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Siti Sofro Sidiq
Universitas Riau
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PROMOSI TRADISI JONG TITIS OBJEK WISATA PANTAI BETING BERAS KUALA MERBAU KABUPATEN KEPULAUAN MERANTI PROVINSI RIAU Wulandari, Ulfa Fitri; Sidiq, Rd. Siti Sofro
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 11: Edisi II Juli - Desember 2024
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

This research was conducted in Kuala Merbau Village, Meranti Islands Regency, precisely on the Jong Titis tourism tradition, in this case it was motivated by problems arising in a less effective promotion system. The promotion carried out could make the Indonesian people know more widely about Malay traditions in the Regency. Meranti Islands. This research aims to find out how promotions are carried out by managers and the obstacles faced in introducing and highlighting tourism potentials in Merbau Island District and preserving traditional folk games on Merbau Island. This research uses a qualitative method with a descriptive approach. Researchers used interview, observation and documentation techniques and the results of this research show that the implementation of the promotion of the Jong Titis tradition still needs to be improved. Apart from that, the management must increase the participation of Pokdarwis members and local residents. Keywords: Promotion, Tradition, Jong Titis.
MODAL SOSIAL DALAM MENGEMBANGKAN KREATIFITAS PEMANFAATAN SAMPAH PLASTIK MENJADI ECOBRICK DI SMP NEGERI 23 PEKANBARU ', Rafiqurrahim; Sidiq, Siti Sofro
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 10: Edisi II Juli - Desember 2023
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

This research was conducted with the aim of identifying social capital in developing creativity in using plastic waste into ecobricks at SMP Negeri 23 Pekanbaru. This research uses descriptive qualitative method. Data collection through observation, interviews and documentation techniques. The results of the research show that SMP Negeri 23 Pekanbaru has made efforts to develop creativity in using plastic waste into ecobricks, including development through curriculum, education and outreach as well as sales to consumers. SMP Negeri 23 Pekanbaru also faces obstacles, including the condition of students becoming lazy and tired, lack of direct communication with student parents, design obstacles in marketing ecobricks. Even though it is faced with existing obstacles, this ecobrick activity has the potential to continue to develop and provide significant benefits in utilizing waste. The social capital found in developing creativity in using plastic waste into ecobricks at SMP Negeri 23 Pekanbaru is that trust is formed between schools, students and parents because ecobricks are a very useful activity in saving the environment. Trust from consumers or partners is very important in developing ecobrick activities. Values and norms are things that must be maintained by students because they are things that are not written down and must be obeyed. If there is a violation, you will receive a warning. The network that exists at SMP Negeri 23 Pekanbaru towards students and parents is that there are well-established relationships and networks with consumers or partners in building cooperation to achieve common goals. Keywords: Social Capital, Utilization of Plastic Waste, Ecobricks.
QUALITY OF WATER SERVICE AT PEPITO RESTAURANT COMFORTA HOTEL DUMAI Hartika, Reni; Sidiq, Rd. Siti Sofro
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 10: Edisi II Juli - Desember 2023
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

This study assesses the service quality at Comforta Hotel's Pepito restaurant in Dumai. Using qualitative descriptive methods and data from 100 respondents through observation, interviews, and questionnaires, the research found that the service quality of waitstaff needs improvement due to significant complaints, highlighting the importance of enhancing service quality in the hotel industry. Keywords: service, quality
PENANGANAN KELUHAN TAMU PADA ROOM SERVICE FOX HOTEL PEKANBARU Saragih, Tiwi Ravika; Sidiq, Siti Sofro
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 11: Edisi I Januari - Juni 2024
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

