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All Journal Jurnal Kebijakan Publik Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik JURNAL EDUCATION AND DEVELOPMENT Amalee: Indonesian Journal of Community Research & Engagement Jurnal Abdi Insani Madaniya Unri Conference Series: Community Engagement Tax Literacy and Leadership Agility: Indigenous Peoples Awareness in Paying Taxes ABDI MOESTOPO: Jurnal Pengabdian pada Masyarakat COVIT Journal of Artificial Intelligence and Digital Business
Andri Sulistyani
Universitas Riau
Religion Agriculture, Biological Sciences & Forestry 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 Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Public Health Social Sciences Other

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PELAKSANAAN STANDARD OPERATIONAL PROCEDURE (SOP) WAITER/WAITRESS ROOM SERVICE FOOD AND BEVERAGE DEPARTMENT PADA MASA PANDEMI COVID-19 DI FOX HOTEL PEKANBARU Almas Refin; Andri Sulistyani
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 8: Edisi II Juli - Desember 2021
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

Standard operational procedure (SOP) is the most important part in carrying out a task so that the task can be carried out properly and correctly. In the SOP room service, there are three stages, namely taking orders, operational activities, and clear-up. This study aims to find out how to implement the waiter/waitress room service SOP at Fox Hotel Pekanbaru, especially during the covid-19 pandemic. This study uses a qualitative method with a descriptive approach. Data collection techniques used in this study were observation, interviews, and documentation. Key informants involved in this research are Mr. Andi Alfian as manager at the food and beverage service department at Fox Hotel Pekanbaru and Mr. Samuel Simatupang as supervisor at the food and beverage service department at Fox Hotel Pekanbaru and an additional informant, namely Ms. Elsa Rianty as a waitress at the food and beverage service department at Fox Hotel Pekanbaru. Based on the results of the study, the implementation of SOP room service during the COVID-19 pandemic by waiters/waitresses at Fox Hotel Pekanbaru has gone well. Starting from taking orders, operational activities or food delivery, to clear-up or cleaning dirty dishes and food utensils. Of course there are obstacles in the implementation of SOP room service by the waiter/waitress themselves such as during rush hour, the waiter/waitress is overwhelmed in serving room service orders, but these obstacles can be overcome properly.  Keywords: Room Service, SOP, waiter, waitress, Covid-19
PELAKSANAAN TUGAS TOUR LEADER UMRAH DI PT. PANDI KENCANA MURNI (PAKEM) TOURS PEKANBARU Dzil Asraril Husnal Aulia; Andri Sulistyani
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 6: Edisi II Juli - Desember 2019
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Research ini this bertujuan aiming untuk for mengetahui knowing pelaksanaan implementation tugas task dan and kendala yang dihadapi constraints faced oleh by tour leader umrah umrah tour leader pada on saat when tour. tour. Penelitian Research ini this menggunakan use metode method kualitatif qualitative dengan with pendekatan approach deskriftif descriptive untuk for menggambarkan describe keadaan circumstances sesungguhnya really is dengan with cara way mengumpulkan data-data informasi di lapangan . collect information data in the field. Adapun As for key informant dalam key informant inside penelitian research ini this adalah 1 Branch Maneger is 1 Branch Maneger yang merangkap which doubles sebagai as tour leader umrah , dan 1 orang supervisor sales & marketing Umrah tour leader, and 1 sales & marketing supervisor yang juga which also tour leader umrah . umrah tour leader. Sedangkan While teknik technique pengumpulan data dalam data collection inside penelitian research ini this menggunakan use observasi , wawancara , dan observation, interview, and dokumentasi . documentation. Berdasarkan Based on hasil results penelitian , dapat research, can diketahui known pelaksanaan implementation tugas task tour leader umrah di PT. tour leader umrah at PT. Pandi Pandi Kencana Kencana Murni ( Pakem ) tours Pekanbaru Murni ( Pakem ) tours Pekanbaru telah has been melakukan do tugasnya his duty dengan with semestinya , tour leader umrah supposedly, tour leader umrah hanya only mendampingi accompany dan and membantu help keperluan need jamaah . congregation. Namun However kendala-kendala yang terjadi constraints that occur lebih more kepada to kondisi condition dan and teknis technical dilapangan , dan in the field, and kendala obstacles tersebut di selesaikan The completed dengan with pihak party perusahaan company dan and instansi yang terkait . related agencies. Keywords: pelaksanaa , tugas , tour leader umrah Implementation, Assignment, Tour Leader Umrah
