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., Dailami
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Economics, Econometrics & Finance Education

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Analisis Efektivitas Pelatihan Sequence of service dalam Mempersiapkan Mahasiswa untuk memasuki Industri Perhotelan Sipayung, Natal Olotua; ., Dailami; Alhamdi, Rezki; Langi, yusakh yama
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i2.3219

Abstract

This study aims to examine the effectiveness of sequence of service training provided to students of the Food and Beverage Management Study Program at Politeknik Pariwisata Batam in preparing them to enter the hospitality industry. Sequence of service, as a guideline for the sequence and steps that must be followed in serving guests—from their arrival until they leave the restaurant—is a crucial factor in determining guest satisfaction during their visit. Satisfied guests are more likely to return, whereas dissatisfied guests tend not to come back, which directly affects the profitability of hospitality businesses.This research is motivated by the growing demand for qualified human resources in the hospitality industry, particularly in the Food & Beverage (F&B) sector. To meet this demand, it is essential to prepare well-trained personnel who can respond effectively to guest needs.This study employs a qualitative descriptive method using techniques such as observation, interviews, and documentation. Based on the analysis of several factors influencing the effectiveness of training—namely training design, teaching methods, participant engagement, management support, evaluation and feedback, relevance to industry needs, and post-training support—it can be concluded that the training conducted at the Food and Beverage Management Study Program of Politeknik Pariwisata Batam is effective and aligned with hospitality industry standards. This is evidenced by students’ readiness to enter the hospitality industry and their successful placement in internationally standardized hotels both domestically and abroad.
Peran Masyarakat dalam Pengembangan Wisata Pulau Putri di Kelurahan Sambau, Nongsa, Kota Batam Pratama, Tito; ., Dailami; Alhamdi, Rezki; Thamdzir, Moh.; Sipayung, Natal Olotua; Rais, Syafruddin; Maldin, Siska Amelia; Ilham, Wahyudi; Irwansyah Rezeki, Syalendra Reza; Sukmamedian, Haufi; Ariansya, Bojes; Irmalya, Gita
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i2.3714

Abstract

This study aims to identify and analyze the role of the community in the development of tourism on Putri Island, located in Sambau Village, Nongsa District, Batam City. Community-based tourism development is key to creating a sustainable tourism destination and providing economic, social, and cultural impacts for the local community. The research method used is descriptive qualitative, with data collection techniques through observation, interviews, and documentation of local residents, tourism managers, and local government officials. The research results show that communities play a crucial role in tourism development, both as key actors in tourism activities, providers of tourism services and facilities, and guardians of the local environment and culture. However, several obstacles remain, such as limited knowledge of tourism management, minimal promotion, and insufficient government support. Efforts made by communities to address these challenges include raising awareness of the importance of togetherness, tourism skills training, and strengthening collaboration between communities, the government, and the private sector. This study concludes that active community participation is a key factor in the successful development of Putri Island tourism. Therefore, ongoing support from various parties is needed to ensure Putri Island's development into a leading, competitive, and sustainable tourist destination.
Analisis Penggunaan Pembayaran Digital di Elora Coffe and Roastery Sianipar, Tomi; Pratama, Tito; ., Dailami; Sipayung, Natal Olotua
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i2.3725

Abstract

This study aims to analyze the implementation of the digital payment system at Elora Coffee and Roastery Batam Center. Elora Coffee was chosen as the research site because it has fully adopted a cashless payment system and is recognized as one of the most popular cafés in Batam with a high number of visitors, making it a potential and relevant location for the study. The research is motivated by the rapid growth of financial technology, which has become an integral part of modern economic activities and lifestyles. This study employs a qualitative descriptive method with a case study approach. Data were collected through interviews, observations, and documentation involving ten selected customers as respondents. The findings indicate that the implementation of digital payment at Elora Coffee operates effectively and is perceived as easy to use, fast, secure, and efficient. Moreover, the use of digital payment systems enhances Elora Coffee’s image as a modern café that is adaptive to technological advancement and innovation.
Pengaruh Bahan dan Ukuran Kemasan Produk Biji Kopi terhadap Minat Beli Pelanggan di Pippo Coffee Roasters, Batam Fatihah, Tegar; ., Dailami; Ilham, Wahyudi; Pratama, Tito
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i2.3742

