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All Journal Jurnal Sinergitas PkM & CSR Journal of Tourism Destination and Attraction Jurnal Pengabdian Kepada Masyarakat Kalam
Yoanita Alexandra
Universitas Multimedia Nusantara
Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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THE EFFECT OF E-WOM ON DESTINATION IMAGE AND ATTITUDE TOWARDS TO THE VISIT INTENTION IN KOMODO NATIONAL PARK, INDONESIA Septi Fahmi Choirisa; Purnamaningsih Purnamaningsih; Yoanita Alexandra
Journal of Tourism Destination and Attraction Vol 9 No 1 (2021): The 8th ITSA Biennial Conference Special Edition Maret
Publisher : Fakultas Pariwisata Universitas Pancasila

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35814/tourism.v9i1.1876

Abstract

This study aims to identify the theoretical arguments and hypotheses regarding the interrelationships among the electronic word of mouth (E-WOM), destination image, and tourist attitudes towards the visit intention when the Government has a new membership policy for visiting the Komodo National Park Indonesia. A total of Trip Advisor users, as many 388 online respondents participated in this study. Data were obtained from the online survey using a questionnaire with a Likert Scale. We evaluated the data using the Structural Equation Model (SEM) analysis and employed the Partial Least Square to assess the validity, reliability, and examine the hypothesis. The findings confirm this study reveals that E-WOM is significant in affecting the image destination and tourist attitudes that will affect to the visit intention. This result of this study will contribute to the field of e-commerce marketing, destination branding, tourism destination, and e-tourism research. This study helps tourism organizations in the development and implementation of destination marketing strategies in Indonesia. Keywords: E-WOM, tourism destination, attitude, visit intention, and Komodo National Park.
PELATIHAN PERANCANGAN MENU BAGI UMKM KULINER Yoanita Alexandra; Nosica Rizkalla; Septi Fahmi Choirisa
Jurnal Sinergitas PKM & CSR Vol 6, No 2 (2022): OCTOBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jspc.v6i2.6156

Abstract

The Covid-19 pandemic had a significant impact on the Indonesian economy, including MSME business players. In the Indonesian economy, Micro, Small and Medium Enterprises or MSMEs are the business groups that have the largest number. The menu in the culinary business is an important component for business success. The menu structure plays important role in the level of sales, therefore it must be made attractively and appropriately. For this reason, basic knowledge is needed to support menu preparation, such as knowledge of the type of food provided, framework, character, composition, design and menu writing. This activity is a Community Service activity that is integrated with the Menu Planning course (menu planning) majoring in Hospitality. The Community Service Partners are five culinary MSMEs located in the Tangerang and Bogor areas. The implementation of activities is carried out directly or by interview with culinary MSME entrepreneurs. The results of this activity are in the form of observation reports and recommendations for menu design for culinary businesses. This activity is useful for culinary entrepreneurs to be able to analyze business progress and the need for changes in terms of menus. In addition, careful menu planning can have an impact on culinary businesses becoming more operationally and financially efficient.abstract in bahasaPandemi Covid-19 membawa dampak yang signifikan bagi perekonomian Indonesia, tak terkecuali para pelaku bisnis UMKM. Dalam perekonomian Indonesia, Usaha Mikro, Kecil, dan Menengah atau UMKM adalah kelompok usaha yang memiliki jumlah paling besar. Menu dalam usaha kuliner merupakan komponen penting bagi keberhasilan usaha. Susunan menu sangat berperan dalam tingkat penjualan, maka dari itu harus dibuat secara menarik dan tepat. Untuk itu diperlukan pengetahuan dasar sebagai penunjang dalam penyusunan menu, seperti pengetahuan tentang tipe makanan yang disediakan, kerangka, karakter, komposisi, design serta penulisan menu. Kegiatan ini merupakan kegiatan Pengabdian Kepada Masyarakat yang terintegrasi dengan mata kuliah Menu Planning (Perencanaan menu) jurusan Perhotelan. Mitra Pengabdian adalah lima UMKM kuliner yang terletak di daerah Tangerang dan Bogor. Pelaksanaan kegiatan dilaksanakan secara langsung ataupun dengan interview dengan pengusaha UMKM kuliner. Hasil dari kegiatan ini berupa laporan observasi serta rekomendasi perancangan menu bagi usaha kuliner. Kegiatan ini bermanfaat bagi pengusaha kuliner untuk dapat menganalisa progress usaha dan kebutuhan perubahan dari segi menu. Selain itu, perencanaa menu yang matang, dapat berdampak terhadap usaha kuliner menjadi lebih efisien secara operasional maupun finansial. 
DEVELOPING PUBLIC SPEAKING AND JOB INTERVIEW SKILLS FOR HOSPITALITY STUDENTS Septi Fahmi Choirisa; Ringkar Situmorang; Yoanita Alexandra; Intan Primadini
Jurnal Sinergitas PKM & CSR Vol 6, No 3 (2022): DECEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jspc.v6i3.6155

