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a Analisa Studi Kelayakan Happiness Café Berdasarkan Aspek Keuangan: Analysis of the Feasibility Study of the Happiness Café in terms of Financial Aspects Iskandar, Ridwan; Tarin, Hillary
JURNAL BISNIS HOSPITALITI Vol 14 No 1 (2025): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v14i1.1783

Abstract The culinary business is one of the businesses that has developed rapidly recently. Today's society tends to be busy and highly mobile. People nowadays spend more time outside the home. According to the business environment analysis that has been carried out, the people of Cibubur Tourism City tend to have high mobility and spend a lot of time outside the home and prefer to eat and drink outside the home for fast and practical reasons. After discovering the problem that Indonesia is the largest cocoa producer, but more of it is exported to foreign countries, I plan to build a new business in the form of chocolate cafes with the name Happiness Cafe. In order to find out the business opportunities, the following is a calculation that will determine the feasibility of this chocolate cafe business. Eligibility criteria analysis produces a Payback Period (PP) of 2 years 2 months, Average Rate of Return (ARR) of 56%, Net Present Value (NPV) of Rp 44.493.995, Internal Rate of Return (IRR) of 34% and Profitability Index (PI) of 1,4.

a EXPERIMENTAL STUDY: SIGNATURE COCKTAIL WITH HOMEMADE MATAH CORDIAL: - iskandar, ridwan; Daniati, Hana; Maulana Yusuf , Muhamad
JURNAL GASTRONOMI INDONESIA Vol 13 No 1 (2025): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v13i1.1790

The creation of mixing drinks or better known as mixology continues to develop with various innovations in techniques, ingredients, and presentation concepts. The current phenomenon is that several bars in cocktails and mocktails use local ingredients and homemade ingredients. This is the author's attraction in conducting research by creating a signature cocktail based on homemade Matah Cordial. This aims to analyze its sensory characteristics, as well as measure the level of consumer acceptance of this product. It is expected to produce products that can be applied in the hospitality industry, bars or cafes. With an experimental-based approach, this study will explore various cocktail formulations that use homemade Matah Cordial, test sensory aspects, and assess consumer preferences through hedonic tests.

The Influence Of Service Quality, Product Quality, Location, And Store Atmosphere On Customer Satisfaction At Coffee Shop Opus Ex Animo Sidoarjo Ismail, Andi Muhammad; Darmawan, Danni; Andini, Paramia; Iskandar, Ridwan
Journal of Supply Chain and Entrepreneurship Vol. 1 No. 2 (2025): Journal of Supply Chain and Entrepreneurship
Publisher : CV. SPDFHarmony

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64268/josce.v1i2.38

Aim: This study aims to investigate the impact of four key marketing variables—service quality, product quality, location, and store atmosphere—on customer satisfaction at Coffee Shop Opus Ex Animo in Sidoarjo. The research is grounded in the growing competition among coffee shops in East Java and the urgent need to identify the most influential drivers of customer loyalty in the sector. Methods: A quantitative survey method was employed, targeting customers who had made dine-in purchases. Fifty respondents were selected through incidental sampling. Data were collected via structured questionnaires and analyzed using multiple linear regression with SPSS 22.0. Prior to regression, classical assumption tests such as validity, reliability, normality, multicollinearity, and heteroscedasticity were conducted to ensure robustness. Findings: The results revealed that all four independent variables significantly influenced customer satisfaction, both partially and simultaneously. Among them, location had the most dominant effect (β = 0.480, p < 0.001), followed by product quality, store atmosphere, and service quality. The adjusted R² value of 0.798 indicates that 79.8% of the variance in customer satisfaction could be explained by the model. Significance: The findings highlight the importance of strategic location as a competitive advantage in the café business. Furthermore, they underscore the necessity of managing service and product quality alongside the physical ambiance to sustain customer satisfaction. These insights provide actionable implications for retail entrepreneurs and marketers aiming to optimize customer experiences and business performance in a highly saturated marketplace.

