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All Journal Jurnal Kawistara : Jurnal Ilmiah Sosial dan Humaniora Trikonomika: Jurnal Ekonomi Asia-Pacific Management and Business Application Jurnal Manajemen Indonesia Syntax Literate: Jurnal Ilmiah Indonesia INTERACTION: Jurnal Pendidikan Bahasa JIIP (Jurnal Ilmiah Ilmu Pendidikan) Jurnal Inovasi Penelitian Akrab Juara : Jurnal Ilmu-ilmu Sosial Prosiding Konferensi Nasional PKM-CSR Media Bina Ilmiah eProceedings of Applied Science Jurnal Indonesia Sosial Teknologi Community Service Seminar and Community Engagement (COSECANT) Al-Kharaj: Jurnal Ekonomi, Keuangan & Bisnis Syariah Jurnal Kawistara
Riza Taufiq
Telkom University
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Guest Satisfaction on Star Hotel Preparedness In New Normal Era of Covid-19 Ersy Ervina; Riza Taufiq; Anwari Masatip
APMBA (Asia Pacific Management and Business Application) Vol 10, No 1 (2021)
Publisher : Department of Management, Faculty of Economics and Business, Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.apmba.2021.010.01.2

Abstract

Implementing health protocols is one of the hotel industry's survival strategies in response to the Covid-19 pandemic. Although many studies have examined the importance of management strategies in dealing with disasters in the context of the Covid-19, there has been no study analyse the level of guest satisfaction on the preparedness of star hotels during the 'New Normal Era in Bandung, West Java. This research was conducted to evaluate guest satisfaction on star hotels' preparedness by collecting data from guests who had stayed during the pandemic. Importance-Performance Analysis (IPA) by sampling 100 respondents was used to assess guest satisfaction with performance, especially within the star hotel section, then dividing the results into four quadrants (Priority, Maintain, Low priority, and Excessive) and Guest satisfaction determine by using Customer Satisfaction Index (CSI). IPA analysis results show most of hotel section have implemented the preparedness health protocol that exceeds guests' expectations. Measurement of the guest satisfaction index shows guests are very satisfied with star hotels' preparedness in reducing the risk of the Covid-19 pandemic. However, star-hotels still need improve the preparedness by adapting and innovating service through technology.
The Socio-Cultural Impacts of Rural Tourism Development: A Case Study of Tanjung Tourist Village in Sleman Regency Nurlena Nurlena; Riza Taufiq; Musadad Musadad
Jurnal Kawistara Vol 11, No 1 (2021)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/kawistara.62263

Abstract

It has been commonly understood that tourism development in rural areas can generate a unique dynamic in the social life of the village communities. This includes a recognition of the collective and cohesive village communities. The significance of socio-cultural factors in tourism is reflected in many villages in Yogyakarta. Taking a case study in Tanjung village as a rural tourism destination in Sleman Regency, Yogyakarta, this study investigated the social and cultural impacts of rural tourism development on the host community. By using a qualitative method, the data in this study came from in-depth interviews with the head of village tourism management and village residents, focus group discussions, and field observations. As the result, this study found that rural tourism has brought a positive impact on community involvement and empowerment, including women. In addition, the host-visitor interactions are positive but superficial. From the cultural aspect, tourism has played an important role in the preservation of local culture and arts. Several local art performances and traditions have been revived due to tourism. However, apart from the positive impacts, the development of rural tourism has generated problems that could turn into conflicts among community members, especially those concerning dualistic tourism management and negative perception over economic benefit distribution. 
UJI ORANOLEPTIK DAN DAYA TERIMA PADA PRODUK MOUSSE BERBASIS TAPAI SINGKONG SEBEGAI KOMODITI UMKM DI KABUPATEN BANDUNG Dendi Gusnadi; Riza Taufiq; Edwin Baharta
Jurnal Inovasi Penelitian Vol 1 No 12: Mei 2021
Publisher : Sekolah Tinggi Pariwisata Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47492/jip.v1i12.606

