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All Journal Jurnal Mantik Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat Indonesian Journal of Economics and Management Journal Of Human And Education (JAHE) Jurnal Riset sosial humaniora, dan Pendidikan (Soshumdik) Jurnal Teknologi dan Manajemen Industri Terapan Jurnal Visi Manajemen (JVM) Safari : Jurnal Pengabdian Masyarakat Indonesia Innovative: Journal Of Social Science Research Jurnal Pengabdian Masyarakat Bangsa Sinergi International Journal of Management and Business Jurnal Nuansa: Publikasi Ilmu Manajemen dan Ekonomi Syariah Majority Science Journal El-Mal: Jurnal Kajian Ekonomi & Bisnis Islam RESLAJ: Religion Education Social Laa Roiba Journal Journal of International Multidisciplinary Research Jurnal Abdimas Multidisiplin An International Journal Tourism and Community Review International Journal of Economics, Business Management and Accounting International Conference on Digital Advanced Tourism, Management, and Technology Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan Jurnal Publikasi Sistem Informasi dan Manajemen Bisnis
Septa Intiar
Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia
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Pengaruh Kualitas Produk dan Kualitas Pelayanan terhadap Kepuasan Pelanggan dengan Loyalitas Sebagai Moderasi Muhamad Ilham Faozi; Merry Fithriani; John Sihar Manurung; Septa Intiar; Desty Hapsari Kirana
El-Mal: Jurnal Kajian Ekonomi & Bisnis Islam Vol. 5 No. 7 (2024): El-Mal: Jurnal Kajian Ekonomi & Bisnis Islam
Publisher : Intitut Agama Islam Nasional Laa Roiba Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47467/elmal.v5i7.4163

Abstract

In attracting consumers, business owners try their best to provide everything they can to meet customer satisfaction. Consumer satisfaction is a very important factor to ensure the survival of a company. The goal of a company is to create and retain consumers. In order for a company to develop and get satisfaction from consumers, a company must be able to provide more value to the quality provided to consumers. This research aims to determine the effect of product quality and service quality on customer satisfaction with loyalty as moderation. The current analysis uses a quantitative approach. The population of this research is consumers or customers who have shopped. Samples were taken from this population, and the sample selection for this study was determined by random sampling, resulting in a sample of 150 respondents. The results of this research have found that product quality and service quality influence customer satisfaction. Loyalty as a moderating variable is able to moderate the influence of product quality on customer satisfaction.  
Pengaruh Pengembangan Karir, Pengalaman Kerja dan Motivasi terhadap Kualitas Kerja Karyawan Septa Intiar; Eliagus Telaumbanua; Kudsi Holil; Pretty Failasufa Aziza; Mohammad Gifari Sono
El-Mal: Jurnal Kajian Ekonomi & Bisnis Islam Vol. 5 No. 10 (2024): El-Mal: Jurnal Kajian Ekonomi & Bisnis Islam
Publisher : Intitut Agama Islam Nasional Laa Roiba Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47467/elmal.v5i10.5259

Abstract

Superior and quality human resources must always be managed and supported by the company to achieve the expected performance. Achieving goals based on human resource management will show how the company should obtain, develop, foster, and prosper employees. This study aims to determine the effect of career development, work experience and motivation on employee work quality. The current analysis uses a quantitative approach. The results of the study found that career development, work experience, and motivation are interrelated and have a significant influence on employee work quality.
Adaptasi Cerdas: Hubungan Investasi Digital, Kualitas Layanan, dan Peningkatan Pendapatan Hotel Abdul Jabbar, Umar; Septa Intiar
Jurnal Riset Sosial Humaniora dan Pendidikan Vol. 4 No. 4 (2025): Desember: Jurnal Riset Sosial Humaniora dan Pendidikan
Publisher : LPPM Universitas 17 Agustus 1945 Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56444/soshumdik.v4i4.3262

