Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
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All Journal Literacy : International Scientific Journals of Social, Education, Humanities International Journal of Education, Language, Literature, Arts, Culture, and Social Humanities
Cindy Citya Dima
Unknown Affiliation
Arts Humanities Education Languange, Linguistic, Communication & Media Social Sciences

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Telephone Operator Service Communication (Front Office) with Major Departments Regarding Guest Requests at Gumaya Tower Hotel Semarang Laura Aviana Christie; Cindy Citya Dima
International Journal of Education, Language, Literature, Arts, Culture, and Social Humanities Vol. 1 No. 3 (2023): August : International Journal of Education, Language, Literature, Arts, Cultur
Publisher : FKIP, Universitas Palangka Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59024/ijellacush.v1i3.302

Abstract

This final project aims to explain about Telephone Operator Service Communication (Front Office) with Major Departments Regarding Guest Requests at Gumaya Tower Hotel Semarang. Communication that is not going well, such as the absence of confirmation from between major departments, can make service less than optimal, causing guest complaints to occur. The data collection method used in this research is descriptive qualitative using observation data collection techniques, literature study and documentation in order to obtain accurate data regarding efforts to improve service to hotel guests. The research results that can be obtained from this study are that communication between major departments is very important in improving service to hotel guests. Telephone Operators also have a very important role in handling guest requests so that when guests need assistance and have requests telephone operators can help as much as possible so that guests feel satisfied. However, if the communication between the telephone operator and the relevant major departments does not go well, this can cause guest complaints. Good communication between the Telephone Operator (Front Office) and the major departments at Gumaya Tower Hotel Semarang can create good service and image for the hotel and can increase guest satisfaction.
Perceptions of Udinus Students from Outside the Region Toward Traditional Cuisine of Semarang City Pranatha, Prima Setia Judha; Izza Ulumuddin Ahmad Asshofi; Emik Rahayu; Cindy Citya Dima
LITERACY : International Scientific Journals of Social, Education, Humanities Vol. 4 No. 2 (2025): August : International Scientific Journals of Social, Education, Humanities
Publisher : Badan Penerbit STIEPARI Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/literacy.v4i2.2357

Abstract

This research aims to explore the perceptions of students from outside the area at Udinus towards traditional food in the city of Semarang, as well as the factors that influence their perceptions. This research uses mixed methods where the results obtained are based on observations, interviews and questionnaires. This research was conducted on 87 students from outside the region at Dian Nuswantoro University who were selected purposively based on certain criteria. Research data was collected using interview guidelines, questionnaires prepared based on the problem formulation and research instruments. Research data was analyzed using thematic analysis, namely analysis that identifies, codes, and interprets themes that emerge from the data. The results of the research show that the perceptions of students outside the Udinus area towards traditional Semarang city cuisine vary, ranging from strongly agree, agree, disagree and disagree. There are several factors that can influence their perceptions, namely their cultural and culinary background, experience and frequency of consuming traditional Semarang city cuisine, knowledge and information about the cuisine, as well as social factors, such as friends, family and the media. Their perceptions also have an impact on their behavior in choosing and consuming traditional Semarang city cuisine, as well as their social and cultural integration on the Udinus campus. It is hoped that this research can provide additional input for the development of social sciences, especially in the field of culinary anthropology.
Co-Authors Izza Ulumuddin Ahmad Asshofi Laura Aviana Christie Pranatha, Prima Setia Judha Rahayu, Emik