Articles
<![CDATA[Tourist Perception To Hatten Wine Product As Part Of Balinese Culinary Art ]]>
<![CDATA[Rais, Syafruddin]]>
<![CDATA[ Journal of Accounting and Management Innovation Vol 1, No 2 (2017) ]]>
Publisher : <![CDATA[Universitas Pelita Harapan Medan ]]>
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<![CDATA[Bali as a tourist destination has abundant culture and art attractions such as dances, music, painting, sculpture and culinary arts. Culinary arts is well known for a longtime as part of gastronomy. Wine in Indonesia is dominated by import products but there is a local wine which has a similar quality and the name is hatten wines. This wine has been produced since 1994 using a local grape from Indonesia which is the type alphonse lavallee.The purpose for this research is to identify the potency of Hatten wine products as Bali culinary, tourist perception of Hatten Wine, and how to improve the quality of Hatten Bali as part of  Balinese gastronomy. This research has been done in The Hatten Wine factory and 5 bars and restaurants located in Bali Hyatt Nusa Dua, Sanur Hyatt Hotel, Bali Intercontinental, Hard Rock and Ayana Resort and Spa. As an informant of this research is the management of Hatten Wine and the respondent is tourists that visited the 5 bars and restaurants in each place there were 20 respondents and the total respondents were 100 by using accidental random sampling technique.Analysis shows the indication that Hatten Wine product has been an interest to the foreigners. 70 % of respondent said that Hatten Wine as their souvenir, 60 % of respondent said the quality of the product is very good, 62 % of respondent said that the combination between Hatten Wine product with Balinese cuisine is very good and 60 % of respondent said that the combination between Hatten Wine product with foreign culinary is very good. An effort to improve the quality of Hatten Wine are improving the quality of human resources, promoting the product by providing direct relationship with hotels and restaurants. The conclusion from this research is the foreigners love Hatten Wine product and enjoying Bali culinary art.]]>
<![CDATA[PENGEMBANGAN WISATA AGRO DI KOTO BARU KABUPATEN TANAH DATAR PROPINSI SUMATERA BARAT ]]>
<![CDATA[Rais, Syafruddin]]>
<![CDATA[ Journal of Accounting and Management Innovation Vol 2, No 2 (2018) ]]>
Publisher : <![CDATA[Universitas Pelita Harapan Medan ]]>
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<![CDATA[This study aims to find components of agro tourism development in the district koto baru tanah datar west Sumatra province in of the plans that can for the development of tourism. This study uses qualitative descriptive research with reference to the concept of agro tourism. The population in this study is in the form of a social situation that koto baru tanah datar   district with the participants there in, he Department of Tourism and Culture, as well as local travel industry, communities and institutions in the province of West Sumatra. Instruments in this study was the observation, and interviews with model coding, interpretation and congrulation.These results indicate that the development of agro-tourism that conserves natural resources, converting local technology, improve the economy and technology internshipKeywords:Tourism, agro tourism, stakeholder, Institutional]]>
<![CDATA[Pengaruh Kualitas Pelayanan Bartender Terhadap Kepuasan Pelanggan di D’Nest Bar & Grill Crown Vista Hotel Batam ]]>
<![CDATA[Rais, Syafruddin]]>;
<![CDATA[Ambiyar, Ambiyar]]>
<![CDATA[ Journal of Accounting and Management Innovation Vol 3, No 1 (2019) ]]>
Publisher : <![CDATA[Universitas Pelita Harapan Medan ]]>
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<![CDATA[Given the importance of the bar in providing the service of drinks, then the bar is required to have standard operating procedures in providing service drinks to guests so that between the one with the other will get the same service without difference. It is very helpful at all in the national program service provided so expected guests will get compliance with wishes and avoid complaints (complaint). So the authors are interested in researching the influence of the quality of service Bartenders Against customer satisfaction in D'Nest Bar Grill & Crown Vista Hotel Batam]]>
<![CDATA[The Effectiveness of Instructional Video Media in Coffee Knowledge Courses (Baristas) ]]>
