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All Journal Jurnal Dimensi JIM UPB (Jurnal Ilmiah Manajemen Universitas Putera Batam) REKAMAN (Jurnal Riset Ekonomi Bidang Akuntansi dan Manajemen) Jurnal Riset Manajemen Sekolah Tinggi Ilmu Ekonomi Widya Wiwaha Program Magister Manajemen Jurnal Akuntansi Barelang International Journal of Economics Development Research (IJEDR) Jurnal Manajemen Pelayanan Hotel Enrichment : Journal of Management Jurnal Cafetaria Arus Jurnal Sosial dan Humaniora Jurnal Puan Indonesia Jurnal Ilmu Komunikasi Journal of Innovation Research and Knowledge Jurnal Manajemen Kuliner Jurnal Mata Pariwisata Jurnal Manajemen, Organisasi, Dan Bisnis Jurnal Menata International Review of Practical Innovation, Technology and Green Energy (IRPITAGE) Postgraduate Management Journal Jurnal Mahatvavirya JURSIMA Jurnal Keker Wisata: Kegiatan Pengabdian Kepada Masyarakat Jurnal Sistem Informasi dan Manajemen Journal of Innovative and Creativity Jurnal Penelitian Pendidikan Indonesia Tractare: Jurnal Ekonomi-Manajemen Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan Sadar Wisata: Jurnal Pariwisata
Wibowo, Agung Edy
Politeknik Pariwisata Batam
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Education On Making Luti Gendang And Innovation Of Luti Gendang Products At State Elementary School 011 Sekupang Batam Agung Arif Gunawan; Rosie Oktavia Puspita Rini; Hari Sandi Atmaja; Caroline Jeklin Seda; Chily Robillah
JURNAL KEKER WISATA Vol. 4 No. 2 (2026): JULI 2026
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v4i2.528

Abstract

This Community Service (PKM) activity aims to provide education on making luti gendang and innovation of luti gendang products to students of SD Negeri 011 Sekupang Batam. Luti gendang is a traditional food typical of the Riau Islands that has cultural value and economic potential. The activity was carried out through counseling methods, demonstrations, direct practice, and interactive discussions to 80 students in grades 4 and 5. The material provided included an introduction to traditional culinary, food safety, sanitation and hygiene, and culinary product innovation. The results of the activity showed an increase in students' knowledge about traditional culinary and the importance of healthy and safe food. In addition, students showed high enthusiasm in the practice of making luti gendang and product innovation. This activity is expected to increase awareness of the younger generation towards the preservation of local culinary culture and encourage creativity and healthy food consumption patterns from an early age
Strengthening Healthy Food Literacy through Education and Culinary Demonstrations of Nutrient-Dense Scrambled Eggs and Fish Nuggets Eva Amalia; Heri Nuryanto; Miratia Afriani; Agung Arif Gunawan; Muhammad Syauqan Rizieq; Eko Lamendri; Egi Dio Aprilian
JURNAL KEKER WISATA Vol. 4 No. 2 (2026): JULI 2026
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v4i2.531

Abstract

The implementation of Indonesia’s Free Nutritious Meal Program (Makan Bergizi Gratis/MBG) in elementary schools faces a significant challenge in the form of food waste, particularly from vegetable and fish-based menu components. This community service program was conducted at SD Negeri 011 Sekupang, Batam, to strengthen healthy food literacy among students and improve acceptance of nutritious foods through an integrated educational and culinary intervention. The program was considered important because nutritional literacy is a key determinant of healthy eating behavior and directly influences the effectiveness of school feeding programs. The intervention combined visual education on the “Isi Piringku” (My Plate) balanced nutrition guidelines with interactive culinary demonstrations using a Functional Gastronomy approach. Students participated in educational sessions, discussions, sensory evaluations, and demonstrations of Homemade Healthy Fish Nuggets and Nutrient-Dense Vegetable Scrambled Eggs prepared from locally available ingredients. Program effectiveness was measured through pre-test and post-test questionnaires, plate-waste observations, and organoleptic evaluations. The results revealed a substantial improvement in students’ nutritional knowledge, with average scores increasing by 96.02% from pre-test to post-test. Furthermore, 95% of participating students consumed the modified food products completely, indicating a significant enhancement in sensory acceptance. The findings demonstrate that combining nutrition literacy with sensory-oriented culinary innovation can effectively reduce food refusal and encourage healthier eating behaviors among children. This approach offers a practical model for optimizing the impact of the MBG program while supporting the development of sustainable healthy eating habits in school communities.
Evaluating Customer Preferences For Human Resources At Ayam Kosek Restaurant: A Comparative Study Based On SERVQUAL Dimensions Agung Edy Wibowo; Kartika Cahayani; Asman Abnur; I.Nyoman Budhiartha; M.Irfan Fitrian
Tractare: Jurnal Ekonomi-Manajemen Vol 9 No 1 (2026): TRACTARE : Jurnal Ekonomi dan Manajemen
Publisher : Sekolah Tinggi Ilmu Ekonomi Bentara Persada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62820/trt.v9i1.200