Abstract

The hospitality sector faces major challenges, including fierce competition, low occupancy rates, and high operating costs, especially post-COVID-19 pandemic. This article examines how adaptation strategies, particularly through digital investments, affect customer satisfaction and hotel occupancy rates. This study uses a mixed method approach, combining quantitative and qualitative methods. Qualitative data was collected through in-depth interviews with managers, staff, and guests at five hotels in Semarang, Indonesia, to identify key factors for successful adaptation. Qualitative data are analyzed using MAXQDA software. Quantitative data were analyzed by multiple regression. The results show that investment priorities are a key driver of successful adaptation, although supporting factors such as improved facilities, quality of service, and the involvement of all personnel. Quantitative findings show that hotel adaptation strategies significantly affect customer satisfaction (influence of 47.10%) and occupancy rate (influence of 38.40%). Digitalization enhances operational efficiency, allowing staff to focus on personal interactions. Technologies like AI-based recommendations and mobile check-in directly improve the overall guest experience, correlating with loyalty. The conclusion of the study is that strategic digital investments, improved service quality and active staff engagement, are key to improving customer satisfaction, optimizing occupancy rates, ultimately, driving hotel revenue growth in the post-pandemic era.
Utilization of the Internet of Things in Creating Smart Room Customization and Improving the Quality of Services in the Tourism and Hospitality Industry Septa Intiar; Arief Nuryana; M.Syahputra; Rahmawati; A., Amiruddin
Reslaj: Religion Education Social Laa Roiba Journal Vol. 7 No. 5 (2025): RESLAJ: Religion Education Social Laa Roiba Journal
Publisher : Intitut Agama Islam Nasional Laa Roiba Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47467/reslaj.v7i5.8078

Abstract

This study is a qualitative study with a descriptive approach, namely describing each main object used in this study, including the Internet of Things, Smart Room Customization, and Service Quality. The data used in this study are secondary data that researchers obtain from various credible sources such as books, scientific articles, credible websites, and various other research sources. The data obtained are analyzed by stages of data collection, data reduction, and drawing conclusions. The result in this aticle show. the Internet of Things can create smart Room Customization. Smart Room Customization is built using the concept of the Internet of Things (IoT), a concept where an object has the ability to receive and send data over a network without requiring human interaction to a computer. The Internet of Things (IoT) is a concept that aims to expand the benefits of continuously connected internet connectivity. Kaur, Singh, Khairwal, & Jain conducted a study on the Home Automation and Security System with the GSM communication method and Android Application, the system can control equipment and help protect thieves because there is an alarm and can send signals to the owner using Android [. Giorgos Sfikas also conducted a study Creating a Smart Room using an IoT approach, a study that explains the concept of building a Smart Room using Arduino and a Bluetooth module to control electronic equipment. In the end, the benefits that the researcher mentioned above serve to facilitate customers in accessing, utilizing facilities, and other things that can facilitate customers to travel and stay in an integrated place and hotel. The convenience that the researcher mentioned above is one form of improving the quality of tourism services.
Pemasaran Digital dan Service Excellence dalam meningkatkan Optimalisasi Kompetensi Guru Perhotelan untuk Mempersiapkan Lulusan Perhotelan Era Digital Mukhamad Kholil Aswan; Septa Intiar; Umar Abdul Jabbar; Krisnawati Setyaningrum Nugraheni
Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat Vol. 5 No. 6 (2025): November 2025 - Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat
Publisher : Indonesian Scientific Journal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59395/altifani.v5i6.904

