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Wowor, Wulan Meiaya
Universitas Pelita Harapan
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PELATIHAN PERCAKAPAN BAHASA INGGRIS DALAM HOSPITALITI BAGI MASYARAKAT DESA WISATA KERANGGAN – TANGERANG SELATAN Maleachi, Sandra; Wowor, Wulan Meiaya; Juliana, Juliana; Pramono, Rudy
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 7 (2024): PKMCSR2024: Kolaborasi Hexahelix dalam Optimalisasi Potensi Pariwisata di Indonesia: A
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37695/pkmcsr.v7i0.2352

Abstract

Bahasa Inggris sebagai bahasa internasional sangatlah penting dalam mempermudah komunikasi khususnya di era globalisasi ini. Penting bagi mereka yang bekerja di dunia hospitaliti dan berhubungan langsung dengan tamu untuk memiliki kemampuan berbahasa Inggris. Memiliki tenaga kerja dengan kemampuan berbahasa Inggris sangat dibutuhkan karena turis asing semakin banyak di Indonesia. Kemampuan berbahasa Inggris dasar sangat dibutuhkan bagi para pelaku pariwisata di Desa Keranggan – Tangerang Selatan agar mereka dapat berkomunikasi dan memberikan pelayanan keramahtamahan yang baik dan dapat lebih mudah dimengerti oleh para tamu asing.Pelatihan percakapan bahasa Inggris hospitaliti tingkat dasar bagi masyarakat Desa Keranggan bertujuan untuk memberikan pengetahuan yang lebih luas dalam Bahasa Inggris, serta cara berbicara dalam Bahasa Inggris di bidang hospitaliti. Pelaksanaan dilakukan secara luring di Balai Desa Keranggan sebagai penunjang kegiatan yang bisa diakses dengan mudah oleh setiap orang.Terdapat tahap persiapan dan tahap pelaksanaan (pelatihan luring). Kegiatan ini berjalan dengan baik dan sistematis sesuai dengan susunan acara yang sudah dibuat.Sesi pre-test dan post-test memiliki pertanyaan yang sama. Pre-test digunakan untuk melihat pemahaman masyarakat Desa Keranggan mengenai materi pernyataan bahasa Inggris sederhana. Post-test digunakan untuk melihat ada atau tidaknya peningkatan pemahaman warga Desa Keranggan setelah materi dipaparkan. Berdasarkan hasil pre-test dan post-test menunjukkan terdapat peningkatan pemahaman warga dari sebelum dan sesudah pemaparan materi dengan hasil cukup signifikan.Berdasarkan hal tersebut, di masa yang akan datang pelatihan seperti ini bisa dilakukan secara berkala.Kata Kunci: Bahasa Inggris, percakapan, hospitaliti
Rancangan Standard Operating Procedures Penggunaan dan Perawatan Peralatan di Kitchen Gedung D UPH Jimmy M.H. Situmorang; Vasco A.H. Goeltom; V. Nonot Yuliantoro; Wulanmeiaya Wowor; Kayla Auriel Widjaja; Fellice Angela Putri Yasasu; Pricilia Angelica
J-CEKI : Jurnal Cendekia Ilmiah Vol. 4 No. 2: Februari 2025
Publisher : CV. ULIL ALBAB CORP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56799/jceki.v4i2.6943

Abstract

Penelitian ini bertujuan untuk merancang Standard Operating Procedures (SOP) yang komprehensif terkait penggunaan dan perawatan peralatan di kitchen Gedung D Universitas Pelita Harapan (UPH). Berdasarkan temuan awal, belum ada panduan tertulis yang jelas mengenai hal ini, sehingga menyebabkan ketidakteraturan dalam penggunaan peralatan dan perawatan yang tidak optimal. Proses penelitian menggunakan metode Research and Development (R&D) dengan tahapan analisis kebutuhan, desain produk, validasi desain, uji coba, dan revisi. Hasil penelitian menghasilkan SOP terstruktur yang mencakup prosedur sebelum, selama, dan setelah penggunaan dan perawatan peralatan. Implementasi SOP ini diharapkan dapat meningkatkan efektivitas pembelajaran praktik, kesadaran terhadap pentingnya kerapian dan kebersihan peralatan di kitchen, serta mengurangi pengeluaran biaya akibat kerusakan peralatan.
Application of Tamarillo in Entremet Cake Recipe: Innovation in Pastry Product Development Kosasih, Silvia; Harahap, Dewi Irna Khairuna; Wowor, Wulanmeiaya; Brian, Reagan; Nurhasanah, Aan
Ranah Research : Journal of Multidisciplinary Research and Development Vol. 7 No. 3 (2025): Ranah Research : Journal Of Multidisciplinary Research and Development
Publisher : Dinasti Research

