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Healing
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Healing : Jurnal Pariwisata
Published by Cattleya Darmaya Fortuna
ISSN : -     EISSN : 29648378     DOI : https://doi.org/10.54209/healing.v3i1.262
Core Subject : Economy, Health, Science, Social, Engineering,
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Health Professions Social Sciences Transportation
As a forum for advancing the research in hospitality and tourism field, the journal encompasses many aspects within the hospitality and tourism including but not limited to Hospitality and Tourism Management Information Systems and Technology Global Issues and Cultural Studies Innovations in Hospitality and Tourism Financial Management Marketing Management Developments of Conceptual Models and Constructs Future Trends in the Hospitality and Tourism Human Resources Management Operational Management Strategic Management National and International Legislation Restaurant Management Beverage Management Consumer Behavior The Relationship between Hospitality and Tourism Recreation Management Leisure Studies Hospitality and Tourism Education Travel and Transportation Tourist Guiding
Arjuna Subject : Ilmu Sosial - Ilmu Sosial (Lain-Lain)
Articles 20 Documents
 1   2 
Handling Coffee Break Events in the Food and Beverage Service Department at Swiss-Belinn Hotel Gajah Mada Medan Tinambunan, Erdi Sari
Healing : Jurnal Pariwisata Vol. 3 No. 1 (2024): Healing : Jurnal pariwisata
Publisher : Cattleya Darmaya Fortuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54209/healing.v3i1.260

Abstract

A coffee break is a service provided during meeting intervals where guests are served coffee, tea, and snacks. Typically lasting between 10 to 20 minutes, coffee breaks are common in meetings, seminars, or training sessions. This research employs a descriptive qualitative method to obtain data through field observations, direct interviews, and literature review. The data were collected from 10 participants, consisting of 1 supervisor, 4 waiters, and 5 guests at Swiss-Belinn Gajah Mada Medan. The findings indicate that the execution of coffee break services at the hotel is still inadequate. Standard Operating Procedures (SOPs), particularly regarding the setup of tables and equipment, have not been properly implemented. The author recommends that supervisors take full responsibility for overseeing all events held at the hotel. Regular briefings should be conducted to reinforce the importance of following service and table arrangement SOPs. Moreover, increasing the number of staff in the Food and Beverage Service department is crucial to ensure a balanced workload and improve overall service quality to meet guest expectations.
Houseman's Duties and Responsibilities in Cleaning Public Areas in the Housekeeping Department of Grand Cityhall Hotel & Serviced Residences Medan Samosir, Batara Sahala Doli
Healing : Jurnal Pariwisata Vol. 3 No. 1 (2024): Healing : Jurnal pariwisata
Publisher : Cattleya Darmaya Fortuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54209/healing.v3i1.261

Abstract

A houseman is a staff member in the housekeeping department responsible for maintaining the cleanliness, aesthetics, orderliness, and comfort of all hotel areas, excluding guest rooms and the kitchen. This role covers a wide area, both inside and outside the hotel building, which presents a significant responsibility for the houseman. This research employs a descriptive quantitative method, with data collected through direct field observations and interviews. The study was conducted at the research location with a population of 13 individuals, consisting of 1 supervisor, 6 housemen, and 6 hotel guests. The findings indicate that the housemen's performance in maintaining cleanliness is not yet optimal. Common issues include a lack of attention to the correct functions and dosages of cleaning materials and poor discipline in storing tools and materials after use. Based on these findings, it is recommended that housemen improve their awareness of work outcomes, adhere to the proper usage of cleaning supplies, and maintain discipline in organizing cleaning tools and materials. This will ensure a neater storage area and enhance overall service quality in the hotel environment.
Handling Special Party Menus at Nangroe Saka Hotel Medan Restaurant Naiborhu, Marintan
Healing : Jurnal Pariwisata Vol. 3 No. 1 (2024): Healing : Jurnal pariwisata
Publisher : Cattleya Darmaya Fortuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54209/healing.v3i1.262

Abstract

The special party menu, commonly referred to as Table d'Hôte, is a complete set menu typically consisting of an appetizer, soup, main course, and dessert. The successful implementation of this service requires excellent presentation, comprehensive knowledge from the waitstaff, and the active involvement of a supervisor to ensure proper execution. This study aims to evaluate the implementation of the special party menu service at Saka Hotel Medan by conducting observations and interviews with 23 respondents, including 6 kitchen staff, 5 waiters, 10 guests, and 2 members of the hotel management. Based on the field data analysis, it was found that the service implementation of the special party menu faced several issues, including delays in food service, inadequate knowledge among waiters regarding proper service techniques, and the limited role of the supervisor in overseeing the event. These shortcomings impacted the overall guest experience. The study suggests that better coordination between the kitchen team and the sales and marketing department is essential, especially regarding any last-minute menu changes. Furthermore, the sales and marketing team should provide timely updates on menu adjustments, and the supervisor should take a more proactive role in supervising and guiding staff during the execution of special party menus to ensure improved guest satisfaction and service efficiency.
Pramukamar's Duties and Responsibilities in the Housekeeping Department of Grand Inna Hotel Medan Noventina, Suci
Healing : Jurnal Pariwisata Vol. 2 No. 2 (2023): Healing: jurnal pariwisata
Publisher : Cattleya Darmaya Fortuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54209/healing.v2i2.263

