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All Journal Journal of Multi Disciplines Science INTERNATIONAL JOURNAL OF STRATEGIC STUDIES (ICESTRA)
Sinolungan, Linda
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Religion Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Law, Crime, Criminology & Criminal Justice Nursing

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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.
Co-Authors Djamali, Rajab Kowel, Hanna Trifena Lumare, Mercy A. Polii, Yudistira S. Sadjab, Wahyu Pratama Sambentiro, Nadila Tenda, Mirjam P. Umboh, Varen O. C.