Abstract

Mousse adalah salah satu jenis produk dari patisserie yang biasanya disajikan untuk makanan pencuci mulut pada hidangan di restoran atau apada acara banquet ataupun coffe break dalam operasional hotel. Mousse sendiri adalah produk yang terbuat dari campuran coklat dan cream dengan memanfaatkan gelembung udara agar hasil akhir produk seperti busa, lembut, kental tergantung dengan penyajiannya. Tapai singkong adalah hasil fermentasi dari singkong yang memiliki rasa manis, mudah dijumpai dan diolah. Oleh sebab itulah yang melatar belakangi penelitian ini adalah pemanfaatan produk singkong yang dibuat tapai sebegai komoditi di Kabupaten Bandung menjadi produk mousse yang sebelum akan diproduksi secara masal di uji coba dulu baik organoleptic maupun daya terima kosumennya. Untuk resep sendiri pada penelitian ini menggunakan coklat putih sebagai bahan baku utamanya dengan tapai singkong sebagai subtitusi gula dan juga padatan lemak pada krim kocok. Untuk metode penelitian menggunakan metode eksperimental dengan jumlah seratus panelis umum atau tidak terlatih sebagai penguji daya terima konsumen dan dua puluh panelis terlatih sebagai penguji organoleptik. Diharapkan selain menjadi produk yang enak nantinya produk ini bisa menjadi produk yang sehat dan diterima oleh konsumen.
STUDY KELAYAKAN KAWASAN KULINER MALAM JL. CIKAPUNDUNG BARAT SEBAGAI DESTINASI WISATA WARISAN BUDAYA DI KOTA BANDUNG Riza Taufiq
Jurnal Akrab Juara Vol 4 No 5 (2019)
Publisher : Yayasan Akrab Pekanbaru

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Abstract

The aim of this research is to identify the existing condition of the Jl. Cikapundung Barat of Bandung night culinary region, resistant factors in developing and the effort of developing the region in order to support the cultural heritage tourism development region Alun-alun-Braga. The Methodology used is descriptive qualitative to describe data of the phenomena derived at the locus of the research namely Bandung Cultural and Tourist Office and the Region of Night Culinary Jl. Cikapundung Barat of Bandung. Interactive and SWOT analysis are used to analysis collected data as consideration to determine development strategy. Data collections were derived by observation at the locus and interview with Bandung Cultural and Tourism Office, food seller, visitors and the local society of the region. The discussion of this research is focused on development strategy based on SWOT analysis of the Jl. Cikapundung night culinary region of Bandung and assessment of the Alun-alun-Braga Region. The result is to integrate the Jl. Cikapundung Barat of Bandung as apart of the cultural heritage tourism development region Alun-alun-Braga.
Peranan Food And Beverage Sales Executive Dalam Meningkatkan Revenue Di Sheraton Bandung Hotel&towers Risma Puspita Dewi; Ersy Ervina; Riza Taufiq
eProceedings of Applied Science Vol 5, No 3 (2019): Desember 2019
Publisher : eProceedings of Applied Science

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Abstract

ABSTRAK Sheraton Bandung Hotel&Towers adalah salah satu hotel yang terletak di kota Bandung. Persaingan industri hotel saat ini, membuat setiap perusahaan berupaya dalam melakukan strategi untuk meningkatkan pendapatan hotel. Salah satu departemen yang menjadi pendapatan utama bagi hotel adalah departemen Food and Beverage. Hal ini membuat pihak manajemen terutama Food and Beverage Sales Executive di Sheraton Bandung Hotel&Towers melakukan macam-macam upaya strategi yang bertujuan untuk meningkatkan hasil penjualan. Strategi yang dilakukan masih berfokus pada target yang ingin dicapai di setiap bulannya. Tujuan dari penelitian ini adalah untuk menganalisa peranan dan strategi yang dilakukan Food and Beverage Sales Executive dalam meningkatkan revenue di Sheraton Bandung Hotel&Towers. Pengumpulan data dilakukan dengan wawancara kepada Food and Beverage Sales Executive Sheraton Bandung Hotel&Towers, observasi secara langsung, serta studi dokumentasi untuk memperkuat data yang diperoleh dari hasil wawancara dan observasi. Metode penelitian yang digunakan pada penelitian ini adalah metode penelitian deskriptif kualitatif. Dari beberapa metode pengumpulan data yang digunakan dapat diketahui bahwa departemen Food and Beverage Sheraton Bandung Hotel&Towers berhasil menjalankan strategi yang dirancang sebelumnya dan Food and Beverage Sales Executive berhasil menjalankan perannya dengan baik juga, hal ini dapat dibuktikan dengan tercapainya revenue yang dihasilkan berdasarkan target sebesar 148,2%. Manfaat dari penelitian ini adalah untuk menganalisa tugas dan tanggung jawab apa yang dimiliki Food and Beverage Sales Executive di Sheraton Bandung Hotel&Towers. Kata Kunci: Food and Beverage Sales Executive, Revenue, Sheraton Bandung Hotel&Towers ABSTRACT Sheraton Bandung Hotel & Towers is one of the hotels located in the city of Bandung. The current competition in the hotel industry, makes every company strive in implementing strategies to increase hotel revenue. One of the departments that is the main revenue for hotels is the Food and Beverage department. This makes the management, especially the Food and Beverage Sales Executive at Sheraton Bandung Hotel & Towers make various strategic efforts aimed at increasing sales results. The strategy undertaken is still focused on the target to be achieved in each month. The purpose of this study is to analyze the role and strategy of the Food and Beverage Sales Executive in increasing revenue at the Sheraton Bandung Hotel & Towers. Data collection was carried out by interviewing the Sheraton Bandung Hotel & Towers Food and Beverage Sales Executive, direct observations, and documentation studies to strengthen the data obtained from interviews and observations. The research method used in this research is descriptive qualitative research method. From several data collection methods used it can be seen that the Food and Beverage department of the Sheraton Bandung Hotel & Towers successfully carried out the previously designed strategy and the Food and Beverage Sales Executive successfully performed its role well, this can be proven by the achievement of revenue generated based on a target of 148, 2%. The benefit of this research is to analyze the duties and responsibilities of the Food and Beverage Sales Executive at Sheraton Bandung Hotel & Towers. Keyword : Food and Beverage Sales Executive, Revenue, Sheraton Bandung Hotel&Towers
PENINGKATAN KETERAMPILAN SISWA/I SMK YAYASAN ISLAM KOTA TASIKMALAYA MELALUI PELATIHAN DIGITAL MARKETING, PELATIHAN PEMBUATAN JELLY ART DAN PELATIHAN PENERAPAN TEKNOLOGI IOT DALAM SISTEM KEAMANAN DI SEPEDA MOTOR Fanni Husnul Hanifa; Widya Sastika; Sri Widaningsih; Dendi Gusnadi; Edwin Baharta; Riza Taufiq; Dwi Andi Numantris; Asep Mulyana; Unang Sunarya
Prosiding COSECANT : Community Service and Engagement Seminar Vol 2, No 1 (2022)
Publisher : Universitas telkom

