Penerapan Standard Operational Procedure Check-In dan Check-Out Tamu Individual Di Hotel Horison Ultima Seminyak
This study aims to examine the implementation of Standard Operating Procedures (SOPs) in the check-in and check-out process for individual guests by receptionists at the Horison Ultima Hotel Seminyak. As a star-rated hotel, consistent implementation of standard operating procedures (SOP) is crucial to ensure service quality and create a positive guest experience. Receptionists play a crucial role as they are at the forefront of welcoming guests, confirming reservations, providing information regarding hotel facilities, and ensuring smooth administration during the check-in and check-out process. This study used a qualitative approach with observation and in-depth interviews with receptionists. The results showed that, in general, receptionists have implemented SOPs well, starting from verifying guest identity, filling out registration forms, to handling payments and deposit refunds. However, several obstacles were found such as lack of consistency in providing information to guests and delays in the check-out process during peak hours, as well as frequent errors during the check-in process such as delays in the check-in process which resulted in dissatisfaction of guests who wanted to stay and gave rise to negative comments that could make the hotel's image less good, therefore the receptionist must implement the established standard operating procedure (SOP) in order to ensure optimal service. Therefore, the receptionist must understand and always implement the established standard operating procedure in the hotel correctly, because the receptionist is the face of the hotel that guests see first when staying at the hotel, and provide a positive experience for guests who want to stay at the hotel.
Peranan Chef de Partie dalam Meningkatkan Kualitas Makanan di Hotel the Kana Kuta
Tujuan penelitian ini adalah untuk mengidentifikasi kendala-kendala yang dihadapi dan upaya–upaya yang dilakukan dalam menagani kendala yang memengaruhi kualitas makanan. Data dalam penelitian ini dikumpulkan melalui observasi, wawancara, dan dokumentasi. Hasil penelitian ini menunjukkan bahwa Chef de Partie memiliki peranan yang sangat penting dalam meningkatkan kualitas makanan di The Kana Kuta Hotel, khususnya melalui penerapan Standard Operating Procedure (SOP) yang mencakup kebersihan peralatan dapur (kitchen utencil), pelaksanaan Mise en Place. Meskipun SOP tersebut telah diterapkan oleh kitchen team, ulasan tamu menunjukkan bahwa implementasinya masih perlu ditingkatkan, terutama dalam hal konsistensi penyajian, kualitas bahan baku, dan koordinasi antar departemen. Penelitian ini juga mengidentifikasi berbagai kendala yang dihadapi Chef de Partie, seperti keterlambatan pengiriman bahan baku dari supplier, kerusakan peralatan dapur, kurangnya komunikasi antar tim kitchen dan service, serta tekanan pada saat jam sibuk. Kendala-kendala ini berdampak pada kualitas makanan yang disajikan dan menurunkan tingkat kepuasan tamu terhadap layanan kuliner hotel. Sebagai upaya perbaikan, Chef de Partie telah melakukan langkah–langkah meningkatkan komunikasi dengan supplier, menjadwalkan perawatan rutin peralatan dapur, melakukan daily briefing antar tim, serta mengoptimalkan penerapan Mise en Place untuk meningkatkan efisiensi dan kualitas masakan. Evaluasi rutin terhadap umpan balik tamu juga dijadikan dasar untuk melakukan perbaikan berkelanjutan dalam proses produksi makanan.