Abstract

This study aims to analyze customer preferences toward human resources (HR) quality in a restaurant operating across three different locations using the Service Quality (SERVQUAL) approach. Human resources play a critical role in the restaurant industry because they directly influence service experiences that affect customer satisfaction and loyalty. Service quality in this study was evaluated based on the five SERVQUAL dimensions, namely tangibles, reliability, responsiveness, assurance, and empathy. The research employed a quantitative approach involving 99 respondents selected through purposive sampling. The respondents consisted of customers who had previously visited and received services directly from the restaurants under study. Data were collected through structured questionnaires and analyzed using descriptive statistics and comparative tests to determine whether differences existed in customer preferences regarding HR quality across the three restaurant locations. The findings reveal that each location obtained different mean scores across several SERVQUAL dimensions. These differences indicate variations in customer perceptions regarding the performance of employees at each restaurant branch. However, statistical testing demonstrated that the observed differences were not statistically significant. This result suggests that the quality of service delivered by human resources across the three restaurant locations is relatively consistent and capable of meeting customer expectations at a comparable level. Therefore, despite the existence of differences in average scores among locations, customers generally do not exhibit significantly different preferences regarding the quality of human resources serving them. The study implies that the service standards implemented by the restaurant management have been applied relatively uniformly across all branches. These findings provide valuable insights for management in maintaining service consistency while continuously improving employee performance and service quality. Furthermore, the results highlight the importance of sustaining standardized service practices as a strategic effort to strengthen customer satisfaction, enhance customer loyalty, and improve the restaurant’s competitiveness in an increasingly dynamic and competitive market environment
Co-Authors ., Winny A. Nasution, M. Nur. A.Nasution, M.Nur Achmad, Amsakar Afrinal, Hendri Agung Arif Gunawan Agus Rahmato Alpino Susanto, Alpino Amanda, Fid’dia Andre Wijaya Andri Wibowo Andriani, Yanti Ardhana, Alzeyna Dwilovita Ardiansyah Saputra Asman Abnur Asman Abnur Asman Abnur, Asman Aurora Mikasari, Dewi ay Az-Zahra, Qanita Baktivillo Sianipar Baktivillo Sianipar BAMBANG WAHYUDI WICAKSONO, BAMBANG WAHYUDI Borgias, Frans Budhiartha, I Nyoman Cahayani, Kartika Caroline Jeklin Seda Cherryline, Violetta Chily Robillah Christian Lumban Tobing, Vargo Christina Koh Dahrul Aman Harahap Desi Surlitasari Dewi Dewi Aurora Mikasari Dewi, Hanindianti Dwi Joko Siswanto Edwin Agung Wibowo, Edwin Agung Egi Dio Aprilian Eko Lamendri Eryd Saputra Eva Amalia Faiza Azzahra Fitrah Haryanto Frangky Frangky Silitonga Frangky Silitonga Gaol, Lestari Herlina Lumban Hardiono Harefa, Selamat Kristian Hari Sandi Atmaja Hendra Syaiful Heri Nuryanto Holyness Nurdin Singadimedja I Wayan Thariqy Kawakibi Pristiwasa I.Nyoman Budhiartha Ida Aju Brahma Ratih Ida Aju Brahma Sari Ida Bagus Cempena Ida Bagus Udayana Putra Joshua Cesario Matulessy Kamelia Santika Karium Jackson.M, Nainggolan Kartika Cahayani Kartika Cahayani L. Tobing, Vargo Christian L. Tobing, Vargo Christian, Lianto, Ven Linawati Linawati Lubis, Arina Luthfini M.Irfan Fitrian Maharani, Deswita Aulia Mahben Jalil Malau, Parningotan Maldin, Siska Amelia Miratia Afriani Miratia Afriani Moc Aminudin Hadi Moh Thandzir Mohamad Nur Afriliandi Nasution Mohamad Nur Afriliandi Nasution Mokerje, Nadya Febriani Muhamad Nur Afriandi Nasution Muhammad Syauqan Rizieq Muhammad Zidane Fahrultullah Mustapa, Zainal Nanda Putra Utama Nasution, Muhamad Nur Afriandi Nasution, Muhamad Nur. A. Nensi Lapotulo Ni Putu Priscillia Nuryanto, Hilde Febi Annisa Nyoman Budhiartha, I Pratama, Tito Pratiwi, Septiani Indah Prihartanti, Wiwik Putra, Sulfanow Rahman Hasibuan, Rahman Rahmat A.K Purba Rahmawati, Alivia Ramadanti, Tiara Rasyid Ridho Harahap Reza, Muhammad Khoirul Rezki Alhamdi Ria Pratiwi Rini, Rosie Oktavia Puspita Rosie Oktavia Puspita Rini Rosie Oktavia Puspita Rini Ruslan Ruslan Salman, Nola Fibriyani Bte Salsabila Ghaisani Sari, Nur Ramidah Senop Putra Perwira Sianipar, Baktivillo Simanjuntak, Khewin Exando Siregar, Alifa Rahmauli Sri Langgeng Ratnasari Suhardi Suhardi Supardi Supardi Supratman Supratman, Supratman Surya Rahman Hakim Syafruddin Rais, Syafruddin Syaiful, Hendra Syamsul Bahari Thania Nadhirah Amalina Tirta Mulyadi Titok Waskito Adi Tria Juregi Ulum Lubis, Taufik Bachrul Utama, Yolanda Sa'ad Uteh, Nor Fazlin Vanessa Angelyn Wahyudi Ilham Wangdra, Suvianto Wangdra, Yvonne Wasiman, Wasiman Widi Hardini, Widi Yesa, Hesti Desba Yulianti, Merline Zhamasar, Aisha Zulkifli Zulkifli