Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
P-Index
This Author published in this journals
All Journal Healing : Jurnal Pariwisata
Naiborhu, Marintan
Unknown Affiliation
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Health Professions Social Sciences Transportation

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Handling Special Party Menus at Nangroe Saka Hotel Medan Restaurant Naiborhu, Marintan
Healing : Jurnal Pariwisata Vol. 3 No. 1 (2024): Healing : Jurnal pariwisata
Publisher : Cattleya Darmaya Fortuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54209/healing.v3i1.262

Abstract

The special party menu, commonly referred to as Table d'Hôte, is a complete set menu typically consisting of an appetizer, soup, main course, and dessert. The successful implementation of this service requires excellent presentation, comprehensive knowledge from the waitstaff, and the active involvement of a supervisor to ensure proper execution. This study aims to evaluate the implementation of the special party menu service at Saka Hotel Medan by conducting observations and interviews with 23 respondents, including 6 kitchen staff, 5 waiters, 10 guests, and 2 members of the hotel management. Based on the field data analysis, it was found that the service implementation of the special party menu faced several issues, including delays in food service, inadequate knowledge among waiters regarding proper service techniques, and the limited role of the supervisor in overseeing the event. These shortcomings impacted the overall guest experience. The study suggests that better coordination between the kitchen team and the sales and marketing department is essential, especially regarding any last-minute menu changes. Furthermore, the sales and marketing team should provide timely updates on menu adjustments, and the supervisor should take a more proactive role in supervising and guiding staff during the execution of special party menus to ensure improved guest satisfaction and service efficiency.
An Overview of the Special Party Menu Handling at the Nangroe Saka Hotel Medan Restaurant Naiborhu, Marintan
Healing : Jurnal Pariwisata Vol. 3 No. 2 (2024): Healing : Jurnal pariwisata
Publisher : Cattleya Darmaya Fortuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54209/healing.v3i2.324

Abstract

A special party menu is commonly referred to as Table d'hôte, which is a complete set menu consisting of an appetizer, soup, main course, and dessert. The successful presentation of a special party menu requires proper service, knowledgeable waitstaff, and the active role of a supervisor throughout its execution. This study was conducted through observations and interviews with 23 individuals at Saka Hotel Medan, including 6 kitchen staff, 5 waitresses, 10 guests, and 2 members of hotel management. Based on the data collected, the authors conclude that the shortcomings in handling the special party menu stem from delays in food service, limited knowledge among waitstaff regarding proper service procedures, and insufficient involvement of the supervisor during the event’s execution.
Co-Authors