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<![CDATA[ANALISIS HUBUNGAN PERSEPSI MAHASISWA TENTANG MATA KULIAH HOUSEKEEPING DENGAN MOTIVASI BELAJAR DI SEKOLAH TINGGI PARIWISATA TRISAKTI JAKARTA ]]>
<![CDATA[Ervina Taviprawati]]>;
<![CDATA[Vienna Artina Sembiring]]>
<![CDATA[ Jurnal Ilmiah Pariwisata Vol 22 No 2 (2017) ]]>
Publisher : <![CDATA[Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti ]]>
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DOI: 10.30647/jip.v22i2.1134
<![CDATA[Education is an important means for a nation to achieve progress. Learning is a process of behavioral change that takes place consciously and involves all students' abilities. The result of behavioral change s that occur as a result of this teaching - learning process is said to be the result of learning. This can be interpreted when a person learns a knowledge, then he has new skills about knowledge that has been learned in addition to the knowledge that has be en there. This research uses descriptive and correlational method in processing and analyzing data. The unit of analysis in this study is the students who majored in housekeeping STP Trisakti In this study the object is the students of the second semester of 2015 who studied housekeeping at STP Trisakti. Data analysis method used in this research is descriptive analysis with the intent to analyze the results of questionnaires from the relationship and the influence of student perceptions about the subject o f housekeeping with motivation to learn at Trisakti Tourism High School Jakarta. Student perception about housekeeping subjects affect the learning motivation by 49.67%. While the remaining 50.33% learning motivation is influenced by other factors.]]>
<![CDATA[Pengaruh Fasilitas Terhadap Keputusan Menginap di Homestay Desa Cipasung, Kuningan ]]>
<![CDATA[Vienna Artina Sembiring]]>;
<![CDATA[Ervina Taviprawati]]>;
<![CDATA[Anis Darsiah]]>
<![CDATA[ Jurnal Ilmiah Pariwisata Vol 25 No 1 (2020): Jurnal Ilmiah Pariwisata ]]>
Publisher : <![CDATA[Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti ]]>
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DOI: 10.30647/jip.v25i1.1340
<![CDATA[A rural area that has a unique and distinctive attraction (both in the form of physical attraction / uniqueness of the rural natural environment and social and cultural social life), which is managed and packaged naturally and attractively. Cipasung Village is administratively one of the villages in the Darma subdistrict of Kuningan Regency, having an area of ± 151.2 Ha. This village has the potential to develop itself as a tourist village due to natural attractions (such as the Darma Reservoir), village institutions (Bumdes and Kompepar), capacity building (community cohesion), and the potential of tourism facilities (such as housing eligibility for homestays). Homestay is a temporary lodging or resting place that will be used for tourists who vacation in a tourist area. Homestay is also one of the accommodations currently attracting more foreign and domestic tourists. The research method is a deskriptif korelasional, because this study aims to obtain a complete picture of the facilities at the homestay and the decision to stay at the homestay. The results of the study showed that the facility had no effect on the decision to stay at the Cipasung village homestay, Kuningan.]]>
<![CDATA[PENGARUH PENGEMBANGAN KARIER TERHADAP KINERJA KARYAWAN DI UNIT TATA GRAHA HOTEL MENARA PENINSULA ]]>
<![CDATA[Ervina Taviprawati]]>;
<![CDATA[Vienna Artina Sembiring]]>
<![CDATA[ Jurnal Ilmiah Pariwisata Vol 24 No 3 (2019): Jurnal Ilmiah Pariwisata ]]>
Publisher : <![CDATA[Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti ]]>
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DOI: 10.30647/jip.v24i3.1312
<![CDATA[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.]]>
<![CDATA[PENGEMBANGAN WISATA KULINER BERBASIS BAHAN PANGAN LOKAL SEBAGAI DAYA SAING DI DESA WISATA SAKERTA TIMUR KABUPATEN KUNINGAN JAWA BARAT ]]>
<![CDATA[Ira Maya Sari]]>;
<![CDATA[Vienna Artina Sembiring]]>;
<![CDATA[Haryo Wicaksono]]>
<![CDATA[ Jurnal Ilmiah Pariwisata Vol 24 No 3 (2019): Jurnal Ilmiah Pariwisata ]]>
Publisher : <![CDATA[Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti ]]>
