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Healing
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Cattleya Darmaya Fortuna (CDF) Marindal 1, Pasar IV Jl. Karya Gg. Anugerah Kecamatan. Patumbak, Medan - Sumatera Utara Principal Contact Penerbit Cattleya Darmaya Fortuna
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Healing : Jurnal Pariwisata
Published by Cattleya Darmaya Fortuna
ISSN : -     EISSN : 29648378     DOI : https://doi.org/10.54209/healing.v3i1.262
Core Subject : Economy, Health, Science, Social, Engineering,
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Health Professions Social Sciences Transportation
As a forum for advancing the research in hospitality and tourism field, the journal encompasses many aspects within the hospitality and tourism including but not limited to Hospitality and Tourism Management Information Systems and Technology Global Issues and Cultural Studies Innovations in Hospitality and Tourism Financial Management Marketing Management Developments of Conceptual Models and Constructs Future Trends in the Hospitality and Tourism Human Resources Management Operational Management Strategic Management National and International Legislation Restaurant Management Beverage Management Consumer Behavior The Relationship between Hospitality and Tourism Recreation Management Leisure Studies Hospitality and Tourism Education Travel and Transportation Tourist Guiding
Arjuna Subject : Ilmu Sosial - Ilmu Sosial (Lain-Lain)
Articles 20 Documents
 1   2 
Competency of Tour Guides at PT. Narasindo Tour and Travel Medan Ginting, Putra Haganta
Healing : Jurnal Pariwisata Vol. 2 No. 1 (2023): healing: jurnal pariwisata
Publisher : Cattleya Darmaya Fortuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54209/healing.v2i1.270

Abstract

A tour guide plays a crucial role in providing instructions, information, and assistance to tourists, while also creating an engaging travel experience. This study aims to examine (1) the role of tour guides at PT. Narasindo Tours, (2) the competency standards applied, and (3) the main duties assigned to tour guides. The research employs a descriptive method with a qualitative approach and was conducted at PT. Narasindo Tours Medan. The findings indicate that: (1) Tour guides act as company representatives in delivering services to tourists visiting destinations throughout Indonesia, (2) The guides have met the competency standards, demonstrating sufficient knowledge of tourist sites and guiding skills, and (3) Their main duties include informing, assisting, leading, guiding, and promoting tourist destinations. Based on these findings, it is recommended that PT. Narasindo Tours continue to provide training and development programs to enhance tour guide competencies in line with current tourism trends and expectations.
Sales of Domestic Flight Tickets during the Covid-19 Pandemic For The 2020/2021 Period at PT. Narasindo Tour and Travel Medan Sari, Ayu Mita
Healing : Jurnal Pariwisata Vol. 2 No. 1 (2023): healing: jurnal pariwisata
Publisher : Cattleya Darmaya Fortuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54209/healing.v2i1.271

Abstract

Travel agencies have faced significant challenges due to declining sales, particularly in North Sumatra, including PT. Narasindo Tour and Travel. Despite reduced demand, the company continues to bear operational costs such as employee salaries. In response, many agencies have adopted alternative measures such as refund vouchers and deposit top-ups for domestic airline tickets. This study aims to (1) examine the online ticket booking procedures at PT. Narasindo Tour and Travel Medan, (2) identify the obstacles in ticket sales during the Covid-19 pandemic, and (3) evaluate the company’s sales targets during the 2020–2021 pandemic period. The research employs a descriptive quantitative approach, with data collected through observations, questionnaires, and documentation at PT. Narasindo Tour and Travel. The findings reveal that ticket bookings are processed via the via.com platform, streamlining tasks from flight requests to ticket issuance. However, several obstacles were identified, including limited staff proficiency in computerized systems, technical issues such as unstable internet connections, and the impact of the pandemic itself. The company failed to meet its annual sales target of 1,800 tickets, selling only 408 in 2020 and 146 in 2021. The study recommends strategic improvements in human resources and digital infrastructure to enhance future sales performance.
The Role of the Concierge in the Front Office Department at the Swiss-Belinn Hotel Jalan Surabaya Medan Irfan, Muhammad
Healing : Jurnal Pariwisata Vol. 2 No. 1 (2023): healing: jurnal pariwisata
Publisher : Cattleya Darmaya Fortuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54209/healing.v2i1.272

