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All Journal Media Wisata Jurnal Bisnis Hospitaliti Padaidi: Journal of Tourism Dedication Padaidi: Journal of Tourism Dedication
Ab, Ernawati
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Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Transportation Other

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The Potential Development Strategy of Kassi Village as a Tourism Village Based on Agro-Tourism in Jeneponto Regency, Indonesia Ab, Ahmad; Annisa Tumbel; Saling; Ab, Ernawati; Hasbi, Andi
Media Wisata Vol. 23 No. 1 (2025): Media Wisata
Publisher : Sekolah Tinggi Pariwisata AMPTA Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v23i1.851

Abstract

The people living in the Kassi Village still maintain their customs well and have a reasonably high social value. The agricultural potential of the village is that it is possible to use it as a tourist area without reducing the agricultural activities of the local community. This study aims to determine the potential of Kassi Village as a tourism village and identify strategies for developing agro-tourism-based village potential. The method used in this research is a qualitative approach using descriptive analysis, and a SWOT analysis is carried out to determine the potential development strategy of an area. This study's data collection techniques used interview techniques with informants and field observations. The results showed that Kassi Village, located in the highlands of Jeneponto Regency, has abundant natural resource potential and agricultural and plantation areas. The SWOT analysis results found appropriate strategies to develop Kassi Village into a tourism village based on agro-tourism. These natural resources can be used as tourist attractions based on agro-tourism.
Pemberdayaan Pokdarwis melalui Pelatihan Pengelolaan Usaha Glamping di Kelurahan Malino, Gowa Zulkifli, Andi Ade; AB, Ernawati; Saputri, Faradillah; Ismail, Ismail
PADAIDI: Journal of Tourism Dedication Vol. 2 No. 1 (2025): Januari-Juni
Publisher : Politeknik Pariwisata Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33649/padaidi.v1i2.589

Abstract

Kegiatan Pengabdian Kepada Masyarakat (PKM) ini bertujuan untuk meningkatkan kapasitas pengelola glamping dan camping ground di Malino, Kabupaten Gowa, melalui pelatihan pelayanan prima berbasis standar housekeeping dan hospitality. Kegiatan dilaksanakan selama tiga hari, 16–18 Mei 2025, di D’Luna Camping Ground, dengan melibatkan 35 peserta yang terdiri dari pengelola akomodasi wisata dan anggota Pokdarwis. Metode pelatihan meliputi sesi teori selama 8 jam, praktik lapangan 8 jam, serta evaluasi menggunakan pre-test dan umpan balik peserta. Hasil menunjukkan bahwa mayoritas peserta merasa materi mudah dipahami dan relevan dengan kebutuhan peserta, serta praktik lapangan sangat membantu dalam penguasaan keterampilan. Kegiatan ini mendapat respon positif dan dinilai efektif dalam meningkatkan pemahaman operasional glamping. Rekomendasi ke depan adalah perlunya pendampingan lanjutan, pelatihan tematik lebih mendalam, serta penyelenggaraan kegiatan serupa pada waktu high season agar lebih kontekstual dan implementatif
Pemberdayaan Pokdarwis melalui Pelatihan Pengelolaan Usaha Glamping di Kelurahan Malino, Gowa Zulkifli, Andi Ade; AB, Ernawati; Saputri, Faradillah; Ismail, Ismail
PADAIDI: Journal of Tourism Dedication Vol. 2 No. 1 (2025): Januari-Juni
Publisher : Politeknik Pariwisata Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33649/padaidi.v1i2.589

Abstract

Kegiatan Pengabdian Kepada Masyarakat (PKM) ini bertujuan untuk meningkatkan kapasitas pengelola glamping dan camping ground di Malino, Kabupaten Gowa, melalui pelatihan pelayanan prima berbasis standar housekeeping dan hospitality. Kegiatan dilaksanakan selama tiga hari, 16–18 Mei 2025, di D’Luna Camping Ground, dengan melibatkan 35 peserta yang terdiri dari pengelola akomodasi wisata dan anggota Pokdarwis. Metode pelatihan meliputi sesi teori selama 8 jam, praktik lapangan 8 jam, serta evaluasi menggunakan pre-test dan umpan balik peserta. Hasil menunjukkan bahwa mayoritas peserta merasa materi mudah dipahami dan relevan dengan kebutuhan peserta, serta praktik lapangan sangat membantu dalam penguasaan keterampilan. Kegiatan ini mendapat respon positif dan dinilai efektif dalam meningkatkan pemahaman operasional glamping. Rekomendasi ke depan adalah perlunya pendampingan lanjutan, pelatihan tematik lebih mendalam, serta penyelenggaraan kegiatan serupa pada waktu high season agar lebih kontekstual dan implementatif
FAKTA-FAKTA SISA MAKANAN (FOOD WASTE) DI HOTEL BINTANG 3 DAN BINTANG 4 DI MAKASSAR Darmayasa; Pastini, Ni Wayan; Nurgaha, Putu Ari; Ab, Ernawati
JURNAL BISNIS HOSPITALITI Vol 13 No 2 (2024): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v13i2.1607

Abstract

Food waste is one of the most pressing environmental and economic issues in the hospitality sector, particularly in 3-star and 4-star hotels. This study aims to explore the factors contributing to food waste and the strategies used to address it in 3-star and 4-star hotels in Makassar. The research employed a qualitative descriptive approach, collecting data through direct observation, in-depth interviews with hotel management, restaurant staff, and guests. The findings revealed that the main causes of food waste include guests' habit of taking excessive portions, a lack of awareness of environmental impacts, and insufficiently strict hotel policies on waste management. Some hotels have implemented efforts to reduce food waste, such as guest education, posting written reminders, and managing leftover food. However, these strategies still face several challenges, including guest resistance and management concerns about hotel image. This study suggests the need for more systematic and collaborative policies between guests, staff, and management to achieve more effective and sustainable food waste reduction.
Co-Authors AB, Ahmad Annisa Tumbel Darmayasa hasbi, andi Ismail Ismail Nurgaha, Putu Ari Pastini, Ni Wayan Saling Saputri, Faradillah Zulkifli, Andi Ade