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All Journal Jurnal Menata Jurnal Keker Wisata: Kegiatan Pengabdian Kepada Masyarakat
Tito Pratama
Manajemen Tata Hidangan, Politeknik Pariwisata Batam
Humanities Decision Sciences, Operations Research & Management Education Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Public Health Social Sciences Veterinary

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Pelatihan Pembuatan Minumanan Moctail Dengan Bahan Dasar Komucha Tito Pratama; Dewi Aurora Mikasari; Siska Amelia Maldin; Rezki Alhamdi
JURNAL KEKER WISATA Vol. 1 No. 2 (2023): JULI 2023
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v1i2.170

Abstract

Popular drinks such as coffee, tea, Boba drinks, and several other trending drinks are being loved in Indonesia. Cafes with attractive packaging selling various types of drinks can be easily found in big cities. One drink that is a favorite of many people is the kombucha mocktail. A kombucha mocktail is a drink made from kombucha, which is a fermented drink made from fermented sweet tea using mushroom cultivation. In Indonesia, kombucha mocktail drinks are increasingly popular with many variations of flavors and attractive packaging. This drink is not only refreshing, but also contains probiotics and enzymes that are beneficial for digestion. SMA is the last level of education before students continue on to college or enter the world of work. One of the well-known high schools in Batam City is SMAK Yos Sudarso which has quite a large number of students. The Batam Tourism Polytechnic has the opportunity to provide education and training to students there regarding kombucha mocktail drinks. They will be given knowledge about this drink, and then trained in making variations of kombucha mocktail drinks with an attractive appearance.
Pelatihan Pembuatan Minumanan Moctail Dengan Bahan Dasar Komucha Tito Pratama; Dewi Aurora Mikasari; Siska Amelia Maldin; Rezki Alhamdi
JURNAL KEKER WISATA Vol. 1 No. 2 (2023): JULI 2023
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v1i2.170

Abstract

Popular drinks such as coffee, tea, Boba drinks, and several other trending drinks are being loved in Indonesia. Cafes with attractive packaging selling various types of drinks can be easily found in big cities. One drink that is a favorite of many people is the kombucha mocktail. A kombucha mocktail is a drink made from kombucha, which is a fermented drink made from fermented sweet tea using mushroom cultivation. In Indonesia, kombucha mocktail drinks are increasingly popular with many variations of flavors and attractive packaging. This drink is not only refreshing, but also contains probiotics and enzymes that are beneficial for digestion. SMA is the last level of education before students continue on to college or enter the world of work. One of the well-known high schools in Batam City is SMAK Yos Sudarso which has quite a large number of students. The Batam Tourism Polytechnic has the opportunity to provide education and training to students there regarding kombucha mocktail drinks. They will be given knowledge about this drink, and then trained in making variations of kombucha mocktail drinks with an attractive appearance.
ANALISIS KUALITAS PELAYANAN DAN CITRA MEREK DI RESTORAN SAMBAL BAKAR Fegi Atasyaningrum; Tito Pratama
JURNAL MENATA Vol. 5 No. 1 (2026): MEI 2026
Publisher : Puslitabmas Batam Tourism Polytecnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmt.v5i1.521

Abstract

This study aims to analyze customer experiences regarding service quality and to identify the factors shaping the brand image of Sambal Bakar Restaurant in Batam. The rapid growth of the culinary industry and viral marketing creates high customer expectations, yet operational challenges during peak hours often lead to inconsistencies in service delivery. A qualitative descriptive approach with a case study strategy was employed. Data were collected through in-depth interviews with the owner, two employees, and six loyal/new customers, non-participant observation, and documentation, including online reviews. The analysis used the Miles and Huberman interactive model and SWOT analysis. The findings reveal that overall customer experience with service quality is positive, particularly in tangible aspects (authentic hot cobek presentation) and assurance (friendly staff). However, significant weaknesses exist in responsiveness and reliability during peak loads, characterized by wait times of 15-20 minutes and order inaccuracies, creating a SERVQUAL gap between viral hype and actual service. Brand image is strongly formed by three factors based on Keller's theory: strength of association (authentic spicy taste), favorability (affordable, humble atmosphere), and uniqueness (viral TikTok sambal grilling innovation). The SWOT analysis concludes that the restaurant's sustainable brand equity heavily depends on improving operational consistency to align service delivery with its strong brand promise, preventing customer dissonance and negative word-of-mouth.
Co-Authors Dewi Aurora Mikasari Fegi Atasyaningrum Maldin, Siska Amelia Rezki Alhamdi