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All Journal E-Journal of Tourism Jurnal Pariwisata Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Cakrawala : Jurnal Humaniora Bina Sarana Informatika ABDIMAS SILIWANGI International Journal of Social Science and Business Jurnal Humaniora : Jurnal Ilmu Sosial, Ekonomi dan Hukum Jurnal Mantik International Journal of Economics, Business and Accounting Research (IJEBAR) Jurnal Hospitality dan Pariwisata Community Development Journal: Jurnal Pengabdian Masyarakat Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Jurnal Abdimas Berdaya : Jurnal Pembelajaran, Pemberdayaan dan Pengabdian Masyarakat Jurnal Sosiohumaniora Kodepena (JSK) Journal of Social Responsibility Projects by Higher Education Forum Jurnal Ekonomi Bulletin of Community Engagement Indonesian Marketing Journal Journal of Natural Science and Technology Adpertisi: Bidang Sains dan Teknologi Jurnal Manajemen Perhotelan Jurnal Indonesia Sosial Sains Journal of Innovative and Creativity Jurnal Penelitian Pendidikan Indonesia E-Journal of Tourism
Amelda Pramezwary
Universitas Pelita Harapan
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Transportation Veterinary Other

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ANALISIS ENVIRONMENTAL AWARENESS VALUE DAN GREEN PRACTICES TERHADAP KEPUTUSAN PEMBELIAN KONSUMEN Juliana Juliana; Amelda Pramezwary; Arifin Djakasaputra; Jessica Novia Widjaja; Jessica Virgiana Wijaya
Jurnal Sociohumaniora Kodepena (JSK) Vol. 2 No. 1 (2021): Jurnal Sosiohumaniora Kodepena
Publisher : Kodepena Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54423/jsk.v2i1.50

Abstract

Food and Beverage products or food and beverages are growing and growing rapidly. However, plastic becomes the raw material of F&B packaging until now is still a pro cons due to the health influence of the chemicals contained in it and not environmentally friendly. The environmental damage is now getting worse and has raised concerns. As knowledge increases, consumers increasingly know how to spend their money. Environmental Awareness value and Green Practices are considered by consumers to make a purchasing decision on a product. The purpose of this study was to analyze the influence of Environmental Awareness value and Green Practices on Consumer Purchasing Decisions on F&B Products. Research was conducted online by distributing questionnaires through google forms to 96 respondents using descriptive quantitative analysis methods and data analysis using multiple linear regression tests, determination coefficient tests and F tests and t tests, which were processed with the SPSS program. The results showed that Environmental awareness value and green practices showed a positive and significant influence on consumer purchasing decisions on F&B Products. Key Words: Environmental Awareness value , Green Practices, Purchase Decision
Pengenalan dan Pelatihan Mengenai Cloud Kitchen–Small Business Culinary: Dessert Kepada Siswa-Siswi SMA/SMK Juliana Juliana; Amelda Pramezwary; Wulan Meiaya Wowor; Sandra Maleachi; Demson R H Goeltom
Journal of Social Responsibility Projects by Higher Education Forum Vol 1 No 2 (2020): November 2020
Publisher : Forum Kerjasama Pendidikan Tinggi (FKPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (244.224 KB)

Abstract

Community service is an activity carried out to increase a sense of care for the surrounding community by sharing knowledge and skills. The objectives of community service activities are (1) To share knowledge and skills possessed by students through courses at the Faculty of Tourism, Pelita Harapan University, (2) To introduce high school / vocational high school students about Cloud Kitchen - Small Culinary Business with the theme dessert (3) To apply the knowledge and knowledge obtained by students through studies at the Faculty of Tourism, Pelita Harapan University. Therefore, the Community Service team created a community service activity program in the form of workshops by teaching high school / vocational high school students about Cloud Kitchen and its benefits amid the Covid-19 pandemic and teaching participants how to make dessert at home. It is hoped that this activity can be useful for SMA / SMK students and can be developed.
PENGARUH TEKNOLOGI DAN LINGKUNGAN TERHADAP PENGGUNAAN MEDIA SOSIAL CLOUD KITCHEN DI INDONESIA PADA MASA PANDEMI COVID-19 Amelda Pramezwary; Juliana Juliana; Keke Melinda; Kharis Dwi Nugraha; Tasha Gracia Haslin
JNSTA ADPERTISI JOURNAL Vol. 1 No. 1 (2021): Juli
Publisher : JNSTA ADPERTISI JOURNAL

