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All Journal Lontar : Jurnal Ilmu Komunikasi Al-Irsyad: Jurnal Pendidikan dan Konseling Jurnal Sains Sosio Humaniora Jambura Journal of Educational Management Jurnal Humaniora : Jurnal Ilmu Sosial, Ekonomi dan Hukum Maker: Jurnal Manajemen Tourism Scientific Journal Jurnal Akademi Pariwisata Medan Jurnal Kepariwisataan dan Hospitalitas JEKPEND Jurnal Ekonomi dan Pendidikan Jurnal Darma Agung Journal La Bisecoman Jurnal Dharma Bhakti Ekuitas Jurnal Gastronomi Indonesia Journal of Applied Sciences in Travel and Hospitality Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Journal of Management and Administration Provision Journal of Artificial Intelligence and Digital Business International Journal of Sustainable Competitiveness on Tourism Tourism Economics, Hospitality, and Business Management Journal Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan
Pelliyezer Karo Karo
Politeknik Pariwisata Palembang
Religion Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Social Sciences Other

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MANAJEMEN BAHASA ASING BAGI STAF FRONT OFFICE MENGHADAPI PASAR WISATAWAN MANCANEGARA Lumban Gaol, Rikki Nelson; Karo Karo, Pelliyezer
JURNAL DARMA AGUNG Vol 31 No 4 (2023): AGUSTUS
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Darma Agung (LPPM_UDA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46930/ojsuda.v31i4.3577

Abstract

Departemen Front Office merupakan salah satu bagian terpenting dari suatu hotel. Para staf akan langsung berinteraksi dengan tamu hotel maupun calon tamu. Kemampuan untuk berkomunikasi termasuk keterampilan berbahasa dan kemampuan memahami keinginan tamu dengan bersikap sopan merupakan tujuan penting dalam meningkatkan kualitas saat melayani tamu. Perbedaan presepsi, budaya maupun bahasa dapat menimbulkan beberapa hambatan ketika melakukan komunikasi efektif antara tamu dan seluruh staf hotel, utamanya bagian front office. Adapun metode yang penulis lakukan yaitu penelitian lapangan melalui observasi secara langsung tepatnya di front office salah satu hotel di Malaysia, untuk mendapatkan data-data yang diperlukan dengan cara mewawancarai staf front office yang ada disana. Penelitian ini dilakukan untuk mengidentifikasi kemajuan dan perkembangan sektor pariwisata termasuk bidang perhotelan didalamnya, sehingga dapat memberikan pengetahuan maupun pengalaman langsung serta dapat digunakan menjadi bahan referensi yang berhubungan dengan penelitian sejenis yaitu manajemen penerapan bahasa asing. Melalaui hasil analisa penelitian, penulis menyimpulkan yaitu, bahasa asing sangat penting untuk staf front office untuk membantu meningkatkan kualitas komunikasi dengan wisatawan mancanegara.
THE INFLUENCE OF JOB SATISFACTION ON TURNOVER INTENTION OF EVENT WORKERS IN PALEMBANG CITY Karo Karo, Pelliyezer; Djohan, Muhammad Iqbal; Amalia, Meyke
JURNAL MANAJEMEN MAKER STIE SULTAN AGUNG Vol 9 No 1 (2023): Volume 9 Nomor 1 Tahun 2023
Publisher : Sekolah Tinggi Ilmu Ekonomi Sultan Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37403/mjm.v9i1.535

Abstract

The event sector is synonymous with project-based work, which has no work rhythm, requiring event workers to choose higher endurance than those who work in offices. This study aims to identify the level of job satisfaction concerning the level of perspective on the turnover intention of event workers in Palembang. This quantitative research is in the form of survey research with a total sample of 75 event workers divided into five categories of work scope. The analytical method used is multiple linear regression by identifying the effect of four variables on job satisfaction: financial satisfaction, physical satisfaction, social satisfaction, and psychological satisfaction on turnover intention. The descriptive statistics research results show that three variables fall into the unfavorable category: financial satisfaction, psychological satisfaction, and turnover intention. In contrast, other variables fall into the excellent category. Analysis through inferential statistics shows that all job satisfaction variables influence turnover intention. While partially, two of the four job satisfaction variables, namely physical and psychological satisfaction, impact turnover intention, where psychological satisfaction has the most significant influence value. Judging from the correlation, the dependent variable, job satisfaction, has a strong relationship with the level of turnover intention. In contrast, in terms of determination, job satisfaction impacts 71.1 percent of the turnover intention movement of event workers.
Analisis Persepsi Konsumen Terhadap Produk Kuliner Pindang Meranjat Karo Karo, Pelliyezer
Jurnal Akademi Pariwisata Medan Vol 12 No 2 (2024): Jurnal Akademi Pariwisata Medan
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/japm.v12i2.629

