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All Journal Media Wisata JiTEKH (Jurnal Ilmiah Teknologi Harapan) Jurnal Pengabdian Masyarakat Waradin Literacy : International Scientific Journals of Social, Education, Humanities International Journal of Education, Language, Literature, Arts, Culture, and Social Humanities Journal of Tourism Planning and Economic Development
Pranatha, Prima Setia Judha
Universitas Dian Nuswantoro Semarang
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 Mechanical Engineering Social Sciences Transportation Other

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Pengaruh Promosi Internal terhadap Keputusan Pembelian Tamu pada Garden Restaurant Grand Savoy Homann Bidakara Hotel Bandung Prima Setia Judha Pranatha
Media Wisata Vol. 18 No. 2 (2020): Media Wisata
Publisher : Sekolah Tinggi Pariwisata AMPTA Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (123.555 KB) | DOI: 10.36276/mws.v18i2.106

Abstract

Internal promotion is one of the marketing strategies by utilizing messages and media as a means of delivery to achieve the goals of the sales company. This study aims to see any major influence of promotion on guest purchasing decisions at the Garden Restaurant, Grand Savoy Homann Bidakara Hotel Bandung. The research method used is descriptive statistics. The data technique was carried out through literature studies, interviews and questionnaires, where the data were obtained through questionnaires to guests which were distributed to 100 respondents. The sample population in this study were consumers of the Garden Restaurant Grand Savoy Homann Bidakara Hotel Bandung using an accidental sampling technique. The data analysis technique used is multiple linear regression with the help of SPSS. The results showed that overall the Message (X1) and Media (X2) variables, the purchase decision (Y) had quite a positive effect, namely 64.98%. Where the Message variable (X1) has a greater influence, namely 46.34% while the Media variable (X2) is 18.55% based on the results based on path analysis
Model Klasifikasi Data Mining Sebagai Pertimbangan Pemilihan Peminatan Departemen untuk On Job Training (OJT) di Hotel Dedi Joko Purnomo; Izza Ulumuddin Ahmad Asshofi; Cindy Citya Dima; Prima Setia Judha Pranatha
JITEKH Vol 11 No 2 (2023): September 2023
Publisher : Universitas Harapan Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35447/jitekh.v11i2.774

Abstract

Determining the choice of the department in the implementation of On Job Training (OJT) for students is always based on the needs and requests of the hotel or manually dividing the number of students who will carry out Job Training with the operational department in the hotel. Selection is often not in accordance with the potential of student expertise that has been achieved academically. Student academic data is often only archived, there is no utilization and efficient processing to obtain patterns, or habits that can be found as material for analysis in higher education institutions to improve the quality of students and campuses. To overcome the existing problems, the Udinus hospitality management study program utilizes student academic data to help determine department choices in the implementation of job training. The method used in this study is uses the Data Mining Classification Algorithm, namely Algorithm C4.5. The purpose of this research is to find out that the classification model created using the C4.5 Algorithm decision tree model can assist Study Programs in considering the selection of majors for student Job Training. This research is included in experimental research that uses data from students by carrying out the stages of classification methods such as literature review, data collection, data selection, data processing, and data testing. The result achieved is the application of the decision tree algorithm rule C4.5 by using data on student scores that can be used to assist in determining the selection of majors in the implementation of Job Training. The test results using the decision tree C4.5 algorithm obtained good results with an accuracy of up to 94.44% with a ratio of 80% training data and 20% test data, the ratio of the number of training data can affect the accuracy of values ​​in each experiment.
The Leadership Role of the Executive Chef in Improving Kitchen Employee Performance at Swiss-Belhotel Ambon Nur Fajrin; Prima Setia Judha Pranatha
International Journal of Education, Language, Literature, Arts, Culture, and Social Humanities Vol. 1 No. 3 (2023): August : International Journal of Education, Language, Literature, Arts, Cultur
Publisher : FKIP, Universitas Palangka Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59024/ijellacush.v1i3.309

