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All Journal Jurnal Pengabdian kepada Masyarakat Journal of Innovation Research and Knowledge Jurnal Manajemen Kuliner Jurnal Mata Pariwisata Jurnal Keker Wisata: Kegiatan Pengabdian Kepada Masyarakat
Tito Pratama
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PELATIHAN PELAYANAN PRIMA UNTUK KARYAWAN DI MOMOO JUICE BAR & CAFFEE HARBOUR BAY KOTA BATAM Dailami; Syafruddin Rais; Rezki Alhamdi; Tito Pratama; Natal Olotua Sipayung; Taufik Bachrul Ulum Lubis
JURNAL KEKER WISATA Vol. 2 No. 1 (2024): JANUARI 2024
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

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Abstract

This research aims to explore the factors that influence excellent service in the context of the Caffee industry, with a focus on customer experience at Momoo Juice Bar & Caffeé Harbor Bay, Batam City. The research method used was a combination of a survey of several Caffee guests and in-depth interviews with customer service managers. The research results show that aspects of employee involvement, speed of response to customer requests, and quality of interaction have a significant impact on the level of guest satisfaction. Additionally, the findings highlight the importance of ongoing employee training to maintain high standards of service excellence. The implication of this research is the need for Momoo Juice Bar & Caffeé Harbor Bay, Batam City and perhaps also other cafes in the same industry to focus on developing employee interpersonal skills, using technology to increase response to customer requests, and increasing interdepartmental coordination to ensure a positive experience. seamless guest. This research contributes to the understanding of the importance of excellent service in the hotel industry and provides practical guidance for managers in improving the quality of service provided to guests.
Pelatihan Barista Untuk Siswa-Siswi Di SMK Al-Azhar Batam Dailami; Syafruddin Rais; Tito Pratama; Natal Olotua Sipayung; Ardiansyah Saputra
JURNAL KEKER WISATA Vol. 2 No. 2 (2024): JULI 2024
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v2i2.259

Abstract

PKM Lecturer Activities About Barista Training is a program designed to provide participants with in-depth training in the skills and knowledge needed to become a skilled and professional barista. This training not only covers basic techniques in coffee making, but also advanced aspects such as latte art, knowledge of different types of coffee beans, and skills in serving coffee to customers to the highest standards. The main objectives of this training are. Mastery of Coffee Making Techniques: Teaches participants about basic techniques such as grinding coffee beans, choosing the right tools and machines, perfect espresso extraction, and milk steaming techniques. Latte Art Skills Development: Introduce and train participants in latte art which includes latte art, which is a technique for creating interesting patterns or images on the surface of coffee with milk. Knowledge about Coffee Beans: Educate participants about various types of coffee beans, processing processes, and how to choose the right beans to produce coffee with the best taste and aroma. Professional Customer Service: Prepares participants to be able to provide friendly and professional customer service, including how to communicate with customers and manage their expectations. Compliance with Hygiene and Safety Standards: Ensure that participants understand and implement high standards of cleanliness and safety in their daily operations, including sanitation of equipment and work areas. Barista training is usually held in a variety of formats, ranging from intensive workshops to more structured courses of varying duration. This program is aimed at individuals interested in starting a career as a professional barista, cafe owner, or anyone looking to improve their skills in the fast-growing coffee industry.
PENGARUH KOMUNITAS - KOMUNITAS TERHADAP MINAT BELI KONSUMEN DI RESTORAN SEDERHANA BATU AJI KOTA BATAM Dailami; Moh. Thandzir; Tito Pratama; Haufi Sukmamedian
JURNAL MANAJEMEN KULINER Vol. 2 No. 2 (2023): DESEMBER 2023
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v2i2.220

