiety and limited exposure to authentic simulation-based learning affected students’ performance during job interviews. This study contributes to Second Language Acquisition (SLA) research by extending interlanguage analysis to professional hospitality communication. Practically, the findings provide a conceptual basis for developing an English Job Interview training model based on error analysis to strengthen the employability and professional communication skills of hospitality vocational students.
Corpus-Informed Analysis of Phrasal Verbs in English for Culinary Purposes: Evidence from Indonesian Culinary Students Ekasani, Kadek Ayu; Kesumayathi, Ida Ayu Gayatri; Pambudi, Bondan
Journal of English Education Program Vol. 7 No. 2 (2026)
Publisher : FKIP - Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jeep.v7i2.108833

Abstract

Phrasal verbs are essential to good procedural communication in ECP Phrasal verbs produced by culinary students while composing real recipes, however, have had limited investigation despite their relevance. This research investigates students' use of phrasal verbs and writing errors in culinary writings. The qualitative method, based on its study design driven by data analysis, examines 120 recipe texts in English written by students at Institut Pariwisata dan Bisnis Internasional Culinary Arts and supplemented with semi-structured interviews. The results identified 342 possible phrasal verbs distributed among six functional types. Food preparation was the most frequently used category (31.6%), followed by mixing and combining (24.0%), cooking & processing (17.8%), kitchen management (13.2%), serving & presentation (8.2%) and finally consumption (5.2%). We did an error analysis which showed 114 misuses of the phrasal verbs. The most frequent error category was particle misuse (36.0%); followed by lexical avoidance errors (28.1%), structural mistakes (24.6%) and register-related ones (11.3%). The results indicate that while students possess a functional knowledge of cooking phrasal verbs, their creative use is constrained by limited lexical variation and only partial mastery of the verb constructions This research also contributes to English for Specific Purposes (ESP) by presenting corpus-informed data on the linguistic phenomenon of phrasal verb use in culinary communication and proposing a functional framework for the analysis of culinary phrasal verbs. The findings suggest the necessity of designing corpus-driven teaching materials and a culinary-specific phrasal verb register to expand both students' linguistic repertoires and occupational communication proficiencies within ECP contexts.
Strategi Penerjemahan Menu Makanan Restoran dalam Menarik Wisatawan Asing: Analisis Linguistik Kadek Ayu Ekasani; Ida Ayu Gayatri Kesumayathi
Jurnal Riset Rumpun Ilmu Bahasa Vol. 4 No. 1 (2025): April : Jurnal Riset Rumpun Ilmu Bahasa (JURRIBAH)
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurribah.v4i1.4337

Abstract

Restaurant menu translation plays a vital role in attracting international tourists and expanding the culinary market of a region. This study aims to analyze restaurant menu translation strategies using a descriptive qualitative approach. Data were collected through observation, interviews, and document analysis of translated menus. The findings indicate that description, adaptation, and amplification are the most commonly used strategies to improve the readability and appeal of menus in the target language. These strategies help bridge linguistic and cultural differences, making it easier for tourists to understand the content of the menu. However, translation errors were still found and may lead to misunderstandings and decrease the attractiveness of certain dishes.In addition to qualitative analysis, a survey was conducted involving 50 foreign tourists in tourist areas to gain insight into their perceptions of menu translations. The survey results revealed that 80% of respondents found the menu translations clear, although 20% still encountered confusion with some terms. Moreover, 75% stated that appealing menu descriptions increased their interest in trying local dishes. Regarding language preferences, 60% of respondents preferred menus that included original dish names with English descriptions, while 40% favored full English translations. Some tourists also suggested including more detailed information, such as spiciness levels and main ingredients.Overall, effective menu translation not only enhances the culinary experience of tourists but also strengthens a restaurant's competitiveness and supports the promotion of local cuisine in the global market.
Peluang Karier Mahasiswa Perhotelan di Industri Pariwisata Internasional melalui Penguasaan Bahasa Asing Kadek Ayu Ekasani; Putu Dian Yuliani Paramita; Ida Ayu Gayatri Kesumayathi
Jurnal Riset Rumpun Ilmu Bahasa Vol. 4 No. 3 (2025): Desember : Jurnal Riset Rumpun Ilmu Bahasa
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurribah.v4i3.6663

