Jurnal Pengabdian Masyarakat Waradin
Jurnal Pengabdian Masyarakat Waradin, adalah jurnal yang menerbitkan artikel-artikel penelitian sebagai hasil pengabdian masyarakat yang diterbitkan oleh Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia Semarang. Focus dan Scope pada bidang pendidikan, Hukum, Ekonomi, Humaniora, Teknik, Pertanian, Komunikasi, Kesehatan, dan Rekayasa. Jurnal Pengabdian Masyarakat Waradin memuat publikasi hasil kegiatan pengabdian masyarakat, model atau konsep dan atau implementasinya dalam rangka peningkatan partisipasi masyarakat dalam pembangunan, pemberdayaan masyarakat atau pelaksanaan pengabdian kepada masyarakat. Jurnal Pengabdian Masyarakat Waradin terbit 1 tahun 3 kali (Januari, Mei, September)
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<![CDATA[KAJIAN ON JOB TRAINING PT. ANGKASA PURA I BANDAR UDARA JENDERAL AHMAD YANI SEMARANG ]]>
<![CDATA[Puput Ayu Ningrum]]>
<![CDATA[ Jurnal Pengabdian Masyarakat Waradin Vol. 1 No. 3 (2021): September : Jurnal Pengabdian Masyarakat Waradin ]]>
Publisher : <![CDATA[Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia Semarang ]]>
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DOI: 10.56910/wrd.v1i3.189
<![CDATA[This activity has the intention that students gain experience before entering the real world of work, so that students will get provisions and lessons from the On The Job Training that has been carried out. With On The Job Training, students will know the skills and knowledge that need to be developed. One of the efforts to improve human resources, especially in higher education is through internships which are an important means for self-development in the real world of work. General Ahmad Yani International Airport is one of the airports air which is managed by PT. Angkasa Pura I (Persero) as the gateway and spearhead of air traffic located in the western part of the city of Semarang]]>
<![CDATA[KAJIAN ON JOB TRAINING PT. ANGKASA PURA I BANDAR UDARA JENDERAL AHMAD YANI SEMARANG ]]>
<![CDATA[Puput Ayu Ningrum]]>
<![CDATA[ Jurnal Pengabdian Masyarakat Waradin Vol. 1 No. 3 (2021): September : Jurnal Pengabdian Masyarakat Waradin ]]>
Publisher : <![CDATA[Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia Semarang ]]>
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DOI: 10.56910/wrd.v1i3.193
<![CDATA[This activity has the intention that students gain experience before entering the real world of work, so that students will get provisions and lessons from the On The Job Training that has been carried out. With On The Job Training, students will know the skills and knowledge that need to be developed. One of the efforts to improve human resources, especially in higher education is through internships which are an important means for self-development in the real world of work. General Ahmad Yani International Airport is one of the airports air which is managed by PT. Angkasa Pura I (Persero) as the gateway and spearhead of air traffic located in the western part of the city of Semarang]]>
<![CDATA[KAJIAN ON JOB TRAINING BADAN PERENCANAAN PEMBANGUNAN, PENELITIAN DAN PENGEMBANGAN DAERAH (BAPPEDA) PROVINSI JAWA TENGAH ]]>
<![CDATA[Siti Kris Agustia Marselia]]>
<![CDATA[ Jurnal Pengabdian Masyarakat Waradin Vol. 1 No. 3 (2021): September : Jurnal Pengabdian Masyarakat Waradin ]]>
Publisher : <![CDATA[Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia Semarang ]]>
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DOI: 10.56910/wrd.v1i3.196
<![CDATA[The On The Job Training (OJT) activity is an activity that is included in the curriculum of all Study Programs at the Indonesian Tourism Economics College (STIEPARI) Semarang and must be carried out by students who are currently studying in semester VI. On The Job Training (OJT) is an activity to go directly to the field and apply the things obtained from theory and compared with practice in the field. From semester I to semester V, students of the Indonesian Tourism Economics College (STIEPARI) Semarang have been equipped with various practical skills and solving problems that exist in each study program so as to make it easier for students to practice in their respective fields.]]>
<![CDATA[PENGARUH KUALITAS PRODUK MAKANAN DAN PELAYANAN TERHADAP KEPUASAN TAMU DI NOSTALGIA RESTAURANT THE SIDJI HOTEL PEKALONGAN ]]>
<![CDATA[Ika Pratiwi]]>
<![CDATA[ Jurnal Pengabdian Masyarakat Waradin Vol. 1 No. 3 (2021): September : Jurnal Pengabdian Masyarakat Waradin ]]>
Publisher : <![CDATA[Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia Semarang ]]>
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DOI: 10.56910/wrd.v1i3.202