Prosedur Penyimpananan Bahan Makanan di Kitchen Hotel Four Seasons Resort Bali at Sayan
Untuk mengantisipasi kerusakan bahan makanan, maka perlu menerapkan prosedur penyimpanan bahan makanan yang benar sesuai dengan jenis dari masing-masing bahan makanan. Tujuan penelitian dalam tugas akhir ini adalah untuk mengetahui bagaimana prosedur penyimpanan bahan makanan di kitchen dan Untuk mengetahui kendala yang dialami staf kitchen dalam proses penyimpanan bahan makanan di kitchen, jenis penelitian ini adalah kualitatif, Dalam penelitian ini, peneliti menggunakan lembar observasi, daftar pertanyaan wawancara dan dokumen-dokumen terkait dengan penelitian yang dimiliki oleh kitchen. Penelitian ini dilakukan di Hotel Four Seasons Resort Bali At Sayan, Berdasarkan hasil penelitian Prosedur penyimpanan bahan makanan di kitchen Hotel Four Seasons Resort Bali At Sayan, sudah memiliki standar dalam penyimpanan bahan makanan yaitu dengan sudah memakai alat-alat penyimpanan sesuai dengan standarnya, menerapkan sistem FIFO, memastikan suhu chiller diatur sesuai dengan SOP dan perawatan alat-alat yang digunakan untuk penyimpanan bahan makanan. Ada beberapa kendala yang dialami staff kitchen dalam proses penyimpanan bahan makanan yaitu kurangnya chiller tempat penyimpanan bahan makanan, kesulitan dalam mencari bahan makanan, tidak adanya food text atau lebeling pada bahan makanan yang disimpan, kurangnya knowledge dalam penyimpanan bahan makanan.
Prosedur Pembuatan Pollo Funghi Pizza Di Kitchen Restoran K Resto
Pollo Funghi Pizza is a type of pizza topped with tomato sauce, cheese, mushrooms and chicken. This research was conducted to find out the procedure for making pollo funghi pizza at Kitchen K restaurant. There are three problem formulations contained in this research, namely what is the procedure for making pollo funghi pizza at K restaurant, what are the obstacles that often occur in making pollo funghi pizza at K restaurant, efforts that can be made to overcome obstacles in making pollo funghi pizza at K restaurant. The theory in this research discusses tourism, hotels, kitchens, procedures, cooking and cooking methods. The data analysis technique used is descriptive qualitative, where the research produces descriptive data that describes, depicts, explains, explains and answers in more detail the problems to be studied. The data collection methods used were observation, interviews and documentation. The results of this research show that the procedure for making pollo funghi pizza is quite good, the taste and quality of the pizza produced has received good feedback from guests, and pollo funghi pizza has become one of the favorite pizzas. In making pollo funghi pizza there are obstacles, namely pizza dough that is tight or less elastic, running out of stock of ingredients and equipment damage
Kitchen, Making, Pollo Funghi Pizza, Procedure
Teknik Pengolahan Duck Confit di Hot Kitchen Pada Finns VIP Beach Club Canggu Bali
This study aims to find out the duck confit processing technique, the obstacles faced in the duck confit processing technique and the efforts made to overcome the obstacles in the duck confit processing technique in the hot kitchen at Finns VIP Beach Club Canggu Bali. The data collection method was carried out by conducting observations, interviews, and documentation using qualitative descriptive analysis techniques, namely explaining and describing duck confit processing techniques in the hot kitchen at Finns VIP Beach Club Canggu Bali. The obstacles faced in the duck confit processing technique in the hot kitchen at Finns VIP Beach Club Canggu Bali are in the selection of basic ingredients, especially duck, storing duck confit, cooking time and maintaining the consistency of the dish. The business effort carried out is to use imported duck and use adequate tools such as vacuum machines to store it and convothem to cook duck confit. The results of the study showed that there were obstacles in the processing of duck confit, namely in the cooking process and lack of precision in processing duck confit. The suggestion is to immediately realize what has been conveyed by the speakers.
