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Compatibility of the Number of Room Attendant at Imara Hotel Palembang Trisna Rahmania; Dilla Pratiyudha; Arrahman
Journal Hotspot Vol. 1 No. 2 (2021): October
Publisher : Politeknik Pariwisata Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (354.32 KB)

Abstract

This study was aimed at knowing the occupancys of room at Imara Hotel Palembang and finding out the suitability of the room attendant quantity. This study is quantitative descriptive method with observation, interview, and questionnaire data collection techniques. Based on the results of research, the room occupancy rate at Hotel Imara Palembang for the period January to July was 41% with information on the number of rooms available (15,264 rooms), occupied rooms (6,272 rooms), empty rooms (5,613) and empty rooms (8,989 rooms). Based on the results of the formula, the suitability of the number of room attendants at Hotel Imara Palembang is not in accordance with the occupancy rate of rooms, because has two room attendants, while requires three room attendants to carry out the operational process of cleaning guest rooms efficiently.
Emphatizing Desain Kemasan Gastronomi Lemang Kabupaten Lahat untuk Menarik Minat Konsumen Melati Pratama; Arief Marna Sonjaya; Trisna Rahmania
Jurnal Kajian Pariwisata Vol 5 No 2 (2023): Jurnal Kajian Pariwisata
Publisher : LPPM STP ARS Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51977/jiip.v5i2.1076

Abstract

Lemang is a type of traditional cuisine typical of Lahat Regency. The packaging aspect of lemang is one thing that needs attention. The purpose of this study was to find out directly the wishes of producers, consumers and village officials for the development of gastronomic packaging designs in lemang include primary, secondary and terteriary. The research method used in this research is descriptive qualitative by interviews, observations and documentation to the Tanjung sirih village officials, 10 Lemang sellers in Tanjung Sirih village, and 15 Lemang buyers. The results of observation showed that the primary packaging of Lemang was bamboo, the secondary and tertiary packaging used newspaper and plastic bag. The interview showed that the primary packaging was not required to develop, while secondary and tertiary was required to develop by design. Based on result, it can be concluded that the effort that can make Lemang attractive is to design secondary and tertiary packaging with gastronomy.
Bimbingan Teknis Brand Image Destinasi Wisata di Kabupaten Lahat, Sumatra Selatan Pelliyezer Karo Karo; Trisna Rahmania; Riki Nelson Lumban Gaol
Jurnal Dharma Bhakti Ekuitas Vol 8 No 1 (2023): Jurnal Dharma Bhakti Ekuitas (in progress)
Publisher : STIE Ekuitas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52250/p3m.v8i1.664

Abstract

The community service carried out aims to provide information, outreach, and help managers of tourist destinations, especially Ayek Pacar, Puncak Gugah, Green Canyon, and the Tanjung Menang Village Tourism Awareness Group, Jarai District, Lahat Regency, to better understand promotional activities through social media (Instagram) and training to create visual product content, photos or videos accompanied by captions, in Indonesian and English so that the promotional reach is more expansive. The method used is socialization or counseling based on the evaluation results of promotional responses implemented using the AISAS concept (Attention, Interest, Search, Action, Share), training, and mentoring. The results of the service activities carried out for three days in Lahat Regency were: (1) participants received material related to branding, content marketing, and the use of language in promotions; (2) participants created Instagram social media accounts for promoted tourist objects and destinations and learned to create captions in interesting language; and (3) participants uploaded photos and videos of their tourist attractions accompanied by captions using exciting language. As a result of the guidance, all participants agreed that optimal promotion through Instagram social media is essential to creating a dream for prospective tourists so that they can immediately prepare travel plans; it has implications for increasing tourist visits. Keywords: AISAS, promotion, social media. Abstrak Pengabdian kepada masyarakat yang dilaksanakan bertujuan untuk memberikan informasi, sosialisasi, dan membantu para pengelola destinasi wisata, khususnya Ayek Pacar, Puncak Gugah, Green Canyon, dan Kelompok Sadar Wisata Desa Tanjung Menang, Kecamatan Jarai, Kabupaten Lahat untuk lebih memahami kegiatan promosi melalui media sosial (instagram) dan melatih membuat konten visual produk foto atau video disertai caption, dalam bahasa Indonesia maupun bahasa Inggris sehingga jangkauan promosi lebih besar. Metode yang digunakan dalam kegiatan ini berupa sosialisasi atau penyuluhan berbasis pada hasil evaluasi dari respon promosi yang diterapkan menggunakan konsep AISAS (Attention, Interest, Search, Action, Share), pelatihan, dan pendampingan. Hasil kegiatan pengabdian yang dilaksanakan selama tiga hari di Kabupaten Lahat adalah (1) peserta mendapatkan materi terkait branding, content marketing, dan penggunaan bahasa dalam promosi; (2) peserta membuat sosial media instagram untuk objek/destinasi wisata yang dipromosikan dan belajar membuat caption dengan bahasa yang menarik; (3) peserta mengunggah foto dan/atau video objek wisata yang dimiliki dilengkapi dengan caption menggunakan bahasa yang menarik. Hasil pembimbingan, seluruh peserta sepakat bahwa promosi yang optimal melalui media sosial instagram sangat diperlukan untuk menciptakan dreaming tersendiri bagi calon wisatawan agar segera menyusun planning berwisata, sehingga berimplikasi pada kunjungan wisatawan yang meningkat. Kata kunci: AISAS, promosi, media sosial.