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All Journal Journal Sampurasun : Interdisciplinary Studies for Cultural Heritage Management Studies and Entrepreneurship Journal (MSEJ) Jurnal Inovasi Penelitian Jurnal Pariwisata Vokasi The Journal Gastronomy Tourism Inaba of Community Services Journal
Yayan Sugiarto
Akademi Pariwisata NHI Bandung
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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POSITIONING AKADEMI PARIWISATA NHI BANDUNG BERDASARKAN PERSEPSI SISWA-SISWI SMK PROGRAM PERHOTELAN DI KOTA BANDUNG Rika Solihah; Yayan Sugiarto; Amalia Juliana Monica Intan
Jurnal Inovasi Penelitian Vol 1 No 11: April 2021
Publisher : Sekolah Tinggi Pariwisata Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47492/jip.v1i11.477

Abstract

Akademi Pariwisata NHI Bandung merupakan salah satu perguruan tinggi yang menyelenggarakan pendidikan vokasi di bidang kepariwisataan, peneliti melakukan penelitian dengan judul Positioning AKPAR NHI Bandung berdasarkan pada persepsi siswa-siswi SMK Perhotelan. Adapun tujuan dari penelitian ini yaitu untuk Mengetahui posisi AKPAR NHI Bandung berdasarkan pemetaan persepsi siswa-siswi SMK Program Perhotelan dan Mengetahui pesaing terdekat AKPAR NHI Bandung. Jenis penelitian yang dilakukan adalah penelitian deskriptif sedangkan metode penelitian yang digunakan adalah metode survey. Kesimpulan dari penelitian ini dimana Positioning AKPAR NHI berdasarkan pemetaan persepsi siswa-siswi SMK Program Perhotelan di Kota Bandung terdiri dari 5 (lima) atribut yaitu produk, harga, fasilitas, citra dan pelayanan. Pada Atribut produk Akpar NHI Bandung berada pada posisi skor tertinggi. Pada Atribut harga Akpar NHI Bandung berada pada posisi ketiga setelah Akparindo dan Akpar BSI. Pada Atribut fasilitas AKPAR NHI Bandung berada pada posisi tertinggi dan Pada Atribut citra AKPAR NHI Bandung berada pada posisi tertinggi, sedangkan pada Atribut pelayanan AKPAR NHI Bandung berada pada posisi tertinggi, dan Pesaing terdekat AKPAR NHI Bandung yaitu Akpar Sandy Putra pada Produk yang tinggi dengan Harga yang rendah, Akparindo pada Fasilitas yang tinggi dengan pelayanan yang tinggi, dan Akpar BSI pada citra yang tinggi dengan pelayanan yang tinggi
Pelaksanaan Standard Operational Prosedur Protokol Kesehatan di Bagian Kantor Depan Padma Hotel Bandung Yayan Sugiarto; Dewi Riski Yanti
JURNAL PARIWISATA VOKASI Vol 2 No 2 (2021): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

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

Abstract

This study aims to determine the implementation of service standard operational procedures at the Front Office of Padma Hotel Bandung when dealing with covid 19. The collection method used is a quantitative method. Data collection techniques are carried out by distributing questionnaires, observation. while the data analysis technique using a Likert scale. The results of the initial research implementation that the service at the front office of the hotel is mainly seen from the implementation of standard operating procedures in the application of health protocols has only reached 70%, Padma Hotel has determined that the implementation of this SOP must be carried out 100%. Problems in the research: how, consistency, efficiency, error methods, problem solving and SOP work maps that are run at the front office of Padma Hotel Bandung. The results of the study 1) consistency is in the Enough category, 2) Efficiency in the implementation of SOPs is in the Less category, 3) Minimize errors is in the Less category, 4) SOP problem solving is in the Less category and the Work Map on SOP Implementation is in the Enough category.
THE ROLE OF ORGANIZATIONAL CULTURE IN MODERATING THE EFFECT OF WORK DISCIPLINE ON EMPLOYEE PERFORMANCE Umban Adi Jaya; Yayan Sugiarto; Mochamad Fauzi Pebriana Gumilar
SAMPURASUN Vol 8 No 1 (2022): Sampurasun Vol. 8 No. 1 - 2022
Publisher : Lembaga Penelitian Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/sampurasun.v8i02.5425

