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All Journal Jurnal Pariwisata Pesona E-Dimas: Jurnal Pengabdian kepada Masyarakat Jurnal Abdimas BSI: Jurnal Pengabdian Kepada Masyarakat Jurnal Sinergitas PkM & CSR Jurnal Humaniora : Jurnal Ilmu Sosial, Ekonomi dan Hukum International Journal of Economics, Business and Accounting Research (IJEBAR) Jurnal Manajemen Pelayanan Hotel Community Development Journal: Jurnal Pengabdian Masyarakat International Journal of Social and Management Studies (IJOSMAS) Journal of Social Responsibility Projects by Higher Education Forum ARRUS Journal of Social Sciences and Humanities Kontigensi: Jurnal Ilmiah Manajemen JURNAL ILMIAH GLOBAL EDUCATION Prosiding Konferensi Nasional PKM-CSR Jurnal Sosiologi Pertanian dan Agribisnis Toba: Journal of Tourism, Hospitality, and Destination Jurnal Bangun Manajemen Jurnal Pengabdian Masyarakat Waradin Cakrawala: Jurnal Pengabdian Masyarakat Global Jurnal Global Ilmiah kawanad Taawun: Jurnal Pengabdian kepada Masyarakat

Sandra Maleachi

Universitas Pelita Harapan

Author-ID : 2540949

Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Eco-Friendly Concept Training for MSMEs in Tanjung Rejo Mangrove Tourism Village, Deli Serdang Indra, Febryola; Sitorus, Nova Bernedeta; Maleachi, Sandra
Kawanad : Jurnal Pengabdian kepada Masyarakat Vol. 4 No. 2 (2025): October
Publisher : Yayasan Kawanad

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56347/kjpkm.v4i2.349

Climate change, environmental degradation, and ecosystem destruction demand the adoption of eco-friendly practices in economic activities. Beyond environmental benefits, such practices enhance economic competitiveness, particularly for Micro, Small, and Medium Enterprises (MSMEs). Tanjung Rejo Mangrove Tourism Village in Medan Belawan exemplifies the integration of sustainable tourism with mangrove ecosystem conservation and local economic empowerment through homestays, tour guides, and environmentally-based products. This study evaluates the effectiveness of eco-friendly training for 30 local MSMEs using participatory methods with pre-test and post-test instruments. Results indicate significant improvements across ten indicators (25%-56%), notably in production waste management (56%) and consumer awareness of eco-friendly products (45%). The training successfully catalyzed behavioral transformation toward sustainable business practices, yielding dual impacts on ecosystem preservation and MSME economic competitiveness. Findings demonstrate that structured capacity-building programs can drive collective environmental awareness while strengthening local economies. Recommendations include developing advanced training modules, fostering multi-sector collaboration, and establishing incentive systems for MSMEs consistently implementing eco-friendly practices.

Training on Selecting Environmentally Friendly Packaging with a Green Tourism Concept for MSME Actors in Denai Lama Tourist Village, Deli Serdang Sitorus, Nova Bernedeta; Indra, Febryola; Maleachi, Sandra
Kawanad : Jurnal Pengabdian kepada Masyarakat Vol. 4 No. 2 (2025): October
Publisher : Yayasan Kawanad

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56347/kjpkm.v4i2.348

The tourism industry serves as a vital mechanism for maintaining environmental sustainability through Green Tourism implementation, particularly regarding eco-friendly packaging adoption. MSMEs in Denai Lama Tourism Village continue to encounter obstacles stemming from limited awareness and insufficient access to information about sustainable practices. A Community Service Program was executed through structured training sessions, employing pre- and post-test methodologies to assess knowledge acquisition. Findings revealed substantial improvements in MSME understanding concerning eco-friendly packaging significance, environmental implications, and economic advantages. The program aims to enhance MSME readiness for implementing sustainable practices, strengthen tourist destination appeal, and create pathways for advanced training in waste management and sustainable product development.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56347/kjpkm.v4i2.349

