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All Journal SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan JURNAL NUSANTARA APLIKASI MANAJEMEN BISNIS Jurnal Mandiri Tourism Scientific Journal Journal of Tourism and Creativity WAHATUL MUJTAMA: Jurnal Pengabdian Masyarakat International Journal of Travel, Hospitality and Events Jurnal Pendidikan dan Perhotelan Al-Ijtima: Jurnal Pengabdian Kepada Masyarakat Eduvest - Journal of Universal Studies Jurnal Sains Terapan Pariwisata Al-Ijtimā: Jurnal Pengabdian Kepada Masyarakat
Ramon Hurdawaty
Politeknik Sahid
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UPAYA MENINGKATKAN KEPUASAN TAMU MELALUI KUALITAS PELAYANAN BARISTA DI GENTLE BEN KITCHEN AND COFFEE Hurdawaty, Ramon; Aldo Juwarno
Jurnal Pendidikan dan Perhotelan (JPP) Vol. 3 No. 1 (2023): JURNAL PENDIDIKAN DAN PERHOTELAN
Publisher : Family Welfare Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/jppv3i1.06

Abstract

Baristas as the front line have a significant influence on the success of a coffee shop. A barista must show his best service. However, some guests felt they were not cared for when they entered Gentle Ben Kitchen and Coffee by the barista. There is still a lack of basic understanding of the service of a barista in maintaining coffee shop operations. The purpose of this research is to find out the efforts to increase guest satisfaction through the quality of barista service at Gentle Ben Kitchen and Coffee. This research was conducted using qualitative methods through interviews and observations. The informant retrieval technique used in this study was purposive sampling. The results of this study are efforts to increase guest satisfaction through the quality of barista service at Gentle Ben Kitchen and Coffee that barista must work according to the SOP (Standard Operational Procedure) set by the company and must implement 3S (smile, greet, greet) to each customer to increase guest satisfaction. Steps that can be taken by the barista at Gentle Ben Kitchen and Coffee to increase guest satisfaction by being friendly, dressing politely and attractively, and training is needed before starting work.
PELATIHAN HYGIENE SANITASI OLAHAN MAKANAN LOKAL DI KEPULAUAN SERIBU UTARA Parantika, Asep; Hurdawaty, Ramon; Kusumaningrum, Dewi Ayu
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 7, No 4 (2023): December
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v7i4.19304

Abstract

ABSTRAKKepulauan Seribu Utara dengan tiga kecamatan yaitu Pulau Harapan, Pulau Kelapa, dan Pulau Panggang/Pulau Pramuka memiliki usaha mikro kecil menengah di bidang makanan lokal serta memiliki usaha catering dan usaha warung makan. Berdasarkan hasil survey dan observasi, penjamah makanan masih kurang memahami higiene sanitasi. Kesadaran masyarakat mengenai kebersihan pengolahan makanan masih sangat rendah. Tujuan pengabdian ; 1) mengetahui peningkatan pengetahuan higiene dan sanitasi penjamah makanan sebelum dan sesudah pelatihan, 2) mengetahui peningkatan higiene sanitasi sarana pengolahan makanan, 3) mengetahui tanggapan peserta terhadap kegiatan pelatihan. Pengabdian masyarakat dilakukan di Kepulauan Seribu Utara dengan lokasi 3 (tiga) pulau yaitu Pulau Kelapa, Pulau Harapan dan Pulau Pramuka. Metode deskriptif dengan teknik survei lapangan, dokumentasi, wawancara, dan kegiatan pelatihan. Peserta Pengabdian masyarakat adalah 30 orang pemilik usaha makanan lokal. Hasil Pengabdian masyarakat menunjukkan adanya peningkatan pengetahuan tentang higiene dan sanitasi makanan sebelum dan sesudah diberikan pelatihan yang diketahui dari hasil pre-test dan post-test, peningkatan higiene dan sanitasi setelah pelatihan cukup baik, terlihat adanya perubahan pada beberapa usaha makanan yang mengikuti standar higienitas. Peserta pelatihan memberikan tanggapan yang baik mengenai materi pelatihan, instruktur pelatihan, dan metode pendekatan. Kata kunci: hygiene; sanitasi; kuliner local; pengolahan makanan; UMKM. ABSTRACTThe North Thousand Islands with three sub-districts namely Harapan Island, Kelapa Island, and Panggang Island/Pramuka Island have a Home Food Industry with local food and have a catering business and a food stall business. Based on the results of surveys and observations, food handlers still lack understanding of sanitation hygiene. Public awareness regarding the cleanliness of food processing is still very low. The purpose of the activities; 1) knowing the increase in hygiene and sanitation knowledge of food handlers before and after training, 2) knowing the increase in sanitation hygiene of food processing facilities, 3) knowing participants' responses to training activities. The research was conducted in the North Thousand Islands with locations of 3 (three) islands namely Kelapa Island, Harapan Island and Pramuka Island. Descriptive method with field survey techniques, documentation, interviews, and training activities. The research sample is 30 local food business owners. The results showed that there was an increase in knowledge about food hygiene and sanitation before and after the training was given which was known from the results of the pre-test and post-test, the improvement in hygiene and sanitation after the training was quite good, it was seen that there were changes in several food businesses that followed hygiene standards. The training participants gave good responses regarding the training materials, training instructors, and approach methods. Keywords: hygiene; sanitation; local food; food processing; UMKM.    
Pelatihan Pengemasan Produk Pangan Olahan di Desa Sukamahi Kabupaten Bogor: Training on Packaging Processed Food Products in Sukamahi Village Bogor District Dewi Ayu Kusumaningrum; Hurdawaty, Ramon; Suheryadi, Heru; Maryetti; Ni Made Dwiyana Rasuma Putri
WAHATUL MUJTAMA': Jurnal Pengabdian Masyarakat Vol. 5 No. 1 (2024): WAHATUL MUJTAMA': Jurnal Pengabdian Masyarakat
Publisher : Pusat Penelitian dan Pengabdian Masyarakat (P3M) Sekolah Tinggi Ilmu Islam dan Bahasa Arab (STIBA) Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36701/wahatul.v5i1.1442

