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Andi M Rifiyan Arief
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PENILAIAN KINERJA RECEPTIONIST PADA FRONT OFFICE DEPARTMENT DI HARRIS RESORT WATERFRONT BATAM Indah Novita Sari; Andi M Rifiyan Arief
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 9: Edisi II Juli - Desember 2022
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

The development of the hospitality business has led to increasingly fierce competition, especially in terms of marketing. Technological, social and cultural developments have led to many companies being established to achieve certain goals in meeting human needs. One of the companies engaged in the service sector is hospitality. In creating guest satisfaction, the hotel must be able to improve the quality of the hotel with employee performance. Good performance from hotel receptionists has a big role in service industries such as hotels. The purpose of this study is to analyze the performance assessment of receptionists in guest services at the front office department of Harris Resort Waterfront Batam. The type of research is descriptive qualitative. The subjects in the study were 3 people from the department and with reviews from several guests through one of the websites for Harris Resort Waterfront Batam. The results of this study were that the performance assessment of receptionists at the front office department of Harris Resort Waterfront Batam was in accordance with the theory of assessment. receptionist performance by FOM which includes good performance, good communication, good human relations, and good knowledge from a receptionist at Harris Resort Waterfront Batam. Keywords: Performance Assessment,Receptionist, Front Office,Harris Resort                 Waterfront Batam
PENERAPAN STANDART OPERATIONAL PROCEDURE MAKE UP ROOM PADA MASA PANDEMI COVID-19 DI HOTEL FOX HARRIS PEKANBARU Ahmad Rizki Fauzan; Andi M Rifiyan Arief
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 9: Edisi II Juli - Desember 2022
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

During Covid-19 pandemic, the hospitality world received a very large negative impact on the rules for reducing activities outside the home which caused the decline in the income of various hotels in Indonesia. Hotel Fox Harris Pekanbaru is a four-star international class hotel that implements various kinds of service procedure innovations in tackling situations such as those that occur due to the presence of the Covid-19 virus, by implementing a system of strict health protocol rules to maintain maximum and guaranteed service to guests. This study aims to find out what health protocols are implemented in standard operating room cleaning procedures during the Covid-19 pandemic. This study uses a qualitative descriptive method to analyze the problem based on data collection techniques in the form of observation, in-depth interviews, and documentation. The results of this study can be concluded that the Hotel Fox Harris Pekanbaru has implemented standard operating procedures for cleaning rooms that are effective in preventing the spread of the corona virus accompanied by strict health rules. Keywords: Hotel, (SOP) Make Up Room Hotel Fox Harris Pekanbaru
SERVICE QUALITY ROOM BOY DURING PANDEMIC COVID-19 AT FOUR POINTS BY SHERATON BATAM Yudi "; Andi M Rifiyan Arief
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 9: Edisi II Juli - Desember 2022
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Tourism is one of the centers of attention that is very concerned by the government in solving the country's economic problems. However, since the arrival of Covid- 19, tourism has been the sector that has been hit the hardest due to the closure of access to leave the country and the difficulty of getting people out of an area. During the Covid-19 pandemic, tourism development in Indonesia began to declineso that the number of tourist visits, both domestic and non-domestic, decreased. Along with the decline in visitor levels in 2020-2021, the demand for accommodation is also decreasing. Currently, one of the four-star hotels that has survived the Fours Pount By Sheraton Batam pandemic is one of the four-star hotelsin Batam that has a room boy service procedure that good and wise this has an impact on the occupancy of Fours Point By Sheraton is still in Stable condition. Room Boy is part of housekeeping who is responsible for the tidiness, beauty, cleanliness and comfort of rooms, both occupied and vacant. Therefore, this study aims to determine the procedure for room boy service during the covid 19 pandemic.at Four Point By Sheraton Batam. This study uses descriptive quantitative methods to analyze problems based on data collection techniques in the form of observation,interviews, and documentation and questionnaires. The room boy service procedurewas carried out in order to improve the service of the four points hotel guest room facilities by sheraton batam during the covid-19 pandemic. Based on the results of the research that has been done, for the overall results of interviews, documentation and questionnaires, it can be concluded that the Service Procedure for Room Boy Fours Point By Sheraton Batam has been running according to the procedures thathave been carried out. Keywords: Hotel, Room Boy, Quality
BEBAN KERJA PRAMUSAJI FOOD AND BAVERAGE SERVICE DI HOTEL ASTON AND CONFERENCE CENTER TANJUNG PINANG Rizky Fauzan; Andi M Rifiyan Arief
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol 4, No 2: WISUDA OKTOBER 2017
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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This study was conducted with the aim to know the workload waiters and to know of employe waiters ideal, based on the workload than handled in Hotel Aston and Conference Center Tanjung Pinang. Methods used in this study is a method quantitative. The content of this research is obtained by observations and interview against 3 of the responden into a sample. Using a method exponential smoothing, with two exponen in the planning of human resources consisting of exponent workload in produces a product as the work load and exponen time/cyle time to find number of employee who ideal. The result concluded that : 1) based on the observation and interview thas was been done, the authors concluded that the result of calculation work load waiters is 3.648 hours 2) From the whole calculation and the result of observations in the Hotel Aston and Conference Center Tanjung Pinang especially the Food and Beverage Service Department to the number of employees based on work load to be addressed it needs sixth people.Key Word : Workload, Waiters, Number of employees ideal
VISITORS RESPONSE ABOUT COMPONENT 4A (ATTRACTION, AMENITIES, ACCESS, ANCILLARY) IN THE MUSEUM OF THE BIRTH HOUSE OF BUNG HATTA, BUKITTINGGI CITY, WEST SUMATERA PROVINCE Mhd. Fahrozi; Andi M Rifiyan Arief
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 9: Edisi II Juli - Desember 2022
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