Abstract

Pengabdian masyarakat ini bertujuan untuk meningkatkan kompetensi guru perhotelan di SMK Jayawisata Semarang dalam bidang pemasaran digital dan service excellence berbasis teknologi, yang sangat dibutuhkan oleh industri perhotelan di era digital. Pemilihan topik ini penting karena sektor perhotelan di Indonesia menghadapi kesenjangan keterampilan digital, yang menghambat pengembangan tenaga kerja yang terampil. Metode pengabdian yang digunakan adalah pelatihan literasi digital, workshop pemasaran digital, dan pengembangan modul pembelajaran terintegrasi. Hasil dari program ini menunjukkan peningkatan signifikan dalam kompetensi digital guru, dengan skor literasi digital meningkat 85,7% (dari 4,2 menjadi 7,8), serta pemahaman digital marketing meningkat dari 3,5 menjadi 7,9. Sebanyak 88% guru berhasil mengintegrasikan minimal satu alat digital dalam pembelajaran mereka. Program ini berhasil menghasilkan modul pembelajaran terintegrasi "DigitalHotel" dan satu rancangan kampanye digital marketing yang komprehensif. Program ini sangat penting untuk mempersiapkan tenaga kerja yang siap menghadapi kebutuhan industri perhotelan yang semakin berbasis teknologi, serta meningkatkan kualitas pendidikan vokasi di SMK Jayawisata Semarang.
Kuliner sebagai Ekspresi Gaya Hidup: Studi Preferensi Restoran Modern di Kalangan Generasi Z dan Milenial Septa Intiar; Dyan Tiana Putra
Jurnal Publikasi Sistem Informasi dan Manajemen Bisnis Vol. 4 No. 2 (2025): Jurnal Publikasi Sistem Informasi dan Manajemen Bisnis
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jupsim.v4i2.5039

Abstract

The development of the culinary industry in Indonesia shows significant changes, particularly among Generation Z and Millennials, who consume food not only for biological needs but also as a means of expressing their lifestyle and social identity. This study aims to explore the culinary preferences of young people toward modern restaurants in Semarang City and uncover the social and symbolic meanings behind their choices. A descriptive qualitative approach was employed using in-depth interviews, participatory observation, and digital documentation, involving 12 informants active on social media. The findings reveal that young people's culinary consumption is more oriented toward visual aesthetics, social recognition, and self-identity construction, closely aligned with lifestyle theory and social identity theory. Restaurant choices are influenced by atmosphere, interior design, and sustainability values, as well as the Instagram-worthy appeal of social media. These findings also confirm Pierre Bourdieu's concept of distinction, which states that culinary consumption serves as a symbol of status and the formation of social identity. This study offers insights for the culinary industry to design marketing strategies that align with the values and lifestyles of the younger generation.
Optimalisasi Artificial Intelligence untuk Promosi Produk Ekonomi Kreatif melalui Media Sosial Ahmad Mansur; Septa Intiar; Umar Abdul Jabbar
Jurnal Publikasi Sistem Informasi dan Manajemen Bisnis Vol. 4 No. 2 (2025): Jurnal Publikasi Sistem Informasi dan Manajemen Bisnis
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jupsim.v4i2.5106

Abstract

This study aims to analyze the use of Artificial Intelligence (AI) in promoting creative economy products in Central Java's tourist areas, particularly through social media. In today's digital era, developments in information and communication technology, including artificial intelligence, have opened up new opportunities for more efficient, personalized, and data-driven marketing strategies. Creative economy products such as batik, handicrafts, and local culinary delights can gain broader exposure through innovative digital promotional approaches. However, Micro, Small, and Medium Enterprises (MSMEs) in Central Java's tourist areas, such as Jatirejo Village in Semarang, known for its palm fruit (kolang-kaling), still face various challenges in adopting this technology. This study used a descriptive qualitative method with a case study approach. Data were collected through in-depth interviews with MSMEs, field observations, and documentation related to their digital promotional activities. The results indicate that limited human resources, lack of digital literacy, minimal understanding of the concept and application of AI, and inadequate technological infrastructure are the main obstacles in implementing AI for promoting creative economy products. However, this study also identified significant opportunities for optimizing AI implementation. These opportunities include training and mentoring for MSMEs, collaboration between the government, academia, and the private sector, and the development of equitable digital infrastructure. This study provides strategic recommendations to enhance MSME competitiveness in the digital era and strengthen synergies between technology and the creative economy. These findings are expected to serve as an important reference for policymakers and businesses in formulating adaptive and sustainable AI-based promotional strategies.
Manajemen Operasional Standar Keselamatan Kerja dan Sanitasi pada Kitchen Hotel: Studi Komparatif di New York Hotel Johor Bahru dan The Westin Yilan Resort Alya Estetika Priyadi; Septa Intiar
Jurnal Nuansa : Publikasi Ilmu Manajemen dan Ekonomi Syariah Vol. 4 No. 3 (2026): September: Jurnal Nuansa : Publikasi Ilmu Manajemen dan Ekonomi Syariah
Publisher : Asosiasi Riset Ilmu Manajemen Kewirausahaan dan Bisnis Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/nuansa.v4i3.2765

