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All Journal Jurnal Ilmiah Pariwisata Tourism Scientific Journal ACADEMICS IN ACTION Journal of Community Empowerment JURMA : Jurnal Program Mahasiswa Kreatif Jurnal Pendidikan Tata Boga dan Teknologi Global Research on Tourism Development and Advancement (GARUDA) Bogor Hospitality Journal
Riani Prihatini Ishak
Sekolah Tinggi Pariwisata Bogor
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Immunology & microbiology Languange, Linguistic, Communication & Media Physics Public Health Social Sciences Transportation Other

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Pengaruh Lingkungan dan Kepuasan Kerja Terhadap Retensi Karyawan di First Love Patisserie Jakarta Riani Prihatini Ishak; Yuda Pratama
Jurnal Ilmiah Pariwisata Vol 26 No 1 (2021): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v26i1.1422

Abstract

The purpose of this study was to find out the influence of work environment and job satisfaction towards employee retention. A questionnaire-based survey was distributed to Main Kitchen employees of the First Love Patisserie Jakarta. This study used descriptive, quantitative and verification approach with saturation sampling method. Data were analyzed using SPSS 25. The result showed : (1) there is a positive influence of work environment towards employee retention based on t-value with significant value < 0,005 and the regression coefficient has positive value; (2) there is a positive influence of job satisfaction towards employee retention which is showed by t-value with significant value < 0,005 and the regression coefficient has positive value; (3) there is a positive influence of work environment and job satisfaction simultaneously towards employee retention based on F value. Work environment and job satisfaction simultaneously influence employee retention showed by result of adjusted R2. The practical implications of this study are that work environment and job satisfaction play important role in supporting employee retention., where job satisfaction has a more positive influence than the work environment. Keywords: Work Environment; Job Satisfaction; Employee Retention, Patisserie
Analisis Strategi Pengembangan Obyek Wisata Pabangbon di Kabupaten Bogor Riani Prihatini Ishak; Prabowo Eko Julianto
Tourism Scientific Journal Vol. 6 No. 1 (2020): Vol 6 No 1 Desember 2020
Publisher : STIEPAR YAPARI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32659/tsj.v6i1.116

Abstract

Tourism Development is a tourist attraction that will determine the level of income in an area, and all this is shown to give satisfaction to tourists. This research was conducted to determine the development of tourism to visitor satisfaction on Pabangbon Panorama tours. The purpose of this study was to examine the influence of the development of tourism with visitor satisfaction of Pabangbon Panorama Tourism. the research used in this study is visitors who visit Panorama Pabangbon Tourism this research form uses qualitative research. This type of research is qualitative research. Respondents used in this study were visitors who came to Bogor Pabangbon Leuwiliang Panorama tour as many as 60 visitors who came to the tourist attractions. Collecting data in the form of questionnaires in the form of interviews used to see the influence of the development of Pabangbon Tourism. Data analysis used in this study is a graph of the results of interviews that have been obtained and Microsoft Excel computer programs. The results of this study conclude that tourism development chart data at Pabangbon Panorama.
Pelatihan Bahasa Inggris Bagi Pokdarwis Dalam Rangka Mendukung Pengembangan Desa Wisata di Desa Sukajadi Bogor Riani Prihatini Ishak; Maidar Simanihuruk
ACADEMICS IN ACTION Journal of Community Empowerment Vol 3, No 1 (2021)
Publisher : President University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33021/aia.v3i1.1600

