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All Journal Social, Humanities, and Educational Studies (SHEs): Conference Series Tulisan Ilmiah Pariwisata (TULIP) Jurnal Abdi Masyarakat Indonesia Journal of Economic Education and Entrepreneurship Studies
Apriani, Hilda
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Humanities Economics, Econometrics & Finance Education Engineering Languange, Linguistic, Communication & Media Public Health Social Sciences

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Evaluating Accommodation and Infrastructure for Sustainable Eco-Tourism Development in Mangrove Forest Destinations Wahyuni, Vini; Rahman, Abdu; Apriani, Hilda
Journal of Economic Education and Entrepreneurship Studies Vol. 5 No. 4 (2024): VOL. 5, NO. 4 (2024): JE3S, DESEMBER 2024
Publisher : Department of Economics Education, Faculty of Economics, Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62794/je3s.v5i4.5678

Abstract

The study aims to explore the crucial role of courses on Sanitation, Hygiene, and Safety in enhancing the standards of the food and beverage industry in Soppeng Regency. The methodology involves conducting surveys among food business operators and analyzing emic data to evaluate their knowledge of hygiene, sanitation, and safety practices. Findings reveal that many operators have limited awareness of food spoilage caused by microorganisms, and they receive insufficient training on maintaining workplace safety standards. This knowledge gap potentially undermines product quality and poses significant health risks to consumers. Additionally, the study identifies a lack of standardized guidelines for sanitation and safety that are consistently adhered to across the industry. The conclusion highlights the importance of continuous education and comprehensive training programs aimed at improving operators' knowledge of hygiene and sanitation, thereby addressing these shortcomings. Strengthening this understanding is crucial for supporting sustainable tourism, enhancing consumer confidence, and elevating overall service standards within the food and beverage sector in Soppeng Regency, fostering a safer and more appealing industry environment.
Strategi Penggunaan Training dan Daily Worker pada Masa Pandemi Covid-19 Serta Dampak terhadap Peningkatan Kinerja di The Kanjeng Hospitality Management Bali Apriani, Hilda; Satiaji, Amirosa Ria; Murdana, I Ketut
Tulisan Ilmiah Pariwisata (TULIP) Vol 5, No 2 (2022): DESEMBER 2022
Publisher : Program Studi S1 Pariwisata, Universitas Muhammadiyah Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31314/tulip.5.2.42-49.2022

Abstract

The Covid 19 pandemic that has occurred from 2020 until now has greatly affected every business. The world of Bali tourism is very impacted by the occurrence of this pandemic. The hotel business sector that is still operating carries out strategies that can save and make business operations run well. Kanjeng Hospitality Management, as a company engaged in the hospitality sector, has implemented an efficiency strategy by using training and daily workers to support the company's operations during the pandemic. This study was conducted to analyze the strategy using the SWOT method (strengths, weaknesses, opportunities, threats). The results of data collection show that the strategy of using training and daily workers is effective in saving the salary budget up to 50% of the normal budget. Training and daily workers also have good productivity because they are able to complete work well. Although it does not have a significant impact in improving the performance of permanent employees, this strategy is an aggressive strategy, because it has great strengths and opportunities so that it can be maximized to bring about increased business operations.
Pelatihan Service Excellence dan Pendampingan Pengelolaan Sampah Plastik Berbasis 3R di Desa Wisata Bahuluang, Kabupaten Selayar, Sulawesi Selatan Aini, Windra; Apriani, Hilda; Laori, Sabran
Jurnal Abdi Masyarakat Indonesia Vol 6 No 1 (2026): JAMSI - Januari 2026
Publisher : CV Firmos

