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All Journal Jurnal Aplikasi Bisnis dan Manajemen (JABM) E-Journal Tourism & Hospitality Essentials Journal JOIV : International Journal on Informatics Visualization Asia-Pacific Management and Business Application JKBM (JURNAL KONSEP BISNIS DAN MANAJEMEN) Syntax Literate: Jurnal Ilmiah Indonesia JMM (Jurnal Masyarakat Mandiri) Martabe : Jurnal Pengabdian Kepada Masyarakat Tourism Scientific Journal INTERACTION: Jurnal Pendidikan Bahasa IJAIT (International Journal of Applied Information Technology) Community Development Journal: Jurnal Pengabdian Masyarakat Akrab Juara : Jurnal Ilmu-ilmu Sosial Charity : Jurnal Pengabdian Masyarakat Jurnal Pengabdian Masyarakat Indonesia International Journal of Community Service Media Bina Ilmiah eProceedings of Applied Science Jurnal Indonesia Sosial Teknologi BINA CIPTA Journal of Business on Hospitality and Tourism Barista : Jurnal Kajian Bahasa dan Pariwisata Al-Kharaj: Jurnal Ekonomi, Keuangan & Bisnis Syariah Journal of Tourism, Hospitality and Travel Management (JTHTM) Jurnal Ilmiah Pariwisata
Vany Octaviany
Telkom University
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Medicine & Pharmacology Public Health Social Sciences Other

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Peranan Pastry Section di Hotel Courtyard by Marriott Bandung Dago Anwar, Widya Azizah; Octaviany, Vany
eProceedings of Applied Science Vol. 11 No. 5 (2025): Oktober 2025
Publisher : eProceedings of Applied Science

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Abstract

ABSTRAK Industri perhotelan merupakan salah satu sektor penting dalam mendukung pariwisata di Indonesia. Salah satu divisi yang memiliki kontribusi signifikan dalam operasional hotel adalah Food and Beverage Department, khususnya pada Pastry Section yang berperan dalam menghasilkan produk pastry dan dessert untuk memenuhi kebutuhan tamu. Penelitian ini bertujuan untuk mendeskripsikan peran, tugas, dan tanggung jawab Pastry Section di Courtyard by Marriott Bandung Dago serta bagaimana penerapan Standard Operating Procedure (SOP) dan inovasi produk dilakukan dalam menunjang kualitas layanan. Metode penelitian yang digunakan adalah deskriptif kualitatif dengan teknik observasi partisipatif selama magang berlangsung, dilengkapi dengan wawancara informal dan dokumentasi. Hasil penelitian menunjukkan bahwa Pastry Section berperan penting dalam menjaga konsistensi produk melalui penerapan SOP, melakukan inovasi menu untuk meningkatkan kepuasan tamu, serta berkontribusi dalam membangun citra positif hotel. Kesimpulannya, keberadaan Pastry Section tidak hanya mendukung operasional hotel, tetapi juga memiliki nilai strategis dalam persaingan industri perhotelan modern. Kata Kunci: Pastry Section, Courtyard by Marriott Bandung, SOP, Inovasi Produk, Food and Beverage.
Sistem Manajemen Keamanan Pangan HACCP di Dapur Hotel Ramadhan, Muhamad Farhan; Octaviany, Vany
eProceedings of Applied Science Vol. 11 No. 5 (2025): Oktober 2025
Publisher : eProceedings of Applied Science

