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All Journal Jurnal Ilmiah Akomodasi Agung ULINA: Jurnal Pengabdian kepada Masyarakat
Ivan Benedict Tambunan
Akademi Pariwisata dan Perhotelan Darma Agung
Agriculture, Biological Sciences & Forestry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences

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PENANGANAN PERALATAN MAKANAN DAN MINUMAN DI RESTORAN SPOON DINING PADA HOTEL GRAND ASTON CITY HALL MEDAN Ivan Benedict Tambunan
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.v7i1.43

Abstract

Peralatan makanan dan minuman memegang peranan yang sangat penting di sebuah restoran dimana saja, dikarenakan peralatan makanan dan minuman dibutuhkan untuk memakan makanan yang disediakan oleh pramusaji kepada tamu dan juga untuk memperlancarkan proses pelayanan pramusaji terhadap tamu yang datang ke restoran tersebut. Penelitian ini dilakukan untuk mengetahui kelengkapan dan penanganan peralatan makanan dan minuman serta kemampuan pramusaji dalam melakukan pelayanan kepada tamu. Penulis melakukan penelitian di Hotel Grand Aston City Hall Medan. Penelitian dilaksanakan pada saat Praktek Kerja Lapangan (PKL) selama 6 (enam) bulan, terhitung mulai tanggal 13 Agustus 2018 sampai dengan 13 Februari 2019. Maka penulis melakukan peninjauan langsung dan wawancara kepada pihak yang terkait. Dari hasil analisa ditemukan bahwa terdapat permasalahan kelengkapan peralatan makanan dan minuman. Sehingga dapat disimpulkan bahwa sering terjadi kekurangan perlengkapan sehinggan mengakibatkan para tamu mengeluh. Sebaiknya peralatan yang sudah ada sebaiknya ditambah lagi.
PELAKSANAAN STANDAR OPERASIONAL PROSEDUR PEMESANAN MAKANAN DI PRIME STEAK HOUSE FINE DINING RESTORAN JW MARRIOTT HOTEL MEDAN Ivan Benedict Tambunan
Jurnal Ilmiah Akomodasi Agung Vol 7 No 2 (2020): Jurnal Ilmiah Akomodasi Agung
Publisher : Akademi Pariwisata Darma Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51827/jiaa.v7i2.52

Abstract

Fine Dining is a restaurant-style dining concept that offers a luxurious atmosphere and classy service. Stages of serving food in Fine Dining restaurants start from Appetizer to Dessert. Visitors who come usually wear neat and formal clothes. Men wear shirts, suits and for women use Luxurious dresses and clothes. In serving guests so that guests are satisfied, it is necessary to implement standard operating procedures by waiters. The waiter should carry out the stages in serving guests who order food at Prime Steak House Fine Dining Restaurant JW Marriott Hotel Medan 'To get more accurate data, the writer conducted a direct observation of the object to be studied using this type of descriptive research by observing and interviewing 15 guests. This research was conducted for 6 (six) months, starting from August 2019 to February 2020.From the results of the author's analysis, it was found that the waitresses were still lacking in implementing standard operational procedures for ordering food at the Prime Steak Fine Dining Restaurant which resulted in guests being less satisfied while in the restaurant. The implementation of the food ordering procedure has been set at the Prime Steak House Fine Dining Restaurant, but there are still waiters who do not do their job properly and maximally, for example errors in recording food orders or taking orders, not offering dessert, and not informing guests of the time it takes for food to be received guest.
TINJAUAN TENTANG KEPUASAN TAMU TERHADAP PELAYANAN PRAMUSAJI RESTORAN ASTRO HOTEL GRAND ANTARES INDONESIA DI MEDAN Ivan Benedict Tambunan
Jurnal Ilmiah Akomodasi Agung Vol 8 No 2 (2021): Jurnal Ilmiah Akomodasi Agung
Publisher : Akademi Pariwisata Darma Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51827/jiaa.v8i2.70

