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All Journal Jurnal Ilmiah Akomodasi Agung Tourism Economics, Hospitality, and Business Management Journal
Binur Pretty Napitupulu
Akademi Pariwisata Dan Perhotelan Darma Agung
Agriculture, Biological Sciences & Forestry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences

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Pengaruh motivasi kerja dan iklim pada kinerja kerja karyawan dan kepuasan di Danau Toba Hotel International Medan Lamminar Lamminar; Binur Pretty Napitupulu; Novia Ruth Silaen; Veramika Sembiring; Pandapotan Nauli Sun Siregar
Jurnal Ilmiah Akomodasi Agung Vol 5 No 10 (2018): Jurnal Ilmiah Akomodasi Agung
Publisher : Akademi Pariwisata Darma Agung

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Abstract

This study aims to find out and analyze: The direct effect of motivation on job satisfaction at the Danau Toba International Hotel Medan ; Direct effect of work motivation on employee performance; The direct effect of the work climate on job satisfaction; the direct effect of the work climate on performance; Direct effect of job satisfaction on employee performance; Indirect effect of motivation on employee performance through job satisfaction; Indirect effect of work climate on performance through job satisfaction. Questionnaires were distributed to 124 respondents. Sample data were analyzed through structural equation modeling (SEM) with the maximum likelihood method. The research findings are: Motivation has a significant direct effect on job satisfaction at Danau Toba International Hotel (HDTI) Medan, with a coefficient of 0.967; Motivation has a significant direct effect on employee performance, with a coefficient of 1,778; Work climate has a direct effect not significant on job satisfaction, with a coefficient of -0.035; Work climate has a direct effect not significant on job satisfaction, with a coefficient of -0.097; Job satisfaction has a significant direct effect on employee performance, with a coefficient of -0.799; Work motivation does not have a significant indirect effect on performance through job satisfaction; The work climate has an indirect effect which is not synergistic on performance through job satisfaction.
ANALISIS KOMUNIKASI DIANTARA TRAVEL BLOGGER TENTANG KOTA MEDAN SEBAGAI TUJUAN WISATA Rudy Irsian; Binur Napitupulu
Jurnal Ilmiah Akomodasi Agung Vol 6 No 2 (2019): Jurnal Ilmiah Akomodasi Agung
Publisher : Akademi Pariwisata Darma Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51827/jiaa.v6i2.39

Abstract

This paper aims to analyze the communication that occurs between travel bloggers about the city of Medan as a tourist destination. The purpose of this study is to obtain a clear picture of the extent of the travel blogger writing that discusses tourist destinations in the city of Medan used as a reference for tourists to visit the city of Medan. The study was conducted with a qualitative descriptive approach based on content analysis theory. The results of this study can provide benefits and input for tourism businesses and the city government of Medan to participate in contributing information, facilities and infrastructure of tourist attractions in the city of Medan in particular.
VARIASI KUE TRADISIONAL DENGAN BAHAN DASAR SINGKONG DI DAPUR PASTRY HOTEL éL ROYALE BANDUNG Binur P Napitupulu; Sri Dewiani
Jurnal Ilmiah Akomodasi Agung Vol 7 No 1 (2020): Jurnal Ilmiah Akomodasi Agung
Publisher : Akademi Pariwisata Darma Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51827/jiaa.v7i1.45

Abstract

Pastry is a place to process, provide and serve the cake, bread, traditional cake, which neededby the guest. The guest in hotel can enjoy the cake which had made by the pastry section when the events need snack or dessert. Many types of cake served in hotel most produced which use modern cake recipi. Although indonesia is rich with many traditional cake which is not less in terms of taste and appearance of serve. So the authors doing research to know the variation types of traditional cake made of cassava at el royal hotel bandung and for know development effort of traditional cake made from cassava at el royale hotel bandung, and do experiment. This research doing in two places are : el royale hotel bandung and laboratory of pastry at tourism hotel academy darma agung medan. The selection of place at el royale hotel bandung is to get information about the traditional cake in hotel , which doing by interviuw with 7 pastry staffs. To develop variation of cake the author doing experiment at pastry laboratory at tourism hotel academic darma agung medan, the result of experiment was evaluated by lecture, staff and student with total 43 persons as sample from 245 population. From the result of research the author take conclusion cassava layer cake, cheese bolu tape, and getuk. From the result of experiment which had made the colour, taste and texture are very interesting, so from this processed product is very good to reccomended at the pastry in el royale hotel bandung.
PENGOLAHAN DAUN KELOR UNTUK MENAMBAH VARIASI BOLU PANDAN DI éL ROYALE HOTEL BANDUNG Binur Pretty Napitupulu; Firda Natasya Sinambela
Jurnal Ilmiah Akomodasi Agung Vol 8 No 1 (2021): Jurnal Ilmiah Akomodasi Agung
Publisher : Akademi Pariwisata Darma Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51827/jiaa.v8i1.59

