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Wowor, Wulan Meiaya
Universitas Pelita Harapan
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BUSINESS FEASIBILITY STUDY OF SCOOP AND CHILL GELATO BAR IN SOUTH JAKARTA Jennifer Marcella; Wulanmeiaya Wowor
International Journal of Social and Management Studies Vol. 4 No. 1 (2023): February 2023
Publisher : IJOSMAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5555/ijosmas.v4i1.279

Abstract

The purpose of this study was to look into the feasibility of Scoop and Chill Gelato Bar as a new business in South Jakarta. Scoop and Chill Gelato Bar is an ice cream shop that sells vegan gelato as the main product due the increasing of health awareness and maintaining a healthy lifestyle after the pandemic of COVID – 19. .This study is driven by the growth of food and beverages industry in 2022 post pandemic. Primary data is gathered using questionnaire filled by 152 respondents and secondary data gathered from external sources. To measures the feasibility of Scoop and Chill Gelato Bar, there are some aspects such as financial, human resources, marketing and operational aspect. The financial use feasibility of investment such as Break-even Point (BEP), Net Profit Value (NPV), Payback Period (PP). The analysis of financial shows Scoop and Chill Gelato Bar is feasible to operate with minimum break-even point value of Rp3,638,574,382 per year and 2 year, 4 months and 25 days to achieve payback period. The financial also shows the Net Present Value is Rp9,676,607,483 (NPV>0). The analysis shows that Scoop and Chill Gelato Bar is profitable and feasible to operate. Keywords – Feasibility Study, Vegan, Gelato, South Jakarta.
STUDI EKSPLORASI NASI UDUK KOTA INTAN Wulanmeiaya Wowor; Aldo Yanuar Christery; Nathanael Hidayat
Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan Vol 2 No 1 (2023): Januari : Jurnal Ekonomi, Manajemen Pariwisata Dan Perhotelan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jempper.v2i1.1179

Abstract

Nasi uduk is an Indonesian rice dish which is prepared by cooking rice using the aron technique using coconut milk and other spices. Nasi uduk has a distinctive taste that is differs it from, thanks to the additional herbs and spices used in the production. Nasi Uduk Kota Intan is a restaurant located in the Pasar Baru area, Central Jakarta. Established since 1977, Nasi Uduk Kota Intan has become one of the most popular culinary delights for the local community because it is able to offer a menu of Nasi Uduk dishes which have a distinctive taste. Despite the age of Nasi Uduk Kota Intan, Nasi Uduk Kota Intan does not have a definite way to promote its products, and does not have a copyright on the brand used, which can cause problems. From the results of this research, it is hoped that the public many people can understand Nasi Uduk Kota Intan in depth, and the owner of Nasi Uduk Kota Intan can understand the threats and opportunities that exist. This study uses qualitative methods with a narrative approach, as well as data collection techniques by means of observation, interviews, and documentation. The findings from this study indicate that Nasi Uduk Kota Intan with the 4Ps approach in terms of the marketing mix serves a variety of menus, ranging from nasi uduk, side dishes, to drinks which range in price from IDR 5,000 to IDR 45,000, then Uduk Kota Intan has a location in a Central Jakarta culinary delights, and Nasi Uduk Kota Intan also carry out promotions through social media, and Nasi Uduk Kota Intan still does not have a copyright on the brand used
Student Motivation and Expectations in the Implementation of On-the-Job Training Program (Case Study on XYZ School Students) Wulanmeiaya Wowor; Samuel Musa Liha; Andrew Kurniawan; Randy Setiadi
INTERNATIONAL JOURNAL OF SOCIAL, POLICY AND LAW Vol. 4 No. 3 (2023): August 2023
Publisher : INTERNATIONAL JOURNAL OF SOCIAL, POLICY AND LAW

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.8888/ijospl.v4i3.144

Abstract

On-the-job training (OTJT) is one of the learning programs that are widely applied by vocational schools. Through this program, students can gain new skills and get new experience in the industry. Students also have the opportunity to apply their knowledge and develop their skills. This study aims to identify the motivation and expectations of students in carrying out the OTJT. The research method used is descriptive quantitative with a purposive sampling technique in determining the sample. Questionnaires were used to collect data. Respondents are XYZ school students who have participated in the OTJT as many as 163 people. The results of this study found that in the implementation of the OTJT, interesting work is the thing that motivates students the most, while the low wage factor is the thing that reduces motivation. In addition, working in a professional environment is the most expected thing to be experienced when participating in the OTJT program. Keywords — Expectation, Motivation, On the job training
Pelatihan Keterampilan Komunikasi dalam Akomodasi Pondok Wisata pada Warga Desa Wisata Besani Yulius, Kevin Gustian; Wowor, Wulanmeiaya; Sianipar, Rosianna; Nathalia, Theodosia C.; Parera, Sisilia Chelsye
Jurnal Abdimas Pariwisata Vol. 5 No. 2 (2024): Jurnal Abdimas Pariwisata
Publisher : Sekolah Tinggi Pariwisata AMPTA Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/jap.v5i2.646

