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All Journal JURNAL HOSPITALITI DAN PARIWISATA Jurnal Industri Pariwisata International Journal of Tourism Business Research Jurnal Ragam Pengabdian Aksi Kita: Jurnal Pengabdian Kepada Masyarakat
Pearl Loesye Wenas
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Religion Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Social Sciences Other

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ANALISIS BUDAYA KERJA MAPALUS DALAM PENGEMBANGAN SPIRITUALITAS KERJA DOSEN DAN STAF DI JURUSAN PARIWISATA Pearl Loesye Wenas; Seska Meily Mengko; Meiske Martha Sangian
HOSPITALITI DAN PARIWISATA Vol 5 No 1 (2022): JURNAL HOSPITALITI DAN PARIWISATA
Publisher : PolimdoSains

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35729/jhp.v5i1.95

Abstract

MAPALUS WORK CULTURE ANALYSIS IN DEVELOPING THE SPIRITUALITY OF LECTURERS AND STAFF IN THE TOURISM DEPARTMENT1)Pearl Loesye Wenas, 2 Seska M.H. Mengko1,2)Politeknik Negeri Manado. 1)lusyepearl74@gmail.com Jl Kampus Politeknik Desa Buha Kecamatan Mapanget2)seskamengko@gmail.comAbstractThe purpose of this research is to analyze the effect of Mapalus work culture in developing the work spirit of lecturers and staff employees in the tourism department. This study uses a descriptive qualitative research method that describes the actual phenomenon of MAPALUS work culture in developing the work spirituality of lecturers and staff in the tourism department. The research showed that Mapalus work culture is still relevant in the tourism department, seen from the practice of Mapalus values in the tourism department's work environment. Lecturers and staff synergize in helping and building the department more on participatory values, discipline, leadership, solidarity and responsibility which are the main indicators in the application of MAPALUS culture. This is part of an effort to develop work spirituality to achieve the goals of lecturers and staff in their work. The development of work spirituality is seen from how lecturers and staff develop strong relationships with coworkers and other people related to work including creativity, communication, respect, partnership, positive energy, flexibility and fun. Having consistency or harmony between one's beliefs on organizational values, sharing and experiencing love, interest in being together with one another in work units and the organization as a whole are also part of developing work spirituality in the tourism department.Keywords: work culture, mapalus, work spirituality
STUDI IMPLEMENTASI KEARIFAN LOKAL PADA PENGEMBANGAN FASILITAS WISATA, DESA BUDO, KABUPATEN MINAHASA UTARA Benny Irwan Towoliu; Jufrina Mandulangi; Pearl Loesye Wenas; Merryany Bawole
Jurnal Industri Parawisata Vol 5, No 2 (2023): JANUARY
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/pariwisata.v5i2.1428

Abstract

Sebelum bahkan setelah melewati waktu yang panjang dengan adanya  pandemi Covid-19, industri pariwisata masih tetap menjadi andalan untuk mempercepat pemulihan ekonomi di seluruh Indonesia. Pemicu utamanya adalah dukungan dari pemerintah Indonesia yang menetapkan pariwisata sebagai leading sector,  dimana wisata desa menjadi andalan dari daerah untuk bisa tumbuh dan berkembang, menopang pariwisata secara nasional.  Namun, tampaknya kecepatan pembangunan wisata desa tidak berbanding lurus dengan kemampuan masyarakat untuk mempertahankan identitas lokal agar tetap eksis. Kasus penelitian ini adalah di salah satu desa yang masuk dalam anugerah desa wisata, desa Budo, Kabupaten Minahasa Utara. Dan tujuan penelitian ini adalah untuk mengetahui pemahaman masyarakat desa dalam mengimplementasikan identitas lokal dalam pengembangan fasilitas wisata. Metode yang digunakan bersifat deskriptif melalui survei, dan observasi. Hasil penelitian menunjukkan bahwa masyarakat belum memahami peran identitas sosial budaya lokal dalam mengembangkan fasilitas wisata, dan umumnya hanya berdasarkan apriori atau firasat saja. 
Questioning the Ideal Number of Visitors at the Mangrove Track in Budo Village, North Sulawesi, Indonesia Sangari, Fonny; Pearl Loesye Wenas; Frans Victor Rattu; Dimas Ero Permana; Jeanlly Adri Solang; Jufrina Mandulangi
Jurnal Internasional Riset Bisnis Pariwisata Vol 3 No 1 (2024): International Journal of Tourism Business Research (INTOUR)
Publisher : Faculty of Economics and Business, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/intour.v3i1.1248

