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All Journal E-Journal Home Economic and Tourism YASIN: Jurnal Pendidikan dan Sosial Budaya
DWITAMA, FRISCA SASRI
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Economics, Econometrics & Finance Social Sciences Other

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KOMUNIKASI INTERPERSONAL KARYAWAN PURCHASING DENGANFOOD AND BEVERAGE DIVISION HOTEL BASKO PADANG DWITAMA, FRISCA SASRI; Yuliana, Yuliana; Suyuthie, Hijriyantomi
Journal of Home Economics and Tourism Vol 11, No 1 (2016): Priode Maret 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (257.314 KB)

Abstract

This research aimed to describe the employee interpersonal communication with employees purchasing food and beverage division which in terms of openness, confidence, verbal and nonverbal communication, empathy, positivity, and conflicts in interpersonal relationships. This type of research is descriptive qualitative data. Techniques of collecting data using interviews, observation, and documentation. From the results of this study concluded that the openness indicator is only a fraction of employees are open in communicating about the interpersonal realize yourself, accept yourself, the desire to respond honestly and desire to convey information. In the case of most of the employees have confidence build confidence and mutual trust. Verbal and nonverbal communication only some employees are to communicate effectively and listen while understanding. Most employees have empathy in terms of feel the problems of others. Most give positive attention and gives a feeling of positive and most participated in solving the problem if there is a conflict. Keywords: InterpersonalCommunication, Hotel, Purchasing, Food andbeveragedivision
Analisis Penerapan Standard Recipe Menu Coffee Break dalam Menjaga Konsistensi Biaya Produksi Bakery Hotel Santika Kelapa Gading Dwitama, Frisca Sasri; Ferdian, Feri; Yasri, Yasri; Elida, Elida
YASIN Vol 6 No 4 (2026): YASIN: Jurnal Pendidikan dan Sosial Budaya
Publisher : Lembaga Yasin AlSys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/yasin.v6i4.11005

Abstract

Although food cost control has been widely discussed in hospitality research, studies that specifically examine the consistency of standard cost ratios across coffee break menus based on standard recipe documents remain limited. This study aims to analyze the implementation of standard recipes and identify the consistency of food cost ratios in the coffee break menus of Hotel Santika Kelapa Gading. This study used a descriptive quantitative approach with a case study design. The units of analysis consisted of three standard recipe documents for the bakwan, fried cassava, and chicken curry noodle menus, which were purposively selected based on the completeness of cost data. Data were collected through documentation and analyzed using descriptive analysis and simple statistics with the assistance of RStudio. The results showed that the three menus had different total production costs, minimum selling prices, and net revenues, but produced a rounded food cost ratio of 25%. The RStudio-assisted analysis showed a mean value of 25% and a standard deviation of 0. These findings strengthen the understanding of the relationship between recipe standardization, cost-per-portion calculation, and selling price determination in production cost control. The conclusion of this study affirms the importance of standard recipes as a basis for controlling standard cost ratios in coffee break menus. The implications of this study provide practical contributions for hotel management in maintaining production cost consistency and open opportunities for further research comparing standard food cost and actual food cost across several production periods.
Co-Authors elida elida Feri Ferdian Hijriyantomi Suyuthie Yasri, Yasri Yuliana Yuliana