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All Journal Indikator: Jurnal Ilmiah Manajemen & Bisnis Journal of Tourism, Culinary, and Entrepreneurship (JTCE)
Levyta, Farah
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Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Social Sciences

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Technology is a solution for MSMEs Sustainability Lestari, Nurul Sukma; Levyta, Farah; Rosman, Dendy; Zainal, Veithzal Rivai; Affini, Dinar Nur
Indikator: Jurnal Ilmiah Manajemen dan Bisnis Vol 6, No 2 (2022)
Publisher : Universitas Mercu Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22441/indikator.v6i2.14771

Abstract

The Corona virus, which began to emerge at the end of 2019 in China, has so far spread widely throughout the world including Indonesia, where this greatly affects various aspects of human life. Many MSME businesses must close because of the current economic situation. Therefore, MSME owners during the COVID-19 pandemic must start rethinking their business strategy. Because only with innovation, micro, small and medium business owners will be able to survive and continue to be sustainable. One of the innovations is to use technology, namely cloud kitchens that are attached to the use of online applications. During the COVID-19 epidemic, this study looks at the possibility of MSME business owners to adopt Cloud-based technology platforms as their new business model. The data for this study were obtained from 100 MSME owners engaged in the food and beverage sector using quantitative techniques. Data processing using SPSS 22.0 program and path analysis. The research findings reveal that there is a relationship between perceived ease of use and perceived benefits that affect the intention to use/adopt cloud kitchens as their new business model. This study contributes to the intention to adopt small businesses towards technology, namely cloud kitchens for MSME owners. Practical implications for other stakeholders are also presented in this study
The role of tour manager in assessing and planning travel opportunities in Covid-19 new normal era for the locals Wahyuningputri, Rode Ayu; Hendra, Hendra; Nova Putra, Aditya; Levyta, Farah; Pantja Djati, Sundring
Bahasa Indonesia Vol 2 No 1 (2022): APRIL 2022
Publisher : School of Tourism, Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/jtce.v2i1.2180

Abstract

Indonesia tourism should make a move if it has superior and quality tourism resources. The travel sector feels the impact of the pandemic Covid 19 but recovering in their efforts and continue to prioritize on tourism as its main business. Tour Manager must develop a new strategic tour plan by taking advantage of potential opportunities for local communities as their partners. This qualitative research uses descriptive approach in describing the research problems above and answer three research questions, that is: (1) How big the role of the Tour Manager in planning travel tours? (2) What are the steps in planning a travel tour? (3) What are the potential opportunities are the benefits that can be developed. Tour Manager as part of the Human Resources is competent in assessing the opportunities and potential of tourism planning strategies and the general benefits of tourism development for locals. Updated Standard Operating Procedures are made to be applied by Tour Managers. With an understanable SOP, occupation can be measured and traced what has been and has not been done.
THE LEXICON OF MAJAPAHIT CULINARY AT TROWULAN IN THE GLOBALIZATION ERA Hendra, Hendra; Wahyuningputri, Rode Ayu; Putra, Aditya Nova; Levyta, Farah
Bahasa Indonesia Vol 1 No 2 (2021): OCTOBER 2021
Publisher : School of Tourism, Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/jtce.v1i2.2271

Abstract

This research aims to describe the form of lingual, naming, and the meaning of lexicon and examinesMajapahit Culinary by using a linguistic approach that has similar sounds with global tourism language.The problem studied in the process of naming the Majapahit Culinary that has the same sound asEnglish as the international language. The ethnographic method is used to investigate the languageand culture related to culinary based on the understanding of the local community. This research wasconducted in Trowulan. Data collection uses in-depth interview methods and observations of theparticipation of informants. All data is reviewed using analisis domain, taxonomy, componential andthemes, obtained from written sources including inscriptions and literature from Majapahit and from thetime before and afterwards. The sources of research data are verbal words of the informants asspeakers. Data collection was carried with participant observation techniques and interviews. Dataanalysis was carried out with four activities as collection, reduction, presentation and verification. Theresult of the Majapahit culinary analysis that has naming which can be used as the basis for thereference of the global sound are five Majapahit culinary, they are Letlet, Wok, Kwelon Dodol and Lepet.Those five Majapahit culinary will become a reference in the promotion of Majapahit culinary ininternational tourism.
The role of stakeholders in creating memorable tourist experience in Benteng Heritage Museum, Tangerang Nova Putra, Aditya; Hendra, Hendra; Ayu Wahyuningputri, Rode; Levyta, Farah; Arafah, Willy; Nurbaeti, Nurbaeti
Bahasa Indonesia Vol 2 No 1 (2022): APRIL 2022
Publisher : School of Tourism, Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/jtce.v2i1.2474

Abstract

Chinese culture has become one of the ethnic diversity in Indonesia. Chinese descendant or self-identity occurs because of the cross-breeding process between ethnic Chinese and local indigenous peoples which is referred to as assimilation. The reasearch aims to discover the process of discovering the tradition of the Benteng museum in the Old Market area in Tangerang, which is the first Chinese museum in Indonesia that has been restored to become a cultural tourist destination. The existence of these invention tradition bore the diversity of culture festival and culinary Chinese descendant today. The initiation of Udaya Halim who was the pioneer of the Benteng Museum which formed for the purpose of preserving the Chinese Descendant culture. This requires support from the stakeholdser so that it can create memorable tourist experience when visiting area. The research methodology used is quantitative, in which questionnaires are distributed to tourist visiting the Old Market area in Tangerang. The result of this research is that cultural diversity has a 99% influence on existing stakeholders and where stakeholders have a role in 63% in an memorable tourist experience.
Co-Authors Affini, Dinar Nur Ayu Wahyuningputri, Rode Hendra Hendra Lestari, Nurul Sukma Nova Putra, Aditya Nurbaeti Nurbaeti Pantja Djati, Sundring Putra, Aditya Nova Rosman, Dendy Wahyuningputri, Rode Ayu Willy Arafah, Willy Zainal, Veithzal Rivai