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All Journal Linguistika Jurnal Manajemen Pelayanan Hotel Stilistika JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Ekodestinasi : Jurnal Ekonomi, Bisnis, dan Pariwisata Harmony Hospitality
I Made Agung Rai Antara
Triatma Mulya University
Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Social Sciences Other

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POLA KESANTUNAN KALIMAT PERMINTAAN PADA MODEL DIALOG ENGLISH FOR WAITER PADA MAHASISWA STIPAR TRIATMA JAYA Antara, I Made Agung Rai; Anggreni, Ni Putu Yunik
Jurnal Manajemen Pelayanan Hotel Vol 3 No 2 (2019): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (151.203 KB) | DOI: 10.37484/jmph.030202

Abstract

Bahasa Inggris merupakan bahasa yang sangat dibutuhkan dalam industri pariwisata. Salah satunya adalah bahasa inggris untuk pramusaji atau English for Waiter. Mahasiswa STIPAR Triatma Jaya merupakan calon pekerja di industri pariwisata yang harus mampu melakukan percakapan tentang reservasi sampai menangani pembayaran di restoran menggunakan bahasa inggris dengan baik dan sopan. Salah satu hal yang sangat penting diperhatikan dalam berkomunikasi adalah kesantunan.Kesantunan berbahasa sangat penting dipahami dan dipraktekkan karena hal ini dapat dijadikan sebuah pedoman untuk berinteraksi dengan tamu dari berbagai negara yang menggunakan bahasa Inggris sebagai media untuk berkomunikasi. Tujuan penelitian ini adalah mengetahui pola kesantunan kalimat permintaan pada model dialog bahasa Inggris mahasiswa manajemen food and beverage dan pola yang paling sering digunakan mahasiswa. Penelitian ini merupakan penelitian kualitatif. Metode pengumpulan data dilakukan dengan metode dokumentasi dan observasi, yaitu mendokumentasikan dialog yang sudah ditulis mahasiswa kemudian dianalisis secara deksriptif kualitatif. Hasil penelitian menunjukan bahwa pola kesantunan kalimat permintaan yang terdapat pada model dialog English for Waiter dilihat dari syntactic realization didominasi oleh modals dengan frekuensi penggunaan sebanyak 221 kali, diikuti oleh kalimat imperatif sebanyak 101 kali, interogatif. 78 x dan deklaratif 32 x.Dilihat dari leksical realization, kata yang paling sering digunakan adalah like sebanyak 60 kata dan want sebanyak 6 kata.Kata Kunci : Bahasa Inggris profesi, kesantunan, kalimat permintaan
PEMBELAJARAN KETERAMPILAN BERBICARA TALKS AS INTERACION DALAM BAHASA INGGRIS PROFESI MELALUI GUIDED CONVERSATION DI STIPAR TRIATMA JAYA, BALI Anggreni, Ni Putu Yunik; Antara, I Made Agung Rai
Jurnal Manajemen Pelayanan Hotel Vol 3 No 1 (2019): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (588.962 KB) | DOI: 10.37484/jmph.030106

