Konsep Augmented Reality Sebagai Pengembangan Pemasaran Pariwisata dalam Menghadapi New Normal Masa Pandemi Covid-19

The use of technology today in various sectors of life is very high, this can also seen from the needs and improvements provided by this digital service. Augmented Reality (AR) is one of the organizations that builds and improves online information today. The Covid-19 pandemic had a considerable effect on the use of this technology with the imposition of large-scale physical distancing, this depends on various sectors that exist today, especially the tourism sector. Therefore, it has a big impact on tourism activities / activities, both on a national and international scale (foreign) who will visit tourist spots / destinations. Augmented Reality has various features that support in various fields, one of which is traveling. The scientific and theoretical studies in this study provide a useful reference source for developers of mobile AR applications, tourism managers, and effective marketing strategies in facing the new normal era today. So that tourism businesses or tourist destinations better understand user preferences for mobile AR applications and others that are able to maintain behavior can still enjoy travel with their impulsivity in the context of tourism as a result.

PELAKSANAAN STANDAR OPERASIONAL PROSEDUR PEMESANAN MAKANAN DI PRIME STEAK HOUSE FINE DINING RESTORAN JW MARRIOTT HOTEL MEDAN

Fine Dining is a restaurant-style dining concept that offers a luxurious atmosphere and classy service. Stages of serving food in Fine Dining restaurants start from Appetizer to Dessert. Visitors who come usually wear neat and formal clothes. Men wear shirts, suits and for women use Luxurious dresses and clothes. In serving guests so that guests are satisfied, it is necessary to implement standard operating procedures by waiters. The waiter should carry out the stages in serving guests who order food at Prime Steak House Fine Dining Restaurant JW Marriott Hotel Medan 'To get more accurate data, the writer conducted a direct observation of the object to be studied using this type of descriptive research by observing and interviewing 15 guests. This research was conducted for 6 (six) months, starting from August 2019 to February 2020.From the results of the author's analysis, it was found that the waitresses were still lacking in implementing standard operational procedures for ordering food at the Prime Steak Fine Dining Restaurant which resulted in guests being less satisfied while in the restaurant. The implementation of the food ordering procedure has been set at the Prime Steak House Fine Dining Restaurant, but there are still waiters who do not do their job properly and maximally, for example errors in recording food orders or taking orders, not offering dessert, and not informing guests of the time it takes for food to be received guest.

PELAKSANAAN PROSEDUR PROTOKOLER COVID-19DALAM MELAYANI TAMU DISUSHI TEI RESTORAN DI MEDAN SUMATERA UTARA

All companies engaged in food and beverage, especially Sushi Tei Restaurants are required to have special procedures in terms of handling food and beverage processing, serving and serving to customers amid the COVID-19 outbreak, this is useful for creating a comfortable and safe feeling for customers who will buy. products from the restaurant, the procedure must be carried out consistently and properly. As for the focus of the research is the special procedures used in serving guests. This research was conducted to determine the COVID-19 protocol procedure in serving guests at Sushi Tei Restaurant in Medan, North Sumatra, knowing the seating distance between guests and whether there is a divider or partition between the tables according to the health protocol for restaurants issued by the Minister of Health of the Republic of Indonesia . The research was conducted from May 1, 2020 to June 30, 2020. The population in this study were 3 Cashiers, 2 Greeters, 8 Waiters, and 1 Bushboy, so the sample in this study was 14 people. From the conclusions, the authors provide suggestions which later can be taken into consideration for the restaurant, so that the service quality of Sushi Tei Restaurant can be maintained.

ANALISIS PENGARUH MOTIVASI DAN STRATEGI PENGELOLAAN TERHADAP OPERASIONAL HOMESTAY DIKABUPATEN KARO

Tujuan pada penelitian ini yaitu untuk mengetahui dan menganalisa pengaruh dari motivasi karyawan terhadap stategi dari operasional homestay dan ability kerja dari karyawan.Penelitian ini menggunakan pendekatan kuantitatif yaitu dengan menggunakan kuisioner.Dan untuk objek dilakukannya pnelitian terdapat di Homestay Kabupaten Karo.Pada pnelitian ini menggunakan metode kuantitatif yaitu dengan mnggunakan analisa regrsi linier berganda dngan uji T, uji F. dan untuk hasil dari penelitian ini secara parsial trdapat beberapa pengaruh signifikan yaitu motivasi kerja pada karyawan dan ability kerja yang terdapat pada karyawan mempunyai pengaruh signifikan terhadap strategi dari pengelolaan homestay di Kabupatn Karo.

