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All Journal Jurnal Mantik Jurnal Sains dan Teknologi Jurnal Inovasi Penelitian Jurnal Abdimas Pariwisata Journal of Industrial Engineering & Management Research (JIEMAR) INTERNATIONAL JOURNAL OF SOCIAL, POLICY AND LAW (IJOSPL) International Journal of Social and Management Studies (IJOSMAS) Jurnal Pengabdian kepada Masyarakat Journal of Social Responsibility Projects by Higher Education Forum Journal of Community Service and Engagement Prosiding Konferensi Nasional PKM-CSR Jurnal Pengabdian Kepada Masyarakat MAKARDHI Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan Journal of Community Service Universal Journal of Science and Technology Jurnal Bangun Manajemen Jurnal AKAL: Abdimas dan Kearifan Lokal Ranah Research : Journal of Multidisciplinary Research and Development IIJSE J-CEKI Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan

Wowor, Wulan Meiaya

Universitas Pelita Harapan

Author-ID : 3555387

Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Nursing Physics Public Health Social Sciences Transportation Other

Published : 28 Documents Claim Missing Document

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Processing of Gayam Fruit as Mochi Filling Putra, Fajar Dharma; Pratama, Muhamamd Daffa; Wowor, Wulanmeiaya
Journal of Industrial Engineering & Management Research Vol. 3 No. 1 (2022): February 2022
Publisher : AGUSPATI Research Institute

Gayam is a tree-shaped plant that has uses as a food product, especially its fruit seeds. Gayam is on a branch of the Gayam tree. Usually Gayam is only processed by boiling and frying it. the goal is to process whether Gayam fruit can be processed into stuffing in Mochi. The type of research used is development research. Development research is a research method that produces finished products in the form of products and tests the effectiveness of these products. In this study, the researcher used a procedural research method. A procedure is an action or activity stage to complete a process. The research procedure starts with the preparation, implementation and final process in making Mochi Stuffing using Gayam fruit. The desired browning also gets a good thing because the natural color is given from the Gayam fruit itself. is close to perfect. So it can be said that the research on processing Gayam fruit as a mochi filling has been successful and is suitable for consumption.

The Influence of Service Quality Toward Customer Loyalty at Five-star Hotel in Bali Benedicta Clara K; Fransisca Margaretha; Stevany Elizabeth Wirawan; Wulanmeiaya Wowor
International Journal of Social and Management Studies Vol. 3 No. 2 (2022): April 2022
Publisher : IJOSMAS

The growth of five-star hotels has increased and developed in the Province of Bali, which is the number one foreign exchange contributor from the tourism sector, therefore, leads to increasingly heavy competition in the service sector. This study aims to discover the influence of service quality on customer loyalty at five-star hotels in Bali Province. This study uses quantitative research methods with hypothesis testing. The demography refers to domestic tourists or Indonesian citizens who have stayed at five-star hotels in Bali Province. The data that collected from questionnaire using Likert scale. The number of samples taken was 161 respondents with a convenience sampling technique, non-probability sampling technique. Techniques for analyzing data are descriptive analysis, data quality testing, and hypothesis testing using validity, reliability, classic assumption, correlation coefficient analysis, determination coefficient analysis, and multiple regression analysis, and t-test. Based on the research results gained through SPSS, it shows that the value of Sig.0.000 < 0.05 and the t-count value is 6,862 > the t-table value is 1,975, be concluded that the Service Quality (X) variable influences the Customer Loyalty (Y) variable Keywords — service quality, customer loyalty, Bali, five-star hotel, SPSS, convenience sampling

BAURAN PEMASARAN SAMBAL HIYUNG Cindy Cindy; Wulanmeiaya Wowor
Jurnal Inovasi Penelitian Vol 2 No 11: April 2022
Publisher : Sekolah Tinggi Pariwisata Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47492/jip.v2i11.1436