Abstract

Kepuasaan adalah yang bersifat puas, kesenanganan, dan kelegaan. Dan pelayanan secara umum adalah kegiatan yang ditujukan untuk kepuasaan kepada tamu, melalui pelayanan ini kebutuhan dan keinginan tamu akan terpenuhi. Restoran merupakan suatu tempat atau bangunan yang diorganisasi secara komersial yang menyelenggarakan pelayanan yang baik kepada semua tamunya baik berupa makan dan minum. Berdasarkan hasil penelitian melalui observasi di Hotel Grand Antares saya menemukan banyak tamu yang mengeluh tentang keterlambatan pesanan makanan dan minuman yang disajikankepada tamu, diakibatkan karena kurangnya komunikasi pramusaji kepada kitchen, dimana berdasarkan tabel 6 orang / 46% staff menyatakan memberikan pelayanan dengan puas, tamu akan puas jika tamu mendapatkan apa yang mereka inginkan. Bahkan lebih sangat puas jikalau tamu mendapatkan pelayanan yang di luar dari ekspetasi. Tetapi kalau tamu mendapatkan ketidakpuasan, tamu tidak akan kembali ke Restoran di Hotel Grand Antares Indonesia, Medan. Masalah terhadap prosedur pesanan taking order karean kurangnya komunikasi pramusaji terhadap staf kitchen, dan ada juga masalah upaya yang dilakukan dalam meningkatkan kepuasan pelayanan pengantaran makanan dan minuman. Dengan kurang maksimalnya petugas pramusaji dalam memberikan pelayanan maka dari itu penulis tertarik untuk meneliti tentang Kepuasan Tamu Terhadap Pelayanan Pramusaji Restoran Astro Hotel Grand Antares Indonesia, Medan.
PERENCANAAN PENGEMBANGAN EKOWISATA DI PANTAI BULBUL, BALIGE, SEBAGAI PEDOMAN PEMBUATAN PRODUK WISATA Lyandru Togu Tambunan; Ivan Benedict Tambunan; Nirwaty Tarigan
Jurnal Ilmiah Akomodasi Agung Vol 8 No 2 (2021): Jurnal Ilmiah Akomodasi Agung
Publisher : Akademi Pariwisata Darma Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51827/jiaa.v8i2.74

Abstract

This study is entitled Development Planning of Ecotourism in Bulbul Beach, Balige, as a Guidelines of Tourism Product. Researcher intend to research about the spatial and a-spatial actual condition in Bulbul Beach, and to know whether this actual condition is capable to be developed as an Ecotourism concept with the Sustainable Tourism as the guidelines for making of Tourism Product in the near future. From this research was found that the management of tourism facilities is still poor. Furthermore, by the physical and non-physical evidence of the actual condition of Bulbul Beach still significant to be developed with sustainable development guidelines for Tourism Product, with the use of Ecotourism planning principals.
Pelatihan Pengisian Aplikasi Pelaporan SPMI Marice Hotnauli Simbolon; Ivan Benedict Tambunan; Lanta Siringo Ringo; Mentari Simbolon
ULINA: Jurnal Pengabdian kepada Masyarakat Vol 4 No 1 (2026): Januari
Publisher : Universitas Mandiri Bina Prestasi (UMBP)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58918/wa5mmk86

Abstract

Akademi Pariwisata dan Perhotelan Darma Agung is a higher education institution that offers two study programs with broad career prospects in the hospitality industry, namely Program Studi Perhotelan and Program Studi Usaha Perjalanan Wisata for the three-year diploma level. Regarding SPMI reporting, Akademi Pariwisata dan Perhotelan Darma Agung has not yet activated its SPMI account, thus requiring guidance and assistance in activating and completing performance reports for each department within the academy through the SPMI Reporting Application. The SPMI reporting process is mandatory for all higher education institutions under Kementerian Pendidikan Tinggi, Sains, dan Teknologi Republik Indonesia. The purpose of filling out the SPMI reporting application is to ensure that higher education institutions have implemented the PPEPP (Penetapan, Pelaksanaan, Evaluasi, Pengendalian, Peningkatan) cycle in meeting the Standar Nasional Pendidikan Tinggi (SN-Dikti), in accordance with and/or exceeding Permendikbudristek No. 53 of 2023. The reporting period for the SPMI cycle begins in March and ends in May at Akademi Pariwisata dan Perhotelan Darma Agung, after which verification is carried out by regional facilitators. Following verification by the facilitators, Akademi Pariwisata dan Perhotelan Darma Agung is given time to make updates and respond to improvement notes from regional facilitators from around August to September. Then the facilitator conducts a final verification, validation, provision of notes, recommendations for improvement, and SPMI typology assessment in November, and the SPMI Award is held in December. However, for the 2025 Performance, the SPMI Award will be held in early 2026, specifically on Tuesday, January 27, 2026. Akademi Pariwisata dan Perhotelan Darma Agung received a ranking of two in the Evaluation Category and a nomination in the Improvement Category.
Co-Authors Lanta Siringo Ringo Lyandru Togu Mulia Tambunan Marice Hotnauli Simbolon Mentari Simbolon Nirwaty Tarigan