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All Journal Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Tourism Scientific Journal JURNAL HOSPITALITI DAN PARIWISATA Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Jurnal Ilmu Pariwisata Hospitaliti MANAJEMEN ADMINISTRASI BISNIS DAN PEMASARAN JURNAL PENELITIAN BISNIS
agustinus walansendow
Politechnic State Manado
Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Languange, Linguistic, Communication & Media Social Sciences Other

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Journal : Hospitaliti

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KEDISIPLINAN KARYAWAN DAN PENGARUHNYA TERHADAP KUALITAS KERJA PADA MANADO QUALITY HOTEL Walansendow, Agustinus; Mananeke, Lisbeth; Pasambe, Yorisal
Jurnal Hospitaliti Vol. 2 No. 02 (2023): Jurnal Hospitaliti
Publisher : UPT Penelitian Sekolah Tinggi Ilmu Pariwisata Manado

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The aim of this research is to analyze, measure and explain employee discipline and its influence on work quality at the Manado Quality Hotel. In this research, the techniques used were observation, surveys and interviews. The sampling method was taken at random or random sampling and the analysis method used was simple linear regression analysis where the variable (X) Employee Discipline and the variable (Y) Work Quality with the equation Y'=a+bX and correlation coefficient analysis to calculate how strong the relationship is. between variable (X) and variable (Y).The final results of this research after carrying out simple linear regression analysis calculations obtained an equation where Y' = 3.46 + 0.98 and vice versa. Determinant coefficient r2 = 0.4624 or 46.24%. This shows that there is a strong influence on work quality, 46.24% and 53.76% are changes in variables caused by factors that are not researched, such as management policies and employee work system settings.
KOORDINASI OPERASIONAL DALAM LAYANAN F&B HOTEL: STUDI EMPIRIS PADA HOTEL IBIS MANADO CITY CENTER BOULEVARD Lagarense, Bet El Silisna; Walansendow, Agustinus; Wijanarko, Sony; Lagarense, Jeskrispen
Jurnal Hospitaliti Vol. 4 No. 1 (2025): Jurnal Hospitaliti
Publisher : UPT Penelitian Sekolah Tinggi Ilmu Pariwisata Manado

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This study aims to analyze operational coordination within the Food and Beverage (F&B) Service at the Ibis Manado City Center Boulevard Hotel Restaurant, focusing on the factors influencing effective staff coordination. The research addresses the responsibilities, duties, as well as the inhibiting and supporting factors affecting daily work coordination. The literature review covers theories on restaurants and their types, definitions of coordination, as well as the roles, skills, personality traits, and work motivation relevant to F&B Service personnel. A qualitative method was employed, using observation and documentation for data collection, and data analysis was conducted through data reduction, presentation, triangulation, and conclusion drawing. Findings reveal that inadequate coordination skills contribute to poor staff communication, negatively impacting professionalism in service operations. A case study at the hotel restaurant highlights coordination issues and identifies managerial aspects that require attention by F&B management. The study concludes that coordination skills are essential for enhancing professionalism and operational effectiveness. It is recommended that all F&B Service staff actively engage in continuous coordination to maintain effective communication and achieve shared organizational goals. Keywords: Coordination, Communication, Skills, Responsibility
PENERAPAN STANDAR HYGIENE DAN SANITASI DALAM OPERASIONAL DAPUR HOTEL: STUDI KASUS F&B PRODUCT HOTEL ARYADUTA MANADO Walansendow, Agustinus; Lagarense, Bet El SIlisna; Lagarense, Helni Desty Yanice
Jurnal Hospitaliti Vol. 4 No. 1 (2025): Jurnal Hospitaliti
Publisher : UPT Penelitian Sekolah Tinggi Ilmu Pariwisata Manado

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The implementation of hygiene and sanitation standards is a crucial aspect of hotel kitchen operations, particularly in the Food and Beverage (F&B) Product Department. These practices include maintaining the cleanliness of kitchen equipment, ensuring hygienic behavior among kitchen staff, and handling food ingredients safely and properly. This study aims to analyze the application of hygiene and sanitation standards in food production processes and to identify key factors that must be considered to produce high-quality and safe food products. This research employs a descriptive qualitative approach, with data collected through direct observation, interviews, and documentation. The findings reveal that some staff members in the F&B Product Department of Aryaduta Hotel Manado have not fully implemented proper hygiene and sanitation standards during food processing. Several hygiene procedures are still neglected in daily kitchen operations, although some staff have shown good adherence to these standards. These findings highlight the need to improve compliance with hygiene and sanitation procedures to ensure the quality and safety of food served to hotel guests. Keywords: hygiene and sanitation, product quality, hotel kitchen, F&B kitchen
Co-Authors Adrah, Merry Bakary, Muhammad Kappa Bet El Silisna Lagarense, Bet El Silisna Djamali, Radjab Gerry Kadamehang Kamagi, Jongky Wuner Kamumu, Nardiansyah Karundeng, Golden R Kondoj, Telly Hetty Isye Lagarense, Helni Desty Yanice Lagarense, Jeskrispen Lalawi, Kissy C.V. Lisbeth Mananeke Lumare, Mercy Ariane Mangambea, Natasya C. Nelson Alexander Pangemanan, Jemmy Rudolf Pangkarego, Lidia S. Pangkey, Stevie Pasambe, Yorisal Pesik, Mex Usmeni Ruslani, Ruslani Sindim, Natania E. Tombeng, Marthen Walansendow, Dio Joshua Wijanarko, Sony