Articles
<![CDATA[PELATIHAN PEMBUATAN KEMASAN PRODUK OLEH PELAKU UMKM DESA WISATA KERANGGAN ]]>
<![CDATA[Theodosia C. Nathalia]]>;
<![CDATA[Diena M. Lemy]]>
<![CDATA[ Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 5 (2022): PERAN PERGURUAN TINGGI DAN DUNIA USAHA DALAM AKSELERASI PEMULIHAN DAMPAK PANDEMI ]]>
Publisher : <![CDATA[Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI) ]]>
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DOI: 10.37695/pkmcsr.v5i0.1645
<![CDATA[Desa Keranggan adalah salah satu desa yang masuk dalam nominasi Anugerah Desa Wisata 2021 oleh Kemenparekraf yang telah memenuhi beberapa kategori wisata berbasis masyarakat di kota Tangerang Selatan yang dikelola oleh Pokdarwis antara lain wisata alam wisata, terdapat akomodasi homestau, wisata atraksi (ground, archery, jungle trek dan susur sungai), rumah makan Saung Cisadane sebagai wisata Kuliner, dan terbentuknya UMKM home industry. Produk UMKM home industry yang paling diminati wisatawan di desa Keranggan adalah produk pangan seperti keripik singkong, opak dan kacang sangria. Sebagai salah satu panganan yang dapat dijadikan oleh-oleh, kemasan yang tersedia saat ini sangat tidak menarik dan tidak memenuhi standar. Produk dikemas tanpa label informasi, menggunakan kemasan plastik biasa dan tanpa disertai tanggal kadaluarsa produk. Solusi yang ditawarkan adalah dengan memberikan pelatihan. Tujuan dari kegiatan pelatihan ini adalah peningkatan pengetahuan masyarakat mengenai bagaimana cara membuat kemasan yang benar dan menarik. Metode yang digunakan adalah pemberian materi mengenai standar kemasan, melakukan pelatihan dan terakhir evaluasi. Kegiatan diikuti oleh 20 orang peserta yang mendapatkan edukasi mengenai pentingnya kemasan pada suatu produk.]]>
<![CDATA[PELATIHAN PERCAKAPAN BAHASA INGGRIS DALAM HOSPITALITI ]]>
<![CDATA[Sandra Maleachi]]>;
<![CDATA[Diena Mutiara Lemy]]>;
<![CDATA[Kezia Christine]]>;
<![CDATA[Verena Kimberly]]>;
<![CDATA[Theresia Alexandra]]>
<![CDATA[ Jurnal Sinergitas PKM & CSR Vol 6, No 2 (2022): OCTOBER ]]>
Publisher : <![CDATA[Universitas Pelita Harapan ]]>
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DOI: 10.19166/jspc.v6i2.5748
<![CDATA[English as an international language is very important in facilitating communication, especially in this era of globalization. It is important for those who work in the hospitality world and dealing with guests to have the ability to speak English. Having a workforce with the ability to speak English is very much needed because there are more and more foreign tourists in Indonesia. The ability to speak English is required by hotel employees so that they can communicate and provide good hospitality services and can be more easily understood by foreign guests. The basic level hospitality English conversation training for Emmanuel Foundation students aims to provide training to students at the Emmanuel Foundation so that they can have a broader knowledge in English, as well as how to speak English in the hospitality sector. The implementation is carried out online through the Google Meet platform as a support for activities that can be easily accessed by everyone. There is a preparation stage and an implementation stage (online training). This activity went well and systematically according to the arrangement of events that had been made. The pre-test and post-test sessions have the same questions. The pre-test was used to see the Emmanuel Foundation students' understanding of the material for simple English statements. The post-test was used to see whether or not there was an increase in the understanding of the Emmanuel Foundation students after the material was presented. Based on the results of the pre-test and post-test, it was shown that there was an increase in students' understanding from before and after the presentation of the material, although the results were not significant. Therefore, in the future this kind of training can be done even better.Keywords: English, conversation, hospitalityAbtract in bahasaBahasa Inggris sebagai bahasa internasional sangatlah penting dalam mempermudah