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All Journal E-Journal Home Economic and Tourism JURNAL PENDIDIKAN TAMBUSAI Ensiklopedia of Journal Jurnal Pendidikan dan Keluarga Community Development Journal: Jurnal Pengabdian Masyarakat Academia Open Jurnal Kajian Pariwisata dan Bisnis Perhotelan Student Scientific Creativity Journal Journal of Business on Hospitality and Tourism Jurnal Ilmiah Dan Karya Mahasiswa Jurnal Manajemen Pariwisata dan Perhotelan Jurnal Kajian Pariwisata dan Perhotelan Journal of Multidimensional Management
Azwar, Hendri
Universitas Negeri Padang
Agriculture, Biological Sciences & Forestry Arts Humanities Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Medicine & Pharmacology Physics Public Health Social Sciences Other

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PENGARUH DISIPLIN KERJA TERHADAP KINERJA KARYAWAN DI HOTEL GRAND INNA MUARA PADANG Azwar, Hendri; Chair, Ira Meirina; Abrian, Youmil
Journal of Home Economics and Tourism Vol 9, No 2 (2015): priode Juni 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (401.031 KB)

Abstract

The research aimed to see the Influence of Work-Discipline towardWorkers’ Performance of Grand Inna Muara Hotel in Padang. The research wasquantitative descriptive by using associative clausal method. The population was130 workers of Grand Inna Muara Hotel. The samples were 98 people who wereobtained by using simple random sampling technique. The instrument that wasused for collecting the data was questionnaire. The questionnaire used Likert scalewhich has qualified validity and reliability. Based on the research, work-disciplineof the workers was categorized as very good (87, 75%), meanwhile workers’performance was categorized as good (68, 36%). The results revealed a positive,significant correlation between work-discipline toward workers’ performance ofGrand Inna Muara Hotel that is about 6, 8%. In other words, Ha is accepted.Keywords: Work-Discipline, and Workers’ Performance
POTENSI PENGEMBANGAN DAYA TARIK WISATA DI DESTINASI PARIWISATA IKAN SAKTI SUNGAI JANIAH KECAMATAN BASO KABUPATEN AGAM Hendri Azwar
JURNAL PENDIDIKAN DAN KELUARGA Vol 9 No 1 (2017): Vol 9 No 1 (2017)
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol9-iss1/45

Abstract

ABSTRACT This study aims to analyze the potential development of a tourist attraction in Tourism Destinations of Ikan Sakti Sungai Janiah Kecamatan Baso Kabupaten Agam. This study used qualitative and SWOT analysis. The data source is Head of Tourism, Youth and Sports, the Chief Manager of Tourism Destinations, Community Leaders, and tourists. The techniques of data collection were through interviews, observation, and documentation. Data were analyzed qualitatively including reduction, data presentation, and conclusions. The results showed that the potential development of tourist attraction in this tourists destination is tracking, flying fox, fishing pond, bathhouse, camping area, playground, park, packaging art such as; Randai, dances, Debus, Talempong Pacik, Pupuik, Makan Bajamba, and Martial Arts Performances. Development strategies of a tourist attraction by optimizing the natural resources that already exist, giving training in tourism awareness to the community, building cooperation with local governments, managers and the public in the packaging of a tourist attraction, improve human resources by providing training and looking for investors in the development of tourist attraction, and increasing community involvement in the management of a tourist attraction.
INVENTARISASI FASILITAS WISATA DALAM MENDUKUNG PENGEMBANGAN DESTINASI WISATA SUNGAI JANIAH KANAGARIAN TABEK PANJANG DI KECAMATAN BASOKABUPATEN AGAM Hendri Azwar; Himawan Brahmantyo
Ensiklopedia of Journal Vol 1, No 3 (2019): Vol 1 No 3 Edisi 2 April 2019
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (321.137 KB) | DOI: 10.33559/eoj.v1i3.1539

