Article Per Year (5 Year)
p-Index From 2019 - 2024
0
P-Index
This Author published in this journals
All Journal E-Journal Home Economic and Tourism
Pramudia, Heru
Unknown Affiliation
Economics, Econometrics & Finance

Published : 14 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 14 Documents
Search

 1   2 
1 PENGELOLAAN OBJEK WISATA PANTAI BATU KALANG KABUPATEN PESISIR SELATAN Darusman, Robi; Kasmita, Kasmita; Pramudia, Heru
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (670.797 KB)

Abstract

This research is motivated by the condition of Batu Kalang Beach attraction that looks less well maintained. The purpose of this research is to describe the management of Batu Kalang Beach object which includes: planning, organizing, directing, and supervision. This research type is descriptive qualitative. Sources of research data taken from informants Tourism Youth and Sports and Creative Economy, managers of tourist attractions, and the community around the object of tourism. Selection of informant as data source using Purposive Sampling technique. Data collection by interview, observation, and documentation. The results of the study describe the management of Batu Kalang Coastal Tourism area of South Coast Regency is not maximal yet. This can be seen based on each indicator that is: (1) planning of tourist object for long term that is doing development and for short term as a developing tourism object. Planning that is still common has not led to the development of tourist attractions, (2) organizing the work of tourism object managers in the form of technical tasks operational and technical support. Organizations implemented by managers are still in general, so there is no work specification, (3) direction is done byreminding each other by the officer of tourism object management about tasks to be done, (4) supervision done by Tourism Office, manager, and society.Key words : The Management of Tourist Attractions
PERSEPSI MASYARAKAT TENTANG CITRA HOTEL MELATI DI KECAMATAN KOTO TANGAH KOTA PADANG Yandra, Yandra; Yuliana, Yuliana; Pramudia, Heru
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (350.16 KB)

Abstract

This study aimed to describe the public perception of the image of budget hotels in the District Tangah Koto Padang. This type of research is quantitative descriptive. The study population was people who were around the budget hotels in the city of Padang District of Koto Tangah amounted to 275 people. The sampling technique in this research is non probability sampling using purposive sampling. The number of samples in this study 74 people. Data collection techniques performed using a questionnaire using a Likert scale that has been tested for validity and reliability. Results of research describing About Public Perception image Bed in District Tangah Koto Padang. otherwise the unfavorable category with an average value of 60.20 in the range of 49-> 63. While each of the indicators are: (1) The impression otherwise unfavorable category with an average value of 15.716, in the range of 18 -> 24 (2) Belief expressed unfavorable category with an average value of 26.31, in the range of 21- < 27. (3) The attitude expressed unfavorable category with an average value of 18.17, in the range 15,75- <20.25. Keywords: Perception, Society, Citra other star hotel1 Prodi
MANAJEMEN KESELAMATAN DAN KESEHATAN KERJA(K3) PADA KARYAWAN LAUNDRY DEPARTMENT HOTEL ROCKY PLAZA PADANG Morisa, Febby Erzam; Kasmita, Kasmita; Pramudia, Heru
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (118.185 KB)

Abstract

This research aims to determine the development of management safetyand healthy activity at staff laundry department Hotel Rocky Plaza Padang. Thisresearch consists of four indicators of management safety and healthy activity are job area, work use equipment, bright arrange, self work protection. This researchwas descriptive with qualitative data. Data was collected by using interviews,observations, and documentations in volving informations using purposivesampling. Management safety and healthy activity at laundry department staffHptel Rocky Plaza Padang are: 1) Presence program complete work useequipments of staff laundry department, 2) Bright organizing arrange for staffwith works, 3) offer directing for staff related with be needed safety and healthyactivity staff laundry department, 4) Controlling with control and frequentconsider related safety and healthy activity staff laundry department about whatmust kind and frequent consider, 5) Do evaluation with ptoportion and efectifmeasure in use achieve efforts business purpose. Conclution this research are atlaundry department Hotel Rocky Plaza Padangat the moment already be resent ofplanning but doesn’t yet for manage safety and healthy until management safetyand healthy can’t condition in the same manner as surely.Keywords: Management, safety and healthy activity, and laundry department
Pengaruh Fasilitas Kamar terhadap Kepuasan Tamu di Hotel Hyatt Regency Yogyakarta Wahyuni, Cica; Yuliana, Yuliana; Pramudia, Heru
Journal of Home Economics and Tourism Vol 13, No 3 (2016): Priode September 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (509.591 KB)