This research aims to determine the handling of guest complaints at Fox Hotel Pekanbaru Room Service. This research uses a qualitative method with a qualitative descriptive approach to describe and explain the situation that occurred by collecting data and information in the field. The key informants in this research are the Food and Beverage Manager, Food and Beverage Supervisor and Room Service employees. In this research, the data collection techniques used were interviews, observation and documentation. Based on the research results, it can be concluded. aspects of Handling Guest Complaints in Room Service are in line with standard operational procedures listed in the hotel itself. This dissatisfaction comes from the poor service or facilities available at the Room Service. In accordance with the types or categories of existing complaints, complaints at Room Service Fox Hotel Pekanbaru are mostly found in the form of Mechanical Complaints, Atitudinal Complaints, Service - Related Complaints and Unusual complaints. Many guests complain about the lack of friendliness of waiters and waitresses in Room Service or the lack of hospitality of waiters and waitresses, such as not smiling and rarely greeting guests. Then regarding the lack of facilities and infrastructure in Operational Room Service, food is given too late during in-room delivery, it takes too long to deliver food to room service and the food served is not appropriate. Keywords: Complaints, Room Service, Fox Hotel
SISTEM PENYIMPANAN BAHAN BAKU PASTRY DI NONGSA POINT MARINA & RESORT BATAM Sapitri, Awidiya; Sidiq, Siti Sofro
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 11: Edisi I Januari - Juni 2024
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

Currently the industry is related to tourism services such as transportation businesses, accommodation (hotels, guest houses and others). The Riau Islands, especially Batam City, have valuable assets and potential and have their own characteristics that must be developed, managed and promoted to attract tourists. Nongsa Point Marina & Resort Batam is a four-star hotel in the city of Batam. Its strategic location is on Jl. Hang Lekiu, Sambau, District. Nongsa, Batam City, Riau Islands. Among the small islands of Indonesia and also close to Singapore and Malaysia. This can be an attractive factor for tourists at home and abroad. A hotel certainly has many facilities, one of which is pastry. Nongsa Point Marina & Resot Batam is one of the hotels that has its own pastry. It can be said that pastry is a type of processed dessert which is a combination of ingredients that have a sweet taste and contain fat which is then baked and then served with drinks such as tea and coffee. This research aims to determine the storage system for raw materials in the pastry section of Nongsa Point Marina & Resort Batam. In order for the storage system to run well, several procedures must be carried out which are required for storing raw materials. Food ingredients are divided into 2, namely Goceries ingredients and Perishable ingredients. The storage of these two ingredients must be carried out continuously starting from the type of storage space and equipment, storage arrangement, storage location, safety storage and labeling of food ingredients until the ingredients are ready to be processed to obtain good quality ingredients. This research uses qualitative research methods and to obtain data the author uses interviews, observation and documentation. From the results of research conducted by the author for 4 months at Nongsa Point Marina & Batam Resort, it was found that the storage system was in good condition but did not comply with the correct storage procedures. Keywords: Nongsa Point Marina & Resort Batam, Wholesale, Perishable, Storage System.
PENANGANAN KELUHAN PELANGGAN COFFEE SHOP OLEH BARISTA DI LETON COFFEE PEKANBARU Zahara, Ghina; Sidiq, Siti Sofro
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 11: Edisi I Januari - Juni 2024
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

Currently, the café business in the city of Pekanbaru is increasingly enjoyed by all layers of society, one of which is Leton Coffee. Behind the establishment of a café, excellent service is necessary to attract customers, with one form of excellent service being handling Customer complaints. This study aims to determine the factors that cause customers to complain to baristas, the efforts of baristas in handling Customer complaints, and the management efforts at Leton Coffee Pekanbaru in preparing professional baristas to deal with complaints. This research is a descriptive qualitative study with data collection through interviews, observations, and documentation. The results obtained indicate that the main factor behind complaints at Leton Coffee Pekanbaru is dissatisfaction and discomfort felt by customers. The efforts of cashiers and baristas in handling complaints involve using the HEAT method, and the Coffee shop management's efforts in complaint handling include conducting Training for Leton Coffee Pekanbaru employees every month. Keywords: Coffee Shop, HEAT, Excellent Service, Leton Coffee, Handling Complaints
KUALITAS PRODUK PANDAN SAGO WITH ICE CREAM DI NONGSA POINT MARINA & RESORT BATAM Ulina, Tio Lina Roma; Sidiq, Rd. Siti Sofro Sidiq
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 11: Edisi I Januari - Juni 2024
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

