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The hospitality industry is a strategic sector within the global tourism system that heavily depends on service quality and food safety assurance. In hotel operations, the pastry division represents a high-risk unit due to the use of perishable ingredients and intensive manual handling processes. This study aims to analyze the implementation of hygiene and sanitation practices in the Pastry Division of Hotel Aruss Semarang in supporting food safety standards within the hospitality industry. This research employs a qualitative approach with a case study design. Data were collected through participatory observation, semi-structured interviews, and document analysis, including Standard Operating Procedures (SOPs), sanitation checklists, and temperature control records. Data validity was strengthened through triangulation and member checking, while thematic analysis was used to identify key implementation patterns. The findings indicate that the implementation of personal hygiene, environmental sanitation, and Good Manufacturing Practices (GMP) has generally complied with most of the requirements of Good Processed Food Manufacturing Practices (CPPOB). The availability of sanitation facilities, periodic medical check-ups, equipment maintenance, and FIFO-based storage systems demonstrate management commitment to preventive risk control. However, inconsistencies in handwashing practices and minor construction details that do not fully meet hygienic design standards indicate areas requiring improvement. Overall, hygiene and sanitation implementation in the Pastry Division has been effective in supporting food safety. Strengthening behavioral compliance, continuous training, and facility optimization are recommended to achieve a more sustainable and comprehensive food safety management system.

The hospitality sector faces major challenges, including fierce competition, low occupancy rates, and high operating costs, especially post-COVID-19 pandemic. This article examines how adaptation strategies, particularly through digital investments, affect customer satisfaction and hotel occupancy rates. This study uses a mixed method approach, combining quantitative and qualitative methods. Qualitative data was collected through in-depth interviews with managers, staff, and guests at five hotels in Semarang, Indonesia, to identify key factors for successful adaptation. Qualitative data are analyzed using MAXQDA software. Quantitative data were analyzed by multiple regression. The results show that investment priorities are a key driver of successful adaptation, although supporting factors such as improved facilities, quality of service, and the involvement of all personnel. Quantitative findings show that hotel adaptation strategies significantly affect customer satisfaction (influence of 47.10%) and occupancy rate (influence of 38.40%). Digitalization enhances operational efficiency, allowing staff to focus on personal interactions. Technologies like AI-based recommendations and mobile check-in directly improve the overall guest experience, correlating with loyalty. The conclusion of the study is that strategic digital investments, improved service quality and active staff engagement, are key to improving customer satisfaction, optimizing occupancy rates, ultimately, driving hotel revenue growth in the post-pandemic era.

Perhitungan daya dukung pondasi yang akurat menjadi aspek penting dalam memastikan stabilitas dan keamanan struktur bangunan secara keseluruhan. Penelitian ini bertujuan untuk membandingkan nilai daya dukung ultimit (Qu) dari pondasi bored pile dengan menggunakan empat pendekatan berbeda, yaitu perhitungan manual menggunakan metode Schmertmann & Nottingham, Mayerhoff (1976), software Allpile, serta hasil uji lapangan dengan PDA (Pile Driving Analyzer). Studi kasus dilakukan pada proyek pembangunan Gedung Fave Hotel yang terletak di Banyumanik, Semarang. Hasil analisis menunjukkan bahwa metode Schmertmann & Nottingham dengan nilai Qu tertinggi sebesar 282,25 ton. Sedangkan nilai terendah berasal dari hasil uji PDA 159,61 ton. Metode Mayerhoff (1976), memberikan nilai sebesar 170,30 ton, sementara Allpile menghasilkan nilai 160,79 ton. Selisih nilai ini disebabkan oleh perbedaan pendekatan dan asumsi yang digunakan oleh masing-masing metode. Secara umum, hasil PDA dianggap paling merepresentasikan kondisi aktual di lapangan karena merupakan hasil uji dinamis langsung pada tiang. Oleh karena itu, pendekatan manual dan software Allpile dapat dijadikan sebagai estimasi awal dalam tahap desain, namun tetap perlu divalidasi melalui pengujian lapangan untuk memperoleh hasil yang lebih realistis dan dapat diandalkan.