Penerapan Standard Keselamatan Kesehatan Kerja (K3) Pada Karyawan Kitchen Di Finns Vip Beach Club Canggu Bali
Penelitian ini bertujuan untuk menganalisa bagaimana penerapan standard keselamatan kesehatan kerja (K3) di Finns VIP beach club canggu bali. Penelitian ini dilatar belakangi oleh pekerja yang mengalami kecelakaan kerja yang dikarenakan kurang patuhnya pekerja terhadap prosedur keselamatan kerja yang mengakibatkan adanya kecelakaan kerja. Penelitian ini bertujuan untuk mengetahui penerapan standard keselamatan kesehatan kerja, mengetahui kendala-kendala yang dihadapi dalam penerapan standard keselamatan kesehatan kerja dan mengetahui upaya mengatasi kendala dalam penerapan standard keselamatan kesehatan kerja. Pada penelitian ini metode pengumpulan data dilakukan dengan melakukan wawancara, observasi dan dokumentasi dengan menggunakan teknik analisis deskriptif kualitatif. Penyajian hasil analisis yang digunakan yaitu teknik informal berupa bagan dan teknik formal yaitu berupa gabungan kalimat. Hasil penelitian menghasilkan 3 simpulan yaitu : a) penerapan standard keselamatan kesehatan kerja yang meliputi penggunaan APD kitchen,memastikan lingkungan kerja yang aman dan memastikan peralatan yang digunakan tidak menimbulkan kecelakaan. b) kendala yang dihadapi adalah penggunaan uniform kitchen, untuk lingkungan dapur tidak adanya ventilasi, ada trainee dan karyawan yang belum mengetahui penggunaan alat, kurangnya pemahaman kitchen equipment, pemilihan sampah organik maupun anorganik yang mereka belum bisa membedakan, pemahaman dalam penggunaan fire exhausted. c) upaya yang dilakukan dalam mengatasi kendala penerapan keselamatan kesehatan kerja adalah dilakukan pemeriksaan setiap hari oleh pihak engineering tentang suhu di ruangan di kitchen,memberikan pelatihan terhadap penggunaan alat dan mesin,pemilihan sampah organik dan anorganik upaya yang dilakukan untuk mengatasi kendala tersebut yaitu dengan cara mengingatkan karyawan maupun trainee tentang pentingnya membedakan antara sampah organik dan anorganik, memberikan pelatihan tentang memadamkan api . Adapun saran dari penulis yaitu dengan melakukan pelatihan kepada seluruh karyawan tentang keselamatan dan kesehatan kerja.
standard, keselamatan kesehatan kerja, karyawan, kitchen.
Penerapan Hygiene Dan Sanitasi Untuk Menjaga Kualitas Minuman Di Bar Restoran Bias Country Bali
The final assignment report entitled Application of Hygiene and Sanitation to Maintain the Quality of Drinks at the Bias Courtyard Bali Restaurant Bar, aims to determine the application of hygiene and sanitation to maintain the quality of drinks at the Bias Courtyard Bali Restaurant Bar, the obstacles faced when implementing hygiene and sanitation, and the efforts made to ensure that hygiene and sanitation are implemented well. qualitative descriptive research method obtained from two data sources, namely primary data and secondary data, as well as data collection techniques using observation, interviews and documentation. Hygiene and Sanitation is a preventive health effort that focuses its activities on individual activities and the human environment. Based on the discussion outlined by the author regarding the application of hygiene and sanitation to maintain the quality of drinks at the bar, the application of hygiene and sanitation at the Bias Courtyard Restaurant Bar is the same as the theory of the experts mentioned. This research produces 3 conclusions (1). The implementation of hygiene and sanitation has not been implemented properly due to the absence of written SOPs in the Bias Courtyard Restaurant Bar; (2). Obstacles that hinder the implementation of hygiene and sanitation include staff's lack of awareness of the importance of implementing hygiene and sanitation; (3). Efforts made to ensure that the implementation of hygiene and sanitation runs well are by holding briefings, training and directly controlling the operations at the bar. Based on these conclusions, it can be recommended that beverage processing must be carried out according to established SOPs, such as using hand gloves and washing beverage ingredients before using them to maintain hygiene and sanitation to maintain the quality of a beverage
UPAYA-UPAYA EXECUTIVE CHEF DALAM MENINGKATKAN KUALITAS MAKANANDI GRAND ZURI HOTEL KUTA, BALI
