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All Journal Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan Sewagati: Jurnal Pengabdian Masyarakat Indonesia Jurnal Manajemen Pariwisata dan Perhotelan Ardhi: Jurnal Pengabdian dalam Negri
Umar Abdul Jabbar
STIEPARI Semarang
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Social Sciences Other

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ANALISIS PENGELOLAAN DANA DESA GUNA KESEJAHTERAAN MASYARAKAT PADA DESA SEMOWO KECAMATAN PABELAN KABUPATEN SEMARANG Wiwik Lestari; Dyah Palupiningtyas; Dyan Triana Putra; Septa Intiar; Umar Abdul Jabbar
Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan Vol 1 No 3 (2022): September : Jurnal Ekonomi, Manajemen Pariwisata Dan Perhotelan
Publisher : Sekolah Tinggi Ilmu Ekonomi Trianandra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jempper.v1i3.971

Abstract

This study identified 1) the obstacles faced in managing village funds for community welfare in Semowo Village, Pabelan District, Semarang Regency. 2) Management of village funds for community welfare in Semowo Village, Pabelan District, Semarang Regency. This research method is descriptive with a qualitative approach. The sources for this research consisted of 5 village officials in the Semowo Village area, Pabelan District, as well as village government officials. Data collection techniques used in the form of interviews, observation, and documentation. Data analysis was carried out by collecting data, reducing data, presenting data, and drawing conclusions. The results of this study indicate that program accountability is a part that is very much needed to measure the achievement of goals or results achieved by the government regarding the implementation of Village funds, besides that whether the government has other alternative programs that can provide maximum results and minimal costs.
Geliat Pariwisata Wellness Tourism Dalam Masa Pandemi Umar Abdul Jabbar; Andhi Supriyadi
Jurnal Manajemen Pariwisata dan Perhotelan Vol. 1 No. 3 (2023): Agustus : Jurnal Manajemen Pariwisata dan Perhotelan
Publisher : Universitas Katolik Widya Karya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jmpp-widyakarya.v1i3.1006

Abstract

One of the industries that has been badly impacted by the COVID-19 outbreak is tourism. According to BPS statistics from 2021, there has been a dramatic drop in both domestic and international tourism. Diverse initiatives are made to keep Indonesian tourism alive. Kemenparekraf/Baparekraf is in charge of the "rescue" phase's emergency response, recovery, and normalization. According to Kaspar, wellness tourism is a type of tourism service that can be produced or enhanced in response to a destination's social and environmental circumstances. In terms of the tourist industry, wellness tourism is a subset of health tourism that is comparable to other tourism industries. Here are some motivational ideas that were examined based on the push and pull variables used in this study However, push factors do not considerably increase the desire to travel for wellness in Indonesia. Push factors might be said to cause the urge to return to traveling for wellbeing. According to reports, pull factors significantly influence foreign tourists' interest in visiting Indonesia for wellness tourism. Enhancing mental wellbeing is the indicator that best explains the push factors for tourists to engage in wellness tourism in Indonesia, whilst heritage and culture are the indicator that best describes the draw factors. However, out of the two, pull factors have a greater impact on tourists' interest in visiting.
PELATIHAN EXCELLENT SERVICE DALAM MENINGKATKAN SUMBER DAYA MANUSIA (SDM) FOOD & BEVERAGE (F&B) PADA KARYAWAN DI SEMARANG ROYAL GOLF Ahmad Mansur; Syamsul Hadi; Umar Abdul Jabbar
SEWAGATI: Jurnal Pengabdian Masyarakat Indonesia Vol. 2 No. 1 (2023): Maret : Jurnal Pengabdian Masyarakat Indonesia
Publisher : BADAN PENERBIT STIEPARI PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/sewagati.v2i1.809

Abstract

Service is the main and first key for the comfort of guests who come to a company, Service Excellence is the key. In language Service Excellence consists of two words, namely Service and Excellence. Every activity that is intended and intended to provide satisfaction through services provided by someone satisfactorily, something that is provided is of high quality and exceeds what the customer expects. the quality of Human Resources (HR) of employees in restaurants needs to be improved. One way to improve the quality of service for employees is for employees to be given direction and training regarding the importance of excellent service. Excellent service is an effort to provide a sense of satisfaction and foster trust in or customers in food and beverage business managers
Pelatihan Service Attitude Dalam Meningkatkan Sumber Daya Manusia (SDM) Pada Karyawan Di Kotta Hotel Semarang Ahmad Mansur; Syamsul Hadi; Umar Abdul Jabbar
ARDHI : Jurnal Pengabdian Dalam Negri Vol. 1 No. 6 (2023): Desember : Jurnal Pengabdian Dalam Negri
Publisher : Asosiasi Riset Pendidikan Agama dan Filsafat Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/ardhi.v1i6.120

Abstract

Jembrak In this era of globalization, service is the main key in building positive relationships between service providers and consumers. One of the critical aspects in providing services is attitude or Service Attitude, namely the attitude shown by individuals or organizations in providing services to the community. Service Attitude is not just about providing services, but also creating positive experiences and added value for the communities served. In this context, research and in-depth understanding of Service Attitude becomes very important. Ethics is a branch of philosophy that considers concepts such as morality, values, and human actions. This includes consideration of what is right and wrong, both in relationships between individuals and in social and professional contexts, improving Human Resources (HR) for employees at Kotta Hotel Semarang.
Co-Authors Ahmad Mansur Dyan Triana Putra Palupiningtyas, Dyah Septa Intiar Supriyadi, Andhi Syamsul Hadi Wiwik Lestari