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Jurnal Manajemen Bisnis dan Pariwisata
Published by PT Arfa Digital Technology
ISSN : -     EISSN : 31103839     DOI : https://doi.org/10.65358/manbispar
Core Subject : Economy, Humanities, Science, Social,
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Social Sciences
Jurnal Manajemen Bisnis dan Pariwisata (MANBISPAR) publishes original research articles in the fields of management, business, tourism, hospitality, marketing, entrepreneurship, and organizational development. The journal welcomes both theoretical and empirical studies that explore innovations, practices, and strategies in business and tourism sectors, especially those contributing to sustainable development and competitive advantage in local and global contexts.
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Bisnis, Menejemen, dan Akutansi (Lain-Lain)
Articles 18 Documents
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Educational Leadership in Building Student Character and Dicipline Fenita Sari Purba
Jurnal Manajemen Bisnis dan Pariwisata Vol. 1 No. 2 (2025): December
Publisher : PT ARFA DIGITAL TECHNOLOGY

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.65358/manbispar.v1i1.93

Abstract

Education plays an essential role in shaping human character and competence. In the digital era, teachers encounter new challenges that require the ability to adapt to technology and innovate in learning. Teacher professionalism is no longer measured solely by teaching skills but also by digital competence, creativity, and commitment to educational ethics and values. This study examines the various challenges and strategies teachers employ to face the digital era, highlighting the importance of competency development, continuous training, and technology integration in the teaching and learning process. The findings indicate that teachers must become lifelong learners. Through continuous learning, teachers function as facilitators, innovators, and moral role models in modern education.
The Effect of Work Discipline on Employee Productivity of PT Jalur Nugraha Ekakurir (JNE) Rantau Rasau Branch Sisilia Dwi Ningsih; Anisa Fauziah
Jurnal Manajemen Bisnis dan Pariwisata Vol. 1 No. 2 (2025): December
Publisher : PT ARFA DIGITAL TECHNOLOGY

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.65358/manbispar.v1i2.192

Abstract

This study focuses on examining the influence of work discipline on increasing employee productivity at PT Jalur Nugraha Ekakurir (JNE) Rantau Rasau Branch. The approach applied is a quantitative method, with simple linear regression analysis as the main tool. The research sample of 30 employees was selected using saturated sampling techniques. Data was collected through questionnaires using the Likert scale. From the data analysis, it appears that work discipline has a significant positive influence on productivity. This finding is supported by a calculated t-value of 5.162, which is higher than the table t-value of 2.052, and a significance value of 0.000 which is below 0.05. In addition, the coefficient of determination (R-Square) reaches 0.555, which means that work discipline contributes about 55.5% to employee productivity. The remaining 44.5% was influenced by other variables outside the scope of this study. Thus, work discipline seems to be a crucial element that requires serious attention from the company.
The Business Network Analysis of Anita Bakery MSMEs in Distributing Their Products to Store Karlina Fitriani; Nova Kardina; Salamatur R obiah; Osi Lestari
Jurnal Manajemen Bisnis dan Pariwisata Vol. 1 No. 2 (2025): December
Publisher : PT ARFA DIGITAL TECHNOLOGY

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.65358/manbispar.v1i2.198

Abstract

Business networks are an important element in developing a business, especially for MSME actors. This study aims to determine the role of business networks in the sustainability of Anita Bakery which has been operating for 10 years. This study uses a qualitative approach and direct interviews with business owners, the results of the study show that Anita Bakery spreads its products to local stalls and has a strong business network with suppliers, stall partners, and sales. Even though it does not use online marketing, Anita Bakery is able to survive and grow thanks to the established business network. These findings confirm that business networks play a significant role in maintaining operational stability, facing competition, and improving the sustainability of MSME businesses in a sustainable manner.
Analysis of the Role of Business Networks in The Development of the Kapal Coffee Café in Buah Batu Bandung Sopiana Septiani; Septy Setiadji
Jurnal Manajemen Bisnis dan Pariwisata Vol. 2 No. 1 (2026): June (on-progress)
Publisher : PT ARFA DIGITAL TECHNOLOGY

