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Ensiklopedia Social Review
Published by Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia
ISSN : 26570319     EISSN : 26570319     DOI : -
Core Subject : Economy, Humanities, Education, Social,
Humanities Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences
Menerbitkan artikel-artikel di bidang ilmu sosial yang diterbitkan 3 kali dalam setahun. Antara lain ilmu Sosial, Ilmu Politik, Ilmu Administrasi Negara, Hubungan Internasional. ilmu hukum, ilmu budaya, ilmu ekonomi, manajeman, akuntansi, sejarah, bahasa, kepustakaan, dan ilmu lainnya di bidang ilmu sosial.
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Articles 485 Documents
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PENGEMBANGAN PELAYANAN DIGITAL UNTUK MENINGKATKAN EFEKTIVITAS PELAYANAN DI PAYOBADA RESTAURANT Rinal Putra Utama; Inayatul Husna; Wina Asty
Ensiklopedia Sosial Review Vol 7, No 2 (2025): Volume 7 No 2 Juni 2025
Publisher : Ensiklopedia Social Review

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/esr.v7i2.3173

Abstract

This study aims to examine the influence of digital service development on service effectiveness at Payobada Restaurant. The background is grounded in the importance of digitalization in improving service quality in the culinary sector. A quantitative experimental method with an explanatory approach was used, distributing questionnaires to 25 respondents selected through simple random sampling. Data were analyzed using validity tests, reliability tests, normality tests (Shapiro-Wilk), Spearman Rank correlation, and robust regression. The results show a positive and significant influence of digital services on service effectiveness, with a significance value of 0.040 (p less than 0.05), a correlation coefficient of 0.414, and a regression coefficient of 0.587. The study recommends that management continue to optimize digital systems as a strategy to improve customer satisfaction and operational efficiency.Keywords: Digital Service, Service Effectiveness, Restaurant, Robust Regression, Spearman Correlation
PERANCANGAN PAKET WISATA DI DESA WISATA SANJAI BUKITTINGGI Aulia Mardha Salsabila; Winda Diana; Sri Ariani
Ensiklopedia Sosial Review Vol 5, No 3 (2023): Volume 5 No 3 Oktober 2023
Publisher : Ensiklopedia Social Review

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/esr.v5i2.1165

Abstract

Tour packages are generally designed by considering the essential components of tourism products while simultaneously serving as a medium for promoting destinations. West Sumatra is widely recognized for its strong cultural traditions and rich culinary heritage, both of which attract considerable tourist interest. One of the region's most famous culinary products is Sanjai chips, a traditional snack originating from the Sanjai area in Bukittinggi, now known as Sanjai Tourism Village. Besides being the center of Sanjai chip production, the village offers various cultural attractions and numerous small and medium enterprises (UMKM), indicating significant potential for tourism development. However, limited community knowledge regarding tour package design has prevented the village from developing marketable tourism products. This qualitative action research involved the Tourism Awareness Group (POKDARWIS) of Sanjai Tourism Village as the key informants. The findings reveal that the village has considerable potential to offer saleable tour packages and promote them through its social media platforms. Keywords: Tour Packages, Sanjai Tour Village
PERANCANGAN BUKU SAKU KOMUNIKASI BELLBOY DALAM BAHASA INGGRIS DI GRAND ROCKY HOTEL BUKITTINGGI Renoldi Wardana; Rozi Yuliani; Sri Ariani
Ensiklopedia Sosial Review Vol 6, No 3 (2024): Volume 6 No 3 Oktober 2024
Publisher : Ensiklopedia Social Review