Abstract

A business has its own way of achieving sales targets and the number of consumers. Apart from the method used by the restaurant itself, external factors, namely the existence of a community, also affect the restaurant in achieving its goals. Community is a collection of people in large numbers and form social groups that work together to achieve common interests or goals and occupy a certain area for quite a long time. The type of this research is the study of The Influence of Community on Consumer Purchase Interest in the Batu Aji Simple Restaurant in Batam City where at this point we know that the Batu Aji Simple Restaurant in Batam City is quite famous and crowded with visitors in the city of Batam. The sampling technique used nonprobablity sampling technique with purposive sampling with a total sample of 98 respondents. Data collection was carried out using literature studies, interviews, observations, and questionnaires. Questionnaire data were analyzed using SPSS ver 25. Data analysis techniques used simple linear regression analysis. The results of the t-test, namely the influence of the community, have a t count of 12.477. The results of this study indicate that the community has an influence on consumer buying interest at the Batu Aji Simple Restaurant in Batam City.
PENGARUH CITA RASA DAN VARIASI MENU TERHADAP TINGKAT KEPUASAAN KONSUMEN DI RUMAH MAKAN ANEKA SEBLAK SEI PANAS KOTA BATAM Afriani, Miratia; Tito Pratama
JURNAL MATA PARIWISATA Vol. 1 No. 2 (2022): SEPTEMBER 2022
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmp.v1i2.47

Abstract

This study aims to determine the effect of taste and menu variations on the level of consumer satisfaction at Aneka Seblak Sei Panas Restaurant, Batam City. The research used is quantitative research. The population used in this study are consumers who are at Aneka Seblak Restaurant. The sampling technique used is accidental sampling, which is based on chance, which means that consumers buy products at Aneka Seblak Restaurant. The number of samples in this study were 300 respondents who were consumers of Aneka Seblak Restaurant. The data collection method used in this research is by distributing questionnaires. The data analysis technique used in this research is the multiple linear regression method, T test, F test and the determinant coefficient (R2) with SPSS 26 program. The results of the normality test from the Kolmogorov Smirnov test showed that the residual research data had a normal distribution of 0.267 > 0.05. The results of the multicollinearity test and heteroscedasticity test showed that all variables were free from the symptoms of multicollinearity and heteroscedasticity. The results of the multiple linear test show that all independent variables are positive. That is, if there is an increase of 1%, the value of the dependent variable will also increase. The results of this study indicate that (1) the results of the T test on the taste variable (X1) are 2.133 > 1.96790301, Menu variation (X2) is 4.926 > 1.96790301,. So, it can be concluded that there are taste variables and menu variations partially on the level of consumer satisfaction. (2) There is a simultaneous influence of taste and menu variations on purchasing decisions as evidenced by Fcount > Ftable, 217,014 > 3.0261 and getting the percentage contribution (R2) of 59.4% and the remaining 40.6% is influenced by other variables
Trendy Drink Creations: Easy, Delicious, and Attractive for the Students Of SMK AlJabar Batam Sipayung, Natal Olotua; Dailami; Moh. Thandzir; Tito Pratama; Yusakh Yama Langi
JURNAL KEKER WISATA Vol. 3 No. 2 (2025): JULI 2025
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v3i2.398

Abstract

Currently, trendy beverages such as mocktails are becoming increasingly popular among teenagers, especially high school students. Mocktails are non-alcoholic drinks that are appealing due to their aesthetic appearance, attractive colors, and refreshing taste. This community service activity at SMK Aljabar Batam aims to provide education on how to create trendy drinks that are simple, delicious, and visually attractive using basic techniques such as pouring and muddling. The training also introduces various drink-making tools such as the muddler, jigger, and mixing glass. Through this program, students are expected to acquire basic skills in drink mixing, understand flavor combinations, and enhance their creativity in presentation. Moreover, this activity also aims to foster an entrepreneurial spirit, encourage independence, and open business opportunities in the creative industry sector.
Providing Assistance To Students At Al-Jabar Batam Private Vocational School Dailami; Tito Pratama; Moh. Thandzir; Ilham, Wahyudi; Haufi Sukmamedian; y, Abd Rahmad
JURNAL KEKER WISATA Vol. 3 No. 2 (2025): JULI 2025
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v3i2.402

