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All Journal SEGMEN Jurnal Manajemen dan Bisnis Gemawisata: Jurnal Ilmiah Pariwisata Jurnal Manajemen STIE Muhammadiyah Palopo Jurnal Pengabdian Dharma Laksana JENIUS (Jurnal Ilmiah Manajemen Sumber Daya Manusia) Bisman (Bisnis dan Manajemen): The Journal of Business and Management JIIP (Jurnal Ilmiah Ilmu Pendidikan) Community Development Journal: Jurnal Pengabdian Masyarakat Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Jurnal Ekonomi Efektif Jurnal Abdimas ADPI Sosial Dan Humaniora Jurnal Bingkai Ekonomi (JBE) Interdisciplinary Social Studies Kontigensi: Jurnal Ilmiah Manajemen Brilliant International Journal of Management and Tourism (BIJMT) Jurnal Pengabdian Masyarakat Waradin Sewagati: Jurnal Pengabdian Masyarakat Indonesia Gema Wisata Literacy : International Scientific Journals of Social, Education, Humanities Journal of Social Science Seminar Nasional Teknologi dan Multidisiplin Ilmu

Ray Octafian

STIEPARI Semarang

Author-ID : 1385423

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Physics Public Health Social Sciences Other

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Studi Kepuasan Wisatawan Curug Lawe Kalisidi Octafian, Ray; Istiqomah, Amaniar
Gemawisata: Jurnal Ilmiah Pariwisata Vol 16, No 1 (2020): GEMAWISATA JANUARI 2020
Publisher : Gemawisata: Jurnal Ilmiah Pariwisata

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

Penelitian ini dilakukan di daya tarik wisata Curug Lawe Kalisidi KabupatenSemarang. Penelitian ini bertujuan untuk mengetahui tingkat kepuasan wisatawanberdasarkan komponen pariwisata yang ada seperti atraksi, aksesibilitas, amenitasdan ancillary di Curug Lawe Kalisidi, kondisi komponen pariwisata yang kurangmemadai namun mampu menarik wisatawan untuk datang baik pribadi maupunberkelompok. Data penelitian diperoleh melalui kuesioner, observasi dandokumentasi. Sampel yang diambil dan dipilih dalam penelitian sebanyak 86responden. Hasil penelitian diharapkan dapat memberikan informasi yang bergunabagi pihak pengelola maupun kelompok sadar wisata yang ada di Curug LaweKalisidi. Data yang diperoleh, diolah dengan menggunakan program SPSS 16 ForWindows. Hasil uji analisis regresi berganda menunjukkan nilai F yang signifikan,dengan nilai korelasi determinasi R2 square sebesar 0,665. Hal ini menunjukkanbahwa semua komponen pariwisata mempengaruhi secara positif dan signifikanterhadap kepuasan wisatawan secara bersama-sama dengan keeratan hubungansebesar 66,5%. Hal ini menunjukkan bahwa untuk kepuasan wisatawan perludidukung dengan peningkatan seluruh komponen pariwisata yang ada.Kata Kunci: Atraksi, Aksesibilitas, Amenitas, Ancillary, Kepuasan Wisatawan

PENERAPAN CLEANLINESS, HEALTH, SAFETY AND ENVIRONMENT (CHSE) HOMESTAY UNTUK KESELAMATAN WISATAWAN Setyaningrum Nugraheni, Krisnawati; Dewi Maria, Aletta; Octafian, Ray
Jurnal Abdimas Adpi Sosial dan Humaniora Vol. 1 No. 1 (2020): Jurnal Abdimas ADPI Sosial dan Humaniora
Publisher : Asosiasi Dosen PkM Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47841/jsoshum.v1i1.140