TOURISM DEVELOPMENT WITH QUALITY TOURISM APPROACH IN ULOS HUTARAJA VILLAGE Maleachi, Sandra; Juliana, Juliana; Sianipar, Rosianna; Sitorus, Nova Bernedeta
Jurnal Ilmiah Global Education Vol. 4 No. 4 (2023): JURNAL ILMIAH GLOBAL EDUCATION, Volume 4 Nomor 4, Desember 2023
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/jige.v4i4.1288

This study aims to know the development of the tourism quality in Ulos Hutaraja Village. This study used qualitative research methods. Overall, the quality of tourism in Kampung Ulos Hutaraja is strongly influenced by several factors. First, tangible factors include adequate infrastructure and physical facilities, such as accommodation, transportation, tourist attractions, restaurants and shops that meet quality standards. Second, is the responsiveness factor, which includes the ability of tourism managers to provide services that are responsive to the needs and expectations of tourists. Third, the assurance or guarantee factor involves security, comfort, and trust in the tourism experience. Fourth is the reliability factor, which emphasizes consistency, timeliness, and service continuity. Fifth, the participant factor highlights the participation of local communities in tourism development, which can provide a more authentic experience and protect the environment. Sixth is the accessibility factor, which relates to adequate transportation and infrastructure access. In addition, cultural authenticity is essential in maintaining and promoting local culture as the main attraction for tourists, maintaining cultural integrity and avoiding excessive commercialization. Finally, cohesiveness or harmony is an essential indicator of maintaining a balance between tourism, the environment and local communitiy welfare through natural preservation, cultural preservation, tourism impact research, sustainable policies, fair social and economic benefits, and collaboration with related parties. By paying attention to these factors, Kampung Ulos Hutaraja can build quality, sustainable and beneficial tourism for all parties involved.

Study of Sustainable Gastronomy Tourism in Siantar City Maleachi, Sandra; Juliana, Juliana; Sianipar, Rosianna; Sitorus, Nova Bernedeta
Jurnal Ilmiah Global Education Vol. 5 No. 1 (2024): JURNAL ILMIAH GLOBAL EDUCATION, Volume 5 Nomor 1, Maret 2024
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/jige.v5i1.1528

This research aims to identify the sustainability of gastronomic tourism in Siantar City. The "Study of Sustainable Gastronomy Tourism in Siantar City" research uses a qualitative method. A gastronomic study of Siantar's culinary specialities, including roast pork, arsik carp, Siantar noodles, Siantar coffee, and traditional snacks, shows the richness of the city's culinary culture. The following conclusions can be drawn from this gastronomic study: (1) Cultural Heritage: The typical culinary delights of Siantar City are an inseparable part of the Batak cultural heritage. Each dish has a solid historical and traditional value, representing the identity of the people of Siantar City. (2) Uniqueness of Taste and Texture: Each dish has a unique taste and texture. Roast pork presents a combination of tender meat with crispy skin; arsik carp offers a unique blend of spicy, sour and distinctive flavours; bakmi Siantar has chewy noodles and savoury gravy; Siantar coffee has a distinctive aroma and rich taste, while jajanan pasar offers a wide variety of flavours. (3) Local and Tourist Influences: The typical culinary delights of Siantar City are favoured by residents and attract tourists. These foods are the main attraction for those who want to experience the delicacy and uniqueness of local cuisine. (4) Economic Impact and Tourism: Siantar City's unique cuisine has a significant economic impact. Culinary businesses, restaurants and coffee shops that serve these dishes provide employment and economic contribution to society. In addition, culinary specialities are also an attraction for tourists, which contributes to the development of the tourism sector in Siantar City. (5) Cultural Preservation: It is essential to pay attention to the preservation of Siantar City's unique culinary culture. Preservation efforts through documentation, training, promotion and quality improvement can maintain the sustainability and authenticity of these dishes so that future generations can enjoy them. This conclusion shows the importance of typical cuisine in enriching the cultural richness of Siantar City. These dishes not only meet the culinary needs of the local people but also have significant economic and tourism potential. Through preserving and developing unique culinary delights, Siantar City can continue to promote its distinctive and traditional culinary delicacies to the world.

