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All Journal International Journal of Economics, Management, Business, and Social Science Masyarakat Pariwisata: Journal of Community Services in Tourism
Kasmin
Unknown Affiliation
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Social Sciences

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Cultural Based Tourism Development and Environmental Entrepreneurship Kasmin; Sugiarto; Widianto, Nur; Herawan, Tutut
INTERNATIONAL JOURNAL OF ECONOMICS, MANAGEMENT, BUSINESS, AND SOCIAL SCIENCE (IJEMBIS) Vol. 3 No. 3 (2023): September 2023
Publisher : CV ODIS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59889/ijembis.v3i3.167

Abstract

Culture-based tourism (Cultural Tourism) is a type of tourism activity that utilizes culture as a tourist attraction visited by tourists in these tourist destinations, tourists will feel and learn about certain cultures. The existence of cultural tourism can be used as an object of tourist attraction that can preserve cultural heritage. Cultural tourism is like a double-edged knife in the use of cultural heritage as a tourist attraction. On the one hand, tourism can preserve the cultural heritage, while on the other hand, tourism activities will damage or negatively affect the cultural heritage because the object will be consumed by tourists (Burn and Holden, 1995). To avoid the negative impact of tourism, good management of tourism is needed, especially in this case culture. If the tourism industry can be managed properly, tourism can ensure the preservation of nature and culture. In addition, tourism can also be a forum for employment for local people around the tourist area. Community empowerment development can be applied from several indicators, including increasing knowledge, increasing abilities/skills, and related to programs implemented by the government. This research uses the descriptive qualitative research method, meaning that data is collected through several stages; field observation, data collection, resource person interviews, documentation, and relevant literature review, The title of this study is Tourism Development based on Culture and Environmental Entrepreneurship and is a case study in
The Effect Of Service Quality And Room Rates On Customer Satisfaction At Reddoorz Near Botani Square Mall Bogor Hotel Kusumaningrum, Anisa Putri; Pradini, Gagih; Chandra, Muliyadi; Rahmawati, Ema; Kasmin
INTERNATIONAL JOURNAL OF ECONOMICS, MANAGEMENT, BUSINESS, AND SOCIAL SCIENCE (IJEMBIS) Vol. 3 No. 3 (2023): September 2023
Publisher : CV ODIS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59889/ijembis.v3i3.203

Abstract

This study aims to determine how much influence the quality of service and room rates on customer satisfaction at Reddoorz Near Botani Square Mall Bogor Hotel. As well as to answer the formulation of problems regarding service quality and room rates to consumer satisfaction. The research method used is a descriptive and verification method with a sample of 100 people. Testing of research instruments uses validity and reliability tests. The data analysis method used is multiple linear regression analysis, multiple correlation, coefficient of determination and using SPSS Statistical tools Research results identified that Service Quality and Room Price have an influence on customer satisfaction Reddoorz Near Botani Square Mall Bogor Hotel
Pelatihan Kesehatan dan Keselamatan Kerja Penjamah Makanan Pada UMKM Teluk Pucung Ekawaty, Donna; Kohar, Nanang; Syaharuddin; Kasmin
Masyarakat Pariwisata : Journal of Community Services in Tourism Vol. 4 No. 2 (2023)
Publisher : Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/mp.v4i2.1381

Abstract

Penjamah makanan merupakan profesi seseorang untuk menjamah makanan dimulai dari pemilihan bahan mentah, memproduksi bahan olahan sampai dengan makanan siap saji yang akan disajikan kepada tamu.  Penjamah makanan memperlakukan bahan pangan mulai dari bahan mentah sampai dengan makanan siap disajikan kepada pelanggan. Dalam memilih bahan mentah, seorang penjamah makanan harus memperhatikan faktor - faktor keamanan pangan, diantaranya kesegaran, kebersihan, dan kemasan. Pada saat penjamah makanan akann memproses bahan pangan, maka ia wajib memperhatikan kebersihan diri sendiri, mulai dari kuku kaki sampai dengan rambut. Permasalahan yang terjadi dalam kelompok UMKM Teluk Pucung belum paham tentang kesehatan dan keselamatan kerja penjamah makanan (Foodhandler). Metodologi pelaksanaan yang digunakan dalam menyelesaikan permasalahan pada UMKM Teluk pucung adalah metodelogi deskriptif kualitatif berupa tindakan. Pendekatan ini menggunakan teknik pelatihan dan wawancara secara langsung selama pelaksanaan terhadap para peserta.  Pelatihan dilakukan untuk meningkatkan pengetahuan dan keterampilan dalam menjaga kebersihan dan keamanan produk makanan yang mereka produksi dan sajikan. Kegiatan dilakukan tanggal 21 bulan Oktober tahun 2023 berlokasi di Wisma Asri Bekasi Utara. Mitra berpartisipasi dalam mengikuti kegiatan pelatihan berdasarkan arahan, instruksi dan modul kegiatan yang dilaksanakan oleh panitia. Hasil dari kegiatan pendampingan masyarakat berdasarkan pengisian evaluasi peserta pelatihan terkait pengetahuan, keterampilan dan pengelolaan manajemen kesehatan dan keselamatan kerja penjamah makanan yang dimiliki oleh UMKM Teluk Pucung dalam memperlakukan bahan pangan meningkat. Pelatihan kesehatan dan keselamatan kerja penjamah makanan sudah dinyatakan efektif.
Co-Authors Chandra, Muliyadi Ekawaty, Donna Ema Rahmawati Kohar, Nanang Kusumaningrum, Anisa Putri Pradini, Gagih Sugiarto Syaharuddin Syaharuddin Tutut Herawan, Tutut Widianto, Nur