Pelatihan Pengolahan Minuman Berbahan Lokal Menjadi Produk Bernilai Ekonomi di Desa Margacinta, Pangandaran: Training on Processing Local Beverages into Economically Valuable Products in Margacinta Village, Pangandaran Iskandar, Ridwan; Syadad Saefullah, Moch. Agus; Rusmana, Odang
PADAIDI: Journal of Tourism Dedication Vol. 1 No. 2 (2024): Juli-Desember 2024
Publisher : Politeknik Pariwisata Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33649/padaidi.v1i2.122

This community service activity aims to improve basic knowledge of skills in making drinks from plantations and agriculture that grow around the village, as well as to improve the entrepreneurial spirit for managers of Village-Owned Enterprises (BUMDES) and Tourism Awareness Groups (Pokdarwis) in Margacinta Village, Cijulang District, Pangandaran Regency. The activity was carried out at the Karangkamal Hamlet Hall and was attended by 25 participants. The delivery method was carried out using interactive and demonstrative counseling techniques, with the aim of transforming knowledge, attitudes and skills as well as achieving prosperous village communities. The results of the activity showed an increase in the skills and understanding of the participants regarding the utilization and knowledge of plantations and agriculture, namely coconut and honje, which are processed into mixed drinks with the hope that the benefits, uses, processing and results of the drinks contained therein can be obtained. as well as in terms of processing plantation and agricultural products from the garden to being served in a glass, as well as the motivation and follow-up of participants in making, producing and even consuming their own beverage products along with the utilization of other commodities have been successfully improved through this activity.

PENINGKATAN KUALITAS KELOMPOK SADAR WISATA MELALUI PEMBINAAN PELAYANAN PRIMA Ramadhan, Gilang; Saefullah, Moch. Agus Syadad; Iskandar, Ridwan
JE (Journal of Empowerment) Vol 4, No 1 (2023): JUNI
Publisher : Universitas Suryakancana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35194/je.v4i1.3517

ABSTRAK Potensi desa dapat digali dan dikembangkan melalui kemampuan Pokdarwis, sehingga keberadaan Pokdarwis perlu berkualitas agar dapat menjalankan fungsi dan perannya secara maksimal dengan harapan tujuan pariwisata dapat tercapai. Pokdarwis yang berkualitas adalah Pokdarwis yang memiliki Sumber Daya Manusia yang mumpuni dan berkompeten dalam bidang manajemen dan kepariwisataan. Peningkatan kualitas Pokdarwis dapat diupayakan melalui pembinaan anggota Pokdarwis. Pelayanan Prima merupakan aspek yang diperlukan agar wisatawan dapat merasa puas dan berkelanjutan untuk mengunjungi objek wisata. Tujuan dari kegiatan ini adalah memberikan pembinaan pelayanan prima guna meningkatkan kompetensi anggota Pokdarwis Desa Neglasari. Metode yang digunakan dalam kegiatan ini terdiri dari lima tahapan diantaranya, tahap survey lokasi dan observasi, tahap perizinan, tahap pengembangan materi, tahap kegiatan pembinaan dan tahap evaluasi kegiatan. Dari hasil kegiatan ini didapatkan hasil 88% anggota Pokdarwis merasa puas pada kegiatan pembinaan ini , sebesar 88% peserta pelatihan memahami konsep pelayanan prima pada objek wisata dan 100% peserta memahami mengenai standar operasional prosedur pelayanan prima pada objek wisata.Â ABSTRACTVillage potential can be explored and developed through Pokdarwis capabilities, so that the presence of Pokdarwis needs to be of high quality so that it can carry out its functions and roles to the fullest in the hope that tourism goals can be achieved. Quality Pokdarwis are Pokdarwis who have qualified and competent Human Resources in the field of management and tourism. Increasing the quality of Pokdarwis can be pursued through coaching. Excellent service is a necessary aspect so that tourists can feel satisfied and sustainable to visit tourist attractions. The purpose of this activity is to provide excellent service development in order to improve the competence of Neglasari Village Pokdarwis members. The method used in this activity consists of five steps including, the location survey and observation, the licensing, the material development, the coaching activity and the activity evaluation. From the results of this activity, it was found that 88% of Pokdarwis members were satisfied with this coaching activity, 88% of the training participants understood the concept of excellent service at tourist objects and 100% of participants understood the standard operating procedures for excellent service at tourist objects.Â

