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All Journal Jurnal Pariwisata Pesona Gemawisata: Jurnal Ilmiah Pariwisata JKBM (JURNAL KONSEP BISNIS DAN MANAJEMEN) Jurnal Manajemen STIE Muhammadiyah Palopo Scientific Journal of Reflection : Economic, Accounting, Management and Business Jurnal Riset Inspirasi Manajemen dan Kewirausahaan Jurnal Mantik Jurnal Ilmiah Edunomika (JIE) Interdisciplinary Social Studies Kontigensi: Jurnal Ilmiah Manajemen Golden Ratio of Marketing and Applied Psychology of Business Jurnal Pengabdian Masyarakat Waradin Sewagati: Jurnal Pengabdian Masyarakat Indonesia Gema Wisata International Journal of Integrative Sciences Journal of International Multidisciplinary Research Jurnal Abdimas Multidisiplin International Journal of Economics, Business Management and Accounting
Tuwuh Adhistyo M.Par SE Wijoyo
STIEPARI Semarang
Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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Studi Kepuasan Konsumen Pada Peacock Coffee Gajah Mada Semarang Tuwuh Adhistyo W; Krisnawati Setyaningrum Nugraheni
Jurnal Riset Inspirasi Manajemen dan Kewirausahaan Vol 4, No 1 (2020): JURNAL RISET INSPIRASI MANAJEMEN DAN KEWIRAUSAHAAN
Publisher : Sekolah Tinggi Ilmu Manajemen Indonesia (STIMI) Banjarmasin

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (316.09 KB) | DOI: 10.35130/jrimk.v4i1.79

Abstract

Coffee Shop saat ini merupakan salah satu faktor pendukung dalam sektor pariwisata, dimana mereka memiliki peminat khusus. Khususnya para konsumen yang tertarik pada cita khas rasa kopi yang unik. Perkembangan bisnis Coffee shop saat ini paling cepat di dunia dan menjadi tren. Berbagai gaya dan tema bermunculan untuk masing-masing coffee shop untuk menarik dan memberikan kepuasan pada konsumen. Mulai dari bahan baku kopi yang digunakan, create kreasi menu coffee yang ditawarkan serta menu makanan pendamping coffee. Semuanya dipikirkan betul-betul oleh pemilik usaha. Penelitian ini bertujuan untuk mengetahui faktor-faktor yang mempengaruhi kepuasan konsumen.Metode yang digunakan metode non-probality Sampling dikarenakan jumlah pengunjung Peacock Coffee tidak diketahui dengan pasti. Metode pengambilan sampel yang digunakan Accidental sampling dengan jumlah sebanyak 87 sampel. Hasil analisis data dalam penelitian mendukung semua hipotesis yang diajukan. Kualitas produk, fasilitas dan lokasi mempunyai pengaruh secara parsial maupun simultan terhadap kepuasan konsumen dan variabel lokasi mempunyai pengaruh dominan.
Pembuatan Pasta Spagetty dengan Menggunakan Tepung Jagung (Zea Mays Saccharata) Lokal sebagai Subtitusi Tepung Terigu Dilihat dari Aspek Kandungan Gizi Vitamin B1, B2 & Protein Aletta Dewi; Ahmad Mansur; Tuwuh Adhistyo
Gemawisata: Jurnal Ilmiah Pariwisata Vol. 16 No. 2 (2020): Mei : Jurnal Ilmiah Pariwisata
Publisher : Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (114.851 KB)

Abstract

Jagung sebagai bahan pangan akan semakin diminati konsumen, terutama bagi yang mementingkan pangan sehat, dengan harga terjangkau bagi semua kalangan. Selain sebagai sumber karbohidrat, jagung juga merupakan sumber protein yang penting dalam menu masyarakat di Indonesia. Tujuan penelitian ini adalah : 1) mengetahui kandungan vitamin B1 pada pasta spagetty tepung jagung dengan massa jagung 250 gram, 300 gram dan 350 gram. 2) mengetahui kandungan vitamin B2 pada pasta spagetty tepung jagung dengan massa jagung 250 gram, 300 gram dan 350 gram. 3) mengetahui kandungan vitamin protein pada pasta spagetty tepung jagung dengan massa jagung 250 gram, 300 gram dan 350 gram. Metode pengumpulan data yang digunakan adalah penilaian subyektif dengan spektro photo meter (DppH) dalam analisis kandungan B1, B2 dan protein pada pasta spagetty menggunakan bahan dasar tepung jagung. Analisis destripsi prosentase pada uji kesukaan konsumen. Hasil penelitian pasta spagetty dari jagung yaitu 1) sampel A (massa jagung 250 gram) vitamin B1 49, 053 %, protein 5, 671 % dan air 52, 865 %. 2) sampel B (massa jagung 300 gram) B1 52, 089 %, protein 5, 391 % dan air 56,897 % 3) sampel C (massa jagung 350 gram) B1 54,897 %, protein 5, 082 % dan air 60, 482 %. Kesimpulan pada penelitian ini bahwa kandungan dari spagetty dari bahan dasar tepung jagung local bisa memiliki kwalitas yang tidak jauh berbeda dengan spagetty pada umumnya sehingga kedepannya dapat di jadikan alternative olahan makanan bahan dasar jagung.
MANAJEMEN USAHA OLAHAN MINUMAN HERBAL SEBAGAI BRANDING KULINER Tuwuh Adhistyo Wijoyo; Mukhamad Kholil Aswan; Bima Prahar Adilase; Ray Octafian
SEWAGATI: Jurnal Pengabdian Masyarakat Indonesia Vol. 1 No. 4 (2022): Desember : Jurnal Pengabdian Masyarakat Indonesia
Publisher : BADAN PENERBIT STIEPARI PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/sewagati.v1i4.392

