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All Journal Jurnal Pariwisata JURNAL MANAJEMEN GANDRUNG: Jurnal Pengabdian Kepada Masyarakat Jurnal Gastronomi Indonesia Journal Hotspot (jh) Journal of Business on Hospitality and Tourism TRJ (Tourism Research Journal) Jurnal Ilmiah Pariwisata
Vienna Artina Sembiring, Vienna Artina
Sekolah Tinggi Pariwisata Trisakti
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Physics Social Sciences Other

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The Influence of Influencer Marketing and Electronic Word of Mouth on Visiting Interest of Generation Z: A Case Study of Holywings Bar Jakarta Maudiarti, Santi; Sembiring, Vienna Artina
Jurnal Penelitian Pariwisata Vol 9 No 2 (2025): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v9i2.285

Abstract

The development of digital technology has brought significant changes in communication patterns and marketing strategies, particularly among Generation Z, who are highly active users of social media. In the food and beverage (F&B) industry, the use of digital-based strategies such as influencer marketing and electronic word of mouth (e-WOM) has become increasingly important for building brand image and attracting consumer interest. This study aims to examine the influence of influencer marketing and e-WOM on the visiting interest of Generation Z, using a case study of Holywings Bar Jakarta. A quantitative approach was employed by distributing questionnaires to 100 respondents belonging to the Generation Z cohort. The collected data were analyzed using validity and reliability tests, simple and multiple linear regression, as well as the coefficient of determination. The results show that influencer marketing contributes 38% to visiting interest, while e-WOM contributes 32.9%. Simultaneously, both variables account for 41% of the variation in Generation Z's interest in visiting Holywings Bar Jakarta. These findings indicate that digital marketing strategies via social media play a significant role in shaping consumer preferences and visit intentions, particularly among the younger demographic, within the context of urban entertainment destinations. Keywords: influencer marketing, electronic word of mouth, visiting interest, generation Z
PENGARUH KOMPENSASI TERHADAP KINERJA KARYAWAN PADA RESTORAN KOI JAKARTA BARAT Prabandari, Wijayanti Dewi; Sembiring, Vienna Artina; Herienda, Florensia
Jurnal Pariwisata Vol 10, No 1 (2023): Jurnal Pariwisata
Publisher : LPPM Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31294/par.v10i1.15113

Abstract

ABSTRAK Pemberian kompensasi di Restoran KOI Jakarta Barat harus diatur dengan baik, sehingga dapat diterima oleh kedua belah pihak dengan harapan dapat menjamin kepuasan karyawan yang pada gilirannya nanti perusahaan dapat mencapai tingkat kinerja yang diinginkan. Penelitian ini bertujuan untuk mengetahui pengaruh kompensasi terhadap kinerja karyawan pada Restoran KOI Jakarta Barat. Jenis penelitian ini adalah deskriptif kuantitatif dengan metode analisis regresi berganda. Teknik pengambilan sampel menggunakan teknik sampling jenuh karena populasi sama dengan sampel yaitu sebanyak 50 karyawan Restoran KOI. Lokasi penelitian terletak di Restoran KOI Puri Indah Mall Jakarta Barat. Metode pengumpulan data  dengan menyebarkan kuisioner dengan skala likert dari 1 sampai dengan 5.  Hasil penelitian menunjukkan kompensasi berpengaruh signifikan terhadap kinerja karyawan pada Restoran KOI Jakarta Barat. Semakin tinggi kompensasi yang diberikan Restoran KOI, maka semakin tinggi pula produktivitas kerja semua karyawannya, hal tersebut membuat para karyawan sangat loyal dan setia kepada Restoran KOI Jakarta Barat. Diharapkan Pimpinan Restoran KOI di Jakarta dapat lebih memperhatikan tunjangan-tunjangan yang diberikan pada karyawannya, yaitu memberikan jaminan kesehatan dan jaminan kecelakaan kerja. Kata Kunci: Kompensasi, Kinerja Karyawan ABSTRACT Compensation at KOI West Jakarta Restaurantmust be properly regulated, so that it can be accepted by both parties with the hope of guaranteeing employee satisfaction which in turn the company can achieve the desired level of performance.This study aims to determine the effect of compensation on employee performance at KOI West Jakarta Restaurant. This type of research is descriptive quantitative with multiple regression analysis method. The sampling technique uses a saturated sampling technique because the population is the same as the sample, namely as many as 50 KOI Restaurant employees. The research location is located at the KOI Puri Indah Mall Restaurant, West Jakarta. The data collection method is by distributing questionnaires with a Likert scale from 1 to 5. The results show that compensation has a significant effect on employee performance at the KOI West Jakarta Restaurant. The higher the compensation given by KOI Restaurant, the higher the work productivity of all its employees, this makes employees very loyal and loyal to KOI West Jakarta Restaurant. It is hoped that the leadership of the KOI Restaurant in Jakarta can pay more attention to the benefits given to their employees, namely providing health insurance and work accident insurance. Keywords: Compensation, Employee Performance
Empowering Cibuntu Village: Continuous Training and Assessment For Asean's Best Homestay Excellence Amalia Mustika; Wijayanti Dewi Prabandari; Vienna Artina Sembiring; Freddy Triono
GANDRUNG: Jurnal Pengabdian Kepada Masyarakat Vol. 6 No. 1 (2025): GANDRUNG: Jurnal Pengabdian Kepada Masyarakat
Publisher : Fakultas Olahraga dan Kesehatan, Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/gandrung.v6i1.4474

