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Tia Listiaty
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Pengaruh Kepemimpinan Dan Motivasi Terhadap Kinerja Karyawan Hotel Bintang Tiga Di Bandung Utara Tia Listiaty; Sri Marini
JURNAL PARIWISATA VOKASI Vol 2 No 2 (2021): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The purpose of this study was to obtain empirical evidence about the influence of leadership and motivation to performance of hotel employee in north Bandung. The results are expected to contribute in the development of human resources management for the company as weel as of the practitioners. The study was conducted at Hotel Ardan, Hotel Nalendra dan Hotel Isola. This study used survey method with quantitative research approaches. While the type of research in the form Descriptive Research and Verificative Explanation Research with time horizon in the form of cross-sectional data that reflect a picture of a situation at a particular time. To test the hypothesis of the study use statistical method of path analysis. Based on the result of calculations using extensions of the multiple regression analysis the result obtained are Y = 0,698X1 + 0,200X2 + ε1, from the equation the calculation result are obtained 0,070 and the determinant coefficient of 70%. The test results of research found a significant relationship between leadership and motivation to employee performance either simultaneously or partially. Keywords: Leadership, Motivation and performance employee.
OPTIMALISASI PEMANFAATAN BUAH TJAMPOLAY DALAM PEMBUATAN CAKE SEBAGAI ALTERNATIF PENGEMBANGAN BUAH LOKAL YANG BERGIZI TINGGI Tia Listiaty; Chondro Suryono
JURNAL PARIWISATA VOKASI Vol 3 No 2 (2022): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

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Abstract

This study aims to 1) Knowing the right formula in making tjampolay cake, 2) Knowing the right processing technique in making tjampolay cake, 3) Knowing consumer acceptance in making tjampolay cake. The research on "Utilization of tjampolay fruit in cake making as an alternative ingredient for local development" was conducted at the writer's house in Talun sub-district, Cirebon city. A research study entitled "Utilization of tjampolay fruit in cake making as an alternative material for local development" in the city of Cirebon In the research and development procedure using the ADDIE model developed by Dick and Carry (1996) combined with the 4D model developed by Tiagarajan (1974) so ​​that produce Analysis (study of reference products), Design (product design), Develop (manufacture and testing of products) and Dissemination (exhibition of products). Cake is a cake made from liquid dough by mixing four basic ingredients, namely flour, sugar, eggs and fat, then molded in a pan and baked in the oven until cooked. Tjampolay fruit is a typical fruit from the city of Cirebon with a distinctive taste, namely sweet and fragrant aroma. In addition, this fruit also knows no season, meaning that it bears fruit throughout the season. The fruit contains calories, starch, vitamins, minerals and fiber. The tjampolay fruit is a soft yellow color similar to a sweet potato. In this study, the use of tjampolay fruit as the basic ingredient or filling of the cake was carried out. The method used is to determine the solution and the output targets as well as the steps for each solution given, as well as the method that will be used in achieving these goals. The results showed that 1) the right recipe for making Tjampolay Cake products was using 100% Tjampolay Fruit as a substitute for Banana Fruit. 2) Public acceptance of Cake Tjampolay characteristics of color 3.5, aroma 3.5, texture 3.5, taste 3.62, and overall 3.54. 3) It can be seen from the panelist test that the level of acceptance of the color character in Cake Tjampolay products reached 3.0, the aroma in the Cake Tjampolay products reached 3.00, the texture of the Cake Tjampolay products reached 3.3 and the taste of the Cake Tjampolay products reached 3.3. So it can be concluded that Cake Tjampolay products can be well received by the public
Strategi Pemasaran Produk UMKM Rattan Sintetis Melalui Digital Marketing di Desa Karangmulya Kabupaten Cirebon Dian Fitriyana; Annisaa Eka Warliati; Tia Listiaty
Manajemen dan Pariwisata Vol. 1 No. 2 (2022): Vol. 1 No. 2 Oktober 2022
Publisher : Sekolah Tinggi Ilmu Ekonomi Pariwisata Yapari (STIEPAR YAPARI) Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (161.914 KB) | DOI: 10.32659/jmp.v1i2.214