Abstract

Sukamahi Village is located in Megamendung District, Bogor Regency, West Java, one of the pilot villages for the One Billion One Village (SaMiSaDe) program in 2021. Sukamahi Village has agricultural and plantation potential. Most of the village residents have professions as farmers and own businesses such as food businesses and grocery stores in Sukamahi Village. Most of the women in Sukamahi Village are involved in PKK activities, farming and are housewives. Currently, there are no profitable business activities among the group of women residents of Sukamahi village. There are problems in various regions where local food businesses are generally less attractive, innovative, creative, and the majority are only wrapped in transparent plastic without any labels or information. The aim of organizing this community service is to provide knowledge about packaging processed food products that comply with good food packaging rules and can attract consumers' attention. The implementation method consists of initial observations and training activities. Initial observations include licensing, mapping communities that need training, and formulating appropriate training. The training activity provided material and direct practice in making appropriate products and packaging, ended with a question and answer session regarding what had been provided. Overall, the training on packaging processed food products went well and was beneficial for improving the skills and business marketing of the Sukamahi Village community. With more attractive and quality packaging, processed food business products from Sukamahi Village have a better opportunity to penetrate a wider market to help improve the economic level of business actors.
Peningkatan kompetensi digital marketing pelaku UMKM pangan lokal di kawasan destinasi pariwisata prioritas Borobudur Suci Sandi Wachyuni; Dewi Ayu Kusumaningrum; Ramon Hurdawaty
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 9, No 6 (2025): November
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v9i6.34243

Abstract

Abstrak Kegiatan ini bertujuan untuk meningkatkan literasi dan pemahaman digital marketing pelaku UMKM Pangan Lokal di Kawasan DPP Borobudur. Peningkatan kompetensi digital menjadi kebutuhan mendesak agar UMKM mampu beradaptasi dengan perkembangan pemasaran berbasis teknologi. Pelatihan ini dilaksanakan melalui kolaborasi dengan Dinas Pariwisata, Kepemudaan, dan Olahraga Kabupaten Magelang serta beberapa institusi perguruan tinggi. Metode yang digunakan adalah pelatihan berbasis action research melalui tahap pre-test, pemberian materi, praktik terbimbing, dan post-test. Hasil evaluasi dari kegiatan ini menunjukkan peningkatan signifikan pengetahuan peserta, dengan skor rata-rata yang naik dari 50,4% menjadi 93,2% atau tingkat keberhasilan 42,8%. Temuan ini menunjukkan bahwa materi dan metode pelatihan yang diberikan efektif. Kegiatan ini menunjukkan bahwa pelatihan dan pendampingan digital marketing dapat berdampak positif terhadap pengetahuan pelaku UMKM pangan lokal. Rekomendasi kepada pemerintah dan stakeholder untuk mengadakan pendampingan lanjutan yang dilakukan secara intensif dan berbentuk praktik nyata agar UMKM mampu mengimplementasikan digital marketing dengan optiomal dan memberikan manfaat lebih maksimal. Kata kunci: UMKM; pangan lokal; digital marketing; kompetensi digital; literasi digital. AbstractThis activity aims to increase the literacy and understanding of digital marketing of Local Food MSME actors in the Borobudur DPP Area. Improving digital competence is a pressing need for MSMEs to adapt to the evolving technology-based marketing landscape. This training was conducted in collaboration with the Magelang Regency Tourism, Youth, and Sports Office and several higher education institutions. The method used is action research-based training  through the pre-test, material, guided practice, and post-test stages. The results showed a significant increase in the knowledge of the participants, with the average score increasing from 50.4% to 93.2% or a success rate of 42.8%. These findings show that the training materials and methods provided are effective. This activity shows that digital marketing training and assistance can have a positive impact on the knowledge of local food MSME actors. Recommendations to the government and stakeholders to hold follow-up assistance that is carried out intensively and in the form of real practices so that MSMEs are able to implement digital marketing optimally and provide maximum benefits. Keywords: MSMEs; local food; digital marketing; digital competence; digital literacy.
Location Advantage but Limited Leisure Demand: Sentiment Analysis of Guest Reviews at Permata Hotel Bogor near Kebun Raya Bogor Muhamad Andriana; Kadek Wiweka; Ramon Hurdawaty
Eduvest - Journal of Universal Studies Vol. 6 No. 8 (2026): Eduvest - Journal of Universal Studies
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/eduvest.v6i8.53221

