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All Journal Jurnal Pendidikan Vokasi Journal of Indonesian Tourism and Development Studies International Journal of Humanity Studies (IJHS) Jurnal Ilmiah Peuradeun JURNAL HOSPITALITI DAN PARIWISATA Jurnal Industri Pariwisata Seminar Nasional Produk Terapan Unggulan Vokasi International Journal of Tourism Business Research Journal of Commerce Management and Tourism Studies Jurnal Abdi Anjani Jurnal Ragam Pengabdian Jurnal Ilmu Sosial dan Humaniora
Benny Irwan Towoliu
Department of Tourism, State Polytechnic of Manado, Indonesia
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Social Sciences Transportation Other

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Pelatihan Hospitality bagi Pengelola UMKM Kuliner dan Homestay di Desa Kulu Kecamatan Wori Kabupaten Minahasa Utara Towoliu, Benny Irwan; Permana, Dimas Ero; Wenas, Pearl Loesye
Jurnal Ragam Pengabdian Vol. 1 No. 3 (2024): Desember
Publisher : Lembaga Teewan Journal Solutions

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62710/jg7wbb06

Abstract

Hospitaliti merupakan unsur utama dalam pengembangan desa wisata, namun terkadang hal tersebut dilupakan, ataupun tidak menjadi skala prioritas utama. Ketiadaan unsur tersebut, berkibat fatal bagi pengembangan desa wisata, walaupun desa tersebut telah mempersiapkan infrastruktur fasilitas wisata yang mewah. Desa Kulu adalah desa yang berlokasi di Kecamatan Wori, Kabupaten Minahasa Utara, Propinsi Sulawesi Utara, yang berdekatan dengan Kawasan Ekonomi Khusus Pengembangan Pariwisata (KEK-Pariwisata) Likupang. Desa ini telah mendapatkan Surat Keputusan Pemerintah Kabupaten sebagai desa rintisan wisata.   Tujuan dari kegiatan pengabdian ini adalah memberikan pelatihan Hospitality bagi Pengelola UMKM Kuliner dan Homestay di Desa Kulu, dengan harapan peserta mampu mempraktikan aktivitas hospitality dan sekaligus menjadi agent perubahan bagi pengembangan pariwisata desa. Metode pelaksanaan kegiatan terbagi atas tiga komponen utama. Metode yang dugunakan dalam kegiatan pengabdian ini terbagi atas tiga bagian yaitu: (1) Pre-activity merupakan kegiatan bersifat koordinasi dengan pihak pemerintah desa, selanjutnya (2) Main Activity merupakan kegiatan utama dilokasi, dan (3) Post-activity bersifat mengevaluasi kegiatan dengan dengan meminta umpan balik ke peserta.  Hasinya menunjukkan bahwa peserta sangat puas dengan kegiatan pengabdian yang dilakukan di Desa Kulu.
PENGOLAHAN BIJI JAGUNG MENJADI CORNFUSE NATURAL CHOICE SEBAGAI ALTERNATIF MINUMAN SEHAT Rajamuddin, Sintia; Pesik, Vena; Maronrong, Nabila Sanzabila; Permana, Dimas Ero; Towoliu, Benny Irwan
HOSPITALITI DAN PARIWISATA Vol 8 No 2 (2025): JURNAL HOSPITALITI DAN PARIWISATA
Publisher : PolimdoSains

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35729/jhp.v8i2.155

Abstract

The growing public awareness of healthy lifestyles has led to a shift in consumption patterns,particularly in reducing the intake of caffeinated beverages such as coffee. The adverse effects ofcaffeine including sleep disturbances, anxiety, and dependency underscore the need for healthier andmore natural alternatives. This study aimed to develop Cornfuse Natural Choice, a functionalbeverage derived from sweet corn, formulated to resemble coffee in aroma, taste, and appearance, yetfree of caffeine. Corn was selected for its nutritional profile, including dietary fiber, B vitamins, andantioxidants, as well as its naturally pleasant flavor and consumer acceptance. The researchemployed a design-based approach, utilizing data collection methods such as experimentation,interviews, and organoleptic testing. A total of 13 respondents—comprising academics, students, thegeneral public, and industry practitioners—participated in evaluating the product’s sensory attributesand packaging. The production process involved stages of cleaning, drying, roasting, cooling,grinding, and packaging. Findings indicated that a 30-minute roasting period yielded the mostpreferred sensory characteristics, closely mimicking coffee while preserving corn's distinctive notes.Cornfuse Natural Choice demonstrates strong potential for commercialization as a nutritious,caffeine-free beverage alternative in the functional food and drink market.
Pelatihan Basic English for Tourism bagi Pengelola UMKM Kuliner dan Homestay di Desa Wisata Budo, Provinsi Sulawesi Utara Margresye Diana Rompas; Machiko Nugraha Indriyanto; Towoliu, Benny Irwan
Jurnal Abdi Anjani Vol 3 No 2 (2025): Jurnal Abdi Anjani (JAA)
Publisher : Program Studi Pariwisata, Fakultas Ekonomi dan Bisnis,Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/anjani.v3i2.2676

