Articles
<![CDATA[ANALISIS MUTU KUALITAS PELAYANAN PADA KONSUMEN RUMAH MAKAN KAPAU PAK NIN BATAM ]]>
<![CDATA[Wahyudi Ilham]]>;
<![CDATA[Pratama, Tito]]>;
<![CDATA[Dailami]]>
<![CDATA[ JURNAL MENATA Vol. 1 No. 1 (2022): MEI ]]>
Publisher : <![CDATA[Puslitabmas Batam Tourism Polytecnic ]]>
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<![CDATA[In this study, the authors used a qualitative approach with a descriptive method. The sampling technique used in this research is purposive sampling. In purposive sampling technique. primary data sourced from field data collected directly by researchers at the restaurant "Kapau Pak Nin". The description of the research results was compiled based on the results of observations, unstructured interviews and documentation. Based on the results of the analysis that the researchers did in the form of observations, interviews, and documentation. Most of the resource persons gave good and quite good responses to the service quality of the Nasi Kapau Pak Nin restaurant. Reliability (Reliability), which can be said to be not completely good, Responsiveness (Responsiveness), which is already good. Assurance, which is very good because employees have good work skills and knowledge. Empathy (Empathy), which can be said to be good. Tangible (tangible), which can be said to be not entirely good.]]>
<![CDATA[PENGARUH KEPEMIMPINAN DAN LINGKUNGAN KERJA TERHADAP KINERJA KARYAWAN DI HOTEL SHERATON BANDUNG ]]>
<![CDATA[Wahyudi Ilham]]>;
<![CDATA[Br Pakpahan, Tiara Joy Disry]]>;
<![CDATA[Pratama, Tito]]>;
<![CDATA[Sukmamedian, Haufi]]>
<![CDATA[ JURNAL MENATA Vol. 3 No. 1 (2024): MEI ]]>
Publisher : <![CDATA[Puslitabmas Batam Tourism Polytecnic ]]>
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DOI: 10.59193/jmt.v3i1.273
<![CDATA[Leadership has a positive and significant partial effect on the performance of Food & Beverage Service employees at Sheraton Bandung Hotel & Towers. This suggests that if department managers effectively coordinate their teams, employee performance will improve. The work environment also positively and significantly impacts the individual performance of Food & Beverage Service employees at Sheraton Bandung Hotel & Towers, indicating that a supportive and conducive work environment enhances performance. Both leadership and the work environment together have a positive and significant impact on the performance of Food & Beverage Service employees at Sheraton Bandung Hotel & Towers. The research design utilized by the researcher is a quantitative approach. The author employed an explanatory research type, specifically associative research, which aims to test theories or hypotheses to either confirm or refute existing theories or hypotheses based on prior research findings. The study focuses on the variables of leadership, work environment, and employee performance in the Food & Beverage Service at Sheraton Bandung Hotel & Towers. The objectives of this research are: To identify the impact of leadership on the quality of employee performance at Feast Restaurant in Sheraton Bandung Hotel and Towers. To examine the effect of the work environment on the quality of employee performance at Feast Restaurant in Sheraton Bandung Hotel and Towers and To determine whether leadership or the work environment has the most significant influence on the quality of employee performance at Feast Restaurant in Sheraton Bandung Hotel and Towers.]]>
<![CDATA[Analisis Studi Kelayakan Bisnis Pada Pengembangan Usaha May Burger Batam ]]>
<![CDATA[Gunawan, Ardi]]>;
<![CDATA[Mikasari, Dewi Aurora]]>;
<![CDATA[Pratama, Tito]]>
<![CDATA[ Journal of Tourism Sciences, Technology and Industry Vol 1, No 2 (2022): JTSTI-Journal of Tourism Sciences, Technology and Industry ]]>
Publisher : <![CDATA[Institut Seni Indonesia Padangpanjang ]]>
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DOI: 10.26887/jtsti.v1i2.3273