komunikasi khususnya di era globalisasi ini. Penting bagi mereka yang bekerja di dunia hospitaliti dan berhubungan langsung dengan tamu untuk memiliki kemampuan berbahasa Inggris. Memiliki tenaga kerja dengan kemampuan berbahasa Inggris sangat dibutuhkan karena turis asing semakin banyak di Indonesia. Kemampuan berbahasa Inggris diwajibkan oleh para karyawan hotel agar mereka dapat berkomunikasi dan memberikan pelayanan keramahtamahan yang baik dan dapat lebih mudah dimengerti oleh para tamu asing. Pelatihan percakapan bahasa inggris hospitaliti tingkat dasar bagi siswa/i Yayasan Emmanuel bertujuan untuk memberikan pelatihan kepada siswa-siswi di Yayasan Emmanuel agar dapat memiliki pengetahuan yang lebih luas dalam Bahasa Inggris, serta cara berbicara dalam Bahasa Inggris di bidang hospitaliti. Pelaksanaan dilakukan secara daring melalui platfrom google meet sebagai penunjang kegiatan yang bisa diakses dengan mudah oleh setiap orang. Terdapat tahap persiapan dan tahap pelaksanaan (pelatihan daring). Kegiatan ini berjalan dengan baik dan sistematis sesuai dengan susunan acara yang sudah dibuat. Sesi pre-test dan post-test memiliki pertanyaan yang sama. Pre-test digunakan untuk melihat pemahaman siswa/i Yayasan Emmanuel mengenai materi pernyataan bahasa Inggris sederhana. Post-test digunakan untuk melihat ada atau tidaknya peningkatan pemahaman siswa/i Yayasan Emmanuel setelah materi dipaparkan. Berdasarkan hasil pre-test dan post-test menunjukkan terdapat peningkatan pemahaman siswa/i dari sebelum dan sesudah pemaparan materi meskipun hasilnya tidak signifikan. Oleh karena itu, di masa yang akan datang pelatihan seperti ini bisa dilakukan lebih baik lagi.Kata Kunci: Bahasa Inggris, percakapan, hospitaliti ]]>
<![CDATA[IMPLEMENTATION SUSTAINABLE ECOTOURISM CIKOLELET TOURISM VILLAGE ]]>
<![CDATA[Juliana Juliana]]>;
<![CDATA[Ira Brunchilda Hubner]]>;
<![CDATA[Diena M Lemy]]>;
<![CDATA[Rudy Pramono]]>;
<![CDATA[Sisilia Chelsye Parera]]>;
<![CDATA[Wilhelmina Rosse Marisca Gajeng]]>
<![CDATA[ Jurnal Ilmiah Global Education Vol. 4 No. 1 (2023): JURNAL ILMIAH GLOBAL EDUCATION, Volume 4 Nomor 1, Maret 2023 ]]>
Publisher : <![CDATA[LPPM Institut Pendidikan Nusantara Global ]]>
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DOI: 10.55681/jige.v4i1.600
<![CDATA[Ecotourism is a sustainable and responsible form of travel that promotes conservation, benefits local communities, and provides travelers with a unique and educational experience in natural environments. Although some tourism researchers have used the MOA model to study factors influencing community participation, there is still a scarcity of literature that can provide sufficient empirical support to prove the MOA model's predictive power for examining community participation in the tourism context. Especially in the context of nature tourism. Seeing this gap, the purpose of this research is to determine the impact of sustainable ecotourism on community participation using the MOA model.. This research was conducted in Cikolelet Tourism Village. There were participants whose information was examined by researchers, namely the head of the Cikolelet Tourism Village Pokdarwis and the Village Head and members of the Pokdarwis. The result show that the prospects to implementing sustainable ecotourism in Cikolelet rural tourism area can develop and promote community participation]]>
<![CDATA[Potensi Makan Bajamba Sebagai Wisata Gastronomi Kampung Budaya Nagari Jawi-Jawi Sumatera Barat ]]>
<![CDATA[Deandra Ashtyn Pakasi]]>;
<![CDATA[Diena M Lemy]]>;
<![CDATA[Amelda Pramezwary]]>;
<![CDATA[Juliana Juliana]]>
<![CDATA[ Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Vol 14, No 1 (2023): Jurnal Khasanah Ilmu - Maret 2023 ]]>
Publisher : <![CDATA[Universitas Bina Sarana Informatika ]]>
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DOI: 10.31294/khi.v14i1.13991
