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Made Aristia Prayudi
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INDONESIA
Jurnal Manajemen Perhotelan dan Pariwisata
Published by Universitas Pendidikan Ganesha
ISSN : 26549719     EISSN : 27147835     DOI : http://dx.doi.org/10.23887/jmpp.v2i2
Core Subject : Economy, Education, Social,
Economics, Econometrics & Finance Education Social Sciences
The journal is committed to a broad range of topics including tourism and travel management, leisure and recreation studies and the emerging field of event management. It contains both theoretical and applied research papers, and encourages the submission of the results of collaborative research undertaken between academia and industry
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 5 Documents
 1 
Search results for , issue "Vol 3, No 2 (2020)" : 5 Documents clear
Strategi Peningkatan Keterampilan Pramusaji di Makase Restaurant Wikantini, Ida Ayu Kade Winda; Andiani, Nyoman Dini
Jurnal Manajemen Perhotelan dan Pariwisata Vol 3, No 2 (2020)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v3i2.28992

Abstract

This research aims to determine the strategy of upgrading waiter/ss skills at Makase Restaurant. The subject of this study is Supervisor and employee of Makase Restaurant. The object of this study is a strategy to improve the skills of waiter/ss at Makase Restaurant. Data collection methods are observations, documentation and interviews. The results of this research are (1) waiter/ss constraints in serving guests at Makase Restaurant is a limitation of foreign languages because not all guests can speak English cause slow service and guest complaint. (2) the strategy used to improve the skills of waiter/ss is to provide consistent training, competency tests, and hold competitions in hotels that can affect operational smoothness, increase guest satisfaction and increase sales.
Analisis Proses Rekrutmen Daily Worker pada Holiday Inn Express Baruna Bali Priartini, Ni Made; Rahmawati, Putu Indah
Jurnal Manajemen Perhotelan dan Pariwisata Vol 3, No 2 (2020)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v3i2.29077

Abstract

This research aims to determine the strategy of upgrading waiter/ss skills at Makase Restaurant. The subject of this study is Supervisor and employee of Makase Restaurant. The object of this study is a strategy to improve the skills of waiter/ss at Makase Restaurant. Data collection methods are observations, documentation and interviews. The results of this research are (1) waiter/ss constraints in serving guests at Makase Restaurant is a limitation of foreign languages because not all guests can speak English cause slow service and guest complaint. (2) the strategy used to improve the skills of waiter/ss is to provide consistent training, competency tests, and hold competitions in hotels that can affect operational smoothness, increase guest satisfaction and increase sales.
Strategi Peningkatan Kualitas Barista dan Bartender di Hotel Four Points By Sheraton Bali Seminyak Pramita, Ida Ayu Putu Mega; Parma, I Putu Gede
Jurnal Manajemen Perhotelan dan Pariwisata Vol 3, No 2 (2020)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v3i2.29078

Abstract

This study aims to find out: (1) knowing what characteristics possessed by a professional barista and bartender, (2) knowing the obstacles faced by a barista and bartender at work, (3) knowing the efforts that must be made in improving barista and bartender skills . The method used in this research is descriptive qualitative. Data collection techniques used were observation and interviews. The subjects of this study were baristas and bartenders at the Four Points Hotel by Sheraton Bali Seminyak. Saddle, the object of this study is the characteristics of baristas and bartenders. The results showed that there are some requirements that must be possessed by a professional barista and bartender to improve the quality of service including having basic knowledge of coffee, having the ability to understand and master drinks, attitude or attitude and good communication. And there are some obstacles faced by baristas and bartenders in their work, which are different flavors of coffee, problematic espresso mechine, lack of preparation and guest complaints. Strategies used to improve the skills of a barista and bartender include training and participating in competitions related to baristas and bartenders.
Upaya Meningkatkan Kebersihan Area Bar di Food And Beverage Service Department Holiday Inn Resort Baruna Bali Udayana, Kadek Dwiky Indra; Widiastini, Ni Made Ary
Jurnal Manajemen Perhotelan dan Pariwisata Vol 3, No 2 (2020)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v3i2.29080

Abstract

This study aims to (1) To determine the application of cleanliness is important to do at the bar outlets at the Holiday Inn Resort Baruna Bali, (2) Efforts are made to maintain the cleanliness of the bars at the Holiday Inn Resort Baruna Bali in order to produce quality drinks. The subjects of this study were Supervisors and seniors at the Holiday Inn Resort Baruna Bali bar. The object of research is the standard application of cleanliness in Bar Holiday Inn Resort Baruna Bali. Data were collected using descriptive qualitative analysis and observation. The results showed that the lack of application of cleanliness in handling. Therefore there needs to be an increase in cleanliness at the Bar Holiday Inn Resort Baruna Bali
Evaluasi Penerapan Standar Operasional Prosedur Dan Strategi Peningkatan Kualitas Layanan Di Envy Restaurant Hotel Holiday Inn Resort Baruna Bali Setiawan, I Komang Didik; Rahmawati, Putu Indah
Jurnal Manajemen Perhotelan dan Pariwisata Vol 3, No 2 (2020)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v3i2.29076

Abstract

This study aimed to determine the standard operating procedures at Envy Restaurant, the implementation at Envy Restaurant, and strategies to improve service quality at Envy Restaurant. The research used a qualitative descriptive method. Data were collected observation, interviews and documentation. The subjects in this study were supervisors and staff in Envy Restaurant. The results of this study indicates that : (1) Envy restaurant does already have standard operating procedures and has been monitored in every implementation by managers or supervisors, but in the case of its application, it is still found to be incompatible with the standards owned; (2) To improve the quality of service in Envy Restaurant, it is also necessary to evaluate, give morning  briefing, provide  feedback, conduct role play training. It is important that superiors taking a persuasive approach to the staffs to do the job based on the standard procedure.

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