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All Journal Tourism Scientific Journal Journal of English Language and Education Toba: Journal of Tourism, Hospitality, and Destination Journal of Innovative and Creativity
Dailami Dailami
Politeknik Pariwisata Batam
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

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Strategi Pengembangan Objek Wisata Pantai Bale-Bale Kampung Tua Bakau Serip, Kec. Nongsa, Kota Batam Wahyudi Ilham; Dailami Dailami; Tirta Mulyadi; Tito Pratama
Tourism Scientific Journal Vol. 8 No. 1 (2022): Vol 8 No 1 Desember 2022
Publisher : STIEPAR YAPARI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32659/tsj.v8i1.219

Abstract

This study aims to determine the strategy of object development Bale-Bale Beach tourism which is located in Nongsa District, Batam City. The research was conducted by identifying internal and external factors which were then assessed and analyzed, and development strategies were formulated by minimizing weaknesses and threats. Data analysis using SWOT analysis. The strength factors of Bale-Bale Beach attractions are: Bale-Bale Beach attractions have beautiful views, have beautiful natural panoramas, there are tourist attractions such as tourist attractions such as dances, mangroves, archery, etc. For weakness factors, namely: difficult to find tourist objects BALE BALE beaches because there are no clear instructions, lack of reliable managers and human resources who can speak foreign languages, Promotion of tourist attractions that are not good, Lack of cooperative relations between Tourism Villages and local governments. As for the opportunity factor: Cooperating with well-known Tour and Travel services located in Batam City, Absorbing labor in the area around tourism objects that can reduce unemployment and the active role of managers and the community. For threat factors, namely: There is competition between tourist objects in the Nongsa area, Environmental or beach pollution, There are no special products that can be used as souvenirs. The development strategies are: Maximizing promotion through online media and websites for Bale-Bale Beach tourism objects, Making prototypes or directions to tourist attractions, Expanding cooperation with sales bureaus, Establishing cooperation with local governments to jointly manage and develop tourism objects. In this case, using local workers in managing tourist objects, maintaining and developing attractions and facilities owned by tourist objects, maintaining and preserving the environment.
Pengaruh Korean Wave Terhadap Minat Beli Konsumen Pada Makanan Korea Di Dae Jang Geum Rosedale Batam Dia Disla Vega; Siska Amelia Maldin; Dailami Dailami; Rezki Alhamdi
Journal of Innovative and Creativity Vol. 5 No. 3 (2025)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v5i3.5216

Abstract

Fenomena Korean Wave di Indonesia membawa pengaruh besar terhadap gaya hidup masyarakat. Maraknya makanan Korea di Kota Batam juga dipengaruhi oleh fenomena tersebut. Penelitian ini bertujuan untuk mengetahui pengaruh Korean Wave terhadap minat beli konsumen di Restoran Dae Jang Geum Kota Batam. Penelitian menggunakan pendekatan kuantitatif dengan metode survei, melalui kuesioner Google Form kepada 100 responden yang berusia minimal 17 tahun, pernah mengunjungi Restoran Dae Jang Geum, dan pernah mencoba makanan Korea. Hasil uji validitas menunjukkan nilai r hitung rata-rata 0,687 > r tabel 0,196, sedangkan reliabilitas 0,850 > 0,60, sehingga instrumen dinyatakan valid dan reliabel. Data diolah menggunakan IBM SPSS 26 dengan analisis regresi linier sederhana, melalui uji parsial (t) dan simultan (F). Hasil uji t menunjukkan nilai 13,590, dan uji F sebesar 184,689, yang berarti Korean Wave berpengaruh positif dan signifikan terhadap minat beli. Penelitian ini menegaskan bahwa Korean Wave berperan penting dalam meningkatkan ketertarikan masyarakat Indonesia terhadap kuliner Korea. Restoran Dae Jang Geum Batam menjadi bukti nyata keberhasilan pengaruh budaya Korea melalui perpaduan cita rasa dan citra budaya yang melekat kuat.
Analisis Potensi dan Tantangan Kopi Gerobakan Sudut Cerita Bowen Algren Wuysang; Syafruddin Rais; Dailami Dailami; Rezki Alhamdi
Journal of Innovative and Creativity Vol. 5 No. 3 (2025)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v5i3.5321