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DOI: 10.30647/jip.v24i3.1317
<![CDATA[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.]]>
<![CDATA[Analisis Kualitas Pelayanan Room Attendant Terhadap Kepuasan Pelanggan Di Hotel Inter- Continental Jakarta Mid Plaza ]]>
<![CDATA[Ervina Taviprawati]]>;
<![CDATA[Vienna Artina Sembiring]]>;
<![CDATA[Emenina Tarigan]]>
<![CDATA[ Jurnal Ilmiah Pariwisata Vol 24 No 1 (2019): Jurnal Ilmiah Pariwisata ]]>
Publisher : <![CDATA[Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti ]]>
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DOI: 10.30647/jip.v24i1.1237
<![CDATA[Increasingly intense competition in the service or service industry, making hotel organizations strive to always improve the quality of service in accordance with customer demand at present (short term), as well as future (long term) so that customers feel satisfied and continue to use services. One important hotel service is Housekeeping department because it has a role to support cleanliness, neatness, and beauty of the room. To provide quality room service standards, behavior and actions of Room Attendant must be properly considered where the room attendant must understand how to serve and understand the guests, because providing quality services to guests has the purpose of winning business competition. The research method used is the Importance-Performance Analysis method at the Inter-Continental Hotel Jakarta Mid-Plaza for 1 month, from August untillseptember 2017 with 75 guest that stay in the hotel. Analysis of customer satisfaction. the advantage of this method is the using of measurement methods that are easy to understand. This method is done by measuring five dimensions of service quality, tangible, reliability, responsiveness, assurance, empathy. The results of the assessment show that the average room attendant performance is slightly higher than the average guest expectation, so guests staying at the Inter-Continental Hotel Jakarta Mid-Plaza are satisfied with the service of the room attendant]]>
<![CDATA[Persepsi dan Kepuasan Mahasiswa Terhadap Program Magang di Industri Pariwisata Luar Negeri (Studi Kasus Mahasiswa Perguruan Tinggi Pariwisata di Jakarta) ]]>
<![CDATA[Vienna Artina Sembiring]]>;
<![CDATA[Nurti Rahayu]]>;
<![CDATA[Emenina Tarigan]]>
<![CDATA[ Jurnal Ilmiah Pariwisata Vol 25 No 3 (2020): Jurnal Ilmiah Pariwisata ]]>
Publisher : <![CDATA[Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti ]]>
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DOI: 10.30647/jip.v25i3.1419
<![CDATA[To improve the quality of tourism human resources with global quality, tourism universities hold an internship program in the tourism industry abroad. This study aims to reveal (1) students' perceptions of the internship program in the tourism industry abroad; (2) student satisfaction with the internship program in the tourism industry abroad; and (3) the influence of perceptions on student satisfaction with the internship program in the tourism industry abroad. The study population was all students from higher education in tourism in Jakarta and its surroundings who had completed an internship program in the tourism industry abroad. Samples were taken using convenient sampling using valid and reliable instruments with 4 Likert scales with Google Form media (N = 100). The results of the analysis with SPSS 22 showed that students' perceptions were good, while students was categorized as satisfied with the internship program. The result of the correlation test confirmed the significant relationship between perception variables and satisfaction on the program. The regression analysis showed that students’ perception significantly affected their internship satisfaction. The results of this study serve as a valuable input for the campus, industry, and policy makers to improve the design of the internship program curriculum. Keywords: Tourism Industry; Satisfaction; Internship; Perception]]>
<![CDATA[Uji Coba Tepung Oyek Pengganti Tepung Jagung Dalam Pembuatan Corn Flakes ]]>
<![CDATA[Salim, Chairul]]>;
<![CDATA[Sembiring, Vienna Artina]]>;
<![CDATA[Saputro, Yogi]]>
<![CDATA[ Jurnal Ilmiah Pariwisata Vol 30 No 2 (2025): Jurnal Ilmiah Pariwisata ]]>