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/esr.v6i3.2376

Abstract

This study aims to determine how to design a bellboy communication pocket book in English at Grand Rocky Hotel Bukittinggi. This research uses applied research with an action research design and a descriptive qualitative approach. The research subjects consisted of three expert informants, namely a hospitality practitioner, an English language expert, and a hospitality education academic. Data were collected through observation, interviews, documentation, and questionnaires, and were analyzed through four stages of action research, namely problem analysis, activity arrangement, activity implementation, and activity assessment. The results of this research show that the product developed is a portrait-shaped, A5-sized (14.5 cm x 21 cm) pocket book entitled “Bellboy’s English Conversation Pocket Book”, containing English material with Indonesian translation covering vocabulary, the spelling alphabet, greeting, offering, thanking, and conversation, which is arranged based on four design aspects, namely content, presentation, language, and graphics. The product has been validated by a material expert and trialled on five bellboy staff, with the assessment results showing that two staff were rated good/fairly good while three staff were rated less good. The pocket book received a positive response from the hotel and was considered effective in helping to improve the bellboys’ English communication skills at Grand Rocky Hotel Bukittinggi.Keywords: Pocket Book, Communication, Bellboy, English Language, Hotel
ANALISIS REKAYASA MENU (MENU ENGINEERING) DAN PENGEMBANGAN PRODUK MENU A’LA CARTE BERBASIS UJI HEDONIK DI RESTORAN SERAMBI RASA THE BALCONE HOTEL SUITE & RESORT Verdi Fadhilah; Wina Asty
Ensiklopedia Sosial Review Vol 6, No 1 (2024): Volume 6 No 1 Februari 2024
Publisher : Ensiklopedia Social Review

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/esr.v6i1.2238

Abstract

Menu engineering is a method of evaluating a menu by examining the profitability and popularity level of each menu item over a certain period, then classifying them to develop new products. This research aims to determine the popularity and profitability of each menu item, develop new menu items, and conduct experiments to assess consumer preference at Serambi Rasa Restaurant, The Balcone Hotel Suites Resort. This research is quantitative with a descriptive statistical method, where the independent variable is menu engineering and the dependent variable is product development. The samples consist of all 37 menu items at Serambi Rasa Restaurant and 95 panelists. Data analysis used two stages: (1) menu engineering methodology and (2) organoleptic test using hedonic preference assessment. Results for menu engineering show 5 star items, 15 plowhorse items, 10 puzzle items, and 7 dog items. For product development, 10 new items were derived from 3 puzzle and 7 dog menus, categorized as 8 main courses, 1 appetizer, and 1 dessert. The selected Pizza K-Pop Lovers was experimented with 3 expert panelists and 92 non-expert panelists. Based on hedonic test results, 43 panelists liked the aroma, 52 liked the color, 54 liked the texture, and 53 liked the taste.Keywords: Menu Engineering: Star, Plowhorse, Puzzle, Dog; New Product Development: Appetizer, Soup, Main Course, Dessert
PERANCANGAN PROGRAM KERJA POKDARWIS UNTUK MENJADI DESA WISATA MAJU DI KAMPUNG WISATA SARUGO (SARIBU GONJONG) Sylvi Nezi Azwita; Winda Diana; Franz Hermit
Ensiklopedia Sosial Review Vol 7, No 2 (2025): Volume 7 No 2 Juni 2025
Publisher : Ensiklopedia Social Review

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/esr.v7i2.3099

Abstract

This study aims to design a structured and written work program for the Tourism Awareness Group (Pokdarwis) of Sarugo Tourism Village (Saribu Gonjong), Limapuluh Kota Regency, West Sumatra, as a foundation for advancing the village toward Advanced Tourism Village (Desa Wisata Maju) status. Sarugo Tourism Village holds considerable cultural and natural tourism potential, yet its management remains unstructured due to the absence of a standardized work program and limited managerial capacity among Pokdarwis members. A descriptive qualitative approach was applied, combining field observation, semi-structured interviews with five key informants (the village head, the Pokdarwis advisor, chairperson, secretary, and a homestay owner), and documentation review. Data were analyzed using the indicators of the Indonesian Tourism Village Award (Anugerah Desa Wisata Indonesia/ADWI) 2023, namely visitor attraction, homestay and toilet facilities, digital and creative promotion, souvenirs, and institutional management with CHSE (Cleanliness, Health, Safety, Environment) standards. The results show that Sarugo Tourism Village has not yet fully met the Advanced Tourism Village criteria across all five indicators, particularly in natural-attraction management, public toilet provision, consistent digital promotion, souvenir merchandising, and CHSE implementation. Based on these findings, a structured Pokdarwis work program was formulated, comprising concrete activities such as scheduled community clean-ups, signage installation, homestay improvement, proposals for public toilet construction, routine digital content creation, souvenir shop management, and CHSE training. The study recommends that Pokdarwis implement this work program consistently in collaboration with local government and the private sector to accelerate Sarugo's transformation into an Advanced Tourism Village within the next two to three years.Keywords: Pokdarwis, work program design, advanced tourism village, Sarugo Tourism Village

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