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All Journal JURNAL ILMIAH M-PROGRESS Kalbisocio: Jurnal Bisnis dan Komunikasi STREAMING Business Journal
Hia, Martinus
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Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Social Sciences

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Pengaruh Unsur Pokok Produk Pariwisata terhadap Peningkatan Jumlah Pengunjung di Taman Wisata Matahari Cilember, Bogor Hia, Martinus
KALBISOCIO Jurnal Bisnis dan Komunikasi Vol. 11 No. 1 (2024): KALBISOCIO, Jurnal Bisnis dan Komunikasi
Publisher : Research and Community Service INSTITUT TEKNOLOGI DAN BISNIS KALBIS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53008/kalbisocio.v11i1.3513

Abstract

This study aims to determine the influence of the main elements of tourism on increasing the number of visitors at Matahari Tourism Park. There are four variables in this research, namely attractions, accessibility and amenities and an increase in the number of visitors. This research uses quantitative methods using random sampling techniques. Distribution of closed questionnaires to 100 respondents who were visitors to Matahari Tourism Park. The tests used in this research are validity testing, reliability testing, hypothesis testing and multiple regression analysis. The results of this research show that the variables of attraction, accessibility and amenities influence the increase in the number of visitors at Matahari Cilember Tourism Park at the same time.
PENGARUH MOTIVASI DAN DISIPLIN TERHADAP KINERJA KARYAWAN TOKO BUKU PRATAMA Paryanti, Atik Budi; Nawangsari, Sri; Wardhani, Tri Erie; Hia, Martinus
JURNAL ILMIAH M-PROGRESS Vol 14 No 2 (2024): JURNAL ILMIAH M-PROGRESS
Publisher : Feb Universitas Dirgantara Marsekal Suryadarma

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35968/m-pu.v14i2.1234

Abstract

Untuk menghadapi persaingan bisnis dengan kompetitor usaha sejenis, Toko Buku Pratama  harus memiliki sumber daya manusia yang kompeten untuk meningkatkan mutu dalam menjalankan bisnisnya. Penelitian ini bertujuan untuk mengetahui pengaruh motivasi kerja dan disiplin kerja terhadap kinerja karyawan Toko Buku Pratama . Jenis penelitian ini menggunakan metode kuantitatif asosiatif dengan menggunakan teknik analisis regresi linier berganda. Populasi dan sampel dalam penelitian ini adalah seluruh karyawan bagian divisi pramuniaga Toko Buku Pratama yang berjumlah 35 karyawan. Teknik pengambilan keputusan sampel dalam penelitian ini adalah dengan non probability sampling dengan metode sampling jenuh. Hasil penelitian ini menunjukkan bahwa secara parsial variabel motivasi kerja berpengaruh positif dan signifikan terhadap kinerja karyawan, dan variabel disiplin kerja berpengaruh secara positif dan signifikan terhadap kinerja karyawan. Jika dilihat dari hasil koefisien determinasi maka diperoleh 73,9% kinerja karyawan dipengaruhi oleh motivasi kerja dan disiplin kerja sedangkan sisanya sebesar 26,1% dipengaruhi oleh variasi variabel-variabel lain yang tidak dimasukkan dalam penelitian ini.Kata kunci: motivasi kerja; disiplin kerja; kinerja karyawan
Pengaruh Unsur Pokok Produk Pariwisata terhadap Peningkatan Jumlah Pengunjung di Taman Wisata Matahari Cilember, Bogor Hia, Martinus
KALBISOCIO Jurnal Bisnis dan Komunikasi Vol. 11 No. 1 (2024): KALBISOCIO, Jurnal Bisnis dan Komunikasi
Publisher : Research and Community Service UNIVERSITAS KALBIS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53008/kalbisocio.v11i1.3513

Abstract

This study aims to determine the influence of the main elements of tourism on increasing the number of visitors at Matahari Tourism Park. There are four variables in this research, namely attractions, accessibility and amenities and an increase in the number of visitors. This research uses quantitative methods using random sampling techniques. Distribution of closed questionnaires to 100 respondents who were visitors to Matahari Tourism Park. The tests used in this research are validity testing, reliability testing, hypothesis testing and multiple regression analysis. The results of this research show that the variables of attraction, accessibility and amenities influence the increase in the number of visitors at Matahari Cilember Tourism Park at the same time.
Peranan Room Attendant Dalam Make Up Room Untuk Meningkatkan Kepuasan Tamu Di Hotel Des Indes Hia, Martinus; Wahyudi, Triyono Arief
STREAMING Vol. 4 No. 2 (2025): STREAMING Business Journal
Publisher : Research and Community Service UNIVERSITAS KALBIS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53008/pgtg4c80

Abstract

This study examines the role of room attendants in performing make-up room procedures and their impact on guest satisfaction at Hotel Des Indes Menteng. Using hospitality service theory and hotel operational standards, the research explores how room attendant knowledge, technical skills, interpersonal behavior, and adherence to Standard Operating Procedures (SOPs) influence perceived room quality and guest experience. A descriptive qualitative approach was employed through six months of fieldwork (June–December 2021), including literature review, participant observation in the housekeeping department, and interviews with room attendants and supervisors. The findings indicate that accurate technical execution, consistent SOP implementation, and courteous interpersonal behavior significantly enhance guest comfort, hygiene perception, and service reliability. However, inconsistent SOP enforcement, limited chemical-handling knowledge, variable inspections, and insufficient continuous training were identified as constraints. The study recommends structured training, strengthened supervision, SOP reinforcement, and performance monitoring to improve housekeeping quality and guest satisfaction.
Pengaruh Pemberian Flavor Pada Produk Minuman Kopi Terhadap Kepuasan Pelanggan  Di Eighteen Coffee Jakarta Hia, Martinus; Iskandar, Donant Alananto
STREAMING Vol. 5 No. 1 (2026): STREAMING Business Journal
Publisher : Research and Community Service UNIVERSITAS KALBIS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53008/5y6f6980

