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All Journal Jurnal Ilmiah Akomodasi Agung ULINA: Jurnal Pengabdian kepada Masyarakat
Tambunan, Ivan Benedict
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Agriculture, Biological Sciences & Forestry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences

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TINJAUAN TENTANG TUGAS DAN TANGGUNG JAWAB GREETER PADA RESTORAN NANGROE SAKA HOTEL MEDAN Williandani, Mega; Tambunan, Ivan Benedict; Lumban Gaol, Rikki Nelson
Jurnal Ilmiah Akomodasi Agung Vol 9 No 2 (2022): Jurnal Ilmiah Akomodasi Agung
Publisher : Akademi Pariwisata Darma Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51827/jiaa.v9i2.100

Abstract

Tugas greeter di restoran adalah menyambut tamu yang datang ke restoran, mulai mengucap salam, membimbing tamu ke meja yang diinginkan, membantu tamu duduk, mengantarkan tamu dan meninggalkan restoran sampai ke pintu keluar restoran. Untuk mendapatkan data yang lebih akurat penulis melakukan peninjauan secara langsung ke objek yang diteliti dengan menggunakan jenis penelitian deskriptif yaitu dengan melakukan observasi dan wawancara langsung kepada 22 orang yang terdiri dari 5 orang greeter, 1 supervisor, 1 manajer dan 15 orang tamu yang berkunjung ke restoran. Tujuan penulis melakukan penelitian adalah untuk mengetahui kemajuan dan perkembangan ilmu penulisan khususnya dibidang perhotelan sebagai masukan bagi manajemen hotel khususnya dibidang restoran dalam standar operasional prosedur. Saran penulis adalah untuk terlaksananya standar operasional prosedur menyambut tamu, sebaiknya manajemen restoran agar lebih mengadakan pengawasan yang lebih ketat lagi terhadap prosedur menyambut tamu. Agar tugas dan tanggung jawab greeter lebih ditingkatkan lagi dalam pelayanannya dan mencerminkan kepribadian sikap yang baik dalam tugas dan tanggung jawab supervisor terhadap greeter dalam pelayanan greeter agar lebih maksimal dan bermutu dalam memberikan motivasi kepada greeter karena jika diabaikan begitu saja dikhawatirkan akan mengurangi tugas dan tanggung jawab greeter dalam pelayanan itu sendiri.
PENERAPAN GROOMING STANDARD PRAMUSAJI SEBAGAI BAGIAN DARI EXCELLENCE SERVICE DI DEPARTEMEN BANQUET HOTEL JW MARRIOTT MEDAN Tambunan, Lyandru Togu Mulia; Sitanggang, Robby Arnestha; Tambunan, Ivan Benedict
Jurnal Ilmiah Akomodasi Agung Vol 11 No 2 (2024): Jurnal Ilmiah Akomodasi Agung
Publisher : Akademi Pariwisata Darma Agung

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Abstract

The Implementation of Grooming Standard for Banquet Waiter as a crucial part for Excellence Service in JW Marriott Medan – Grooming plays a pivotal role in maintaining exceptional hotel service standards. For a Banquet Waiter, grooming is not just about looking neat; it’s about creating an unforgettable guest experience. Good grooming isn’t just about appearance; it’s also about hygiene. Consistent grooming reflects a Waiter’s commitment to their job. Service excellence is about going beyond your customer’s basic needs and exceeding their expectations. Customers are at the very heart of hospitality, making excellence in customer service an even more important focus in the hospitality industry. Hotels, restaurants, and tourism companies are unlikely to succeed without happy customers. The author will defining the grooming as a part of achieving excellence service in hotel operational. This paper is to study further implementation of Grooming Standard in order to achieve excellence service in Banquet operational. Study method using Qualitative Descriptive data, in order to study the object directly. Population data for this subject is 7 people concists of 2 supervisor, 1 wedding butler, 2 audio visual captain, and 2 banquet waiters. From the results of the discussion reviewed in the field, the results of our research at the JW Marriott Hotel Medan about the application of standardsgrooming employees is still not running according to the SOP that has beendetermined, the obstacle found is that there are still many waitresses who are not obey grooming standards such as the prohibition of Mustaches for men, the application ofEmployee hygiene as part of grooming standards at JW Marriott Hotels Medan needs to be developed so that every waitress understands whatbecome duties and responsibilities. The suggestions given by the author arethe hotel should provide or provide the latest uniform such as a t-shirt especially in the banquet section to carry out preparation,Supervisors/managers further improve grooming inspections so that they do not violations from employees were found again and gave a firm reprimand to employees who do not comply with the rules.
Pelatihan Pengisian Aplikasi Pelaporan SPMI Tambunan, Ivan Benedict; Siringo Ringo, Lanta; Simbolon, Mentari; Simbolon, Marice Hotnauli
ULINA: Jurnal Pengabdian kepada Masyarakat Vol 4 No 1 (2026): Januari
Publisher : Universitas Mandiri Bina Prestasi (UMBP)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58918/wa5mmk86

