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All Journal Jurnal Manajemen Pelayanan Hotel Harmony Hospitality
Eli Sumerta, I Ketut
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Humanities Social Sciences Other

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The Influence of Communication and Motivation on Employee Spirit (Study at Aston Inn Hotel Tuban) Widhya Pibriari, Ni Putu; Suthanaya, I Putu Bagus; Nugraha, Surya; Eli Sumerta, I Ketut
Jurnal Manajemen Pelayanan Hotel Vol 7 No 1 (2023): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/jmph.070114

Abstract

This study aims to determine the effect of communication on the morale of the employees of the Aston Inn Hotel Tuban, to determine the effect of motivation on the morale of the employees of the Aston Inn Hotel Tuban, to determine the effect of communication and motivation on the morale of the employees of the Aston Inn Hotel Tuban, to determine the influence of communication and motivation on morale. Aston Inn Hotel Tuban employees work and know the independent variables that dominantly influence the work morale of the Aston Inn Hotel Tuban employees. In this study, the Aston Inn Hotel Tuban was used as the sample. The total number of employees is 80 people. The sampling technique in this study used the population method, namely the sampling method by taking all the number of employees so that the data is accurate for research purposes. The analysis technique used is regression analysis by testing the hypothesis using the F test and t test. The results showed that in the simultaneous analysis, it can be proven through the regression coefficients of Communication (b1) and Motivation (b2) on employee morale (Y) at the Aston Inn Hotel Tuban. If Communication (X1) and Motivation (X2) are increased by one point together, then employee morale (Y) will increase by 1.028 ( 0.440 + 0.588 ) points. This shows that Communication (X1) and Motivation (X2) have an effect on employee morale (Y) at the Aston Inn Hotel Tuban. This can be seen from the results of the simultaneous analysis which shows that Communication (X1) and Motivation (X2) have a positive effect on employee morale (Y). This was confirmed by using the F test to obtain Fcount = 26.826 > FTabel = 3.1154 with sig. F = 0.000 (p <0.05), so that a decision can be taken that the null hypothesis (H0) is rejected and accepts the alternative hypothesis (Ha), and has a significant effect. Keywords: Communication, Motivation, Morale.
The Effect of Communication, Work Discipline and Work Environment on Employee Performance at Hotel Imani Kuta Bali Hedy Wartana, I Made; Eli Sumerta, I Ketut
Jurnal Manajemen Pelayanan Hotel Vol 7 No 1 (2023): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/jmph.070119

Abstract

The tourism industry is one of the economic supports of the Indonesian state, especially Bali. The tourism industry sector provides many opportunities to improve the economy of the Balinese people. In this regard, it is very important to manage and develop optimally in the tourism sector. Bali has its own charm both because of its culture, customs and natural wealth so that tourists make Bali as one of the tourist destinations. To provide comfort and security while tourists are on vacation in Bali, one of the hotels in the Kuta area, namely Hotel Imani provides the best facilities This research was conducted at Hotel Imani Kuta Bali with a sample of 48 employees. The sampling technique in this study was to use the census method or saturated sampling. Data collection with the distribution of questionnaires using a likert scale with a score of 1-5. The data analysis technique used in this study is a multiple linear regression analysis technique with the Statistical Package Social Science (SPSS) version 24.0 test. The results of this study show that Communication (X1) has a positive and significant effect on Employee Performance (Y) at Hotel Imani Kuta Bali. Work Discipline (X2) has a positive and significant effect on Employee Performance (Y) at Hotel Imani Kuta Bali. The work environment has a positive and significant influence on Employee Performance (Y) at Hotel Imani Kuta Bali. The contribution of the large influence of communication, work discipline and work environment in influencing employee performance at Hotel Imani Kuta Bali by 56.7% and the remaining 43.3% was influenced by other variables that were not analyzed in this study. Meanwhile, the work discipline variable has the most dominant influence in influencing employee performance at Hotel Imani Kuta Bali. To find out other variables that affect employee performance, it is hoped that further research is expected to examine other variables that can affect employee performance. Keywords: Communication, Work Discipline, Work Environment, Employee Performance.
Prosedur Penyimpananan Bahan Makanan di Kitchen Hotel Four Seasons Resort Bali at Sayan Putu Sulastri, Ida Ayu; Eli Sumerta, I Ketut
HARMONY HOSPITALITY Vol. 9 No. 1 (2024): Harmony Hospitality
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/harty.2024.9233

Abstract

Untuk mengantisipasi kerusakan bahan makanan, maka perlu menerapkan prosedur penyimpanan bahan makanan yang benar sesuai dengan jenis dari masing-masing bahan makanan. Tujuan penelitian dalam tugas akhir ini adalah untuk mengetahui bagaimana prosedur penyimpanan bahan makanan di kitchen dan Untuk mengetahui kendala yang dialami staf kitchen dalam proses penyimpanan bahan makanan di kitchen, jenis penelitian ini adalah kualitatif, Dalam penelitian ini, peneliti menggunakan lembar observasi, daftar pertanyaan wawancara dan dokumen-dokumen terkait dengan penelitian yang dimiliki oleh kitchen. Penelitian ini dilakukan di Hotel Four Seasons Resort Bali At Sayan, Berdasarkan hasil penelitian Prosedur penyimpanan bahan makanan di kitchen Hotel Four Seasons Resort Bali At Sayan, sudah memiliki standar dalam penyimpanan bahan makanan yaitu dengan sudah memakai alat-alat penyimpanan sesuai dengan standarnya, menerapkan sistem FIFO, memastikan suhu chiller diatur sesuai dengan SOP dan perawatan alat-alat yang digunakan untuk penyimpanan bahan makanan. Ada beberapa kendala yang dialami staff kitchen dalam proses penyimpanan bahan makanan yaitu kurangnya chiller tempat penyimpanan bahan makanan, kesulitan dalam mencari bahan makanan, tidak adanya food text atau lebeling pada bahan makanan yang disimpan, kurangnya knowledge dalam penyimpanan bahan makanan.
Co-Authors I Putu Bagus Suthanaya Ida Ayu Putu Sulastri Made Hedy Wartana Nugraha, Surya Widhya Pibriari, Ni Putu