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Hotel Naripan is still facing challenges in ensuring its employees can have optimal ability and motivation. This occurs in employee performance which can be caused by the lack of training, the absence of rewards from the company. The purpose of this study is to analyze the effect of work ability and motivation on employee performance at the hotel, so that it can be an evaluation material for management to improve service quality and hotel competitiveness in the increasingly competitive hospitality industry. The research method used is quantitative. This method is used to study a specific population or sample with data collection through research instruments. The analysis carried out is quantitative and uses statistical techniques, with the main purpose of testing the hypothesis that has been previously formulated. The results of this research based on multiple linear regression tests, the value of the multiple linear regression coefficient of the work ability variable, has a positive value of 0.635, the value of the multiple linear regression coefficient of the independent variable work motivation, has a positive value of 0.043

The hospitality industry is a dynamic sector that demands housekeeping staff to have high adaptability to changes in technology, operational procedures, and guest expectations. This study aims to evaluate the effectiveness of workplace adaptability training in increasing the understanding and adaptation readiness of housekeeping staff at PT X. The research method used was a quasi-experimental design with a one-group pre-test post-test model. Training participants included various job levels, from staff to supervisors. The intervention was carried out through the delivery of conceptual material, discussion of operational case studies, and online reflective sessions. The comparative test results showed a significant difference between the participants' level of understanding before and after the training. All participants experienced a consistent increase in scores, indicating that this training was effective in building employees' cognitive capacity and adaptive behavior. However, the effectiveness of this training needs to be supported by inclusive organizational policies, fair compensation systems, and protection against work risks to reduce the turnover rate of new and daily workers. The study concludes that adaptability training is a vital investment for hotel operational resilience amidst market dynamics.

Cash receipts represent one of the essential components for the hospitality industry. Hotels generate revenue primarily through room rentals, the use of available facilities, as well as the sale of food and beverages provided in their in-house restaurants. This study aims to understand how the internal control system is implemented in managing cash receipts and verifying invoices at Hotel XYZ. This research adopts a qualitative method with a descriptive analytical approach. The descriptive analysis in this study involves presenting data in the form of verbal descriptions, images, or graphics. Based on the analysis using the COSO framework, the results indicate that elements such as the control environment and control activities have been implemented effectively and optimally. However, the analysis also reveals that the risk assessment component within the cash receipt process has not yet been fully optimized, indicating a need for additional training and improvement in that area.

This training activity aims to strengthen the work competency of vocational students in the hospitality industry, particularly in the restaurant service aspect. The training was held on May 23, 2025, at the Bina Darma Hotel, Palembang, involving students from the Hospitality and Culinary Arts Study Program at the Prasetiya Mandiri Polytechnic, Palembang. The methods used were experiential learning and industry-based training, which emphasize learning through direct experience in a real work environment and reflection on the practices carried out. During the training, students were actively involved in restaurant service activities, from welcoming guests and serving food and drinks, to implementing work ethics and professional communication. Evaluation results showed a significant improvement in the students' service skills, communication skills, and work attitudes. In addition to providing benefits to the students, this activity also provides benefits to the hotel in the form of additional staff support in service and potential long-term collaborations. Overall, this training is in line with the Merdeka Belajar-Kampus Merdeka (MBKM) policy that encourages project-based learning and industry partnerships, and has proven effective in increasing employability skills and strengthening the synergy between the world of vocational education and the world of work.

This training activity aims to strengthen the work competency of vocational students in the hospitality industry, particularly in the restaurant service aspect. The training was held on May 23, 2025, at the Bina Darma Hotel, Palembang, involving students from the Hospitality and Culinary Arts Study Program at the Prasetiya Mandiri Polytechnic, Palembang. The methods used were experiential learning and industry-based training, which emphasize learning through direct experience in a real work environment and reflection on the practices carried out. During the training, students were actively involved in restaurant service activities, from welcoming guests and serving food and drinks, to implementing work ethics and professional communication. Evaluation results showed a significant improvement in the students' service skills, communication skills, and work attitudes. In addition to providing benefits to the students, this activity also provides benefits to the hotel in the form of additional staff support in service and potential long-term collaborations. Overall, this training is in line with the Merdeka Belajar-Kampus Merdeka (MBKM) policy that encourages project-based learning and industry partnerships, and has proven effective in increasing employability skills and strengthening the synergy between the world of vocational education and the world of work.