Abstract

This study examines how adding flavors (vanilla, butterscotch, palm sugar) to espresso‑based beverages affects customer satisfaction at Eighteen Coffee Jakarta. Drawing on a short survey of 50 customers, field observations, brief interviews, and limited recipe trials, we describe perceived taste balance, aroma, and texture as key drivers of satisfaction among 20–35‑year‑old customers. Original Oat Baby Latte (oat milk, butterscotch, vanilla) was favored for its smoothness but considered “too light” by some; Craft Latte Palm Sugar (palm sugar, robusta espresso) pleased those preferring stronger profiles yet was sometimes “too sweet.” A modified Craft Latte (arabica espresso with vanilla and butterscotch) received the most positive responses for balanced sweetness, cleaner aftertaste, and “premium” aroma. We discuss implications for flavor development, recipe standardization, and barista training to improve consistency and loyalty.
Peranan Staff Pastry Dalam Membuat Produk Sweet Bread Untuk Kepuasan Pelanggan Di Hotel Sahid Jaya Wahyudi, Triyono Arief; Hia, Martinus
STREAMING Vol. 5 No. 1 (2026): STREAMING Business Journal
Publisher : Research and Community Service UNIVERSITAS KALBIS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53008/b9pdyb51

Abstract

This study examines the role of pastry staff in producing quality Sweet Bread and its influence on guest satisfaction at Hotel Grand Sahid Jaya. Using a descriptive qualitative design, data were gathered through six months of field practicum, participant observation, SOP and document review, interviews with pastry personnel and supervisors. The research positions Sweet Bread as a strategic hospitality product connecting technical craftsmanship, hygiene. Findings reveal four main quality drivers: careful raw-material and FIFO rotation, precise control of mixing through baking processes, adequate and well-maintained equipment, and strict food-safety practices. Operational constraints such as ingredient shortages, limited baking capacity, temperature variability, and labeling lapses were found to reduce consistency and increase waste. Human and managerial factors—including staff competence, teamwork, supervision, and creative presentation—significantly shape product reliability and guest perception. Strengthening SOP compliance, training, and quality audits enhances satisfaction and brand reputation
Fungsi Kitchen Equipment and Utensils Dalam Menunjang Operasional Hot Kitchen Di Grandkemang Hotel Jakarta Hia, Martinus; Iskandar, Donant Alananto
KALBISOCIO Jurnal Bisnis dan Komunikasi Vol. 12 No. 3 (2025): KALBISOCIO Jurnal Bisnis dan Komunikasi
Publisher : Research and Community Service UNIVERSITAS KALBIS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53008/97cqry83

Abstract

This study aims to analyze the function of Kitchen equipment and Kitchen utensils in supporting hot Kitchen operations at Grandkemang Hotel Jakarta. The development of the tourism industry requires hotels to provide high-quality food and beverage services; therefore, the availability and proper utilization of Kitchen equipment are important factors in supporting the food production process. This research employs a descriptive qualitative method, with data collected through direct observation and interviews with Kitchen staff. The findings indicate that adequate and well-functioning Kitchen equipment and Kitchen utensils play a significant role in improving work efficiency, maintaining consistency in food quality, and supporting coordination among Kitchen sections. Furthermore, systematic Kitchen equipment management contributes to the smooth operation of the hot Kitchen and enhances the overall quality of hotel services. 
Pentingnya Penerapan Metode FIFO Dalam Meningkatkan Standar Kualitas Produk Pastry Di Hotel Sheraton Grand Jakarta Hia, Martinus; Iskandar, Donant Alananto
KALBISOCIO Jurnal Bisnis dan Komunikasi Vol. 13 No. 1 (2026): KALBISOCIO Jurnal Bisnis dan Komunikasi
Publisher : Research and Community Service UNIVERSITAS KALBIS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53008/w5v08187

Abstract

This study examines the importance and effectiveness of implementing the First-In-First-Out,  inventory method in the pastry kitchen of Sheraton Grand Jakarta to improve product quality, reduce food waste, and enhance operational efficiency. Using a descriptive qualitative case-study approach, data were collected through structured observations, semi-structured interviews with pastry staff at multiple hierarchical levels, SOP review, pastry product quality assessment. The findings reveal that although pastry staff demonstrate strong conceptual understanding of FIFO, its practical implementation remains inconsistent. Key barriers include incomplete labeling, ineffective storage layout, unclear responsibility for stock rotation, and limited routine supervision. Inconsistent FIFO application was associated with sensory quality issues—particularly aroma degradation in dairy-based products and increased avoidable waste. Conversely, consistent FIFO adherence resulted in more uniform taste, texture, lower discard rates, smoother production flow. The study recommends standardized labeling, zoned storage systems, clear accountability per shift, targeted training, integration of FIFO checks into HACCP procedures.
Co-Authors Donant Alananto Iskandar, Donant Alananto Paryanti, Atik Budi Sri Nawangsari Wahyudi, Triyono Arief Wardhani, Tri Erie