The background of this research is the lack of food quality in the areas of texture, temperature and taste in food. Therefore, the author raised the title Executive Chef's Efforts in Improving Food Quality at Grand Zuri Hotel Kuta Bali. The objectives and benefits of this research are to find out how the efforts, constraints and solutions of the executive chef to overcome the obstacles faced in improving the quality of food at Grand Zuri Hotel Kuta, Bali. In this study the authors used qualitative and quantitative data types obtained from primary data and secondary data. Using research instruments in the form of a check list of observations, interviews, documentation, and using data analysis techniques, namely where this research was obtained from qualitative descriptive data. The results of the discussion of this study are as follows (1) to improve the quality of food, there are several efforts made by executive chefs, namely standards for receiving food ingredients, storing food ingredients, implementing hygiene, and working professionalism of employees. (2) Constraints faced include delays in the delivery of food ingredients, damage to operational equipment and lack of communication between employees. (3) The chef's solutions in overcoming these obstacles include: by giving a warning to the supplier if it is still late in the delivery of food ingredients, by checking equipment at least once a week, and always urging employees to maintain good communication
TATA CARA ROOM ATTENDANT DALAM USAHA MENJAGA KUALITAS KEBERSIHAN KAMAR KING SUITE DI HARD ROCK HOTEL BALI
Hard Rock Hotel Bali is a 5 star hotel located in Kuta. To provide maximum service quality, it is very important to pay attention to the quality of room cleanliness especially the King Suite Room, which in general should pay more attention to the cleanliness of the room. As one of the best rooms in Hard Rock, the quality of cleanliness in the King Suite Room really nees to be considered in order to minimize guest complaints and provide the best experience in the best Hard Rock rooms. In the current pandemic situation with very spacious room conditions, standard room cleaning procedures must pay more attention to guest comfort according to the protocol in order to maintain in health of the both guests ans staff who clean the room, therefore the author raises the title Prosedure for Room Attendent in a effort to maintain cleanliness quality King Suite Room at Hard Rock Hotel Bali. The theoretical basis for writing this final report includes procedures, housekeeping, business, quality, cleanliness, rooms. Data collection techniques used are observation, interviews, and documentation. The result of this study are that the Room Attendant must follow the procedures for cleaning the King Suite Room in an effort to maintain the quality of room cleanliness at Hard Rock Hotel Bali to comply with the procedures established in accordance with the current pandemic situation.
room attendant, king suite, hotel, service quality
PROSEDUR PENYIMPANAN BAHAN MAKANAN DI KITCHEN GARDIN BISTRO PATTISSIERA PETITENGET BALI
This study aims to determine the procedures for storing foodstuffs, the obstacles encountered in the procedures for storing foodstuffs and the efforts made to overcome the problems of storing foodstuffs at Kitchen Gardin Bistro Pattissiera. The method of data collection was carried out by conducting observations, interviews, and documentation using qualitative descriptive analysis techniques, namely describing and describing the procedures for storing food ingredients at Kitchen Gardin Bistro Pattissiera. Constraints faced in the Food Storage Procedure at Kitchen Gardin Bistro Pattissiera are the lack of storage space so that overloads often occur, the storage temperature is often damaged, and the first in first out system has not been implemented. Efforts are being made to limit the ordering of goods, implement a first in first out system, and improve the temperature of the storage room. The suggestion is to immediately realize what has been conveyed by the resource person.
PENERAPAN STANDARD OPERATING PROCEDUREPELAYANAN MAKANAN DI RESTORAN AQVA HOTEL LEGIAN-BALI
Several things that become problems in service by waiters at the AQVA Hotel Restaurant, namely incompatibility with the Standard Operating Procedure of service in the Sequence of Service when taking orders. Therefore the purpose of this research is 1. To find out the application of the Standard Operating Procedure in food service at the AQVA Hotel Legian Restaurant, 2. To find out the obstacles faced in implementing the Standard Operating Procedure at the AQVA Hotel Legian Restaurant, 3. To find out the efforts made in overcoming the obstacles to implementing the Standard Operating Procedure at the AQVA Hotel Legian Restaurant. In this study, several instruments were used, such as: a list of questions that the author would use to interview the informants. This study uses qualitative descriptive data analysis techniques to process data obtained from the industry. The conclusion of the research is that the implementation of the Standard Operating Procedure in the Sequence of Service by waiters at the AQVA Hotel Restaurant has not been carried out properly and correctly, the type of menu used is Ala carte and uses American Service. Some of the obstacles experienced in hotels are not mastering SOPs, lack of manpower, not conducting briefings. Therefore the efforts made include: studying and understanding, adding manpower, and holding regular briefings.