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Abstract

Abstrak — Keamanan pangan merupakan aspek fundamental dalam operasional dapur hotel, mengingat dapur menjadi pusat produksi makanan yang rentan terhadap risiko kontaminasi biologis, kimia, maupun fisik. Untuk itu, sistem Hazard Analysis and Critical Control Points (HACCP) hadir sebagai pedoman internasional yang bertujuan mencegah bahaya sejak tahap penerimaan bahan baku hingga distribusi makanan. Penelitian ini bertujuan untuk menganalisis efektivitas penerapan HACCP di lingkungan dapur hotel serta menilai sejauh mana prinsip-prinsip HACCP berpengaruh terhadap peningkatan keamanan pangan dan efisiensi operasional. Metode yang digunakan adalah penelitian deskriptif-kualitatif dengan pendekatan Systematic Literature Review (SLR), melalui telaah 11 literatur relevan yang terbit pada rentang 2015–2025. Hasil penelitian menunjukkan bahwa keberhasilan penerapan HACCP sangat dipengaruhi oleh pelatihan staf dapur, monitoring titik kendali kritis (CCP), dokumentasi prosedur, serta dukungan manajemen. Penerapan sistem ini terbukti efektif dalam menekan potensi kontaminasi, menjaga kualitas makanan, serta meningkatkan efisiensi kerja dapur hotel. Dengan demikian, HACCP bukan sekadar kewajiban regulatif, melainkan strategi manajemen yang berperan penting dalam menjamin keamanan pangan sekaligus memperkuat daya saing hotel melalui peningkatan kepuasan tamu. Kata kunci— Keamanan Pangan, HACCP, Operasional Dapur, Literature Review
Penerapan Sustainable Packaging Pada Produk Bakpia Atom Diliana, Daffara Naila; Octaviany, Vany
eProceedings of Applied Science Vol. 11 No. 5 (2025): Oktober 2025
Publisher : eProceedings of Applied Science

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Abstract

Sustainable packaging merupakan aspek penting dalam prakti bisnis ramah lingkungan. Penelitian ini bertujuan menganalis penerapan sustainable packaging pada produk Bakpia Atom Cirebon yang diproduksi di Merrylan Cake & Cookies da dipasarkan dengan merek Zirbon. Permasalahan utama adala kemasan yang digunakan belum sepenuhnya memenuhi prinsi keberlanjutan, baik dari segi material, efisiensi desain, maupu kemudahan daur ulang. Fokus penelitian mencakup jenis materia tantangan penerapan, serta persepsi konsumen terhadap kemasa berkelanjutan. Penelitian ini menggunakan metode kualitat dengan pendekatan studi kasus. Data diperoleh melalui wawancar dengan pemilik usaha, observasi langsung proses pengemasan, da analisis persepsi konsumen. Hasil menunjukkan adanya peraliha dari kemasan kertas ke jar kaca sebagai kemasan primer, bese bambu sebagai kemasan sekunder, dan plastik biodegradab (oxium) sebagai pelindung. Berdasarkan lima dimensi sustainab packaging, ditemukan bahwa: (1) material mayoritas rama lingkungan, mudah terurai, dan sebagian dapat digunakan ulan (2) desain kemasan hemat bahan, fungsional, dan estetik; (3) fung ekologis meningkat melalui pengurangan limbah pasca-konsum dan kemudahan daur ulang; (4) respons konsumen positif terhada tampilan natural dan kesan premium yang mendorong pembelia ulang; dan (5) nilai sosial-ekonomi terlihat pada peningkatan day saing meski biaya produksi sedikit lebih tinggi. Penelitian i menyimpulkan bahwa inovasi kemasan berkelanjutan dap meningkatkan citra merek dan potensi pasar, serta menjad langkah strategis UMKM dalam mendukung SDGs, khususny poin 12 Responsible Consumption and Production dan poin 1 Climate Action. Kata kunci: Sustainable Packaging, Bakpia Atom Cirebon, Zirbon, Merrylan Cake & Cookies, Ramah Lingkungan
The Role of Tourist Attitude Toward Destination Awareness, Destination Personality And Future Visit Ä°ntention Ervina, Ersy; Octaviany, Vany
APMBA (Asia Pacific Management and Business Application) Vol. 11 No. 1 (2022)
Publisher : Department of Management, Faculty of Economics and Business, Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.apmba.2022.011.01.1

