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All Journal IKRA-ITH ABDIMAS Jurnal Mantik Jurnal Ilmiah Manajemen Kesatuan Prosiding Konferensi Nasional PKM-CSR Journal of Community Empowerment and Innovation

Rahmat Kusnedi

Faculty Of Tourism And Hospitality, Pradita University, Indonesia

Author-ID : 4370417

Humanities Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Nursing Public Health Social Sciences

Published : 8 Documents Claim Missing Document

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Articles

Pengayaan Materi Praktik Operasional Restoran Hotel Bagi Siswa Smkn Dki Jakarta LYLY SOEMARNI LIOE; Rahmat Kusnedi; Andi Guna
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 2 (2019): Peran Perguruan Tinggi dan Dunia Usaha dalam Mempersiapkan Masyarakat Menghadapi Era I
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Bentuk pembelajaran dengan metode praktikum merupakan salah satu cara untuk menyampaikan materi pelajaran kepada siswa. Manfaat dari praktikum adalah melatih keterampilannya siswa secara aktif dan memberikan kesempatan bagi siswa menerapkan pengetahuan dan keterampilan teknis pada saat yang bersamaan sehingga memberikan pemahaman secara utuh atas materi pelajaran. SMKN Pariwisata memiliki jurusan Tata Boga dan Tata Hidang yang menerapkan metode pembelajaran praktikum dan kegiatan praktikum jurusan tata boga dan tata hidang dilakukan di dalam laboratorium yang terpisah. SMKN melihat adanya kebutuhan melakukan praktikum bersama antar siswa jurusan Tata Boga dan Tata Hidang sehingga keterampilan teknis siswa dapat diterapkan dalam lingkungan yang mendekati kondisi di industri. Kegiatan pengabdian ini merupakan bagian dari program pengayaan materi praktikum bagi siswa SMKN dan pelaksanannya mengambil tempat di laboratorium restoran, laboratorium Kitchen dan Bakery & Pastry serta melibatkan dosen pengajar serta mahasiswa program studi Pariwisata. Tujuan kegiatan ini untuk memberikan pengalaman praktis bagi siswa dalam melakukan kegiatan praktikum bersama dan bersinerji antar siswa Tata Boga dan Tata Hidang. Metode kegiatan adalah siswa Tata Boga membuat menu Balinese dari makanan pembuka, sup, utama sampai penutup dengan dipandu oleh seorang Chef instruktur dan dibantu mahasiswa dalam menyiapkan peralatan. Pada waktu yang bersamaan siswa Tata Hidang akan menyusun meja kursi serta menyiapkan peralatan yang dibutuhkan untuk layanan prasmanan (buffet) dan pemberian materi tentang layanan prasmanan dan praktik pembuatan minuman. Serta demonstrasi fruit carving dan ice carving serta mencoba teknik carving sederhana. Kemudian siswa Tata Hidang menjalankan perannya sebagai greeter pembuat minuman dan waiter saat tamu datang ke restoran. Manfaat program ini adalah memberikan pengalaman atas kegiatan operasional sebuah restoran hotel dan membangun bentuk kerjasama antar siswa serta memberikan pengalaman dalam mengolah makanan dalam jumlah banyak dengan waktu terbatas serta pengalaman memberikan layanan kepada tamu undangan.

INTRODUCTION TO HOTEL OPERATION FOR STUDENTS OF SMK NEGERI 7 CITY OF TANGERANG Rahmat Kusnedi; Nova Bernedeta Sitorus; Budi Setiawan; Dede Fahruroji; Johann Prawiro
Jurnal Pemberdayaan Masyarakat dan Inovasi Vol 1 No 1 (2022)
Publisher : STKIP PGRI SITUBONDO

The hotel is in the lodging operations section where the main activity is to rent comfortable and safe rooms to guests. The level of service offered in a hotel starts from the core benefit, namely a room to stay. Core benefits are supported by facilitating service or often referred to as hotel operations such as front office, housekeeping, food and beverage, and kitchen/pastry. Vocational High Schools are expected to be able to become quality resources, they are not only taught theoretical classes but are also taught skills according to what is needed by the industry. Therefore, the Community Service Team of the Pradita University Tourism Study Program would like to share knowledge about hotel operations with partners, in this case, SMK Negeri 7 Tangerang City. This activity will begin with an introduction to the campus and after that the participants are divided into VHP practice and kitchen practice. To measure the extent to which participants understand the material that has been made, a pre-test and post-test will be conducted. This activity is guided by lecturers who are experts in the front office and kitchen, assisted by several students. Participants who take part in practical activities using the VHP software gain increased knowledge and can make reservations about the software. Participants who take part in cooking practice activities can make Indonesian dishes such as grilled konro and tekwan soup.

