Article Per Year (5 Year)
p-Index From 2020 - 2025
0.702
P-Index
This Author published in this journals
All Journal Hospitaliti
Sony Wijanarko
Sekolah Tinggi Ilmu Pariwisata Manado
Social Sciences

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
ANALISIS KINERJA STAFF BANQUET SECTION DAN PENGARUHNYA TERHADAP KUALITAS PELAYANAN DI HOTEL SWISS BELL MALEOSAN MANADO Bet El Lagarense; Sony Wijanarko
Jurnal Hospitaliti Vol. 2 No. 01 (2023): Jurnal Hospitaliti
Publisher : UPT Penelitian Sekolah Tinggi Ilmu Pariwisata Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1550.768 KB)

Abstract

This study aimed to analyze, quantify and explain the effects of banquet section staff performance on service quality in Swissbell Maleosan hotel Manado. This study used observational techniques, surveys and interviews. Method of sampling was random sampling. The final results of this study were obtained using simple linear regression analysis calculation. After doing research we obtained a simple linear regression analysis with the equation Y = 50 + 0.3 X showing that each time there is an increment to the unit of variable X ( Banquet Staff Section Performance), there will be an increase in variable Y( Service Quality ) with a value of 50. For the determinant coefficient r2 = 0.36 or 36%. This suggests that the increase in service quality caused by Banquet Staff Section Performance is 36%. While 64% is caused by other factors not studied by the researchers such as equipment, lack of effective service system and the unavailability of food menu. Hotel Management of Swiss Bell Hotel Maleosan Manado must continue to improve the performance of banquet staff section to be positive as the above assessment can continue to survive and even grow.
PERANAN EXECUTIVE CHEF DALAM FOOD & BEVERAGE PRODUCTION DEPARTEMENT UNTUK MENANGANI BANQUET EVENT DI HOTEL FORMOSA MANADO Sony Wijanarko; Agus Walansendow
Jurnal Hospitaliti Vol. 2 No. 01 (2023): Jurnal Hospitaliti
Publisher : UPT Penelitian Sekolah Tinggi Ilmu Pariwisata Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1506.551 KB)

Abstract

The working relationship between the Food & Beverage Product or Kitchen and the Banquet Service in general is that the kitchen section handles the food processing process while the Banquet Service section handles the food service process (service), if the two parts work together well then the goals that have been set together will go well, in this case, the goal is to organize a Banquet Event. In this study, the authors conducted research on Hotel Formosa Manado, which is a two-star hotel (**) in the category of business hotel located in the shopping complex of the Bahu Mall Boulevard. By focusing only on one variable that is measured, namely the Role of the Executive Chef in the Banquet Event at the Formosa Manado Hotel. The data obtained were analyzed descriptively qualitatively, that is, describing and explaining the circumstances under study systematically on how the role of the Executive Chef in the Banquet Event at Hotel Formosa Manado for 5 months. Based on the description of the results of the analysis in writing this skripsi, the writer can conclude that in the process of handling banquet events, a solid work team is needed, starting from the first time the customer meets with sales marketing, in this case, the banquet coordinator until function sheets are made and distributed to the department responsible for implementing the banquet event.
PENGARUH KUALITAS MAKANAN DAN MINUMAN TERHADAP KEPUASAN TAMU PADA RESTAURANT DI MANADO QUALITY HOTEL Sony Wijanarko; Merry Adrah; Gerry Kadamehang
Jurnal Hospitaliti Vol. 2 No. 01 (2023): Jurnal Hospitaliti
Publisher : UPT Penelitian Sekolah Tinggi Ilmu Pariwisata Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1581.397 KB)

Abstract

The Effect of Food and Beverage Quality on Guest Satisfaction at Restaurant in Manado Quality Hotel. This study aimed to measure, analyze and explain the effect of Food and Beverage quality on guest satisfaction at Manado Quality Hotel Restaurant. Data were collected using observation, interviews, questionnaires and documentation. The sample was taken using random sampling and the analytical method used was regression analysis and correlation coefficient to calculate how strong the influence between variable (X) and variable (Y). The final results of the study after calculating the determinant coefficient r2 = 0.493929 or 49.39% indicating that there is an effect of the quality of food and beverages on guest satisfaction of 49.39% and the remaining 50.61% is a variable change caused by factors which were not observed.
IMPLEMENTASI AMERICAN SERVICE DAN PENGARUHNYA TERHADAP KEPUASAN TAMU PEPITO RESTAURANT DI MANADO QUALITY HOTEL Bet El Lagarense; Sony Wijanarko
Jurnal Hospitaliti Vol. 2 No. 01 (2023): Jurnal Hospitaliti
Publisher : UPT Penelitian Sekolah Tinggi Ilmu Pariwisata Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1497.073 KB)

Abstract

Implementation of American Service and Its Impact on Pepito Restaurant Guest Satisfaction at Manado Quality Hotel. The aims of this study were to measure, analyze, and explain the effect of American Service implementation on Pepito Restaurant guest satisfaction at Manado Quality Hotel. This research used observation, survey and interview techniques. The sampling method applied was random sampling and the method of analysis used was simple linear regression analysis where variable X (American Service) and variable Y (Guest Satisfaction) with the equation Y'=a+bX and analysis of the correlation coefficient to calculate how strong the relationship between variables X and variables Y. The final results of this study after analyzing the simple linear regression was an equation where Y' = 5.24 + 0.92X indicating that every one-time increase in the American Service (variable X) will cause a change in the increase in the variable Y( guest satisfaction ) as much as 0.92 vice versa. The correlation coefficient (r) = 0.71 and close to 1 means that there is a strong positive influence between the variable X (American Service) on the variable Y (guest satisfaction) and for the determinant coefficient (r2) of 50.80% indicating that there is an influence on the implementation of American service on guest satisfaction and 49.20% is a variable change caused by a lack of good work coordination between waiters/waitresses.
Co-Authors Agus Walansendow Bet El Lagarense Gerry Kadamehang Merry Adrah