<![CDATA[Rais, Syafruddin]]>;
<![CDATA[Verawardina, Unung]]>;
<![CDATA[Ambiyar, Ambiyar]]>;
<![CDATA[Wakhinuddin, Wakhinuddin]]>;
<![CDATA[Ramadhani, Dochi]]>
<![CDATA[ JPI (Jurnal Pendidikan Indonesia) Vol 9, No 2 (2020) ]]>
Publisher : <![CDATA[Lembaga Penelitian dan Pengabdian kepada Masyarakat ]]>
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DOI: 10.23887/jpi-undiksha.v9i2.24378
<![CDATA[This study aims to determine the effectiveness of the use of instructional video media in coffee knowledge course (barista). In design, this was a quasi-experimental study that implemented learning methods in experimental class and control class. The sample in this study was students taking the coffee knowledge course, consisting of 22 students in the experimental class and 22 students in the control class. Instruments used were learning outcome test and learning activity sheet. The findings showed that video media learning resulted in good learning outcomes, while conventional learning resulted in fair learning outcomes. In terms of activity, students who learnt using video media were more active that those who learnt in conventional setting. It was concluded that the learning outcomes and activity of students in the experimental class were better than those in control class, in other words, instructional video media was more effective than conventional learning for the coffee knowledge course. The novelty observed was compared to conventional learning and it showed that videos containing elements of texts, images, illustrations led instructors or lecturers to teach in a more practical way that facilitated material understanding, unlike conventional learning in which media were rarely used.]]>
<![CDATA[PENGEMBANGAN WISATA AGRO PERKEBUNAN KOPI BERBASIS MASYARAKAT DI NAGARI LASI KECAMATAN CANDUANG KABUPATEN AGAM ]]>
<![CDATA[Rais, Syafruddin]]>
<![CDATA[ Journal of Accounting and Management Innovation Vol 5, No 2 (2021) ]]>
Publisher : <![CDATA[Universitas Pelita Harapan Medan ]]>
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<![CDATA[Kecamatan Candung merupakan salah satu daerah yang sangat potensial untuk pengembangan kopi di Kabupaten Agam. Berada di kaki Gunung Merapi dengan ketinggian antara 780-2891 meter dpl, Kecamatan Candung memiliki tanah dengan kesuburan yang baik. Hal tersebut dikarenakan tanah-tanah yang berada disekitar gunung merapi adalah tanah dengan kesuburan yang tinggi. Karena material-material yang dikeluarkan gunung tersebut pada letusan sebelumnya mengandung hara yang baik bagi tanah setelah melapuk (Barasa, 2013:1290). Kopi arabika sangat baik ditanam didaerah yang berketinggian 1.000– 2.100 meter diatas permukaan laut (dpl) (Panggabean, 2011) dan memiliki iklim tropis serta kesuburan tanah yang baik. Sehingga Kecamatan Candung berpotensial sekali jika dilihat dari geografis yang dikehendaki tanaman kopi.Tujuan dari Penelitian ini adalah untuk Mengetahui Potensi Wisata Agro di Nagari Lasi dan pengembangan wisata agro berbasis perkebunan kopi di Nagari Lasi Kecamatan Canduang Kabupaten Agam . Penelitian dilakukan di Nagari Lasi perkebunan rakyat dan komunitas selaras alam. Sebagai informan dalam penelitian ini pengurus komunitas dan responden nya adalah masyarakat Nagari Lasi yang sudah di tetapkan sebanyak 100 responden. Dimana pengambilan sampling dilakukan secara accidental random sampling.    Hasil Analisis Menunjukan bahwa potensi wisata agro dan model pengembangan wisata agro di Nagari Lasi Kecamatan Canduang dapat dilihat dari Dimensi Budaya terlihat bahwa 60 % masyarakat menyatakan perlu adanya pembentukan kelompok seni. Dari sisi Dimensi Ekonomi pada pertanyaan apakah dengan adanya agrowisata membuka lapangan pekerjaan baru terlihat jawaban masyarakat 70 % menyatakan sangat setuju. Pada Dimensi Sosial pada pertanyaan apakah perlu keterlibatan masyarakat dalam industry pariwisata sebanyak 60 % menyatakan sangat setuju. Dimensi Teknologi pada pertanyaan apakah masyarakat sudah mengerti menggunakan teknologi dalam memasarkan produk sebanyak 40 % masyarakat menjawab sangat tidak setuju. Pada Dimensi Kesiapan Masyarakat Dalam Pengembangan Wisata Agro pada pertanyaan Potensi Nagarai lasi untuk dikembangakan menjadi wisata agro sebanyak 60 % menjawab setuju. Melihat hasil penelitian tersebut dapat ditarik kesimpulan bahwa potensi pengambangan wisata agro bisa dilakukan dengan hampir tidak ada penolakan dari masyarakat.     Kata kunci : Pengambangan, Potensi, Agrowisata, Kopi]]>
