Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Tourism, Hospitality and Culture Insights Journal Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan
Ngger Putro Cahyo Hutomo
Unknown Affiliation
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
The Application of CHSE in Cook Interpreter Activities at Sibayak International Hotel Berastagi Zaitun Zaitun; Ngger Putro Cahyo Hutomo
Tourism, Hospitality And Culture Insights Journal Vol 1 No 1 (2021): THCIJ (Tourism, Hospitality and Culture Insights Journal)
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/thcij.v1i1.280

Abstract

The Ministry of Tourism and Creative Economy is currently implementing CHSE-based health protocols (Cleanliness, Health, Safety and Environment Sustainability) on tourism and creative economy efforts, to revive the sector from the downturn caused by the Covid-19 pandemic. The key to successful tourism in order to rebound immediately is the implementation of CHSE-based health protocols well and disciplined in each destination and tourism sector actors. Berastagi city is one of the tourist cities that is a mainstay of tourism in north Sumatra. This is certainly very related to the implementation of the CHSE program from the government, in order to make tourism activities in Berastagi city bounce back. The purpose of this research is to find out how to understand and apply the CHSE program to employees working in the kitchen department at Sibayak International hotel so as to have a positive impact from the application and can increase the trust of guests to stay. This research is descriptive research with data analysis method is qualitative descriptive. The results of the study can be concluded that cooks get a good understanding of the CHSE program that is being implemented by the government as an effort to prevent the transmission of the covid.19 virus, especially in the kitchen area as the place most at risk of becoming a medium of transmission of bacteria and viruses from humans to processed foods. The implementation of CHSE program in Sibayak Berastagi hotel kitchen goes well so it is expected that it will also have a good influence on the level of trust of guests not to worry about visiting and staying at Sibayak Berastagi hotel.
Penerapan Nilai-Nilai Karakter Kerja dalam Pengelolaan Usaha Hospitality di Kawasan Ekowisata Tangkahan Chafizah Chafizah; Bahagia Tondang; Ngger Putro Cahyo Hutomo; Christina Anggreani
Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan Vol. 5 No. 3 (2026): Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jempper.v5i3.6965

Abstract

Pariwisata berbasis ekowisata merupakan salah satu strategi penting dalam pengembangan destinasi wisata berkelanjutan melalui integrasi konservasi lingkungan dan pemberdayaan masyarakat lokal. Kawasan Ekowisata Tangkahan di Kabupaten Langkat merupakan salah satu destinasi berbasis masyarakat; namun demikian, perkembangannya belum sepenuhnya diikuti oleh konsistensi kualitas layanan, khususnya dalam penerapan nilai-nilai karakter kerja oleh pelaku usaha hospitality. Oleh karena itu, penelitian ini bertujuan untuk menganalisis penerapan nilai-nilai karakter kerja dalam pengelolaan usaha hospitality di kawasan tersebut. Penelitian ini menggunakan pendekatan kuantitatif dengan metode deskriptif. Populasi penelitian adalah seluruh pelaku usaha hospitality di kawasan Tangkahan dengan menggunakan teknik sampling jenuh. Variabel independen dalam penelitian ini adalah karakter kerja yang diukur melalui indikator disiplin, tanggung jawab, kejujuran, komunikasi, dan kerja sama, sedangkan variabel dependen adalah pengelolaan usaha hospitality. Analisis data dilakukan menggunakan analisis deskriptif yang didukung oleh uji validitas dan reliabilitas. Hasil penelitian menunjukkan bahwa penerapan nilai-nilai karakter kerja berada pada kategori cukup baik, dengan nilai rata-rata berkisar antara 3,56 hingga 3,68. Hal ini menunjukkan bahwa pelaku usaha telah menerapkan prinsip dasar karakter kerja dalam pelayanan. Namun demikian, masih terdapat berbagai kendala, seperti keterbatasan sumber daya manusia, sistem pengelolaan yang masih manual, serta budaya kerja kekeluargaan yang memengaruhi konsistensi penerapan standar profesional. Penelitian ini menekankan pentingnya penguatan karakter kerja melalui pelatihan, penyusunan standar operasional prosedur, serta peningkatan kapasitas sumber daya manusia guna meningkatkan kualitas layanan dan daya saing destinasi.
Co-Authors Bahagia Tondang Chafizah Chafizah Christina Anggreani Zaitun Zaitun