Abstract

The Pastry section is under the auspices of the food and beverage product department, which is tasked with processing cakes and breads in the hotel. The pastry section must be able to prepare and produce cakes that are really high quality, healthy and attractive for consumption. There are many variations of cakes at El Royale Hotel Bandung, good and interesting, but the author wants to process the cake recipe from the existing pandan sponge recipe and than vary it by adding Moringa leaves. The author hopes that moringa leaves will not only add variety, but also fulfill the nutrion of consumers. There fore, so that cakes consumed have high nutritional value, the authors want to modify the cake by fortification (adding) the ingredients to the cake by adding Moringa leaves to the pandan sponge processing at El Royale Hotel bandung. The author conducts direct research through interviews and observations during the production process of pandan sponge cake, the author also looks for theories about moringa leaves and pandanus cake and trials (testfood) in the laboratory of the Darma Agung Medan tourism and hospitality Academy. Trials (experiments) were Carried out for 2 (two) months. The process of processing Moringa leaves are added to add nutrion. The results of making moringa leaf pandanus sponge are very good and interesting as evidenced by the results of trials that have been assessed. Well by the campus community who have given positive comments and like moringa leaf pandanus sponge. The author hopes that this moringa pandan sponge , recipe can be recommended to be processed in the kitchen of El Royale hotel Bandung as a healthy snack.
ANDALIMAN SEBAGAI BAHAN TAMBAHAN PADA SAUCE APPETIZER DI HOTEL JW MARRIOTT MEDAN Binur Pretty Napitupulu; Abdillah Attoriq
Jurnal Ilmiah Akomodasi Agung Vol 8 No 2 (2021): Jurnal Ilmiah Akomodasi Agung
Publisher : Akademi Pariwisata Darma Agung

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Abstract

Appetizer is an appetizer before the main course which is served in small portions, one or two bites (bite size) so that it can arouse and increase appetite. Additional ingredients in this case are ingredients that are added to add flavor to the sauce and can be made in such a way as to support the appearance of a dish, as well as arouse one's appetite. Andaliman is a type of vine that is still related to pepper plants with the scientific name Zanthoxylum acanthopodium. In traditional cuisine, andaliman fruit is used as a cooking spice, besides the skin, roots and leaves are also used medicinally. Andaliman contains active trigeminal compounds that function as anti-oxidants and antimicrobials that make this plant a medicine. Based on the results of research through initial observations, the authors found an appetizer dish at the JW Marriot Hotel Medan. In particular, the dressing on the dish only uses a type of sauce that has never been developed with a new type of sauce variation. The author wishes to use andaliman as an additional ingredient for sauce variations as an appetizer dish, the author is interested in using andaliman as an additional ingredient in processed sauce for appetizer dishes at the JW Marriott hotel.
Opini Masyarakat tentang Bisnis Kuliner Online di Kota Berastagi Kabupaten Karo Provinsi Sumatera Utara Bobby Rahman; Binur Pretty Napitupulu
TEHBMJ (Tourism Economics Hospitality and Business Management Journal) Vol 2 No 2 (2022): TEHBMJ (Tourism Economics, Hospitality and Business Management Journal)
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/tehbmj.v2i2.369

Abstract

Technological progress is so fast that it can be felt by entrepreneurs, especially culinary businesses in Indonesia, with this technological advancement which is widely used by culinary business actors, such as those in Berastagi City, Karo Regency, where this area is a tourist destination that is visited by many tourists. tourists both from outside and from within the country, the variety of attractions offered as well as the culinary delights. Online media is one of the media for culinary business actors in selling a variety of culinary delights that are marketed which are usually used as promotional tools to market these various culinary delights. The type used in this research is a type of quantitative descriptive research. Where the results of the enthusiastic research of the community in using online media in culinary orders are increasing and continue to increase. This online culinary business makes it easy for people to buy the food they want without having to leave their homes or surroundings. The process of ordering and delivery as well as payment is very efficient, fast and practical, making the online culinary business in Berastagi City, Karo Regency even better
Co-Authors Abdillah Attoriq Bobby Rahman Firda Natasya Sinambela Lamminar Lamminar Novia Ruth Silaen Pandapotan Nauli Sun Siregar Rudy Irsian Sri Dewiani Veramika Sembiring