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All Journal Jurnal Mantik Brilliant International Journal of Management and Tourism (BIJMT) Sewagati: Jurnal Pengabdian Masyarakat Indonesia Brilliant International Journal of Management and Tourism
Kholil Aswan, Mukhamad
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Computer Science & IT Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Social Sciences Other

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Pemberdayaan Masyarakat Melalui Pelatihan Keselamatan Pariwisata Adhistyo W, Tuwuh; Octafian , Ray; Kholil Aswan, Mukhamad
SEWAGATI: Jurnal Pengabdian Masyarakat Indonesia Vol. 1 No. 3 (2022): September : Jurnal Pengabdian Masyarakat Indonesia
Publisher : BADAN PENERBIT STIEPARI PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (264.133 KB) | DOI: 10.56910/sewagati.v1i3.201

Abstract

Sebagian dari pemandu wisata masing-masing daya tarik wisata belum memiliki kompetensi dalam bidang keamanan dan keselamatan wisatawan, selain daripada itu masyarakat masih memiliki persepsi mendatangkan wisatawan sebanyak-banyaknya sehingga tidak memperhatikan daya dukung lingkungan wisata, beranggapan bahwa daya tarik wisata harus memperoleh sebanyak-banyaknya wisatawan sehingga belum terlalu memperhatikan keamanan dan keselamatan di daya tarik wisata, masih kurangnya pemahaman mengenai pentingnya keamanan dan keselamatan di daya tarik wisata. Tujuan kegiatan adalah untuk menyatukan persepsi mengenai pentingnya keamanan dan keselamatan di daya tarik wisata, untuk mendampingi masyarakat supaya lebih memperhatikan keamanan dan keselamatan di daya tarik wisata. Kegiatan pemberdayaan masyarakat ini menggunakan metode berupa pelatihan yang mana dalam pelatihan tersebut terdiri dari ceramah, tanya jawab dan simulasi. Pada aspek awal peserta sudah memiliki pemahaman mengenai keamanan dan keselamatan akan tetapi masih memiliki beberapa kendala termasuk didalamnya adalah penerapan, peserta juga memiliki adanya perbedaan persepsi mengenai keamanan dan keselamatan. Dari sisi proses kegiatan, peserta mengikuti kegiatan dengan penuh antusias, semangat dan sangat aktif. Dari sisi hasil, peserta pelatihan telah mampu memahami dan mempraktekkan berkaitan keamanan dan keselamatan melalui simulasi.
CULINARY MAPPING IN SEMARANG CITY (CHINESE MENU) Dewi Maria, Aletta; Kholil Aswan, Mukhamad; Mansur, Ahmad; Mulyoko, Mulyoko; Ray Octafian
Brilliant International Journal Of Management And Tourism Vol 2 No 2 (2022): June: Brilliant International Journal Of Management And Tourism
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/bijmt.v2i2.422

Abstract

The general objective of this study was to determine the culinary mapping of Peranakan Chinese menu in Semarang City, Central Java. The specific objectives of this research are to find out how to provide Peranakan Chinese menu culinary based on the number and types that exist in Semarang City. Furthermore, to find out how to serve the Peranakan Chinese menu culinary provision and to find out efforts to preserve the Peranakan Chinese menu as a culinary speciality of Semarang City. The technique of collecting primary data is very useful for collecting information needed for analysis and decision making. Based on the results of the research, it is obtained that the provision of Peranakan Chinese menu culinary in the city of Semarang in several types of dishes and drinks still uses original recipes from ancestors, both cooking ingredients, spices and cooking techniques. The culinary presentation of the Peranakan Chinese menu in some culinary shows distinctiveness without leaving its authenticity even though there are several additional menu variants. Efforts to preserve the Peranakan Chinese menu as a culinary speciality of the city of Semarang have been made by culinary business people, families, communities and the Semarang City government.
The influence of salary and work facilities on employee performance at the Grand Candi Hotel Semarang Yustiana, Nikita Putri; Kholil Aswan, Mukhamad
Jurnal Mantik Vol. 8 No. 2 (2024): August: Manajemen, Teknologi Informatika dan Komunikasi (Mantik)
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/mantik.v8i2.5330

Abstract

This research aims to determine the influence of salary and work facilities on employee performance, where the object of this research is the Grand Candi Hotel Semarang. Seeing the influence of salary on employee performance. Seeing the influence of work facilities on employee performance and seeing the influence of salary and work facilities on employee performance. This research used a quantitative approach with a sample size of 75 respondents. data retrieval analysis techniques saturated sampling. The analytical data used includes instrument tests consisting of validity and reliability tests, then hypothesis tests consisting of partial tests or t tests, simultaneous tests or F tests coefficient of determinationor R2 test, and multiple linear test. From the research results it was found that there werethe influence of salary on employee performance.the influence of work facilities on employee performance, and there is pThe influence of salary and work facilities on employee performance ingrand temple hotel semarang
CULINARY MAPPING IN SEMARANG CITY (CHINESE MENU) Dewi Maria, Aletta; Kholil Aswan, Mukhamad; Mansur, Ahmad; Mulyoko, Mulyoko; Ray Octafian
Brilliant International Journal Of Management And Tourism Vol. 2 No. 2 (2022): Brilliant International Journal Of Management And Tourism
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/bijmt.v2i2.422

Abstract

The general objective of this study was to determine the culinary mapping of Peranakan Chinese menu in Semarang City, Central Java. The specific objectives of this research are to find out how to provide Peranakan Chinese menu culinary based on the number and types that exist in Semarang City. Furthermore, to find out how to serve the Peranakan Chinese menu culinary provision and to find out efforts to preserve the Peranakan Chinese menu as a culinary speciality of Semarang City. The technique of collecting primary data is very useful for collecting information needed for analysis and decision making. Based on the results of the research, it is obtained that the provision of Peranakan Chinese menu culinary in the city of Semarang in several types of dishes and drinks still uses original recipes from ancestors, both cooking ingredients, spices and cooking techniques. The culinary presentation of the Peranakan Chinese menu in some culinary shows distinctiveness without leaving its authenticity even though there are several additional menu variants. Efforts to preserve the Peranakan Chinese menu as a culinary speciality of the city of Semarang have been made by culinary business people, families, communities and the Semarang City government.
Co-Authors Ahmad Mansur Maria Th, Aletta Dewi Mulyoko, Mulyoko Ray Octafian Tuwuh Adhistyo M.Par SE Wijoyo Yustiana, Nikita Putri