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All Journal Journal of Language, Literature, Social and Cultural Studies Society Tourism Economics, Hospitality, and Business Management Journal
Muhammad Zulfan
Politeknik Pariwisata Medan
Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences

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Karo Traditional Food Inventory in the Design of Culinary Branding in Toba Muhammad Zulfan; Muhammad Yunus
TEHBMJ (Tourism Economics Hospitality and Business Management Journal) Vol 1 No 2 (2021): TEHBMJ (Tourism Economics, Hospitality and Business Management Journal)
Publisher : Politeknik Pariwisata Medan

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

Abstract

This study has three research objectives,(1) Prepare a detailed inventory of traditional Toba foods which include: (a) Types of traditional foods (b) Traditional food processing methods, (c) Economic aspects and (d) Documentation, (2) Developing traditional food development alternatives and (3) designing Branding on traditional food in Toba District. The type of this research is survey research with descriptive method. The results Based on a survey conducted in Toba District identified a number of 4 types of traditional food. The main ingredients most widely used for making traditional food is Fish (80%), then other ingredients (20%). Toba traditional foods, based on the way of processing can be categorized into three, namely: (1) steamed, (2) fried, (3) and boiled. Based on interviews with resource persons and traditional food community figures in Toba, several alternative development that can be done are: Identification and Inventory of traditional food, Preparing the profile of traditional food in the area as food information and counseling and Promotion, Encouraging the development of traditional food centers with relevant agencies, private and community; Provision of soft loans for additional capital.
Penerapan Perilaku Sehat penjamah Makanan Pada Masa Pandemi Di Objek Wisata Aji Bata Kabupaten Toba Enny Hasriani; Muhammad Zulfan
TEHBMJ (Tourism Economics Hospitality and Business Management Journal) Vol 2 No 2 (2022): TEHBMJ (Tourism Economics, Hospitality and Business Management Journal)
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/tehbmj.v2i2.390

Abstract

Application is an act of putting into practice a theory, method, and other things to achieve a certain goal and for an interest desired by a group or class of healthy behavior, is a person's response to stimuli related to illness and disease, the health care system, food, As well as the Environment. Human Responses Or Reactions, Both Passive (Knowledge, Perception, And Attitudes) Or Active (Concrete Actions Or Practice). Food Handlers Are People Who Are Directly In Contact With Food And Equipment, From The Stages Of Preparation, Cleaning, Processing, Transportation To Serving. A restaurant is a place or building that is commercially organized, which provides good service to all consumers, both in the form of food and drinks. This type of research is descriptive analysis, namely the research method by observing the problems that exist at the moment and then analyzing the data. The subjects of this research are food handlers who work in restaurants and restaurants around the Ajibata tourist attraction, totaling 50 Responde. Data is collected by providing questionnaires in the form of questionnaires, then the questionnaires are collected as data, then the data is analyzed. The results of the analysis show that overall the food handlers who work in restaurants/eateries around the Ajibata Tourism Area during this pandemic have implemented healthy behavior when working in the work environment.
Dampak Destination Management Organization (DMO) terhadap Pengembangan Pariwisata Berkelanjutan di Kabupaten Samosir Syahrul Syahrul; Abdul Kadir Ritonga; Muhammad Zulfan; Enny Hasriyani
Society Vol 12 No 2 (2024): Society
Publisher : Laboratorium Rekayasa Sosial, Jurusan Sosiologi, FISIP Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33019/society.v12i2.604

Abstract

This study aimed to evaluate the effectiveness of the Destination Management Organization (DMO) program on tourism development in Samosir Regency. The research employed a causal design, analyzing the relationship between the DMO program and tourism development as the dependent variable. The study’s population included government officials involved in the tourism sector, stakeholders, participants in the DMO program, and tourists. Data analysis was conducted using descriptive methods and the impact analysis approach, complemented by regression analysis performed with SPSS. The findings revealed that the DMO program positively and significantly influenced various aspects of tourism development. Specifically, it contributed to economic growth (21.20%), socio-cultural management (34.20%), environmental sustainability (16.30%), sustainable management (28.70%), and human resource (HR) development (40.40%). While most contributions were categorized as medium, HR development demonstrated a strong positive correlation. Stakeholders actively participated and collaborated in the planning, implementation, and decision-making processes of the DMO program. The program provided significant benefits, including improved stakeholder communication, enhanced service quality, and strengthened tourism promotion in Samosir Regency. Policymakers and stakeholders are encouraged to continue supporting the DMO program to maximize its potential. These findings offer valuable insights into the application of the DMO program, particularly in enhancing competitiveness through effective resource management. The program’s contributions span economic growth, socio-cultural enrichment, environmental sustainability, and HR development, underscoring its comprehensive impact on tourism development.
Analysis of language structure and social relations in religious lecturers' speeches to street food vendors: Pragmatic and sociolinguistic perspectives Ratri Paramita; Ni Putu Somawati; Muhammad Zulfan
Journal of Language, Literature, Social and Cultural Studies Vol. 3 No. 1 (2025): March 2025
Publisher : Yayasan Mitra Persada Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58881/jllscs.v3i1.195

Abstract

This study examines the interplay between language structure and social relations in hierarchical interactions, focusing on the speeches of religious lecturers addressing street food vendors. Using a qualitative approach, the research employs direct observation and audio recordings to capture the linguistic features and social dynamics within these interactions. The data were analyzed through pragmatic and sociolinguistic frameworks to uncover patterns in language use and relational positioning. The findings reveal that religious lecturers utilize distinct linguistic strategies, including simplified language, contextualized examples, and persuasive rhetoric, to engage their audience effectively. Moreover, the social relations within these interactions are characterized by hierarchical, paternalistic, and authority-based dynamics, reflecting broader cultural and societal structures. This study highlights the role of language in shaping power relations and provides insights into the pragmatic and sociolinguistic mechanisms underlying hierarchical communication.
Co-Authors Abdul Kadir Ritonga Enny Hasriani Enny Hasriyani Ni Putu Somawati Ratri Paramita Syahrul