The Bung Hatta Birth House Museum, Bukittinggi City, West Sumatra Province is one of the relics and from one of the Proclaimers of the Republic of Indonesia, namely Mohammad Hatta. Being one of the legacies of one of the Proclaimers of the Republic of Indonesia, it is necessary to evaluate Component 4A (Attraction, Amenities, Access, Ancillary) as a tourism product from one of the cities of Bukittinggi to be able to attract and increase visits. Feedback is one way to get a visitor's opinion on a tourist attraction visited. This study was conducted to find out how visitors respond to Component 4A (Attraction, Amenities, Access, Ancillary) at the Bung Hatta Birth House Museum, Bukittinggi City, West Sumatra Province. This study uses a quantitative method with 99 samples that have been processed by the author based on the population of the last year. The data collection technique used by the author is in the form of observations, questionnaires, documentation and uses a Likert scale as a measuring tool. Based on the results of the research, visitor responses regarding Component 4A (Attraction, Amenities, Access, Ancillary) at the Bung Hatta Birth House Museum, Bukittinggi City, West Sumatra Province, were in the very good category. Key Word: Response, Visitor, Component 4A, Tourist Attraction, Museum.
PROSEDUR KERJA PRAMUSAJI MOLECULE GASTRO BAR DI HOTEL NOVOTEL PEKANBARU Suci Ananda Bowi; Andi M Rifiyan Arief
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 9: Edisi II Juli - Desember 2022
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

Hotel Novotel Pekanbaru is one of the best four-star hotels in Pekanbaru with a strategic location. Has a bar called Molecule Gastro Bar which provides excellent beverage service, as evidenced by the small number of guest complaints against Molecule Gastro Bar Novotel Pekanbaru compared to several other hotels. The implementation of these services is carried out by the waiter in accordance with the standards that have been applied. The standard is when before the bar is opened, the bar is opened and the bar is closed. The purpose of this study was to determine the implementation and the obstacles that occurred during the process of the waitress working procedure. This study uses a qualitative method with a descriptive approach to describe the actual situation by collecting information data directly from the field. The key informants of this research are FBM Novotel Pekanbaru, Restaurant Supervisor, Bar Supervisor, Bartender and Waitress. This study uses the technique of collecting observations, interviews and documentation. From the results of this study, it can be seen that the implementation of the bar waiter's work procedures has been running well in accordance with the SOPs that have been determined to be followed so that operations can run well. Keywords: Implementation, SOP, Bar, service, waiter
PENYIMPANAN BAHAN MAKANAN PASTRY UNTUK MEMPERTAHANKAN MUTU PRODUK DI HOTEL GRAND CENTRAL PEKANBARU Ranti Permata Afra; Andi M Rifiyan Arief
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 9: Edisi II Juli - Desember 2022
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

Storage of foodstuffs is a very important thing to pay attention to because basically foodstuffs are easily damaged, especially if they are stored irregularly, in an unclean room, and not maintained properly which will affect the quality and quality of the product. Paying attention to the method of storing foodstuffs, both raw and cooked, is a priority to be carried out in accordance with existing provisions so that the product that will be produced remains in good quality. The purpose of this study was to determine how the method of storing pastry foodstuffs and the constraints in carrying out the method of storing pastry foodstuffs. The data collection method was carried out by carrying out field work practices for 4 months at Grand Central Hotel Pekanbaru, interviews, and collecting data from books and journals with qualitative data analysis techniques as a supporting factor in this study. The results of this study can be concluded that in terms of storage, the pastry kitchen at Grand Central Hotel Pekanbaru has a method of storing food ingredients in accordance with the HACCP (Hazard Analysis and Critical Control Point) system and its application is quite good based on the type of food ingredients. Keywords: Storage method, Pastry, Grand Central Hotel Pekanbaru.
PENGELOLAAN FASILITAS DI KAWASAN AGROWISATA RUMBAI KOTA PEKANBARU Dwi Ramadhani; Andi M Rifiyan Arief
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 9: Edisi II Juli - Desember 2022
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

