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All Journal International Journal of Travel, Hospitality and Events International Journal of Tourism Business Research Jurnal Ragam Pengabdian Aksi Kita: Jurnal Pengabdian Kepada Masyarakat Jurnal Ilmu Sosial dan Humaniora
Fonny Sangari
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Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences Transportation Other

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Does Story Telling Marketing Influence Consumer Purchase Decisions? A Case of A Classic Mocktail Made From Salak Bean Coffee Pearl Loesye Wenas; Frans V. Rattu; Yurike S. Lewan; Fonny Sangari; Mikhael C. S. Mangolo; Jufrina Mandulangi; Benny Irwan Towoliu
Jurnal Internasional Riset Bisnis Pariwisata Vol 3 No 2 (2024): International Journal of Tourism Business Research (INTOUR)
Publisher : Faculty of Economics and Business, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/intour.v3i2.1393

Abstract

Storytelling Marketing is usually used in marketing service products or tourism products for the purpose of emotionally influencing consumer decisions in buying the products sold. However, this is different from the usual products; in this case, the study aims to measure whether storytelling marketing effectively influences potential consumers to buy classic mocktail beverage products made from salak bean coffee. The data collection technique uses purposive sampling, with the target being mocktail connoisseurs. The data collection instrument used a questionnaire. While the data analysis method uses simple regression, correlation, and the coefficient of determination. The results showed that there was an influence between storytelling marketing and consumer purchasing decisions; besides that, the resulting correlation was strong, then the contribution of the storytelling factor was significant to consumer decisions in buying mocktails with the basic ingredients of snake fruit coffee
Potential of Mangrove Forest Tourism with A4 (Attraction, Amenity, Accessibility, Ancillary) in Kulu Village, Wori District North Sulawesi Indonesia Devitra V. Lampongayo; Takaendengan, Mita Erdiaty; Fonny Sangari
International Journal of Travel, Hospitality and Events Vol. 4 No. 1 (2025): International Journal of Travel, Hospitality and Events
Publisher : The Postgraduate School of Tourism Sahid Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/ijothe.v4i1.439

Abstract

Purpose: Minahasa Utara has now become one of the continuously developing regions thanks to the ongoing construction, especially due to its status as a Special Economic Zone (SEZ). The Likupang SEZ is expected to become the center of regional economic growth, thereby positively impacting the surrounding areas, including Kulu Village located in North Minahasa Regency, North Sulawesi, which has various natural tourism potentials that have not yet been fully utilized. Some of them include captivating diving and snorkeling spots, exotic mangrove forests, and Paniki Island, which holds a wealth of local ecosystems and culture. The development of tourist attractions is directed as a mainstay sector to drive economic growth, increase local revenue, expand job opportunities, and enhance the recognition and marketing of products in order to boost the tourism industry. Kulu Village in Wori District, which has an area of mangrove forest, beautiful sea views, and cool air, makes it a good location for a tourist destination. With the conduct of this research, the potential of the Mangrove Forest Tourism can be known by many people and can be visited by tourists. Research method:  The method used involves direct observation in the field with the managers of the Mangrove Forest Tourism to understand the potential it possesses as well as the available facilities. Data analysis conducted based on the 4A. (Attraction, Accessibility, Amenity, Anciallary). Result and dicussion: The results of this study indicate that mangrove forest tourism has the potential to become a leading tourist attraction in North Minahasa, supported by existing facilities and good management. Accessibility that can be reached even though the road conditions are good enough to be traversed by two vehicles at the same time. Amenities available at the Mangrove Forest Tourism site include gazebos, restaurants, and a mini café with a fairly complete menu. And the support from the local government and the North Minahasa Regency Tourism Office. Overall, the Mangrove Forest Tourism in Kulu Village has great potential as an attractive and sustainable ecotourism destination if it continues to be well-managed and supported by adequate infrastructure. Implication: The implications are ecological preservation, the benefits of mangrove forests for the surrounding economic development, and cultural empowerment through sustainable planning. The challenges also include limited infrastructure, environmental risks, and accessibility gaps. Addressing these issues encourages balanced development and community engagement.
Pelatihan Pembuatan Paket Wisata bagi Pengelola Wisata di Desa Budo, Propinsi Sulawesi Utara Dianne O. Rondonuwu; Dimas E. Permana; Mikhael C. S. Mangolo; Silvana Wewengkang; Merryany T. Bawole; Vesty Like Sambeka; Margresye D. Rompas; Meiske M. Sangian; Seska M.H. Mengko; Fonny Sangari; Pearl Loesye Wenas; Benny Irwan Towoliu
Aksi Kita: Jurnal Pengabdian kepada Masyarakat Vol. 1 No. 3 (2025): JUNI 2025
Publisher : Indo Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63822/553cky28