Pelatihan Pengolahan Minuman Berbahan Lokal Menjadi Produk Bernilai Ekonomi di Desa Margacinta, Pangandaran: Training on Processing Local Beverages into Economically Valuable Products in Margacinta Village, Pangandaran Iskandar, Ridwan; Syadad Saefullah, Moch. Agus; Rusmana, Odang
PADAIDI: Journal of Tourism Dedication Vol. 1 No. 2 (2024): Juli-Desember 2024
Publisher : Politeknik Pariwisata Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33649/padaidi.v1i2.122

This community service activity aims to improve basic knowledge of skills in making drinks from plantations and agriculture that grow around the village, as well as to improve the entrepreneurial spirit for managers of Village-Owned Enterprises (BUMDES) and Tourism Awareness Groups (Pokdarwis) in Margacinta Village, Cijulang District, Pangandaran Regency. The activity was carried out at the Karangkamal Hamlet Hall and was attended by 25 participants. The delivery method was carried out using interactive and demonstrative counseling techniques, with the aim of transforming knowledge, attitudes and skills as well as achieving prosperous village communities. The results of the activity showed an increase in the skills and understanding of the participants regarding the utilization and knowledge of plantations and agriculture, namely coconut and honje, which are processed into mixed drinks with the hope that the benefits, uses, processing and results of the drinks contained therein can be obtained. as well as in terms of processing plantation and agricultural products from the garden to being served in a glass, as well as the motivation and follow-up of participants in making, producing and even consuming their own beverage products along with the utilization of other commodities have been successfully improved through this activity.

Sustainable Marketing Development Strategy of Bakery and Coffee Teaching Factory Politeknik Negeri Jember Iskandar, Ridwan; Retnowati, Naning; Malika, Uyun
International Journal of Technology, Food and Agriculture Vol. 1 No. 2 (2024): June
Publisher : P3M Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/tefa.v1i2.4694

Bakery and Coffee Teaching Factory faces challenges in developing their marketing strategy such as marketing range, quality standard with the producer of the same products, and ability to make a product as the customer desired precisely. These will threaten the sustainability dimensions of Tefa Bakery and Coffee Politeknik Negeri Jember. Thorough efforts shall be made to overcome those problems by identifying the sustainability attributes, especially on the social, economic, and environmental dimensions. Later, the efforts shall be synchronized to the policy of the institution to improve the main performance indicator of Politeknik Negeri Jember. The problems of this research include what attributes that become the leverage factors, how the leverage factors related to the strategy, and what policy that could improve the main performance indicator. This research aims to: formulate the marketing development sustainability dimensions and formulate performance improvement priority strategy in developing Tefa. Research method: analysing sustainability through multidimensional scaling technique; processing data by using application R that includes analysis of ordination, leverage, monte carlo, and kite diagram. The targeted output covers: levelled marketing development strategy based on the level of importance and Tefa development policy that combines the bottom-up development strategy and institutional policy. The results showed that the environmental dimension is less sustainable, the social dimension is less sustainable, and the economic dimension is quite sustainable.

Sustainable Synergy Governance and Community Agency in Pokland Asset-Based Ecotourism Ridwan Iskandar; Retno Budi Wahyuni; Nandang Suhada Yasir Mansyur; Moch. Agus Syadad Saefullah; Odang Rusmana
Jurnal Kepariwisataan: Destinasi, Hospitalitas dan Perjalanan Vol. 10 No. 1 (2026)
Publisher : Research and Community Service Center, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/jk.v10i1.2299

