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All Journal SOSHUM : Jurnal Sosial dan Humaniora [Journal of Social Sciences and Humanities]
I Ketut Redjasa
Jurusan Pariwisata Politeknik Negeri Bali
Humanities Social Sciences

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STRATEGI PELAYANAN PRIMA SEBAGAI UPAYA MEMENANGKAN PERSAINGAN BISNIS PADA RESTORAN MASA INN DI ERA PASAR BEBAS I Ketut Redjasa
Soshum: Jurnal Sosial dan Humaniora Vol 5 No 1 (2015): March 2015
Publisher : Politeknik Negeri Bali

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Abstract

Saat ini, ada ribuan restoran yang tumbuh di negara-negara tujuan wisata, di mana-mana di seluruh dunia, terutama di Bali seperti di Ubud, Kintamani, Batubulan, Bedugul, Uluwatu, Sanur, Kuta, Nusa Dua dan banyak lagi. Semua restoran di atas menawarkan makanan dan minuman yang baik, dan layanan yang sangat baik untuk mengundang lebih banyak tamu yang datang ke restoran tersebut. Ini berarti ada banyak persaingan, sekitar bisnis restoran kita. Apa solusi yang harus kita lakukan untuk menjadi pemenang di bisnis restoran? Jawabannya adalah "Excellent Service" (Pelayanan prima).Dalam era AEC ini, semua staf restoran harus berbahasa Inggris dengan baik untuk menjadi pemenang di bisnis restoran.
PERANAN TATA HIDANGAN DALAM MENUMBUHKEMBANGKAN INDUSTRI PARIWISATA DI ERA GLOBALISASI I Ketut Redjasa
Soshum: Jurnal Sosial dan Humaniora Vol 4 No 1 (2014): March 2014
Publisher : Politeknik Negeri Bali

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Abstract

The purpose of this study is to find out whether the Food & Beverage (F&B) service of a restaurant operation plays an important role in tourism industries in global era. The result shows that F&B Service staffs play important role to encourage tourism industries in global era as they face directly with the tourists and they have to master the international service etiquette. To implement the service etiquette, all the F&B Service staffs have to commit to give an excellent service to the guests who come to their restaurant. To offer the excellent servive to the restaurant guests, the management are beginning with pre-service briefing, welcoming the guest, greeting the guest, escorting the guest, taking order, serving food & beverage on dinning table, clearing up the table, billing (pricing), parting, “ saying good bye, and see you again”. By providing excellent service, tourists will be satisfied and return again to a restaurant. To increase the restaurant selling today programme, all restaurant staffs should do “up-selling”. For up-selling purpose in a restaurant, the waiter/waitress should suggest guests to enjoy the quality drink such as win, or champagne, to accompany their food and today special food programme.
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