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All Journal Jurnal Hospitality dan Pariwisata Destinesia : Jurnal Hospitaliti dan Pariwisata Jurnal Pengabdian Kepada Masyarakat Kalam
Sri Fajar Ayuningsih
Prodi Bisnis Perhotelan – Universitas Agung Podomoro Jakarta
Humanities Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Social Sciences Other

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Pengaruh Kualitas Pelayanan Terhadap Loyalitas Konsumen Di Hotel Best Western Plus Kemayoran, Jakarta Dadang Kurnia Abdurrahman; Sri Fajar Ayuningsih
Destinesia : Jurnal Hospitaliti dan Pariwisata Vol 2, No 1: September 2020
Publisher : Institut Ilmu Sosial dan Manajemen STIAMI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (294.602 KB) | DOI: 10.31334/jd.v2i1.1070

Abstract

This study aimed to analyze the effect of service on customer loyalty at the Best Western Plus Hotel Kemayoran. The research method used is a quantitative research approach. Data collection techniques to test hypotheses through a questionnaire addressed to 50 respondents who use the services of the Best Westen Plus Hotel Kemayoran. And equipped with making observations and literature study. The respondent sample data collection was carried out using an accidental sampling technique. The data analysis method used consists of validity test, reliability test, standard linear analysis test with t test, product moment correlation coefficient, and determination coefficient. The results obtained from the analysis of SPSS statistical data processing and hypothesis testing, namely the correlation coefficient between the service quality variable (X) and the customer loyalty variable (Y) is significant because it is between 0.5 <r< 075. Based on the results of the t-test analysis, the results are greater than the table, namely 2.604> 2.01. This figure shows that H0 is rejected and H1 is accepted, which means that the service quality variable (X) has a significant effect on customer loyalty (Y).
MEMORABLE TOURIST EXPERIENCE: KUNJUNGAN WISATA KE SENTRA PRODUKSI EMPING MELINJO SEBAGAI DAYA TARIK WISATA HERITAGE Sri Fajar Ayuningsih; Nurbaeti Nurbaeti; Jajang Gunawijaya
Jurnal Hospitality dan Pariwisata Vol 9, No 1 (2023): Jurnal Hospitality dan Pariwisata
Publisher : Program Studi Hospitality dan Pariwisata

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/jhp.v9i1.4172

Abstract

The tourist experience is one of the critical success factors in the tourism industry. Every destination, tourist attraction, and other tourism product must be able to provide a memorable tourist experience.  Banyuresmi tourism village, Pandeglang, Banten has the potential to attract cultural heritage tourism, including gastronomic tourism. However, the potential has not been developed as a tourist attraction that can provide a memorable experience for tourists. This descriptive qualitative research aims to identify and analyze the potential of cultural and gastronomic tourism that is memorable for tourists. Primary data collection was obtained from field observations and in-depth interviews with key informants. Data analysis through a reduction process to determine the components that provide a memorable experience for travelers. The results of the study indicate that cultural and gastronomic tourism experiences that are memorable for tourists when visiting Banyuresmi tourism village can be formed from five components, namely; (1) good social interaction between residents and tourists, (2) camping activities provide a memorable experience because they have local authenticity, (3) good service and hospitality of residents become a special attraction and give a deep impression to tourists, (4) the tradition of camping and making bamboo crafts becomes an impressive cultural and gastronomic tourism attraction for tourists, and (5) challenges encountered along the way to the location also create an unforgettable experience for tourists.
Penguatan Kapasitas Guru SMK Melalui Implementasi Model Pembelajaran Berbasis Proyek (PjBL) Anwar Basalamah; Sri Fajar Ayuningsih; Ahmad Junaedi Abas; Antonius Adi; Budi Riyanto
Jurnal Pengabdian Kepada Masyarakat Kalam Vol. 1 No. 2 (2022): Menuju Smart Society
Publisher : Prisani Cendekia

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Abstract

Project-Based Learning is an innovative learning method that is student-centered and utilizes the teacher as a motivator and facilitator. Students are directed to explore, assess, interpret, synthesize, and provide information in order to produce a variety of learning outcomes. The aim of Community Service activities with SMK Negeri 27 Jakarta teachers as target partners is to improve teacher skills in implementing this learning model. This study's research methodology is associated to approaches being used community service activities, particularly: (1) providing project-based learning materials to participants; (2) conducting pre- and post-tests to assess participants' comprehension of the material; (3) hands-on practical training so that participants can develop project-based learning programs for students and present them in training forums; and (4) discussion and evaluation. This activity resulted in a better comprehension of the subject and the creation of five project-based instructional materials with competency abilities in the sectors of tourism (accommodation and tourism service business), fashion design, catering, and beauty management.
Wirausaha Frozen Food Rumahan Untuk Ketahanan Keluarga Pasca Covid 19 Anwar Basalamah; Sri Fajar Ayuningsih; Ahmad Junaedi Abas Abas; Timotius Agus Rachmat Rachmat; Fitri Abdillah Abdillah; Asep Syaiful Bahri Asep Syaiful Bahri
Jurnal Pengabdian Kepada Masyarakat Kalam Vol. 2 No. 2 (2023): Mengedukasi Masyarakat Untuk Siap Menghadapi Tatanan Ekonomi Baru
Publisher : Prisani Cendekia

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Abstract

Changes in behaviour and lifestyle during the Covid-19 pandemic have resulted in a greater demand for ready-to-eat food that lasts a long time, making this a great opportunity right now. Furthermore, the flexibility to offer food products can be done in a variety of ways, from selling door-to-door, selling in canteens, restaurants, and restaurants, to selling online through digital platforms (social media and marketplaces). This expands the possibilities for a home-based frozen food business that can be run by housewives. The goal of this Community Service program with PKK member is to support capacity building for housewives to fill in more productive time, which can support providing additional family income. The target partner is homewifes as member of PKK at Perumnas 1, RW 007, Cibodasari Village, Cibodas District, Tangerang City. The research methodology associated with the strategy used in this activity includes (1) basic entrepreneurial knowledge, (2) debriefing materials on home-scale frozen food business opportunities, (3) material regarding the importance of food safety aspects for processed frozen food products, (4) demonstration of making simple frozen food, and (5) discussion and exploration of frozen food product ideas. As a result of this activity, housewives have more self-confidence and are more likely to start their own home culinary business. 30% of training participants have decided to start a home-based culinary business. The majority of participants were encouraged to accept frozen food orders and market them via social media.
Co-Authors Ahmad Junaedi Abas Ahmad Junaedi Abas Abas Antonius Adi Anwar Basalamah, Anwar Asep Syaiful Bahri Asep Syaiful Bahri Budi Riyanto Dadang Kurnia Abdurrahman Fitri Abdillah Abdillah Jajang Gunawijaya Nurbaeti Nurbaeti Timotius Agus Rachmat Rachmat