Abstract

The research on consumer perception of Pindang Meranjat was conducted at the original location where this culinary product originated, namely Ogan Ilir Regency, South Sumatra Province. The study was conducted using a quantitative approach through four organoleptic variables, consisting of color, aroma, texture, and taste, on the three main parts of the pindang product, namely the side dish, broth, and condiments, with 12 indicators. Primary data were collected through questionnaires from 55 respondents, consisting of 49 consumers who repurchased Pindang and 6 experts. The method used is Importance Performance Analysis, which consists of the Suitability Index approach and mapping through a Cartesian diagram. The research results show that out of the four variables, the color variable is identified as the only variable that meets the average level of consumer perception and expectation; the aroma variable is the variable that does not meet both levels; and the other two variables, texture, and taste, only meet the expectation level. Furthermore, it was found that three indicators are the main priorities for improving the quality of the Pindang Meranjat product, in order of highest priority: improvement of the broth texture, broth taste, and the aroma of the side dish of the product in question. The next potential variable for improving quality is the improvement of the condiment texture. Through these results, it is hoped that they can serve as a basis for structured improvements so that the quality of the Pindang Meranjat product increases to meet consumer expectations as an authentic culinary product with the potential to become a culinary tourism attraction from Ogan Ilir Regency.
Preferensi Konsumen Pindang Di Kabupaten Ogan Ilir Karo Karo, Pelliyezer
Jurnal Akademi Pariwisata Medan Vol 13 No 1 (2025): Jurnal Akademi Pariwisata Medan
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/japm.v13i1.630

Abstract

This study aims to describe the culinary potential of pindang in Ogan Ilir Regency as an alternative gastronomic tourism which can be one of the tourist attractions. This research was carried out observantly with descriptive and analytical survey methods. The primary data in this study was obtained from the respondents' answers to a series of questions through questionnaires built and interviews conducted. The descriptive analysis was used to produce statistics on the frequency of respondent data in 2 categories, namely based on demographics and behavior. The characteristics of the work are divided into four groups (ASN/TNI/POLRI/BUMN-BUMD), private employees, self-employed/entrepreneurs and students; and the category of residence location is divided into 4 groups. The results of this consumer preference research showed that the dominance of 84 percent of respondents preferred to pay in cash or cash, while the other 12 percent made payments with the choice of banking QRIS. The preference of consumers was influenced by the following factors: (i) the preferences of consumers were divided into two categories: (1) the preference of a restaurant or restaurant, (2) the preference for a food product, and (3) the preference to eat a meal. In this research, there were three main inputs that can be aimed at managers or owners of restaurants or pin-dang restaurants.
Peningkatan Kualitas Produk Pindang Berbasis Ekspektasi Konsumen Di Kabupaten Ogan Ilir Karo Karo, Pelliyezer
Jurnal Akademi Pariwisata Medan Vol 13 No 1 (2025): Jurnal Akademi Pariwisata Medan
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/japm.v13i1.632

Abstract

This research was conducted as a deepening of previous research results related to consumer perceptions of pindang products. The research is qualitative in nature and was carried out in an experimental form in three stages and a participatory approach method, namely (1) inducing research results to informants/participants, (2) providing assistance and experimentation on pindang products according to consumer expectation findings, (3) and conducting deep interview evaluations on product quality and consumer feedback. The research aims to provide new insights for the informants, who are members of the community/managers of restaurants and eateries in Ogan Ilir Regency, regarding the quality of pindang products. The research shows significant changes in the management of pindang products, both Pindang Pegagan and Pindang Meranjat. Consumers have responded positively to the results of the pindang products with the new management that has been implemented. An increase in sales potential has occurred and the selling value has improved, but further research is needed on this matter through quantitative data findings. In the final stage, the informants agreed to create a distinctive regional culinary image from the produced pindang. In the long term, success will certainly make an attraction for the culinary marketing of Ogan Ilir, which will impact the growth of tourist visits.
Tourism Development Strategy Based on Intangible Cultural Heritage: JEL Classification: Z32, O21, R11, Z10 Morena, Mochammad Rian Ahdian; Nurbaeti, Nurbaeti; Asmaniati, Fetty; Amrulah, Amrulah; Karo, Pelliyezer Karo
Journal La Bisecoman Vol. 6 No. 2 (2025): Journal La Bisecoman
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallabisecoman.v6i2.1560

