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All Journal Publikasi Pendidikan Competitor : Jurnal Pendidikan Kepelatihan Olahraga Jurnal Pariwisata Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Jurnal Pemberdayaan Masyarakat Madani (JPMM) Resona : Jurnal Ilmiah Pengabdian Masyarakat JOURNAL SPORT AREA Jurnal SEGAR Halaman Olahraga Nusantara : Jurnal Ilmu Keolahragaan JUARA : Jurnal Olahraga Jurnal Abdimas Pariwisata Jurnal Pendidikan Jasmani dan Adaptif (JPJA) SPEED - Sentra Penelitian Engineering dan Edukasi Jurnal Olahraga Kebugaran dan Rehabilitasi (JOKER) Gladi : Jurnal Ilmu Keolahragaan Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Sports Medicine Curiosity Journal Sanskara Ekonomi dan Kewirausahaan Jurnal Multidisiplin West Science West Science Journal Economic and Entrepreneurship West Science Social and Humanities Studies Nusantara : Jurnal Ilmiah Pariwisata dan Perhotelan
Heni Widyaningsih, Heni
Universitas Negeri Jakarta
Arts Humanities Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Law, Crime, Criminology & Criminal Justice Library & Information Science Medicine & Pharmacology Public Health Social Sciences Other

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Journal : Jurnal Pariwisata

 1 
DIVERSIVIKASI PRODUK DAN EFISIENSI BISNIS DALAM KEBERLANJUTAN GREEN HOTEL PADA ERA NEW NORMAL DI HYATT REGENCY YOGYAKARTA Heni Widyaningsih; Hery Krestanto; T. Prasetyo Hadi Atmoko
Jurnal Pariwisata Vol 8, No 2 (2021): Jurnal Pariwisata
Publisher : LPPM Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (294.739 KB) | DOI: 10.31294/par.v8i2.11505

Abstract

ABSTRAKDampak Covid 19 yang dirasakan dibidang perhotelan memaksa pihak hotel untuk melakukan hemat energi dan biaya. Penelitian ini bertujuan untuk mengetahui diversivikasi produk dan efisiensi bisnis dalam keberlanjutan green hotel pada era new normal di Hyatt Regency Yogyakarta.  Penelitian ini menggunakan metode kualitatif dengan teknik pengumpulan data observasi, wawancara, dokumentasi dan study Pustaka.  Keberlanjutan green hotel di hyatt Regency dilakukan dengan diversivikasi produk dan efisiensi bisnis.  Diversivikasi produk di Hyatt Regency yaitu Merancang working space (Work From Hyatt), Summer camp untuk anak anak, walk the dog, menjual swimming poll untuk tamu di luar Hyatt. Diversivikasi produk tersebut dijalankan dengan ketentuan wajib mengkonsumsi food atau beverage di Hyatt Hotel minimal Rp. 100.000,- per peserta, Bekerjasma dengan grab wheels, konsep angkringan yang higienis, sehat, murah dan enak,  serta melakukan efisiensi bisnis dengan menghemat energi listrik tanpa mengurangi pelayanan ke tamu dengan cara mengarahkan listrik kamar dengan gantungan kunci, sehingga jika tamu mengambil kartu kunci sebagian besar listrik peralatan akan mati secara otomatis, mengarahkan dispenser semua area,  ke sakelar lampu, sehingga ketika mematikan lampu kantor akan otomatis mematikan dispenser,  meminimalkan penggunaan kertas dan menggunakan kertas daur ulang, membangun kesadaran untuk program menabung energi melalui poster dan juga kampanye, menggunakan ecowasher untuk toilet, menggunakan lampu LED, menggunakan digital Thermostat, memasang pengatur waktu untuk penerangan area publik, memasang tab air otomatis di ruang makan karyawan, memasang pengatur waktu untuk instalasi pengolahan air limbah, menggunakan topside gas LPG Bulk, memasang arduino untuk mengatur pompa air portabel berjalan, dan pengaturan sauna. Kata kunci: Diversivikasi produk, Efisiensi Bisnis, Green Hotel   ABSTRACTAbstract- The impact of Covid 19 felt in the hospitality sector forced the hotel to save energy and costs. This study aims to determine product diversification and business efficiency in the sustainability of green hotels in the new normal era at Hyatt Regency Yogyakarta. This study uses qualitative methods with data collection techniques of observation, interviews, documentation and literature study. The sustainability of the green hotel at Hyatt Regency is carried out by product diversification and business efficiency. Product diversification at Hyatt Regency is Designing a working space (Work From Hyatt), Summer camp for children, walk the dog, selling swimming polls for guests outside the Hyatt. The product diversification is carried out with the condition that it is mandatory to consume food or beverage at the Hyatt Hotel at least Rp. 100,000 per participant, Collaborating with grab wheels, the concept of angkringan that is hygienic, healthy, cheap and delicious, and conducts business efficiency by saving electrical energy without reducing service to guests by directing the room electricity with a key chain, so that if guests take key cards most of the the electricity of the equipment will turn off automatically, directing the dispenser of all back office areas to the light switch, so that when turning off the office lights it will automatically turn off the dispenser, minimizing paper use and using recycled paper, building awareness for energy saving programs through posters and campaigns, using ecowasher for toilets, using LED lights, using digital thermostats, installing timers for lighting public areas, installing automatic water tabs in employee dining rooms, installing timers for wastewater treatment plants, using topside LPG Bulk gas, installing arduino to regulate portal water pumps buzzer running, and sauna setting. Keywords: Product diversification, Business Efficiency, Green Hotel
ANALISIS KINERJA GSA UNTUK MENINGKATKAN KEPUASAN TAMU MELALUI REVIEW OTA DI HOTEL CAVINTON Atmoko, T. Prasetyo Hadi; Widyaningsih, Heni
Jurnal Pariwisata Vol 11, No 2 (2024): Jurnal Pariwisata
Publisher : LPPM Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31294/par.v11i2.23104