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.65358/manbispar.v2i1.202

Abstract

This study aimed to analyze the role of business networks in supporting the development and sustainability of Café Kapal Coffee located in Buah Batu, Bandung. The increasing competition in the culinary and café industry has encouraged business actors to strengthen networking strategies to improve operational efficiency, customer loyalty, and competitive advantage. This research employed a qualitative approach using a descriptive case study design. Data were collected through semi-structured interviews, direct observation, and documentation analysis involving café owners, employees, suppliers, and loyal customers. The data were analyzed using the qualitative analysis framework of data reduction, data display, and conclusion drawing, supported by SWOT analysis to evaluate internal and external business conditions. The findings revealed that Café Kapal Coffee relied heavily on informal business networks based on personal relationships, trust, and community involvement. These networks played a significant role in maintaining stable supplier cooperation, improving operational effectiveness, supporting promotional activities through word-of-mouth marketing, and strengthening customer loyalty. In addition, the café benefited from strategic collaborations with local communities and social networks that contributed to business sustainability and market expansion. However, several challenges were identified, including the absence of formal partnership agreements and limited utilization of digital marketing platforms. Therefore, strengthening professional networking systems and optimizing digital marketing strategies are necessary to improve long-term business competitiveness and sustainability in the increasingly competitive café industry.
Interesting Professionalism: Ethical and Aesthetic Dimensions in Barista Practice in Medan Rossy Luckita Sasmita
Jurnal Manajemen Bisnis dan Pariwisata Vol. 2 No. 1 (2026): June (on-progress)
Publisher : PT ARFA DIGITAL TECHNOLOGY

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.65358/manbispar.v2i1.210

Abstract

This study examines the professionalism of baristas in coffee shops in Medan city with a focus on the integration of the dimensions of service ethics and presentation aesthetics and their influence on customer satisfaction and loyalty. The aim of the study was to analyze the relationship between ethical practices, aesthetic presentation, and customer experience that influence loyalty in the context of tourism and hospitality. The methodology used is a mixed-method approach with an explanatory case study design, involving 15 baristas and 50 customers as samples. Data were collected through semi-structured interviews, questionnaire surveys, participatory observations, and visual documentation, then analyzed using SPSS for quantitative data and NVivo for qualitative data. The results showed that service ethics and presentation aesthetics were the dominant factors that increased customer satisfaction (score 4.4–4.5) and played a role as the main mediator of loyalty (80%). Qualitative findings support the quantitative results, showing that personal interactions, cleanliness, and interior design support the customer's multisensory experience. This research contributes to the literature on hospitality and service management as well as practical guidance for coffee shop managers to improve professionalism and customer loyalty.
The Impact of Video-Based and Interactive Learning on Improving the Practical Readiness of Culinary Arts Students in the Tourism Industry Ngatmini; Nirmalasari; Lulu Fajarwati
Jurnal Manajemen Bisnis dan Pariwisata Vol. 2 No. 1 (2026): June (on-progress)
Publisher : PT ARFA DIGITAL TECHNOLOGY

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.65358/manbispar.v2i1.214

Abstract

This study aims to examine the effectiveness of video-based tutorials and interactive media in improving the practical readiness of Culinary Arts students in the 4th Semester in table settings at Medan State University. This study addresses the challenges of improving students' practical skills in a structured learning environment, especially during distance or hybrid learning conditions, by integrating technology into traditional culinary education. A quasi-experimental research design was used involving 5 Semester 4 students enrolled in the Table Setting course. Participants were divided into control and experimental groups. The experimental group received learning through video tutorials and interactive media, while the control group received conventional face-to-face instruction. Data were collected using pre-test and post-test practical assessments, observational checklists, and student self-perception questionnaires. Statistical analysis, including paired t-tests and descriptive statistics, was conducted to compare perceived skill development and readiness between groups. Results showed that students exposed to video-based and interactive learning showed a significant improvement in practical readiness compared to the control group (p < 0.05). Observational assessments showed improved accuracy in table setting, proper application of table manners, and overall efficiency during practical exercises. Students also report higher confidence and readiness for practical assessments. The study highlights the potential of integrating digital media into culinary education to improve the acquisition of practical skills. Limitations include a single institution sample and short duration of interventions, which may affect the generalization of findings. This study provides empirical evidence supporting the use of video tutorials and interactive media in culinary arts education. Future research can explore the long-term impact and integration of augmented reality or virtual simulations for skills development.
Green Beauty Practices and Customer Loyalty: Evidence from Eco-Friendly Beauty Businesses in Medan Siti Wahidah
Jurnal Manajemen Bisnis dan Pariwisata Vol. 2 No. 1 (2026): June (on-progress)
Publisher : PT ARFA DIGITAL TECHNOLOGY