Abstract

This study aims to identify and analyze tourist facilities at the Sungai Janiah Tourism Destination, Baso Sub-district, Agam Regency. This research uses a qualitative approach with a SWOT analysis. Data collection techniques through interviews, observation, and documentation. Data were analyzed qualitatively, including reduction, presentation, and conclusion drawing. The results showed that the potential for developing tourist facilities in this tourist destination is the utilization of community houses and traditional houses as homestays. Developing restaurants by utilizing community land and existing buildings with investors' help, creating regional souvenirs, renovating souvenir sales places, improving public facilities such as toilets, seating, parking lots, and public areas, and improving their cleanliness. Finally, the collaboration of all elements in fostering managers and the community to realize comfortable tourist facilities for tourists.Keywords: Tourism Facilities; Tourism Destinations.
ECOTOURISM DEVELOPMENT IN SUNGAI JANIAH, AGAM: THE PARADIGMS FROM THE LOCAL COMMUNITY Hendri Azwar; Pasaribu Pasaribu; Heru Pramudia
Journal of Business on Hospitality and Tourism Vol 5, No 2 (2019): Journal of Business on Hospitality and Tourism
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (366.601 KB) | DOI: 10.22334/jbhost.v5i2.173

Abstract

Ecotourism pays attention to conserved ecosystems with the aim of improving the welfare of local communities. Ecotourism development might have a positive impact on the natural, economic, social and cultural environment. Sungai Janiah is one of the tourist destinations in Agam Regency which has its own attraction that has the potential to become ecotourism. To support this, full support from the local community as a tourism agent is needed later. The purpose of this study is to identify and analyze local community surveys about ecotourism in the Sungai Janiah. This type of research is a quantitative descriptive study with survey methods. The research sample of 77 respondents were taken by purposive sampling technique by distributing questionnaires to families who settled in the Sungai Janiah. The data analysis technique used is descriptive analysis using score classification. The results showed 86% of the public strongly agreed that the Sungai Janiah would become ecotourism. Furthermore, in terms of environmental dimension, 89.61% of the respondents stated strongly agree, the Economic dimension 98.70% of the respondents strongly agreed, the cultural dimension 96.10% of the respondents strongly agreed, and the Social dimension 72.73% the respondents strongly agreed. From the results of the community survey, it is generally apparent that the community strongly agrees that the concept of ecotourism is suitable to be developed in the Sungai Janiah.
Implementasi Standard Operating Procedure (SOP) Penyelenggaraan Metting di Hotel Bintang Empat Padang : Sebuah Studi Kualitatif Patricia Novira; Hendri Azwar
Jurnal Manajemen Pariwisata dan Perhotelan Vol. 2 No. 3 (2024): Agustus : Jurnal Manajemen Pariwisata dan Perhotelan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jmpp-widyakarya.v2i3.4026

Abstract

Abstract. The writing of this thesis aims to find out the implementation of the Standard Operating Procedure (SOP) for Organizing Meetings in Padang Four Star Hotels. The approach used in this research is descriptive qualitative. Observation, interviews, and documentation are used for the data collection process. There are 4 respondents from banquet employees, and 3 respondents from guests who have used meeting services at Hotel Bintang Empat Padang. By listening and transcribing and using NVivo software to analyze the data. The results of the research obtained that the implementation of the Standard Operating Procedure (SOP) for Organizing Meetings at the Four Star Hotel Padang has not been optimal. seen from the role of event technicians (engineering), officers, supervisors, and banquet managers who have not fully implemented properly according to the Standard Operating Procedure (SOP) that has been set. Companies can consider conducting training and periodic evaluation and supervision to ensure that all banquet employees have adequate knowledge of the Standard Operating Procedure (SOP). Keywords: , ,
Implementasi Standard Operating Procedure (SOP) Penyelenggaraan Metting di Hotel Bintang Empat Padang: Sebuah Studi Kualitatif Patricia Novira; Hendri Azwar
Jurnal Manajemen Pariwisata dan Perhotelan Vol. 2 No. 3 (2024): Agustus : Jurnal Manajemen Pariwisata dan Perhotelan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jmpp-widyakarya.v2i3.4040