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Abstract

Technology develops over time and the level of sophistication is even higher. Thanksi toi newi technologiesi suchi asi thei interneti alli humani needsi cani bei met, ranging ifrom sociali needs, accessing information, to satisfaction on ithe ifulfillment iof ientertainment needs. Nowadays, iits ipresence iis more widely iused ias isocial imedia iby the public. Environments can shape the character of an individual having a high intensity iin ithe iuse iof isocial media. Due to the COVID-19 outbreak, many people are reluctant to leave.. Home. Cloud kitchen-based kitchen company became ione ofi thei sectorsi thati successfully developed when the coronavirus outbreak hit Indonesia. Cloud kitchen is a catering service concept that provides delivery services performed directly by restaurants. iThe purposei iof ithis istudy is ito ianalyze ithe influencei ofi technology iand the ienvironment ion ithe use ofi isocial mediai cloud kitchen iin Indonesia duringi ithe covid-19i ipandemic. iIn ithis iistudy, sampling based on purposive sampling technique. The resultsi of data analysis obtained a positive and significant influence between technology and the environment on the use of isocial imedia cloud kitchen iin Indonesia duringi ithe Covid-19i iPandemic. The more dominant variable of its influence on social media use cloud kitchen is environmental variables.
ANTECEDENTS INNOVATION CAPABILITY AND CONSEQUENCES IT PERFORMANCE IN THE KERANGGAN VILLAGE TOURISM Juliana Juliana; Rudy Pramono; Ira B Hubner; Nova Bernedeta Sitorus; Amelda Pramezwary; Sandra Maleachi; Agus Purwanto
International Journal of Economics, Business and Accounting Research (IJEBAR) Vol 6, No 2 (2022): IJEBAR, VOL. 06 ISSUE 02, JUNE 2022
Publisher : LPPM ITB AAS INDONESIA (d.h STIE AAS Surakarta)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/ijebar.v6i2.5258

Abstract

Through the mediation of innovative capability, this study intends to determine the degree and direction of the influence of knowledge management and work environment on the performance of Pokdarwis in the village of Kerangan. Quantitative research was used in this study. In this study, the population and sample were 35 persons in the village of Keranggan who were aware of tourism. Questionnaire-based data collection methods. PLS-SEM is used in the analysis tool. The findings show that the ability to innovate has a strong mediating effect on the relationship between knowledge management and performance, as well as the relationship between performance and the work environment. With the addition of innovation capability, the impact of total knowledge management on performance and the work environment on performance will grow. Pokdarwis performance is influenced by knowledge management and the work environment. This last goal can be realized by a modern management approach that promotes long-term village development activities, as evidenced by increased production, the development of a large base of devoted tourists, and long-term improvements. One type of change necessitates enhancing organizational competence by providing additional dynamic capacities such as the ability to innovate, expand managerial expertise, and create a positive work environment where good performance can be achieved and maintained. village tourism, innovation capability, work environment, knowledge management
INVESTIGATING IMPACT OF SERVICE AND HYGIENE ON HOTEL REPUTATION DURING THE COVID -19 PANDEMIC : A PERSPECTIVE SIGNALING THEORY Juliana Juliana; Amelda Pramezwary; Madeline Madeline; Nadya Valerie; Sylena Teresia Andrian; Venty Ventyani
Jurnal Hospitality dan Pariwisata Vol 7, No 2 (2021): Jurnal Hospitality dan Pariwisata
Publisher : Program Studi Hospitality dan Pariwisata