Abstract

This study aims to analyze students’ perceptions of foreign language learning and its impact on their readiness to enter the international job market. The research employed a descriptive qualitative method, collecting data through questionnaires distributed to 100 students from various study programs across multiple faculties. The study explored students’ experiences in learning foreign languages, including perceived challenges, motivations, and the effectiveness of teaching strategies applied in the classroom. The findings indicate that foreign language proficiency has a positive correlation with students’ confidence levels, especially when facing cross-border professional challenges, international collaboration, and communication with global stakeholders. Students reported that while foreign language learning at the university is generally effective, there are areas for improvement, particularly regarding the integration of real-world contexts, industry-specific vocabulary, and interactive practice opportunities. Furthermore, the study revealed that students value opportunities for cultural exposure, international internships, and collaboration with foreign peers as part of their learning experience. Based on these findings, universities are recommended to adopt strategies such as curriculum integration, practice-based teaching methods, interdisciplinary projects, and strengthening international partnerships to better prepare students for global employment. The study concludes that foreign language mastery is not only a linguistic skill but also an essential social, cultural, and professional capital that enhances graduates’ competitiveness in the global job market. Ultimately, developing comprehensive language skills, combined with intercultural competence, will equip students with the adaptability, confidence, and communication abilities required to thrive in diverse international work environments.
Corpus-Informed Analysis of Phrasal Verbs in English for Culinary Purposes: Evidence from Indonesian Culinary Students Ekasani, Kadek Ayu; Kesumayathi, Ida Ayu Gayatri; Pambudi, Bondan
Journal of English Education Program Vol. 7 No. 2 (2026)
Publisher : FKIP - Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jeep.v7i2.108833

Abstract

Phrasal verbs are essential to good procedural communication in ECP Phrasal verbs produced by culinary students while composing real recipes, however, have had limited investigation despite their relevance. This research investigates students' use of phrasal verbs and writing errors in culinary writings. The qualitative method, based on its study design driven by data analysis, examines 120 recipe texts in English written by students at Institut Pariwisata dan Bisnis Internasional Culinary Arts and supplemented with semi-structured interviews. The results identified 342 possible phrasal verbs distributed among six functional types. Food preparation was the most frequently used category (31.6%), followed by mixing and combining (24.0%), cooking & processing (17.8%), kitchen management (13.2%), serving & presentation (8.2%) and finally consumption (5.2%). We did an error analysis which showed 114 misuses of the phrasal verbs. The most frequent error category was particle misuse (36.0%); followed by lexical avoidance errors (28.1%), structural mistakes (24.6%) and register-related ones (11.3%). The results indicate that while students possess a functional knowledge of cooking phrasal verbs, their creative use is constrained by limited lexical variation and only partial mastery of the verb constructions This research also contributes to English for Specific Purposes (ESP) by presenting corpus-informed data on the linguistic phenomenon of phrasal verb use in culinary communication and proposing a functional framework for the analysis of culinary phrasal verbs. The findings suggest the necessity of designing corpus-driven teaching materials and a culinary-specific phrasal verb register to expand both students' linguistic repertoires and occupational communication proficiencies within ECP contexts.
Co-Authors Agastia, I Gede Made Aditya Aprinica, Ini Putu Isha Arik Agustina Ayu Melistyari Dewi, I Gusti Ayu Suwita Yanti Christhofer Anugrah Singgih Tio Cokorda Istri Sri Apriyani Sudarsana Eka Wulandari, Ni Putu I Gede Made Aditya Agastia I Gusti Ayu Melistyari Dewi I Made Gowinda I Putu Agus Hary Indrawan12 I Wayan Putra Aditya, I Wayan I Wayan Wiarta Jesyca Amanda Salsabilla Juwita Sari, Retno Kadek Ayu Ekasani Kadek Thea Kirana Luh Eka Susanti Luh Eka Susanti Luh Putu Tisna Sari, Ni Made Sri Rahayu, Ni Muliadiasa, I Ketut Ni Luh Diah Mirayanti Ni Luh Gde Sari Dewi Astuti Ni Made Ayu Natih Widhiarini NI MADE AYU SULASMINI . Ni Putu Dian Nirmala Trisna Ni Putu Isha Aprinica Ni Wayan Putri Kariyani Pambudi, Bondan Paramita, Putu Dian Yuliani Paramitha, Made Widya Pebrianti, Ni Kadek Mira Putu Isha Aprinica, Ni Putu Junio Figo Budiwan Sanjaya, I Wayan Kiki Suwintari, I Gusti Ayu Eka