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All Journal Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Jurnal Ilmiah Hospitality Management BJHTCR Jurnal Pengabdian Dosen Republik Indonesia (JPDRI) Harmony Hospitality
Arini, Ni Nyoman
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Arts Humanities Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences Other

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Journal : Harmony Hospitality

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Peranan Room Attendant dalam Menjaga Kebersihan Kamar Tamu di U Paasha Seminyak Bali Arini, Ni Nyoman; reynaldi, ade; Sunarprasetyo, mahardjono; Anggreni, Ni Putu Yunik
HARMONY HOSPITALITY Vol. 7 No. 2 (2022): Harmony Hospitality
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/harty.2022.7221

Abstract

This research has a background problem including, the fluctuating cost of room occupancy rate every month. Therefore, the author raised the title of the study about the role of room attendant in maintaining the cleanliness of guest rooms at Hotel U Paasha Seminyak Bali. The method used is descriptive qualitative as for the research objectives to determine the role of the room attendant in maintaining the cleanliness of the guest rooms, to find out the obstacles faced by the room attendant in maintaining the cleanliness of the guest rooms, to find out the efforts made by the room attendant in maintaining the cleanliness of the guest rooms at the U Paasha hotel. Seminyak Bali. The results of this study are room attendants are able to complete work during high season by looking for daily workers and carrying out inventory every month to find out supplies of tools and materials and if there is a shortage of linen the room attendant will report to the supervisor that there is a shortage of linen and the supervisor immediately reports to the executive housekeeper. Obtained from primary data and secondary data. Using research instruments to improve research results. Data collection techniques by means of observation, interviews and documentation. Also using data analysis techniques. The technique of presenting the results of the analysis where the presentation of the results of this analysis aims to fully clarify what can be obtained at the hotel.
Upaya Supervisor dalam Menerapkan Standar Recipe di Chadis Roof Bar Hotel Swiss Belinn Legian Kuta-Bali Arini, Ni Nyoman; Pratama, I Putu Aris Wira; Putra, I Nengah Sandhi Artha
HARMONY HOSPITALITY Vol. 8 No. 2 (2023): Harmony Hospitality
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/harty.2023.8222

Abstract

This research has a background problem, namely the bartender in making mixed drinks has not followed the standard recipe such as the method used, the ingredients used include the quality and dosage, and the tools used. Therefore, the author raised the title of the research on Supervisor Efforts in Implementing Recipe Standards at Chadis Roof Bar Hotel Swiss Belinn Legian, Kuta-Bali. The purpose and benefits of the author are to find out the procedures for making drinks, the obstacles faced by the bartender, and the efforts made by the supervisor in implementing the standard recipe at the Chadis roof bar Swiss Belinn Legian hotel, Kuta-Bali. In this study, there are several theories related to the research, namely the theory of hotels, bars and their equipment, efforts, bartenders, implementation, supervisors, standard recipes, and drinks. Using research instruments to improve research results. Data collection techniques by means of observation, interviews, and documentation. To overcome the problem where the bartender does not apply standard recipes, supervisors hold training every two to three months by providing material on SOPs and standard recipes. Supervisors also supervise during operating hours at the bar
Peranan Chef de Partie dalam Meningkatkan Kualitas Makanan di Hotel the Kana Kuta Viana Sanjaya, Ananda Sherlly; Arini, Ni Nyoman; Endrayani
HARMONY HOSPITALITY Vol. 10 No. 2 (2025): Harmony Hospitality
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/harty.2025.10254

Abstract

Tujuan penelitian ini adalah untuk mengidentifikasi kendala-kendala yang dihadapi dan upaya–upaya yang dilakukan dalam menagani kendala yang memengaruhi kualitas makanan. Data dalam penelitian ini dikumpulkan melalui observasi, wawancara, dan dokumentasi. Hasil penelitian ini menunjukkan bahwa Chef de Partie memiliki peranan yang sangat penting dalam meningkatkan kualitas makanan di The Kana Kuta Hotel, khususnya melalui penerapan Standard Operating Procedure (SOP) yang mencakup kebersihan peralatan dapur (kitchen utencil), pelaksanaan Mise en Place. Meskipun SOP tersebut telah diterapkan oleh kitchen team, ulasan tamu menunjukkan bahwa implementasinya masih perlu ditingkatkan, terutama dalam hal konsistensi penyajian, kualitas bahan baku, dan koordinasi antar departemen. Penelitian ini juga mengidentifikasi berbagai kendala yang dihadapi Chef de Partie, seperti keterlambatan pengiriman bahan baku dari supplier, kerusakan peralatan dapur, kurangnya komunikasi antar tim kitchen dan service, serta tekanan pada saat jam sibuk. Kendala-kendala ini berdampak pada kualitas makanan yang disajikan dan menurunkan tingkat kepuasan tamu terhadap layanan kuliner hotel. Sebagai upaya perbaikan, Chef de Partie telah melakukan langkah–langkah meningkatkan komunikasi dengan supplier, menjadwalkan perawatan rutin peralatan dapur, melakukan daily briefing antar tim, serta mengoptimalkan penerapan Mise en Place untuk meningkatkan efisiensi dan kualitas masakan. Evaluasi rutin terhadap umpan balik tamu juga dijadikan dasar untuk melakukan perbaikan berkelanjutan dalam proses produksi makanan.  
Co-Authors Aditya, I Wayan Putra Artha Putra, I Nengah Sandi Astina, Made Arya Endrayani I Wayan Kartimin Ida Bagus Nyoman Krisna Prawira Yuda Kadek Ayu Ekasani Lubis, Richard Marco Mekarini, Wayan Ni Putu Putri Widyaningsih Ni Putu Yunik Anggreni Ni Wayan Mekarini Paramita , Kadek Herdina Pradnya Pratama, I Putu Aris Wira Putra, I Nengah Sandhi Artha Putra, I Nengah Sandi Artha Raditya, I Putu Tiana reynaldi, ade Sanjaya, I Wayan Kiki Subadra, I Nengah Sunarprasetyo, mahardjono Suryaningsih, Ida Ayu Anggreni Viana Sanjaya, Ananda Sherlly Widari, Dewa Ayu Diyah Sri