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All Journal Martabe : Jurnal Pengabdian Kepada Masyarakat Journal of Tourism and Economic Jurnal Pengabdian Masyarakat Kesosi JHT: Journal of Hospitality and Tourism Jurnal Pendidikan Indonesia Pariwisata
Puput Dewi Anggraeni
Politeknik Harapan Bersama
Agriculture, Biological Sciences & Forestry Arts Humanities Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Neuroscience Nursing Public Health Social Sciences

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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

Abstract

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.
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

Abstract

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

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

Abstract

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.
Pelatihan Etika dan Persiapan Grooming untuk Siswa SMK Harapan Bersama Menjelang Praktik Kerja Lapangan Wiyanti; Puput Dewi Anggraeni; Hana Yulinda Fithriyani; Rony Darpono
Jurnal Pengabdian Masyarakat Kesosi Vol. 8 No. 2 (2025): Juli: Jurnal Abdimas KESOSI
Publisher : Sekolah Tinggi Ilmu Kesehatan Kesetiakawanan Sosial Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57213/abdimas.v8i2.353

Abstract

This Community Service Activity (PKM) aims to improve the understanding and skills of students at Harapan Bersama Vocational School, particularly those majoring in Hospitality, regarding ethics and grooming as preparation for Field Work Practices (PKL). The identified issue is the lack of student awareness about the importance of maintaining a professional attitude, presenting an appearance that meets industry standards, and applying proper ethics in service. To address this, the activity was implemented using an educational and participatory approach, which included the delivery of theoretical materials, hands-on practice, interactive discussions, and evaluations through pretest and posttest assessments. The results of the activity demonstrated a significant improvement in students' understanding, with the average pretest score of 61.25 increasing to 86.40 on the posttest. This indicates that the training successfully enhanced students' knowledge about the importance of ethics and grooming in the professional setting. Additionally, 100% of the participants reported that the training was useful and satisfying. This program had a positive impact in preparing students mentally and professionally for their future roles in the hospitality industry. The students not only gained insights into the ethical standards and grooming expected in the workplace, but also improved their professional attitudes and communication skills, which are crucial for succeeding in the competitive hotel industry. Furthermore, the training also contributed to fostering greater confidence in students, helping them adapt to the demands of the real-world work environment. This activity serves as an effective model for equipping vocational students with essential skills for their transition from education to professional practice, particularly in the service sector.
Co-Authors Dina Hariani Hana Yulinda Fithriyani Hana Yulinda Fithriyani Hans Hera Amalia Hariani, Dina Rony Darpono Tantri Adithia Sabrina Tantri Adithia Sabrina Wiyanti Wiyanti Wiyanti WIYANTI WIYANTI