Articles
<![CDATA[PENGARUH KINERJA DAN STRES KERJA TERHADAP TINGKAT KESEHATAN KARYAWAN ]]>
<![CDATA[Selfianis Srinarti Laia]]>;
<![CDATA[Aletta Dewi Maria Th]]>
<![CDATA[ Media Bina Ilmiah Vol. 19 No. 10: Mei 2025 ]]>
Publisher : <![CDATA[LPSDI Bina Patria ]]>
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<![CDATA[Penelitian ini bertujuan untuk menganalisis sejauh mana pengaruh kinerja karyawan (X1) dan stres kerja (X2) terhadap tingkat kesehatan karyawan (Y). Topik ini menjadi penting karena kesehatan karyawan merupakan salah satu faktor fundamental yang memengaruhi produktivitas dan keberlanjutan organisasi. Metode penelitian yang digunakan adalah pendekatan kuantitatif dengan teknik survei, di mana data primer diperoleh melalui penyebaran kuesioner kepada responden, kemudian dianalisis menggunakan regresi linear berganda. Hasil penelitian menunjukkan bahwa kedua variabel independen, yaitu kinerja karyawan dan stres kerja, memiliki pengaruh positif dan signifikan terhadap variabel dependen, yaitu tingkat kesehatan karyawan. Kinerja karyawan memberikan kontribusi paling besar terhadap kesehatan dengan nilai koefisien beta 0.539, sementara stres kerja memiliki koefisien beta 0.452. Nilai koefisien determinasi (R Square) sebesar 0.927 mengindikasikan bahwa 92,7% variasi dalam tingkat kesehatan karyawan dapat dijelaskan oleh kedua variabel tersebut. Temuan ini menekankan pentingnya pengelolaan kinerja dan stres kerja secara efektif dalam menciptakan lingkungan kerja yang mendukung kesejahteraan fisik dan mental karyawan. Implikasi hasil ini dapat menjadi acuan bagi manajemen organisasi dalam merumuskan kebijakan dan strategi pengelolaan sumber daya manusia yang lebih sehat dan berkelanjutan.]]>
<![CDATA[Resep Sukses UMKM Kuliner: Inovasi dan Higienitas dalam Satu Pelatihan ]]>
<![CDATA[Aletta Dewi Maria TH]]>;
<![CDATA[Ray Octafian]]>;
<![CDATA[Elna Matasari Halawa]]>;
<![CDATA[Dorotea Sotizunidar Waruwu]]>
<![CDATA[ Nusantara Mengabdi Kepada Negeri Vol. 2 No. 2 (2025): May: Nusantara Mengabdi Kepada Negeri ]]>
Publisher : <![CDATA[Asosiasi Peneliti dan Pengajar Ilmu Hukum Indonesia ]]>
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DOI: 10.62383/numeken.v2i2.1248
<![CDATA[Culinary micro, small, and medium enterprises (MSMEs) in Banjarnegara face significant challenges in managing innovations and implementing adequate hygiene standards. The limited knowledge and skills of MSME actors in these two aspects have an impact on low competitiveness and business sustainability in the midst of increasingly fierce market competition. This community service program aims to increase the capacity of culinary MSMEs through innovation management training and the implementation of hygiene standards. The program methodology includes a series of workshops, training sessions, and hands-on mentoring that are designed in a participatory and contextual manner according to local needs. The training material is comprehensively arranged, covering theoretical and practical aspects relevant to the characteristics of culinary MSMEs in Banjarnegara. The results of the program implementation showed a significant increase in participants' understanding of the importance of product innovation and the implementation of hygiene standards. The real impact of this program can be seen in improving product quality and variety, production process efficiency, and increasing revenue by 30-50% within six months after training. In addition, there has been a change in business behavior that is more adaptive and sustainability-oriented. The success of this program confirms the importance of a structured and participatory approach in empowering MSMEs, and shows that interventions based on local needs can produce significant economic and social impacts. The implementation model of this program has the potential to be replicated for the development of MSMEs in other sectors and regions with appropriate contextual adjustments.]]>
<![CDATA[The Role of Management Commitment and Leadership in Implementing Green HRM in Hotels ]]>
<![CDATA[Dyah Palupiningtyas]]>;
<![CDATA[Krisnawati Setyaningrum Nugraheni]]>;
<![CDATA[Ray Octafian]]>;
<![CDATA[Aletta Dewi Maria]]>;
<![CDATA[Yema Charista Zelda]]>;
<![CDATA[Sajia Ferdousi]]>;
<![CDATA[Dita Aulia Rachma Nurul Farida]]>;
<![CDATA[Hesky Ilham Ikhlasandi]]>
<![CDATA[ Proceeding of the International Conference on Management, Entrepreneurship, and Business Vol. 1 No. 2 (2024): December : Proceeding of the International Conference on Management, Entreprene ]]>