Upaya Supervisor dalam Menerapkan Standar Recipe di Chadis Roof Bar Hotel Swiss Belinn Legian Kuta-Bali
This research has a background problem, namely the bartender in making mixed drinks has not followed the standard recipe such as the method used, the ingredients used include the quality and dosage, and the tools used. Therefore, the author raised the title of the research on Supervisor Efforts in Implementing Recipe Standards at Chadis Roof Bar Hotel Swiss Belinn Legian, Kuta-Bali. The purpose and benefits of the author are to find out the procedures for making drinks, the obstacles faced by the bartender, and the efforts made by the supervisor in implementing the standard recipe at the Chadis roof bar Swiss Belinn Legian hotel, Kuta-Bali. In this study, there are several theories related to the research, namely the theory of hotels, bars and their equipment, efforts, bartenders, implementation, supervisors, standard recipes, and drinks. Using research instruments to improve research results. Data collection techniques by means of observation, interviews, and documentation. To overcome the problem where the bartender does not apply standard recipes, supervisors hold training every two to three months by providing material on SOPs and standard recipes. Supervisors also supervise during operating hours at the bar
Peranan Room Attendant dalam Menjaga Kebersihan Kamar Tamu di U Paasha Seminyak Bali
This research has a background problem including, the fluctuating cost of room occupancy rate every month. Therefore, the author raised the title of the study about the role of room attendant in maintaining the cleanliness of guest rooms at Hotel U Paasha Seminyak Bali. The method used is descriptive qualitative as for the research objectives to determine the role of the room attendant in maintaining the cleanliness of the guest rooms, to find out the obstacles faced by the room attendant in maintaining the cleanliness of the guest rooms, to find out the efforts made by the room attendant in maintaining the cleanliness of the guest rooms at the U Paasha hotel. Seminyak Bali. The results of this study are room attendants are able to complete work during high season by looking for daily workers and carrying out inventory every month to find out supplies of tools and materials and if there is a shortage of linen the room attendant will report to the supervisor that there is a shortage of linen and the supervisor immediately reports to the executive housekeeper. Obtained from primary data and secondary data. Using research instruments to improve research results. Data collection techniques by means of observation, interviews and documentation. Also using data analysis techniques. The technique of presenting the results of the analysis where the presentation of the results of this analysis aims to fully clarify what can be obtained at the hotel.
PENERAPAN STANDAR OPERASIONAL PROSEDUR CHECK IN TAMU INDIVIDUAL OLEH GUEST EXPERIENCE ASSISTANT PADA MASA PANDEMI COVID 19 DI THE SEMINYAK BEACH RESORT & SPA BALI
The purposes of this study are as follows: 1. to find out the standard operating procedures for individual guest check-in during the Covid-19 pandemic, 2. to find out the application of standard operating procedures for individual guest check-in by guest experience assistants during the Covid-19 pandemic , 3. to find out the obstacles experienced by guest experience assistants in implementing standard operating procedures for individual guest check-in during the Covid-19 pandemic, 4. to find out the efforts made to overcome obstacles in implementing standard operating procedures for individual guest check-in during the Covid-19 pandemic at The Seminyak Beach Resort & Spa. The analysis technique used in this study is a qualitative descriptive analysis technique. The research instruments are: observation check-list, documentation study, and interview list. From the results of the research that has been done, several conclusions can be drawn as follows: 1. 1. The standard operating procedures for individual guest check-in during the Covid-19 pandemic at The Seminyak Beach Resort & Spa underwent several additions and new arrangements referring to CHSE, 2. the application of health protocols to standard operating procedures for individual guest check-in has not been carried out optimally and consistently because some of the standard operating procedures are not carried out by guest experience assistants, 3. Constraints experienced include: lack of employees, some guests are still difficult to maintain distance, 4. efforts made in dealing with obstacles include: dividing tasks with trainees, putting up signs keeping distance
ANALISIS MENU ENGINEERING DALAM UPAYA MENINGKATKAN PENJUALAN MAKANAN DI DEUS CAFE CANGGU, KUTA UTARA BALI
This research is menu engineering analysis in an effort to increase food sales at Deus Cafe Canggu. The formulation of the problem raised in this study is how to apply menu engineering analysis, how to analyze menu based on menu engineering, and how to strategy in increasing food sales at Deus Cafe Canggu. This research was conducted using qualitative data and quantitative data sourced from primary data obtained from interviews and observations, as well as secondary data obtained from companies in the form of menu lists, selling prices, food costs, and history of sales. The analysis method used in this study is menu engineering and the object under study is the type of salad dish, main course, light meals, and kids menu. Based on the results of the analysis carried out, it can be concluded that there are 8 items (26.67%) types of dishes for the star group, 10 items (33.33%) types of dishes for the plow horse group, 6 items (20.00%) types of dishes for the puzzle group, and 6 items (20.00%) types of dishes for the dog group. The decisions and follow-up actions taken by management in increasing food sales are maintaining the quality and selling price of food for the star group, controlling food costs and increasing the selling price of food for the plow horse group, revising the menu and promoting for the puzzle group, evaluating the menu and deleting the menu. for the dog group.
