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The Effect of Service Quality on Customer Satisfaction at Roti Bakar 88 Poris Tangerang Vienna Artina Sembiring; Wijayanti Dewi Prabandari; Anis Darsiah
Jurnal Penelitian Pariwisata Vol 6 No 2 (2022): (TRJ) Tourism Research Journal
Publisher : Sekolah Tinggi Pariwisata Trisakti

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

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

STUDENT PERCEPTION AND PROMOTION MIX OF HOUSEKEEPING DEPARTMENT AT TRISAKTI TOURISM INSTITUTE Anis Darsiah; Dian Octarina; Vienna Artina Sembiring
JPIM (Jurnal Penelitian Ilmu Manajemen) Vol 8 No 2 (2023): JPIM (JURNAL PENELITIAN ILMU MANAJEMEN)
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/jpim.v8i2.1471

This study aims to determine the effect of student perceptions and promotion mix on the decision of Trisakti Tourism Institute students to choose the Housekeeping Department. This type of research is descriptive quantitative with multiple regression analysis methods. The population in this study were all students of the Trisakti Tourism Institute. While the sample in the study amounted to 133 respondents using the accidental sampling technique distributing questionnaires with a Likert scale of 1 to 5. Based on the results of the discussion above, it can be concluded that students' perceptions of the housekeeping departments are good with an average score of 3.73. This is of particular concern to the lecturers to maintain the quality of the teaching and learning process, especially so that students are more interested in working in the household world. Showing that advertising, personal selling, sales promotion, and public relations have a significant effect on the decision to choose a major in college

Exploring English Communication Needs in A Tourism Village: What Do the Local Communities Say? Suprina, Rina; Rahayu, Nurti; Sembiring, Vienna Artina
Journal of Business on Hospitality and Tourism Vol 9, No 1 (2023): June 2023
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v9i1.432

Local community empowerment in tourism villages is required to enhance community participation in community-based tourism (CBT). English learning programs in tourist villages are generally carried out as incidental community service programs. Because of time constraints and insufficient methods, the results are subpar. Therefore, an effective and efficient English learning model designed specifically to improve the communicative competence of the community managing tourist villages is required. This study aims to bridge government programs to improve tourism human resources, particularly in the community of Cibuntu, a tourist village in Kuningan Regency. The ADDIE model (Analysis, Design, Development, Implementation, and Evaluation) is used as a reference and conceptual framework in this study. This study intends to carry out the first stage of the ADDIE model, namely the Analysis stage, to identify the English needs of the Cibuntu community. To this end, a descriptive qualitative research method was employed. The information was harnessed by observing and interviewing members of local communities who involved in tourism activities. In addition, interviews with the local tourism office were conducted to determine the profile of foreign tourists. The results demonstrated the community's need for English competence, their current English skill, and the English skills they wish to achieve. Based on the results of the needs analysis stage, the next stage of ADDIE should be carried out in the future research.

THE INFLUENCE OF FACILITIES ON THE MOTIVATION OF TOURISTS VISITING THE JAM GADANG BUKIT TINGGI, WEST SUMATRA Darsiah, Anis; Sembiring, Vienna Artina; Salim, M. Rafi; Octarina, Dian
JPIM (Jurnal Penelitian Ilmu Manajemen) Vol 9 No 2 (2024): JPIM (JURNAL PENELITIAN ILMU MANAJEMEN)
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/jpim.v9i2.1999

Bukittinggi City is a city in West Sumatra province with the second largest economy after Padang City. As a tourism city, the City of Bukittinggi is starting to develop itself by building tourist facilities to support its tourist attractions. This research aims to determine the motivation of tourists who visit the Jam Gadang Tourism Area, Bukittinggi City, tourists' considerations in choosing tourist facilities when visiting the Jam Gadang Tourism Area, and the influence of tourist facilities on tourist motivation to visit the Jam Gadang Tourism Area. The research method used was descriptive, the research object was 120 respondents visiting the Jam Gadang Tourist Area. The results of this research are the need to provide expansion of the parking area as an additional facility in the Jam Gadang Tourist Area and the need to provide a place for souvenir sellers in the Jam Gadang Tourist Area so that gadang traders gather in one place that has been provided to sell so that it becomes orderly and organized.

