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All Journal Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Padaidi: Journal of Tourism Dedication
Faradillah Saputri
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Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Other

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The Implementation of Standard Operating Procedures of Restaurant Services in Developing English Material Faradillah Saputri; Andi Tenri Ampa; Syamsiarna Nappu
Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Vol. 5, No 1 February (2023)
Publisher : Politeknik Pariwisata Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33649/pusaka.v5i1.109

Abstract

This research aims at finding out 1) the characteristics of Food and Beverage Service Management students of Makassar Tourism Polytechnic, 2) the students’ needs in English language for Food and Beverage Service based on Standard Operational Procedure, 3) the designed and developed English language materials based on Standard Operational Procedure for Food and Beverage Service Students, 4) the validity of the developed English Materials based on needs analysis of Standard Operational Procedure for Food and Beverage Service Students. This research applies Research and Development (R&D) method by using the ADDIE Model by taking 117 students of FBS Management department, Makassar Tourism Polytechnic as the respondents. The results of data analysis show that 1) The English competency level of the students of FBS Management department are mostly in the intermediate level (81.20%) 2) The language skills mostly needed by the students of FBS management department is speaking skill and they prefer to study English in the pair work or role play activity. In terms of the SOP of the restaurant services, the results have shown that all of the procedures for each SOP needed by the students of FBS as the English material for FBS Management department. 3) The English material which is designed and developed based on the need analysis of SOP restaurant services, 4) the results of the last validation for the designed and developed material indicate that the material is ready to be used. The quality of the developed materials is categorized as good material. Thus, it can be used as a main source to learn English Food and Beverage Service Management at Makassar Tourism Polytechnic
Pelatihan Hospitality dan Pengelolaan Usaha Akomodasi sebagai Strategi Pemberdayaan Masyarakat Desa Wisata Bonto Somba Kabupaten Maros Andi Ade Zulkifli; Ernawati AB; Faradillah Saputri; Ismail
PADAIDI: Journal of Tourism Dedication Vol. 2 No. 2 (2025): Juli-Desember
Publisher : Politeknik Pariwisata Makassar

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Abstract

Pengembangan desa wisata berbasis masyarakat memerlukan dukungan sumber daya manusia yang memiliki pemahaman mengenai hospitality dan pengelolaan usaha akomodasi. Namun, hasil identifikasi kebutuhan di Desa Wisata Bonto Somba, Kabupaten Maros, menunjukkan bahwa masyarakat, pemuda desa, dan anggota Kelompok Sadar Wisata (Pokdarwis) masih memiliki keterbatasan pengetahuan terkait pelayanan wisata dan pengelolaan usaha akomodasi berbasis potensi lokal. Kegiatan Pengabdian kepada Masyarakat ini bertujuan untuk memperluas wawasan dan meningkatkan pemahaman masyarakat mengenai prinsip-prinsip hospitality, pelayanan prima, pengelolaan kamar (housekeeping), serta pengembangan usaha akomodasi dalam mendukung desa wisata. Kegiatan dilaksanakan pada tanggal 13–14 Juni 2025 dengan melibatkan 20 peserta yang terdiri atas masyarakat desa, pemuda lokal, dan anggota Pokdarwis. Metode pelaksanaan menggunakan pendekatan partisipatif melalui ceramah interaktif, diskusi, simulasi layanan kamar, dan edukasi pemanfaatan potensi lokal melalui camping ground. Hasil kegiatan menunjukkan bahwa peserta memperoleh pengalaman belajar yang positif serta memahami pentingnya pelayanan tamu, etika hospitality, pengelolaan homestay, dan pengembangan produk wisata berbasis komunitas. Temuan wawancara menunjukkan bahwa peserta memandang pelatihan sebagai sarana untuk meningkatkan kesiapan mereka dalam berperan sebagai penyedia layanan wisata dan pengelola usaha akomodasi. Kegiatan ini menegaskan bahwa pelatihan hospitality dan pengelolaan usaha akomodasi dapat menjadi strategi pemberdayaan masyarakat yang relevan dalam mendukung pengembangan desa wisata yang berkelanjutan dan berdaya saing.
Co-Authors Andi Ade Zulkifli Andi Tenri Ampa Ernawati Ab Ismail Syamsiarna Nappu