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All Journal Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE
Christina Mantolas
Politeknik Negeri Kupang
Arts Decision Sciences, Operations Research & Management Social Sciences Other

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UPAYA PENINGKATAN PELAYANAN ROOMBOY PADA KEBERSIHAN KAMAR TAMU DI SOTIS HOTEL KUPANG Christina Mantolas; Laurensius Sandro Rero; Martarida Bagaihing
TOURISM: Jurnal Travel, Hospitality, Culture, Destination, and MICE Vol 5 No 1 (2022): Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE
Publisher : Jurusan Pariwisata Politeknik Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32511/tourism.v5i1.877

Abstract

Upaya pelayanan menjadi salah satu hal yang penting dalam industri perhotelan. Dimana prinsip dari industi perhotelan yang memadukan antara produk dan jasa layanan. Penelitian ini bertujuan untuk melihat upaya pelayanan roomboy dalam meningkatkan kebersihan kamar di Sotis Hotel Kupang. Metode penelitian yang digunakan dalam penelitian ini adalah metode deskriptif kualitatif, sedangkan teknik pengumpulan datanya menggunakan teknik observasi, wawancara dan dokumentasi yaitu yang langsung terlibat dalam objek penelitian. Dalam penelitian ini menggunakan informanyaitu Supervisor Housekeeping, roomboy, dan tamu. Hasil dari penelitian ini dapat penulis simpulkan bahwa keramahan, kecepatan dan ketelitian romboy dalam meningkatkan kebersihan kamar di Sotis Hotel Kupang sangat diperlukan untuk memberikan kesan yang baik bagi tamu dalam upaya pelayanan yang di berikan untuk mencegah complaint dari tamu.
PENERAPAN STANDAR OPERASIONAL PROSEDUR FOOD AND BEVERAGE SERVICE DI HOTEL SWISS BELCOURT KUPANG Christina Mantolas; Yudha Eka Nugraha; Feny Susana Eky; Martarida Bagaihing
TOURISM: Jurnal Travel, Hospitality, Culture, Destination, and MICE Vol 5 No 2 (2022): Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE
Publisher : Jurusan Pariwisata Politeknik Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32511/tourism.v5i2.944

Abstract

Standard Operating Procedure is a guideline or reference for carrying out work tasks in accordance with the functions and tools for assessing the performance of government agencies based on technical, administrative and procedural indicators in accordance with work procedures, work procedures and work systems in the work unit concerned. The objective of this study is to understand how to implement standard operating procedures for food and beverage service at the swiss Belcourt Kupang hotel. The research is presented qualitatively. Based on the results obtained, the implementation of standard operating procedures (SOP) for food and beverage service at the Swiss Belcourt Kupang Hotel is very important for waiters to be applied, especially in providing food and beverage services so as to make the work more directed and optimal. The conclusion is that the implementation of the Operational Standard Procedure (SOP) has not gone well, food and beverage service employees have not implemented SOPs regularly, the knowledge menu of a waiter/waitress has not been developed properly, the lack of employees so that it affects the smooth running of the service.
Co-Authors Feny Susana Eky Laurensius Sandro Rero Martarida Bagaihing Martarida Bagaihing Yudha Eka Nugraha