Abstract

The writing of this thesis aims to find out the implementation of the Standard Operating Procedure (SOP) for Organizing Meetings in Padang Four Star Hotels. The approach used in this research is descriptive qualitative. Observation, interviews, and documentation are used for the data collection process. There are 4 respondents from banquet employees, and 3 respondents from guests who have used meeting services at Hotel Bintang Empat Padang. By listening and transcribing and using NVivo software to analyze the data. The results of the research obtained that the implementation of the Standard Operating Procedure (SOP) for Organizing Meetings at the Four Star Hotel Padang has not been optimal. seen from the role of event technicians (engineering), officers, supervisors, and banquet managers who have not fully implemented properly according to the Standard Operating Procedure (SOP) that has been set. Companies can consider conducting training and periodic evaluation and supervision to ensure that all banquet employees have adequate knowledge of the Standard Operating Procedure (SOP).
Pengaruh Tourist Experience Terhadap Revisit Intention di Istano Basa Pagaruyung pramudhita, tantry; Wulansari, Nidia; Azwar, Hendri
JURNAL KAJIAN PARIWISATA DAN BISNIS PERHOTELAN Vol 5 No 1 (2024): Jurnal Kajian Pariwisata dan Bisnis Perhotelan
Publisher : Departemen Pariwisata Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jkpbp.v5i1.70072

Abstract

The most dominant factor in someone’s return to a tourist attraction is a memorable experience. The purpose of this study is to determine and describe the effect of Tourist Experience at Istano Basa Pagaruyung. This study uses quantitative research with a survey method with a sampling technique using purposive sampling and a sample size of 204 respondents based on the Jacob Cohen formula. The data collection technique in this study used a questionnaire with a Likert scale that had been tested for validity and reliability. The data that has been collected is analyzed using simple linear regression analysis with the help of SPSS (Statistic Product and Service Solution) version 27. The variables focused on in this study are Tourist Experience (variable X) and Revisit Intention (variable Y). The results of the study are Tourist Experience is included in the sufficient category with a mean of 60.02 statistical calculations are in the classification of 53.335-<64.004 has a percentage of 46% and Revisit Intention is included in the sufficient category with a mean of 48.37 statistical calculations in the classification of 43.335-<52.004 has 58%. The study proves that between the two variables there is a significant impact between tourist experience and revisit intention at Istano Basa Pagaruyung by 32% while the rest is influenced by other factors.
Analisis Cita Rasa Kopi di Tilik Kopi Kota Padang Rahman, Taufik; Susanti, Retnaningtyas; Wulansari, Nidia; Azwar, Hendri
Jurnal Kajian Pariwisata Dan Perhotelan Vol. 1 No. 3 (2024): Januari - April 2024
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62379/jkph.v1i3.728

Abstract

This research was motivated by customer reviews regarding the taste of coffee in Padang City Coffee. This research is classified as qualitative research with the method used being descriptive. The variables used in this research are coffee and taste. The research sample was 5 people, data was collected by distributing observations and interviews. The results of this research show that the aroma of the product presented is good with the criteria of a typical coffee aroma without the presence of the aroma of other ingredients such as chemicals. The acidity of the product presented is quite good with the typical criteria for coffee acid which has a pH of 4.85 to 5.10. The level of balance of taste of the product served is good because the coffee served has a taste that is formed due to the right mixture of ingredients. The level of viscosity of the product served is good by paying attention to the amount of ground coffee that will be processed with the water used using a dose of 1:2 with water. The bitter taste of the product served is very good because the bitterness produced is just right due to correct coffee processing, without any other causes such as bad coffee powder. The sweet taste of the product served is quite good according to consumer tastes. From all the aspects considered in this research, in general, espresso is better than Americano because espresso is the basis for making Americano itself.
Pengaruh Inovasi Menu terhadap Kepuasan Tamu di Pandan View Mandeh Resort and Resto Nur Anisa; Hendri Azwar
Student Scientific Creativity Journal Vol. 2 No. 5 (2024): September : Student Scientific Creativity Journal
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/sscj-amik.v2i5.4119