Abstract

This study focuses on three key issues: (1) how Pramukamar staff communicate with Reception staff regarding rooms available for sale to guests at the Grand Inna Hotel Medan; (2) how room cleaning procedures are carried out by room attendants in accordance with Standard Operating Procedures (SOP); and (3) how supervisors monitor the performance of room attendants in the Housekeeping department. The research employs a quantitative method combined with a qualitative approach and was conducted at the Grand Inna Hotel Medan, located in West Medan District. The findings indicate that: (1) Effective interdepartmental communication is essential, and supervisors play a vital role in facilitating this communication. Reception staffing should be optimized, and room attendants should be allotted more time than currently provided in the SOPs to maintain high service quality. (2) The implementation of SOPs for room cleaning must be clearly understood and applied by all housekeeping staff to ensure guest comfort and satisfaction. (3) Supervision by housekeeping supervisors must be carried out consistently and thoroughly to reduce guest complaints and maintain service excellence. Based on these findings, the study offers the following suggestions: (1) Supervisors should proactively and promptly inform Reception staff about rooms that are ready for sale, minimizing guest wait times upon arrival. (2) Regular refresher training on SOPs should be provided for room attendants to improve service quality. (3) Supervisors must implement routine inspections and performance evaluations to promote teamwork and ensure the delivery of optimal guest service.
Development of the Tourism Business in Tourist Travel Businesses in Lubuk Pakam District, Deli Serdang Regency Siregar, Ledy Efno Graselita
Healing : Jurnal Pariwisata Vol. 2 No. 2 (2023): Healing: jurnal pariwisata
Publisher : Cattleya Darmaya Fortuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54209/healing.v2i2.264

Abstract

Tourism is a business activity that provides goods and/or services to meet the needs of tourists and organize travel-related activities. A travel agency is a commercial business that arranges and offers travel services for individuals or groups, with tourism as the main objective. This study aims to: (1) examine the development of the tourism industry within the travel business in Lubuk Pakam District, Deli Serdang Regency; (2) identify the challenges and obstacles faced in its development; and (3) explore the efforts made by the Department of Youth, Sports, Culture, and Tourism of Deli Serdang Regency in supporting the growth of the tourism sector. This research employs a descriptive method with a qualitative approach and was conducted at the Department of Youth, Sports, Culture, and Tourism of Deli Serdang Regency. The results show that: (1) the travel business in the region has experienced notable growth; (2) various challenges remain, such as limited knowledge, insufficient capital, lack of service quality, underdeveloped human resources, and inadequate promotion; and (3) efforts to address these issues include collaborations between foreign investors and local travel business owners, particularly new or small-scale operators in Lubuk Pakam. The study suggests that the government and related stakeholders should enhance knowledge, funding, human resources, service quality, and promotional efforts, and facilitate training programs for travel business owners, especially beginners in the Lubuk Pakam District.
Handling Family Style Meals for VIP Guests at the Sinabung Restaurant at the Sinabung Hills Resort Berastagi Hotel Pandia, Yepta Pandianta s.
Healing : Jurnal Pariwisata Vol. 2 No. 2 (2023): Healing: jurnal pariwisata
Publisher : Cattleya Darmaya Fortuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54209/healing.v2i2.265

Abstract

Family style is a type of food service where dishes are served in stages, starting from appetizers to dessert. This service style is commonly used during family events and official meetings, especially for VIP guests. In handling VIP guests, waiters are expected to provide attentive and professional service. To obtain accurate data, the author conducted field observations using qualitative research methods by observing 1 Food and Beverage Manager, 1 Captain, 4 waiters, and 10 guests who experienced family style service. Based on the data collected, the author concludes that the implementation of family style service for VIP guests at Sinabung Restaurant, Sinabung Hills Resort Berastagi Hotel, is still not well-executed. The service provided by the waitstaff often does not meet the established standard operating procedures, and VIP guests are frequently overlooked—for example, waiters forgetting to serve water after guests are seated. The author recommends that the Food and Beverage Manager pay closer attention to the service process and ensure that all staff follow proper procedures, particularly when serving VIP guests, to improve guest satisfaction and service quality.
Implementation of Taking Order Procedures by Waiters in the Back Kitchen of the Restaurant at the Grand Ion Delemen Genting Highland Hotel, Malaysia Sijabat, Febrianti
Healing : Jurnal Pariwisata Vol. 2 No. 2 (2023): Healing: jurnal pariwisata
Publisher : Cattleya Darmaya Fortuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54209/healing.v2i2.266