Abstract

Adanya peningkatan minat wisatawan baik lokal maupun mancanegara terhadap desa wisata perlu dibarengi dengan adanya peningkatan sumber daya manusia dalam hal berkomunikasi, khususnya komunikasi dalam Bahasa Inggris sebagai Bahasa yang paling banyak digunakan sebagai penghubung antara wisatawan dengan para pelaku wisata. Masyarakat sebagai tuan rumah di desa wisata harus diperlengkapi dengan keampuan berbahasa Inggris yang baik.  Tujuan dari kegiatan Pengabdian Kepada Masyarakat (PKM) ini adalah memberikan pelatihan untuk membantu kelompok sadar wisata (Pokdarwis) Desa Sukajadi di Kecamatan Tamansari Bogor dalam meningkatkan kemampuan komunikasi Bahasa Inggris khusus untuk wisata.  Berdasarkan wawancara yang dilakukan sebelum program ini dimulai, masyarakat Desa Sukajadi secara keseluruhan masih belum memiliki kemampuan yang baik dalam menggunakan Bahasa Inggris untuk kepentingan wisata. Untuk memecahkan masalah tersebut salah satu solusi tercepat adalah melalui metode pelatihan atau kursus menggunakan Bahasa Inggris praktis, yakni dengan berlatih / praktek langsung keterampilan menggunakan bahasa Inggris dalam berinteraksi dengan tamu, menjelaskan potensi wisata alam atau pertanian, menjelaskan akomodasi, dan fasilitas pelengkap pariwisata. Secara umum berdasarkan analis hasil kuesioner yang diberikan kepada peserta pelatihan, tidak ada kendala maupun kesulitan yang dihadapi dalam mengikuti pelatihan ini, pokdarwis dan kepala desa merasa sangat terbantu dengan adanya pelatihan ini dan sebagian besar peserta dapat memahami semua materi yang telah diberikan dengan baik. Peserta juga menyadari akan pentingnya memperdalam kemampuan berbahasa Inggris terutama keterampilan berbicara (speaking skill).
Training in the Processing of Vegetable Catfish Nuggets for Lauk Babakan Village PKK Women, Bogor Riani Prihatini Ishak; Nisa Rahmaniyah Utami
PKM-P Vol 6 No 2 (2022): Desember 2022
Publisher : LPPM UIKA Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/jurma.v6i2.1537

Abstract

Residents of Kampung Lauk Babakan Bogor have their main source of income from catfish farming. So that their lives are guaranteed through their income and work, especially after the pandemic, the people of Kampung Lauk Babakan must be able to act creatively to increase the economic value of catfish. Residents of Kampung Lauk Babakan tend to sell post-harvest catfish directly to consumers or distributors at relatively low prices. Processing catfish into vegetable nuggets can increase the economic value of catfish. For this purpose, the STP Bogor community service agency provided training to the people of Kampung Lauk Babakan, especially PKK women, about processing catfish into vegetable nuggets. Training activities are expected to be able to increase the skills and creativity of the community to manage catfish. Community service is carried out by providing counseling about the nutritional content of catfish and training in processing it into vegetable catfish nuggets to increase its economic value. The result of this dedication to Kampung Lauk Babakan is an increase in knowledge about the nutritional content of catfish and an increase in creativity in processing catfish as a solution to increase the selling value of catfish.
Pengaruh Promosi Media Sosial Terhadap Keputusan Pembelian di Kedai Kopi Wargi Bogor Riani Prihatini Ishak
Tourism Scientific Journal Vol. 7 No. 2 (2022): Vol 7 No 2 Juni 2022
Publisher : STIEPAR YAPARI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32659/tsj.v7i2.178

Abstract

The development of marketing digitalization has increased significantly, this is applied to business actors, namely Kedai Kopi Wargi Bogor, which markets their products and businesses through social media. This study aims to determine the effect of social media promotion on purchasing decisions at Kedai Kopi Wargi Bogor. The research method used is a quantitative study with a population of social media consumers at Kedai Wargi Bogor using a questionnaire and assessed using a Likert scale and statistically analyzed. The results showed that promotion had a strong influence and correlation with Purchase Decisions at the Wargi Coffee Shop, Bogor. This can be seen from the R2 value obtained, indicating that promotions affect Purchase Decisions at the Wargi Coffee Shop, Bogor by 50.3% and the remaining 49.7% is influenced by other variables not assessed.
Metode Penyimpanan Bahan Baku Pastry & Bakery yang Meningkatkan Kualitas Layanan Hotel Nisa Rahmaniyah Utami; Riani Prihatini Ishak; Muhammad Ibnu Fiqhan Faqih
Stupa Vol 4 No 2 (2022): Global Research on Tourism Development and Advancement (GARUDA)
Publisher : Prasetiya Mulya Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21632/garuda.4.2.172-180

