cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Mulyati
Contact Email
mulyati@unj.ac.id
Phone
+6287872278690
Journal Mail Official
unj.jpp@gmail.com
Editorial Address
Program Studi Pendidikan Kesejahteraan Keluarga Fakultas Teknik, Universitas Negeri Jakarta. Gedung H Lantai 4. Jalan Rawamangun Muka, Jakarta Timur 13320. Telp. (+6221) 4715094. Fax. (+6221) 4715094.
Location
Kota adm. jakarta timur,
Dki jakarta
INDONESIA
Jurnal Pendidikan dan Perhotelan
Published by Universitas Negeri Jakarta
ISSN : -     EISSN : 28078861     DOI : https://doi.org/10.21009/jppv1i1.
Core Subject : Education, Social,
Social Sciences Other
JPP (Jurnal Pendidikan dan Perhotelan) is a journal published by the Family Welfare Education Study Program, Faculty of Engineering, Universitas Negeri Jakarta. JPP is a scientific journal that contains the results of research on studies in the field of hospitality education in terms of aspects (economics, accounting, management, culinary, tourism and hospitality) and hospitality science includes hotel service management, culinary, hotel industry operations, hotel accommodation and all the hospitality fields.
Arjuna Subject : Ilmu Sosial - Pendidikan
Articles 87 Documents
 5   6   7   8   9 
ENHANCING THE SENGKOL VILLAGE COMMUNITY BY PROVIDING TRAINING IN PRODUCT PHOTO EDITING AND DIGITAL MARKETING
Jurnal Pendidikan dan Perhotelan (JPP) Vol. 6 No. 1 (2026): JURNAL PENDIDIKAN DAN PERHOTELAN
Publisher : Family Welfare Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JPP6i1.02

Abstract

This community service initiative took place in Sengkol Village, Central Lombok, West Nusa Tenggara, primarily aimed at enhancing the competencies of tourism personnel and fostering the development of small and medium-sized enterprises (SMEs) via artificial intelligence (AI)-based digital marketing training. The program was established to address the increasing significance of digital technology in enhancing local products and tourism sites, especially in rural regions abundant in cultural and natural resources yet sometimes constrained by inadequate marketing techniques. The program implemented a participatory approach, guaranteeing that local stakeholders were engaged in all phases of the activity. The implementation process comprised several essential phases: initial socialization to present the objectives and advantages of the training, practical instruction in product photo editing utilizing AI tools like ChatGPT and AI-driven image generators, and applied sessions on digital advertising with a focus on Search Engine Optimization (SEO) for social media platforms. The program's data collection involved observation, structured interviews, and documentation to assess participant involvement and learning outcomes. The activity's results indicated that participants enhanced their proficiency in producing and enhancing product images while also gaining a greater comprehension of digital marketing concepts. The training substantially enhanced their motivation to create and develop local firms using a technology-focused approach. This program enhanced community empowerment by promoting sustainable tourism development and bolstering the local economy in Sengkol Village.
EFEKTIVITAS PROGRAM PELATIHAN TATA BOGA DI PPKD JAKARTA SELATAN DALAM MENINGKATKAN KETERAMPILAN PESERTA
Jurnal Pendidikan dan Perhotelan (JPP) Vol. 6 No. 1 (2026): JURNAL PENDIDIKAN DAN PERHOTELAN
Publisher : Family Welfare Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JPP6i1.06

