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Pengaruh Kualitas Bahan Tenderloin Meat dan Olahannya Terhadap Kepuasan Tamu di Lorin Hotel Solo Diah Rizki Aulia; Denny Asmara; Suraji Suraji
Jurnal Pariwisata Indonesia Vol 15 No 1 (2019): Jurnal Pariwisata Indonesia
Publisher : Sekolah Tinggi Pariwisata Sahid Surakarta

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Abstract

This study was conducted with the aim of knowing the effect of the quality of tenderloin meat ingredients and their preparations on guest satisfaction at Lorin Solo Hotel. There is also a research method used to analyze the data, namely the qualitative method. The author conducted research during On The Job Training in the banquet section through observation, questionnaires and documentation by comparing the theory given with the practice. The population and samples of this research are executive chef, Chef de Partie, Cook, Restaurant Manager, Food and Beverage Service Manager, Service Staff, and Guest of Lorin Solo Hotel. To get optimal and real results, a case study approach is carried out which intends to describe and describe the effect of the quality of the tenderloin meat ingredients and their preparations on guest satisfaction in terms of taste, portion and price. Based on the research results, it is known that: (a) the quality of the tenderloin meat, (b) the quality of the freshness of the meat, (c) the processing of the meat so that it can affect the quality of the product and will also affect guest satisfaction.
Pengaruh Penerapan Standard Recipe Bahan Baku Sayuran Terhadap Kualitas Makanan di Main Kitchen Hotel Lorin Solo Putu Ayu Magarista; Alip Suroto; Suraji Suraji
Jurnal Pariwisata Indonesia Vol 12 No 2 (2017): Jurnal Pariwisata Indonesia
Publisher : Sekolah Tinggi Pariwisata Sahid Surakarta

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Abstract

Dalam penulisan ini untuk mendapatkan tujuan dari penelitian itu yaitu Untuk mengetahui penerapan standard recipe bahan baku sayuran terhadap kualitas makanan di kitchen , Untuk mengetahui pengaruh penerapan standard recipe bahan baku sayuran terhadap kualitas makanan di kitchen.Cara pengambilan sampel dilakukan dengan purposive sampling  yang berjumlah 10 orang karyawan. Pengumpulan data dilakukan dengan metode lapangan yang terdiri dari observasi, kuesioner dan studi pustaka. Teknik analisis yang digunakan pada penelitian ini adalah teknik deskriptif kualitatif. Hasil penelitian di Main Kitchen Hotel Lorin Solo menerapkan standar resep bahan baku sayuran yaitu warna sayuran, aroma sayuran, jenis sayuran, dan jumlah sayuran. Berdasarkan kuesioner penelitian sebanyak 50% responden menjawab ya tentang warna sayuran terhadap standar resep bahan baku sayuran, 35% responden menjawab ya tentang jenis sayuran terhadap standar resep bahan baku sayuran, 25% responden menjawab ya tentang jumlah sayuran terhadap standar resep bahan baku sayuran di Main Kitchen Lorin Solo Hotel. Kesimpulan penelitian ini bahwa penerapan standard recipe bahan baku sayuran terhadap kualitas makanan di main kitchen Hotel Lorin Solo melalui warna sayuran, aroma sayuran, jenis sayuran dan jumlah sayuran.
Co-Authors Alip Suroto Denny Asmara Diah Rizki Aulia Putu Ayu Magarista