Faculty Of Tourism Research Articles

Evaluation of Tourism Undergraduates 21st Century Learner Skills Usage from Pedagogical Perspective

This article aims to measure the level of tourism undergraduates' 21st-century learner skills usage and compare their skills based on the variables of gender and department. The research data was gathered from tourism faculties in Turkey through the convenience sampling method. 411 tourism undergraduates from four different departments completed the research questionnaire. According to research findings, tourism undergraduates use 21st-century learner skills and four subdimensions (cognitive, collaboration, autonomous and flexibility and innovative skills) above midlevel. It was also found that tourism undergraduates’ usage of 21st-century learner skills significantly differed based on the department variable; however, it did not differ based on the gender variable. In addition to these, tourism guidance undergraduates’ 21st-century learner skills usage significantly differed from that of gastronomy undergraduates in the “General 21st-century learner skills usage”, factors of “Cognitive Skills” and “Innovative Skills”. However, they were found not to have differed in the factors of “Collaboration and Flexibility” and “Autonomous Skills”.

MENINGKATKAN SADAR WISATA MASYARAKAT DESA JIKO MELALUI SAPTA PESONA PADA MASA PEMULIHAN COVID-19

The Tourism Awareness and Sapta Pesona Program is a program that should be continuously supported during the COVID-19 pandemic so that Indonesia is able to compete in the tourism sector. As the government starts reopening this sector for tourists, people in tourist destinations must also continue to be motivated to be good hosts in order to provide satisfaction to the people who visit by practicing tourism awareness in implementing Sapta Pesona. The Team for Community Service from the Faculty of Tourism of Universitas Katolik De La Salle Manado realizes that academics are also responsible for the success of the Tourism Awareness and Sapta Pesona Program by sharing knowledge and discussing with the community in Jiko Village, Bolaang Mongondow Timur Regency, with the aim of motivating the local community to participat, especially in the implementation of the elements of cleanliness and beauty. In this activity, the construction of trash bins was also carried out and its impact was then evaluated three months after the implementation of the activity. The results of this activity were that there was a lack of support from tourism stakeholders, such as the government and tourism organizations, the community already had awareness to maintain the cleanliness and beauty of tourist destinations, and the construction of trash bins had a positive impact towards the community.

The Effect of Climate Change Education on the Knowledge and Awareness Levels of Atatürk University Students

Climate change is a global problem. Turkey, on the other hand, is one of the countries where climate change has begun to affect daily life with various dangers. One of the solutions to this problem is educational activities. Turkey, on the other hand, is a country where the rate of young population is higher than other countries in the EU. For this reason, it is necessary to start educational activities from young people. With the educational activities to be given to the youth, solutions can be produced by increasing their awareness by developing the right attitudes and lifestyles. City and Regional Planning, Architecture, Landscape Architecture Departments), Law, Agriculture and Tourism faculties are included. A total of 60 students from different departments of these faculties attended the training. The training program continued for 3 days. During the training, the effects of the training activities on the participating students were investigated by conducting pre-questionnaire and post-questionnaires. According to the results of the research, it was determined that the trainings created a significant level of awareness in the participant students about the causes and effects of climate change and the precautions to be taken against the problems.

Evaluation Of Online Learning And The Impact On Learning Achievement And Student Satisfaction

The Covid-19 pandemic has had a considerable impact on education systems throughout the world, including Indonesia. The education system must adapt, from an offline learning system to an online learning system. This results in the emergence of several impacts that affect the success and satisfaction of students. There are a number of challenges in implementing online learning in developing countries, both in terms of limited facilities and the readiness factor of human resources, both lecturers and students.. The purpose of this study was to determine the impact of the online learning system on learning success and student satisfaction. The data collection method used in this study is a survey research method. The population and samples taken were students of IBI Kesatuan, Faculty of Informatics and Tourism from semester one to semester five. Data processing and analysis methods were carried out quantitatively and descriptively. The results showed that the online learning system had a positive influence on student success in terms of the value obtained, however there were also twenty three percent of the respondents who felt that the cumulative achievement index received was relatively higher than the level of success of the knowledge gained. This shows the satisfaction obtained by students with the online learning system is relatively lower than that of the offline learning system.
 
