Pelatihan Product Knowledge Di Bidang Perhotelan

2017 ◽  
Vol 2 ◽  
pp. 887
Author(s):  
Ni Made Ary Widiastini ◽  
Nyoman Dini Andiani ◽  
Putu Indah Rahmawati
Keyword(s):  
Product Knowledge ◽  
Food And Beverage ◽  
Level Training

Tujuan kegiatan pengabdian ini adalah untuk melatih Siswa SMK di Singaraja tentang product knowledge hotel pada bagian housekeeping dan food and beverage service. Hotel sebagai salah satu industri pariwisata dalam praktiknya sangat memerhatikan sikap pelayanan yang diberikan oleh pelayan hotel kepada konsumen yang datang. Dalam hal ini, semua pelayanan di hotel dituntut memiliki kualitas yang baik dan mampu memuaskan konsumen yang datang, terlebih lagi jika konsumen yang dilayaninya adalah wisatawan mancanegara yang menuntut standar pelayanan tinggi yakni standar internasional. Oleh sebab itu, seluruh karyawan yang  bekerja di industri hotel baik pada level training, kontrak maupun karyawan tetap dituntut untuk memiliki keterampilan (skill), pengetahuan (knowledge) dan sikap (attitude) yang baik. Berdasarkan temuan di industri, salah satu kelemahan lulusan SMK (Sekolah Menengah Kejuruan) adalah kurangnya pemahaman tentang product knowledge hotel. Sebagaimana yang dikemukakan oleh salah satu manajer hotel yang berlokasi di daerah Memahami permasalahan tersebut, maka pada kesempatan ini, program pelatihan product knowledge hotel diberikan kepada siswa SMK Singaraja, yakni SMK N1 Singaraja dan SMK Melalui pelatihan dan pendampingan ini diharapkan dapat meningkatkan pemahaman siswa SMK terhadap product knowledge di hotel, khususnya bidang housekeeping dan food and beverage service.

scholarly journals Developing English for Food and Beverage Service Course Materioals for D3 Perhotelan, Universitas Pendidikan Ganesha

2018 ◽  
Vol 6 (1) ◽  
Author(s):  
Liantara Riasa
Keyword(s):  
Teaching And Learning ◽  
English For Specific Purposes ◽  
Product Knowledge ◽  
Course Materials ◽  
The Third ◽  
Class A ◽  
Food And Beverage ◽  
Problem Data ◽  
And Task

This study aimed at developing English for food and beverage service (ESP3) course materials for the third semester students of DIII Perhotelan at Universitas Pendidikan Ganesha. This study was designed in the form of research and development (R&D) by Sugiyono (2010) design which has several stages to be implemented namely potency and problem, data collection, product design, design validation, design revision, product trying out, product revision. The materials needed were identified based on observation, questionnaire, interview, and document analysis. The focus of the analysis was on the students’ target needs. Some students of class A were the sample in this study which were chosen by using purposive sampling. The study found the profile of materials needed by the students and there were ten topics needed namely greeting and introduction, application letter, food and beverage department, product knowledge, menu knowledge, kitchen knowledge, welcoming and taking order, handling reservation, clearing table and presenting bill, and handling complaint. The topics were developed into materials unit and each unit was divided into input, content focus, language focus, and task as suggested by Hutchinson and Waters (1987) in their theory of English for Specific purposes (ESP) design material. Formula of scale values in evaluating the appropriateness of the materials proposed by Cadiasa’s (2010) was used to know the quality of the developed materials. The result showed that the quality of the developed materials in the form of textbook was good. Thus, the material was good to be used as teaching and learning materials for the third semester students of DIII Perhotelan at Universitas Pendidikan Ganesha.

Food and Beverage Product Knowledge

2021 ◽  
pp. 90-178
Keyword(s):  
Natural Waters ◽  
Basic Knowledge ◽  
Product Knowledge ◽  
Common Food ◽  
Distilled Spirits ◽  
Food And Beverage ◽  
Herbs And Spices

This chapter introduces and discusses some of the most common food and beverage products used in commercial foodservice operations. It includes herbs and spices and their application, beverage products, and application. It introduces the basic knowledge necessary about still, sparkling, fortified, and aromatized wines, distilled spirits, and liquors/cordials, cocktails, mineral and natural waters, coffee, tea, and cocoa within a bar operation.

Psychologists’ role in master’s-level training in counseling: A wolf in the chicken coop or unlikely friends?

2019 ◽  
Vol 13 (2) ◽  
pp. 100-105
Author(s):  
Jesse Owen ◽  
Lynett Henderson Metzger ◽  
Kim Gorgens ◽  
Lavita Nadkarni
Keyword(s):  
Master's Level ◽  
Level Training

ANALISIS KOMPARATIF MODEL SPRINGATE DAN ZMIJEWSKI DALAM MEMPREDIKSI KEBANGKRUTAN PADA PERUSAHAAN FOOD AND BEVERAGE YANG TERDAFTAR DI BEI PERIODE 2018

2020 ◽  
Vol 18 (1) ◽  
pp. 147
Author(s):  
Yuni Rachmawati ◽  
Rifani Akbar Sulbahri
Keyword(s):  
Purposive Sampling ◽  
Food And Beverage

