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All Journal Journal of Economic, Bussines and Accounting (COSTING) At-Tafkir Edumaspul: Jurnal Pendidikan Jurnal Komunikasi Profesional Jurnal Riset Manajemen Sekolah Tinggi Ilmu Ekonomi Widya Wiwaha Program Magister Manajemen Tourism Scientific Journal REMIK : Riset dan E-Jurnal Manajemen Informatika Komputer SIGMA TEKNIKA Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Darma Agung Jurnal Cafetaria Economics and Digital Business Review Jurnal Abdimas Bina Bangsa Journal of Accounting and Management Innovation Jurnal Manajemen Kuliner Jurnal Mekar Jurnal Bisnis dan Manajemen West Science Jurnal Keker Wisata: Kegiatan Pengabdian Kepada Masyarakat Journal of Event, Travel and Tour Management Jurnal Tiyasadarma: Jurnal Pengabdian Kepada Masyarakat
Tirta Mulyadi
Politeknik Pariwisata Batam
Arts Humanities Automotive Engineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Public Health Social Sciences Other

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PENGELOLAAN KARYAWAN DIFABEL PADA HOTEL BERBINTANG DI KOTA BANDUNG Tirta Mulyadi
Journal of Accounting and Management Innovation Vol 4, No 1 (2020)
Publisher : Universitas Pelita Harapan Medan Campus

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/%JAMI%6%2%2022%

Abstract

The study entitled "Management of Disabled Employees in Starred Hotels in Bandung" describes the implementation of management of disabled employees with the Workplace Disability Inclusion Assessment Tool approach from the Business Leadership Network, United States (USBLN) which consists of Recruitment, Employment, Diversity Supplying, Technology Accessions and Marketing. The locus of research is Sany Rosa Hotel, Travelo, Amaris, Sakti Hotel, Aston Pasteur, Trans Luxury, Hilton, Enhaii Hotel and Regata Hotel. This research was conducted with a descriptive method with a qualitative approach. There are five types of informants in this study, namely; academia, industry, society, government and media. From the results of data collection on recruitment aspects, it can be seen that the aspects of industry, especially hotels, have not yet carried out the implementation of recruitment as a whole. The application of employment to employees with disabilities at the hotel is limited to acceptance in accordance with the needs and specifications of the hotel. The application of diversity supplying has not been done because there is no information or data that reveals the existence of companies with disabilities. The application of technology to employees with disabilities in hotels is limited to spatial aspects. The application of marketing aspects in hospitality in this case is limited to the inclusion of friendly and generally intended for guests. This was done to enlarge the image of the hotel.Keywords : Management, Disable, Employee, Stars Hotel, Bandung.
IMPORTANCE PERFORMANCE ANALYSIS KINERJA PRODUK BATIK BATAM PELENGKAP DAYA TARIK WISATA Agung Edy Wibowo; Tirta Mulyadi
Jurnal Riset Manajemen Sekolah Tinggi Ilmu Ekonomi Widya Wiwaha Program Magister Manajemen Vol 9 No 2 (2022): Jurnal Riset Manajemen
Publisher : Program Magister Manajemen STIE Widya Wiwaha Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32477/jrm.v9i2.447

Abstract

The purpose of this study is to determine the performance of batik products in the city of Batam. Batik products are also known as souvenir products to attract tourists. Product quality is very necessary in supporting the success of tourism in the city of Batam. Studies and research results are based on the perceptions of consumers or tourists who have had experience with those Batik products. Importance performance analysis is used in this study by measuring consumer perceptions of product attribute expectations and product performance. Test conducted use SPSS.21. The results showed that the performance of batik’s Batam was good. It can be concluded from consumer perceptions with the value of the level of conformity between consumer expectations and product performance at 98.141%, which means that 98.141% of product performance met consumer expectations. There are six indicators of product quality that met consumer expectations which are located in quadrant I, namely 1. Batam Batik has a variety of colors 2. Coloring has a philosophical meaning 3. Adequate texture quality 4. Texture softness 5. Quality raw materials 6. Imaginative trademark. And also there are five product quality indicators that need to be improved based on the priority scale which is located in quadrant IV, namely 1. Price certainty. 2. Price intervals. 3. Color variations. 4. Eco-green raw materials. 5. Packaging forms.
MUTU BROWNIES MENJADI PELUANG USAHA RUMAHAN Tirta Mulyadi; Wijaya Adi Putra; Frangky Silitonga
JURNAL CAFETARIA Vol 3 No 2 (2022): JURNAL CAFETARIA
Publisher : Program Studi Akuntansi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51742/akuntansi.v3i2.627