Abstract

Desa Budo merupakan salah satu di Propinsi Sulawesi Utara, yang pertama kali mendapatkan Anugerah Desa Wisat Indonesia Tahun 2022. Dalam pengembangannya sejak tahun 2015, desa ini didampingi oleh Politeknik Negeri Manado, sejak awal berdiri dan pernah mendapatkan pendanaan khususnya ekonomi pada masyarakat pesisir dari ILO Indoenesia. Perjalanannya waktu, salah satu kelemahan desa ini adalah Pengelolaan Paket Wisata. Begitu banyak potensi alam dan social-budaya yang bisa dijadikan sebagai Atraksi Wisata, naming karena faktor keterbatasan Pendidikan khususnya bidang Pariwisata, sehingga desa ini lemah dalam pembuatan paket wisata. Tujuan dari kegiatan pengabdian masyarakat ini adalah membekali pengelola wisata desa dengan melatih pembuatan paket wisata. Adapun metode yang digunakan melalui tiga tahapan kegiatan yaitu pembukaan atau peng-awalan; tehnik idetifikasi wisata, kegiatan utama: perencanaan dan praktik perhitungan paket wisata, dan penutup atau evaluasi (feedback-serta rencana paket wisata. Jumlah peserta sebanyak 20 orang yang terdiri dari perwakilan unsur stakeholder wisata desa.  Hasil yang diharapkan adalah peserta mampu menghasilkan 20 rencana paket wisata yang akan menjadi andalan dari Desa wisata Budo.      
Does Project Noise Interfere With Guest Comfort? A Case Study at Radisson Blu Uluwatu Hotel Silvana Mewengkang; Asterlita R. Wenas; Silvana Sumoked; Margresya Rompas; Deisy Ch. Andih; Fonny Sangari; Pangemanan, Jemmy
Jurnal Internasional Riset Bisnis Pariwisata Vol 4 No 1 (2025): International Journal of Tourism Business Research (INTOUR)
Publisher : Faculty of Economics and Business, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/intour.v4i1.1832

Abstract

Radisson Bali Uluwatu is one of the 5-star hotels in Bali. Since mid-2023, the hotel has experienced many complaints from guests staying due to the construction project of the hotel and villa construction, which is located east and west of the hotel. This study aims to determine the noise disturbance of construction projects on guest comfort at Radisson Blu Bali Uluwatu Hotel. This research uses data collection methods by means of observation, interviews, and documentation. The data obtained was then analyzed and presented qualitatively. The results showed how to understand and apply soundproofing methods to reduce noise entering the hotel room. The conclusion that can be drawn is that the application of acoustic systems in guest rooms is able to provide comfort while in the room, so that guests feel safe, comfortable, and satisfied with the hotel atmosphere, and will have a positive impact on the Radisson Blu Bali Uluwatu Hotel
Analisis Peran Trainee dalam Meningkatkan Kualitas Pelayanan di Restoran Swiss-Belhotel Manado Siwi, Yesti Enyelika; Dianne O. Rondonuwu; Fonny Sangari
Jurnal Ilmu Sosial dan Humaniora Vol. 1 No. 3 (2025): JULI-SEPTEMBER
Publisher : Indo Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63822/4fptmy56