Abstract

Akademi Pariwisata dan Perhotelan Darma Agung is a higher education institution that offers two study programs with broad career prospects in the hospitality industry, namely Program Studi Perhotelan and Program Studi Usaha Perjalanan Wisata for the three-year diploma level. Regarding SPMI reporting, Akademi Pariwisata dan Perhotelan Darma Agung has not yet activated its SPMI account, thus requiring guidance and assistance in activating and completing performance reports for each department within the academy through the SPMI Reporting Application. The SPMI reporting process is mandatory for all higher education institutions under Kementerian Pendidikan Tinggi, Sains, dan Teknologi Republik Indonesia. The purpose of filling out the SPMI reporting application is to ensure that higher education institutions have implemented the PPEPP (Penetapan, Pelaksanaan, Evaluasi, Pengendalian, Peningkatan) cycle in meeting the Standar Nasional Pendidikan Tinggi (SN-Dikti), in accordance with and/or exceeding Permendikbudristek No. 53 of 2023. The reporting period for the SPMI cycle begins in March and ends in May at Akademi Pariwisata dan Perhotelan Darma Agung, after which verification is carried out by regional facilitators. Following verification by the facilitators, Akademi Pariwisata dan Perhotelan Darma Agung is given time to make updates and respond to improvement notes from regional facilitators from around August to September. Then the facilitator conducts a final verification, validation, provision of notes, recommendations for improvement, and SPMI typology assessment in November, and the SPMI Award is held in December. However, for the 2025 Performance, the SPMI Award will be held in early 2026, specifically on Tuesday, January 27, 2026. Akademi Pariwisata dan Perhotelan Darma Agung received a ranking of two in the Evaluation Category and a nomination in the Improvement Category.
PENANGANAN STOCK INGREDIENTS IMMUNE BOOSTER MOCTAIL DI POOLBAR HOTEL RADISSON GOLF & CONVENTION CENTER BATAM Tambunan, Ivan Benedict
Jurnal Ilmiah Akomodasi Agung Vol 12 No 2 (2025): Jurnal Ilmiah Akomodasi Agung
Publisher : Akademi Pariwisata Darma Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51827/jiaa.v12i2.225

Abstract

Stock Ingredients adalah persediaan bahan baku yang dimiliki dan disimpan untuk digunakan dalam proses produksi makanan maupun minuman sedangkan Immune Booster adalah salah satu jenis minuman mocktail yang dapat meningkatkan daya tahan tubuh. Bahan yang terkandung dalam Immune Booster mocktail tersebut adalah carrot, orange sunkist, ginger extract, dan honey. Untuk mendapatkan data yang lebih akurat, penulis mengadakan peninjauan secara langsung ke objek yang akan diteliti. Penulis menggunakan jenis penelitian deskriptif kualitatif dengan melakukan observasi serta wawancara kepada 1 (satu) orang Bar Supervisor, 1 (satu) orang Bartender, 1 (satu) orang bar waiters, dan 3 (tiga) orang waitress, dengan jumlah populasi sebanyak 6 (enam) orang. Tujuan penelitian ini adalah untuk mengetahui bagaimana sistem pengecekan dan pengelolaan stok bahan Immune Booster Mocktail di poolbar Hotel Radisson Golf & Convention Center Batam, serta untuk memberikan masukan bagi pihak manajemen hotel dalam menjaga kelancaran pelayanan dan ketersediaan bahan minuman. Adapun kesimpulan yang diperoleh penulis adalah sistem pengecekan dan pengelolaan stock ingredients di poolbar masih kurang optimal, terlihat dari ketidaksesuaian pencatatan stok dengan kondisi nyata, serta masih adanya kekurangan bahan pada saat pelayanan. Saran penulis adalah agar pihak hotel meningkatkan ketelitian dalam pencatatan stok harian, memperkuat koordinasi antara poolbar, kitchen, dan gudang, serta menyiapkan stock untuk bahan yang sering digunakan. Dengan langkah tersebut diharapkan ketersediaan bahan dapat lebih terjamin dan pelayanan kepada tamu berjalan dengan baik.
Co-Authors Lumban Gaol, Rikki Nelson Simbolon, Marice Hotnauli Simbolon, Mentari Siringo Ringo, Lanta Sitanggang, Robby Arnestha Tambunan, Lyandru Togu Mulia Williandani, Mega