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All Journal Jurnal Pengabdian Masyarakat Bhinneka Jurnal Pemberdayaan Masyarakat Journal of Practical Management Studies International Journal of Applied and Advanced Multidisciplinary Research (IJAAMR)
Milyardo, Boiris
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Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Public Health Social Sciences

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The The effect of education level and work experience on employee performance at Capa Resort Maumere Resing, Maria Tuto; Nasar, Asbi; Milyardo, Boiris; Lasfeto, Deddy B.
Journal of Practical Management Studies Vol. 2 No. 2 (2024)
Publisher : CV. Jala Berkat Abadi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61106/jpms.v2i2.28

Abstract

The purpose of this study is to determine whether there is an influence of partial level of education on employee performance, the effect of partial work experience on employee performance, and the influence of education level and to determine the effect of work experience simultaneously on employee performance at Capa Resort Maumere. The research design used in this study was quantitative descriptive. The respondents in this study were all employees totaling 29 people. The location where this research was conducted at Capa Resort Maumere. The data collected in this study are data on the level of education, work experience, and employee performance sourced from employees and managers of Capa Resort Maumere. Data collection techniques in this study are questionnaires and document recording, then analysis with preliminary analysis and advanced analysis with quantitative descriptive methods with testing Statistical Package for Social Science (SPSS) version 22 as a tool in processing data. The results of this study show that there is a partial influence of education level on employee performance with a calculated value = 3.722 ≥ Table 2.0555. There is a partial influence of work experience on employee performance with a calculated value = 2,070 ≥ table 2.0555 and a simultaneous influence of education level and work experience on employee performance at Capa Resort Maumere with a significant value for the effect of X1 and X2 simultaneously on Y of 0.000 < 0.05 and a calculated F value of 12,311 > Ftable 2,98.
The The Role of Traditional Food Menu in Improving NTT Cultural Tourism Promotion at Sylvia Kupang Hotel Zakharia, Friend; Milyardo, Boiris; Flora, Veronika
International Journal of Applied and Advanced Multidisciplinary Research Vol. 2 No. 6 (2024): June 2024
Publisher : MultiTech Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59890/ijaamr.v2i6.1953

Abstract

This research entitledthe role of traditional food menu’s as accultural promotion medium (case study on Hotels Sylvia kupang )based on the problem as we usually know in the sale of food products in the hotel industry,it canot be separated from the sales of cultured menu’s such as chinese food,european food, Japanese food,and various other types of menu’s regardless of the potential pecualiarites of regional food.this study aims to determine the role of tradisional food menu’s as a medium for cultural promotion. Data collection was carried out by documentation,direct observation and olso interviews with several   informant, namely departie chef and manager of food and beverage related to traditional food menu’s sold in Sylvia Kupang Hotel then processed the data correctly according to the data obtained from the Hotel Sylvia Kupang.The conclusion from the results of the data concludedthat the role of traditional food menu’sas a media for cultural promotion in Slyvia Hotel has its own charm for local guests,outside the region or abroad. Because of its uniquenessand distinctive characteristics that distinguish it from other food menu’s that are always sought after by guests who come to stay at Sylvia Hotel. And also promoting traditional food that is characterized by regional specialties throughelectronic media namelywhatsapp,instagram,and facebookto the general public. So the traditional food is growing and its existence is preserve.
Peningkatan Ketrampilan Hospitality Oriented Service Bagi Masyarakat di Pantai Lasiana Zakharia, Friend; Milyardo, Boiris
Jurnal Pengabdian Masyarakat Bhinneka Vol. 4 No. 2 (2025): Bulan November
Publisher : Bhinneka Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58266/jpmb.v4i2.804

Abstract

Pantai Lasiana, yang terletak di Kota Kupang, Nusa Tenggara Timur, merupakan salah satu destinasi wisata unggulan yang memiliki potensi besar untuk berkembang. Namun, pengelolaan pariwisata di kawasan ini menghadapi tantangan, terutama dalam hal sumber daya manusia (SDM) yang kurang terlatih dalam memberikan pelayanan yang berkualitas. Oleh karena itu, pengabdian kepada masyarakat ini bertujuan untuk meningkatkan keterampilan hospitality di kalangan pelaku usaha lokal melalui pelatihan yang berfokus pada pelayanan yang berorientasi pada kenyamanan pengunjung. Pelatihan ini mencakup pemahaman tentang prinsip hospitality, komunikasi efektif, etika kerja, dan penataan tempat usaha yang mendukung kenyamanan pengunjung. Hasil dari kegiatan ini menunjukkan adanya peningkatan pemahaman pelaku usaha mengenai pentingnya pelayanan berkualitas, baik dalam aspek fisik maupun pengalaman pelanggan. Selain itu, penataan lokasi usaha yang lebih rapi dan estetis turut meningkatkan daya tarik Pantai Lasiana sebagai destinasi wisata. Dengan adanya peningkatan keterampilan ini, diharapkan sektor pariwisata di Pantai Lasiana dapat berkembang pesat dan memberikan dampak positif bagi masyarakat setempat.
Functional Kompiang Bread with Sardine Flour: Sensory Acceptance and Nutritional Properties Zakharia, Friend; Milyardo, Boiris; Fernandez, Theodora; Gaol, Dewi Lina Lumban; Rero, Laurensius Sandro; Fitria, Aida
Jurnal Pemberdayaan Masyarakat Vol 4, No 4 (2025): Article in Press
Publisher : Yayasan Keluarga Guru Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46843/jpm.v4i4.576

Abstract

This study aims to enhance the nutritional value of kompiang bread by adding sardine flour. The goal was to increase its calcium content. Sardines are a nutritious and widely accessible fortification option. A 4D Research and Development model was used to create four bread variants: P1 (5% sardine flour), P2 (10% sardine flour), P3 (15% sardine flour), and a control without sardine flour. Sensory attributes evaluated included color, aroma, taste, and texture. Nutritional parameters assessed were moisture, ash, fat, fiber, protein, and carbohydrates. Adding sardine flour changed the color, taste, texture, and aroma of the bread. It also increased ash, protein, fat, and calcium content, while reducing carbohydrates and moisture. The P3 variant, which contained 15% sardine flour, had the best nutritional profile. It provided 10.01 grams of protein, 1.64 grams of fat, 24.47 grams of carbohydrates, and 10.01 grams of calcium per 40-gram serving. These results suggest that fortifying kompiang bread with sardine flour is a practical and sustainable method for creating calcium-rich foods. This approach may support improved public health nutrition.
Co-Authors aida fitria Deddy B. Lasfeto Fernandez, Theodora Flora, Veronika Gaol, Dewi Lina Lumban Nasar, Asbi Rero, Laurensius Sandro Resing, Maria Tuto Zakharia, Friend