CHSE is made based on the Decree of the Minister of Health concerning Health Protocols in Public Places and Facilities in the Framework of Prevention and Control of Covid-19. The lack of knowledge from homestay managers about CHSE is the background to the need for training on the implementation of CHSE. Community service activities are collaboration of STIEPARI Semarang community service team with The Tourism and Sports Office of Pemalang Regency and conducted in a structured three stages of activities, starting with a survey on the level of understanding of CHSE to the homestay management community followed by focus group discussion activities and closed with training on CHSE. This community service is intended for homestay managers who are selected from four selected tourism villages, namely Penggarit Village, Surajaya Village, Kaliprau Village and Sikasur Village. The final hope of CHSE training is that homestay managers can help prevent and control Covid-19 for people in public places and facilities in order to prevent the occurrence of new epicenters or clusters during the pandemic and the main thing is the safety of tourists who stop by tourist villages during the pandemic

Penguatan Desa Wisata Sikasur Di Era New Normal Wenefrida Ardhian Ayu Hardiani; Julian Adriani Putri; Ray Octafian; Y R Satoto; Heni Krisnatalia
Jurnal Pengabdian Dharma Laksana Vol 4, No 1 (2021): JPDL (Jurnal Pengabdian Dharma Laksana)
Publisher : LPPM Universitas Pamulang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32493/j.pdl.v4i1.13182

Pandemi covid- 19 yang terjadi di awal tahun 2020 memiliki dampak yang cukup besar terutama di sektor pariwisata. Desa Wisata termasuk salah satu sektor dalam pariwisata yang terdampak pandemi covid-19. Perubahan perilaku memaksa semua lapisan masyarakat merubah tatanan hidup atau yang disebut era new normal.Tim Pengabdian Masyarakat dari STIEPARI Semarang berupaya melakukan pendampingan di Desa Wisata Sikasur ini. Diharapkan dari pendampingan dari tim STIEPARI Semarang dapat semakin menguatkan eksistensi dan meningkatkan kualitas Desa Wisata Sikasur di Kabupaten Pemalang, baik itu dalam mutu SDM, produk yang ditawarkan, pengaturan dan pengelolaan manajemen desa wisata termasuk di dalamnya pengelolaan homestay. Serta yang paling utama adalah bagaimana penerapan CHS di Desa Wisata Sikasur, sehingga penerapan protokol kesehatan di era new normal ini dapat dilakukan dengan baik.Dalam kegiatan pengabdian ini dilakukan antara lain survey lokasi, Forum Grup Discussion (FGD), dan sosialisasi. Hasil dari kegiatan ini diharapkan dapat membuat Desa Wisata Sikasur mulai beradaptasi dan berkembang di era new normal ini.

FAKTOR- FAKTOR YANG MEMPENGARUHI KEPUASAN WISATAWAN (Studi Kasus Water Blaster Semarang) ray octafian; dyah palupiningtyas
Jurnal Manajemen STIE Muhammadiyah Palopo Vol 5, No 2 (2019)
Publisher : Lembaga Penerbitan dan Publikasi Ilmiah (LPPI) Universitas Muhammadiyah Palopo

AbstrakPenelitian ini dilakukan di Water Blaster Semarang dengan tujuan untuk menganalisa serta mengetahui faktor-faktor yang mempengaruhi kepuasan wisatawan di Water Blaster Semarang dimana dalam beberapa bulan terakhir ini ada penurunan jumlah wisatawan dengan jumlah yang cukup signifikan. Kepuasan ketika seseorang berkunjung ke suatu daya tarik wisata yang menyediakan produk dan layanan jasa sangat diperhatikan oleh manajemen dari Water Blaster Semarang. Penelitian ini dilakukan menggunakan pendekatan kuantitatif yang pengolahan data dibantu oleh program SPSS 16 for windows, dimana data penelitian ini diperoleh melalui penyebaran kuesioner.Sampel yang digunakan dalam penelitian yaitu 100 responden yang dipilih dengan menggunakan teknik Accidental Sampling. Hasil penelitian yaitu berdasarkan uji t bahwa variabel kualitas pelayanan berpengaruh signifikan terhadap kepuasan wisatawan di Water Blaster Semarang dan varaibel bauran promosi berpengaruh signifikan terhadap kepuasan wisatawan di Water Blaster Semarang. Selanjutnya berdasarakan uji F bahwa kualitas pelayanan dan bauran promosi berpengaruh secara simultan terhadap kepuasan wisatawan Water Blaster Semarang, dan variabel kualitas pelayanan merupakan variabel yang paling dominan berpengaruh terhadap Water Blaster Semarang.Kata kunci: Kualitas Pelayanan, Bauran Promosi, dan Kepuasan Wisatawan. AbstractThis research was conducted at Semarang Water Blaster. The aimed to analyze and find out the factors that influence tourist satisfaction at Semarang Water Blaster where in recent months, there has been a significant decrease in the number of tourists. Achievement, when someone visits a tourist attraction that provides products and services, is highly considered by the management of the Water Blaster Semarang. This research conducted using a quantitative approach that data processing was assisted by the SPSS 16 for windows program, where the research data obtained through questionnaires. Samples used in the study were 100 respondents selected using the Accidental Sampling technique. The results of the survey based on the t-test that service quality variables significantly influence tourist satisfaction in Water Blaster Semarang and promotional mix variables have a significant effect on tourist satisfaction in Water Blaster Semarang. Furthermore, based on the F test that the quality of service and promotion mix simultaneously affect the achievement of Water Blaster Semarang tourists, and the service quality variable is the most dominant variable affecting the Water Blaster Semarang.Keywords: Service Quality, Promotion Mix, and Tourist Satisfaction.