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.65358/manbispar.v2i1.222

Abstract

The rapid growth of the beauty industry has encouraged businesses to adopt environmentally sustainable practices in response to increasing consumer awareness of environmental issues. However, empirical evidence regarding how green beauty practices influence customer loyalty, particularly through psychological mechanisms such as green brand trust and customer experience, remains limited in the context of eco-friendly beauty businesses in Indonesia. This study aimed to examine the effect of Green Beauty Practices on Customer Loyalty by investigating the mediating roles of Green Brand Trust and Customer Experience among eco-friendly beauty businesses in Medan City. The study employed a quantitative explanatory research design using a survey method. Data were collected from 250 customers through purposive sampling and analyzed using Partial Least Squares Structural Equation Modeling (PLS-SEM) with SmartPLS 4. The simulated findings indicated that Green Beauty Practices positively influenced Green Brand Trust, Customer Experience, and Customer Loyalty. Furthermore, Green Brand Trust and Customer Experience significantly mediated the relationship between Green Beauty Practices and Customer Loyalty, suggesting that environmentally sustainable business practices enhanced customer loyalty by strengthening consumer trust and creating positive service experiences. These findings highlight the strategic importance of integrating sustainability into operational and marketing activities to build long-term customer relationships. The study contributes to the development of Green Marketing and Relationship Marketing literature by proposing an integrated model of customer loyalty in the beauty service industry and provides practical insights for beauty businesses seeking sustainable competitive advantages through environmentally responsible practices.
A Narrative Review of the Halal Certification Regulation Dilemma in the Non-Muslim Culinary Business Gatot Teguh Arifyanto
Jurnal Manajemen Bisnis dan Pariwisata Vol. 2 No. 1 (2026): June (on-progress)
Publisher : PT ARFA DIGITAL TECHNOLOGY

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.65358/manbispar.v2i1.230

Abstract

The obligation of halal certification based on Law Number 33 of 2014 concerning Halal Product Assurance places the culinary sector as the epicenter of policy implementation, considering the technical complexity of raw materials, production processes, and recipes that it faces. This complexity is felt especially by non-Muslim culinary business actors, some of whose traditional recipes use non-halal ingredients, thus giving rise to economic, technical, and cultural identity dilemmas. This study aims to explore the response and adaptation strategies of non-Muslim culinary business actors to halal certification obligations, identify specific obstacles faced, and analyze the level of regulatory inclusivity towards the diversity of non-Muslim culinary in Indonesia. The research uses a qualitative method of narrative literature review by synthesizing academic literature, regulatory documents, and relevant supporting sources for the 2014–2026 period. The results of the study show that non-Muslim culinary business actors have pursued various adaptation strategies, such as the substitution of raw materials and the use of self-declaration routes, although they still face layered obstacles in technical aspects (difficulties in substitution of ingredients, risk of cross-contamination), procedural (the obligation of Muslim Halal Supervisors), and socio-cultural (concerns about the loss of ethnic culinary authenticity). The study also found that halal certification regulations are formally inclusive, but still leave gaps at the implementation level that disproportionately burden non-Muslim business actors. The research recommends strengthening the narrative of sharia maqashid as a universal value, flexibility of the Halal Supervisor scheme, and special assistance for the culinary sector as a step to bridge the interests of Muslim consumer protection with the sustainability of non-Muslim group businesses.

Page 2 of 2 | Total Record : 18

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