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54082/jamsi.2467

Abstract

Permasalahan utama mitra di Desa Wisata Bahuluang, Kabupaten Kepulauan Selayar, adalah ketiadaan sistem pengelolaan sampah plastik yang memicu pencemaran pesisir, serta rendahnya kompetensi sumber daya manusia (SDM) dalam standar pelayanan wisata. Pengabdian ini bertujuan untuk memberikan solusi integratif melalui pelatihan pelayanan prima (service excellence) dan pendampingan pengelolaan limbah berbasis circular economy. Metode pelaksanaan menerapkan pendekatan Participatory Action Learning (PAL) yang melibatkan 30 peserta aktif (pemuda, pelaku homestay, dan PKK) melalui tahapan sosialisasi, pelatihan teknis, dan praktik langsung pembuatan produk daur ulang. Hasil evaluasi kegiatan menunjukkan peningkatan signifikan kapasitas kognitif mitra, dibuktikan dengan kenaikan skor rata-rata dari 55 (pre-test) menjadi 72 (post-test). Secara psikomotorik, mitra berhasil mengolah limbah residu plastik menjadi produk ecobrick fungsional (kursi taman) serta menyusun draf Standard Operating Procedure (SOP) pelayanan homestay. Dampak keberlanjutan program ditandai dengan terbentuknya embrio kelompok kerja pengelola sampah desa yang diproyeksikan bersinergi dengan BUMDes untuk mewujudkan tata kelola destinasi wisata bahari yang bersih, mandiri, dan berdaya saing.
Persepsi dan Praktik Hygiene dan Sanitasi dalam Dunia Kerja Hospitality: Implikasi terhadap Kualitas Layanan dan Pendidikan Vokasional Hamsiati, Hamsiati; Apriani, Hilda; Arif, Muh
Social, Humanities, and Educational Studies (SHES): Conference Series Vol 8, No 4 (2025): Social, Humanities, and Educational Studies (SHEs): Conference Series
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/shes.v8i4.108845

Abstract

Kebersihan adalah wajah bisnis yang mencerminkan kewajiban sektor hotel dan restoran dalam menjamin kepuasan pelanggan. Penerapan hygiene dan sanitasi menjadi fondasi penting dalam penyelenggaraan layanan hospitality di sektor hotel dan restoran. Penelitian ini bertujuan untuk mendeskripsikan bagaimana paradigma hygiene dan sanitasi diterapkan secara aktual dalam operasional hotel dan restoran berbintang di Kota Makassar. Metode penelitian yang digunakan adalah deskriptif kualitatif melalui teknik observasi, wawancara mendalam, dokumentasi, dan studi pustaka. Hasil penelitian menunjukkan bahwa penerapan hygiene dan sanitasi telah menjadi bagian dari sistem manajemen, namun masih terdapat tantangan dalam aspek konsistensi pelaksanaan, pengawasan internal, dan kesadaran sumber daya manusia. Penelitian ini merekomendasikan pentingnya pelatihan berkelanjutan, penyusunan SOP yang terstandar, dan kolaborasi lintas sektor untuk mendukung layanan hospitality yang aman, sehat, dan berdaya saing tinggi.
Tingkat Kompetensi Pramusaji dalam Menyediakan Layanan Makanan dan Minuman pada Arabicana Restoran di Hotel Delta Makassar Arif, Muh; Apriani, Hilda; Hamsiati, Hamsiati
Social, Humanities, and Educational Studies (SHES): Conference Series Vol 8, No 2 (2025): Social, Humanities, and Educational Studies (SHEs): Conference Series
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/shes.v8i2.99942

Abstract

Bisnis dalam industri perhotelan semakin tumbuh pesat sehingga pengelola restoran dihadapkan pada kondisi pramusaji harus dapat menciptakan kepuasan pelanggan. Penelitian ini bertujuan untuk mendeskripsikan terkait kompetensi pramusaji di Arabicana Restaurant dalam menyediakan layanan makanan dan minuman kepada pelanggan. Metode yang dipilih dalam penelitian ini adalah kualitatif dengan melibatkan delapan partisipan pramusaji di Arabicana Restaurant. Teknik pengumpulan data melalui wawancara dan observasi. Hasil penelitian menunjukkan bahwa mayoritas pramusaji Arabicana Restaurant, Hotel Delta Makassar, belum memiliki kompetensi yang memadai sesuai dengan standar yang ditetapkan di Indonesia. Hal tersebut dikarenakan pengetahuan, keterampilan, dan pengalaman kerja pramusaji yang masih terbatas, serta minimnya pelatihan yang terstruktur dan relevan dengan kebutuhan operasional restoran. Oleh karena itu, pramusaji tidak hanya melayani pelanggan tetapi memberikan nilai lebih bagi pelanggan serta pentingnya penyiapan dan penyerapan tenaga kerja yang handal dilakukan melalui serangkaian pelatihan, kursus, maupun pedoman yang jelas.
Co-Authors Hamsiati, Hamsiati I Ketut Murdana Laori, Sabran Muh Arif, Muh Rahman, Abdu Satiaji, Amirosa Ria Wahyuni, Vini