The agro-tourism village is a village that was originally named Rumbai Bukit Village, the name Rumbai Bukit was changed due to the expansion that occurred in the city of Pekanbaru in 2016, then Rumbai Bukit changed its name to Agrotourism Village. This name was established to create an area that becomes an agro-tourism area or a plantation area that educates about plantation issues. The management of this agrotourism area is managed by farmer groups in this agro-tourism village. According to researchers, the tassel agro-tourism area will become an agro-tourism object or plantation tourism because it has the same criteria as the understanding of agro-tourism itself, because the tassel agro-tourism area has a large enough land to become a tourist attraction at the level of plantations or farms that are educated, but the development is itself has its problems. The obstacles that occur are the lack of human resources to manage the land itself and the lack of support from the government. Keywords: management, facilities, tourism objects, agro-tourism.
PELAKSANAAN PERSONAL HYGIENE CHEF DI FOUR POINTS BY SHERATON BATAM KEPULAUAN RIAU Arba Yanti; Andi M Rifiyan Arief
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 9: Edisi II Juli - Desember 2022
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Kitchen is a food processing center in the hotel. Good or bad food products produced in hotels depend on the cleanliness or personal hygiene of a chef in processing a food ingredient. Personal hygiene is an individual's effort to maintain health by taking care of personal hygiene, appearance and environment. To produce healthy and clean food, a chef's personal hygiene really needs to be considered because it will have an impact on the food to be served. This study aims to determine the application of personal hygiene chefs at Four Points By Sheraton Batam, Riau Islands. This study uses a qualitative method with a descriptive approach, where the data obtained is analyzed based on the researcher's ability to relate information, facts and data by presenting observations, interviews and documentation and is an analysis of the problems found in the field, so that a clear picture of the object can be obtained. researched and can draw clear conclusions. The results of this study indicate that the implementation of the Personal Hygiene Chef at the Four Points By Sheraton Batam Riau Islands is not fully in accordance with the standard operating procedures at the hotel. Keyword : Kitchen, Personal Hygiene, Chef, Hotel.
PELAKSANAAN HYGIENE SANITASI PADA MASA PANDEMI DI HARRIS CAFÉ HARRIS HOTEL BATAM CENTER Avennia Hutabarat; Andi M Rifiyan Arief
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 9: Edisi II Juli - Desember 2022
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

Tourism is one sector that helps improve the country's economy, tourism provides various tourist activities and service facilities, one of which is restaurants, restaurants as a place for guests to get food and beverage services. In the pandemic era, the implementation of good sanitation hygiene is an effort to maintain trust and satisfy consumers, in addition to having to maintain and pay attention to every quality of the products and services offered. Hygiene sanitation is an effort to create an environment that is healthy, safe, and free from environmental pollution, so as to avoid disease. This study uses qualitative methods with data collection techniques through observation, interviews and documentation. The analytical method used in this study is a qualitative descriptive method. The purpose of this study was to find out how the implementation of hygiene and sanitation, supervision of the implementation of hygiene sanitation and the obstacles and efforts made in the implementation of hygiene sanitation during the pandemic at Harris café HARRIS Hotel Batam Center. The results of the analytical research carried out carried out standard operating procedures for hygiene and sanitation well with strict supervision, several obstacles in the implementation of both personal and food hygiene as well as room and equipment sanitation but can be overcome with several efforts. Keywords : Hygiene, Sanitation, Restaurant
Co-Authors Ahmad Rizki Fauzan Alfirza Kadriansyah Putra, Alfirza Kadriansyah Ali Ria Aminudin, Ali Ria Arba Yanti Avennia Hutabarat Chendy Ifca Cindy Abama Rumengan Citra Sakinah Marloni Dandi Alfarouk Damirano Dewi Lismiati Dewi Titiani Riski Dini Masly Dwi Ramadhani Endang Sutrisna FITRIANI " Fuad Akbar Heny Yuliawati, Heny Ikhsanul Rafi Indah Novita Sari Lora Sasmita Mahezda Lilis Martina Butar-butar Masyrifah, Syarifah Mhd. Fahrozi MUHAMAD RIZKI Muhamad Rizki Muharmonth " Munir, Berlianti Nadia Lesmona Nora Idiawati Nur Azizah Oktaviani, Claudia Ranti Permata Afra Ranto Wijaya Rarasati, Gembira Rilla Safitri Rindi Santika Sabila Adiputra Swaperi, Sabila Adiputra Satria Safa Suci Ananda Bowi Susanto ", Susanto Vira Islamiati Yudi " Zalukhu, Martaria Silviani