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JURNAL HOSPITALITI DAN PARIWISATA
Published by PolimdoSains
ISSN : 23548355     EISSN : 26217791     DOI : https://doi.org/10.35729/jhp.v3i2
Core Subject : Science,
Decision Sciences, Operations Research & Management
Jurnal Hospitaliti dan Pariwisata merupakan jurnal ilmiah bidang ilmu Hospitaliti dan Kepariwisataan yang menerbitkan hasil - hasil studi, kajian dan penelitian ilmiah baik dari kalangan akademisi maupun praktisi.
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 5 Documents
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Search results for , issue "Vol 8 No 1 (2025): JURNAL HOSPITALITI DAN PARIWISATA" : 5 Documents clear
ANALISIS PENANGANAN GUEST COMPLAIN DALAM MENINGKATKAN KUALITAS PELAYANAN FRONT DESK HARRIS HOTEL BATAM CENTER Lagarense, Bet El Silisna; Angsana, Jesel Erlangga B; Warroka, Margaretha N; Bawole, Merryany Theovanny; Towoliu, Benny I
HOSPITALITI DAN PARIWISATA Vol 8 No 1 (2025): JURNAL HOSPITALITI DAN PARIWISATA
Publisher : PolimdoSains

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35729/jhp.v8i1.147

Abstract

his study aims to analyze the impact of front office service quality on customer satisfaction in handling guest complaints at HARRIS Hotel Batam Center. The research method used is a qualitative approach, gathering data through observations made during an internship at HARRIS Hotel Batam Center. Data collection is conducted using a combination of documentation through reviews to determine the volume of complaints about the hotel and assess how front office service quality impacts customer satisfaction. The results show that front office service quality has a significant effect on customer satisfaction. This finding suggests that improving service quality in the front office can enhance customer satisfaction, which in turn can increase customer loyalty and benefit the hotel. This study contributes to hotel management's efforts to improve service quality and customer satisfaction
MODIFIKASI MAKANAN PENUTUP BAGI TAMU YANG ALLERGEN MAKANAN Solung, Vebry Veronika Felicia; Alelo, Maryke; Tangian, Diane
HOSPITALITI DAN PARIWISATA Vol 8 No 1 (2025): JURNAL HOSPITALITI DAN PARIWISATA
Publisher : PolimdoSains

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35729/jhp.v8i1.148

Abstract

This research involves the observation and modification of dessert products at Cempedak Private Island concerning guests who have allergies to specific foods. It explores how individuals working in the Pastry Kitchen department anticipate allergic reactions in guests by understanding food allergies and intolerances. In addition to understanding allergies, improving the provision of desserts for guests with allergies is essential. The study results in the creation of dessert products that can be enjoyed by guests with allergies, such as gluten intolerance and no dairy or dairy products. These allergens are often found in dessert products, especially those containing dairy. In conclusion, at Cempedak Private Island, kitchen standards must be enforced to ensure that all guests, including those with allergies, can safely enjoy their meals.
ANALISIS PENGEMBANGAN CAGAR BUDAYA WARUGA SEBAGAI POTENSI PARIWISATA DI DESA SAWANGAN KABUPATEN MINAHASA UTARA Walansendow, Agustinus; Alexander, Nelson; Ruslani, Ruslani; Pangkey, Stevie
HOSPITALITI DAN PARIWISATA Vol 8 No 1 (2025): JURNAL HOSPITALITI DAN PARIWISATA
Publisher : PolimdoSains

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35729/jhp.v8i1.149

Abstract

Waruga Cultural Reserve is one of the tourist attractions that attracts attention in North Minahasa Regency. This thesis aims to analyze the tourism potential of the Waruga Cultural Heritage and to determine the potential using SWOT. Next, a SWOT analysis is carried out to see the potential that exists in the Waruga Cultural Heritage, where the potential that exists in the Waruga Cultural Heritage is still very large, therefore management is carried out. The data collected is processed by reduction, then the data is described in narrative form and then the data is concluded. to get research results. It is hoped that the results of this research will provide a comprehensive picture of the tourism potential of the Waruga Cultural Heritage and provide recommendations regarding sustainable tourism development. It is also hoped that this research can become a reference for related parties in making policies regarding the management and marketing of the Waruga Cultural Heritage tourist attraction in North Minahasa Regency
ANALISIS KINERJA ROOM ATTENDANT DALAM PENYEDIAAN LINEN DI CEMPEDAK PRIVATE ISLAND Takaendengan, Mita Erdiaty; Rumondor, Efrat Mantiri; Bawole, Merryany Theovanny; Kumaat, Hendry M.E.
HOSPITALITI DAN PARIWISATA Vol 8 No 1 (2025): JURNAL HOSPITALITI DAN PARIWISATA
Publisher : PolimdoSains

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35729/jhp.v8i1.150

Abstract

Laundry section is an area that supports Cempedak Private Island’s operations who is in charge of washing everything linen the one in the hotel. Laundry section whose working area is different from mainland Cempedak Island, has a main focus on linen services for Room Attendant hotels are sent to the island every day. This difference in work areas results in operational problems room attendant on the island becomes less efficient due to limitations in handling parstock linens and storage linen in Cempedak Private Island for daily hotel operational activities. This research aims to find out how the rotation system works linen (Room linen) on Cempedak Private Island, to find out what obstacles exist in linen management (Room linen), to find out efforts to deal with problems in linen management. The research method used in this research is a qualitative descriptive method. Qualitative plays an important role in obtaining and managing data. Data is presented in descriptive form where this approach focuses on in- depth explanations and descriptions of the phenomena being studied. The data taken is in the form of text and narrative which can provide broader insight into the research topic. The research results prove that, role laundry section in a hotel it will be moreefficient if it uses machine power and requires attention from hotel management in providing work support facilities. The obstacles in providing linen supplies on Cempedak Private Island are the existence of laundry sections on different islands, limited equipment and limited manpower.
ANALISIS KINERJA STEWARD DALAM PROSES MAINTANANCE EQUIPMENT PADA FOOD AND BEVERAGE SERVICE YUAN GARDEN HOTEL JAKARTA Sangari, Fonny; Lumare, Mercy A; Tuwaidan, Altje Ellen; Sambeka, Vesty Like; Tenda, Mirjam Pratidina
HOSPITALITI DAN PARIWISATA Vol 8 No 1 (2025): JURNAL HOSPITALITI DAN PARIWISATA
Publisher : PolimdoSains

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35729/jhp.v8i1.151

Abstract

This study aims to analyze the role of stewards in the equipment maintenance process at Food and Beverage Service Yuan Garden Hotel Pasar Baru. Chinaware, glassware, and silverware equipment are essential equipment in Food and Beverage Service operations, used by guests when eating and drinking at restaurants or ordering room service. However, continuous use can leave spots or change the color of equipment if not noticed. Therefore, the maintenance process carried out by stewards is very important to prevent guest complaints. The research method used was a qualitative description involving all steward staff in the Food and Beverage Service department of Yuan Garden Hotel as the research population and the data collectionmethods used were interviews, observations, and documentation. The results showed that the role of stewards has a significant influence on Food and Beverage Service operations, especially in the process of chinaware equipment maintenance. The conclusion of this study is that the role of stewards is very important in the smooth operation of Yuan Garden Hotel's Food and Beverage Service. And with the addition of Human Resources in the steward division, it is expected to help operations so that they run well

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