Article Per Year (5 Year)
p-Index From 2020 - 2025
0.92
P-Index
This Author published in this journals
All Journal bionature Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan Sewagati: Jurnal Pengabdian Masyarakat Indonesia Ardhi: Jurnal Pengabdian dalam Negri
Ahmad Mansur
STIEPARI SEMARANG
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Immunology & microbiology Medicine & Pharmacology Public Health Social Sciences Veterinary Other

Published : 5 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 5 Documents
Search

 1 
ANALISIS SEGMENTASI PASAR BERBASIS MARKETING MIX DALAM MENDUKUNG WISATA KULINER DI EDEN DAILY INTERNATIONAL FOOD DI KOTA SEMARANG Ahmad Mansur
Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan Vol 1 No 3 (2022): September : Jurnal Ekonomi, Manajemen Pariwisata Dan Perhotelan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jempper.v1i3.676

Abstract

The research carried out has the function of analyzing market segmentation based on marketing mix in supporting culinary tourism at Eden Daily International Food in Semarang City. This research was conducted because this restaurant is considered not maximal in supporting culinary tourism in the city of Semarang seen from the customers who are mostly from within the city of Semarang. With the problem, namely: "What are the strategies carried out by Eden Daily International Food in order to support Semarang culinary tourism, How to apply the marketing mix in Eden Daily International Food in order to support Semarang culinary tourism, How to analyze market segmentations in eden daily international food in order to support culinary tourism in Semarang This research was conducted using qualitative methods, with a sample of 11 informants, 1 owner, 5 Eden employees and 5 customers. The research data were obtained from observation, interviews, and documentation with open questions. The results of this research show that the strategy that Eden has implemented for its promotion has not been maximized properly, there are still deficiencies in the field of promotion, then the marketing mix has been maximized by seeing the several facilities it has, then the market segmentation that has been carried out is good, for example the price and product are in accordance .
Optimalisasi Pengawetan Kurma Tomat Menjadi Serbuk Ekstrak Minuman Guna Meningkatkan Daya Simpan Pangan Nabati Ahmad Mansur; Rudi Prasetyo Ardi; Nina Mistriani
bionature Vol 23, No 2 (2022): Oktober
Publisher : Fakultas MIPA UNM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35580/bionature.v23i2.37359

Abstract

Abstract. This research was conducted with a quantitative approach and aims to determine which tomato dates will be used as a basic ingredient in the manufacture of extract drinks. The use of this tomato analyzes the tolerance level of tomatoes to exposure to sugar derivatives (glucose and lactose) on shelf life as processed vegetable foods. Analyzing the antioxidant levels of tomato date extract based on storage time. Analyzing the effect of storage time on the organoleptic quality of tomato date extract. Analyzing the tolerance level of tomato date extract to exposure to sugar derivatives (glucose and lactose) and their impact on organoleptic quality. The results showed that the comparison of tomato date extract powder with various treatments had an effect on the parameters tested, including increasing antioxidants and reducing microbial levels and was also favored by research respondents when organoleptic testing was carried out. It can be concluded that the storage time of tomato date extract powder will increase antioxidant levels and will make the total microbial activity relatively decreased.Keywords: Dates Preservation, Beverage Extract, Shelf Life, Vegetable Food.
Pelatihan Fruits Carving Pada Siswa Dan Guru Smk Pgri 4 Kabupaten Kendal Ahmad Mansur; Novitaratri; Syamsul Hadi
SEWAGATI: Jurnal Pengabdian Masyarakat Indonesia Vol. 1 No. 4 (2022): Desember : Jurnal Pengabdian Masyarakat Indonesia
Publisher : BADAN PENERBIT STIEPARI PRESS

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

Abstract

Perkembangan hotel dan bisnis kuliner saat ini meningkat di daerah daerah tidak terkecuali di kabupaten Kendal yang saat ini menjadi daerah yang tujuan perkembanga industry. Untuk itu banyak perkembangan kuliner karena banyanya masyarakat yang produktif dan tingkat perekonomiannya. Sumber Daya Manusia (SDM) juga diperlukan peningkatan dan perkembangannya salah satunya yang sudah di lakukan oleh SMK PGRI 4 Kabupaten Kendal yang dimana melaksankan pelatihan Frutis Carving pada siswa baik kelas 1, 2 dan 3 serta guru-guru pada jurusan perhotelan yang memiliki tujuan supaya meningkatkan skill atau kemampuan di bidang seni ukir. Seni ukir atau carving art adalah ilmu pahat yang dilaksanakan di lakukan pada media buah, biasanya buah yang di ukir yaitu semangka, papaya, melon serta bahan lainnya seperti lobak, waloh, apel maupun yang lainnya. Keindahan dan keserasian adalah yang utama pada penampilan carving art ini. Hasil pada pelatihan ini banyak siswa dan guru antusias dan mempraktikan sendiri sehingga ada ketertarikan dalam seni ukir buah.
PELATIHAN EXCELLENT SERVICE DALAM MENINGKATKAN SUMBER DAYA MANUSIA (SDM) FOOD & BEVERAGE (F&B) PADA KARYAWAN DI SEMARANG ROYAL GOLF Ahmad Mansur; Syamsul Hadi; Umar Abdul Jabbar
SEWAGATI: Jurnal Pengabdian Masyarakat Indonesia Vol. 2 No. 1 (2023): Maret : Jurnal Pengabdian Masyarakat Indonesia
Publisher : BADAN PENERBIT STIEPARI PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/sewagati.v2i1.809

Abstract

Service is the main and first key for the comfort of guests who come to a company, Service Excellence is the key. In language Service Excellence consists of two words, namely Service and Excellence. Every activity that is intended and intended to provide satisfaction through services provided by someone satisfactorily, something that is provided is of high quality and exceeds what the customer expects. the quality of Human Resources (HR) of employees in restaurants needs to be improved. One way to improve the quality of service for employees is for employees to be given direction and training regarding the importance of excellent service. Excellent service is an effort to provide a sense of satisfaction and foster trust in or customers in food and beverage business managers
Pelatihan Service Attitude Dalam Meningkatkan Sumber Daya Manusia (SDM) Pada Karyawan Di Kotta Hotel Semarang Ahmad Mansur; Syamsul Hadi; Umar Abdul Jabbar
ARDHI : Jurnal Pengabdian Dalam Negri Vol. 1 No. 6 (2023): Desember : Jurnal Pengabdian Dalam Negri
Publisher : Asosiasi Riset Pendidikan Agama dan Filsafat Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/ardhi.v1i6.120

Abstract

Jembrak In this era of globalization, service is the main key in building positive relationships between service providers and consumers. One of the critical aspects in providing services is attitude or Service Attitude, namely the attitude shown by individuals or organizations in providing services to the community. Service Attitude is not just about providing services, but also creating positive experiences and added value for the communities served. In this context, research and in-depth understanding of Service Attitude becomes very important. Ethics is a branch of philosophy that considers concepts such as morality, values, and human actions. This includes consideration of what is right and wrong, both in relationships between individuals and in social and professional contexts, improving Human Resources (HR) for employees at Kotta Hotel Semarang.
Co-Authors Nina Mistriani Novitaratri Rudi Prasetyo Ardi Syamsul Hadi Syamsul Ph.D M.A. Hadi Umar Abdul Jabbar