 Keywords: offline learning, online learning, success, satisfaction

Z KUŞAĞI TURİZM ÖĞRENCİLERİNİN OYUNLAŞTIRMA KİŞİLİK TİPLERİ İLE BEŞ KİŞİLİK TİPLERİ ARASINDAKİ İLİŞKİNİN İNCELENMESİ

Hotel businesses have a physical work environment where tourists and employees interact at the same time. As Gen Z grew up in the digitalized virtual world, their expectations from the business environment were different. At the beginning of these differences is the necessity of changing the traditional approaches to human resources management in hotels. Human resource management has turned to gamification applications as an innovative strategy. Human resources can place the right person in the right job as a result of matching personality and gamification user types. In addition, with the personality results obtained, it can enable us to make gamification designs suitable for the employees. This research aims to determine the gamification user types and five-factor personality types of Gen Z tourism students, who are current and potential employees, and to examine the relationship between them. The research was carried out using the quantitative method. The population of the research consists of 953 tourism faculty students' and a total of 449 participants were reached with the convenience sampling method. The data was collected on the online Question Pro platform using the survey method. A total of 280 usable questionnaires were included in the analysis. The mean and percentage values of the data obtained from the participants enabled the determination of the highest and lowest gamification and personality types. Research hypotheses were tested by correlation analysis. According to the research findings, the disruptive gamification user type and the responsible personality type were highest score among tourism students. As a result of the hypothesis tests, a negative relationship was determined between gamification user types and personality types. The results of the research reveal that creating personas and gamification designs within the framework of personality and gamification user types of employees in tourism and other sectors will play a key role in the success of the application. It has been concluded that the Gen Z exists with different personality types in the physical and virtual worlds.

PELATIHAN KOREAN FATCARONS SEBAGAI PENGETAHUAN DI BIDANG PASTRY UNTUK SISWA SISWI SMK SANTA MARIA

Community service is one of the Tridharma Perguruan Tinggi (Three Pillars of Higher Education) which aims to increase the sense of concern for the community by sharing knowledge and skills. The purpose of this community service activity is: (1) Provide training on how to make fatcarons appropriately and professionally; (2) Establish cooperation between the Faculty of Tourism, Universitas Pelita Harapan and smk Santa Maria; (3) Carrying out one of the functions of the Tridharma Perguruan Tinggi (Three Pillars of Higher Education), especially in the field of Community Service; (4) Invite SMKN Hospitality students to innovate in making fatcarons and entrepreneurship in the field of bread and cake.

PELATIHAN CAKE DECORATION 101 SEBAGAI PENGETAHUAN DI BIDANG PASTRY UNTUK SISWA-SISWI SMK SANTA MARIA

Community service is one of the Tridharma Perguruan Tinggi (Three Pillars of Higher Education) which aims to increase the sense of concern for the community by sharing knowledge and skills. The purpose of this community service activity is: (1) Provide training on how to decorate cakes appropriately and professionally; (2) Establish cooperation between the Faculty of Tourism, Universitas Pelita Harapan and smk Santa Maria; (3) Carrying out one of the functions of the Tridharma Perguruan Tinggi (Three Pillars of Higher Education), especially in the field of Community Service; (4) Invite SMKN Hospitality students to innovate in decorating and entrepreneurship in the field of bread and cake.

The Quality Of Nastar Produced From The Substitution Of Taro Flour

This study aims to analyze the quality of nastar resulting from the substitution of taro flour as much as 15%, 30%, and 45% which includes shape, color, aroma, texture, and taste. This type of research is a true experiment using the Completely Randomized Design (CRD) method and carried out with 4 treatments and 3 repetitions. This research was conducted in August – September 2021 at the Catering Workshop, Department of Family Welfare, Faculty of Tourism and Hospitality, Padang State University. The object of this research is nastar by replacing wheat flour with taro flour as much as 15%, 30%, and 45% of the quality of nastar. The types and sources of data used are primary data obtained directly from 5 expert panelists by filling out the organoleptic test format on the quality of taro flour nastar. Data analysis used Analysis of Variance (ANOVA). If there is a significant effect, the Duncan test will be carried out. The results showed that the substitution of taro flour had no significant effect on the quality of the shape, aroma, texture, and taste of taro flour nastar. While a significant effect is on the quality of color and taro itching on taro flour nastar. The result of the best quality test of taro flour nastar is the treatment (X1) with 15% taro flour substitution. For further research, it is recommended to conduct further research on nutritional content or shelf life with the best substitution of taro flour as much as 15% (X1)

Problemi u nastavi engleskog jezika u visokom obrazovanju

This paper is a review of English language teaching at faculties, specifically in the Faculty of Economics and Tourism and Hotel Management. The paper focuses on problems that arise during planning and during the teaching itself. Based on personal experiences, we will look at the main challenges and difficulties in implementing innovative learning methods. The main obstacles to learning are student motivation, lack of learning resources and different levels of knowledge within a group of students. Work on the education of teaching staff and the improvement of both their language and pedagogical methods stand out as solutions to the problem. The goal is to examine the issues and offer adequate solutions or strategies to facilitate the process that transforms the student into a language user.

