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Students' Perception on the Use of 'Writing 3' Materials to Prepare Final Project Report Writing Isnaini Nur Safitri; Pritantina Yuni Lestari; Prima Beauty Kartikasari
Jurnal Pendidikan Bahasa Vol 11, No 2 (2022): Jurnal Pendidikan Bahasa
Publisher : IKIP PGRI Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31571/bahasa.v11i2.4529

This paper aims to identify the second-year undergraduates’ perceptions on their experience in an academic writing course, ‘Writing 3’. This is the advanced writing module offered in the fourth semester after they completed ‘Writing 1’ and ‘Writing 2’. The research was conducted at the English Department of State Polytechnic of Malang. The study used a mixed method as the approach. First, it used a survey method towards approximately 42 English-major students from Diploma 3 of English for Translation and Hospitality Industry. Then, it was followed by a written interview with students. The results reveal that the students have good perception in the use of ‘Writing 3’ materials. The materials are also beneficial for them in preparing their final report writing and meet their need for scientific writing topics. Moreover, the components of each chapter/topic helped the students to write the report precisely since the materials are taken from the trusted resources and the exercises given helped them to explore their writing ability. It also shows that the students understand language features and format in each part in scientific writing.

Peningkatan Kemampuan Bahasa Inggris Bidang Hospitality Untuk Waiter dan Waitress di The Shalimar Boutique Hotel Malang Isnaini Nur Safitri; Alvin Nouval; Eka Listianing Rahayu; Pritantina Yuni Lestari; Prima Beauty Kartikasari; Tri Astuti Handayani
Jurnal Pengabdian Kepada Masyarakat (J-ABDIMAS) Vol 9 No 2 (2022): JURNAL PENGABDIAN KEPADA MASYARAKAT 2022
Publisher : Publisher UPT P2M Politeknik Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33795/jabdimas.v9i2.204

This community service is intended to accommodate the needs of the hotel in improving English language skills in the hospitality sector for its employees, especially for waiters and waitresses, through English language training. The participants of this training were waiters and waitresses from The Shalimar Boutique Hotel, Malang. This activity is expected to be able to improve the quality of human resources at the Shalimar Hotel by enhancing the English skills of the waiters and waitresses, which will then be implemented to provide services and assist restaurant visitors and hotel guests from outside Indonesia. This activity was carried out in five stages, namely planning (to determine the number of participants who were involved and the materials needed in training), coordination with the hotel (to ensure that the plans made are in accordance with their needs), preparation of teaching materials/materials, implementation of training, and evaluation (providing questionnaires to training participants regarding the implementation and training materials).

PELATIHAN KORESPONDENSI DALAM BAHASA INGGRIS UNTUK STAF BAGIAN PEMERINTAHAN DI PEMERINTAHAN KOTA BATU Hilda Cahyani; Nadia Hanayeen; Prima Beauty Kartikasari
JPM PAMBUDI Vol 6 No 02 (2022): JPM Pambudi
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat (P2M) IKIP Budi Utomo Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33503/pambudi.v6i02.2507

This PKM aims to provide correspondence skills in English. Currently the need for communication in English is a necessity. This training involved staff from the Government Section in the Batu City administration who had several times received offers to work with foreign parties and overseas industries. Data collection techniques in this PKM are through observation, providing training, and conducting evaluations. During the training, participants showed active participation and had seriousness, willingness and high motivation to write correspondence. The training process (final writing training) provides benefits for staff, namely it can increase staff understanding of, foster motivation in writing correspondence, and carry out correspondence as well as for agencies can improve government performance. The results of this activity can be used as input for other department offices in an effort to improve the quality of staff and also cooperate with foreign parties for the development of networks and cooperation.

Peningkatan Kemampuan Bahasa Inggris Bidang Hospitality Untuk Waiter dan Waitress di The Shalimar Boutique Hotel Malang Isnaini Nur Safitri; Alvin Nouval; Eka Listianing Rahayu; Prima Beauty Kartikasari; Pritantina Yuni Lestari; Tri Astuti Handayani
Jurnal Pengabdian kepada Masyarakat Vol. 9 No. 2 (2022): JURNAL PENGABDIAN KEPADA MASYARAKAT 2022
Publisher : P3M Politeknik Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33795/jabdimas.v9i2.204

This community service is intended to accommodate the needs of the hotel in improving English language skills in the hospitality sector for its employees, especially for waiters and waitresses, through English language training. The participants of this training were waiters and waitresses from The Shalimar Boutique Hotel, Malang. This activity is expected to be able to improve the quality of human resources at the Shalimar Hotel by enhancing the English skills of the waiters and waitresses, which will then be implemented to provide services and assist restaurant visitors and hotel guests from outside Indonesia. This activity was carried out in five stages, namely planning (to determine the number of participants who were involved and the materials needed in training), coordination with the hotel (to ensure that the plans made are in accordance with their needs), preparation of teaching materials/materials, implementation of training, and evaluation (providing questionnaires to training participants regarding the implementation and training materials).