Abstract

Concierge is a part of the Front Office department which has an important role in improving quality and service. Such as information, handling goods, welcoming at the hotel gate, searching for guests at the hotel, parking vehicles, transportation out of the hotel, right up to pick-up and drop-off at the airport. To obtain more accurate data, the author conducted a direct inspection of the object to be studied. The author used qualitative research using observations of 2 Concierge people, 1 Front Office Supervisor, and 12 guests who visited the Swiss-Belinn hotel, Jalan Surabaya, Medan. From the results of discussing the data that has been obtained in the field, the author concludes that the duties and responsibilities of a Concierge are still lacking in terms of serving guests, there is a lack of things in handling guest items and there is a lack of close relationships between each department so that misunderstandings can occur. The advice that the author conveys is the need to pay attention to the Standard Operational Procedures that have been provided by the hotel so that they can be implemented properly, the need to be careful in handling guest items. It is also hoped that relationships between departments will be well established so that hotel operations run well and guests feel satisfied with the hotel's services.
Program for Improving Facilities and Tourist Attractions at the Culture and Tourism Office of North Sumatra Province Hutauruk, Indah Swanti
Healing : Jurnal Pariwisata Vol. 3 No. 1 (2024): Healing : Jurnal pariwisata
Publisher : Cattleya Darmaya Fortuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54209/healing.v3i1.273

Abstract

Tourist attractions are locations specifically visited by travelers seeking leisure, entertainment, or cultural experiences. In this research, the availability of facilities and the attractiveness of tourist objects are identified as critical factors in increasing tourist visits to North Sumatra. Currently, tourism development in the region is managed under the authority of the Department of Culture and Tourism of North Sumatra, which is responsible for planning, regulating, and guiding tourism development comprehensively. This study aims to address the following research questions: (1) What are the development programs for tourist facilities and attractions in North Sumatra? (2) What initiatives have been undertaken in terms of object development and tourism businesses? (3) What efforts have been made to improve tourism facilities and attractions in North Sumatra? The research adopts a descriptive qualitative method, and data were collected through field research at the North Sumatra Provincial Department of Culture and Tourism. The findings of this research indicate that: (1) The current state of facilities at tourist sites in North Sumatra is generally good, and existing development programs have been implemented effectively. Facilities are sufficiently comfortable and contribute positively to tourist experiences. (2) The 2020 tourism facility development programs have been fully completed, particularly in terms of object development and business support. (3) Continuous improvements in facilities and attractions have significantly influenced tourist interest and satisfaction. Cleanliness, comfort, and completeness of infrastructure remain top priorities for enhancing tourist appeal. The collaboration between the tourism management and the North Sumatra regional government continues to support efforts in providing high-quality facilities across tourism destinations. The study suggests that the development of tourism destinations is highly dependent on the quality and availability of supporting infrastructure. Therefore, it is recommended that both local government and tourism stakeholders continuously upgrade and maintain the quality of these facilities to attract more visitors and boost regional economic growth.
Development of Ponot Waterfall Tourism Objects and Attractions in Aek Songsongan District, Asahan Regency ok, Oktamia
Healing : Jurnal Pariwisata Vol. 3 No. 2 (2024): Healing : Jurnal pariwisata
Publisher : Cattleya Darmaya Fortuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54209/healing.v3i2.274

