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Siti Sofro Sidiq
Universitas Riau
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Modal sosial dalam pengembangan potensi objek wisata di Pulau Abang Batam Kepulauan Riau M Yusuf; Hesti Asriwandari; Siti Sofro Sidiq
EcoNews Vol 5 No 1 (2022): EcoNews
Publisher : Program Studi Ilmu Lingkungan, Program Pascasarjana Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (198.199 KB) | DOI: 10.47826/econews.5.1.p.7-10

Abstract

Initially, tourism was seen as an economic activity, and the main purpose of tourism development was to gain economic benefits, both for the community and the region/country. Tourism has a high impact on people's lives. So the importance of community readiness in tourism development. Knowledge about tourism is needed. Mentoring and also social capital of the community itself for good tourism development. The condition of tourism on Abang Island for six years of existence is still premature. The vacuum of tourism-aware groups makes tourism difficult to develop.The title of this research is social capital of tourism development in Abang Island, Batam, Riau Archipelago. The results of this study show and explain that the social capital of the community on Abang Island does not have the impetus for tourism development. The habit factor of the people on Abang Island can be a driving factor for social capital for tourism development. Position and role factors, education, social class and economic disparities as well as consumption patterns and personal values ​​can hinder social capital in tourism development. In the current conditions, competition for tourism managers is not only among the people who become managers but also competes with resorts on Abang Island. This makes managers implement active, passive and network strategies so that they can still be tourism managers on Abang Island.
Tradisi ciancui masyarakat Selatpanjang kabupaten Meranti terhadap adaptasi lingkungan Jamallah Lillah; Siti Sofro Sidiq; Hesti Asriwandari
EcoNews Vol 5 No 2 (2022): EcoNews
Publisher : Program Studi Ilmu Lingkungan, Program Pascasarjana Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (359.196 KB) | DOI: 10.47826/econews.5.2.p.40-44

Abstract

The people of Selatpanjang, Meranti Islands Regency have a festival that is played to coincide with the celebration of the Chinese New Year, namely the Water War Festival (Cian Cui). This Water War Festival is played for six days before the peak event of the Chinese community in commemorating the Lunar New Year. Since 2013 this festival has been taken over by the local government and has become an annual festival. The equipment used when conducting this festival is a bucket, dipper, and a water gun. This festival begins after Asr and ends before Maghrib by circling the arena that has been prepared.This research is entitled Ciancui Tradition of Selatpanjang Community of Meranti Regency. The results of this study show and explain that the ciancui tradition in Selatpanjang has meaning in the Selatpanjang community itself, while the meaning of the ciancui tradition for the Selatpanjang community is that people consider ciancui as a culture, besides that they also perceive that ciancui has meaning as a business and ciancui is a identity of Selatpanjang itself. Although the ciancui tradition that was carried out was rejected, this tradition can still survive until now because in the implementation of the tradition, adjustments were made to the conditions of the community and there was a sense of openness to the Selatpanjang community.
PELAKSANAAN TUGAS SOUS CHEF PADA FOOD AND BEVARAGE PRODUCT DI LABERSA TOBA HOTEL AND CONVENTION CENTRE BALIGE Fitri Yana; Siti Sofro Sidiq
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 10: Edisi I Januari - Juni 2023
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

This study aims to determine the implementation of the duties of a sous chef in the food and beverage department at the Labersa Toba Hotel and Convention Centre Balige. Sous chef plays a major role in operational responsibility in the kitchen, especially in food processing, which is one of the income of most hotels. Professional food processing cannot be separated from the ability and expertise of a cook. In a large kitchen there are several staff who are responsible for several parts. The sous chef in the kitchen has carried out his duties competently in terms of planning, actuating and controlling. This study uses qualitative research methods and obtain data, the authors use interview, observation and documentation techniques. From the results of the research that the aouthors conducted 4 months, it was found that the implementation of the sous chef duties at the Labersa Toba Hotel and Convention Centre Balige had gone well according to standard operating procedures. But naturally there must be obstacles faced by the sous chef during the implementation of the task. Keyword : Task Implementation, Sous Chef, Kitchen
POTENTIAL ATTRACTION OF SEPAHAT BEACH BANDAR LAKSAMANA BENGKALIS REGENCY Muhammad Rizal Efendi; Siti Sofro Sidiq
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 10: Edisi I Januari - Juni 2023
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