Abstract

ABSTRAK Penelitian ini bertujuan untuk mengetahui kinerja guest service agent dalam meningkatkan kepuasan tamu melaui review online travel agent di Hotel Cavinton, dan untuk mengetahui kualitas pelayanan guest service agent dalam melayani tamu. Metode yang digunakan dalam penelitian ini yaitu analisis data kualitatif dengan metode pengumpulan data observasi, literatur, dan dokumentasi. Kinerja guest service agent untuk meningkatkan kepuasan tamu ditinjau dari review online travel agent di Hotel Cavinton Yogyakarta mendapat review memuaskan, pelayanan yang diberikan juga sudah sesuai standar operasional prosedur. Review yang dianggap memuaskan 90 %, dan aspek spesifik dari SOP yang dipenuhi 88 %. Temuan ini dapat membantu hotel dalam meningkatkan kepuasan tamu dibuktikan dengan ulasan positif yang diberikan oleh tamu, yang menunjukkan bahwa pelayanan yang diberikan sesuai dengan standar operasional prosedur. Tindakan seperti memberikan upgrade room, VIP notice, dan voucher coffee time berkontribusi pada peningkatan kepuasan tamu sehingga tamu datang kembali menginap di Cavinton Hotel. Secara keseluruhan, kualitas pelayanan yang diberikan oleh staff guest service agent dinilai baik oleh tamu, yang mencakup keramahan, siap membantu, dan fasilitas yang memadai. Kata kunci: kinerja, guest service agent, review ABSTRACT This study aims to determine the performance of guest service agents in increasing guest satisfaction through online travel agent reviews at Hotel Cavinton, and to determine the quality of guest service agents in serving guests. The method used in this study is qualitative data analysis with observation, literature, and documentation data collection methods. The performance of guest service agents to increase guest satisfaction is reviewed from online reviews of travel agents at Hotel Cavinton Yogyakarta received satisfactory reviews, the services provided are also in accordance with standard operating procedures. Reviews that are considered satisfactory 90%, and specific aspects of SOPs that are fulfilled 88%. These findings can help hotels in increasing guest satisfaction as evidenced by the positive reviews provided by guests, which show that the services provided are in accordance with standard operating procedures. Actions such as providing room upgrades, VIP notices, and coffee time vouchers contribute to increasing guest satisfaction so that guests often come back to stay at Cavinton Hotel. Overall, the quality of service provided by the guest service agent staff is rated well by the guests, which includes friendliness, helpfulness, and adequate facilities. Keyword: Performance, Guest Service Agent, Review
METODE PENGOLAHAN TIRAMISU ALMOND CAKE SEBAGAI VARIAN MENU DI HOTEL NEW SAPHIR YOGYAKARTA Putri, Indi Winnadiawanda; Widyaningsih, Heni; Atmoko, T. Prasetyo Hadi
Jurnal Pariwisata Vol 12, No 1 (2025): Jurnal Pariwisata
Publisher : LPPM Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31294/par.v12i1.25557