TRAINING AND GUIDANCE ON PACKAGING DUWET POLINEMA SWEET TOMATO JAM FOR RESIDENTS OF DUWET VILLAGE, TUMPANG SUBDISTRICT, MALANG DISTRICT Widiyowati, Eny; Lestari, Baroroh; Suwarni, Evi; Rochman, Fatkhur; Nauval, Alvin; Kartikasari, Prima Beauty
JOURNAL OF SUSTAINABLE COMMUNITY SERVICE Vol. 3 No. 4 (2023): SEPTEMBER
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/jscs.v3i4.519

The primary objective of this service activity is to enhance the value of products through effective packaging and product promotion. The community involved in the production of Duwet Polinema Sweet Tomato Jam in Duwet Village, Tumpang Sub-district, Malang Regency, faces a weakness in terms of promoting their products, resulting in limited consumer awareness. Duwet Polinema Sweet Tomato Jam is currently packaged in a very simplistic manner, which fails to capture public attention. To address these challenges, it is crucial to provide assistance and support in terms of packaging and labeling for the Duwet villagers who produce this jam. This intervention will contribute to increased visibility and appeal among potential consumers. To ensure consumer recognition of the Duwet Polinema Sweet Tomato Jam product, it is essential to convey information through branding and labeling. Additionally, to support the sustainability of the Duwet Polinema Sweet Tomato Jam business, it is highly recommended to offer comprehensive assistance in marketing and financial management to the company partners. This issue arises from the partners' lack of knowledge about product packaging. Furthermore, it is imperative for the growth and sustainability of the business to obtain government certifications such as P-IRT licenses and food safety certifications, as these certifications guarantee the quality and safety of the Sweet Tomato Jam.

Procurement of Equipment to Support Vegetable Ice Cream Production for Residents of Duwet Village, Kec. Tumpang Kab. Malang Widiyowati, Eny; Lestari, Baroroh; Suwarni, Evi; Sekarsari, Putri; Nouval, Alvin; Kartikasari, Prima Beauty
JOURNAL OF SUSTAINABLE COMMUNITY SERVICE Vol. 5 No. 1 (2024): DECEMBER
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/jscs.v5i1.812

This community service (PKM) program aims to improve the production field which is identified as having weaknesses in the vegetable ice cream producing community of Duwet Village, Tumpang District, Malang Regency. The partner's problem that can be identified from the production sector is the production support equipment that is still not fully available. The priority solution provided was training on hygienic production processes using the donated equipment in the form of a frezeer and blender. The results of this activity are proven to improve the quality and quantity of vegetable-based ice cream produced by residents. Suggestions from this service activity are 1) increase the number of production equipment in line with the increasing demand for vegetable ice cream. 2) It is necessary to develop innovative ice cream products with other vegetable- based ingredients such as carrots, spinach, or pumpkin which also have high nutritional value. 3) It is necessary to develop branding and marketing strategies to introduce vegetable ice cream to a wider market. 4) Counseling on more efficient production techniques, business management, and product development should be conducted regularly. 5) In order to maintain product quality consistency, it is recommended that program beneficiaries implement a quality management system. 6) It is necessary to establish a Joint Business Group (KUB) that is responsible for the production, management, and marketing of vegetable ice cream.

Developing a Bilingual Website for the Soemo Hills in Pacet Mojokerto Regency Rahmi, Agil Fathiha Aulia; Kartikasari, Prima Beauty
Jurnal Pendidikan Tambusai Vol. 9 No. 3 (2025): Desember
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

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

The Soemo Hills Pacet Mojokerto, sebuah resor yang terletak di Kawasan Wisata Hutan Padusan, memiliki potensi yang signifikan untuk menarik pengunjung lokal dan internasional. Namun, karena terbatasnya kesadaran akan perkembangan digital, The Soemo Hills hanya memanfaatkan platform media sosial seperti Instagram dan TikTok untuk tujuan promosi. Oleh karena itu, penelitian ini bertujuan untuk mengembangkan situs web bilingual untuk The Soemo Hills Pacet Mojokerto. Studi Penelitian dan Pengembangan (R&D) ini menggunakan model ADDIE, yang terdiri dari lima tahap: Analisis, Desain, Pengembangan, Implementasi, dan Evaluasi. Data dikumpulkan melalui observasi dan wawancara. Penelitian ini menghasilkan situs web bilingual yang tersedia dalam bahasa Indonesia dan Inggris. Evaluasi menunjukkan tingkat kepuasan pengguna yang tinggi, dengan skor rata-rata 4,44 dari 5, setara dengan 88%. Sebagian besar responden menganggap situs web mudah diakses, informatif, dan menarik secara visual.

