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Roy Daniel Samboh
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PENTINGNYA UPSELLING DI RESERVATION SECTION FRONT OFFICE DEPARTMENT DALAM MENINGKATKAN PENDAPATAN KAMAR DI HOTEL X JAKARTA Salsabila Chaerunnisa; Roy Daniel Samboh
Eduturisma Vol 4 No 2 (2020): Eduturisma
Publisher : LPPM and Travel Operation Department Universitas Asa Indonesia

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Abstract

The front office is, guest service department and responsible for the sale of hotel rooms based on the way that has been conducted by the reservation system. Besides that, the front office will serve guests while visitors want to stay and also provide the information details in our hotel for guests who were coming. there were several department front office such as receptionist, reservation section, guest relation officer, concierge, bell captain, telephone operators. Guests have often mistaken to differentiate reservation and receptionist. The task of the reservation is to reserve the guest bedroom. The task of the receptionist is to welcoming guests who have booked rooms and including as an information center also serving guests for a special request in the hotel. Reservation is one section that can not stand alone they must always be associated with other departments in performing their duties to fulfill special requested from guests. Being a reservation needs to have the ability such as upselling. Upselling is one type of sales in which a reservation agent will offer to prospective guests to buy the offer of the product or service in bidding higher and better in accordance with facilities will get, in an effort to make hotel gain better knowledge and income are surely rose to the hotel. the duties and responsibilities of the reservation is of course an attempt to maintain the reservations hotel room steady even increased to make income hotel still good.
HUBUNGAN LOBBY AMBASSADOR DAN KUALITAS PELAYANAN TAMU VIP DI DEPARTEMEN FRONT OFFICE PADA HOTEL GRAND HYATT JAKARTA Azzahra Putri Larasati; Roy Daniel Samboh
Eduturisma Vol 8 No 1 (2023): Eduturisma
Publisher : LPPM and Travel Operation Department Universitas Asa Indonesia

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Abstract

This study aims to determine the relationship between the Ambassador Lobby and VIP guest service quality in the front office department at the Grand Hyatt Jakarta hotel in terms of the 5 dimensions of service quality, namely: tangibles, reliability, responsiveness, empathy. (emphaty), and assurance (assurance). This type of research is descriptive with the method of job analysis. For this job analysis method using a data collection process that analyzes a job or activity directly. This data collection technique is carried out by coming directly, and observing and analyzing it yourself. Based on the results of the research and discussion, it can be seen that the Ambassador Lobby is related to the quality of service for VIP guests at the Grand Hyatt Jakarta hotel. The author uses descriptive research methods and quantitative approaches and is processed using the Validity Test, Reliability Test, and Spearman's Rank Correlation Test, whereby using this research method it will be known that there is a significant relationship between variables (X) and variable (Y) to be studied so that it makes conclusions that will clarify the description of the object under study. The conclusion of this study is that the Ambassador Hotel Grand Hyatt Jakarta Lobby has many advantages, behind these advantages there are also disadvantages. However, these deficiencies can be minimized by improving services for VIP guests at the Grand Hyatt Jakarta hotel
Uji Kesukaan Kimchi dengan Modifikasi Asinan Buah Roy Daniel Samboh; Evelyn Sazcipta Mekarningtyas
Eduturisma Vol 9 No 1 (2024): EDUTURISMA
Publisher : LPPM and Travel Operation Department Universitas Asa Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70157/e.v9i1.2624

Abstract

Abstract This research was conducted because the researcher wanted to create kimchi innovation with local fruits in Indonesia, where fruits are horticultural products or easily perishable, so there needs to be an effort to extend the shelf life of fruits and increase their selling price. Therefore, the author was interested in creating kimchi innovation with fruit pickle modification. The research method and data collection techniques used were (1) Experimental Method (2) Literature Study (3) Questionnaire. From the results of the research using organoleptic tests that have been conducted, it can be concluded that kimchi with fruit pickle substitution with the best mean result (3.95) was found in the characteristic color of fruit kimchi, which has various colors from the fruit and a deep red color from the kimchi substitution spices. Key Words : Organoleptic Test, Modification, Kimchi, Pickled Fruit
Peran Order Taker Terhadap Kinerja Room Attendant di Hotel Shangri-La Jakarta Peter Sava Dojo Mariano; Roy Daniel Samboh
Eduturisma Vol 9 No 2 (2025): EDUTURISMA
Publisher : LPPM and Travel Operation Department Universitas Asa Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70157/e.v9i2.2728

Abstract

Shangri-La Jakarta is a 5-star hotel located in the center of Jakarta. Within a hotel, there are departments that have their own tasks, functions, and responsibilities. In the housekeeping department, there is a liaison between the housekeeping department and other departments, as well as guests. The order taker is the center of information about housekeeping and handles requests from guests and other departments to ensure the smooth running of the housekeeping department. The data collection methods used in this study include observation, interviews, documentation, and direct questionnaires with 20 room attendants at Shangri-La Jakarta Hotel regarding the role of the order taker in the performance of a room attendant at the hotel. Using the mean calculation technique, the result obtained was 4.79 points, indicating that the 20 staff members strongly agree that the role of the order taker significantly assists the performance of a room attendant at Shangri-La Jakarta Hotel. Keywords : housekeeping, departement, order taker, room attendant
Co-Authors Azzahra Putri Larasati Evelyn Sazcipta Mekarningtyas Peter Sava Dojo Mariano Salsabila Chaerunnisa