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All Journal Journal of Innovation Research and Knowledge Jurnal Mata Pariwisata Jurnal Mekar Jurnal Menata Jurnal Keker Wisata: Kegiatan Pengabdian Kepada Masyarakat
Wahyudi Ilham
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Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Public Health Social Sciences Veterinary

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ANALISA MENU ENGINEERING “BEVERAGE” DI MOMOO JUICE BAR & COFFEE WINDSDOR KOTA BATAM Jeheil Lontaan; Dailami; Wahyudi Ilham; Syailendra Reza Irwansyah Rezeki
JURNAL MENATA Vol. 1 No. 2 (2022): NOPEMBER
Publisher : Puslitabmas Batam Tourism Polytecnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (297.917 KB)

Abstract

A food and beverage business requires a product to sell, namely a menu, a menu needs to be evaluated periodically to find out if the menu has increased or decreased. This study aims to determine the advantages and popularity of a menu using Menu Engineering theory and data processing with qualitative data as support. Menu Engineering theory uses 2 techniques, namely Menu Mix and Contribution Margin. This study provides results from 81 drink menus offered by MoMoo Juice Bar and Coffee Windsor, there are 28 menus or 34.57% in the star category, 13 menus or 16.05% in the plowhorse category, 21 menus or 25.93% in the category puzzle, and 19 menus or 23.46% in the dog category. Evaluation of the menu according to the classification is highly recommended to the management to increase business profitability.
PELATIHAN PRODUK MINUMAN UNTUK MENUMBUHKAN MINAT BAKAT SISWA SMA NEGERI 20 KOTA BATAM MENJADI SEORANG ENTREPRENUER Andri Wibowo; Wahyudi Ilham; Dailami; Moh. Thandzir
JURNAL KEKER WISATA Vol. 2 No. 1 (2024): JANUARI 2024
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v2i1.203

Abstract

Many MSME (Micro, Small and Medium Enterprises) actors are covered by their lack of knowledge about digital marketing and electronic commerce (e-commerce). Take advantage of the potential in digital marketing and how to create good digital content to attract customers. Based on various facts obtained from the field, it can be formulated that the problems that arise in the EPI (Excellent Preneur Indonesia) MSME community are: lack of content creation and content sharing for digital marketing content. This problem prompted the community service team to provide outreach regarding digital content creation for the development of the MSME community. The method used is in the form of lectures, then questions and answers, and practice of creating content. The outreach was attended by 25 participants and went smoothly. This service activity produced results, including being able to increase knowledge and motivation as well as participants' ideas for creating digital content for the business they were running and adjusted according to target customers.
ANALISIS STUDI KELAYAKAN BISNIS DALAM PENGEMBANGAN UMKM KOTA BATAM PADA USAHA BUNBUN COOKIES AND CAKES Wahyudi Ilham
JURNAL MATA PARIWISATA Vol. 2 No. 2 (2023): DESEMBER 2023
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmp.v2i2.216

Abstract

Bunbun Cookies and Cakes, a processed food company, aims to contribute to the growth of micro, small, and medium-sized enterprises (MSMEs) in Batam City, recognizing their crucial role in Indonesia's economy. To assess the viability of the business launch, a comprehensive feasibility study was conducted. Employing a qualitative approach with descriptive methods, the study's objective was to determine the feasibility of Bunbun Cookies and Cakes. Rather than relying solely on a single criterion, the evaluation considered various aspects, each requiring specific values for feasibility. The assessment encompassed legal, environmental, market, technology/technical, management/human resources, and financial dimensions. The study's findings indicate that the Bunbun Cookies and Cakes business is not only feasible but also holds promising prospects for success.
ANALISA STRATEGI PEMASARAN FOOD AND BEVERAGE DEPARTMENT DALAM MENINGKATKAN VOLUME PENJUALAN PADA LA BELLA VITA LOUNGE DI HOTEL BEST WESTERN PREMIER PANBIL BATAM Wahyudi Ilham
JURNAL MATA PARIWISATA Vol. 2 No. 2 (2023): DESEMBER 2023
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmp.v2i2.223

