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All Journal SABBHATA YATRA : Jurnal Pariwisata dan Budaya Nusantara Hasana Journal
Martono Widagdo, Yohanes
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Nursing

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ANALISIS PENERAPAN JOB DESCRIPTION STAFF NIGHT AUDIT UNTUK OPTIMALISASI OPERASIONAL DI HOTEL NEO GADING SOLO Martono Widagdo, Yohanes; Dwi Saputra, Roni
SABBHATÃ YATRA : Jurnal Pariwisata dan Budaya Vol 5 No 2 (2024): SABBHATA YATRA : Jurnal Pariwisata dan Budaya
Publisher : STABN Raden Wijaya Wonogiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53565/sabbhatayatra.v5i2.1456

Abstract

Penerapan job description yang baik membantu staff Night Audit memahami peran mereka dan memastikan proses kerja berjalan efisien, terkoordinasi, serta selaras dengan tujuan hotel. Tujuan penelitian ini untuk menganalisis sejauh mana penerapan job description pada staff Night Audit di Hotel Neo Gading Solo berkontribusi terhadap optimalisasi operasional hotel. Penelitian ini menggunakan metode deskriptif kualitatif mengenai fenomena yang sedang dikaji. Data diperoleh melalui wawancara, observasi, dokumentasi dan literasi serta dianalisis dengan pendekatan interpretatif atau tematik. Hasil dari penelitian, dengan adanya job description yang terstruktur, operasional malam hari dapat berjalan lebih sistematis, efisien, dan terorganisir, sehingga memberikan kontribusi signifikan terhadap optimalisasi kinerja hotel serta mendukung pencapaian tujuan operasional hotel secara keseluruhan.
OPTIMALISASI PENGELOLAAN UNIT COST FOOD DAN BEVERAGE UNTUK PROFITABILITAS BERKELANJUTAN HOTEL BERBINTANG DI YOGYAKARTA Martono Widagdo, Yohanes
Nusantara Hasana Journal Vol. 5 No. 7 (2025): Nusantara Hasana Journal, December 2025
Publisher : Yayasan Nusantara Hasana Berdikari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59003/nhj.v5i7.1768

Abstract

This study aims to analyse the optimalisation strategy for unit cost management in the Food and Beverage (F&B) division in order to improve the sustainable profitability of star-rated hotels in Yogyakarta. In the hospitality industry, particularly in star-rated hotels, the F&B division contributes significantly to non-room revenue. However, high operational costs and fluctuations in raw material prices require management to exercise effective cost control without compromising service quality. Using a qualitative descriptive approach, this study examines cost unit management practices based on recipe standards, Point of Sales (POS) systems, selection of suppliers with competitive prices, and menu engineering strategies. In addition, technology integration and budgeting are also analysed as part of cost efficiency efforts. The results of the study indicate that the success of unit cost optimisation is determined by the synergy between operational efficiency, cash flow control, and innovation in the presentation of F&B products. The conclusion of this study emphasises that proper unit cost management not only impacts short-term profits, but also supports the long-term sustainability of the hotel business, especially amid dynamic markets and ever-changing consumer behaviour.
Co-Authors Dwi Saputra, Roni