<![CDATA[Penelitian ini bertujuan untuk mengetahui kelayakan bisnis dari usaha Burger, untuk mengetahui kelayakan dari aspek non keuangan dan kelayakan aspek keuangan. Analisis kelayakan menggunakan aspek non keuangan yaitu aspek produksi dan aspek pemasaran, sedangkan alat analisis yang digunakan untuk aspek keuangan menggunakan Аnаlisis Cost Volume Profit. Menurut Blocher menyаtаkаn bаhwа Аnаlisis Cost Volume Profit merupаkаn suаtu metode untuk mengаnаlisis bаgаimаnа pengаruh keputusаn operаsi dаn pemаsаrаn terhаdаp lаbа berdаsаrkаn pemаhаmаn аtаs hubungаn аntаrа biаyа vаriаbel, biаyа tetаp, hаrgа juаl per unit, dаn tingkаt output. Hasil penelitian menunjukan bahwa hasil analisis studi kelayakan bisnis may burger Batam layak untuk dikembangkan dilihat dari faktor kekuatan, kelemahan, peluang dan hambatan. Pengembangan usaha May burger batam telah terealisasi dengan baik, dengan di hadirkannya inovasi pilihan daging burger yang sudah di pamerkan dalam Pesta Wirausaha dan juga sudah di pasarkan pada outlet May Burger Batam. Maka dapat disimpukan bahwa May Burger Batam telah berhasil. Hasil analisis dari aspek keuangan menunjukan bahwa May Burger Batam memiliki kenaikan pendapatan tiap bulan nya sebesar 2-3 juta perbulan dalam Penjualannya. Dengan tingkat keuntungan sebesar 30-35% perbulan.]]>
<![CDATA[Pengaruh Perilaku Konsumen Terhadap Keputusan Pembelian Vegetarian Di Vegetariano Sushi Batam ]]>
<![CDATA[Serviana, Serviana]]>;
<![CDATA[Pratama, Tito]]>;
<![CDATA[Wahyudi, Ilham]]>;
<![CDATA[Dailami, Dailami]]>
<![CDATA[ Innovative: Journal Of Social Science Research Vol. 4 No. 6 (2024): Innovative: Journal Of Social Science Research ]]>
Publisher : <![CDATA[Universitas Pahlawan Tuanku Tambusai ]]>
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DOI: 10.31004/innovative.v4i6.15999
<![CDATA[This research investigates how consumer behavior influences the purchasing decisions of vegetarian products at Vegetariano Sushi in Batam. The methodology applied is explanatory research with a quantitative approach. Data analysis is conducted using SMART PLS 4 software. The population studied comprises consumers who have visited Vegetariano Sushi Batam, with an uncertain number. Due to uncertainty regarding the population size, the study adopts a Accidental Sampling approach along with the Lemeshow Formula. The findings indicate that consumer behavior significantly impacts the purchasing decisions of vegetarian products at Vegetariano Sushi.]]>
<![CDATA[The Application of Room Attendant Empathy in Service at Aston Batam Hotel & Residence ]]>
<![CDATA[Elvia Ratna Sari]]>;
<![CDATA[Lapotulo, Nensi]]>;
<![CDATA[Afriani, Miratia]]>;
<![CDATA[Pratama, Tito]]>
<![CDATA[ Media Wisata Vol. 21 No. 2 (2023): Media Wisata ]]>
Publisher : <![CDATA[Sekolah Tinggi Pariwisata AMPTA Yogyakarta ]]>
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DOI: 10.36276/mws.v21i2.520
<![CDATA[This study aims to explore the application of room attendant empathy in services at Aston Batam Hotel & Residence. Empathy plays a crucial role in the hospitality industry, as it may enhance guest satisfaction and loyalty. However, limited research has been conducted on the specific application of empathy by room attendants in hotel settings. The study will employ a descriptive qualitative research design, utilizing in-depth interviews and observations to gather data. The informants used to select a diverse group of housekeeping departments from Aston Batam Hotel & Residence. The participants will be chosen based on their experience, tenure, and willingness to participate in the study. The data collected will be analyzed, allowing for the identification of recurring patterns and themes related to the application of empathy by room attendants. The analysis will focus on understanding the application of empathy, the ways employed by room attendants to demonstrate empathy, and the impact of empathy on guest satisfaction. The research results show that the application of room attendant empathy in service at Aston Batam Hotel & Residences has a positive impact on guests. In-depth understanding of room attendants in practicing and applying empathy in providing services, more sensitive to guest needs and room attendants trying to fulfill them as best as possible. Keywords: Empathy; Service; Room Attendant; Hotel]]>
