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All Journal Jurnal Pariwisata Vokasi Inaba of Community Services Journal
Antonius Iskandar
Akademi Pariwisata NHI Bandung
Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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STANDAR OPERASIONAL PROSEDUR PELAYANAN PRAMUSAJI DI FEAST RESTAURANT SHERATON BANDUNG HOTEL & TOWERS Antonius Iskandar; Acep Akbar Fernando
JURNAL PARIWISATA VOKASI Vol 3 No 1 (2022): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Penelitian ini ditujukan untuk mengetahui dan mengkaji pelaksanaan Standar Opersional Prosedur Pelayanan Pramusaji Di Feast Restaurant Shearton Bandung Hotel & Towers. Penelitian ini dilaksanakan di Feast Restaurant Shearton Bandung Hotel & Towers dengan populasi Supervisor dan Manajer sebanyak 4 orang. Metode Penelitian yang dipergunakan adalah metode yang bersifat deskriptif analisis dengan menggunakan analisis kontinum. Hasil penelitian ini adalah sebagai berikut : 1) Tingkat Konsistensi di Feast Restaurant Shearton Bandung Hotel & Towers termasuk dalam kategori kadang-kadang dengan skor rata-rata sebesar 36,00; 2) Tingkat Komitmen berada pada kategori selalu dengan skor rata-rata sebesar 39,00; 3) Tingkat pelaksanaan mengikat berada pada kategori kadang-kadang dengan skor rata-rata 49,00; 4) Tingkat Peranan Seluruh Unsur berada pada kategori Selalu dengan skor rata-rata 42,00; 5) Tingkat Prosedur Penyempurnaan berada pada kategori Kadang-kadang dengan skor rata-rata 43,00; 6) Tingkat Pendokumentasian berada pada kategori Kadang-kadang dengan skor rata-rata 42,00. Hasil keseluruhan analisis pada tingkat 1) Konsistensi berada pada kategori Cukup; 2) Komitmen berada pada kategori Baik; 3) Bentuk Pelaksanaan Mengikat berada pada kategori Cukup; 4) Perananan Seluruh Unsur berada pada kategori Baik; 5) Penyempurnaan berada pada kategori Cukup; 6) Pendokumentasian berada pada kategori Cukup. Kesimpulan dari penelitian ini adalah kurang optimalnya pelaksanaan standar operasional prosedur pelayanan pramusaji di Feast Restaurant Sheraton Bandung Hotel & Towers.
KOMPETENSI KARYAWAN BUTLER DI PADMA HOTEL BANDUNG Antonius Iskandar; Michael Prana Yoga Siahaan
JURNAL PARIWISATA VOKASI Vol 4 No 1 (2023): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60038/jpv.v4i1.58

Abstract

This study aimed to identify and analyzed the state of Competence For Butler Service At Padma Hotel Bandung. This research was conducted at Padma Hotel Bandung with a population of as many as 1 Front Office Manager and 11 Butler Section. The method used is descriptive analysis method using continum analysis. The result of this study are as follows : 1) The state of Butler Knowledge at Padma Hotel Bandung it is Good categories, with an average score of 262,00; 2) The state of Skill it is Good categories, with an average score of 203,00; 3) The state of Attitude it is Average categories, with an average score of 221,00. The Result of analysis are as follows: 1) Knowledge it is Fair categories; 2) Komitmen it is Fine categories; 3) Bentuk Pelaksanaan Mengikat is Fair categories; 4) Perananan Seluruh Unsur is Fine categories; 5) Penyempurnaan is Fair categories; 6) Pendokumentasian is Fair categories. The conclusion of this study is shown to identify and analyzed implementation of Standard Operating Procedures For Waiters Service At Feast Restaurant Sheraton Bandung Hotel & Towers.
Innovation In Processing Local Food Products for Students of The Tourism Marketing Management Study Program at The Indonesian University of Education Antonius Iskandar; Sara Rabasari; Yayan Sugiarto; Surya Aditya Wahyono; Ghini Kuntala Devi
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.v2i02.226

Abstract

Development of food innovations that use local raw materials as the main ingredient. This includes organic foods and food products that support local farmers. Traditional Indonesian food products such as rendang, chili sauce and crackers have undergone innovation in a more modern and ready-to-eat form for the global market. One of the innovations in processed local food products is cassava, cassava, or cassava in English, which is an important root crop in Indonesia. food consumption in many countries around the world. Innovation in the processing and use of cassava has played a major role in increasing food production and added value. Modernization in the processing and processing of cassava products in local food is an effort to create products that are more diverse, of higher quality, and in line with current consumer trends. This modernization can provide added value to processed cassava products and help promote the use of cassava in various dishes, one of which can be applied in cassava Bomb Brulle cheese sauce, Desert coconut snowballs. The collaboration between the NHI Tourism Academy (AKPAR) and students from the Indonesian University of Education (UPI) to organize training is a positive step in improving the skills and knowledge of UPI students, especially in the tourism marketing department, to equip graduates to open entrepreneurship. Consider establishing long-term cooperation between Akpar NHI and UPI. This could include regular training, student exchanges, or other joint projects that are beneficial to both parties.
Co-Authors Acep Akbar Fernando Ghini Kuntala Devi Michael Prana Yoga Siahaan Sara Rabasari Surya Aditya Wahyono Yayan Sugiarto