Abstract

Keterampilan berbicara dalam bahasa Inggris adalah keterampilan seseorang untuk menyampaikan hasrat dan pemikirannya kepada siapa saja secara lisan dengan menggunakan bahasa Inggris. Keterampilan berbicara tersebut sulit berkembang jika tidak dilatih secara terus-menerus melalui interaksi antara pengguna bahasa Inggris. Hal ini bertujuan untuk meningkatkan keterampilan berbicara efektif mahasiswa sebagai pengguna Bahasa Inggris yaitu keterampilan berbicara yang dimiliki oleh seseorang jika ia dapat dan mampu menguasai masalah dan topik pembicaraan. Bagi mahasiswa perhotelan di Sekolah Tinggi Pariwisata (STIPAR) Triatma Jaya, konsentrasi Manajemen Akomodasi Perhotelan (MAP), kemampuan berbicara talk as interaction yang baik dan efektif merupakan keterampilan yang mutlak harus dikuasai. Keterampilan berbicara talk as interaction khususnya bagi seorang pramugraha yang memiliki tugas dalam memberikan pelayanan kepada tamu ketika menyiapkan dan menata kamar di hotel. Metode guided conversation diterapkan untuk meningkatan keterampilan berbicara talks as interaction yang baik dan efektif sesuai dengan SOP seorang pramugraha.Penelitian ini penting dilakukan dengan tujuan untuk menjelaskan mekanisme penerapan metode guided conversation dalam pembelajaran keterampilan berbicara Talks as interaction dalam bahasa Inggris Profesi (BIP) pada mahasiswa Manajemen Akomodasi Perhotelan (MAP) di Sekolah Tinggi Pariwisata (STIPAR) Triatma Jaya, Badung Bali dan menghasilkan bahan ajar dalam pembelajaran Bahasa Inggris Profesi di Bidang Perhotelan. Populasi penelitian adalah seluruh peserta. Subyek penelitian adalah mahasiswa program studi Diploma III, Bidang Studi Manajemen Akomodasi Perhotelansemester 4, STIPAR Triatma Jaya, Badung, Bali tahun ajaran 2017/2018 dengan sample berjumlah 36 orang.Hasil penelitian menunjukkan bahwa penerapan metode guided conversation dapat meningkatan kemampuan berbicara mahasiswa,yang dibuktikan dari hasil analisis data kualitatif dan kuantitatif. Secara kuantitatif terjadi peningkatan rerata dari setiap evaluasi tes. Hasil rerata pratindakan berkisar 71.44yang mengindikasikan bahwa kemampuan berbicara mahasiswa dengan kategori baik namun belum memenuhi kriteria kemampuan berbicara talk as interaction di departemen Tata Graha yang diperlukan oleh seorang pramugraha yang harus mampu berbicara lancar, baik, dan efektif. Setelah penerapan metode guided conversation pada siklus I nilai rerata mahasiswa meningkat menjadi 76.14 dan selanjutnya menjadi 81.86 pada siklus II yang mengindikasikan pencapaian sangat baik.Kata Kunci: keterampilan berbicara, talk as interaction, metode guided conversation, Bahasa Inggris Profesi, Roomboy
UPAYA-UPAYA EXECUTIVE CHEF DALAM MENINGKATKAN KUALITAS MAKANANDI GRAND ZURI HOTEL KUTA, BALI I Wayan, Induyoga Aditama; Noviasari, Wahyu; Antara, I Made Agung Rai
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.2023.8214

Abstract

The background of this research is the lack of food quality in the areas of texture, temperature and taste in food. Therefore, the author raised the title Executive Chef's Efforts in Improving Food Quality at Grand Zuri Hotel Kuta Bali. The objectives and benefits of this research are to find out how the efforts, constraints and solutions of the executive chef to overcome the obstacles faced in improving the quality of food at Grand Zuri Hotel Kuta, Bali. In this study the authors used qualitative and quantitative data types obtained from primary data and secondary data. Using research instruments in the form of a check list of observations, interviews, documentation, and using data analysis techniques, namely where this research was obtained from qualitative descriptive data. The results of the discussion of this study are as follows (1) to improve the quality of food, there are several efforts made by executive chefs, namely standards for receiving food ingredients, storing food ingredients, implementing hygiene, and working professionalism of employees. (2) Constraints faced include delays in the delivery of food ingredients, damage to operational equipment and lack of communication between employees. (3) The chef's solutions in overcoming these obstacles include: by giving a warning to the supplier if it is still late in the delivery of food ingredients, by checking equipment at least once a week, and always urging employees to maintain good communication
TATA CARA ROOM ATTENDANT DALAM USAHA MENJAGA KUALITAS KEBERSIHAN KAMAR KING SUITE DI HARD ROCK HOTEL BALI RADITYA, I PUTU TIANA RADITYA; Wisnawa, I Made Bayu; Antara, I Made Agung Rai
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.2022.7124

