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Siti Sofro Sidiq
Universitas Riau
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TANGGAPAN KONSUMEN PADA SALESMAN PT. DIVA IKHLAS TOUR & TRAVEL DI PEKANBARU Claudia, Monica Natasha; Sidiq, Siti Sofro
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 6: Edisi II Juli - Desember 2019
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

The increase in sales of tour packages for travel agents is inseparable from the important role of the salesman. Salesmen present tour packages offered by the company and influence prospective customers to buy them. This requires the salesman to have salesmanship. The salesmanship of a salesman includes product knowledge, price policy and human relations, which are taken from the combined theories of Richard Sihite (2000: 142) and Ni Luh Henny Andayani (2014: 3). The current study aims to determine consumers? responses to a salesman from PT. Diva Ikhlas Tour & Travel in Pekanbaru. The researcher focused on the 142 consumers who had used the travel services of PT. Diva Ikhlas Tour & Travel in Pekanbaru in 2018. A sample was taken from this number, constituting 35% of the population, or 50 consumers. The sampling technique used in this study was the accidental sampling technique. Data was collected using online questionnaires, observation, interviews and documentation. The measurement technique for the research data employed a Likert scale with five criteria, and descriptive quantitative methods were used for the data analysis. Based on the information obtained from the consumers? responses to this salesman of PT. Diva Ikhlas Tour & Travel in Pekanbaru, his salesmanship is very good. This is evidenced by the results of table recapitulation, with a total score of 1,936 in the score range of 1,890 - 2,250, which concludes that the salesman is skilled at product knowledge, price policy and human relations. If the salesman maintains his salesmanship and presents the tour packages to more prospective customers, the sales of PT. Diva Ikhlas Tour & Travel in Pekanbaru should increase in the years to come. Keywords: salesman, product knowledge, price policy, human relations
THE APPLICATION OF PERSONAL HYGIENE WAITERS IN RESTAURANT AT THE ROYAL ASNOF HOTEL PEKANBARU Nurita, Riau; Sidiq, Siti Sofro
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 7: Edisi I Januari - Juni 2020
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

Hospitality is a commercial business that provides accommodation facilities such as lodging and food and beverage service facilities. Hospitality  industry is a commercial industry that operates in the field of services that is very influential on the development of tourism in Indonesia. Personal hygiene is an effort made by someone to maintain and care for their health by maintaining individual hygiene in order to control the environmental conditions of health. This research was conducted at the Royal Asnof Hotel Pekanbaru Restaurant which is located on Jalan Jl. Tuanku Tambusai No.106 Pekanbaru City. This hotel was chosen as a place of research because in it there is a modern nuanced restaurant that is very attractive to guests because of the significant increase in the number of guest visits each year so it needs to be seen how the application of personal hygiene waiters. This research purpose to determine the application of personal hygiene waiters in the Hotel Royal Asnof Hotel Pekanbaru. This research uses a qualitative method in which the data obtained are analyzed based on the ability of the investigator's reasoning in connecting information, facts and data by presenting observations, interviews and analyzing problems found in the field, so that a clear picture of the object under research can be obtained and can be obtained conclusions drawn. Based on the results of research that has been done, for the whole of the results of observation and interview answers said that based on the results of the study it can be concluded that the Application of Personal Hygiene Waiters in the Hotel Royal Asnof Hotel Pekanbaru is not in accordance with existing standards. Keywords :Personal Hygiene, Waiters, Restaurant, Hospitality
PELAKSANAAN PENGOPERASIAN BANQUET WEDDING DI DEPARTEMEN FOOD AND BEVERAGE HOTEL GRAND CENTRAL PEKANBARU Rahayu, Sri Ariesta Suci; Sidiq, Siti Sofro
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 7: Edisi I Januari - Juni 2020
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