Abstract

This research is a form of associative research with survey method. The goal is to see how big the effect of variable-room amenities is to the guest satisfaction at the Hyatt Regency Yogyakarta. In this study the amount of guest who stayed was 8837 people (per month). And 99 people were taken as sample by using incidental sampling technique of sampling. Data collected by the indirect communication through a questionnaire, using “Likert” scale, has been tested for validity and reliability. Engineering analysis is performed using computer program “SPSS version 16.0.Based on research the following results were obtained:(1) The room facility located in the pretty category (48.48%),(2) Satisfaction of the guests were in good category (43.43%),(3) The results of the simple linear regression hypothesis test obtained F count with sig. 0.000 <0.05, so variable room facility has a significant influence on guest satisfaction.Further R Square of 0.156. That means that room facilities affects the guest satisfaction.The remaining 15.6% is influenced by other factors such as customer service, check-in process, the overall food and beverages, sincerity of the staff, and condition of the hotel. Last is the regression coefficient. If Y = a + bX = 31 409 + 0.442 X means that every increase of 1 unit room facilities will increase 0, 442 units of guest satisfaction..Keywords: room facilities, guest satisfaction.
UPAYA MENJAGA SANITASI PERALATAN MAKAN DAN MINUM DI KAFE DAMIL DENIA UNIVERSITAS NEGERI PADANG Romana, Nicolaus Victor; Silfeni, Silfeni; Pramudia, Heru
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1196.175 KB)

Abstract

The study aims to know an effort to maintain sanitation equipment to eat and drink in the Café Damil Denia Universitas Negeri Padang of the which consist of the early stages of the laundering, laundering, flushing, eradication of germs, drying, and storage equipment to eat and drink. This type of research it’s a sort of descriptive set of qualitative. The data collection is done using the method of interviews, observations, and documentation involving informants, namely management, and employee Café Damil Denia. The analysis of data in this study include the reduction of data, and the conclusion. The result of this research is (1)The eating utensils and drinking just one container. (2) Of eating utrnsils and drinking did not immediateky be appointed to the wash. (3) A cup and plate that have not been washed in clean. (4) The drink is ready to be washed and still wet laid down in the visitors. (5) Of eating utensils and drinking will be used still a stain. (6) The cleanliness of weapon to eat and drink not awake.Keyword: Sanitation of eating utensils, Cafe
HUBUNGAN KUALITAS PELAYANAN KARYAWAN ROOM BOY DENGAN KEPUASAN TAMU YANG MENGINAP DI HOTEL ROCKY PLAZA PADANG Diansyah, Tisra; Chair, Ira Meirina; Pramudia, Heru
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (722.088 KB)

Abstract

The purpose of this study are: (1) Describe the service quality of room boy employess, (2) Describe the customer satisfaction and (3) Analyze the relationship between room boy service quality employee towards customer satisfaction who stay over night Rocky Plaza Hotel Padang. The research is correlational. Research The population of this study are, all the guest who ever stayed at the Rocky Hotel Plaza Padang. A sample of 98 customers are taken incidentally. Data was collected using a questionnaire that had been tested for validity and reliability. Furthermore the data were analyzed by descriptive and correlation with the help of computer program SPSS version 16.00.The results showed that: (1) The service quality of the room boy employee positioned the very good category (96%), (2) the guest satisfaction positioned the very good category (95%) and (3) There is a positive and significant relationship between room boy employee service quality and customer satisfaction with the value of r amounted to 0,851 (0,000 sig) and interpreted that these two variables has strong relationship
PENGARUH DAYA TARIK WISATA TERHADAP KEPUTUSAN BERKUNJUNG KE OBJEK WISATA ALAHAN PANJANG RESORT DANAU DIATAS KABUPATEN SOLOK Yolanda, Fanny; Yuliana, Yuliana; Pramudia, Heru
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (560.179 KB)

Abstract

This study aims to determine the effect of tourist attraction to the visitor decision at Alahan Panjang Resort Danau Diatas. This type of research is quantitative descriptive form of the causal connection. The population in this study is the average number of guest visited 3.107 people per month. The number of samples in this study are numbered 97 people were tajen using the formula Riduwan. The sampling technique is non probability sampling., (purposive sampling). Collecting data using a questionnaire based on Likert Scale which has proven is validity and reliability. Result of simple linear regression analysis obtained Fcount 113.831 with sig 0,000<0,05, then the variable can explain the variabel tourist attraction with R Square of 0,0545. This means that tourist attraction affects to the visitor decision by 54,5% and 45,5% influenced by other factors.Keyword:Tourist Attraction, Visitor Decision
PERSEPSI WAITER/ESS TERHADAP PERAN SUPERVISOR RESTAURANT DI THE AXANA HOTEL KOTA PADANG Vioman, Raka Maulana; Kasmita, Kasmita; Pramudia, Heru
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (184.839 KB)