Antecedents Word of Mouth Intention in the Restaurant Industry Juliana, Juliana; Pramezwary, Amelda; Maleachi, Sandra; Goeltom, Vasco Adato H.
Jurnal Ilmiah Global Education Vol. 5 No. 1 (2024): JURNAL ILMIAH GLOBAL EDUCATION, Volume 5 Nomor 1, Maret 2024
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/jige.v5i1.2185

A restaurant is a place that provides good service to all its customers, both in the form of food and drinks. This research aims to investigate the antecedents word of mouth intention This research uses a quantitative approach with a survey method. with a sample size of 102 respondents. The data collection tool in this study used an online questionnaire which was distributed to respondents using a non-probability sampling approach using a purposive sampling technique with the criteria of using respondents who visited the restaurant at least once a year. Data analysis using PLS-SEM. The contribution of this research is to expand the factors that influence positive customer feelings towards restaurants such as environmental quality, food quality, service quality, and comfort. Service Encounter and Awareness as mediation to explain its influence on word-of-mouth intention. The results show that food quality, personal interaction quality, physical environment quality, perceived value, Service Encounter, and Awareness have a significant effect on word-of-mouth intention. This research implies that there is an influence between food quality, personal interaction quality, physical environment quality, and perceived value with word-of-mouth intention, so it can be concluded that food quality and interaction quality can shape customer relationships in providing positive recommendations about restaurants so that customers will visit. return to the restaurant.

Café Marketing Strategy Analysis in The Covid-19 Pandemic Sitorus, Nova Bernedeta; Juliana, Juliana; Maleachi, Sandra; Djakasaputra, Arifin; Prabowo, Gunawan
International Journal of Social and Management Studies Vol. 2 No. 5 (2021): International Journal of Social and Management Studies (IJOSMAS)
Publisher : IJOSMAS

Entering the pandemic period, S.T. made several strategic changes. ALi Jakarta includes outlets in SetiaBudi to continue innovating and attracting buyers to shop because of the PSBB and PPKM, which have made profits from the food and beverage industry relatively low. S.T.ALi carried out several marketing strategies during the pandemic. ST, ALi will focus on marketing instant products that are easy to enjoy at home because buyers will spend more time at home. 1-litre bottle packaging and care products are one of the breakthroughs that are widely discussed in Indonesia. This 1-litre bottle packaging can also be more easily marketed with the emergence of new drink types and flavours that are continuously updated regularly within a certain period. In this study, there are two problem formulations: (1) how is the marketing strategy of S.T. Ali Jakarta outlets during the Covid-19 pandemic (2) how does S.T. carry out the marketing mix. Ali outlets during the Covid-19 pandemic. The purpose of this study is to analyze the marketing strategy of S.T. Ali Jakarta outlets during the Covid-19 pandemic and to explore the marketing mix carried out by S.T.ALi outlets during the Covid-19 pandemic. This research is qualitative. The object used in this research is a cafe named S.T. ALi Jakarta, which has an Australian-style concept. Data collection techniques include surveys, participation, observation, interviews, field notes, and analytical memos, elicitation of documents, personal experiences, and participation in follow-up studies. Some data collection techniques are the same as "methodological trade," which can be varied according to the researcher's interests. The study results found that the marketing strategy was done through digital marketing, website facilities, and social media marketing, namely Instagram. Each uploaded content varies and includes important and interesting information to provide the latest promotions to followers and potential customers. The S.T. cafe carries out the marketing mix. ALi Jakarta following the concept of eight Marketing Mixes (8P) has been executed quite well, starting from a variety of products with a uniquely Australian theme, prices according to quality, placement of the right outlets with the location of the majority of the target market, attractive and profitable promotions, skilled human resources. trained and professional to improve the good image, quality packaging with beautiful and durable designs, structured system management, to partnerships that can support and provide every need needed by the organization Keywords — Strategy, Marketing, Restaurant, Hospitality

PELATIHAN PERCAKAPAN BAHASA INGGRIS DALAM HOSPITALITI Sandra Maleachi; Diena Mutiara Lemy; Kezia Christine; Verena Kimberly; Theresia Alexandra
Jurnal Sinergitas PKM & CSR Vol. 6 No. 2 (2022): October : Jurnal Sinergitas PKM dan CSR
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jspc.v6i2.5748

