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All Journal Jurnal Pengabdian Kepada Masyarakat MAKARDHI International Journal of Travel, Hospitality and Events
Marya Yenny
Unknown Affiliation
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Social Sciences Transportation Other

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The Effect of Motivation on Work Productivity of Kitchen Employees at Mandarin Oriental Hotel Jakarta Marya Yenny; Rezka Aida Patriasti Seja Purnama Ningsih; Yanti Suzana; Dendy Nurwenda; Steven Sugiarto
International Journal of Travel, Hospitality and Events Vol. 2 No. 2 (2023): International Journal of Travel, Hospitality and Events
Publisher : The Postgraduate School of Tourism Sahid Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/ijothe.v2i2.256

Abstract

Purpose: This study aimed to determine the effect of motivation on employee work productivity. The research was conducted at the Mandarin Oriental Hotel Jakarta to find out how much influence the motivation program has on the work productivity of kitchen employees at the mandarin oriental Jakarta.Research methods: This research uses the type of associative analysis. The method used in this research is quantitative. The sampling technique used in this research is total sampling, in which all population members are employed entirely. Result and discussion: Providing motivation and work productivity of kitchen employees at the Mandarin Oriental Hotel Jakarta with a correlation coefficient shows that explaining ing to work productivity has a very close and solid relationship. Implication: A hotel dents a competent workforce to work effectively and efficiently to increase its repetitive hotel competitiveness enessinvincibleThee best service certainly requires high employee work productivity. Therefore, the hotel motivates its employees to keep abreast of existing developments and fulfill the wishes and goals of the hotel.   Keywords: Motivation, Employee Productivity, Kitchen Employees, Mandarin Oriental Hotel Jakarta.
Pokdarwis Dewi Sri Contribution in Development Sendangsari Tourism Village, Wonosobo Maryetti; Marya Yenny; Reni Sulistyowati; Rd Rita Ritasari; Taufiqurrahman Hafy
International Journal of Travel, Hospitality and Events Vol. 3 No. 1 (2024): International Journal of Travel, Hospitality and Events
Publisher : The Postgraduate School of Tourism Sahid Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/ijothe.v3i1.351

Abstract

Purpose: This study aims to determine the contribution of the local community and the government to the development of tourism in Sendangsari Village, to discuss the government's steps in mobilizing the community to develop tourism, and to find out the tourism potentials in Sendangsari Village. Research methods: In this study, researchers used descriptive qualitative research with data collection techniques using observation and interviews from several informants related to tourism development in the Sendangsari Tourism Village. To obtain information, researchers used a purposive sampling technique. Results and discussion: The benefits that are expected from this research are to be able to add insight and experience that researchers have gained while undergoing lectures and add new insights and knowledge about tourism for the community and local government in developing tourism in Sendangsari Village. The results of this study show the contribution of local communities to tourism development in the Sendangsari Tourism Village by becoming local guides, homestay providers, souvenirs, culinary delights and assisting in tourism village promotion activities. Implications: Sendangsari Village is located at an altitude of 1013 meters above sea level and has temperatures ranging from 18°-28°C so it is suitable for tourists who want to travel here. In addition, Sendangsari Tourism Village also has tourist attractions that can be visited such as cultural tourism, nature tourism, agro tourism, and live-in. The government's role in mobilizing the community in Sendangsari Village is quite optimal because the government helps in financing facilities and infrastructure and provides guidance to tourists in Sendangsari Village   Keywords: Sendangsari Tourism village, Community Contribution, Tourism Development
The Impact of Position Levels on Time Discipline Among Kitchen Department Employees at The Westin Hotel Jakarta Marya Yenny; Abi Sapta Dinata; Richie Perdana Putra; racia Diva Kusumastuti
International Journal of Travel, Hospitality and Events Vol. 3 No. 3 (2024): International Journal of Travel, Hospitality and Events
Publisher : The Postgraduate School of Tourism Sahid Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/ijothe.v3i3.421