<![CDATA[Training on Beverage Cost Calculation at Class 2 Correctional Facility Batam ]]>
<![CDATA[Rezki Alhamdi]]>;
<![CDATA[Pratama, Tito]]>;
<![CDATA[Aurora Mikasari, Dewi]]>;
<![CDATA[Wibowo, Agung Edy]]>;
<![CDATA[Ulum Lubis, Taufik Bachrul]]>
<![CDATA[ JURNAL KEKER WISATA Vol. 3 No. 1 (2025): JANUARI 2025 ]]>
Publisher : <![CDATA[PUSLITABMAS-Politeknik Pariwisata Batamc ]]>
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DOI: 10.59193/jkw.v3i1.323
<![CDATA[This Community Service Program (PKM) aims to enhance the skills of inmates at Lapas Class II Batam in calculating the production costs of beverages. These skills are essential to prepare them for entering the workforce or starting small businesses in the beverage sector after completing their sentences. The training involved lecturers from Politeknik Pariwisata Batam who provided practical knowledge on various components of production costs, such as raw material costs, labor costs, and operational expenses. Inmates were also taught how to determine profitable selling prices and strategies for efficient business management. The training methods included theoretical sessions, practical simulations, and interactive discussions to ensure a deep understanding among participants. The results of the training showed a significant improvement in the inmates’ understanding of production cost management. They were not only able to accurately calculate costs but also grasped financial management concepts that support small business operations. The sustainability of this program is supported by strong collaboration between Politeknik Pariwisata Batam and Lapas Class II Batam, as well as the provision of adequate facilities for training. With the integration of this program into the correctional facility's activities, it is expected that the training will continue and provide long-term positive impacts. In conclusion, this beverage production cost training plays an important role in empowering inmates with relevant skills, helping them adapt to the workforce, and opening up future business opportunities.]]>
<![CDATA[Tourism Awareness Socialization For Students At Of Madrasah Aliyah Industri Al-Jabar, Batam City ]]>
<![CDATA[Thandzir, Moh.]]>;
<![CDATA[Dailami]]>;
<![CDATA[Ilham, Wahyudi]]>;
<![CDATA[Sukmamedian, Haufi]]>;
<![CDATA[Pratama, Tito]]>;
<![CDATA[Yusuf, Abd Rahmad]]>
<![CDATA[ JURNAL KEKER WISATA Vol. 3 No. 1 (2025): JANUARI 2025 ]]>
Publisher : <![CDATA[PUSLITABMAS-Politeknik Pariwisata Batamc ]]>
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DOI: 10.59193/jkw.v3i1.330
<![CDATA[is an initiative aimed at increasing awareness and understanding among the public and stakeholders regarding sustainable tourism practices. This program emphasizes education and information on the importance of preserving the environment, respecting local cultures, and supporting the economies of communities involved in the tourism industry. Through education, training, and advocacy, this initiative seeks to encourage responsible behavior from all parties involved in tourism activities, with the goal of creating long-term positive impacts on tourism destinations as a whole]]>
<![CDATA[Social Service With Students At Ma Indistry Al-Jabar, Batam City ]]>
<![CDATA[Pratama, Tito]]>;
<![CDATA[Dailami, Dailami]]>;
<![CDATA[Ilham, Wahyudi]]>;
<![CDATA[Thandzir, Moh.]]>;
<![CDATA[Yusuf, Abd Rahmad]]>
<![CDATA[ JURNAL KEKER WISATA Vol. 3 No. 1 (2025): JANUARI 2025 ]]>
Publisher : <![CDATA[PUSLITABMAS-Politeknik Pariwisata Batamc ]]>
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DOI: 10.59193/jkw.v3i1.331
