Article Per Year (5 Year)
p-Index From 2021 - 2026
1.152
P-Index
This Author published in this journals
All Journal Pendas : Jurnah Ilmiah Pendidikan Dasar JURNAL HOSPITALITI DAN PARIWISATA Journal of Multi Disciplines Science INTERNATIONAL JOURNAL OF STRATEGIC STUDIES (ICESTRA)
Sinolungan, Linda
Unknown Affiliation
Religion Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Law, Crime, Criminology & Criminal Justice Nursing Other

Published : 6 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 6 Documents
Search

 1 
The Influence of Discipline on Service Quality among Aryaduta Manado Hotel Bar Employees Sadjab, Wahyu Pratama; Tenda, Mirjam P.; Lumare, Mercy A.; Sinolungan, Linda
Journal of Multi-Disciplines Science Vol. 2 No. 1 (2024): Journal of Multi-Disciplines Science
Publisher : Indo Consultan Energi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59921/icecomb.v2i1.26

Abstract

Hotels are a type of accommodation that is vital to tourism development. The quality of service in hotel entities is an essential point that management needs attention to. This research examines the influence of discipline on service quality among employees of the Aryaduta Manado Hotel. This research uses a qualitative method with a descriptive approach. A descriptive approach is used to explain the research theme. Data was obtained through interviews and observations of the Bar Hotel Aryaduta Manado employees. The research results show that discipline influences the quality of employee service. The hotel industry must pay primary attention to work discipline, contributing to employee performance.
Making Banana Heart Steak Vegetarian Food Lumare, Mercy A.; Sinolungan, Linda; Umboh, Varen O. C.
Journal of Multi-Disciplines Science Vol. 2 No. 2 (2024): Journal of Multi-Disciplines Science
Publisher : Indo Consultan Energi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59921/icecomb.v2i2.40

Abstract

Vegetarian steak dishes have had many changes or modifications from the general recipe. Steak food is made by modifying the ingredients and shape of the steak. Additionally, vegetarian steak has many recipe modifications in the current culinary era. As time passes, interest in vegetarian food starts to increase due to the increasing interest in the demands of a healthy lifestyle. The discovery of the idea of ​​modifying a vegetarian steak menu using typical Minahasan spices is a relatively new creativity in the culinary world. Therefore, it is prideful to elevate and preserve Minahasa culture through food. Activities to develop and introduce this food menu have been carried out in various ways, such as food tests for people who eat vegetarian and non-vegetarian food. Vegetarian food testing for banana flower steak was done using organoleptic tests at a well-known hotel restaurant. The results of testing this banana flower steak food have received official recognition. Therefore, vegetarian steak made from Minahasan spices is considered suitable for consumption and marketing.
Employee Workload Analysis at Front Office Department of Bunaken Oasis Dive Resort and SPA Kowel, Hanna Trifena; Lumare, Mercy A.; Sinolungan, Linda
Journal of Multi-Disciplines Science Vol. 3 No. 1 (2025): Journal of Multi-Disciplines Science
Publisher : Indo Consultan Energi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59921/icecomb.v3i1.55

Abstract

Employees or workers have an important role in supporting the success of a company or organization. The presence of employees can help the company's operations so that organizational goals can be achieved. This study aimed to analyze the Employee Workload in the Front Office Department of Bunaken Oasis Dive Resort & Spa. This study uses a qualitative method with a descriptive approach. Data collection was carried out through observation and open questionnaires. In order to obtain more objective analysis results, this study uses the formula from the Decree of the Minister of State Apparatus Empowerment and Bureaucratic Reform Number 1 of 2020 concerning Guidelines for Job Analysis and Workload Analysis, namely the task-by-task approach method so that the analysis results obtained show that the Employee Workload is relatively high. The subjects of this study were the Front Office Department Employees of Bunaken Oasis Dive Resort & Spa, totaling five employees and 1 Daily Worker. The results of this study indicate that the Workload received by employees is relatively high, in addition to the Workload in the form of physical and mental. As for the factors that influence Employee Workload, from the questionnaire results, several employees stated that the work environment can affect the Workload. Then some employees stated that co-workers and lack of workforce can also affect the Workload, which can hurt employees' physical and mental condition. Therefore, it is necessary to pay attention to the condition and ability of the workforce so that it can have a good impact on the company and the employees.
Miracle Grisslato Polii, Yudistira S.; Sambentiro, Nadila; Sinolungan, Linda; Djamali, Rajab
International Journal of Strategic Studies Vol. 2 No. 2 (2025): International Journal of Strategic Studies
Publisher : Indo Consultan Energi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59921/icestra.v2i2.85