This study examines the transformation of community agency through the Social Forestry Business Group (KUPS) scheme in Wana Wisata Pokland, Cianjur. Using a qualitative case study approach informed by the Asset-Based Community Development (ABCD) framework, this research explores the role of institutional legality in shaping empowerment processes. Data were collected through in-depth interviews with 30 informants and validated through triangulation and member checking. The findings suggest that the KUPS scheme has facilitated the reconfiguration of forest space into value-added environmental services, contributing to improved livelihood stability and enhanced community participation. In addition, many informants reported experiencing psychological empowerment through formal recognition of their roles as ecotourism leader.The study also identifies several challenges, including uneven benefit distribution, risks of internal elitism, and environmental management issues such as waste handling during peak tourism periods. While studies on community-based tourism (CBT) are well established, a theoretical gap remains in understanding how community identity transforms from forest into formally recognized conservation partners under state-regulated frameworks. This study proposes the Sustainable Synergy Governance Model as a conceptual framework that integrates local asset mobilization with institutional mechanisms, highlighting the importance of balancing conservation objectives with community-based economic resilience.

Pemberdayaan Ekonomi Kreatif Masyarakat Desa Haurwangi melalui Pelatihan Pengolahan Minuman Lokal Ridwan Iskandar; Retno Budi Wahyuni; Nandang Suhada Yasir Mansyur; Moch. Agus Syadad Saefullah; Odang Rusmana
Masyarakat Pariwisata : Journal of Community Services in Tourism Vol. 6 No. 2 (2025)
Publisher : Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/mp.v6i2.2295

The Pokland ecotourism area in Haurwangi Village possesses natural potential that has not been optimally harnessed by community economic empowerment. The local community has not yet been able to optimize local ingredients into products with economic value, resulting in limited participation and benefits from the tourism sector. This community service activity aims to empower the community through training in processing locally sourced beverages, creating new business opportunities and increasing economic value. This study employed a mixed-methods approach with a participatory action research design. Fifteen participants participated in the intensive training. Quantitative data were collected through pre- and post-test questionnaires, analyzed using paired sample t-tests. Qualitative data obtained from observations and in-depth interviews were analyzed thematically. The analysis showed a significant increase in participants' knowledge and skills, namely 76,32%. Not only cognitive and psychomotor aspects were affected, but psychological empowerment also occurred in the form of increased self-efficacy and a shift in mindset toward local ingredients. The formation of business groups and the commitment of ecotourism managers to integrate these products are strong indicators of the program's sustainability. Integrated training with the market has proven effective as a sustainable empowerment model. Collaboration between the community as producers and destination managers as distributors is key to the model's success.

Analisis Faktor-Faktor Meal Experience dalam Menciptakan Perilaku Konsumen Pasca Pembelian di Jubilare Dine and Wine Bandung Ridwan Iskandar; Wishnu Wardhana
Jurnal Kepariwisataan: Destinasi, Hospitalitas dan Perjalanan Vol. 1 No. 2 (2017)
Publisher : Research and Community Service Center, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/jk.v1i2.10

Restaurant and cafe industry competition is getting tougher. Implementation of the strategy is not right, causing not guaranteed of loyal consumers. When loyalty is difficult to form, at least marketers should pay attention to post purchase consumer behaviour. Consumers relate to a product, there are important elements involved in this interaction process, namely the consumer experience. Therefore, marketers should be able to pack the elements that can be controlled by the marketer that can create a positive meal experience. The presence of the stimuli provided by the organizer restaurant / cafe to create a memorable meal experience in order to stimulate the post purchase behaviour of consumers, the formulation of the problem and the purpose of this study is: How meal experience gained consumers restaurant / cafe. How consumer behaviour and how the influence of post purchase experience meal consisting of food and drinks, atmosphere, cleanliness, service levels and prices obtained by the consumer in the creation of post purchase consumer behaviour. With 110 respondents, researchers used a non-random sampling technique that is accidental sampling in selecting samples and processed using computer software SPSS 17.00. Based on the results of the correlation matrix between the sub variables meal experience of the post purchase behaviour obtained correlation results sequentially, namely, food and beverages (0.77), atmosphere (0.68), hygiene (0.65), service level (0.72) and the price (0.75). Effect of meal experience of the post purchase behaviour has a very strong relationship, which with a correlation coefficient of 0.764, this shows that the meal experience. is able to make a positive contribution then post-purchase behaviour will tend to be positive anyway.

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