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All Journal Jurnal Mata Pariwisata Jurnal Mahatvavirya JURSIMA Jurnal Pengabdian Masyarakat dan Riset Pendidikan Tractare: Jurnal Ekonomi-Manajemen
Asman Abnur
Politeknik Pariwisata Batam
Arts Humanities Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

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PERBEDAAN KINERJA KUALITAS LAYANAN KARYAWAN RESTORAN SEDERHANA DAN NASI KAPAU PADA KAWASAN WISATA KULINER THE VITKA CITY COMPLEX Asman Abnur; Agung Edy Wibowo
JURNAL MATA PARIWISATA Vol. 1 No. 1 (2022): MARET 2022
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (315.232 KB)

Abstract

The success of providing satisfaction to customer with, is to fit up what the customer looking at benefits which company has provided them. Success in culinary business management does not only depend on the menu offered but also on the packages delivered to customers, namely service of quality. The service quality factor in a culinary business of course related to the workforce or employees. It means that the employee must be having a better performance, because the culinary business is a kind of services business. Today, many business sectors affected by the presence of Covid-19. As a precautionary measure due to the COVID-19 pandemic. Several restaurants have offered a choice of dining services that can be reached by consumers, one of which is the existence of a Nasi Kapau restaurant. Nasi Kapau is a management choice strategy in serving consumers. Restaurant Nasi kapau is a new phenomenon in Batam, this restaurant always crowded with many customers in a long line. Saturation sampling was used in this research with 38 samples counted and processed. The result of this test show that; There is a significant difference in performance between employees of a Sederhana restaurant and a Nasi Kapau restaurant
INOVASI MELALUI MANAJEMEN 4A DALAM PENINGKATAN KUNJUNGAN WISATAWAN DAN PAD KOTA BATAM Frangky Silitonga; Mohamad Nur Afriliandi Nasution; Asman Abnur
JURNAL MAHATVAVIRYA Vol. 10 No. 1 (2023): MARET 2023
Publisher : PPM Sdirjianbang Akademi Militer

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Abstract

Tujuan penelitian ini memberikan gambara secara jelas bahwa masalah kunjungan wisata yang beberapa tahun sebelumnya sangat rendah bahkan sampai pada titik nol kunjungan. Hal ini membuat turunnya pendapatan asli daerah (PAD) kota Batam secara signifikan apalagi kegiatan pariwisata merupakan lima kategori menyumbang terbesar di Batam. Untuk menjawab peningkatan kunjungan dan bersamaan PAD Kota Batam dari kegiatan Pariwisata maka inovasi dan usaha nyata melalui manajemen 4A adalah kunci yang selama ini digunakan oleh pemerintah Kota Batam. Metode analisis data penilitian ini menggunakan pendekatan deskriptip kuantitatif. Dua hal faktor yang kuat sebagai bagian terobosan inovasi dan usaha nyata, pertama fator pendorong dan faktor penarik. Focus dari penelitian ini pada manajemen 4A atau faktor penarik. Manajemen 4A yang dimaksud adalah attraction, amenities, accessibility, dan ancillary service. Hasil dari penelitian ini menjukkan peningkatan kunjungan pariwisata sangat eart hubungannya terhadap laju peningkatan PAD Kota Batam. Peneliti selanjutnya di harapkan dapat melihat dari factor pendorong seperti pada edukasi, interpersonal dan, fisiologis maka semakin lengkaplah dua sudut pandanga untuk mengukur inovasi dan trobosan yang dilakukan Permerintah di Kota Batam untuk meningkatkan PAD Batam secara signifikan dan berkelanjutan
PENGARUH LINGKUNGAN DAN STRES KERJA TERHADAP KINERJA KARYAWAN INDUSTRI TURUNAN PARIWISATA (Studi pada RM Sederhana dan Nasi Kapau) Asman Abnur; Agung Edy Wibowo; Muhamad Nur Afriandi Nasution; Hendra Syaiful
JURSIMA (Jurnal Sistem Informasi dan Manajemen) Vol 11 No 1 (2023): Volume 11 Nomor 1 2023
Publisher : INSTITUT TEKNOLOGI DAN BISNIS INDOBARU NASIONAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47024/js.v11i1.543