ONLINE ECONOMICS HIGHER EDUCATION DURING COVID-19, A CASE STUDY APPROACH: THE BUCHAREST UNIVERSITY OF ECONOMIC STUDIES, THE FACULTY OF BUSINESS AND TOURISM

From what in March 2020 seemed as a simple health issue, the Covid-19 pandemic has led to a global crisis with a huge social, economic and educational impact. As a result, many countries that were not prepared for such a situation, in terms of infrastructure, had to abruptly adapt with the resources they had to their disposal at that time. For example, in Romania, most schools and universities moved their classes online via different online platforms, but students from rural areas were not able to attend school at all. The present study aims to evaluate students’ perceptions and difficulties regarding online (blended) learning compared to traditional classroom attendance with a main focus on the difficulties encountered in the process of learning economic subjects. We performed a quantitative research by implementing an online questionnaire which was sent out by the end of the second semester of 2020 – 2021 school year. The respondents were freshmen from The Bucharest University of Economic Studies, The Faculty of Business and Tourism, enrolled in October 2020. Being aware that the quality of their learning might be affected via blended learning, all these respondents agreed to take part into various optional activities provided by the means of the Secondary Education Project – ROSE BT. Therefore, the current study might offer an useful insight into difficulties encountered by these students and solutions provided by both teachers and the university as an institution interested into facilitating the online education process. Moreover, the results will show possible factors that may determine difficulties into understanding various economic subjects and students’ own motion for improving their situation.

KELAYAKAN MASKER WORTEL (Daucus carota L) UNTUK PERAWATAN KULIT WAJAH KERING

One easy and practical way to overcome this is by doing cosmetic treatments using a face mask with carrots. This study aims to a) To analyze how to make carrot mask (Daucus carota L) for dry facial skin care b) the appropriateness of carrot mask (Daucus carota L) in terms of the content of vitamins C and B1. c) the appropriateness of the carrot mask (Daucus carota L) in terms of aroma, texture, and adhesion (organoleptic test, d) appropriateness of carrot mask (Daucus carota L). This type of research is experimental. Place and time of research conducted in the Laboratory of make-up and beauty Education Study Program. Faculty of Tourism and Hospitality, Padang State University. The object of research is that carrots (Daucus carota L) are made into natural mask powders for dry facial skin care, and the organoleptic properties of traditional carrot masks (Daucus carota L) include aroma, texture, and stickiness as well as panelists' preferences (hedonic). Sources of data are observation, documentation, and questionnaires. Panelists were 7 people. Descriptive data analysis technique by displaying statistics and frequency. Based on the research results, it was found that the content of Vitamin C and Vitamin B1. Vitamin C in the carrot mask (Daucus carota L) is 4.21% and Vitamin B1 in the carrot mask (Daucus carota L) is 7.73. The most organoleptic aroma test, which was 57% said that the aroma was typical of carrots, the texture of 42.5%, the texture of carrots was less smooth and 72% of panelists said that the carrots were quite sticky. Hedonic test 57% of panelists said they liked the carrot mask. Conclusion Carrots contain vitamins C and B1. The organoleptic test was assessed by the distinctive aroma of carrots, the texture was less smooth and quite sticky and the panelists liked the carrot mask

KELAYAKAN SEDIAAN PENYEGAR (FACE TONER) PUTIK BUNGA SAFFRON (CROCUS SATIVUS) SEBAGAI KOSMETIK TRADISIONAL PERAWATAN KULIT WAJAH

