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All Journal Jurnal Industri Pariwisata Jurnal Ragam Pengabdian
Merryany Bawole
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Religion Humanities Economics, Econometrics & Finance Education Environmental Science Social Sciences Other

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STUDI IMPLEMENTASI KEARIFAN LOKAL PADA PENGEMBANGAN FASILITAS WISATA, DESA BUDO, KABUPATEN MINAHASA UTARA Benny Irwan Towoliu; Jufrina Mandulangi; Pearl Loesye Wenas; Merryany Bawole
Jurnal Industri Parawisata Vol 5, No 2 (2023): JANUARY
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/pariwisata.v5i2.1428

Abstract

Sebelum bahkan setelah melewati waktu yang panjang dengan adanya  pandemi Covid-19, industri pariwisata masih tetap menjadi andalan untuk mempercepat pemulihan ekonomi di seluruh Indonesia. Pemicu utamanya adalah dukungan dari pemerintah Indonesia yang menetapkan pariwisata sebagai leading sector,  dimana wisata desa menjadi andalan dari daerah untuk bisa tumbuh dan berkembang, menopang pariwisata secara nasional.  Namun, tampaknya kecepatan pembangunan wisata desa tidak berbanding lurus dengan kemampuan masyarakat untuk mempertahankan identitas lokal agar tetap eksis. Kasus penelitian ini adalah di salah satu desa yang masuk dalam anugerah desa wisata, desa Budo, Kabupaten Minahasa Utara. Dan tujuan penelitian ini adalah untuk mengetahui pemahaman masyarakat desa dalam mengimplementasikan identitas lokal dalam pengembangan fasilitas wisata. Metode yang digunakan bersifat deskriptif melalui survei, dan observasi. Hasil penelitian menunjukkan bahwa masyarakat belum memahami peran identitas sosial budaya lokal dalam mengembangkan fasilitas wisata, dan umumnya hanya berdasarkan apriori atau firasat saja. 
Food Handling & Food Savety Training bagi Pengelola Kuliner Permana, Dimas Ero; Pearl Loesye Wenas; Merryany Bawole; Margresya Rompas; Frans Victor Rattu
Jurnal Ragam Pengabdian Vol. 2 No. 3 (2025): Desember (in progress)
Publisher : Lembaga Teewan Journal Solutions

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62710/4j8x7b65

Abstract

Consumers have become increasingly concerned about food quality and safety in the last decade. Fostering and maintaining guest confidence in food quality and safety requires the role of quality assurance departments in the food sector.  These guidelines consist of the basic principles, procedures, personal hygiene and means necessary to design and maintain an environment suitable for producing acceptable quality food.  Budo Tourism Village has 15 culinary operators and 11 tourist facilities and so far there have been no cases of culinary mismanagement causing illness or casualties to visitors.  However, during observations of tourist sites, and facilities owned by culinary arrangements are still classified as below standard and the cleanliness of waiters and culinary managers has not been maximized. Discussion and practice methods were used in this training. The results show that the level of understanding of the participants is quite responsive, this is indicated by six assessment indictors, namely: cleanliness and sanitation, separation of food ingredients, cooking properly, storage of food ingredients, selection of raw materials and dining table set-up. Furthermore, the assessment of the presenters by the participants related to the content of the material and delivery, on average participants answered with interesting and mastering.
Co-Authors Benny Irwan Towoliu Frans Victor Rattu Mandulangi, Jufrina Margresya Rompas Pearl Loesye Wenas Permana, Dimas Ero