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Akademi Pariwisata & Perhotelan Darma Agung Jl. Jl. Dokter TD Pardede No.21, Medan, Sumatera Utara Telp: (061) 4529514
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INDONESIA
Jurnal Ilmiah Akomodasi Agung
Published by Akademi Pariwisata & Perhotelan Darma Agung
ISSN : 25032119     EISSN : 26229129     DOI : -
Core Subject : Science, Education, Agriculture, Social,
Agriculture, Biological Sciences & Forestry Computer Science & IT Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences
Accommodation Agung Scientific Journal published the Academy of tourism & Hospitality Darma Agung , Medan. the journal is published two times a year, i.e. in april and October. This journal contains writing of analytical studies, research results, and critical review of the book in the field of business travel and hospitality.
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 117 Documents
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PENANGANAN PERALATAN MAKANAN DAN MINUMAN DI RESTORAN SPOON DINING PADA HOTEL GRAND ASTON CITY HALL MEDAN Ivan Benedict Tambunan
Jurnal Ilmiah Akomodasi Agung Vol 7 No 1 (2020): Jurnal Ilmiah Akomodasi Agung
Publisher : Akademi Pariwisata Darma Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51827/jiaa.v7i1.43

Abstract

Peralatan makanan dan minuman memegang peranan yang sangat penting di sebuah restoran dimana saja, dikarenakan peralatan makanan dan minuman dibutuhkan untuk memakan makanan yang disediakan oleh pramusaji kepada tamu dan juga untuk memperlancarkan proses pelayanan pramusaji terhadap tamu yang datang ke restoran tersebut. Penelitian ini dilakukan untuk mengetahui kelengkapan dan penanganan peralatan makanan dan minuman serta kemampuan pramusaji dalam melakukan pelayanan kepada tamu. Penulis melakukan penelitian di Hotel Grand Aston City Hall Medan. Penelitian dilaksanakan pada saat Praktek Kerja Lapangan (PKL) selama 6 (enam) bulan, terhitung mulai tanggal 13 Agustus 2018 sampai dengan 13 Februari 2019. Maka penulis melakukan peninjauan langsung dan wawancara kepada pihak yang terkait. Dari hasil analisa ditemukan bahwa terdapat permasalahan kelengkapan peralatan makanan dan minuman. Sehingga dapat disimpulkan bahwa sering terjadi kekurangan perlengkapan sehinggan mengakibatkan para tamu mengeluh. Sebaiknya peralatan yang sudah ada sebaiknya ditambah lagi.
IMPLEMENTASI PERLINDUNGAN HUKUM WISATAWAN DALAM MENGIKUTI PAKET RAFTING WHITEWATER DI KNB HOLIDAY MEDAN Padriadi Wiharjokusumo1; Novita Romauli Saragih2
Jurnal Ilmiah Akomodasi Agung Vol 7 No 1 (2020): Jurnal Ilmiah Akomodasi Agung
Publisher : Akademi Pariwisata Darma Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51827/jiaa.v7i1.44

Abstract

Implementation of Legal Protection of Tourists, will not be separated who is responsible for an act to whom the act can be accounted for and whether anyone who commits an act where the consequences of the act can cause harm to people, can be accounted for by the maker. This research examines the implementation of legal protection of tourist in following whitewater rafting package at KNB Holiday Medan. This research was conducted through anempirical legal approach. The data source of this research was gained from the field study. Then analyzed using the qualitative analysis which depicts and dissects the significant information.The conclusion of this research wasthat the implementation of KNB Holiday’s responsibility towards tourists in the event of things that are detrimental to consumers in practice is responsible for the extent of their profession or agreements that have been agreed with consumers of service users, namely strict liability against strict professional liability. Keywords:implementation, responsibility, KNB Holiday.
VARIASI KUE TRADISIONAL DENGAN BAHAN DASAR SINGKONG DI DAPUR PASTRY HOTEL éL ROYALE BANDUNG Binur P Napitupulu; Sri Dewiani
Jurnal Ilmiah Akomodasi Agung Vol 7 No 1 (2020): Jurnal Ilmiah Akomodasi Agung
Publisher : Akademi Pariwisata Darma Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51827/jiaa.v7i1.45