Abstract

Brownies have a solid brownish texture cake that gives the brownie its signature. Brownies made up of the first American pastry known in 1897. The brownie's own name is inspired by the color of a brownish cake. The brownie contains the basic ingredient of wheat flour. Wheat flour is made of flour or fine powder that comes from refined wheat kernels and is then generally used in the making of noodles, cakes, and bread. Wheat flour contains many starch, a complex carbohydrate that is not dissolved in water. Wheat flour also contains a protein in the form of gluten, which plays a role in determining food plasticity. This type of study is the study of an experiment that is made of brownies using two distinct brands of wheat flour to illustrate comparisons in terms of taste, aroma, texture, and color. Data collection techniques use instruments that include hedonic quality tests and hedonic tests with data analysis used in mann-whitney tests to determine the difference between the two treatments or treatment. The study instrument USES a questionnaire with a total of 15 trained panelists. Hedonic quality tests indicate differences in the flavor, aroma, texture, and color between the blue triangle and the wheat flour of sania. For hedonic panelis, test results like the flavor, aroma, and texture brownies that use blue triangles of flour instead of sania wheat.
Loyalitas Dan Kepuasan Konsumen Terhadap Kualitas Produk Suatu Merek Barang Tirta Mulyadi; Pandu Adi Cakranegara; Srifatmawati Ahmad; Muhammad Azizi; Kelemens Mere
Journal of Economic, Bussines and Accounting (COSTING) Vol 6 No 1 (2022): COSTING : Journal of Economic, Bussines and Accounting
Publisher : Institut Penelitian Matematika, Komputer, Keperawatan, Pendidikan dan Ekonomi (IPM2KPE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31539/costing.v6i1.4598

Abstract

The quality of an item able to have a positive impact on increased the selling value of an item or product. The product will be sold if consumers are satisfied with the goods purchased so that they are more loyal in spended their money to get the desired item. The purpose of this study was to determine the effect on product quality of an item and the brand of an item on consumer satisfaction and consumer loyalty. The method used in this research is a qualitative method in the form of a literature study in the field of marketing management of a product. The method of wroted scientific articles is by used qualitative methods and literature studies or Library Research. The product quality of an item affects consumer satisfaction, the brand image of an item affects consumer satisfaction, the brand image of an item affects consumer satisfaction, the quality of an item affects consumer loyalty, the brand of an item affects consumer loyalty, and consumer satisfaction affects consumer loyalty. Keywords : Consumer Satisfaction, Consumer Loyalty, Product Quality, Product Brand Image.
PERAN KEBIJAKAN MUTASI DAN PENEMPATAN KARYAWAN TERHADAP KEPUASAN DAN KUALITAS KERJA KARYAWAN OUTSOURCING PERUSAHAAN: REVIEW LITERATURE Tirta Mulyadi; Muhammad Fatkhurohman Albashori; Pandu Adi Cakranegara; Muh. Abduh. Anwa; Darmawati Manda
JURNAL DARMA AGUNG Vol 30 No 3 (2022): DESEMBER
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Darma Agung (LPPM_UDA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46930/ojsuda.v30i3.2612

Abstract

Kebijakan mutase yang diterapkan perusahaan memberikan dampak positif pada perusahaan. Mutase tersebut bisa berupakan penghargaan pada karyawan supaya merasa puas dan dapat meningkatkan kualitas kerjanya. Mutase berhubungan dengan penempatan kerja karyawan pada posisi tertentu. Oleh karena itu, diperlukan upaya strategi yang baik supaya tidak terjadi kesalahan dalam penempatan kerja karyawan supaya tidak berdampak negative pada kepuasan dan kinerja karyawan. Metode yang digunakan dalam penelitian ini adalah studi literature dengan mereview beberapa hasil penelitian sebelumnya yang bersumber dari artikel-artikel berupatsi nasional dan internasional. Hasil penelitian tersebut dianalisis, dan dijadikan bahan diskusi untuk menentukan jawaban dari permasalahan mengenai hubungan kebijakan mutase dan penempatan kerja karyawan pada kepausan dan kualitas kerja karyawan. Semua gagasan dari setiap kajian memberikan informasi mengenai teori yang diinginkan secara metodelogis terhadap kajian yang dianalisis. Hasil review literature menunjukkan bahwa terdapat hubungan postif antara kebijakan mutase dan penempatan kerja karyawan pada kepuasan dan kualitas kerja karyawan.
Leadership Effectiveness of the One-Roof Principal at SDN 10 Kisam Tinggi and One-Roof SMPN Bandar Alam Lama OKU Selatan Tirta Mulyadi; Dasep Supriatna; Mulyadi Mulyadi; Mokhamad Yaurizqika Hadi; Heri Dermawan
Edumaspul: Jurnal Pendidikan Vol 6 No 2 (2022): Edumaspul: Jurnal Pendidikan
Publisher : Universitas Muhammadiyah Enrekang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (482.952 KB) | DOI: 10.33487/edumaspul.v6i2.5269

