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All Journal YUME : Journal of Management Tourism Scientific Journal ACADEMICS IN ACTION Journal of Community Empowerment Santhet: (Jurnal Sejarah, Pendidikan Dan Humaniora) JURMA : Jurnal Program Mahasiswa Kreatif Jurnal Pendidikan Tata Boga dan Teknologi Global Research on Tourism Development and Advancement (GARUDA) West Science Journal Economic and Entrepreneurship Bisma : Business and Management Journal Bogor Hospitality Journal Review: Journal of Multidisciplinary in Social Sciences TRJ (Tourism Research Journal) Jurnal Ilmiah Pariwisata
Riani Prihatini Ishak
Sekolah Tinggi Pariwisata Bogor
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Physics Public Health Social Sciences Other

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The Influence of Service Quality on Customer Satisfaction at Cafe Maze Bandung Panduadha, M Hasby; Ishak, Riani Prihatini
Review: Journal of Multidisciplinary in Social Sciences Vol. 2 No. 08 (2025): August 2025
Publisher : Lentera Ilmu Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59422/rjmss.v2i08.1041

Abstract

This study aims to analyze the influence of service quality on customer satisfaction at Cafe Maze Bandung. The research employs a quantitative approach by distributing questionnaires to 100 customers. The independent variable (X), service quality, is measured using five SERVQUAL dimensions: tangibles, reliability, responsiveness, assurance, and empathy. The dependent variable (Y), customer satisfaction, is assessed through seven indicators: product quality, price, service, emotional factors, convenience, repurchase intention, and recommendation. The results of a simple linear regression analysis show that service quality has a positive and significant effect on customer satisfaction, with a coefficient of determination (R²) of 0.950, indicating that 95% of the variation in customer satisfaction is explained by service quality. The correlation coefficient is 0.975, reflecting a very strong relationship between the two variables. These findings highlight that improvements in service quality directly enhance customer satisfaction. Therefore, it is recommended that Cafe Maze Bandung management focus on improving responsiveness and reliability aspects, which still have room for development.
Perencanaan Delicias Central Kitchen sebagai Mitra Mandiri Program Makan Bergizi Gratis di Kabupaten Sleman Situmorang, Suparman; Ishak, Riani Prihatini
BISMA : Business and Management Journal Vol. 3 No. 3 (2025): Bisma : Business and Management Journal
Publisher : CV. Kalimasada Group

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59966/bisma.v3i3.2027

Abstract

This study analyzes the planning function of Delicias Central Kitchen (CK) as a prospective Independent Partner (Mitra Mandiri) in supporting the Free Nutritious Meal Program (MBG) in Sleman Regency, Indonesia. Using a descriptive qualitative case study, data were collected through in-depth interviews with three key informants (operations manager, head chef, and warehouse head), direct observation, and document analysis. Findings reveal that Delicias CK applies an integrated foodservice system based on the input–process–output–feedback model (Gregoire, 2017). Inventory management adopts FIFO and FEFO principles, while production follows a two-shift schedule with a one-way workflow, producing up to 3,500 portions per day. Although the standard operating procedures (SOPs) remain under finalization, quality assurance practices align with Hazard Analysis and Critical Control Points (HACCP). A SWOT analysis highlights strengths in infrastructure and community collaboration, weaknesses in digital reporting and menu rotation, opportunities for partnership with local SMEs, and threats related to supply fluctuations. Stakeholder mapping confirms active coordination among the kitchen, foundation, National Nutrition Agency, and beneficiary schools. In conclusion, Delicias CK demonstrates strong operational readiness as a public nutrition service partner, with recommendations to finalize SOPs, strengthen digital monitoring, and expand collaborative networks.
The Influence of Service Quality, Facilities and Location on The Decision to Stay at The Bountie Hotel and Convention Center Sukabumi Ishak, Riani Prihatini; Mayasari, Dina; Skawanti, Julia Ratnawulan; Andani, Rian
Jurnal Penelitian Pariwisata Vol 8 No 1 (2024): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v8i1.241

