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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 Jurnal Fokus Manajemen Bisnis 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 Alkhidmah: Jurnal Pengabdian dan Kemitraan Masyarakat Al-Ijtimā: Jurnal Pengabdian Kepada Masyarakat
Ramon Hurdawaty
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Tourists’ demographics and consumer behavior: Unveiling differences in culinary tourism Hurdawaty, Ramon; Dahana, Wirawan Dony; Farradia, Yuary
Jurnal Fokus Manajemen Bisnis Vol. 15 No. 2 (2025)
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/fokus.v15i2.14180

Abstract

Culinary tourism has gained increasing attention as destinations seek to create memorable travel experiences. This research addresses a gap in the literature regarding how tourist demographics shape memorable culinary experiences and revisit intention. The study's main objective is to analyze the differences in tourists' demographic attributes, including age, gender, culinary expenditure, and culinary preferences, concerning their perceptions and intentions. The research used quantitative methods through a survey analysis of 400 domestic tourists in Magelang, Central Java, Indonesia. The impact of demographic differences was calculated using ANOVA and an independent-sample t-test with SPSS version 24. The results show that age and culinary expenditure differentiate the perception of memorable culinary tourism experiences. In contrast, no significant differences were found between the demographic variables of gender and culinary tourism preference. Moreover, no significant differences were found in tourists’ perceptions of revisit intention across any demographic variables. These findings suggest that tourism managers and policymakers adopt a dual strategy: designing memorable and emotionally engaging culinary experiences across all groups while shifting from demographic-based targeting to psychographic and experiential segmentation. This study contributes to a better understanding of consumer behavior in culinary tourism and provides practical insights for destination management and policy development.
PERILAKU KONSUMSI KOPI SEBAGAI BUDAYA MASYARAKAT DI KEDAI KOPI STARBUCKS MAL ARTHA GADING Tania, Catherine; Hurdawaty, Ramon
Jurnal Pendidikan dan Perhotelan (JPP) Vol. 2 No. 2 (2022): JURNAL PENDIDIKAN DAN PERHOTELAN
Publisher : Family Welfare Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/jppv2i2.01

Abstract

Pada awalnya mengkonsumsi kopi merupakan kegiatan orang dewasa untuk mengisi waktu luang atau untuk memberi tenaga sebelum bekerja. Namun kini telah berubah menjadi kebiasaan anak remaja, mereka mengikuti budaya asing dan menjadikan gaya hidup modern. Gaya hidup disini adalah aktivitas konsumsi kopi. Aktivitas minum kopi telah menjadi gaya hidup, tidak hanya sebagai tempat untuk bertemunya anak-anak muda, tetapi juga terletak pada varian menu kopi yang lebih mahal dari kedai kopi biasanya, dan disebut perilaku konsumtif. Di Jakarta, kedai kopi mudah ditemukan diberbagai tempat, seperti di supermarket, di mall, bandara, dan stasiun. Seperti Starbucks, Starbucks Coffee merupakan salah satu kedai kopi yang memiliki arti prestise yang tinggi bagi konsumen karena harganya yang cukup mahal. Metode penelitian yang digunakan dalam penelitian ini adalah deskriptif kualitatif melalui observasi, wawancara, dan dokumentasi. Penelitian ini menggunakan teknik purposive sampling. Pengambilan sampel ditentukan dengan pelanggan yang datang ke Starbucks dan memesan kopi. Berdasarkan hasil penelitian menunjukkan bahwa budaya masyarakat telah berkembang, Fenomena yang terjadi menunjukkan bahwa kedai kopi merupakan salah satu gaya hidup zaman sekarang. Dimana kedai kopi merupakan tempat yang memfasilitasi banyak orang untuk terlibat dalam kegiatan, minat, dan pendapat seseorang untuk menciptakan gaya hidup anak muda saat ini.
ANALISIS PREFERENSI KONSUMEN TERHADAP KEPUTUSAN PEMBELIAN ES KOPI SUSU (STUDI KASUS PADA KONSUMEN OMBE KOFIE SUMMARECON MAL BEKASI) Donovan, Jessen; Hurdawaty, Ramon
Jurnal Pendidikan dan Perhotelan (JPP) Vol. 2 No. 2 (2022): JURNAL PENDIDIKAN DAN PERHOTELAN
Publisher : Family Welfare Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/jppv2i2.07

Abstract

Coffee served in a coffee shop does not only sell the taste and type of coffee because in a coffee shop there are other attributes. Attributes of coffee shops such as location, facilities, and infrastructure, the atmosphere of the coffee shop are also thought to influence coffee consumers' preferences for visiting and consuming coffee. Consumer preferences will influence the purchasing decisions of coffee consumers. Knowing consumer preferences is one of the strengths of each coffee shop to be able to face competition in the long term. The purpose of this study is to determine consumer preferences in buying iced milk coffee and also want to find out from the preferences that exist, which preference factors are most considered by consumers in deciding to buy the product. This research is a quantitative study using descriptive methods and survey techniques. For the sampling method used in this study is the purposive sampling method. The data collection method used a questionnaire distributed to 91 respondents, which will be analyzed using the chi-square test and also multi-attribute fishbein. Attributes of consumer preferences in this study which refer to several previous studies have been determined by the author, the attributes of taste, price, brand, and packaging. Chi-square test results if X2 count > X2 table, then the null hypothesis (Ho) is rejected and the alternative hypothesis (Ha) is accepted, that with the results of X2 count all items of consumer preference attributes are greater than X2 tables, then Ho is rejected and Ha is accepted. By multiplying the confidence number (bi) and also the evaluation (ei), the consumer attitude index (Ao) is obtained, where the results can be sorted from the most considered are taste, price, packaging, and brand.
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.
Strategi Pemasaran Usaha Kuliner di Kepulauan Seribu Utara, DKI Jakarta Kusumaningrum, Dewi; Hurdawaty, Ramon; Simanjuntak, Vera Clara
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.
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.
Co-Authors Agus Setiadi Aldo Juwarno Anwar Allan Subhan Dahana, Wirawan Dony Dewi Ayu Kusumaningrum Donovan, Jessen Endi Suyatno Endi Suyatno FX Setiyo Wibowo Hammad Hammad Hammad Hammad Hammad, Hammad Hari Gursida Hari Gursida Heru Suheryadi Katharina Ngana Kenny Dylun Kusumaningrum, Dewi Kusumaningrum, Dewi Ayu Kusumaningrum, Dewi Ayu Madaniyah, Ulfah Maryetti Maryetti Muharam, Hari Ni Made Dwiyana Rasuma Putri Ni Made Dwiyana Rasuma Putri Parantika, Asep Pusphanjali Pusphanjali Reni Sulistiyowati Reni Sulistiyowaty Sekar Ayu Dewinda Sharika, Selma Simanjuntak, Vera Clara Subhan, Anwar Allan Suci Sandi Wachyuni Sulistiyowaty, Reni Suyatno, Endi Tania, Catherine Thiara Zakiyana Rahman Thiara Zakiyana Rahman Yandi Asmana Yesi Stephanie Monica Yohanes Sulistyadi Yuary Farradia