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All Journal Tourism & Hospitality Essentials Journal Jurnal Pendidikan dan Keluarga BERNAS: Jurnal Pengabdian Kepada Masyarakat Jurnal Abmas Journal of Tourism Education
Ilma Indriasri Pratiwi
Universitas Pendidikan Indonesia
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How a Digital Learning Become a Teaching Media in Hotel Accommodation Subject? Fitriyani, Endah; Fitria, Dea; Islamiyah, Indah; Pratiwi, Ilma Indriasri
Journal of Tourism Education Vol 2, No 2 (2022)
Publisher : Program Studi Pendidikan Pariwisata, Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (305.389 KB) | DOI: 10.17509/jote.v2i2.52317

Abstract

Vocational High School (SMK) graduates are directed to acquire certain skills that are needed by the industrial world, so that in the learning process, growing experience, visual stimulation, affective awareness, extracting cognitive information, and developing psychomotor skills is a must. The continuous learning process aims to support vocational development which includes exploring, strengthening, and preserving the talents of a student in pursuing a career in the world of work in vocational schools that is balanced with practical and theoretical abilities, this ability can be proven by a certificate of competence by each graduate. Digital learning for hospitality subjects at SMK Pariwisata is very much needed to support the practical abilities of students. The purpose of this research is to examine the development of a digital learning model of the hospitality learning which is expected to be able to produce a virtual space. The data techniques used were observation and interviews, using this type of qualitative research.
Analisis Strategi Keunggulan Bersaing Porter Five Forces Pada Cloud Kitchen di Kitchen Hub Garuda Bandung Hizbulhadi, Syaidan Walid; Ningsih, Caria; Pratiwi, Ilma Indriasri
Tourism and Hospitality Essentials Journal Vol 10, No 2 (2020)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/jtee.v10i2.76970

Abstract

Semakin maraknya bisnis dengan berbasis teknologi terutama pada perusahaan besar hingga mempengaruhi industri makanan dan minuman, dan terlahirlah bisnis yang disebut Cloud Kitchen. Penelitian ini bertujuan untuk menganalisis model dan strategi keunggulan bersaing padasalah satu cloud kitchen di Kota Bandung yaitu Kitchen Hub. Jenis penelitian ini menggunakan metode kualitaitf deskriptif dengan menggunakan teori Porter Fuve Forces yang digunakan sebagai kerangka konseptual untuk memahami lingkungan dan keunggulan bersaing industri. Kitchen Hub. Hasil data kualitatif diperoleh dengan teknik observasi dan, wawancara. Hasil dari penelitian menunjukan fenomena cloud kitchen kini sedang meredup sehubungan dengan berkurangnya jumlah tenant yang ada di Kitchen Hub dibandingkan dengan tahun lalu. Sistem pelayanan yang dilakukan Kitchen Hub masih tergolong kurang efektif dan memerlukan strategi inovasi. Pelayanan dapat dimaksimalkan melalui pelatihan dan pengelolaan sumber daya manusia dengan tepat didalam Kitchen Hub. Cloud Kitchen sampai saat ini masih menjadi peran penting bagi para pelaku usaha kuliner yang ingin ekspasnsi bisnisnya, khususnya bagi para UMKM, dibuktikan dari pelaku usaha yang menjadi tenant disana bahwa Kitchen Hub merupakan alternatif yang baik untuk mereka
Co-Authors Abdullah, Cep Ubad Andreas Suwandi Arrasyid, Riko B. Erfransyah Levi Darmawan Budhi Pamungkas Gautama, Budhi Caria Ningsih Dewi Turgarini  Endah Fitriyani Endrianto, Gunawan Fatwa, Mabitha Ratna Nur Fauzan, Hilma Azahra Fitria, Dea Fitriyani, Endah Hizbulhadi, Syaidan Walid Islamiyah, Indah Khaerani, Rijal Krishna Yuliawati, Ayu Nabilla, Tsara Netti Siska Nurhayati Oce Ridwanudin Rini Andari Suwandi, Andreas Vanessa Gaffar Wulung, Shandra Rama Panji