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All Journal Al-Kharaj: Jurnal Ekonomi, Keuangan & Bisnis Syariah Business Management Research Servitia: Journal of Community Service and Engagement
Moh. Abdul Azis Danu Brata
Faculty Of Economics And Business, Universitas Perjuangan Tasikmalaya
Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Social Sciences Transportation Other

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Implementasi Penggunaan Personal Protective Equipment (PPE) oleh housekeeper di Cordela Suites Tasikmalaya Indah Sugiarti; Moh. Abdul Azis Danu Brata
Al-Kharaj: Jurnal Ekonomi, Keuangan & Bisnis Syariah Vol. 8 No. 2 (2026): Al-Kharaj: Jurnal Ekonomi, Keuangan & Bisnis Syariah
Publisher : Intitut Agama Islam Nasional Laa Roiba Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47467/alkharaj.v8i2.10823

Abstract

The use of Personal Protective Equipment (PPE) is an important aspect in maintaining the occupational health and safety of housekeepers in the hospitality industry. Housekeepers are exposed to various occupational risks that require adequate protection. This study aims to analyze the implementation of PPE usage by housekeepers at Cordela Suite Tasikmalaya Hotel, including knowledge, usage practices, supporting and inhibiting factors, as well as workers' perceptions toward PPE. This research is a descriptive qualitative study with an observational approach and in-depth interviews. Respondents include the Executive Housekeeper, Room Attendant, and Order Taker. Data were collected through observation sheets and structured interview guidelines, then analyzed descriptively. Observation results show that housekeepers use PPE according to Standard Operating Procedures (SOP), including masks, gloves, and shoes in proper working condition. PPE storage facilities and information boards for usage are available. Supervision is conducted directly with warnings given to those who do not follow procedures. The main constraint is discomfort (heat) especially for internship participants, but it remains mandatory to maintain hygiene. In conclusion, the implementation of PPE usage at Cordela Suite Tasikmalaya has been running well with adequate availability, strict supervision, and high awareness among workers. Enhancement of basic housekeeping understanding for prospective workers is needed to improve PPE usage compliance.
Analysis of Strategies to Improve the Effectiveness and Productivity of Promotions in Supporting Service Quality at Cordela Suite Hotel Tasikmalaya Moh. Abdul Azis Danu Brata; Indah Sugiarti; Tridesmita Nurhapipah; Muhammad Fitran
Business Management Research Vol. 5 No. 1 (2026): January 2026
Publisher : University of Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/bismar.v5i1.17094

Abstract

This study examines the integrative relationship between promotional strategies and service quality within the hospitality industry by emphasizing the role of expectation formation and service delivery alignment. Drawing on Integrated Marketing Communication (IMC), Service-Dominant Logic (SDL), and expectation-disconfirmation theory, the study proposes a process-based framework linking promotion, customer expectations, and perceived service quality. A qualitative case study was conducted at Cordela Suite Hotel Tasikmalaya, a regional hotel operating in a competitive and under-researched context. Data were collected through semi-structured interviews, observations, and document analysis, and analyzed using thematic coding (open, axial, and selective coding). The findings reveal that promotional strategies function as expectation builders, shaping customer perceptions prior to service encounters. Promotional effectiveness influences perceived service quality by determining the accuracy of communicated value, while promotional productivity affects the consistency of service delivery through operational readiness. Importantly, alignment between promotional promises and actual service delivery emerges as a critical mechanism driving customer satisfaction and loyalty. This study contributes to the literature by offering an integrative and process-oriented perspective that bridges marketing and service operations, moving beyond fragmented approaches that treat promotion and service quality separately. Practically, the findings provide actionable insights for hotel managers, particularly in regional contexts, to synchronize promotional activities with operational capabilities in order to enhance customer experience and competitive performance.
Pelatihan Pelayanan Penyajian Makanan Tradisional Sunda Di Objek Wisata Situ Gede Kota Tasikmalaya Empong Yuyun Kustini; Tuti Iriani; Moh. Abdul Azis Danu Brata; Indah Sugiarti; R. Soni Sumali
Journal of Community Service and Engagement Vol 2 No 1 (2026): August: Servitia: Journal of Community Service and Engagement
Publisher : CV SCRIPTA INTELEKTUAL MANDIRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.65310/q866fb08

Abstract

Situ Gede Tourist Attraction in Tasikmalaya City has significant potential for nature-based and culinary tourism, but the quality of food service provided by local culinary businesses remains limited. The main problems identified among 30 partner food stalls included inadequate personal hygiene, inefficient food serving procedures, limited professional communication, non-functional handwashing facilities, and unpleasant odors from toilet areas. This community service program aimed to improve the competence of local culinary operators through training in food preparation, food service, professional ethics, tourism awareness, hygiene, and sanitation. The program employed counseling, practical training, field assistance, and monitoring involving lecturers and 20 students from the Hospitality Study Program at Universitas Perjuangan Tasikmalaya. The results indicated improved understanding of traditional Sundanese food preparation and presentation, particularly for nasi timbel, nasi tutug oncom, and nasi liwet. Participants also began applying more courteous communication and using aprons during service activities. Increased attention to environmental cleanliness and sanitation facilities was also observed. However, physical infrastructure and operational layout remained important constraints. The program provides a practical foundation for improving culinary service quality and supporting sustainable local tourism development in Situ Gede.  
Co-Authors Empong Yuyun Kustini Indah Sugiarti Indah Sugiarti Muhammad Fitran R. Soni Sumali Tridesmita Nurhapipah Tuti Iriani