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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 Journal of English Language and Education JCP (Jurnal Cahaya Pendidikan) Fakultas Keguruan dan Ilmu Pendidikan Jurnal Manajemen Kuliner Jurnal Mata Pariwisata Jurnal Menata Jurnal Ekonomika Manajemen Dan Bisnis Jurnal Indonesia Sosial Teknologi Jurnal Indonesia Sosial Sains Jurnal Keker Wisata: Kegiatan Pengabdian Kepada Masyarakat
Maldin, Siska Amelia
Manajemen Tata Hidangan, Politeknik Pariwisata Batam
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STRATEGI KOMUNIKASI PEMASARAN PADA PRESENTASI IDE DAN KONSEP KULINER Fahrultullah, Muhammad Zidane; Salsabila, Anisa; Simaremare, Yolanda Houmasan; Humayrah, Mishaly; Maldin, Siska Amelia
JURNAL MENATA Vol. 4 No. 2 (2025): NOVEMBER 2025
Publisher : Puslitabmas Batam Tourism Polytecnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmt.v4i2.414

Abstract

Industri kuliner saat ini tidak hanya mengandalkan cita rasa dan tampilan visual produk, tetapi juga membutuhkan strategi komunikasi pemasaran yang efektif, khususnya dalam penyampaian ide dan konsep melalui media digital. Penelitian ini bertujuan untuk mengkaji penerapan strategi komunikasi pemasaran dalam presentasi ide kuliner, mengidentifikasi elemen komunikasi persuasif yang efektif, serta menelusuri peran media sosial dan influencer dalam proses promosi. Metode penelitian yang digunakan adalah kualitatif deskriptif melalui studi literatur dari jurnal-jurnal ilmiah terkait. Hasil penelitian menunjukkan bahwa model AIDA efektif meningkatkan minat konsumen, komunikasi pemasaran terpadu (IMC) memperkuat konsistensi pesan, sementara kreativitas konten oleh foodies dan influencer berperan penting dalam membangun koneksi emosional dengan audiens. Storytelling serta elemen visual seperti logo juga menjadi faktor penentu dalam membangun brand image. Selain itu, kombinasi strategi promosi online dan offline mampu meningkatkan keterlibatan konsumen secara menyeluruh. Dengan demikian, strategi komunikasi pemasaran yang tepat dapat memperkuat daya tarik presentasi ide kuliner dan meningkatkan daya saing produk di era digital.
ANALISIS STRATEGI KOMUNIKASI ASERTIF DALAM PENYELESAIAN KONFLIK DI LINGKUNGAN KERJA KULINER Ramadhan, Bayu; Sarmanisa Safitriani, Nadia; Ashilah, Ajeng; Gotami, Fenny Oktavia; Maldin, Siska Amelia
JURNAL MENATA Vol. 4 No. 2 (2025): NOVEMBER 2025
Publisher : Puslitabmas Batam Tourism Polytecnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmt.v4i2.416

Abstract

The culinary work environment is known for being dynamic and high-pressure, making the potential for interpersonal conflict relatively high. This study aims to examine the role of assertive and empathetic communication in resolving conflicts among workers in the culinary industry, such as in restaurant kitchens, cafés, and other food businesses. The research employs a qualitative method with a case study approach, in which data were collected through direct observation and in-depth interviews with individuals in the culinary field. The findings indicate that assertive communication characterized by the ability to express opinions firmly while still respecting others can minimize misunderstandings and enhance team collaboration. Meanwhile, empathetic communication has been shown to foster more harmonious interpersonal relationships by encouraging an understanding of others' feelings and perspectives. The conclusion of this study highlights that a combination of assertive and empathetic communication is highly effective in defusing conflict and creating a healthy and productive work atmosphere within the culinary environment.
Handover Of Printers As An Effort To Improve Administrative Support Facilities For Teachers And Students At Al-Azhar Private High School, Batam Dailami; Pratama, Tito; Alhamdi, Rezki; Thamdzir, Moh.; Sipayung, Natal Olotua; Rais, Syafruddin; Maldin, Siska Amelia; Ilham, Wahyudi; Irwansyah R, Syailendra Reza; Sukmamedian, Haufi; Yusuf, Abd Rahmad
JURNAL KEKER WISATA Vol. 4 No. 1 (2026): JANUARI 2026
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v4i1.463

Abstract

This community service activity aims to improve administrative support facilities at Al-Azhar Private High School Batam through the delivery of printers as a form of support for teaching and learning activities and school administration management. The problem faced by the school is the limited document printing facilities which has an impact on delays in the administrative process and the preparation of academic reports. Through this activity, the PKM implementation team coordinates with the school to distribute assistance in the form of a multifunctional printer unit that can be used by teachers and students in supporting administrative and academic activities. The implementation method includes a needs survey, equipment handover, and short training on the use of printers effectively and efficiently. The results of the activity show that the addition of this facility has a positive impact on the smooth school administration process, increases the efficiency of teachers' working time, and makes it easier for students to print learning documents. With this activity, it is hoped that it can strengthen cooperation between higher education institutions and high schools in an effort to improve the quality of education.
Entrepreneurship Training on Beverage Innovation for Students of Al-Azhar Private Senior High School Batam: Product Creation and Selling Price Calculation Alhamdi, Rezki; Saputra, Eryd; Pratama, Tito; Thandzir, Moh; Sipayung, Natal Olotua; Rais, Syafruddin; Irwansyah, Syailendra Reza Irwansyah; Ilham, Wahyudi; Maldin, Siska Amelia; yusuf, Abd Rahman
JURNAL KEKER WISATA Vol. 4 No. 1 (2026): JANUARI 2026
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v4i1.466

