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All Journal E-Journal Home Economic and Tourism Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat EDUKATIF : JURNAL ILMU PENDIDIKAN Jurnal Pendidikan dan Keluarga AEEJ : Journal of Automotive Engineering and Vocational Education Journal of Business on Hospitality and Tourism
Yuke Permata Lisna
Departemen Pariwisata, Fakultas Pariwisata Dan Perhotelan, Universitas Negeri Padang
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Control & Systems Engineering Economics, Econometrics & Finance Education Energy Mathematics Social Sciences Transportation Other

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ANALISIS BEBAN KERJA DAN KEBUTUHAN ROOMBOY DI HOUSEKEEPING DEPARTMENT PREMIER BASKO HOTEL PADANG Lisna, Yuke Permata; Chair, Ira Meirina; Kasmita, Kasmita
Journal of Home Economics and Tourism Vol 6, No 2 (2014): Periode Juni 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aimed to determine how much workload given to roomboy and labor productivity in the Housekeeping Department roomboy Premier Basko Hotel Padang. The study consisted of two indicators of workload analysis and needs roomboy namely : the amount of work (number of rooms) and working time (per hour). This research is descriptive quantitative research. The population of this research is the data room occupancy on the number of uninhabited rooms, check out the number of rooms uninhabited rooms along with the percentage derived from the Housekeeping Department of Premier Basko Hotel Padang. The study concluded that the main tasks of this research are roomboy clean room uninhabited (occupied), check out the room, and the room is empty on one section (morning shift). The use of productive work time based roomboy given workload is over 360 minutes. Ideal number of requirements in Housekeeping Department roomboy Premier Basko Hotel Padang is 11 people in one section on the morning shift.   Kata kunci : beban kerja, kebutuhan roomboy.
The Analisis Penyelenggaraan Sport Event Tour De Singkarak di Sumatera Barat Yuke Permata Lisna; Doni Muhardiansyah; Eko Prabowo
JURNAL PENDIDIKAN DAN KELUARGA Vol 13 No 02 (2021): Jurnal Pendidikan dan Keluarga
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol13-iss02/974

Abstract

Abstrak Pariwisata merupakan seluruh kegiatan wisata yang mempunyai macam-macam fasilitas dan pelayanan untuk para pelaku wisata dimana kegiatan wisata ini disebut MICE. Kegiatan MICE terbesar di Sumatera Barat berupa sport event tourism yakni Tour de Singkarak merupakan kegiatan tahunan nasional yang sudah dilaksanakan selama sebelas tahun dengan pelaksanaan yang terus meningkat. Selain memberi dampak ekonomi, penyelenggaraan Tour de Singkarak memberikan kemajuan di destinasi wisata dan mendongkrak popularitas daerah Sumatera Barat sebagai tuan rumah event berskala internasional. Penelitian yang telah dilakukan bertujuan untuk menganalisis penyelenggaraan sport event Tour de Singkarak yang pelaksanaannya meningkat setiap tahun walaupun menghadapi beberapa kendala yang berbeda. Penelitian ini menggunakan metode penelitian kualitatif dengan menggambarkan faktor demand side dan supply side pada keberhasilan sport event Tour De Singkarak secara mendalam. Metode pengumpulan data yang digunakan adalah wawancara mendalam, observasi, dan studi literature. Faktor keberhasilan event untuk meningkatkan suksesnya penyelenggaraan sport event Tour De Singkarak telah dapat dicapai. Kata kunci: analisis, manajemen, sport event
TRAVEL PATTERN WISATAWAN SELAMA PANDEMI COVID-19 Retnaningtyas Susanti; sulis purwanto; Sukma Yudistira; Yuke Permata Lisna
JURNAL PENDIDIKAN DAN KELUARGA Vol 13 No 01 (2021): Jurnal Pendidikan dan Keluarga
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol13-iss01/763

Abstract

The COVID-19 pandemic that has hit the world, including Indonesia, has had a crucial influence on the tourism industry. It is undeniable that the tourism industry in Indonesia seems to be in suspended animation due to unpreparedness for this disaster. From the supply side, tourism entrepreneurs are overwhelmed because of the absence of visits due to flight closures, travel minimization, and strict rules regarding the closure of tourist attractions during 2019. From the demand side, the community's need for tourism remains high, interest in traveling is even greater after one year "at home". In mid-2020 when tourism policies began to be relaxed, there was a revival of this industry's revival. There has been a change in tourist travel patterns during this pandemic, not just looking for beautiful tourist attractions, but also safe areas. The research that has been done shows that the pattern of tourist visits changes, there is an adaptation to the pandemic conditions. In-depth interviews were conducted on informants to obtain accurate data, tourists and tourist attraction managers were key informants. Some of the changes include: use of vehicles, selection of locations that offer health protocols, and expenses
The Processing of Coffee-based Drinks in Tanah Garam Garam Village, Lubuak Sikarah, Solok Yuke Permata Lisna; Sulis Purwanto; Alfi Husni Fansurya
ABDIMAS: Jurnal Pengabdian Masyarakat Vol. 5 No. 1 (2022): ABDIMAS UMTAS: Jurnal Pengabdian Kepada Masyarakat
Publisher : LPPM Universitas Muhammadiyah Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (573.455 KB) | DOI: 10.35568/abdimas.v5i1.1713

