Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Jurnal Pariwisata Bunda
Musparni
AKADEMI PARIWISATA BUNDA
Arts Social Sciences

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
PENGARUH IKLIM KERJA DAN SUPERVISI PIMPINAN TERHADAP MOTIVASI KERJA DI PANGERAN BEACH HOTEL PADANG Musparni
Jurnal Pariwisata Bunda Vol. 1 No. 2 (2021): Vol. 1 No. 2 Juni 2021
Publisher : Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1320.83 KB)

Abstract

This study aimed at finding out the effect of the working climate and supervision of the leadership on the work motivation of the employees at Pangeran  Beach Hotel Padang. The research hypothesis was that work climate and leadership supervision had a significant effect on the work motivation of the employees of Pangeran  Beach Hotel Padang. The total population was 110 employees of Pangeran  Beach Hotel Padang. The sampling technique used was the Cluster Stratified Random Sampling method.  The samples were 73 employees. Data were collected through a questionnaire using a Likert scale which had been tested for its validity and reliability. As collected, the data were analyzed by Path Analysis using the SPSS (Statistical Package for Social Science) program. The findings proved that there is an influence of work climate, and supervision of leaders on the work affected the employees’ motivation at Beach Hotel Padang. To increase the work motivation of Pangeran  Beach Hotel Padang employees, employees should respond to their duties properly and also increase their sense of responsibility at work. Supervisors/leaders should increase the application of rewards and punishments. To improve the work climate, it should be encouraged to be more flexible at work, increase sympathy, provide support, and increase the courage of employees to do risky work. As employees’ motivation has already increased, they will be more diligent and serious at work.
KEPUASAN PASIEN TERHADAP KETEPATAN WAKTU PENYAJIAN MAKANAN PADA DIET JANTUNG DI BANGSAL JANTUNG RSUP DR. M. DJAMIL PADANG Anggi Mariani; Musparni
Jurnal Pariwisata Bunda Vol. 2 No. 2 (2022): Vol. 2 No. 2 2022
Publisher : Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (791.39 KB)

Abstract

One of the services for inpatients is the provision of food and drinks for patients that are tailored to the patient's condition based on clinical conditions, nutritional status, and body metabolic status. In the implementation of hospital meals, it is measured by the patient's food left on the plate (Plate Waste) is the leftover food served to the patient, but not consumed and expressed in the percentage of food served. Food waste is an indicator of the success of nutritional therapy provided by the hospital. Food on the patient's plate in the cardiac ward of Dr M Djamil Hospital Padang and there is often a delay in the time of giving food to patients. The purpose of this study was to assess patient satisfaction with the heart diet food served and the timeliness of serving food to patients. The research method used is descriptive analysis. Data collection techniques are observation, questionnaires and documentation. The results of the research that the author has done can be seen from the color, shape, presentation and level of maturity of the food, where the color is less attractive, the number of servings is not appropriate and the level of maturity is less.
Co-Authors Anggi Mariani