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All Journal Lingua Didaktika: Jurnal Bahasa dan Pembelajaran Bahasa QALAMUNA: Jurnal Pendidikan, Sosial, dan Agama MABIS: Manajemen dan Bisnis Jurnal Akuntansi Barelang Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences JCP (Jurnal Cahaya Pendidikan) Fakultas Keguruan dan Ilmu Pendidikan Jurnal Manajemen Kuliner Jurnal Mata Pariwisata Jurnal Menata Jurnal Indonesia Sosial Teknologi Jurnal Indonesia Sosial Sains Jurnal Keker Wisata: Kegiatan Pengabdian Kepada Masyarakat Journal of Innovative and Creativity
Maldin, Siska Amelia
Manajemen Tata Hidangan, Politeknik Pariwisata Batam
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COMMUNICATION’S IMPACT ON TEAM COLLABORATION IN CULINARY AND TOURISM ENTERPRISES Agrina, Viola Daspi; Ariza, Putri Rizkika; Glory, Juda Boni; Melanda; Maldin, Siska Amelia
JURNAL MANAJEMEN KULINER Vol. 4 No. 2 (2025): AGUSTUS 2025
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v4i2.415

Abstract

This study aims to analyze the influence of communication on teamwork in the tourism and culinary business sectors. Using a qualitative descriptive approach, data were collected through literature studies and analyzed using thematic interpretation. The results indicate that effective communication supports task coordination, fosters innovation, and enhances team productivity. In tourism and culinary businesses, communication strategies such as integrated marketing communication and digital promotion also play a significant role in external collaboration and market competitiveness. Strong internal teamwork, backed by well-structured communication, is a critical factor for business sustainability.
PERAN KOMUNIKASI INTERPERSONAL DAN STRATEGI MANAJEMEN KONFLIK DALAM MENINGKATKAN KINERJA KARYAWAN DIINDUSTRI KULINER DAN LAYANAN Tria Juregi; Marintan Yuni; Maldin, Siska Amelia
JURNAL MANAJEMEN KULINER Vol. 4 No. 2 (2025): AGUSTUS 2025
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v4i2.434

Abstract

Komunikasi interpersonal dan manajemen konflik merupakan dua komponen penting dalam menciptakan iklim kerja yang sehat dan produktif, khususnya di sektor industri kuliner dan layanan yang mengandalkan interaksi intensif antarkaryawan. Studi ini bertujuan untuk menganalisis bagaimana komunikasi interpersonal yang efektif serta strategi manajemen konflik dapat meningkatkan kinerja karyawan. Pendekatan yang digunakan adalah studi pustaka dengan menganalisis berbagai jurnal, artikel ilmiah, dan hasil penelitian sebelumnya yang membahas komunikasi kerja, negosiasi, serta dinamika konflik organisasi. Hasil analisis menunjukkan bahwa komunikasi interpersonal yang positif berdampak langsung pada peningkatan kinerja individu dan loyalitas karyawan. Sementara itu, strategi manajemen konflik yang tepat—seperti kolaborasi, kompromi, dan komunikasi asertif—berperan dalam menciptakan solusi yang konstruktif serta meningkatkan efektivitas kerja tim. Penelitian ini merekomendasikan pentingnya pelatihan komunikasi dan pengelolaan konflik secara berkelanjutan dalam industri jasa, khususnya bidang kuliner yang memiliki dinamika kerja tinggi.
ANALISIS STRATEGI KOMUNIKASI ASERTIF DAN EMPATIK DALAM PENYELESAIAN KONFLIK DI LINGKUNGAN KERJA KULINER Nuryanto, Hilde Febi Annisa; Siska Amelia Maldin
JURNAL MANAJEMEN KULINER Vol. 4 No. 2 (2025): AGUSTUS 2025
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v4i2.436

