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ANALISIS CUSTOMER ENGAGEMENT TERHADAP KAFE DI KOTA TEGAL Puput Dewi Anggraeni; Tantri Adithia Sabrina
Journal of Tourism and Economic Vol 4, No 1 (2021): EDISI 4
Publisher : STIE Pariwisata API Yogyakarta

The development of the tourism sector in Indonesia is always accompanied by the development of the hotel industry, tourist attractions, restaurants and cafes, this is a complementary entity between tourist attractions, lodging places and places to eat. The rise of the cafe business in the city of Tegal has made many changes in various fields both social and economic, however it needs to be further investigated about customer engagement in various dimensions and indicators that greatly affect the sustainability and business development of a cafe from the perspective of tourism and hospitality. The purpose of this study was to determine the dimensions of customer engagement of cafes in Tegal City and measure the level of customer engagement based on the dimensions that have been formulated. This research is a quantitative research with descriptive analysis method. The population in this study is the cafe customers, amounting to 30 peoples. The instrument in this study used questionnaires. The results of this study indicate that customer engagement has three dimensions: customer satisfaction, brand trust and brand loyalty. The suggestions is to improve services, maintain product quality and good service. This step is expected to increase customer satisfaction so as to maintain brand trust and brand loyalty of the cafe itself in the future.

INDONESIAN MUSLIM WOMEN TOURIST: MOTIVATION AND NEEDS IN TOURIST DESTINATION Dina Hariani; Puput Dewi Anggraeni
Jurnal Ilmiah Hospitality Vol 11 No 1: Juni, 2022 (Sepcial Issue)
Publisher : Sekolah Tinggi Pariwisata Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47492/jih.v11i1.1615

Muslim women who travel continue to increase every year, whether solo traveling, with friends, or with family. As a Muslim, especially a woman, there are obligations that must be carried out when traveling. Muslim women must also be more careful when traveling because Islamophobia and discrimination against them still exist. A Muslim woman is obliged to perform worship 5 times a day, eat halal food, and maintain her appearance. Halal tourism is undoubtedly necessary to fulfill Muslim women's needs. This study aims to examine the typology, motivation, and needs of Indonesian Muslim women who travel. Indonesia is a vast country that is influenced by indigenous and foreign cultures, allowing for differences in typology, motivation, and needs between Indonesian Muslim women and Muslim women from other countries. A study published by Crescent Rating in 2019 has identified the following “key faith-based needs for Muslims travelers” including Halal food, prayer facilities, water-usage friendly washrooms, Ramadhan services, avoidance of non-Halal activities, recreational facilities, and services with privacy (gender segregation). This study also tries to answer whether the needs of Indonesian Muslim women tourists are in accordance with the study of Halal tourism by Cresent Rating. The method used in this study is a descriptive method with a quantitative approach. The data collection method used was convenience sampling of Indonesian Muslim Women tourists with various backgrounds with age at least 18 years old. This research is expected to help stakeholders to fulfill the needs of Indonesian female Muslim tourists during the post-Covid-19 pandemic.

PENINGKATAN KETRAMPILAN MENGOLAH PASTRY KEKINIAN BAGI SISWA/I SMIP MUHAMMADIYAH SLAWI Puput Dewi Anggraeni; Tantri Adithia Sabrina; Hana Yulinda Fithriyani; Wiyanti Wiyanti
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 6, No 1 (2023): Martabe : Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v6i1.135-140