ABSTRACT Sepahat Village has a beautiful beach called Sepahat Beach, where this beach is always crowded with visitors during the day and at night, because here there is a cafe on the beach sand and a long bridge is provided that leads directly to the open sea, so that when the tide is going up will add to the sensation of relaxing in this cafe and bridge. The purpose of this research is to find out the tourist attraction of Sepahat Beach and to know the potential of the tourist attraction of Sepahat Beach. This study uses a qualitative method with a descriptive approach, in which the researcher tries to describe the actual conditions and circumstances by collecting data and information in the field. The research subjects of this study were the Sepahat village government, the Sepahat Village Bumdes, the Head of the Bengkalis Regency Office and visitors to Sepahat Beach. The research results obtained are that Sepahat Beach has a unique natural attraction that is different from other marine tourism, adequate facilities and infrastructure, road access and strategic location, good socio-cultural community, and supported by interesting activities and events. The potential for the tourist attraction of Sepahat Beach is that it can improve the community's economy, increase regional income, as well as a means of conservation. Keywords: Sepahat Beach, Attractiveness, Potential
MODAL SOSIAL KELOMPOK WANITA TANI (KWT) TERHADAP KESEJAHTERAAN KELUARGA DI DESA RIMBO PANJANG KECAMATAN TAMBANG KABUPATEN KAMPAR Yusra Fadilah Nur Siregar; Siti Sofro Sidiq
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 10: Edisi I Januari - Juni 2023
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

ABSTRACT The research was entitled "Social Capital of Women Farmer Groups (KWT) For Family Welfare in Rimbo Panjang Village, Tambang District, Kampar Regency. This study takes the theme of discussion related to social capital and the welfare of farming families because the important role of social capital in a group is very large and its relation to the welfare of family members of farmers is also large. Analysis of the data used in the study used a descriptive quantitative method, which discussed the elements of social capital and welfare as well as welfare measurement tools, namely income, education and health services. The formulation of the problems discussed in this research are (1) How is social capital in farmer groups in Rimbo Panjang Village? (2) What is the level of family welfare of farmer members in Rimbo Panjang Village? Data collection techniques used are questionnaires, observation and documentation. The population found in the field was 60 farmer members, then using the saturated sampling method, the sample used was 60 people or all members of the group. The results of research from the field can be concluded that the social capital of group members is at a moderate level for that norms and values and beliefs must be further enhanced, and for networks the quality must be maintained. In addition, the level of family welfare of farmer members is at a moderate level and enters the stage III of the prosperous family stage by assessing and looking at the existing welfare indicators. Keywords: Social Capital, Social Welfare, Women Farmer Groups
UPAYA FOOD AND BEVERAGE PRODUCT DALAM MEMPERTAHANKAN STANDAR MAKANAN DI LABERSA TOBA HOTEL AND CONVENTION CENTRE BALIGE Asnaria Siadari; Siti Sofro Sidiq
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 10: Edisi I Januari - Juni 2023
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

This study aims to analyze the efforts made by Labersa Toba Hotel Balige in maintaining high food standards through aspects such as food quality, hygiene and sanitation, food storage, food processing, food presentation, menu variety, and service. This study uses a qualitative descriptive method with data collection techniques through interviews, observation, and documentation studies. Respondents in this study were food and beverage product staff. Food product quality standards are also important to ensure food products are safe for consumption and meet nutritional requirements. Strategies that can be implemented to improve the quality of food products include maintaining the quality of raw materials, establishing good production procedures, paying attention to cleanliness and sanitation, training human resources, and conducting regular quality tests. The results of the study show that Labersa Toba Hotel Balige has high food standards and fulfills various aspects regulated by the hospitality industry. The efforts made by Labersa Toba Hotel Balige to maintain high food standards include selecting high quality food ingredients, implementing strict sanitation and hygiene procedures, using modern technology for storing food ingredients, good food processing, attractive food presentation, and friendly and effective service. Keywords : Effort, Food Standard, Quality
MANAGEMENT OF TOURISM FACILITIES AT SEPAHAT BEACH, BANDAR LAKSAMANA DISTRICT, BENGKALIS REGENCY Arindi "; Siti Sofro Sidiq
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 10: Edisi I Januari - Juni 2023
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

ABSTRACT Sepahat Beach has beautiful natural beauty with a wide expanse of sand located at Jl Jenderal Sudirman RT/RW 02/01 Sepahat Village, Bandar Laksamana District, Bengkalis Regency which has a very strategic location because it faces the Malacca Straits, Malaysia. This study aims to determine the condition of the facilities, the management of facilities and the obstacles experienced in managing tourism facilities on Sepahat Beach, Bandar Laksamana District, Bengkalis Regency. The design of this research is qualitative with descriptive method. The subjects of this study were the government of Sepahat Village and Bumdes of Sepahat Village, with additional informants from visitors to Sepahat Beach. Data collection techniques used are observation, in-depth interviews, and communication studies. The results of this study indicate that Sepahat Beach has facilities consisting of main facilities, namely: gazebo and café, supporting facilities namely: toilets/bathrooms, gazebos, and parking lots, while supporting facilities are: tourism facilities and infrastructure. Sepahat Beach is managed directly by Bumdes using several stages, namely the stages starting from planning. (Planning), Organizing (Actualing) and Supervision (Controlling). The obstacles to the management of existing facilities at Sepahat Beach consist of various aspects both internally and externally, starting from the government which still pays little attention to the Sepahat Beach tourist attraction, then incompetent human resources, especially in the field of tourism, to the lack of public awareness of surrounding environment. Keywords: Sepahat Beach, Management, Facilities
STANDAR OPERASIONAL PROSEDUR DALAM PELAKSANAAN MENGAMBIL PESANAN TAMU PADA RESTAURANT DI HOLIDAY KARIMUN HOTEL TANJUNG BALAI KARIMUN Savera Mukti; Siti Sofro Sidiq
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 10: Edisi I Januari - Juni 2023
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