Nongsa Point Marina (NPM) is a four star resort in the Riau Island and is part of the Nongsa Resort group. Nongsa Resort itself consists of 3 resorts, namely Turi Beach, Nongsa Point Marina, and Taman Nongsa Indah Village (TNIV). There are around 20 choices of appetizer menus consisting of indonesia food, western food, snacks, sweets offered by the cold kitchen section of Nongsa Point Marina & Resort Batam. One of them is Pandan Sago With Ice Cream. Pandan Sago With Ice Cream has a very creamy texture, using the raw material of sagp pearls combined with the savory original kara coconut milk and the sweetness of palm sugar, as well as the aroma of Pandan which really sttracts attention and appetite, then a very special combination when Vanilla Ice Cream is in between the circles Pandan Sago. Feedback is one way to get guest’s opinions about the products offered at hotels or resort. This research was conducted to find out how guest respon regarding the influence of the quality of Pandan Sago With Ice Cream products on guest satisfaction at Nongsa Point Marina & Resort Batam. This research uses a quantitative descriptive method with a sample size of 100 respondents based on the last year’s population. The data collection tchniques used by the author are observation, questionnaires, documentation and using a likert scala as a measuring tool. Based on research result, the influence of Pandan Sago With Ice Cream product quality on guest satisfaction at Nongsa Point Marina & Resort Batam in the category is good. Keywords : Influence, Product Quality, Guest Satisfaction
PENERAPAN STANDAR OPERASIONAL PROSEDUR KARYAWAN BANQUET SECTION DI THE ZURI HOTEL PEKANBARU Ramadhan, Hibatullah; Sidiq, Rd. Siti Sofro
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 10: Edisi II Juli - Desember 2023
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

The focus of this research is how to apply standard operating procedures in improving employee work in the banquet section of The Zuri Hotel Pekanbaru. The purpose of this research is to improve the standard operating procedures of existing work so that employees in the banquet section. This is done to improve its quality and be able to provide effective services and be able to carry out work activities according to the steps that have been determined by management. The approach used in research is a qualitative descriptive approach. Data collection techniques used are (1) observation (2) interviews (3) documentation. Based on the results of the study, it shows: (1) employees do not fully understand the contents of the soup that must be carried out so that it is not optimal in its implementation, (2) there is still a lack of evaluation from management on the performance of banquet section employees for implementing SOP. Keywords: Implementation, Standard Operating Procedures, Banquet Section
IMPLEMENTATION OF BAR COOPERATION WITH OTHER DEPARTMENTS AT GRAND ELITE HOTEL PEKANBARU Fadli, Arya Ramadhani; Sidiq, Siti Sofro
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 11: Edisi I Januari - Juni 2024
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

Cooperation is a relationship between two or more people who carry out a process to achieve a common goal where each party will provide a solution, different thoughts and perceptions and give rise to a process of bargaining with each other. In hotel operations, of course, it requires effective inter-departmental cooperation relationships so that operations can run smoothly. The bar is one part of the department that has a cooperative relationship with all hotel departments. This research was conducted in January-May 2023 located at the Grand Elite Hotel Pekanbaru. The purpose of this study is to know the role of the Bar towards other departments, know the form of Bar Cooperation with other departments to improve service quality, and constraints what was found during Bar operations at Grand Elite Hotel Pekanbaru. Data were collected using interview, observation and documentation techniques. The results showed that each department plays an important role in bar operations and has a close cooperative relationship so that operational activities run smoothly. Keywords: Cooperation, Hotel, Bar
Penguatan Kelembagaan Kelompok Sadar Wisata Berbasis Community Based Tourism dalam Pengembangan Pantai Sepahat Sidiq, Rd Siti Sofro; Indrawati, Indrawati; Marnelly, T. Romi; Ihsan, Muhammad; Rosaliza, Mita; Sugiyanto, Seger
Lumbung Inovasi: Jurnal Pengabdian kepada Masyarakat Vol. 8 No. 4 (2023): Desember
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/linov.v8i4.1556

