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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 Review Pendidikan dan Pengajaran (JRPP) 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) International Journal of Social and Management Studies (IJOSMAS) 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
Amelda Pramezwary
Universitas Pelita Harapan
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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
ECOTOURISM DEVELOPMENT OF KERUJUK VILLAGE, NORTH LOMBOK Rosianna Sianipaar; Juliana Juliana; Rudy Pramono; Diena M.Lemy; Amelda Pramezwary
Jurnal Ekonomi Vol. 12 No. 02 (2023): Jurnal Ekonomi, Perode April - Juni 2023
Publisher : SEAN Institute

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

Abstract

Kerujuk Ecotourism is located in West Pemanang Village, Pemanang District, North Lombok Regency. This ecotourism was formed when the tragedy of a landslide and flood occurred in 2002. The purpose of this research is first to analyze the ecotourism potential of North Lombok Kerujuk Ecotourism. Based on the research background, the formulation of the problem used in discussing this research is as follows: 1. What is the condition of ecotourism in Kerujuk North Lombok. 2. How is the development of ecotourism in KerujukNorth Lombok. This research aims to examine the development of ecotourism in Kerujuk, North Lombok. The method used in this research is qualitative research method. The Kerujuk Ecotourism Development has the potential to be developed with the collaboration of all stakeholders. The direction of developing Kerujuk Ecotourism can be developed with community-based tourism because it already has a tourism awareness group that will initiate the development of this ecotourism. This ecotourism needs to implement ecotourism principles and the concept of community-based tourism to be more organized and benefit the community. This research must continue due to data limitations and field observation time.
PELATIHAN PEMBUATAN TOWEL ART DAN MAKING BED KEPADA IBU PKK DARI DESA CURUG WETAN Rosianna Sianipar; Juliana Juliana; Ira Brunchilda Hubner; Amelda Pramezwary; Sabrina Oktaria Sihombing; Reza Adjah; Theresia Chandra; Evelyn Wijaya; Jeremy Setiawan
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 4 No. 2 (2023): Volume 4 Nomor 2 Tahun 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v4i2.16091

Abstract

Salah satu pendapatan yang tertinggi bagi hotel adalah dari hasil penjualan kamar kepada tamu. Oleh karena itu bagaimana menata kamar dengan baik menjadi hal yang sangat penting. Dalam penataan kamar, merapikan tempat tidur dan membuat seni melipat handuk akan menjadi daya tarik utama  di kamar hotel dan hal yang sangat penting untuk dipelajari dan diketahui. Program Pengabdian kepada Masyarakat (PkM) ini dilakukan berdasarkan analisis kebutuhan dari Ibu-Ibu PKK (Pemberdayaan Kesejahteraan Keluarga)  di Curug Wetan dalam merapikan tempat tidur dan melipat handuk di rumah masing-masing agar terlihat menarik. Pelatihan ini berupaya untuk meningkatkan keterampilan para Ibu-Ibu PKK dan dilaksanakan oleh mahasiswa dan dosen dari Fakultas Pariwisata Prodi Pengelolaan Perhotelan. Pola ajar dilakukan dengan workshop pembuatan towel art dan making bed bagi ibu-ibu PKK di desa curug wetan. Tim Pengbadian kepada Masyarakat akan memberikan pelatihan kepada ibu-ibu PKK di  Desa  Curug  Wetan  dengan  kurang  lebih 20 peserta. Tim  Pengabdian  kepada Masyarakat  sangat  mengharapkan  kelancaran  rencana-rencana  yang  akan  dikembangkan  oleh pihak  desa  Curug  Wetan  di  kemudian  hari  demi  kemajuan  desa  tersebut. Untuk mengukur keberhasilan kegiatan ini, akan dilakukan metode pre-test dan post-test. Secara keseluruhan, kegiatan ini menunjukkan upaya yang baik dalam menyusun acara yang terstruktur, menyediakan materi yang relevan, dan melibatkan peserta secara aktif. Evaluasi positif ini dapat dijadikan dasar untuk memperbaiki kualitas pada masa mendatang.
PELATIHAN PEMANFAATAN SAYUR ORGANIK DALAM PEMBUATAN SALAD SEHAT DI PANTI SANTO YUSUP SINDANGLAYA Amelda Pramezwary; Diena M Lemy; Juliana Juliana; Ira Brunchilda Hubner; Jeremia Devananda; Vriandi Hapsara; Julia Dewi; Nadia Cheryl Effendy; Sim Wen Ching
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 4 No. 2 (2023): Volume 4 Nomor 2 Tahun 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v4i2.16122

