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All Journal Jurnal Edukasi (Ekonomi, Pendidikan dan Akuntansi) Jurnal Pariwisata Vokasi Barista : Jurnal Kajian Bahasa dan Pariwisata Inaba of Community Services Journal
Dadi Indra Permana
Akademi pariwisata NHI Bandung
Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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PENGARUH MODEL PEMBELAJARAN BERBASIS MASALAH TIPE OPEN ENDED TERHADAP HASIL BELAJAR SISWA Dadi Indra Permana
Jurnal Edukasi (Ekonomi, Pendidikan dan Akuntansi) Vol 8, No 2 (2020): November
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/je.v8i2.4310

Abstract

Rendahnya hasil belajar peserta didik di kelas X IIS SMAN 1 Bantarujeg disebabkan terpusatnya pembelajaran yang menyebabkan kurang aktifnya peserta didik dalam proses pembelajaran dan juga dalam penggunaan model pembelajaran yang kurang tepat. Peneliti menerapkan model pembelajaran berbasis masalah tipe open ended pada kelas eksperimen dan metode pembelajaran konvensional pada kelas kontrol. Peneliti menggunakan metode quasi experimental dengan nonequivalent control group design. Teknik pengumpulan data melalui pretest dan posttest baik di kelas eksperimen maupun di kelas kontrol. Pengolahan data menggunakan rumus Uji-t. Hasil penelitian bahwa terdapat peningkatan hasil belajar peserta didik pada kelas eksperimen yang menggunakan model pembelajaran berbasis masalah tipe open ended dibandingkan dengan yang menggunakan metode pembelajaran konvensional. Dalam penelitian ini dapat disimpulkan bahwa pembelajaran yang menggunakan model pembelajaran berbasis masalah tipe open ended lebih unggul dibandingkan dengan yang menggunakan metode pembelajaran konvensional.
Peningkatan Kualitas Sdm Pariwisata Melalui Pendidikan Terintegrasi: Kolaborasi Perguruan Tinggi Vokasi Dengan Industri Pariwisata Deden Saepudin; Didin Nurdin; Ilham Fajri; Dadi Indra Permana
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 9 No. 2 (2022): December
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/barista.v9i02.1082

Abstract

The quality of tourism human resources is closely related to the quality of tourism education institutions. A good tourism educational institution will also produce good graduates, as candidates for quality tourism human resources. Thus efforts to improve tourism human resources begin with efforts to improve the quality of tourism education. This study analyzes how education is managed in tourism vocational higher education institutions, especialy at the NHI Bandung Tourism Academy and at Nusantara Jaya Depok Tourism Academy. The research method uses a qualitative approach with observation techniques, documentation studies and in-depth interviews with stakeholders. It consists of directors, heads of study programs, lecturers, practice instructors, heads of internal quality assurance, and students at the two institutions that are the locus of research. The results of the study show that to produce graduates who are ready to work and have experience working in the industry, tourism higher institutions must collaborate with the hospitality industry in implementing integrated practical learning (work based learning). This form of collaboration is realized by involving industrial practitioners in a number of activities, including: 1) Curriculum development and alignment; 2) Formation of a Steering Committee; 3) Teaching practitioner program; 4) Implementaion on the job training; 5) Sending students to part-time work program (casual); and 6) Guest lecture from industry practitioners. The implications of this collaboration will improve the quality of graduates which will ultimately contribute to improving the quality of tourism human resources.
Community Empowerment Through Business Strategy Training, OSS-RBA Legality, And Capital Access For MSMEs In Gudang Kahuripan Village Yayan Sugiarto; Surya Adtya Wahyono; Dewi Fitriani; Rd. Intan Media Ratna Puri; Dadi Indra Permana
Inaba of Community Services Journal Vol. 4 No. 2 (2025): Volume 4 Number 2, December 2025
Publisher : Universitas INABA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56956/inacos.v4i2.563