Abstract

Kelompok Sadar Wisata memiliki peran penting untuk mengembangkan potensi pariwisata berbasis masyarakat. Namun, dalam konteks pelaksanaannya ditemukan tantangan dan hambatan, seperti pemahaman mengenai prinsip pariwisata berbasis masyarakat yang belum memadai. Tujuan pengabdian ini yaitu: 1) memberikan pengetahuan tentang prinsip pariwisata berbasis masyarakat. 2) mendorong kelompok sadar wisata kreatif dan inovatif menciptakan daya tarik wisata. Pengabdian ini dilaksanakan dengan metode Participatory Rural Appraisal melalui tahapan penjajagan, identifikasi masalah dan kebutuhan, merencanakan program, pelaksanaan program, melakukan monitoring, serta evaluasi. Mitra dalam kegiatan pengabdian berjumlah 25 orang terdiri dari Organisasi Perangkat Daerah Kabupaten Bengkalis meliputi Dinas Pariwisata, Kebudayaan, Kepemudaan dan Olaharaga, Dinas Pemberdayaan Masyarakat dan Desa, Pemerintah Desa Sepahat, serta Kelompok Sadar Wisata. Hasil survey awal ditemukan bahwa mitra belum mengetahui tentang Community Based Tourism. Tim pengabdian melakukan sosialisasi untuk mengenalkan prinsip tersebut dilanjutkan dengan sosialisasi tentang pentingnya kreativitas dan inovasi membangun Pantai Sepahat dengan memperhatikan potensi lokal. Daya tarik wisata pantai harus diimbangi dengan daya tarik wisata lainnya agar wisatawan memiliki minat tinggi untuk berkunjung. Kegiatan pendukung yang dapat dilakukan seperti menyelenggarakan festival budaya ciri khas daerah, pameran kuliner, maupun seni lainnya. Dampak signifikan dari kegiatan pengabdian ini adalah peningkatan pengetahuan tentang prinsip CBT. Namun, untuk mengubah perilaku kelompok, tidak dapat dilakukan dalam waktu singkat. Dengan kata lain perubahan perilaku kelompok sebelum dan sesudah pelaksanaan pengabdian belum dapat dilihat. Dalam optimalisasi pengembangan Pantai Sepahat yang ideal diperlukan sejumlah upaya seperti penyusunan roadmap program yang jelas dan terarah serta pendampingan lanjutan dengan menempatkan pendamping wisata.  Institutional Strengthening of Community-Based Tourism Awareness Groups In The Development Of Sepahat Beach Tourism Awareness Groups play an important role in developing community-based tourism potential. However, in the context of its implementation, challenges and obstacles are found, such as an inadequate understanding of the principles of community-based tourism. The objectives of this service are: 1) provide knowledge about the principles of community-based tourism. 2) encourage creative and innovative tourism awareness groups to create tourist attractions. This service is carried out using the Participatory Rural Appraisal method through the stages of exploration, identification of problems and needs, program planning, program implementation, monitoring, and evaluation. The 25 partners in the community service activities consisted of Bengkalis Regency Regional Apparatus Organizations including the Tourism, Culture, Youth and Sports Office, the Community and Village Empowerment Office, the Sepahat Village Government, and the Tourism Awareness Group. The results of the initial survey found that partners did not know about Community Based Tourism. The community service team conducted socialization to introduce the principle, followed by socialization about the importance of creativity and innovation