Abstract

OKI Regency holds significant potential for developing tourism based on intangible cultural heritage. With diverse attractions of intangible cultural heritage, OKI offers a unique experience for tourists. Despite strengths in attractions and accessibility, Ancillary services, accommodation, and promotion improvements are needed. Strategic recommendations include community empowerment, infrastructure enhancement, effective promotion, and sustainable management. Implementing these suggestions can enhance OKI's allure as a destination for intangible cultural heritage tourism, providing economic benefits and ensuring destination sustainability. The SWOT analysis highlights cultural diversity and infrastructure as strengths, while insufficient promotion and coordination are weaknesses. Enhanced promotion through media and managing the risk of losing authenticity pose opportunities and threats. OKI has the potential to become a flagship destination, combining the richness of intangible cultural heritage in an enticing and sustainable tourism experience.
Potential Attractiveness of Coffee Agro-Tourism in Jarai Sub-District, Lahat Regency Anggraini, Meisya; Karo Karo, Pelliyezer; Lesmana, Andhika Chandra; Wibowo, Budi
Jurnal Humaniora : Jurnal Ilmu Sosial, Ekonomi dan Hukum Vol 9, No 1 (2025): April 2025
Publisher : Center for Research and Community Service (LPPM) University of Abulyatama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30601/humaniora.v9i1.6496

Abstract

Nowadays, to preserve coffee, many coffee plantations are developed into agritourism so that tourists are interested in visiting coffee plantations. The purpose of agritourism is not only for recreation, but also to gain new experiences, knowledge, and business relationships in agriculture. The purpose of this study was to determine the Potential Attractiveness of Coffee Agro-tourism in Jarai District, Lahat Regency. The research method used in this research is Qualitative research method. The results obtained show that Jarai District has great potential in the coffee agritourism sector. Despite having significant potential, the development of agritourism in Jarai District faces several challenges, such as limited accessibility to the plantation area, lack of supporting tourism facilities such as lodging and dining, and lack of promotion. The people of Jarai Sub-district, especially the coffee farmers, show great interest in participating in the development of coffee agritourism. Based on the SWOT analysis, optimal development strategies include improving facilities and accessibility, diversifying tourism products and experiences, and strengthening digital promotion.
Social Media Marketings Effect on Event-Based Tourism Development in Pagar Alam Hasan, Hanif; Syahputra, Muhammad Halfi Indra; Karo, Pelliyezer Karo; Permatasari , Mustika; Khadijah, Khadijah
RIGGS: Journal of Artificial Intelligence and Digital Business Vol. 4 No. 2 (2025): Mei - Juli
Publisher : Prodi Bisnis Digital Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/riggs.v4i2.1307

Abstract

This study investigates the influence of social media marketing on the development of event-based tourism in Pagar Alam, a growing tourism destination in Indonesia known for its cultural festivals and natural attractions. Utilizing a quantitative approach, data were collected through a structured questionnaire distributed to 100 tourists who had participated in local tourism events. The research focused on four key dimensions of social media marketing: platform exposure, content engagement, message credibility, and interactivity. Descriptive statistics, classical assumption tests, and multiple linear regression were employed to analyze the data using SPSS version 26. The results showed that social media marketing significantly affects event-based tourism development, with content engagement and message credibility emerging as the most influential factors. The instruments used were confirmed to be both valid and reliable. Furthermore, no significant differences were found across gender or age groups, indicating that the influence of social media is consistent among various demographic segments. The findings highlight the importance of creating engaging and credible digital content to attract tourists and enhance destination visibility. This study offers practical insights for tourism stakeholders to improve promotional strategies through social media and suggests further research to explore additional variables such as visitor satisfaction and digital behavior trends
The Influence of Social Media, Tourist Experience, and Brand Awareness on Culinary Tourism in Lahat Hospitality Industry Simangunsong, Kartika Thersia; Hasan, Hanif; Karo Karo, Pelliyezer; Indra Syahputra, Muhammad Halfi; Permatasari, Mustika; Hamonangan, Samuel; Az Zahra, Fatma
Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan Vol. 4 No. 3 (2025): Jurnal Ekonomi, Manajemen Pariwisata Dan Perhotelan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jempper.v3i3.5276

