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Tambunan, Lyandru Togu Mulia
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PENGEMBANGAN KESAWAN SEBAGAI CULTURAL HERITAGE TOURISM DI KOTA MEDAN Tambunan, Lyandru Togu Mulia; Tarigan, Nirwaty
Jurnal Ilmiah Akomodasi Agung Vol 9 No 2 (2022): Jurnal Ilmiah Akomodasi Agung
Publisher : Akademi Pariwisata Darma Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51827/jiaa.v9i2.99

Abstract

Cultural Heritage Tourism merupakan wisata minat khusus yang muncul atas kesadaran terhadap pentingnya peninggalan sejarah baik itu yang bersifat tangible maupun intangible bagiperjalanan kehidupan manusia. Koridor Jalan Ahmad Yani atau lebih dikenal dengan istilahKesawan Square yang terletak di Kelurahan Kesawan, KecamatanMedan Barat, Kota Medan, Provinsi Sumatera Utara merupakan kawasan dengan nilai arsitektur dan sejarah bernilai tinggi yang telah ditetapkan dalam Peraturan Daerah Kota Medan Nomor 2 Tahun 2012. Keberadaan bangunan tua, pola perekonomian masyarakat di Jalan Ahmad Yani merupakansumberdaya yang belum dikelola dan dimanfaatkan dengan komperehensif. Penelitian ditujukan untuk mengembangkan daya tarik wisata sejarah dan budaya serta memecahkan upaya terkait pengelolaan wisata di area Kesawan Square. Pengelolaan sumberdaya wisata dan strategi pemasaran yang tepatsasaran dan tepat guna akan mampu mengatasi perkembangan area kesawan yang semakin semerawut dan membuat kawasan ini menjadi area prioritas dalam melakukan promosi kepariwisataan terutama dalam upaya mengedepankan Cultural Heritage Tourism di Kota Medan.
PENTINGNYA PERLENGKAPAN DAN PERALATAN FITNESS SEBAGAI PENUNJANG OPERASIONAL DIDEPARTEMEN HEALTH CLUB AND SPA PADA HOTEL JW MARRIOTT MEDAN Nirwaty Tarigan; Tambunan, Lyandru Togu Mulia; M, Endang Lusina
Jurnal Ilmiah Akomodasi Agung Vol 10 No 1 (2023): Jurnal Ilmiah Akomodasi Agung
Publisher : Akademi Pariwisata Darma Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51827/jiaa.v10i1.114

Abstract

Perlengkapan dan peralatan di fitnes center adalah perlengkapan dan peralatan olahrga fitness yang digunakan oleh tamu saat datang untuk berolahraga mulai pagi sampai malam. Salah satu fasilitas Hotel JW Marriot Medan adalah adanya fasilitas olahraga fitness pada Departemen Health Club and Spa. Tujuan penelitian ini adalah untuk mengetahui pentingnya perlengkapan dan peralatan, mengetahui masalah yang timbul apabila Departemen Health Club and Spa tidak menyediakan perlengkapan dan peralatan dengan lengkap, dan mengetahui upaya yang dilakukan dalam menyediakan perlengkapan dan peralatan tersebut. Penelitian ini menggunakan metode penelitian deskriptif kualitatif, pengumpulan data dengan observasi dan wawancara menggunakan instrumen daftar pertanyaan. Hasil penelitian menunjukkan perlengkapan dan peralatan di fitness center masih kurang stok yang dibutuhkan sehingga menimbulkan masalah. Dengan kekurangan tersebut mengakibatkan kegiatan olahraga dan pelayanan di fitness center akan terganggu. Untuk itu perlu upaya dalam memenuhi kekurangan stok perlengkapan dan pearlatan di fitness center. Kesimpulan dari penelitian ini adalah perlengkapan dan peralatan yang kurang di fitness center antara lain, stok hand towel, alat barbel seperti barbel 50 kg dan alat treadmill bagian tv nya sering mati dan tidak berfungsi. Disamping itu, karyawan dan tamu di Departemen Health Club and Spa masih kurang menjalankan aturan dan tata tertib dalam pelaksanaan tugas saat proses operasional berlangsung. Saran dari penelitian ini adalah diharapkan sebaiknya pihak manajemen melakukan penanganan perlengkapan dan peralatan dengan cara pemenuhan persediaan peralatan sebelum dan setelah digunakan agar tidak terjadinya kekurangan ataupun kehilangan peralatan di fitness center dan meletakkan sesuai dengan tempat yang sudah disusun dari awal agar para tamu bisa menggunakan perlengkapan dan peralatan dengan nyaman saat berolahraga. Diharapkan sebaiknya para karyawan dan tamu mengikuti aturan dan tata tertib yang sudah ditetapkan oleh manager Departemen Health Club and Spa Hotel JW Marriot Medan supaya berjalan lancar saat operasional berlangsung
PELAKSANAAN INVENTORYPERALATAN DI BAR PADA RESTORAN SUSHI TEI PLAZA MANHATTAN MEDAN Nirwaty Tarigan; Tambunan, Lyandru Togu Mulia; Rapepdi, Dikarpio Prahara
Jurnal Ilmiah Akomodasi Agung Vol 10 No 2 (2023): Jurnal Ilmiah Akomodasi Agung
Publisher : Akademi Pariwisata Darma Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51827/jiaa.v10i2.137