POTENSI PANTAI SIBOLO PULAU-PULAU BATU NIAS SELATAN UNTUK MENINGKATKAN KUNJUNGAN WISATAWAN

This study, entitled The Tourism Potential of Sibolo Beach, Batu Islands, South Nias Regency to Increase Tourist Visits, discusses how the potential of Sibolo beach to attract tourist visits. Qualitative descriptive research method. The informants of this research are the people of Sibolo beach, tourists, and the staff of Pinnacles North Telo who are the managers of the Sibolo beach. The results show that Sibolo beach has sufficient potential to be visited by tourists but does not have complete facilities and infrastructure such as tourist information centers, money changers, souvenir shops or local craft centers and the lack of skilled human resources in the tourism sector. Promotions that have not been carried out optimally and only use a few promotional strategies and the incessant efforts made by the manager of the object and tourist attraction of Sibolo beach in increasing tourist visits.

KEBIJAKAN PERENCANAAN DAN PEMBANGUNAN DESA EKOWISATA DAN PARIWISATA DI INDONESIA

The development of a tourism or ecotourism village requires careful integrated planning. The village shows its role and function as a source of inspiration for environmental and cultural preservation. However, it is not easy to do. Developing a tourist village is an extraordinary job, multi-sectoral and requires collaboration. Ecotourism planning requires integration of the macro, ecosystem and local levels. Planning at the macro level provides the basis for legal management at the ecosystem and local levels. Ecosystem-level planning establishes an environmental and cultural vision and coordinates regional management of a destination. Planning at the local level develops quality management services, participation and empowerment of local communities. The development of ecotourism services in villages includes efforts (i) developing local empowerment, (ii) developing infrastructure to meet environmental preservation, (iii) developing governance to gain positive experiences and welfare, (iv) integrating tourism promotion through product development and market segmentation , and (v) interpretation and education to offer education on cultural and environmental preservation.

POTENSI DAN PENGEMBANGAN MUSEUM UANG SUMATERA SEBAGAI OBJEK DAN DAYA TARIK WISATA SEJARAH DI KOTA MEDAN

Museum Uang Sumatera merupakan salah satu museum uang yang berada di Pulau Sumatera dan museum yang mengoleksi berbagai jenis uang kuno yang pernah berlaku di Indonesia. Museum Uang Sumatera belum begitu luas diketahui oleh masyarakat khusunya di Kota Medan termasuk wisatawan luar negeri. Oleh karena itu pihak Museum Uang Sumatera harus bersaing dalam hal pengelolaan dan berusaha untuk menarik minat masyarakat untuk mengunjungi Museum Uang Sumatera. Tujuan penelitian ini dilakukan untuk mengetahui apakah potensi yang ada di Museum Uang Sumatera sudah dikembangkan, untuk mengetahui apa saja faktor pendorong dan penghambat pengembangan objek dan daya tarik wisata Museum Uang Sumatera, serta untuk mengetahui apa saja upaya yang dilakukan oleh manajemen dan dinas pariwisata Kota Medan tentang publikasi wisata Museum Uang Sumatera. Museum Uang Sumatera memiliki potensi salah satunya mempunyai koleksi uang kuno terlengkap di Sumatera, tetapi potensi yang dimiliki Museum Uang Sumatera belum dikembangkan secara maksimal baik melalui promosi terhadap masyarakat sekitar maupun masyarakat luar. Disamping memiliki potensi, Museum Uang Sumatera juga memiliki faktor pendorong yaitu memiliki koleksi uang terlengkap diantara museum uang yang ada di Indonesia, dan faktor penghambat yaitu kurangnya pendanaan dari pihak pemerintah Sumatera Utara, belum memiliki fasilitas yang lengkap, perawatan gedung masih kurang, dan status tanah Museum Uang Sumatera masih milik Pemerintah. Adapun upaya yang telah dilakukan Dinas Pariwisata terhadap Museum Uang Sumatera yaitu belum ada, sedangkan upaya yang telah dilakukan pihak Museum Uang Sumatera yaitu memperkenalkan ke beberapa sekolah.Saran kepada pihak Museum Uang Sumatera adalah memberikan dan menambah fasilitas yang sangat dibutuhkan pengunjung untuk kenyamanan pengunjung dan menambah kegiatan seperti melakukan event sebulan sekali untuk menarik minat pengunjung. Dan saran kepada Dinas Pariwisata Kota Medan yaitu mempromosikan Museum Uang Sumatera ke masyarakat luas mengenai Museum Uang Sumatera agar masyarakat semakin banyak berkunjung dan mengetahui tentang Museum Uang Sumatera.

