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Harmony Hospitality
Published by Universitas Triatma Mulya
ISSN : 26851067     EISSN : 30906288     DOI : https://doi.org/10.51713/harty
Core Subject : Humanities, Social,
Humanities Social Sciences
Jurnal harmony hospitality contains scientific papers from research or study results related to the tourism and hospitality sector. 1. The focus and scope of journal cover practices of work and activity in the related tourism: travel, tourism destination, attraction, recreation, tourism marketing, tourism infrastructure 2. The focus and scope of journal cover practices of work and activity in the related hospitality: hotel, entertainment, MICE (meeting, incentives, convention, and exhibitions), and many other
Arjuna Subject : Ilmu Sosial - Ilmu Sosial (Lain-Lain)
Articles 25 Documents
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UPAYA PENERAPAN HYGIENE DAN SANITASIDI GARDEN CAFÉ KITCHEN PADA HOTEL GRAND HYATT NUSA DUA BALI Sumerta, I Ketut Eli Sumerta; Krisnadhi, William; Irwanti, Ni Ketut Dewi
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.2023.824

Abstract

The background of the research are lack of hygiene and sanitation in personal hygiene, food hygiene, and kitchen hygiene in the Garden Café kitchen at the Grand Hyatt Nusa Dua Bali. Therefore, the author raises the title of research on the application of hygiene and sanitation Garden Café Kitchen at the Grand Hyatt Nusa Dua Bali. The aims and benefits of the authors are to be wise and prudent in applying hygiene and sanitation in the Garden Café kitchen. In this study, the authors used qualitative data from primary and secondary data sources. Using research instruments to improve research results. The instrument were used in this research were observation, interviews and documentation, and also using qualitative descriptive data analysis techniques. The result of the study shows that efforts are made to apply hygiene and sanitation, namely providing hygiene and sanitation SOPs and daily HACCP in the Garden Café kitchen. The obstacles in this research namely  the number of staff who are undisciplined and do not comply with the standard procedure operational given by the management as well as problems that occur with food hygiene and kitchen hygiene, several methods have been carried out by management by holding staff training and weekly briefings and direct warnings for staff who still violate operational working hours. For kitchen hygiene, report directly to other departments to get direct treatment.
UPAYA SUPERVISOR MENJAGA KUALITAS PELAYANAN PRAMUSAJI DI RESTORAN EDEN HOOKAH CLUB KUTA BALI SAAT PANDEMI COVID-19 Sumerta, I Ketut Eli Sumerta; Palentina, I Gusti Ayu; Budiasa, I Ketut
HARMONY HOSPITALITY Vol. 7 No. 1 (2022): Harmony Hospitality
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/harty.2022.717

Abstract

This research is entitled the supervisor's efforts to maintain the quality of waiter service at Eden Hookah Club Bali Kuta Restaurant during the Covid-19 Pandemic. Knowledge found by the Supervisor on waitress services during the COVID-19 pandemic. The data used in this study was qualitative obtained from data sources primary and secondary. Data collection techniques by means of observation, interviews and documentation. The analysis technique was carried out by means of qualitative descriptive. From the results of the research and discussion, it can be concluded as follows: the obstacles faced by supervisors in maintaining service quality are the lack of awareness of waiters on the importance of using masks, always washing hands, maintaining distance, maintaining cleanliness and maintaining body hygiene in accordance with the maximum limit that has been determined. Efforts are made to always remind the use of masks for both waiters and guests who come to the restaurant, increase hand sanitizer in the restaurant area such as at tables and in front of the entrance, routinely clean the restaurant by wiping tables and chairs and spraying disinfectant in the restaurant area, checking the body temperature of the waiter before entering the restaurant, and maintain a distance.
Pengaruh Motivasi Kerja Terhadap Kinerja Karyawan Di Astagina Resort Villa And Spa Legian Bali Aruan, Agnesia Margareth; Wisnawa, I Made Bayu
HARMONY HOSPITALITY Vol. 10 No. 2 (2025): Harmony Hospitality
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/harty.2025.1028

