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All Journal Media Wisata Bussman Journal : Indonesian Journal of Business and Management Jurnal Menata Innovative: Journal Of Social Science Research Jurnal Keker Wisata: Kegiatan Pengabdian Kepada Masyarakat Journal of Tourism Sciences, Technology and Industry Jurnal Pengabdian Cendikia Nusantara Journal of Management
Pratama, Tito
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PERSEPSI KONSUMEN TENTANG INFUSED COFFEE DI TITIK KUMPUL COFFEE BREWERS KOTA BATAM Lubis, Taufik Bachrul Ulum; Lapotulo, Nensi; Pratama, Tito; Dailami, Dailami
Bussman Journal : Indonesian Journal of Business and Management Vol. 5 No. 2 (2025): Bussman Journal | Mei - Agustus 2025
Publisher : Gapenas Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53363/buss.v5i2.394

Abstract

This study aims to explore consumer perceptions of infused coffee products offered by Titik Kumpul Coffee Brewers in Batam City. Using a qualitative approach and case study method, this study examines how consumers assess the aspects of taste, appearance, health benefits, and innovation value of infused coffee. The results show that positive consumer perceptions are formed through the multisensory experience provided by the product, the shop atmosphere that supports the third-place concept, and a strong product narrative. These findings provide important implications for experiential marketing strategies and product innovation in the local coffee industry
Restaurant Understanding Training For Students At Al-Jabar Private Vocational School Batam Pratama, Tito; Dailami, Dailami; Thandzir, Moh.; Sukmamedian, Haufi; Ulum Lubis, Taufik Bachrul
JURNAL KEKER WISATA Vol. 3 No. 2 (2025): JULI 2025
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v3i2.400

Abstract

Restaurant Understanding Training is an educational activity designed to equip students with basic knowledge and skills regarding the world of work in the restaurant sector. The training material includes an introduction to types of restaurants, service standards, work procedures, cleanliness management, and professional ethics in serving customers. Through this training, participants are expected to be able to understand the workflow in the restaurant industry and increase their readiness to face the world of work and entrepreneurship in the culinary sector
Management Training On Tourism Development For Students At The Industrial May Of Al-Jabar Batam Thandzir, Moh.; Dailami, Dailami; Pratama, Tito; Sukmamedian, Haufi; Ilham, Wahyudi; Yusuf, Abd Rahmad
JURNAL KEKER WISATA Vol. 3 No. 2 (2025): JULI 2025
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v3i2.404

Abstract

Management Training on Tourism Development is an educational activity that aims to increase the knowledge and skills of participants, especially MA students, in the field of tourism. This activity includes material on the basics of tourism management, destination development strategies, tourism promotion, as well as the role of the younger generation in supporting the local tourism sector. Through this training, participants are expected to be able to understand the importance of good management in supporting the progress of the tourism industry and be ready to become active actors or supporters in tourism development in their respective regions
PELATIHAN SEQUENCE OF SERVICE MAKANAN UNTUK KARYAWAN DI MOMOO JUICE BAR & CAFE HARBOUR BAY KOTA BATAM Rezki Alhamdi; Reza Irwansyah Rezeki, Syailendra; Sipayung , Natal Olotua; Bachrul Ulum Lubis, Taufik; Pratama, Tito
JURNAL KEKER WISATA Vol. 2 No. 1 (2024): JANUARI 2024
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v2i1.199

Abstract

Pelatihan Sequence of Service di Momo Cafe, Harbour Bay Batam, yang diadakan oleh dosen Program Studi Kuliner dan Tata Hidangan, merupakan upaya untuk memberikan pemahaman yang lebih mendalam mengenai tata cara pelayanan restoran kepada masyarakat setempat. Peserta pelatihan, yang beragam latar belakang dan usianya, diberikan peluang untuk memahami proses lengkap dari penerimaan pesanan hingga interaksi dengan pelanggan dengan baik dan profesional. Materi pelatihan disampaikan melalui berbagai metode, mulai dari teori hingga praktik langsung di lingkungan restoran, sehingga peserta dapat mengembangkan keterampilan yang dapat meningkatkan peluang kerja mereka di sektor kuliner. Kerjasama yang erat dengan Momo Cafe sebagai tempat pelaksanaan pelatihan menjadi pilar keberhasilan kegiatan ini. Dengan dukungan dari restoran ini, para peserta dapat mengaplikasikan pengetahuan yang mereka peroleh secara langsung dalam situasi nyata. Hasil yang diharapkan dari pelatihan ini adalah peningkatan pemahaman dan keterampilan peserta dalam melayani pelanggan secara profesional, yang pada gilirannya akan memberikan dampak positif pada perkembangan industri makanan dan minuman di wilayah tersebut serta memberikan peluang yang lebih baik bagi peserta untuk berkembang dalam industri ini.
Smart Tourism: Implementation and Challenges of IoT Technology in Popular Tourist Destinations Pratama, Tito
Journal of Management Vol. 3 No. 2 (2024): July - December
Publisher : Yayasan Pendidikan Belajar Berdikari