Abstract

This study aims to analyze the marketing strategies that affect the success of MSME businesses in Cirebon. The marketing strategy that will be developed is a synthetic rattan marketing strategy which is still not developed in marketing. This condition stems from marketing that still uses offline media as its target market. Researchers will develop marketing strategies with online methods, both through social media such as Instagram, YouTube and e-commerce. The method used in this activity is descriptive qualitative research. The research subjects in this study were informants who provided research data through interviews and purposive sampling techniques. Based on the results of qualitative research using interview and observation techniques and the data that the authors have collected, it can be concluded that digital marketing has a very large influence on product marketing because it can increase sales volume and also increase profits for MSME entrepreneurs. Business success can be achieved with the efforts of various parties, both external and internal. One of the external efforts made by the government is to develop the MSME sector in collaboration with academics and MSME business actors.
Branding Strategy for Tourism Industry Development Talun District, Cirebon Regency Sudiana Wachyudi; Tia Listiaty
International Journal of Education, Language, Literature, Arts, Culture, and Social Humanities Vol. 2 No. 1 (2024): February : International Journal of Education, Language, Literature, Arts, Cult
Publisher : FKIP, Universitas Palangka Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59024/ijellacush.v2i1.705

Abstract

Branding is essential for tourist attractions and government agencies, one of which is improving the image and reputation of a tourist attraction or institution so that the wider community can know it. There needs to be an appropriate strategy from the Talun District government, which is the authority in tourism development in Talun District, so the author is interested in examining the branding strategy carried out by Talun District in developing the tourism sector as a tourist destination. This research uses a descriptive type of research with a qualitative approach. The Talun District Government of Cirebon Regency plans the construction of the "Wisata Talun Ngangeni" to improve the welfare of rural communities and stimulate the regional economy. In addition to promotion through digital tourism, the participation of local communities is needed to maintain and develop innovations in the area. However, it is only possible to have a positive impact on branding tourism culture with digital tourism. Several forms of digital tourism promote tourism using inappropriate and deviant nuances. Usually, children and adolescents often receive such adverse effects.
Potential For Night Culinary Tourism On Jalan Pekalipan Cirebon Wibowo, Riyanto; Listiaty, Tia
Jurnal Toursci Vol 2 No 1 (2024): Vol 2 No 1 August 2024
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/toursci.v2i1.426

Abstract

Research has been carried out on the culinary potential of mala m on Jalan Pekalipan Cirebon. The method used is a descriptive method by conducting surveys, interviews and secondary data analysis from various sources that can be accounted for. The results of the research indicate that Pekalipan culinary tourism located on Pekalipan street is the first culinary tourism carried out by the Cirebon City Government. Pekalipan Culinary Tourism was inaugurated as one of the culinary destinations through the Pekalipan Festival activities, which was inaugurated on Saturday, September 22, 2022, Pekalipan Culinary Tourism: The first culinary tour in the city of Cirebon initiated by the Cirebon City Government. Pekalipan culinary tourism has 15 traders, each with culinary specialties served to visitors, both Cirebon specialties and contemporary foods. Pekalipan culinary tourism has been used as a tourism destination that can be developed by the city government by referring to the aspects that must be fulfilled as a tourism destination by looking at the 4 A aspects, namely attraction (attraction), accessible (system achieved), amenities (facilities) and ancillary (tourism institutions). Pekalipan Culinary Tourism, as one of the culinary tourism in Cirebon City, can be developed as one of the attractions in the city of Cirebon as a tourism destination, but the following steps must be taken: There is a close cooperative relationship with various nearby tourist objects such as the Kacirebonan palace, Kasepuhan palace, and Kanoman palace to attract visitors to Pekalipan culinary tourism. There must be improvements and additions of facilities that visitors can use and utilize, such as toilets, safe and comfortable parking lots, and entertainment art and culture typical of Cirebon so that visitors will feel more typical of the city of Cirebon. The formation of forums in the form of Pekalipan culinary tourism institutions to form activities to attract tourists to visit Pekalipan culinary tourism.
DIGITAL MARKETING STRATEGY THROUGH SOCIAL MEDIA AT ARUNIKA EATERY, KUNINGAN Salsabila, Gina Aulia; Wachyudi, Sudiana; Listiaty, Tia; Setiawan, Agung; Irawan, Joseph Aldo
Jurnal Manajemen dan Dinamika Bisnis (JMDB) Vol. 3 No. 2 (2024): JMDB (Jurnal Manajemen dan Dinamika Bisnis)
Publisher : Universitas Dian Nuswantoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33633/jmdb.v3i2.10296