Abstract

Creating tourist visit intention in the future is a challenge for tourism industry, but lack attention of the evaluation how tourist attitude mediating destination awareness and destination personality on future visit intention. This paper aims to analyze the direct and indirect effects of destination awareness and destination personality on future visit intention with the mediating role of tourist attitude. A quantitative technique utilizing a questionnaire is utilized to gather data. The Lameshow sampling method was used to acquire a sample of 100 respondents for this investigation. The data analysed using the Partial Least Squares Structural Equation Model (PLS-SEM). Result obtained destination awareness and destination personality have a positive effect on tourist attitude. Destination personality also has a positive effect on future visit intention. Meanwhile, destination awareness has a positive but not significant effect on future visit intention. The findings of this study show that tourists' positive attitudes play a key role in bridging the gap between destination awareness and destination personality in terms of future visit intentions. Repeat visits in the future will be more beneficial if a destination takes initiatives to influence tourists' positive attitudes, particularly on destination awareness. Futures study might cover the service industry, with a comparison utilizing the suggested model. Furthermore, the intended model might be confirmed by gathering data from a large number of respondents. These results provide new theoretical and practical implications for tourism destination marketing and policymakers
Traveller Behavıoral Changes: Push And Pull Factors Analysıs Octaviany, Vany; Ervina, Ersy
APMBA (Asia Pacific Management and Business Application) Vol. 12 No. 1 (2023)
Publisher : Department of Management, Faculty of Economics and Business, Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.apmba.2023.012.01.8

Abstract

During COVID-19, there has been a change in traveler behavior. Each age group has particular travel preferences and interests, but few studies have examined the changes in the need and desires of travelers' activities. This study aims to identify profiles based on traveler demographics and analyze changes in traveler behavior based on motivation in the form of push and pull factors during an outbreak in Bandung Regency. This study uses a quantitative descriptive method by distributing online questionnaires to 257 tourists. The results describe the demographics of travelers (millennials, middle-aged, and old age), consisting of the area of origin, occupation, gender, education, and income of tourists. The analysis of motivational aspects of push and pull factors shows that millennials and people of middle age still have the same preference, namely choosing destinations that are unique with natural views and relaxing activities that eliminate boredom. Meanwhile, among elderly tourists, there is a behavior change; where previously they preferred destinations related to crowds, such as shopping, city tours, or visiting historical places, they are now turning to natural tourism, intending to refresh themselves and improve their health.
PELATIHAN SERVICE EXCELLENCE DAN TATA GRAHA HOMESTAY MENUJU PENGELOLAAN HOMESTAY BERKELANJUTAN Cahyaningsih Cahyaningsih; Vany Octaviany; Majidah Majidah; Elly Suryani; Hetti Hidayati
JMM (Jurnal Masyarakat Mandiri) Vol 7, No 6 (2023): Desember
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v7i6.19518

Abstract

Abstrak: Service excellence dan pengelolaan tata graha memiliki peran yang penting dalam bisnis akomodasi seperti homestay karena memiliki dampak besar pada pengalaman tamu, dan keberlanjutan homestay maupun desa wisata untuk jangka panjang. Pelatihan service excellence dan tata graha ini bertujuan untuk meningkatkan pengetahuan dan keterampilan pengelola homestay Dusun Kamojang, Desa Wisata Laksana, Kabupaten Bandung, Jawa Barat. Metode yang digunakan adalah dengan pelatihan dan praktik yang diikuti para pengelola homestay sebanyak 25 peserta. Evaluasi dilakukan dengan memberikan observasi pre-test dan post-test. Hasil tes menunjukkan bahwa 96% peserta mengalami peningkatan pengetahuan dan keterampilan pada materi service excellence dan tata graha homestay sehingga kegiatan pengabdian masyarakat ini dapat dikategorisasikan berhasil.Abstract: Service excellence and housekeeping management are essential in homestay accommodation businesses because they significantly affect the guest experience and the long-term sustainability of homestays and tourist villages. This service excellence and housekeeping training aims to increase the knowledge and skills of homestay managers in Kamojang Hamlet, Laksana Tourism Village, Bandung Regency, West Java. The method used was training and practice, which 25 homestay managers attended. Evaluation is carried out by providing pre-test and post-test observations. The test results showed that 96% of participants experienced increased knowledge and skills in service excellence and homestay housekeeping material, so this community service activity could be categorized as successful.
Development of the Hanjeli Tourism Village Website as a Platform Digital for Managers and Tourists octaviany, vany; Windriani, Ranita
International Journal Of Community Service Vol. 6 No. 1 (2026): February 2026 (Indonesia - Timor Leste)
Publisher : CV. Inara in Colaboration with www.stie-sampit.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijcs.v6i1.954

