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Jurnal Manajemen Pelayanan Hotel
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Published by Akademi Komunitas Manajemen Perhotelan Indonesia
ISSN : 26145510     EISSN : 26558173     DOI : 10.37484
Core Subject : Education, Social,
Social Sciences Other
Jurnal Manajemen Pelayanan Hotel (JMPH) is a journal that publishes results of tourism and hotel studies researches. All articles in JMPH have passed reviewing process by peer reviewers and edited by editors. JMPH is published by Akademi Komunitas Manajemen Perhotelan Indonesia twice a year, June and December.
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 230 Documents
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PENGEMBANGAN AIR TERJUN DLUNDUNG UNTUK MENJADI DESTINASI PARIWISATA UNGGULAN DI KABUPATEN MOJOKERTO HANDOKO, RUDI TRI
Jurnal Manajemen Pelayanan Hotel Vol 2 No 2 (2018): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (424.327 KB) | DOI: 10.37484/jmph.020205

Abstract

This aims of the study are finding the development strategy in the tourist area of the Dlundung waterfall to be excellent destination in Mojokerto. This is a descriptive qualitative research. Data collection techniques are observation, interviews, questionnaires, and documentation. Data will be analyzed by SWOT method. Strategies have been found is the increased promotion of the natural beauty of waterfalls and campgrounds, additional facilities of outbound and painball, repair and improvement of facilities, road improvements, additional services and hours of operation of public transport, improving the quality of human resources of tourism, Perhutani reports the condition of the campground to Disparta about prioritized apparatus intensively, Perhutani and Disparta give an opportunity for investors to benefit location of the campsite, ask for the role of local communities in improving the security of tourism, Perhutani maintains the cleanliness and comfort of the facilities at tourist sites, increasing community empowerment in troubleshooting facilities and accessibility. Keywords: the development strategy, excellent destination
ERROR ANALYSIS DALAM PENULISAN MENU DITINJAU DARI SURFACE STRATEGY TAXONOMY PADA MAHASISWA STIPAR TRIATMA JAYA Antara, I Made Agung Rai
Jurnal Manajemen Pelayanan Hotel Vol 2 No 1 (2018): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (128.452 KB) | DOI: 10.37484/jmph.020102

Abstract

Bahasa Inggris adalah bahasa yang wajib dikuasai oleh mahasiswa terutama di industri perhotelan. Salah satu kemampuan yang wajib dikuasai adalah menjelaskan menu. Menjelaskan menu membutuhkan keterampilan bahasa Inggris yang baik karena jika menggunakan bahasa yang kurang tepat maka makna yang hendak disampaikan pun akan salah. Tujuan penelitian ini adalah mengetahui kesalahan berbahasa mahasiswa STIPAR Triatma Jaya jurusan Manajemen Food and Beverage dalam menulis menu ditinjau dari surface strategy taxonomy. Keempat taxonomy tersebut yaitu omission, addition, misinformation, dan misordering. Penelitian ini adalah penelitian deskriptif dengan jumlah sampel tulisan sebanyak 34 buah. Data dikumpulkan melalui dokumentasi dan wawancara. Penelitian ini menggunakan teori Surface strategy taxonomy yang dikemukakan oleh Dulay,dkk. Hasil penelitian menunjukkan bahwa kesalahan yang paling banyak ditemukan adalah addition sebesar 47,01%, kedua misinformation dengan presentase 28,21 , ketiga omission 19,66 dan yang paling sedikit adalah misordering 3,42%. Hambatan-hambatan yang dihadapi dalam menulis menu adalah merangkai ide dalam bahasa Inggris, terbatasnya kosakata dan tata bahasa.
THE EFFECT OF EXTRINSIC MOTIVATION AND INSTRINSIC MOTIVATION AGAINST LEARNING ACHIEVEMENTS OF FOOD AND BEVERAGE SERVICE STUDENT AK. MAPINDO, ACADEMIC YEAR 2018/2019 EKADHARMA SUSILA, BAGUS PUTU; ARIANTINI, NI PUTU OKA
Jurnal Manajemen Pelayanan Hotel Vol 3 No 1 (2019): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (229.463 KB) | DOI: 10.37484/jmph.030102