English as an international language is very important in facilitating communication, especially in this era of globalization. It is important for those who work in the hospitality world and dealing with guests to have the ability to speak English. Having a workforce with the ability to speak English is very much needed because there are more and more foreign tourists in Indonesia. The ability to speak English is required by hotel employees so that they can communicate and provide good hospitality services and can be more easily understood by foreign guests. The basic level hospitality English conversation training for Emmanuel Foundation students aims to provide training to students at the Emmanuel Foundation so that they can have a broader knowledge in English, as well as how to speak English in the hospitality sector. The implementation is carried out online through the Google Meet platform as a support for activities that can be easily accessed by everyone. There is a preparation stage and an implementation stage (online training). This activity went well and systematically according to the arrangement of events that had been made. The pre-test and post-test sessions have the same questions. The pre-test was used to see the Emmanuel Foundation students' understanding of the material for simple English statements. The post-test was used to see whether or not there was an increase in the understanding of the Emmanuel Foundation students after the material was presented. Based on the results of the pre-test and post-test, it was shown that there was an increase in students' understanding from before and after the presentation of the material, although the results were not significant. Therefore, in the future this kind of training can be done even better.Keywords: English, conversation, hospitalityAbtract in bahasaBahasa Inggris sebagai bahasa internasional sangatlah penting dalam mempermudah komunikasi khususnya di era globalisasi ini. Penting bagi mereka yang bekerja di dunia hospitaliti dan berhubungan langsung dengan tamu untuk memiliki kemampuan berbahasa Inggris. Memiliki tenaga kerja dengan kemampuan berbahasa Inggris sangat dibutuhkan karena turis asing semakin banyak di Indonesia. Kemampuan berbahasa Inggris diwajibkan oleh para karyawan hotel agar mereka dapat berkomunikasi dan memberikan pelayanan keramahtamahan yang baik dan dapat lebih mudah dimengerti oleh para tamu asing. Pelatihan percakapan bahasa inggris hospitaliti tingkat dasar bagi siswa/i Yayasan Emmanuel bertujuan untuk memberikan pelatihan kepada siswa-siswi di Yayasan Emmanuel agar dapat memiliki pengetahuan yang lebih luas dalam Bahasa Inggris, serta cara berbicara dalam Bahasa Inggris di bidang hospitaliti. Pelaksanaan dilakukan secara daring melalui platfrom google meet sebagai penunjang kegiatan yang bisa diakses dengan mudah oleh setiap orang. Terdapat tahap persiapan dan tahap pelaksanaan (pelatihan daring). Kegiatan ini berjalan dengan baik dan sistematis sesuai dengan susunan acara yang sudah dibuat. Sesi pre-test dan post-test memiliki pertanyaan yang sama. Pre-test digunakan untuk melihat pemahaman siswa/i Yayasan Emmanuel mengenai materi pernyataan bahasa Inggris sederhana. Post-test digunakan untuk melihat ada atau tidaknya peningkatan pemahaman siswa/i Yayasan Emmanuel setelah materi dipaparkan. Berdasarkan hasil pre-test dan post-test menunjukkan terdapat peningkatan pemahaman siswa/i dari sebelum dan sesudah pemaparan materi meskipun hasilnya tidak signifikan. Oleh karena itu, di masa yang akan datang pelatihan seperti ini bisa dilakukan lebih baik lagi.Kata Kunci: Bahasa Inggris, percakapan, hospitaliti

SOSIALISASI KONSEP PARIWISATA BERKELANJUTAN BAGI PENGELOLA DESA WISATA MANGROVE TANJUNG REJO, DELI SERDANG Sandra Maleachi; Nova Bernedeta Sitorus
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 8 (2025): Penguatan Ekonomi Masyarakat Berbasis Ekologis untuk Mencapai Keberlanjutan Menuju Ind
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37695/pkmcsr.v8i0.2677