Abstract

The main issues this article tries to address are vocational students' self-development skills. As a part of the tourism and hospitality industry, vocational schools and university students and lecturers are working on how the next generations contribute to supporting the government's aim to have sustainable business growth. Many vocational schools cover hard skills with low attention to students’ soft skills development. There is a massive gap between their self-preparations and their capabilities in technical management. This reality makes students less motivated and confident to compete in the workforce. This method employed pre-evaluations, workshops, a coaching clinic, and post-event evaluation to ensure the fulfilment of students’ needs. From the first to the second quarter of 2022, this program was made to develop students at Public Vocational School 7 Tangerang, Indonesia. With a total of 110 students with teachers involved, the workshop fulfilled students’ needs in the pre-evaluation questionnaire. Most of the students were satisfied and rated that this workshop supported their preparation before join to the hotel industry. This article contributes to hotel vocational school literature, especially in soft skill development. Moreover, issues addressed in this article can be an insight for vocational school management.
Pelatihan kreasi minuman kopi bagi masyarakat desa Lengkong Kulon Ringkar Situmorang; Yoanita Alexandra; Septi Fahmi Choirisa
Jurnal Sinergitas PKM & CSR Vol 7, No 1 (2023): APRIL
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jspc.v7i1.6154

Abstract

Lengkong Kulon Village is one of the villages that have the potential to become a leading tourist village in the province of Banten. The town is located in the Pagedangan sub-district. Community Service is carried out to help village communities cultivate ten empty kiosks to sell products in the culinary business. This activity was proposed by BUMDES (Village Owned Enterprise) of Lengkong Kulon Village. The training focused on basic teaching methods regarding coffee, basic manual brewing techniques, and the famous creation of coffee menus. The training is to broaden the knowledge of the local community regarding the potential coffee business in the area. The 20 participants of this training come from the youth group of Lengkong Kulon. The training is carried out at the Multimedia Nusantara University (UMN) Campus. Activities implemented in several stages include preparation for service, implementation of service, data collection; the result of seminars; and writing the report. The results of this activity received lively enthusiasm from the local village communityabstract in bahasaDesa Lengkong Kulon adalah salah satu desa yang mempunyai potensi menjadi desa unggulan wisata di provinsi Banten. Desa yang berada di kecamatan Pagedangan. Pengabdian Kepada Masyarakat dilaksanakan untuk membantu masyarakat desa membudidayakan 10 gerobak kosong untuk keperluan penjualan produk di bidang kuliner, sesuai dengan permintaan dari BUMDES (Badan Usaha Milik Desa) Desa Lengkong Kulon. Pelatihan difokuskan pada cara pengajaran dasar mengenai kopi, teknik dasar manual brewing coffee, dan juga kreasi menu kopi, yang diharapkan akan memperluas wawasan masyarakat Desa Lengkong Kulon akan potensi bisnis kopi, serta cara pembuatannya.  20 peserta pelatihan ini datang dari kelompok pemuda karang taruna desa Lengkong Kulon. Pengabdian dilaksanakan secara off-line di Kampus Universitas Multimedia Nusantara (UMN). Kegiatan dilakukan pada beberapa tahap meliputi (1) persiapan pengabdian; (2) pelaksanaan pengabdian; (3) pengumpulan data; (4) seminar hasil pengabdian; dan (5) penulisan laporan pengabdian. Hasil dari aktivitas ini mendapatkan antusiasme yang meriah dari masyarakat desa setempat.
Diversifikasi Produk Kuliner Durian Desa Padabeunghar Adestya Ayu Armielia; Yoanita Alexandra; Oqke Prawira Triutama
Jurnal Pengabdian Kepada Masyarakat Kalam Vol. 2 No. 1 (2023): Pemberdayaan Ekonomi Rakyat Kecil dan UMKM
Publisher : Prisani Cendekia

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This community outreach was carried out in Padabeunghar Village, Kuningan because most of the population there still depends on forest and agricultural products for their income eventhough there are potential income from tourism and culinary businesses. This activity aims to train residents of Padabeunghar Village to make product diversification in specialty culinary that can become village identities and tourist attractions. The villagers were also given cooking utensils to support the entrepreneurial activities in the culinary field. Product diversification with Durian-based ingredients was chosen because durian is one of the main commodities in Padabeunghar Village. Padabeunghar durian is used as the main ingredient in the making of Durian Pie and Durian Pancakes. The training method is structured in several stages; (1) an initial survey to determine potential culinary products, (2) planning and testing recipes, (3) making standard recipes, (4) implementation, and (5) evaluation. The results of this activity are to help villagers to produce Padabeunghar specialty culinary products, increase product competitiveness (in terms of quality, quantity, added value, service, and product diversification), and introduce the application of multimedia technology to promote and sell products. Evaluation was carried out after the training, and the product diversification of Padabeunghar durians are marketed at food stalls in the tourist area of Padabeunghar Village.
Co-Authors Adestya Ayu Armielia Intan Primadini Nosica Rizkalla Oqke Prawira Triutama Purnamaningsih Purnamaningsih Ringkar Situmorang Septi Fahmi Choirisa