Abstract

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.
FACTORS DRIVING GENERATION Z'S USE OF ONLINE FOOD DELIVERY SERVICE AT THE END OF PANDEMIC Amelda Pramezwary; Kevin Gustian Yulius; Vinka P Viensa; Jonathan F Pujangga
Jurnal Manajemen Perhotelan Vol. 9 No. 2 (2023): SEPTEMBER 2023
Publisher : Institute of Research and Community Outreach - Petra Christian University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.9744/jmp.9.2.101-112

Abstract

Food delivery industry has undergone a significant transformation with the rise of online platforms, appealing to tech-savvy Generation Z. Generation Z was chosen as they are considered the market of the future. This study examines the factors influencing Generation Z's use of online food delivery in Tangerang, during the post-COVID-19 period. Data from 150 Generation Z respondents who used online food delivery services in the past three months were analyzed using IBM SPSS version 25. The study found that perceived usefulness, trust, and time-saving benefits strongly influence Generation Z's intention to use online food delivery. They highly value the practicality, reliability, and efficiency of these platforms. Transparent communication and reliable delivery services are crucial for retaining Generation Z consumers, while highlighting the time-saving advantages is essential to meet their preferences. Surprisingly, factors like ease of use, food safety risk perception, COVID-19 severity, vulnerability, and price-saving benefits had insignificant influence. Understanding these preferences can help service providers, policymakers, and marketers enhance satisfaction and tailor their offerings to meet the needs of Generation Z in the competitive post-pandemic market. Further research is needed to uncover the specific drivers influencing Generation Z's adoption of online food delivery services.
PENGENALAN DAN PELATIHAN OLAHAN KUE KLEPON KUKUS DI DESA CURUG WETAN Febryola Indra; Amelda Pramezwary; Juliana Juliana; Ira Brunchilda Hubner; Samuel Musa Liha; Cheryl Jocelyn
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 4 No. 4 (2023): Volume 4 Nomor 4 Tahun 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v4i4.18649

Abstract

Pengenalan dan pelatihan merupakan langkah awal yang penting dalam pembuatan produk pastry dan bakery. Sebuah keharusan untuk memahami dengan benar kegunaan dari setiap alat dan bahan yang akan digunakan saat akan melakukan produksi suatu produk serta tahapan dan metode yang benar untuk menghindari kesalahan-kesalahan yang tidak diinginkan. Oleh karena itu, Program Studi Pengelolaan Perhotelan, Fakultas Pariwisata Universitas Pelita Harapan bermitra dengan Desa Curug Wetan untuk melaksanakan suatu kegiatan pengenalan dan pelatihan Olahan Kue Klepon Kukus di Desa Curug Wetan. Pelatihan yang dilaksanakan ini bertujuan untuk membantu masyarakat yang berada dalam Desa Curug Wetan untuk lebih mengenal dan meningkatkan pengetahuan serta keterampilan dalam membuat produk pastry dan bakery yang mudah dilakukan di rumah serta pelatihan ini akan memberikan pengalaman yang berharga dan mendalam dalam hal kuliner dan budaya serta olahan ini dapat berkembang di desa curug wetan. Masyarakat Desa Curug Wetan sangat antusias tinggi dalam mengikuti kegiatan ini yang dilakukan Fakultas Pariwisata Universitas Pelita Harapan setiap tahun.
Job satisfaction and job performance of hotels during Covid 19 pandemic: how the role of innovative work behaviour and organizational citizenship behaviour? Amelda Pramezwary; Juliana Juliana; Ira B Hubner; Vasco Adato H Goeltom; Rudy Pramono Rudy Pramono; Calen Calen; Agus Purwanto
JPPI (Jurnal Penelitian Pendidikan Indonesia) Vol 8, No 3 (2022): JPPI (Jurnal Penelitian Pendidikan Indonesia)
Publisher : Indonesian Institute for Counseling, Education and Theraphy (IICET)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29210/020221553