Abstract

The lack of performance of kitchen employees at the Swiss-Belhotel Ambon Hotel is due to the lack of good cooperation, non-compliance with SOPs and also standard recipes that have been made, therefore the leadership role of the Executive Chef is needed to improve the performance of kitchen employees. The purpose of this study is to describe the role of the Executive Chef and to find out how the Executive Chef's leadership efforts improve the performance of kitchen employees at the Swiss-Belhotel Ambon Hotel. The data collection method used is a qualitative method using observation, interview, and documentation data collection techniques. The results of the research are first, the Executive Chef has carried out his role well, namely: as a planner, as a policy maker, as an executor, as an expert, and as a controller in carrying out its role as a leader in the food product department. Second, efforts to improve employee performance, namely: providing training, providing motivation, establishing friendship and providing career paths in order to improve the performance of kitchen employees.
SWOT Analysis In Bumi Sawunggaling Hotel Bandung Pranatha, Prima Setia Judha; Asshofi, Izza Ulumuddin Ahmad
Media Wisata Vol. 21 No. 1 (2023): Media Wisata
Publisher : Sekolah Tinggi Pariwisata AMPTA Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v21i1.304

Abstract

At this time, Indonesia has entered the New Normal period, or adaptation of new habits is a method carried out by the Indonesian government during the global Covid-19 pandemic. So that people can continue to carry out activities as usual by implementing health protocols during a pandemic. The purpose of this study is to examine the SWOT (Strengths, Weaknesses, Opportunities, and Treats) study at the Bumi Sawunggaling hotel in Bandung, which the researcher will do as a step in exploiting the potential that exists in the Bumi Sawunggaling hotel and as an effort in increasing revenue at Hotel Bumi Sawunggaling. In this study, the method used is qualitative. The qualitative research method, as said by Sugiyono (2009:9), is a research method carried out to examine every condition of an object naturally, and researchers here are the main instrument; data collection techniques are carried out based on the results of observations and interviews.
Development of Specialization Selection on The Job Training for Human Resources in The Hospitality Industry through E-OJTKU Dima, Cindy Citya; Izza, Dedi Joko Purnomo; Asshofi, Ulumuddin Ahmad; Pranatha, Prima Setia Judha
Media Wisata Vol. 22 No. 1 (2024): Media Wisata
Publisher : Sekolah Tinggi Pariwisata AMPTA Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v22i1.577

Abstract

The previous problem in this research was exploring the potential of students in choosing departments in hotels, namely front office, housekeeping, and food and beverage to carry out internships. The need for this selection recommendation is based not only on student desires or the availability of opportunities to learn to work in the existing hotel industry but also based on recommended grades from semesters 1 to 3 which fulfill the requirements for industrial internships. This research uses a qualitative descriptive method with a case study approach. Data collection techniques through observation, interviews and document study. Interviews use a semi-structured model so that answers are open-ended and can be developed for in-depth analysis. E-ojtku is an innovation resulting from research based website and android to improve the competency of Hospitality Management students who received recognition for 40 credits for OJT 1 and OJT 2 (1 year in industry / Hotels) for a career in Hotels. The test results using e-ojtku obtained good results with an accuracy of up to 94.44% with a ratio of 80% training data and 20% test data, the ratio of the amount of training data can affect the accuracy of the values in each experiment.
Perceptions of Udinus Students from Outside the Region Toward Traditional Cuisine of Semarang City Pranatha, Prima Setia Judha; Izza Ulumuddin Ahmad Asshofi; Emik Rahayu; Cindy Citya Dima
LITERACY : International Scientific Journals of Social, Education, Humanities Vol. 4 No. 2 (2025): August : International Scientific Journals of Social, Education, Humanities
Publisher : Badan Penerbit STIEPARI Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/literacy.v4i2.2357