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/jhp.v7i2.2734

Abstract

Providing good service to consumers by a company can create customer satisfaction. Two aspects of service quality that play a significant role, in this case, our hotel services and hotel cleanliness. To get around this, entrepreneurs engaged in this field are increasingly competitive in improving service quality, which can meet consumers' needs and desires so that they can compete and develop in competitive conditions. In this study, researchers used the variable dimensions of service quality and hotel cleanliness as The variables that are expected to explain a hotel's good and bad reputation. This study aimed to analyze the effect of hotel services and hotel cleanliness on hotel reputation. This research method is descriptive quantitative with the type of research explanation. This study's population was hotel visitors in Tangerang, with a final sample of 157 respondents selected by the non-probability sampling technique. Methods of data analysis using PLS-SEM. The research shows that the higher the hotel services application will not affect the hotel's reputation during the Covid 19 pandemic. In comparison, the higher the application of hygiene involves the hotel's importance because, during the Covid 19 pandemic, the application of CHSE is the most important in maintaining the reputation of the hotel.Keywords: Hotel Service, Hygiene, Hotel Reputation
The Role of Servicescape, Word of Mouth, Perceived Value of Customer's Behavioral Intention Arifin Djakasaputra; Juliana; Amelda Pramezwary; Rosianna Sianipar
Jurnal Mantik Vol. 6 No. 2 (2022): August: Manajemen, Teknologi Informatika dan Komunikasi (Mantik)
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The purpose of this research is to investigate the relationship between Servicescape, word of mouth, and the perceived value of customer behavioral intention. Non-probability sampling is used in this study. A sample of 100 respondents was used to test the relationships between specified variables using structural equation modeling (SEM). A seven-point Likert scale was used to assess all indicators. It was discovered that servicescape components have no effect on behavioral intention; however, perceived value and word of mouth have an effect on behavioral intention. To improve validity and reliability, future researchers may replicate the study with more extensive and cross-sectional segments. Future research could look into the moderating role of customer characteristics in the relationship hypothesized in this study. Increase the number of respondents, use different sampling methods, add other variables, and use different units of analysis are all suggestions for future research.
Pelatihan personal grooming dan hygiene dalam dunia kerja Ira B Hubner; Juliana Juliana; Amelda Pramezwary; Wilhelmina Rosse Marisca Gajeng
Abdimas Siliwangi Vol 5, No 3 (2022): Oktober 2022
Publisher : IKIP SILIWANGI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22460/as.v5i3.10738

Abstract

Community Service is one of the Tri Dharma Higher Education activities organized by the Faculty of Tourism, Pelita Harapan University. From the PkM held, it is hoped that both lecturers and students can share the knowledge they get in higher education with the community, and bring benefits to the community in carrying out their daily lives. The PkM implementation this time aims to provide knowledge and information about grooming and hygiene so that the general public can find out how to look neat and clean so they can enter the world of work more professionally, especially in the hospitality industry. In the world of hospitality, grooming and hygiene standards are the most important things to serve guests. Emmanuel Foundation's targeted partners have training needs for students currently in high school. It is hoped that the training can prepare students to be more confident in entering the world of work, especially in the world of hospitality. Activities are carried out online via zoom with Knowledge material about the importance of Personal Grooming and Hygiene at work. Aspects in Personal Grooming and Hygiene Application of Basic Grooming and Hygiene. The activities carried out are expected to continue to develop and apply the materials and training provided in implementing Personal Grooming and Personal Hygiene in the world of work. 
The Role of Job Characteristics, Organizational Citizenship Behavior, Self-Efficacy in the Relationship to Employee Performance Juliana; Amelda Pramezwary; Diena M Lemy; Arifin Djakasaputra; Jimmy Muller Hasoloan Situmorang; Sandra Maleachi
International Journal of Social Science and Business Vol. 6 No. 4 (2022): November
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/ijssb.v6i4.45178

Abstract

Employee productivity is crucial since it forms the basis and guide for every firm. However, the nature and formality of the work organization play a significant role in determining job characteristics, and although they have an impact on other workplace circumstances, changing job characteristics has inherent restrictions. The purpose of this study is to examine the structural relations among job characteristics, organizational citizenship behavior, self-efficacy related employee performance. The samples of this study consist of 351 representatives utilizing a straightforward irregular inspecting procedure and information from respondents utilizing research instruments utilizing on the web surveys. The exploration technique utilized in this study is Structural Equation Modelling examination and information investigation instruments utilizing SmartPLS 3.3.3. Analysis and interpretation of the data indicate that; self-efficacy have a relationship with employee performance, job characteristics have a relationship with employee performance, organizational citizenship behavior have a relationship with employee performance. The implementation of job characteristics, organizational citizenship behavior, and self-efficacy will greatly impact and make a positive contribution to the hotel activities in improving the performance of its employees.
Analisis Kualitas Layanan dan Servicescape Terhadap Kepuasan Pelanggan Mcdonald’s Selama Covid-19 Juliana; Amelda Pramezwary; Sheily Triratnasari Tanzil; Vera Angelina; Wisnuadji Wibowo Wahyuhadi Putro
Jurnal Indonesia Sosial Sains Vol. 2 No. 02 (2021): Jurnal Indonesia Sosial Sains
Publisher : CV. Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (729.199 KB) | DOI: 10.59141/jiss.v2i02.191

