Creating Bilingual Promotional Blogs For Anaya Azana Boutique Hotel Tawangmangu

Oleh :
Vidryanza Hilmi Chandrakusuma - V0123053 - Sekolah Vokasi

Vidryanza Hilmi Chandrakusuma, 2026. Creating Bilingual Promotional Blogs For Anaya Azana Boutique Hotel Tawangmangu. English Diploma Program, Vocational School, Universitas Sebelas Maret.  This internship report was written based on my experience during a three-month internship at Anaya Azana Boutique Hotel Tawangmangu, from January 21 to April 17, 2026, in the Sales and Marketing Department. This report aims to describe the activities I carried out and the difficulties I encountered during the internship. My main activity was creating two bilingual promotional blogs, in Indonesian and English, titled Cultural Adaptation in Anaya Azana Boutique Hotel Tawangmangu and Welcome Kit in Anaya Azana Boutique Hotel Tawangmangu. In writing and translating these blogs, I followed Nida and Taber's (1982) three-stage translation process: analysing, transferring, and restructuring, to ensure the translated content remained both accurate and natural for an English-speaking audience. During this process, I faced two main problems: a non-linguistic problem related to my limited familiarity with the hotel's Moroccan and Sharia concept, and linguistic problems related to selecting appropriate soft-selling words, writing engaging descriptions, and translating accurate hospitality terminology, particularly for cultural and religious terms such as syariah, sajadah, keberkahan, and kiblat. To resolve the non-linguistic problem, I referred to the hotel's official website. To resolve the linguistic problems, I consulted reliable references such as the Cambridge Dictionary, KBBI, DeepL, and other credible websites. In addition to the main activity, I also proofread the hotel's English promotional materials to correct grammatical, spelling, and terminology errors, improving their accuracy and professionalism before publication. Through this internship, I gained practical experience in bilingual content creation and developed a stronger understanding of how to handle culturally and religiously sensitive terminology in a professional hospitality context.