This study aims to examine and analyze how the implementation of Standard Operating Procedures (SOP) impacts employee performance improvement at Chatter Lounge Restaurant, Gumaya Tower Semarang. The background of this research stems from initial observations and interviews that revealed inconsistencies in SOP implementation, particularly in aspects of grooming and staff attitudes toward guests. A qualitative descriptive method with a case study approach was employed to gain a comprehensive understanding of the phenomenon. Data were collected through in-depth interviews with four key informants, direct observations of operational activities, and digital documentation related to SOP practices. The data analysis followed the interactive model of Miles and Huberman, which includes three main stages: data reduction, data display, and conclusion drawing. The findings indicate that SOP implementation positively contributes to enhancing employee discipline, time efficiency, and accuracy in following service procedures, leading to a more standardized service quality. Nevertheless, the implementation is not yet fully optimal as several employees lack a comprehensive understanding of SOP content. Inhibiting factors include limited advanced training opportunities, one-way briefings that restrict interactive communication, and the absence of a performance-based reward system to motivate staff. The study highlights that while SOPs serve as a crucial guideline to improve consistency and professionalism, their effectiveness depends heavily on continuous reinforcement and employee engagement. Therefore, it is recommended that the restaurant management strengthen SOP implementation through ongoing training, more participatory internal communication, and the establishment of performance-based reward mechanisms to maximize employee motivation, ensure service excellence, and ultimately enhance guest satisfaction.

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.

Advances in digital technology have triggered changes in consumer behavior, particularly in decision-making in the hospitality industry, including in choosing accommodation. Online reviews on platforms such as Tripadvisor have become the main reference for prospective guests in assessing hotel quality. The purpose of this study is to determine the influence of the dimensions of Electronic Word of Mouth (E-WOM), consisting of intensity, valence, content, and rating, on consumers' decisions to stay at PO Hotel Semarang. This study applies a quantitative approach using descriptive methods. Data collection techniques were carried out through observation and the distribution of online questionnaires to 96 respondents who had stayed at or accessed reviews of PO Hotel Semarang on the Tripadvisor platform. The findings of this study show that all dimensions of Electronic Word of Mouth (E-WOM) have a positive and significant effect on the decision to stay. The dimensions of valence and rating are the most dominant factors in shaping consumer decisions. These findings indicate that digital marketing strategies through online reviews can significantly shape consumer perceptions. The QR code strategy used by PO Hotel Semarang to facilitate access to reviews proved effective in building consumer engagement and strengthening the hotel's online reputation. Therefore, hotel management is advised to manage and encourage positive reviews and enrich review content to enhance the hotel's credibility and reputation digitally.

The hospitality industry is experiencing rapid digital transformation, particularly with the widespread adoption of mobile ordering platforms in food and beverage services. This study seeks to examine how the use of a mobile ordering application affects staff–guest interactions at Semawis All-Day Dining, X Hotel Semarang. Employing a qualitative case study approach, data were collected through in-depth interviews, participant observation, and documentation. The findings demonstrate that the integration of mobile ordering has significantly reshaped patterns of engagement between employees and guests, shifting from service approaches that emphasize relational warmth, friendliness, and emotional connection to those prioritizing efficiency, accuracy, and practicality. Although this system improves operational effectiveness, many employees feel that opportunities to establish deeper bonds with visitors are reduced, while senior staff frequently report experiencing technostress due to the pressure of adapting to new technologies. Consequently, the quality of personalized service and the traditional “human touch” in hospitality is gradually declining, even though efficiency levels have increased. To mitigate these challenges, hotels implement flexible strategies such as hybrid service models, combining technology-driven efficiency with face-to-face interaction to preserve the essence of hospitality. The research underscores the importance of considering relational, cultural, and psychosocial dimensions when implementing digital transformation in hotels. It concludes that successful integration of mobile ordering relies not only on operational convenience but also on strengthening technological literacy, providing continuous training, and adopting a human-centered service orientation. By balancing innovation with human values, hotels can maximize digital benefits while maintaining authentic hospitality experiences that remain memorable and meaningful for guests.