Exploring English Communication Needs in A Tourism Village: What Do the Local Communities Say? Suprina, Rina; Rahayu, Nurti; Sembiring, Vienna Artina
Journal of Business on Hospitality and Tourism Vol. 9 No. 1 (2023): June 2023
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v9i1.432

Local community empowerment in tourism villages is required to enhance community participation in community-based tourism (CBT). English learning programs in tourist villages are generally carried out as incidental community service programs. Because of time constraints and insufficient methods, the results are subpar. Therefore, an effective and efficient English learning model designed specifically to improve the communicative competence of the community managing tourist villages is required. This study aims to bridge government programs to improve tourism human resources, particularly in the community of Cibuntu, a tourist village in Kuningan Regency. The ADDIE model (Analysis, Design, Development, Implementation, and Evaluation) is used as a reference and conceptual framework in this study. This study intends to carry out the first stage of the ADDIE model, namely the Analysis stage, to identify the English needs of the Cibuntu community. To this end, a descriptive qualitative research method was employed. The information was harnessed by observing and interviewing members of local communities who involved in tourism activities. In addition, interviews with the local tourism office were conducted to determine the profile of foreign tourists. The results demonstrated the community's need for English competence, their current English skill, and the English skills they wish to achieve. Based on the results of the needs analysis stage, the next stage of ADDIE should be carried out in the future research.

Uji Coba Pembuatan Genoise Cake dengan Menggunakan Kelapa Sebagai Subtitusi Tepung Salim, Chairul; Vienna Artina Sembiring; Bianca Natasha
JURNAL GASTRONOMI INDONESIA Vol 12 No 2 (2024): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v12i2.1391

Genoise cake is a sponge cake that originates from Italy. Making Genoise Cake uses the Au Bain Marie method, where the egg beater container is immersed in another container filled with warm water while the eggs are beaten until the eggs feel warm. The result of a genoise cake is a light and fluffy cake. So far, the raw material for making genoise cake is wheat flour, we can reduce the use of wheat flour and provide variations to genoise cake by using coconut flour as the raw material for making genoise cake. This research was conducted to find out whether coconut flour can be used as a substitute in making genoise cake, and this research was also to find out whether there were differences in terms of taste and texture. This research used an experimental method of one control product and three treatments. Data was obtained by distributing questionnaires to two groups, namely untrained panelists and expert panelists. The results obtained from panelists were not surveyed to find out whether this product was acceptable to the public and the results from expert panelists were to find out whether there were differences in terms of taste and texture. The research results showed that in terms of taste, panelists were not trained to prefer the 90% coconut flour substitution and for texture, panelists were not trained to prefer the 100% wheat flour control. Expert panelists prefer 100% control in terms of both taste and texture.

Pengaruh Persepsi Pembelajaran Housekeeping Terhadap Pemilihan Karir Bagi Siswa SMKN 3 Bogor Ervina Taviprawati; Vienna Artina Sembiring; Emenina Tarigan
Jurnal Ilmiah Pariwisata Vol 25 No 3 (2020): 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.v25i3.1403

SMKN 3 is the only State Vocational School that has the competence of Hospitality Accommodation expertise in the city of Bogor. Hospitality Accommodation expertise competencies focus on vocational hospitality in particular hotel room division. So that the target of hospitality accommodation graduates can be a competent workforce in the Front Office or Housekeeping department in the hotel. But over time, the competency of hospitality accommodation expertise at SMKN 3 Bogor has become increasingly popular but is not the first choice for career selection after graduation, especially in housekeeping learning. In this study, using a descriptive method with a quantitative approach. The population is students from SMK Negeri 3 Bogor in particular are 85 students in the Hospitality Accommodation Expertise Competency. The study was conducted in April - July 2015, with the distribution of questionnaire questionnaires on May 25-27 2015 located at SMK Negeri 3 Bogor which is located at Jalan Raya Pajajaran No. 84 RT 05/06, Babakan, North Bogor, West Java. The results of the study are students who study Housekeeping in their schools and have the motivation to learn Housekeeping in their schools greatly affect the lives of these students every day. Students who choose a career in the field of Housekeeping because according to their personality can help these students interact with many people. Keywords : Learning Perception; Students; Vocational High School; Housekeeping