Abstract

Through tourism, the community can take advantage of business opportunities by maximizing the potential of their village. The potential of the developed village starts from agriculture, plantations, and others. The Payo tourist village destination has the potential for coffee, so it can make people manage coffee-based drinks. The purpose of this service is to train the community to be able to manage coffee-based drinks which can then be offered to tourists. The method used is experiment and demonstration. The results of the service show that coffee can be managed into various kinds of drinks with espresso as a base, which are then given training to the community. Training activities started from participant recruitment and discussion, training on Payo coffee-based beverage processing and training on non-coffee drinks. In this training, experiments were carried out by determining the composition of the right coffee drink, so that it could be used as a reference for the community. Thus, the people who are members of the management will become coffee drink entrepreneurs (barista)
Validitas Video Tutorial Teknik Menghias Kue dengan Butter Cream untuk Pembelajaran di Departemen Ilmu Kesejahteraan Keluarga Cici Andriani; Yuke Permata Lisna; Bulkia Rahim
EDUKATIF : JURNAL ILMU PENDIDIKAN Vol 4, No 6 (2022): December 2022
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/edukatif.v4i6.3940

Abstract

Matakuliah Menghias Kue merupakan matakuliah praktikum. Dalam pembelajaran menghias kue, mahasiswa cendrung kesulitan untuk mengikuti praktikum secara baik. Tujuan penelitian untuk menghasilkan video tutorial teknik menghias kue dengan butter cream yang baik. Mode penelitian yang dipakai ialah percobaan dengan cara Research and Development. Subjek penelitian yaitu mahasiswa Departemen Tata Boga FPP-UNP, mahasiswa yang mengambil mata kuliah Menghias Kue. Jenis data yang digunakan adalah data primer, yang mana data primer ini diberi masukan oleh dosen ahli. Instrumen penelitian yang digunakan berbentuk Kuesioner. Mode  analisis deskriptif digunakan untuk mengambarkan kevalid dan video tutorial teknik menghias kue dengan butter cream secara bentuk validasi materi video dan  bentuk video sudah dilakukan validasi. Hasil dari validasi isi/materi video tutorial teknik menghias kue dengan butter cream yaitu 0,92 secara kategori benar dan hasil validasi penyajian video tutorial teknik menghias kue dengan butter cream yaitu 0,89 secara kategori benar. Kesimpulan penelitian ini ialah  membuat video tutorial teknik menghias kue dengan butter cream yang baik dan memadai digunakan untuk mahasiswa yang mengambil mata kuliah Menghias Kue.
The Correlation of Interest in Becoming a Teacher with Learning Outcomes in the Educational Field of Automotive Engineering Education Students Ahmad Arif; Nizwardi Jalinus; Refdinal Refdinal; Hasan Maksum; Martias Martias; Toto Sugiarto; M. Yasep Setiawan; Yuke Permata Lisna
AEEJ : Journal of Automotive Engineering and Vocational Education Vol 3 No 2 (2022): AEEJ : Journal of Automotive Engineering and Vocational Education
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/aeej.v3i2.169

Abstract

The student's desire to become a teacher is a factor that influences attitudes and motivation to attend lectures. High levels of interest in becoming a teacher will speed up the lecture process and influence student learning outcomes. The purpose of this correlational study is to determine the relationship between student learning outcomes in education courses and interest in becoming a teacher. The study was conducted on students from the FT UNP Automotive Engineering Education study program's 2018 class. The study was conducted on students from the FT UNP Automotive Engineering Education study program's 2018 class. The Pearson product moment correlation formula was used to analyze the data, and the t test was used to determine the significance of the correlation coefficient r. Based on the analysis of the research data, it was determined that there is a positive and significant relationship between desire to become a teacher and learning outcomes in student education courses.
WHAT SERVICESCAPES SHOULD BE PRIORITIZED IN THE HOSPITALITY CENTER, UNIVERSITAS NEGERI PADANG? Pasaribu Pasaribu; Trisna Putra; Yuke Permata Lisna
Journal of Business on Hospitality and Tourism Vol 4, No 2 (2018): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (198.125 KB) | DOI: 10.22334/jbhost.v4i2.121

Abstract

The Hospitality Center is one of the business incubators managed by the Faculty of Tourism and Hospitality of the UNP. Currently, the Hospitality Center provides lodging services and will be equipped with other supporting facilities. Consumers who become the market share of this accommodation are University guests, trainees, students and employees, especially those in Padang State University. As one of the business incubators since UNP changed its status to a Public Service Agency, this unit is expected to be one of the pioneers of income generating which can contribute significantly to the income of the UNP. To increase Occupancy and maximize revenue and Hospitality Center, it is necessary to study the servicescape that is needed (Importance) by guests and how the performance (performance) of the servicescape itself has been provided by the manager. This study seeks to assess the level of importance and performance of each item from servicescapes consisting of ambient conditions, spatial layout and functionality, sign, symbol, and artifacts. The purpose of this study is; to determine the level of importance and performance of servicescapes, so that it can facilitate the assessment and help take action on servicescapes that have been analyzed and grouped into importance performance analysis, it can assess the condition of existing servicescapes and can make priority scales future improvements. The research method used in this study was descriptive method with a quantitative approach by distributing questionnaires to 80 guests who had or were staying at the Hospitality Center, Padang State University. The results of the research trials show that there were no declarations from the instruments prepared. The results of the study show that all the attributes of servicescapes belong to the B quadrant (Maintain Achievement), where the level of importance of servicescapes required by guests, has been met by the manager.
Co-Authors Ahmad Arif Alfi Husni Fansurya Bulkia Rahim Cici Andriani Doni Muhardiansyah Eko Prabowo Hasan Maksum Ira Meirina Chair Kasmita Kasmita M. Yasep Setiawan Martias Martias Nizwardi Jalinus pasaribu pasaribu Refdinal, Refdinal Retnaningtyas Susanti Sukma Yudistira sulis purwanto Toto Sugiarto Trisna Putra