Abstract

Coffee consumption trends in Indonesia continue to rise in line with the growth of the local coffee industry and increasing public interest in packaged coffee bean products. In this highly competitive market, packaging plays a crucial role—not only as protection for the product but also as part of a marketing strategy that can influence consumers’ purchase intention. This study aims to analyze the effect of packaging material and packaging size on customers’ purchase intention at Pippo Coffee Roasters. The research employs a descriptive quantitative approach with 121 respondents determined using the Slovin formula from a population of 2,350 people over a three-month period, with a margin of error of 0.09. Data were analyzed using SPSS version 30 through a series of statistical tests, including validity and reliability tests, classical assumption tests (normality, multicollinearity, and heteroscedasticity), as well as multiple linear regression analysis consisting of t-tests, F-tests, and the coefficient of determination. The results indicate that the research instruments covering the variables of packaging material, packaging size, and purchase intention were valid, reliable, and met the classical assumption tests. Regression analysis shows that the packaging material of coffee bean products has a significant effect on customers’ purchase intention, while packaging size does not have a significant partial effect. However, simultaneously, both variables have a significant effect on purchase intention, with a coefficient of determination (R²) value of 71.6%. These findings can serve as practical guidance for business owners, especially in the coffee industry, in designing packaging that not only maintains product quality but also enhances customers’ purchase intention.
Subtitusi Gula Tebu Dan Gula Aren Dalam Pembuatan Tepache Buah Naga Dengan Penambahan Whey Salombe, Evang Jelin Istiana; Sipayung, Natal Olotua; Pratama, Tito; ., Dailami
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i2.3754

Abstract

Fermented beverages are rapidly developing because they are considered to provide benefits for digestive health and are part of the functional food trend. One of the fermented beverage innovations that has the potential to be developed based on local ingredients is dragon fruit Tepache with the addition of whey. This study aims to determine the effect of using two types of sugar, namely cane sugar and palm sugar, on the sensory characteristics of Tepache made from dragon fruit flesh and skin with the addition of whey. The study used an experimental method with a completely randomized design with one factor and two levels and involved 30 panelists consisting of trained, semi-trained, and untrained panelists. Assessment was carried out through organoleptic tests on four quality parameters, namely color, aroma, texture, and taste, and analyzed using the Mann-Whitney U test. The results showed that cane sugar provided a brighter color and was preferred by panelists, while aroma and texture showed no significant differences in most panelists. The taste of Tepache from both treatments remained acceptable to consumers. In conclusion, the use of cane sugar provided better visual characteristics, but both types of sugar were still suitable for use in making dragon fruit Tepache with the addition of whey as a functional fermented beverage.
Analisis Bauran Pemasaran 7P Menggunakan Analisis Swot Pada Tm Project Cafe Batam Adeline, Nadya Ivana; ., Dailami; Pratama, Tito; Sipayung, Natal Olotua
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i2.3775

Abstract

The development of a healthy lifestyle is driving the emergence of integration between fitness centers and healthy food services, including the implementation of the open kitchen and bar concept. However, it is not known to what extent the food and beverage strategy implemented by cafes in the fitness center environment is able to attract interest and increase customer satisfaction. This study aims to analyze the food and beverage strategy at TM Project Cafe and assess the effectiveness of the implementation of the open kitchen and bar concept in supporting operations and customer experience. This study uses a type of qualitative descriptive research with a case study approach. Data was collected through direct observation, semi-structured interviews with management, chefs, baristas, customers, and fitness members, menu documentation and space layouts, and simple questionnaires related to customer satisfaction. Data analysis was carried out through the process of reduction, presentation, and conclusion drawn, and strengthened by SWOT analysis to assess the position of TM Project Cafe's food and beverage strategy in healthy café competition. The results of the study show that TM Project's food and beverage strategy focuses on natural ingredients, healthy menus, and interactive services. The application of the open kitchen and bar concept has been proven to increase transparency, trust, and customer satisfaction as it provides a visual experience and direct interaction during the serving process. Overall, this concept effectively supports TM Project Cafe's food and beverage strategy and strengthens its image as a provider of healthy lifestyle services.
Pengaruh Rating dan Review Melalui Google Reviews Terhadap Keputusan Pembelian Konsumen di Arch Alley Batam Alfiza, Muhammad; ., Dailami; Sipayung, Natal Olotua; Alhamdi, Rezki
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i2.3889

