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All Journal JURNAL EKONOMI BISNIS DAN MANAJEMEN (EKO-BISMA) JURNAL PENGABDIAN KEPADA MASYARAKAT (ADI DHARMA) JURNAL PENDIDIKAN, HUMANIORA, LINGUISTIK DAN SOSIAL (JAGADDHITA) TELPAR
Nirwani, Ayulia
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Journal : TELPAR

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IMPLEMENTASI KRITERIA COMMUNITY-BASED TOURISM ASEAN: STUDI KASUS PADA DESA WISATA ALAMENDAH Nirwani, Ayulia; Azizah, Nur; Fauzany, Riffka; Keizer, Hendriady de
Jurnal Perhotelan dan Pariwisata Vol 1 No 2 (2023): JURNAL PERHOTELAN DAN PARIWISATA (TELPAR)
Publisher : LPPM Politeknik Pajajaran ICB Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59820/telpar.v1i2.147

Abstract

The concept of Community Based Tourism (CBT) is one implementation of sustainable tourism that accommodates various factors involved in it. CBT is directed towards developing the economic, environmental, and social sectors, guided by government policies. In its development, CBT adheres to standardized practices. These standards are underpinned by The ASEAN Community-based Tourism, which divides them into eight criteria and one additional, including community ownership and management, contribution to social well-being, conserving and improving the environment, encouraging interaction between the local community and guests, provision of quality tourism services and guides, quality of food and beverages, quality of accommodations, the performance of friendly tour operators, and the utilization of technology. This research analyzes the implementation of these standards in the Alamendah tourist village. Based on the research findings, it is evident that the Alamendah tourist village has implemented the ASEAN Community-based Tourism criteria appropriately. Keywords: Community-based tourism, ASEAN CBT, Rural Tourism
PENGGUNAAN APLIKASI CANVA DALAM PRAKTEK PEMBUATAN MARKETING TOOLS PADA MATA KULIAH HOTEL MARKETING. Nirwani, Ayulia; Syahlevie, Nor
Jurnal Perhotelan dan Pariwisata Vol 2 No 2 (2024): JURNAL PERHOTELAN DAN PARIWISATA (TELPAR)
Publisher : LPPM Politeknik Pajajaran ICB Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59820/telpar.v2i2.253

Abstract

Abstract This research examines the Canva application's use in creating marketing tools in the Hotel Marketing course. The study's main objective is to evaluate the effectiveness of Canva as a learning tool in improving students' skills in designing marketing materials such as business cards, brochures, and company profiles for the hospitality industry. This study employs a classroom action research method, involving 54 hospitality program students from a polytechnic in Indonesia. Participants were divided into an experimental group using Canva and a control group using traditional methods. Data were collected through observation, interviews, assessment of the quality of marketing tools produced, student’s confidence and quality in roleplay activities. The results show that students who performed roleplays using self-made promotional media demonstrated better material mastery and confidence than those who performed roleplays without promotional media. These findings highlight the potential of Canva as an effective pedagogical tool in hospitality education. This learning approach can equip students with basic visual design skills relevant to modern industry demands. This research provides valuable insights for hospitality educators in integrating design technology into the curriculum to enhance student learning outcomes. Keywords: canva, hotel marketing, marketing tools, classroom action research
PERSEPSI USER DI INDUSTRI PERHOTELAN TERHADAP KOMPETENSI MAHASISWA ON JOB TRAINING PADA DEPARTEMEN MARKETING Nirwani, Ayulia; Wiyanto, Wiyanto; Puspa, Rahmina
Jurnal Perhotelan dan Pariwisata Vol 3 No 2 (2025): JURNAL PERHOTELAN DAN PARIWISATA (TELPAR)
Publisher : LPPM Politeknik Pajajaran ICB Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59820/telpar.v3i2.376

Abstract

Penelitian ini bertujuan untuk mengidentifikasi persepsi user di industri perhotelan terhadap kompetensi mahasiswa yang menjalani On the Job Training (OJT) di departemen pemasaran, serta merumuskan rekomendasi bagi perguruan tinggi dalam mempersiapkan kurikulum pembelajaran yang relevan dengan kebutuhan industri saat ini. Pendekatan kualitatif digunakan melalui wawancara mendalam dengan tiga praktisi industri berpengalaman, yakni seorang General Manager, staf Human Resource Development, dan staf Marketing. Hasil penelitian menunjukkan bahwa meskipun mahasiswa memiliki dasar pengetahuan dari perguruan tinggi, masih terdapat kesenjangan kompetensi, khususnya dalam pemahaman produk hotel, penggunaan istilah industri, dan keterampilan pemasaran digital. Selain itu, aspek sikap kerja seperti etos kerja, kemampuan beradaptasi, dan soft skills seperti sikap (attitude) juga perlu diperkuat. Kebutuhan industri saat ini menuntut mahasiswa untuk tidak hanya menguasai teori, tetapi juga memiliki kesiapan mental dan kemampuan beradaptasi dengan dinamika kerja. Oleh karena itu, perguruan tinggi disarankan untuk memperkuat kurikulum berbasis kebutuhan industri, meningkatkan sinergi dengan dunia usaha, serta membekali mahasiswa dengan keterampilan praktis yang relevan, seperti digital marketing dan penguasaan Property Management System (PMS). Penelitian ini diharapkan menjadi acuan bagi institusi pendidikan dalam menyusun strategi pembelajaran yang lebih selaras dengan tuntutan industri perhotelan.
PERANAN BANQUET DALAM MENDUKUNG OPERASIONAL FOOD AND BEVERAGE DI UTC DAGO HOTEL BANDUNG Syahlevie, Nor; Nirwani, Ayulia
Jurnal Perhotelan dan Pariwisata Vol 3 No 2 (2025): JURNAL PERHOTELAN DAN PARIWISATA (TELPAR)
Publisher : LPPM Politeknik Pajajaran ICB Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59820/telpar.v3i2.406

Abstract

Banquet is a part of the Food and Beverage Department which is tasked with handling activities .The services in the Food and Beverage Department are generally divided into two, namely, Food and Beverage Service and Food and Beverage Product. Food and beverage Service is divided into several sections, one of which is the Banquet Section. The term Banquet is the service of an event that has been ordered and planned in advance, including food and drink services, space and complete equipment needed at a certain time. This includes meetings, conferences and other events (MICE). Banquet services play a very important role because they serve a large number of guests at the same time. The role of the Banquet Section in supporting the operations of the Food and Beverage Department at UTC Dago Hotel Bandung is as a source of income Hotel, improve the hotel's reputation, and increase guest satisfaction in terms of service. Furthermore, efforts are made to improve Banquet Section services at UTC Dago Hotel Bandung by improving service quality, quality products, cleanliness of premises and equipment, and a pleasant atmosphere. The problems faced by the Banquet Section in operations are the increase in guests or participants, equipment and extra services.
Co-Authors Bela, Tresna Fauzany, Riffa Fauzany, Riffka Fitri Rahmafitria, Fitri Gunardi Gunardi Hendriady de Keizer Kusumah, A.H Galih Munauwarah, Izmi Nur Azizah Puspa, Rahmina Rahmi, Sophia Sholihah, Zakiyah Nur Susanti Susanti Syahlevie, Nor Wiyanto - Yaya Mulya Mantri, Yaya Mulya YUSUF, RAMAYANI