Abstract

Pelatihan ini bertujuan meningkatkan kemampuan bahasa Inggris dasar para pengelola UMKM kuliner dan homestay di Desa Wisata Budo, Provinsi Sulawesi Utara, sebagai respons terhadap meningkatnya kunjungan wisatawan mancanegara dan keterbatasan kemampuan komunikasi para pelaku usaha lokal. Desa Budo, yang telah meraih prestasi dalam Anugerah Desa Wisata Indonesia, menghadapi tantangan signifikan karena sebagian besar operator UMKM masih bergantung pada pemandu wisata eksternal untuk berinteraksi dengan tamu asing. Untuk menjawab kebutuhan tersebut, pelatihan dilaksanakan menggunakan pendekatan Communicative Language Teaching (CLT) yang menekankan praktik komunikasi nyata melalui role play, simulasi layanan, pengenalan kosakata berbasis objek wisata, serta pendampingan lanjutan melalui grup WhatsApp sebagai media monitoring dan konsultasi. Kegiatan diikuti oleh 20 peserta yang merupakan perwakilan UMKM kuliner dan homestay, dengan fokus pada materi sapaan, perkenalan, penjelasan objek wisata, serta percakapan layanan dasar. Hasil pelatihan menunjukkan antusiasme tinggi dan peningkatan kemampuan peserta dalam memahami serta mempraktikkan komunikasi dasar dalam konteks pariwisata, diperkuat oleh komitmen untuk melanjutkan latihan melalui pendampingan daring. Secara keseluruhan, pelatihan ini membuktikan efektivitas pendekatan komunikatif dalam meningkatkan kompetensi bahasa Inggris pelaku UMKM sebagai bagian dari upaya memperkuat daya saing Desa Wisata Budo.
Developing an integrated service training model for local restaurant waiters: Evidence from Manado, Indonesia Towoliu, Benny Irwan
Jurnal Pendidikan Vokasi Vol. 15 No. 1 (2025): February
Publisher : ADGVI & Graduate School of Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jpv.v15i1.84277

Abstract

Tourism development in Manado has stimulated rapid restaurant growth, yet improvements in human resources have not kept pace, particularly among local waiters whose service competence remains limited. Existing training programs are often generic, insufficiently contextualized, and unable to accommodate participants’ different educational and work backgrounds. This study aims to develop an integrated service training model specifically designed for waiters in local restaurants. A mixed-method approach was employed combining questionnaires, observations, and interviews with customers, restaurant owners, and waiters. Survey data were analyzed descriptively to identify gaps between service expectations and performance, while qualitative data were examined thematically to explore service problems and training needs. The findings indicate a clear discrepancy between customers’ high expectations and the actual service performance of local waiters, particularly in communication, product knowledge, service etiquette, and problem-handling. The proposed integrated model groups participants based on prior education and experience, and applies differentiated training methods: basic training (video presentation/vestibule), intermediate training (role-play), and advanced training (case studies and managerial problem-solving). Competencies are assessed at each stage and recognized through certification at different levels. The model proves effective in aligning training content with participant needs, preventing training fatigue, and generating clearer competency outcomes. This study contributes to vocational education and tourism by demonstrating how workplace-based training can be structured, competency-oriented, and certification-ready, while supporting local workforce readiness and service quality improvement.
Perception of Tourist towards the Potential Development of Tumpa Mountain Area as Integrated Ecotourism, Manado, North Sulawesi Province Towoliu, Benny Irwan; Takaendengan, Mita Erdiaty
Journal of Indonesian Tourism and Development Studies Vol. 3 No. 1 (2015)
Publisher : Graduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitode.2015.003.01.01

