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All Journal Jurnal Sora: Pernik Bahasa Asing Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Bogor Hospitality Journal
Zia Kemala
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Religion Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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LISTENING STRATEGIES USED BY THE STUDENTS IN IMPROVING LISTENING SKILL (A CASE STUDY AT STIEPAR LANGUAGE CENTER) Septy Indrianty; Zia Kemala
Jurnal Sora : Pernik Studi Bahasa Asing Vol 2 No 1 (2017): Jurnal SORA
Publisher : Sekolah Tinggi Bahasa Asing (STBA) Yapari-ABA Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (572.962 KB) | DOI: 10.58359/jurnal_sora.v2i1.9

Abstract

Penelitian ini bertujuan untuk mengungkap strategi yang digunakan oleh siswa dan peranan pusat bahasa. Subyek penelitian adalah kelas pertama yang bergabung dalam SLC yang memiliki kmampuan mendengar pada tingkat Low Intermediate. Data diambil menggunakan tiga cara, yaitu observasi, interview, dan kuisioner. Kuisioner terbuka digunakan untuk mengetahui seberapa jauh SLC berperan pada kemampuan mendengar mereka. Selain itu kuisioner juga mencakup Strategy Inventory for Language Learning (Oxford, 1990) yang telah diadopsi. SIIL digunakan untuk mengetahui strategi yang digunakan oleh subyek. Hasil penelitian menunjukkan bahwa: pertama, penghindaran rasa takut (avoiding the fear) sangat berperan dalam peningkatan kemampuan mendengar; dan yang kedua, strategi yang paling disukai siswa adalah strategi metakognif
DEVELOPMENT OF CIBUNTU BABAKAN TOFU VILLAGE TOURIST DESTINATIONS BASED ON COMMUNITY EMPOWERMENT THROUGH TOURISM AWARENESS TRAINING AND GUIDING ENGLISH Rachmat Astiana; Zia Kemala
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 8 No. 1 (2024): MARET
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v8i1.2236

Abstract

Babakan Village in Bandung City is known for its tofu industry, particularly Cibuntu Tofu, which has led to the development of a Tourism Village aimed at educating tourists about tofu. The village has begun attracting both local and foreign tourists. However, field observations identified several issues, including the lack of sapta pesona implementation, insufficient guidance, and limited English language skills. To address these challenges, a Community Service program was organized to provide training on tourism awareness, guidance, and basic English skills. This training aimed to enhance the abilities of local resources, particularly Pokdarwis members, who serve as guides, and to encourage the community to embrace sapta pesona as part of the Tourism Aware program. The training used theoretical knowledge transfer and practical simulations, followed by evaluations through quizzes. Fifteen Pokdarwis members, including youth, entrepreneurs, community leaders, and PKK mothers, participated in the program. Post-training surveys indicated that participants found the material both interesting and useful, with many requesting additional training to further enhance their tourism knowledge and skills for the continued development of the tourism village.
EFEKTIVITAS PENGGUNAAN BAHASA INGGRIS DALAM PENAMAAN MENU KULINER DI MISSBEE PROVIDORE RESTAURANT Zia Kemala; Khoirul Fajri
Bogor Hospitality Journal Vol 8 No 1 (2024): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v8i1.114

Abstract

entrepreneurs must be able to facilitate the language of their target consumers. The research was carried out at Miss Bee Providore, which has received the Travelers' Choice Award from Trip Advisor with the highest number of reviews. The method used in this research is qualitative descriptive. Data collection techniques included questionnaires, interviews, and documentation studies. This research involved key informants such as visitors, the owner of Miss Bee Providore Restaurant, representatives from PHRI, AKAR, culinary tourism industry experts, as well as academics and associations related to language and culinary tourism. Based on the research findings, two main points were identified. Firstly, there are five criteria for naming products using a foreign language, namely it should be easy to pronounce, easy to understand, relevant to the product, have a positive image, and be unique. Secondly, the effectiveness of using English in product naming aims to create a product image, enhance product quality, create uniqueness, assist in information compilation, create differentiation, generate purchase desire, create positive attitudes/feelings, and establish a basis for expansion.
Co-Authors Khoirul Fajri Rachmat Astiana Septy Indrianty