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INDONESIA
Hospitaliti
Published by Sekolah Tinggi Ilmu Pariwisata Manado
ISSN : -     EISSN : 29645174     DOI : -
Core Subject : Social,
Social Sciences
Jurnal Hospitaliti adalah jurnal yang memuat hasil-hasil studi tentang perhotelan baik teori maupun praktek ataupun konsep perencanaan, pengelolaan dan pengembangan industrri perhotelan termasuk segala sesuatu yang berhubungan dengan oprasional industry perhotelan misalnya sistem informasi kantor depan, marketing, pemasaran hotel dan lain sebagainya. Semua konsep pengembangan tersebut diharapkan akan memberikan kontribusi terhadap model pengembangan industry perhotelan yang berkelanjutan.
Arjuna Subject : Umum - Umum
Articles 36 Documents
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PENGARUH KOMPETENSI TENAGA KERJA TERHADAP KUALITAS PELAYANAN DI RANOTANA CAFE HOTEL GRAN PURI MANADO Alvin Anita Wagiu; Agustinus Walansendouw; Sonny Wijanarko
Jurnal Hospitaliti Vol. 1 No. 01 (2022): Jurnal Hospitaliti
Publisher : UPT Penelitian Sekolah Tinggi Ilmu Pariwisata Manado

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Abstract

Tujuan penelitian ini adalah untuk 1) mengukur sejauh mana kompetensi tenaga kerja mempengaruhi kualitas pelayanan ; 2) Menganalisis seberapa besar pengaruh kompetensi tenaga kerja terhadap kualitas pelayanan ; 3) Menjelaskan hal-hal yang harus dimiliki oleh setiap karyawan. Teknik yang digunakan dalam penelitian adalah metode kuantitatif, sedangkan pengumpulan data yang digunakan yakni observasi, wawancara, survey, dan document. Metode pengambilan sampel diambil secara random sampling yakni mengambil secara acak dan metode analisis yang digunakan adalah regresi linear sederhana dimana variabel (X) kompetensi tenaga kerja dan variabel (Y) kualitas pelayanan dengan persamaan Y=a+bX dan analisis koefisien korelasi untuk melihat besar kecilnya atau kuat lemahnya hubungan anatara variabel (X) dan variabel (Y). Hasil akhir penelitian setelah dilakukan perhitungan analisis regresi linear sederhana diperoleh persamaan Y = 18,2 + 0,61X menunjukan bahwa setiap pertambahan satu unit variabel (X) kompetensi tenaga kerja akan menyebabkan pertambahan variabel (Y) kualitas pelayanan sebesar 0,61 demikian sebaliknya. Koefisien determinan r² = 0,81 atau sebesar 65,61%. Hal ini menunjukan variasi variabel kualitas pelayanan yang disebabkan oleh Tenaga Kerja sebesar 65,61%. Sisanya adalah 34,39% faktor lain yang tidak diamati yaitu kurangnya peralatan makanan dan minuman, kurangnya keanekaragaman menu yang disajikan, serta kurangnya komunikasi dan kepedulian pimpinan.
Efektivitas Food Product Dalam Memenuhi Kebutuhan Tamu di Hotel Gran Puri Manado Aneke W; Sonny Wijanarko; Agus Walansendouw
Jurnal Hospitaliti Vol. 1 No. 01 (2022): Jurnal Hospitaliti
Publisher : UPT Penelitian Sekolah Tinggi Ilmu Pariwisata Manado

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Abstract

The Food Product activity in Food and Beverage Department, depend on the preparing Food and Beverage for selling to guest with service good to satisfaction guest the following procedures. In business world today, the service quality as Human Resources is the most important, thing in developing the company in service. Hotel is Hospitality Industry, especially in serving the guest satisfied good service must be supported by good service provider related with the every employee at company. To analyze data, the writer uses description qualitative method. The result of this research shows that Food and Beverage Preparing to Food Product Following Procedures is done by Food and Beverage Product Department in Hotel Gran Puri Manado.
ANALISIS KEPUASAN KERJA DENGAN PRESTASI KERJA KARYAWAN DI RESTORAN BUMBU DESA MANADO Gertudris Patricia Tawalujan; Sonny Wijanarko; Merry Adrah
Jurnal Hospitaliti Vol. 1 No. 01 (2022): Jurnal Hospitaliti
Publisher : UPT Penelitian Sekolah Tinggi Ilmu Pariwisata Manado