Abstract

Communication Skills Training in Homestay Business for Residents of Desa Wisata Besani Tourism has become a crucial sector in the local economic development and cultural preservation in Indonesia. This article discusses a training activity on communication skills within the context of homestay accommodation for the residents of Besani Tourism Village in Batang Regency, Central Java. The training, successfully conducted in November 2023, involved 28 participants from various segments of society, including homestay operators and members of the Tourism Awareness Group (Pokdarwis). Through lectures and simulations, the pretest and post-test results showed a significant improvement from 18-36% to 89-100% in the understanding of communication skills. The outcomes of this training are expected to assist Besani Tourism Village in developing sustainable homestay businesses by engaging in collaborations with various stakeholders, enhancing management skills, digital marketing, and environmental conservation. This article provides new insights into the importance of communication skills training in the context of homestay accommodation within rural communities and offers recommendations for tourism village officials and residents of Besani Tourism Village to continue their efforts in local tourism development with enthusiasm for collaboration and active participation.
DOOR KITCHEN IN DKI JAKARTA Simbung, Filip; Wowor, Wulanmeiaya
Journal of Industrial Engineering & Management Research Vol. 5 No. 1 (2024): February 2024
Publisher : AGUSPATI Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.7777/jiemar.v5i1.511

Abstract

Looking at the high population growth from year to year, the need for food is increasing, so food processing services are a suitable concept for creating business opportunities in the food industry. DKI Jakarta is the right location to set up a food processing service business. Door Kitchen is a food processing service that comes with 3 different types of cuisine, namely Indonesian, Japanese and Chinese which can be ordered via the application. The purpose of this research is to carry out an in-depth analysis regarding food processing services that will be developed, so as to determine whether implementing this business is a viable option or not. The method used is primary data obtained through distributing questionnaires, observation and structured interviews. There were at least 115 respondents used as samples in this research. The research results reveal that the success of a digital-based food processing service business such as door kithcen can be influenced by market and marketing aspects, operational aspects, organizational and human resource aspects and financial aspects. Keywords: door kitchen, marketing aspect, operational aspect, organizational aspect, financial aspect
Keterampilan Karyawan Industri Perhotelan:Departemen Kantor Depan Wowor, Wulanmeiaya; C. Angelina, Anastasia; Bustari, Florentina; Lisya, Lisya
Jurnal Bangun Manajemen Vol. 1 No. 1: Mei 2022
Publisher : PT Bangun Harapan Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (281.717 KB) | DOI: 10.56854/jbm.v1i1.14

Abstract

Departemen kantor depan hotel memiliki tanggung jawab besar dalam menciptakan kesan positif bagi tamu. Namun demikian, pengelola hotel seringkali kurang memahami pentingnya keterampilan bagi karyawan kantor depan. Tujuan penelitian ini adalah untuk mengetahui persepsi karyawan tentang pekerjaan kantor depan dan menganalisa keterampilan yang dibutuhkan karyawan departemen kantor depan hotel. Metode penelitian yang digunakan adalah kuantitatif deskriptif. Penelitian ini menggunakan kuesioner sebagai alat pengumpulan data. Sampel penelitian merupakan karyawan departemen kantor depan hotel bintang satu dan dua di Semarang sejumlah 66 responden. Dari 66 kuesioner yang disebarkan, terdapat 57 kuesioner yang dapat diolah. Wawancara dilakukan untuk melengkapi dan mendukung data kuesioner. Hasil penelitian menunjukkan bahwa karyawan departemen kantor depan memiliki persepsi positif terhadap pekerjaannya. Dibutuhkan sejumlah keterampilan bagi karyawan departemen kantor depan dalam melaksanakan pekerjaan. Keterampilan berkomunikasi secara lisan merupakan keterampilan yang paling dibutuhkan.
Studi Kelayakan Bisnis Jeonju Cooking Class di Kota Bandung Angelia, Stefanie; Wowor, Wulanmeiaya
Jurnal Sains dan Teknologi Vol. 5 No. 3 (2024): Jurnal Sains Dan Teknologi
Publisher : CV. Utility Project Solution

