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All Journal Harmony Hospitality
I Wayan, Induyoga Aditama
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Humanities Social Sciences

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PENERAPAN CHSE DI RESTORAN BEACH CLUBPADA MASA PANDEMI DI HOTEL PURI SANTRIAN SANUR I Wayan, Induyoga Aditama; Wiraguna, I Putu Edy; Subadra, I Nengah; Budiasa, I Ketut
HARMONY HOSPITALITY Vol. 8 No. 2 (2023): Harmony Hospitality
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/harty.2023.8213

Abstract

Bali Island is one of the islands in Indonesia which is a destination for both domestic and foreign tourists because the island of Bali has a diversity of cultures and tourism objects. Among the hotels in Bali. Hotel puri santrian sanur is a 5-star hotel located at Jalan.Cemara No.35 Sanur, South Denpasar. To run its daily operations, this hotel has several department restaurants that must provide good service, especially to guests. The first impression of guests towards the hotel is when they see the cleanliness of the restaurant and good service for guests. The purpose of this study was to determine the service procedures at restaurants and the constraints experienced during the current pandemic at Puri Santrian Bali. The type of data used is qualitative data and the data sources used are primary data and secondary data. Data collection techniques used are observation, interview, and documentation techniques. The technique of presenting the results of the analysis used is a comparative descriptive method. The results of the analysis are the implementation of CHSE at the Beach Club Restaurant with the application of strict health protocols in accordance with applicable SOP standards. Constraints faced in determining the CHSE are waiters who do not comply with the CHSE. Steps taken to improve the implementation of CHSE are to provide guidance to all staff regarding CHSE at beach club restaurants.
UPAYA-UPAYA EXECUTIVE CHEF DALAM MENINGKATKAN KUALITAS MAKANANDI GRAND ZURI HOTEL KUTA, BALI I Wayan, Induyoga Aditama; Noviasari, Wahyu; Antara, I Made Agung Rai
HARMONY HOSPITALITY Vol. 8 No. 2 (2023): Harmony Hospitality
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/harty.2023.8214

Abstract

The background of this research is the lack of food quality in the areas of texture, temperature and taste in food. Therefore, the author raised the title Executive Chef's Efforts in Improving Food Quality at Grand Zuri Hotel Kuta Bali. The objectives and benefits of this research are to find out how the efforts, constraints and solutions of the executive chef to overcome the obstacles faced in improving the quality of food at Grand Zuri Hotel Kuta, Bali. In this study the authors used qualitative and quantitative data types obtained from primary data and secondary data. Using research instruments in the form of a check list of observations, interviews, documentation, and using data analysis techniques, namely where this research was obtained from qualitative descriptive data. The results of the discussion of this study are as follows (1) to improve the quality of food, there are several efforts made by executive chefs, namely standards for receiving food ingredients, storing food ingredients, implementing hygiene, and working professionalism of employees. (2) Constraints faced include delays in the delivery of food ingredients, damage to operational equipment and lack of communication between employees. (3) The chef's solutions in overcoming these obstacles include: by giving a warning to the supplier if it is still late in the delivery of food ingredients, by checking equipment at least once a week, and always urging employees to maintain good communication
Co-Authors I Ketut Budiasa I Made Agung Rai Antara Noviasari, Wahyu Subadra, I Nengah Wiraguna, I Putu Edy