The rapid development of accommodation is forcing companies to continue to improve service quality. The number of competitors also makes the hotel creative for the development of hotel chains, such as MICE (meetings, icentives, coference, and exibition) into hotel business land in addition to public services such as staying overnight, with MICE being able to increase revenue such as wedding events. Therefore this study aims to find out (1)the implementation of the banquet wedding operation in the of food and beverage department of the Grand Central Pekanbaru Hotel; (2)obstacles in carrying out the operation of a banquet wedding in the food and beverage department of the Grand Central Pekanbaru Hotel. The design of this research is descriptive qualitative. The subjects of this study were key informants and additional informants. Key informants namely, the banquet captain of the Grand Central Pekanbaru hotel and additional informants were one employee per department of the Grand Central Pekanbaru Hotel. Data collection techniques used were observation, documentation, in-depth interviews and document studies. From the results of observations that have been made regarding the implementation of the banquet wedding operations in the department of food and beverage at the Grand Central Pekanbaru Hotel, the implementation of the operation is already good although there are still obstacles. Constraints faced such as changes in layout, lack of communication, lack of order, and lack of staff. Keywords: MICE, BANQUET, EVENT, WEDDING
HOUSEMAN DEPARTEMENT HOUSEKEEPING GRAND MERANTI HOTEL KABUPATEN KEPULAUAN MERANTI ", Supiyati; Sidiq, Siti Sofro
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol 5, No 1: WISUDA APRIL 2018
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

The development of the hotel in the long run is very rapid and also become a very industry presents for the entrepreneurs who are in it. In the world of the hospitality industry, the quality of service becomes something very important karana customers always want to get the desired with the services provided by hotel employees to guests and customers hence required Standard Operations (SOP) is very good and required to always professional houseman departement housekeeping .In this study, researchers used the method of mix-method as a research procedure that produces data processing from interviews, documentation, observation, and questionnaires.The conclusion from the data processing shows that houseman departement housekeeping is categorized in good level, as seen from the result of 61% result from mean of calculation of questionnaire. And it can be concluded that, technically the employee's understanding and skill in using machine tools is good, houseman has a good conceptual in pursuing cleansing area, and division of duty done by supervisor is very fair.Keywords: houseman departement housekeeping, public area, machine tool
FASILITAS OBJEK WISATA BUKIT INDAH SIMARJARUNJUNG KABUPATEN SIMALUNGUN PROVINSI SUMATERA UTARA Damanik, Chesia Glora Bestari; Sidiq, Siti Sofro
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 5: Edisi II Juli - Desember 2018
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

Currently Bukit Indah Simarjarunjung become one of the favorite touristattractions in North Sumatra Province. This object is very crowded visited by tourists,but the level of tourist visits does not match with facilities provided. Because of that Theaims of this study are to determine (1) The facilities condition of object tourism in BukitIndah Simarjarunjung District Simalungun, (2) the management of of object tourism inBukit Indah Simarjarunjung District Simalungun. The design of this study is qualitativedescriptive. The subject of this research is key informan namely, the cheft manager ofBukit Indah Simarjarunjung, and additional informants are visitors. The techniques ofdata collection are observation, documentatuin, and interview. The result of this studysare the facilities conditition of object tourism in Bukit Indah Simarjarunjung DistrictSimalungun is good enough, but the facilities provided do not match the number oftourists who visit. The Planning of tourism object facilities is grouped into long-termand short-term planning. The Organizing has not been formed by the manager. Theactuating should continue to control the existing facilities, so that in case of damage isimmediately corrected. The Controling is not good because only supervised by themanager, lack of attention and move from the government.Keywods : Facilities, Management, Bukit Indah Simarjarunjung
EVALUASI PENERAPAN PERSONAL HYGIENE PADA COOK DI KITCHEN LABERSA GRAND HOTEL AND CONVENTION CENTER PEKANBARU Erly, Zania Buchi; Sidiq, Siti Sofro
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 7: Edisi II Juli - Desember 2020
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