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55338/saintek.v5i3.2803

Abstract

Jeonju Cooking Class merupakan usaha yang menawarkan kelas memasak dengan fokus pada masakan tradisional Korea, khususnya yang berasal dari kota Jeonju. Penelitian ini dilakukan untuk mengevaluasi potensi pasar, aspek finansial, operasional, dan sosial yang terkait dengan pendirian Jeonju Cooking Class di lingkungan Kota Bandung. Tujaun dari penelitian ini adalah untuk melakukan studi kelayakan bisnis Jeonju Cooking Class di Kota Bandung. Metode penelitian ini melibatkan survei pasar untuk mengidentifikasi minat masyarakat terhadap kelas memasak hidangan Korea, analisis keuangan untuk menilai potensi profitabilitas bisnis, serta studi operasional untuk mengidentifikasi aspek logistik dan teknis dari penyelenggaraan kelas memasak. Data primer dikumpulkan melalui kuesioner dan wawancara dengan calon peserta. Sementara itu, data sekunder diperoleh dari sumber terpercaya terkait tren pasar dan potensi pesaing di industri kuliner Kota Bandung. Hasil penelitian menunjukkan bahwa terdapat minat yang signifikan dari masyarakat Kota Bandung terhadap cooking class Korea, terutama yang menonjolkan masakan tradisional Korea. Analisis keuangan menunjukkan bahwa bisnis ini memiliki potensi profitabilitas yang menjanjikan, dengan proyeksi pendapatan yang dapat menutupi biaya operasional dan investasi awal. Selain itu, studi operasional mengidentifikasi aspek-aspek teknis dan logistik yang perlu diperhatikan untuk menjamin penyelenggaraan kelas memasak yang efisien dan berkualitas. Kesimpulannya, berdasarkan hasil studi kelayakan ini, pendirian bisnis Jeonju Cooking Class di Kota Bandung dianggap layak secara aspek bisnis. Disarankan agar pengelola mempertimbangkan strategi pemasaran yang efektif, mengoptimalkan proses operasional, dan menjaga kualitas kelas memasak untuk memastikan keberlanjutan dan kesuksesan bisnis ini di pasar Kota Bandung.
PELATIHAN PENGOLAHAN TERUBUK MENJADI SUP KRIM SEBAGAI IDE USAHA Wowor, Wulan Meiaya; Kristianti, Rhut; Santoso, Veronica Wijaya
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 6 (2023): INOVASI PERGURUAN TINGGI & PERAN DUNIA INDUSTRI DALAM PENGUATAN EKOSISTEM DIGITAL & EK
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37695/pkmcsr.v6i0.2231

Abstract

Terubuk merupakan salah satu jenis sayuran indigenous Indonesia. Sayuran ini memiliki banyak serat sehingga bermanfaat bagi kesehatan. Selain itu, terubuk berpotensi ekonomi yang besar sebagai sumber tambahan pendapatan bagi petani karena mudah dibudidayakan. Namun demikian, terubuk belum dikembangkan secara komersil. Demikian juga dalam hal pengolahannya yang masih terbatas. Pengolahan terubuk sebagai suatu hidangan umumnya dimakan mentah, dikukus, ditumis, atau disayur. Sup krim merupakan sup yang cukup dikenal oleh masyarakat. Sup ini menggunakan sayuran berserat atau polong-polongan yang dilumatkan, dan dicampur kaldu juga susu atau krim, serta pengental. SMA Lentera Harapan Tangerang memiliki kegiatan ekstrakurikuler memasak bagi siswanya. Salah satu materi yang diprogramkan adalah mengolah makanan berbahan dasar sayuran lokal yang hasilnya dapat dijadikan ide usaha. Fakultas Pariwisata UPH memfasilitasi program ini sebagai kegiatan Pengabdian kepada Masyarakat dengan bentuk pelatihan. Tujuan dari kegiatan ini adalah (1) mendiseminasikan hasil penelitian tentang sup krim berbahan dasar terubuk; (2) memberikan pengetahuan tentang terubuk dan sup krim; (3) memberikan keterampilan mengolah terubuk menjadi sup krim sebagai ide usaha; (4) meningkatkan kerjasama antara SMA Lentera Harapan Tangerang dan Fakultas Pariwisata UPH. Materi pelatihan adalah mengolah terubuk menjadi sup krim. Metode yang digunakan adalah penjelasan terubuk dan sup krim, praktik pengolahan, dan tanya jawab. Hasil dari pelatihan ini dinilai sangat baik oleh peserta karena bertambahnya pengetahuan dan ketrampilan mengolah terubuk, secara khusus menjadi sup krim, yang dapat dijadikan ide berwirausaha
CENTRALHIVE CAPSULE HOSTEL AT BATAM CITY Tan, Sherly; Wowor, Wulanmeiaya
UJoST- Universal Journal of Science and Technology Vol. 3 No. 1 (2024): March 2024
Publisher : Faculty of Science and Technology University of Pramita Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11111/ujost.v3i1.145

