Article Per Year (5 Year)
p-Index From 2020 - 2025
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This Author published in this journals
All Journal Journal of English and Education Pusaka : Journal of Tourism, Hospitality, Travel and Business Event
Annisa Bintang Kusumawardhani
Unknown Affiliation
Humanities Decision Sciences, Operations Research & Management Education Environmental Science Languange, Linguistic, Communication & Media Other

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THE USE OF INDIRECT FEEDBACK TO REDUCE STUDENTS’ GRAMMATICAL ERRORS IN WRITING AN ANALYTICAL EXPOSITION TEXT Annisa Bintang Kusumawardhani
Journal of English and Education Vol 3, No 1 (2015)
Publisher : Journal of English and Education

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Abstract

Feedback provision is a necessity for students in the process of writing. Thus, this research aims to discover the use of indirect feedback to reduce students’ grammatical errors in writing an analytical exposition text. Furthermore, this study was conducted to find out students’ response toward indirect feedback given as treatment. The study implemented a quasi- experimental design. The sample of this study involves 60 students as control group and experimental group. Students’ writing and questionnaire were used to obtain the data in this study. Afterwards, one way analysis of variance test in SPSS 20.0 conducted to analyze the data. Based on the statistical result, after indirect feedback was implemented on students’ writing, the level of significance is .000 or 0.05, thereby the null hypothesis was rejected. Thus, the use of indirect feedback reduces the number of grammatical errors made by students in writing an analytical exposition text. In addition, from the questionnaires’ result, students’ gave positive responses toward indirect feedback.
Culinary Tourism in Kutawaringin (Bandung): Structural Relationship Between Food Quality, Tourist Perceptions, And Culinary Tourism Satisfaction Annisa Bintang Kusumawardhani; Awaludin Nugraha; Evi Novianti
Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Vol. 6, No 1 February (2024)
Publisher : Politeknik Pariwisata Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33649/pusaka.v6i1.310

Abstract

This study assessed tourist satisfaction with culinary tourism in Kutawaringin District, Bandung Regency. A quantitative descriptive approach was used to reveal tourist perceptions and the impact of food quality on culinary tourism satisfaction in Kutawaringin District, Bandung Regency. Data was collected through interviews, observation, and documentation. A random sample of tourists completed the questionnaire. The study sample consisted of 50 individuals who participated in in-depth interviews. It is important to note that these evaluations are based solely on objective criteria and do not include subjective opinions. Lemon tea was found to be the most popular food item, while tourists rated the seller's service highest at 74%. Food hygiene received a rating of 71%; food tastes 60%; affordability of the seller's location 57%; food quality and promotion 46%; and food prices 40%, all with a fair assessment. Collaboration is necessary among tourism managers and stakeholders to make Kutawaringin a supporting factor for the Bandung Destination. This requires consideration of various factors, including food prices, packaging quality, and promotion
Co-Authors Awaludin Nugraha Evi Novianti