Abstract

The Food and Beverage industry sector in Indonesia continues to grow along with population growth. This study aims to create a new dessert innovation that combines Italian dishes, namely Gelato  and Grissini, with local Indonesian flavors, specifically the typical red bean avocado ice (es brenebone) of North Sulawesi, called Miracle Grisslato. The research method uses observation and interviews to produce an attractive product that is acceptable to various groups. The results show that the combination of Gelato   made from red beans and avocado with the flavor of es brenebone, served with crunchy Grissini, successfully creates a unique sensation of taste, texture, and aroma. The implication of this research is the creation of an innovative dessert dish that combines international cuisine with Indonesian flavors. For further development, it is recommended to improve the quality of ingredients and tools and minimize production costs, making the product more affordable and enjoyable for the wider community.
ANALISIS PERSEPSI TAMU TERHADAP FASILITAS HOTEL NOVOTEL MANADO BERBASIS OTA (ONLINE TRAVEL AGENT) Manadake, Florensia Grifit Junior; Lagarense, Bet El SIlisna; Sinolungan, Linda
HOSPITALITI DAN PARIWISATA Vol 9 No 1 (2026): JURNAL HOSPITALITI DAN PARIWISATA
Publisher : PolimdoSains

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35729/jhp.v9i1.163

Abstract

This study aims to analyze guest perceptions of the facilities at Hotel Novotel Manado based on reviews posted on various online travel agent (ota) platforms such as traveloka, agoda, booking.com, tripadvisor, accor hotels, kayak, and skyscanner. in today’s digital era, customer reviews on online platforms have become a key indicator reflecting the quality of hotel services and facilities from the consumer’s perspective. This research employs a descriptive qualitative approach using content analysis on 50 purposively selected guest reviews. the reviews were analyzed and categorized into five main themes: room & cleanliness, restaurant & breakfast, swimming pool & gym, staff service, and additional facilities. The findings reveal that room conditions and cleanliness are the primary focus of guest perceptions, followed by staff service and breakfast quality. most reviews express positive sentiments, particularly regarding room comfort and staff friendliness, although some criticisms were noted concerning cleanliness, food variety, and additional facility quality. these insights serve as valuable input for the hotel to enhance service quality amid growing digital competition.
ANALISIS PENERAPAN METODE FIFO PADA PENYIMPANAN BAHAN MAKANAN DI MAIN KITCHEN HOTEL MANADO TATELI RESORT & CONVENTION Pangajow, Cindy Lestari; Wewengkang, Silvana; Sinolungan, Linda
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 02 (2026): Volume 11 Nomor 02, Juni 2026 Published
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i02.55661

Abstract

This study analyzes the application of the First In, First Out (FIFO) method in food ingredient storage at the main kitchen of Manado Tateli Resort & Convention. The background of this research is the gap between the storage procedure that should be followed and its practice in the field, where during peak operations newly arrived ingredients are sometimes used before the older stock. A qualitative descriptive approach was applied, with data collected through direct observation, in-depth interviews with five kitchen informants (Executive Chef, Sous Chef, Chef de Partie, Commis, and Purchasing staff), and documentation. The data were analyzed through data reduction, data display, and conclusion drawing. The findings show that FIFO has become a core operating standard and runs at a consistency level of about eighty-five percent: incoming goods are inspected, weighed, washed, labeled, and stored by category, while older stock is issued first. The main obstacles do not lie in the system itself but in human resources and physical limitations, namely limited staff during high occupancy, last-minute event requests, restricted storage space, and inconsistent supplier labeling. The efforts undertaken include direct supervision by leaders, verbal and written warnings or training, re-arranging stock after busy service, coordinating with purchasing, and re-labeling supplier goods. The study concludes that a disciplined and consistent application of FIFO supports ingredient quality, controls food cost, and reduces food waste.
Co-Authors Bet El Silisna Lagarense, Bet El Silisna Djamali, Rajab Kowel, Hanna Trifena Lumare, Mercy A. Manadake, Florensia Grifit Junior Pangajow, Cindy Lestari Polii, Yudistira S. Sadjab, Wahyu Pratama Sambentiro, Nadila Tenda, Mirjam P. Umboh, Varen O. C. Wewengkang, Silvana