Abstract

The business feasibility study of CentralHive Capsule Hostel business in Batam City discusses the concept of capsule hostel with affordable prices for domestic and foreign tourists visiting Batam City. The business feasibility study conducted covers aspects of marketing, operations, human resources, and finance. The location is selected based on the analysis of physical attributes, as well as community support for the capsule hostel concept attached to pre-questionnaire data. Then, in terms of marketing aspects, it includes target market strategy, pricing, and marketing mix. The operational plan involves guest activities, employees, and facilities, while the human resources aspect includes organizational structure and training programs. Financially, this business feasibility study considers initial investment, operational costs, revenue, and financial statement projections. The objective of this business feasibility study is to conduct an in-depth analysis of the capsule hostel accommodation business to be developed, to determine whether the business is feasible or not. The method used is primary data obtained from questionnaires, observations, and structured interviews. There are at least 110 respondents used as samples in this business feasibility study. Based on the conducted analysis, CentralHive Capsule Hostel shows great potential in the hospitality industry
PELATIHAN STANDARD OPERATING PROCEDURES PENGGUNAAN DAN PERAWATAN PERALATAN DI KITCHEN BAGI SMK NEGERI 3 TANGERANG Jimmy M.H. Situmorang; Vasco A.H. Goeltom; V. Nonot Yuliantoro; Wulanmeiaya Wowor; Kayla Auriel Widjaja; Fellice Angela Putri Yasasu6; Pricilia Angelica
Journal of Community Service Vol 6 No 2 (2024): JCS, December 2024
Publisher : Ikatan Dosen Menulis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56670/jcs.v6i2.301

Abstract

Pengabdian kepada Masyarakat adalah program perguruan tinggi yang bertujuan memberikan pengetahuan dan keterampilan kepada masyarakat sebagai bentuk kepedulian sosial akademik. SMK Negeri 3 Tangerang adalah salah satu sekolah menengah kejuruan negeri yang ada di Kota Tangerang, Provinsi Banten, Indonesia yang memiliki jurusan tata boga. Sekolah ini memiliki tujuan memberikan akses pendidikan dan pelatihan kepada siswa, khususnya dalam bidang keterampilan kuliner. Kegiatan Pengabdian kepada Masyarakat ini akan membawakan tema "Pelatihan Standard Operating Procedures Penggunaan dan Perawatan Peralatan di Lab Kitchen". Tujuan utama kegiatan ini adalah memberikan pemahaman mendalam kepada peserta mengenai cara penggunaan dan perawatan beberapa peralatan kitchen. Melalui pelatihan praktik, peserta akan diajarkan mengenai teknik penggunaan pisau, grooming standard, serta penggunaan cutting board yang sesuai standar. program ini bertujuan meningkatkan kompetensi peserta dalam pengelolaan dan penggunaan peralatan dapur secara profesional dan aman. Dengan mengadakan pelatihan ini, diharapkan dapat membantu para siswa SMK Negeri 3 Tangerang dalam meningkatkan pengetahuan dan keterampilan sehingga mereka memiliki keunggulan kompetitif dan siap menghadapi tantangan di bidang kuliner.
Co-Authors Aan Nurhasanah Aldo Yanuar Christery 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 Elang Kusumo , Henricus Kurniawan 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 Kurniawan, Johannes Lice Sari Lisya, Lisya Maleachi, Sandra Nathanael Hidayat 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 Solihin, Rd. Andi Rifai 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 Wendy Wilhelmina Rosse Marisca Gajeng Yuki S. Hensen Yulius, Kevin Gustian