The Influence of Marketing Mix on Airline Ticket Purchasing Decisions During the Covid-19 Pandemic in 2021 (Title.com Case Study) Rahmat Kusnedi; Nexen Pinontoan; Sundring Djati
Jurnal Mantik Vol. 7 No. 4 (2024): February: Manajemen, Teknologi Informatika dan Komunikasi (Mantik)
Publisher : Institute of Computer Science (IOCS)

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

The use of e-commerce at this time is increasing, one of which is e-commerce that provides the needs for tourism activities. Tiket.com is an e-commerce platform that has an application form in order to meet consumer needs, especially online airline tickets. Consumers in making decisions to purchase airline tickets online need factors that influence these purchases, especially with the emergence of the Covid-19 pandemic. This factor is included in the marketing mix which consists of product dimensions, price, promotion, and purchasing channels. This study was conducted to determine the effect of Tiket.com's marketing mix (X) on application users who are domiciled in DKI Jakarta on purchasing decisions (Y) of airplane tickets during the Covid-19 pandemic in 2021. The research method used is quantitative with verification types and descriptions. survey. The sampling technique was carried out using a non-probability sampling method with a purposive sampling technique and 118 respondents were used. The data analysis test was carried out by simple linear regression. The results showed that the marketing mix had an influence on purchasing decisions of 46.2% from the coefficient of determination test R2. The marketing mix is proven to have an effect on purchasing decisions with the results of the t count exceeding the t table, 9.976 > 1.980.

Strategy For Improving Customer Satisfaction Towards Service Quality Perception And Brand Image In The Culinary Industry Dikki Z. Choesrani; Rahmat Kusnedi; Kezia Elsty; Muhammad Irfan; Lilik Hariyanto; Aan Nurhasanah
Jurnal Ilmiah Manajemen Kesatuan Vol. 13 No. 1 (2025): JIMKES Edisi Januari 2025
Publisher : LPPM Institut Bisnis dan Informatika Kesatuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37641/jimkes.v13i1.2757

The results of the analysis show that the perception of service quality has a positive and significant impact on customer satisfaction. If the quality of service is improved, then customer satisfaction will also increase. Service quality is measured through various dimensions such as reliability, responsiveness, and empathy, all of which contribute to the overall evaluation of the customer experience. The brand image also plays an important role in shaping customer satisfaction. Research found that brand image has a positive influence on customer satisfaction, although its impact is smaller compared to service quality. A positive brand image can enhance customers' perception of the quality of service provided. Research shows that the total impact of service quality on customer satisfaction is around 42.78%, while brand image contributes approximately 15.13%. In other words, service quality has a greater impact compared to the brand image in enhancing customer satisfaction. From this analysis, it can be concluded that to improve customer satisfaction in culinary industrys, it is important to focus on enhancing service quality. This includes improvements in service responsiveness and reliability, as well as building a positive brand image. This, culinary industry can be more effective in meeting student expectations and increasing their satisfaction levels. Keywords: Service Quality, Brand Image, Customer Satisfaction, Customer Loyalty

Gen Z Perceptions And Expectations Of Culinary Quality And Service Transformation Aan Nurhasanah; Rahmat Kusnedi; Kezia Elsty; Muhammad Irfan; Lilik Hariyanto; Dikki Z. Choesrani
Jurnal Ilmiah Manajemen Kesatuan Vol. 13 No. 1 (2025): JIMKES Edisi Januari 2025
Publisher : LPPM Institut Bisnis dan Informatika Kesatuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37641/jimkes.v13i1.3082