Abstract

This research aims at how a leader action like supervisor for a few job description which is focused to controlling and guidance. After the researcher doing a observation in The Axana Hotel, Padang City, there is a some problem about controlling and guidance. Research purposes is for observe, knowing and describing for restaurant supervisor job description. This type of research is a descriptive qualitative research type. This research was conducted at The Axana Hotel, Padang City with adresses Bundo Kandung Street No. 14-16, Padang City. This research result concluded that in general the role of a supervisor in the food and beverage service department, especially in the restaurant has been in good category to provide supervision of the waiter / ess and for guidance in the category is quite good. Keywords: Perception, Supervisor Act, Controlling, Guidance
DAYA TARIK TAMAN WISATA AROMA PECCO KAYU ARO KABUPATEN KERINCI Natalia, Dewi; Yuliana, Yuliana; Pramudia, Heru
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (570.077 KB)

Abstract

This Research aims to understand Attraction of Aroma Pecco tourism Kayu Aro. The kind of research is descriptive research with qualitative data. data collection techniques was carried out by using observation and interviews. In this research involving informants as many as 2 people management of Aroma Pecco tourism KayuAro using purposive sampling technique and 3 people of community and 4 people of Visitor using snowball sampling technique.Analysisdata by means of the reduction of the data , presentation of data and retrieval of conclusion. Result in this research indicates Aroma Pecco Tourism Attraction KayuArothe aspect of 1) tourist attraction has specific characteristic which obtained from natural source namely in the form of small lake which is located in the middle of the broad garden tea with in surrounded the trees, so the visitor can feel the air that was cool and fresh as well as to be supported by the strategic place because the area tourist Aroma Pecco destination located on roadside main traffic between town and district. An entertainment that held once a year , from 2) accessibilities of the distance traveled which is not too far from the center of the city that is 45 km and time 1.5 hour with the appropriate fee and the traffic being facile when normal days but there is congestion at the time of the holiday , 3) amenities the availability of the lack of facilities and infrastructure that could support tourism activities and 4) ancillary service the unavailability of store merchandise and lack of a recreational facility.Keyword: Tourism Attraction, Tourism Object
STRATEGI PENGEMBANGAN DAYA TARIK WISATA DI AGROWISATA BALAI BENIH INDUK LUBUK MINTURUN PADANG Utami, Nilma Lova; Yuliana, Yuliana; Pramudia, Heru
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (470.898 KB)

Abstract

This research was motivated by the lack of tourist attraction in Agrowisata Balai Benih Induk (BBI) of Lubuk Minturun Padang, such as, there is no entertainment and recreation services at agro rides BBI, the least of the event activities in agrotourism meeting room BBI and the lack of souvenirs offered by agro tourism BBI Lubuk Minturun Padang. This research aims to determine the strategy of developing tourist attraction that has indicators in the form of tourist attractions, amenities and anchillary services are viewed from internal factors in the form of strengths and weaknesses and external factors in the form of opportunities and threats. This research is a descriptive research with qualitative data. Data collection technique is done by interview and observation that involves informant by using purposive sampling and snowball sampling technique. Development strategy of tourist attraction that can be done is in the form of: 1) Optimizing the function of land by developing tourism activities such as providing rides games and mini garden. 2) Develop MICE event in meeting and gazebo sessions such as holding workshops and agricultural exhibition. 3) Provide souvenirs by utilizing culture and network techniques.Keyword: strategy, development, tourism, agrotourism
Co-Authors Ali Usman, Ali Darusman, Robi Diansyah, Tisra Dianti, Weni Ira Meirina Chair Kasmita Kasmita Morisa, Febby Erzam Natalia, Dewi Putri, Viorgi Dwi Romana, Nicolaus Victor Sari, Marnita Silfeni Silfeni Utami, Nilma Lova Vioman, Raka Maulana Wahyuni, Cica Yandra, Yandra Yolanda, Fanny Yuliana Yuliana