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All Journal Jurnal EMT KITA Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Ekonomi JURNAL ILMIAH GLOBAL EDUCATION Media Bina Ilmiah
Goeltom, Vasco Adato H.
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Humanities Economics, Econometrics & Finance Education Health Professions Languange, Linguistic, Communication & Media Mathematics Public Health Social Sciences Other

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PELATIHAN DAN PENGENALAN STANDAR OPERASIONAL PROSEDUR LAYANAN DI RESTORAN HOTEL BINTANG LIMA Situmorang, Jimmy Muller Hasoloan; Goeltom, Vasco Adato H.; Juliana, Juliana; Angelina, Jacklyn; Tandra, Jane Keisya; Valencia, Vallery
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 4 No. 5 (2023): Volume 4 Nomor 5 Tahun 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v4i5.21199

Abstract

PkM ini berupaya untuk membahas mengenai keberadaan Standar Operasional Prosedur yang bersifat krusial dalam restoran, terutama jika membicarakan mengenai Food & Beverage Service. Standar Operasional Prosedur dapat dipandang sebagai sebuah arahan baik bagi setiap individu yang terlibat dalam kegiatan pekerjaan maupun pelatihan. Seperti yang diketahui, bahwa sektor Food & Beverage sangat berkaitan dengan pelayanan. Metode yang diterapkan penulis untuk mengatasi permasalahan yang dihadapi oleh mitra Pengabdian kepada Masyarakat adalah melalui metode pelatihan. Melalui kegiatan ini, diharapkan setiap peserta mampu untuk memahami pentingnya layanan yang dilakukan kepada tamu, terlebih kepada tamu restoran. PkM ini juga diharapkan mampu menjadi sebuah kegiatan praktik bagi setiap peserta untuk mempersiapkan diri sebaik mungkin dan memperluas wawasan siswa siswi ketika melakukan service di masa mendatang
Evaluasi Efektivitas Pelatihan dan Perilaku Inovatif terhadap Kinerja Karyawan di Hotel Berbintang 4 di Jakarta Timur Djaswandini, Salma Nadhifa; Goeltom, Vasco Adato H.; Brian, Reagan
Jurnal EMT KITA Vol 9 No 4 (2025): OCTOBER 2025
Publisher : Lembaga Otonom Lembaga Informasi dan Riset Indonesia (KITA INFO dan RISET) - Lembaga KITA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35870/emt.v9i4.4680

Abstract

The hospitality industry continues to grow along with technological advances, changes in consumer interests, and increasing public awareness of the importance of quality service experiences. This study aims to evaluate the effectiveness of training and innovative behavior in four-star hotels in East Jakarta. The method applied in this study is a quantitative approach with a survey design. Data were obtained using a questionnaire distributed to 160 employees of four-star hotels in East Jakarta who had worked for at least one year. The data analysis technique used Partial Least Squares Structural Equation Modeling (PLS-SEM) with the help of SmartPLS 4 software. Training effectiveness is defined as employees’ perceptions of the relevance of the training material, interactive methods, and the application of training in their daily work. Innovative behavior refers to employees' ability to generate, implement, and adapt to new ideas in the workplace. The analysis results show that Training Effectiveness (β = 0.404; p = 0.000) and Innovative Behavior (β = 0.435; p = 0.000) have a significant positive influence on Employee Performance, with an Adjusted R² of 0.612, indicating strong predictive power of the model. The practical implication of this study encourages hotel management to design relevant training programs and foster a work environment that supports innovation. The limitation of this research lies in its geographical scope and the specific type of hotel. Future research is recommended to explore mediating variables such as organizational culture or employee engagement to gain a deeper understanding of the relationships between variables.
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 PEMANFAATAN TANAMAN KOPI DALAM MENINGKATKAN JUMLAH WISATAWAN DI DESA CATUR BALI Situmorang, Jimmy Muller Hasoloan; Goeltom, Vasco Adato H.; Yulius, Kevin Gustian; Juliana, Juliana
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 5 No. 6 (2024): Vol. 5 No. 6 Tahun 2024
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v5i6.35401