Abstract

Cibuntu Tourism Village, located in Cirebon, West Java, is a village rich in natural, cultural, and culinary potential, and it boasts homestays that have previously received ASEAN-level awards. The aim is to assess and provide ongoing training to improve the quality of homestays in Cibuntu Village, with the hope of reclaiming the title of the best homestay at the ASEAN level. The methods used include presentations, assessments through Q&A sessions, direct observations, and facility evaluations. A comprehensive assessment was conducted on ten homestays based on two aspects: local wisdom and service quality. The results revealed that three out of the ten homestays assessed met the high criteria and were deemed worthy of being re-nominated for the ASEAN competition. The assessment scores of these three homestays were nearly identical, indicating the very high quality of each homestay. These findings suggest that the homestays in Cibuntu Village have great potential to compete at the international level with only minor adjustments through training. This community service initiative is hoped to provide continuous training, improve homestay service quality, and strengthen Cibuntu Village’s position as a leading tourism destination in sustainable homestay management.
Faktor-Faktor yang mempengaruhi Keputusan Pembelian Melalui Moderasi Brand Image (Studi Kasus pada Calon Mahasiswa Baru Institut Pariwisata Trisakti Dalam Memilih Kampus) Sembiring, Vienna Artina; Sugeng, Novita Widyastuti; Ratu Bilqis, Linda Desafitri; Sabda, Christophorus
Jurnal Ilmiah Pariwisata Vol 30 No 1 (2025): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v30i1.1871

Abstract

Competition between educational institutions, especially at the tertiary level, is getting tighter in line with the rapid development of the world of education today. Each university tries to highlight its advantages in order to attract potential students to choose their institution. The purchasing decision is a crucial step for prospective students in choosing the right educational institution. This research aims to identify the influence of customer perception, visiting experience, and brand image on purchasing decisions of prospective new students at higher education institutions. Using a quantitative approach, this research collected data from 100 student respondents from the class of 2024 at the Trisakti Tourism Institute through a questionnaire. The results of the analysis show that positive perceptions and good visiting experiences significantly influence purchasing decisions, with brand image as a moderating factor that strengthens this relationship. Keywords: Purchase Decision; Customer Perception; Visiting Experience; Brand Image.
Coba Pembuatan Donat Dengan Subtitusi Tepung Jali Terhadap Tepung Terigu Berprotein Sedang Salim, Chairul; Sembiring, Vienna Artina; Chandra, Florencia Tania
Jurnal Ilmiah Pariwisata Vol 30 No 3 (2025): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v30i3.1974