Abstract

Each business has its marketing strategy. In the digital era, utilizing social media become part of the marketing strategy that every single business has used. Through social media, businesses can reach out to various types of customers and decide who will be their customers. This study aims to find out how digital marketing strategies in Arunika Eatery, Kuningan, increasing consumer purchases, the types of marketing content that can increase the promotion of Arunika Eatery, Kuningan, and what the supporting and inhibiting factors in marketing their products through social media. The method used is qualitative descriptive. Data collection techniques through observation, interviews, and literature studies. Arunika Eatery, Kuningan, has implemented a digital marketing strategy through social media with a 70-20-10 strategy. Arunika Eatery, Kuningan carries out its marketing strategy with diverse and exciting content, which contains event promotions carried out by Arunika Eatery Kuningan, information about Arunika Eatery Kuningan, short videos, quotes, and question and answer sessions to its followers. This research focuses on the analysis of marketing strategy for the food and beverages business, especially in the Kuningan area. The researcher is the first one to conduct research about Arunika Eatery, and there's no previous research. 
Strategi Pengembangan Pemasaran dalam Menarik Minat Konsumen Pengguna Jasa di Kinipagi Wedding Planner Cirebon Roslikawati Roslikawati; Tia Listiaty
Journal of Management and Creative Business Vol. 2 No. 3 (2024): July : Journal of Management and Creative Business
Publisher : Universitas 45 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30640/jmcbus.v2i3.2914

Abstract

The development of an increasingly advanced era has a great influence on the creative mindset of the Indonesian people and the world in all respects. The event organizer or Event Organizer (EO) service business has prospects or developments that are increasingly needed by the community, not only needed in urban areas but also in rural areas. Kinipagi Wedding Planner is one of the Wedding Organizer businesses in Cirebon which was established in 2019, precisely before the COVID-19 Pandemic in Indonesia. The data collection technique in this study uses Nonprobability Sampling technique which in this study does not provide equal opportunities or opportunities for each element of population members to be selected as sample members. The sampling technique in this study uses Purposive Sampling, which is a sampling technique with certain considerations. The research design used in this research is descriptive qualitative research design because researchers want to know how marketing development strategies and how to maintain existence to attract consumer interest in Kinipagi Wedding Planner service users. The data collection methods used in this research are observation, interviews, and documentation. results that Kinipag Wedding planner has already implemented marketing mix and has also performed SWOT analysis. The application of SWOT analytics and marketing mix on Kinipagi Wedding Planer helped have gone well especially the price factor offered is relatively cheaper compared to other wedding organizers in Cirebon. However, there were some shortcomings such as hard-to-reach locations, human resources that need to be improved, and promotional media that still have to be broadcast.
Co-Authors agung setiawan Annisaa Eka Warliati Chondro Suryono Dian Fitriyana Joseph Aldo Irawan Riyanto Wibowo Roslikawati Roslikawati Salsabila, Gina Aulia Sri Marini Sudiana Wachyudi