Abstract

Pada masa pandemi ini McDonald’s mengalami penurunan pendapatan. Menurut data, pendapatan McDonald’s turun sebesar 1.587 trilliun, yang dimana pada tahun 2019 pendapatan McDonald’s yaitu sebesar 5.349 triliun, untuk menstabilkan hal tersebut maka McDonald’s harus memperhatikan kualitas layanan dan servicescape. Penelitian ini membahas tentang analisis kualitas layanan dan servicescape terhadap kepuasan pelanggan McDonald’s selama COVID-19. Tujuan dari penelitian ini adalah untuk mengetahui apakah ada pengaruh kualitas layanan dan servicescape terhadap kepuasan konsumen. Penelitian ini memiliki tiga variabel yaitu kualitas layanan, servicescape dan kepuasan konsumen. Penelitian ini dilakukan dengan cara menyebarkan kuesioner kepada orang yang pernah melakukan drive thru, takeaway ataupun delivery selama COVID-19 di McDonald’s. Jumlah sampel yang digunakan adalah 250 sampel. Dalam penelitian ini, kami menggunakan metode kuantitatif dengan analisis data yang digunakan yaitu analisis deskriptif, uji validitas, uji reliabilitas, uji asumsi klasik dan analisis regresi linier berganda dan hasilnya diolah menggunakan SPSS. Hasil dari penelitian ini, menunjukan bahwa kualitas layanan dan servicescape memiliki hubungan yang signifikan terhadap kepuasan pelanggan.
Potensi Makan Bajamba Sebagai Wisata Gastronomi Kampung Budaya Nagari Jawi-Jawi Sumatera Barat Deandra Ashtyn Pakasi; Diena M Lemy; Amelda Pramezwary; Juliana Juliana
Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Vol 14, No 1 (2023): Jurnal Khasanah Ilmu - Maret 2023
Publisher : Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31294/khi.v14i1.13991

Abstract

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
Co-Authors AGUS PURWANTO Agus Purwanto Alicia Alicia Angelia Widhy Angelina, Vera Ani Wijayanti Atun Yulianto Billy Eagan Calen Calen Catherine Catherine Charles Yap Cheryl Jocelyn Christine Junus Cicilia Angelisca Daria Daria Deandra Ashtyn Pakasi Demson R H Goeltom Dhana Calista Oktaviani Diena M.Lemy Diena Mutiara Lemy Djakasaputra, Arifin Elvina Rosalie Emmita Devi Hari Putri Erlangga Brahmanto Evelyn Wijaya Fachrurazi Feidora Jovanca Putri Felicia Tania E Fenny Fenny Fransiskus Xaverius Teguh Gloria Caroline Patras Gunawan Prabowo Hermawan Dwitama Hubner, Ira B. Indah Sentia Indra, Febryola Jeremia Devananda Jeremy Setiawan Jessica Novia Widjaja Jessica Virgiana Wijaya Jimmy Muller Hasoloan Situmorang Jonathan F Pujangga Julia Dewi Juliana Juliana Juliana Juliana, Juliana Keisha Aurelia Rianto Keke Melinda Kharis Dwi Nugraha Madeline Madeline Margaret Intan Michelle A. Benly Michelle Michelle Nadia Cheryl Effendy Nadya Valerie Nova Bernedeta Sitorus Nova Bernedeta Sitorus Pramono, Rudy Princeska Marsha Setiabudi Putri Esthi Palupi R. Jati Nurcahyo Rabeka Putri Radella Terfinia Reza Adjah Rhoswenlin Rhoswenlin Rocky Nagoya Rosianna Sianipaar Rosianna Sianipar Sabrina O Sihombing Sacca Nindya Avalokita Samuel Musa Liha Sandra Maleachi Sandra Maleachi Satria Agus Setiawan Budi Bhakti Sheily Triratnasari Tanzil Sim Wen Ching Situmorang, Jimmy Muller Hasoloan Steven Setiadi Sylena Teresia Andrian Tasha Gracia Haslin Teresa Avilla Valentine Saputra Theresia Chandra Triratnasari Tanzil, Sheily Valencia Valencia Vasco Adato H Goeltom Venty Ventyani Vera Angelina Vinka P Viensa Vriandi Hapsara Wibowo Wahyuhadi Putro, Wisnuadji Wilhelmina Rose Gajeng Wilhelmina Rosse Marisca Gajeng Wisnuadji Wibowo Wahyuhadi Putro Wowor, Wulan Meiaya Yulius, Kevin Gustian