PERANAN HOUSEKEEPING ATTENDANT DALAM PENYIAPAN KAMAR TAMUDI TONYS VILLAS RESORT SEMINYAK
The purpose of this study was to determine the role of the housekeeping attendant in preparing guest rooms at Tonys Villas Resort Seminyak, the obstacles faced by the housekeeping attendant in preparing guest rooms, and how to overcome these obstacles. This study uses quantitative and qualitative data types, obtained from primary data sources and secondary data. This study uses research instruments to improve research results by means of observation, interviews and documentation, as well as using formal and informal data presentation techniques that aim to explain the role of housekeeping attendant in preparing guest rooms at Tonys Villas Resort Seminyak. The results of the role of the housekeeping attendant in preparing guest rooms at Tonys Villas Resort Seminyak are: providing job training for employees at Tonys Villas Resort Seminyak, both in preparation for guest rooms, maintaining cleanliness, tidiness, beauty of guest rooms, cleanliness of employees, equipment, and area at Tonys Villas Resort Seminyak and maintain standard operating procedures for preparing guest rooms at Tonys Villas Resort Seminyak.
UPAYA BARTENDER DALAM MENINGKATKAN KUALITAS PELAYANAN PADA THE SUNKEN POOL BARDI HOTEL BLUE-ZEA RESORT BY DOUBLE-SIX SEMINYAK BALI
Hotel Blue-Zea is a four-star hotel located on Jalan Camplung Tanduk, Seminyak, which was established in 2019. The purpose of this study was to determine the bartender's efforts to improve service quality at the sunken pool bar at the Blue-Zea Hotel resort by double-six Seminyak Bali. The researcher uses a qualitative descriptive method by paying attention to the quality of service and the problems discussed, the qualitative descriptive method is the answer that is re-described by the author to answer the existing questions. The results of this study are that in improving the quality of service at the Sunken Pool Bar at the Blue-Zea Resort By Double-Six Seminyak Bali, there are several obstacles faced such as there are still some bartenders who do not follow the standard receipe prepared by management and there are bartenders who do not apply FIFO (first in first out) method.
PENERAPAN CHSE DI RESTORAN BEACH CLUBPADA MASA PANDEMI DI HOTEL PURI SANTRIAN SANUR
Bali Island is one of the islands in Indonesia which is a destination for both domestic and foreign tourists because the island of Bali has a diversity of cultures and tourism objects. Among the hotels in Bali. Hotel puri santrian sanur is a 5-star hotel located at Jalan.Cemara No.35 Sanur, South Denpasar. To run its daily operations, this hotel has several department restaurants that must provide good service, especially to guests. The first impression of guests towards the hotel is when they see the cleanliness of the restaurant and good service for guests. The purpose of this study was to determine the service procedures at restaurants and the constraints experienced during the current pandemic at Puri Santrian Bali. The type of data used is qualitative data and the data sources used are primary data and secondary data. Data collection techniques used are observation, interview, and documentation techniques. The technique of presenting the results of the analysis used is a comparative descriptive method. The results of the analysis are the implementation of CHSE at the Beach Club Restaurant with the application of strict health protocols in accordance with applicable SOP standards. Constraints faced in determining the CHSE are waiters who do not comply with the CHSE. Steps taken to improve the implementation of CHSE are to provide guidance to all staff regarding CHSE at beach club restaurants.