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (144.469 KB) | DOI: 10.25124/cosecant.v2i1.18430

Abstract

Hotel Post Covid-19: How Preparedness Affects Guest Satisfaction In A Mid-Scales Hotel Ersy Ervina; Riza Taufiq; Ratu Ratna
Jurnal Manajemen Indonesia Vol 23 No 1 (2023): Jurnal Manajemen Indonesia
Publisher : Fakultas Ekonomi dan Bisnis, Telkom University.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25124/jmi.v23i1.4610

Abstract

Post-pandemic health strategies will be critical to hotel success. Guests' expectations regarding sanitation, cleanliness, safety, and health continue to rise. As a mitigation plan, hotel preparedness is essential to ensure guest satisfaction. Still, few studies examine the relationship between preparedness and guest satisfaction during the COVID-19 pandemic. This study aims to determine the effect of preparedness on guest satisfaction and assess the preparedness’s importance and performance on guest satisfaction in Bandung. The mid-scale hotel category was chosen as the unit of study since it contains the majority of hotels in Bandung. This quantitative cross-sectional study was undertaken. The data was gathered using a questionnaire survey of respondents who had stayed in the mid-scale hotel in Bandung during the pandemic. The data was analyzed using Structural Equation Modeling (SEM) PLS and Importance-Performance Map Analysis (IPMA). According to the research findings, hotel preparedness has a synergic effect on guest satisfaction. Preparedness is a process, not a product, and each practice cannot be attained separately but must be integrated to ensure guest satisfaction. This research contributes that implementing crisis management through preparedness has an essential role in guest satisfaction; practically, hotels are expected to focus on cleanliness quality and strengthen human resources by enhancing employee competencies since they have the highest level of importance in reducing the risk of COVID-19. Keywords— COVID-19, Guest Satisfaction, Mid-Scale Hotel, Preparedness
Modifikasi Beef Katsu Dengan Penambahan Singkong Mochamad Axl; Edwin Baharta; Riza Taufiq
eProceedings of Applied Science Vol 9, No 3 (2023): Juni 2023
Publisher : eProceedings of Applied Science

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Abstract

Abstrak—Penelitian ini membahas tentang pemanfaatan singkong sebagai bahan tambahan dalam pembuatan produk beef katsu. Penelitian ini di latar belakangi karna singkong memiliki kandungan gizi yang lebih besar dibandingkan dengan menggunakan bahan lain hal tersebut dipertegas menurut Grdjito(2013) bahwa singkong mengandung kalori 146 kkal/100g, 1,2g protein, 0.3g lemak, 34g karbohidrat. Selain zat gizi makro, singkong juga mengandung berbagai vitamin dan mineral yang baik untuk kesehatan tubuh. Metode eksperimntal adalah suatu tuntutan dari perkembangan ilmu pengetahuan dan teknologi agar menghasilkan suatu produk yang dapat dinikmati masyarakat secara aman dan dalam pembelajaran melibatkan sisawa dengan mengalami dan membuktikan sendiri proes dan hasil percobaan itu. Hasil penelitian yang dilakukan menunjukkan foemulasi resep yang sesuai untuk beef katsu, Daging Sapi 50gr, Garam 5gr, Merica bubuk 8gr, Tepung Tempura 30gr, Telur Ayam 2butir, Tepung Panir 30gr, Singkong 50gr, dan Tepung terigu 10gr. Untuk uji daya terima konsumen dengan nilai skala 1-4 yaitu sangat tidak suka sampai dengan sangat suka. Maka singkong sebagai bahan tambahan dalam pembuatan beef katsu dapat diterima dan dikonsumsi oleh konsumen.Kata kunci—modifikasi, beef katsu, singkong
The Quality Performance of Hotels and Restaurants in Ciwidey Destination Area Asep Saepulloh; Ersy Ervina; Riza Taufiq
INTERACTION: Jurnal Pendidikan Bahasa Vol 10 No 2 (2023): INTERACTION: Jurnal Pendidikan Bahasa
Publisher : Universitas Pendidikan Muhammadiyah (UNIMUDA) Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36232/jurnalpendidikanbahasa.v10i2.4905