Abstract

Program pelatihan keterampilan kerja berperan strategis dalam menyiapkan sumber daya manusia yang kompeten sesuai kebutuhan industri. Pelatihan Tata Boga memiliki peluang besar dalam sektor jasa boga dan wirausaha; namun metode pembelajaran konvensional masih menjadi hambatan, khususnya keterbatasan repetisi materi dan dokumentasi praktik. Penelitian ini bertujuan untuk menganalisis efektivitas pelatihan Tata Boga berbasis teknologi digital di Pusat Pelatihan Kerja Daerah (PPKD) Jakarta Selatan serta mengukur peningkatan keterampilan peserta melalui perbandingan hasil pre-test dan post-test. Metode penelitian menggunakan pendekatan kuantitatif quasi eksperimen dengan one-group pretest–posttest design. Sampel terdiri atas 37 peserta. Data diperoleh melalui tes, observasi praktik, dan penilaian instruktur. Analisis menunjukkan peningkatan signifikan pada skor rata-rata peserta dari 64,49 (pre-test) menjadi 87,11 (post-test). Hasil uji Paired Sample T-Test menunjukkan p < 0,001 dan effect size Cohen’s d = 2,075 yang mengindikasikan pengaruh sangat kuat. Nilai rata-rata keterampilan praktik mencapai 83,43 (p < 0,001; Cohen’s d = 16,658) menunjukkan penguasaan keterampilan memasak dan penyajian yang memadai. Temuan membuktikan bahwa program pelatihan dapat meningkatkan pengetahuan dan keterampilan peserta pelatihan melalui Learning Management System (LMS). Penelitian berada pada TKT 3 (proof of concept) dan dapat menjadi dasar pengembangan program pelatihan berbasis digital yang lebih luas.
PENGARUH PENGETAHUAN KARYAWAN TENTANG PENANGANAN MAKANAN DAN PENGEMBANGAN KARYAWAN TERHADAP KEAMANAN PANGAN: STUDI KASUS HOTEL MERCURE TANGERANG
Jurnal Pendidikan dan Perhotelan (JPP) Vol. 6 No. 1 (2026): JURNAL PENDIDIKAN DAN PERHOTELAN
Publisher : Family Welfare Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JPP6i1.03

Abstract

Banyak hotel dan bisnis, termasuk Hotel Mercure, Tangerang, telah mengintegrasikan keamanan pangan ke dalam operasional mereka; namun, karyawan, terutama petugas penanganan makanan, kadang-kadang melakukan kesalahan akibat kurangnya pengetahuan tentang keamanan pangan, yang berpotensi mengancam kesehatan, keselamatan, dan kepuasan baik pelanggan maupun staf, sehingga mengganggu aktivitas dan alur kerja fasilitas tersebut. Tujuan penelitian ini adalah untuk mengkaji prosedur keamanan pangan terkini di Hotel Mercure, Tangerang, serta sejauh mana keamanan pangan dipengaruhi oleh pengetahuan petugas penanganan makanan dan pengembangan karyawan. Penelitian ini telah mengumpulkan tanggapan dari semua petugas penanganan makanan yang saat ini bekerja di Hotel Mercure, Tangerang. Penelitian ini menggunakan metodologi kuantitatif dengan 40 peserta. Hasil penelitian menunjukkan bahwa pengetahuan petugas pengolahan makanan dan pengembangan karyawan berkontribusi sebesar 78,7% terhadap keamanan pangan. Penelitian ini telah merumuskan implikasi manajemen dan arah penelitian masa depan untuk meningkatkan keamanan pangan berdasarkan hasil yang diperoleh.
KETERAMPILAN MAKING BED SISWA: STUDI KOMPARATIF ANTARA HOTEL BINTANG 4 DAN HOTEL BINTANG 5 DI SMK NEGERI 38 JAKARTA
Jurnal Pendidikan dan Perhotelan (JPP) Vol. 6 No. 1 (2026): JURNAL PENDIDIKAN DAN PERHOTELAN
Publisher : Family Welfare Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JPP6i1.04