Abstract

Purpose: This study aims to examine the relationship between job levels and time discipline among employees in the kitchen department at The Westin Jakarta Hotel. Research method: A Quantitative-Descriptive approach was employed, utilizing a questionnaire to gather data. The collected data was analyzed using SPSS software. Results and discussion: The findings reveal that time discipline issues persist, particularly among employees at the Sous Chef level, who accumulated approximately 1,004 minutes of tardiness in a single month. Implications: The study concludes that job level does not significantly influence time discipline, highlighting that punctuality issues are prevalent across various job positions.
Marketing Strategy of Sari Delicatessen Pastry Shop at Sari Pacific Jakarta Marya Yenny; Reni Sulistyowati; Maryetti; Milanda Afriani
International Journal of Travel, Hospitality and Events Vol. 1 No. 2 (2022): International Journal of Travel, Hospitality and Events
Publisher : The Postgraduate School of Tourism Sahid Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/ijothe.v1i2.15

Abstract

ABSTRACT Purpose: This research aims to discover a marketing strategy that could improve pastry products at Sari Delicatessen Sari Pacific Jakarta. Research methods: The data collection method used was purposive sampling. This research is descriptive qualitative using SWOT analysis to evaluate and identify opportunities, maximize strength, decrease weakness and avoid threats. Results and discussion: The S-O, S-T, W-O, and W-T strategies implemented to improve pastry products at Sari Delicatessen Sari Pacific Jakarta are creating more variated products, expanding market segments, creating new products for home delivery, and also developing facilities to accommodate the customer’s needs. The score for internal factors of Sari Delicatessen Sari Pacific Jakarta is 3.65, and the external factor score is 3.55. Thus, it can be concluded that the business position matrix in the IFAS and EFAS is in quadrant 1 or has a solid competitive position and fast market growth. Implication: The pastry products at Sari Delicatessen at Hotel Sari Pacific Jakarta need to maintain factors that fall into the category of opportunities so that marketing strategies through the optimal promotion are expected to increase sellers of pastry products at Sari Delicatessen. Keywords: hotel, pastry shop, marketing strategy, SWOT analysis.
Penguatan Kapasitas UMKM Kuliner Melalui Teknologi Retort dan Pemasaran Digital: Strategi Pemberdayaan Desa Wisata Mulyaharja Menuju Pariwisata Kuliner Berkelanjutan Wawan Irawan Saputra; Hendro Soejadi; Mochamad Thariq Yafi Soejadi; Art Dito Pangestu; Suci Sandi Wachyuni; Marya Yenny; Galuh Setyani Putri
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 5 No. 2 (2025): Jurnal Pengabdian Kepada Masyarakat MAKARDHI
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/makardhi.v5i2.2158

Abstract

Mulyaharja Tourism Village in Bogor has strong potential to be developed as a local culinary tourism destination due to its rich organic food resources and traditional products, such as instant nasi liwet, banana blossom pepes, bottled chili paste, cassava chips, and herbal beverages. However, these products face challenges related to shelf life, hygiene standards, branding, and marketing. Local gastronomy is vital for strengthening destination identity, yet it requires packaging innovations and modern promotional strategies.This community service program was designed to enhance the competitiveness of local culinary products through the introduction of retort packaging technology and digital marketing training. Retort technology extends product shelf life without preservatives while maintaining flavor and nutrition. At the same time, digital marketing aligned with Marketing 4.0 enables direct consumer interaction and strengthens MSME branding.The results show that participants improved their understanding of modern packaging and gained practical skills in using social media for product promotion. This program demonstrates that the integration of food technology and digital marketing can empower rural communities, enhance culinary competitiveness, and support Mulyaharja’s development as a sustainable culinary tourism destination
Co-Authors Abi Sapta Dinata Art Dito Pangestu Dendy Nurwenda Galuh Setyani Putri Hendro Soejadi Maryetti Milanda Afriani Mochamad Thariq Yafi Soejadi racia Diva Kusumastuti Rd Rita Ritasari Reni Sulistyowati Rezka Aida Patriasti Seja Purnama Ningsih Richie Perdana Putra Steven Sugiarto Suci Sandi Wachyuni Taufiqurrahman Hafy Wawan Irawan Saputra Yanti Suzana