Tujuan pelaksanaan kegiatan pengabdian kepada masyarakat ini adalah untuk meningkatkan ketrampilan dan pengetahuan siswa-siswi SMK Muhammadiyah Slawi, Kabupaten Tegal. Pelatihan dilaksanakan secara tatap muka di Laboratorium Cold Kitchen, Program Studi Diploma III Perhotelan Politeknik Harapan Bersama Tegal. Metode pelaksanaan kegiatan ini menggunakan metode wawancara dan pelatihan. Peserta diberikan materi secara singkat mengenai pengenalan pastry dan bakery dan dilanjutkan dengan pelatihan mengolah produk pastry kekinian berupa Croffle secara langsung. Hasil dari kegiatan ini adalah pelatihan berjalan dengan lancar, peserta pelatihan memahami materi pengolahan produk pastry dan dapat mempraktikannya secara langsung, peserta pelatihan mendapatkan ilmu dan pengalaman yang bermanfaat mengenai pengolahan produk pastry kekinian, serta kendala yang terjadi dapat diatasi secara langsung sehingga peserta merasa puas dengan pelatihan ini.

Dampak Covid-19 Terhadap Jumlah Pengunjung The Harber Café dan Resto Politeknik Harapan Bersama Tegal Puput Dewi Anggraeni; Dina Hariani
Journal of Hospitality and Tourism Vol 1, No 1 (2022): Journal of Hospitality and Tourism
Publisher : Politeknik Harapan Bersama

Covid-19 has an impact on all sectors, including the tourism sector. The impact of covid-19 is also very influential on culinary businesses or restaurants, because of the limited open schedule and for customers who come or dining are also very limited, this makes most customers prefer to buy food through online applications or make their own dishes at home. It is more healthier and hygienic. Therefore, many culinary businesses suffered losses and went out of business. As happened at The Harber Café and Resto Polytechnic Harapan Bersama, since the covid-19 pandemic, daily income has decreased very drastically, resulting in very large losses from April 2020 until now. This happened for the first time when the Tegal City government imposed the first large-scale social restrictions (PSBB) on April 23, 2020. The methods used included data collection and data analysis using qualitative descriptive analysis. The results of this study are that the COVID-19 pandemic has had a major impact on visitors to The Harber Café and Resto at the Harapan Bersama Polytechnic, with a significant decrease in cafe income and the number of cafe visitors as well as a decrease in cafe employee salaries.

STRATEGI PROMOSI MENINGKATKAN OCCUPANCY MELALUI MEDIA SOSIAL PASCA MASA PANDEMI COVID 19 RIEZ PALACE HOTEL TEGAL Puput Dewi Anggraeni
Journal of Hospitality and Tourism Vol 1, No 2 (2023): Journal of Hospitality and Tourism
Publisher : Politeknik Harapan Bersama

The hospitality industry is a business that is most in demand by hoteliers in the world. This can be seen from the number of hotel businesses, including the hotel business in the Tegal City which is increasing because the occupancy rate or guest needs are getting higher. However, due to the pandemic, occupancy has dropped drastically. Therefore, it is necessary to carry out a promotional strategy through social media after the Covid 19 pandemic to increase occupancy at Riez Palace Hotel Tegal. This study aims to determine which social media promotion strategies are used by Riez Palace Hotel Tegal in promoting their hotels. This research was conducted at Riez Palace Hotel Tegal, and this research is a qualitative research. Data collection techniques used were observations, interviews, and documentation. The data obtained were analyzed using SWOT analysis (Strengths, Weaknesses, Opportunities, Threats). The results showed that Riez Palace Hotel Tegal uses several social media as a strategy to promote the hotel so that occupancy can increase. Based on the results of the SWOT analysis, it is suggested that Riez Palace Hotel Tegal can implement the SO (StrengthsOpportunities) strategy.Keywords: occupancy; promotion strategy: social media

EKSPERIMEN PEMBUATAN SATE TAICHAN KUAH TONGSENG Puput Dewi Anggraeni
Journal of Hospitality and Tourism Vol 1, No 2 (2023): Journal of Hospitality and Tourism
Publisher : Politeknik Harapan Bersama