This study aims to determine the implementation of procedures for taking orders and also to find out the obstacles when taking orders at the Holiday Karimun Hotel Tanjung Balai Karimun restaurant. This study uses descriptive qualitative, with direct observation data collection, interviews and also documentation. The key informants in this study were managers, supervisors, senior waiters and waiters. The results of this study indicate: 1) the implementation of procedures for taking guest orders at the Holiday Karimun Hotel restaurant has been going well and also following the applicable standard operating procedures; 2) provide solutions to deal with obstacles during the implementation of taking orders such as: taking orders manually when situational problems occur, handling guests more calmly, not panicking and being patient with guests, the need for additional waiters if guests come crowded and pay attention to writing neatly at the time of taking orders, the importance of foreign language training such as English from the hotel for waiters so that it is easy to communicate with guests who use foreign languages, during work operations waiters should be professional and not bring personal problems while working. Keywords : Procedure, Taking Order, Food and Beverage Service, Restaurant
PELAKSANAAN TUGAS BELLBOY PADA FRONT OFFICE DEPARTMENT DI FOX HOTEL PEKANBARU Pro Sutejo Pasaribu; Siti Sofro Sidiq
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 10: Edisi I Januari - Juni 2023
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

Execution of tasks is a way or steps so that the implementation of work is easy and smooth. In a hotel it is very important to pay attention to the procedure for carrying out the bellboy duties that will be carried out. This study aims to find out how important the attention of hotel management is in carrying out bellboy duties, handling guest goods, recording guest luggage, recording temporary guest safekeeping, sending guest messages and what obstacles are experienced by bellboys when carrying out their duties taken from book sources Agustinus Darsono (2001) in the front office bellboy section of the Fox Hotel Pekanbaru department. Data collected using interview techniques, observation and documentation. Based on the research obtained from the results of the interviews that the implementation of the bellboy duties at the front office department of the Fox Hotel Pekanbaru can be said to be quite good because some have followed the procedures and some are still not in accordance with the procedures that have been determined. Keywords: Implementation, Bellboy, Front Office Department, Fox Hotel Pekanbaru.
PELAKSANAAN VARIASI MENU UNTUK BREAKFAST PADA RESTAURANT HARRIS CAFE DI HARRIS RESORT WATERFRONT BATAM Romauli Lumbangaol; Siti Sofro Sidiq
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 10: Edisi I Januari - Juni 2023
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

The city of Batam is the main choice when you want to visit the Riau Islands because of its strategic location across the line. HARRIS Resort Waterfront Batam is the main choice when visiting because it has attractive facilities, one of which is the Harris Cafe restaurant which is diverse with varied and creative food menus made to support guests' needs during their stay. The importance of menu variations for breakfast can also increase the satisfaction of hotel guests. The results obtained by the author in research on the implementation of breakfast menu variations in each hotel certainly have a standard menu. Basically, the menu consists of carbohydrates, protein, and fruit. According to theory, the types of breakfast menus that are often prepared by hotels are: Fruit, Cereal, Egg, Fish, Cold, Meat, Bread, Preserves, Hot Meat, and Beverages. The method used in this research is descriptive qualitative. Thus, the data obtained is based on the author's direct observation through in-depth interviews with informants. The data obtained will be processed and explained clearly using language methods that are easy to understand. There are several types of food that must be served and some are complementary foods depending on the standard of the hotel. At HARRIS Resort Waterfront Batam itself, it has done quite well during its implementation at the Harris Cafe restaurant because it rotates the menu once every 3 months, as well as forming an attractive buffet featuring various kinds of stalls, namely Egg Station, Bakery and Pastry, Butter and Jam, Cheese and Cold Out, Porridge, Pancake and Waffle Stall, Indomie Rebus Stall, Western Buffet, Slice Fruit, Salad Corner, Cereals, Crackers, Mini Stall, Indonesian Sweet, Bubur Manis Stall, Asean Buffet, Healthy Corner, Aneka Sambal, Nusantara Stall and Beverages. Keywords: Variation, Breakfast, Menu, Restaurant, Harris Café
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