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All Journal Jurnal Pengabdian Masyarakat Waradin Nawasena: Jurnal Ilmiah Pariwisata Literacy : International Scientific Journals of Social, Education, Humanities Journal of International Multidisciplinary Research Fundamentum: Jurnal Pengabdian Multidisiplin International Conference on Digital Advanced Tourism, Management, and Technology
Tuwuh Adhistyo Wijoyo
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Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Social Sciences Other

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Elevating Guest Experience: Enhancing Order Taker Services At The Sunan Hotel Muhamad Dafillin; Tuwuh Adhistyo Wijoyo
Journal of International Multidisciplinary Research Vol. 2 No. 5 (2024): Mei 2024
Publisher : PT. Banjarese Pacific Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62504/jimr442

Abstract

The study aims to gain a better understanding of the role of Order Taker in improving the quality of Housekeeping services at the The Sunan Hotel. In addition, the study also tries to identify problems faced by staff and ways to address them. The research was designed using a descriptive qualitative approach. The theory used is the quality of service. The data obtained was collected through interviews, observations, and literary studies. The result of this research is that Order Taker helps improve the quality of Housekeeping services by receiving and processing guest requests in a timely and efficient manner. Handle guest complaints in a friendly and professional manner. Give me a polite and friendly service. Create a positive relationship with the guests. Using technology to be more efficient. Maintain the comfort and hygiene of the guest room. The obstacles faced are the Order Taker facing many challenges, including high work pressure, lack of technological support, incompatibility with Housekeeping staff, and lack of training and motivation. As for the strategy used to tackle this problem is to keep up with trends using technology, manage workloads, and improve communication. Team coordination, training, and incentives.
Pengaruh Fasilitas Dan Media Sosial Promosi Terhadap Keputusan Menginap Tuwuh Adhistyo Wijoyo; Ray Octafian; Julian Andriani Putri; Sarah Nur Amalina; Azizah Naharia; Fadhill Ramadhan
Nawasena: Jurnal Ilmiah Pariwisata Vol. 2 No. 2 (2023): Agustus : Nawasena: Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian Dan Pengabdian Masyarakat STIEPARI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/nawasena.v2i2.1318

Abstract

The importance of customer satisfaction has become a primary focus, with many companies investing in customer resources and continually seeking ways to enhance satisfaction. Promotional strategies through social media are an approach that can be adopted by tourism businesses such as accommodations to influence customer satisfaction. This research aims to explore the impact of social media and facility quality on customer satisfaction levels. The results of data analysis indicate that Facility Quality (X1) positively and significantly influences tourists' decisions to stay (Y). The influence of social media (X2) is also positive and significant on tourists' decisions to stay (Y). Together, facility quality (X1) and social media (X2) have a significant impact on tourists' decisions to stay (Y) at Glamping Mawar Camp, Bandungan.
PENINGKATAN INOVASI KULINER LOKAL DESA WISATA KOTA SEMARANG Tuwuh Adhistyo Wijoyo; Krisnawati S.N; Aletta Dewi M
Jurnal Pengabdian Masyarakat Waradin Vol. 2 No. 1 (2022): Januari : Jurnal Pengabdian Masyarakat Waradin
Publisher : Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (478.24 KB) | DOI: 10.56910/wrd.v2i1.205

Abstract

Community service by conducting counseling carried out by the lecturer team from STIEPARI Semarang in terms of increasing local culinary innovations for Semarang City Tourism Village has succeeded in having an impact on the community in the Semarang City Tourism Village environment. Tourism village is a big potential for regional development, especially Semarang City. The tourist village in the city of Semarang has a different potential which becomes an advantage and strength. The diversity of themes and concepts of a tourist village will become a diversity that can show its existence, especially for the city of Semarang which incidentally is an urban area. The diversity of tourism villages can be drawn from one thing in common, that each tourist village has similarities in terms of culinary delights. The culinary in the tourist village has its own characteristics which are influenced by the geographical and cultural location in the tourist village as well as local products which are the advantages of each tourist village. It is felt that the culinary development in the tourist village has not changed because it has not been touched much in terms of innovations that can be done.
Menjelajahi Solusi Inovatif Logistik Bisnis Kuliner Tuwuh Adhistyo Wijoyo; Julian Andriani Putri; Fransiska Ayu Aprilia; Salsabila Febriani Putri
FUNDAMENTUM : Jurnal Pengabdian Multidisiplin Vol. 3 No. 3 (2025): Agustus : FUNDAMENTUM : Jurnal Pengabdian Multidisiplin
Publisher : Asosiasi Peneliti Dan Pengajar Ilmu Sosial Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/fundamentum.v3i3.1173