Abstract

The purpose of this study was to find out how effective the leadership of one-roof school principals is at SDN 10 Kisam Tinggi and One-roof SMPN Bandar Alam Lama OKU Selatan, as well as what are the inhibiting factors and supporting factors for the effectiveness of the leadership of one-roof school principals at SDN 10 Kisam Tinggi and One-roof SMPN Bandar Alam Lama OKU Selatan. This research uses descriptive research with a qualitative research approach. In this study, the informants were the principal, vice principal, and teacher. The data collection techniques in this study are observation, interviews, and documentation. At the same time, the method used in data analysis is data reduction—the presentation of data and conclusion. The results of this study indicate that the effectiveness of the leadership of the one-roof school principal at SDN 10 Kisam Tinggi and the one-roof SMPN Bandar Alam Selatan has been running effectively. The point of the principal's leadership is measured by the number of results issued, the level of satisfaction obtained, the creative product, and the intensity to be achieved. As for the inhibiting factors, namely schools that are far from the sub-district, signal difficulties, and a lack of teacher human resources, however, this has begun to be resolved with the strategy carried out by the school principal. The supporting factors are the presence of civil and non-civil servant teachers, as well as adequate facilities and infrastructure for the education process.
Strategi Pengembangan Objek Wisata Pantai Bale-Bale Kampung Tua Bakau Serip, Kec. Nongsa, Kota Batam Wahyudi Ilham; Dailami Dailami; Tirta Mulyadi; Tito Pratama
Tourism Scientific Journal Vol. 8 No. 1 (2022): Vol 8 No 1 Desember 2022
Publisher : STIEPAR YAPARI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32659/tsj.v8i1.219

Abstract

This study aims to determine the strategy of object development Bale-Bale Beach tourism which is located in Nongsa District, Batam City. The research was conducted by identifying internal and external factors which were then assessed and analyzed, and development strategies were formulated by minimizing weaknesses and threats. Data analysis using SWOT analysis. The strength factors of Bale-Bale Beach attractions are: Bale-Bale Beach attractions have beautiful views, have beautiful natural panoramas, there are tourist attractions such as tourist attractions such as dances, mangroves, archery, etc. For weakness factors, namely: difficult to find tourist objects BALE BALE beaches because there are no clear instructions, lack of reliable managers and human resources who can speak foreign languages, Promotion of tourist attractions that are not good, Lack of cooperative relations between Tourism Villages and local governments. As for the opportunity factor: Cooperating with well-known Tour and Travel services located in Batam City, Absorbing labor in the area around tourism objects that can reduce unemployment and the active role of managers and the community. For threat factors, namely: There is competition between tourist objects in the Nongsa area, Environmental or beach pollution, There are no special products that can be used as souvenirs. The development strategies are: Maximizing promotion through online media and websites for Bale-Bale Beach tourism objects, Making prototypes or directions to tourist attractions, Expanding cooperation with sales bureaus, Establishing cooperation with local governments to jointly manage and develop tourism objects. In this case, using local workers in managing tourist objects, maintaining and developing attractions and facilities owned by tourist objects, maintaining and preserving the environment.
Pengaruh Keseimbangan Kehidupan Kerja, Lingkungan Kerja, dan Keterlibatan Kerja terhadap Kinerja Karyawan Kedai Kopi Tirta Mulyadi; Eva Purnamasari; Heliza Rahmania Hatta
REMIK: Riset dan E-Jurnal Manajemen Informatika Komputer Vol. 7 No. 2 (2023): Volume 7 Nomor 2 April 2023
Publisher : Politeknik Ganesha Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33395/remik.v7i2.12330

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh work-life balance terhadap kinerja karyawan, pengaruh lingkungan kerja terhadap kinerja karyawan, pengaruh work engagement terhadap kinerja karyawan dan pengaruh work-life balance, lingkungan kerja, dan work engagement secara parsial dan sekaligus terhadap kinerja karyawan coffee shop di Perumahan Kota Wisata Lembang Kabupaten Bandung. Populasi dalam penelitian ini adalah 73 (tujuh puluh lima) orang karyawan coffee shop di Perumahan Kota Wisata Lembang Kabupaten Bandung dan berhasil mendapatkan 49 (lima puluh) orang responden. Teknik pengambilan sampel yang digunakan adalah teknik random sampling. Selama penelitian berlangsung, penulis mengunjungi 13 (empat belas) coffee shop yang berada di kawasan perumahan tempat tinggal penulis yaitu Kota Wisata Lembang, Kabupaten Bandung sebagai lokasi penelitian.
OPTIMALISASI PARIWISATA BERBASIS MASYARAKAT MELALUI KELEMBAGAAN KEWIRAUSAHAAN DI DESA WISATA KAMPUNG KELEMBAK BATAM Tirta Mulyadi
Jurnal Abdimas Bina Bangsa Vol. 4 No. 1 (2023): Jurnal Abdimas Bina Bangsa
Publisher : LPPM Universitas Bina Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46306/jabb.v4i1.418

