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All Journal EKOMBIS REVIEW: Jurnal Ilmiah Ekonomi dan Bisnis Jurnal Taman Vokasi Jurnal Ilmiah Edunomika (JIE) Bisman (Bisnis dan Manajemen): The Journal of Business and Management Jurnal Manajemen Perhotelan dan Pariwisata NUSANTARA: Jurnal Pengabdian Kepada Masyarakat Jurnal Pengabdian Masyarakat Waradin Jurnal Visi Manajemen (JVM) Gema Wisata Nawasena: Jurnal Ilmiah Pariwisata Safari : Jurnal Pengabdian Masyarakat Indonesia Literacy : International Scientific Journals of Social, Education, Humanities Media Bina Ilmiah Alkhidmah: Jurnal Pengabdian dan Kemitraan Masyarakat Seminar Nasional Teknologi dan Multidisiplin Ilmu Momentum Matrix: International Journal of Communication, Tourism, and Social Economic Trends Fundamentum: Jurnal Pengabdian Multidisiplin International Conference on Digital Advanced Tourism, Management, and Technology Jurnal Pengabdian Kepada Masyarakat Indonesia
Julian Andriani Putri
Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia (STIEPARI) Semarang
Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mechanical Engineering Public Health Social Sciences Other

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Global Image Through Local Cuisine: Exploring Culinary Diversity In Global Tourism Julian Andriani Putri; Tuwuh Adhistyo Wijoyo
International Conference On Digital Advanced Tourism Management And Technology Vol. 1 No. 2 (2023): International Conference on Digital Advanced Tourism, Management, and Technolog
Publisher : Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/ictmt.v1i2.30

Abstract

Over the past few decades, the global tourism industry has seen significant growth, leading to an increased demand for culturally immersive travel experiences. This study the importance of food in modern tourism, where it serves not only as a basic necessity but also as a vital tool for experiencing and understanding local cultures. Local cuisine, often referred to as "local flavor," has become a central attraction in the tourism industry due to its embodiment of unique creativity, cultural heritage, and the values of indigenous communities. Local food also has the potential to promote cultural diversity in the era of globalization. This research investigate the various challenges faced by local cuisine in the context of global tourism, including the preservation of food authenticity while catering to the preferences of global travelers. It will also explore the role of local food in shaping perceptions of tourist destinations, examining how the tourism industry influences people's views of local cuisine and its role in facilitating an understanding of local culture. Striking a balance between maintaining the authenticity of local food and meeting tourists' expectations is a complex challenge to be discussed in this study. The findings of this research have the potential to offer valuable insights into the impact of local cuisine on the tourism sector, the image of local food, business opportunities, and cultural influence. It is expected that these research findings contribute to the development of strategies aimed at promoting local culinary traditions, preserving cultural sustainability, and enhancing truly authentic tourism experiences.
Catering To Guest Satisfaction: Assessing The Influence Of Service Quality And Sharia Compliance Tuwuh Adhistyo Wijoyo; Julian Andriani Putri; Fiolita Aurel Aninditya; Umar Abdul Jabbar
International Conference On Digital Advanced Tourism Management And Technology Vol. 1 No. 2 (2023): International Conference on Digital Advanced Tourism, Management, and Technolog
Publisher : Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/ictmt.v1i2.144

Abstract

This research aims to examine the influence of service quality and the implementation of Sharia principles on guest satisfaction at Hotel Namira Syariah in Pekalongan. The population of this study consists of guests who have stayed at Hotel Namira Syariah Pekalongan, with a sample size of 96 respondents. Data collection was done through questionnaires, and the analysis includes validity, reliability, multiple linear regression analysis, t-test, F-test, and coefficient of determination analysis. The results of this study indicate that service quality has a positive impact on guest satisfaction, and the implementation of Sharia principles also has a positive influence on guest satisfaction. The F-test shows that service quality and the implementation of Sharia principles have a simultaneous and significant impact on guest satisfaction at Hotel Namira Syariah Pekalongan. In the multiple linear regression analysis, the variable of service quality has a more dominant influence on guest satisfaction (the dependent variable) with a coefficient of 0.351. The findings of this study suggest that to enhance guest satisfaction at Hotel Namira Syariah Pekalongan, there is a need for improvements in both service quality and the implementation of Sharia principles.
ANALISIS STRATEGI KEUANGAN DAN PENGELOLAAN RISIKO DALAM OPERASIONAL RESTORAN STEAK Yatimani loi; Julian Andriani Putri
Media Bina Ilmiah Vol. 19 No. 6: Januari 2025
Publisher : LPSDI Bina Patria

