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All Journal Media Wisata INVOTEC Tourism Scientific Journal Global Research on Tourism Development and Advancement (GARUDA) Jurnal Ilmiah MEA (Manajemen, Ekonomi, dan Akuntansi) Barista : Jurnal Kajian Bahasa dan Pariwisata Bogor Hospitality Journal Scientific Development Journal
Lien Maulina
Politeknik Pariwisata Bandung
Humanities Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Social Sciences Transportation Other

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Hazard Analysis Critical Control Point (HACCP) Sebagai Model Kendali Dan Penjaminan Mutu Produksi Pangan Cartwright, Lien Maulina; Latifah, Diah
INVOTEC Vol 6, No 2 (2010)
Publisher : Faculty of Technological and Vocational Education-Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/invotec.v6i2.6085

Abstract

This research is basically based on the premise that food security especially in the field of pastry making into something very important. The purpose of this study are: 1) to analyze important stages in the processing of pastry to ensure the quality of pastry; 2) Evaluate how the supervision and quality control in the processing of pastry, and 3) evaluate the basic feasibility and level of implementation of HACCP Processing Unit pastry. This research use descriptive method. In collecting observations and interviews. The results give an idea as follows: 1) The stages in the processing Pastry has adopted 7 principles of HACCP; 2) Supervision and quality control in the manufacture of pastry is in compliance with the HACCP concept, 3) the basic feasibility and level of implementation of HACCP in the processing of consecutive Pastry as follows: good, good and excellent.
Pengelolaan Desa Wisata Pandanrejo Menuju Desapreneur Lien Maulina; Dede Kuswandi; Siti Yulia Irani Nugraha; Hanna Daniati; Eka Rosiana
Media Wisata Vol. 20 No. 2 (2022): Media Wisata
Publisher : Sekolah Tinggi Pariwisata AMPTA Yogyakarta

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Abstract

Management of Pandanrejo Tourism Village towards Desapreneur. Pandanrejo Tourism Village develops desapreneurs through village entrepreneur groups and membership, product/service capacity and quality, financial and administrative management, village development and assistance, marketing and promotion benchmarking, breadth of impact and sustainability. This study aimed to determine the management of the Pandanrejo Tourism Village and the potential and development of the Pandanrejo Tourism Village as a Desapreneur. This research was conducted using qualitative research methods, with data collection using structured interviews with tourism village managers, UMKM managers, UMKM actors, and village governments. The results showed that the management of the Pandanrejo Tourism Village has economically, socially, culturally, educationally, and environmentally, the highest benefit is provided by the social sector. Meanwhile, the economic benefits have not been felt optimally. Efforts to make the Pandanrejo Tourism Village a desapreneur include developing desapreneurs through the following aspects: group and membership of village entrepreneurs, product/service capacity and quality, financial and administrative management, village development and assistance, marketing and promotion benchmarking, breadth of impact and sustainability.
Potensi Pengembangan Wisata Edukasi Berbasis Community Based Tourism di Desa Wisata Ngargoretno Hanna Daniati; Lien Maulina; Dede Kuswandi; Siti Yulia Irani Nugraha; Eka Nuraisah Rosiana
Tourism Scientific Journal Vol. 7 No. 2 (2022): Vol 7 No 2 Juni 2022
Publisher : STIEPAR YAPARI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32659/tsj.v7i2.117

Abstract

Community participation in a tourist village has a major influence on its development as a tourist attraction. The concept of Ngargoretno Village as an edutourism village requires the active role of the community in advancing and developing the existing natural and human potential, so that tourism activities in the village have a positive impact on the prosperity and progress of the village and society. The research was conducted using qualitative research methods, with data collection using structured interviews with tourism village managers, surrounding communities, village governments and tourists. The results showed that the Tourism Village of Ngargoretno can be categorized as educational tourism, because the attractions in the form of tourism and education at the tourist attraction of the Etawa Goat Farm and Manoreh Red Marble Hill have a high educational content. In addition to attractions in the form of edutourism, aspects of tourism products that are already good are accessibility and ancilieries services, while the amenity aspect, namely tourism supporting facilities, needs to be increased in quantity and pay attention to its condition. The Ngargoretno Village community plays an active role in the management and development of tourist villages. namely the community, forming and joining BUMDes POKDARWIS, as well as LPP. In developing the role of the community, training is also given in managing the tourism village business. The training was carried out in collaboration with the Borobudur Authority Agency (BOB), and Educational Institutions.
Kajian Tenaga Kerja Milenial di Bidang Hospitaliti Ni Gusti Made Kerti Utami; Dede Kuswandi; Erfin Roesfian; Maksum Suparman; Lien Maulina; Asdiansyah Saputra
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 7 No. 2 (2020): Desember
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