Abstract

Since the Indonesian government's policy, rural tourism development has been prioritized. Many villages are trying to develop their villages into tourist villages. Especially with the best tourist village award, the impact is that all villages compete to get the award. Budo Village is a tourist village located in North Minahasa Regency, North Sulawesi Province, Indonesia. This village went viral because it received the award for the 50 Best Tourism Villages in Indonesia 2022. Since it was first opened, many visitors have come to the location.  The average number of visitors in one day can reach 1500 people, it is mentioned that almost between visitors cannot pass each other while walking on the mangrove track. This is because there is no limit to the number of visitors in the area. The purpose of this study is to assess the ideal number of visitors at the track, for the sustainability of the tourist site, and to preserve the tourist environment. The method used in this measurement is the Carrying Capacity of the Area. The results of this study will recommend to the tourism manager how to manage the number of visitors that will have an impact on the sustainability of the tourist attraction.
Does Story Telling Marketing Influence Consumer Purchase Decisions? A Case of A Classic Mocktail Made From Salak Bean Coffee Pearl Loesye Wenas; Frans V. Rattu; Yurike S. Lewan; Fonny Sangari; Mikhael C. S. Mangolo; Jufrina Mandulangi; Benny Irwan Towoliu
Jurnal Internasional Riset Bisnis Pariwisata Vol 3 No 2 (2024): International Journal of Tourism Business Research (INTOUR)
Publisher : Faculty of Economics and Business, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/intour.v3i2.1393

Abstract

Storytelling Marketing is usually used in marketing service products or tourism products for the purpose of emotionally influencing consumer decisions in buying the products sold. However, this is different from the usual products; in this case, the study aims to measure whether storytelling marketing effectively influences potential consumers to buy classic mocktail beverage products made from salak bean coffee. The data collection technique uses purposive sampling, with the target being mocktail connoisseurs. The data collection instrument used a questionnaire. While the data analysis method uses simple regression, correlation, and the coefficient of determination. The results showed that there was an influence between storytelling marketing and consumer purchasing decisions; besides that, the resulting correlation was strong, then the contribution of the storytelling factor was significant to consumer decisions in buying mocktails with the basic ingredients of snake fruit coffee
Pelatihan Pembuatan Paket Wisata bagi Pengelola Wisata di Desa Budo, Propinsi Sulawesi Utara Dianne O. Rondonuwu; Dimas E. Permana; Mikhael C. S. Mangolo; Silvana Wewengkang; Merryany T. Bawole; Vesty Like Sambeka; Margresye D. Rompas; Meiske M. Sangian; Seska M.H. Mengko; Fonny Sangari; Pearl Loesye Wenas; Benny Irwan Towoliu
Aksi Kita: Jurnal Pengabdian kepada Masyarakat Vol. 1 No. 3 (2025): JUNI 2025
Publisher : Indo Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63822/553cky28

Abstract

Desa Budo merupakan salah satu di Propinsi Sulawesi Utara, yang pertama kali mendapatkan Anugerah Desa Wisat Indonesia Tahun 2022. Dalam pengembangannya sejak tahun 2015, desa ini didampingi oleh Politeknik Negeri Manado, sejak awal berdiri dan pernah mendapatkan pendanaan khususnya ekonomi pada masyarakat pesisir dari ILO Indoenesia. Perjalanannya waktu, salah satu kelemahan desa ini adalah Pengelolaan Paket Wisata. Begitu banyak potensi alam dan social-budaya yang bisa dijadikan sebagai Atraksi Wisata, naming karena faktor keterbatasan Pendidikan khususnya bidang Pariwisata, sehingga desa ini lemah dalam pembuatan paket wisata. Tujuan dari kegiatan pengabdian masyarakat ini adalah membekali pengelola wisata desa dengan melatih pembuatan paket wisata. Adapun metode yang digunakan melalui tiga tahapan kegiatan yaitu pembukaan atau peng-awalan; tehnik idetifikasi wisata, kegiatan utama: perencanaan dan praktik perhitungan paket wisata, dan penutup atau evaluasi (feedback-serta rencana paket wisata. Jumlah peserta sebanyak 20 orang yang terdiri dari perwakilan unsur stakeholder wisata desa.  Hasil yang diharapkan adalah peserta mampu menghasilkan 20 rencana paket wisata yang akan menjadi andalan dari Desa wisata Budo.      
The role of Social Media Altje E. Tuwaidan; Vesty L. Sambeka; Tirsa A. Lumentut; Pearl Loesye Wenas; Jufrina Mandulangi; Yurike S. Lewan; Mikhael C. S. Mangolo; Frans V. Rattu; Alma K. Pongtuluran
Jurnal Internasional Riset Bisnis Pariwisata Vol 4 No 1 (2025): International Journal of Tourism Business Research (INTOUR)
Publisher : Faculty of Economics and Business, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/intour.v4i1.1839

