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All Journal Hospitaliti
Bet El Silisna Lagarense
Program Studi Global Tourism Management, Jurusan Pariwisata, Politeknik Negeri Manado
Social Sciences

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KOORDINASI OPERASIONAL DALAM LAYANAN F&B HOTEL: STUDI EMPIRIS PADA HOTEL IBIS MANADO CITY CENTER BOULEVARD Bet El Silisna Lagarense; Agustinus Walansendow; Sony Wijanarko; Jeskrispen Lagarense
Jurnal Hospitaliti Vol. 4 No. 1 (2025): Jurnal Hospitaliti
Publisher : UPT Penelitian Sekolah Tinggi Ilmu Pariwisata Manado

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This study aims to analyze operational coordination within the Food and Beverage (F&B) Service at the Ibis Manado City Center Boulevard Hotel Restaurant, focusing on the factors influencing effective staff coordination. The research addresses the responsibilities, duties, as well as the inhibiting and supporting factors affecting daily work coordination. The literature review covers theories on restaurants and their types, definitions of coordination, as well as the roles, skills, personality traits, and work motivation relevant to F&B Service personnel. A qualitative method was employed, using observation and documentation for data collection, and data analysis was conducted through data reduction, presentation, triangulation, and conclusion drawing. Findings reveal that inadequate coordination skills contribute to poor staff communication, negatively impacting professionalism in service operations. A case study at the hotel restaurant highlights coordination issues and identifies managerial aspects that require attention by F&B management. The study concludes that coordination skills are essential for enhancing professionalism and operational effectiveness. It is recommended that all F&B Service staff actively engage in continuous coordination to maintain effective communication and achieve shared organizational goals. Keywords: Coordination, Communication, Skills, Responsibility
PENERAPAN STANDAR HYGIENE DAN SANITASI DALAM OPERASIONAL DAPUR HOTEL: STUDI KASUS F&B PRODUCT HOTEL ARYADUTA MANADO Agustinus Walansendow; Bet El SIlisna Lagarense; Helni Desty Yanice Lagarense
Jurnal Hospitaliti Vol. 4 No. 1 (2025): Jurnal Hospitaliti
Publisher : UPT Penelitian Sekolah Tinggi Ilmu Pariwisata Manado

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Abstract

The implementation of hygiene and sanitation standards is a crucial aspect of hotel kitchen operations, particularly in the Food and Beverage (F&B) Product Department. These practices include maintaining the cleanliness of kitchen equipment, ensuring hygienic behavior among kitchen staff, and handling food ingredients safely and properly. This study aims to analyze the application of hygiene and sanitation standards in food production processes and to identify key factors that must be considered to produce high-quality and safe food products. This research employs a descriptive qualitative approach, with data collected through direct observation, interviews, and documentation. The findings reveal that some staff members in the F&B Product Department of Aryaduta Hotel Manado have not fully implemented proper hygiene and sanitation standards during food processing. Several hygiene procedures are still neglected in daily kitchen operations, although some staff have shown good adherence to these standards. These findings highlight the need to improve compliance with hygiene and sanitation procedures to ensure the quality and safety of food served to hotel guests. Keywords: hygiene and sanitation, product quality, hotel kitchen, F&B kitchen
Co-Authors Agustinus Walansendow Helni Desty Yanice Lagarense Jeskrispen Lagarense Sony Wijanarko