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Latif, Latif
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Journal : Toba: Journal of Tourism, Hospitality, and Destination

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Evaluasi Standar Operasional Prosedur Kerja Housekeeping Departement dalam Penyediaan Kelengkapan Guest Supplies di Hotel Four Seasons Jakarta Latif, Latif; Gilang Permana
TOBA: Journal of Tourism, Hospitality, and Destination Vol. 2 No. 3 (2023): August 2023
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/toba.v2i3.2430

Abstract

Product and service quality in hospitality has an important role. Providing good service quality will lead to satisfaction for guests who stay overnight. Therefore, standard operating procedures for handling the completeness of guest equipment must be considered in preparing it. The purpose of this study was to find out the handling of guest equipment inventory in each room of the guests who stay so that guests feel satisfied and they will come again and will sell the hotel to family and friends. This research method uses a descriptive approach to finding service and hospitality to guests in creating guest satisfaction by providing lodging services and offering a variety of complementary facilities, such as restaurants, cafes, meeting rooms, and other services. The study results indicated that there were inventories that were not by standard operating procedures. The occurrence of a shortage of guest equipment in guest rooms could have an impact on decreasing the services provided by the hotel. Solutions made by housekeeping in dealing with the shortage of guest equipment in rooms had to be addressed immediately to ensure guest satisfaction was maintained. In addition, it is important to note that the goal of the hospitality industry is to create a pleasant experience for guests who stay. In this case, service and hospitality to guests is crucial. Through good service quality, guests will feel valued and cared for, so they will tend to return to stay at the hotel and even promote it to their family and friends and it is hoped that these things can help improve service quality and guest satisfaction.
Co-Authors Adinda Putri, Fanny Aditya Budi Atma Rusadi Agrasadya, Agrasadya Ahmad Ghoni Alber, Alber Amelia, Intan Apriansyah, Muger Ardiansah, Ardiansah Asnawi Asnawi Athifah, Putri Ayu Pratami Azzahra, Fadhilah Bugis, Meili Bunyamin, Ilham Akbar Caesar Putra Anugerah Choirinnisa, Shafa Amalia Delmawita, Delmawita Desi Sukenti Destriyana, Destriyana Devi, Sylvia Pratama Diah Ayu Lestari Dicky Fahmi Febrina Dafit, Febrina Gilang Permana Hadi Prasetyo Hartika, Wida Hermaliza , Hermaliza Hidayat, Bahril Hidayatun Nur Hidayatunnur, Hidayatunnur Ihsan, Bayu Ivani Prihadi, Della Iwan, Pristanto Ria Irawan Jimatul Arrobi Judijanto, Loso Kamaludin Kamaludin Karmelia, Karmelia Lesmana, Rosa Liana Sari, Ola Lingga, Leny Julia Maryati Maryati Miftahudin . Muhamad Iqbal Muhkhaiyar, Muhkhaiyar Mukhlis, Muhammad Nisa’, Nabila Tun Nofita, Ria Novriansyah, Wahyu Nuradilla, Nuradilla Pardede, Christopher Immanuel Enggar Piliang, Wilda Srihastuty Handayani Prita Indriawati, Prita Putri Ade Rahma Yulis Putri Octa Hadiyanti Putri, Dinda Gustia Rachmawati, Fairus Augustina Raudhotul Aliyah Ritonga, Noor Aspa Izzati Riyanto, Indar Rosandi Ardi Noegraha Sari Harsanti, Pradnya Sari Wardhan, Hilda Sela Novitasari Setiyawan, Heri Sihes, Ahmad Johari Sukenti, Desi Sunarto, Ading Susiang, Maria Imelda Novita Syahneg, Syahneg Syahrul R, Syahrul Syarifudin Sukasih, Ahmad Tambak, Syahraini Try Mulia, Indah Utami, Meisindi Wibowo, Cokorda Agung Wulan Dari, Asih Zaim, M