Publisher : <![CDATA[Asosiasi Riset Ilmu Manajemen Kewirausahaan dan Bisnis Indonesia ]]>
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DOI: 10.61132/icmeb.v1i2.126
<![CDATA[This study aims to investigate how top management commitment and leadership style influence the effectiveness of implementing green HRM practices in the hospitality industry. The study employs a qualitative approach by conducting case studies in selected hotels across Asian countries. Data is collected through in-depth interviews with hotel leaders and HR staff. Thematic analysis is performed to identify important patterns and insights related to the role of commitment and leadership in implementing green HRM initiatives. The results of this study are expected to provide a better understanding of the key factors that determine the successful adoption of green HRM practices in the Asian hospitality industry.]]>
<![CDATA[CULINARY MAPPING IN SEMARANG CITY (CHINESE MENU) ]]>
<![CDATA[Dewi Maria, Aletta]]>;
<![CDATA[Kholil Aswan, Mukhamad]]>;
<![CDATA[Mansur, Ahmad]]>;
<![CDATA[Mulyoko, Mulyoko]]>;
<![CDATA[Ray Octafian]]>
<![CDATA[ Brilliant International Journal Of Management And Tourism Vol. 2 No. 2 (2022): Brilliant International Journal Of Management And Tourism ]]>
Publisher : <![CDATA[Pusat Riset dan Inovasi Nasional ]]>
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DOI: 10.55606/bijmt.v2i2.422
<![CDATA[The general objective of this study was to determine the culinary mapping of Peranakan Chinese menu in Semarang City, Central Java. The specific objectives of this research are to find out how to provide Peranakan Chinese menu culinary based on the number and types that exist in Semarang City. Furthermore, to find out how to serve the Peranakan Chinese menu culinary provision and to find out efforts to preserve the Peranakan Chinese menu as a culinary speciality of Semarang City. The technique of collecting primary data is very useful for collecting information needed for analysis and decision making. Based on the results of the research, it is obtained that the provision of Peranakan Chinese menu culinary in the city of Semarang in several types of dishes and drinks still uses original recipes from ancestors, both cooking ingredients, spices and cooking techniques. The culinary presentation of the Peranakan Chinese menu in some culinary shows distinctiveness without leaving its authenticity even though there are several additional menu variants. Efforts to preserve the Peranakan Chinese menu as a culinary speciality of the city of Semarang have been made by culinary business people, families, communities and the Semarang City government.]]>
<![CDATA[ANALISIS STRATEGI BERSAING HOTEL HARIS DALAM MENINGKATKAN PRODUKTIVITAS INDUSTRI PERHOTELAN DI KOTA SEMARANG ]]>
<![CDATA[Laia, Iwan Hendra]]>;
<![CDATA[Maria TH, Aletta Dewi]]>
<![CDATA[ Jurnal Ilmiah Manajemen, Ekonomi, & Akuntansi (MEA) Vol 8 No 2 (2024): Edisi Mei - Agustus 2024 ]]>
Publisher : <![CDATA[LPPM STIE Muhammadiah Bandung ]]>
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DOI: 10.31955/mea.v8i2.4277
<![CDATA[Industri perhotelan di Kota Semarang terus berkembang pesat, menciptakan kebutuhan akan strategi bersaing yang lebih inovatif untuk mempertahankan daya saingnya. Penelitian ini difokuskan pada analisis dampak konkret dari strategi bersaing yang diterapkan oleh Hotel Haris terhadap produktivitas keseluruhan industri perhotelan di Semarang. Metode kualitatif digunakan dengan menggabungkan wawancara mendalam dengan manajemen, staf, dan tamu hotel, serta analisis dokumen yang relevan. Hasil penelitian menunjukkan bahwa strategi diferensiasi Hotel Haris, pemasaran digital yang terarah, dan kemitraan strategis telah memberikan kontribusi yang nyata. Peningkatan reservasi yang signifikan, visibilitas yang lebih baik di media sosial, dan tingkat kepuasan tamu yang meningkat adalah bukti langsung dari keberhasilan strategi ini. Ini tidak hanya menguntungkan Hotel Haris secara langsung tetapi juga memberikan dampak positif bagi produktivitas dan reputasi industri perhotelan di kota ini secara keseluruhan. Dengan demikian, strategi bersaing yang diterapkan oleh Hotel Haris telah membuka peluang baru dan memberikan manfaat yang signifikan bagi industri perhotelan Kota Semarang, memperkuat posisinya sebagai destinasi unggulan dalam industri perhotelan di wilayah tersebut.]]>
<![CDATA[The Influence Of Competence And Performance Of Bilik Hotel Training Program Alumni On Hotel User Satisfaction In The City Of Tegal ]]>
<![CDATA[Asmungi Asmungi]]>;