Abstract

Purpose of this study is to assess the influences among service quality, facility and location to stay decision use service inn on The Bountie Hotel and Convention Center Sukabumi. This is a quantitative-descriptive research using multiple linear regression test. The sampling technique used the probability sampling, simple random sampling, and sampled customers who stayed and was calculated using Slovin formula. As for sample which in set in research this is 100 consumers had stayed at this hotel. Collection data method used on this study by questionnaire corresponding with criteria study. The result of this study shows that (1) service quality variable has a positive and significant effect on the decision to stay, (2) facilities s have a positive and significant effect on the decision to stay, (3) location has a positive and significant effect on the decision to stay and (4) service quality, facilities and location altogether have positive and significant effect on the decision to stay at The Bountie Hotel and Convention Center Sukabumi. Keywords: service quality, facility, location, stay decision
Capacity Building and Community Empowerment Strategies Based on Local Wisdom: A Case Study of Cimande Village Ishak, Riani Prihatini
Jurnal Penelitian Pariwisata Vol 8 No 2 (2024): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v8i2.265

Abstract

This study explores strategies for capacity building and community empowerment in Cimande Village, focusing on the roles of the Tourism Awareness Group (Pokdarwis) and Micro, Small, and Medium Enterprises (MSMEs). The primary objective is to assess how local wisdom can be leveraged to enhance the economic and social wellbeing of the community through tourism. Using qualitative research methods, including in-depth interviews and direct observation, the study applies a SWOT analysis to identify internal and external factors affecting the success of tourism development in Cimande Village. Key findings highlight significant barriers such as limited entrepreneurial knowledge, inadequate product innovation, and insufficient use of digital marketing. Conversely, strengths include rich local culture, strong community participation, and government support. The discussion focuses on strategies to improve capacity building, particularly through education, infrastructure development, and stronger collaboration with the private sector. The study concludes that sustainable tourism development in Cimande depends heavily on continuous training and capacity enhancement, particularly in product innovation and digital marketing. Recommendations include establishing more formalized training programs for Pokdarwis and MSME operators, improving access to capital, and increasing efforts to secure business legality and certifications. Keywords: capacity strengthening, community empowerment, local wisdom, pokdarwis, MSMEs, Cimande Village, sustainable tourism
The Effect of Utilizing Kepok Banana Peel on the Sensory Quality of Steamed Sponge Cake as an Alternative Food Product Fajri, Al; Ishak, Riani Prihatini
YUME : Journal of Management Vol 8, No 2 (2025)
Publisher : Pascasarjana STIE Amkop Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37531/yum.v8i2.10020

Abstract

Banana peel waste, especially from the kepok variety, is often discarded despite containing fiber, vitamins, minerals, and antioxidants that are beneficial for health. This study aims to evaluate the potential use of kepok banana peel as an alternative raw material in making steamed sponge cake through organoleptic tests and statistical analysis. This study used an experimental approach with 25 trained and untrained panelists to assess sensory parameters such as color, texture, aroma, and taste. The results showed that steamed sponge cake made from kepok banana peel had a higher level of preference than sponge cake made from kepok banana flesh, especially in the aspects of color (5.84), texture (5.48), and aroma (5.64). These findings indicate that kepok banana peel is worthy of being used as an alternative food ingredient, not only from a technological and nutritional perspective, but also in supporting sustainable consumption practices. This study provides strategic implications for the development of local food products based on organic waste and the empowerment of MSMEs in the food industry.Keywords : Kepok banana peel, steamed cake, organoleptic test, alternative food, sustainability
POLICY ANALYSIS OF STUDY TOUR PROHIBITION ON ECONOMIC ASPECTS IN BOGOR CITY: Analisis Kebijakan Pelarangan Studi Tur Pada Aspek Ekonomi di Kota Bogor Setiawan, Aditya Sugih; Rima Pratiwi Batubara; Ishak, Riani Prihatini
Santhet: (Jurnal Sejarah, Pendidikan Dan Humaniora) Vol 9 No 5 (2025): SANTHET: (JURNAL SEJARAH, PENDIDIKAN DAN HUMANIORA) 
Publisher : Proram studi pendidikan Sejarah Fakultas Keguruan Dan Ilmu Pendidikan Universaitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/santhet.v9i5.6170

Abstract

The development of study tours as one of the pillars of the local tourism industry faces challenges, particularly in West Java, due to the instructions from the Governor of West Java. Meanwhile, the ban on study tours was also initiated by the high cost, which became a burden for some parents, especially those from middle and lower-income families. From an economic perspective, the ban on study tours also impacts the contribution of the local tourism sector. This research uses a qualitative and quantitative (mixed methods) approach. During the research and data collection phase, preliminary research, observations, and data gathering were conducted. Primary data was obtained from the results of distributing questionnaires to tourism business operators and in-depth interviews with key informants. Secondary data was obtained from literature studies. Meanwhile, data analysis refers to quantitative descriptive and Nvivo 12 data processing for qualitative data. The results show that the Development of Local Economies - local income is the most affected variable, with a 91% impact. This aligns with the ban and study tours, which have affected local income around tourist attractions.
Evaluation of the Impact of IKN Development on Increasing Tourism Sector Competitiveness, Increasing Tourist Income, and Increasing the Number of Tourism Visits: A Case Study on Tourist Destinations in East Kalimantan Zulfikri, Agung; Ishak, Riani Prihatini; Judijanto, Loso
West Science Journal Economic and Entrepreneurship Vol. 1 No. 03 (2023): West Science Journal Economic and Entrepreneurship
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsjee.v1i03.407