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/rrj.v7i3.1483

Abstract

The purpose of the research was to find out the variations of tamarillo products, develop variations of processed tamarillo other than juice and develop pastry products. The research method starts from research steps consisting of potential and problems, collecting data, product design, product design validation, design revision, preliminary product testing, design revision and dissemination. Then proceed with phase I research methods consisting of population and sample data sources, data collection techniques, research instruments, data analysis techniques, and design validation. Then the last is the phase II research method which consists of an experimental design model to test, population and sample, data collection techniques, research instruments and data analysis techniques. The results of the research produced in the form of entremet cake products processed from tamarillo fruit. The novelty of the research is the entremet cake pastry product processed from tamarillo in the mousse and jelly section.
PENGEMBANGAN KETERAMPILAN TATA GRAHA PADA PONDOK WISATA DI DESA WISATA TINALAH Yulius, Kevin Gustian; Sianipar, Rosianna; Wowor, Wulanmeiaya; Parera, Sisilia Chelsye
Jurnal AKAL: Abdimas dan Kearifan Lokal Vol. 6 No. 2 (2025): Jurnal AKAL : Abdimas dan Kearifan Lokal
Publisher : Universitas Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25105/akal.v6i2.21789

Abstract

Perubahan preferensi wisatawan menuju pengalaman yang lebih personal dan autentik telah mendorong pengembangan desa wisata berbasis komunitas di Indonesia. Desa Wisata Tinalah di Kulon Progo, Yogyakarta, menjadi contoh destinasi yang memadukan keindahan alam dan budaya lokal. Namun, pengelola pondok wisata di desa ini menghadapi tantangan dalam keterampilan tata graha, khususnya merapikan tempat tidur dan seni melipat handuk, yang penting untuk meningkatkan kualitas layanan dan kepuasan tamu. Program pengabdian kepada masyarakat ini dirancang untuk meningkatkan pengetahuan dan keterampilan pengelola pondok wisata melalui pelatihan berbasis ceramah, demonstrasi, dan praktik langsung. Hasil pretest dan posttest menunjukkan peningkatan signifikan dalam pemahaman peserta, dengan rata-rata kenaikan di atas 20% pada berbagai aspek teknis. Peningkatan terbesar terlihat pada penggunaan handuk dalam seni melipat, mencerminkan efektivitas pendekatan berbasis pengalaman. Program ini tidak hanya meningkatkan keterampilan pengelola pondok wisata, tetapi juga mendukung keberlanjutan pariwisata berbasis komunitas. Akademisi disarankan untuk mereplikasi program ini di desa lain, sementara pemerintah diharapkan memberikan dukungan melalui pelatihan serupa guna memperkuat daya saing destinasi wisata lokal. Keberhasilan ini membuktikan pentingnya pemberdayaan masyarakat dalam mendukung pengembangan pariwisata berkelanjutan.
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 : Lembaga Pengembangan Kinerja Dosen

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
Restaurant Atmosphere and Service: Determinants of Consumer Intention to Purchase Wendy, Wendy; Wowor, Wulanmeiaya; Kurniawan, Johannes
Journal of Social Research Vol. 4 No. 8 (2025): Journal of Social Research
Publisher : International Journal Labs