Abstract

ABSTRAK Tujuan dari penelitian ini untuk mengevaluasi proses pembuatan tiramisu almond cake sebagai varian menu di Hotel New Saphir Yogyakarta. Penelitian ini menggunakan metode deskriptif kualitatif, dengan pengumpulan data melalui observasi, dokumentasi, dan studi pustaka. Analisis data dilakukan dengan mengkaji proses pembuatan dan penyajian tiramisu almond cake. Berdasarkan hasil penelitian, pembuatan tiramisu almond cake di Hotel New Saphir menggunakan adonan base sponge cake. Proses sponge method diawali dengan menyiapkan alat dan bahan. Pembuatan tiramisu almond cake diawali dengan membuat sponge cake yaitu mencampur gula, telur dan ovellet hingga mengembang dan pucat. Campurkan bahan kering (terigu, susu bubuk) dengan speed mixer yang rendah, kemudian masukan margarine yang sudah di lelehkan lalu aduk rata dengan spatula. Dilanjutkan dengan pembuatan cream tiramisu kemudian penyusunan menjadi tiramisu almond cake. Tiramisu almond cake di hotel New Saphir disajikan  dengan menggunakan  sprinkle mutiara, chocochips, chocolate decorating,strawberry, chocochip, daun mint agar penampilannya menjadi lebih cantik dan menarik. Kata kunci: Metode, Pengolahan Tiramisu Almond Cake, Varian Menu.   ABSTRACTThe purpose of this study is to evaluate the process of making tiramisu almond cake as a menu variant at the New Saphir Hotel Yogyakarta. This study uses a qualitative descriptive method, with data collection through observation, documentation, and literature studies. Data analysis was carried out by examining the process of making and serving tiramisu almond cake. Based on the results of the study, the making of tiramisu almond cake at the New Saphir Hotel uses sponge cake base dough. The sponge method process begins with preparing tools and materials. Making tiramisu almond cake begins by making a sponge cake, which is mixing sugar, eggs and ovellets until fluffy and pale. Mix dry ingredients (flour, milk powder) with a low speed mixer, then add the melted margarine and mix well with a spatula. Followed by making cream tiramisu then the preparation into tiramisu almond cake. Tiramisu almond cake at New Saphir hotel is served using pearl sprinkles, chocochips, chocolate decorating, strawberries, chocochips, mint leaves to make the appearance more beautiful and attractive. Keywords: Method, Tiramisu Almond Cake Processing, Menu Variants
STANDARISASI PELAYANAN FRONT OFFICE UNTUK MENINGKATKAN KEPUASAN TAMU DI HOTEL CAVINTON YOGYAKARTA Atmoko, T. Prasetyo Hadi; Widyaningsih, Heni
Jurnal Pariwisata Vol 10, No 2 (2023): Jurnal Pariwisata
Publisher : LPPM Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31294/par.v10i2.15948