Abstract

This study aims to analyze the marketing strategies implemented by the Food and Beverage Department at La Bella Vita Lounge, Best Western Premier Panbil Hotel Batam, with the goal of increasing sales volume. The research employs a qualitative and quantitative approach to explore in-depth information about the applied marketing strategies and their impact on sales growth. The research methodology involves interviews with La Bella Vita Lounge management and the analysis of historical sales data for a specific period. SWOT analysis is utilized to evaluate the strengths, weaknesses, opportunities, and threats faced by the Food and Beverage Department. Additionally, questionnaires may be distributed to customers to gather their insights on service quality and consumer preferences. The study's findings are expected to provide a better understanding of the effectiveness of existing marketing strategies and offer recommendations for improvement or refinement to enhance the competitiveness of La Bella Vita Lounge in the Batam Food and Beverage market. The practical implications of this research are anticipated to assist the management of Best Western Premier Panbil Hotel Batam in optimizing their marketing strategies and achieving higher sales objectives.
ANALISIS MUTU PELAYANAN DEPARTEMEN HOUSEKEEPING DI TRAVELODGE HOTEL BATAM Safrizal; Wahyudi Ilham; Andri Wibowo
JURNAL MEKAR Vol. 1 No. 2 (2022): OKTOBER 2022
Publisher : Puslitabmas Batam Tourism Polytecnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmr.v1i2.72

Abstract

Hotel is a form of commercially managed accommodation, where not only facilities and products are provided but also provide the best service to impress guests during their stay at the hotel. This is because hotels are experiencing a very rapid development, so there is a lot of competition in this industry. The quality of service is very important because when the hotel is able to meet the expectations, desires and satisfaction of guests, then they will want to come back to the hotel. This research aims to analyze indicators of service quality, namely reliability, responsiveness, assurance, empathy, and tangible. In this study, the authors used a qualitative approach with descriptive methods in case studies with informants as many as 8 people. Data is obtained from informants using data collectors in the form of interview guidelines, observations and documentation, then analyzed. The results showed that indicators of reliability, responsiveness, assurance and empathy have been said to be good and meet the criteria. While tangible indicators for neatness of the room attendant must be considered and improved again. Of the five indicators of service quality, all must be considered, maintained and improved again so that the number of guests increases and makes guests become loyal to the services provided by Travelodge Batam hotel.
ANALISIS MUTU KUALITAS PELAYANAN PADA KONSUMEN RUMAH MAKAN KAPAU PAK NIN BATAM Wahyudi Ilham; Pratama, Tito; Dailami
JURNAL MENATA Vol. 1 No. 1 (2022): MEI
Publisher : Puslitabmas Batam Tourism Polytecnic

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

Abstract

In this study, the authors used a qualitative approach with a descriptive method. The sampling technique used in this research is purposive sampling. In purposive sampling technique. primary data sourced from field data collected directly by researchers at the restaurant "Kapau Pak Nin". The description of the research results was compiled based on the results of observations, unstructured interviews and documentation. Based on the results of the analysis that the researchers did in the form of observations, interviews, and documentation. Most of the resource persons gave good and quite good responses to the service quality of the Nasi Kapau Pak Nin restaurant. Reliability (Reliability), which can be said to be not completely good, Responsiveness (Responsiveness), which is already good. Assurance, which is very good because employees have good work skills and knowledge. Empathy (Empathy), which can be said to be good. Tangible (tangible), which can be said to be not entirely good.
ANALISA MENU ENGINEERING “BEVERAGE” DI MOMOO JUICE BAR & COFFEE WINDSDOR KOTA BATAM Jeheil Lontaan; Dailami; Wahyudi Ilham; Syailendra Reza Irwansyah Rezeki
JURNAL MENATA Vol. 1 No. 2 (2022): NOPEMBER
Publisher : Puslitabmas Batam Tourism Polytecnic

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

Abstract

A food and beverage business requires a product to sell, namely a menu, a menu needs to be evaluated periodically to find out if the menu has increased or decreased. This study aims to determine the advantages and popularity of a menu using Menu Engineering theory and data processing with qualitative data as support. Menu Engineering theory uses 2 techniques, namely Menu Mix and Contribution Margin. This study provides results from 81 drink menus offered by MoMoo Juice Bar and Coffee Windsor, there are 28 menus or 34.57% in the star category, 13 menus or 16.05% in the plowhorse category, 21 menus or 25.93% in the category puzzle, and 19 menus or 23.46% in the dog category. Evaluation of the menu according to the classification is highly recommended to the management to increase business profitability.
PENGARUH MASA FERMENTASI KOPI TERHADAP KARAKTERISTIK AMERICANO Muhammad Hijriyahntama Wirza Vyanth; Wahyudi Ilham
JURNAL MENATA Vol. 2 No. 1 (2023): MEI
Publisher : Puslitabmas Batam Tourism Polytecnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmt.v2i1.157