In the service needs needed in tourism business not only displays quality, cuisine and comfort, however, the important factor is comfort and guarantees that are suitable for the purpose of people enjoying tha facility. Personal hygine is an individual effort to take care of one’s own health, apprearance and environment This research purpose to determine the application of personal hygiene in the cook kitchen at labersa grand hotel and convention center which is located on Jalan labersa, parit indah, pekanbaru.This research uses a qualitative methods with a descriptive approach in which the data obtained are analyzed based on the ability of the investigator's reasoning in connecting information, facts and data by presenting observations, interviews and analyzing problems found in the field, so that a clear picture of the object under research can be obtained and can be draw clear conclusions. The results of this indicate the application of  personal hygiene in cook at the kitchen labersa grand hotel and convention center is an not accordance with existing operational standard procedures  Keywords : Personal Hygiene, Cook, Kitchen, Hotel 
PENANGANAN KELUHAN TAMU OLEH PRAMUSAJI DI RESTORAN THE VIEW HOTEL ROYAL ASNOF PEKANBARU Putri, Septi Riana; Sidiq, Siti Sofro
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 7: Edisi I Januari - Juni 2020
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

The rapid development of the world of tourism is not only marked by the number of tourist attractions but also can be marked by the number of new hotels built in various cities. A good hotel is judged by the good or not service provided. Good and bad service determines whether or not many complaints are given by guest. The complaints is given by guests must be resolved by the hotel staff, especially the waiter because dealing directly with guests when complaints occur in the restaurant. The handling complaints must has stages in solution. And everything must be resolved quickly and precisely. This study aims to determine how to handle complaints that occur in The View Hotel Royal Asnof Pekanbaru restaurant. This research uses descriptive qualitative method to analyze problems based on data collection techniques of interviews, observations, and documentation which can then be drawn conclusions. The subject of this research was obtained from interviews with key informants like HRD, F&B Service Manager, Supervisor, and Waiters. And the results of the research carried out like how the hotel's staff especially the waiter when their trying to handle the complaints. And the handling complaints is focused on complaints that occur because of the service and atitude the waiters when their are face up to the guest. Although this does not rule out the possibility of a complaint in the future because it cannot be avoided, therefore special attention is needed for handling the complaint. So the restaurant The View Hotel Royal Asnof Pekanbaru can not be said regardless of the name of the complaint. Keywords: The Handling of Guest Complaints               
Analisis SWOT Dalam Persiapan Pemberdayaan Sosial Komunitas Adat Terpencil Sidiq, Rd Siti Sofro
Jurnal Ilmiah Ilmu Sosial Vol 6, No 2 (2020): Jurnal Ilmiah Ilmu Sosial
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jiis.v6i2.28230

Abstract

Perkembangan pemberdayaan KAT masih terbilang cukup kurang dan belum mampu membuat masyarakat mandiri serta keluar dari garis kemiskinan. Salah satu penyebabnya adalah dalam hal analisis persiapan pemberdayaan yang akan menentukan arahan kebijakan dan tahapanan pemberdayaan KAT. Tujuan dari penelitian ini menjelaskan secara komprehensif bagaimana analisis swot dalam mempersiapkan pemberdayaan sosial Komunitas Adat Terpencil di Desa Sonde, Metode yang digunakan ialah deskripsitif kualitatif untuk menjelaskan dan menggambarkan pengumpulan data menggunakan studi kepustakaan dengan pendekatan induktif, pengamatan terlibat, wawancara mendalam, pembelajaran masyarakat pedesaan secara partisipatif, dan diskusi kelompok terfokus (focus group discussion) dengan masyarakat adat, tokoh adat serta pemangku kebijakan. Hasil penelitian menunjukkan bahwa Desa Sonde memiliki potensi sumber daya alam dan manusia yang cukup memadai yaitu demografi penduduk dalam usia produktif serta tanah pertanian yang cukup luas dalam bentuk tanah belukar. Tantangannya adalah terwujudnya prioritas pemberdayan lingkungan, pemberdayaan sumber daya manusia, pemberdayaan ekonomi produktif serta penataan perumahan dan pemukiman. Analisis Swot digunakan untuk mempersiapkan program pemberdayaan di Desa Sonde yang bertujuan untuk memberikan peluang sinergi lintas sektor dalam setiap tahapan persiapan sehingga ditemukan prioritas pemberdayaan, dan alternative solusi bagi permasalahan tersebut.
TANGGAPAN TAMU TERHADAP KUALITAS PELAYANAN PRAMUSAJI DI RESTORAN ARYADUTA HOTEL PEKANBARU Yulni, Mila Ade; Sidiq, Siti Sofro
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 7: Edisi II Juli - Desember 2020
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

