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All Journal Jurnal Ekonomi Alamtana
Rachma Amalia, Firda
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Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance

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Implementasi Laboratorium Mini Kitchen Sebagai Media Pembelajaran Berbasis Teaching Factory di SMK Suarna Wisata Banyuwangi Kanom, Kanom; Ari Perdana, Muhamad; Febrian, Ayu Wanda; Rachma Amalia, Firda
Alamtana: Jurnal Pengabdian Masyarakat UNW Mataram Vol 4 No 3 (2023): Edisi Desember 2023
Publisher : LPPM UNIVERSITAS NAHDLATUL WATHAN MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51673/jaltn.v4i3.1780

Abstract

Suarna Wisata Blimbingsari Vocational School is a Vocational High School that prioritizes practice rather than theory. To be declared competent to become a waiter and/or demi chef, students are required to be able to understand each function of food and beverage equipment. The existence of a laboratory as a learning medium is considered important, especially in supporting teaching factory-based learning (TEFA). The infrastructure standards for the Catering Skills Study Program for the Catering Services Competency Competency must at least have a food processing practice laboratory and a restaurant service practice laboratory. Each laboratory is equipped with practical equipment in accordance with the needs of students in each study group. The provision of a mini kitchen laboratory was chosen as an effort to present Food and Beverage practicum classes starting from FNB Products, introduction to equipment, table set up, sequence of service, to serving procedures to consumers. It is felt that this will be superior and relevant for tefa-based vocational school learning conditions.
Designing Operational Standards For Lost And Found Handling Procedures In The Front Office Department At The Poliwangi Jinggo Educational Hotel Rini Marliza; Rachma Amalia, Firda; Nurhalimah, Nurhalimah
Jurnal Ekonomi Vol. 13 No. 02 (2024): Jurnal Ekonomi, Edition April - June 2024
Publisher : SEAN Institute

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Abstract

This research aims to design a lost and found SOP at the Poliwangi Jinggo educational hotel, as a written guideline for staff in handling the process of losing and finding guest items so that all staff can handle lost and found more regularly and in accordance with the established SOP. Because up to now, the handling of lost and found has only been based on the knowledge or experience of the staff, without any written guide-lines from the hotel directly. The design process begins with collecting data from informants who are experienced in handling lost and found and hotel staff so that researchers can prepare lost and found SOPs accord-ing to the situation and conditions that are appropriate for hotel. Next, the data is analyzed using the Miles and Huberman method, first data collected becomes a process flow by reduction stage, second process flow is arranged in the form of a flowchart by presentation stage, and the last, the flowchart design are verified and validated by conclusion closing stage. The result of the conclusion is that the lost and found SOP is stat-ed to be in accordance with the hotel's needs and can be applied in the hotel environment. The SOP has also been prepared in the form of a complete flowchat with detailed explanations so that staff can under-stand the handling sequence from start to finish quickly and easily. By having a written lost and found SOP, each staff can learn and understand how to handle lost and found by the same guidline. The existence of a lost and found SOP can remind the staff's performance in handling lost and found effectively and efficiently, so as to build a sense of satisfaction and trust in guests regarding security during their stay at the Poliwangi Jinggo educational hotel.
Planning Standard Operational Procedure Waiters In Apply Chinese Style Table Set Up In Educational Hotel Polywangi Jinggo Serungke, Mayang; Rachma Amalia, Firda; Nurhalimah, Nurhalimah
Jurnal Ekonomi Vol. 13 No. 02 (2024): Jurnal Ekonomi, Edition April - June 2024
Publisher : SEAN Institute

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Abstract

The hotel industry plays an important role as a supporting sector in the tourism sector. The tourism sector is one aspect that can be utilized to develop the potential of each region. Standard Operating Procedures (SOP) are documents that contain the steps/systems of work in an organization. The aim of this research is to create a structured written recapitulation of the Chinese style table set up SOP document, find out the process of designing the Chinese style table set up SOP at the Poliwangi Jinggo Education hotel and find out the implementation of the Waiters SOP in implementing the Chinese style table set up at the Poliwangi Jinggo Education hotel . The research method used is a qualitative approach, the preparation of service SOP documents is carried out using the gap analysis method (GAP) where the preparation of SOP documents is carried out in accordance with ideal conditions according to (five) dimensions of service quality, namely: direct evidence ( standard operational procedure) , reliability ( reliability ) , responsiveness , assurance and empathy by comparing the existing conditions of the Chinese style table set up procedures at the Poliwangi Jinggo Education hotel. Then, to ensure the Chinese style table set up SOP document produced is in accordance with the company's needs , then the verification and validation stages are carried out regarding the SOP documents created. The results of this research are standard operational procedures for Waiters in implementing Chinese style table set up at the Poliwangi Jingo Education Hotel. This SOP (standard operational procedure) is expected to become a document for the Poliwangi Jinggo Education Hotel and can also be a reference and guide for handling Chinese style table set ups in food and beverage
Co-Authors Ari Perdana, Muhamad Ayu Wanda Febrian, Ayu Wanda Kanom, Kanom Nurhalimah Nurhalimah Rini Marliza Serungke, Mayang