Abstract

This research investigates the impact of Information and Knowledge Networks (IKN) development on the tourism sector in East Kalimantan through a quantitative analysis. A sample of 150 participants, comprising tourists, local businesses, and stakeholders, provided insights into the relationships between IKN development and Increasing Tourism Sector Competitiveness, Increasing Tourist Income, and Increasing the Number of Tourism Visits. The study employed Structural Equation Modeling (SEM) with Partial Least Squares (PLS) to analyze the data. The measurement model assessment confirmed the reliability and validity of the constructs, while the structural model analysis revealed significant positive relationships between IKN development and the dependent variables. The overall model fit was assessed using various indices, and hypothesis testing supported the significance of the paths. The R-Square values indicated that the model effectively explains a substantial proportion of the variability in tourism outcomes. The findings contribute to the understanding of the role of IKN in shaping the tourism sector and offer practical implications for stakeholders in East Kalimantan.
The Impact of Managerial Experience, Continuing Education, and Work-Life Balance on Innovation and Growth of Start-ups in Indonesia Munip, Al; Ishak, Riani Prihatini; Butarbutar, Marisi; Sisran, Sisran; Syahputra, Muhammad Halfi Indra
West Science Journal Economic and Entrepreneurship Vol. 2 No. 03 (2024): West Science Journal Economic and Entrepreneurship
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsjee.v2i03.1190

Abstract

This study investigates the impact of managerial experience, continuing education, and work-life balance on the innovation and growth of startups in Indonesia. Using a quantitative approach, data were collected from 170 startup managers and analyzed using Structural Equation Modeling-Partial Least Squares (SEM-PLS). The results reveal that all three factors—managerial experience, continuing education, and work-life balance—positively and significantly influence the innovation and growth of startups. Continuing education emerged as the most influential factor, followed by work-life balance and managerial experience. These findings underscore the importance of ongoing learning, experienced leadership, and maintaining a healthy work-life balance in fostering startup success. The study provides valuable insights for entrepreneurs, managers, and policymakers seeking to enhance the innovation capacity and growth potential of startups in Indonesia.
Pengaruh Lingkungan dan Kepuasan Kerja Terhadap Retensi Karyawan di First Love Patisserie Jakarta Ishak, Riani Prihatini; Pratama, Yuda
Jurnal Ilmiah Pariwisata Vol 26 No 1 (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.v26i1.1422

Abstract

The purpose of this study was to find out the influence of work environment and job satisfaction towards employee retention. A questionnaire-based survey was distributed to Main Kitchen employees of the First Love Patisserie Jakarta. This study used descriptive, quantitative and verification approach with saturation sampling method. Data were analyzed using SPSS 25. The result showed : (1) there is a positive influence of work environment towards employee retention based on t-value with significant value < 0,005 and the regression coefficient has positive value; (2) there is a positive influence of job satisfaction towards employee retention which is showed by t-value with significant value < 0,005 and the regression coefficient has positive value; (3) there is a positive influence of work environment and job satisfaction simultaneously towards employee retention based on F value. Work environment and job satisfaction simultaneously influence employee retention showed by result of adjusted R2. The practical implications of this study are that work environment and job satisfaction play important role in supporting employee retention., where job satisfaction has a more positive influence than the work environment. Keywords: Work Environment; Job Satisfaction; Employee Retention, Patisserie
Co-Authors Agung Zulfikri Andani, Rian Batubara, Rima Pratiwi Butarbutar, Marisi Dina Mayasari, Dina Fachry Abda El Rahman Fajri, Al Faqih, Muhammad Ibnu Fiqhan Judijanto, Loso Loso Judijanto Maidar Simanihuruk Muhammad Halfi Indra Syahputra Munip, Al Panduadha, M Hasby Prabowo Eko Julianto Setiawan, Aditya Sugih Sisran Sisran Sisran, Sisran Siti Nur Azizah Situmorang, Suparman Syahputra, Muhammad Halfi Indra Widi Rangan, Ariatma Gracia yuda pratama Zulfikri, Agung