Abstract

This study is motivated by the growing consumer behavior in food and beverage spending and the increasing role of Google Maps as an e-WOM platform influencing purchasing decisions. This research aims to examine the effect of Google Maps ratings and reviews on consumers’ purchasing decisions at Arch Alley Restaurant Batam. A quantitative approach with a causal associative design was employed, involving 111 respondents selected through purposive sampling. The research instrument was tested using validity and reliability tests, followed by classical assumption tests including normality, multicollinearity, and heteroscedasticity. Data were analyzed using multiple linear regression, supported by t-tests to assess partial effects and an F-test to evaluate simultaneous influence. The findings indicate that both rating and review significantly and positively affect purchasing decisions, with rating being the most dominant variable. Overall, the results highlight the essential role of digital reputation in shaping consumer decisions and strengthening customer loyalty.
Pengaruh FOMO (Fear of missing out) Terhadap Minat Beli Di Common Space Coffee & Bar Batam Handoko, Bram; Ilham, Wahyudi; Sipayung, Natal Olotua; ., Dailami
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i2.3901

Abstract

This study aims to examine the influence of Fear of FOMO (Fear of missing out) on consumer purchase intention at Café Common Space Batam. FOMO is a psychological phenomenon that manifests as an individual’s urge to follow ongoing trends and avoid the feeling of being left behind. This research applies a quantitative associative-causal approach with a population consisting of all visitors of Common Space Batam over the past six months. The sample size was determined using the Slovin formula with a 10% margin of error, setting the minimum number of respondents at 100, while this study successfully collected 107 valid responses. Data were gathered through a five-point Likert-scale questionnaire and analyzed using simple linear regression. The findings indicate that FOMO has a positive and significant effect on consumers’ purchase intention, with a coefficient of determination (R²) of 0.777 and a significance value of 0.000 (<0.05). These results contribute theoretically to the development of consumer behavior studies and provide practical insights for food and beverage business practitioners in utilizing social media as an effective marketing strategy.
Pengaruh Instagrammable Interior Terhadap Kepuasan Pelanggan Di Rubeka Coffee Shop Batam Lestari, Diah Galuh; ., Dailami; Ilham, Wahyudi; Sipayung, Natal Olotua
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i2.3904

Abstract

The development of social media, particularly Instagram, has driven many cafes to create attractive and Instagrammable interior designs to capture visitor’s attention. Aesthetic interiors now serve not only as decorative elements but also as part of a lifestyle and an indirect promotional medium. This phenomenon encouraged the researcher to examine the influence of Instagrammable interior design on customer satisfaction at Rubeka Coffee Shop Batam. This study employed a quantitative approach using the Structural Equation Modeling – Partial Least Square (SEM-PLS) method through the SmartPLS4 application, involving 100 respondents who were customers of Rubeka Coffee Shop Batam. The analysis results show that all indicators met the convergent validity test outer loading and AVE values > 0.5, and reliability tests with Cronbach’s Alpha and Composite Reliability values > 0.7. The R-Square value was 0.738, indicating that 73,8% of customer satisfaction is explained by Instagrammable interior design. Furthermore, the path coefficient value of 0.859, T-statistic of 21.066, and P-value of 0.000 confirm a positive and significant effect. This study emphasizes that an attractive and aesthetic interior design not only enhances the visual appeal of a space but also contributes significantly to customer satisfaction.
Co-Authors Adeline, Nadya Ivana Alfiza, Muhammad alhamdi, rezki Ariansya, Bojes Fatihah, Tegar Handoko, Bram Ilham, Wahyudi Irmalya, Gita Irwansyah Rezeki, Syalendra Reza Langi, yusakh yama Lestari, Diah Galuh Maldin, Siska Amelia Pratama, Tito Salombe, Evang Jelin Istiana Sianipar, Tomi Sipayung, Natal Olotua Sukmamedian, Haufi Syafruddin Rais, Syafruddin Thamdzir, Moh.