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Abstract

Millennial generation or generation Y is "the generation born in 1980 to 1995" (Kemenppa, 2018: 15) with an estimated age of 23 years to 38 years. Currently, the workforce almost dominated by the millennial workforce. Millennials are very familiar with the use of electronic-based information technology, so this generation is considered an asset in the company because of the ability to use information technology. The facts that are extracted from this research are regarding the ability to use technology, the ease of getting a job, the level of loyalty and mastery of competence in the field of work. The approach used is a qualitative approach to determine the assessment of millennial workforce in the hospitality sector. Based on the results of the analysis, it is known that the ability to use technology makes it easy for millineal workers to get new jobs with poor loyalty with good competency skills resulting in high employee turnover in companies in the field of hospitality.
Threats Of The Covid-19 Pandemic On Existence Of Hospitality Business In Maintaining Business Continuity Management (BCM) Lien Maulina; Sukmadi
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 8 No. 2 (2021): Desember
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/barista.v8i2.609

Abstract

ABSTRACTThe spread of the corona virus (covid-19) is still a hot issue in the international world, including Indonesia. This outbreak has affected economic activity in Indonesia with a very significant impact, especially on one of the foreign exchange earners in Indonesia, namely the tourism sector. Ministry of Tourism and Creative Economy, the number of tourists coming to Indonesia is not only reduced but almost non-existent, including tourist visits to the hotel industry. All cross-sectoral and industrial organizations in dealing with the Covid-19 pandemic have made changes in their operations in business as usual conditions, where every activity in the workplace apart from their respective homes, both in offices, factories and other locations. Based on these problems, the purpose of this study is to identify and analyze the threat of the COVID-19 pandemic on the existence of the hospitality business in maintaining business continuity management (BCM). The research method used is a descriptive qualitative method based on secondary data in the form of journals related to research problems, research results and library references regarding data and information related to the threat of the covid 19 pandemic. Data collection techniques use documentation. Data analysis is done through content analysis. The results showed that the Covid-19 pandemic was an event in which the existence of the external environment was relatively uncontrollable or outside the company's control. The direct impact that affects business entities relates to conventional business activities in marketing, finance, human resources and operations. For hoteliers, it is necessary to adjust quickly in the midst of the Covid-19 pandemic and strive to develop product and service innovations in accordance with market demand trends accompanied by transformations in online application services as well as providing and displaying the applied health protocol and certification carried out by the Ministry of Tourism and Creative Economy.Keywords: Covid-19 Pandemic, Hospitality Business, Business Continuity Management (BMC)
REVITALISASI INDUSTRI PERHOTELAN DENGAN INOVASI TEKNOLOGI : MENINGKATKAN KEUNGGULAN BERSAING DAN PENGALAMAN PELANGGAN Maulina, Lien
Jurnal Ilmiah Manajemen, Ekonomi, & Akuntansi (MEA) Vol 7 No 1 (2023): Edisi Januari - April 2023
Publisher : LPPM STIE Muhammadiah Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31955/mea.v7i1.2962