Abstract

This research aims to explore the perceptions of students from outside the area at Udinus towards traditional food in the city of Semarang, as well as the factors that influence their perceptions. This research uses mixed methods where the results obtained are based on observations, interviews and questionnaires. This research was conducted on 87 students from outside the region at Dian Nuswantoro University who were selected purposively based on certain criteria. Research data was collected using interview guidelines, questionnaires prepared based on the problem formulation and research instruments. Research data was analyzed using thematic analysis, namely analysis that identifies, codes, and interprets themes that emerge from the data. The results of the research show that the perceptions of students outside the Udinus area towards traditional Semarang city cuisine vary, ranging from strongly agree, agree, disagree and disagree. There are several factors that can influence their perceptions, namely their cultural and culinary background, experience and frequency of consuming traditional Semarang city cuisine, knowledge and information about the cuisine, as well as social factors, such as friends, family and the media. Their perceptions also have an impact on their behavior in choosing and consuming traditional Semarang city cuisine, as well as their social and cultural integration on the Udinus campus. It is hoped that this research can provide additional input for the development of social sciences, especially in the field of culinary anthropology.
Pelatihan Food Hygiene dan Personal Hygiene Bagi Karyawan Hotel di Kota Semarang Prima Setia Judha Pranatha; Izza Ulumuddin Ahmad Asshofi; Emik Rahayu; Dedi Joko Purnomo; Veronica Halim; Indah Indah
Jurnal Pengabdian Masyarakat Waradin Vol. 5 No. 2 (2025): Jurnal Pengabdian Masyarakat Waradin
Publisher : Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/wrd.v5i2.326

Abstract

Tourism is an activity in which a person travels for recreation or vacation. Tourism is also associated with the need for stopovers and overnight accommodations. Not only for overnight needs, meeting rooms, sports halls and restaurants are now mandatory facilities in a hotel and are needed according to the type of hotel. The hotel restaurant provides catering services, in this case it must also meet hygiene requirements. Food hygiene is the prevention of disease by maintaining high standards of hygiene and the quality of the food itself. Personal hygiene is the human way of self-care to maintain good health. Food and personal hygiene of food workers in the food processing process is very important because applying good hygiene can minimize the possibility of food contamination. The application of food health and personal hygiene can be influenced by one's knowledge about it in the workplace. Lack of food health knowledge and personal hygiene can be improved by providing information and education through counseling or training. The training held was a collaboration between IHGM DPD Central Java partners and the team proposing Dian Nuswantoro University through a community service or community partnership program whose implementation was in the form of training on Food Hygiene and Personal Hygiene for hotel employees in the city of Semarang
Eksperimen Rasa Nastar Dalam Pembuatan Minuman Coffee Mocktail Di Novotel Semarang Athariq Ghazilay; Pranatha, Prima Setia Judha; Izza Ulumuddin Ahmad Asshofi
Journal of Tourism Planning and Economic Development Vol. 3 No. 1 (2025): Journal of Tourism Planning and Economic Development (JOTPED)
Publisher : Universitas Persatuan Islam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.65483/jotped.v3i1.109

Abstract

Penelitian ini bertujuan untuk mengetahui kualitas rasa nastar pada pembuatan kopi mocktail dengan menggunakan respon karyawan sebagai pendekatan penelitian. Sampel penelitian ini adalah karyawan dan ahli Novotel Semarang. Analisis yang digunakan panelis dalam penelitian ini adalah statistik deskriptif, dengan teknik diferensial semantik. Variabel yang dinilai adalah tekstur, warna, rasa dan aroma. Penelitian ini menganalisis data dengan menggunakan metode melakukan uji coba atau eksperimen kemudian membandingkan kesimpulan yang diambil berdasarkan tanggapan konsumen dengan hasil wawancara dengan beberapa ahli dan karyawan Novotel. Selain itu pembahasan kualitas minuman terdiri dari faktor rasa, aroma, warna dan tekstur. Pada percobaan ini responden memaksimalkan kualitas dalam pembuatan mocktail kopi. Terbukti faktor rasa, warna, aroma dan tekstur pada kopi mocktail rasa nastar yang umumnya memberikan respon positif pada dalam kategori suka. Dalam percobaannya peneliti menemui kendala, dimana kendala tersebut terdapat pada beberapa formula yang menyebabkan konsumen kurang tertarik terhadap mocktail kopi rasa nastar karena adanya perbedaan teknik pembuatan minuman. Namun dengan teknik yang tepat akan dihasilkan kopi mocktail rasa nastar yang disukai konsumen dan layak dijual di pasaran.
Co-Authors Asshofi , Izza Ulumuddin Ahmad Asshofi, Ulumuddin Ahmad Athariq Ghazilay Cindy Citya Dima Citya Dima, Cindy Dedi Joko Purnomo Indah Indah Izza Ulumuddin Ahmad Asshofi Izza, Dedi Joko Purnomo Nur Fajrin Purnomo, Dedi Joko Rahayu, Emik Veronica Halim