PENGAWASAN CHEF PASTRY DALAM PENYIMPANAN BAHAN DI PARSTOCK PESONNA HOTEL PEKANBARU Vivi Andriani; Andri Sulistyani
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 7: Edisi II Juli - Desember 2020
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Hotel Pesonna has delicious cakes, this is supported by well-done storage and processing. But there are also some errors in its storage. Therefore, storage must always be supervised and supervised, so that material storage is carried out properly so that it can maintain the quality of the material produced and the materials stored can last longer. Pastry chef as the leader in the pasrty room must serve other employees in storing ingredients. This research was conducted to see how the supervision of the pastry chef in the storage of ingredients at the Pesonna hotel Pekanbaru.  Keywords: Chef Pastry, Parstock, Pastry, Hotel
STRATEGI PEMASARAN PAKET UMROH DI PAKEM TOURS PEKANBARU Nordiana Gustina; Andri Sulistyani
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 6: Edisi II Juli - Desember 2019
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

Currently the competition in tourism industry is getting tighter. One of the tour and travel companies which is named Pakem ToursPekanbaru also faces an intense competition in Pekanbaru with various competitors bith online company and fellow tour and travel company. Therefore, this study aims to describe the marketing strategy (Segmenting, Targeting and Positioning) in Pakem ToursPekanbaru. The research’s data was collected through interviews with the management including employees. The result of research shows thatPakem ToursPekanbaru is using segmentation base such as geografic segmentation, demografic segmentation, psikografic segmentation. In terms of targeting, Pakem ToursPekanbaru uses determination different target market and focus on umrah and haji product. In terms of posiyioning, Pakem ToursPekanbaru uses base price, quality and competitor, the company also do the steps in determination of market position.  Keywords: Segmentation, Targeting, Positioning, Tour and Travel
POTENSI PARIWISATA DALAM PEMBERDAYAAN MASYARAKAT DI PULAU BELIMBING KECAMATAN KUOK KABUPATEN KAMPAR Fiqri Syahwidi Saputra; Andri Sulistyani
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 5: Edisi I Januari - Juni 2018
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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In a study using this descriptive qualitative research method, there is a goal to know how the Tourism Potential in Community Empowerment in Belimbing Island District Kuok Kampar District. In addition, this study also describes the potential of the island of belimbing, describing the role of tourism in community empowerment. Based on the results of research that has been done there are results showing the Potential Village Tourism Island Belimbing has attractions that are Nature and Culture attractions. Nature Attraction is River, Plantation, Orange, Guava Citra Keramba (floating net cages), Rice fields. While Cultural Attractions there Pangkal Barge, Manggelek Tobu, Orphans Benefit, Balimau Kasai, Calempong, Silat Dance. Tourism that grows in the middle of the island community is very good for improving the economy and income of its own people, and to promote the island of starfruit as Tourism Village, In general tourism, concerned in the citrus and jambu Citra plantation economy. Local cultural traditions such as Manggelek Tobu, Balimau Kasai, Bakela, Pangkal Tongkang. Keywords: Potential, Tourism, Empowerment, Society
PENILAIAN WISATAWAN PADA FASILITAS ANDALUS WISATA KELUARGA KABUPATEN KAMPAR PROVINSI RIAU Agus Saputra; Andri Sulistyani
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 8: Edisi II Juli - Desember 2021
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

Increasing tourist facilities is one way for tourist attractions to bring in more tourists. Tourist ratings on the facilities of a tourist attraction can be used as a benchmark for improving tourist attraction facilities. This study aims to determine the rating of tourists on the facilities in Andalus Family Tourism, Kampar Regency, Riau Province, as well as to determine the efforts of the manager in managing the Andalus Family Tourism facilities. This study uses a quantitative method with a descriptive approach to describe and explain the situation that occurs based on data collection techniques of observation, questionnaires, documentation, and interviews which then draws a conclusion. The sample in this study was 100 people using the slovin formula, namely tourists who had visited Andalus Family Tourism in 2020. The key informant in this study was the chairman of the Andalus Family Tourism manager. Based on the results of the study, it can be concluded that tourist ratings at Andalus Family Tourism facilities in Kampar Regency, Riau Province are good in almost all types of facilities, namely main facilities, supporting facilities, service facilities, management facilities, and complementary facilities which refer to the grand theory used. This is evidenced by the results of the assessment score which got a good score with a score of 22,867. Efforts by the manager in managing the facilities are to make gradual improvements to existing facilities as well as to increase the quantity and quality of Andalus Family Tourism facilities. Keywords: facilities, Andalus, family tourism
