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All Journal Jurnal Hospitality dan Pariwisata Journal FAME (Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services
Permatasari, Mustika
Politeknik Pariwisata Palembang
Humanities Education Languange, Linguistic, Communication & Media Social Sciences Other

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BUSINESS ASSESSMENT THROUGH A FINANCIAL RATIO APPROACH AT DAWET IRENG & KUPAT TAHU “5758” JAMBI Permatasari, Mustika
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 7, No 2 (2024): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu
Publisher : Universitas Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v7i2.6466

Abstract

Jambi City is a city in Jambi Province that has experienced an increase in culinary businesses such as restaurants, cafes, restaurants, and stalls. In managing a business, financial planning and analysis are needed to achieve smooth business. One of the analyses is the examination of financial statements. The type of research used by the author is descriptive research with a quantitative approach that collects data that is objective and measurable. The data collection techniques that the author uses are observation, interviews, documentation, bibliography and secondary data. The results showed that Return On Equity for 3 years measured by profit after tax divided by own capital obtained an average result of 1.72% or was in poor condition. The results of Return On Investment in the year from 2020 increased by 0.17% or with a value of 1.87% in 2021 and decreased in 2022 with a value of 1.59%. Cash Ratio or the restaurant's ability to pay off current debt with cash has not changed or remains at a value of 2.75%. Current Ratio which measures the restaurant's ability to pay off current debt if debt is collected reaches 27.5% or is at the lowest assessment score, Collection Period measures the restaurant's ability to collect receivables for 3 years is very good by obtaining a maximum assessment. Inventory Turn Over for the last 3 years has a maximum value of 5 which can be concluded that the effectiveness of inventory turnover in the restaurant is very good. Total Asset Turn Over has increased and decreased with an average calculation value of 2.69%. Own Ratio Capital to Total Assets during the study received a value of 4 or the effectiveness of using assets for business for 3 years of bookkeeping is not good. From the 8 aspects of assessing these financial ratios, Dawet Ireng & Kupat Tahu “5758” Jambi has an average financial performance that is less healthy from a score of ≤ 7 to > 66.5 obtaining an average value of 22.5 or less good and needs to be improved in the next period.
PERANAN CONCIERGE DALAM MENINGKATKAN KUALITAS PELAYANAN PADA TAMU DI THE ARISTA HOTEL PALEMBANG Permatasari, Mustika; Wati, Indah; Andeska, Roma
Jurnal Hospitality dan Pariwisata Vol 11, No 1 (2025): Jurnal Hospitality dan Pariwisata
Publisher : Program Studi Hospitality dan Pariwisata

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/jhp.v11i1.8041

Abstract

Concierge bertugas untuk memastikan semua kebutuhan dan permintaan tamu terpenuhi sehingga setiap tamu memiliki kenangan yang baik selama menginap. Layanan concierge yang diberikan tidak hanya sebatas melayani atau menyimpan barang bawaan tamu saja, tetapi seorang concierge juga harus memahami dan memiliki pengetahuan yang luas tentang hotel dan area sekitar di luar hotel. Bagi banyak pengunjung, peran concierge bersama dengan front office, berfungsi sebagai wajah publik hotel. Ketika pelanggan tiba dan meninggalkan hotel, Concierge adalah petugas pertama dan terakhir yang tamu rasakan pelayannya, sehingga tamu dapat memberikan evaluasi atas pelayanan selama berada di hotel. Penelitian menggunakan pendekatan penelitian deskriptif dengan metode pengumpulan data yaitu observasi, wawancara, studi pustaka dan dokumentasi. Concierge menangani banyak hal yang dapat mempengaruhi operasional hotel dan kualitas layanan yang diberikan kepada tamu. Kurangnya koordinasi antar petugas concierge pada saat handover. Hal ini sering terjadi karena petugas concierge terlalu terburu-buru saat menangani tamu ataupun terkadang banyaknya jumlah tamu dan luggage yang tidak tertangani dengan jumlah staf yang minim untuk setiap shift. Pengelolaan barang bawaan tamu di The Arista Hotel Palembang umumnya berjalan baik dengan staf yang sigap dalam membantu tamu. Pelayanan concierge dinilai memuaskan oleh sebagian besar tamu, dengan staf yang ramah, profesional, dan mampu memberikan informasi yang jelas mengenai destinasi lokal, transportasi, dan kebutuhan lainnya. Petugas concierge The Arista Hotel Palembang mengalami sejumlah pelayanan concierge pada pembahasan sebelumnya, seperti kurangnya koordinasi antar petugas concierge mengenai handover shift.
ROOM BOOKING THROUGH ONLINE TRAVEL AGENT AT ASTON HOTEL PALEMBANG Permatasari, Mustika; Silvia, Mega; Setiawan, Mulkan
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 7, No 1 (2024): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu
Publisher : Universitas Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v7i1.5517

Abstract

Online Travel Agent is an internet-based platform that assists guests in booking hotel rooms. When a guest books a room through an Online Travel Agent, the booking will usually be directly accepted by the hotel if the hotel reservation department still opens the room booking service from the online travel agent. But on the other hand, if the reservation department has closed the online travel agent for booking rooms, guests automatically cannot book rooms because the hotel rooms are fully occupied. The high percentage of room bookings that have exceeded the percentage of sales through online travel agents at Hotel Aston Palembang has caused problems such as overbooking through online travel agents in the reservation department, causing guests who have come and have booked rooms through online travel agents but do not get rooms when checking in due to high occupancy rates. The purpose of this study is to determine the Standard Operating Procedure (SOP) in handling room reservations through the Online Travel Agent, the availability of supporting equipment for handling room reservations through the Online Travel Agent and the ability of staff in handling room reservations through the Online Travel Agent. The research method used is a qualitative approach with descriptive methods. Data collection techniques in this qualitative research use observation and interviews. The reservation officer has implemented the Standard operational procedure for booking rooms properly but there are several things that are still not done by the reservation officer such as not confirming in detail the size of the guest bed and not closing the reservation allotment when the hotel is fully booked so that room overbooking occurs and becomes a guest complaint when checking in at Hotel Aston Palembang.
Co-Authors Andeska, Roma Setiawan, Mulkan Silvia, Mega Wati, Indah