Abstract

The department of food and beverage products is in charge of a section called pastry & bakery which provides a variety of cakes, breads and snacks that can be sold or enjoyed by guests. To maintain the quality of pastry & bakery products, one must do and pay attention to the storage of raw materials, one way is to do a good and correct storage method. This study aims to find out how the method used by R Hotel in an effort to maintain the quality of raw materials in the pastry & bakery section by describing what obstacles are experienced by the pastry & bakery section in storing raw materials. This study uses a qualitative method. The process of storing pastry & bakery raw materials at R Hotel uses predetermined standards. Like always checking the raw materials in the storage area, the placement of raw materials also needs to be considered in the storage process and implementing the FIFO (First In First Out) method.
Product Innovation Of Noodles With Water Lentil Ingredients Taufiq Kurniawan; Riani Prihatini Ishak; Ariatma Gracia Widi Rangan
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 3 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i3.508

Abstract

People who are aware of the importance of quality of life are more likely to seek out natural food products in order to maintain their health. Natural food products derived from various plants can trigger curiosity and exploration while adding variety. One of the natural food products from this group is water lentils, commonly called duckweed.This research was conducted to find out whether water lentils, which are now available in the form of protein powder, can be developed into noodles that are suitable for serving a group of people with a healthy lifestyle. This study used an experimental design method approach. The researcher made water lentil noodles by modifying the egg noodle recipe. Products that have been successfully made will be presented to 15 semi-trained panelists who have a level of health awareness. The results of the hedonic test from the panelists showed that the water lentil noodles developed by the researchers were more preferable to ordinary egg noodles. In addition, the results of the different tests using the Mann-Whitney U method yielded significant differences in values between ordinary egg noodles and noodles with water lentils as filler. Noodles filled with water lentils have advantages in terms of appearance, texture, taste, and aroma, meaning that overall, all aspects of noodles filled with water lentils are preferred over ordinary egg noodles 
PENGARUH KUALITAS PELAYANAN TERHADAP KEPUASAN PELANGGAN RESTORAN WHIZ PRIME HOTEL MALANG Riani Prihatini Ishak; Siti Nur Azizah
Bogor Hospitality Journal Vol 6 No 1 (2022): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v6i1.50

Abstract

In the conditions of the COVID-19 pandemic, the hotel industry was also affected and many things were done by the hotel to retain hotel visitors, one of which was to improve the quality of service so that guests feel satisfied even in the conditions of the COVID-19 pandemic. This study aims to determine how much influence the quality has. service to customer satisfaction. The research method used by the author is a quantitative descriptive research method with a simple linear regression analysis technique. The sample in this study amounted to 87 respondents. The sampling method used by the author is using probability sampling. Collecting data using a questionnaire. Questionnaires were given to guests who visited the Whiz Prime Hotel Malang Restaurant. Judging from the coefficient table obtained a significance value of 0.000 <0.05, so it can be concluded that the Service Quality variable (X) has an effect on the Customer Satisfaction variable (Y). The results of this study indicate that the regression equation = 40.140 + 0.270X for every additional 1 unit of service quality value, the value of customer satisfaction increases by 0.270. The regression coefficient is positive, so it can be said that the direction of the influence of the X variable on Y is positive and it is known that the tcount is 4.850 > ttable 1.988, so it can be concluded that the Service Quality variable (X) has an effect on the Customer Satisfaction variable (Y). Ha accepted.
Co-Authors Ariatma Gracia Widi Rangan Maidar Simanihuruk Muhammad Ibnu Fiqhan Faqih Nisa Rahmaniyah Utami Nisa Rahmaniyah Utami Prabowo Eko Julianto Siti Nur Azizah Taufiq Kurniawan yuda pratama