This study aims to determine the influence of service quality, facilities, and location on guest satisfaction at New Puri Garden Hotel Semarang. In the increasingly competitive hospitality industry, understanding the factors that influence guest satisfaction is crucial for enhancing customer loyalty and business competitiveness. This research uses a quantitative approach with a survey method. The population in this study consisted of all guests staying at New Puri Garden Hotel Semarang, totaling 97 individuals. The sampling technique used was random sampling, where the entire population was taken as the sample, resulting in 97 respondents. The research instrument was a questionnaire designed based on indicators of each variable. The data analysis technique employed was multiple linear regression analysis to examine the effect of independent variables (service quality, facilities, and location) on the dependent variable (guest satisfaction). The results of the analysis show that service quality has a positive and significant effect on guest satisfaction. This is evidenced by the t-value of 3.702, which is greater than the t-table value of 1.660, with a significance value of 0.005 (< 0.05). Facilities also have a positive and significant influence on guest satisfaction, with a t-value of 3.118 > 1.660 and a significance value of 0.002 (< 0.05). Meanwhile, location has the strongest influence on guest satisfaction, with a t-value of 6.468 > 1.660 and a significance value of 0.000 (< 0.05). Based on these results, it can be concluded that partially, the three variables—service quality, facilities, and location—have a positive and significant effect on guest satisfaction. These findings indicate that improving service quality, providing adequate facilities, and choosing a strategic location are essential factors in creating a satisfying guest experience. Therefore, hotel management should prioritize the development and enhancement of these three aspects to maintain and increase customer satisfaction in a sustainable manner.

Tourism is an activity in which a person travels for recreation or vacation. Tourism is also associated with the need for stopovers and overnight accommodations. Not only for overnight needs, meeting rooms, sports halls and restaurants are now mandatory facilities in a hotel and are needed according to the type of hotel. The hotel restaurant provides catering services, in this case it must also meet hygiene requirements. Food hygiene is the prevention of disease by maintaining high standards of hygiene and the quality of the food itself. Personal hygiene is the human way of self-care to maintain good health. Food and personal hygiene of food workers in the food processing process is very important because applying good hygiene can minimize the possibility of food contamination. The application of food health and personal hygiene can be influenced by one's knowledge about it in the workplace. Lack of food health knowledge and personal hygiene can be improved by providing information and education through counseling or training. The training held was a collaboration between IHGM DPD Central Java partners and the team proposing Dian Nuswantoro University through a community service or community partnership program whose implementation was in the form of training on Food Hygiene and Personal Hygiene for hotel employees in the city of Semarang

This study aims to analyze the role of work-life balance in reducing work stress and improving hotel employee productivity in Semarang Regency. Using a quantitative approach and explanatory research design, the study involved 271 hotel employees selected through proportionate stratified random sampling. Data were collected using questionnaires and analyzed using path analysis with AMOS 26. The results showed that work-life balance had a significant negative effect on work stress (β = -0.542, p < 0.01) and a significant positive effect on work productivity (β = 0.384, p < 0.01). Work stress was proven to partially mediate the relationship between work-life balance and work productivity, with a mediation proportion of 39.6% confirmed through the Sobel test (z = 4.876, p < 0.01). These findings imply the importance of developing policies and programs that support hotel employees' work-life balance to increase productivity through reduced work stress levels.

This study aims to evaluate the implementation of Green Human Resource Management (GHRM) policies and their impact on the performance and career development of young talent in star-rated hotels in Semarang City that have adopted the Green Hotel concept. Using a qualitative approach and case study design, data were collected through semi-structured interviews with young employees, HR managers, and hotel management, as well as direct observation and document analysis. The results show that GHRM practices, such as recruitment and selection, training and development, performance appraisal, and employee involvement, have been implemented with varying levels of depth across these hotels. GHRM practices have been shown to positively impact the performance of young employees and open up career development opportunities. However, the effectiveness of GHRM implementation is influenced by various factors, such as management commitment, policy clarity, training quality, resource availability, organizational culture, and communication and feedback systems. The findings of this study contribute theoretically to the GHRM and strategic HRM literature and provide practical implications for HR management in the hospitality industry in supporting sustainable tourism development. These results highlight the importance of synergy between GHRM policies and managerial commitment in creating a work environment that supports sustainability and employee career development, particularly for young talent who have the potential to become future leaders.