Abstract

Penelitian ini bertujuan untuk menganalisis peran trainee dalam menigkatkan kualitas pelayanan di restoran Swiss-Belhotel Maleosan Manado. Dalam penelitian ini penulis memilih melakukan penelitian secara kualitatif, penelitian kualitatif dipilih karena data yang di kumpulkan oleh penulis data yang di kumpulkan berupa wawancara dan observasi yang di lakukan oleh penulis lewat praktek kerja lapangan yang di laksanakan selama 4 bulan di Swiss Bellhotel Manado.subjek penelitian ini adalah Manager Food And Beverage Service dan Trainee, Sedangkan objek penelitian adalah Peran trainee dalam meningkatkan kualitas pelayanan di Restoran Swiss-Belhotel Maleosan Manado.hasil penelitian menunjukan kualitas kehandalan trainee di Swiss café jika dilihat dari indikator penguasaan sequence of service trainee,  dapat di lihat dari point pertama, dengan kemampuan menjelaskan pengertian dan menyebutkan squence of service bernilai kurang menguasai, kemampuan menyebutkan standar operasional prosedur yang ada di Swiss café hanya 2 anak trainee cukup menguasai dan 1 kurang menguasai, serta konsisten melaksanakan squence of service Pada umumnya, trainee telah melaksanakan Sequence of Service sesuai standar prosedur operasional pada bagian-bagian mendasar, seperti menyambut kedatangan tamu, mencatat pesanan (taking order), mengulangi pesanan (repeat order), menyerahkan captain order, menyajikan hidangan, serta menyampaikan ucapan terima kasih. Hal ini menandakan bahwa trainee sudah memiliki pemahaman serta keterampilan yang cukup baik dalam pelayanan.
Analisis Peran Staff Banquet untuk Meningkatkan Kualitas Pelayanan dalam Operasional Banquet Sedu, Jefangli Farlitisyo; Fonny Sangari; Arthur Lumataw
Jurnal Ilmu Sosial dan Humaniora Vol. 1 No. 3 (2025): JULI-SEPTEMBER
Publisher : Indo Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63822/947j3e25

Abstract

Peran staf banquet sangat krusial dalam meningkatkan kualitas pelayanan dalam operasional banquet di industry perhotelan. Staf banquet bertanggung jawab dalam merencanakan, mempersiapkan, dan melaksanakan acara, seperti pernikahan, konferensi, dan pertemuan bisnis. Kualitas pelayanan yang baik mengacup ketepatan waktu, keahlian dalam penjayian makanan dan minuman, serta kemampuan dalam menagani kebutuhan tamu secara professional. Penelitian ini bertujuan untuk menganalisis peran strategis staf banquet dalam meningkatkan kepuasan tamu melalui pelayanan prima.  Hasil penelitian ditemukan ada beberapa kendala dalam pelayanan banquet Berdasarkan hasil penelitian dan observasi data perlengkapan dan wawancara dengan tamu di Hotel The Sentra Manado. Di temukan beberapa kendala dalam pelayanan staf banquet. Beberapa masalah yang umumnya timbul adalah tambahan jumlah/tamu (cover), masalah teknis seperti kerusakan peralatan, extra service yang tidak sesuai harapan, over time karena kurangnya staf dan kebisingan karena kurangnya kerjasama dan kesiapan dalam melakukan event. Kesimpulan dari penelitian ini adalah bahwa kualitas pelayanan staf banquet di Hotel The Sentra Manado dapat memenuhi kebutuhan tamu dan membuat tamu merasa sangat puas. Saran untuk meningkatkan kualitas pelayanan staf banquet di Hotel The Sentra Manado, ada beberapa langkah yang dapat diambil. Pertama-tama, penting untuk memperbaiki aspek-aspek teknis seperti pemeliharaan peralatan agar presentasi menjadi lebih lancar. Selain itu, Hotel juga sebaiknya meningkatkan komunikasi dengan tamu sebelum acara di laksanakan untuk menghindari ketidaksesuaian antara harapan dan realita.
Analisis Ketersedian Cutleries terhadap Operasional Restoran di Paradise Golf & Resort Dondolot, Franclyn; Fonny Sangari
Jurnal Ilmu Sosial dan Humaniora Vol. 1 No. 3 (2025): JULI-SEPTEMBER
Publisher : Indo Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63822/22e29127