Sambal Hiyung merupakan salah satu produk olahan dari cabai hiyung yang termasuk salah satu cabai terpedas di Indonesia bahkan pernah masuk kedalam daftar 10 cabai terpedas di dunia karena tingkat kepedasan dari cabai hiyung itu sendiri 17X lebih pedas daripada cabai pada umumnya. Permasalahan yang dialami oleh Sambal Hiyung sendiri dalam hal ini masih belum tercapainya target penjualan dari Sambal Hiyung selama 6 bulan terakhir. Tujuan dari penelitian ini adalah untuk mengetahui cara memproduksi Sambal Hiyung, cara mendistribusikan Sambal Hiyung, cara menentukan harga Sambal Hiyung, dan cara mempromosikan Sambal Hiyung. Metode survey digunakan di dalam penelitian ini. Pengumpulan data yang dilakukan menggunakan instrumen kuesioner dengan menyebarkan kepada 100 konsumen yang pernah melakukan pembelian Sambal Hiyung di kota Tangerang. Teknik pengambilan sampel dilakukan dengan purposive sampling. Analisis yang digunakan adalah statistik deskriptif. Hasil penelitian menunjukkan bahwa Sambal Hiyung diproduksi dengan menggunakan cabai hiyung asli yang diambil dari Desa Hiyung dengan dua varian. Sambal Hiyung didistribusikan melalui media online baik dari marketplace maupun dari media sosial Sambal Hiyung. Harga Sambal Hiyung ditentukan berdasarkan harga sambal lain yang menjadi saingan dari Sambal Hiyung. Promosi dari Sambal Hiyung dilakukan melalui social media yaitu Instagram dan Shopee dengan memanfaatkan Instagram Ads serta Shopee Ads

Pengenalan dan Pelatihan Mengenai Cloud Kitchen–Small Business Culinary: Dessert Kepada Siswa-Siswi SMA/SMK Juliana Juliana; Amelda Pramezwary; Wulan Meiaya Wowor; Sandra Maleachi; Demson R H Goeltom
Journal of Social Responsibility Projects by Higher Education Forum Vol 1 No 2 (2020): November 2020
Publisher : Forum Kerjasama Pendidikan Tinggi (FKPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (244.224 KB)

Community service is an activity carried out to increase a sense of care for the surrounding community by sharing knowledge and skills. The objectives of community service activities are (1) To share knowledge and skills possessed by students through courses at the Faculty of Tourism, Pelita Harapan University, (2) To introduce high school / vocational high school students about Cloud Kitchen - Small Culinary Business with the theme dessert (3) To apply the knowledge and knowledge obtained by students through studies at the Faculty of Tourism, Pelita Harapan University. Therefore, the Community Service team created a community service activity program in the form of workshops by teaching high school / vocational high school students about Cloud Kitchen and its benefits amid the Covid-19 pandemic and teaching participants how to make dessert at home. It is hoped that this activity can be useful for SMA / SMK students and can be developed.

EDUKASI PEMASARAN PRODUK: PENGEMASAN DAN PROMOSI BAGI KOMUNITAS RUMAH PINTAR BSD Lice Sari; Julita Then; Febryola Indra; Wulanmeiaya Wowor; Demson R.H. Goeltom; Soeseno Bong; Anugerah Agungputranto
Journal of Community Service and Engagement Vol. 1 No. 01 (2021): August 2021
Publisher : CV. AGUSPATI RESEARCH INSTITUTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.9999/jocosae.v1i01.7

UMKM (Usaha Mikro Kecil dan Menengah) saat ini menjadi salah satu upaya bagi masyarakat dalam bertahan hidup bahkan saat pandemi Covid-19 melanda, UMKM cukup meningkat keberlangsungannya. Namun, pelaku UMKM perlu juga berpikir keras dalam menghadapi hantaman pandemi, yakni perlu bergegas memanfaatkan segala macam teknologi dan inovasi produk. Kegiatan Pengabdian kepada Masyarakat atau disingkat PkM ini akan membawa materi seputar cara berpikir kreatif bagi pelaku UMKM untuk dapat bertahan di masa pandemi ini. Materi akan disampaikan dalam bentuk webinar dan workshop dengan tema yakni “Edukasi Pemasaran Produk: Pengemasan dan Promosi Bagi Komunitas Rumah Pintar BSD”. Tema yang diangkat diharapkan dapat berfokus pada bagaimana cara pelaku usaha mikro, kecil, dan menengah dalam memasarkan produknya dengan memikirkan aspek 8P Marketing Mix, serta dalam menggunakan aplikasi Canva sebagai media pendukung untuk mempromosikan produk yang hendak dipasarkan. Melalui workshop aplikasi Canva yang dipaparkan diharapkan dapat membantu dalam merancang kemasan dari produk-produk khususnya produk kuliner yang akan dijual oleh Komunitas Rumah Pintar BSD. Komunitas Rumah PIntar BSD sendiri adalah komunitas yang dibangun oleh Sinar Mas Land yang memfasilitasi kegiatan warga BSD City dan sekitarnya dalam beberapa sentra yakni Sentra Komputer, Sentra Bermain, Sentra Kriya, Sentra Buku, Sentra Anggrek, dan Sentra Audio Visual Panggung. Melalui PkM ini, peserta PkM yakni Komunitas Pintar BSD diharapkan dapat memahami mengenai pentingnya berpikir kreatif dalam menghadapi permasalan dan bagaimana memprediksi permasalan yang ada dalam usaha khususnya dalam pengemasan dan promoso produk-produk yang mereka jual.