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The purpose of this study is to examine the impact of the application of Internet of Things (IoT) technology on many aspects of the tourism industry, including ease of access, comfort while traveling, security and safety, and overall tourist satisfaction. The findings of the analysis reveal that implementing IoT technology has a significant impact on all dependent variables studied. In particular, the influence on ease of access (total effect coefficient = 0.924, P-value = 0.000) demonstrates a strong and significant association. Significant effects were found for travel convenience (total effect coefficient = 0.770, P-value = 0.000), security and safety (total effect coefficient = 0.590, P-value = 0.000), and overall satisfaction (total effect coefficient = 0.687, P-value = 0.000). The proposed model fit the data well, as evidenced by measures such as SRMR (0.076), d_ULS (0.086), and NFI (0.928). The R-square values for ease of access (0.854), convenience of travel (0.593), security and safety (0.348), and overall satisfaction (0.472) show that the model can explain the majority of the variation in these dependent variables.Overall, the study's findings underscore the relevance of implementing IoT technology to improve the tourist experience at tourist attractions. IoT technologies not only enable access and boost convenience, but they also improve security, safety, and overall tourist pleasure.
Handover Of Printers As An Effort To Improve Administrative Support Facilities For Teachers And Students At Al-Azhar Private High School, Batam Dailami; Pratama, Tito; Alhamdi, Rezki; Thamdzir, Moh.; Sipayung, Natal Olotua; Rais, Syafruddin; Maldin, Siska Amelia; Ilham, Wahyudi; Irwansyah R, Syailendra Reza; Sukmamedian, Haufi; Yusuf, Abd Rahmad
JURNAL KEKER WISATA Vol. 4 No. 1 (2026): JANUARI 2026
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v4i1.463

Abstract

This community service activity aims to improve administrative support facilities at Al-Azhar Private High School Batam through the delivery of printers as a form of support for teaching and learning activities and school administration management. The problem faced by the school is the limited document printing facilities which has an impact on delays in the administrative process and the preparation of academic reports. Through this activity, the PKM implementation team coordinates with the school to distribute assistance in the form of a multifunctional printer unit that can be used by teachers and students in supporting administrative and academic activities. The implementation method includes a needs survey, equipment handover, and short training on the use of printers effectively and efficiently. The results of the activity show that the addition of this facility has a positive impact on the smooth school administration process, increases the efficiency of teachers' working time, and makes it easier for students to print learning documents. With this activity, it is hoped that it can strengthen cooperation between higher education institutions and high schools in an effort to improve the quality of education.
Entrepreneurship Training on Beverage Innovation for Students of Al-Azhar Private Senior High School Batam: Product Creation and Selling Price Calculation Alhamdi, Rezki; Saputra, Eryd; Pratama, Tito; Thandzir, Moh; Sipayung, Natal Olotua; Rais, Syafruddin; Irwansyah, Syailendra Reza Irwansyah; Ilham, Wahyudi; Maldin, Siska Amelia; yusuf, Abd Rahman
JURNAL KEKER WISATA Vol. 4 No. 1 (2026): JANUARI 2026
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v4i1.466

Abstract

This community service program was designed to develop entrepreneurial skills and financial literacy among high school students through practical training on beverage product creation and selling price calculation. The activity was conducted at Al-Azhar Private Senior High School Batam by lecturers and students of Batam Tourism Polytechnic. The training introduced participants to basic entrepreneurship concepts, production processes of contemporary beverages, cost management, and pricing strategies. Using a combination of lectures, demonstrations, and hands-on practice, students were guided to produce beverage products and calculate their unit costs and profit margins. The results revealed a significant improvement in students’ understanding of cost calculation, creativity in product development, and motivation toward entrepreneurship. The training not only enhanced practical skills but also inspired students to consider business opportunities in the food and beverage sector. This program serves as a sustainable model for vocational and entrepreneurial education in secondary schools
Co-Authors Afriani, Miratia alhamdi, rezki Aurora Mikasari, Dewi Bachrul Ulum Lubis, Taufik Br Pakpahan, Tiara Joy Disry DAILAMI Dailami - Elvia Ratna Sari Eryd Saputra Eva Amalia Gunawan, Ardi Ilham Wahyudi Ilham, Wahyudi Lapotulo, Nensi Lubis, Taufik Bachrul Ulum Maldin, Siska Amelia Mikasari, Dewi Aurora Pangestoeti, Wahyu Rezki Alhamdi Serviana, Serviana Sipayung , Natal Olotua Sipayung, Natal Olotua Sukmamedian, Haufi Syafruddin Rais, Syafruddin Syailendra Reza Irwansyah Rezeki Thamdzir, Moh. Thandzir, Moh Thandzir, Moh. Ulum Lubis, Taufik Bachrul Wahyudi Ilham Wardhana, Rosnendya Wisnu Wibowo, Agung Edy Yusuf, Abd Rahmad Yusuf, Abd Rahman