Abstract

This study aims to determine the effect of extrinsic motivation and instrinsic motivation on learning achievement students in the Food and Beverage Service Program Study, Akademi Komunitas Manajemen Perhotelan Indonesia academic year 2018/2019. The questionnaire distributed to 57 respondents was all members of the population. This study, using regression analysis techniques by testing hypotheses using t test and F test. The t-test results show that extrinsic motivation has a positive and significant effect on student achievement in the Food and Beverage Service Program Study, Akademi Komunitas Manajemen Perhotelan Indonesia academic year 2018/2019. This is seen from the results of the regression coefficient X1(b1) thitung = 6.977 > ttable (0.05: 54) = 1.6736 and sig t = 0,000 (p < 0.05). Intrinsic motivation has a positive and significant effect on student learning achievement in the Food and Beverage Service Program Study, Akademi Komunitas Manajemen Perhotelan Indonesia academic year 2018/2019. This is seen from the results of the regression coefficient X1(b1) thitung = 3.743> ttable (0.05: 54) = 1.6736 and sig t = 0,000 (p <0.05). Extrinsic motivation and intrinsic motivation have a positive and significant effect on student achievement in the Dish Study Program, Indonesian Hospitality Management Community Academy academic year 2018/2019. This is based on the results of the F statistical test (ANOVA) where Fcount = 32.521 > F table = 3.17 with sig F = 0,000 (p < 0.05). Other information obtained from the results of the above analysis that extrinsic motivation has a more dominant influence on learning achievement when compared with intrinsic motivation Keywords: Extrinsic Motivation, Intrinsic Motivation, Learning Achievement
ANALISIS MENU UNTUK MENENTUKAN STRATEGI BAURAN PEMASARAN PADA BUNUT CAFÉ DI HOTEL WHITE ROSE LEGIAN KUTA Suryawati, Dewa Ayu; Osin, Rosvita Flaviana
Jurnal Manajemen Pelayanan Hotel Vol 3 No 1 (2019): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (212.251 KB) | DOI: 10.37484/jmph.030104

Abstract

Perkembangan industri pariwisata baik berupa hotel, restoran, dan tempat-tempat rekreasi lainnya turut mengiringi perkembangan pariwisata di Bali. Banyaknya industri pariwisata yang berkembang khususnya restoran, menimbulkan persaingan semakin ketat. Semua pelaku industri restoran menginginkan pertumbuhan dan perkembangan dalam usahanya. Untuk mencapai tujuan tersebut, salah satu yang bisa dilakukan adalah menganalisis menu yang dijual untuk menentukan strategi bauran pemasaran sehingga dapat mencapai keuntungan yang diinginkan secara optimal. Tujuan dari penelitian ini adalah untuk mengetahui dan memaparkan tingkat popularitas dari menu a’la carte untuk lunch dan dinner serta menentukan strategi buaran pemasaran apa yang harus diambil oleh pihak manajemen hotel.Dalam penelitian ini digunakan data kualitatif dan kuantitatif yaitu data-data yang berupa informasi dan angka-angka dari data intern dan ekstern. Data ini dikumpulkan dan diolah dengan teknik analisis menu engineering. Hasil dari penelitian ini menunjukan bahwa dari keseluruhan a’la carte menu yang ditawarkan pada Bunut Café dari 74 makanan , 29,73% atau 22 item tergolong menu Star (popular dan menguntungkan), 25.68% atau 19 item menu tergolong kelas menu Plowhorse (popular tetapi tidak menguntungkan), 28.38% atau 21 item tergolong kelas menu Puzzle (tidak popular tetapi menguntungkan), 16.22% atau 12 item tergolong kelas menu Dog (tidak popular dan tidak menguntungkan). Kata kunci: Analisis Menu, Strategi, Bauran Pemasaran
MISCOMMUNICATION IN INTER CULTURE INTERACTION IN SYSTEMIC FUNCTIONAL LINGUISTIC PERSPECTIVE Suardana, I Ketut
Jurnal Manajemen Pelayanan Hotel Vol 2 No 2 (2018): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (154.57 KB) | DOI: 10.37484/jmph.020201