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

Abstract

Penelitian ini bertujuan untuk menganalisis strategi keuangan dan pengelolaan risiko dalam operasional restoran steak. Pemilihan topik ini didasarkan pada pentingnya manajemen keuangan yang efisien dan pengelolaan risiko yang tepat dalam menghadapi dinamika industri restoran, terutama restoran steak yang memiliki tantangan operasional unik, seperti fluktuasi harga bahan baku dan ketergantungan pada permintaan musiman. Metode penelitian yang digunakan adalah studi kasus dengan pendekatan kualitatif, di mana data dikumpulkan melalui wawancara mendalam dengan manajer restoran steak serta analisis dokumen keuangan dan laporan operasional. Hasil penelitian menunjukkan bahwa strategi keuangan yang diterapkan mencakup perencanaan anggaran yang ketat, pengendalian biaya, dan diversifikasi sumber pendapatan. Sementara itu, pengelolaan risiko dilakukan melalui asuransi bisnis, kontrol kualitas, serta manajemen rantai pasokan yang efisien. Penelitian ini memberikan kontribusi penting bagi pengelola restoran steak untuk memahami bagaimana strategi keuangan dan pengelolaan risiko yang baik dapat meningkatkan kelangsungan usaha dan profitabilitas jangka panjang. Kesimpulannya, implementasi strategi keuangan yang efektif dan pengelolaan risiko yang tepat sangat krusial untuk mempertahankan daya saing dan keberlanjutan operasional restoran steak.
Development Strategies of Local Cuisine in Supporting the Local Community Economy on Jalan Alor, Kuala Lumpur Julian Andriani Putri; Tuwuh Adhistyo Wijoyo; Wan Norshariza Binti Kamarulzaman; Nor Shakirah Binti Shariffudin
LITERACY : International Scientific Journals of Social, Education, Humanities Vol. 4 No. 3 (2025): December : International Scientific Journals of Social, Education, Humanities
Publisher : Badan Penerbit STIEPARI Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/literacy.v4i3.3371

Abstract

Local cuisine not only represents cultural identity but also functions as a significant economic force. This study highlights the development strategies of local cuisine on Jalan Alor, Kuala Lumpur, which has transformed into a premier culinary tourism destination. The research aims to analyze product innovation strategies, marketing, and community involvement in driving local economic growth. The research method employed is a qualitative approach with a case study design, involving in-depth interviews, participatory observation, and document studies. Findings indicate that the success of Jalan Alor is supported by sustainable culinary innovation, digital promotion strategies, quality management, and informal community support. The economic impact created includes increased vendor income, job creation, and multiplier effects on other sectors. However, challenges such as sanitation, regulation, and resilience against global crises remain major obstacles. This study recommends the need for supportive policies and training programs for culinary business operators to ensure local economic sustainability.
Inovasi Jamu Jeli Anak : Metode Housewife Creative dengan Menggabungkan Semangat Kewirausahaan dan Pelestarian Tradisi Lokal untuk Meningkatkan Perekonomian Keluarga Dyah Palupiningtyas; Krisnawati Setyaningrum N; Julian Andriani Putri; Enik Rahayu
Jurnal Pengabdian kepada Masyarakat Indonesia (JPKMI) Vol. 3 No. 3 (2023): Desember : Jurnal Pengabdian Kepada Masyarakat Indonesia (JPKMI)
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jpkmi.v3i3.2106

Abstract

The role of housewives is a vital component of the nation that can be empowered to enhance family welfare. Various programs can be implemented by women to improve family well-being by utilizing and managing their surrounding environment. One such program, particularly in the realm of food, is the cultivation and utilization of local traditions, specifically the Family Medicinal Plants (TOGA) program. Prioritized issues include the availability of land for TOGA cultivation and the processing of results that still yield conventional products, limiting their economic value. The use of chemical drugs, especially for children, poses significant risks, given the prevalence of toddlers and children under 12 in residential areas. Efforts are needed to reduce the consumption of chemical drugs in favor of herbal products and to address the innovative production and management of herbal products as a priority for PKK housewives. Activities involve socialization and training using the Housewife Creative Method as a solution. The modification of conventional herbal medicine or liquid herbal medicine into gel form is considered an innovative solution, adding economic value when sold. A 3-4 month community service project in Green Semesta Housing, Wates Subdistrict, Semarang, specifically in RT 2 RW 4, targeting PKK mothers, yielded positive and beneficial results. PKK mothers, who are also homemakers, gained additional insights into the use of TOGA plants, creating economically valuable products such as jelly herbal medicine for children in various types and creative packaging. The project also provided advanced entrepreneurial knowledge related to utilizing local products like TOGA plants. All PKK mothers could predict selling prices and produce appealingly packaged jelly herbal medicine products, making them suitable for marketing and sale.
Co-Authors Andhara Auror Alnilam Azizah Naharia Bambang Guritno Davin Taufiq Abdillah Denik Risyanti, Yustina Dyan Triana Putra Enik Rahayu Enik Rahayu Enik Rahayu Enik Rahayu Fadhill Ramadhan Febe Humble Kristanto Fiolita Aurel Aninditya Fransiska Ayu Aprilia Galih Ahmad Khoiri Gofrandha Hilga Hibatullah Haniek Listyorini Hardiani, Wenefrida Ardhian ayu HeruYulianto Kafilatul Hidayah Karunia Wati Telaumbanua Mahadika Pradipta Himawan Margaretha Setyaningtyas Muhammaad Azhar Putra Nina Mistriani Ninuk Subandiyah Ninuk Subandyah Nor Shakirah Binti Shariffudin Nugraheni, Krisnawati Setyaningrum Palupiningtyas, Dyah Ray Octafian Salsabila Febriani Putri Sarah Nur Amalina Setyo Legowo Wiryono Shella Gherina Saptiany Sonia M. Rosa De Sena Sukrisno Sukrisno Supriyadi, Andhi Trenggono Trenggono Tri Maryani Tri Maryani Tuwuh Adhistyo Wijoyo Ufililai Sihura Umar Abdul Jabbar Wan Norshariza Binti Kamarulzaman Yatimani loi Yuliamir, Henry Yustina Denik Yustina Denik Risyanti