Abstract

Tumpa is the name of mountain located at the northern part of the Manado City region which bordering The National Park of Bunaken. As a mountainous region with a height of ±623m (asl), it occupies a strategic position. In addition to being adjacent to the park, it is also part of uplands owned by the city of Manado. It serves as buffer zone (green belt) of water, horticultural and agricultural areas with mangrove coastal areas. Master Plan of Tourism Development Region in Manado City used as part of ecotourism products from mountain and forest, but so far there has been no in-depth study to assess the holistic perception of tourist in the development potency of the region as an integrated tourism in Tumpa Mountain area. This study was purposed to determine the tourist perception toward the potential development as integrated ecotourism. This research involved a qualitative research approach, described by using figures on the percentage. Fieldwork was used as a questionnaire survey. The analysis measurement using Likert Scale, scoring and analysis combined with the analysis of the interest rate (level of importance). This study result shows that the average respondent answered good with the score range between 3.5 until 4.2. It means the respondents have argued that every indicator; natural, social-cultural and infrastructure that exists in the region Tumpa Mount area is still in good condition. In the level of interest the respondents answered between 3.6 until 4.6 with category important. This means respondents expect that good environmental circumstances will be always maintained and linked with the development of tourist attraction which is very suitable to be developed as ecotourism. In conclusion, the indicators are considered good and important to be developed as an integrated ecotourism area. Keywords: Ecotourism, Integrated, Perception, Tourist, Tumpa Mount.
Questioning the Readiness of Manado as a Tourism Destination: Poor Service of Waitresses in the Local Restaurants Towoliu, Benny Irwan; Sangari, Fonny; Permana, Dimas Ero
Journal of Indonesian Tourism and Development Studies Vol. 5 No. 1 (2017)
Publisher : Graduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitode.2017.005.01.02

Abstract

In the last two decades, Manado local government has forwarded a Manado vision as a tourism destination. Due to this policy, many accommodations and restaurants are built here. Certainly, this is an opportunity for local people to work in the hospitality industry. Meanwhile, so far the tourism development industry is only physical, it was not supported by the human resource local tourism development, in this case, the waitresses who work in local restaurants. The research aims to examine the quality of service of waitresses who work in local restaurants. The research was conducted from October to December 2015, and locations of the area where data were taken are Mega Mas and Sabua Bulu Malalayang. These areas are the centers of local culinary industry. The research method used is descriptive qualitative supported by quantitative data. Field research includes a survey involving 116 respondents, observation and documentation, and the analysis by serv-qual method. Service quality measured based on visitors' perceptions of the five dimensional aspects. They are the tangible aspect, responsiveness aspect, assurance aspect and empathy aspect. Result of this research shows that service quality of local waitresses are still low, where service performance appraisal is 3.11 while the guest expectations of service quality were 4.47. Guest rating on the performance expectations of service and quality of service shows a minus value. This indicates that the guest is not satisfactory with the performance of services provided by a waitress with an average value of -1.35 satisfactions which means that the value of service of local waitress is ≤ 0. Recommendation is that the local governments should encourage business manager of local restaurants training to improve service quality of waitress. The methods of training suggested are video presentation, vestibule, role plays and case studies. Keywords: local restaurants, poor service, readiness of Manado, tourism destination, waitresses. 
Co-Authors Alma K. Pongtuluran Alma Karangan Pongtuluran Bawole, Merryany Bernadain Dainty Polii Deby Cnristiyani Sendow Diane Tangian Dianne O. Rondonuwu Fonny Sangari Jeanlly A. Solang Jemmy Rudolf Pangemanan Kamagi, Jongky Kevin Keril Pangemanan Kondoj, Telly H. I. Kondoj, Telly Hetty Isje Kumaat, Hendry Moudy Estefanus Lumettu, Agustinus Machiko Nugraha Indriyanto Mandulangi, Jufrina Mangolo, Mikhael Credo Samuel Margresya Diana Rompas Margresye Diana Rompas Maronrong, Nabila Sanzabila Maryke Alelo Mikhael C.S. Mangolo Mita Erdiaty Takaendengan Natos, Christoffer Daniel Pagayang, Dirna Pangemanan, Jemmy Rudolf Permana, Dimas E. Permana, Dimas Ero Pesik, Vena Rajamuddin, Sintia Rondonuwu, Dianne O. Sangari, Fonny Sangari, Fonny Erny Helty Selvy R Kalele, Selvy R Silvana Audry Rima Wewengkang Solang, Jeanlly A. Watung, Enrico Aldo Wenas, Pearl Loesye