Abstract

Vocational secondary education plays an important role in preparing students to enter the workforce. According to data from the Central Bureau of Statistics (BPS) in 2023, vocational high school (SMK) graduates had the highest open unemployment rate at 9.31%. One contributing factor is the competency gap between graduates’ skills and industry demands, indicating that vocationa```l schools have not fully optimized their role in preparing students to adapt to workplace requirements. To address this issue, industry-class programs are implemented, including those in the Housekeeping field under the Hospitality Department, which cover making bed skills. This study aims to analyze differences in making bed skills between students participating in industry classes at 4-star and 5-star hotels at SMK Negeri 38 Jakarta. The research employed a quantitative approach with a comparative design. The population consisted of 71 twelfth-grade Hospitality students, all selected as the sample using a census technique. Data were collected through observation, interviews, and practical skill tests using standardized rubrics. Instrument validity was tested using Aiken’s V, and reliability was assessed with KR-20. Data were analyzed using the Guttman scale with IBM SPSS, followed by the Shapiro–Wilk normality test and comparative tests to examine differences between groups. The results showed that students participating in the 5-star hotel industry class demonstrated higher making bed skills across all stages—from preparation, stripping, the main process, to final steps. Statistical tests indicated significant differences with p < 0.05. Thus, the 5-star hotel industry class was more effective in improving students’ making bed skills. Keywords: Hospitality, Housekeeping, Industry Class, Making Bed, Student Skills.
DINING EXPERIENCE AS A DRIVER OF CUSTOMER SATISFACTION IN KOREAN RESTAURANTS
Jurnal Pendidikan dan Perhotelan (JPP) Vol. 6 No. 1 (2026): JURNAL PENDIDIKAN DAN PERHOTELAN
Publisher : Family Welfare Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JPP6i1.05

Abstract

This study analyzes how food quality, service quality, and the physical environment influence customer satisfaction at Korean restaurants in Indonesia. Using a quantitative approach, the study involved customers who had visited Korean restaurants in the past three years. Data was collected through an online questionnaire administered via Google Forms and via WhatsApp and Telegram. A total of 144 responses were received, of which 138 were deemed valid after data screening and subsequent statistical analysis in SPSS. The results indicate that food quality, service quality, and the physical environment each have a positive and significant influence on customer satisfaction. The results suggest that the physical environment is the most influential factor. Cleanliness, ambiance, and overall atmosphere play a substantial role in enhancing the dining experience for customers. However, food and service quality remain essential, particularly consistency of taste and attentive staff. These results suggest that restaurant management should place equal emphasis on staff training and on creating a welcoming, comfortable dining atmosphere, in addition to food quality. This study also contributes to the literature by demonstrating that, although cultural influences shape expectations, customer satisfaction ultimately derives from the service and the dining experience, particularly in culturally themed restaurants. Further research is encouraged to examine additional factors, such as price perceptions and tourism influences, to understand customer satisfaction better.
RETHINKING THE 4A MODEL IN COASTAL TOURISM: WHY ACCESSIBILITY MATTERS MORE THAN ATTRACTIONS FOR REVISIT INTENTION Bimo Kuncoro Jati; riswano; Rachmadina Rafika Triani; Candra Karismawan
Jurnal Pendidikan dan Perhotelan (JPP) Vol. 6 No. 1 (2026): JURNAL PENDIDIKAN DAN PERHOTELAN
Publisher : Family Welfare Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JPP6i1.07