in developing Sepahat Beach by paying attention to local potential. Beach tourism must be balanced with other tourism attractions so that tourists have a high interest in visiting. Supporting activities that can be carried out include organizing cultural festivals of regional characteristics, culinary exhibitions, and other arts. A significant impact of this service activity is the increase in knowledge about CBT principles. However, to change group behavior, it cannot be done in a short time. In other words, changes in group behavior before and after the implementation of the service cannot be seen. In optimizing the ideal development of Sepahat Beach, a number of efforts are needed, such as the preparation of a clear and directed program roadmap and further assistance by placing tour assistants.  
Co-Authors ", Ampurilus ", Jefri ", Riskiati ", Safarwatunnisak ", Sheila ", Thabrani ", Yohana ', Poppy ', Rafiqurrahim ', Restika Abdul Sidiq Achmad Hidir Ade Mustika Iriani, Ade Mustika Adi Kurniawan Afe Risnan Agnes Seltabita Siringo-Ringo Agustina, Winda Khairunnisak Agustina, Yuni Ahmad Huda Ahmad Nawawi Alamsyah " Amilina " Anak Agung Gede Sugianthara Ananda, Dhea Putri Ananda, Ingrid Dwi Ananda, Ingrid Dwi Ananto Ariyoga, Ananto Andri Sulistyani Annisa, Fitri Arapandra ", Arapandra Arbi Sagita Arie Wibowo Arief Pratama Yudha Arindi " Arnanda, Dian Ashaluddin Jalil Ashaluddin Jalil Ashaluddin Jalil Asmalia Okta Sari Asman ", Asman Asnaria Siadari Axelia Dessy Anggraini, Axelia Dessy Ayu Ningtias Bahagiana, Berkah Bediona, Zahratul Aini Bimo Teguh Pangestu Churcill, Vivyan Augustine E Cindi Septia Claudia, Monica Natasha Damanik, Chesia Glora Bestari Dea Emilta Deli Novianti Deni Fransisco Dessy Alencia Lumban Gaol Deswanti, Sinta Dewi Nur Aini Zulfa Dewi Yuli Astri Dimas Wahyu Pratama Dinda Pratiwi Dinesti Sastri Edward, Fandy Effa Ellin Sinaga Efri Yenti Efriani, Ressy Elana Apriani Elvira Elvira Erly, Zania Buchi Essa Wahyuni Syaputri Eva Lasrianita Pangaribuan Fadli, Arya Ramadhani Fadli, Mashur Fadri Hadi Syahputa Fandy Edward Fani Putri Anggia Situmeang Fenny Lorensia Fina Novita Firma Hillari Izzah Fitri Yana Fitri, Resi Anda Fitriana Malida Putri Gabrylia Gema Balinda Gibran, Muhammad Khalil Gilang Gusrianto Gilbert Yosafat Christ Van Doli Manurung Ginting, Okta Fiani Br. 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Mita Rosaliza, Mita Monica Sandra Monica Santania Muhammad Fedryansyah, Muhammad Muhammad Ihsan Muhammad Ihsan Muhammad Raihan Alhazra Muhammad Reski Muhammad Ridho Rizky Muhammad Riskiansyah Muhammad Rizal Efendi Muhammad Suhada Putra Muhammad Yaslan Muthya Achyana N.K Swastika Ratri Arini Nabila, Wahyu Nadila Octaviani Putri Nadya Clarissa Arlin Nadya Flandro Sinaga Nelfianti, Aprini Nelvi Monariyanti Neneng Setiawati Netti Yuliana Situmorang Ningsih, Ike Rahma Nita Sumiati Nitasari, Wahyu Noviana, Rahmatul Nunung Nurwati nunung nurwati Nur Afni Nofyanti, Nur Afni Nur Aslika Nurfitriani ", Nurfitriani Nurita, Riau Nurmalasari Nurmalasari Nurmia Alfianti Nurrahmi " Nurshafira, Wan Octarien Syamartha Okta Karneli, Okta P. Rajip Malik S Malik S Pangestu, Bimo Teguh Pro Sutejo Pasaribu Purba, Ira Devi Anna Putra, Muhammad Rizki Mahalian Putri, Septi Riana R. Widya Setiabudi Sumadinata R. 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