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All Journal Jurnal Pengabdian Masyarakat Waradin Jurnal Abdi Dharma Masyarakat International Journal of Education, Language, Literature, Arts, Culture, and Social Humanities
Dedi Joko Purnomo
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Arts Humanities Dentistry Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Other

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The Role Of Room Attendants In Increasing The Comfort Quality Of Guest Rooms At Artotel Gajahmada Hotel Semarang Ganjar Hergiandari; Dedi Joko Purnomo
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.v1i3.312

Abstract

Ganjar Hergiandari C13.2019.00270. 2023. The Role of Room Attendants Improving the Quality of guest room comfort at the Artotel Gajahmada Semarang Hotel. Hospitality Management Applied Undergraduate Study Program, Faculty of Cultural Sciences, Dian Nuswantoro University.This final project aims to explain the role of a Room Attendant, especially in the Housekeeping department in supporting operations. A Room Attendant has duties and responsibilities in working on guest rooms, by providing the best quality of room comfort for hotel guests at Artotel Gajahmada Semarang. This research is a research that uses a qualitative approach with a descriptive type. Data collection techniques using qualitative research methods for the data collection process are obtained through interviews, observation, and documentation, to obtain the correct data. The research results obtained show that the comfort of guest rooms is supported by three things, namely tidiness, beauty, and completeness. By implementing these three things, it will make guests feel comfortable and at home while staying at the hotel at Artotel Gajahmada Semarang.
PENDAMPINGAN PROMOSI DIGITAL DAN LABELING UMKM DI DESA WISATA: "KAMPUNG JAJAN PASAR" BANGETAYU KULON SEMARANG Febri Dhany Triwibowo; Rahmanti Asmarani; Andi Hallang; Dedi Joko Purnomo
Jurnal Abdi Dharma Masyarakat (JADMA) Vol. 6 No. 1 (2025): April 2025
Publisher : LPPM Universitas Mahasaraswati Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36733/jadma.v6i1.11411

Abstract

Kampung Jajan Pasar Bangetayu Kulon, Semarang, memiliki potensi besar sebagai desa wisata kuliner tradisional, namun pelaku UMKM masih menghadapi kendala dalam pemasaran digital dan branding produk. Minimnya pemanfaatan teknologi serta kurangnya perhatian terhadap kemasan dan labeling menjadi faktor yang membatasi daya saing produk mereka. Kegiatan pengabdian ini bertujuan untuk meningkatkan keterampilan pelaku UMKM dalam pemasaran digital dan pengemasan produk melalui pelatihan dan pendampingan. Metode yang digunakan meliputi identifikasi masalah, penentuan mitra, pelaksanaan pelatihan, serta evaluasi hasil. Materi pelatihan mencakup strategi pemasaran media sosial, pembuatan konten kreatif, serta standar kemasan dan labeling yang sesuai regulasi. Hasil kegiatan menunjukkan peningkatan pemahaman peserta terhadap pemasaran digital dan pentingnya pengemasan produk. Antusiasme peserta juga terlihat dalam sesi diskusi dan praktik. Untuk keberlanjutan program, diperlukan pelatihan lanjutan serta penguatan jejaring pemasaran dengan berbagai pihak. Dengan langkah ini, UMKM di Kampung Jajan Pasar Bangetayu Kulon diharapkan dapat meningkatkan daya saing dan memperluas pasar secara berkelanjutan.
Pelatihan Food Hygiene dan Personal Hygiene Bagi Karyawan Hotel di Kota Semarang Prima Setia Judha Pranatha; Izza Ulumuddin Ahmad Asshofi; Emik Rahayu; Dedi Joko Purnomo; Veronica Halim; Indah Indah
Jurnal Pengabdian Masyarakat Waradin Vol. 5 No. 2 (2025): Jurnal Pengabdian Masyarakat Waradin
Publisher : Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/wrd.v5i2.326

Abstract

Tourism is an activity in which a person travels for recreation or vacation. Tourism is also associated with the need for stopovers and overnight accommodations. Not only for overnight needs, meeting rooms, sports halls and restaurants are now mandatory facilities in a hotel and are needed according to the type of hotel. The hotel restaurant provides catering services, in this case it must also meet hygiene requirements. Food hygiene is the prevention of disease by maintaining high standards of hygiene and the quality of the food itself. Personal hygiene is the human way of self-care to maintain good health. Food and personal hygiene of food workers in the food processing process is very important because applying good hygiene can minimize the possibility of food contamination. The application of food health and personal hygiene can be influenced by one's knowledge about it in the workplace. Lack of food health knowledge and personal hygiene can be improved by providing information and education through counseling or training. The training held was a collaboration between IHGM DPD Central Java partners and the team proposing Dian Nuswantoro University through a community service or community partnership program whose implementation was in the form of training on Food Hygiene and Personal Hygiene for hotel employees in the city of Semarang
Co-Authors Andi Hallang Febri Dhany Triwibowo Ganjar Hergiandari Indah Indah Izza Ulumuddin Ahmad Asshofi Pranatha, Prima Setia Judha Rahayu, Emik Rahmanti Asmarani Veronica Halim