The Effectiveness of the Green-Based Bartending Learning in Improving the Competence of the Students of Study Program of Hospitality

Oka, I Made Darma; Winia, I Nyoman; Pugra, I Wayan; Murni, Ni Gst Nym Suci

doi:10.31940/jasth.v3i1.1771

Cited by 4 publications

(3 citation statements)

References 2 publications

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“…If well designed, the green-based bartending learning will become an effective and more meaningful learning experience to the students. The reason is that they can apply the electronic media as the learning media, allowing them not to use paper/books and board marker excessively (Oka et al, 2020).…”

Section: Figure 3 Application Of Zero Waste For Lunch Meeting At the Apurva Kempinski Balimentioning

confidence: 99%

Green Meeting Implementation at The Apurva Kempinski Bali

Nurany¹,

Sutama²,

Mudana³

et al. 2021

IJOGTRA

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This study aims to maximize the implementation of two aspects, namely the Green Meeting Concept with Green MICE Business. The study uses qualitative descriptive analysis techniques by exploring the explanation of the green economy concept, things that affect the green economy, the benefits of green MICE Business and supporting government policies. As to overcome this problem, the event organizers should limit the number of waste used in an event. Therefore, it is important that event handlers practice environmental protection during organizing an event. Evaluating environmental impacts from both positive and negative perspectives provides a better understanding of the proper use of natural resources. Perform calculations for investment planning to support the green MICE movement as part of supporting a green economy.

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Section: Figure 3 Application Of Zero Waste For Lunch Meeting At the Apurva Kempinski Balimentioning

confidence: 99%

Green Meeting Implementation at The Apurva Kempinski Bali

Nurany¹,

Sutama²,

Mudana³

et al. 2021

IJOGTRA

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“…The implementation of learning for the Food & Beverage Service course so far still uses a textbook source, so that students have difficulty understanding the material because not all of the objects in the material are understood clearly (Oka, I, M et al, 2020;Tsui & Chen, 2020). Students still refer to the lecturer's PPT file which should only be used as an explanation when teaching in class.…”

Section: Introductionmentioning

confidence: 99%

Digital Literacy in Learning Media in the Vocational Education of Serving Dishes

Yulianti,

Kandriasari,

Artanti

et al. 2023

j. pendidik. indonesia.

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The strengthening of the education system launched by the government is a new literacy movement, namely digital literacy. Digital literacy in culinary vocational education is still lacking in system and integration. One of them is web processing to support the learning process that has not been maximized. Therefore this study aims to develop web-based digital literacy that can guide independent learning. The approach taken is through R&D of digital media through WIX with the ADDIE model. The subjects of this study were students of the Culinary Education study program. Descriptive data analysis techniques on alpha and beta testing. The results obtained by media experts were 93.64% and material experts were 95% in the "very decent" category. The gain value of 0.72 is in the range G> 0.7 which means an increase in knowledge before and after using digital media for web-based F&B service dishes with a high category. Thus the website product in the F&B service course is appropriate to be used as a form of learning innovation in supporting the 4.0 era. and a digital literacy-based education system, especially vocational education.

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“…In carrying out activities as a waiter, he must be polite in speech and body expression. The waiter will always be noticed by guests and will determine the reputation of the restaurant itself (AbuKhalifeh & Som, 2012;Oka, I, M et al, 2020;Tsui & Chen, 2020). When talking to guests, for example, the waiter must be able to detect the wishes and needs of guests to make it happen.…”

Section: Introductionmentioning

confidence: 99%

Performance Optimization of Staff in Improving Guest Satisfaction

Yani

Wirawan

2022

IJSSB

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During the Covid-19 pandemic, Bali tourism experienced difficult times, so that many businesses in the tourism accommodation sector were destroyed. Various efforts were made, so that they could survive in difficult times, one of which was strict financial arrangements, reduction of employees, laying off and laying off employees. The performance of the waiter plays an important role in the smooth operation of a restaurant, so it is necessary to optimize the performance of the waiter so that guest satisfaction increases. At the Warung Mesari restaurant, the waiter is not only a waiter for visiting guests, but also an ambassador in introducing and maintaining the restaurant's image. This study looks at the performance of waiters in an effort to increase guest satisfaction and what efforts are made by the Warung Mesari restaurant in optimizing the performance of the waiters. The research method used is descriptive-qualitative with data collection techniques in the form of interviews, documentation studies, and observations. This study resulted in the following findings: the waiters were able to provide good service and establish good relationships with guests who visited the restaurant; the waiters have done their job successfully; the restaurant has received many positive guest comments from guests; the restaurant also gets repeater guests; and guests who have visited again invite their friends to visit the Warung Mesari restaurant.

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The Effectiveness of the Green-Based Bartending Learning in Improving the Competence of the Students of Study Program of Hospitality

Cited by 4 publications

References 2 publications

Green Meeting Implementation at The Apurva Kempinski Bali

Green Meeting Implementation at The Apurva Kempinski Bali

Digital Literacy in Learning Media in the Vocational Education of Serving Dishes

Performance Optimization of Staff in Improving Guest Satisfaction

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