<![CDATA[PENGEMBANGAN WISATA AGRO DI KOTO BARU KABUPATEN TANAH DATAR PROPINSI SUMATERA BARAT ]]>
<![CDATA[Rais, Syafruddin]]>
<![CDATA[ Journal of Accounting and Management Innovation Vol 2, No 2 (2018) ]]>
Publisher : <![CDATA[Universitas Pelita Harapan Medan ]]>
Show Abstract
|
Download Original
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Full PDF (186.409 KB)
<![CDATA[This study aims to find components of agro tourism development in the district koto baru tanah datar west Sumatra province in of the plans that can for the development of tourism. This study uses qualitative descriptive research with reference to the concept of agro tourism. The population in this study is in the form of a social situation that koto baru tanah datar   district with the participants there in, he Department of Tourism and Culture, as well as local travel industry, communities and institutions in the province of West Sumatra. Instruments in this study was the observation, and interviews with model coding, interpretation and congrulation.These results indicate that the development of agro-tourism that conserves natural resources, converting local technology, improve the economy and technology internshipKeywords:Tourism, agro tourism, stakeholder, Institutional]]>
<![CDATA[Tourist Perception To Hatten Wine Product As Part Of Balinese Culinary Art ]]>
<![CDATA[Rais, Syafruddin]]>
<![CDATA[ Journal of Accounting and Management Innovation Vol 1, No 2 (2017) ]]>
Publisher : <![CDATA[Universitas Pelita Harapan Medan ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
Full PDF (530.035 KB)
<![CDATA[Bali as a tourist destination has abundant culture and art attractions such as dances, music, painting, sculpture and culinary arts. Culinary arts is well known for a longtime as part of gastronomy. Wine in Indonesia is dominated by import products but there is a local wine which has a similar quality and the name is hatten wines. This wine has been produced since 1994 using a local grape from Indonesia which is the type alphonse lavallee.The purpose for this research is to identify the potency of Hatten wine products as Bali culinary, tourist perception of Hatten Wine, and how to improve the quality of Hatten Bali as part of  Balinese gastronomy. This research has been done in The Hatten Wine factory and 5 bars and restaurants located in Bali Hyatt Nusa Dua, Sanur Hyatt Hotel, Bali Intercontinental, Hard Rock and Ayana Resort and Spa. As an informant of this research is the management of Hatten Wine and the respondent is tourists that visited the 5 bars and restaurants in each place there were 20 respondents and the total respondents were 100 by using accidental random sampling technique.Analysis shows the indication that Hatten Wine product has been an interest to the foreigners. 70 % of respondent said that Hatten Wine as their souvenir, 60 % of respondent said the quality of the product is very good, 62 % of respondent said that the combination between Hatten Wine product with Balinese cuisine is very good and 60 % of respondent said that the combination between Hatten Wine product with foreign culinary is very good. An effort to improve the quality of Hatten Wine are improving the quality of human resources, promoting the product by providing direct relationship with hotels and restaurants. The conclusion from this research is the foreigners love Hatten Wine product and enjoying Bali culinary art.]]>
<![CDATA[PENGEMBANGAN WISATA AGRO PERKEBUNAN KOPI BERBASIS MASYARAKAT DI NAGARI LASI KECAMATAN CANDUANG KABUPATEN AGAM ]]>
<![CDATA[Rais, Syafruddin]]>
<![CDATA[ Journal of Accounting and Management Innovation Vol 5, No 2 (2021) ]]>
Publisher : <![CDATA[Universitas Pelita Harapan Medan ]]>
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Full PDF (238.58 KB)