Abstract

Dalam usaha yang dikelola ini merupakan jenis usaha yang bergerak dibidang pengolahan yang bermanfaat bagi kesehatan. Produk minuman herbal ini menggunakan bahan baku alami dari tumbuh-tumbuhan yang berkualitas. Kami mengolah minuman herbal karena bahan baku sangat mudah ditemukan dan harganya sangat terjangkau. Minuman ini masuk dalam daftar minuman yang dapat dipilih oleh siapa saja yang sedang mempratikkan gaya hidup kembali ke alam. Usaha minuman herbal ini diwujudkan sebagai branding kuliner di desa wisata Omah Ampiran Semarang, yang mana manajemen usaha tersebut harus dikelola dengan baik dari segi keuangan maupun pemasaran.Dalam usaha pengembangannya, terdapat beberapa kendala diantaranya adalah bagaimana mengimplementasikan tata kelola usaha atau manajemen usaha yang baik. Permasalahannya adalah : a. Tata kelola bahan baku produksi, b. Tata kelola produksi, c.Tata kelola pembukuan usaha, d. Tata kelola hasil produksi dan Tata kelola pemasaran. Metode yang akan diterapkan berupa pendampingan dan dengan perencanaan kerja yang tertata dengan baik. Target dan luaran yang diharapkan adalah sebagi berikut : a. Penyediaan bahan baku produksi yang lebih baik, b. Peningkatan ketrampilan produksi dari sumber daya manusianya, c. Pelaksanaan pembukuan usaha mandiri, d. Diversifikasi pengemasan hasil produksi e. Peningkatan luasan pemasaran hasil produksi
Pemberdayaan Masyarakat Melalui Pelatihan Keselamatan Pariwisata Adhistyo W, Tuwuh; Octafian , Ray; Kholil Aswan, Mukhamad
SEWAGATI: Jurnal Pengabdian Masyarakat Indonesia Vol. 1 No. 3 (2022): September : Jurnal Pengabdian Masyarakat Indonesia
Publisher : BADAN PENERBIT STIEPARI PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (264.133 KB) | DOI: 10.56910/sewagati.v1i3.201

Abstract

Sebagian dari pemandu wisata masing-masing daya tarik wisata belum memiliki kompetensi dalam bidang keamanan dan keselamatan wisatawan, selain daripada itu masyarakat masih memiliki persepsi mendatangkan wisatawan sebanyak-banyaknya sehingga tidak memperhatikan daya dukung lingkungan wisata, beranggapan bahwa daya tarik wisata harus memperoleh sebanyak-banyaknya wisatawan sehingga belum terlalu memperhatikan keamanan dan keselamatan di daya tarik wisata, masih kurangnya pemahaman mengenai pentingnya keamanan dan keselamatan di daya tarik wisata. Tujuan kegiatan adalah untuk menyatukan persepsi mengenai pentingnya keamanan dan keselamatan di daya tarik wisata, untuk mendampingi masyarakat supaya lebih memperhatikan keamanan dan keselamatan di daya tarik wisata. Kegiatan pemberdayaan masyarakat ini menggunakan metode berupa pelatihan yang mana dalam pelatihan tersebut terdiri dari ceramah, tanya jawab dan simulasi. Pada aspek awal peserta sudah memiliki pemahaman mengenai keamanan dan keselamatan akan tetapi masih memiliki beberapa kendala termasuk didalamnya adalah penerapan, peserta juga memiliki adanya perbedaan persepsi mengenai keamanan dan keselamatan. Dari sisi proses kegiatan, peserta mengikuti kegiatan dengan penuh antusias, semangat dan sangat aktif. Dari sisi hasil, peserta pelatihan telah mampu memahami dan mempraktekkan berkaitan keamanan dan keselamatan melalui simulasi.
Effective Training Programs for Room Attendants in the Hospitality Industry Wijoyo, Tuwuh Adhistyo; Alamsyah, Sandy; Intiar, Septa Intiar; Jabbar, Umar; Prabowo, Bayu Ade Prabowo
Journal of International Multidisciplinary Research Vol. 2 No. 8 (2024): Agustus 2024
Publisher : PT. Banjarese Pacific Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62504/jimr819