<![CDATA[Aletta Dewi Maria]]>
<![CDATA[ International Conference On Digital Advanced Tourism Management And Technology Vol. 1 No. 2 (2023): International Conference on Digital Advanced Tourism, Management, and Technolog ]]>
Publisher : <![CDATA[Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia Semarang ]]>
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DOI: 10.56910/ictmt.v1i2.23
<![CDATA[The purpose of this research is to determine and analyze the positive and significant influence of Competence and Performance of BiLiK Hotel Training Alumni on Hotel User Satisfaction in the city of Tegal. The population in this study consists of the leaders and management staff in each hotel in the city of Tegal, totaling 50 individuals. The sample used is a saturated sample, which means that the entire population becomes the research sample. The sampling technique in this study uses a questionnaire. The analysis includes validity, reliability, multiple linear regression analysis, t-test, F-test, and coefficient of determination analysis. The results of this study show that competence (X1) has a positive and significant influence on hotel user satisfaction in the city of Tegal, and performance (X2) also has a positive and significant influence on hotel user satisfaction in the city of Tegal. Based on the F-test, both competence and performance have a simultaneous and significant impact on hotel user satisfaction in the city of Tegal. Based on the multiple linear regression test, it is found that of the two regression coefficient values of the independent variables (competence and performance), competence has the most significant influence on the dependent variable (satisfaction) with a coefficient of 0.713. Keywords : ; ;]]>
<![CDATA[Traditional Food Glewo Rice As An Authentic Icon Of Semarang ]]>
<![CDATA[Aletta Dewi Maria]]>;
<![CDATA[Anas Harsanto]]>
<![CDATA[ International Conference On Digital Advanced Tourism Management And Technology Vol. 1 No. 2 (2023): International Conference on Digital Advanced Tourism, Management, and Technolog ]]>
Publisher : <![CDATA[Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia Semarang ]]>
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DOI: 10.56910/ictmt.v1i2.26
<![CDATA[Traditional or local food is one of the identifying characteristics of a community group that is easily found and recognized. Semarang City has a variety of culinary products from the cultural activities of its people. The diversity of cuisine reflects the personality and characteristics of the people of Semarang. Glewo rice cuisine is one of the things that must be preserved so that it does not disappear and is loved by all groups, especially the younger generation of culinary lovers. Many people do not know that Glewo rice has been a typical dish of old Semarang since the 1930s which is gradually losing its existence in today`s society. The purpose of this research is to increase the presence of Nasi Glewo which is almost forgotten, therefore it is necessary to have new innovations and creativity to revive the popularity of Glewo rice including using promotional media, collaboration, innovation, and festivals. The method used is descriptive qualitative by emphasizing the research process and the meaning of data and information. The results of this study show that Glewo Rice as a typical cuisine of Semarang city, has not entirely disappeared from the memory of the people of Semarang, still in order to be used as an authentic Semarang icon, it is necessary to collaborate with other parties, increase the promotion of Glewo rice and increase innovation in the presentation of Glewo rice. This can be by giving a touch of mixture with contemporary cuisine that is in great demand by the general public or served in places that are a favorite of the people of Semarang.]]>
<![CDATA[Implementation of sharia in the management of the Ibrahim Sharia Hotel and the Prayer Sharia Hotel in Semarang ]]>
<![CDATA[Guritno, Bambang]]>;
<![CDATA[Maria TH, Aletta Dewi]]>;
<![CDATA[Pradapa, Sri Yulianto Fajar]]>;
<![CDATA[Supriyanto, Sapto]]>;
<![CDATA[Tirtana, H. Diovany]]>
<![CDATA[ JPPI (Jurnal Penelitian Pendidikan Indonesia) Vol. 9 No. 4 (2023): JPPI (Jurnal Penelitian Pendidikan Indonesia) ]]>
Publisher : <![CDATA[Indonesian Institute for Counseling, Education and Theraphy (IICET) ]]>
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DOI: 10.29210/020233102