<![CDATA[Social service is an activity carried out by individuals or groups with the aim of helping and providing benefits to communities in need. Typically, these activities are carried out voluntarily without expecting material rewards, but rather focusing on social and humanitarian concerns. Social service often includes activities such as: Distribution of staple goods (basic necessities) to underprivileged communities. Free medical treatment for those unable to afford healthcare costs. Education and training to enhance the skills of the community. Donations for disaster victims or communities in distress. Environmental clean-up or other activities aimed at improving the quality of life. The main goal of social service is to help alleviate the burdens of others, strengthen the bonds of brotherhood, and create a society that is more caring for one another. These activities are usually carried out by social institutions, community organizations, or youth groups with a spirit of mutual cooperation.]]>
<![CDATA[Barista Training At The Class Iia Correctional Institution (Lapas) Barelang, Batam City ]]>
<![CDATA[Syafruddin Rais]]>;
<![CDATA[Dailami]]>;
<![CDATA[Sipayung, Natal Olotua]]>;
<![CDATA[Pratama, Tito]]>;
<![CDATA[Mikasari, Dewi Aurora]]>;
<![CDATA[Ulum Lubis, Taufik Bachrul]]>
<![CDATA[ JURNAL KEKER WISATA Vol. 3 No. 1 (2025): JANUARI 2025 ]]>
Publisher : <![CDATA[PUSLITABMAS-Politeknik Pariwisata Batamc ]]>
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DOI: 10.59193/jkw.v3i1.332
<![CDATA[This Community Service Programme (PKM) aims to improve the skills of inmates in Class II Batam Correctional Institution in barista training at class IIA Barelang correctional institution, batam city. This skill is very important to prepare them to enter the world of work or start a small business in the beverage field after completing their sentence. The training involved lecturers from Batam Tourism Polytechnic who provided practical knowledge on various components of making and preparing milk-based beverages such as cappuccino latte. The training methods used included theoretical sessions, practical simulations, and interactive discussions to ensure in-depth understanding among the participants. Training results. The participants were not only able to prepare and serve espresso-based coffee, but also had the skills to brew coffee using both manual and machine brewing equipment. The sustainability of the programme is supported by the strong collaboration between Batam Tourism Polytechnic and Batam Class II Correctional Facility, as well as the provision of adequate facilities for the training. By integrating the programme into prison activities, it is expected that the training will continue and have a long-term positive impact. In conclusion, this beverage production costing training plays an important role in empowering prisoners with relevant skills, helping them adapt to the world of work, and opening up future business opportunities.]]>
<![CDATA[Edukasi & Coaching Clinic Kewirausahaan Usaha Kuliner Rumahan Bagi Siswa SMA Ulul Ilmi Cendekia Batam ]]>
<![CDATA[Amalia, Eva]]>;
<![CDATA[Wardhana, Rosnendya Wisnu]]>;
<![CDATA[Pangestoeti, Wahjoe]]>;
<![CDATA[Pratama, Tito]]>
<![CDATA[ Jurnal Pengabdian Cendikia Nusantara Vol 2 No 1 (2024): Jurnal Pengabdian Cendikia Nusantara ]]>
Publisher : <![CDATA[Lembaga Riset Cendekia, Yayasan Berkah Putera Indonesia ]]>
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<![CDATA[Kewirausahaan saat ini mendapat perhatian yang sangat besar dari berbagai kalangan seperti pemerintah, swasta, perguruan tinggi, sekolah dan masyarakat. Pemerintah meyakini kewirausahaan dapat menjadi salah satu cara untuk meningkatkan kekuatan bangsa dan mensejahterakan masyarakat. Oleh karena itu, saat ini pemerintah melalui banyak kementerian menjadikan kewirausahaan sebagai salah satu program andalan. Usaha home industri kuliner merupakan salah satu program aplikatif yang tidak hanya mudah disampaikan namun juga adaptif untuk diterapkan di lingkungan SMA. . Pesan yang ingin disampaikan dalam Pengabdian Masyarakat ini antara lain peran pendidikan tidak hanya memberikan pendidikan intelektual saja, namun juga pemahaman tentang kewirausahaan bisnis kuliner yang dapat dijadikan potensi pendapatan. Selain itu, coaching Clinic juga memberikan edukasi untuk meningkatkan pemahaman dan pengetahuan mengenai manajemen pengembangan usaha dan pengelolaan modal kerja. yang berguna untuk pengelolaan keuangan]]>