Gen Z's perceptions and expectations regarding the transformation of culinary quality and service are influenced by significant changes in food preferences influenced by social, cultural, and technological factors. Generation Z—born between 1997 and 2012—tends to try various types of food from different cultures and is very interested in innovation and sustainability in food. Generation Z prefers to try new foods and create unique flavor combinations. More than 70% of them admit to often trying foods they have never tried before, reflecting a desire to experience various flavors. Additionally, they are more likely to choose foods that align with personal values such as sustainability and health. Social media plays a significant role in shaping Generation Z's culinary preferences. They actively share their culinary experiences and often seek inspiration from food influencers on platforms like Instagram and TikTok. This shows that understanding food is very important in attracting the attention of this generation. The culinary industry faces the challenge of meeting the increasingly diverse demands of Generation Z. Companies must innovate in their products and services to attract the interest of Generation Z, including providing healthy and environmentally friendly food. Research results show that the main factor influencing consumer decisions to purchase products and services is their quality. About 60% of Gen Z customers feel dissatisfied with certain products and services. Generation Z hopes the culinary industry can respond to their demands, especially for new products and better services. Overall, Generation Z's perceptions and expectations regarding the transformation of culinary quality and service indicate that they are seeking satisfying dining experiences. They also want to contribute to the sustainability and ethics of the food industry, in line with the growing awareness of social and environmental issues. Keywords: Gen Z, Perception, Hope, Culinary Transformation, Food Quality, Service, Technology, Sustainability

The Role Of Technology In Simplifying Operations To Strengthen Customer Relationships In The Culinary Industry Lilik Hariyanto; Rahmat Kusnedi; Kezia Elsty; Muhammad Irfan; Dikki Z. Choesrani; Aan Nurhasanah
Jurnal Ilmiah Manajemen Kesatuan Vol. 13 No. 1 (2025): JIMKES Edisi Januari 2025
Publisher : LPPM Institut Bisnis dan Informatika Kesatuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37641/jimkes.v13i1.3083

With the advancement of technology, the culinary industry continues to evolve. Technology not only makes businesses easier to run, but it can also strategically help enhance customer engagement. The purpose of this research is to determine the role of technology in streamlining operations and strengthening customer relationships in the culinary industry. Business operators can optimize efficiency, reduce costs, and enhance customer experience by using online ordering applications, digital inventory management systems, and social media platforms. This study also discusses the implementation of digital payment systems and the use of data analytics to understand customer preferences. The research results show that the effective use of technology can increase customer satisfaction by up to 25% and operational efficiency by up to 30%. Thus, technology is not just a helpful tool, but also a catalyst for building a competitive culinary business. Technology offers many opportunities to make culinary businesses easier and enhance customer engagement. Research results show that the adoption of the right technology can provide significant efficiency in business operations, such as cost reduction, improved service speed, and better data management. In addition, technology also plays a crucial role in enhancing customer experience through personalization, ease of access to information, and more interactive interactions. Thus, the strategic use of technology can be the key to the success of culinary businesses in the digital era, creating more efficient operations and more engaged customers. Keywords: Technology, Customer Engagement, Culinary Industry, Digital Transformation, Business Efficiency.

Culinary Fusion In Transforming Traditional Recipes For Modern Tastes Rahmat Kusnedi; Kezia Elsty; Muhammad Irfan; Lilik Hariyanto; Dikki Z. Choesrani; Aan Nurhasanah
Jurnal Ilmiah Manajemen Kesatuan Vol. 13 No. 1 (2025): JIMKES Edisi Januari 2025
Publisher : LPPM Institut Bisnis dan Informatika Kesatuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37641/jimkes.v13i1.3084