Abstract

This study examines the effectiveness of training programs for room attendants in the hospitality industry, focusing on their impact on performance, job satisfaction, and retention. Using a qualitative approach, in-depth interviews were conducted with 20 room attendants and 10 housekeeping managers across various hotel segments. The findings reveal that while initial training typically covers basic cleaning techniques and safety protocols, it often lacks depth in advanced methods and customer service skills. Challenges such as time constraints and reliance on informal learning are common, affecting the consistency and quality of training. Effective training programs were identified as those that provide comprehensive, ongoing instruction and incorporate innovative methods like virtual reality and gamified learning. The study also highlights the importance of mentorship programs and regular feedback to enhance training outcomes. Recommendations for improving training programs include developing detailed curricula, addressing time constraints, and adapting to emerging trends. By implementing these strategies, hotels can enhance room attendants' skills, satisfaction, and overall service quality, leading to improved guest experiences and operational success.
Employee Perspectives on Professional Growth: A Qualitative Study of Human Resource Development Initiatives Sirojudin, Muhammad; Wijoyo, Tuwuh Adhistyo
Journal of International Multidisciplinary Research Vol. 2 No. 8 (2024): Agustus 2024
Publisher : PT. Banjarese Pacific Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62504/jimr827

Abstract

This research examines the perspectives and experiences of workers about Human Resource Development (HRD) programs in order to determine the aspects that influence engagement, satisfaction, and overall effectiveness. Employing a qualitative methodology, the study included semi-structured interviews and focus groups with personnel from several departments. The results indicate that HRD programs are most efficient when they are congruent with individuals' specific career objectives and professional requirements, and when they have sufficient organizational resources and management support. The identification of challenges such as program rigidity and lack of relevance emphasizes the need for HRD methods that are more flexible and responsive. The research highlights the need of customizing HRD programs to cater to the varied requirements of employees and adjusting to rapid changes in the work environment. The findings provide practical and effective guidance for firms to improve their HRD processes and give stronger support for employee development. Further investigation is recommended to examine the incorporation of emerging technologies in HRD and evaluate their influence on employee engagement and development.
An In-Depth Analysis of Credit Risk: Taking Proactive Measures to Tackle Non-Performing Loans in the Banking Sector Wijoyo, Tuwuh Adhistyo; Apriyani, Eka
Jurnal Mantik Vol. 8 No. 1 (2024): May: Manajemen, Teknologi Informatika dan Komunikasi (Mantik)
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/mantik.v8i1.5072

Abstract

Banking distributes savings to borrowers, boosting economic activity. Recent Bank Indonesia (BI) data reveals a troubling trend of falling credit quality and growing NPLs in the industry. The global financial crisis, market competitiveness, and lax lending laws impact this. Banks' reluctance to adjust interest rates during economic uncertainty has increased businesses' repayment responsibilities despite decreasing income. Non-performing loans have grown unintentionally as regulators lower collateral and deposit restrictions to improve credit distribution. In this case, proactive credit restructuring is advocated. Reduce non-performing loans and stabilise banks. Banks use credit restructuring to help distressed debtors fulfil their obligations while safeguarding loan loss reserves. Effective credit management decreases loan risks and involves stakeholders. Qualitative descriptive study examines credit management techniques and challenging loan frequency. The results emphasise the necessity for strict credit standards, strong monitoring systems, and resolutions including restructuring loans and selling assets to reduce non-performing loan risks. Regulators, banks, and other stakeholders must collaborate to address NPLs and stabilise finances. Active credit management may assist banks manage NPLs and maintain economic development.
ANALISIS KEPUASAN TAMU: Kualitas Pelayanan Dan Fasilitas Pada D’Senopati Malioboro Grand Hotel Yogyakarta Nurlaili, Septi; Wijoyo, Tuwuh Adhistyo
SCIENTIFIC JOURNAL OF REFLECTION : Economic, Accounting, Management and Business Vol. 7 No. 4 (2024): SCIENTIFIC JOURNAL OF REFLECTION: Economic, Accounting, Management, & Business
Publisher : Sekolah Menengah Kejuruan (SMK) Pustek