Satay is one of the mainstays of Indonesian cuisine which has more than one type, such as Madura satay, Padang satay, Klatak satay, and other types of satay. One of the satays that is currently in great demand is "Taichan satay" and this is a business opportunity that is quite popular today. Sataytaichan began to grow rapidly since 2016 until now.This study is an experimental study that aims to determine the manufacturing process in taichan satay with tongseng sauce. In this study, Taichan satay is modified with Tongseng sauce. Tongsengis a traditional Indonesian culinary that is processed by roasting spices with soy sauce combined with curry sauce.The cooking method used in this study is roasting the satay and then using the boiled method to make the tongseng sauce. This study used organoleptic test analysis and hypothesis testing and then processed using SPSS (Statistical Product and Service Solutions) tools. The results in this study indicate that the results of the significant value of Taste 0.089, Texture 0.673, Color 0.696, Aroma 0.696 are accepted.tools. The results in this study indicate that the results of the significant value of Taste 0.089, Keyword: Taichan Sate, Tongseng Sauce, roasting and Boiled Techniq

PELATIHAN MENGOLAH PRODUK PASTRY AND BAKERY SEBAGAI UPAYA PENINGKATAN KETRAMPILAN SISWA SMK HARAPAN BERSAMA KOTA TEGAL Puput Dewi Anggraeni; Hana Yulinda Fithriyani; Hans Hera Amalia
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 6, No 4 (2023): Martabe : Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v6i4.1326-1331

Siswa/i SMK Harapan Bersama jurusan perhotelan sangat perlu dibekali ketrampilan pengolahan produk pastry dan bakery karena mereka tidak mempraktikkan secara langsung di sekolah dan hanya diberikan pengetahuan sekilas tentang peralatan yang digunakan. Hal ini terkendala pada fasilitas sarana dan prasarana di sekolah yang sangat terbatas. Padahal ketrampilan pengolahan produk pastry dan bakery sangat dibutuhkan oleh siswa, karena sangat memungkinkan pada saat siswa PKL di hotel atau restoran ada yang mendapatkan bagian di kitchen. Oleh karena itu siswa/i SMK Harapan Bersama jurusan perhotelan harus mendapatkan pelatihan mengenai pengolahan produk pastry dan bakery berupa fudgy brownies, yang bertujuan untuk menambah ilmu dan pengetahuan siswa SMK Harapan Bersama tentang pastry dan bakery, meningkatkan ketrampilan siswa SMK Harapan Bersama dalam mengolah produk pastry dan bakery, dan setelah selesai pelatihan mengolah produk pastry dan bakery, diharapkan siswa SMK Harapan Bersama mendapatkan ilmu dan pengetahuan tentang pastry dan bakery serta dapat mempraktikkanya di rumah atau di tempat PKL. Dan dapat dijadikan sebagai peluang usaha untuk siswa SMK Harapan Bersama yang ingin berwirausaha. Metode yang digunakan adalah survei, pengumpulan data dan pelatihan. Hasil dari kegiatan ini peserta mengikuti acara dengan lancar, terlihat senang dan tertarik untuk dapat mempraktikkannya di rumah, karena bahan pembuatan fudgy brownies gampang dicari dan peralatan yang digunakan juga ada di masing-masing rumah peserta.

UPAYA PENINGKATAN KESIAPAN PEMBUKAAN KEMBALI UNTUK PENGELOLA HOMESTAY PADA MASA PANDEMI DI OBJEK WISATA GUCI Puput Dewi Anggraeni; Tantri Adithia Sabrina; Wiyanti Wiyanti
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 6, No 4 (2023): Martabe : Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v6i4.1320-1325