Abstract

Keberadaan hotel merupakan bagian yang penting dalam memajukan perekonomian suatu wilayah. Hal ini dikarenakan sektor pariwisata dapat memindahkan suatu kekayaan dari suatu wilayah ke wilayah lainnya. Selain itu, keberadaan sektor pariwisata, khususnya perhotelan dapat meningkatkan lapangan kerja. Penelitian ini bertujuan untuk melihat bagaimana revitalisasi dalam industri perhotelan melalui inovasi teknologi dapat meningkatkan kompetensi persaingan dan pengalaman yang dirasakan oleh pelanggan. Penelitian ini akan dilaksanakan dengan menggunakan kualitatif. Data yang digunakan di dalam penelitian ini berasal dari berbagai hasil penelitian atau studi terdahulu yang masih memiliki relevansi dengan isi penelitian. Hasil dari penelitian ini kemudian menemukan bahwa untuk dapat meningkatkan persaingan, inovasi di dalam penggunaan teknologi merupakan suatu hal yang tidak dapat dihindari. Hal ini dikarenakan penggunaan teknologi dapat meningkatkan efisiensi, produktivitas dan juga kualitas dari layanan hotel. Dengan mengidentifikasi kebutuhan pelanggan, maka hotel dapat merevitalisasi dirinya dengan teknologi yang cocok juga. Pada akhirnya, penggunaan teknologi di dalam industri perhotelan dapat meningkatkan daya saing dan juga layanan yang diberikan kepada pelanggan.
STRATEGI PEMASARAN PADA BULAN RAMADHAN: PEMBELAJARAN DARI PEDAGANG PASAR TRADISIONAL Satoto, Eko Budi; Fatmawati, Endang; Maulina, Lien; Firdaus, Ahmad; Anwar, Hairul
Jurnal Ilmiah Manajemen, Ekonomi, & Akuntansi (MEA) Vol 7 No 1 (2023): Edisi Januari - April 2023
Publisher : LPPM STIE Muhammadiah Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31955/mea.v7i1.2991

Abstract

Bulan Ramadhan merupakan bulan yang suci bagi sebagian besar masyarakat Indonesia. Bulan ini sangat mempengaruhi berbagai kegiatan masyarakat, tidak terkecuali pedagang pasar tradisional. Penelitian ini akan dilaksanakan dengan tujuan untuk melihat bagaimana perubahan yang dialami oleh pedagang pasar selama bulan Ramadhan, khususnya pedagang pasar tradisional. Penelitian ini akan dilaksanakan dengan menggunakan pendekatan kualitatif. Data yang digunakan di dalam penelitian ini berasal dari hasil wawancara di lapangan dengan para pedagang pasar tradisional. Hasil penelitian ini kemudian menemukan bahwa selama bulan Ramadan, terdapat adanya suatu perubahan di dalam pasar, seperti permintaan pasar yang meningkat secara drastis dan perubahan dari perilaku konsumen. Hal ini kemudian dapat menyebabkan adanya persaingan yang semakin ketat dengan sesama pedagang lainnya, serta adanya tantangan tambahan di dalam menjaga kualitas produk dengan baik. Oleh karena itu, diperlukan adanya strategi-strategi yang perlu dilakukan oleh para pedagang, khususnya pedagang tradisional selama bulan puasa. Beberapa strategi tersebut antara lain dengan menyiapkan stok atau kuantitas produk yang banyak, menjaga kualitas produk tetap tinggi dengan harga yang masih wajar, memenuhi kebutuhan konsumen selama waktu khusus bulan Ramadan, dan berbagai strategi lainnya. Melalui strategi ini, maka diharapkan pedagang dapat beradaptasi dengan baik di bulan Ramadan.
Peningkatan Kualitas SDM Pengelola Desa dalam Digitalisasi Desa Wisata Rosiana, Eka Nuraisah; Maulina, Lien; Irani, Siti Yulia; Daniati, Hanna; Kuswandi, Dede
Stupa Vol 5 No 1 (2023): Global Research on Tourism Development and Advancement (GARUDA)
Publisher : Prasetiya Mulya Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21632/garuda.5.1.39-46