Abstract

Bali is one of tourism objects visited by either domestic or international guests because Bali has been trusted to have uniqueness of culture, safety, cleanness and other reasons. Of course, in the process of interaction involving local people and guests (either domestic and international). Miscommunication often occurs in interpreting something during interaction process. One of the reasons is misunderstanding culture owned by the speaker and listener. Doing interaction language is involved in which culture is inside of language. To succeed communication, both speaker and listener must apply the concept of context of situation involving field, tenor and mode purposed by Halliday.This paper focuses on miscommunication caused by misunderstanding of application of context of situation in community. Halliday stated that whatever we spoke, listen, read and wrote was called text. This paper will analyze miscommunication from Systemic Functional Linguistics (SFL) specially context of situation. Therefore, the title of the paper is “MISCOMMUNICATION IN INTER CULTURE INTERACTION IN SYSTEMIC FUNCTIONAL LINGUISTIC PERSPECTIVE”. This paper analyzes some kinds of miscommunication which occurred in community. The result of research is that misinterpretation of text is caused by misunderstanding of cultureKeywords: field, tenor, mode, social interaction
PENGARUH TEKHNIK SPEAKING RANDOM CLUB TERHADAP KEMAMPUAN BERBICARA PADA MAHASISWA PROGRAM STUDI TATA HIDANGAN DI AKADEMI KOMUNITAS MAPINDO PADA TAHUN AKADEMIK 2016 / 2017 Tari, Nirmala; Safitri, Ni Putu Dianita
Jurnal Manajemen Pelayanan Hotel Vol 1 No 1 (2017): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (192.911 KB) | DOI: 10.37484/jmph.010103

Abstract

Penelitian ini bertujuan untuk meneliti apakah ada pengaruh yang berarti pada kemampuan mahasiswadalam berbicara dengan menggunakan tekhnik Speaking Random Club. Yang menjadi populasi dalampenelitian ini adalah mahasiswa Program Studi Program Studi Tata Hidangan di Akademi KomunitasMAPINDO. Penelitian ini menggunakan hipotesis nol; yang berarti tidak ada perbedaan yang berartidiantara dua grup mahasiswa yang diajar dengan menggunakan tekhnik Speaking Random Club dantekhnik lama. Untuk mencapai tujuan penelitian ini, Post-Test Only Control Group digunakan sebagaimetode penelitian ini. Dua kelas dipilih secara acak sebagai sampel. Sistem undian diberikan, danhasilnya menunjukan bahwa kelas TH A sebagai grup experimental dan kelas TH B sebagai grup kontrol.Setelah tekhnik diaplikasikan, tes akhir kemudian diberikan untuk menemukan pengaruh tekhnik. Datayang didapatkan dari tes akhir dianalisa dengan menggunakan perhitungan deskriptif dan inferential.Pada perhitungan deskriptif, telah didapat bahwa rata-rata grup experimental adalah 85.16 sedangkanrata-rata grup kontrol adalah 70.93, ini berarti bahwa grup experimental memiliki kemampuan yang lebihbaik daripada grup kontrol. Pada perhitungan inferential, perbedaan mahasiswa yang diajar dengantekhnik Speaking Random Club dan tekhnik lama dibuktikan dengan tingkat significant 5 persen (0.05)dengan tobserved (15.46) lebih tinggi daripada tcritical value (1.96), ini berarti bahwa hipotesis nol ditolak.Berdasarkan penemuan di atas, dapat disimpulkan bahwa HO (Null Hypothesis) ditolak dan Ha(Alternative Hypothesis) diterima. Ini artinya mahasiswa yang diajar dengan tekhnik Speaking RandomClub lebih baik daripada mahasiswa yang diajar dengan tekhnik lama.
COMMON MISTAKES DONE BY THE STUDENTS OF 6TH SEMESTER IN USING ENGLISH IN THE PRACTICE OF RESTAURANT'S SEQUENCE OF SERVICE ORDER Jokosaharjo, Sulistyoadi; Subadra, I Nengah; Hendra, I Ketut Yos
Jurnal Manajemen Pelayanan Hotel Vol 3 No 2 (2019): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (298.857 KB) | DOI: 10.37484/jmph.030203

