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All Journal Jurnal Keker Wisata: Kegiatan Pengabdian Kepada Masyarakat
Tito Pratama
Manajemen Tata Hidangan, Politeknik Pariwisata Batam
Humanities Decision Sciences, Operations Research & Management Education Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Public Health Social Sciences

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Pelatihan Pembuatan Minumanan Moctail Dengan Bahan Dasar Komucha Tito Pratama; Dewi Aurora Mikasari; Siska Amelia Maldin; Rezki Alhamdi
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.v1i2.170

Abstract

Popular drinks such as coffee, tea, Boba drinks, and several other trending drinks are being loved in Indonesia. Cafes with attractive packaging selling various types of drinks can be easily found in big cities. One drink that is a favorite of many people is the kombucha mocktail. A kombucha mocktail is a drink made from kombucha, which is a fermented drink made from fermented sweet tea using mushroom cultivation. In Indonesia, kombucha mocktail drinks are increasingly popular with many variations of flavors and attractive packaging. This drink is not only refreshing, but also contains probiotics and enzymes that are beneficial for digestion. SMA is the last level of education before students continue on to college or enter the world of work. One of the well-known high schools in Batam City is SMAK Yos Sudarso which has quite a large number of students. The Batam Tourism Polytechnic has the opportunity to provide education and training to students there regarding kombucha mocktail drinks. They will be given knowledge about this drink, and then trained in making variations of kombucha mocktail drinks with an attractive appearance.
Pelatihan Pembuatan Minumanan Moctail Dengan Bahan Dasar Komucha Tito Pratama; Dewi Aurora Mikasari; Siska Amelia Maldin; Rezki Alhamdi
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.v1i2.170

Abstract

Popular drinks such as coffee, tea, Boba drinks, and several other trending drinks are being loved in Indonesia. Cafes with attractive packaging selling various types of drinks can be easily found in big cities. One drink that is a favorite of many people is the kombucha mocktail. A kombucha mocktail is a drink made from kombucha, which is a fermented drink made from fermented sweet tea using mushroom cultivation. In Indonesia, kombucha mocktail drinks are increasingly popular with many variations of flavors and attractive packaging. This drink is not only refreshing, but also contains probiotics and enzymes that are beneficial for digestion. SMA is the last level of education before students continue on to college or enter the world of work. One of the well-known high schools in Batam City is SMAK Yos Sudarso which has quite a large number of students. The Batam Tourism Polytechnic has the opportunity to provide education and training to students there regarding kombucha mocktail drinks. They will be given knowledge about this drink, and then trained in making variations of kombucha mocktail drinks with an attractive appearance.
PELATIHAN SEQUENCE OF SERVICE MAKANAN UNTUK KARYAWAN DI MOMOO JUICE BAR & CAFE HARBOUR BAY KOTA BATAM Rezki Alhamdi; Syailendra Reza Irwansyah Rezeki; Natal Olotua Sipayung; Taufik Bachrul Ulum Lubis; Tito Pratama
JURNAL KEKER WISATA Vol. 2 No. 1 (2024): JANUARI 2024
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v2i1.199

Abstract

Pelatihan Sequence of Service di Momo Cafe, Harbour Bay Batam, yang diadakan oleh dosen Program Studi Kuliner dan Tata Hidangan, merupakan upaya untuk memberikan pemahaman yang lebih mendalam mengenai tata cara pelayanan restoran kepada masyarakat setempat. Peserta pelatihan, yang beragam latar belakang dan usianya, diberikan peluang untuk memahami proses lengkap dari penerimaan pesanan hingga interaksi dengan pelanggan dengan baik dan profesional. Materi pelatihan disampaikan melalui berbagai metode, mulai dari teori hingga praktik langsung di lingkungan restoran, sehingga peserta dapat mengembangkan keterampilan yang dapat meningkatkan peluang kerja mereka di sektor kuliner. Kerjasama yang erat dengan Momo Cafe sebagai tempat pelaksanaan pelatihan menjadi pilar keberhasilan kegiatan ini. Dengan dukungan dari restoran ini, para peserta dapat mengaplikasikan pengetahuan yang mereka peroleh secara langsung dalam situasi nyata. Hasil yang diharapkan dari pelatihan ini adalah peningkatan pemahaman dan keterampilan peserta dalam melayani pelanggan secara profesional, yang pada gilirannya akan memberikan dampak positif pada perkembangan industri makanan dan minuman di wilayah tersebut serta memberikan peluang yang lebih baik bagi peserta untuk berkembang dalam industri ini.
Co-Authors Dewi Aurora Mikasari Natal Olotua Sipayung Rezki Alhamdi Siska Amelia Maldin Syailendra Reza Irwansyah Rezeki Taufik Bachrul Ulum Lubis