Mangrove Tourism Village of Tanjung Rejo, located in Percut Sei Tuan District, Deli Serdang Regency, North Sumatra, offers coastal natural beauty with a sustainable mangrove ecosystem. This village, located just 20 km from Medan City, has the potential to be an ecotourism destination that prioritizes environmental sustainability and the preservation of local culture. Thru sustainable tourism development, this village aims to improve community welfare by creating jobs and increasing income thru the tourism sector. The community service program organized aims to provide socialization about the principles of sustainable tourism and to increase the capacity of the local community in managing tourism destinations. The main focus of this activity includes sustainable destination management, community economic sustainability, cultural preservation and local wisdom, and environmental protection. Thru collaboration between the community, academics, and the government, it is hoped that Mangrove Tourism Village Tanjung Rejo can develop as a destination capable of bringing long-term benefits to the local community, improving the quality of tourism, and promoting nature conservation and local culture. The pre-test and post-test sessions have the same questions. The pre-test was used to assess the understanding of the community in the Mangrove Tourism Village of Tanjung Rejo regarding simple English statements. The post-test was used to determine whether there was an improvement in the residents' understanding after the material was presented. Based on the results of the pre-test and post-test, there was an improvement in the residents' understanding before and after the material was presented, with quite significant results. Based on this, in the future, training like this can be conducted periodically. Keywords: sustainable tourism, Tourist Village, Mangrove

Peran Bahasa Inggris sebagai Media Storytelling dalam Promosi Kuliner Tradisional Pematang Siantar untuk Mendukung Pariwisata Berkelanjutan Sandra Maleachi; Rudy Pramono; Febryola Indra
TOBA: Journal of Tourism, Hospitality, and Destination Vol. 4 No. 4 (2025): November 2025
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/toba.v4i4.6139

Pematangsiantar, a city in North Sumatra, offers a variety of attractive tourism potentials, including the famous Pematangsiantar Zoo, natural spring sources, and historical attractions such as the Siantar rickshaw, which uses a BSA motorbike. The city's traditional culinary offerings are also a major draw, with dishes like roasted pork, pork hong, and wonton noodles reflecting the richness of local culture. The role of the English language in the tourism industry is becoming increasingly important, especially in promoting Pematangsiantar's traditional culinary heritage to international tourists. This study aims to analyze the role of English-language narratives in promoting traditional cuisine and their contribution to the local economic growth, particularly in increasing the income of culinary entrepreneurs. The research method employed is a qualitative approach, utilizing participatory observation, in-depth interviews, and document analysis. The findings are expected to reveal effective strategies for utilizing English narratives to promote traditional cuisine, support the increase in tourist visits, and contribute to the economic growth of Pematangsiantar. This research aligns with the Sustainable Development Goals (SDGs), particularly in reducing poverty, improving quality education, and fostering inclusive and sustainable economic growth.

Co-Authors Abigail Valencia Sutjipto Agus Purwanto Agus Purwanto Alexandra, Theresia Amelda Pramezwary Amelda Pramezwary Angelina L.M. Chuadrey Christine, Kezia Deandra Asthyn Pakasi Deandra Asthyn Pakasi Demson R H Goeltom Diena Mutiara Lemy Djakasaputra, Arifin Gabriella Faustina George Nicholas Chandra Goeltom, Vasco Adato H. Gracia Kilisya Tasmalia Griselda Feliciandria Gunawan Prabowo Gunawan Prabowo, Gunawan Holly Felisa Hubner, Ira B. I Ketut Suada Indra, Febryola Innocentius Bernarto Irene, Nova James Austin Jane, Josephine Jessalyn Tanubrata Jimmy M. H. Situmorang Jimmy Situmorang Josephine Jane Juliana Juliana Juliana Juliana, Juliana Kezia Christine Kimberly, Verena Madeline , Madeline Madeline, Madeline Miesyel Samantha Nadya Valerie Nova Bernedeta Sitorus Nova Bernedeta Sitorus Nova Bernedeta Sitorus Nova Bernedetta Sitorus Nova Bernedetta Sitorus Nove Bernedeta Sitorus Pramezwary, Amelda Pramono, Rudy Rosianna Sianipar Sitorus, Nova Suwinto Johan Tanubrata, Jessalyn Tasmalia, Gracia Kilisya Theresia Theresia Valencia Sutjipto, Abigail Valensky, Sherla Valerie, Nadya Vasco Adato H. Goeltom Venesa Daicy Verena Kimberly Wowor, Wulan Meiaya Yulius, Kevin Gustian

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