Abstract

This community service program was designed to develop entrepreneurial skills and financial literacy among high school students through practical training on beverage product creation and selling price calculation. The activity was conducted at Al-Azhar Private Senior High School Batam by lecturers and students of Batam Tourism Polytechnic. The training introduced participants to basic entrepreneurship concepts, production processes of contemporary beverages, cost management, and pricing strategies. Using a combination of lectures, demonstrations, and hands-on practice, students were guided to produce beverage products and calculate their unit costs and profit margins. The results revealed a significant improvement in students’ understanding of cost calculation, creativity in product development, and motivation toward entrepreneurship. The training not only enhanced practical skills but also inspired students to consider business opportunities in the food and beverage sector. This program serves as a sustainable model for vocational and entrepreneurial education in secondary schools
Peran Masyarakat dalam Pengembangan Wisata Pulau Putri di Kelurahan Sambau, Nongsa, Kota Batam Pratama, Tito; ., Dailami; Alhamdi, Rezki; Thamdzir, Moh.; Sipayung, Natal Olotua; Rais, Syafruddin; Maldin, Siska Amelia; Ilham, Wahyudi; Irwansyah Rezeki, Syalendra Reza; Sukmamedian, Haufi; Ariansya, Bojes; Irmalya, Gita
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i2.3714

Abstract

This study aims to identify and analyze the role of the community in the development of tourism on Putri Island, located in Sambau Village, Nongsa District, Batam City. Community-based tourism development is key to creating a sustainable tourism destination and providing economic, social, and cultural impacts for the local community. The research method used is descriptive qualitative, with data collection techniques through observation, interviews, and documentation of local residents, tourism managers, and local government officials. The research results show that communities play a crucial role in tourism development, both as key actors in tourism activities, providers of tourism services and facilities, and guardians of the local environment and culture. However, several obstacles remain, such as limited knowledge of tourism management, minimal promotion, and insufficient government support. Efforts made by communities to address these challenges include raising awareness of the importance of togetherness, tourism skills training, and strengthening collaboration between communities, the government, and the private sector. This study concludes that active community participation is a key factor in the successful development of Putri Island tourism. Therefore, ongoing support from various parties is needed to ensure Putri Island's development into a leading, competitive, and sustainable tourist destination.
Need Analysis of A Metacognitive-Oriented ESP Module Design for Tourism Village Guides in the Riau Islands Province Maldin, Siska Amelia
Journal of English Language and Education Vol 11, No 1 (2026)
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jele.v11i1.1854

Abstract

Tourism village guides play a strategic role in representing local identity and facilitating cross-cultural communication; however, many experience difficulties in using English effectively and regulating their own learning. This study aims to identify the linguistic, metacognitive, and motivational needs underlying the design of a metacognitive-oriented English for Specific Purposes (ESP) module for tourism village guides in the Riau Islands. Adopting a qualitative needs analysis design, the study involved five tourism village guides selected through purposive sampling. Data were collected using semi-structured interviews and an open-ended ESP needs questionnaire, and analyzed through thematic analysis to identify patterns related to target situation needs and learning needs. The findings indicate that speaking skills dominate professional language use, particularly in explaining attractions and interacting with tourists, while challenges persist in spontaneous communication and complaint handling. Additionally, guides demonstrate limited and unsystematic use of metacognitive strategies despite strong professional motivation. The study concludes that integrating contextualized speaking tasks with explicit metacognitive scaffolding is essential for developing a sustainable, learner-centered ESP module for tourism village guides.
The Influence Of Tea Types In Making Kombucha On The Taste And Preference Of Hoteliers In Batam Rizhon Rizhon; Siska Amelia Maldin
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 ., Dailami Adrian Nathanael Setijono Agrina, Viola Daspi Aisyah, Nabilah Azzah alhamdi, rezki Alvaro, Joshua Magnus Andri Wibowo Angga Alpian Ardiansyah Saputra Ariansya, Bojes 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 Eryd Saputra Fahrultullah, Muhammad Zidane Farijis, Eric Fazalani, Runi Frangky Silitonga Glory, Juda Boni Gotami, Fenny Oktavia Hans Steven Sembiring Hastuti Rebeca Talaksoru Humayrah, Mishaly Ilham, Wahyudi Irmalya, Gita Irwansyah R, Syailendra Reza Irwansyah Rezeki, Syalendra Reza Irwansyah, Syailendra Reza Irwansyah 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 Pratama, Tito Ramadhan, Bayu Rezki Alhamdi Rizhon Rizhon Salsabila, Anisa Sarmanisa Safitriani, Nadia Senop Putra Perwira Sianipar, Baktivillo Simaremare, Yolanda Houmasan Simarmata, Nada Farisya Sipayung, Natal Olotua Siti Raudah Suhartiwi, Suhartiwi Sukmamedian, Haufi Syafruddin Rais, Syafruddin Syailendra Reza Irwansyah Rezeki Syakilla, Bella Taufik Bachrul Ulum Lubis Teresa, Amelia Thamdzir, Moh. Thandzir, Moh Thania Nadhirah Amalina Tito Pratama Tito Pratama Tria Juregi Wibowo, Agung Edy Yanti, Ipri Yulianti, Merline Yusuf, Abd Rahmad Yusuf, Abd Rahman Zalukhu, Sarianto