Abstract

This study aims to determine the role of organizational culture as a moderator on the effect of work discipline on performance. This study uses an associative quantitative approach using a questionnaire distributed to 30 samples with a total sampling technique that has criteria as employees of PT. Jasa Raharja Perwakilan Sukabumi. The instrument testing in this study used validity and reliability tests, data analysis techniques used descriptive analysis, used the classical assumption test consisting of normality test, multicollinearity test, and heteroscedasticity test and multiple linear regression analysis consisting of hypothesis testing (t test) and analysis of the coefficient of determination (R2). The results of this study indicate that: (1) Work Discipline has a positive effect on Employee Performance (2) Work Discipline, Organizational Culture, and Interaction of Work Discipline with Organizational Culture have a positive effect on Employee Performance (4) The relationship between Work Discipline variables on Employee Performance has an effect of 63.1% and the remaining 36.9% is explained by other variables outside this research model. (5) Then the magnitude of the influence of Work Discipline on Performance after the interaction of Work Discipline with Organizational Culture increases to 71.6% it can be concluded that Organizational Culture strengthens the influence of Work Discipline on Employee Performance of PT. Jasa Raharja Perwakilan Sukabumi
Pengaruh Motivasi, Disiplin Dan Pengembangan Karier Terhadap Prestasi Kerja Dosen Di Akademi Pariwisata NHI Bandung Rika Solihah; Yayan Sugiarto
Management Studies and Entrepreneurship Journal (MSEJ) Vol. 4 No. 2 (2023): Management Studies and Entrepreneurship Journal (MSEJ)
Publisher : Yayasan Pendidikan Riset dan Pengembangan Intelektual (YRPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37385/msej.v4i2.1471

Abstract

Di perguruan tinggi, pencapaian tujuan kinerja dosen menjadi jaminan. Penelitian ini mendemonstrasikan pengaruh kedisiplinan, pengembangan karir, dan motivasi terhadap prestasi kerja dosen Pariwisata Akademik NHI Bandung. Instrumen penelitian dikembangkan sesuai dengan indikator masing-masing variabel untuk mengumpulkan data. Dengan menyebarkan kuesioner yang diberi skor menggunakan skala Likert, diukur Variabel Prestasi Kerja Dosen (Y), Motivasi Kerja (X1), Disiplin Kerja (X2), dan Pengembangan Karir Dosen (X3). Koefisien determinasi sebesar 96,9% menjadi dasar untuk menentukan sejauh mana pengaruh ketiga variabel tersebut di atas. Sedangkan faktor lain mempengaruhi sisanya sebesar 3,1% terhadap prestasi kerja Dosen. Penelitian ini memvalidasi dan menerima hipotesis secara parsial dan simultan mengenai pengaruh Disiplin Kerja, Pengembangan Karir, dan Motivasi Terhadap Prestasi Kerja Dosen.
Customer Perceptions of Bakery and Restaurant Brand Image Sri Marini; Yayan Sugiarto; Nadilah Hanuun Iskandar
Gastronomy Tourism Journal Vol 10, No 2 (2023)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v10i2.61522

Abstract

The research objective of customer perception of brand image is to understand how brands are seen, perceived, and interpreted by consumers or target audiences. This research aims to explore the perceptions, associations, and images associated with the brand in the minds of consumers. Identifying brand image is very important because it can help companies or organizations. The problems faced by Resto are not as good as when it was originally launched. The number of business competitors in the same field can also be a problem. The method used is descriptive research using probability sampling and simple random sampling techniques. In this study the population was 5,489 people, with a significance of 10%, a sample of 100 respondents was obtained using slovin formula. The results showed that 16.4% of respondents had a positive view of the superiority of brand associations, while around 61.8% of respondents had a negative view, 22% of respondents were neutral. As for the strength of brand association, 13.7% of respondents have a positive view, 68.3% of respondents have a negative view, 14.7% of respondents have a positive view of the uniqueness of the Resto Bakery brand association, while around 68.6% of respondents have a negative view. Association Advantage is still lacking, Resto Bakery can consider strategies that focus on improving customer experience, clearer brand communication, and strengthening elements that generate positive associations with the brand. The strength of the Brand Association is not yet strong, Resto Bakery can consider strategies that focus more on strengthening brand elements, improving service or product quality, and conducting more effective brand communication to customers. Uniqueness of Brand Association is still lacking, can focus efforts on communicating and highlighting the elements that make their brand unique and different from competitors, and invite customers to experience that uniqueness firsthand.
Innovation In Processing Local Food Products for Students of The Tourism Marketing Management Study Program at The Indonesian University of Education Antonius Iskandar; Sara Rabasari; Yayan Sugiarto; Surya Aditya Wahyono; Ghini Kuntala Devi
Inaba of Community Services Journal Vol. 2 No. 2 (2023): Volume 2 No. 2, December 2023
Publisher : Universitas INABA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56956/inacos.v2i02.226

