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All Journal Jurnal Menata Jurnal Indonesia Sosial Sains Jurnal Keker Wisata: Kegiatan Pengabdian Kepada Masyarakat
Sipayung, Natal Olotua
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ANALISIS REVIEW HOTEL OYO DI PADANG DARI SITUS PEMESANAN KAMAR "BOOKING.COM" Alhamdi, Rezki; Sipayung, Natal Olotua
JURNAL MENATA Vol. 1 No. 1 (2022): MEI
Publisher : Puslitabmas Batam Tourism Polytecnic

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Abstract

This study discusses and understands the development of OYO Rooms hotel francaise in Padang. OYO Rooms is a low-cost accommodation provider or budget hotel. With this research it is expected to be able to analyze the OYO hotel in the city of Padang. The method used by researchers is qualitative by taking data reviews and ratings on the booking booking site and the experience of researchers staying at OYO hotels. There are 17 properties under the auspices of OYO in the city of Padang. Researchers use the Booking.com site to see how a review of the guest experience staying at this hotel then concludes it. The results of this study are proven that this budget hotel Francaise gets a pretty good rating and review from the booking.com site and that some of the hotels are relatively new and have not received any reviews from guests.
PENGARUH TAMPILAN DAN CITA RASA PRODUK PADA MENU BEST SELLER TERHADAP KEPUASAN PELANGGAN DI CAFE LUAR GARIS TIBAN KOTA BATAM Sipayung, Natal Olotua; Julia Putri, Nadila Aurora; Dailami, Dailami
JURNAL MENATA Vol. 3 No. 1 (2024): MEI
Publisher : Puslitabmas Batam Tourism Polytecnic

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The aim of the research is to determine the effect of the appearance and taste of products from the best seller menu on customer satisfaction at the Luar Garis Cafe Tiban, Batam City, in this case the best seller menu used is the typical Luar Garis Fried Rice. The research method used was a quantitative approach and descriptive analysis method. By using multiple linear analysis, namely partial influence test and simultaneous influence test. The results of the research show that the significant value for the appearance and taste of the product is 0.00 which is smaller than 0.05 in the partial influence test and in the simultaneous influence test the appearance and taste of the product shows a fcount value of 85.158 which is greater than f table 3.09 so that the appearance and taste of the product have an influence simultaneously. There is also a coefficient of determination test which shows that 63% of the product appearance and taste variables simultaneously influence the customer satisfaction variable. The conclusion of this research is that the appearance and taste of the product have a significant influence on customer satisfaction.
ANALISIS GAYA HIDUP VEGETARIAN DAN KESADARAN KESEHATAN TERHADAP MINAT BELI KONSUMEN DI LOVING NATURE FORTUNATE COFFEE ORCHARD BATAM Jefryanto; Sipayung, Natal Olotua
JURNAL MENATA Vol. 3 No. 2 (2024): November 2024
Publisher : Puslitabmas Batam Tourism Polytecnic

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Abstract

penilaian ini bertujuan untuk membuktikan bahwa adanya hubungan antar gaya hidup vegetarian dan kesadaran kesehatan terhadap minat beli konsumen terhadap produk-produk makanan yang berbaris vegetarian di restoran loving nature fortunate coffee orchard batam. Penelitian ini menggunakan metode penelitian kuantitatif dengan pendekatan deskritif terhadap 101 orang yang mengunjungi restoran loving nature fortunate coffee orchard batam untuk mendapatkan data-data yang diperlukan dalam penelitian ini. Dalam penelitian ini menunjukkan bahwa terdapat keterkaitan antara gaya hidup vegetarian dan kesehatan memilik andil terhadap minat beli konsumen di restoran loving nature fortunate coffee orchard batam dengan nilai T hitung kesadaran kesehatan terhadap minat beli konsumen sebesar 3.890 dan nilai T hitung kesadaran terhadap minat beli konsumen sebesar 6.130 serta nilai F hitung gaya hidup vegetarian dan kesadaran kesehatan terhadap minat beli konsumen sebesar 332.457 Kata kunci: gaya hidup, vegetarian, kesadaran kesehatan, minat beli
Entrepreneurial Skills Improvement Through Creative Mocktail Training For Inmates At Barelang Prison Sipayung, Natal Olotua; Dailami; Moh. Thandzir; Syafruddin Rais; Steven Johnson
JURNAL KEKER WISATA Vol. 3 No. 1 (2025): JANUARI 2025
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v3i1.327