Abstract

The quality performance of hotels and restaurants in the Ciwidey tourist area experiences quite a few problems, which cause guests to experience dissatisfaction caused by poor service, poor cleanliness, and poor hotel and restaurant facilities, so consumers give much criticism directly and through social media, especially Google reviews. Therefore, this research aims to determine the quality development of hotels and restaurants in the Ciwidey tourist area and the level of guest satisfaction. This research method is a survey method with a quantitative approach, namely to determine the level of importance and performance satisfaction of tourists who have visited several hotels and restaurants in the Ciwidey area. The objects of this research are Ciwidey Valley Resort, Glamping Lakeside Situ Patenggang, and Puri Sakanti Nature Family Resort. The data collection technique in this research was distributing questionnaires to 120 respondents who had visited hotels and restaurants in the Ciwidey area. The data analysis technique in this study uses Importance-Performance Analysis (IPA) and the Customer Satisfaction Index (CSI). The research results show that the performance of hotels and restaurants in the Ciwidey tourist area is very satisfactory, with an index of 86.48%. However, there is still a need to improve performance in several aspects to increase consumer satisfaction. The research results show that the performance of hotels and restaurants in the Ciwidey tourist area is very satisfactory, with an index of 86.48%. However, there is still a need to improve performance in several aspects to increase consumer satisfaction. The research results show that the performance of hotels and restaurants in the Ciwidey tourist area is very satisfactory, with an index of 86.48%. However, there is still a need to improve performance in several aspects to increase consumer satisfaction.
Hubungan Karakteristik Tamu dengan Keputusan Tamu Menginap di Virtual Hotel Operator di Kota Bandung Gabriela L Silalahi; Ersy Ervina; Riza Taufiq
JIIP - Jurnal Ilmiah Ilmu Pendidikan Vol. 6 No. 11 (2023): JIIP (Jurnal Ilmiah Ilmu Pendidikan)
Publisher : STKIP Yapis Dompu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54371/jiip.v6i11.2937

Abstract

Virtual Hotel Operator (VHO) berkembang pesat di Kota Bandung, sehingga VHO menjadi pilihan para wisatawan dalam memilih tempat untuk menginap. VHO merupakan akomodasi dengan fasilitas, layanan, serta harga yang bervariasi, sehingga pengunjung memiliki preferensi yang berbeda dalam memilih aspek-aspek tersebut. Preferensi tamu yang berbeda dapat dipengaruhi oleh karakteristik demografi pegunjung. Penelitian ini bertujuan untuk mengetahui hubungan antara karakteristik demografi dengan keputusan tamu menginap di VHO di Kota Bandung. Data pada penelitian ini menggunakan pendekatan kuantitatif dengan jumlah sampel sebanyak 129. Data dianalisis menggunakan tabulasi silang atau crosstab. Hasil penelitian menunjukkan dominasi karakteristik tamu VHO adalah perempuan dengan rentang usia 17-25 tahun. Sebagian besar responden memiliki pendapatan sebesar Rp2.500.000-Rp.5.000.000 dengan pendidikan terakhir di jenjang S1. Hubungan karakterisitik demografi dengan teori keputusan membeli menurut Kotler & Keller yang menggunakan metode tabulasi silang menunjukkan bahwa hasil terbanyak terdapat pada dimensi purchase timing.
Co-Authors Anwari Masatip Asep Mulyana Asep Saepulloh Astri Wulandari Baharta, Edwin Daffirell Mursad Saan Dandy Marcelino Dendi Gusnadi Dwi Andi Numantris Ersy Ervina Fanni Husnul Hanifa Fatimah Nur Azzahra Gabriela L Silalahi Ihsan, Muhammad Faridh Insany, Maulani Fauzul Mochamad Axl Musadad Musadad Nurlena Nurlena Ratna Wardani Ratu Ratna Rhandy Rhomadhony Rustandi Risma Puspita Dewi Sanjaya , Afiyanti Putri K. Surya Nurhadi Tito Pandu Raharjo Unang Sunarya Widya Sastika