Abstract

This research aims to analyze guest perceptions of Permata Hotel Bogor through sentiment analysis of Google Reviews and to examine the gap between location advantage and the resulting tourism experience. The research employs a lexicon-based sentiment analysis approach using AFINN (scoring) and Bing (sentiment classification) methods on approximately 4,661 Indonesian-language reviews. The findings reveal that sentiment distribution is dominated by neutral reviews (±80 - 83%), followed by positive (±13 - 15%) and negative sentiments (±2 - 5%). Concentration of sentiment scores around zero indicates that guest experiences are largely descriptive and lack strong emotional engagement. Despite this, the hotel maintains a relatively high average rating (±4.0, ranging from 3.8 to 4.2), suggesting a gap between cognitive evaluation and affective experience. Textual analysis shows that the hotel’s main strengths lie in its strategic location near the Bogor Botanical Gardens, comfortable rooms, and basic facilities, while its main weaknesses are related to service quality, cleanliness, and maintenance, reflecting service inconsistency. Segment analysis indicates that the FAMILY segment tends to be more positive, the BUSINESS segment is dominated by neutral sentiment, and SOLO travelers are the most critical. Temporal analysis shows relatively stable performance with slight improvement in the post-pandemic period, yet without a significant increase in positive sentiment. Findings indicate the presence of Tourism Spillover Failure, where location advantage fails to translate into leisure demand due to the dominance of functional experience. This research highlights the importance of transforming service delivery into experience-driven hospitality to enhance emotional engagement and improve hotel competitiveness.
Strategi Pemasaran Usaha Kuliner di Kepulauan Seribu Utara, DKI Jakarta Dewi Kusumaningrum; Ramon Hurdawaty; Vera Clara Simanjuntak
Jurnal Nusantara Aplikasi Manajemen Bisnis Vol 9 No 2 (2024): Jurnal Nusantara Aplikasi Manajemen Bisnis
Publisher : UNIVERSITAS NUSANTARA PGRI KEDIRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29407/nusamba.v9i2.19883

Abstract

Research aim : The purpose of this research is to find out the marketing strategies carried out by culinary entrepreneurs in the North Thousand Islands. Design/Methode/Approach : This research uses a qualitative approach with descriptive methods. Data collection by field survey methods, documentation, interviews. The research was located on three islands in the North Thousand Islands, namely Kelapa Island, Harapan Island and Pramuka Island, with research time from June to September 2022. Research Finding : The results of the research obtained culinary business marketing strategies which are 1) the target market for consumers is determined, tourists who come to visit the Island, and the surrounding community, 2) culinary product planning includes product types, product processing, packaging and ways of offering to consumers, 3) pricing set by culinary business actors based on production costs which often increase in line with the increase in fuel prices for ships transporting foodstuffs, 4) distribution systems for culinary and catering businesses mostly through intermediaries of tour or travel agents and government officials, 5) general marketing communications conducted conventionally such as direct sales where selling directly to consumers Theoretical contribution/Originality : This research describes the marketing strategy carried out by culinary entrepreneurs in the North Seribu Islands so far where there are still business problems, with this research it can be used as a reference to improve the marketing strategy that has been carried out to increase business. Practitionel/Policy implication : Become a reference in improving the marketing strategy that has been carried out in order to increase business. Research limitation : Limited time for interviews with informants who have busy trading while taking care of the household. Research Contributions: This research can contribute to marketing theory in tourist destinations, local marketing and digital marketing.
Co-Authors Aldo Juwarno Anwar Allan Subhan Dewi Ayu Kusumaningrum Dewi Kusumaningrum Donovan, Jessen Endi Suyatno Endi Suyatno FX Setiyo Wibowo Hammad Hammad Hammad Hammad hammad, hammad Hari Gursida Hari Muharam Heru Suheryadi Kadek Wiweka Katharina Ngana Kenny Dylun Kusumaningrum, Dewi Ayu Kusumaningrum, Dewi Ayu Madaniyah, Ulfah Maryetti Maryetti Muhamad Andriana Ni Made Dwiyana Rasuma Putri Ni Made Dwiyana Rasuma Putri Parantika, Asep Pusphanjali Pusphanjali Reni Sulistiyowati Reni Sulistiyowaty Sekar Ayu Dewinda Sharika, Selma Subhan, Anwar Allan Suci Sandi Wachyuni Sulistiyowaty, Reni Suyatno, Endi Tania, Catherine Thiara Zakiyana Rahman Thiara Zakiyana Rahman Vera Clara Simanjuntak Yandi Asmana Yesi Stephanie Monica