<![CDATA[Wisata Gastronomi memiliki peran penting dalam meningkatkan pengalaman pengunjung pariwisata, menjadi lebih dari sekadar makanan. Gastronomi Wisata memakai cakupan Gastronomi, yakni Cerita Makanan - yang berkaitan dengan cerita dibalik makanan, Penyajian Makan – berkaitan dengan bagaimana makanan sampai ke meja) dan Tata Cara Makan yang merupakan tata cara mengkonsumsi makanan dan minuman. Indonesia dengan keberagaman budayanya, juga memiliki tata cara makan yang terbentuk dari setiap daerahnya. Makan bajamba adalah salah satu contoh tradisi Sumatera Barat duduk bersama dalam satu ruangan, berkumpul dan makan bersama. Penelitian ini ditujukan untuk meninjau potensi gastronomi dari Bajamba dengan menggunakan metodelogi deskriptif kualitatif. Hasil dari penelitian adalah Makan Bajamba memiliki potensi wisata gastronomi yang dapat dikembangkan dan dijadikan ikon wisata. Keyword : Wisata Gastronomi, Makan Bajamba THE POTENTIAL OF MAKAN BAJAMBA AS GASTRONOMIC TOURISM AT NAGARI JAWI-JAWI CULTURAL VILLAGE, WEST SUMATERA Abstract Gastronomic tourism has an important role in enhancing the visitor experience of tourism, becoming more than a food encounter. Gastronomy Tourism uses the scope of Gastronomy, namely Food Story - relating to the story behind food, Food Assessment - relating to how food gets to the table) and Table Manners which is the procedure for consuming food and drinks. Indonesia, with its cultural diversity, also has eating tradition that are formed from each region. Bajamba is an example of a tradition from the West Sumatra region, which entails gathering in a room and sharing food together.This study aimed to review the gastronomic potential of Bajamba by using a qualitative descriptive methodology. Result of this study shown that Makan Bajamba has the potential for gastronomic tourism that can be developed and made into a tourist icon. Kata kunci: Gastronomy Tourism, Makan Bajamba]]>
<![CDATA[Generation Z Awareness on Food Waste Issues (a Study in Tangerang, Indonesia) ]]>
<![CDATA[Diena Mutiara Lemy]]>;
<![CDATA[Audrey Rahardja]]>;
<![CDATA[Cynthia Swastika Kilya]]>
<![CDATA[ Journal of Business on Hospitality and Tourism Vol 6, No 2 (2020): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM ]]>
Publisher : <![CDATA[Institut Pariwisata dan Bisnis Internasional ]]>
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DOI: 10.22334/jbhost.v6i2.255
<![CDATA[With resources becoming scarcer, waste of food is something to be avoided. Food waste must be minimized by using various ways to avoid waste in terms of food loss and food waste. In Indonesia itself, without realizing it, the issue of leftover food becomes very big. According to the Head of Representative of the United Nations Food Agency (FAO), Mark Smulders, of the approximately 1.3 trillion tons of food that was lost or wasted, Indonesia contributed around 13 million tons of food waste (food loss and food waste). This study will explore Generation Z's level of awareness of leftover food in Indonesia, especially in the Tangerang and surrounding areas. This research is exploratory in nature. The method is used to research something (which attracts attention) that is not yet known, not understood, or not well recognized. The date is collected using questionnaire that were distributed to respondents, namely Generation Z in Tangerang and its surrounding areas. From the results of data processing and tests carried out in this study, it can be concluded that the current awareness of Generation Z on the issue of leftover food must be raised, because the issue of leftover food itself is one of the issues of environmental preservation. The level of awareness of the issue of leftover food from Generation Z as the next generation must be increased, because only less than half of respondents are aware of this issue of leftovers.]]>
<![CDATA[FOOD SOUVENIRS FROM BALI – WHAT MATTERS FOR TOURISTS FROM JAKARTA? ]]>
<![CDATA[Diena Mutiara Lemy]]>;
<![CDATA[Debbie Darmawan]]>;
<![CDATA[Julio Putra Tjokromulia]]>
<![CDATA[ Journal of Business on Hospitality and Tourism Vol 5, No 2 (2019): Journal of Business on Hospitality and Tourism ]]>
Publisher : <![CDATA[Institut Pariwisata dan Bisnis Internasional ]]>
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DOI: 10.22334/jbhost.v5i2.169