Capacity-building training for housekeeping staff in hotels and restaurants is a crucial aspect of maintaining service quality and enhancing customer satisfaction. Competent housekeeping personnel not only ensure physical cleanliness but also directly impact the reputation, image, and competitiveness of businesses in the hospitality and restaurant sectors. This community service program aims to develop the capacity of housekeeping staff through focused training on mastering cleaning techniques, effective waste management, and the proper and safe use of cleaning tools and materials. The training methodology is conducted directly using a participatory approach, allowing participants to actively engage in practical simulations, discussions, and case studies related to cleaning procedures, operational standards, and waste handling. Evaluation is conducted using pre-test and post-test assessments to measure improvements in participants’ knowledge, skills, and understanding of good cleaning practices. Results demonstrate significant improvements in mastering cleaning techniques, understanding waste management, and the ability to use cleaning tools and materials correctly. Additionally, participants reported increased awareness of the importance of consistently maintaining cleanliness standards, which is expected to be applied in daily workplace activities. The contribution of this community service provides tangible benefits in enhancing human resource quality in the hotel and restaurant sectors while supporting the achievement of professional, hygienic, and environmentally friendly service standards. This training is expected to serve as a sustainable model for the continuous development of housekeeping staff competencies in the broader hospitality and tourism industry.

Business development, especially in the culinary industry. UMKM Kirantea is one of the businesses in the culinary sector that uses SWOT analysis to develop its business strategy. As part of this research, a SWOT analysis was carried out to determine the position of UMKM Kirantea in the culinary industry and identify strengths, weaknesses, opportunities and threats related to processing and developing its business. Based on the results of the SWOT analysis, UMKM Kirantea can continue to develop, but a combination of SWOT analysis is needed, such as implementing SO strategies, one example of which is expanding cooperation networks and networking with stakeholders (associations, restaurants, hotels) holding event activities in various regions, strategies WO, one example is increasing cooperation and networking with suppliers and partnerships with medium and large scale industries as well as using local or regional events as a promotional tool, ST strategy, one of which is maintaining affordable prices and quality-controlled materials to face competition and WT strategies, such as developing an online marketing platform to remain competitive amidst competition.

Abstract. This study aims to examine the influence of Workload, Work Stress, Work Environment, and Employee Compensation and Performance at the Pandanaran Hotel Semarang in the Covid-19 Pandemic Era. The technique used in this study is non-probability sampling and is processed using multiple linear regression techniques. The results of the analysis and discussion based on questionnaires distributed to 114 respondents show that workload and work stress partially have a significant effect on employee performance. While the work environment and compensation variables partially have a positive and significant influence on the performance of Hotel Pandanaran Semarang employees in the Covid 19 Pandemic Era.

Pajak daerah dan Retribusi daerah merupakan sumber terbesar dalam Pendapatan Asli Daerah. Pada saat pandemi Covid-19 terjadi di Indonesia, Pajak daerah dan Retribusi daerah mengalami penurunan. Penelitian ini bertujuan untuk mengetahui perbandingan sebelum dan selama pandemi Covid-19 pajak daerah dan retribusi daerah terhadap pendapatan asli daerah. Penelitian ini menggunakan pendekatan kuantitatif deskriptif dengan jumlah sampel sebanyak 145 Kabupaten/ Kota. Instrumen yang digunakan berupa beberapa data laporan keuangan daerah di tahun 2018 sampai tahun 2021. Analisis data menggunakan analisis deskriptif dan uji asumsi klasik. Pengujian hipotesis menggunakan analisis uji komparatif atau uji T. Sedangkan untuk  mengetahui pajak daerah dan retribusi daerah terhadap PAD dilakukan analisis kontribusi. Hasil penelitian menunjukkan bahwa terdapat perbedaan antara pajak hotel, pajak restoran, pajak hiburan dan retribusi daerah terhadap PAD, sebelum dan selama pandemi Covid-19 dengan nilai signifikansi 0,016; 0,008; 0,000 dan 0,000. Sedangkan pada pajak reklame terhadap PAD tidak memilik perbedaan sebelum dan selama pandemi Covid-19. Analisis ini hanya dilakukan di beberapa Kabupaten/ Kota di Pulau Jawa.

Penelitian ini dilakukan di hotel horizon pekalongan, dengan tujuan penelitian  adalah  untuk  menganalisis  dan  menjelaskan  (1)  pengaruh  motivasi, terhadap kinerja, (2) pengaruh gaya kepemimpinan terhadap kinerja, (3) pengaruh motivasi dan gaya kepemimpinan terhadap kinerja. Penelitian  dilakukan  dengan  menyebarkan  kuesioner  kepada  88  orang yang kemudian diolah menggunakan aplikasi SPSS, kemudian hasil yang didapatkan dianalisis menggunakan uji validitas, uji reliabilitas, analisis regresi linier berganda, uji model dan uji hipotesis. Hasil penelitian menunjukkan bahwa secara simultan motivasi dan gaya kepemimpinan  berpegaruh poisitif dan signifikan terhadap  kinerja,  dan  secara parsial motivasi dan gaya kepemimpinan berpengaruh positif dan signifikan terhadap kinerja pegawai Hotel Horizon Pekalongan