Abstract

English mastery plays an important role in tourism and hospitality industries in Bali. STIPAR Triatma Jaya as one of tourism colleges in Bali has to prepare the students with sufficient English skill. To improve their English skill, this research tries to find out some weaknesses in using English in the practice of restaurant's sequence of service order. The mistakes done by the students were derived from 4 types of sentence (Murar, 2011). The results show that there are 24 types of mistake, in which, the most common ones are the use of be and article. Keywords : English mastery, types of sentence, restaurant's sequence of service order.
REDESAIN ALAT KERJA BERBASIS ANTROPOMETRI ORANG BALI DAN REMODELING SIKAP KERJA MENURUNKAN POSTURAL STRES PRAMUGRAHA HOTEL PURI SARON SEMINYAK-KUTA BALI Irwanti, NK Dewi
Jurnal Manajemen Pelayanan Hotel Vol 2 No 2 (2018): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (358.999 KB) | DOI: 10.37484/jmph.020206

Abstract

Working with a trolley that is incompatible with anthropometry has risks in increasing postural stress, which manifests as fatigue and musculoskeletal complaints. This study aims to determine the room attendant fatigue and musculoskeletal complaints level when using a trolley; to find out the work posture score on activities using a trolley; to find out a trolley design which is compatible with Balinese anthropometry; to find out work posture score on the activity of using the trolley. This research was conducted experimentally using the same subject design (treatment by subject design). The number of samples was 14 employees. Two treatments were applied to the subjects, namely Period I or PI (the samples were working with the trolley) and Period II or PII (sample or room attendant Hotels working trolley according to Balinese anthropometry). Fatigue is measured using a questionnaire of 30 items of rating scale, musculoskeletal complaints using the Nordic body map. Measurement data were analyzed using descriptive and inferential analysis. Comparative analysis of the variables of fatigue, and muscle complaints using the Wilcoxon Test with a significance level of 5% (α = 0.05). The results showed that the mean fatigue and muscle complaints before and after work were significantly different where the value of p ​​​<0.05. Total RULA analysis score before treatment 6, after treatment 3. Work tool design is based on total ergonomic approach through TTG and SHIP approach. Keywords: Trolley, Anthropometry, Postural Stress, RULA Analysis
TINDAK TUTUR DAN PRINSIP KERJASAMA DALAM KOMUNIKASI PADA PROSES PEMBELAJARAN BAHASA INGGRIS PROFESI PADA MAHASISWA MANAJEMEN AKOMODASI PERHOTELAN, STIPAR TRIATMA JAYA, BADUNG, BALI Anggreni, Ni Putu Yunik
Jurnal Manajemen Pelayanan Hotel Vol 2 No 1 (2018): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (191.782 KB) | DOI: 10.37484/jmph.020103