Abstract

Drinking is a basic human need. The need for this mineral is not only for quenching thirst. These days, there are many different types of drinks on sale, including refreshing and healthy drinks. A probiotic drink is a drink made by adding beneficial bacteria to produce compounds that maintain human health. In this study, we will experiment with the difference in fermentation time between 7 days and his 14 days Americano his coffee fermented with cultures of bacteria and yeast. The tests conducted are sensory tests on her four dimensions of hedonicity (similarities) and hedonic quality (differences) using moderately trained and untrained panelists.color, aroma, texture and taste. The required number of candidates is 20 untrained candidates for the hedonic test and 6 moderately trained candidates for the hedonic quality test. The purpose of this study is to increase our knowledge that bacterial addition can be applied to different types of beverages. Research has shown that a fermentation period of 14 days seems very reasonable.
PENGARUH KEPEMIMPINAN DAN LINGKUNGAN KERJA TERHADAP KINERJA KARYAWAN DI HOTEL SHERATON BANDUNG Wahyudi Ilham; Br Pakpahan, Tiara Joy Disry; Pratama, Tito; Sukmamedian, Haufi
JURNAL MENATA Vol. 3 No. 1 (2024): MEI
Publisher : Puslitabmas Batam Tourism Polytecnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmt.v3i1.273

Abstract

Leadership has a positive and significant partial effect on the performance of Food & Beverage Service employees at Sheraton Bandung Hotel & Towers. This suggests that if department managers effectively coordinate their teams, employee performance will improve. The work environment also positively and significantly impacts the individual performance of Food & Beverage Service employees at Sheraton Bandung Hotel & Towers, indicating that a supportive and conducive work environment enhances performance. Both leadership and the work environment together have a positive and significant impact on the performance of Food & Beverage Service employees at Sheraton Bandung Hotel & Towers. The research design utilized by the researcher is a quantitative approach. The author employed an explanatory research type, specifically associative research, which aims to test theories or hypotheses to either confirm or refute existing theories or hypotheses based on prior research findings. The study focuses on the variables of leadership, work environment, and employee performance in the Food & Beverage Service at Sheraton Bandung Hotel & Towers. The objectives of this research are: To identify the impact of leadership on the quality of employee performance at Feast Restaurant in Sheraton Bandung Hotel and Towers. To examine the effect of the work environment on the quality of employee performance at Feast Restaurant in Sheraton Bandung Hotel and Towers and To determine whether leadership or the work environment has the most significant influence on the quality of employee performance at Feast Restaurant in Sheraton Bandung Hotel and Towers.
Training Program For Developing Tourism Businesses For Students At Ma Industri Al-Jabar Batam Wahyudi Ilham
JURNAL KEKER WISATA Vol. 3 No. 1 (2025): JANUARI 2025
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v3i1.322

Abstract

The Tourism Business Development Training for Students at MA Industri Al-Jabar Batam aims to provide students with essential skills and knowledge in tourism entrepreneurship. This program introduces concepts of tourism business, strategies for business growth, and current trends and innovations within the industry. Through engaging methods such as case studies, business simulations, and field activities, students are guided to explore potential business opportunities in their local communities. This training is intended to develop an entrepreneurial mindset, foster creativity and self-reliance, and prepare students to become active entrepreneurs in the tourism sector. The program's impact is expected to create graduates who are job-ready and contribute to local economic growth through tourism business initiatives.
Co-Authors Andri Wibowo Atmaja, Hari Sandi Bowen Algren Wuysang Br Pakpahan, Tiara Joy Disry DAILAMI Dailami Dailami - Haufi Sukmamedian Jacklyn Liu Jeheil Lontaan Lubis, Arina Luthfini Moh. Thandzir Muhammad Hijriyahntama Wirza Vyanth Pratama, Tito Safrizal Sukmamedian, Haufi Syafruddin Rais, Syafruddin Syailendra Reza Irwansyah Rezeki Tirta Mulyadi Tirta Mulyadi Tito Pratama Yusakh Yama Langi