Abstract

Tourism is a very strategic sector in supporting development programs. This research also explains the development strategy implemented at Ponot Waterfall. Ponot Waterfall is one of the highest waterfalls in Indonesia with a height of ± 250 meters located in Aek Songsongan District, precisely in Tangga Dusun I Village. The formulation of the problem in this research is (1) What is the condition of the Waterfall Tourist Attraction Object and Data? Ponot in Aek Songsongan District, Asahan Regency. (2) What is the role of the Village Government in managing Ponot Waterfall Tourist Attractions and Attractions in Aek Songsongan District, Asahan Regency. (3) What is the management carried out by the community for Ponot Waterfall Waterfall Tourist Objects and Attractions in Aek Songsongan District, Asahan Regency. The method used by researchers in this research is a descriptive research method using a qualitative approach which is carried out by directly going out into the field to observe community activities. The conclusions in this research are: (1) The condition of the Ponot Waterfall tourism environment in Tangga village, Aek Songsongan subdistrict, Asahan Regency looks good; (2) The regional government is only permitted to act as supervisor in the development of Ponot Waterfall Objects and Attractions; (3) The community-based development strategy for Ponot Waterfall Objects and Attractions, where the community is the most important party in the development of Ponot Waterfall. The suggestions in this research are: (1) The development of facilities and infrastructure for Ponot Waterfall tourist objects and attractions must be further improved to make it easier for tourists to visit this object; (2) It is hoped that the Regional Government will pay more attention to the process of developing Ponot Waterfall tourist objects and attractions; (3) Local communities must be more creative in promoting Ponot Waterfall tourist objects and attractions through social media such as Facebook, Instagram and others and also build cooperation with other investors.
Serving Coffee Drinks at the Barelo Restaurant at the Swiss-Belinn Hotel, Medan Purba, Pesta Natal
Healing : Jurnal Pariwisata Vol. 3 No. 2 (2024): Healing : Jurnal pariwisata
Publisher : Cattleya Darmaya Fortuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54209/healing.v3i2.275

Abstract

Coffee is a brewed drink made from coffee beans or powder, and is enjoyed by many people. Serving coffee drinks to guests in a restaurant so that guests can enjoy coffee drinks deliciously requires good coffee serving techniques, equipment used to serve coffee drinks, so that guests are satisfied with the coffee drinks served. In this research the author conducted observations and interviews with 15 people consisting of 1 Ass Restaurant & Bar person, 4 waiters, 10 guests who visited the Barelo Swiss-Bellin restaurant in Medan. This research is based on the discussion of data that has been obtained in the field, the author presents it according to the Standard Operational Procedure following the steps that have been determined. And must understand the presentation technique and complete it according to the pictures on the menu list. Raw materials must have timely reserve stock. , and equipment must be more complete. Guests often feel dissatisfied with coffee drinks and the service takes too long to serve. The suggestion that the author wants to convey is that when serving coffee drinks, staff/baristas can carry out standard operating procedures that have been set by the hotel. In processing coffee ingredients, the hotel should better equip the materials and equipment used, must provide a complete stock supply and on time, all staff in the restaurant must be able to implement Standard Operating Procedures so that guest satisfaction is further improved and guests are satisfied with the service provided, especially when enjoying coffee at the Barelo restaurant.
Regarding Employee Discipline at the North Sumatra Province Culture and Tourism Service Ningsih, Indah Wahyu
Healing : Jurnal Pariwisata Vol. 3 No. 2 (2024): Healing : Jurnal pariwisata
Publisher : Cattleya Darmaya Fortuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54209/healing.v3i2.276

Abstract

Employee discipline is the employee's ability to carry out obligations, avoiding prohibitions. If an employee commits a violation, he will be given disciplinary sanctions as regulated by law. The type of research in this paper is descriptive qualitative, namely explaining the data obtained through observation during field research and applying the theory obtained from lectures. The formulation of the problem in this research is (1) How is employee discipline towards the regulations that have been determined at the North Sumatra Province Culture and Tourism Office? (2) How do superiors assess employees regarding discipline in using working time at the North Sumatra Province Culture and Tourism Office? (3) What are the efforts at the Department of Culture and Tourism so that all employees can be disciplined and follow the rules that apply at the Department of Culture and Tourism of North Sumatra Province? The research method used by the researcher is descriptive qualitative by means of direct field research (field research) and library research, namely reading books related to the researcher's written work. The conclusions of this research are: (1) Employee discipline towards the regulations that have been determined by the North Sumatra Province Culture and Tourism Office has a very important influence on the company, to train employees to do their work on time. (2) Supervisor's assessment of employees regarding discipline in using work time at the North Sumatra Province Culture and Tourism Service. (3) efforts to realize employee discipline and responsibility in completing tasks given by superiors at the North Sumatra Province Culture and Tourism Service in providing stricter supervision of employees. Suggestions in this research are expected to be given to the head of the North Sumatra Province Culture and Tourism Service to provide strong sanctions against employees who do not follow the applicable rules.
The Role of Banquet Waiters in Handling Meeting Events at the Saka Hotel Medan Arifin, Muhammad Nur
Healing : Jurnal Pariwisata Vol. 3 No. 1 (2024): Healing : Jurnal pariwisata
Publisher : Cattleya Darmaya Fortuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54209/healing.v3i1.277