<![CDATA[Bali is one of the popular destinations in Indonesia. It is not only popular for the international tourists, but also for domestic tourist. One large segment of Bali domestic tourist is from Jakarta. This segment like to buy food souvenir from Bali, even though the food do not presenting Balinese local food. The purpose of this research is to determine the degree of influence from brand image, brand awareness and dimension of food souvenirs from Bali towards buying decisions of Tourist from Jakarta when they are in Bali. Usually, product with good brand image and good brand awareness could attract people to buy the products.This research uses descriptive quantitative approach, where the data is collected through questionnaire and observations. To analyze the data, multiple linear regression analysis using SPSS program was applied. The result will determine if the brand awareness and brand image of food souvenirs really influence buying decision of tourist from Jakarta or not. The benefit of this research is expected that it will be a beneficial insight for the tourism industry in Bali in making a strategy for increasing tourist expenditure, from the food souvenirs sector.]]>
<![CDATA[PELATIHAN PEMANFAATAN SAYUR ORGANIK DALAM PEMBUATAN SALAD SEHAT DI PANTI SANTO YUSUP SINDANGLAYA ]]>
<![CDATA[Amelda Pramezwary]]>;
<![CDATA[Diena M Lemy]]>;
<![CDATA[Juliana Juliana]]>;
<![CDATA[Ira Brunchilda Hubner]]>;
<![CDATA[Jeremia Devananda]]>;
<![CDATA[Vriandi Hapsara]]>;
<![CDATA[Julia Dewi]]>;
<![CDATA[Nadia Cheryl Effendy]]>;
<![CDATA[Sim Wen Ching]]>
<![CDATA[ Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 4 No. 2 (2023): Volume 4 Nomor 2 Tahun 2023 ]]>
Publisher : <![CDATA[Universitas Pahlawan Tuanku Tambusai ]]>
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DOI: 10.31004/cdj.v4i2.16122
<![CDATA[Panti Asuhan Santo Yusup Sindanglaya merupakan panti yang menampung anak terlantar dengan memberikan tempat tinggal dan pendidikan. Panti Asuhan ini dikelola oleh Ordo Fransiskan yang juga mengembangkan area untuk kegiatan agrikultur yang terintegrasi dengan sekolah dan hunian panti. Panti asuhan ini berupaya memberikan berbagai pendidikan keterampilan untuk penghuni panti termasuk bertani, berternak dan juga keterampilan membangun. Sejalan dengan masalah yang ditemukan maka Fakultas Pariwisata memberikan suatu pelatihan bagaimana memanfaatkan sayur organik yang ada di Panti Asuhan Santo Yusup untuk diolah menjadi makanan salad sehat yang nantinya dapat dikembangkan sebagai peluang usaha dan diharapkan dapat meningkatkan ekonomi masyarakat sekitar serta bagaimana strategi pemasaran produk yang dihasilkan. Metode pengabdian yang dilaksanakan adalah dengan memberikan resep dan lokakarya pembuatan berbagai macam salad sayur dan percampurannya dengan bahan lain seperti buah dan sayur organik yang dihasilkan dari kebun di sekitar panti, serta mengenal strategi pemasaran yang dapat dilakukan. Diharapkan penghuni Panti Asuhan Santo Yusup dapat mengadopsi produk jasa yang telah diajarkan sehingga dapat bermanfaat dan meningkatkan pendapatan mitra dengan berwirausaha. Luaran kegiatan ini berupa peningkatan keterampilan mitra akan pembuatan makanan salad sehat, cara strategi pemasaran yang menguntungkan mitra dan sesuai dengan keinginan konsumen serta publikasi jurnal nasional Pengabdian Kepada Masyarakat, Jurnal Pengabdian Kepada Masyarakat internasional serta akan mengajukan hak cipta.]]>
<![CDATA[Faktor Yang Memengaruhi Willingness to Pay Wisatawan Jabodetabek Dalam Rangka Mendukung Terciptanya Destinasi Pariwisata Yang Berkelanjutan ]]>
<![CDATA[Putri Nugraheni]]>;
<![CDATA[Diena Mutiara Lemy]]>
<![CDATA[ Jurnal Ilmiah Pariwisata Vol 28 No 2 (2023): Jurnal Ilmiah Pariwisata ]]>
Publisher : <![CDATA[Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti ]]>
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DOI: 10.30647/jip.v28i2.1709