Publisher : <![CDATA[Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti ]]>
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DOI: 10.30647/jip.v30i2.1886
<![CDATA[This study aims to develop oyek flour as a substitute for corn flour in the production of corn flakes and to analyze the differences in taste, texture, and color between corn flakes made with oyek flour and those made with corn flour. The methods used in this study are organoleptic testing and hedonic testing to measure the product characteristics and consumer preferences for each sample. Data were collected through questionnaires and analyzed using SPSS version 25 with a T-test to determine the significance of differences. The results showed that, in the organoleptic test, corn flakes with oyek flour had significant differences in taste and texture compared to the control corn flakes, while color showed no significant difference. In the hedonic test, there were significant differences in taste and texture, but no significant difference in color. Based on these results, it can be concluded that oyek flour can replace corn flour as the base ingredient in corn flakes, especially in terms of taste and texture. Future research is recommended to explore variations in the processing of oyek flour to improve product quality and expand its application to other food products. Keywords: corn flakes, cassava, oyek flour]]>
<![CDATA[Tourist Satisfaction in Mediating the Influence of Tourist Attractions and Facilities on the Intention to Revisit Waduk Darma, Kuningan Regency (6945) ]]>
<![CDATA[Sembiring, Vienna Artina]]>;
<![CDATA[Ingkadijaya, Rahmat]]>;
<![CDATA[Nurbaeti, Nurbaeti]]>;
<![CDATA[Rahmanita, Myrza]]>
<![CDATA[ Jurnal Penelitian Pariwisata Vol 8 No 1 (2024): (TRJ) Tourism Research Journal ]]>
Publisher : <![CDATA[Institut Pariwisata Trisakti ]]>
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DOI: 10.30647/trj.v8i1.217
<![CDATA[The research aims to determine tourists' satisfaction in mediating the influence of tourist attractions and facilities on their interest in revisiting Waduk Darma, a breathtaking natural dam in Kuningan Regency. This study uses a quantitative approach. The population of this study is tourists who visit Waduk Darma. Sampling was done using the Accidental Sampling technique, and data analysis was carried out using the Structural Equation Modeling-Partial Least Square (SEM-PLS) program. The results of this study are as follows: tourist attractions have a positive and significant influence on tourists' satisfaction, facilities have a positive and significant influence on tourists' satisfaction, tourists' satisfaction has a positive and significant influence on their interest in revisiting, tourist attractions have a positive and significant indirect influence on their interest in revisiting through tourists' satisfaction with significant values, facilities have a positive and significant indirect influence on their interest in revisiting through tourists' satisfaction. To increase the level of tourist visits, the Kuningan local government is expected to improve facilities and tourist attractions that can increase tourists' satisfaction. Keywords: tourist attractions, facilities, tourist satisfaction, intention to revisit]]>
<![CDATA[The Influence of Influencer Marketing and Electronic Word of Mouth on Visiting Interest of Generation Z: A Case Study of Holywings Bar Jakarta ]]>
<![CDATA[Maudiarti, Santi]]>;
<![CDATA[Sembiring, Vienna Artina]]>
<![CDATA[ Jurnal Penelitian Pariwisata Vol 9 No 2 (2025): (TRJ) Tourism Research Journal ]]>
Publisher : <![CDATA[Institut Pariwisata Trisakti ]]>
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DOI: 10.30647/trj.v9i2.285
<![CDATA[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]]>
<![CDATA[PENGARUH KOMPENSASI TERHADAP KINERJA KARYAWAN PADA RESTORAN KOI JAKARTA BARAT ]]>
<![CDATA[Prabandari, Wijayanti Dewi]]>;
<![CDATA[Sembiring, Vienna Artina]]>;
<![CDATA[Herienda, Florensia]]>
<![CDATA[ Jurnal Pariwisata Vol 10, No 1 (2023): Jurnal Pariwisata ]]>
Publisher : <![CDATA[LPPM Universitas Bina Sarana Informatika ]]>
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DOI: 10.31294/par.v10i1.15113
<![CDATA[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]]>
