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All Journal Media Wisata ASEAN Journal on Hospitality and Tourism Abdimas Dewantara JURISMA: Jurnal Riset Bisnis & Manajemen Journal of Tourism Destination and Attraction Jurnal Kepariwisataan dan Hospitalitas Sadar Wisata: Jurnal Pariwisata JOMPA ABDI: Jurnal Pengabdian Masyarakat Journal Of Humanities Community Empowerment Relasi : Jurnal Ekonomi Jurnal Pariwisata dan Perhotelan Studies in Social Sciences and Humanities
Faozen Faozen
Universitas Muhammadiyah Jember
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Languange, Linguistic, Communication & Media Social Sciences Transportation Other

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Analisis Inovasi Berbasis Teknologi Dalam Keunggulan Bersaing Pada Pengalaman Pelanggan Serta Loyalitas Pelanggan Di Industri Perhotelan Kabupaten Jember Sandy, Syah Riza Octavy; Faozen, Faozen
RELASI : JURNAL EKONOMI Vol 20 No 2 (2024)
Publisher : Institut Teknologi dan Sains Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31967/relasi.v20i2.1077

Abstract

This research aims to examine technology-based innovation in competition excellence, customer experience, customer loyalty in the hotel industry in Jember Area. So that through this research we can provide reference ideas for stakeholder partners, namely Hotel Indonesia Jember Branch and Restaurant Association (PHRI) and more specifically hotel services business actors as a reference in making policies in responding to hotel marketing strategies that correlate with customer practices and customer loyalty. This The research aims to find out and test technology-based innovation competitively excellence, customer experience, customer loyalty in the hotel industry (Case III Star Hotel Study in Jember Regency). The population of this study is Hotel guests. This activity stage begins with a survey, namely testing research instrument. After obtaining a valid instrument, the research team then left go to the field to dig up information by interviewing and distributing questionnaires to obtain primary and secondary data. The data obtained are processed using a statistical processing application program. The next stage is prepare a final report based on the results of data and scientific analysis publication as the output of this research.
Peran Cook dalam Peningkatan Hyigiene dan Sanitasi di Hot Kitchen di Ascent Premiere Hotel Malang Arityas, Gita; Faozen, Faozen
Jurnal Pariwisata dan Perhotelan Vol. 1 No. 1 (2023): November
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/pjpp.v1i1.1895

Abstract

Penelitian ini dilakukan dengan tujuan untuk memahami bagaimana pihak manajemen kitchen Ascent Premiere Hotel Malang berupaya meningkatkan kualitas kebersihan dan sanitasi. Metode penelitian yang digunakan adalah pendekatan deskriptif kualitatif dengan melakukan observasi, wawancara, dan dokumentasi untuk mengumpulkan data yang dibutuhkan. Subjek dalam penelitian ini adalah sous chef, dan Jr sous chef, yang dapat membantu untuk memberikan berupa infomasi terkait penelitian. Objek penelitian ini yaitu berfokus pada usaha meningkatkan kebersihan dan sanitasi di dapur (kitchen) dengan tujuan memberikan rasa aman, kenyamanan, dan efisiensi kerja bagi seluruh staf di sana. Hasil penelitian menunjukkan bahwa beberapa staf mengeluhkan kurangnya penerapan standar kebersihan dan sanitasi yang maksimal, karena kurangnya kualitas dari prosedur operasional standar (SOP) yang diterapkan. Untuk merespons keluhan ini, para chef mengambil langkah cepat dengan melakukan beberapa tindakan, seperti meningkatkan jumlah karyawan, melakukan briefing setiap hari sebelum bekerja, dan melakukan hal-hal lain yang dapat mendukung peningkatan kualitas hygiene dan sanitasi di dapur (kitchen) Ascent Premiere Hotel Malang.
Customer Value and Its Influence on the Success of Hotel Marketing Strategies in Jember Faozen; Jatmiko, Hadi
Media Wisata Vol. 21 No. 2 (2023): Media Wisata
Publisher : Sekolah Tinggi Pariwisata AMPTA Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v21i2.348

