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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 5 Documents
 1 
Search results for , issue "Vol. 7 No. 1 (2022): Harmony Hospitality" : 5 Documents clear
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.
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.
ANALISIS MENU ENGINEERING DALAM UPAYA MENINGKATKAN PENJUALAN MAKANAN DI DEUS CAFE CANGGU, KUTA UTARA BALI Polikarpus.N, Pondang; Suthanaya, I Putu Bagus; Suryani, Putu Evi
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.2022.7119

Abstract

This research is menu engineering analysis in an effort to increase food sales at Deus Cafe Canggu. The formulation of the problem raised in this study is how to apply menu engineering analysis, how to analyze menu based on menu engineering, and how to strategy in increasing food sales at Deus Cafe Canggu. This research was conducted using qualitative data and quantitative data sourced from primary data obtained from interviews and observations, as well as secondary data obtained from companies in the form of menu lists, selling prices, food costs, and history of sales. The analysis method used in this study is menu engineering and the object under study is the type of salad dish, main course, light meals, and kids menu. Based on the results of the analysis carried out, it can be concluded that there are 8 items (26.67%) types of dishes for the star group, 10 items (33.33%) types of dishes for the plow horse group, 6 items (20.00%) types of dishes for the puzzle group, and 6 items (20.00%) types of dishes for the dog group. The decisions and follow-up actions taken by management in increasing food sales are maintaining the quality and selling price of food for the star group, controlling food costs and increasing the selling price of food for the plow horse group, revising the menu and promoting for the puzzle group, evaluating the menu and deleting the menu. for the dog group.
TATA CARA ROOM ATTENDANT DALAM USAHA MENJAGA KUALITAS KEBERSIHAN KAMAR KING SUITE DI HARD ROCK HOTEL BALI RADITYA, I PUTU TIANA RADITYA; Wisnawa, I Made Bayu; Antara, I Made Agung Rai
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.2022.7124

Abstract

Hard Rock Hotel Bali is a 5 star hotel located in Kuta. To provide maximum service quality, it is very important to pay attention to the quality of room cleanliness especially the King Suite Room, which in general should pay more attention to the cleanliness of the room. As one of the best rooms in Hard Rock, the quality of cleanliness in the King Suite Room really nees to be considered in order to minimize guest complaints and provide the best experience in the best Hard Rock rooms. In the current pandemic situation with very spacious room conditions, standard room cleaning procedures must pay more attention to guest comfort according to the protocol in order to maintain in health of the both guests ans staff who clean the room, therefore the author raises the title Prosedure for Room Attendent in a effort to maintain cleanliness quality King Suite Room at Hard Rock Hotel Bali. The theoretical basis for writing this final report includes procedures, housekeeping, business, quality, cleanliness, rooms. Data collection techniques used are observation, interviews, and documentation. The result of this study are that the Room Attendant must follow the procedures for cleaning the King Suite Room in an effort to maintain the quality of room cleanliness at Hard Rock Hotel Bali to comply with the procedures established in accordance with the current pandemic situation.

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