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All Journal Jurnal Pendidikan Vokasi Jurnal Penelitian dan Evaluasi Pendidikan E-Journal Home Economic and Tourism Jurnal Pendidikan Teknologi dan Kejuruan JTEV (Jurnal Teknik Elektro dan Vokasional JOIV : International Journal on Informatics Visualization Jurnal Organisasi Dan Manajemen JURNAL PENDIDIKAN TAMBUSAI International Journal of Educational Dynamics (IJEDS) Jurnal Pengabdian Kepada Masyarakat MEMBANGUN NEGERI Ensiklopedia Education Review Altasia : Jurnal Pariwisata Indonesia Jurnal Pendidikan dan Keluarga Journal of Applied Engineering and Technological Science (JAETS) Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE International Journal of Demos Jurnal Manajemen Pelayanan Hotel Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Manajemen Perhotelan dan Pariwisata Jurnal Inovasi Penelitian Jurnal Kajian Pariwisata dan Bisnis Perhotelan Jurnal Manajemen Pendidikan dan Ilmu Sosial (JMPIS) Multidiciplinary Output Research for Actual and International Issue (Morfai Journal) Global Research on Tourism Development and Advancement (GARUDA) JELAJAH: Journal of Tourism and Hospitality Home Journal : Hospitality and Gastronomy Research Journal Jurnal Pendidikan dan Perhotelan Jurnal Pariwisata Nusantara YASIN: Jurnal Pendidikan dan Sosial Budaya Gema Wisata Nawasena: Jurnal Ilmiah Pariwisata International Journal of Management and Business Economics Jurnal Penelitian Ilmu Pendidikan Indonesia Journal of Business on Hospitality and Tourism Journal of Multidisciplinary Science: MIKAILALSYS Jurnal Sains Terapan Pariwisata Jurnal Manajemen Pariwisata dan Perhotelan Jurnal Manajemen dan Pemasaran Digital Jurnal Transformasi Bisnis Digital JURNAL BUANA Journal of Multidimensional Management Jurnal Cendekia Ilmiah Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan Brilliant International Journal of Management and Tourism Academia Open
Feri Ferdian
Universitas Negeri Padang
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Public Health Social Sciences Veterinary Other

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HOMESTAY AS A PILLAR OF COMMUNITY-BASED ECONOMY: A COMMUNITY EMPOWERMENT STUDY IN KANAGARIAN TABEK PANJANG Hendri Azwar; Feri Ferdian; Pasaribu Pasaribu
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 6 No. 1 (2025): Volume 6 No. 1 Tahun 2025
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v6i1.41380

Abstract

Nagari Tabek Panjang, located in Baso District, Agam Regency, is a village rich in tourism potential, encompassing natural, cultural, and artificial attractions. However, low tourist visitation remains a significant challenge. One contributing factor is the absence of derivative products from homestays that could serve as attractions to extend tourists' length of stay. Therefore, it is essential to develop homestays by utilizing local community houses and traditional houses near tourist attractions. This community service activity aims to facilitate the residents of Nagari Tabek Panjang in acquiring knowledge and skills to manage homestays and develop tourism packages. Consequently, it is expected that tourists will be encouraged to stay longer. Activities conducted include training on introducing homestays as part of Community-Based Tourism (CBT) and training on developing derivative homestay products. These outcomes are expected to support tourism development and enhance the local economy in Nagari Tabek Panjang.
PEMBERDAYAAN MASYARAKAT DALAM PENYEDIAAN MAKAN DAN MINUM BERBASIS PANGAN LOKAL UNTUK MENDUKUNG ASEAN COMMUNITY BASED TOURISM Feri Ferdian; Asmar Yulastri; Thesa Alif Ravelby; Nidia Wulandari; Ayu Wirdawati; Ezi Angraini; Rahma Risa Asri; Tasya Lindia Putri Ayu
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 6 No. 5 (2025): Vol.6 No. 5 Tahun 2025
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v6i5.50570