Perusahaan Food and Beverage merupakan sektor yang strategis, terlihat dari peningkatan realisasi investasi terbesar dari lima sektor industri lainnya. Menjamurnya perusahaan makanan serta bangkrutnya beberapa industri makanan menjadi tantangan sekaligus ancaman bagi industri ini. Nyonya Meneer, pabrik jamu yang berjaya di masanya dinyatakan pailit pada Agustus 2017. Hal ini mendukung tujuan penelitian yaitu menganalisis kemungkinan kebangkrutan perusahaan Food and Beverage yang terdaftar di Bursa Efek Indonesia per periode 2018 menggunakan Model Springate dan Model Zmijewski. Melalui purposive sampling diperoleh tiga belas perusahaan Food and Beverage yang terdaftar di BEI periode 2018. Teknik pengumpulan data yang digunakan yaitu dokumentasi dan dianalisis dengan deskriptif kuantitatif dan kualitatif. Menurut hasil perhitungan metode Zmijewski hanya satu perusahaan yang diprediksi mengalami kebangkrutan yaitu PSDN. Sedangkan menurut model Springate terdapat 5 perusahaan yang diprediksi bangkrut yaitu ALTO, INDF, PSDN, ROTI dan SKBM. Sedangkan dari uji akurasi menunjukkan bahwa model Zmijewski memiliki tingkat akurasi lebih tinggi dibandingkan Model Springate yakni 92,3%.

The Effect of Prestige Sensitivity on Price Acceptance in Vietnam’s Mobile Phone Market

2018 ◽  
pp. 97-112
Author(s):  
Huyen Thi Nguyen ◽  
Ngoc Minh Nguyen
Keyword(s):  
Mobile Phone ◽  
Mobile Phones ◽  
Structural Equation ◽  
Sampling Method ◽  
Product Knowledge ◽  
Mediating Role ◽  
Modelling Method ◽  
Equation Modelling ◽  
Convenience Sampling

The purpose of this study is to examine the effect of prestige sensitivity on mobile phone customer’s price acceptance in Vietnam and the mediating role of product knowledge and price mavenism on this relationship. We used the convenience sampling method for data collection via questionnaires with a sample of 605 consumers who purchased mobile phones. The collected data was analysed by applying a structural equation modelling method. The result indicates that prestige sensitivity has both direct and indirect effects on price acceptance via product knowledge and price mavenism. The findings suggest that prestige sensitivity can be used as a market segmentation criterion for mobile phones when making price decisions and providing customers with adequate information could improve price acceptance.

Pengaruh Intellectual Capital, Earning per share, dan Leverage terhadap Nilai Perusahaan Food and Beverage di Bursa Efek Indonesia

Owner ◽  
2020 ◽  
Vol 4 (2) ◽  
pp. 257
Author(s):  
Meltry Anggita Sihombing ◽  
Debora Natalia Hutagalung ◽  
Noviana Siska ◽  
D. Sakuntala
Keyword(s):  
Intellectual Capital ◽  
Purposive Sampling ◽  
Food And Beverage

Penelitian ini bertujuan untuk menguji dan menganalisis pengaruh Intellectual Capital, Earning Pershare, dan Leverage terhadap Nilai Perusahaan Food and Beverage yang terdaftar di Bursa Efek Indonesia periode 2013-2018. Populasi dalam penelitian ini adalah seluruh perusahaan Food and Beverage yang terdaftar di Bursa Efek Indonesia yang berjumlah 26 perusahaan dengan sampel berjumlah 11 perusahaan dengan periode 2013-2018 selama 6 Tahun serta menggunakan teknik pengambilan sampel yaitu Purposive Sampling. Metode analisis yang digunakan dalam metode penelitian ini adalah metode regresi linier berganda. Jenis penelitian adalah statistik deskriptif dan sifat penelitiannya adalah Explannatory. Hasil penelitian ini menunjukkan secara Simultan (F) Intellectual Capital¸ Earning PerShare, dan Leverage berpengaruh dan signifikan terhadap nilai perusahaan Food and Beverage yang Secara Parsial(T) Intellectual Capital dan Earning PerShare tidak berpengaruh dan signifikan terhadap Nilai Perusahaan. Sementara, Leverage berpengaruh dan signifikan terhadap Nilai Perusahaan Food and Beverage.

Analysis of Factors Affecting Capital Structure in Food and Beverage Manufacturing Company

2018 ◽  
Vol 1 (2) ◽  
pp. 1-14
Author(s):  
Nur Hajja Aini ◽  
St Habibah
Keyword(s):  
Capital Structure ◽  
Firm Size ◽  
Significant Influence ◽  
Fixed Effects ◽  
Random Effect Model ◽  
Manufacturing Companies ◽  
Business Risk ◽  
Growth Opportunities ◽  
Food And Beverage ◽  
The Capital Structure

The purpose of this research to analyze the influence of firm size, liquidity, growth opportunities, tangibility asset, and business risk to the capital structure of listed food and beverage manufacturing companies in Indonesia and Vietnam Stock Exchange from 2010 to 2016. The result shows that the fixed effects model should be appropriate for this study as compared to the random effect model. Capital structure significantly differences between the two countries. Firm size has a positive but insignificant influence on the capital structure in Indonesia, whereas it has a positive and a significant influence on the capital structure in Vietnam. Liquidity has a negative and significant influence on the capital structure both in Indonesia and Vietnam. Growth opportunities have a negative but insignificant influence on the capital structure both in Indonesia and Vietnam. Asset tangibility has a positive but insignificant influence on the capital structure in Indonesia, but it has the negative but insignificant influence on the capital structure in Vietnam. Ultimately, the business risk has a negative and significant influence on the capital structure in Indonesia but has a positive and insignificant influence on the capital structure in Vietnam.

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