Abstract

Konflik dalam lingkungan kerja kuliner merupakan fenomena yang umum terjadi, terutama karena tekanan kerja yang tinggi, interaksi yang intensif antar individu, serta keragaman latar belakang dan nilai personal yang dimiliki oleh setiap karyawan. Penelitian ini bertujuan untuk menganalisis strategi komunikasi asertif dan empatik dalam penyelesaian konflik yang terjadi di lingkungan kerja kuliner. Dengan menggunakan pendekatan kualitatif deskriptif berbasis studi pustaka dari berbagai jurnal dan artikel ilmiah, penelitian ini menemukan bahwa komunikasi asertif dan empatik secara signifikan membantu menyelesaikan konflik secara konstruktif. Komunikasi dua arah yang terbuka serta kemampuan mendengarkan secara aktif menjadi kunci keberhasilan manajemen konflik di sektor ini. Keywords: komunikasi asertif, komunikasi empatik, manajemen konflik, lingkungan kerja kuliner Conflict in the culinary work environment is a common phenomenon, primarily due to high work pressure, intensive interpersonal interactions, and the diversity of personal backgrounds and values among employees. This study aims to analyze assertive and empathic communication strategies in resolving conflicts that occur within culinary workplaces. Using a descriptive qualitative approach based on literature review from various journals and scientific articles, the study finds that assertive and empathic communication significantly contributes to constructive conflict resolution. Open two-way communication and the ability to listen actively are identified as key factors in effective conflict management within this sector. Keywords: assertive communication, empathic communication, conflict management, culinary work environment
KOMUNIKASI INKLUSIF DALAM PELAYANAN PELANGGAN MULTIKULTURAL PADA BISNIS KULINER GUNA MENDUKUNG PENGEMBANGAN PARIWISATA Aisyah, Nabilah Azzah; Callista, Amanda; Zalukhu, Sarianto; Pranata, Muhamad Aqsa; Maldin, Siska Amelia
JURNAL MATA PARIWISATA Vol. 4 No. 2 (2025): SEPTEMBER 2025
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmp.v4i2.410

Abstract

This study aims to examine the concept and practice of inclusive communication in serving multicultural customers in the culinary business through a literature review approach. Using a library research method, data were collected from various sources such as books, journals, articles, and documents related to cross-cultural communication and culinary business. Thematic and comparative analysis techniques were employed to identify effective communication strategies and the challenges faced by culinary business actors when interacting with customers from diverse cultural backgrounds. The findings reveal that inclusive communication plays a significant role in enhancing customer satisfaction and creating a harmonious business environment. Cross-cultural communication training and awareness of cultural diversity are key factors in the successful implementation of inclusive communication within multicultural culinary businesses. This study provides theoretical and practical contributions to the development of adaptive and inclusive communication strategies in the culinary sector.
STRATEGI KOMUNIKASI PEMASARAN BISNIS KULINER DALAM PERENCANAAN PARIWISATA UNTUK IDE KREATIF YANG PERSUASIF Masril, Febriani; Olivia, Adinda; Alvaro, Joshua Magnus; Syakilla, Bella; Maldin, Siska Amelia
JURNAL MATA PARIWISATA Vol. 4 No. 2 (2025): SEPTEMBER 2025
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmp.v4i2.411

Abstract

The culinary industry faces increasingly complex marketing communication challenges in the digital era, where business practitioners are required to develop creative and persuasive ideas to attract consumer attention amid intense competition. This research aims to analyse culinary business marketing communication strategies in creating persuasive, creative ideas to enhance attractiveness and communication effectiveness. The research method employs a literature study with a descriptive qualitative approach, analysing 15 previous studies within the last five years that discuss marketing communication strategies in the culinary business context. Research findings indicate that effective marketing communication strategies integrate digital approaches through social media, particularly Instagram, with the utilisation of persuasive elements such as influencers, social proof, and aesthetic visual content. Creative ideas prove to be primary differentiators in creating profound cognitive and affective experiences, while empowerment of local values and traditional identity becomes important competitive capital. Implementation of strategic planning models such as SOSTAC, SWOT, and IMC enables systematic and measurable communication. Post-COVID-19 digital transformation strengthens the importance of social media-based personal selling with responsive and empathetic approaches. Research conclusions demonstrate that the success of modern culinary marketing communication strategies lies in the ability to create authentic narratives, build emotional engagement with consumers, and adapt digital technology without losing brand identity. The combination of innovative creative ideas, strategic social media usage, and local value integration becomes an effective formula for building competitive advantage in the dynamic culinary industry.
PENGGUNAAN BAHASA NON VERBAL DAN ETIKET KOMUNIKASI DALAM INTERAKSI PROFESIONAL PADA LINGKUNGAN KERJA KULINER UNTUK MENDUKUNG PENGEMBANGAN PARIWISATA Raudah, Siti; Simarmata, Nada Farisya; Nurubay, Dayang Nisyrina; Fahmi, Muhammad; Maldin, Siska Amelia
JURNAL MATA PARIWISATA Vol. 4 No. 2 (2025): SEPTEMBER 2025
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmp.v4i2.412