Abstract

Pariwisata berbasis masyarakat (Community Based Tourism/CBT) menjadi salah satu strategi penting dalam pengembangan pariwisata berkelanjutan di kawasan ASEAN. Homestay sebagai bagian dari CBT memiliki peran utama dalam menciptakan pengalaman autentik bagi wisatawan, namun kualitas pelayanan homestay di tingkat masyarakat masih menghadapi berbagai kendala, khususnya pada aspek kebersihan, pengelolaan tamu, dan penyediaan menu berbasis potensi lokal. Kegiatan pengabdian masyarakat ini dilaksanakan dengan tujuan memberdayakan masyarakat agar mampu mengelola homestay secara lebih berkualitas melalui pelatihan dan pendampingan. Metode yang digunakan adalah pendekatan partisipatif yang meliputi sosialisasi, pelatihan, praktik pengolahan kuliner berbasis lokal, serta evaluasi. Fokus kegiatan terletak pada pemanfaatan pepaya mulai dari putik, buah muda, hingga matang dan ikan gariang yang diolah menjadi beragam menu khas daerah, serta penerapan standar kebersihan homestay. Hasil kegiatan menunjukkan adanya peningkatan keterampilan masyarakat dalam menyajikan kuliner lokal yang lebih bervariasi, pemahaman yang lebih baik mengenai standar kebersihan, serta meningkatnya kesadaran bahwa homestay merupakan representasi budaya dan kearifan lokal. Kesimpulan dari kegiatan ini menegaskan bahwa peningkatan kualitas homestay berbasis pangan lokal dan pengelolaan higienis dapat mendukung pencapaian tujuan ASEAN CBT, sekaligus memperkuat pemberdayaan dan kemandirian ekonomi masyarakat.
LOCAL COMMUNITY EMPOWERMENT IN ENHANCING THE QUALITY OF HOMESTAY AND CULINARY MANAGEMENT IN KAMPUNG ADAT BALAI KALIKI PAYAKUMBUH CITY Hendri Azwar; Anni Faridah; Elida Elida; Feri Ferdian; Retnaningtyas Susanti
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 7 No. 1 (2026): Vol. 7 No. 1 Tahun 2026
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v7i1.55867

Abstract

This community empowerment program focuses on enhancing the quality of homestay and local culinary management in the Balai Kaliki Adat Village, Payakumbuh City, West Sumatra. Despite its rich cultural heritage and tourism potential, the village faces challenges in the standardization of homestay facilities, culinary innovation, and community awareness of cultural hospitality standards. The program implemented participatory training, technical assistance, and collaborative approaches with academic and government partners to advance sustainable community-based tourism. Key outcomes include improved homestay management skills, innovative local culinary products, and strengthened multi-stakeholder cooperation, contributing to cultural preservation and economic growth. This study offers a replicable model for integrating cultural values and community participation in rural tourism development.
Pengembangan Destinasi Wisata Kota Tua Padang Oleh Stakeholder Pemerintah Sebagai Pemeilik Kebijakan Belly Rozano; Retnaningtyas Susanti; Yuliana; Feri Ferdian
Jurnal Manajemen dan Pemasaran Digital Vol. 4 No. 2 (2026): Jurnal Manajemen dan Pemasaran Digital (April - Juni 2026)
Publisher : Siber Nusantara Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/jmpd.v4i2.610

Abstract

Pengembangan destinasi wisata di Kota Tua Padang oleh pemangku kepentingan pemerintah sebagai pemilik kebijakan merupakan fokus utama penelitian ini, karena daerah ini memiliki nilai sejarah, budaya, dan sosial yang semakin penting. Studi ini bertujuan untuk menentukan faktor-faktor yang memengaruhi pengelolaan Kota Tua Padang dan menganalisis bagaimana koordinasi pemangku kepentingan pemerintah akan membantu dalam memenangkan dukungan untuk pembangunan berkelanjutan di daerah ini. Penelitian kualitatif digunakan dengan pendekatan studi kasus melalui wawancara dengan pemangku kepentingan pemerintah, pengelola destinasi, dan masyarakat sekitar. Temuan studi ini menunjukkan bahwa kolaborasi pemerintah pusat, pemerintah daerah, dan masyarakat setempat sangat penting untuk pengembangan destinasi wisata ini. Namun, masih terdapat tantangan dalam hal koordinasi antarlembaga, pengelolaan sumber daya yang terbatas, dan implementasi kebijakan yang kurang baik. Studi ini memberikan kontribusi empiris dengan berfokus pada tantangan yang semakin meningkat dalam pengelolaan pariwisata budaya dan merancang kebijakan yang membantu memperkuat kolaborasi antarlembaga untuk pembangunan berkelanjutan destinasi wisata.
The Effect Of Training and Communication Skills On Employee Work Productivity In The Operational Department Of The Zhm Premiere Hotel Padang Defa Yuanda; Feri Ferdian
International Journal of Management and Business Economics Vol. 4 No. 3 (2026): June
Publisher : CV Putra Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58540/ijmebe.v4i3.1721