Abstract

This study aims to determine the quality of human resources, digitalization of tourist villages, and strategies to improve the quality of human resources in digitalization efforts in the Cikakak Tourism Village. The research was conducted using a qualitative research method, with data collection using structured interviews with the village government, BUMDes, Pokdarwis, Pokja, and tourism managers. The results of this study show that the quality of human resources managing the Cikakak Tourism Village in terms of physical capabilities in the form of health human resources, both village government, BUMDes, Pokdarwis, Pokja, and tourism managers, is quite good. Then to digitize the Cikakak Tourism Village, it utilizes several digital platforms, namely websites, Instagram, and YouTube. However, the use of digital platforms, including websites, Instagram, and YouTube, still has deficiencies in helping tourists buy entrance tickets to tourist attractions, order homestays, culinary delights, and tour packages online. The Cikakak Tourism Village has low quality human resources in digitalization efforts, this can be seen in terms of the number of digital media managers who are still small, the knowledge and ability of human resources in digitizing tourist villages is also still low.
PENERAPAN EKONOMI KREATIF DALAM RANGKA MENINGKATKAN KUNJUNGAN WISATAWAN DI DESA WIDOSARI, KABUPATEN KULONPROGO nugraha, siti yulia irani; rosiana, eka nuraisah; daniati, hanna; maulina, lien; kuswandi, dede
Bogor Hospitality Journal Vol 8 No 1 (2024): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v8i1.117

Abstract

Widosari Tourism Village is one of the Tourism Villages in the Kulon Progo Regency. Most of the young population in Widosari Village are more interested in trying their luck in the city. This resulted in a lot of potential in Widosari Village that could not be maximized because of the lack of knowledge about economic opportunities in the village, a lack of understanding about the urgency of entrepreneurship and the creative economy that can improve the economy. The purpose of this study is to determine the strategy for implementing the creative economy and implementing the creative economy in increasing tourist visits. The research method in this research is descriptive qualitative research, which focuses on case studies. Data collection techniques using observation, interviews, and documentation. Data analysis technique using triangulation.
Consumer Responses to the Development of Tourism Destinations through Molecular Gastronomy: An Analysis of Interest and Contributing Factors Sufianti, R. Arti; Maulina, Lien; Saepudin, Deden; Utomo, Bambang Sapto
Side: Scientific Development Journal Vol. 2 No. 5 (2025): Side: Scientific Development Journal
Publisher : Arbain Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59613/d8gnt430

Abstract

The development of tourism destinations through unique culinary experiences has become a key strategy in attracting tourists and boosting the tourism industry. Among these innovations, molecular gastronomy stands out as an emerging trend that blends science and cuisine to create novel and interactive dining experiences. This study aims to explore consumer responses to the development of tourism destinations through molecular gastronomy, with a particular focus on understanding the factors that drive interest and participation in such gastronomic experiences. Through a comprehensive analysis, this research examines consumer perceptions and preferences regarding molecular gastronomy as a potential attraction at tourist destinations. The study identifies key aspects that influence consumer interest, such as the novelty of the gastronomic experience, the perceived value of the experience, and the role of promotional efforts in enhancing awareness and attracting visitors. Additionally, the research highlights the importance of affordable pricing and high-quality tastes as critical factors in shaping consumer willingness to visit destinations offering molecular gastronomy experiences. Furthermore, the study delves into the expectations of consumers regarding the involvement of governmental and tourism authorities in promoting molecular gastronomy-based products to enhance the appeal of tourist destinations. It explores the desire for further development of these gastronomic offerings as part of broader tourism strategies aimed at diversifying the types of attractions available to travelers. Overall, the findings suggest that molecular gastronomy has significant potential to become a major culinary attraction in tourism, with consumer responses indicating a high level of interest in experiencing such innovations. The study provides valuable insights into the role of culinary experiences in tourism development and underscores the importance of targeted marketing strategies, quality control, and government support in fostering the growth of this unique tourism sector.
Co-Authors Ahmad Firdaus, Ahmad Asdiansyah Saputra Bambang Sapto Utomo Dede Kuswandi Deden Saepudin Diah Latifah Eka Nuraisah Rosiana Eka Rosiana Eko Budi Satoto Endang Fatmawati Erfin Roesfian Hairul Anwar, Hairul Hanna Daniati Irani, Siti Yulia Kuswandi, Dede Maksum Suparman Ni Gusti Made Kerti Utami nugraha, siti yulia irani Siti Yulia Irani Nugraha Sufianti, R. Arti Sukmadi