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All Journal Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Ekonomi
Valencia, Vallery
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Humanities Economics, Econometrics & Finance Education Health Professions Public Health

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PELATIHAN DAN PENGENALAN STANDAR OPERASIONAL PROSEDUR LAYANAN DI RESTORAN HOTEL BINTANG LIMA Situmorang, Jimmy Muller Hasoloan; Goeltom, Vasco Adato H.; Juliana, Juliana; Angelina, Jacklyn; Tandra, Jane Keisya; Valencia, Vallery
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 4 No. 5 (2023): Volume 4 Nomor 5 Tahun 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v4i5.21199

Abstract

PkM ini berupaya untuk membahas mengenai keberadaan Standar Operasional Prosedur yang bersifat krusial dalam restoran, terutama jika membicarakan mengenai Food & Beverage Service. Standar Operasional Prosedur dapat dipandang sebagai sebuah arahan baik bagi setiap individu yang terlibat dalam kegiatan pekerjaan maupun pelatihan. Seperti yang diketahui, bahwa sektor Food & Beverage sangat berkaitan dengan pelayanan. Metode yang diterapkan penulis untuk mengatasi permasalahan yang dihadapi oleh mitra Pengabdian kepada Masyarakat adalah melalui metode pelatihan. Melalui kegiatan ini, diharapkan setiap peserta mampu untuk memahami pentingnya layanan yang dilakukan kepada tamu, terlebih kepada tamu restoran. PkM ini juga diharapkan mampu menjadi sebuah kegiatan praktik bagi setiap peserta untuk mempersiapkan diri sebaik mungkin dan memperluas wawasan siswa siswi ketika melakukan service di masa mendatang
The Impact Of Service Quality & Dining Atmosphere Towards Customer Satisfaction At Authentic Restaurants In Tangerang Goeltom, Vasco Adato H.; Juliana , Juliana; Angelina , Jacklyn; Tandra , Jane Keisya; Valencia, Vallery; Sianipar, Rosianna
Jurnal Ekonomi Vol. 13 No. 02 (2024): Jurnal Ekonomi, Edition April - June 2024
Publisher : SEAN Institute

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Abstract

This study aims to test and analyze the effect of Service Quality and Dining Atmosphere on Customer Satisfaction at Authentic Restaurants in Tangerang. The sampling technique in this study includes non-probability sampling where the sampling in this study is not random and is aimed specifically at the population specifically at customers who have visited one of the three Authentic Restaurants in Tangerang. This study took a sample of 157 respondents. The method applied in this research is descriptive quantitative method, and the data collected from respondents is analyzed using the SmartPLS application The results in this study show that: (1) Service Quality has a positive effect on Customer Satisfaction, (2) Dining Atmosphere has a positive effect on Customer Satisfaction.
Co-Authors Angelina , Jacklyn Angelina, Jacklyn Goeltom, Vasco Adato H. Juliana , Juliana Juliana, Juliana Sianipar, Rosianna Situmorang, Jimmy Muller Hasoloan Tandra , Jane Keisya Tandra, Jane Keisya