Abstract

Giving assistance is an action taken by individuals or organizations with the intention of assisting and benefiting those who are in need. This activity typically focuses more on social and humanitarian issues and is done freely without anticipating financial gain. Distribution of basic requirements (nine essential commodities) to disadvantaged individuals is one common way that assistance is provided. For those who cannot pay medical expenses, therapy is provided for free. instruction and practice to strengthen social skills. donations for those in need or those affected by natural calamities. cleansing the environment or engaging in other endeavors to enhance living standards. The primary goals of providing assistance are to lessen the pressures on others, foster a sense of fraternity among individuals, and foster a community that values others more. Typically, social institutions, neighborhood associations, or young people's groups that value cooperation carry out this activity.
EDUKASI KEWIRAUSAHAAN DAN STRATEGI MARKETING SMK MUHIKA BATAM MEWUJUDKAN MISI “SIAP BEKERJA BERANI BERUSAHA“ Eva Amalia; Wahjoe Pangestoeti; Tito Pratama
J-ABDI: Jurnal Pengabdian kepada Masyarakat Vol. 5 No. 3: Agustus 2025
Publisher : Bajang Institute

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Abstract

Kegiatan Pengabdian Kepada Masyarakat (PKM) dilaksanakan untuk mendukung visi SMK Muhammadiyah Kabil Batam, “Siap Bekerja, Berani Berusaha,” melalui edukasi kewirausahaan dan strategi pemasaran produk boga. Latar belakang kegiatan berangkat dari kebutuhan peningkatan pemahaman kewirausahaan di kalangan siswa dan guru, khususnya pada jurusan Tata Boga, yang telah menghasilkan produk kuliner namun belum optimal dalam pemasaran dan branding sehingga belum optimal . Metode pelaksanaan meliputi penyuluhan tatap muka, diskusi interaktif, dan coaching clinic mengenai konsep wirausaha, identifikasi peluang usaha, strategi branding, serta pemasaran tradisional dan digital. Kegiatan dilaksanakan dengan melibatkan 21 peserta dari siswa kelas X dan XII, guru, serta tim pengabdi dari Politeknik Pariwisata Batam dan Universitas Maritim Raja Ali Haji. Hasil kegiatan Pengabdian Masyarakat (PKM ) ini menunjukkan tercapainya target peserta dan materi, peningkatan wawasan kewirausahaan, serta tumbuhnya motivasi berwirausaha. Meskipun keterbatasan waktu membatasi pendalaman praktik, kegiatan ini berhasil menumbuhkan kesadaran pentingnya pemasaran kreatif berbasis digital dan memperkuat kolaborasi antara sekolah, perguruan tinggi, dan dunia usaha. Implikasi jangka panjang diharapkan berupa pengembangan teaching factory menjadi inkubator bisnis siswa, perluasan jaringan kemitraan industri, dan pemanfaatan media digital untuk pemasaran. Program ini direkomendasikan untuk dijalankan secara berkelanjutan agar dapat membentuk lulusan yang kompeten, adaptif, dan memiliki daya saing global di bidang kuliner
AUTHENTICITY OF FLAVOR IN JAPANESE CUISINE AT ICHIRIN RAMEN PENUIN BATAM Jacklyn Liu; Tito Pratama; Wahyudi Ilham; Dailami, Dailami
Journal of Innovation Research and Knowledge Vol. 5 No. 5 (2025): Oktober 2025
Publisher : Bajang Institute

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Abstract

The increase of Japanese restaurants in Indonesia has raised questions about how to identify which restaurant that serve authentic taste of Japan, while many adapted to local preferences. This research purpose is to analyze the concept of authenticity in the context of operating a Japanese restaurants in Indonesia, along with the factors that made a Japanese restaurants being considered authentic in terms of taste. This research uses Ichirin Ramen Penuin Batam as a case study. This research is using qualitative method to analyze data, gathered through interviews with chefs and customers, direct observations of the food preparation process and the restaurants atmosphere. The results show how Ichirin Ramen Penuin Batam preserves authenticity through constructed balance between tradition and adaptation. Customers perceive authenticity not only through taste but also through presentation, service, and atmosphere, indicating that authenticity is a holistic experience rather than a fixed standard. The study highlights that Japanese restaurants abroad can sustain cultural credibility by balancing tradition at Batam.
Co-Authors Afriani, Miratia Ardiansyah Saputra DAILAMI Dailami Dailami - Eva Amalia Haufi Sukmamedian Ilham, Wahyudi Jacklyn Liu Moh. Thandzir Natal Olotua Sipayung Pangestoeti, Wahyu Rezki Alhamdi Sipayung, Natal Olotua Syafruddin Rais, Syafruddin Taufik Bachrul Ulum Lubis Wahyudi Ilham y, Abd Rahmad Yusakh Yama Langi