Abstract

Kepopuleran kopi menciptakan banyak di dunia usaha salah satu peluang usaha kopi gerobakan yang menjadi salah satu bentuk UMKM yang berkembang pesat. Salah satu usaha kopi gerobakan yang berkembang pesat adalah kopi gerobakan sudut cerita yang bisa ditemukan di sungai panas dan di depan mega mall. Kopi gerobakan sudut cerita menargetkan penjualan mereka kepada siswa, anak remaja, orang tua, pegawai mall, orang tua dan tukang ojek online ataupun ojek pangkalan yang ada disekitar. Permasalahan yang ada pada penelitian ini ada pada pekerja kopi gerobakan sudut cerita seperti dampak pengaruh cuaca, persaingan dengan bisnis serupa, pihak keamanan. Tujuan dari penelitian ini adalah untuk mengetahui potensi yang mendukung dari kopi gerobakan sudut cerita. Penelitian ini menggunakan pendekatan kualitatif dengan metode riset fenomenologi. Subjek pada penelitian ini adalah manajer operasional dan pekerja kopi gerobakan. Teknik pengumpulan data yang digunakan wawancara, observasi, dan dokumentasi. Data yang diperoleh dianalisis menggunakan model Miles dan Huberman yaitu pengumpulan data, reduksi, display, dan penarikan kesimpulan. Hasil dari penelitian ditemukan bahwa potensi yang dihasilkan dari kopi gerobakan sudut cerita yaitu bisnis ini menjual jenis kopi dengan varian yang beragam dan memiliki menu yang berbeda seperti boba kekinian, ada pula tantangan yang menghambat penjualan seperti cuaca yang tidak menentu, persaingan dengan bisnis minuman lain, kurangnya motivasi pekerja untuk melakukan up selling, pemberian rating tidak bagus dari beberapa pelanggan, kurangnya promosi secara langsung atau media.
Examining the Impact of Artificial Intelligence Integration in ESP Tourism and Hospitality Education on Students’ Critical Thinking Skills Siska Amelia Maldin; Dailami Dailami; Tito Pratama; Yudha Wardani; Arina Luthfini Lubis; Yoffie Kharisma Dewi
Journal of English Language and Education Vol 11, No 4 (2026)
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jele.v11i4.2581

Abstract

Artificial Intelligence (AI) integration such as ChatGPT, Grammarly, QuillBot, AI-based language learning platforms, and automated feedback applications has become increasingly important in higher education, particularly in English for Specific Purposes (ESP) tourism and hospitality learning. However, limited studies have specifically examined the influence of AI integration on students’ critical thinking skills in ESP tourism contexts. This study aimed to investigate AI integration influences students’ critical thinking skills in ESP tourism and hospitality education. The study employed a quantitative descriptive design involving 113 students of tourism study program selected through purposive sampling. Data were collected using questionnaires and analyzed through validity, reliability, and simple linear regression analyses using SPSS 25. The findings revealed that AI integration significantly influenced students’ critical thinking skills with an R Square value of 0.360 and significance level of 0.000. The study concludes that AI integration positively contributes to students’ critical thinking development in ESP tourism.
Pengaruh Penentuan Harga dan Kualitas Pelayanan terhadap Minat Pembelian di Muso Art Cafe Sally Sutresno; Wahyudi Ilham; Rezki Ahmandi; Dailami Dailami
TOBA: Journal of Tourism, Hospitality, and Destination Vol. 4 No. 4 (2025): November 2025
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/toba.v4i4.7000

Abstract

In the era of increasingly intense competition in the food and beverage industry, pricing and service quality have become crucial factors influencing consumers’ purchase intentions. Many food and beverage entrepreneurs compete with competitive pricing and set quality service standards; therefore, this study was conducted to assess whether pricing and service quality at Muso Art Cafe affect consumers’ purchase intentions. This research employs a quantitative approach with an explanatory method, using data collected through questionnaires, interviews, observations, and documentation. The sample consists of 97 respondents selected from Muso Art Cafe customers. Based on the analysis of pricing and service quality toward purchase intention at Muso Art Cafe, the indicators in this study were found to be valid and reliable. The R² value of 0.653 indicates that 66% of purchase intention is influenced by pricing and service quality. The path coefficient test results show that pricing has a significant positive effect with a value of 4.878, meeting the required criterion of >1.96. Similarly, service quality also has a significant positive effect with a value of 2.841, which meets the same criterion of >1.96. Based on these findings, it can be concluded that pricing and service quality both have a significant effect, with pricing being more dominant in influencing purchase intention. This study contributes to the development of consumer behavior theory in the café sector and provides practical implications for culinary business managers in designing effective pricing and service strategies.
Co-Authors Bowen Algren Wuysang Dia Disla Vega Lubis, Arina Luthfini Rezki Ahmandi Rezki Alhamdi Sally Sutresno Syafruddin Rais, Syafruddin Tirta Mulyadi Tito Pratama Wahyudi Ilham YOFFIE KHARISMA DEWI Yudha Wardani