Abstract

Hanjeli Tourism Village, located in Sukabumi Regency, West Java, has great potential for developing nature-based tourism and local culture, particularly through its superior commodity, the hanjeli plant. However, the village faces significant challenges in terms of promotion and management of tourism information, which still relies on conventional methods. This community service activity (Abdimas) aims to increase the competitiveness of Hanjeli Tourism Village by developing a website as an integrated digital platform. This website is designed to improve the accessibility of tourism information, simplify the process of booking tour packages, and promote destinations and local products based on hanjeli. The website's main features include information on tourist destinations, homestays, photo galleries, and local products based on hanjeli plants. The website development is also accompanied by training for village managers to improve their digital and managerial skills in managing this platform effectively. The implementation of this website is expected to increase the number of tourist visits, introduce untapped tourism potential to its full potential, and empower the local community in digital management and online marketing. Furthermore, this website also serves as a platform to promote locally made hanjeli-based products, such as snacks, health drinks, and handicrafts, managed by the village's MSME group. Through website development and digital training, it is hoped that the capacity of the Hanjeli Tourism Village community will be increased in managing and promoting local products more professionally and efficiently.
PERENCANAAN PAKET WISATA DENGAN SKYDIVING SEBAGAI MAIN ATTRACTION DI KECAMATAN CIJULANG KABUPATEN PANGANDARAN Utami, Dwiesty Dyah; Octaviany, Vany; Anggraini, Dina
Jurnal Ilmiah Pariwisata Vol 23 No 1 (2018): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v23i1.1177

Abstract

Skydiving Nusawiru Paracenter merupakan satu-satunya dropzone komersil di Indonesia yang jika dimasukkan paket wisata maka akan selaras dengan visi dan misi Kabupaten Pangandaran yang ingin menjadikan Kabupaten Pangandaran sebagai tujuan wisata dunia. Penelitian ini bertujuan untuk membuat perencanaan paket wisata minat khusus dengan skydiving sebagai atraksi wisata utamanya dan membantu mewujudkan visi dan misi Kabupaten Pangandaran. Konsep dalam penelitian ini yaitu menggunakan teori dari Nuriata (2014) tentang penyusunan paket wisata. Penelitian ini menggunakan pendekatan kualitatif. Teknik pengumpulan data yang digunakan adalah wawancara, dokumentasi dan observasi dengan narasumbernya yaitu Dinas Pariwisata dan Kebudayaan Kabupaten Pangandaran, travel agent, pengelola Nusawiru Paracenter dan wisatawan yang melakukan skydiving di Nusawiru Paracenter. Hasil penelitian menunjukkan bahwa wisatawan yang berkunjung kebanyakan dari Bandung, Jakarta, India, Australia. Penelitian ini merekomendasikan sebuah paket wisata yang dapat berguna bagi pengelola Nusawiru, travel agent dan pemerintah setempat
Potret Wisata Halal di Indonesia Analisis Kesiapan Stakeholder dalam Penyelenggaraan Wisata Halal di Kota Bandung Indonesia Octaviany, Vany; Nuruddin, Nuruddin; Erviana, Ersy; Baharta, Edwin
Jurnal Ilmiah Pariwisata Vol 25 No 1 (2020): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v25i1.1336

Abstract

Bandung is a large city with a Muslim majority population and is a leading tourist destination in Indonesia, so that it has the potential to develop halal tourism. Nevertheless, some stakeholders in the city of Bandung, such as hotels and restaurants are still reluctant to direct their business to be halal-certified. The purpose of this study was to analyze the readiness of halal tourism stakeholders in the city of Bandung. Data collection was carried out by conducting observations and interviews with tourism stakeholders, including hotel entrepreneurs, restaurant owners, travel service bureaus, tourism destination parties and associations as well as the City of Bandung Tourism and Culture Office. The findings of the study, First though not yet having a halal certificate, entrepreneurs in the tourism sector have applied the concept of halal. Second, the Bandung City Government is in the process of making policies related to the concept of halal tourism. Third, a small number of tourism businesses do not really expect the existence of halal tourism label obligations, because it is considered not important for foreign tourists.
The Use of Purple Eggplant as a Wheat Flour Substitution Ingredient in Making Cookies Zana Zuflia; Vany Octaviany
Jurnal Indonesia Sosial Teknologi Vol. 5 No. 12 (2024): Jurnal Indonesia Sosial Teknologi
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/jist.v5i12.8823