Abstract

ABSTRAK  Di Kota Yogyakarta, sebagai kota budaya dan pariwisata telah banyak berdiri hotel-hotel. Agar dapat bersaing dengan hotel lainnya, Cavinton Hotel menerapkan standarisasi yang disesuaikan dengan standar pelayanan pasca Covid-19 dalam melayani tamu untuk meningkatkan kepuasan tamu. Berdasarkan latar belakang dapat ditarik rumusan masalah bagaimana standarisasi kinerja front office di Hotel Cavinton Yogyakarta dan bagaimana kepuasan tamu di Hotel Cavinton Yogyakarta. Tujuan penelitian ini untuk mengetahui standarisasi kinerja front office di Hotel Cavinton Yogyakarta dan untuk mengetahui kepuasan tamu di Hotel Cavinton Yogyakarta. Metode penelitian yang digunakan dalam penulisan ini adalah metode deskriptif kualitatif. Metode Pengumpulan data dilakukan dengan observasi, dokumentasi, wawancara dan kajian Pustaka. Hasil penelitian ini yaitu Standar Operasional Prosedur di Hotel Cavinton Yogyakarta harus menjadi acuan dan pedoman bekerja bagi semua karyawan. Standar operasional prosedur FO disusun berdasarkan prosedur kerja dan kebutuhan FO departemen agar mendapatkan hasil kerja yang berkualitas. Tujuan dari kebijakan ini adalah memastikan bahwa semua tamu akan menerima pelayanan dengan hangat dan profesional selama menginap di Hotel Cavinton Yogyakarta. Dari ulasan di Traveloka, Ticket.com, Agoda, Pegi pegi.com sebagian besar ulasan tamu menjelaskan bahwa tamu puas dengan kualitas pelayanan khususnya keramah-tamahan yang diberikan oleh staff front office maupun departemen lain di Hotel Cavinton Yogyakarta. Staff front office yang dapat memberikan upgrade kamar mendapat apresiasi baik dari tamu. Dapat disimpulkan bahwa staff di Hotel Cavinton menerapkan SOP dengan baik sebagai acuan penerapan kualitas bekerja.  Selain itu, Kepuasan tamu terhadap pelayanan staff dapat ditunjukkan dengan tamu tersebut menginap Kembali di Cavinton Hotel Yogyakarta.  Kata Kunci: Standarisasi Pelayanan, Front Office, Kepuasan Tamu ABSTRACTIn the city of Yogyakarta, as a city of culture and tourism, many hotels have been established. To be able to compete with other hotels, Cavinton Hotel implements standards that are adjusted to post-Covid-19 service standards in serving guests to increase guest satisfaction. Based on this background, it can be drawn the formulation of the problem how to standardize front office performance at Cavinton Hotel Yogyakarta and how guest satisfaction at Hotel Cavinton Yogyakarta. The purpose of this study was to determine the standardization of front office performance at the Cavinton Hotel Yogyakarta and to determine guest satisfaction at the Cavinton Hotel Yogyakarta. The research method used in this writing is a qualitative descriptive method. Methods Data collection was carried out by observation, documentation, interviews, and literature review. The results of this study are that the Standard Operating Procedures at Cavinton Hotel Yogyakarta must be a reference and work guideline for all employees. Front Office standard operating procedures are prepared based on work procedures and the needs of departmental Front Office to obtain quality work results. The purpose of this policy is to ensure that all guests will receive warm and professional service while staying at Hotel Cavinton Yogyakarta. From the reviews on Traveloka, Ticket.com, Agoda,.com Pegi pegi.com, most of the guest reviews explained that guests were satisfied with the quality of service, especially the hospitality provided by the front office staff and other departments at Hotel Cavinton Yogyakarta. Front office staff who can provide room upgrades receive good appreciation from guests. It can be concluded that the staff at the Cavinton Hotel apply SOP well as a reference for implementing quality work. In addition, guest satisfaction with staff service can be shown by the guest staying back at Cavinton Hotel Yogyakarta.Keywords: Service Standardization, Front Office, Guest Satisfaction
Co-Authors - STMIK Nusa Mandiri Jakarta, Bambang Eka Purnama Aan Wasan Abd Halim Agung Robianto Ainil Mardiah Albert A. Tangkudung Albert W Aridan Tangkudung Albert W.A. Tangkudung Alexander Setiawan Andarmoyo, Sulistyo Andiani, Paramita Andriana, Maria Ani Wijayanti Annisa Grace Apriyanto, Tirto Ari Subarkah Arini, Rani Eka Atun Yulianto Bazzar Ari Mighra Chandra Citra Resita Desty Endrawati Subroto Dicky Reva Apriana Sanga Dwi Dinan Mitsalina Dito Anurogo Dito Anurogo, Dito Erik Novianto Ery Sugito Eva Julianti P Faqih Arsyad Fathur Farida Akbarina Fatchuroji, Acep Fitrianingrum, Rini Hermanto Chaniago Hernawan Hery Krestanto Hery Krestanto Hidayat, Abdurrahim Ibrahim, Saipulloh Ihsan Budi Santoso Indah, Sri Ishak, Riani Iwan Harsono Iwan setiawan Iwan Setiawan Judijanto, Loso Julianti P, Eva Junaidi Junaidi Junaidi Loso Judijanto Lusianawati, Hayu Lutfi Hendriyati Mahyudi, Yafi Velyan Mansyur, Sulaiman Marani, Ika Novitaria Moch Asmawi Moch Asmawi, Moch Moh. Rasyid Ridho Mohammad Arief Fathurochman Muhammad Arsyad Muhammad Arsyad Mulyana Musa, Mustara Nadya Dwi Oktafiranda Novianto, Erik Novitasari , Eka Fitri Putri, Indi Winnadiawanda Putrianingsih, Shalza Rini Fitrianingrum Rizky Candra Sabalius Uhai Samuddin, Syurwana Farwita Siti Aisyah Siti Aisyah Subroto, Desty Endrawati Suci Wulandari Sulistyo Andarmoyo Ta'gan, Muh Amrul Tangkudung, Albert Wolter Aridan Tenggara, Kautsar Rafiqih Wahyu Erfandy Wahyuningtyas Puspitorini Widiastuti Wiradihardja, Sudradjat Wisnu Hadi Yasep Setiakarnawijaya Yuliana, Ela Yuliasih Yusmawati