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Trifena Kusuma Silaban
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Social Sciences

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PROFESIONALISME KINERJA CHEF PADA DEPARTMENT FOOD AND BEVERAGE ANGKASA GARDEN HOTEL PEKANBARU Trifena Kusuma Silaban; Andi Moh Rifiyan Arief
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 7: Edisi II Juli - Desember 2020
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

The development of hotels in Pekanbaru is a very promising business for every businessman engaged in it. In the world of hospitality, the quality of food and drinks is crucial to it’s success in the world of hospitality, therefore, professional chefs are needed in their respective fields. The chef  as a food guide expert who spearheaded the success of the business.In this study, researchers used a descriptive qualitative method, because the F&B Manager position was vacant, so the researcher interviewed the F&B Service Supervisor as a key informant in gathering about the Chef's Professionalism.The results showed that the professionalism of the chef's performance of the maintenance factor (maintenance) was still not appropriate, however it was still not appropriate which caused the Chef to be unprofessional, namely employee opportunities to get training (on job training), support from the hotel with the help of every input-input from employees and placing leaders in a department. Therefore, researchers question that the company can communicate and resolve these problems so that the level of professionalism of Chef's performance increases.   Keywords: Chef's professionalism performance, food and beverage department
Co-Authors Andi Moh Rifiyan Arief