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Abstract

Tujuan penelitian yang dilakukan oleh peneliti adalah sebagai berikut : 1) Mengukur seberapa besar hubungan kepuasan kerja dengan prestasi kerja karyawan di Restoran Bumbu Desa Manado ; 2) Menganalisis hubungan antara kepuasan kerja dan prestasi kerja karyawan di Restoran Bumbu Desa Manado ; 3) Menjelaskan hubungan kepuasan kerja dan prestasi kerja karyawan di Restoran Bumbu Desa Manado. Peneliti menggunakan metode deskriptif kuantitatif yaitu dengan mendeskripsikan objek penelitian berdasarkan data-data yang berbentuk angka. Data ini menggambarkan obyek yang diteliti secara nominal. Dalam menggunakan metode deskriptif kuantitatif peneliti menggunakan teknik analisis koefisien korelasi (Pearson Product Moment). Teknik ini dipakai untuk menganalisis dan menjelaskan seberapa besar hubungan antara kepuasan kerja dengan prestasi kerja karyawan. Koefisien korelasi yang didapat dari perhitungan di atas adalah r = 0,73. Hal ini menunjukkan bahwa hubungan antara variabel X dan variabel Y adalah positif karena mendekati angka +1 dan terdapat korelasi yang kuat bila dilihat dari tabel interpretasi hasil koefisien korelasi. Dengan demikian berarti korelasi antara variabel kepuasan kerja dan variabel prestasi kerja adalah positif atau kuat.
ANALISIS KINERJA BARTENDER DALAM MENINGKATKAN KEPUASAN TAMU DI PARIBAR HOTEL SANTIKA MANADO Herry A. Karel Lengkey; Agus Walansendouw; Merry Adrah
Jurnal Hospitaliti Vol. 1 No. 01 (2022): Jurnal Hospitaliti
Publisher : UPT Penelitian Sekolah Tinggi Ilmu Pariwisata Manado

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Abstract

Metode pengumpulan data yang digunakan yaitu metode analisis lapangan dan kepustakaan. Sedangkan Metode Pengumpulan Sample diambil secara Simple Random sampling. Metode analisis yang digunakan adalah analisis regresi sederhana dimana variabel kinerja Bartender (X) dan Variabel (Y) peningkatan kepuasan tamu dengan persamaan Y = a + bX. Hasil Penelitian setelah dilakukan perhitungan, analisa regresi diperoleh persamaan Y = 2,42 + 0,8X menunjukkan bahwa setiap pertambahan satu unit variabel (X) kinerja Bartender akan menyebabkan perubahan pertambahan variable (Y) meningkatnya kepuasan tamu sebesar 0,8 demikian juga sebaliknya. Dari hasil analisa uji hipotesa menggunakan parameter β F hitung 302.5451 > Ftabel 4,04 berarti ada hubungan linear antara kinerja Bartender dengan meningkatnya kepuasan tamu. Koefisien korelsi r = 0,9 menunjukkan bahwa Variabel X dan variable Y adalah positif, karena mendekati 1 maka dapat dikatakan terdapat hubungan yang kuat. Koefisien determinan r2 = 0,86 atau 86%. Ini menunjukkan variasi variabel meningkatnya kepuasan tamu yang disebabkan oleh kinerja Bartender adalah sebesar 86% sebaliknya 14% variasi variabel meningkatnya kepuasan tamu disebabkan oleh faktor-faktor lain yang tidak diamati.
KEDISIPLINAN KARYAWAN DAN PENGARUHNYA TERHADAP KUALITAS KERJA PADA MANADO QUALITY HOTEL Yorisal Pasambe; Agus Walansendouw; Merry Adrah
Jurnal Hospitaliti Vol. 1 No. 01 (2022): Jurnal Hospitaliti
Publisher : UPT Penelitian Sekolah Tinggi Ilmu Pariwisata Manado