Abstract

This study examines the role of nonverbal language and communication etiquette in professional interactions within culinary work environments. Using a literature review approach, the study identifies that nonverbal communication, such as facial expressions, body posture, and hand gestures, as well as the implementation of communication etiquette, has a significant impact on customer satisfaction, team harmony, and business image. The findings reveal that training in nonverbal communication and etiquette can enhance professionalism, customer loyalty, and team effectiveness. In addition, the visual design of culinary spaces also functions as a medium of nonverbal communication that strengthens brand identity. This study emphasises the importance of integrating communication training into human resource development in the culinary industry to meet the demands of professionalism and cultural diversity.
PELATIHAN ENGLISH DEBATE PARLIAMENTARY SYSTEM BAGI GURU MGMP BAHASA INGGRIS SMK SE-KOTA BATAM Maldin, Siska Amelia; Silitonga, Frangky; Wibowo, Agung Edy
JURNAL KEKER WISATA Vol. 2 No. 1 (2024): JANUARI 2024
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v2i1.205

Abstract

Community service is one of the mandatory duties of lecturers as part of the realization of the Tri Dharma of Higher Education activities. In line with this, Tri Dharma activities are focused on important activities in contributing to improving the quality of life of the community, especially in developing skills that can be used in a wider range of society. One of the activities carried out was English Debate Parliamentary System Training for Vocational High School English MGMP Teachers throughout Batam City at the Batam Tourism Polytechnic. This training aims to provide information to Gugus Cahaya Jingga PAUD teachers regarding the English Debate Parliamentary System. The specific target to be achieved is to make GUGUS CAHAYA JINGGA PAUD teachers skilled in implementing the English Parliamentary Debate System in learning.
Penyuluhan Penggunaan Dan Pemanfaatan Sosial Media Bagi Masyarakat Pulau Lance Batam Maldin, Siska Amelia; Silitonga, Frangky; Sianipar, Baktivillo; Kartika Cahayani; Senop Putra Perwira; Ayu Dara Tista; Ardiansyah Saputra
JURNAL KEKER WISATA Vol. 2 No. 2 (2024): JULI 2024
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v2i2.247

Abstract

This Social Community is carried out to enable lecturers and students together with the community to find the best solutions that can answer the problems experienced by the community, especially in the use of social media as a marketing tool for tourism activities which can be part of the driving force for improving the economy of Lance Island residents. This PKM activity has inspired the Lance community that Lance Island has its own attraction to be marketed using residents' social media in tourism development as part of an opportunity to improve the welfare of the Lance Island community. From this PKM activity, an understanding of the important thing that the tourism area must have networks and upgrade its ability to see tourism opportunities that are of interest will be produced while still prioritizing the cultural wisdom that exists on Lance Island. This activity consists of students and lecturers carrying out their tri dharma
Children's Language According to Phonological and Morphological Aspects in Vocal Learning at PAUD Al-Karimah Natsir, Muhammad; Fazalani, Runi; Maldin, Siska Amelia; Suhartiwi, Suhartiwi; Yanti, Ipri
QALAMUNA: Jurnal Pendidikan, Sosial, dan Agama Vol. 15 No. 2 (2023): Qalamuna - Jurnal Pendidikan, Sosial, dan Agama
Publisher : Lembaga Penerbitan dan Publikasi Ilmiah Program Pascasarjana IAI Sunan Giri Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37680/qalamuna.v15i2.3560

