Jurnal Ilmiah Akomodasi Agung http://journal.akpardarmaagung.ac.id/index.php/JIAA <p>Jurnal Ilmiah Akomodasi Agung, AKademi Pariwisata Darma Agung</p> en-US admin@akpardarmaagung.ac.id (Akademi Pariwisata dan Perhotelan Darma Agung Medan) admin@akpardarmaagung.ac.id (Jepronel Saragih) Fri, 30 Oct 2020 00:00:00 +0000 OJS 3.1.2.0 http://blogs.law.harvard.edu/tech/rss 60 Konsep Augmented Reality Sebagai Pengembangan Pemasaran Pariwisata dalam Menghadapi New Normal Masa Pandemi Covid-19 http://journal.akpardarmaagung.ac.id/index.php/JIAA/article/view/47 <p><em>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.</em></p> <p>&nbsp;</p> Ellyta Tambunan, Anwari Masatip Copyright (c) 2020 Akademi Pariwisata dan Perhotelan Darma Agung http://akpardarmaagung.ac.id/ http://journal.akpardarmaagung.ac.id/index.php/JIAA/article/view/47 Fri, 30 Oct 2020 00:00:00 +0000 ANALISIS PENGARUH MOTIVASI DAN STRATEGI PENGELOLAAN TERHADAP OPERASIONAL HOMESTAY DIKABUPATEN KARO http://journal.akpardarmaagung.ac.id/index.php/JIAA/article/view/48 <p>The purpose of this study is to determine and analyze the effect of employee motivation on the strategies of homestay operations and the work abilities of employees. This research uses a quantitative approach, namely by using a questionnaire. quantitative, namely by using multiple linear regression analysis with the T test, F test. .</p> Muhammad Halfi Indra Syahputra Copyright (c) 2020 Akademi Pariwisata dan Perhotelan Darma Agung http://akpardarmaagung.ac.id/ http://journal.akpardarmaagung.ac.id/index.php/JIAA/article/view/48 Fri, 30 Oct 2020 00:00:00 +0000 PELAKSANAAN PROSEDUR PROTOKOLER COVID-19DALAM MELAYANI TAMU DISUSHI TEI RESTORAN DI MEDAN SUMATERA UTARA http://journal.akpardarmaagung.ac.id/index.php/JIAA/article/view/49 <p>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.</p> Nirwaty Tarigan, Naomi Serlina Agave Naomi Serlina Agave Copyright (c) 2020 Akademi Pariwisata dan Perhotelan Darma Agung http://akpardarmaagung.ac.id/ http://journal.akpardarmaagung.ac.id/index.php/JIAA/article/view/49 Fri, 30 Oct 2020 00:00:00 +0000 KEBIJAKAN PERENCANAAN DAN PEMBANGUNAN DESA EKOWISATA DAN PARIWISATA DI INDONESIA http://journal.akpardarmaagung.ac.id/index.php/JIAA/article/view/50 <p>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.</p> Padriadi Wiharjokusumo Copyright (c) 2020 Akademi Pariwisata dan Perhotelan Darma Agung http://akpardarmaagung.ac.id/ http://journal.akpardarmaagung.ac.id/index.php/JIAA/article/view/50 Fri, 30 Oct 2020 00:00:00 +0000 POTENSI PANTAI SIBOLO PULAU-PULAU BATU NIAS SELATAN UNTUK MENINGKATKAN KUNJUNGAN WISATAWAN http://journal.akpardarmaagung.ac.id/index.php/JIAA/article/view/51 <p>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.</p> Bantors Sihombing, Erlin Kuswindayani Bawaulu Copyright (c) 2020 Akademi Pariwisata dan Perhotelan Darma Agung http://akpardarmaagung.ac.id/ http://journal.akpardarmaagung.ac.id/index.php/JIAA/article/view/51 Fri, 30 Oct 2020 00:00:00 +0000 PELAKSANAAN STANDAR OPERASIONAL PROSEDUR PEMESANAN MAKANAN DI PRIME STEAK HOUSE FINE DINING RESTORAN JW MARRIOTT HOTEL MEDAN http://journal.akpardarmaagung.ac.id/index.php/JIAA/article/view/52 <p>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 '<br>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.<br>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.</p> Ivan Benedict Tambunan Copyright (c) 2020 Akademi Pariwisata dan Perhotelan Darma Agung http://akpardarmaagung.ac.id/ http://journal.akpardarmaagung.ac.id/index.php/JIAA/article/view/52 Fri, 30 Oct 2020 00:00:00 +0000