FAKTOR-FAKTOR YANG MEMPENGARUHI KINERJA KARYAWAN HOTEL Rudi Prasetyo Ardi; Ray Octafian; Krisnawati Setyaningrum
SEGMEN: Jurnal Manajemen dan Bisnis Vol 18, No 1 (2022): SEGMEN Jurnal Manajemen dan Bisnis
Publisher : FE Program Studi Manajemen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37729/sjmb.v18i1.7632

Terkadang sebagian besar pemimpin kurang mencermati area kerja serta keadaan kerja karyawan, sehingga dengan minimnya atensi dari pimpinan kerap terjalin konflik antar karyawan di area kerja industri. Riset ini mempunyai persoalan riset ialah gimana pengaruh konflik kerja, tekanan pikiran kerja serta kepuasan terhadap kinerja karyawan pada Hotel Holiday Inn Yogyakarta. Hingga tujuan dari riset ini merupakan buat menarangkan pengaruh konflik kerja, tekanan pikiran kerja serta kepuasan terhadap kinerja karyawan pada Hotel Holiday Inn Yogyakarta.Riset ini memakai pendekatan kuantitatif, dengan analisis regresi konflik kerja ialah variabel terendah dalam pengaruhi kinerja karyawan dimana koefisien pengaruh konflik kerja sebesar 0, 258. Kepuasan kerja ialah variabel dominan kedua dalam pengaruhi kinerja karyawan dimana koefisien pengaruh konflik kerja sebesar 0, 333.

COVID-19: Analisis Job Insecurity dan Job Engagement Terhadap Job Performance Karyawan Hotel di Semarang Ray Octafian; Kristinawati Setyaningrum Nugraheni
Jurnal Ilmiah Sumber Daya Manusia Vol 5, No 2 (2022): JENIUS (Jurnal Ilmiah Manajemen Sumber Daya Manusia)
Publisher : Universitas Pamulang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32493/JJSDM.v5i2.16930

