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p-Index From 2020 - 2025
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All Journal Journal of Gastro Tourism (JOGASTO)
Meiroha, Adhinda Putri
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Food and Beverage Product Efforts in Maintaining Food Quality in the Restaurant and Room Service of Hotel Chanti Semarang Meiroha, Adhinda Putri; Dima, Cindy Citya
Journal of Gastro Tourism Vol. 3 No. 1 (2025): February 2025
Publisher : Surya Hijau Manfaat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52465/jogasto.v3i1.451

Abstract

The research in this thesis is motivated by the increasing development of the hotel industry in Indonesia. Competition in the hotel industry is increasingly fierce due to the many new hotels that have emerged to date. So hotel management should have a mature strategy to be able to compete with new industries and major competing industries. The problem contained in this thesis is in how to maintain consistency in food quality and overcome it complaint guests about the quality of food at Chanti Hotel. The aim of this final assignment is to maintain food consistency and overcome problems complaint guests about food quality, in this research using a qualitative descriptive method based on the author's experience during On The Job Training and also based on previous research sources. The result of this final assignment is how to maintain consistency in food in a hotel, especially in restaurant and room service, and how to overcome a problem complaint guests about the quality of the food. The conclusion of this thesis is that in maintaining consistency in the quality of our food we must comply with standardized recipes.
Co-Authors Citya Dima, Cindy