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All Journal Home Journal : Hospitality and Gastronomy Research Journal Pusaka : Journal of Tourism, Hospitality, Travel and Business Event
Rafika Hayati
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Humanities Decision Sciences, Operations Research & Management Education Environmental Science Languange, Linguistic, Communication & Media Other

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IMPLEMENTASI PROTOKOL KESEHATAN RECEPTION SECTION PADA HOTEL FOUR POINTS BY SHERATON MAKASSAR Anggun Sari Sasmita; Rafika Hayati; Muh Faisal BK
Home Journal. Vol 5, No 2 (2023): HOME: Hospitality and Gastronomy Research Journal
Publisher : Politeknik Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61141/home.v5i2.403

Abstract

Penelitian ini bertujuan untuk mengetahui impelementasi protokol kesehatan pada reception di Hotel Four Point By Sheraton Makassar. Jenis penelitian adalah jenis penelitian kualitatif dengan menggunakan metode observasi dan wawancara. Jenis data yang digunakan yaitu kualitatif. Teknik penentuan sampel yang digunakan yaitu sampel jenuh. Sampel dalam penelitian ini berjumlah 9 orang. Hasil dari pembahasan ini adalah penerapan protokol kesehatan di Front Office departement di section Guest Service Agent dan Section Concierge dalam melayani tamu perorangan dan grup adapun beberapa langkah mulai dari, Penerapan protokol kesehatan pembayaran secara nontunai, Penerapan protokol kesehatan pada proses check in dan check out, Staff Guest Service Agent melakukan pengecekan surat keterangan kesehatan, Guest Service Agent Mengetahui nomor kontak darurat, Mengingatkan tamu mematuhi protokol kesehatan, Guest Service Agent menginformasikan kepada tamu untuk menghubungi GSA jika mengalami gejala Covid 19, Pembersihan peralatan Guest Service Agent, Alat pelindung diri. Pembersihan barang tamu menggunakan desinfektan, membawa barang tamu dengan penerapan protokol kesehatan.
Uji Coba Pembuatan Limbah Whey Dangke Menjadi Olahan Sorbet Dewi Andriani; Siti Hadija; Rafika Hayati
Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Vol. 1, No 2 August (2019)
Publisher : Politeknik Pariwisata Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33649/pusaka.v1i2.16

Abstract

Whey dangke is a waste generated by proses of separation whey and curd during process of making dangke. This study aims to determine whey of dangke used as dairy product, such as sorbetacceptance of the community to taste, aroma, color and texture of milk sorbet from processed whey dangke Enrekang. Population in this research is student of class 4 Polytechnic of Bosowa. The sample in this research is 73 panelists using simple random sampling technique. This type of research is experimental. The analysis in this study is descriptive statistics using the average formula. whey dangke in this experiment researcher use three types of treatment that is at first treatment W100:S0 (100% whey dangke and 0% pure milk), second treatment W75: S25 (75% whey dangke and 25% pure milk ), the third treatment of W50:S50 (50% whey dangke and 50% pure milk). The results showed that whey dangke Enrekang can be processed as sorbet. Hedonic test on milk sorbet product showed that the most preferred taste aspect was the W50:S50 treatment with an average of 3.46%, the most preferred treatment of the texture aspect was the W50: S50 treatment with an average of 3.75 , the most preferred treatment of the color aspect was the W50: S50 treatment with an average of 3.40, and the most preferred treatment of the aroma aspect was the W100:S0 treatment with an average value of 3.77.
Co-Authors Anggun Sari Sasmita Dewi Andriani Muh Faisal BK Siti Hadija