Pelatihan Promosi Reseller Sambal Hiyung Herlin Ellen Kurniawan; Wulanmeiaya Wowor
Journal of Community Service and Engagement Vol. 2 No. 01 (2022): February 2022
Publisher : CV. AGUSPATI RESEARCH INSTITUTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.9999/jocosae.v2i01.38

Community Service is one of the tri dharmas of higher education that can be aimed at increasing a sense of concern for the community by sharing knowledge and skills. The objectives of this Community Service activity are: (1) providing training on Sambal Hiyung marketing (2) providing education about marketing through social media (3) building collaboration between the Faculty of Tourism, Pelita Harapan University and the SML UMKM Center (4) carrying out one of the functions Tri Dharma higher education, especially in the field of Community Service. Therefore, the Community Service team carried out training activities to provide training on Sambal Hiyung marketing in the form of online workshops to a number of SML MSME Center business actors digitally, based on the problems faced by SML MSME Center business actors who needed new products to increase their income by opening the opportunity to become a reseller. It is hoped that this activity can be useful for MSME Center business.

Pelatihan Penggunaan Fidelio Dalam Kantor Depan Hotel Bagi Smk Binusta Tangerang Wulan Meiaya Wowor; Anastasia Chintya Angelina; Florentina Bustari, Lisya
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 2 (2019): Peran Perguruan Tinggi dan Dunia Usaha dalam Mempersiapkan Masyarakat Menghadapi Era I
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Fidelio adalah perangkat lunak komputer yang digunakan sebagai pangkalan data hotel. Perangkat ini mencatat data-data tamu menginap yang meliputi data pribadi, riwayat tinggal, masa tinggal, harga dan tipe kamar, metode pembayaran, kebiasaan tamu, dan data lainnya. Fidelio mencatat seluruh informasi tentang tamu yang dibutuhkan dalam operasional sebuah hotel. Itulah sebabnya menjadi penting bagi karyawan Kantor Depan Hotel untuk memiliki pengetahuan dan keterampilan Fidelio. SMK merupakan sekolah menengah kejuruan yang mempersiapkan peserta didiknya untuk dapat langsung bekerja di industri dengan memberikan berbagai ketrampilan, khususnya ketrampilan bidang perhotelan. Berdasarkan hasil penelitian analisa ketrampilan bidang perhotelan, penggunaan teknologi komputer merupakan salah satu ketrampilan yang dibutuhkan oleh karyawan Kantor Depan Hotel. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk mendeseminasi hasil penelitian tersebut serta memberikan pengetahuan dan ketrampilan penggunaan Fidelio pada siswa SMK. Metode yang digunakan adalah pelatihan menggunakan Fidelio kepada siswa SMK dengan tahapan pembekalan teori, simulasi penggunaan Fidelio, dan praktik. Hasil dari pelatihan ini dinilai sangat baik oleh peserta karena bertambahnya pengetahuan dan ketrampilan teknologi sebagai bekal untuk bekerja di industri perhotelan

WEBINAR EDUKASI KUALITAS LAYANAN BAGI SML UMKM CENTRE BSD Fransisca Margaretha; Benedicta Clara K.; Stevany Elizabeth Wirawan; Wulanmeiaya Wowor
J-ABDI: Jurnal Pengabdian kepada Masyarakat Vol. 1 No. 10: Maret 2022
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jabdi.v1i10.1613

Kualitas pelayanan merupakan kemampuan karyawan yang memiliki komitmen dalam memberikan pelayanan yang terbaik dan bermutu kepada konsumen baik secara berwujud atau tidak berwujud. Bagi perusahaan padat karya, memastikan produk dan layanan yang berkualitas adalah cara untuk tetap kompetitif, seperti UMKM; karena dengan mempertahankan kualitas layanan yang unggul dari pesaing sebagai strategi untuk mendapatkan dan mempertahankan loyalitas pelanggan. Pandemi COVID-19 berdampak kepada sektor penggerak perekonomian terutama usaha kecil yang merupakan salah satu pilar penggerak perekonomian Indonesia, yang hanya merasakan sedikit sekali pertumbuhan perekonomiannya. Hal ini disebabkan dari berbagai faktor dan peraturan pemerintah, mulai dari pembatasan transportasi, pembatasan kegiatan hingga kegiatan karantina. Dengan dibangunnya UMKM diharapkan dapat membuka lapangan kerja, meningkatkan kesejahteraan masyarakat, peningkatan devisa, dan mendorong perekonomian negara dalam menghadapi krisis. Maka dari itu, dengan diadakannya Pelatihan kepada Masyarakat, Masyarakat SML UMKM yang baru memulai usahanya memiliki kemampuan dan pengetahuan berbasis keterampilan, mampu memberikan layanan yang unggul, bertahan dalam menghadapi berbagai krisis, mendapatkan pelanggan yang setia, menjadi UMKM yang berbeda dari pesaing.

