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All Journal The Journal Gastronomy Tourism Inaba of Community Services Journal
Idham Sakti Wibawa
Akademi Pariwisata NHI Bandung
Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Public Health Social Sciences

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Effect of Training on Performance at Darmaga Sunda Resto Idham Sakti Wibawa; Ilham Fajri
Gastronomy Tourism Journal Vol 10, No 2 (2023)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v10i1.62041

Abstract

This study aims to see how much influence training has on the performance of employees at Darmaga Sunda Resto. The restaurant has identified a need for improved service quality and operational efficiency, which can be achieved through effective training.The research method used is a quantitative method involving employees from various departments at Darmaga Sunda Resto. Data was collected through a specially designed questionnaire to measure employees' perceptions of the training they received and its impact on their performance. The sample of this research is all employees, totaling 17 respondents.The results of this study indicate that training has a significant positive effect on employee performance at Darmaga Sunda Resto. It was found that employees who received proper and structured training tended to show improvement in their ability to provide quality service to customers. Training also contributes to increasing employee productivity, knowledge and work skills.These findings indicate that investing in appropriate training can improve overall individual and organizational performance in the hotel and restaurant industry sector. The recommendation for Darmaga Sunda Resto is to continue to focus on a quality training program, which includes developing employees' technical and interpersonal skills, as well as increasing efficiency and customer satisfaction.
Implementation Of Promotional Activities for Seuhah Snacks at The Seuhah Festival 03 Event Sri Marini; Sonny Sanjaya; Idham Sakti Wibawa; Dewi Fitriani; Sara Rabasari; Yayan Setiawan
Inaba of Community Services Journal Vol. 2 No. 2 (2023): Volume 2 No. 2, December 2023
Publisher : Universitas INABA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56956/inacos.v2i02.219

Abstract

The culinary world is closely related to tourism. This sector is utilized by businesspeople as activities in all fields return to normal. In accordance with its instinct to meet food needs, its potential needs to be utilized as much as possible. Various culinary events began to be carried out along with the disappearance of social restrictions. The situation analysis in this community partnership program is focused on the introduction of Seuhah snacks and the achievement of business targets from PT Wibawa Karya Abadi in Seuhah Festival Level 03. Business activities must always be followed by the preparation of a solid strategic plan, to achieve sustainable company success. The role of AKPAR NHI Bandung as a partner is to implement promotional activities in the event. A promotional strategy is needed in marketing an event with the implementation of promotional activities. Promotional activities through advertising go well and using social media platforms will be more in touch with the target market. Likewise, personal selling, direct marketing, sales promotion supports the event according to the expected target. In sales promotion activities, the impact on consumer visits and consumption at the Seuhah 03 hawker festival is more significant. In addition, public relations activities through organizing competitions involving many parties are an indicator that the implementation of these promotional activities is effective.
Processing and Packaging Healthy Food for Pregnant Women, Newborns and Toddlers at the North Cimahi Community Health Center Sri Marini; Sonny Sanjaya; Idham Sakti Wibawa; Ilham Fajri; Ghini Kunthala Devi
Inaba of Community Services Journal Vol. 3 No. 2 (2024): Volume 3 No. 2, December 2024
Publisher : Universitas INABA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56956/inacos.v3i2.323

Abstract

Pregnant women, toddlers and toddlers are at risk of giving birth to babies with low birth weight and stunting. Nutrition problems in Indonesia are currently emerging as complex problems. Chronic malnutrition conditions such as stunting are one of them. Health services should empower cadres in health promotion to prevent stunting by processing food menus and packaging according to local wisdom which is easily available in the area. AKPAR NHI Bandung, in this case a university in the field of hospitality and tourism, is a partner of the Cipageran Community Health Center, North Cimahi district. The situation analysis in this community partnership program focuses on education on healthy food processing and at the same time packaging food for pregnant women, children and Toddlers. This community service proposal is proposed with a theme "processing and packaging of healthy food for PKK cadres" in collaboration with the Cipangeran CIMAHI Utara community health center. It is hoped that it can increase the knowledge and skills of mothers of toddlers in processing local food ingredients so as to participate in preserving local culture and gastronomy
Co-Authors Dewi Fitriani Ghini Kunthala Devi Ilham Fajri Sara Rabasari Sonny Sanjaya Sri Marini Yayan Setiawan