Abstract

This study intends to find out and analyze the performance of employees in tourism derivative industry into a micro-study in terms of environmental aspects and work stress at the Sederhana and Nasi Kapau restaurants in Batam City. The modern world has placed tourism as a new industry which able in organizing and producing a country's economic growth faster, because it is capable of providing employment, increasing income, increasing living standards and providing stimuli for the productive sectors around it. As part of the derivatives of tourism industry, both of these restaurants provide an interesting phenomenon because they are always full of consumer, either weekdays and especially at holidays. The research variables consist of work environment and work stress as independent variables and performance as the dependent variable. The number of samples was 117 respondents and data analysis using multiple regression. The results showed that work environment has a significant influence on employee performance. Work stress has a significant effect on employee performance. The work environment has a dominant influence on employee performance compared to the effect of work stress on employee performance
Evaluating Customer Preferences For Human Resources At Ayam Kosek Restaurant: A Comparative Study Based On SERVQUAL Dimensions Agung Edy Wibowo; Kartika Cahayani; Asman Abnur; I.Nyoman Budhiartha; M.Irfan Fitrian
Tractare: Jurnal Ekonomi-Manajemen Vol 9 No 1 (2026): TRACTARE : Jurnal Ekonomi dan Manajemen
Publisher : Sekolah Tinggi Ilmu Ekonomi Bentara Persada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62820/trt.v9i1.200

Abstract

This study aims to analyze customer preferences toward human resources (HR) quality in a restaurant operating across three different locations using the Service Quality (SERVQUAL) approach. Human resources play a critical role in the restaurant industry because they directly influence service experiences that affect customer satisfaction and loyalty. Service quality in this study was evaluated based on the five SERVQUAL dimensions, namely tangibles, reliability, responsiveness, assurance, and empathy. The research employed a quantitative approach involving 99 respondents selected through purposive sampling. The respondents consisted of customers who had previously visited and received services directly from the restaurants under study. Data were collected through structured questionnaires and analyzed using descriptive statistics and comparative tests to determine whether differences existed in customer preferences regarding HR quality across the three restaurant locations. The findings reveal that each location obtained different mean scores across several SERVQUAL dimensions. These differences indicate variations in customer perceptions regarding the performance of employees at each restaurant branch. However, statistical testing demonstrated that the observed differences were not statistically significant. This result suggests that the quality of service delivered by human resources across the three restaurant locations is relatively consistent and capable of meeting customer expectations at a comparable level. Therefore, despite the existence of differences in average scores among locations, customers generally do not exhibit significantly different preferences regarding the quality of human resources serving them. The study implies that the service standards implemented by the restaurant management have been applied relatively uniformly across all branches. These findings provide valuable insights for management in maintaining service consistency while continuously improving employee performance and service quality. Furthermore, the results highlight the importance of sustaining standardized service practices as a strategic effort to strengthen customer satisfaction, enhance customer loyalty, and improve the restaurant’s competitiveness in an increasingly dynamic and competitive market environment
Sosialisasi Pariwisata Hijau sebagai Upaya Meningkatkan Kesadaran Lingkungan pada Siswa SMK Misi Bagi Bangsa Batam Widi Hardini; I Nyoman Budhiartha; Violetta Cherryline; Asman Abnur; Hari Sandi Atmaja; Agung Edy Wibowo; Nensi Lapotulo; Yoliana Muder Kleden
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 5 No. 1 (2026): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 5 Nomor 1 (Juli 2026 -
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v5i1.7787

Abstract

Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan pemahaman dan kesadaran lingkungan siswa SMK Misi Bagi Bangsa Batam melalui sosialisasi pariwisata hijau. Program menggunakan pendekatan deskriptif-partisipatif berupa koordinasi dengan sekolah, penyampaian materi, diskusi dan tanya jawab, simulasi atau refleksi tindakan, evaluasi lisan, serta dokumentasi. Materi ini menghubungkan prinsip pariwisata berkelanjutan dengan praktik yang dekat dengan kehidupan siswa dan calon pekerja pariwisata-perhotelan, seperti pemilahan sampah, pengurangan plastik sekali pakai, penghematan air dan energi, kebersihan area layanan, pencegahan sisa makanan, serta komunikasi ramah lingkungan kepada tamu. Catatan dan dokumentasi visual menunjukkan pelaksanaan yang interaktif: siswa menyimak, mencatat, berdiskusi, dan menyampaikan tanggapannya. Kegiatan ini juga menghasilkan kerangka tindakan sederhana untuk sekolah serta memperkuat kompetensi hijau dalam pembelajaran vokasional. Skor prates-pascates, atau pengukuran perilaku jangka panjang, memosisikan capaian sebagai bukti proses, keterlibatan, dan indikasi awal kesadaran, bukan sebagai bukti efektivitas yang bersifat kausal. Sosialisasi layak menjadi intervensi awal, tetapi perlu dilanjutkan melalui proyek praktik, evaluasi terstandar, dan pemantauan terhadap kebiasaan yang ramah lingkungan.
Co-Authors Frangky Silitonga Hari Sandi Atmaja Hendra Syaiful I Nyoman Budhiartha I.Nyoman Budhiartha Kartika Cahayani M.Irfan Fitrian Mohamad Nur Afriliandi Nasution Muhamad Nur Afriandi Nasution Nensi Lapotulo Violetta Cherryline Wibowo, Agung Edy Widi Hardini Yoliana Muder Kleden