Employer Brand and Employee Engagement as Predictors of Turnover Intention in the Hospitality Industry Wulanmeiaya Wowor; Dedi Purwana; Thomas Suyatno
Jurnal Mantik Vol. 6 No. 3 (2022): November: Manajemen, Teknologi Informatika dan Komunikasi (Mantik)
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar

The purpose of this study was to analyze: (1) the effect of employer brand on turnover intention in hotel industry; (2) the effect of employer brand on turnover intention in hotel industry; (3) the effect of employee engagement on turnover intention in hotel industry; (4) the effect of employer brand on turnover intention through employee engagement in hotel industry. The populations in this study were employees of five-star hotels in Jakarta, with a sample of 330 people. The sample technique used was simple random sampling. Data collection was done by distributing questionnaires to respondents. This study uses Structural Equation Modeling (SEM) procedures in processing data and testing the research model. The results showed that employer brand and employee engagement had a significant negative effect on turnover intention. Another result is that employee engagement significantly mediates the effect of employer brand on turnover intention. This study found that the greatest factor affecting the turnover intention of five-star hotel employees was employer brand through employee engagement. Therefore, in order to reduce turnover intention, hotels need to increase employee engagement by strengthening hotel brand employers.

Pelatihan Protokol CHSE Bagi Karyawan Restoran Kantin Chinese Food Wulanmeiaya Wowor; Yuki S. Hensen; Shania Silke; Wilhelmina Rosse Marisca Gajeng
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 2 No. 2 (2022): Jurnal Pengabdian Kepada Masyarakat MAKARDHI
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/makardhi.v2i2.920

The COVID-19 pandemic that has hit the world has had a profound impact on the operations of the food and beverage industry. In order to survive, various efforts were made. One of them is by implementing the CHSE (Cleanliness, Health, Safety, and Environmental Sustainability) protocol. The Chinese Food Canteen Restaurant is a restaurant that wants to carry out this endeavor. It aims to survive and rebuild the trust of its customers. However, its employees do not yet have knowledge of the CHSE protocol. For this reason, it is necessary to conduct CHSE protocol training to equip its employees. The CHSE training held is a collaboration with the UPH Faculty of Tourism. In addition to increasing knowledge, this training also aims to improve employee skills so that customer trust can increase again. The training method used is explanation and direct practice. The results of the training achieved are that the employees of the Chinese Food Canteen Restaurant have knowledge of the CHSE protocol and can apply it in restaurant operations.

Co-Authors Aan Nurhasanah Aldo Yanuar Christery Amelda Pramezwary Anastasia Chintya Angelina Andrew Kurniawan Angelia, Stefanie Anugerah Agungputranto Benedicta Clara K Benedicta Clara K. Brian, Reagan Bustari, Florentina C. Angelina, Anastasia Cindy Cindy Demson R H Goeltom Demson R.H. Goeltom Fellice Angela Putri Yasasu Fellice Angela Putri Yasasu Fellice Angela Putri Yasasu6 Florentina Bustari, Lisya Fransisca Margaretha Goeltom, Vasco A. H. Halim, Filbert Hagen Harahap, Dewi Irna Khairuna Herlin Ellen Kurniawan Indra, Febryola Israel Boanerges, John Pier Christian Jennifer Marcella Jimmy M.H. Situmorang Jimmy M.H. Situmorang Juliana Juliana Juliana, Juliana Kayla Auriel Widjaja Kayla Auriel Widjaja Kosasih, Silvia Kristianti, Rhut Lice Sari Lisya, Lisya Maleachi, Sandra Nathanael Hidayat Parera, Sisilia Chelsye Patricia, Ribka Pramono, Rudy Pratama, Muhamamd Daffa Pricilia Angelica Pricilia Angelica Purwana E.S., Dedi Putra, Fajar Dharma Randy Setiadi Samuel Musa Liha Sandiago, Willy Sandra Maleachi Santoso, Veronica Wijaya Shania Silke Sianipar, Rosianna Simbung, Filip Soeseno Bong Stevany Elizabeth Wirawan Tan, Sherly Then, Julita Theodosia C. Nathalia Thomas Suyatno V. Nonot Yuliantoro Valisca, Valisca Vasco A.H. Goeltom Vasco A.H. Goeltom Weenty, Irene Wilhelmina Rosse Marisca Gajeng Yuki S. Hensen Yulius, Kevin Gustian

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