This study aims to analyze the impact of service quality and hotel facilities on visiting intention, with visitor satisfaction as an intervening variable, using the SEM AMOS application. The case study was conducted on guests at UP Peak Hotel Semarang. The research method used is path analysis and the Sobel test to examine the mediation effect. The results show that service quality has a positive impact on visitor satisfaction, but this impact is not significant. In contrast, hotel facilities have a positive and significant impact on visitor satisfaction. Furthermore, visitor satisfaction was found to have a negative and insignificant impact on visiting intention. Path analysis also shows that service quality does not have a significant direct impact on visiting intention, but facilities do have a positive and significant impact. The Sobel test indicates that visitor satisfaction acts as an intervening variable between service quality and facilities with visiting intention.

This study examines the relationship between Green Human Resource Management (Green HRM), Pro-Environmental Behavior (PEB), and Employee Performance in the hospitality industry. Using data collected from 265 employees across 12 star-rated hotels in Semarang that have implemented green hotel practices, this research employs Partial Least Squares Structural Equation Modeling (PLS-SEM) to test the proposed hypotheses. The findings reveal that Green HRM positively influences both PEB (β = 0.627) and Employee Performance (β = 0.341). Furthermore, PEB positively affects Employee Performance (β = 0.396) and partially mediates the relationship between Green HRM and Employee Performance. Demographic factors, including age, education level, and tenure, moderate several relationship paths, suggest the importance of a differentiated approach in Green HRM implementation. Among Green HRM dimensions, Training and Development and Employee Involvement have the strongest effect on PEB, while Performance Management and Reward Systems most directly influence Employee Performance. These results provide empirical evidence that integrating environmental sustainability into HR practices benefits not only environmental outcomes but also enhances employee performance, creating a win-win situation for hotels in their pursuit of competitive advantage while meeting environmental responsibilities.

This study aims to analyze the effect of promotional strategies, brand image, and service quality on guests' decision to stay at Hotel Grasia Semarang. The intense competition in the hospitality industry requires hotels to implement effective marketing strategies to attract guests. Factors such as attractive promotions, a strong brand image, and good service quality are key considerations in guests' decision-making process. This research uses a quantitative approach with surveys as the data collection method, where 100 respondents, who are guests of Hotel Grasia Semarang, were selected using purposive sampling. The collected data were analyzed using multiple linear regression to examine the relationship between the independent variables (promotion, brand image, service quality) and the dependent variable (decision to stay). The results of the study indicate that these three factors have a significant effect on guests' decision to stay at the hotel. The implication of these findings is the importance for hotel management to strengthen the brand image, offer appropriate promotions, and improve service quality to enhance guest satisfaction and loyalty. This study contributes to the development of marketing strategies in the hospitality industry, particularly at Hotel Grasia Semarang.

Semarang Great Sale (Semargres) is an annual event held by the Semarang City Government and the Semarang City Chamber of Commerce and Industry (KADIN) from 2010 to 2023. This event aims to strengthen relations between Semarang City business actors, including the hotel sector, shopping centers, souvenir producers, retail traders, MSMEs, SMEs, and street vendors. Semargres 2024 will be held from August to early September 2024, with the closing at Queen City Mall Semarang on September 2, 2024. As support, the Semarang City Government and the hotel, restaurant, and entertainment sectors provide a 20% tax break to eligible Semargres participants based on November 2023 taxes and compensated for December 2023 taxes. The Lecturer Team of the Faculty of Economics and Business, Dian Nuswantoro University, implements this community service program in collaboration with KADIN and the Semarang City Government through the Regional Revenue Agency. This program aims to socialize the study of the results of the implementation of Semargres 2024 as a basis for providing tax discounts. This activity is expected to increase the understanding of business actors about the benefits and mechanisms of providing tax discounts, encourage their active participation in Semargres in the future, and be a reference for the development of the local economy of Semarang City.