Abstract

The institutional entrepreneurship strategy to optimize community-based tourism in Kampung Kelembak Tourism Village is divided into ideas and discourse. Strategic ideas are needed in managing Kampung Kelembak Tourism Village. By relying on community-based entrepreneurship. Of course, it is hoped that the development of Kampung Kelembak Tourism Village will have a direct influence on the community's economy. Collaboration with universities will accelerate this goal. Entrepreneurship will create product innovation as well as environmental preservation and cultural preservation programs with the community can be implemented. These strategic ideas must be implemented through discourses. There are two discourses to convey ideas, namely coordinative discourse and communicative discourse. communicative. Strategic ideas must be conveyed, communicated, negotiated elaborated, and sharpened in coordinative discourse. This research also shows that synchronization actions are required in the deliberation forum for the management of tourist villages on a regular basis. The deliberation forum is conducted at the beginning and on an ongoing basis to ensure the effectiveness of tourism village management. This is necessary to evaluate the implementation of activities and management of tourist villages to make them more controllable. more controllable.
Sosialisasi Profesi, Jenjang Karir Bidang Kuliner Dan Cooking Demo Chocolate Praline Di SMK Adimulia Batam Agung Arif Gunawan; Rosie Oktavia Puspita Rini; Miratia Afriani; Tirta Mulyadi
JURNAL KEKER WISATA Vol. 1 No. 2 (2023): JULI 2023
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v1i2.154

Abstract

At this time the culinary business in Indonesia is increasingly in demand. At present the need for food and beverage is no longer a mere basic need that must be met, but has become a trend among the people. Many think that a prospect business today is the culinary business. So do not be surprised if the growth of the culinary industry in Indonesia is expected to grow and this is certainly an attractive opportunity for culinary business entrepreneurs. School is a place of education that is commonly used by everyone. At this time schools not only provide services in the form of education, but also compete to provide more services than other schools. This is intended so that the school will be more in demand by the community because of its advantages and to improve the image of the school. For this reason, schools need to convey information about the advantages they have so that they are known and known by the wider community. With the development of the culinary business which is increasingly rapid and advanced, the Batam Tourism Polytechnic strives to contribute to meeting the needs of quality human resources for the development of the culinary world at home and abroad
Co-Authors Abdul Wahab Adhy Firdaus Afif Alfiyanto Afriani, Miratia Agung Edy Wibowo Agus Suyatno Ana Rusmardiana Anwar, Muh. Abduh. Arief Yanto Rukmana Asir , Muhammad Asman Abnur, Asman Aulia Agung Dermawan Cakranegara, Pandu Adi Dailami Dailami Darmawati Manda Dasep Supriatna Dendi Zainuddin Hamidi Dermawan, Aulia Agung desi kristanti, desi Dewi Yanti Dimas Akmarul Putera Eva Purnamasari Fadil Mediwinata, Ahmad Fitri Hidayati Frangky Silitonga Hafidz Hanafiah Hatta, Heliza Rahmania Heri Dermawan Heri Nuryanto Ilham, Wahyudi Irmawati Irmawati Iswahyu Pranawukir Jayanto, Imam Kelemens Mere LAUNTU, ANSIR Lawi, Ansarullah Lubis, Renny M. Imron Mas’ud Miratia Afriani Miratia Afriani Mokhamad Yaurizqika Hadi Muh Abduh Anwar Muhammad Azizi Muhammad Fatkhurohman Albashori Muhammad Reza Aulia Mulyadi Mulyadi Puspita Rini, Rosie Oktavia Putera, Dimas Akmarul Putri, Delisa Frananda Rahayu, Betty Rosie Oktavia Puspita Rini Rusydi Fauzan Saputra, Eryd Siti Nurhayati Sovianti, Rina Srifatmawati Ahmad Suci Permata Sari Sunarni Sunarni Syamsul Arifin Tito Pratama Victor Prasetya, Hartoyo Wahyudi Ilham Wibowo, Agung Edy Widi Hardini, Widi Wijaya Adi Putra