<![CDATA[This research aims to determine the factors that influence the Willingness to pay of Jabodetabek Tourists in order to support the creation of sustainable tourism destinations. The method used in this research is descriptive quantitative. The sampling technique in this study was a non-probability sampling technique, using purposive sampling as a sub-technique, with a total of 100 respondents. The data collection technique in this study was by distributing questionnaires and processing them using multiple linear regression analysis methods. Meanwhile, the independent variables in this study are education level, recreation costs, income, frequency of visits and alternative locations, while the dependent variable is tourists’ willingness to pay. The results of this study indicate that the Education variable has a significant effect on tourists’ willingness to pay, because the higher the level of education, the easier it is for them to receive information regarding the importance of supporting the application of sustainable concepts to a tourism destination. In addition, the variable income in this study also has a significant effect on tourists’ willingness to pay, because the higher the income a person has, the greater the expenditure that can be set aside to support the creation of sustainable tourism destinations. Keywords: Education, Income, Tourists’ Willingness to pay]]>
<![CDATA[Studi Eksploratif Terhadap Minat Berkunjung ke Desa Wisata dari Sisi Wisatawan Nusantara ]]>
<![CDATA[Joanna Vieri Ekamukti]]>;
<![CDATA[Diena Mutiara Lemy]]>
<![CDATA[ Tourism Scientific Journal Vol. 8 No. 2 (2023): Vol 8 No 2 Juni 2023 ]]>
Publisher : <![CDATA[STIEPAR YAPARI Bandung ]]>
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DOI: 10.32659/tsj.v8i2.266
<![CDATA[The tourist village is a regional development concept that makes the village a tourist destination. Proper management of all tourist attractions is expected to empower the village community itself. The main principle in a tourist village is a developing village. This principle focuses on improving people's welfare through the development of productive businesses in accordance with local potential and resources. The development of tourist villages is expected to accelerate integrated village development to encourage the welfare of the people in it. Tourism villages that have developed will later have an impact in the form of improving environmental quality, community welfare, and cultural preservation. This research was conducted to explore Tourism Villages from the point of view of tourists, in this case domestic tourists (using a sample of domestic tourists from JABODETABEK). The method used in this study is an exploratory qualitative method, to obtain information from domestic tourists regarding Tourism Villages. The data collection techniques used informal interviews, surveys, and secondary data. Questionnaires were distributed to 150 respondents and also sampling using convenience sampling namely a collection of information from population groups who agree to provide that information.]]>
<![CDATA[PENGARUH KOMPONEN GREEN MARKETING TERHADAP PURCHASE INTENTION PADA GREEN HOTEL DI AREA JABODETABEK ]]>
<![CDATA[Hellen Juliana]]>;
<![CDATA[Diena Mutiara Lemy]]>
<![CDATA[ Jurnal Review Pendidikan dan Pengajaran Vol. 7 No. 1 (2024): Volume 7 No 1 Tahun 2024 ]]>
Publisher : <![CDATA[LPPM Universitas Pahlawan Tuanku Tambusai ]]>
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DOI: 10.31004/jrpp.v7i1.22919
<![CDATA[Penelitian ini menguji pengaruh faktor-faktor green marketing terhadap purchase intention di green hotel. Hal ini menguji korelasi antara konsep-konsep berikut: environmental concern, environmental knowledge, dan purchase intention. Survei empiris digunakan untuk menguji hipotesis. Data dikumpulkan dari responden yang berlokasi di area Jabodetabek, dan pengolahan datanya dengan menggunakan software PLS-SEM. Temuan ini menunjukkan hubungan positif yang signifikan antara pendekatan green marketing (environmental concern, environmental knowledge, dan green purchase intention). Kemudian, pendekatan green marketing (environmental concern dan environmental knowledge) diharapkan dapat memberi pengaruh secara langsung dan signifikan terhadap purchase intention. Studi ini menawarkan implikasi manajerial terhadap pengembangan perusahaan ramah lingkungan.]]>