Abstract

Micro, Small, and Medium Enterprises (MSMEs) are the backbone of Indonesia's economy with a contribution of around 60% to the Gross Domestic Product and the absorption of more than 90% of the national workforce. In the culinary sector, MSMEs face various challenges, especially in terms of limited access to technology, efficient logistics management, and the implementation of hygiene practices that meet standards. This community service activity aims to empower culinary MSMEs through a structured and comprehensive approach that includes technology training, managerial capacity building, and the implementation of food safety standards. The method of implementing activities consists of three main stages: (1) preparation and planning, (2) implementation of training and mentoring, and (3) evaluation and follow-up. The training is focused on the use of digital technology for business operations, financial and logistics management, and hygiene practices in food production. Mentoring is carried out intensively to ensure that knowledge and skills transfer is effective. The results of the activity showed a significant increase in the understanding and skills of culinary MSME actors. Partners are able to adopt simple technology to support business operations, improve management systems, and implement better hygiene practices. In addition, this activity succeeded in building a collaborative network between MSMEs, academics, local governments, and the private sector, which strengthened the local business ecosystem. However, challenges in the form of limited financial resources and the need for ongoing assistance are still major concerns. Overall, this program makes a real contribution to increasing the competitiveness of culinary MSMEs, encouraging local economic growth, and supporting the development of an inclusive and sustainable business ecosystem based on community empowerment.
Global Image Through Local Cuisine: Exploring Culinary Diversity In Global Tourism Julian Andriani Putri; Tuwuh Adhistyo Wijoyo
International Conference On Digital Advanced Tourism Management And Technology Vol. 1 No. 2 (2023): International Conference on Digital Advanced Tourism, Management, and Technolog
Publisher : Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/ictmt.v1i2.30

Abstract

Over the past few decades, the global tourism industry has seen significant growth, leading to an increased demand for culturally immersive travel experiences. This study the importance of food in modern tourism, where it serves not only as a basic necessity but also as a vital tool for experiencing and understanding local cultures. Local cuisine, often referred to as "local flavor," has become a central attraction in the tourism industry due to its embodiment of unique creativity, cultural heritage, and the values of indigenous communities. Local food also has the potential to promote cultural diversity in the era of globalization. This research investigate the various challenges faced by local cuisine in the context of global tourism, including the preservation of food authenticity while catering to the preferences of global travelers. It will also explore the role of local food in shaping perceptions of tourist destinations, examining how the tourism industry influences people's views of local cuisine and its role in facilitating an understanding of local culture. Striking a balance between maintaining the authenticity of local food and meeting tourists' expectations is a complex challenge to be discussed in this study. The findings of this research have the potential to offer valuable insights into the impact of local cuisine on the tourism sector, the image of local food, business opportunities, and cultural influence. It is expected that these research findings contribute to the development of strategies aimed at promoting local culinary traditions, preserving cultural sustainability, and enhancing truly authentic tourism experiences.
Unlocking the Secrets to Elevating Guest Satisfaction at Hotel Griya Persada Bandungan, Semarang Regency: A Sizzling Exploration of Service and Product Quality Analysis Tuwuh Adhistyo Wijoyo; Guntur Suryaning H;  Julian Andriani Putri
International Conference On Digital Advanced Tourism Management And Technology Vol. 1 No. 1 (2023): International Conference on Digital Advanced Tourism, Management, and Technolog
Publisher : Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/ictmt.v1i1.83