Abstract

Entrepreneurship training really needs to be applied in everyday life. This training can not only be carried out to the general public but also inmates. One of the materials that can be provided to inmates is entrepreneurship training in making creative mocktails. In this training, inmates at Lapas Kelas II (Class II Prison) in Barelang Batam were given material in the form of knowledge about mocktails, the equipment needed to make mocktails and how to use them and also the method of making and practicing making mocktails directly. Through this training, it is hoped that the inmates of Class II Barelang Prison will have knowledge about mocktails and be able to make mocktails so that they can become an entrepreneurial option when they are released from detention.
Barista Training At The Class Iia Correctional Institution (Lapas) Barelang, Batam City Syafruddin Rais; Dailami; Sipayung, Natal Olotua; Pratama, Tito; Mikasari, Dewi Aurora; Ulum Lubis, Taufik Bachrul
JURNAL KEKER WISATA Vol. 3 No. 1 (2025): JANUARI 2025
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v3i1.332

Abstract

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.
Trendy Drink Creations: Easy, Delicious, and Attractive for the Students Of SMK AlJabar Batam Sipayung, Natal Olotua; Dailami; Moh. Thandzir; Tito Pratama; Yusakh Yama Langi
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.v3i2.398

Abstract

Currently, trendy beverages such as mocktails are becoming increasingly popular among teenagers, especially high school students. Mocktails are non-alcoholic drinks that are appealing due to their aesthetic appearance, attractive colors, and refreshing taste. This community service activity at SMK Aljabar Batam aims to provide education on how to create trendy drinks that are simple, delicious, and visually attractive using basic techniques such as pouring and muddling. The training also introduces various drink-making tools such as the muddler, jigger, and mixing glass. Through this program, students are expected to acquire basic skills in drink mixing, understand flavor combinations, and enhance their creativity in presentation. Moreover, this activity also aims to foster an entrepreneurial spirit, encourage independence, and open business opportunities in the creative industry sector.
Pelatihan Mixology kepada Siswa SMK Al-Azhar Batam Sipayung, Natal Olotua; Dailami; Moh. Thandzir; Rais, Syafruddin Rais; saputra, Ardiansyah Saputra
JURNAL KEKER WISATA Vol. 2 No. 2 (2024): JULI 2024
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v2i2.266

Abstract

Mixology is the art of creating a drink that is good in taste and appearance. In making this drink, there are several methods, they are pouring, shaking, blending, layering, and stirring. In making this drink you also need several equipment such as a jigger, shaker, blender, long bar spoon, knife, cutting board and tong.. The drink container (glass) also influences the appearance of the drink. For mocktail drinks, the following glasses are usually used as containers, they are highball glass, hurricane glass, pocogrande glass, and cocktail glass. The mixology training activity for AL-Azhar Vocational School students was carried out in the AL-Azhar Vocational School field, the presenter first gave an explanation, practiced how to make drinks, then gave several students the opportunity to make drinks and finally the students drank the mocktails that had been prepared by the presenter.
Analysis of Promotion Strategies through the Addition of Play Areas with Cats at Mostcat Cafe Batam Sweiney, Sweiney; Sipayung, Natal Olotua; Ilham, Wahyudi; Alhamdi, Rezki
Jurnal Indonesia Sosial Sains Vol. 5 No. 11 (2024): Jurnal Indonesia Sosial Sains
Publisher : CV. Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/jiss.v5i11.1507

Abstract

Mostcat Cafe is the first cafe in Batam that integrates the concept of direct interaction with cats. Adopting the "cat cafe" model popular in Taiwan since 1998, this cafe offers a relaxing experience while enjoying food and drinks, as well as the opportunity to interact with various breeds of cats. This study aims to analyze the marketing strategy implemented by Mostcat Cafe, including the Marketing Mix elements: product, price, promotion, and location. The method used is a qualitative approach with in-depth interviews and field observations. The results showed that the addition of a play area with cats increased customer loyalty and frequency of visits, and the price set was in line with the experience provided. Mostcat Cafe succeeded in creating a solution for cat owners and providing a space for cat lovers to gather, thus strengthening the cafe's position in the thematic culinary industry in Batam. This research is expected to provide valuable insights for similar business owners in developing effective marketing strategies.
Co-Authors alhamdi, rezki DAILAMI Dailami - Ilham, Wahyudi Jefryanto Julia Putri, Nadila Aurora Mikasari, Dewi Aurora Moh. Thandzir Pratama, Tito Rais, Syafruddin Rais saputra, Ardiansyah Saputra Steven Johnson Sweiney, Sweiney Syafruddin Rais, Syafruddin Tito Pratama Ulum Lubis, Taufik Bachrul Yusakh Yama Langi