SISTEM KOORDINASI KERJA FRONT OFFICE DEPARTMENT DALAM PENANGANAN CHECK-IN DAN CHECK-OUT DI ALLIUM BATAM HOTEL Ferdinando Try Gunawan; Andri Sulistyani
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 5: Edisi II Juli - Desember 2018
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

This research aims to determine about to find out work coordination system of FrontOffice Department in handling the check-in and check-out at Allium Batam Hotel.Coordination is an integration process activities that aims to produce an action toachieve common goals in an organization. Every leader need to coordinate theactivities to the organization members by given in completing the task. With the clearinformation and proper communication, and division of work to subordinate individualwill do the work in accordance with the authority received. Without any coordination otthe work of individual employees then the company’s goals will not be achieved. Thisresearch to make use qualitative method to analysis set of case, which to become thekey informan in this research as much as seven people’s. That is Front Office Manager,Night Duty Manager, Bell Captain, Front Office Supervisor, Guest Relation Officer,Reception and Bellboy. Sources were obtained through observation, interview, anddocumentation. Based on result of this research, the conlusions of this research arework coordination from Front Office Department has been done, but still needs to beimproved raising required so that coordination will be better in the future.Keywords : Coordination, Check-In, Check-Out
KINERJA PRAMUSAJI TAMING SARI RESTAURANT DI TURI BEACH RESORT BATAM Murni "; Andri Sulistyani
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 5: Edisi II Juli - Desember 2018
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

Turi Beach Resort is located in Hang Lekiu street, Nongsa, Batam, KepulauanRiau. Turi Beach Resort is a part of Nongsa Resort. This is Resort is strategicplaceso it is being favorite for local and foreign tourist. The research aim is todetermine the waiter’s skill in Taming Sari Restaurant in Turi Beach ResortBatam. This research methodology was by using quantitative datas by descriptiveapproach to identify the problems in Taming Sari Restaurant. The respondent isfive person. The data collection technic is observation, interview, anddocumentation. The result shows that the waiter’s skill in Taming Sari Restauranfrom the quality is 80%, quantity is 75%, timing is 79%, dan team work is 82%.On the waiter’s skill is not based on the rules/SOP. It determine how good is thewaiter’s skill in Taming Sari Restaurant in Turi Beach Resort Batam.Keywords: Performance, waiter, Restaurant, Resort.
FAKTOR-FAKTOR YANG MEMPENGARUHI LOYALITAS PELANGGAN DI HOTEL TRAVELODGE BATAM Triza Articia Gennie; Andri Sulistyani
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 6: Edisi I Januari - Juni 2019
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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 Customer loyalty is the engine of the success of a business. Loyalty is an attitude and behavior that indicates a repeat purchase of an item or service. In building and increasing customer loyalty, companies must pay attention to the factors that. This study aims to determine how much influence the satisfaction, emotional bonding, trust, choice reduction and habit factors and history with the company have taken from G. Zikmund's theory (2007: 72) and what factors are most influential and less influential on customer loyalty in Batam Travelodge Hotel. The population in this study were all guests who had stayed at Travelodge Batam Hotel while the samples taken were 100 guests who had stayed more than once at Travelodge Batam Hotel using purposive sampling technique. Data was collected using observation techniques, interviews and Likert scale model questionnaires calibrated using validity test and reliability test. The classic assumption test uses the normality test, multicollinearity test and heteroscedasticity test. Based on the research, it was found that there was a positive effect of X variable on Y variable as indicated by the results of linear regression analysis Y = 1.780 + 1.389 + 0.992 + 1.126 + 0.909 +0,898. The value of determination coefficient (R2) is 80.1% and the remaining 19.9% is influenced or explained by other variables not included in this regression model. Keywords: Service Quality, Customer Satisfaction, Customer Loyalty