Abstract

Hard Rock Hotel Bali is a 5 star hotel located in Kuta. To provide maximum service quality, it is very important to pay attention to the quality of room cleanliness especially the King Suite Room, which in general should pay more attention to the cleanliness of the room. As one of the best rooms in Hard Rock, the quality of cleanliness in the King Suite Room really nees to be considered in order to minimize guest complaints and provide the best experience in the best Hard Rock rooms. In the current pandemic situation with very spacious room conditions, standard room cleaning procedures must pay more attention to guest comfort according to the protocol in order to maintain in health of the both guests ans staff who clean the room, therefore the author raises the title Prosedure for Room Attendent in a effort to maintain cleanliness quality King Suite Room at Hard Rock Hotel Bali. The theoretical basis for writing this final report includes procedures, housekeeping, business, quality, cleanliness, rooms. Data collection techniques used are observation, interviews, and documentation. The result of this study are that the Room Attendant must follow the procedures for cleaning the King Suite Room in an effort to maintain the quality of room cleanliness at Hard Rock Hotel Bali to comply with the procedures established in accordance with the current pandemic situation.
Food Ingredient Storage Procedures in the Kitchen of Shante Hotel Xitou Taiwan: Prosedur Penyimpanan Bahan Makanan di Kitchen Shante Hotel Xitou Taiwan Jerudin, Yohanes; Rai Antara, I Made Agung; Rusmiati, Ni Nyoman
JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Vol. 5 No. 1 (2026): JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA
Publisher : LPPM Universitas Dhyana Pura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36002/jd.v5i1.5489

Abstract

Food storage is a critical control activity in hotel kitchen operations because it determines raw material quality, hygiene, stock rotation, and food safety before production. This study aimed to analyze food storage procedures, identify operational constraints, and describe corrective efforts implemented by kitchen staff at Shante Hotel Xitou Taiwan. The study used a descriptive qualitative method. Primary data were obtained through direct observation and interviews with the hotel manager and kitchen staff, while secondary data were obtained from hotel documents and relevant literature. The results show that food storage procedures generally followed hotel food safety principles, including supplier-based receiving checks, physical quality and expiry-date inspection, grouping of ingredients into dry storage, chiller, and freezer areas, use of food containers, and implementation of the First In, First Out (FIFO) system. However, field observation found several nonconformities, particularly suboptimal chiller and freezer temperatures due to ageing equipment, limited storage capacity, incomplete labeling on several food containers, and inconsistent staff discipline during busy operational periods. Corrective actions included rearranging storage space, increasing the use of food containers, strengthening FIFO through front-placement of older items, improving labeling practice, and maintaining routine sanitation. The study concludes that the procedure is generally appropriate but requires stronger temperature monitoring, labeling discipline, storage capacity control, and periodic internal supervision to ensure consistent food safety in hotel kitchen operations.
Peran Kitchen Management dalam Penerapan FIFO pada Operasional Dapur di Hotel Padma Resort Legian Gunawan, I Nyoman Arta Ribawa; Nainggolan, Pondang Polikarpus; Antara, I Made Agung Rai
Ekodestinasi Vol. 4 No. 1 (2026): EKODESTINASI: Jurnal Ekonomi, Bisnis, dan Pariwisata
Publisher : CV Global Research Publication

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59996/ekodestinasi.v4i1.1004

Abstract

This study aims to identify the obstacles in implementing the FIFO (First In First Out) system and to analyze the role of kitchen management in supervising and controlling its implementation in kitchen operations at Padma Resort Legian. The research employed a descriptive qualitative method with data collection techniques including observation, interviews, and documentation. The informants consisted of 8 individuals: Executive Chef, Executive Sous Chef, Junior Sous Chef, Chef de Partie, and Commis. Data analysis was conducted through data reduction, data presentation, and conclusion drawing. The results indicate that FIFO implementation has been carried out according to standard operating procedures through proper storage arrangement, labeling, and inventory recording, but it is not yet optimal. The main obstacles include high operational workload, limited storage space, lack of staff consistency, inadequate labeling, and insufficient supervision. Kitchen management plays a crucial role in ensuring effective FIFO implementation through SOP planning, direct supervision, inventory control systems, and staff training. Therefore, improved supervision, coordination, and continuous training are necessary to optimize FIFO implementation.
Co-Authors A.A. Putu Putra Anak Agung Putu Putra Gunawan, I Nyoman Arta Ribawa I Made Bayu Wisnawa I Nyoman Sedeng I Wayan, Induyoga Aditama Jerudin, Yohanes Nainggolan, Pondang Polikarpus Ni Putu Yunik Anggreni Noviasari, Wahyu RADITYA, I PUTU TIANA RADITYA Rusmiati, Ni Nyoman Yunik Anggreni, Ni Putu