Articles
<![CDATA[PENGEMBANGAN WISATA AGRO DI KOTO BARU KABUPATEN TANAH DATAR PROPINSI SUMATERA BARAT ]]>
<![CDATA[Syafruddin Rais]]>
<![CDATA[ Journal of Accounting and Management Innovation Vol 2, No 2 (2018) ]]>
Publisher : <![CDATA[Universitas Pelita Harapan Medan Campus ]]>
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DOI: 10.19166/%JAMI%6%2%2022%
<![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[Syafruddin Rais]]>
<![CDATA[ Journal of Accounting and Management Innovation Vol 1, No 2 (2017) ]]>
Publisher : <![CDATA[Universitas Pelita Harapan Medan Campus ]]>
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DOI: 10.19166/ami.v1i2.149
<![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[Syafruddin Rais]]>
<![CDATA[ Journal of Accounting and Management Innovation Vol 5, No 2 (2021) ]]>
Publisher : <![CDATA[Universitas Pelita Harapan Medan Campus ]]>
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DOI: 10.19166/%JAMI%6%2%2022%
<![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[Syafruddin Rais]]>;
<![CDATA[Ambiyar Ambiyar]]>
<![CDATA[ Journal of Accounting and Management Innovation Vol 3, No 1 (2019) ]]>
Publisher : <![CDATA[Universitas Pelita Harapan Medan Campus ]]>
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DOI: 10.19166/ami.v3i1.219
<![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[PENGEMBANGAN WISATA AGRO DI KOTO BARU KABUPATEN TANAH DATAR PROPINSI SUMATERA BARAT ]]>
<![CDATA[Syafruddin Rais]]>
<![CDATA[ Journal of Accounting and Management Innovation Vol 2, No 2 (2018) ]]>
Publisher : <![CDATA[Universitas Pelita Harapan Medan Campus ]]>
Show Abstract
|
Download Original
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Original Source
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Check in Google Scholar
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DOI: 10.19166/%JAMI%6%2%2022%
<![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[Syafruddin Rais]]>
<![CDATA[ Journal of Accounting and Management Innovation Vol 1, No 2 (2017) ]]>
Publisher : <![CDATA[Universitas Pelita Harapan Medan Campus ]]>
Show Abstract
|
Download Original
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Original Source
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Check in Google Scholar
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DOI: 10.19166/ami.v1i2.149
<![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[Syafruddin Rais]]>
<![CDATA[ Journal of Accounting and Management Innovation Vol 5, No 2 (2021) ]]>
Publisher : <![CDATA[Universitas Pelita Harapan Medan Campus ]]>
Show Abstract
|
Download Original
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Original Source
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Check in Google Scholar
|
DOI: 10.19166/%JAMI%6%2%2022%
<![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[Syafruddin Rais]]>;
<![CDATA[Ambiyar Ambiyar]]>
<![CDATA[ Journal of Accounting and Management Innovation Vol 3, No 1 (2019) ]]>
Publisher : <![CDATA[Universitas Pelita Harapan Medan Campus ]]>
Show Abstract
|
Download Original
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Original Source
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Check in Google Scholar
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DOI: 10.19166/ami.v3i1.219
<![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[MENGKAJI PENGEMBANGAN KURIKULUM TRAVEL AND TOURISM DI SEKOLAH MENENGAH KEJURUAN ]]>
<![CDATA[Syafruddin Rais]]>
<![CDATA[ Jurnal Hospitality dan Pariwisata Vol 5, No 2 (2019): Jurnal Hospitality dan Pariwisata ]]>
Publisher : <![CDATA[Program Studi Hospitality dan Pariwisata ]]>
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DOI: 10.30813/jhp.v5i2.1840
<![CDATA[AbstractThe objective of this paper is to examine the development of a travel and tourism curriculum that is relevant to the state of educational institutions and the situation in the industry. In term the suitability of graduate results can be absorbed in the tourism industry. In addition to develop curriculum through the DACUM (Develop a Curriculum) travel and tourism are primarily studied in depth by involving other parties, as well as adjusting the relevance of the relevant institutions. Curriculum development based on DACUM through several stages consists of analysis, design, implementation development and evaluation. As for the preparation of a curriculum developed based on DACUM made on the travel and tourism curriculum consisting of curriculum content structure, learning implementation strategies, learning places, learning assessment and graduate competency results. Where the aim of curriculum development is to produce a relevant travel and tourism curriculum.Keywords: Curriculum, Vocational School, Travel and Tourism. AbstrakArtikel ini bertujuan untuk mengkaji pengembangan kurikulum travel and tourism yang relevan dengan keadaan lembanga pendidikan dan keadaan lapangan yang ada di industri. Agar kesesuaian tenaga hasil lulusan dapat terserap di industri pariwisata. Selain itu untuk pengembangan kurikulum melalui DACUM (Develop A Curriculum) travel and tourism utamanya dikaji secara mendalam dengan melibatkan pihak-pihak lain, serta menyesuaiakan dengan relvansi lembaga terkait. Pengembangan kurikulum berdasarkan DACUM melalui beberapa tahapan terdiri dari analisis, desain, pengembangan implementasi dan evaluasi. Sedangkan untuk penyusunan kurikulum yang dikembangkan berlandaskan DACUM yang dibuat pada kurikulum travel and tourism teridiri dari struktur muatan kurikulum, strategi pelaksanaan pembelajaran, tempat pembelajaran, penilaian pembelajaran dan hasil kompetensi lulusan. Dimana tujuan pengembangan kurikulum tersebut untuk menghasilkan kurikulum travel and tourism yang relevansi.Kata Kunci: Kurikulum, SMK, travel and tourism. ]]>
<![CDATA[The Role of Bartenders in Handling Beverage Orders at D'Nest Bar & Grill at Crown Vista Hotel Batam ]]>
<![CDATA[Syafruddin Rais]]>
<![CDATA[ Jurnal Hospitality dan Pariwisata Vol 4, No 2 (2018): Jurnal Hospitality dan Pariwisata ]]>
Publisher : <![CDATA[Program Studi Hospitality dan Pariwisata ]]>
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DOI: 10.30813/jhp.v4i2.1401
<![CDATA[ABSTRACTDue to the important of bar in giving beverage service, a bar is required for having an operational standard procedure in giving the service to the guest so that each guest will get the same service without any distinction. It is very helpful in making the service being successful so it is expected that the guests will get what they expect and avoid complaint. So in this paper, the author interests to conduct a research about the way of Bartenders in handling the beverages’ orders made by guests in D’Nest Bar and Grill Crown Vista Hotel.Type of data that will be used in this research are Qualitative data, data which is not containing numbers and can’t be counted. The data can be described in a detail and clear form. The data includes an overview of Vista Hotel and interview result which conducted with the bartender and guest. Quantitative data, data in numbers form which can be calculated or processed mathematically and statistically for drawing a conclusion. The taken data comes from the processed questioners about the guests’ opinion toward bartender service in handling beverages’ order. Data collecting technique in this research the author uses probability samples. According to Indriantoro and Supomo (1999:122), each population has the same probability to be taken as a sample. A representative sample is shown by an estimating statistic sample toward population parameter accurately and precisely. By the limitation of time, energy and cost, the author distributes the questioners of 70 respondents by the result of 2% Indriantoro and Supomo (1999:125) the number of the guest of D’Nest Bar and Grill Crown Vista hotel Batam.Data analysis technique this research is based on descriptive analysis, such as by describing, explaining the problem completely, and the obtained questioners which relates to the research problem during the research is conducted.Keywords: Bartender, ordering, beverage]]>