PROSEDUR TAKING ORDER OLEH FOOD AND BEVERAGE SERVICE PADA SPICE RESTAURANT NIRWANA GARDENS RESORT BINTAN Halyati "; Andri Sulistyani
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol 4, No 2: WISUDA OKTOBER 2017
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Taking order is part of a very important service. Because through taking order waiters can find out the wishes and needs of guests. This study aims to know the procedure of taking order and to know obtacles of taking order by food and beverage service at Spice Restaurant Nirwana Gardens Resort Bintan. This research used descriptive qualitative method. The key Informant is outlet manager, supervisor, senior waiter, and waitress. Data collection was taken by direct observation, interviews, and documentation. Data analysis was done with data reduction, data display and conclusion. The results of this study show that: 1) the taking order procedure at Spice Restaurant has been running quite well; 2) Solutions to overcome obstacles to taking orders include: manual taking order when situational constraints occur; More focus, calm, and patient in facing guests; Added waiters are needed when the guests are busy; The need for training to facilitate foreign language by management; The waiters should be more professional and be able to separate personal affairs from work.Keyword: Procedure, Taking Order, Food and Beverage, Restaurant
Co-Authors ", Lesmeri ", Ramadania ', Safitri AA Sudharmawan, AA Adhitia, Resty Afriliana, Rissa Agraprana, Abel Agus saputra Agustian, Wahyu Agustiani " Aifah Dwi Lestari Aisyah Rahman Ajis, Ridho Abdul Akbar, Faizal Alisa Rahma Wahyuni Almas Refin Almiska, Popi Septi Alqarni, Wayis Ana Sulfiana Ananta Pristianta, Ananta Pristianta Anggara, Putra Yuda Anita carolina Anugrah, Muhammad Irvan Apriliani, Chintya Aprinaldi, Ilegsias Wendy Apriningsih, Lita Arindo Karisma Arsyifa Indriana Asmawi, Rada Augustin, Jeneva Azzahra Fauzia Ulfa Azzahra, Karenina Bashiroh, Ainul Busni, Hany Mutia Cahyanti, Ardila Tri Chalid Aulia Benzani Cindy Aprillisa Dea Marlita Dealika Putri Amdita Deani, Silvia Defitri Eka Sukma Delvia Agustina Desnita Windi Asnani Dhea Prisky Nadimisia Dian Ardi Pratiwi Diorsa Yamagi Dira Radianti Drie Rona Maiziva Dwi Kurniati Dwi Yanda Gunawan Dzaki Naufal Dzil Asraril Husnal Aulia Ega Maulidina. A Maulidina. A Elvina Sovia Laurence Endang Sulistiya Ningsih Faradhiba Ulfa Hasanah Febri Yuliani Fedri, Al Feranita Fitri Heryani Ferdinando Try Gunawan Fika Mauli Dina Fiqri Syahwidi Saputra Firda Widuri Firdaus Yusrizal Firzal, Yohannes Fitriani, Willy futri, Nur afyuni Genny G Sari Ghifariansyah, Abdu Rozaq H, Hikmal Syahbani Hafizah, Mauke Puan Halyati " Hapsoh Harbimas, Abeltran Hari Prasetyo Hasikin, Nur Hendrawati, Nanda Lestari Heru Aulia Humaira, Anisa Dewi Ihsan, M. Ikhwanul Ilda Safhira Rachman Insani, Rizkia Irvan Agustria Wana Islamiati, Indri Ismaya, Dhea Riski Ivan Juan Daniel Kamelia Sentosa Panjaitan Kasyfurrahman, Fachri Asyura Khafizah " King, Masber Don Kurisnawan Nuralam Kurniawan, Igo Adam Lailatur Rahmi M. Fauzi Putra M. Fhachri Mandataris Mariyati Ibrahim Ma’arif, Dimas Rudin Ahmad Mhd. Norkairisah Monica Anggun Ayu Prawisty Mozami Hasby Muhammad Hanif Muhammad Hanif Muhammad Ihsan Muhammad Ihsan Muhammad Imron Muhammad Zahid Muhammad, Fahmi Murni " Nasution, Muna Rofiyana Naufal Munadi Ningsih, Mirna Fitria Noor Putri Ardianti Nordiana Gustina Nova Manurung Nuansya, Ardi Nur Asikin Nurul Khomariah Oksavira, Alfadiya Rizki Okta Karneli, Okta Oktasari, Andi Dwi Olivia Azarine Purinka Pasaribu, Juana Pasaribu, Rosmelisa Pasaribu, Sri Sagitari Pitaloka, Sriona Pradipta Pinkan Nastiwi Prambudi, Yogi Pratama, Agung Adhya Putri, Andriani Mahenda Putri Putri, Dian Seftiani Putri, Dinda Pratiska Putri, Nurdiana R. Tria Safitri Rahmad Rafi Rahmat Hidayat Rama Novriano Repi Januardi Resdati Resky Harianto Rhestiwi Dhian Ramadhani Rika Arianti Risti Maydita Winanda Riyandi, Fahnur Rizkia Insani Rizky Armanda Rofif Murtadho Romy Luviana Rona Sitorus Sabilla, Annisa Safri Safri Safri Safri Salsa Azzahra Salsa Ulfa Armis Sari, Yuni Gloria Sefrilia Resty Sejati, Nurti Citra Purti Selly Angriani Seno Andri Septa Hendra Shara Novia Annas Shazlin Erina Shinta Pradina Simanjuntak, Juli Yanto Wibowo Sinta " Siregar, Derinda Al Faizah Siti Masitoh Siti Sesyarifah Hendarningtias Siti Sofro Sidiq Sofya Achgnes Stiawan, Ahmad Adi Suci Sutriani Sugiyanto, Seger Sukmana, Muhammad Davis Sutikno, Sigit Suyesmi " Syofiatul Safitri Tifanny Yolanda Tifany Apriliyasaci Triza Articia Gennie Tutut Dia Ambarani Ulfikri, Aulia Ummi Aida Z.A Valenzia, Angela Rivera Vivi Andriani Vonni Dea Pratiwi Widiyana " Willa Austrin Winarsih, Septiani Wiwiya " Yaqin, Siti Ainul Yasir Yasir Yati, Yuni Yesi Puspita Sari, Yesi Puspita Yesicha, Chelsy Yohannes Firza Yolanda, Risma Yunita, Norma Zuliyana, Devi Zulmifta Huljannah