Abstract

Indonesia is rich in various kinds of cakes and bread. One of them is donut bread. In addition, the author decided to process jali seeds into jali seed flour to be used as a substitute for medium protein flour for the basic ingredients for making donuts. This study used a descriptive test to determine the nature and intensity of each sample by the author and a hedonic test to determine the level of preference of each sample given. Data collection through questionnaires and processed using SPSS version 25 and the type of test carried out was the One-Way ANOVA test. Based on the results for the taste aspect in the donut experiment with the substitution of jali seed flour, the results showed that wheat flour was preferred over jali seed flour, because jali seed flour had a bland taste. For the texture aspect in the donut experiment with the substitution of jali seed flour, the results showed that jali seed flour made the donut texture denser. From the taste aspect, the donut experiment with the substitution of jali seed flour showed that the donut was the most preferred by the panelists because the donut had the sweetest taste. In terms of texture, the donut experiment with barley flour substitution resulted in the donuts that the panelists preferred the most because they were the softest compared to the other treatments. Keywords: donuts, jail seed flour, taste texture
The Effect of Service Quality on Customer Satisfaction at Roti Bakar 88 Poris Tangerang Sembiring, Vienna Artina; Prabandari, Wijayanti Dewi; Darsiah, Anis
Jurnal Penelitian Pariwisata Vol 6 No 2 (2022): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v6i2.175

Abstract

This study aims to determine the effect of service quality on customer satisfaction. This type of research is descriptive quantitative research with simple regression. The population in this study were all consumers who visited Roti Bakar 88 Poris Tangerang, while the sample in this study amounted to 99 respondents. The sampling technique in this study used accidental sampling. Data collection techniques by distributing questionnaires. The results showed that service quality had a significant effect on customer satisfaction. This is because the Roti Bakar 88 Poris Tangerang has adequate physical evidence, adequate performance, consumers do not wait too long for food to be consumed, responsiveness is very fast and alert in helping what consumers need, guarantees that can provide a sense of security in the process. Use services and empathy that can provide comfort by giving personal attention to customers. Roti Bakar 88 Poris Tangerang continues to be the attention of consumers because of its best service quality. It always maintains the atmosphere in the restaurant in a calm and conducive condition, especially when it is crowded, so that consumers are happy to linger at Roti Bakar 88 Poris Tangerang to create a sense of customer satisfaction and a sense of Loyalty. Keywords: Service Quality, Customer Satisfaction
The Effect of Personal Hygiene, Safety, Security and Health (K3) and Service Quality on Customer Satisfaction at Palinggihan Restaurant, Cirebon Tarigan, Emenina; Sembiring, Vienna Artina; Prabandari, Wijayanti Dewi
Jurnal Penelitian Pariwisata Vol 5 No 1 (2021): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v5i1.114

Abstract

This study aims to determine Personal Hygiene, Safety, Security and Health (K3) and Service Quality on Customer Satisfaction at Palinggihan Restaurant Cirebon. The research method used is a quantitative method, with a descriptive approach. Sampling using accidental sampling technique. The number of respondents is 100 people. The results of this study were Personal Hygiene, Safety, Security and Health (K3) had no significant effect on customer satisfaction, while service quality had a significant effect on customer satisfaction. This is because consumers who come to the Palinggihan Cirebon Restaurant only visit no more than five times, so they don't care about Personal Hygiene, Safety, Security and Health (K3). The service procedures in the restaurant are carried out properly and correctly by the employees of the Palinggihan Cirebon Restaurant, namely greeting, placing guests, serving menu books, taking orders, serving food and drinks, billing system, thanking people and clearing the table. Suggestions from this research are (1) Restaurant owners need to plan Personal Hygiene, Safety, Security and Health (K3) training for their employees; (2) A manager or restaurant supervisor conducts morning briefing for employees to provide reports on yesterday's sales and favorite and upselling menus (offering menus to consumers). Keywords: Personal Hygiene, Safety, Security and Health (K3), Service Quality, Consumer Satisfaction
Effect of Product Quality on Customer Satisfaction at Kopi Gowo Lippo Karawaci, Tangerang Selatan Sembiring, Vienna Artina
Jurnal Penelitian Pariwisata Vol 5 No 2 (2021): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v5i2.116