<![CDATA[Kecamatan Candung merupakan salah satu daerah yang sangat potensial untuk pengembangan kopi di Kabupaten Agam. Berada di kaki Gunung Merapi dengan ketinggian antara 780-2891 meter dpl, Kecamatan Candung memiliki tanah dengan kesuburan yang baik. Hal tersebut dikarenakan tanah-tanah yang berada disekitar gunung merapi adalah tanah dengan kesuburan yang tinggi. Karena material-material yang dikeluarkan gunung tersebut pada letusan sebelumnya mengandung hara yang baik bagi tanah setelah melapuk (Barasa, 2013:1290). Kopi arabika sangat baik ditanam didaerah yang berketinggian 1.000– 2.100 meter diatas permukaan laut (dpl) (Panggabean, 2011) dan memiliki iklim tropis serta kesuburan tanah yang baik. Sehingga Kecamatan Candung berpotensial sekali jika dilihat dari geografis yang dikehendaki tanaman kopi.Tujuan dari Penelitian ini adalah untuk Mengetahui Potensi Wisata Agro di Nagari Lasi dan pengembangan wisata agro berbasis perkebunan kopi di Nagari Lasi Kecamatan Canduang Kabupaten Agam . Penelitian dilakukan di Nagari Lasi perkebunan rakyat dan komunitas selaras alam. Sebagai informan dalam penelitian ini pengurus komunitas dan responden nya adalah masyarakat Nagari Lasi yang sudah di tetapkan sebanyak 100 responden. Dimana pengambilan sampling dilakukan secara accidental random sampling.    Hasil Analisis Menunjukan bahwa potensi wisata agro dan model pengembangan wisata agro di Nagari Lasi Kecamatan Canduang dapat dilihat dari Dimensi Budaya terlihat bahwa 60 % masyarakat menyatakan perlu adanya pembentukan kelompok seni. Dari sisi Dimensi Ekonomi pada pertanyaan apakah dengan adanya agrowisata membuka lapangan pekerjaan baru terlihat jawaban masyarakat 70 % menyatakan sangat setuju. Pada Dimensi Sosial pada pertanyaan apakah perlu keterlibatan masyarakat dalam industry pariwisata sebanyak 60 % menyatakan sangat setuju. Dimensi Teknologi pada pertanyaan apakah masyarakat sudah mengerti menggunakan teknologi dalam memasarkan produk sebanyak 40 % masyarakat menjawab sangat tidak setuju. Pada Dimensi Kesiapan Masyarakat Dalam Pengembangan Wisata Agro pada pertanyaan Potensi Nagarai lasi untuk dikembangakan menjadi wisata agro sebanyak 60 % menjawab setuju. Melihat hasil penelitian tersebut dapat ditarik kesimpulan bahwa potensi pengambangan wisata agro bisa dilakukan dengan hampir tidak ada penolakan dari masyarakat.     Kata kunci : Pengambangan, Potensi, Agrowisata, Kopi]]>
<![CDATA[Pengaruh Kualitas Pelayanan Bartender Terhadap Kepuasan Pelanggan di D’Nest Bar & Grill Crown Vista Hotel Batam ]]>
<![CDATA[Rais, Syafruddin]]>;
<![CDATA[Ambiyar, Ambiyar]]>
<![CDATA[ Journal of Accounting and Management Innovation Vol 3, No 1 (2019) ]]>
Publisher : <![CDATA[Universitas Pelita Harapan Medan ]]>
Show Abstract
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Download Original
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Original Source
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Check in Google Scholar
|
Full PDF (500.65 KB)
<![CDATA[Given the importance of the bar in providing the service of drinks, then the bar is required to have standard operating procedures in providing service drinks to guests so that between the one with the other will get the same service without difference. It is very helpful at all in the national program service provided so expected guests will get compliance with wishes and avoid complaints (complaint). So the authors are interested in researching the influence of the quality of service Bartenders Against customer satisfaction in D'Nest Bar Grill & Crown Vista Hotel Batam]]>
<![CDATA[Agrowisata Kampung Terih Sebagai Pengembangan Desa Pariwisata Di Batam ]]>
<![CDATA[Syafruddin Rais]]>
<![CDATA[ invotek Vol 20 No 2 (2020): INVOTEK: Jurnal Inovasi Vokasional dan Teknologi ]]>
Publisher : <![CDATA[Universitas Negeri Padang ]]>
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DOI: 10.24036/invotek.v20i2.734
<![CDATA[Penelitian ini dilatarbelakangi oleh perilaku wisatawan dan masyarakat lokal pada agrowisata kampung terih sebagai pengembangan desa pariwisata di Batam. Studi ini bertujuan merumuskan model terbaik untuk mengembangkan wisata kampung terih di Batam. Model objek wisata yang diharapkan oleh pemeringkatan adalah motivasi yang kuat untuk mendorong wisatawan mengunjungi kampung terih adalah melatih fisik, mengunjungi tempat baru, memperkaya kecerdasan, istirahat dan menjauhkan diri dari stres. Pada aksesibilitas, para wisatawan menganggap bahwa jarak perjalanan kampung terih cukup jauh, dan sulit dijangkau dengan transportasi umum. Selain jarak yang cukup jauh, jalur yang harus dilalui ke kampung terih juga termasuk jalur sibuk. Hasil penelitian yang telah dilakukan menunjukkan bahwa kampung terih telah dikelola dengan baik yang terbukti dari keterlibatan masyarakat setempat (komunitas pariwisata), layanan panduan (link agen perjalanan). Transformasi ekonomi desa untuk mengunjungi kampung terih sangat kuat, pariwisata untuk mengunjungi kampung terih sedang, dan keberlanjutan kampung terih lemah.]]>
