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All Journal Indonesian Journal of Society Engagement (IJSE) Jurnal Pariwisata, Bisnis Digital dan Manajemen
Candrasari, Ati
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Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Social Sciences Other

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Penguatan Keterampilan Melalui Pelatihan Pengembangan Ide Bisnis di SMK Tri Sukses, Kota Depok Rusiyati, Sri; Elyana, Instianti; Zuniarti, Ida; Candrasari, Ati
Indonesian Journal of Society Engagement Vol. 5 No. 3: Desember 2024
Publisher : Lembaga Kajian Demokrasi dan Pemberdayaan Masyarakat (LKD-PM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33753/ijse.v5i3.188

Abstract

Vocational high school institution, SMK Tri Sukses Depok has an important role in preparing its students to face the world of work or become independent entrepreneurs by providing students with entrepreneurial skills, ranging from identifying business opportunities to preparing sustainable business plans. The purpose of this activity is to develop creative and innovative ideas in creating independent business opportunities, which are expected to improve students' abilities in facing future competition and fostering an entrepreneurial spirit. The method used is to conduct training accompanied by simulations and case studies to develop creative and innovative ideas so that they are ready to face the challenges of the world of work or create independent business opportunities. The training uses learning modules, internet access, projectors, and laptops for presentations. The results of the training showed that there was an increase in participants' knowledge, creativity and innovation in entrepreneurial skills, ranging from identifying business opportunities to preparing business plans and students were motivated to start entrepreneurship. The responses of the training participants were very satisfied and very interested in participating again in the next activity.
Cerdas Finansial di Era Digital: Pemanfaatan Aplikasi Manajemen Keuangan Bagi Anak Yatim RW 05, 06 dan 07 Depok Sri Rusiyati; Elyana, Instianti; Candrasari, Ati
Indonesian Journal of Society Engagement Vol. 6 No. 1: April 2025
Publisher : Lembaga Kajian Demokrasi dan Pemberdayaan Masyarakat (LKD-PM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33753/ijse.v6i1.211

Abstract

The Orphanage Assistance Agency is an agency whose members are orphans from RW 05, 06 and 07 of Pondok Cina Village, Beji District, Depok City. The purpose of the Orphanage Assistance Agency is to form students of the nation who are pious to Allah SWT, knowledgeable and have noble morals. The Orphanage Assistance Agency consists of teenagers consisting of orphans from RW 05, 06 and 07, Pondok Cina, Beji, Depok who are students from Junior High School to High School. The problem faced by the Orphanage Assistance Agency is the lack of understanding of the use of digital financial applications to manage personal finances wisely and better. This community service activity aims to develop knowledge, understanding and motivation in planning, recording, and controlling personal finances more efficiently with financial intelligence in the digital era through the use of applications for personal financial management for Orphans from RW 05, 06, and 07 Depok. The results of the study showed that there was an increase in participants by 92% in utilizing technology through the use of financial management applications, namely financial records by recording income and expenditure of funds and financial reports so that they can check the remaining funds at any time and the transition from conventional financial management to a digital-based system can be used to make long-term financial planning.
Strategi Dan Peranan Kitchen Untuk Meningkatkan Oprasional Di Hotel Best Western Premier The Hive Cawang, Jakarta Timur Widyarini, Audi; Puspita, Ratna; Candrasari, Ati; Purwanto, Eko Obi; Putra, Nova Yudha Andriansyah
Jurnal Pariwisata Bisnis Digital dan Manajemen Vol. 1 No. 1 (2022): Jurnal Pariwisata, Bisnis Digital dan Manajemen Periode Mei 2022
Publisher : LPPM Universitas Nusa Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (739.06 KB) | DOI: 10.33480/jasdim.v1i1.4007

Abstract

The hotel kitchen which functions as a production room that processes food ingredients from raw materials to food ingredients that are ready to be served and sold to hotel guests. What must always be kept clean so that the processed food is not contaminated with germs caused by the equipment used or raw materials used in the kitchen area is responsible for food production within the food & beverage department. This organization shows the positions and titles of kitchen staff from the top to the bottom. By looking at the meaning of the function and role of the kitchen in a hotel, and the parts of the kitchen in the hotel and the organization of staff in the hotel kitchen, the author is interested in taking the title: "Strategy and Role of the Kitchen to Improve Operations at the Best Western Premier Hotel The Hive Cawang , East Jakarta".
Strategi Dalam Peningkatan Olahan Pastry Dan Bakery Di Hotel Best Western Premier The Hive Cawang Jakarta Timur Purwanto, Eko Obi; Anggraeni, Jesica Yopi; Candrasari, Ati; Puspita, Ratna; Putra, Nova Yudha Andriansyah
Jurnal Pariwisata Bisnis Digital dan Manajemen Vol. 1 No. 2 (2022): Jurnal Pariwisata, Bisnis Digital dan Manajemen Periode November 2022
Publisher : LPPM Universitas Nusa Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (717.098 KB) | DOI: 10.33480/jasdim.v1i2.4008

Abstract

Food and Bakery is one of the departments in the F&B product in a hotel which is a place where various processed cakes and breads are processed which guests will enjoy. A baker must have a disciplined, agile, creative attitude and must always innovate. to always develop existing preparations into new products so that customers or connoisseurs of pastry and bakery preparations are increasingly interested and want to try these processed products, especially since processed pastry and bakery products are always a dessert. To find out the efforts to improve pastry and bakery products at the Bast Western Premier Hotel The Hive Cawang, East Jakarta, the researchers conducted research directly to the hotel. The research method used to conduct this research was descriptive qualitative analysis. The results of this study, the researchers concluded that in the processing of pastry and bakery every employee, both staff and deily workers, must follow existing management standards and recipes, both good quality raw materials, dosage, and processing techniques that aim to produce processed pastry and bakery products that are of good quality and in accordance with the standards that have been set so that there are more efforts to improve processing related to F&B at the hotel
Co-Authors Anggraeni, Jesica Yopi Ida Zuniarti, Ida Instianti Elyana, Instianti Purwanto, Eko Obi Putra, Nova Yudha Andriansyah Ratna Puspita, Ratna Sri Rusiyati Widyarini, Audi