Abstract

This study aims to see the magnitude of the influence of product quality on customer satisfaction at Kopi Gowo Lippo Karawaci, South Tangerang. With the development of people's lifestyles, marketing orientation has changed. In addition, the development of the coffee business in South Tangerang causes a company to improve product quality to increase customer satisfaction. The researcher uses a simple regression analysis method with a quantitative descriptive approach, with a total of 97 consumers in Kopi Gowo Lippo Karawaci, South Tangerang. The results of this study indicate that product quality has a significant influence on customer satisfaction at Kopi Gowo Lippo Karawaci, South Tangerang because quality products have an important role in shaping customer satisfaction. The higher the quality of the product provided, the higher the satisfaction felt by the customer. When customer satisfaction is higher, it can lead to profits for the company. Kopi Gowo Lippo Karawaci, South Tangerang, should better prepare coffee drink products as a whole regarding the choice of coffee drink menu variants. Then the employees of Kopi Gowo Lippo Karawaci South Tangerang should further improve their skills in terms of speed, accuracy and become more responsive in serving consumers. Furthermore, Kopi Gowo Lippo Karawaci, South Tangerang, conducted a guest comment system, very helpful for the coffee shop to further improve the quality of coffee drinks. Keywords: Product Quality, Customer Satisfaction
PENGARUH PENGEMBANGAN KARIER TERHADAP KINERJA KARYAWAN DI UNIT TATA GRAHA HOTEL MENARA PENINSULA Taviprawati, Ervina; Sembiring, Vienna Artina
Jurnal Ilmiah Pariwisata Vol 24 No 3 (2019): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v24i3.1312

Abstract

Hospitality as a part of the tourism industry is growing rapidly as well. In hotels already operating as well as the development of tourism, sometimes the guest still complaints. Especially in a hotel that is not managed professionally and efficiently, there will be many problems encountered for guest. However, the hotel strives to minimize the complaint. This is done so that guest feel satisfied with the services provided, it is expected to be regular guest. It is very clear that every company must pay attention to the quality of its employees. Quality can be achieved if through employee development. Development can be through education and training. One of them is through career development. This research was conducted to find out how much influence the development of careers on employee performance in Housekeeping Unit at Menara Peninsula Hotel. The research method was conducted by descriptive and correlational (correlation research), using purposive sampling method with 22 respondents, they are employees of the Menara Peninsula hotel. The results obtained that there is a strong positive relationship between career development variables and employee performance in the Tatagraha Hotel Unit, Menara Peninsula. This shows that career development variables affect employee performance, meaning that career development variables can influence performance variables very strongly. While the performance variable is influenced by other factors not examined.
PENGEMBANGAN WISATA KULINER BERBASIS BAHAN PANGAN LOKAL SEBAGAI DAYA SAING DI DESA WISATA SAKERTA TIMUR KABUPATEN KUNINGAN JAWA BARAT Sari, Ira Maya; Sembiring, Vienna Artina; Wicaksono, Haryo
Jurnal Ilmiah Pariwisata Vol 24 No 3 (2019): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v24i3.1317

Abstract

Culinary tourism is one of domestic and foreign tourists attractions who take a journey with the aim to enjoy various types of local food. Culinary in tourism areas also has a high that competitiveness in the context of promoting tourism in the Sakerta Timur tourism village, Kuningan, one of the ways is by developing local food-based culinary tourism. The purpose of this research is to identify local food ingredients that have potential to be developed into culinary tourism to raise the competitiveness of the Sakerta Timur tourism village. The methods of these research is used qualitative descriptive using SWOT analysis (Strengths, Weaknesses, Opportunities and Threats) in the Sakerta Timur tourism village in July 2019. The results of this study is to the identify the local food ingredients that can be developed, so it will be competitive for culinary tourism. The local food ingredients are white mushrooms, cassava, sweet potatoes, fresh water fish, nira and coffee. Examples of product development are mushroom sauce, sweet potato sticks, pempek, palm sugar, millennial getuk rolls and coffee beans.
Co-Authors Alisha Sekar Ayu Amalia Mustika Anis Darsiah Anis Darsiah Bianca Natasha Chairul Salim Chairul Salim, Chairul Chandra, Florencia Tania Darsiah, Anis Dian Octarina Emenina Tarigan Emenina Tarigan, Emenina Ervina Taviprawati Ervina Taviprawati, Ervina Freddy Triono Gita Putri Karunia Haryo Wicaksono Haryo Wicaksono, Haryo Herienda, Florensia Ira Maya Sari Karunia, Gita Putri Linda Desafitri RB Maudiarti, Santi Myrza Rahmanita Novita Widyastuti Sugeng Nurbaeti Nurbaeti Nurti Rahayu Octarina, Dian Rahayu, Nurti Rahmat Ingkadijaya Rina Suprina Sabda, Christophorus Salim, M. Rafi Saputro, Yogi Sari, Ira Maya Sari, Melanie Indah Sugeng, Novita Widyastuti Wijayanti Dewi Prabandari Wijayanti Dewi Prabandari Wisnu Prasetyo Yonathan Raditya