Abstract

This research will discuss the influence of customer value as a success factor in hotel marketing strategies in Jember. So that through this research can contribute thoughts to the Jember hotel and restaurant union association and more specifically to hotel service business actors as a reference in taking policies in developing marketing strategies with value.   The purpose of this study is to analyze the influence of customer value in the success of hotel marketing strategies in Jember.  The data were analyzed by multiple linear regression by partial and simultaneous tests. The results of this study show that partially physical value variables, emotional value variables, intellectual value variables  have an influence but are not significant on the success of marketing strategies, while spiritual value variables have a significant influence on the success of marketing strategies,   simultaneously or together the variables of physical value, emotional value, intellectual value, spiritual value have a significant influence on the variable success of the hotel marketing strategy in Jember.
The Role Of Fronliner Aston Jember Hotel Conference Center In Improving Guest Satisfaction : Case Study In The Front Office Department Dilza Fardana Rinda; Faozen Faozen
SS&H: Studies in Social Sciences and Humanities Vol 1 No 1 (2024): SS&H: Studies in Social Sciences and Humanities
Publisher : Empat Sembilan Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63232/ssh.v1i1.19

Abstract

This study examines the important role of frontliners at Aston Jember Hotel & Conference Center in improving guest satisfaction. Frontliners, including receptionists, reservation staff, guest service agents, and other front office staff, have a central role in shaping the guest experience from check-in to check-out. This study aims to identify the specific duties and responsibilities of frontliners as well as how their performance affects guest satisfaction. Data were collected through a mixed method approach, using qualitative and quantitative data. Quantitative data was obtained through guest satisfaction surveys, while qualitative insights were obtained from interviews with guests and front office staff. The findings show that the effectiveness of frontliners in providing warm welcomes, efficient communication, professional complaint handling, and personalized service significantly contribute to a positive guest experience. In addition, the frontliner's ability to collaborate well with other departments and maintain a high standard of professionalism further increases guest satisfaction. The study emphasizes the importance of ongoing training for frontliners to equip them with the necessary skills to meet and exceed guest expectations. The results show that by investing in the development and support of frontliners, hotels can significantly improve guest satisfaction, which in turn can increase guest loyalty and strengthen the hotel's reputation in the competitive hospitality market. Further research is suggested to explore the impact of technological advancements on the role of frontliners and conduct comparative studies across different hotel categories to identify best practices in guest service management.
The Role Of Waitresses In Serving Breakfast During The Covid-19 Pandemic At Intercontinental Bali Dimas Bima Andika; Faozen Faozen
SS&H: Studies in Social Sciences and Humanities Vol 1 No 2 (2024): SS&H: Studies in Social Sciences and Humanities
Publisher : Empat Sembilan Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63232/ssh.v1i2.20

Abstract

This article provides an overview of the restaurant options and the role of waitresses at the Intercontinental Bali Resort during the COVID-19 pandemic. The resort has a variety of restaurants such as Taman Gita, Sunset Beach Bar & Grill, Bella Cucina, Jimbaran Gardens, and KO Japanese, which serve international and local dishes. The waitress at this resort has an important role in ensuring optimal service, especially at breakfast. Their roles include preparing the area, implementing health protocols, hygiene, coordinating with the kitchen, and serving guests in a friendly manner. During the pandemic, strict health protocols were implemented to protect guests and staff, such as the use of masks, face shields, and hand sanitizers. In addition, waitresses must also ensure social distancing and manage time so that there are no long queues. After breakfast, the waitress cleans and prepares for the next session. Regular evaluations and briefings are carried out to improve the quality of service. The results of this research are expected to provide deeper insights and help the hospitality industry adapt and improve service quality in the future
Co-Authors Arityas, Gita Bagus Indra Tjahyadi Dilza Fardana Rinda Dimas Bima Andika Edhi Siswanto Fitria Amaliatur Risalah Fulka 'Ilmy Avicenna Ralinas Hadi Jatmiko Hadi Jatmiko Juariyah Juariyah Juhanda Juhanda Juhanda, Juhanda Octavy Sandy, Syah Riza Ria Angin Risalah, Fitria Amaliatur Siswanto, Edhi Soeharno, Ageng