<![CDATA[This research was conducted at Nostalgia Restaurant The Sidji Hotel Pekalongan which aims to analyze and explain the influence of food product quality and service on guest satisfaction which is experiencing poorly good conditions including color, appearance, portion, tecture, temperature and level of maturity of a food product not in accordance with guest expectations and there are some infrastructure services that do not meet the standards in providing services to guests. The research data were obtained through questionnaires and interviews. The sample used in the study was 100 respondents. The research results are expected to provide useful information for the manager and guest satisfaction. The data obtained were processed using descriptive analysis and quantitative statistical analysis. Quantitative analysis uses multiple regression analysis to determine the effect of the independent variable on the dependent variable, model test, hypothesis testing, and however before the test is carried out, the validity and reliability tests are conducted first. The results of the regression analysis show that there is an increase in the quality of food products and services on guest satisfaction. Then the test results of multiple regression analysis show a significant F value, with a correlation value of determination R2 square of 0.598. This shows that the quality of food products and services significantly affects guest satisfaction together with a close relationship of 59.8%. This shows that to increase guest satisfaction, it is necessary to increase the quality of products, both food and beverages served to guests, as well as excellent service in accordance with guest expectations.]]>
<![CDATA[PENGARUH LOKASI DAN KUALITAS PELAYANAN TERHADAP KEPUASAN TAMU DI LIND’S ICE CREAM DAN RESTO PAPANDAYAN SEMARANG ]]>
<![CDATA[Andri Yanusman Amazihono]]>
<![CDATA[ Jurnal Pengabdian Masyarakat Waradin Vol. 1 No. 3 (2021): September : Jurnal Pengabdian Masyarakat Waradin ]]>
Publisher : <![CDATA[Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia Semarang ]]>
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DOI: 10.56910/wrd.v1i3.204
<![CDATA[This research was conducted at Lind's Ice Cream and Resto Papandayan Semarang which aims to analyze and explain the influence of location and service quality on guest satisfaction, as well as to determine which variables have the most dominant influence on guest satisfaction. The method used in this research is a survey with quantitative analysis,. The number of samples in this study were 86 respondents who visited Lind's Ice Cream and Resto Papandayan Semarang. Based on the results of SPSS calculations, the hypothesis at the tested level is significant and has a positive effect on the regression equation,And it is proven that the service quality variable has the most dominant effect on guest satisfaction with a regression coefficient of 0.794. The conclusion of this study is that The quality of service that has the most positive effect on guest satisfaction at Lind's Ice Cream and Resto Papandayan Semarang.]]>
<![CDATA[PENINGKATAN INOVASI KULINER LOKAL DESA WISATA KOTA SEMARANG ]]>
<![CDATA[Tuwuh Adhistyo Wijoyo]]>;
<![CDATA[Krisnawati S.N]]>;
<![CDATA[Aletta Dewi M]]>
<![CDATA[ Jurnal Pengabdian Masyarakat Waradin Vol. 2 No. 1 (2022): Januari : Jurnal Pengabdian Masyarakat Waradin ]]>
Publisher : <![CDATA[Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia Semarang ]]>
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DOI: 10.56910/wrd.v2i1.205
<![CDATA[Community service by conducting counseling carried out by the lecturer team from STIEPARI Semarang in terms of increasing local culinary innovations for Semarang City Tourism Village has succeeded in having an impact on the community in the Semarang City Tourism Village environment. Tourism village is a big potential for regional development, especially Semarang City. The tourist village in the city of Semarang has a different potential which becomes an advantage and strength. The diversity of themes and concepts of a tourist village will become a diversity that can show its existence, especially for the city of Semarang which incidentally is an urban area. The diversity of tourism villages can be drawn from one thing in common, that each tourist village has similarities in terms of culinary delights. The culinary in the tourist village has its own characteristics which are influenced by the geographical and cultural location in the tourist village as well as local products which are the advantages of each tourist village. It is felt that the culinary development in the tourist village has not changed because it has not been touched much in terms of innovations that can be done.]]>