PERANAN PUBLIC AREA DI HARRIS RESIDENCES RIVERVIEW KUTA BALI
This research has background problems including, lack of linen when occoupancy is high, cleaning tools that are not functioning properly are still used in operations, deviations from work procedures by room attendants, lack of time accuracy in cleaning rooms. Therefore, the author raised the title of research on the Role of Supervisor in Improving the Quality of Room Attendant Work at Hotel U Paasha Seminyak Bali. The method used is descriptive qualitative while the research objectives are to determine the role of supervisors in improving the quality of room attendant work, to find out the constraints as supervisor in improving the quality of room attendant work, to find out the supervisor's efforts in overcoming these obstacles in improving the quality of room attendant work at U Paasha Seminyak Bali. The results of this study are supervisors must replace tools that are not functioning properly, in order to get maximum results. To improve the work discipline of subordinates, supervisors must provide their subordinates with a request schedule so that subordinates can be disciplined in their work. Obtained from primary data and secondary data. Using research instruments to improve research results. Data collection techniques by means of observation, interviews and documentation. Also using data analysis techniques. The technique of presenting the results of the analysis where the presentation of the results of this analysis aims to fully clarify what can be obtained at the hotel.
PENERAPAN STANDARD OPERATIONAL PROCEDURE OLEH BELL SERVICE AGENT DALAM MENANGANI BARANG BAWAAN TAMU INDIVIDUAL CHECK-IN DI HOTEL INDIGO BALI
ABSTRACT The purpose of this research is to find out how the implementation of the Standard Operational procedure for handling the luggage of individual guest check-in and the obstacles faced by the Bell Service Agent in implementing the Standard Operational procedure for handling the luggage of individual guests check-in, so that efforts can be identified. done by the Bell Service Agent in dealing with these problems. This research uses interview, observation and documentation methods with descriptive qualitative data techniques. In this study what must be known is the Standard Operational Procedure for handling the luggage of individual guests checking in by presenting the results of interviews, observations and documentation. It can be concluded that the Standard Operational Procedure for handling guest luggage is carried out by Bell Service Agents with constraints such as several Bell Service Agents. have not applied guest luggage handling techniques, goods storage places are always full, lack of communication during handling of goods, and records that are not completely running well and the efforts made by superiors provide briefings before carrying out duties and responsibilities, provide training in lifting techniques goods, make binding on goods and always monitored by the Bell Service Team and CCTV, further improve communication using HT (Handy Talky) or hotel phone, and check the luggage delivery log sheet.
Upaya Room Supervisor Dalam Meningkatkan Kualitas Kamar Deluxe Pada Padma Resort Legian Kuta Bali
The purpose of this study was to determine the Room supervisor procedures in improving the quality of Deluxe rooms at Padma Resort Legian, Kuta Bali, knowing the obstacles faced by Room Supervisors in improving the quality of Deluxe rooms at Padma Resort Legian, Kuta Bali and efforts made in dealing with the obstacles experienced by Room Supervisors in improving the quality of Deluxe rooms at Padma Resort Legian, Kuta Bali. Data collection techniques are carried out by means of observation, interviews, and documentation. The results showed that there are several ways done by supervisors to improve room quality, namely communicating with housekeeping by giving morning briefing every day or by directly providing information to housekeeping such as a change in room status. The division of schedules that are irregular or change due to the limited number of employees. 2. Difficulty in fostering the discipline of the housekeepers due to some housekeepers relaxing during working hours.3. There is no indifferent response from some housekeepers in seeing something odd or seeing damage in the room. Efforts made to resolve obstacles are giving trust to those who get the assignment fi public area because they already have more abilities and skills than others, giving appreciation for a success or achievement that has been achieved by the housekeeper, training the housekeeper, and giving direction or notification to the housekeeper in anticipating all possibilities that can occur.
Pengaruh Motivasi Kerja Terhadap Kinerja Karyawan Di Astagina Resort Villa And Spa Legian Bali
The purpose of this research was to determine the effect of work motivation on working performance in Astagina Resort vila and Spa. The methods used to collect data were questionnaire, interview, and documentation. The result shows that work motivation (x) has positive and significant effect toward employee performance in Astagina Resort and Villa and Spa. Besides that, the result also shows that the amount of determination was 46,8% which means that 46,8 % of Astagina Employee of Astagina Resort Villa and Spa were affected by work motivation (X) and the rest (53,2%) was affected by another variable which is not used in this research. It is suggested that Astagina Resort Villa and Spa Management can increase motivation by giving bonus, reward or other reinforcement which can trigger the increase of working performance. If it is applied, indirectly, it will increase working performance and visitor who stay in Astagina Resort and Spa will also increase. The management is hoped to provide training to staff so that employee can fisihh their job effectively.