Abstract

The background of this study is based on the high nutritional content of purple eggplant, such as fiber, vitamins, and antioxidant compounds, which have the potential to increase the nutritional value of cookies while reducing the use of wheat flour. The purpose of this study is to develop a healthier cookie formulation by utilizing purple eggplant as a partial substitution ingredient for wheat flour, as well as to evaluate its organoleptic quality and nutritional content. The method used is an experimental method with a complete random design (RAL). The manufacturing process includes processing purple eggplant into flour, formulation of ingredient mixtures, and organoleptic testing with trained panelists. Organoleptic testing involves assessing the taste, aroma, texture, and color of cookies. The results showed that the substitution of wheat flour with purple eggplant flour of up to 30% produced cookies with a crispy texture, sweet-medium taste, and a distinctive aroma that was liked by the panelists. The fiber and protein content of cookies is also significantly increased compared to cookies without substitution. In conclusion, the use of purple eggplant as a substitute for wheat flour in making cookies provides better nutritional benefits without reducing product acceptability. This innovation offers a potential healthy food alternative to be further developed in the snack food industry.
Co-Authors -, Suryatiningsih Ady Purna Kurniawan Alimansyah, Muhammad Yusuf Iskandar Andar Danova Lastaripar Goeltom Anwar, Widya Azizah Astri Wulandari Baharta, Edwin Budi Ikhsan Cahyaningsih Cahyaningsih Danica Rani Intani Putri Dendi Gusnadi Dewi Budiwati, Sari Dika Dwi Panji Diliana, Daffara Naila Dimas Adianto DINA ANGGRAINI Dina Anggraini Donni Junipriansa Dwiesty Dyah Utami Dwimor, Vanisa Mutmainnah Eko Susanto Elly Suryani Ersy Erviana Ersy Ervina Erviana, Ersy Eva Mardiyana Fanni Husnul Hanifa Gartina Husein, Inne Hasanah Putri Hasyim, Muhamad Ardi Nupi Hetti Hidayati Hilman Fauzi, Hilman I Dewa Gde Satrya Widyaduta Indriyani Handyastuti Inti Aisha Irfan Darmawan Jajang Bintang Kurniasyifa Oktariyana Salsabira Maharani, Annisa Zoe Shinta Majidah Majidah Mega Fitriani Adiwarna Prawira Milza Darmays Mozin Muhammad Asyari Shiddiq Muhammad Asyari Shiddiq, Muhammad Asyari Najwa, Sirun Nasrudin Firmansyah Nida Mufidah Nida Mufidah Nur FitriAnisah Nasution Nurlena Nurlena Nuruddin Nuruddin Nuruddin, Nuruddin Oktafiani, Venia Putra Fajar Alam Putri Fatoni, Salwa Berliana Raharjo, Tito Ramadhan, Muhamad Farhan Ratu Ratna Mulyati Karsiwi Rennyta Yusiana Retha Syahvina Zahra Riadi Darwis Riska Aprilina Rismawati Hidayah Rosmiati, Mia Salim, La Ode Agus Sampurno Wibowo Sandra Sanggramasari Sastha, Farida Yustitia Shiddiq, Muhammad Asyari Sidabutar, Anggun Sri Widaningsih Sugondo Hadiyoso Suryana, Marceilla Thia Kharin Fauziah Sunarya Tobing, Filipi Revaldi Lumban Windriani, Ranita Wulung, Shandra Rama Panji Yanti, Suci Dwi Yunita, Kurnia Sri Zana Zuflia