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All Journal International Journal of Economics, Business and Accounting Research (IJEBAR) Jurnal Bingkai Ekonomi (JBE) Nawasena: Jurnal Ilmiah Pariwisata Tamasya
Denny Asmara
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Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Social Sciences

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Keandalan dalam Memberikan Pelayanan Restaurant terhadap Revisit Guest Studi pada Food and Beverage Service di Narendra Restaurant Denny Asmara
Jurnal Bingkai Ekonomi (JBE) Vol 7 No 1 (2022): Jurnal Bingkai Ekonomi (JBE)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) - Institut Teknologi dan Bisnis (ITB) Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54066/jbe.v7i1.217

Abstract

The Food and Beverage Service Department is responsible for meeting the food and drink needs of its guests. In carrying out operational activities, employees of the Food and Beverage Service Department must have knowledge of how to serve food and drink properly. The purpose of the study was to determine the quality of food & beverage service. Methods Data collection techniques using interviews, observations, literature studies, documentation, and qualitative descriptive methods. The results in this study are the quality of service provided by the Food and Beverage Department at The Sunan Hotel Solo is classified as good and includes several aspects, namely tangible, reliability, responsiveness, empathy, assurance as evidenced by guests who make recommendations and repeat guests. From the elaboration of the results of the discussion that has been described above, it can be concluded that the quality of service provided by the Food & Beverage staff at The Sunan Hotel Solo is quite good, resulting in guest satisfaction.
Upaya Peningkatan Pelayanan Melalui Room Attendant di Hotel Grand Mercure Solo Baru Octaviani Gita Putri; Bartolomeus Herawan Mintardjo; Dewi Hermawati Wahyuningsih; Denny Asmara; Aulia Firmansyah
Nawasena: Jurnal Ilmiah Pariwisata Vol. 2 No. 3 (2023): Desember : Nawasena: Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian Dan Pengabdian Masyarakat STIEPARI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/nawasena.v2i3.1219

Abstract

One of the factors that influences guest satisfaction is service quality. One effort to improve service quality is through the Housekeeping Department, in the Room Attendant section. These efforts can be enhanced through management and operational levels. Therefore, it is important to know the efforts made by the Grand Mercure Solo Baru Hotel to improve the quality of hotel services through the Room Attendant section. The research approach used in this research is a qualitative research approach. Primary data through direct observation in the field, in-depth interviews with sources, Executive Housekeeper, Casual Housekeeping Supervisor, field documentation in the form of field photos, and official documents provided legally. Secondary data uses articles, books and so on. The research instruments used in this research were observation and in-depth interviews. Data were analyzed by data reduction, data presentation, drawing conclusions and verification, final conclusions. Based on research, it was found that efforts to improve the quality of room attendant services through the managerial level are to hold routine training every 4 months, tightening the SOP for Room Attendants. At the operational level, the focus is on employee attitudes towards guests, including a clean and neat appearance according to SOPs and behavior with the 5S principles (smile, greet, salute, be polite, courteous).
ANALYSIS OF IMPROVING THE PERFORMANCE OF BOYOLALI DPRD MEMBERS DURING THE 2021 PANDEMIC Ali Hufroni; Denny Asmara; Afiefah Sulistyowati; Sudarwati
International Journal of Economics, Business and Accounting Research (IJEBAR) Vol 9 No 2 (2025): IJEBAR: Vol. 9 Issue 2, June 2025
Publisher : LPPM ITB AAS INDONESIA (d.h STIE AAS Surakarta)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/ijebar.v9i2.18010