The purpose of this research to know The quality of the waiter service and the waiter's efforts in improving the quality of services consisting of five dimensions , namely Tangibless, Emphaty, responsivnes, Reliability, assurance. The research method used in this research is a descriptive quantitative method. The population of this research is the guests who eat and drink at Aryaduta Hotel Pekanbaru's restaurant. Samples in this study used an accidental sampling sample. Data collection in this study used observations, interviews, questionnaire, Literature Studies, and documentation studies, using the Instrument measurement scale of Likert scale. The data analysis techniques used are descriptive statistics. Based on the research conducted at Aryaduta Hotel Pekanbaru, the result of data processing shows the level of the waiter's service both on the dimensions tangibless, Emphaty, responsivnes, Reliability and assurance . 
SOSIAL EKONOMI BUDAYA KELUARGA BURUH KILANG SAGU DESA TENAN KECAMATAN TEBING TINGGI BARAT KABUPATEN KEPULAUAN MERANTI Miswan, M.; Sidiq, Siti Sofro
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 7: Edisi II Juli - Desember 2020
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

This research was conducted in Tenan Village, Tebing Tinggi Barat Barat District, Meranti Islands Regency. The purpose of this study is to describe the socio-economic culture life of sago refinery workers and their contribution to family life. As well as to find out how rational the social actions of sago refinery workers working at the sago refinery. The research subjects or respondents involved in this study were 5 local people who worked at the sago refinery, this study used a descriptive qualitative approach. The main data collection tool is the researcher himself, because the researcher acts as the main instrument in the field. Respondents were chosen based on their ability and openness to selective data search. The method used is observation, documentation and in-depth interviews. Checking data from various sources is done through triangulation techniques in an effort to increase researchers' understanding of what has been discovered. The results of this research indicate that there are four factors that cause a person to become a sago refinery worker, namely: (a) not having special skills; (b) pressured by the economy; (c) no other work; and (d) as additional income. 3) The total income of sago refinery workers is between Rp 2,400,000 - Rp 2,700,000 per month, this income is relatively low but can contribute to his family. Keywords: Sago Refinery Workers, Phenomena, Socioeconomic. 
Co-Authors ", Ampurilus ", Jefri ", Riskiati ", Safarwatunnisak ", Sheila ", 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 Ananto Ariyoga, Ananto Andri Sulistyani Annisa, Fitri Aprini Nelfianti 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 Bediona, Zahratul Aini Berkah Bahagiana Berkah Bahagiana 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 Dewi Nur Aini Zulfa Dewi Yuli Astri Dimas Wahyu Pratama Dinda Pratiwi Dinesti Sastri 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 Raihan Alhazra Muhammad Reski Muhammad Ridho Rizky Muhammad Riskiansyah Muhammad Rizal Efendi Muhammad Suhada Putra Muhammad Yaslan Muthya Achyana N.K Swastika Ratri Arini Nadila Octaviani Putri Nadya Clarissa Arlin Nadya Flandro Sinaga Nelvi Monariyanti Neneng Setiawati Netti Yuliana Situmorang Niken Fujia Lestari 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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