Abstract

This study, conducted at Hotel Griya Persada in Bandungan, Semarang, aimed to assess and describe methods for enhancing customer satisfaction by improving the quality of both products and services. The investigation specifically focused on physical evidence, reliability, responsiveness, assurance, and empathy within the service conditions. The findings revealed that there were certain areas of service quality that needed improvement, and some products did not meet customer expectations. Data for the study was collected through interviews and analyzed descriptively. The study involved eight participants, including one manager, two employees, and five consumers. The results were expected to provide valuable insights for management and customer satisfaction. Data analysis included techniques for data validation, reduction, data presentation, and drawing conclusions. The study indicated an improvement in both product and service quality for enhancing customer satisfaction. When it comes to product quality, eight key standards were identified, including flavor, consistency, texture, nutritional content, visual appeal, aromatic appeal, temperature, and recipes. Customers generally regarded the product quality at Hotel Griya Persada in Bandungan as good, but identified areas for improvement such as consistency, texture, temperature, and recipes. Regarding service quality, there were five elements within the five quality dimensions, namely reliability, responsiveness, assurance, empathy, and tangibility. Employees acknowledged the need for improvement in certain aspects, particularly in responsiveness and empathy, to enhance consumer satisfaction in future product purchases.
Catering To Guest Satisfaction: Assessing The Influence Of Service Quality And Sharia Compliance Tuwuh Adhistyo Wijoyo; Julian Andriani Putri; Fiolita Aurel Aninditya; Umar Abdul Jabbar
International Conference On Digital Advanced Tourism Management And Technology Vol. 1 No. 2 (2023): International Conference on Digital Advanced Tourism, Management, and Technolog
Publisher : Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/ictmt.v1i2.144

Abstract

This research aims to examine the influence of service quality and the implementation of Sharia principles on guest satisfaction at Hotel Namira Syariah in Pekalongan. The population of this study consists of guests who have stayed at Hotel Namira Syariah Pekalongan, with a sample size of 96 respondents. Data collection was done through questionnaires, and the analysis includes validity, reliability, multiple linear regression analysis, t-test, F-test, and coefficient of determination analysis. The results of this study indicate that service quality has a positive impact on guest satisfaction, and the implementation of Sharia principles also has a positive influence on guest satisfaction. The F-test shows that service quality and the implementation of Sharia principles have a simultaneous and significant impact on guest satisfaction at Hotel Namira Syariah Pekalongan. In the multiple linear regression analysis, the variable of service quality has a more dominant influence on guest satisfaction (the dependent variable) with a coefficient of 0.351. The findings of this study suggest that to enhance guest satisfaction at Hotel Namira Syariah Pekalongan, there is a need for improvements in both service quality and the implementation of Sharia principles.
Development Strategies of Local Cuisine in Supporting the Local Community Economy on Jalan Alor, Kuala Lumpur Julian Andriani Putri; Tuwuh Adhistyo Wijoyo; Wan Norshariza Binti Kamarulzaman; Nor Shakirah Binti Shariffudin
LITERACY : International Scientific Journals of Social, Education, Humanities Vol. 4 No. 3 (2025): December : International Scientific Journals of Social, Education, Humanities
Publisher : Badan Penerbit STIEPARI Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/literacy.v4i3.3371

Abstract

Local cuisine not only represents cultural identity but also functions as a significant economic force. This study highlights the development strategies of local cuisine on Jalan Alor, Kuala Lumpur, which has transformed into a premier culinary tourism destination. The research aims to analyze product innovation strategies, marketing, and community involvement in driving local economic growth. The research method employed is a qualitative approach with a case study design, involving in-depth interviews, participatory observation, and document studies. Findings indicate that the success of Jalan Alor is supported by sustainable culinary innovation, digital promotion strategies, quality management, and informal community support. The economic impact created includes increased vendor income, job creation, and multiplier effects on other sectors. However, challenges such as sanitation, regulation, and resilience against global crises remain major obstacles. This study recommends the need for supportive policies and training programs for culinary business operators to ensure local economic sustainability.
Co-Authors Aletta Dewi M Azizah Naharia Fadhill Ramadhan Fiolita Aurel Aninditya Fransiska Ayu Aprilia Guntur Suryaning H Julian Andriani Putri Krisnawati S.N Muhamad Dafillin Nor Shakirah Binti Shariffudin Ray Octafian Salsabila Febriani Putri Sarah Nur Amalina Umar Abdul Jabbar Wan Norshariza Binti Kamarulzaman  Julian Andriani Putri