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All Journal Jurnal Pendidikan dan Pengajaran Journal of Applied Studies in Language Jurnal Kepariwisataan Synergy and Society Service Journal of Tourism and Interdiciplinary Studies LACULTOUR: Journal of Language and Cultural Tourism Stilistika BJHTCR Jurnal Pengabdian Dosen Republik Indonesia (JPDRI) Harmony Hospitality
Ni Luh Putu Sri Widhiastuty
Fakultas Bisnis Dan Pariwisata Universitas Triatma Mulya Bali
Arts Humanities Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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Journal : Harmony Hospitality

 1 
PENERAPAN STANDARD OPERATIONAL PROCEDURE OLEH BELL SERVICE AGENT DALAM MENANGANI BARANG BAWAAN TAMU INDIVIDUAL CHECK-IN DI HOTEL INDIGO BALI Widhiastuty, Ni Luh Putu Sri; Trianingrum, Ni Nyoman Nidya; Pratama, I Made Adi
HARMONY HOSPITALITY Vol. 7 No. 1 (2022): Harmony Hospitality
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/harty.2022.7111

Abstract

ABSTRACT The purpose of this research is to find out how the implementation of the Standard Operational procedure for handling the luggage of individual guest check-in and the obstacles faced by the Bell Service Agent in implementing the Standard Operational procedure for handling the luggage of individual guests check-in, so that efforts can be identified. done by the Bell Service Agent in dealing with these problems. This research uses interview, observation and documentation methods with descriptive qualitative data techniques. In this study what must be known is the Standard Operational Procedure for handling the luggage of individual guests checking in by presenting the results of interviews, observations and documentation. It can be concluded that the Standard Operational Procedure for handling guest luggage is carried out by Bell Service Agents with constraints such as several Bell Service Agents. have not applied guest luggage handling techniques, goods storage places are always full, lack of communication during handling of goods, and records that are not completely running well and the efforts made by superiors provide briefings before carrying out duties and responsibilities, provide training in lifting techniques goods, make binding on goods and always monitored by the Bell Service Team and CCTV, further improve communication using HT (Handy Talky) or hotel phone, and check the luggage delivery log sheet.
PENERAPAN STANDAR OPERASIONAL PROSEDUR CHECK IN TAMU INDIVIDUAL OLEH GUEST EXPERIENCE ASSISTANT PADA MASA PANDEMI COVID 19 DI THE SEMINYAK BEACH RESORT & SPA BALI Polikarpus.N, Pondang; Utami, Ni Ketut Chanra Yogi; Widhiastuty, Ni Luh Putu Sri; Prayogi, Putu Agus
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.2022.7220

Abstract

The purposes of this study are as follows: 1. to find out the standard operating procedures for individual guest check-in during the Covid-19 pandemic, 2. to find out the application of standard operating procedures for individual guest check-in by guest experience assistants during the Covid-19 pandemic , 3. to find out the obstacles experienced by guest experience assistants in implementing standard operating procedures for individual guest check-in during the Covid-19 pandemic, 4. to find out the efforts made to overcome obstacles in implementing standard operating procedures for individual guest check-in during the Covid-19 pandemic at The Seminyak Beach Resort & Spa. The analysis technique used in this study is a qualitative descriptive analysis technique. The research instruments are: observation check-list, documentation study, and interview list. From the results of the research that has been done, several conclusions can be drawn as follows: 1. 1. The standard operating procedures for individual guest check-in during the Covid-19 pandemic at The Seminyak Beach Resort & Spa underwent several additions and new arrangements referring to CHSE, 2. the application of health protocols to standard operating procedures for individual guest check-in has not been carried out optimally and consistently because some of the standard operating procedures are not carried out by guest experience assistants, 3. Constraints experienced include: lack of employees, some guests are still difficult to maintain distance, 4. efforts made in dealing with obstacles include: dividing tasks with trainees, putting up signs keeping distance
Co-Authors I Gusti Agung Bagus Widiantara I Gusti Agung Widiantara I Ketut Budiasa I Ketut Murdana I Ketut Murdana I Ketut Murdana I Made Gede Darma Susila I Made Kerta Wijaya I Made Suwitra Wirya Ida Ayu Anggreni Suryaningsih Ida Ayu Karina Putri James Adolft Paparang Junipisa, Made Ernila Kadek Ananta Kesuma L. K. Herindiyah Kartika Yuni Luh Gede Putri Kusuma Pekerti Made Wardhana Mailia Putri Salsa Ni Nyoman Nidya Trianingrum Ni Wayan Windya Fridajuniari Polikarpus.N, Pondang Pratama, I Made Adi Putu Agus Prayogi Salsa, Mailia Putri Saortua Marbun Sulistyoadi Joko Saharjo Utami, Ni Ketut Chanra Yogi Wayan Agung Dicki Darmawan Widiantara, I Gusti Agung Wijaya, I Gusti Agung Rendra Yosefin Ni Wayan Haryandini