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55324/josr.v4i8.2670

Abstract

This study explores how restaurant atmosphere and service quality affect customer purchase intention in the casual dining sector, focusing on Megumi Mazesoba Restaurant. With increasing competition in the food and beverage industry, understanding the influence of environmental and service factors on consumer behavior is vital for business sustainability. The research addresses the decline in visitor numbers and revenue at Megumi Mazesoba in 2024 by assessing both the individual and combined effects of restaurant atmosphere and service quality on purchase intention. A quantitative approach was used, collecting data from 100 customers through structured questionnaires and analyzing the results with Partial Least Squares Structural Equation Modeling (PLS-SEM). The findings show that both restaurant atmosphere (path coefficient = 0.819) and service quality (path coefficient = 0.878) significantly and positively influence purchase intention, with service quality having a slightly stronger effect. These results highlight the importance of creating an appealing ambiance and maintaining high service standards to enhance customer satisfaction and loyalty. From a business management perspective, the study suggests that restaurant managers should focus on cleanliness, staff training, and aesthetic improvements to foster positive customer experiences and encourage repeat visits.
The Influence of Perceived Value and Promotion on Purchase Decisions at XYZ Bakery Solihin, Rd. Andi Rifai; Elang Kusumo , Henricus Kurniawan; Wowor, Wulan Meiaya
Jurnal Impresi Indonesia Vol. 4 No. 11 (2025): Jurnal Impresi Indonesia
Publisher : Riviera Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58344/jii.v4i11.7114

Abstract

The objective of this study is to evalutate and analyze the influence of Perceived Value and Promotion on Consumer Purchase Decisions of XYZ bakery. The bakery industry in Indonesia is rapidly developing, especially after the Covid-19 pandemic. The rapid growth has made competition in the bakery industry increasingly tight. The bakery industry is developing not only on a large industrial scale but also on a small and medium scale bakery. To win the business competition, a good understanding of the factors that influence consumer purchasing decisions is needed. This study uses a deductive quantitative approach. The sampling technique in this study is convenience sampling. The population is consumers of the supermarket where XYZ bakery is located. Data collection was carried out by distributing questionnaires online via Google Form. This study uses indicators to measure the influence of the variables studied. From the distribution of questionnaires, a sample of 157 respondents was obtained who were consumers of supermarket where XYZ bakery is located from all over Indonesia.. This study uses the SEM-PLS (Structural Equation Modeling-Partial Least Square) analysis technique with the Smart PLS 4 program as a test tool. The analysis results indicate that both of the independent variables, either Perceived Value or Promotion significanty influence purchase decisions. This indicates that improved value perception and more intensive promotions can significantly increase sales.
The Influence of Service Quality Toward Customer Loyalty at Five-star Hotel in Bali Clara K, Benedicta; Margaretha, Fransisca; Wirawan, Stevany Elizabeth; Wowor, Wulanmeiaya
International Journal of Social and Management Studies Vol. 3 No. 2 (2022): International Journal of Social and Management Studies (IJOSMAS)
Publisher : IJOSMAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (900.298 KB) | DOI: 10.5555/ijosmas.v3i2.145

Abstract

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
BUSINESS FEASIBILITY STUDY OF SCOOP AND CHILL GELATO BAR IN SOUTH JAKARTA Marcella, Jennifer; Wowor, Wulanmeiaya
International Journal of Social and Management Studies Vol. 4 No. 1 (2023): International Journal of Social and Management Studies (IJOSMAS)
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.
Co-Authors Aan Nurhasanah Aldo Yanuar Christery Aldo Yanuar Christery Amelda Pramezwary Anastasia Chintya Angelina Andrew Kurniawan Angelia, Stefanie Anugerah Agungputranto Benedicta Clara K. Brian, Reagan Bustari, Florentina C. Angelina, Anastasia Cindy Cindy Clara K, Benedicta 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 Halim, Filbert Hagen Harahap, Dewi Irna Khairuna Herlin Ellen Kurniawan Indra, Febryola 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 Marcella, Jennifer Margaretha, Fransisca 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 Vasco A.H. Goeltom Vasco A.H. Goeltom Weenty, Irene Wendy Wilhelmina Rosse Marisca Gajeng Wirawan, Stevany Elizabeth Yuki S. Hensen Yulius, Kevin Gustian