Abstract

This study reexamines the structural relevance of the 4A tourism supply model (Attraction, Accessibility, Amenities, and Ancillary Services) in explaining revisit intention within emerging coastal destinations. While prior research frequently emphasizes attraction quality as the primary determinant of tourist loyalty, limited empirical attention has been given to the relative dominance of structural supply components in peripheral coastal contexts. This research aims to analyze the influence of the 4A components on revisit intention and identify the most dominant predictor in Ngrenehan Beach, Gunung Kidul Regency, Indonesia. A quantitative explanatory design was employed using a survey of 120 domestic tourists. Data were analyzed through multiple regression and structural modeling procedures to test direct effects among constructs. The findings reveal that although the 4A components collectively influence revisit intention, accessibility is the only variable with a statistically significant positive effect. Attraction, amenities, and ancillary services do not independently predict revisit intention. The model explains 70.4% of the variance in revisit intention, indicating strong explanatory power. These results suggest that in emerging coastal destinations, accessibility functions as a structural enabler that conditions the effectiveness of other tourism supply elements. The study contributes theoretically by refining the 4A framework through contextual dominance analysis and offers practical implications for destination managers to prioritize transportation connectivity and infrastructure development as strategic levers for enhancing tourist loyalty and long term competitiveness.
ANALISIS KOMPETENSI PESERTA DIDIK DALAM PRAKTIK SEQUENCE OF SERVICE SEBAGAI PRAMUSAJI DI SMK PERHOTELAN Aljuando Fijar Mahendra Mahendra; Yoyoh Jubaedah; Neni Rohaeni
Jurnal Pendidikan dan Perhotelan (JPP) Vol. 6 No. 1 (2026): JURNAL PENDIDIKAN DAN PERHOTELAN
Publisher : Family Welfare Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JPP6i1.08

Abstract

Sekolah Menengah Kejuruan (SMK) merupakan lembaga pendidikan formal yang menyelenggarakan pendidikan kejuruan pada jenjang menengah dengan tujuan membentuk lulusan siap memasuki dunia kerja, khususnya di bidang perhotelan yang menuntut penguasaan keterampilan Sequence of Service sebagai kompetensi utama pramusaji. Penelitian ini bertujuan menganalisis kompetensi peserta didik dalam praktik Sequence of Service sebagai pramusaji di SMK Perhotelan yang mencakup lima aspekutama yaitu greeting, seating, taking order, serving food and beverage, serta clear-up and settle bill. Penelitian ini menggunakan metode kuantitatif dengan sampel 44 orang peserta didik kelas XI Program Keahlian Perhotelan SMK 45 Lembang. Teknik pengumpulan data menggunakan tes kinerja yang dianalisis berdasarkan perhitungan persentase dengan kriteria kompetensi ≥75%. Instrumen penelitian yang digunakan dalam bentuk rubrik penilaian yang mengacu pada indikator sequence of service. Hasil penelitian menunjukkan bahwa sebagian besar (88%) peserta didik sudah mencapai kompeten dan sebagian kecil (12%) peserta didik dinyatakan tidak kompeten dalam praktik sequence of service sebagai pramusaji yang dianalisis berdasarkan SOP Hotel. Peserta didik disarankan untuk berlatih secara mandiri dan memanfaatkan pengalaman magang atau program teaching factory untuk memperkuat kompetensi yang masih perlu ditingkatkan.

Page 9 of 9 | Total Record : 87

 5   6   7   8   9 

Filter by Year

2021 2026


Reset
Filter By Issues
All Issue Vol. 6 No. 1 (2026): JURNAL PENDIDIKAN DAN PERHOTELAN Vol. 5 No. 2 (2025): JURNAL PENDIDIKAN DAN PERHOTELAN Vol. 5 No. 1 (2025): JURNAL PENDIDIKAN DAN PERHOTELAN Vol. 4 No. 2 (2024): JURNAL PENDIDIKAN DAN PERHOTELAN Vol. 4 No. 1 (2024): JURNAL PENDIDIKAN DAN PERHOTELAN Vol. 3 No. 2 (2023): JURNAL PENDIDIKAN DAN PERHOTELAN Vol. 3 No. 1 (2023): JURNAL PENDIDIKAN DAN PERHOTELAN Vol. 2 No. 2 (2022): JURNAL PENDIDIKAN DAN PERHOTELAN Vol. 2 No. 1 (2022): JURNAL PENDIDIKAN DAN PERHOTELAN Vol 2 No 1 (2022): JURNAL PENDIDIKAN DAN PERHOTELAN Vol 1 No 2 (2021): JURNAL PENDIDIKAN DAN PERHOTELAN Vol. 1 No. 1 (2021): JURNAL PENDIDIKAN DAN PERHOTELAN More Issue