Abstract

The purpose of this study was to analyze the variable Innovative work behavior (IWB) on performance, Variable Innovative work behavior (IWB) on Job Satisfaction (JS), the variable: Organizational citizenship behavior (OCB) on Job Performance (JP) and the variable Organizational citizenship behavior ( OCB) to Job Satisfaction (JS). This research method includes explanatory quantitative research, The independent variables in this study are OCB and innovation culture which affect the dependent variable performance and job satisfaction. The population in this study are star hotels in Tangerang City, which amount to 66 hotels. This study uses simple random sampling method to determine the sample of respondents. The research instrument used was an online questionnaire via google form. For data analysis use software  SmartPLS 3.3.3 . The results of this study are Innovative work behavior (IWB) has a positive and significant effect on work performance (JP), Variable Innovative work behavior (IWB) has a positive and significant effect on Job Satisfaction (JS), Job Satisfaction Variable (JS) has a positive and significant effect on Job Performance (JP), Organizational citizenship behavior (OCB) variable has a positive and significant effect on Job Performance (JP), Organizational citizenship behavior (OCB) variable has a positive and significant effect on Job Satisfaction (JS ), Innovative work behavior (IWB) variable has a positive and significant effect on Job Performance (JP) through Job Satisfaction (JS), Organizational citizenship behavior (OCB) variable has a positive and significant effect on Job Performance (JP) through Job Satisfaction (JS).
The Role of Culinary Destination Image and Culinary Memory on Culinary Destination Loyalty Arifin Djakasaputra; Juliana Juliana; Amelda Pramezwary; Ira Brunchilda Hubner; Gunawan Prabowo; Rocky Nagoya
Jurnal Humaniora : Jurnal Ilmu Sosial, Ekonomi dan Hukum Vol 7, No 2 (2023): Oktober 2023
Publisher : Center for Research and Community Service (LPPM) University of Abulyatama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30601/humaniora.v7i2.4521

Abstract

Culinary tourism is a trip with a typical and enjoyable eating and drinking experience for local residents, this culinary tour has long been identified as a key element that contributes to the competitiveness of a destination. Based on the theory of motivation, opportunity, ability (MOA), this study investigates to test and analyze the influence of Motivation, Time pressure, Prior knowledge mediated by culinary destination image and Culinary Memory on culinarian destination loyalty. Tourists who visit culinary tours are the subject of this study. This study involved 200 respondents. This quantitative research uses surveys. In this study, the data collection tool is an online questionnaire that is distributed to Indonesian tourists visiting culinary attractions. The data collection was carried out using purposive and non-probability sampling methods based on the criteria of tourists who have visited the culinary sights once a year. PLS-SEM is used to analyze data. The results show that all the hypotheses are supported. Motivation, Time pressure, Prior knowledge, culinary destination image is presented as independent variables, while Culinary Memory serves as mediation variables and culinarian destination loyalty as dependent variables. Implications of this study are conceptual models that effectively explain the culinary tourism with all the constructions that have a positive impact on the gastronomic destination loyalty. It can be concluded that the culinary destination image plays a role in shaping the visitor's desire to make a re-purchase.
Service Effectiveness and Ease of Ordering on Customer Experience Angelia Widhy; Putri Esthi Palupi; Juliana Juliana; Amelda Pramezwary; Jimmy Muller Hasoloan Situmorang
Jurnal Humaniora : Jurnal Ilmu Sosial, Ekonomi dan Hukum Vol 8, No 1 (2024): April 2024
Publisher : Center for Research and Community Service (LPPM) University of Abulyatama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30601/humaniora.v8i1.4791

Abstract

The modern restaurant industry is characterized not only by the successful delivery of quality food, but also by the ability to provide effective service. In order to increase customer experience, productive measures are needed to increase effectiveness. The purpose of this. study is to analyze the effectiveness of service and ease of ordering in order to improve the customer experience at Hai Di Lao Restaurant so that customer have intensity to come back again. This research uses quantitative methods using of 160 respondents of restaurant customers with purposive sampling techniques where the example criteria are customers who have visited the Restaurant at least 1 time a month. The results of this study prove that the higher service activities by the restaurant, the higher customers experience so that it can be implications for the intensity of customers returning to the restaurant. In future research, it is hoped that future research can consider using a larger sample, where a larger sample is more likely to generalize the findings. Businesses should invest in training programs to improve service effectiveness, ensuring that employees have the skills and knowledge necessary to deliver consistently high-quality service
Co-Authors AGUS PURWANTO Agus Purwanto Alicia Alicia Angelia Widhy Angelina Stephanie Ani Wijayanti Atun Yulianto Billy Eagan Calen Calen Catherine Ardelia Tan 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 Gloria Caroline Patras Gunawan Prabowo Hans Dhammika Putra 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 Josephine Josephine Julia Dewi Juliana Juliana Juliana Juliana, Juliana July Hidayat 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 Novia A Nukak 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 Silvia Lewinsky Sim Wen Ching Situmorang, Jimmy Muller Hasoloan Steven Setiadi Sylena Teresia Andrian Tasha Gracia Haslin Teresa Avilla Valentine Saputra Theresia Chandra Valencia Valencia Vasco Adato H Goeltom Venty Ventyani Vera Angelina Veren Patricia Vicka Putridita Vinka P Viensa Vriandi Hapsara Wilhelmina Rosse Marisca Gajeng Wisnuadji Wibowo Wahyuhadi Putro Wowor, Wulan Meiaya Yulius, Kevin Gustian