Abstract

Banquet is a department in the hotel and is responsible for handling various kinds of events that have been ordered by guests, such as meetings. In handling meeting events at hotels, Banquet waiters play a very important role including the duties and responsibilities of handling the event, preparing the necessary things and arranging the layout of the meeting room before the meeting event takes place. To obtain data, the author made direct observations in the field, namely Hotel Saka Medan, using data collection techniques in the form of library research and field research through direct interviews with the Food & Beverage Service. In this case, the population in the research is 1 banquet manager and 5 banquet waiter's staff. The author's aim in conducting research is to find out the progress and development of existing science and technology, especially in the hotel sector. The results of this article can be input for hotel management, especially in the banquet sector, in terms of the duties and responsibilities of banquet waiters, event meeting preparations, efforts to overcome obstacles. during meeting event activities. There are several conclusions that the author has reached, namely, the level of awareness of banquet waiter responsibilities is still lacking, and in preparation there are still several shortcomings, especially in utilizing training students at each event. From this conclusion, the author suggests that banquet managers should pay more attention to the duties and responsibilities of banquet waiters as well as make better preparations so that the implementation of event meeting activities can run well and smoothly.  
Overview of Handling Coffee Break Events in the Food and Beverage Service Department at Swiss-Belinn Hotel Gajah Mada Medan Tinambunan, Erdi Sari
Healing : Jurnal Pariwisata Vol. 3 No. 2 (2024): Healing : Jurnal pariwisata
Publisher : Cattleya Darmaya Fortuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54209/healing.v3i2.323

Abstract

A coffee break is a service that provides coffee and tea to guests during breaks between meeting sessions. It typically refers to a short pause, lasting around 10 to 20 minutes, during an event such as a meeting, seminar, or training, allowing participants to enjoy coffee or tea accompanied by snacks. This study employs a descriptive research method aimed at collecting data through field research. Data was gathered through observations and direct interviews conducted by the author with a sample of 10 individuals, consisting of 1 supervisor, 4 waiters, and 5 visiting guests, as well as through library research. Based on the research findings, it can be concluded that the coffee break service at Swiss-Belinn Gajah Mada Medan is still inadequate. Additionally, the implementation of the Standard Operating Procedures (SOP) for table and equipment arrangement has not yet been properly carried out.
An Overview of the Special Party Menu Handling at the Nangroe Saka Hotel Medan Restaurant Naiborhu, Marintan
Healing : Jurnal Pariwisata Vol. 3 No. 2 (2024): Healing : Jurnal pariwisata
Publisher : Cattleya Darmaya Fortuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54209/healing.v3i2.324

Abstract

A special party menu is commonly referred to as Table d'hôte, which is a complete set menu consisting of an appetizer, soup, main course, and dessert. The successful presentation of a special party menu requires proper service, knowledgeable waitstaff, and the active role of a supervisor throughout its execution. This study was conducted through observations and interviews with 23 individuals at Saka Hotel Medan, including 6 kitchen staff, 5 waitresses, 10 guests, and 2 members of hotel management. Based on the data collected, the authors conclude that the shortcomings in handling the special party menu stem from delays in food service, limited knowledge among waitstaff regarding proper service procedures, and insufficient involvement of the supervisor during the event’s execution.

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