STRATEGI MEDAN INVESTMENT, TRADE & TOURISM EXPO DALAM MENJALANKAN DIPLOMASI PARIWISATA SUMATERA UTARA DENGAN MALAYSIA

Tourism has strategic economic value for the country, not onlyit generate income for the country but also improve the economic life of the surrounding population. With this, the Government of the Republic of Indonesia advised local governments to promote the tourism out of the country to introduce the tourism potential of the region and national as well as in the public diplomacy.According to that,Medan Investment, Trade & Tourism Expo (MITT) has established offices in different countries, one of which is in Malaysia. This study analyzed the role ofMITT in Malaysia as a commitment to promote tourism in Sumatera Utara. The authors examined the amount of travelers to Sumatera Utara from Malaysia.

IMPLEMENTATION OF LEGAL PROTECTION OF TOURIST IN FOLLOWING WHITEWATER RAFTING PACKAGE ATKNB HOLIDAY MEDAN

Implementation of Legal Protection of Tourists, will not be separated who is responsible for an act to whom the act can be accounted for and whether anyone who commits an act where the consequences of the act can cause harm to people, can be accounted for by the maker. This research examines the implementation of legal protection of tourist in following whitewater rafting package at KNB Holiday Medan. This research was conducted through anempirical legal approach. The data source of this research was gained from the field study. Then analyzed using the qualitative analysis which depicts and dissects the significant information.The conclusion of this research wasthat the implementation of KNB Holiday’s responsibility towards tourists in the event of things that are detrimental to consumers in practice is responsible for the extent of their profession or agreements that have been agreed with consumers of service users, namely strict liability against strict professional liability. Keywords:implementation, responsibility, KNB Holiday.

PENANGANAN PERALATAN MAKANAN DAN MINUMAN DI RESTORAN SPOON DINING PADA HOTEL GRAND ASTON CITY HALL MEDAN

Peralatan makanan dan minuman memegang peranan yang sangat penting di sebuah restoran dimana saja, dikarenakan peralatan makanan dan minuman dibutuhkan untuk memakan makanan yang disediakan oleh pramusaji kepada tamu dan juga untuk memperlancarkan proses pelayanan pramusaji terhadap tamu yang datang ke restoran tersebut. Penelitian ini dilakukan untuk mengetahui kelengkapan dan penanganan peralatan makanan dan minuman serta kemampuan pramusaji dalam melakukan pelayanan kepada tamu. Penulis melakukan penelitian di Hotel Grand Aston City Hall Medan. Penelitian dilaksanakan pada saat Praktek Kerja Lapangan (PKL) selama 6 (enam) bulan, terhitung mulai tanggal 13 Agustus 2018 sampai dengan 13 Februari 2019. Maka penulis melakukan peninjauan langsung dan wawancara kepada pihak yang terkait. Dari hasil analisa ditemukan bahwa terdapat permasalahan kelengkapan peralatan makanan dan minuman. Sehingga dapat disimpulkan bahwa sering terjadi kekurangan perlengkapan sehinggan mengakibatkan para tamu mengeluh. Sebaiknya peralatan yang sudah ada sebaiknya ditambah lagi.