Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : Jurnal Bisnis Hospitaliti

Kesantunan dalam Berbahasa Inggris Pramusaji: Kasus pada Beberapa Café di Pantai Jimbaran, Bali Ni Wayan Pastini
JURNAL BISNIS HOSPITALITI Vol 10 No 1 (2021): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v10i1.455

Abstract

The aim of this research is to find out the understanding and ability of the waiters or waitresses to communicate in good English, especially apologizing, offering help, offering foods and drinks and the use of greetings in good English, so as to provide better service to tourists who come to enjoy foods and beverages in cafes of Jimbaran Beach. The data of this study were the expressions used by the waiters or waitresses of some cafes in Jimbaran Beach, chosen by accidentally. The language expressions used by the waiters or waitresses were recorded, transcripted and analysed. The results showed that some waiters or waitresses used expressions incorrectly and culturally inappropriate. It indicated that their ability in communicating in English in terms of accuracy and fluency needed to be improved. In addition, they had lack of understanding of cultural differences.
FAKTA-FAKTA SISA MAKANAN (FOOD WASTE) DI HOTEL BINTANG 3 DAN BINTANG 4 DI MAKASSAR Darmayasa; Pastini, Ni Wayan; Nurgaha, Putu Ari; Ab, Ernawati
JURNAL BISNIS HOSPITALITI Vol 13 No 2 (2024): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v13i2.1607

Abstract

Food waste is one of the most pressing environmental and economic issues in the hospitality sector, particularly in 3-star and 4-star hotels. This study aims to explore the factors contributing to food waste and the strategies used to address it in 3-star and 4-star hotels in Makassar. The research employed a qualitative descriptive approach, collecting data through direct observation, in-depth interviews with hotel management, restaurant staff, and guests. The findings revealed that the main causes of food waste include guests' habit of taking excessive portions, a lack of awareness of environmental impacts, and insufficiently strict hotel policies on waste management. Some hotels have implemented efforts to reduce food waste, such as guest education, posting written reminders, and managing leftover food. However, these strategies still face several challenges, including guest resistance and management concerns about hotel image. This study suggests the need for more systematic and collaborative policies between guests, staff, and management to achieve more effective and sustainable food waste reduction.