COVID-19 telah menyebar cukup lama di Indonesia, sejak awal maret 2020 virus corona masuk di Indonesia dan menyebar sangat cepat hingga membuat hotel dan restoran mengalami okupansi sekitar 30%. Sukamdani (2020) menyatakan jika okupansi turun menjadi 30%, hotel maupun restoran akan mengambil tindakan efisiensi biaya karyawan dengan melakukan kerja gilir mengakibatkan penerimaan gaji tidak full, menurunkan gaji, gaji tertunda, maupun pemutusan hubungan kerja sementara. Orang asing yang memasuki Indonesia dibatasi maupun turis domestic untuk mencegah penularan COVID-19, hal ini mengancam secara langsung pada keberlangsungan organisasi dan kinerja. Dalam konteks ini, job insecurity yang dialami karyawan hotel mungkin akan signifikan dalam menentukan bagaimana industry dapat pulih dan bertahan. Covid-19 telah memperburuk situasi ini, Job insecurity menyebar diantara karyawan dengan dua alasan, pertama perubahan organisasi menyebabkan job insecurity seperti PHK, perampingan dan merger. Kedua, ancaman yang memicu stress. (Shoss, 2017). Karyawan hotel mempunyai peran penting dalam memuaskan konsumen dengan positif, kepuasan pelanggan dan evaluasi kinerja sangat untuk dijaga. Perubahan lingkungan yang terjadi menimbulkan kecemasan untuk karyawan. Oleh karena itu, peneliti ingin mengetahui efek job insecurity pandemi mempengaruhi job engagement dan job performance.Penelitian ini dilakukan dengan metode kuantitatif. Populasi dalam penelitian ini adalah karyawan yang bekerja pada hotel berbintang di Semarang. Besar sampel penelitian ditentukan sebesar 100 karyawan dengan tingkat kesalahan 10%. Pengumpulan data mengunakan kuesioner secara daring menggunakan googleform dan wawancara.

Analisis Kepuasan Konsumen di Restoran Canting Semarang Krisnawati Setyaningrum Nugraheni; Ray Octafian
Jurnal Bingkai Ekonomi (JBE) Vol 5 No 2 (2020): Jurnal Bingkai Ekonomi (JBE)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) - Institut Teknologi dan Bisnis (ITB) Semarang

Consumer satisfaction is influenced by product quality and service satisfaction variables are independent variables, while customer satisfaction is the dependent variable. To find out the magnitude of the effect of product quality, facilities and location on customer satisfaction, in sampling using the Slovin formula obtained at 87 with an error rate of 10%. The sampling technique uses the method of accidental sampling which is done by obtaining data from a group of population, then incidentally or incidentally by not using a particular plan. R2 value of 0.821, meaning that 82.1% of customer satisfaction can be explained by the variable quality of products, facilities and location while 17.9% is explained by other variables.

The Application of Cleanliness, Health, Safety (CHS) on Homestay in the New Normal Era Tuwuh Adhistyo Wijoyo; Aletta Dewi Maria; Ray Octafian
Interdisciplinary Social Studies Vol. 1 No. 2 (2021): Reguler Issue
Publisher : International Journal Labs

One of the countries that has also been affected by this pandemic is Indonesia. Having a large area, of course, makes the Indonesian government expected to move quickly in dealing with the pandemic that has caused turmoil in several sectors of the Indonesian economy, one of which is the tourism sector. The policies implemented by the government brought the community into a period called the New Normal era. Tourist villages are expected to be able to start opening tourism activities, one of which is homestays by implementing strict health protocol which are summarized in the Cleanliness, Health, and Safety (CHS) program, even by the CHS ministry this is used as a new competency in the hope of increasing public trust in the new normal era. This study aims to discover the implementation of CHS in homestays in Sikasur Tourism Village during the New Normal period. This study uses a naturalistic method. This method is used to research in a natural place. There is an answer finding in this study related to the application of CHS to homestays in this new normal period, namely the shadow of fear of the spread of covid must be eliminated through the readiness of each tourism actor, continue to obey the health protocols during the process of building tourism and eliminate first looking for as much profit as possible. Which actually worsened the situation and harmed many parties.

Positioning Strategy Through PIB Achieving Tourist Satisfaction With Creative Economy In Kartika Jaya Kendal Village Nina Mistriani; Ray Octafian; Idah Kusuma Dewi
Kontigensi : Jurnal Ilmiah Manajemen Vol 9 No 2 (2021): Kontigensi: Jurnal Ilmiah Manajemen
Publisher : Program Doktor Ilmu Manajemen, Universitas Pasundan, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56457/jimk.v9i2.198