Saffron flower pistil (Crocus Sativus) can be used as the main ingredient in making face toners because saffron flower pistils (Crocus Sativus) contain Vitamin C, Zinc and Flavonoids which can be used as an alternative ingredient for facial skin care. This study aims to a) To analyze how the traditional saffron flower pistil (Crocus Sativus) facial toner is made for facial skin care. b) To analyze the appropriateness of the saffron flower pistil (Crocus Sativus) facial toner, it was seen from the content of Vitamin C, Zinc and Flavonoids found in the saffron flower pistil (Crocus Sativus). c) To analyze the appropriateness of the saffron flower pistil (Crocus Sativus) facial toner preparation seen from the aroma, absorption, color and preferences of the panelists. This type of research is experimental. The place to test the content of B-Carotene, Flavonoids, and Lycopene contained in the saffron flower pistil (Crocus Sativus) facial toner was conducted at the FMIPA UNP Laboratory. And the place to do the argonoleptic test was done at the Laboratory of the Cosmetology and Beauty Study Program of UNP. The object of research is the Saffron flower pistil (Crocus Sativus) which is made into a face toner for facial skin care, the ingredients contained in the saffron flower pistil (Crocus Sativus) facial toner for facial skin care, and its organoleptic properties. Face toner preparations include aroma, absorption, color and preferences of panelists (hedonic test. Data sources from observation, documentation, and questionnaires. Panelists as many as 7 people. Descriptive data analysis technique by displaying statistics and frequency. Based on the results of the research, it was found that 1.41% of the saffron flower pistil (Crocus Sativus) face toner was made in this study. Based on the organoleptic test, it showed that the aroma, color and preferences of the panelists had a fairly high level of assessment, while the absorption rate had a low rating because the absorption power of the saffron flower's pistil face toner was not absorbed into the facial skin. It is suggested to the Department of Makeup and Beauty Education, Faculty of Tourism and Hospitality, that the results of this study can be used as input and reference for lecture materials in the cosmetology course that saffron flower pistils (Crocus Sativus) can be used as a face toner as a traditional cosmetic for facial skin care.

PENGARUH GAYA HIDUP REMAJA TERHADAP PENGGUNAAN KOSMETIK CREAM TEMULAWAK DI NAGARI PITALAH KECAMATAN BATIPUH

This study aims is to investigate the lifestyle of teenagers, the use of ginger cosmetics, and the effect of teenage lifestyle using ginger cosmetics cream in Nagari Pitalah, Batipuh. The population of this study are 50 girls in Nagari Pitalah. The sample in this study 30 people using random sampling technique. The research instrument used a Likert scale questionnaire with 52 items of statements. Data analysis used SPSS version 20.00 program. The study of the resu1ts can be conc1uded that 1) the youth lifestyle in Nagari Pitalah, Batipuh District with a respondent's achievement level of 67.9% is in the sufficient category, 2) the use of whitening cream for ginger in Nagari Pitalah, Batipuh District with a respondent's achievement level of 67.8% is in the sufficient category 3) there is a lifestyle influence on the use of ginger whitening cream because tcount> t table (9.272> 2.042) with a contribution of 75.4%. Suggestions in this study are 1) For researchers, to research more deeply about the lifestyle that can affect the use of ginger whitening cream, 2) For adolescents, this research is in order to increase adolescent knowledge about the use of ginger whitening cream, 3) For majors, research This is so that it can be used as an additional reference for the Libraries in the Makeup Study Program and the Faculty of Tourism, Padang State University which researches the lifestyle and use of whitening creams.

Towards A Sustainable Hotel Education (An Analytical Strategic Study at The Faculty of Tourism and Hotels, Mansoura University - TOWS Matrix as A Model)

Towards A Sustainable Hotel Education (An Analytical Strategic Study at The Faculty of Tourism and Hotels, Mansoura University - TOWS Matrix as A Model)

Methodological Aspects of Nature and Economy Training Practices at the Faculty of Geography, Geoecology and Tourism of Voronezh State University in the New Realities of Educational Process

Methodological Aspects of Nature and Economy Training Practices at the Faculty of Geography, Geoecology and Tourism of Voronezh State University in the New Realities of Educational Process

DEVELOPING ENGLISH LEARNING MATERIALS FOR FRONT OFFICE STUDENTS IN TOURISM FACULTY OF TRIATMA MULYA UNIVERSITY

Teaching English especially in front office department was less textbook and dominated by memorization of vocabularies. This research aims to develop English learning materials in the form of textbook for front office students in Tourism Faculty, Triatma Mulya University. The method of the current study is Design and Development. In developing the learning material, this research uses the DnD model by Richey and Klein. Some processes were carried out, namely identifying learning materials needed, developing learning materials in the form of books and evaluating the results of material development. The results of the study found that there are six types of material that need by front office students namely (1) front office department coordination to other departments, (2) telephone operator, (3) reservations, (4) reception, (5) porter/uniformed service, and (6) procedure handling complaint. The results of expert tests showed the score of the learning material developed belongs to good category.