Abstract

Development of food innovations that use local raw materials as the main ingredient. This includes organic foods and food products that support local farmers. Traditional Indonesian food products such as rendang, chili sauce and crackers have undergone innovation in a more modern and ready-to-eat form for the global market. One of the innovations in processed local food products is cassava, cassava, or cassava in English, which is an important root crop in Indonesia. food consumption in many countries around the world. Innovation in the processing and use of cassava has played a major role in increasing food production and added value. Modernization in the processing and processing of cassava products in local food is an effort to create products that are more diverse, of higher quality, and in line with current consumer trends. This modernization can provide added value to processed cassava products and help promote the use of cassava in various dishes, one of which can be applied in cassava Bomb Brulle cheese sauce, Desert coconut snowballs. The collaboration between the NHI Tourism Academy (AKPAR) and students from the Indonesian University of Education (UPI) to organize training is a positive step in improving the skills and knowledge of UPI students, especially in the tourism marketing department, to equip graduates to open entrepreneurship. Consider establishing long-term cooperation between Akpar NHI and UPI. This could include regular training, student exchanges, or other joint projects that are beneficial to both parties.
Community Empowerment Through Business Strategy Training, OSS-RBA Legality, And Capital Access For MSMEs In Gudang Kahuripan Village Yayan Sugiarto; Surya Adtya Wahyono; Dewi Fitriani; Rd. Intan Media Ratna Puri; Dadi Indra Permana
Inaba of Community Services Journal Vol. 4 No. 2 (2025): Volume 4 Number 2, December 2025
Publisher : Universitas INABA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56956/inacos.v4i2.563

Abstract

Micro, Small and Medium Enterprises (MSMEs) are backbone of the national economy, but its development often constrained problem structural, legality, and literacy financial activities​ Devotion to the Community Services aim For increase capacity entrepreneurship students and the community in the Lembang area through training establishment of MSMEs, management legality, and expansion access capitalization. The method used is Experiential Learning that integrates theory with practice live, including interactive workshops, simulations Online Single Submission Risk-Based Approach (OSS-RBA) system, up to market implementation through MSME bazaar activities. Evaluation results quantitative show improvement significant to understanding participants, especially in the aspect step start business (up 47%) and access capitalization (up 42%). In general, practical, ownership Business Identification Number (Nomor Induk Berusaha) increase from 57% to 81% post-training. In addition, the bazaar activities were successful push business unit activation participant from 53% to 78%. Discussion results activity confirm that simulation practice direct effective mitigates obstacle psychological related complexity bureaucracy licensing. In conclusion, synergy between education legality, motivation through bazaars and literacy capital capable transforming participants' mindsets from informal businesses become planned formal business. This program give contribution real for strengthening ecosystem entrepreneurship local and independent economy community in Gudang Kahuripan Village
Co-Authors Amalia Juliana Monica Intan Antonius Iskandar Dadi Indra Permana Dewi Fitriani Dewi Riski Yanti Ghini Kuntala Devi Mochamad Fauzi Pebriana Gumilar Nadilah Hanuun Iskandar Rd. Intan Media Ratna Puri Rika Solihah Sara Rabasari Sri Marini Surya Aditya Wahyono Surya Adtya Wahyono Umban Adi Jaya