Abstract

Desa Catur, Kecamatan Kintamani, Kabupaten Bangli, adalah salah satu pusat produksi kopi Arabika berkualitas ekspor di Bali. Desa ini, yang berada di ketinggian 1.250 meter di atas permukaan laut, terletak di ujung barat Kecamatan Kintamani yang terkenal dengan kopi Arabika dan kawasan geopark Danau Batur. Oleh karena itu, desa ini menjadi salah satu destinasi favorit wisatawan di Bali karena terkenal dengan tanaman kopi dan keindahan alamnya. Untuk lebih meningkatkan popularitasnya lagi, desa ini perlu meningkatkan kualitas dan kuantitas tanaman kopi serta produk yang ditawarkan kepada wisatawan dengan cara memaksimalkan pemanfaatan tanaman kopi. Agar wisatawan dapat mengingat tempat yang mereka kunjungi, salah satu caranya adalah dengan menyajikan produk lokal pada saat kunjungan. Oleh karena itu, tujuan dari kegiatan pengabdian masyarakat ini adalah: mengembangkan keterampilan baru; memanfaatkan sumber daya lokal; dan mendorong kemandirian ekonomi. Ada 30 peserta, sebagian besar adalah petani kopi, yang mengikuti metode pelatihan dengan metode ceramah dan metode lokakarya. Proses pengumpulan data dilakukan sebelum dan sesudah pelatihan agar dapat diketahui tingkat pemahaman dan pengetahuan dari pelatihan yang dilakukan. Hasil yang diperoleh dari pelatihan tentang pemanfaatan tanaman kopi dalam meningkatkan daya tarik wisata sangat signifikan, yaitu terjadi pada tingkat pengetahuan dan pemahaman dalam membuat kopi dengan teknik infus dan berbagai jenis minuman yang dapat disajikan kepada wisatawan. Simpulannya ialah penyampian materi yang diberikan dapat diserap dengan sangat baik.
PENGARUH BEBAN KERJA DAN BUDAYA LAYANAN PADA KOMITMEN BERKARIER SERTA DAMPAKNYA PADA KINERJA KARYAWAN LINI DEPAN HOTEL BERBINTANG LIMA Goeltom, Vasco Adato H.; Sijabat, Rosdiana; Meilani, Yohana F. C. Palupi; Bernarto, Innocentius
Media Bina Ilmiah Vol. 19 No. 3: Oktober 2024
Publisher : LPSDI Bina Patria

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Abstract

Human resources (HR) are very important for operational success because they are responsible for carrying out company activities. Human resource management (HRM) specifically focuses on acquiring the right talent tailored to the company's specific needs. The segmented service industry is currently the main driver of economic growth, and workers play an important role as its main supporters. This research uses quantitative research methods. The source of research data is through distributing questionnaires. The research population is front-line employees of five-star hotels. The number of samples used was 120 respondents. This research uses SEM Partial Least Square (PLS) analysis to analyze variable relationships. The results of the analysis show that service culture and career commitment have a effect on employee performance, except that the influence of workload on career commitment and employee performance are not significant. This highlights the importance of service culture and career commitment in improving performance in the hospitality industry. Overall, this research shows that career commitment and service culture play an important role in improving employee performance. Meanwhile, workload must be managed carefully to ensure that it supports career commitments and employee performance without burdening employees to the point of reducing their performance. Therefore, companies are advised to continue to strengthen their service culture and support employee career commitment to achieve optimal performance.
The Impact Of Service Quality & Dining Atmosphere Towards Customer Satisfaction At Authentic Restaurants In Tangerang Goeltom, Vasco Adato H.; Juliana , Juliana; Angelina , Jacklyn; Tandra , Jane Keisya; Valencia, Vallery; Sianipar, Rosianna
Jurnal Ekonomi Vol. 13 No. 02 (2024): Jurnal Ekonomi, Edition April - June 2024
Publisher : SEAN Institute

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Abstract

This study aims to test and analyze the effect of Service Quality and Dining Atmosphere on Customer Satisfaction at Authentic Restaurants in Tangerang. The sampling technique in this study includes non-probability sampling where the sampling in this study is not random and is aimed specifically at the population specifically at customers who have visited one of the three Authentic Restaurants in Tangerang. This study took a sample of 157 respondents. The method applied in this research is descriptive quantitative method, and the data collected from respondents is analyzed using the SmartPLS application The results in this study show that: (1) Service Quality has a positive effect on Customer Satisfaction, (2) Dining Atmosphere has a positive effect on Customer Satisfaction.
The Influence Of Job Training, Work Experience, And Competency On The Performance Of Italian Restaurant Kitchen Employees In South Jakarta Goeltom, Vasco Adato H.; Juliana, Juliana; Kristabella, Cheryl; Florency, Gaby
Jurnal Ekonomi Vol. 13 No. 02 (2024): Jurnal Ekonomi, Edition April - June 2024
Publisher : SEAN Institute

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Abstract

The main objective of this study is to examine and assess how job training, work experience, and knowledge competency impact the performance of kitchen staff working at Italian Restaurants in South Jakarta. Therefore, the researchers aims to identify various factors that can influence the performance of kitchen employees at the Italian Restaurants in Sount Jakarta. non- probability sampling, which focuses on the targeted Italian Restaurant kitchen staff in South Jakarta, is utilized for data collection where sampling is not random and is aimed specifically at the population. This sampling technique is done freely according to the wishes of the researcher. A total of 150 respondents were included in this study, and questionnaires were distributed to gather primary data. Secondary data from articles, journals, and books were also used. The data analysis employed in this research is multivariate analysis, while the research hypothesis was tested by applying the Structural Equation Model (SEM) approach, using Partial Least Squares (PLS). The findings demonstrate that job training, work experience, and knowledge competency all have a positive impact on employee performance
Co-Authors Angelina , Jacklyn Angelina, Jacklyn Brian, Reagan Djaswandini, Salma Nadhifa Florency, Gaby Innocentius Bernarto, Innocentius Juliana , Juliana Juliana Juliana Juliana, Juliana Kristabella, Cheryl Maleachi, Sandra Meilani, Yohana F. C. Palupi Pramezwary, Amelda Rosdiana Sijabat Sianipar, Rosianna Situmorang, Jimmy Muller Hasoloan Tandra , Jane Keisya Tandra, Jane Keisya Valencia, Vallery Yulius, Kevin Gustian