Abstract

Culinary tourism has emerged as a key driver in strengthening destination competitiveness, particularly in regions such as Lahat where authentic local cuisine is central to the visitor experience. This research explores how social media, tourist experiences, and brand awareness contribute to the development of culinary tourism in Lahat’s hospitality sector. A quantitative, explanatory approach was employed, involving 100 respondents selected through purposive sampling. Data were obtained via structured questionnaires distributed both directly at culinary venues and through online platforms, and subsequently analyzed using descriptive statistics, correlation analysis, and multiple regression with SPSS.The analysis indicates that social media engagement, tourist experience, and brand awareness all exert significant positive effects on culinary tourism. Among these, tourist experience proved to be the strongest predictor, demonstrating the importance of food quality, ambience, and service encounters in shaping visitor satisfaction and loyalty. Social media was found to be effective in influencing travel decisions by showcasing user-generated and visually appealing content, while brand awareness enhanced destination recognition and encouraged word-of-mouth promotion. Together, the three variables accounted for 62% of the variance in culinary tourism outcomes, reflecting their combined influence in shaping tourist behavior and destination appeal.The study enriches the academic discourse by providing empirical evidence from an emerging culinary destination, illustrating how digital interaction, experiential value, and brand identity converge to promote sustainable tourism. From a managerial standpoint, the results emphasize the need for stakeholders to adopt digital storytelling, cultivate authentic culinary experiences, and strengthen Lahat’s gastronomic branding to secure its position as a distinctive culinary tourism destination.
Analisis Efektivitas Iklan Destinasi Wisata Di Kabupaten Lahat Karo Karo, Pelliyezer
TEHBMJ (Tourism Economics Hospitality and Business Management Journal) Vol 4 No 1 (2024): TEHBMJ (Tourism Economics, Hospitality, and Business Management Journal)
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/tehbmj.v4i1.573

Abstract

This research was carried out to evaluate video advertisements for the Ayik Pacar tourist destination in Lahat Regency, South Sumatra using the Customer Response Index (CRI) instrument with the AISAS (Attention, Interest, Search, Action, Share) concept. The research population is consumers who are reached while the tourist destination video advertisement is broadcast, with a sample size of 100 people. The research results show that all four models in the AISAS concept provide results with different CRI values. The four models studied include, the first AISAS model produces a CRI value of 21 percent, the second AIAS model produces a CRI value of 30 percent, the third AISS model produces a CRI value of 38 percent and the fourth AIS model produces the highest CRI value of 55 percent. An increase in the CRI value shows the best effectiveness of the advertising message in the fourth model. At the same time, the third model also shows quite good effectiveness, although it has not yet reached a value of more than 50 percent, but the CRI value is already greater than the No Search value for consumer responses. Apart from the CRI results, it is known that a new consumer response pattern has emerged, namely that consumers will not immediately plan to visit tourist destinations or even look for comparative information from the tourist destination they are going to.
Co-Authors Abdul Aziz Adhi Trirachmadi Mumin Agus Setiawan Amalia, Meyke Amrulah, Amrulah Andi Ade Zulkifli Annis Sabilla Firstyana Az Zahra, Fatma Azizah, Syahna Nur Darminiyanti, Darminiyanti Deyto Honggoriansyah Djohan, Muhammad Iqbal Fetty Asmaniati Gaol, Riki Nelson Lumban Hamonangan, Samuel Hanif Hasan Indra Syahputra, Muhammad Halfi Kartika Theresia Simangunsong Khadijah Khadijah Lesmana, Andhika Chandra Lumban Gaol, Rikki Nelson M. Algi Fachri Akbar M. Ihdal Karomi Meisya Anggraini Meyke Amalia Mochammad Rian Ahdian Morena Morena, Mochammad Rian Ahdian Muh. Zainuddin Badollahi Muhammad Halfi Indra Syahputra Muhammad Iqbal Djohan Mustika Permatasari Myrza Rahmanita Nurbaeti Nurbaeti Nurwijayanti Permatasari , Mustika Permatasari, Mustika Rahmania, Trisna Rahmat Ingkadijaya Rahmat Ingkadijaya Risman Jaya Rizka Yuniarti Rona Meilysa Pasaribu Samuel Hamonangan Simangunsong, Kartika Thersia Tania, Luthfia Renalda Taslim, M. Yuniarti, Rizka Zulkifli Harahap