Abstract

Pastry is a place to process, provide and serve the cake, bread, traditional cake, which neededby the guest. The guest in hotel can enjoy the cake which had made by the pastry section when the events need snack or dessert. Many types of cake served in hotel most produced which use modern cake recipi. Although indonesia is rich with many traditional cake which is not less in terms of taste and appearance of serve. So the authors doing research to know the variation types of traditional cake made of cassava at el royal hotel bandung and for know development effort of traditional cake made from cassava at el royale hotel bandung, and do experiment. This research doing in two places are : el royale hotel bandung and laboratory of pastry at tourism hotel academy darma agung medan. The selection of place at el royale hotel bandung is to get information about the traditional cake in hotel , which doing by interviuw with 7 pastry staffs. To develop variation of cake the author doing experiment at pastry laboratory at tourism hotel academic darma agung medan, the result of experiment was evaluated by lecture, staff and student with total 43 persons as sample from 245 population. From the result of research the author take conclusion cassava layer cake, cheese bolu tape, and getuk. From the result of experiment which had made the colour, taste and texture are very interesting, so from this processed product is very good to reccomended at the pastry in el royale hotel bandung.
PENGARUH GAYA KEPEMIMPINAN DAN BUDAYA ORGANISASI MELALUI KEPUASAN KERJA TERHADAP KINERJA KARYAWAN DI PT. ANJUR NAULI MEDAN Lyandru Togumulia Tambunan
Jurnal Ilmiah Akomodasi Agung Vol 7 No 1 (2020): Jurnal Ilmiah Akomodasi Agung
Publisher : Akademi Pariwisata Darma Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51827/jiaa.v7i1.46

Abstract

The objective of the research was to analyze leadership style and organizational culture on employees, satisfaction, either directly or indirectly, through employees job satisfaction as intervening variable. The research was conducted at PT. Anjur Nauli, Medan, a local company which operates in contractor service and housing development. It used descriptive quantitative and explanatory research method, supported by a survey. The population and the samples were 30 employees of PT. Anjur Nauli as the respondents. The data were gathered by conducting documentary study and distributing questionnaires and analyzed by using path analysis which consisted of direct and indirect influence. F-test was used to test the hypothesis simultaneously, and t-test for testing the hypothesis partially. The result of the hypothesis test showed that, directly, the variable of leadership style and organizational culture had positive and significant influence on employees performance. Job satisfaction as an intervening variable had positive and significant influence on employees performance. The variable of leadership style and organizational culture had positive and significant influence on employees performance through job satisfaction as intervening variable. It was also found that direct influence of leadership style and organizational culture was more significant on employees performance than through job satisfaction as intervening variable. It is recommended that the company pay attention to the factors which can increase leadership style, organizational culture, and job satisfaction because these variables will be able to increase the employees performance PT. Anjur Nauli, Medan.
Konsep Augmented Reality Sebagai Pengembangan Pemasaran Pariwisata dalam Menghadapi New Normal Masa Pandemi Covid-19 Ellyta Tambunan; Anwari Masatip
Jurnal Ilmiah Akomodasi Agung Vol 7 No 2 (2020): Jurnal Ilmiah Akomodasi Agung
Publisher : Akademi Pariwisata Darma Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51827/jiaa.v7i2.47

Abstract

The use of technology today in various sectors of life is very high, this can also seen from the needs and improvements provided by this digital service. Augmented Reality (AR) is one of the organizations that builds and improves online information today. The Covid-19 pandemic had a considerable effect on the use of this technology with the imposition of large-scale physical distancing, this depends on various sectors that exist today, especially the tourism sector. Therefore, it has a big impact on tourism activities / activities, both on a national and international scale (foreign) who will visit tourist spots / destinations. Augmented Reality has various features that support in various fields, one of which is traveling. The scientific and theoretical studies in this study provide a useful reference source for developers of mobile AR applications, tourism managers, and effective marketing strategies in facing the new normal era today. So that tourism businesses or tourist destinations better understand user preferences for mobile AR applications and others that are able to maintain behavior can still enjoy travel with their impulsivity in the context of tourism as a result.
ANALISIS PENGARUH MOTIVASI DAN STRATEGI PENGELOLAAN TERHADAP OPERASIONAL HOMESTAY DIKABUPATEN KARO Muhammad Halfi Indra Syahputra
Jurnal Ilmiah Akomodasi Agung Vol 7 No 2 (2020): Jurnal Ilmiah Akomodasi Agung
Publisher : Akademi Pariwisata Darma Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51827/jiaa.v7i2.48

Abstract

The purpose of this study is to determine and analyze the effect of employee motivation on the strategies of homestay operations and the work abilities of employees. This research uses a quantitative approach, namely by using a questionnaire. quantitative, namely by using multiple linear regression analysis with the T test, F test. .
PELAKSANAAN PROSEDUR PROTOKOLER COVID-19DALAM MELAYANI TAMU DISUSHI TEI RESTORAN DI MEDAN SUMATERA UTARA Nirwaty Tarigan; Naomi Serlina Agave Naomi Serlina Agave
Jurnal Ilmiah Akomodasi Agung Vol 7 No 2 (2020): Jurnal Ilmiah Akomodasi Agung
Publisher : Akademi Pariwisata Darma Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51827/jiaa.v7i2.49