Abstract

Standard Operating Procedures (SOPs) for occupational safety and hygiene-sanitation function not only as compliance instruments but as operational control mechanisms that shape resource allocation, risk exposure, and service-Quality consistency in hotel kitchen operations. This study analyzes and compares the operational management of these SOPs at two hospitality properties, New York Hotel Johor Bahru (Malaysia) and The Westin Yilan Resort (Taiwan), viewed through an operations-management lens rather than a purely occupational-health perspective. Using participatory observation and mentorship-based operational engagement during industrial work practice, data were collected on personal protective equipment (PPE) provisioning, first aid readiness, food labeling systems, cold-storage temperature control, and sanitation task ownership. Findings show that The Westin Yilan Resort has institutionalized SOP compliance through centralized resource allocation, automated temperature monitoring, and dedicated sanitation staffing, reflecting strong managerial commitment to operational standardization. New York Hotel Johor Bahru, in contrast, delegates SOP execution to individual staff through informal, self-funded arrangements, indicating decentralized and under-resourced operational control. The comparison suggests that consistent SOP compliance in kitchen operations depends less on the SOP document itself than on management's willingness to allocate dedicated resources and personnel to sustain it.
Co-Authors A. Asrijal A., Amiruddin Abdul Jabbar, Umar Adrie Oktavio Agil Septian, Bagus Ahmad Mansur Alamsyah, Sandy Alya Estetika Priyadi Ana Yuliana Ani Puspitasari Aresyama Hein Temmar Arief Nuryana Arifin, Syaadiah Arum, Desta Puspita Aswan, Muhammad Kholil Aswan, Mukhamad Kholil Aurilia Triani Aryaningtyas Bayu A.P Bayu Ade Prabowo Budi Witjaksana, Budi Cahyaningtyas, Frisca Dwi Desty Hapsari Kirana Dyan Tiana Putra Dyan Triana Putra Eliagus Telaumbanua Enik Rahaya Enik Rahayu Ernawati Eva Desembrianita iswanto Jabbar, Umar John Sihar Manurung - Kudsi Holil Kurniawan, Surya M.Syahputra Maryani, Tri Merry Fithriani Mohammad Gifari Sono Muhamad Ilham Faozi Nugraheni, Krisnawati Setyaningrum Palupiningtyas, Dyah Prabowo, Bayu Ade Prabowo, Bayu Ade Prabowo Pretty Failasufa Aziza Putri, Julian Andriani Rahayu, Enik Rahmawati Rahmawati, Lely Oktavia Renny Aprilliyani Risyanti, Yustina Denik Rizki Adityaji Sirait, Evi Thoriq , Naufal Thoriq, Naufal Tuwuh Adhistyo M.Par SE Wijoyo Umar A.J Umar A.J. Umar Abdul Jabbar Umar Abdul Jabbar Verina Wijaya Widya Kurnia Wijoyo, Adhistyo Wiwik Lestari Wiwik Lestari Yosiano, Theofilus Christo Yuliamir, Henry