Implementing Product and Process Writing Approach on ESP Course for Freshmen at University Prima Beauty Kartikasari
Jurnal Linguistik Terapan JLT Volume 13 No 2, 2023
Publisher : UPT P2M Politeknik Negeri Malang

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

This article focuses on learning situations in an ESP classroom at a university. Having taught heterogeneous learners, the researcher found that many students still experience low learning achievement in writing lessons. Therefore, the researcher needs new ideas to prepare her students for a more meaningful writing experiences in classroom. I believe that adapting both product and process approach through collaborative writing tasks is one way to overcome the problem. To explain my arguments briefly, I would firstly describe the ESP course learner’s situation. Then, I will address the problem by reviewing some literature related to writing approaches in which I believe could help. Lastly, I will put the literature and implement it to my context. It is expected that having collaborative writing by using product-process approach can help my students experience a good learning experience with peers. Keywords: Product approach, process approach, collaborative writing, ESP course

TRAINING AND GUIDANCE ON PACKAGING DUWET POLINEMA SWEET TOMATO JAM FOR RESIDENTS OF DUWET VILLAGE, TUMPANG SUBDISTRICT, MALANG DISTRICT Widiyowati, Eny; Lestari, Baroroh; Suwarni, Evi; Rochman, Fatkhur; Nauval, Alvin; Kartikasari, Prima Beauty
JOURNAL OF SUSTAINABLE COMMUNITY SERVICE Vol. 3 No. 4 (2023): SEPTEMBER
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/jscs.v3i4.519

The primary objective of this service activity is to enhance the value of products through effective packaging and product promotion. The community involved in the production of Duwet Polinema Sweet Tomato Jam in Duwet Village, Tumpang Sub-district, Malang Regency, faces a weakness in terms of promoting their products, resulting in limited consumer awareness. Duwet Polinema Sweet Tomato Jam is currently packaged in a very simplistic manner, which fails to capture public attention. To address these challenges, it is crucial to provide assistance and support in terms of packaging and labeling for the Duwet villagers who produce this jam. This intervention will contribute to increased visibility and appeal among potential consumers. To ensure consumer recognition of the Duwet Polinema Sweet Tomato Jam product, it is essential to convey information through branding and labeling. Additionally, to support the sustainability of the Duwet Polinema Sweet Tomato Jam business, it is highly recommended to offer comprehensive assistance in marketing and financial management to the company partners. This issue arises from the partners' lack of knowledge about product packaging. Furthermore, it is imperative for the growth and sustainability of the business to obtain government certifications such as P-IRT licenses and food safety certifications, as these certifications guarantee the quality and safety of the Sweet Tomato Jam.

Procurement of Equipment to Support Vegetable Ice Cream Production for Residents of Duwet Village, Kec. Tumpang Kab. Malang Widiyowati, Eny; Lestari, Baroroh; Suwarni, Evi; Sekarsari, Putri; Nouval, Alvin; Kartikasari, Prima Beauty
JOURNAL OF SUSTAINABLE COMMUNITY SERVICE Vol. 5 No. 1 (2024): DECEMBER
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/jscs.v5i1.812

This community service (PKM) program aims to improve the production field which is identified as having weaknesses in the vegetable ice cream producing community of Duwet Village, Tumpang District, Malang Regency. The partner's problem that can be identified from the production sector is the production support equipment that is still not fully available. The priority solution provided was training on hygienic production processes using the donated equipment in the form of a frezeer and blender. The results of this activity are proven to improve the quality and quantity of vegetable-based ice cream produced by residents. Suggestions from this service activity are 1) increase the number of production equipment in line with the increasing demand for vegetable ice cream. 2) It is necessary to develop innovative ice cream products with other vegetable- based ingredients such as carrots, spinach, or pumpkin which also have high nutritional value. 3) It is necessary to develop branding and marketing strategies to introduce vegetable ice cream to a wider market. 4) Counseling on more efficient production techniques, business management, and product development should be conducted regularly. 5) In order to maintain product quality consistency, it is recommended that program beneficiaries implement a quality management system. 6) It is necessary to establish a Joint Business Group (KUB) that is responsible for the production, management, and marketing of vegetable ice cream.

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