Abstract

The purpose of this study is to determine whether there is a significant influence between the variables of flexibility, IT utilization, motivation, and work discipline on employee performance. In addition, it is also to find out whether there is a significant simultaneous influence and which variables are the most dominant in influencing employee performance in members of the Sukoharjo Regency DPRD. The method used is a quantitative descriptive method. The population in this study was 44 members and the entire population was sampled in this study, where the sampling technique used quota sampling. The data used are primary data and secondary data with data collection techniques: observation, documentation, questionnaires and literature studies. The data analysis technique in this study used multiple linear tests. The results of the study can be concluded that:: 1) There is an influence of flexibility, the use of IT, motivation, and work discipline have a simultaneous effect on performance in members of the Boyolali Regency DPRD, 2) There is an influence of flexibility on performance on members of the Boyolali Regency DPRD, 3) There is an influence of IT utilization on performance in members of the Boyolali Regency DPRD, 4) There is an influence of motivation on performance in members of the Boyolali Regency DPRD, 5) There is an influence of work discipline on performance on members of the Boyolali Regency DPRD Keywords : employee performance, flexibility, IT utilization, motivation, work discipline
Dampak Implementasi Standar Operasional Prosedur dalam Meningkatkan Kinerja Karyawan di Restoran Chatter Lounge Gumaya Tower Semarang Melyta Ayu Dwi Prastiwi; Jasanta Peranginangin; Denny Asmara
Tamasya : Jurnal Pariwisata Indonesia Vol. 2 No. 3 (2025): September : Tamasya : Jurnal Pariwisata Indonesia
Publisher : Asosiasi Peneliti Dan Pengajar Ilmu Sosial Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/tamasya.v2i3.620

Abstract

This study aims to examine and analyze how the implementation of Standard Operating Procedures (SOP) impacts employee performance improvement at Chatter Lounge Restaurant, Gumaya Tower Semarang. The background of this research stems from initial observations and interviews that revealed inconsistencies in SOP implementation, particularly in aspects of grooming and staff attitudes toward guests. A qualitative descriptive method with a case study approach was employed to gain a comprehensive understanding of the phenomenon. Data were collected through in-depth interviews with four key informants, direct observations of operational activities, and digital documentation related to SOP practices. The data analysis followed the interactive model of Miles and Huberman, which includes three main stages: data reduction, data display, and conclusion drawing. The findings indicate that SOP implementation positively contributes to enhancing employee discipline, time efficiency, and accuracy in following service procedures, leading to a more standardized service quality. Nevertheless, the implementation is not yet fully optimal as several employees lack a comprehensive understanding of SOP content. Inhibiting factors include limited advanced training opportunities, one-way briefings that restrict interactive communication, and the absence of a performance-based reward system to motivate staff. The study highlights that while SOPs serve as a crucial guideline to improve consistency and professionalism, their effectiveness depends heavily on continuous reinforcement and employee engagement. Therefore, it is recommended that the restaurant management strengthen SOP implementation through ongoing training, more participatory internal communication, and the establishment of performance-based reward mechanisms to maximize employee motivation, ensure service excellence, and ultimately enhance guest satisfaction.
Pemanfaatan Nangka Muda sebagai Bahan Isian Inovatif pada Produk Dimsum Isnaini Nur Jannah; Alip Suroto; Denny Asmara
Tamasya : Jurnal Pariwisata Indonesia Vol. 2 No. 3 (2025): September : Tamasya : Jurnal Pariwisata Indonesia
Publisher : Asosiasi Peneliti Dan Pengajar Ilmu Sosial Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/tamasya.v2i3.633

Abstract

The culinary sector continues to grow through product innovation and creative marketing strategies, supported by culinary tourism that increases tourists’ interest in tasting regional specialties. Indonesia has many potential local food resources, one of which is young jackfruit, which can be utilized as an innovative plant-based ingredient, although its use is still limited. This study aims to develop dim sum filled with young jackfruit as an innovative, healthy, and value-added product. A quantitative experimental method was used to objectively and measurably assess the quality and consumer acceptance of the dim sum. The formulation of the dim sum involved young jackfruit, eggs, tapioca flour, and wheat flour, through processes such as washing, boiling, chopping, and steaming. Sensory analysis results showed that sample B excelled in aroma, taste, and overall evaluation, while sample A had the best color, and sample C had the best texture. Some challenges identified included color changes due to oxidation, sap affecting taste, and high air content affecting texture if not properly drained. The final dim sum product had a light brown color, chewy texture, and was sensorially accepted as a high-quality dim sum with potential for further development as an innovative culinary product. These findings indicate that utilizing young jackfruit as a filling ingredient can be an attractive alternative in developing traditional processed foods with high nutritional value and consumer appeal.
Co-Authors Afiefah Sulistyowati Ali Hufroni Alip Suroto Aulia Firmansyah Bartolomeus Herawan Mintardjo DEWI HERMAWATI WAHYUNINGSIH Isnaini Nur Jannah Jasanta Peranginangin Melyta Ayu Dwi Prastiwi Octaviani Gita Putri Sudarwati