<![CDATA[DIVERSIFIKASI PRODUK OLAHAN IKAN BAGI IBU-IBU PKK DI DESA PURA TIMUR KECAMATAN PULAU PURA KABUPATEN ALOR ]]>
<![CDATA[Efrin A. Dollu]]>;
<![CDATA[Wiliam M. Sengadji]]>
<![CDATA[ Jurnal Pengabdian Masyarakat Waradin Vol. 2 No. 1 (2022): Januari : Jurnal Pengabdian Masyarakat Waradin ]]>
Publisher : <![CDATA[Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia Semarang ]]>
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DOI: 10.56910/wrd.v2i1.207
<![CDATA[Fish is known as a functional food which is important for health. Fish has a fairly high protein content, besides that it contains OMEGA-3 unsaturated fatty acids (in which it contains EPA and DHA) which are quite popular for maintaining and lowering cholesterol, containing vitamins and minerals. Fish meatballs, Shredded Fish, Naga Legs and Nugget are diversified processed fish products. This dedication aims to increase the knowledge and skills of the community in processing fish into fish meatballs, shredded fish, dragon feet and nuggets. The method used in dedication is direct counseling and training. The results obtained from this dedication showed that increase knowledge and skills of PKK mothers in diversification process fish product.]]>
<![CDATA[EKONOMI KREATIF : PEMBERDAYAAN MASYARAKAT MELALUI KERAJINAN KERANG ]]>
<![CDATA[Ray Octafian]]>;
<![CDATA[Enik Rahayu]]>
<![CDATA[ Jurnal Pengabdian Masyarakat Waradin Vol. 2 No. 1 (2022): Januari : Jurnal Pengabdian Masyarakat Waradin ]]>
Publisher : <![CDATA[Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia Semarang ]]>
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DOI: 10.56910/wrd.v2i1.208
<![CDATA[Utilization of resources does not only focus on reforms but begins to enter into something that is even more unlimited, namely inspiration, ideas, talents or talents, and creativity. 3 main things form the basis of the creative economy, including creativity, innovation, and invention. To support the creative economy and the condition of the productive age population, the West Kotawaringin Regency government through the tourism office seeks to empower the community through a collaborative activity with one of the universities in Semarang, namely the Indonesian College of Tourism Economics (STIEPARI). The implementation of activities ranging from identification, socialization to independent practice shows that there is an increase in awareness of the training participants to utilize local resources that can be processed into products even though they are made from waste which in this case is shells. This can be seen from the participants' interest in applying the results of the counseling and training and continuing this activity to completion.]]>
<![CDATA[POTENSI USAHA TX TRAVEL SEMARANG ]]>
<![CDATA[Syafira Al Dawiyah Mukti]]>
<![CDATA[ Jurnal Pengabdian Masyarakat Waradin Vol. 2 No. 1 (2022): Januari : Jurnal Pengabdian Masyarakat Waradin ]]>
Publisher : <![CDATA[Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia Semarang ]]>
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DOI: 10.56910/wrd.v2i1.209
<![CDATA[At this time the unemployment rate is increasing, even among scholars, unemployment reaches thousands of people. One of the reasons is that their bachelor's degree is not followed by reliable skills to enter an increasingly competitive world of work. Currently, along with the development of technology and science, we are required to be able to compete in the world of work by improving the quality of human resources who have good quality knowledge and good personality competencies and have skills that can be used in roles in society and the state in the field of education. the job he does.]]>
<![CDATA[POTENSI USAHA TOURISM WEB SERVICE WWW.AYOHOLIDAY.COM KAISA GROUP SEMARANG ]]>
<![CDATA[Ester Wulandari]]>
<![CDATA[ Jurnal Pengabdian Masyarakat Waradin Vol. 2 No. 1 (2022): Januari : Jurnal Pengabdian Masyarakat Waradin ]]>
Publisher : <![CDATA[Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia Semarang ]]>
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DOI: 10.56910/wrd.v2i1.210
<![CDATA[Scientific study activities on tourism, mice, and marketing communications. The activities carried out are in the form of participating in discussions and assigned to attend seminars, aiming to enrich knowledge about tourism, mice and marketing communications. This activity is a practice to process vendor data that will collaborate with the office into one in the service provider partner file. Both transportation, accommodation, restaurants, logistics and human resources. Aims to collect data on cooperation partners so that the data is neat and can be searched at any time when needed]]>
