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All Journal IZUMI Jurnal Abdi Rakyat
Christine Dian Permatasari
Universitas Teknologi Yogyakarta
Religion Arts Humanities Languange, Linguistic, Communication & Media Social Sciences Other

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Comparative Study of Chanoyu Tea and Tea Serving in Yogyakarta Palace Teti Indriati Kastuti; Christine Dian Permatasari
IZUMI Vol 9, No 2 (2020)
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/izumi.9.2.166-175

Abstract

The researcher's experience of studying chanoyu for one year at Urasenke Kyoto became a stimulus to compare Chanoyu tea serving ceremony and tea serving ceremony in Yogyakarta Palace. Up to this time, the tea serving ceremony in Yogyakarta Palace has never been opened to the public, unlike the worldwide Chanoyu tea serving ceremony, a particular school has even been opened to study chanoyu. With this phenomenon, researchers are interested in examining further to compare the two tea serving ceremonies. The method used is descriptive qualitative with literature study, field observation, and interview. The results show that tea used in chanoyu was called powdered matcha, while in Yogyakarta Palace it was 2 Tang powder tea. The utensil in chanoyu is free to choose according to the guests and the season. At the same time, in Yogyakarta palace, it has become the rule and only for families in Yogyakarta Palace. The philosophical meaning of chanoyu is related to the harmony seen in the interaction between participants, as well as between utensil and seasons, while tea serving in Yogyakarta Palace begins with the service of Abdi Dalem to his king. Both of them have similarities in the presentation that must follow the patent rules.
Pelatihan Keramahtamahan Berkonsep Omotenashi dalam Upaya Meningkatkan Kesadaran Berperilaku: Siswa SMK BOPKRI 1 Teti Indriati Kastuti; Christine Dian Permatasari; Theresia Ninung Pandamnurani
Jurnal ABDI RAKYAT Vol. 1 No. 2 (2024): JURNAL ABDI RAKYAT
Publisher : Universitas Teknologi Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46923/jar.v1i2.439

Abstract

This community service program aims to enhance the hospitality skills and awareness of BOPKRI High School students as future tourism professionals. Hospitality is crucial in the tourism industry as it affects the experience and satisfaction of tourists. The training includes the basic concepts of omotenashi, which encompass hospitality intelligence, emotional intelligence, linguistic intelligence, and kinesthetic intelligence. The training is conducted in three stages: planning, implementation, and evaluation. During the planning stage, group discussions are held to identify training needs. The implementation stage includes theoretical sessions and simulations. Evaluation is carried out through questionnaires, observations, and monitoring to measure the effectiveness of the training. The expected outcomes of this program are improved hospitality skills, increased awareness of friendly behavior towards guests, and enhanced tourist satisfaction. Additionally, this program aims to prepare students to become professional, ethical tourism practitioners who can adapt to various cultures and situations in the tourism industry.
Co-Authors Teti Indriati Kastuti Teti Indriati Kastuti Theresia Ninung Pandamnurani