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All Journal ETAM: Jurnal Pengabdian kepada Masyarakat Jurnal Pariwisata, Bisnis Digital dan Manajemen
Faradila, Naila
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Pelatihan Manajemen Event untuk Pengembangan SDM Pokdarwis Mentari Desa Bangun Rejo Kecamatan Tenggarong Seberang Kabupaten Kutai Kartanegara Provinsi Kalimantan Timur Hira, Tauhid; Faradila, Naila; Sudarmayasa, I Wayan
Jurnal ETAM Vol. 4 No. 1 (2024): FEBRUARY
Publisher : Politeknik Negeri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46964/etam.v4i1.661

Abstract

Membangun kebiasaan baru bahwa tambang batu bara bukan segalanya. Masyarakat harus berupaya untuk keluar dari zona nyaman tersebut, karena sifatnya tidak bisa diperbaharui dan suatu saat akan habis. Pemanfaatan wilayah desa melalui pariwisata melalui satu wilayah yang dipenuhi oleh pohon mahoni menjadi daya tarik menurut pandangan mereka untuk dijadikan sebagai wisata alam buatan. Wisata Bukit Mahoni berupaya untuk berbenah agar dapat memberikan kepuasan kepada seluruh pengunjung yang hadir sehingga menarik minat wisatawan untuk datang dan berkunjung kembali ke tempat tesebut. Salah satu caranya adalah mengadakan acara atau event. Oleh karenanya, kegiatan pengabdian masyarakat ini bertujuan untuk mengedukasi masyarakat di Desa Bangun Rejo, Kecamatan Tenggarong Seberang, Kabupaten Kutai Kartanegara mengenai manajemen event. Kegiatan ini berlangsung secara offline yang diikuti oleh 18 peserta dari pengelola wisata tersebut yaitu POKDARWIS dan pelaku UMKM. Hasil dari kegiatan ini dimulai dari mengidentifikasi masalah dan perencanaan program, sosialisasi kegiatan, pemaparan materi dan diskusi, setelah teori disampaikan POKDARWIS menyampaikan gagasannya dan identifikasi potensi lokasi event yang akan dilakukan. Keberhasilan program tampak dari hasil post-test dari aspek pengetahuan mengalami peningkatan skor dari pada saat pre test sehingga dengan demikian pelatihan ini dikatakan berjalan sesuai ekspektasi
Penerapan Hygiene dan Sanitasi Kitchen di Hotel X Samarinda (Hotel Berbintang 4) Faradila, Naila; Hira, Tauhid; Maharani, Dinda
Jurnal Pariwisata Bisnis Digital dan Manajemen Vol. 4 No. 2 (2025): Jurnal Pariwisata, Bisnis Digital dan Manajemen Periode November 2025
Publisher : LPPM Universitas Nusa Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33480/jasdim.v4i2.7709

Abstract

Food safety assurance is a must for developing the food processing industry in order to have good quality products, safe and suitable for consumption, very competitive economically, and according to consumer tastes, in addition one of the hotel's income is obtained from restaurants that provide food and drinks. The existence of restaurants is one of the hotel's efforts to improve the quality of service for consumers. The kitchen is one of the important aspects that must be considered to ensure the quality of a restaurant. One way to get quality products that needs to be considered is hygiene and sanitation in the kitchen. The purpose of this study is to find out whether Hotel X, one of the 4-star hotels (****) in Samarinda has implemented SOPs regarding existing hygiene and sanitation. This study is a descriptive study with observational data collection techniques for 6 months from January to June 2025 through the table of hygiene and sanitation procedures that apply in the hotel. The result is that there are still procedures that have not been implemented in the selection of food ingredients, namely insect-free, shelves are labeled for each type of ingredient and their placement is still less than 2 inches from the wall and labels to identify the depositor then in food processing it is left open which will trigger contamination and there are still equipment that is not in good and clean condition, even though in serving food all have been implemented. Food contaminated with bacteria can cause food poisoning whose symptoms can be mild to fatal and directly affect the quality, safety, and freshness of food products which in turn shape the hotel's reputation and guest trust.
Co-Authors Hira, Tauhid Maharani, Dinda Sudarmayasa, I Wayan