Abstract

Penelitian ini bertujuan untuk menganalisis kesetersediaan jumlah equipment dalam mendukung efektivitas dan efisiensi operasional restoran. Equipment merupakan salah satu elemen penting dalam mendukung kelancaran proses produksi makanan, pelayanan pelanggan, serta menjaga standar kebersihan dan keamanan makanan. Kekurangan peralatan dapat menghambat proses kerja, menurunkan kualitas pelayanan, dan meningkatkan beban kerja karyawan. Sebaliknya, jumlah peralatan yang berlebihan dapat menyebabkan pemborosan anggaran dan keterbatasan ruang kerja. Studi ini menggunakan pendekatan deskriptif dengan metode observasi dan wawancara terhadap manajer operasional restoran, serta analisis data kuantitatif terkait penggunaan dan kebutuhan peralatan. Hasil analisis menunjukkan bahwa kesesuaian jumlah equipment dengan kebutuhan operasional berkontribusi signifikan terhadap efisiensi waktu, produktivitas karyawan, dan kepuasan pelanggan. Oleh karena itu, pengelolaan peralatan yang tepat berdasarkan skala operasional dan jenis layanan restoran menjadi hal yang krusial untuk keberhasilan operasional secara keseluruhan.
Pelatihan Storytelling pada Pengelola Wisata di Desa Budo Towoliu, Benny Irwan; Mikhael C.S. Mangolo; Alma K. Pongtuluran; Jeanlly A. Solang; Fonny Sangari
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/q92dae81

Abstract

The narrative of each product in a destination needs to be conveyed by telling the uniqueness of each product to arouse curiosity among visitors or tourists. Storytelling in the context of tourism is a method of conveying a story through words, images, or other media, with the aim of conveying information, entertaining, or influencing guests. Budo is a tourist village that has many potential attractions with backgrounds that are said to be myths or actual events, but the managers have never realized that the stories behind these attractions can be memorable for tourists visiting the location. Storytelling training equips tourism managers with various skills and abilities, such as speaking skills, thinking skills, and creativity in managing the existing tourism potential to the maximum. Training methods: opening or orientation, core storytelling activities, and closing or evaluation. The primary focus is on creating engaging stories with a strong core and a structured narrative flow. Through this training, managers can develop storylines for each potential attraction and communicate them effectively. 
Pelatihan Green Skills bagi Pengelola Wisata untuk Mendukung Pariwisata Berkelanjutan di Desa Budo Rondonuwu, Dianne O; Fonny Sangari; Dimas E. Permana; Benny Irwan Towoliu
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: 10.62710/07e15571

Abstract

The practices of sustainable tourism principles in business units managed by Bumdesa in Budo Village are still far from green tourism. Examples of green skills practices in tourism include: Use of Renewable Energy: Utilizing solar, wind, or water energy to meet the energy needs of accommodation and tourism operations. Waste Management: Implementing recycling programs, waste reduction, and responsible waste management. Use of Environmentally Friendly Materials: Building accommodation and tourism facilities using environmentally friendly materials. Environmentally friendly transportation: providing clean public transportation, such as bicycles or electric vehicles, for tourists. Training methods: opening or escorting, core activities and material delivery, closing and evaluation. The results show that participants were enthusiastic about the training activities, as seen from the average participant satisfaction evaluation, and were committed to implementing the planned projects.
Co-Authors Alma K. Pongtuluran Arthur Lumataw Asterlita R. Wenas Benny Irwan Towoliu Benny Irwan Towoliu Deisy Ch. Andih Devitra V. Lampongayo Dianne O. Rondonuwu Dimas E. Permana Dondolot, Franclyn Frans V. Rattu Jeanlly A. Solang Mandulangi, Jufrina Margresya Rompas Margresye D. Rompas Meiske M. Sangian Merryany T. Bawole Mikhael C. S. Mangolo Mikhael C.S. Mangolo Mita Erdiaty Takaendengan Pangemanan, Jemmy Pearl Loesye Wenas Rondonuwu, Dianne O Sedu, Jefangli Farlitisyo Seska M.H. Mengko Silvana Mewengkang Silvana Sumoked Silvana Wewengkang Siwi, Yesti Enyelika Vesty Like Sambeka Yurike S. Lewan