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Abstract

Tujuan penelitian ini adalah untuk menganalisis, mengukur dan menjelaskan kedisiplinan karyawan dan pengaruhnya terhadap kualitas kerja pada Manado Quality Hotel. Dalam penelitian ini teknik yang digunakan adalah observasi, survey serta interview. Metode pengambilan sampel diambil secara acak atau random sampling dan metode analisis yang digunakan adalah analisa regresi linier sederhana dimana variabel (X) Kedisiplinan Karyawan dan variabel (Y) Kualitas Kerja dengan persamaan Y’=a+bX dan analisa koefisien korelasi untuk menghitung seberapa kuat hubungan antara variabel (X) dan variabel (Y). Hasil akhir penelitian ini setelah dilakukan perhitungan analisis regresi linear sederhana diperoleh persamaan dimana Y’ = 3,46 + 0,98X menunjukkan bahwa setiap pertambahan satu unit variabel (X) Kedisiplinan Karyawan akan menyebabkan perubahan pertambahan variabel (Y) Kualitas Kerja sebesar 0,98 demikian juga sebaliknya. Koefisien determinan r² = 0,4624 atau 46,24%. Hal ini menunjukkan adanya pengaruh yang kuat terhadap kualitas kerja 46,24% dan 53,76% merupakan perubahan variabel yang disebabkan oleh faktor-faktor yang tidak diteliti seperti kebijakan manajemen dan pengaturan sistem kerja karyawan.
PENGARUH KUALITAS PELAYANAN ROOM ATTENDANT TERHADAP KEPUASAN TAMU DI HOTEL SINTESA PENINSULA MANADO Nathalia Chrisma Sigarlaki; Agustinus Walansendouw; Maxy Sondakh
Jurnal Hospitaliti Vol. 1 No. 02 (2022): Jurnal Hospitaliti
Publisher : UPT Penelitian Sekolah Tinggi Ilmu Pariwisata Manado

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Abstract

This study intention is to know the effect of room attendant service quality on guest statisfaction at Sintesa Peninsula Hotel Manado. The method used in this study is quantitive method using a simple linear regression model. The population on this study were the guest who come to stay at the Sintesa Peninsula Hotel Manado. Sample taken were 60 respondents. The data collected using questionaire. The result of this study using simple linear regression analysis at follow Y=20.666 + 0.265x showed a positive effect on the independent variable (Service Quality). Where if independent variabel increase then the guest statisfaction variable will also increase. From the analysis result correlation coefficient is found a value of 0,581 which showed that the two variable X and Y have a strong relationship where the significance value is 0,000 less than 0,05. furthermore, in the termination coefficient is it found that RSquare 0,338 means that the effect of the independent variable (Service Quality) on the dependent variable (Guest Statisfaction) os 33,8% and the remaining 66,2% is the influence of other variable that not elaborated in this study.
PENGARUH PROMOSI MEDIA SOSIAL TERHADAP KEPUTUSAN TAMU MEMILIH HOTEL IBIS MANADO CITY CENTER BOULEVARD Hanafi Wowiling; Agustinus Walansendouw; Claurensya Maramis
Jurnal Hospitaliti Vol. 1 No. 02 (2022): Jurnal Hospitaliti
Publisher : UPT Penelitian Sekolah Tinggi Ilmu Pariwisata Manado

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Abstract

This study aims to determine: the effect of social media promotions on the decision of guests to choose the Ibis Manado City Center Boulevard hotel. This study uses a quantitative method with a simple regression model. The population in this study are guests who stay or use the services of the Ibis Manado City Center Boulevard Hotel. The sample size taken was as many as respondents which were determined based on Roscoe's opinion. By using a type of nin probability sampling where the sampling is not fully carried out using the law of probability. This means that not all population units have the opportunity to be used as research samples. All data was collected using surveys and questionnaires. Questionnaires are made based on the dimensions of each variable. Thus, the results Y = 3.-32 + 0.896X were found, which indicated that any increase in the X variable would cause an increase in the Y variable. Similarly, using correlation coefficient analysis, it was found that r = 0.948 showed that the correlation coefficient of determination was found to be r2 = 0.899, which means that the guest's decision to choose due to the strong influence of social media promotion of 89.9% and the remaining 10.1% is the influence of variables not examined of 65.61%. The remaining of 34.39% were other factors that were not observed, namely the lack of food and beverage equipment, the lack of diversity in the menu served, and the lack of communication and care from the leadership.
ANALISIS PENILAIAN TAMU TENTANG PELAYANAN CONCIERGE PERSPEKTIF PELAYANAN KARYAWAN DIVISI CONCIERGE, DAN FEEDBACK TAMU SECARA UMUM (STUDI KASUS DI SINTESA PENINSULA HOTEL MANADO) Hendri Reydi Bandil; Claurensya Maramis; Sonny Wijanarko
Jurnal Hospitaliti Vol. 1 No. 02 (2022): Jurnal Hospitaliti
Publisher : UPT Penelitian Sekolah Tinggi Ilmu Pariwisata Manado