Pengaruh Kepuasan Kerja Terhadap Kualitas Pelayanan dan Loyalitas Kerja Pada Karyawan di Rumah Makan Palinggihan Cirebon Emenina Tarigan; Vienna Artina Sembiring; Ervina Taviprawati
Jurnal Ilmiah Pariwisata Vol 26 No 2 (2021): 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.v26i2.1418

This study aims to determine (1) job satisfaction on service quality; (2) job satisfaction on job loyalty. The method used in this study is simple regression analysis, the sampling technique in this study is a saturated sampling technique, the population is the same as the sample, namely 40 respondents. The results of the study of job satisfaction have a significant effect on service quality with a t-count value of 4.669 > t-table 2.024, while job satisfaction has a significant effect on job loyalty with a t-count value of 2.975 > t-table 2.024. The higher the job satisfaction of employees, the higher the quality of services provided to employees and customers. Then the higher the employee's job satisfaction, the higher the employee's work loyalty given to the company. For the management of the Mostgihan restaurant, it provides a remuneration system based on performance, length of work, career path, and old age insurance. Employee welfare will have an impact on increasing job satisfaction. In improving the quality of service, the Panggihan restaurant provides training for its employees so that employees are more confident in communicating with guests and have expertise in serving in order to achieve good service quality. Keywords: Restaurant, Job Satisfaction, Service Quality, Work Loyalty

Pengaruh Kualitas Pelayanan Terhadap Kepuasan Pelanggan Dim Sum Frozen Food Kunyah.Inaja di Cengkareng Vienna Artina Sembiring; Wijayanti Dewi Prabandari; Melanie Indah Sari
Jurnal Ilmiah Pariwisata Vol 28 No 3 (2023): 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.v28i3.1750

The aim of the research is to determine the effect of service quality on customer satisfaction of Dim Sum Frozen Food Kunyah.Inaja in Cengkareng. The method used in this research is a quantitative descriptive method, a sampling technique, namely an accidental sampling technique, data obtained from the results of distributing questionnaires to all customers who bought food at Kunyah.inaja, a total of 83 respondents. Based on the research results, it is stated that there is an influence of Service Quality on Customer Satisfaction at Kunyah.inaja Cengkareng. The quality of service at Kunyah.inaja has a positive impact on customer satisfaction, with high quality contributing to loyalty, preventing customer turnover, and various other benefits. Kunyah.inaja's success in providing superior services supports operational efficiency, advertising effectiveness, and improves business reputation, with customer satisfaction as the main key to maintaining and improving their position in the market. Suggestions for Sum Frozen Food Kunyah.Inaja in Cengkareng regarding service quality are: (1) Maintain consistent quality raw materials; (2) Provide employee training for interpersonal skills and product knowledge; (3) Monitor and evaluate the service process; (4) Quick response to customer complaints, because satisfaction is often formed from the experience of handling positive complaints. Keywords: Service Quality, Customer Quality

Analisis Pengaruh Sistem Penyimpanan Makanan Terhadap Kualitas Produk Cookies di Pastry Departemen Shangri-La Hotel Jakarta Wijayanti Dewi Prabandari; Vienna Artina Sembiring; Gita Putri Karunia
Jurnal Ilmiah Pariwisata Vol 27 No 2 (2022): 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.v27i2.1618

The purpose of this study was to determine the effect of the food storage system on the quality of cookie products at the pastry department of the Shangri-La Hotel Jakarta. The type of research used is descriptive research with a quantitative approach. The research method with simple regression analysis. Data was collected by distributing questionnaires with a Likert scale. The sampling technique used was saturated sampling technique because the total population was the same as the sample size, namely 30 employees who worked at Shangri-La Hotel Jakarta, especially those in the pastry department. The results show that the storage system has a significant effect on the quality of cookie products because the cookie product storage system is one of the determining factors for the quality of food security and safety at the Shangri-La Department hotel, Jakarta. With the existence of cookie products and a proper cookie product storage system, it can guarantee that the cookie product will be more durable in accordance with the durability of the cookie product. Keywords: Food Storage System, Product Quality

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