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Dimas Ero Permana
Politeknik Negeri Manado
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Pelatihan Hospitality bagi Pengelola UMKM Kuliner dan Homestay di Desa Kulu Kecamatan Wori Kabupaten Minahasa Utara Benny Irwan Towoliu; Dimas Ero Permana; Pearl Loesye Wenas
Jurnal Ragam Pengabdian Vol. 1 No. 3 (2024): September-Desember "Implementation of Social Service Programs to Increase Commu
Publisher : Lembaga Teewan Journal Solutions

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62710/jg7wbb06

Abstract

Hospitaliti merupakan unsur utama dalam pengembangan desa wisata, namun terkadang hal tersebut dilupakan, ataupun tidak menjadi skala prioritas utama. Ketiadaan unsur tersebut, berkibat fatal bagi pengembangan desa wisata, walaupun desa tersebut telah mempersiapkan infrastruktur fasilitas wisata yang mewah. Desa Kulu adalah desa yang berlokasi di Kecamatan Wori, Kabupaten Minahasa Utara, Propinsi Sulawesi Utara, yang berdekatan dengan Kawasan Ekonomi Khusus Pengembangan Pariwisata (KEK-Pariwisata) Likupang. Desa ini telah mendapatkan Surat Keputusan Pemerintah Kabupaten sebagai desa rintisan wisata.   Tujuan dari kegiatan pengabdian ini adalah memberikan pelatihan Hospitality bagi Pengelola UMKM Kuliner dan Homestay di Desa Kulu, dengan harapan peserta mampu mempraktikan aktivitas hospitality dan sekaligus menjadi agent perubahan bagi pengembangan pariwisata desa. Metode pelaksanaan kegiatan terbagi atas tiga komponen utama. Metode yang dugunakan dalam kegiatan pengabdian ini terbagi atas tiga bagian yaitu: (1) Pre-activity merupakan kegiatan bersifat koordinasi dengan pihak pemerintah desa, selanjutnya (2) Main Activity merupakan kegiatan utama dilokasi, dan (3) Post-activity bersifat mengevaluasi kegiatan dengan dengan meminta umpan balik ke peserta.  Hasinya menunjukkan bahwa peserta sangat puas dengan kegiatan pengabdian yang dilakukan di Desa Kulu.
Food Handling & Food Savety Training bagi Pengelola Kuliner Dimas Ero Permana; Pearl Loesye Wenas; Merryany Bawole; Margresya Rompas; Frans Victor Rattu
Jurnal Ragam Pengabdian Vol. 2 No. 3 (2025): September-Desember "Community Empowerment Through Digital Literacy Programs to
Publisher : Lembaga Teewan Journal Solutions

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62710/4j8x7b65

Abstract

Consumers have become increasingly concerned about food quality and safety in the last decade. Fostering and maintaining guest confidence in food quality and safety requires the role of quality assurance departments in the food sector.  These guidelines consist of the basic principles, procedures, personal hygiene and means necessary to design and maintain an environment suitable for producing acceptable quality food.  Budo Tourism Village has 15 culinary operators and 11 tourist facilities and so far there have been no cases of culinary mismanagement causing illness or casualties to visitors.  However, during observations of tourist sites, and facilities owned by culinary arrangements are still classified as below standard and the cleanliness of waiters and culinary managers has not been maximized. Discussion and practice methods were used in this training. The results show that the level of understanding of the participants is quite responsive, this is indicated by six assessment indictors, namely: cleanliness and sanitation, separation of food ingredients, cooking properly, storage of food ingredients, selection of raw materials and dining table set-up. Furthermore, the assessment of the presenters by the participants related to the content of the material and delivery, on average participants answered with interesting and mastering.
Co-Authors Benny Irwan Towoliu Frans Victor Rattu Margresya Rompas Merryany Bawole Pearl Loesye Wenas