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All Journal Jurnal Pendidikan Vokasi Jurnal Manajemen Bisnis dan Pariwisata
Rossy Luckita Sasmita
Universitas Negeri Medan
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Social Sciences

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Zero-Waste Kitchen: Circular Economy-Based Kitchen Waste Management Strategy in Sustainable Tourism Restaurants Rossy Luckita Sasmita
Jurnal Manajemen Bisnis dan Pariwisata Vol. 1 No. 2 (2025): December
Publisher : PT ARFA DIGITAL TECHNOLOGY

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.65358/manbispar.v1i2.54

Abstract

The restaurant industry in the tourism sector faces major challenges related to food waste and waste management, which can be detrimental both economically and environmentally. This study aims to explore the application of Zero-Waste Kitchen based  on Circular Economy in sustainable tourism restaurants. The main objective of this study is to identify the challenges faced by restaurants in implementing this model, the best practices used, the role of technology, as well as the impact of government policies. The study uses a qualitative approach with a case study design, which includes semi-structured interviews, participatory observations, and documentation analysis on five restaurants that have adopted the Zero-Waste principle. The research findings show that the main challenges faced by restaurants are the high initial investment costs, difficulties in managing non-organic waste, and a lack of awareness among staff and customers. On the other hand, best practices such as the reuse of food waste and the processing of organic waste into compost have shown positive results. Technology, such as IoT and food waste monitoring systems, play an important role in supporting the sustainability of restaurant operations. Government policies that support through fiscal incentives and waste management infrastructure are also found to be very important. This research contributes to the sustainability literature in the tourism restaurant sector and provides recommendations for restaurants to overcome challenges in implementing Zero-Waste based on Circular Economy.
Interesting Professionalism: Ethical and Aesthetic Dimensions in Barista Practice in Medan Rossy Luckita Sasmita
Jurnal Manajemen Bisnis dan Pariwisata Vol. 2 No. 1 (2026): June (on-progress)
Publisher : PT ARFA DIGITAL TECHNOLOGY

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.65358/manbispar.v2i1.210

Abstract

This study examines the professionalism of baristas in coffee shops in Medan city with a focus on the integration of the dimensions of service ethics and presentation aesthetics and their influence on customer satisfaction and loyalty. The aim of the study was to analyze the relationship between ethical practices, aesthetic presentation, and customer experience that influence loyalty in the context of tourism and hospitality. The methodology used is a mixed-method approach with an explanatory case study design, involving 15 baristas and 50 customers as samples. Data were collected through semi-structured interviews, questionnaire surveys, participatory observations, and visual documentation, then analyzed using SPSS for quantitative data and NVivo for qualitative data. The results showed that service ethics and presentation aesthetics were the dominant factors that increased customer satisfaction (score 4.4–4.5) and played a role as the main mediator of loyalty (80%). Qualitative findings support the quantitative results, showing that personal interactions, cleanliness, and interior design support the customer's multisensory experience. This research contributes to the literature on hospitality and service management as well as practical guidance for coffee shop managers to improve professionalism and customer loyalty.
Utilizing interactive media in culinary arts education to enhance student learning outcomes Erli Mutiara; Ajeng Inggit Anugerah; Dian Agustina Dalimunthe; Siti Sutanti; Rossy Luckita Sasmita; Reni Fitria; Nikmat Akmal
Jurnal Pendidikan Vokasi Vol. 14 No. 2 (2024)
Publisher : ADGVI & Graduate School of Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jpv.v14i2.71230

Abstract

This study aims to (1) Develop interactive Flash 8-based learning media for the Introduction to Culinary Arts course, (2) Evaluate the feasibility of this learning media, and (3) Assess students' acceptance of the developed media. The research was conducted in the Culinary Arts Education Study Program at the State University of Medan from June to August 2023. The methodology used was research and development (R&D) with the ADDIE development model, comprising the Analysis, Design, Development, Implementation, and Evaluation stages. The research subjects were 30 students, and the media was validated by two subject matter experts and two media experts. Data collection instruments included a questionnaire to assess material quality, media quality, and student media acceptance. Data were analyzed descriptively. The results indicate that the Flash 8-based media for the Introduction to Culinary Arts course is highly feasible for use, with material validation by experts at 98.33% (very good category) and media validation at 90.57% (very good category). The overall feasibility score averaged 94.52%, indicating a "very good" category. Additionally, students' acceptance of this learning media was recorded as very high, with a score of 4.94. In conclusion, the developed Flash 8-based learning media proved effective and can enhance students' learning outcomes in the Introduction to Culinary Arts course. This study contributes by providing an alternative interactive learning media that is feasible, widely accepted, and capable of improving students' understanding of the field of culinary arts.
Co-Authors Ajeng Inggit Anugerah Dian Agustina Dalimunthe Erli Mutiara Nikmat Akmal Reni Fitria Siti Sutanti