Abstract

This research is motivated by the problem of the influence of menu innovation on guest satisfaction at Pandan View resort and restaurant. This type of research is quantitative with a causal associative form. This research was conducted at Pandan View Mandeh resort and restaurant. The aim of this research is to evaluate the influence of menu innovation at Pandan View Mandeh resort and restaurant. The population in this study was 29,100 people, with a sample of 98 respondents. Data collection used a questionnaire with a Likert scale. Using descriptive analysis and classification of interval class scores using the SPSS version 26 program. Based on the research results, it is known that the overall indicator data with a result of 123.90 is categorized as very good. The size indicator of 12.16 is categorized as good, the price indicator of 15.92 is categorized as good, the appearance indicator of 15.43 is categorized as sufficient, the product availability indicator of 11.69 is categorized as sufficient, the guest satisfaction indicator of 34.35 is categorized as sufficient, the suitability of expectations indicator of 11.65 is categorized as sufficient, the indicator of interest in returning to visit is categorized as sufficient, the availability indicator is recommended 11.16 is categorized as sufficient. The results of this research also show that there is a significant influence of menu innovation (X) on guest satisfaction (Y). The Adjusted R square value of 0.406 indicates that these variables explain 40.6% of guest satisfaction, while the remaining 59.4% is influenced by other factors not examined in this research. Furthermore, F is 67.178 with a significance level of 0.000 <0.05 indicating a strong relationship between variables.
Pengaruh Servicescape Terhadap Kepuasan Konsumen di Workas Coffee Kota Padang Ruziano, Kevin; Surenda, Rian; Azwar, Hendri
JURNAL KAJIAN PARIWISATA DAN BISNIS PERHOTELAN Vol 5 No 2 (2024): Jurnal Kajian Pariwisata dan Bisnis Perhotelan
Publisher : Departemen Pariwisata Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jkpbp.v5i2.58372

Abstract

This research originated from the existence of servicescape problems towards visitors that can affect customer satisfaction. The purpose of this study was to measure the effect of servicescape on consumer satisfaction at Workas Coffee Padang. This type of research is quantitative using a causal associative approach. The research variable is the independent variable (servicescape) and the dependent variable (Customer Satisfaction). The population is consumers who come to workas coffee padang. The number of respondents to the study was 92 people obtained by using non-probability sampling technique. The types of data are primary data and secondary data. Data collection by indirect communication or distributing questionnaires. The instrument is a questionnaire (questionnaire) arranged according to a Likert scale. Test the instrument by means of validity and reliability tests. Data were analyzed with basic statistics on research results and data descriptions. Test requirements analysis using the normality test, homogeneity test and linearity test. The result is that the servicescape category is quite good with a percentage of 60.54%, consumer satisfaction is in the fairly good category with a percentage of 63.47%, the R Square value is 0.135, with sig. 0.016 <0.05, meaning that the effect of servicescape on customer satisfaction is 13.5%. while 86.5% is influenced by other factors that have not been studied in this study.
Co-Authors Afni, Fauza Dihan Sintia Edwar, Anissa Felicea Putri Ela Ardiva Fajrianii, Annisa Fatimah Az-Zahra Ferdian, Feri Figo Armando Sufli Himawan Brahmantyo - STP Trisakti Jakarta, Himawan Ira Meirina Chair Nidia Wulansari Nur Anisa pasaribu pasaribu pasaribu, pasaribu Patricia Novira pramudhita, tantry Pramudia, Heru Retnaningtyas Susanti Ruziano, Kevin Surenda, Rian Veithzal Rivai Zainal Wulansari, Nidia Yasri Youmil Abrian