<![CDATA[In halal tourism there is an element of hospitality. How can hospitality in Central Java grow according to sharia, of course in hotels there must be facilities for places of worship. By realizing this, tourists who are looking for halal tourism in Central Java can feel comfortable traveling. The purpose of research on the application of sharia, the differences and similarities in the application of sharia in management. As for the purpose of knowing sharia in management, the differences and similarities in its application. This research uses a qualitative approach. Researchers observed the research location as a whole according to the problem and also interviewed the hotel. The population in this study is the management, all employees and visitors. The method used in this study is an analysis based on general data and then specific conclusions are drawn (deductive method) and the method used to compare the data drawn into new conclusions (comparative method). If the population is <100 people it is better to take all of them, if the population is >100 people then the sample taken is between 10-15% or 20-25%. Therefore, the samples in this study were owners, employees and visitors between 10-15 people as informants. Based on the research results, it can be concluded that the hotel is a type of accommodation that uses part or all of the building area to provide lodging, eating, drinking, and other services for the public that are managed commercially.]]>
<![CDATA[PERAN COST CONTROL DALAM MENGENDALIKAN BIAYA FOOD AND BEVERAGE DI SEJOLI RESTO C3 HOTEL UNGARAN ]]>
<![CDATA[Ardiansyah, Memo Nanda Riski]]>;
<![CDATA[Aletta Dewi Maria Th]]>
<![CDATA[ Media Bina Ilmiah Vol. 19 No. 9: April 2025 ]]>
Publisher : <![CDATA[LPSDI Bina Patria ]]>
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<![CDATA[Penelitian ini membahas penerapan strategi cost control dalam mengelola biaya operasional Food & Beverage (F&B) di Sejoli Resto C3 Hotel Ungaran. Penelitian ini dilakukan karena meningkatnya tekanan biaya operasional di industri perhotelan dan restoran, yang menuntut strategi efisien dalam pengelolaan sumber daya tanpa mengurangi kualitas layanan. Metode penelitian yang digunakan adalah analisis deskriptif kuantitatif, dengan pengumpulan data melalui observasi dan dokumentasi laporan keuangan sebelum dan sesudah implementasi cost control. Hasil penelitian menunjukkan bahwa strategi cost control berhasil mengurangi biaya operasional rata-rata sebesar 10%. Efisiensi ini dicapai melalui pengelolaan bahan baku yang lebih optimal, penerapan kontrol porsi, serta pencatatan stok yang lebih terstruktur. Namun, terdapat kendala dalam implementasi, seperti kepatuhan staf terhadap SOP yang masih rendah, kurangnya pelatihan karyawan, serta pemanfaatan teknologi yang belum optimal. Oleh karena itu, evaluasi berkala, peningkatan keterampilan staf, dan integrasi teknologi digital menjadi aspek penting untuk pengembangan lebih lanjut. Penelitian ini menegaskan bahwa penerapan cost control yang efektif dapat meningkatkan efisiensi operasional tanpa mengorbankan kualitas layanan. Implikasi penelitian ini dapat menjadi acuan bagi restoran dan hotel dalam mengelola biaya operasional secara lebih optimal.]]>
<![CDATA[STRATEGI MENGATASI BURNOUT DAN STRES DI LINGKUNGAN KERJA PADA GENERASI Z ]]>
<![CDATA[Jeniria Lase]]>;
<![CDATA[Aletta Dewi Maria Th]]>
<![CDATA[ Media Bina Ilmiah Vol. 19 No. 9: April 2025 ]]>
Publisher : <![CDATA[LPSDI Bina Patria ]]>
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<![CDATA[Penelitian ini bertujuan untuk menganalisis pengaruh variabel x1 dan x2 terhadap variabel y menggunakan metode regresi linear. Model yang digunakan menunjukkan nilai R Square sebesar 0.813, yang berarti bahwa 81.3% variasi dalam y dapat dijelaskan oleh x1 dan x2. Hasil uji ANOVA menunjukkan bahwa model signifikan dengan nilai F = 475.967 dan p-value = 0.000 (p < 0.05), mengindikasikan adanya pengaruh signifikan dari variabel independen terhadap variabel dependen. Hasil regresi menunjukkan bahwa x2 memiliki pengaruh lebih besar dibandingkan x1 dengan koefisien masing-masing sebesar 0.627 dan 0.156. Uji reliabilitas dengan Cronbach’s Alpha menunjukkan bahwa seluruh instrumen penelitian memiliki nilai di atas 0.7, yang menandakan reliabilitas yang baik. Temuan ini memberikan wawasan mengenai faktor yang lebih dominan dalam mempengaruhi y, sehingga dapat menjadi dasar untuk pengambilan keputusan strategis. Penelitian ini dapat dikembangkan lebih lanjut dengan menambah variabel lain, meningkatkan jumlah sampel, serta menggunakan metode analisis yang lebih kompleks untuk memperoleh hasil yang lebih komprehensif.]]>