Abstract

This study aims to examine the operational role of Income Audit staff in preparing Daily Revenue Reports (DRR) based on occupancy rates at Radisson Blu Bali Uluwatu Hotel. Adopting a qualitative case study approach, data were collected through in-depth interviews, participatory observations, and document analysis. The findings reveal that Income Audit staff consistently perform key tasks, including verifying night audit records, calculating occupancy benchmarks, and preparing comprehensive audit packs. The Opera Property Management System (PMS) is used to streamline data entry and facilitate revenue classification. Interviews emphasize the strategic value of income auditing in supporting financial accuracy and managerial decision-making. However, challenges such as human error and system failures affect the reliability and timeliness of DRR preparation. Staff mitigate these risks through multi-layered review mechanisms and adaptive responses during operational disruptions, particularly during the COVID-19 pandemic. The study concludes that Income Audit staff play a critical role in maintaining financial integrity and operational accountability in hotel finance. It recommends continuous training and the enhancement of digital infrastructure to improve audit quality and support effective revenue management. These findings contribute to the literature on internal control and performance measurement in the hospitality industry
Food Handling & Food Savety Training bagi Pengelola Kuliner Permana, Dimas Ero; Pearl Loesye Wenas; Merryany Bawole; Margresya Rompas; Frans Victor Rattu
Jurnal Ragam Pengabdian Vol. 2 No. 3 (2025): Desember (in progress)
Publisher : Lembaga Teewan Journal Solutions

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62710/4j8x7b65

Abstract

Consumers have become increasingly concerned about food quality and safety in the last decade. Fostering and maintaining guest confidence in food quality and safety requires the role of quality assurance departments in the food sector.  These guidelines consist of the basic principles, procedures, personal hygiene and means necessary to design and maintain an environment suitable for producing acceptable quality food.  Budo Tourism Village has 15 culinary operators and 11 tourist facilities and so far there have been no cases of culinary mismanagement causing illness or casualties to visitors.  However, during observations of tourist sites, and facilities owned by culinary arrangements are still classified as below standard and the cleanliness of waiters and culinary managers has not been maximized. Discussion and practice methods were used in this training. The results show that the level of understanding of the participants is quite responsive, this is indicated by six assessment indictors, namely: cleanliness and sanitation, separation of food ingredients, cooking properly, storage of food ingredients, selection of raw materials and dining table set-up. Furthermore, the assessment of the presenters by the participants related to the content of the material and delivery, on average participants answered with interesting and mastering.
Co-Authors Alma K. Pongtuluran Altje E. Tuwaidan Benny Irwan Towoliu Dianne O. Rondonuwu Dimas E. Permana Dimas Ero Permana Fonny Sangari Frans V. Rattu Frans Victor Rattu Jeanlly Adri Solang Mandulangi, Jufrina Margresya Rompas Margresye D. Rompas Meiske M. Sangian Meiske Martha Sangian Merryany Bawole Merryany T. Bawole Mikhael C. S. Mangolo Permana, Dimas Ero Sangari, Fonny Seska M.H. Mengko Seska Meily Mengko Silvana Wewengkang Tirsa A. Lumentut Vesty L. Sambeka Vesty Like Sambeka Yurike S. Lewan