Abstract

Penelitian ini mengkaji tindak tutur dan prinsip kerjasama dalam komunikasi pada proses pembelajaran Bahasa Inggris Housekeeping pada mahasiswa Manajemen Akomodasi Perhotelan di Sekolah Tinggi Pariwisata (STIPAR) Triatma Jaya. Penelitian ini bertujuan untuk (1) mendeskripsikan penerapan tindak tutur dalam menciptakan komunikasi yang efektif dalam proses pembelajaran Bahasa Inggris Profesi (2) Mendeskripsikan penerapan prinsip kerjasama dalam proses pembelajaran Bahasa Inggris Profesi. Jenis penelitian ini adalah penelitian deskriptif kualitatif. Metode penelitian yang digunakan dengan mengkaji Lesson Plan ( Teaching-Learning Activity Plan ) Bahasa Inggris Profesi yang digunakan pada Jenjang Diploma III, Program Studi Perhotelan, Konsentrasi Manajemen Akomodasi Perhotelan, semester 3 di STIPAR Triatma Jaya, Badung. Dari temuan tersebut ditunjukkan bahwa penerapan tindak tutur dalam proses pembelajaran Bahasa Inggris Profesi adalah berhubungan dengan konteks pembelajaran bahasa Inggris Profesi tersebut yaitu: (1) tujuan pembelajaran adalah mahasiswa dapat menerapkan ekspresi maupun ujaran-ujaran pada departemen tata graha ; (2) Terdapat tiga tahap aktivitas yang harus dilakukan yaitu (a) pre-activities, (b) whilst-activities, (c) post-activities; (3) metode pembelajaran yang digunakan ( a ) deductive method (b) working group and role play (c) discussion (d) reinforcement.; (4) metode evaluasi dengan Psychomotor / product Assessment.; (5) media yang digunakan media audia visual, media dalam metode sibernetik dan alat-alat yang digunakan oleh seorang telephone operator. Sedangkan penerapan prinsip kerjasama ditemukan penerapan (1) maksim kualitas (the maxim of quality) (2) maksim kuantitas (the maxim of quality): (3) maksim hubungan (the maxim of relevance), (4) maksim tata cara (the maxim of manner). Hasil analisis menunjukkan fungsi tindak tutur dan penerapan prinsip kerjasama pada pembelajaran Bahasa Inggris Profesi berperanan kompetitif dan menyenangkan.
THE EFFECT OF EXTRINSIC MOTIVATION AND INSTRINSIC MOTIVATION AGAINST LEARNING ACHIEVEMENTS OF FOOD AND BEVERAGE SERVICE STUDENT AK. MAPINDO, ACADEMIC YEAR 2018/2019 EKADHARMA SUSILA, BAGUS PUTU; OKA ARIANTINI, NI PUTU
Jurnal Manajemen Pelayanan Hotel Vol 3 No 1 (2019): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (229.463 KB)

Abstract

This study aims to determine the effect of extrinsic motivation and instrinsic motivation on learning achievement students in the Food & Beverage Service Program Study, Akademi Komunitas Manajemen Perhotelan Indonesia academic year 2018/2019. The questionnaire distributed to 57 respondents was all members of the population. This study, using regression analysis techniques by testing hypotheses using t test and F test. The t-test results show that extrinsic motivation has a positive and significant effect on student achievement in the Food & Beverage Service Program Study, Akademi Komunitas Manajemen Perhotelan Indonesia academic year 2018/2019. This is seen from the results of the regression coefficient X1(b1) thitung = 6.977 > ttable (0.05: 54) = 1.6736 and sig t = 0,000 (p < 0.05). Intrinsic motivation has a positive and significant effect on student learning achievement in the Food & Beverage Service Program Study, Akademi Komunitas Manajemen Perhotelan Indonesia academic year 2018/2019. This is seen from the results of the regression coefficient X1(b1) thitung = 3.743> ttable (0.05: 54) = 1.6736 and sig t = 0,000 (p <0.05). Extrinsic motivation and intrinsic motivation have a positive and significant effect on student achievement in the Dish Study Program, Indonesian Hospitality Management Community Academy academic year 2018/2019. This is based on the results of the F statistical test (ANOVA) where Fcount = 32.521 > F table = 3.17 with sig F = 0,000 (p < 0.05). Other information obtained from the results of the above analysis that extrinsic motivation has a more dominant influence on learning achievement when compared with intrinsic motivation Keywords: Extrinsic Motivation, Intrinsic Motivation, Learning Achievement

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