In the culinary world, fusion cuisine is becoming increasingly popular, especially in terms of transforming traditional recipes to suit modern tastes. This concept includes the creation of innovative and appealing dishes by combining elements from various culinary traditions, both local and international. In the context of Indonesia, fusion food not only offers a variety of flavors but also introduces more appealing presentation styles that align with the preferences of the younger generation. Modification of traditional recipes such as soto, satay, and fried rice is a real example of culinary fusion. For example, Lamongan Soto, which is usually simple, can be transformed by adding seafood and salted eggs, giving it a richer flavor and a more luxurious appearance. Like fried rice, molecular gastronomy techniques can be used to create sambal in the form of pearl-like beads that are more visually appealing and flavorful. Fusion cuisine also attracts tourists. Chefs can expand the culinary market by adapting traditional Indonesian dishes into forms that are more palatable to international tastes, such as rendang burgers or sushi burgers. This increases interest in local cuisine and allows chefs to innovate and build a reputation worldwide. Although it offers many opportunities, implementing fusion cuisine has several challenges. When making modifications, maintaining the authenticity and identity of traditional food is a major challenge. Overall, culinary fusion provides a platform for innovation in the culinary world by combining tradition and modernity. This not only enriches the culinary experience but also allows chefs to conduct in-depth research on the characteristics of ingredients and cooking techniques from various cultures to ensure that the final result remains harmonious and delicious. This process involves repeated experimentation to achieve the ideal flavor combination without losing the essence of the original cuisine. Keywords: Culinary Fusion, Traditional Recipes, Food Innovation, Modern Taste, Gastronomy, Culinary Modification, Culinary Culture

PENINGKATAN KETERAMPILAN MAHASISWA DALAM INTEGRASI MATA KULIAH PADA EVENT OTELION Ni Made Sri Puspadewi Roels; Rahmat Kusnedi; Johann W.H. Prawiro; Sri Pujiastuti; Wiwik Nirmala Sari; Budi Setiawan; Kezia Elsty; Lilik Hariyanto; Muhammad Irfan; Dikki Z Choesrani; Muhammad Novel
IKRA-ITH ABDIMAS Vol. 10 No. 1 (2026): IKRAITH-ABDIMAS Vol 10 No 1 Maret 2026
Publisher : Universitas Persada Indonesia YAI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37817/ikra-ithabdimas.v10i1.6361

Pariwisata sebagai sektor strategis memerlukan sumber daya manusia yang memiliki keseimbangan antara kompetensi akademik dan keterampilan praktis. Kegiatan Pengabdian kepada Masyarakat (PKM) ini bertujuan untuk mengintegrasikan pembelajaran berbasis proyek dalam penyelenggaraan event bertajuk Ôtelion III dengan konsep “Competition with the Colors of the Capital, Reviving Jakarta’s Culture” dan tema Batavian: “Showing Richness, Endless Culture”. Kegiatan ini dilaksanakan pada 1–5 Desember 2025 di Gedung 2 Universitas Pradita dengan melibatkan 300 peserta dari SMA/SMK dan mahasiswa melalui 18 cabang lomba di bidang pariwisata, perhotelan, kuliner, seni, dan olahraga. Metode pelaksanaan menggunakan pendekatan deskriptif kualitatif melalui tahapan perencanaan proposal, penggalangan sponsor, koordinasi kepanitiaan, pelaksanaan event, hingga evaluasi pasca kegiatan. Hasil kegiatan menunjukkan bahwa event berjalan lancar sesuai perencanaan, meningkatnya partisipasi dibanding tahun sebelumnya, serta tercapainya luaran pembelajaran berbasis Outcome-Based Education (OBE). Selain meningkatkan kompetensi teknis dan manajerial mahasiswa, kegiatan ini juga memperkuat brand awareness Fakultas Pariwisata dan Seni Kuliner serta menjadi wadah pengembangan minat dan bakat peserta. Integrasi unsur budaya Betawi dalam rangkaian kompetisi dan seremoni turut berkontribusi pada upaya revitalisasi budaya lokal di tengah dinamika kota metropolitan. Dengan demikian, PKM ini efektif sebagai model pembelajaran kolaboratif berbasis praktik yang mendukung penguatan kompetensi industri sekaligus pelestarian budaya sebagai daya saing destinasi.

Co-Authors Aan Nurhasanah Andi Guna Budi Setiawan Dede Fahruroji Dikki Z Choesrani Dikki Z. Choesrani Elsty, Kezia Johann Prawiro Johann W.H. Prawiro Lilik Hariyanto LYLY SOEMARNI LIOE Muhammad Irfan Muhammad Novel Ni Made Sri Puspadewi Roels Nova Bernedeta Sitorus Pinontoan, Nexen Alexandre Sri Pujiastuti Sundring Djati

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