UPAYA SUPERVISOR MENJAGA KUALITAS PELAYANAN PRAMUSAJI DI RESTORAN EDEN HOOKAH CLUB KUTA BALI SAAT PANDEMI COVID-19
This research is entitled the supervisor's efforts to maintain the quality of waiter service at Eden Hookah Club Bali Kuta Restaurant during the Covid-19 Pandemic. Knowledge found by the Supervisor on waitress services during the COVID-19 pandemic. The data used in this study was qualitative obtained from data sources primary and secondary. Data collection techniques by means of observation, interviews and documentation. The analysis technique was carried out by means of qualitative descriptive. From the results of the research and discussion, it can be concluded as follows: the obstacles faced by supervisors in maintaining service quality are the lack of awareness of waiters on the importance of using masks, always washing hands, maintaining distance, maintaining cleanliness and maintaining body hygiene in accordance with the maximum limit that has been determined. Efforts are made to always remind the use of masks for both waiters and guests who come to the restaurant, increase hand sanitizer in the restaurant area such as at tables and in front of the entrance, routinely clean the restaurant by wiping tables and chairs and spraying disinfectant in the restaurant area, checking the body temperature of the waiter before entering the restaurant, and maintain a distance.
Prosedur Penyimpanan Sayur Dan Buah dalam Menunjang Sistem Fifo Di Kitchen pada Hotel Taum Resort Bali Petitenget Kuta
The research deals with the storage of Vegetable and Fruit Procedures to Support the FIFO System in the Kitchen at the Taum Resort Bali Hotel, Petitenget, Kuta, Bali. Threre are 3 problem formulations namely: (a) The procedure for storing vegetables and fruit to support the FIFO system in the kitchen at the Taum Resort Bali Hotel, Petitenget, Kuta, Bali, (b) the obstacles encountered in the Vegetable and Fruit Storage Procedures and (c) the solution to the obstacles. The data collection technique used by are observation, interviews with Commis regarding the Vegetable and Fruit Storage Procedures in Supporting the FIFO (First in First Out) system, and Documentation carried out by taking pictures of how the storage of vegetables and fruit is carried out at the Taum Resort Bali Hotel The data analysis technique used is descriptive qualitative to lead to get the results and conclusions. The research found out three conclusions; (a) the Vegetable and Fruit Storage Procedures in the Kitchen at the Taum Resort Bali Hotel have been implemented well, but there are still some errors that occur, such as lack of knowledge of kitchen staff regarding the application of the FIFO system which causes vegetables to rot, lack of knowledge in using tools that result in room temperature changing often so that vegetables and fruit rot faster, and lack of knowledge in the ordering process.
UPAYA PENERAPAN HYGIENE DAN SANITASIDI GARDEN CAFÉ KITCHEN PADA HOTEL GRAND HYATT NUSA DUA BALI
The background of the research are lack of hygiene and sanitation in personal hygiene, food hygiene, and kitchen hygiene in the Garden Café kitchen at the Grand Hyatt Nusa Dua Bali. Therefore, the author raises the title of research on the application of hygiene and sanitation Garden Café Kitchen at the Grand Hyatt Nusa Dua Bali. The aims and benefits of the authors are to be wise and prudent in applying hygiene and sanitation in the Garden Café kitchen. In this study, the authors used qualitative data from primary and secondary data sources. Using research instruments to improve research results. The instrument were used in this research were observation, interviews and documentation, and also using qualitative descriptive data analysis techniques. The result of the study shows that efforts are made to apply hygiene and sanitation, namely providing hygiene and sanitation SOPs and daily HACCP in the Garden Café kitchen. The obstacles in this research namely the number of staff who are undisciplined and do not comply with the standard procedure operational given by the management as well as problems that occur with food hygiene and kitchen hygiene, several methods have been carried out by management by holding staff training and weekly briefings and direct warnings for staff who still violate operational working hours. For kitchen hygiene, report directly to other departments to get direct treatment.