This study aims to find out how the destination business is to place he is always in the minds of consumers so that perceptions are different from competitors. This strategy to get achieve customer satisfaction in the long term, therefore it is needed PIB approach that is strung through the creative economy to achieve communicating uniqueness of the destination. This research was conducted in Kartikajaya Village in Kendal, Central Java. Source The data of this research are primary and secondary data. This research was obtained through interviews directly and filling out the questionnaire using the google form to strengthen the result data study. The principle of data collection is to reveal the variables to be studied. Method data collection through direct observation to the field, interviews, questionnaires. This research is an action research panel of previous researchers where a potential study model was found the attractiveness of the creative economy has strength in tourism development, and then followed by the importance of building a positioning strategy with a PIB approach (Positioning-Image-Branding) where 3 related concepts are united with the creative economy in marketing strategy. Indonesia has designated Kendal as a Special Economic Zone (SEZ). With With this status, investors are increasingly interested in developing their business in the Kendal SEZ. By because it will certainly have an impact on the development of the creative economy in the surrounding area Kendal, especially Kartika Jaya Village, has opportunities for economic development that will can contribute to the country's foreign exchange through its tourism programs. Data source Government, community organizations, local communities, and tourists. Research output, a document that reviews the potential of the destination, describes a list of attractions (for mapping potential), competitive analysis, including situation analysis. The document is the basis to start brand development. Furthermore, the imaging (image) of tourist destinations is agreed upon This in turn strengthens its brand positioning among the local community and the market. Process branding involves all individuals/institutions in the tourism industry to identify themselves with the brand to be established, so that local stakeholders become guard of the brand development process.

The Effect of Service Quality and Food Products on Guest Satisfaction at The Flavor Hotel Citradream Semarang Restaurant Sapto Supriyanto; Ray Octafian
Kontigensi : Jurnal Ilmiah Manajemen Vol 9 No 2 (2021): Kontigensi: Jurnal Ilmiah Manajemen
Publisher : Program Doktor Ilmu Manajemen, Universitas Pasundan, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56457/jimk.v9i2.201

The phenomenon that occurs in the field shows that from the results of the suggestion box there are still complaints from guests who use the restaurant's services, these complaints include the lack of garnishes or the appearance of food and drinks that are less attractive, the lack of menu variations on the food and drinks served, the lack of friendliness of some employees. restaurants in providing service, especially when crowded conditions, limited menu books, slow and unresponsive service. These questions aim to determine and analyze the effect of service quality on guest satisfaction at The Flavor Citradream Hotel Semarang Restaurant, to determine and analyze the effect of food product quality on guest satisfaction at The Flavor Citradream Hotel Semarang Restaurant, to determine and analyze the effect of service and the quality of food products together on guest satisfaction at The Flavor Citradream Hotel Semarang Restaurant. This research is a way to find out, discuss, analyze and conclude in depth about the influence of food product quality and service on guest satisfaction at Restaurant The Flavor Hotel Citradream Semarang. The variable quality of food products is the variable that has the most influence on guest satisfaction when visiting Restaurant The Flavor Hotel Citradream Semarang.

Co-Authors Abdul Rauf Ahmad Mansur Aletta Dewi Maria Amaniar Istiqomah Anastasia Fransiska Sihura Aswan, Mukhamad Kholil Aurilia Triani Aryaningtyas Bima Prahar Adilase Bonaventura Ngarawula Denik Risyanti, Yustina Desy Rahmawati Lukmana Dwi Ermayanti Susilo Guntur Suryaning Hadi Haniek Listyorini Hardiani, Wenefrida Ardhian ayu Hendrajaya Hendrajaya Heri Usodo Heru Yulianto HeruYulianto Idah Kusuma Dewi Istiqomah, Amaniar Julian Adriani Putri Julian Andriani Putri Junianto Junianto Karunia Wati Telaumbanua Krisnatalia, Heni Kristinawati Setyaningrum Nugraheni Maria Th, Aletta Dewi Mistriani, Nina Mochamad Miswanto Gunawan Mulyoko Mulyoko Nina Mistriani Novita Indri Aswari Nugraheni, Krisnawati Setyaningrum Nurdina Prasetyo Palupiningtyas, Dyah Rifki A. Rachman Rifki A. Rachman Rudi Prasetyo Ardi Sapto Supriyanto Septiana Raihan Saputri Solichoel Solichoel Supriyadi, Andhi Suwarti Suwarti Tutik Tutik Tuwuh Adhistyo M.Par SE Wijoyo Y R Satoto

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