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Abstract

The purpose of this study is to first describe the guest's assessment of the concierge service at the Sintesa Peninsula Hotel Manado. Second, to identify guest feedback about services at concierge section of the Sintesa Peninsula Hotel Manado. The research location is at the Sintesa Peninsula Hotel Manado, precisely on Jl. Jendral Sudirman, Wenang Mountain, Pinesaan, Wenang, Manado City, North Sulawesi. There were three informants/guests interviewed by the researcher. There were three informants/concierge employees interviewed by the researcher. Researchers also retrieved data sources through Tripadvisor by taking twelve screenshots from April 2019 to April 2020. Researchers used various data sources, such as field notes, journals/diaries, and smartphones to record videos during interviews. The results showed that the concierge services as a whole was very good, but there were some guests who felt that this hotel did not match the stars clasification for the facilities were not good. There were also several guests who rated one of the employees as having poor service. However, the overall the service is very good. It is suggested that the hotel must pay more attention to some indicators of a five-star hotel, so that it can match the stars.
PENGARUH DESAIN INTERIOR TERHADAP KEPUTUSAN TAMU MEMILIH TRAVELLO HOTEL MANADO Polikarpus Petrik Kebung; Bet El S. Lagarense; Agustinus Walansendouw
Jurnal Hospitaliti Vol. 1 No. 02 (2022): Jurnal Hospitaliti
Publisher : UPT Penelitian Sekolah Tinggi Ilmu Pariwisata Manado

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Abstract

The initial step of this research is conducting observation at the research location before determining the research topic related to the Influence of Interior Design Towards Guests Decisions to Choose Travello Hotel Manado. After finding the research problem and determining the topic, the research questionares were distributed t to the guest who used the servive at Travello Hotel Manado Field oservation and interview were conducted with the hotel management, staff and guest in order to find out to what extent was the influence of interior design has inflouenced the guests decision to choose Travello Hotel Manado. The results of calculation show that Y = 6,46 + 0,83 X which means that every incraese in varible X will result in an incrase in variable Y, and by using correlation coefficient analysis r = 0,94. The results showed that the correlation between varaible X and variable Y was strong enough with a value of nearly positive 1. Coefficient determinant r2=0,89 shows the variable of guests satisfication due to a sufficiently strong influence of interior design as much as 89% indicating variations of variable Y (Guests Decision to Choose Travello Hotel Manado) due to a sufficiently strong influence of interior design. Travello Hotel Manado should maintain its existence in service and comfort such as internal design to gain the guests loyalty in using the service at Travello Hotel Manado and not to choose the other hotels as competitirs.
PENGARUH KEDISIPLINAN DAN LINGKUNGAN KERJA TERHADAP KINERJA KARYAWAN FOOD & BEVERAGE SERVICE DI HOTEL SINTESA PENINSULA MANADO Siswa Dwi Rahayu; Nardiansyah Kamumu; Sonny Wijanarko
Jurnal Hospitaliti Vol. 1 No. 02 (2022): Jurnal Hospitaliti
Publisher : UPT Penelitian Sekolah Tinggi Ilmu Pariwisata Manado

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Abstract

This study aims to find out how the influence of discipline and work environment on the performance of food & beverage service employees at the Sintesa Peninsula Hotel Manado. The research method used is the Quantitative Method, with the Multiple Linear Regression data analysis technique.  The results of the study prove that Discipline has a positive and significant impacts on Food and Beverage Service Employee Performance with a regression coefficient value of 3.264 and a significance of 0.009. This shows that the higher the Employee Work Discipline, the higher the Employee Performance will be. The work environment has a positive and significant impact on Food and Beverage Service Employee Performance with a regression coefficient of 2.530, and a significance of 0.0144. This shows that the better the hotel work environment, the better the employee performance will be. Discipline and work environment have a significant influence on the performance of Food and Beverage Service employees with an F-count of 6,493 and a significance of 0.008. This shows that the better the Discipline and Work Environment, the more Employee Performance will increase. The conclusion of this study is that Discipline and Work Environment have a significant influence on Food and Beverage Service Employee Performance. The advice given is that the Sintesa Peninsula Manado Hotel must provide awareness to employees regarding the importance of compliance or discipline and do several things to improve the work environment.

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