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All Journal Jurnal Ilmiah Bahasa dan Sastra Holistics Journal The Eastasouth Management and Business Journal of Innovative and Creativity
Mutia Nasution
Politeknik Negeri Sriwijaya
Humanities Decision Sciences, Operations Research & Management Education Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

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Strategies For Writing Local Cuisine Promotional Videos: A Case Study Of Rumah Makan Pindang Kurnia Palembang Dewi Elisabeth Siregar; Mutia Nasution; Nian Masna Evawati; Koryati Koryati; Aulia Akbar; M.Ghaza Tri Putra
Journal of Innovative and Creativity Vol. 5 No. 3 (2025)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v5i3.3912

Abstract

Culinary tourism plays a vital role in the contemporary tourism industry by showcasing cultural identity through local cuisine. This study develops a bilingual video script (Indonesian–English) to promote Rumah Makan Pindang Kurnia in Palembang, a restaurant famous for authentic pindang dishes. The aim was to design an informative and persuasive promotional tool that enhances visibility of traditional food and supports the preservation of Palembang’s culinary heritage. The research applied a qualitative Research and Development (R&D) model adapted from Plomp (1997). Data collection, conducted from May to August 2025, involved literature review, observation, and interviews with the restaurant owner. The study followed several stages: initial investigation, script design, draft writing, expert validation, revision, and finalization. Validation was carried out by specialists in Indonesian and English scriptwriting, focusing on narrative clarity, linguistic accuracy, and promotional impact. The final product is a bilingual script structured according to Jakacaping’s rhetorical framework—hook, introduction, body, and closing. The script emphasizes the uniqueness of Pindang Kurnia’s recipes, its family legacy, the Ogan Komering Ulu flavor, and dining experiences enriched with traditional vegetables and sambal. Expert feedback confirmed that persuasive language and storytelling strategies effectively increased the script’s appeal for digital promotion. In conclusion, this research demonstrates the potential of bilingual promotional scripts to strengthen digital marketing of local cuisine. By integrating rhetorical strategies, cultural values, and social media platforms, culinary businesses can expand their reach and attract broader audiences. The findings provide practical insights for culinary tourism development and contribute to the promotion of Indonesian culinary heritage.
Students’ Perceptions of Language Etiquette Learning in Professional Contexts: A Qualitative Study Mutia Nasution; Sulistya Ningrum; Alika Azzahra; Azahra Aprilia
Holistics (Hospitality and Linguistics) : Jurnal Ilmiah Bahasa Inggris Vol. 17 No. 2 (2025): HOLISTICS JOURNAL: HOSPITALITY AND LINGUISTICS
Publisher : Politeknik Negeri Sriwijaya

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Abstract

This study explores students’ perceptions of learning Language Etiquette in English for Professional Purposes courses in higher education. Using a qualitative descriptive approach, data were collected through semi-structured interviews, classroom observations, and students’ reflective journals from vocational college students. The findings indicate that Language Etiquette learning enhances students’ confidence, politeness, and ability to communicate appropriately in multicultural professional contexts. Role-play, case studies, and simulation activities were perceived as particularly effective; although some students struggled to apply etiquette principles in spontaneous or formal interactions. The study concludes that integrating Language Etiquette into English instruction strengthens students’ pragmatic and intercultural competence and recommends the use of more contextualized and interactive learning activities to improve practical application.   Keywords: Language etiquette, students’ perceptions, intercultural communication, qualitative study, professional English   DOI: https://zenodo.org/records/18084645
COLLABORATIVE PROJECT-BASED TRANSLATION IN BILINGUAL MENU BOOKLETS: METACOGNITION AND CULTURAL CHALLENGES Rahmadila Eka Putri; Mutia Nasution; Sulistya Ningrum
(JIBS) JURNAL ILMIAH BAHASA DAN SASTRA Vol. 13 No. 1 (2026): JIBS (Jurnal Ilmiah Bahasa dan Sastra)
Publisher : Fakultas Bahasa dan Sastra Universitas PGRI Kanjuruhan Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21067/jibs.v13i1.13956

Abstract

This study investigated collaborative project-based translation of bilingual Indonesian–English menu booklets as a pedagogical context where linguistic, cultural, and cognitive demands intersect. Central to this process was students’ metacognitive awareness, which regulates how they plan, monitor, negotiate, and revise translation decisions when confronting culturally embedded culinary texts. Although menu translation plays a crucial role in culinary tourism and intercultural communication, its pedagogical implementation particularly through collaborative Project-Based Learning (PjBL) frameworks foregrounding metacognitive strategy use remains underexplored in translation studies. Addressing this gap, the study adopted a qualitative case study design grounded in constructivist pedagogy and PjBL. Twenty vocational higher education students were purposively selected and divided into five collaborative groups, each assigned to translate a themed Indonesian menu (vegan, fusion food, sweets, street food, and seafood) into a bilingual booklet. Data were triangulated from student-produced menu booklets, non-participant classroom observations, and semi-structured interviews, and analyzed using thematic and document analysis. The findings reveal persistent challenges related to culture-specific culinary terms, lexical gaps, and tensions between cultural authenticity and communicative clarity. To address these challenges, students employed metacognitive strategies such as strategic planning, peer negotiation, self-monitoring, and reflective revision, alongside translation techniques including descriptive equivalence, borrowing, amplification, and literal translation. However, uneven application of these strategies exposed conflicts between domestication and foreignization, and between linguistic accuracy and audience accessibility. Despite limitations such as inconsistent terminology, unequal participation, and absence of authentic client feedback, collaborative project-based translation enhanced students’ translation competence by fostering metacognitive awareness, intercultural sensitivity, and multimodal design skills.
Implementation of Customer Journey Mapping in Indonesia’s Tourism Industry to Enhance Tourist Satisfaction Iwan Harsono; Mutia Nasution; Koesmawan Koesmawan
The Eastasouth Management and Business Vol. 3 No. 03 (2025): The Eastasouth Management and Business (ESMB)
Publisher : Eastasouth Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/esmb.v3i03.560

Abstract

This study explores the implementation of Customer Journey Mapping (CJM) within the Indonesian tourism industry and its impact on enhancing tourist satisfaction. Utilizing qualitative analysis with six key informants representing diverse roles in the industry, the research investigates the level of awareness, challenges, and opportunities associated with CJM practices. The findings reveal that while larger organizations employ CJM to streamline customer experiences, smaller operators face significant barriers such as resource limitations and fragmented collaboration. Key factors influencing tourist satisfaction include accessibility, service quality, and cultural authenticity. The study identifies opportunities for improvement through technology adoption, capacity building, and stakeholder collaboration. These insights underline the potential of CJM as a strategic tool to elevate service delivery, enhance customer satisfaction, and promote sustainable growth in the Indonesian tourism sector.
Co-Authors Alika Azzahra Aulia Akbar Azahra Aprilia Dewi Elisabeth Siregar Iwan Harsono Koesmawan Koesmawan Koryati Koryati M.Ghaza Tri Putra Nian Masna Evawati Putri, Rahmadila Eka Sulistya Ningrum