Abstract

This study analyzes how training programs and communication competencies shape the work productivity of operational staff at The ZHM Premiere Hotel Padang. Despite being recognized as critical drivers of hotel service performance, the simultaneous role of both variables among operational personnel has received limited scholarly attention. A quantitative causal-associative design was employed, with all 89 operational employees serving as the study sample through total sampling. Data were gathered via Likert-scale questionnaires and analyzed using SEM-PLS through SmartPLS 4 software. Descriptive results placed training (M = 4.53), communication skills (M = 4.58), and work productivity (M = 4.51) in the "very good" category. Statistical testing confirmed that training positively and significantly affects work productivity (O = 0.201; t = 1.910; p = 0.028), and communication skills similarly exert a positive and significant effect (O = 0.576; t = 5.626; p = 0.000). With an R-square of 0.503, the two predictors jointly explain 50.3% of the variance in work productivity. These results affirm that developing both training programs and communication skills is a key strategic lever for improving hotel operational staff productivity
The effect of online learning quality on vocational students' learning achievement during the Covid-19 Pandemic Feri Ferdian; Hijriyantomi Suyuthie
Jurnal Pendidikan Vokasi Vol. 12 No. 2 (2022)
Publisher : ADGVI & Graduate School of Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jpv.v12i2.47570

Abstract

This study aimed to analyze the effect of online learning quality on vocational students' learning achievement during the Covid-19 pandemic. This type of research uses a quantitative approach with ex post facto research, which aims to analyze exogenous variables (online learning quality) with endogenous variables (vocational students' learning achievement during the Covid-19 pandemic). The population of this study was 198 vocational students in the hotel management program Universitas Negeri Padang who took the front office operations two courses in the semester of January-June 2021. The sampling technique used in this study is total sampling. The number of successfully collected respondents was 174 people (87,9%). The data analysis technique used is simple linear regression analysis. The results showed that: (1) Online learning quality during the Covid-19 pandemic is a sufficient category, (2) Vocational students' learning achievements during the Covid-19 Pandemic are also in a good category, and (3) There is a significant influence on the online learning quality variable on the vocational students' learning Achievement during the Covid-19 Pandemic. The magnitude of the online learning quality variable's influence on the vocational students' learning achievement during the Covid-19 Pandemic is 2.7%, while other factors determine 97.3%. This finding also provides a basis for other researchers to look at and have a wider scope, especially those related to student learning achievement. Vocational programs in universities must design an attractive learning process development program for students while still paying attention to the quality of the learning process. This form of practical implication will encourage students to be more motivated to study well so that their learning achievement can be obtained as expected.
Analisis Penerapan Standard Recipe Menu Coffee Break dalam Menjaga Konsistensi Biaya Produksi Bakery Hotel Santika Kelapa Gading Frisca Sasri Dwitama; Feri Ferdian; Yasri Yasri; Elida Elida
YASIN Vol 6 No 4 (2026): AGUSTUS
Publisher : Lembaga Yasin AlSys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/yasin.v6i4.11005