Abstract

Order taking refers to the process of receiving and recording guest orders—specifically food and beverages—which are then forwarded to the appropriate departments, such as the kitchen, bar, and pastry section. The aim of this research is to examine the implementation of order taking procedures, evaluate the food serving techniques provided to guests, and assess guest satisfaction with the order taking service at the Return Kitchen Restaurant, Grand Ion Delemen Hotel, Malaysia. This final assignment utilizes a qualitative descriptive method, with data collected through field observations and interviews, supported by theoretical frameworks obtained during lectures. The findings reveal that the current service procedures are not in full compliance with established standards, leading to frequent errors. A lack of menu knowledge among staff contributes to improper serving techniques. Additionally, the lack of attentiveness to guest needs negatively impacts guest satisfaction. In conclusion, although order taking procedures are being implemented, they are not aligned with the standard operating procedures (SOPs), largely due to staff shortages. Inadequate understanding of the menu results in poor serving practices, and insufficient sensitivity from waiters towards guest expectations further reduces the quality of service.
Implementation of Standard Operational Procedures for Polishing Equipment at Nangroe Restaurant Saka Hotel Medan Halawa, Ferni Yanti
Healing : Jurnal Pariwisata Vol. 2 No. 2 (2023): Healing: jurnal pariwisata
Publisher : Cattleya Darmaya Fortuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54209/healing.v2i2.267

Abstract

Polishing equipment is a cleaning process performed on restaurant utensils using a tool called a "silver polish cloth." The process involves rubbing the cloth on the surface of the equipment to remove dirt, grease, and stains, ensuring the utensils are clean and shiny. A restaurant is a commercially operated place that provides services to guests in the form of food and beverages. This research aims to examine the implementation of standard operating procedures (SOPs) in equipment polishing, identify problems arising from improper implementation, and evaluate the efforts made to ensure equipment cleanliness at Nangroe Restaurant, Saka Hotel Medan. The research uses a qualitative descriptive method with data collection techniques including observation, interviews, and literature review. The study involved a population of 16 individuals consisting of 1 supervisor, 5 waiters, and 10 restaurant guests at Saka Hotel Medan. The results indicate that the implementation of equipment polishing procedures is not carried out in accordance with the established SOPs, leading to utensils that are not optimally clean and hygienic. The author suggests that management should give more attention to the restaurant’s operational practices to ensure that the polishing of equipment is conducted properly and in compliance with hygiene standards.
Implementation of Duvet Covers in Rooms at the Grand Antares Hotel Medan Indonesia Angin, Fitri Yolanda Br Perangin
Healing : Jurnal Pariwisata Vol. 2 No. 1 (2023): healing: jurnal pariwisata
Publisher : Cattleya Darmaya Fortuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54209/healing.v2i1.268

Abstract

A duvet cover is a fabric casing used to encase a blanket or comforter, providing both protection and warmth. In the hotel industry, the correct implementation of a duvet cover by room attendants requires specific skills, accuracy, and neatness. This research aims to examine the procedures of duvet cover implementation in guest rooms, assess the skills of room attendants, and evaluate the supervisory role in maintaining standard practices at the Swiss-Belinn Hotel Medan. The study utilized a qualitative descriptive method, involving direct observation and interviews with eight respondents, including room attendants, supervisors, and the Assistant Executive Housekeeper. The findings indicate that the application of duvet covers by room attendants is often suboptimal, characterized by untidy work and a lack of adherence to standard operating procedures. Furthermore, insufficient supervision and the absence of regular training contribute to the inconsistent quality of bed arrangement. It is recommended that the hotel management provide structured training and continuous performance monitoring to improve the room attendants' skills and ensure the proper implementation of duvet covers in accordance with professional housekeeping standards.
Handling Guest Supplies in Rooms at the Housekeeping Department of the Swiss-Bellinn Hotel Medan Sembiring, Sepri Prananta
Healing : Jurnal Pariwisata Vol. 2 No. 1 (2023): healing: jurnal pariwisata
Publisher : Cattleya Darmaya Fortuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54209/healing.v2i1.269

Abstract

Guest supplies are small items provided free of charge by hotels for guests to use during their stay. This study aims to examine how guest supplies are utilized by guests, how these supplies are stored in the Housekeeping Department, and how the inventory of guest supplies is managed in guest rooms at Swiss-Belinn Hotel Medan. The research employed a qualitative descriptive method, involving direct observation and interviews with a total of 36 participants, including 5 housekeeping staff, 1 housekeeping manager, and 30 hotel guests. The findings reveal that the management and inventory of guest supplies are not yet being carried out optimally. Notably, there is no established inspection procedure for guest supplies placed in the rooms. The study suggests that the hotel should implement more thorough inspections of guest supplies prior to placement in guest rooms to ensure service quality and guest satisfaction.

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