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37481/sjr.v7i4.942

Abstract

This study intends to look at how the D'Senopati Malioboro Grand Hotel Yogyakarta's amenities and level of service affect visitors' happiness. Using a sample of 92 respondents, multiple linear regression analysis was used in the research methodology. Guest satisfaction is positively and significantly impacted by the quality of the facilities and services, according to the analysis's findings. It's interesting to note that the degree of client pleasure is more influenced by service quality than by facilities. This discovery could lead to talks about investments and resource allocation in the hotel sector, with a focus on raising service quality. The investigation also emphasizes the significance of favorable reactions to facilities and the difficulties associated with correct information provided by staff members. The research's practical implications offer a strong basis for hotel management to develop a comprehensive plan aimed at maximizing visitor satisfaction through improved amenities and service standards.
Customer Service Strategies for Building Loyalty and Satisfaction at The Heights Sky Lounge Amirullah, Faizal; Wijoyo, Tuwuh Adhistyo
Golden Ratio of Marketing and Applied Psychology of Business Vol. 5 No. 1 (2025): July - January
Publisher : Manunggal Halim Jaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52970/grmapb.v5i1.737

Abstract

This research examines the influence of customer service practices on improving visitor loyalty and satisfaction at The Heights Sky Lounge. The study utilizes a qualitative research methodology to investigate the influential aspects of customer experiences. This is achieved via the use of in-depth interviews, focus groups, observational research, and document analysis. The results indicate that providing tailored service, comprehensive staff training, meticulous attention to detail, and strong feedback systems are essential for enhancing customer happiness and cultivating loyalty. Customized interactions and individualized suggestions greatly improve the eating experience, while proficient personnel guarantee constant and top-notch service. The careful consideration of the physical setting and eating mood enhances the whole experience, making it more memorable. Moreover, the proficient use of client input enables ongoing improvement and adjustment to changing tastes. While the present service procedures generally meet consumer expectations, there are areas where improvements may be made in terms of providing consistent customized care and being adaptable to individual demands. This study offers useful insights for improving customer service tactics to enhance loyalty and achieve long-term success in the highly competitive premium dining industry.
An Analysis of Guest Relation Officer Responses to Complaints at Zeus Restaurant, Apsara Beach Front Resort and Villa, Thailand Musa, Mukhammad; Wijoyo, Tuwuh Adhistyo
Golden Ratio of Marketing and Applied Psychology of Business Vol. 5 No. 1 (2025): July - January
Publisher : Manunggal Halim Jaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52970/grmapb.v5i1.453

Abstract

This study examines the role of Guest relations officers (GROs) in handling complaints at Zeus Restaurant, Apsara Beach Front Resort and Villa, Thailand, focusing on the effectiveness of various complaint management strategies and their impact on guest satisfaction. Utilizing a qualitative research approach, the study involved semi-structured interviews with 10 GROs to explore common types of complaints, the strategies employed for resolution, and the outcomes of these strategies. Findings revealed that complaints primarily concern services, food quality issues, and staff behaviour. GROs effectively managed these complaints through immediate acknowledgement, empathetic communication, and prompt problem resolution. The study highlighted the significance of follow-up actions, such as checking in with guests and offering compensatory gestures, in enhancing guest satisfaction and loyalty. Thematic analysis of the interview data indicated that well-handled complaints could transform negative experiences into positive ones, thereby improving overall guest perceptions and service quality. The research underscores the importance of training GROs in emotional intelligence and problem-solving skills and suggests that advanced technologies and structured complaint management processes are crucial for maintaining a high standard of service. This study contributes to the understanding of effective complaint-handling practices in luxury hospitality settings and provides insights into enhancing guest relations and operational excellence.
Co-Authors Ahmad Mansur Ahmad Mansur Alamsyah, Sandy Aletta Dewi Amirullah, Faizal Anggrean, Ricky Apriyani, Eka Ariyadi Aswan, Mukhamad Kholil Berliana, Ina Bima Prahar Adilase Cahyaningtyas, Frisca Dwi Dewi, Aletta Hardiani, Wenefrida Ardhian ayu Jabbar, Umar Kholil Aswan, Mukhamad Maria Th, Aletta Dewi Musa, Mukhammad Nina Mistriani Nugraheni, Krisnawati Setyaningrum Nurlaili, Septi Palupiningtyas, Dyah Prabowo, Bayu Ade Prabowo Prasetyo, Danang Mursid Raihanafa, Indira Randynata, Ham Beltsazar Kevin Ray Octafian Sari, Putri Kumala Septa Intiar Sirojudin, Muhammad Yosiano, Theofilus Christo YR Satatoe