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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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Agriculture, Biological Sciences & Forestry Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Public Health Social Sciences Other

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THE IMPLEMENTATION OF ZERO WASTE AND SUSTAINABILITY IN ROCKSALT BEACH CLUB BATAM Viviana, Viviana; Tito Pratama; Wahyudi Ilham; Dailami, Dailami
Journal of Innovation Research and Knowledge Vol. 4 No. 6: Nopember 2024
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jirk.v4i6.8874

Abstract

The ongoing industrial activities including tourism industry can cause ecosystem destruction damage. The primary objective of this study is to analyze how these practices are integrated into the bar's operations and to assess their effectiveness in managing waste and promoting sustainability. Zero waste is an initiative move that taken by individuals or groups in order to reduce the amount of waste produced every day. It has been estimated by the National Waste Management Information System that 40.9% of the waste produced comes from food waste. This research employs qualitative research methods, including comprehensive observations, direct interviews, and the integration of data obtained from a variety of reliable sources. Rocksalt Beach Club serves as an exemplary case study due to its commitment to environmental sustainability and innovative waste reduction techniques. The successful application of zero waste principles such as reduction, reuse, recycling, and composting within the bar's operations. By incorporating these practices, the restaurant not only minimizes waste but also fosters a culture of responsibility and care towards both local and global communities. This research aims to analyze the methods used in order to approach to waste management that can lead environment benefits to achieve zero waste and sustainability at Rocksalt Beach Club.
PENGARUH EFISIENSI PELAYANAN TERHADAP KEPUASAN PELANGGAN PADA COFFEE ONE SEKUPANG Rafiki, M Iqbal; Tito Pratama
Journal of Innovation Research and Knowledge Vol. 4 No. 6: Nopember 2024
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jirk.v4i6.8885

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh efisiensi pelayanan terhadap kepuasan pelanggan pada coffee shop One Sekupang. Efisiensi pelayanan menjadi salah satu faktor kunci dalam meningkatkan kepuasan pelanggan di tengah persaingan bisnis kuliner yang semakin ketat, Metode penelitian menggunakan pendekatan kuantitatif dengan menyebarkan kuesioner kepada 100 responden yang merupakan pelanggan Coffee Shop One Sekupang. Data dianalisis menggunakan regresi linier sederhana untuk mengetahui hubungan antara variabel efisiensi pelayanan dan kepuasan pelanggan. Hasil penelitian menunjukkan efisiensi pelayanan memiliki pengaruh signifikan terhadap kepuasan pelanggan di Coffee One Sekupang. Nilai koefisien regresi sebesar 0.474 menunjukkan bahwa peningkatan efisiensi pelayanan akan berdampak positif pada tingkat kepuasan pelanggan. Hal ini menunjukkan bahwa aspek kecepatan dan ketepatan pelayanan menjadi faktor penting yang mempengaruhi persepsi positif pelanggan terhadap kualitas layanan yang diterima
Co-Authors Afriani, Miratia Ardiansyah Saputra DAILAMI Dailami - Eva Amalia Eva Amalia Haufi Sukmamedian Ilham, Wahyudi Jacklyn Liu Moh. Thandzir Natal Olotua Sipayung Pangestoeti, Wahyu Rafiki, M Iqbal Rezki Alhamdi Sipayung, Natal Olotua Syafruddin Rais, Syafruddin Taufik Bachrul Ulum Lubis Viviana, Viviana Wahyudi Ilham y, Abd Rahmad Yohannes Bryan Lie Yusakh Yama Langi