Abstract

The purpose of this research was to determine the effect of work motivation on working performance in Astagina Resort vila and Spa. The methods used to collect data were questionnaire, interview, and documentation. The result shows that work motivation (x) has positive and significant effect toward employee performance in Astagina Resort and Villa and Spa.  Besides that, the result also shows that the amount of determination was 46,8% which means that 46,8 % of Astagina Employee of Astagina Resort Villa and Spa were affected by work motivation (X) and the rest (53,2%) was affected by another variable which is not used in this research. It is suggested that Astagina Resort Villa and Spa Management can increase motivation by giving bonus, reward or other reinforcement which can trigger the increase of working performance. If it is applied, indirectly, it will increase working performance and visitor who stay in Astagina Resort and Spa will also increase. The management is hoped to provide training to staff so that employee can fisihh their job effectively. 
PENERAPAN STANDARD OPERATIONAL PROCEDURE OLEH BELL SERVICE AGENT DALAM MENANGANI BARANG BAWAAN TAMU INDIVIDUAL CHECK-IN DI HOTEL INDIGO BALI Widhiastuty, Ni Luh Putu Sri; Trianingrum, Ni Nyoman Nidya; Pratama, I Made Adi
HARMONY HOSPITALITY Vol. 7 No. 1 (2022): Harmony Hospitality
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/harty.2022.7111

Abstract

ABSTRACT The purpose of this research is to find out how the implementation of the Standard Operational procedure for handling the luggage of individual guest check-in and the obstacles faced by the Bell Service Agent in implementing the Standard Operational procedure for handling the luggage of individual guests check-in, so that efforts can be identified. done by the Bell Service Agent in dealing with these problems. This research uses interview, observation and documentation methods with descriptive qualitative data techniques. In this study what must be known is the Standard Operational Procedure for handling the luggage of individual guests checking in by presenting the results of interviews, observations and documentation. It can be concluded that the Standard Operational Procedure for handling guest luggage is carried out by Bell Service Agents with constraints such as several Bell Service Agents. have not applied guest luggage handling techniques, goods storage places are always full, lack of communication during handling of goods, and records that are not completely running well and the efforts made by superiors provide briefings before carrying out duties and responsibilities, provide training in lifting techniques goods, make binding on goods and always monitored by the Bell Service Team and CCTV, further improve communication using HT (Handy Talky) or hotel phone, and check the luggage delivery log sheet.
PERANAN PUBLIC AREA DI HARRIS RESIDENCES RIVERVIEW KUTA BALI Putri, Ida Ayu Karina; Sumerta, I Ketut Eli; mahardjono
HARMONY HOSPITALITY Vol. 7 No. 1 (2022): Harmony Hospitality
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/harty.2022.7112

Abstract

This research has background problems including, lack of linen when occoupancy is high, cleaning tools that are not functioning properly are still used in operations, deviations from work procedures by room attendants, lack of time accuracy in cleaning rooms. Therefore, the author raised the title of research on the Role of Supervisor in Improving the Quality of Room Attendant Work at Hotel U Paasha Seminyak Bali. The method used is descriptive qualitative while the research objectives are to determine the role of supervisors in improving the quality of room attendant work, to find out the constraints as supervisor in improving the quality of room attendant work, to find out the supervisor's efforts in overcoming these obstacles in improving the quality of room attendant work at U Paasha Seminyak Bali. The results of this study are supervisors must replace tools that are not functioning properly, in order to get maximum results. To improve the work discipline of subordinates, supervisors must provide their subordinates with a request schedule so that subordinates can be disciplined in their work. Obtained from primary data and secondary data. Using research instruments to improve research results. Data collection techniques by means of observation, interviews and documentation. Also using data analysis techniques. The technique of presenting the results of the analysis where the presentation of the results of this analysis aims to fully clarify what can be obtained at the hotel.
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
PROSEDUR PENYIMPANAN BAHAN MAKANAN DI KITCHEN GARDIN BISTRO PATTISSIERA PETITENGET BALI Ida Ayu Karina Putri; Dewa Nyoman Sumardiana,; I Ketut Sutapa
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.2023.8215