Dampak covid-19 sangat berpengaruh pada semua sektor, khususnya sektor pariwisata. Sejak ditutupnya Objek Wisata Guci pada tanggal 16 Maret 2020, seluruh tempat penginapan mengalami mati suri untuk waktu yang cukup lama. Pada tanggal 1 September 2021 objek wisata Guci dibuka kembali dengan pembatasan seribu pengunjung dari Kabupaten Tegal dengan kondisi sehat. Hal ini berdampak baik bagi tempat penginapan di Guci. Untuk mendukung hal tersebut, maka seluruh tempat penginapan/pondok wisata/homestay harus sudah siap dengan kebijakan pemerintah dalam pelaksanaan CHSE pada tempat penginapan/pondok wisata/homestay. Oleh karena itu pengelola tempat penginapan khususnya homestay harus mendapatkan penyuluhan kesiapan pembukaan kembali homestay di objek wisata Guci dengan tujuan pengelola dapat melayani tamu dengan pelayanan prima yang aman, sehat, bersih, dan lingkungan yang ramah sehingga memenuhi kebutuhan pengunjung dan sektor pariwisata dapat dipercaya kembali oleh tamu. Metode yang digunakan adalah survei, pengumpulan data dan penyuluhan. Hasil dari kegiatan ini peserta menjadi mengerti akan pentingnya penerapan CHSE tersebut di homestay dalam era pandemi.

PELATIHAN PENINGKATAN MUTU PELAYANAN KARYAWAN HOUSEKEEPING DI KING ROYAL HOTEL BREBES Puput Dewi Anggraeni
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 6, No 7 (2023): Martabe : Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v6i7.2548-2553

Bisnis hotel saat ini sangat menjanjikan, karenanya banyak hotel-hotel baru muncul di berbagai wilayah. Dari hotel berbintang hingga hotel melati atau sekelas guest house/homestay pun semuanya menjamur dengan rata. Seperti halnya di Kota Brebes terdapat hotel baru bernama King Royal Hotel Brebes. fasilitas hotel sangat lengkap namun perlu didukung dengan adanya pelayanan yang baik, hal ini sangat penting karena dapat meningkatkan penjualan, selain itu pengalaman dari pengunjung yang menginap juga memiliki peran utama untuk mempromosikan hotel tersebut. Kegiatan PKM ini menggunakan metode survei, pengumpulan data dan pelatihan. Permasalahan yang terjadi karyawan hotel khususnya bagian housekeeping belum memiliki pengetahuan tentang pelayanan prima dan tidak adanya koordinasi antar bagian hotel, sehingga beberapa tamu hotel komplain mengenai kebersihan kamar, pelayanan yang kurang dan lain sebagainya. Oleh karena itu perlu adanya pelatihan peningkatan mutu pelayanan kepada karyawan Hotel King Royal Brebes, dengan tujuan karyawan hotel mendapatkan ilmu dan pengetahuan tentang pelayanan prima serta dapat diterapkan pada saat bekerja sehari-hari sehingga tamu merasa puas dengan pelayanan yang diberikan dan kembali lagi menginap di King Royal Hotel Brebes.

Penguasaan Kosakata Bahasa Inggris Dalam Praktik Front Office Hana Yulinda Fithriyani; Puput Dewi Anggraeni
Jurnal Pendidikan Indonesia (JOUPI) Vol. 1 No. 2 (2023): Juni : Jurnal Pendidikan Indonesia
Publisher : PT. ALHAFI BERKAH INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62007/joupi.v1i2.68

Mastery of vocabulary in the field of hospitality is needed by students as initial capital for them to support them in carrying out speaking practices. The research problem focused on vocabulary mastery of tourism vocational school students in Tegal in front office practice (FO). The research aimed to analyze students’ FO vocabulary mastery and students' strategies to improve FO vocabulary mastery. The research method used descriptive quantitative. The subject in this research were students majoring in hospitality at tourism vocational schools in Tegal. The results showed that 35,5% of respondents scored above 70, 30,3% scored 60-69 and 34,2% of respondents scored below 60, with an overall average score of 62,6. Moreover, Regular Reading, Asking Teacher, Group Discussion, Synonym/Antonym, Using Audio-visual Media, Memorization, and Translation of Literary Passages are ways that many respondents agree on to improve English vocabulary mastery.

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