Indonesia merupakan negara yang dikenal dengan beragam destinasi pariwisata yang indah dan menarik. Seiring dengan perkembangan pariwisata yang pesat, permintaan akan fasilitas akomodasi seperti hotel, guest house, dan penginapan lainnya semakin meningkat. Khususnya guest house yang merupakan bangunan publik menjadi pilihan populer untuk para pengunjung yang mencari pengalaman menginap yang lebih personal dan terjangkau. Dalam konteks pengelolaan guest house di Indonesia, proteksi kebakaran adalah salah satu aspek yang perlu diperhatikan secara serius. Oleh karena itu, kesadaran dan tindakan proaktif dalam menerapkan sistem proteksi kebakaran di guest house adalah hal yang sangat penting. Seperti yang terdapat pada SNI 03-1735-2000, SNI 03-1746-2000, dan SNI 03-6574-2001. Penilaian dilakukan untuk mengevaluasi pemasangan sistem proteksi kebakaran pada gedung Guest House Bukit Putri Semarang. Penilaian ini didasarkan pada persyaratan yang telah ditetapkan untuk menjamin keselamatan dan kenyamanan pengguna bangunan selama situasi berbahaya. Tujuan dari penilaian ini adalah untuk memastikan keefektifan sistem pencegahan kebakaran di gedung Bukit Putri Guest House. Penelitian ini menggunakan metodologi deskriptif kualitatif. Hasilnya menunjukkan bahwa sistem pencegahan kebakaran pada gedung masih bersifat pasif dan tidak mematuhi peraturan terkait.

One of the common vocations of Christians is to proclaim to all people of all ages. The age of the child is a golden age in development, it needs special attention in faith formation. Companions need to get enough training so that faith building in children will be right on target. Child assistance is usually carried out on Sundays so it is called Sunday school, Sunday School assistants are not professionals who get special education such as ECCE educators in schools. Many of these Sunday School faith companions are armed only to serve or guide this child's faith. This Community Service or PKM aims to equip Sunday School faith companions to be better in mentoring. With the right learning method or model, the faith materials given are in accordance with the child's reasoning and grasping power. The assistance was carried out by involving students to be directly involved in three rayon parishes in Semarang city and inviting all Semarang Rayon Sunday School Faith companions at Oak Tree Hotel on December 10, 2023, to share experiences and provide input to children's Faith Companions. As a result of this debriefing, Sunday School Faith Companions felt cared for and greatly helped in fostering faith in children.     

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.

Fadia Lutfiana Dahlan C13.2019.00275 Efforts Of Front Office Department To Increase Guest Satisfaction At Padma Hotel Semarang. Hospitality Management Applied Undergreduate Study Program, Faculty of Cultural Sciences, Dian Nuswantoro University. This final project aims to explain the efforts that have been made by the Front Office Department to increase guest satisfaction. There are two obstacles faced by the Front Office Department staff, namely when guests are waiting for long rooms and the problem of AC that is not cold. Basically, guests who visit a hotel with the aim of staying want a comfortable place. Guests who are satisfied with the services provided by staff are important, in this case, the Front Office department is responsible for and has a major influence on hotel guest satisfaction. This research is a research that uses descriptive qualitative research methods. Data collection techniques were obtained through interviews, observation, and documentation so as to obtain accurate data. The research results obtained show that the services provided by the Front Office Department to guests can be assessed as very good in terms of handling complaints to guests, due to handling complaints to guests is one way to satisfy guests. The efforts made by the Front Office Department in increasing guest satisfaction include three things, namely writing guest complaints in the comment log, conducting staff training and following the workflow according to standard operating procedures. With this, efforts can be made to increase the satisfaction of guests staying at Padma Hotel Semarang.

The canteen is one of the most important parts because it is the main support for employee consumption. They play an important role in providing official food to employees in hotels. The importance of the quality and taste provided is very influential for the satisfaction and comfort of all employees. In providing services, the canteen must serve optimally so that the service will be well received without any dissatisfaction. Data collection methods were collected in 4 ways, namely literature study, observation, interviews, and documentation studies in order to obtain accurate data regarding the satisfaction of canteen staff towards employees. The results obtained from this study are that employees are still dissatisfied with the variety of food menus on weekends. Meanwhile, on weekdays, the variation of the food menu is quite satisfying. A company is said to be successful if employee satisfaction can be guaranteed, and the presence of inhibiting and supporting factors is one of the factors that can be a success of a company or not in its application. The results of this study are that increasing employee satisfaction with canteen services in a company greatly influences the welfare and satisfaction of employees in the company, so it is important for the human resources department to prepare all the facilities needed by employees and also provide excellent service to all employees.