Abstract

All companies engaged in food and beverage, especially Sushi Tei Restaurants are required to have special procedures in terms of handling food and beverage processing, serving and serving to customers amid the COVID-19 outbreak, this is useful for creating a comfortable and safe feeling for customers who will buy. products from the restaurant, the procedure must be carried out consistently and properly. As for the focus of the research is the special procedures used in serving guests. This research was conducted to determine the COVID-19 protocol procedure in serving guests at Sushi Tei Restaurant in Medan, North Sumatra, knowing the seating distance between guests and whether there is a divider or partition between the tables according to the health protocol for restaurants issued by the Minister of Health of the Republic of Indonesia . The research was conducted from May 1, 2020 to June 30, 2020. The population in this study were 3 Cashiers, 2 Greeters, 8 Waiters, and 1 Bushboy, so the sample in this study was 14 people. From the conclusions, the authors provide suggestions which later can be taken into consideration for the restaurant, so that the service quality of Sushi Tei Restaurant can be maintained.
KEBIJAKAN PERENCANAAN DAN PEMBANGUNAN DESA EKOWISATA DAN PARIWISATA DI INDONESIA Padriadi Wiharjokusumo
Jurnal Ilmiah Akomodasi Agung Vol 7 No 2 (2020): Jurnal Ilmiah Akomodasi Agung
Publisher : Akademi Pariwisata Darma Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51827/jiaa.v7i2.50

Abstract

The development of a tourism or ecotourism village requires careful integrated planning. The village shows its role and function as a source of inspiration for environmental and cultural preservation. However, it is not easy to do. Developing a tourist village is an extraordinary job, multi-sectoral and requires collaboration. Ecotourism planning requires integration of the macro, ecosystem and local levels. Planning at the macro level provides the basis for legal management at the ecosystem and local levels. Ecosystem-level planning establishes an environmental and cultural vision and coordinates regional management of a destination. Planning at the local level develops quality management services, participation and empowerment of local communities. The development of ecotourism services in villages includes efforts (i) developing local empowerment, (ii) developing infrastructure to meet environmental preservation, (iii) developing governance to gain positive experiences and welfare, (iv) integrating tourism promotion through product development and market segmentation , and (v) interpretation and education to offer education on cultural and environmental preservation.
POTENSI PANTAI SIBOLO PULAU-PULAU BATU NIAS SELATAN UNTUK MENINGKATKAN KUNJUNGAN WISATAWAN Bantors Sihombing; Erlin Kuswindayani Bawaulu
Jurnal Ilmiah Akomodasi Agung Vol 7 No 2 (2020): Jurnal Ilmiah Akomodasi Agung
Publisher : Akademi Pariwisata Darma Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51827/jiaa.v7i2.51

Abstract

This study, entitled The Tourism Potential of Sibolo Beach, Batu Islands, South Nias Regency to Increase Tourist Visits, discusses how the potential of Sibolo beach to attract tourist visits. Qualitative descriptive research method. The informants of this research are the people of Sibolo beach, tourists, and the staff of Pinnacles North Telo who are the managers of the Sibolo beach. The results show that Sibolo beach has sufficient potential to be visited by tourists but does not have complete facilities and infrastructure such as tourist information centers, money changers, souvenir shops or local craft centers and the lack of skilled human resources in the tourism sector. Promotions that have not been carried out optimally and only use a few promotional strategies and the incessant efforts made by the manager of the object and tourist attraction of Sibolo beach in increasing tourist visits.
PELAKSANAAN STANDAR OPERASIONAL PROSEDUR PEMESANAN MAKANAN DI PRIME STEAK HOUSE FINE DINING RESTORAN JW MARRIOTT HOTEL MEDAN Ivan Benedict Tambunan
Jurnal Ilmiah Akomodasi Agung Vol 7 No 2 (2020): Jurnal Ilmiah Akomodasi Agung
Publisher : Akademi Pariwisata Darma Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51827/jiaa.v7i2.52

Abstract

Fine Dining is a restaurant-style dining concept that offers a luxurious atmosphere and classy service. Stages of serving food in Fine Dining restaurants start from Appetizer to Dessert. Visitors who come usually wear neat and formal clothes. Men wear shirts, suits and for women use Luxurious dresses and clothes. In serving guests so that guests are satisfied, it is necessary to implement standard operating procedures by waiters. The waiter should carry out the stages in serving guests who order food at Prime Steak House Fine Dining Restaurant JW Marriott Hotel Medan 'To get more accurate data, the writer conducted a direct observation of the object to be studied using this type of descriptive research by observing and interviewing 15 guests. This research was conducted for 6 (six) months, starting from August 2019 to February 2020.From the results of the author's analysis, it was found that the waitresses were still lacking in implementing standard operational procedures for ordering food at the Prime Steak Fine Dining Restaurant which resulted in guests being less satisfied while in the restaurant. The implementation of the food ordering procedure has been set at the Prime Steak House Fine Dining Restaurant, but there are still waiters who do not do their job properly and maximally, for example errors in recording food orders or taking orders, not offering dessert, and not informing guests of the time it takes for food to be received guest.

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