Abstract

This research is important to determine children's language acquisition and development according to studies of phonology and morphology in Indonesian language learning. The method used in this research is qualitative method with a case study approach. Through this qualitative method, the phonetic system of Edwin Omar Malik Erdogan (2.6 years) and Edward Nazhan Naik Erdogan (4 years), who are students at PAUD Al-Karimah, will be described. These two subjects were used as research samples from ten students to make the findings more accurate regarding learning outcomes and descriptive evidence of early childhood language acquisition at PAUD Al-Karimah. The result of this study was the Acquisition of phonology in their daily lives. Edwin and Edward obtained five vowel sounds Indonesians produced. The vowel sound consists of [a], [i], [u], [e], [o]. So it can be concluded that Edwin and Edward have mastered all vowel sounds, and there are consonant sounds, as many as 19 consonants Indonesian produced by Edwin and Edward. The consonant sounds consist of [b], [c], [d], [g], [h], [j], [l], [m], [n], [p], [s], [t], [w], [y], [G], [S], [ṭ], [?]. The consonant sounds that are not pronounced are [k], [f], [q], [r], [v], [x], [z].
The Influence Of Tea Types In Making Kombucha On The Taste And Preference Of Hoteliers In Batam Rizhon, Rizhon; Maldin, Siska Amelia
Jurnal Indonesia Sosial Teknologi Vol. 4 No. 10 (2023): Jurnal Indonesia Sosial Teknologi
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/jist.v4i10.752

Abstract

Kombucha is a popular drink with its benefits for human health. This tea-based drink is very famous in the world of tourism for its sour and refreshing taste. Kombucha is generally made using green tea or black tea. However, many types of tea can be used, such as white tea, oolong tea, and so on. Usually, kombucha is made using tea, sugar, and water, then given bacteria and fungi to ferment for around 7 – 15 days. This research aims to see how the use of tea as a basic ingredient affects the taste and preferences of hoteliers in Batam, where 15 panelists carried out organoleptic tests on 8 samples of kombucha that have been prepared, where the only differentiating variable is the type of tea used, the results found that kombucha that is made from green tea is most liked by the panelists, meanwhile, the kombucha that is made from black tea is least liked.
Co-Authors Adrian Nathanael Setijono Agrina, Viola Daspi Aisyah, Nabilah Azzah alhamdi, rezki Alvaro, Joshua Magnus Andri Wibowo Angga Alpian Ardiansyah Saputra Ariza, Putri Rizkika Ashilah, Ajeng Asman Abnur, Asman Aswar, Desi Natasya Ayu Dara Tista Azhar, Sarah Azzahra, Faiza Benget Rosalina Callista, Amanda Chintia Sitohang Dailami - Dewi Aurora Dewi Aurora Mikasari Fahrultullah, Muhammad Zidane Farijis, Eric Fazalani, Runi Frangky Silitonga Glory, Juda Boni Gotami, Fenny Oktavia Hans Steven Sembiring Hastuti Rebeca Talaksoru Humayrah, Mishaly Kartika Cahayani Lim, Chealsy Marintan Yuni Marsha Rizky Nadia Masril, Febriani Melanda Mohamman Thamdzir MUHAMMAD FAHMI Muhammad Natsir Mustika, Nola Nurapriani, Siti Nurubay, Dayang Nisyrina Nuryanto, Hilde Febi Annisa Olivia, Adinda Pernanda, Viola Pranata, Muhamad Aqsa Ramadhan, Bayu Rezki Alhamdi Rizhon, Rizhon Salsabila, Anisa Sarmanisa Safitriani, Nadia Senop Putra Perwira Sianipar, Baktivillo Simaremare, Yolanda Houmasan Simarmata, Nada Farisya Siti Humairah Siti Raudah Suhartiwi, Suhartiwi Syailendra Reza Irwansyah Rezeki Syakilla, Bella Taufik Bachrul Ulum Lubis Teresa, Amelia Thania Nadhirah Amalina Tito Pratama Tito Pratama Tria Juregi Vega, Dia Disla Wibowo, Agung Edy Yanti, Ipri Yanto, Hardi Yulianti, Merline Zalukhu, Sarianto