Abstract

The equipment used by bartenders is very important and useful for smoothing operational activities at the bar so that there are no problems during operations. This research aims to determine the equipment available and used at the bar. Carrying out an inventory of the number of equipment and knowing the role of the supervisor regarding the equipment in the bar area. The research method used by the author is qualitative data, namely by observing the research object directly by collecting data on the bar. From the research results, it was concluded that there were still deficiencies in the bar at the Sushi Tei Manhattan Medan Restaurant. These deficiencies include a lack of equipment needed in the bar for the smooth running of ongoing operations, the implementation of equipment (inventory) calculations, and the role of the supervisor which has not been carried out properly and correctly. The suggestions that can be used as input and consideration are to immediately equip the bartender with the equipment needed so as not to hamper the smooth running of ongoing operations, to frequently carry out equipment counts at the bar, and for supervisors to check the number of equipment in the bar more often. to reduce the occurrence of loss and damage to equipment at the bar.
POTENSI PILIHAN MENU MAKANAN CITA RASA KARO SEBAGAI DAYA TARIK WISATA KULINER DI BERASTAGI TANAH KARO Tarigan, Nirwaty; Tambunan, Lyandru Togu Mulia
Jurnal Ilmiah Akomodasi Agung Vol 11 No 1 (2024): Jurnal Ilmiah Akomodasi Agung
Publisher : Akademi Pariwisata Darma Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51827/jiaa.v11i1.149

Abstract

Research on the potential of karo-flavored food menu options as a culinary tourism attraction was carried out in Berastagi, Karo Regency, North Sumatra Province. Based on researchers' interest in the development of Karo culinary tourism which has diverse potential, starting from raw materials sourced from the natural riches of the Karo land itself, unique preparations, several Asian and Italian foods produced with Karo flavors which are currently widely served on restaurant food menus of the restaurants in Berastagi Tanah Karo. The expectation by the sellers or owners of the tourism attractions as well as restaurants owners are to turned the place to become one of the culinary tourism attractions and also an introduction to typical Karo food for tourists who come to visit. This research aims to find out what types of typical Karo food are, how they are processed and served, tourist attractions that are facilitated with restaurants or cafes that serve Karo food menus, and examine the development of Karo food and the potential of typical Karo menu choices as a resource. Culinary tourism attraction in Berastagi, Karo Regency. This research takes a qualitative approach. The informants are producers and sellers/restaurant owners in Berastagi, Karo district. The research location is a tourist attraction in Berastagi. Data collection was carried out using observation, interviews, and documentation techniques. The results of the research show that the potential choices of Karo flavored menus served in restaurants in Berastagi are dominated by local food ingredients, Asian food menus such as fried rice, and fried noodles, and Italian dishes such as pizza and others served with Karo flavors, including cakes. Cakes and sandwiches which are also served with Karo flavors, can create a culinary tourism attraction in Berastagi Tanah Karo.
PENERAPAN GROOMING STANDARD PRAMUSAJI SEBAGAI BAGIAN DARI EXCELLENCE SERVICE DI DEPARTEMEN BANQUET HOTEL JW MARRIOTT MEDAN Tambunan, Lyandru Togu Mulia; Sitanggang, Robby Arnestha; Tambunan, Ivan Benedict
Jurnal Ilmiah Akomodasi Agung Vol 11 No 2 (2024): Jurnal Ilmiah Akomodasi Agung
Publisher : Akademi Pariwisata Darma Agung

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

Abstract

The Implementation of Grooming Standard for Banquet Waiter as a crucial part for Excellence Service in JW Marriott Medan – Grooming plays a pivotal role in maintaining exceptional hotel service standards. For a Banquet Waiter, grooming is not just about looking neat; it’s about creating an unforgettable guest experience. Good grooming isn’t just about appearance; it’s also about hygiene. Consistent grooming reflects a Waiter’s commitment to their job. Service excellence is about going beyond your customer’s basic needs and exceeding their expectations. Customers are at the very heart of hospitality, making excellence in customer service an even more important focus in the hospitality industry. Hotels, restaurants, and tourism companies are unlikely to succeed without happy customers. The author will defining the grooming as a part of achieving excellence service in hotel operational. This paper is to study further implementation of Grooming Standard in order to achieve excellence service in Banquet operational. Study method using Qualitative Descriptive data, in order to study the object directly. Population data for this subject is 7 people concists of 2 supervisor, 1 wedding butler, 2 audio visual captain, and 2 banquet waiters. From the results of the discussion reviewed in the field, the results of our research at the JW Marriott Hotel Medan about the application of standardsgrooming employees is still not running according to the SOP that has beendetermined, the obstacle found is that there are still many waitresses who are not obey grooming standards such as the prohibition of Mustaches for men, the application ofEmployee hygiene as part of grooming standards at JW Marriott Hotels Medan needs to be developed so that every waitress understands whatbecome duties and responsibilities. The suggestions given by the author arethe hotel should provide or provide the latest uniform such as a t-shirt especially in the banquet section to carry out preparation,Supervisors/managers further improve grooming inspections so that they do not violations from employees were found again and gave a firm reprimand to employees who do not comply with the rules.
Co-Authors M, Endang Lusina Nirwaty Tarigan Rapepdi, Dikarpio Prahara Sitanggang, Robby Arnestha Tambunan, Ivan Benedict Tarigan, Nirwaty