Abstract

This study aims to determine the procedures for storing foodstuffs, the obstacles encountered in the procedures for storing foodstuffs and the efforts made to overcome the problems of storing foodstuffs at Kitchen Gardin Bistro Pattissiera. The method of data collection was carried out by conducting observations, interviews, and documentation using qualitative descriptive analysis techniques, namely describing and describing the procedures for storing food ingredients at Kitchen Gardin Bistro Pattissiera. Constraints faced in the Food Storage Procedure at Kitchen Gardin Bistro Pattissiera are the lack of storage space so that overloads often occur, the storage temperature is often damaged, and the first in first out system has not been implemented. Efforts are being made to limit the ordering of goods, implement a first in first out system, and improve the temperature of the storage room. The suggestion is to immediately realize what has been conveyed by the resource person.
UPAYA BARTENDER DALAM MENINGKATKAN KUALITAS PELAYANAN PADA THE SUNKEN POOL BARDI HOTEL BLUE-ZEA RESORT BY DOUBLE-SIX SEMINYAK BALI Ni Nyoman, Rusmiati; Suryadatana, I Made Riyan; Sulastri, Ida Ayu Putu
HARMONY HOSPITALITY Vol. 7 No. 2 (2022): Harmony Hospitality
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/harty.2022.7216

Abstract

Hotel Blue-Zea is a four-star hotel located on Jalan Camplung Tanduk, Seminyak, which was established in 2019. The purpose of this study was to determine the bartender's efforts to improve service quality at the sunken pool bar at the Blue-Zea Hotel resort by double-six Seminyak Bali. The researcher uses a qualitative descriptive method by paying attention to the quality of service and the problems discussed, the qualitative descriptive method is the answer that is re-described by the author to answer the existing questions. The results of this study are that in improving the quality of service at the Sunken Pool Bar at the Blue-Zea Resort By Double-Six Seminyak Bali, there are several obstacles faced such as there are still some bartenders who do not follow the standard receipe prepared by management and there are bartenders who do not apply FIFO (first in first out) method.
PERANAN HOUSEKEEPING ATTENDANT DALAM PENYIAPAN KAMAR TAMUDI TONYS VILLAS RESORT  SEMINYAK Ida Ayu Putu Sulastri; Sriayuni, Anak Agung Ayu Erlina; Sunarprasetyo, mahardjono; Trianingrum, Ni Nyoman Nidya
HARMONY HOSPITALITY Vol. 7 No. 2 (2022): Harmony Hospitality
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/harty.2022.7217

Abstract

The purpose of this study was to determine the role of the housekeeping attendant in preparing guest rooms at Tonys Villas Resort Seminyak, the obstacles faced by the housekeeping attendant in preparing guest rooms, and how to overcome these obstacles. This study uses quantitative and qualitative data types, obtained from primary data sources and secondary data. This study uses research instruments to improve research results by means of observation, interviews and documentation, as well as using formal and informal data presentation techniques that aim to explain the role of housekeeping attendant in preparing guest rooms at Tonys Villas Resort Seminyak. The results of the role of the housekeeping attendant in preparing guest rooms at Tonys Villas Resort Seminyak are: providing job training for employees at Tonys Villas Resort Seminyak, both in preparation for guest rooms, maintaining cleanliness, tidiness, beauty of guest rooms, cleanliness of employees, equipment, and area at Tonys Villas Resort Seminyak and maintain standard operating procedures for preparing guest rooms at Tonys Villas Resort Seminyak.

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