Evaluation of Implementation of Learning Practices During Pandemi Covid-19 Coating and Beauty Education Study Program

Quantitative data analysis carried out included data descriptions and respondent's level of achievement in 4 (four) components, namely: context (context), input (input), product (process), output (result). Based on the results of the research that has been done, all incoming data meet the requirements for processing and analysis. Quantitative data were collected through a questionnaire consisting of 27 questions that had been tested for validity and reliability. Furthermore, the questionnaire was given to 104 students of the Faculty of Tourism and Hospitality in the Department of Makeup and Beauty in 2018 which were filled in online via google form to answer the questions given about the evaluation of the implementation of practical learning during the Covid-19 pandemic, the make-up and beauty study program. . statistical data of research evaluation of the implementation of practical learning during the Covid-19 pandemic, Makeup and Beauty Education Study Program. The table above shows that the number of data (N) is 104, mean 106.66, median 107, mode 109, standard deviation 6.99, variance 48.86 range 33, minimum value 91, maximum value 124, and total Overall score of 11093. To complement the research data collected through questionnaires, the researcher also collected data by conducting interviews with several respondents, namely 4 lecturers of makeup and beauty at UNP. When conducting interviews, data were recorded and important points were recorded from the contents of the interview. Interview data were collected by researchers related to components in the evaluation of practical learning during the Covid-19 pandemic of make-up and beauty education study programs, namely components of context (context), input (input), process (process), and product (result).

Aplikasi Web Commerce sebagai Ruang Praktik Mahasiswa dalam Berwirausaha

Entrepreneurship is one of the subjects that must be taken by students of Universitas Negeri Padang (UNP), including students from Faculty of Tourism and Hospitality. Students sometimes have less interest and motivate in taking entrepreneurship courses in practice because they still only use conventional methods. The purpose of this research is to create a web commerce application that will be used by students as an entrepreneurship practices space. The method that used in making this application is the waterfall model with the SLDC method or a simple software life flow approach. Web commerce application that produced then tested using black box to find out the success of the flow that has been designed, and the black box test results show that the application can run well. The result of this research is a dynamic web-based e-commerce application using the PHP programming language, osCommerce Content Management System (CMS), and MySQL database. This application can be a solution to the problems of conventional entrepreneurial methods and can make students who take entrepreneurship courses more interested in entrepreneurship practices.

Effect Of Substitution Of Black Glutinous Rice Flour On The Quality Of Baked Brownies

The background of this research is the high value of wheat imports and increasing the use of local food ingredients, namely black glutinous rice flour in food processing. This study aims to analyze the effect of substitution of 30%, 40% and 50% black glutinous rice flour on the quality of baked brownies which include shape, color, aroma, texture and taste. The type of research is a true experiment with three repetitions carried out in July 2021 at the Catering Workshop, Department of Family Welfare, Faculty of Tourism and Hospitality, Padang State University. The type of data is primary data sourced from 3 expert panelists by answering the organoleptic test format. The data were analyzed by ANOVA statistical analysis, if Fcount > Ftable, it was continued with Duncan's test. The results showed that there was no effect of substitution of black glutinous rice flour on the quality (shape, color, chocolate aroma, texture, sweetness and chocolate taste) of baked brownies, meanwhile there was an effect of substitution of black glutinous rice flour on the quality (aroma of glutinous rice flour). black and black glutinous rice flour flavor) baked brownies. The best results based on the organoleptic test were found in X0 and X2 with 40% black glutinous rice flour substitution.

Beni Suef- Pearl of Upper Egypt- and its Role in Sustainable Tourism Development

Beni Suef province is one of the most promising provinces in Upper Egypt, characterized by a strategic location, integrated vision and executive expertise that contribute to put the province on the investment and tourism map. Beni Suef is one of the most important provinces located south of Egypt's capital, Cairo, with many important touristic attraction places in the province. It is characterized by the presence of many Pharaonic, Islamic, and Coptic relics, as well as a museum containing many monuments from different periods such as Roman, Pharaonic, Greek, Coptic and Islamic, in addition to Wadi Sannor Cave Protectorate Area, where this cave dates back 65 million years. The main data collection method involved in-depth, semi-structured interviews with government officials at General Authority of Tourism Development, second phase involved a questionnaire administrated to students at the faculty of tourism and hotels- Beni Suef University, where third phase involved a questionnaire conducted with a sample of citizens in Beni Suef governorate. The paper recommends that the Ministry of Tourism and Antiquities should merge Beni Suef governorate in the path of the Holy Family as an attractive tourism product, where the governorate is considered a link between the points of the path of the Holy Family located in Cairo (at the Virgin Church in Maadi) and the same track points located in Minya (the first of which is Jabal Al-Tair), also, Beni Suef governorate in collaboration with the General Authority of Tourism Development should spread tourism and archaeological awareness among the masses of the citizens of Beni Suef adjacent to tourist and archaeological sites in order to cooperate easily with tourists.