Abstract

Micro, Small and Medium Enterprises (MSMEs) are backbone of the national economy, but its development often constrained problem structural, legality, and literacy financial activities​ Devotion to the Community Services aim For increase capacity entrepreneurship students and the community in the Lembang area through training establishment of MSMEs, management legality, and expansion access capitalization. The method used is Experiential Learning that integrates theory with practice live, including interactive workshops, simulations Online Single Submission Risk-Based Approach (OSS-RBA) system, up to market implementation through MSME bazaar activities. Evaluation results quantitative show improvement significant to understanding participants, especially in the aspect step start business (up 47%) and access capitalization (up 42%). In general, practical, ownership Business Identification Number (Nomor Induk Berusaha) increase from 57% to 81% post-training. In addition, the bazaar activities were successful push business unit activation participant from 53% to 78%. Discussion results activity confirm that simulation practice direct effective mitigates obstacle psychological related complexity bureaucracy licensing. In conclusion, synergy between education legality, motivation through bazaars and literacy capital capable transforming participants' mindsets from informal businesses become planned formal business. This program give contribution real for strengthening ecosystem entrepreneurship local and independent economy community in Gudang Kahuripan Village
Analisis Kualitas Pelayanan Prima Menggunakan Dimensi Service Quality (Servqual) di Feast Restaurant Sheraton Bandung Hotel and Towers: Erwin Setiawan; Rizki Subagja; Dadi Indra Permana
JURNAL PARIWISATA VOKASI Vol 6 No 2 (2025): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60038/jpv.v6i2.147

Abstract

Excellent service plays a crucial role in achieving customer satisfaction in the hospitality and restaurant industry. This study aims to analyze the quality of service at Feast Restaurant, Sheraton Bandung Hotel and Towers. The research employs a descriptive method with a qualitative approach, using data collection techniques such as observation, interviews, questionnaires, and literature studies. The findings indicate that while most customers experience convenience in the service, several aspects require improvement, namely speed, empathy, accuracy, and reliability. To address these issues, enhancing service quality through employee training and better management practices is necessary. These findings highlight the importance of employee development to achieve excellent service standards that meet customer expectations and enhance the restaurant's competitiveness in the hospitality industry.
Pemanfaatan Tepung Wortel Dalam Pembuatan Kue Semprit Levina Ardelia; Dadi Indra Permana
JURNAL PARIWISATA VOKASI Vol 7 No 1 (2026): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60038/jpv.v7i1.168

Abstract

Penelitian ini bertujuan untuk menginovasi produk kue tradisional semprit dengan memanfaatkan tepung wortel sebagai substitusi bahan utama guna meningkatkan nilai gizi dan variasi produk pastry. Masalah utama dalam industri kuliner saat ini adalah rendahnya konsumsi sayuran di kalangan masyarakat dan perlunya diversitas produk camilan sehat. Metode penelitian yang digunakan adalah eksperimen laboratorium  menggunakan tiga taraf perlakuan substitusi tepung wortel (100%, 75%, dan 50%). Data dikumpulkan melalui uji organoleptik yang melibatkan panelis untuk menilai aspek warna, aroma, tekstur, dan rasa. Hasil penelitian menunjukkan bahwa substitusi tepung wortel sebesar 75% merupakan formulasi terbaik yang paling diterima oleh panelis karena menghasilkan warna oranye yang menarik dan tekstur yang renyah tanpa menghilangkan karakteristik asli kue semprit. Pemanfaatan tepung wortel ini diharapkan dapat menjadi referensi bagi pelaku UMKM di sektor pariwisata kuliner untuk mengembangkan produk oleh-oleh khas yang lebih bernilai gizi dan inovatif.
Co-Authors Deden Saepudin Dewi Fitriani Didin Nurdin Erwin Setiawan Ilham Fajri Levina Ardelia Rd. Intan Media Ratna Puri Rizki Subagja Surya Adtya Wahyono Yayan Sugiarto