Abstract

Although food cost control has been widely discussed in hospitality research, studies that specifically examine the consistency of standard cost ratios across coffee break menus based on standard recipe documents remain limited. This study aims to analyze the implementation of standard recipes and identify the consistency of food cost ratios in the coffee break menus of Hotel Santika Kelapa Gading. This study used a descriptive quantitative approach with a case study design. The units of analysis consisted of three standard recipe documents for the bakwan, fried cassava, and chicken curry noodle menus, which were purposively selected based on the completeness of cost data. Data were collected through documentation and analyzed using descriptive analysis and simple statistics with the assistance of RStudio. The results showed that the three menus had different total production costs, minimum selling prices, and net revenues, but produced a rounded food cost ratio of 25%. The RStudio-assisted analysis showed a mean value of 25% and a standard deviation of 0. These findings strengthen the understanding of the relationship between recipe standardization, cost-per-portion calculation, and selling price determination in production cost control. The conclusion of this study affirms the importance of standard recipes as a basis for controlling standard cost ratios in coffee break menus. The implications of this study provide practical contributions for hotel management in maintaining production cost consistency and open opportunities for further research comparing standard food cost and actual food cost across several production periods.
Co-Authors Aditya Warman Adzandri, Faraz Afriana, Fitri Agusti Efi Amarta, Cut Niken Amel, Jullei Amira, Rafika Ananda, Elviona Rizky Andri Gemaini Andrika Aldi Angel Vita Triana Anisa Febriani Putri Anni Faridah Aprianti, Viki Arif Adrian Arif Syafri Weldy Arifandi Ilham Asmar Yulastri Aulia Ramadhani Ayu Wirdawati Azizah Azwar, Hendri Belly Rozano Caniago, M. Kevin Dedek Kurniawan Dedek Kurniawan Defa Yuanda Dewi, Muharika Donna Selviana Dortina Hutabarat, Ruth Sama Edo Ronaldo Efnawati, Yulia Efrida Yanti Efrida Yanti Elfizon Elfizon Elfizon Elfizon elida elida Ernawati Ernawati Ezi Angraini Fadillah, Ilham Putra fadly fadly Fajar Sidik Fauzan Ihza Fauzi Alfiandri Febbi Ari Istiqomah Febrian Ananda Febrian Ananda Febrian Rafqi Febrian Rafqi Febrianti, Riri Febrina Vionicha Milanda Febrina Vionicha Milanda Fiandra, Yudha Firda Aulia Rahmi Firda Aulia Rahmi Firza Tullah Aufa Fitri Afriana Fran Serano Andres Frisca Sasri Dwitama Ganefri . Gebi Tamara Manurung Geovanne Farell Haris Ramadhan Haris Ramadhan Hasnel, Haru Helma Pionistika Hijriyantomi Suyuthie ILHAM Indriani Putri Salzabilla Ira Meirina Ira Meirina Ira Meirina Chair Islami, Genzia Aurela Joya Ivan Kolivanof Jennyfer Jennyfer Jihan Aulia Fatin Kasmita Kasmita Kasmita Kasmita Kasmita Luthfi Marsa Salsabil M Ikhwanul Fajri Manvi, Kurnia Illahi Markis, Nova Kurnia Julisri Mayasari, Eka Meirina, Ira Mendrofa, Agung Braja Meshy Mulyani Meshy Mulyani Muhammad Alfarisyi Muhammad Ariq Alfarroz Muhammad Daffa Valian Albar Muhammad Fadlan Fahrezi Mutiara Fitri Nabila Ufaira Nabilla Almira Lamis Nanda Wulandari Nidia Wulandari Nidia Wulansari Nindy Eka Putri Noliana Oktavia Nur Fadillah Nur Hilal Nurizki, M. Ihsan pasaribu pasaribu pasaribu, pasaribu Pranata, Feriantano Sundang Pratama, Vischa Mansyera Putri Astri Rangkuti Rabiatul Adawiyah Rafika Amira Rahma Risa Asri Rahmi Fadilah Raysa Apriana Firdaus Restianti, Risa Retnaningtyas Susanti Reza Amelia Rian Mulawarman Rian Mulawarman Riyan Hidayatullah, Riyan Rizki Amelia Sinensis Rizqi, Afdhal Roni Hermanto Roni Hermanto Rosalina, Linda Saharani Yarietsa Sahvira, Apries Marta Saladin, Khairani Saputra, Andri Satrio Saputra, Niko Saputra, Panji Seruni Dinitri Shadiqatil Aqwal Silfeni Silfeni Sirait, Meyling Stefani Stephanie Vivian Yuricha Stephanie Vivian Yuricha Suci Wulandari Surenda, Rian Syatila Hilya Tasmara, Dinda Alysa Tasya Lindia Putri Ayu Thesa Alif Ravelby Tigor Halomoan Tambunan Tito Setya Sugiarto Tusadiah, Halimah Vanica Serly Viki Aprianti Vischa Mansyera Pratama Wanda Melisa Nurlita Warman, Yudi Waryono . Weldy, Arif Syafri Wira Tri Annisa Wulandari, Citra Putri Wulansari, Nidia Yasri Yasri Yetti, Silvia Yorike Dwi Putri yosanti, febrisa Youmil Abrian Yudha Aditya Fiandra Yudha Fatmiruftian Syahril Yuke Permata Lisna Yulfa, Arie Yuliana Yuliana Yuliana Yuliana Yuliana Yuliarma Yunisha Eureka Yuspita Mardiana Yuzra, Sabrina Salsabila Zahari, Mohd Salehuddin Mohd Zikrah, Dina Zikri, Muhammad Afdhal Zulmi, Mila Zur, Rohana