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Ni Nyoman Nidya Trianingrum
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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. 8 No. 2 (2023): Harmony Hospitality" : 5 Documents clear
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.
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 Supervisor dalam Menerapkan Standar Recipe di Chadis Roof Bar Hotel Swiss Belinn Legian Kuta-Bali Arini, Ni Nyoman; Pratama, I Putu Aris Wira; Putra, I Nengah Sandhi Artha
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.2023.8222

Abstract

This research has a background problem, namely the bartender in making mixed drinks has not followed the standard recipe such as the method used, the ingredients used include the quality and dosage, and the tools used. Therefore, the author raised the title of the research on Supervisor Efforts in Implementing Recipe Standards at Chadis Roof Bar Hotel Swiss Belinn Legian, Kuta-Bali. The purpose and benefits of the author are to find out the procedures for making drinks, the obstacles faced by the bartender, and the efforts made by the supervisor in implementing the standard recipe at the Chadis roof bar Swiss Belinn Legian hotel, Kuta-Bali. In this study, there are several theories related to the research, namely the theory of hotels, bars and their equipment, efforts, bartenders, implementation, supervisors, standard recipes, and drinks. Using research instruments to improve research results. Data collection techniques by means of observation, interviews, and documentation. To overcome the problem where the bartender does not apply standard recipes, supervisors hold training every two to three months by providing material on SOPs and standard recipes. Supervisors also supervise during operating hours at the bar

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