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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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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.
PENERAPAN STANDAR OPERASIONAL PROSEDUR CHECK IN TAMU INDIVIDUAL OLEH GUEST EXPERIENCE ASSISTANT PADA MASA PANDEMI COVID 19 DI THE SEMINYAK BEACH RESORT & SPA BALI Polikarpus.N, Pondang; Utami, Ni Ketut Chanra Yogi; Widhiastuty, Ni Luh Putu Sri; Prayogi, Putu Agus
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.2022.7220

Abstract

The purposes of this study are as follows: 1. to find out the standard operating procedures for individual guest check-in during the Covid-19 pandemic, 2. to find out the application of standard operating procedures for individual guest check-in by guest experience assistants during the Covid-19 pandemic , 3. to find out the obstacles experienced by guest experience assistants in implementing standard operating procedures for individual guest check-in during the Covid-19 pandemic, 4. to find out the efforts made to overcome obstacles in implementing standard operating procedures for individual guest check-in during the Covid-19 pandemic at The Seminyak Beach Resort & Spa. The analysis technique used in this study is a qualitative descriptive analysis technique. The research instruments are: observation check-list, documentation study, and interview list. From the results of the research that has been done, several conclusions can be drawn as follows: 1. 1. The standard operating procedures for individual guest check-in during the Covid-19 pandemic at The Seminyak Beach Resort & Spa underwent several additions and new arrangements referring to CHSE, 2. the application of health protocols to standard operating procedures for individual guest check-in has not been carried out optimally and consistently because some of the standard operating procedures are not carried out by guest experience assistants, 3. Constraints experienced include: lack of employees, some guests are still difficult to maintain distance, 4. efforts made in dealing with obstacles include: dividing tasks with trainees, putting up signs keeping distance
Peranan Room Attendant dalam Menjaga Kebersihan Kamar Tamu di U Paasha Seminyak Bali Arini, Ni Nyoman; reynaldi, ade; Sunarprasetyo, mahardjono; Anggreni, Ni Putu Yunik
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.2022.7221

Abstract

This research has a background problem including, the fluctuating cost of room occupancy rate every month. Therefore, the author raised the title of the study about the role of room attendant in maintaining the cleanliness of guest rooms at Hotel U Paasha Seminyak Bali. The method used is descriptive qualitative as for the research objectives to determine the role of the room attendant in maintaining the cleanliness of the guest rooms, to find out the obstacles faced by the room attendant in maintaining the cleanliness of the guest rooms, to find out the efforts made by the room attendant in maintaining the cleanliness of the guest rooms at the U Paasha hotel. Seminyak Bali. The results of this study are room attendants are able to complete work during high season by looking for daily workers and carrying out inventory every month to find out supplies of tools and materials and if there is a shortage of linen the room attendant will report to the supervisor that there is a shortage of linen and the supervisor immediately reports to the executive housekeeper. 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.
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
PENERAPAN STANDARD OPERATING PROCEDUREPELAYANAN MAKANAN DI RESTORAN AQVA HOTEL LEGIAN-BALI I Nengah Sandi Artha Putra; Widiantara, I Made Dedy; Wiantara, I Gusti Nyoman; Poetranto, Isa Wahjoedi Dwi
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.2022.7223

Abstract

Several things that become problems in service by waiters at the AQVA Hotel Restaurant, namely incompatibility with the Standard Operating Procedure of service in the Sequence of Service when taking orders. Therefore the purpose of this research is 1. To find out the application of the Standard Operating Procedure in food service at the AQVA Hotel Legian Restaurant, 2. To find out the obstacles faced in implementing the Standard Operating Procedure at the AQVA Hotel Legian Restaurant, 3. To find out the efforts made in overcoming the obstacles to implementing the Standard Operating Procedure at the AQVA Hotel Legian Restaurant. In this study, several instruments were used, such as: a list of questions that the author would use to interview the informants. This study uses qualitative descriptive data analysis techniques to process data obtained from the industry. The conclusion of the research is that the implementation of the Standard Operating Procedure in the Sequence of Service by waiters at the AQVA Hotel Restaurant has not been carried out properly and correctly, the type of menu used is Ala carte and uses American Service. Some of the obstacles experienced in hotels are not mastering SOPs, lack of manpower, not conducting briefings. Therefore the efforts made include: studying and understanding, adding manpower, and holding regular briefings.
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.
Penerapan Hygiene Dan Sanitasi Untuk Menjaga Kualitas Minuman Di Bar Restoran Bias Country Bali Wisnawa, I Made Tresna; Dewi Irwanti, Ni Ketut; Induyoga Aditama, I Wayan
HARMONY HOSPITALITY Vol. 9 No. 1 (2024): Harmony Hospitality
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/harty.2024.9225

Abstract

The final assignment report entitled Application of Hygiene and Sanitation to Maintain the Quality of Drinks at the Bias Courtyard Bali Restaurant Bar, aims to determine the application of hygiene and sanitation to maintain the quality of drinks at the Bias Courtyard Bali Restaurant Bar, the obstacles faced when implementing hygiene and sanitation, and the efforts made to ensure that hygiene and sanitation are implemented well. qualitative descriptive research method obtained from two data sources, namely primary data and secondary data, as well as data collection techniques using observation, interviews and documentation. Hygiene and Sanitation is a preventive health effort that focuses its activities on individual activities and the human environment. Based on the discussion outlined by the author regarding the application of hygiene and sanitation to maintain the quality of drinks at the bar, the application of hygiene and sanitation at the Bias Courtyard Restaurant Bar is the same as the theory of the experts mentioned. This research produces 3 conclusions (1). The implementation of hygiene and sanitation has not been implemented properly due to the absence of written SOPs in the Bias Courtyard Restaurant Bar; (2). Obstacles that hinder the implementation of hygiene and sanitation include staff's lack of awareness of the importance of implementing hygiene and sanitation; (3). Efforts made to ensure that the implementation of hygiene and sanitation runs well are by holding briefings, training and directly controlling the operations at the bar. Based on these conclusions, it can be recommended that beverage processing must be carried out according to established SOPs, such as using hand gloves and washing beverage ingredients before using them to maintain hygiene and sanitation to maintain the quality of a beverage
Penerapan Standard Keselamatan Kesehatan Kerja (K3) Pada Karyawan Kitchen Di Finns Vip Beach Club Canggu Bali Asrihati, Ni Komang; Dewi Irwanti, Ni Ketut; Sandi Artha Putra, I Nengah
HARMONY HOSPITALITY Vol. 9 No. 1 (2024): Harmony Hospitality
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/harty.2024.9229

Abstract

Penelitian ini bertujuan untuk menganalisa bagaimana penerapan standard keselamatan kesehatan kerja (K3) di Finns VIP beach club canggu bali. Penelitian ini dilatar belakangi oleh pekerja yang mengalami kecelakaan kerja yang dikarenakan kurang patuhnya pekerja terhadap prosedur keselamatan kerja yang mengakibatkan adanya kecelakaan kerja. Penelitian ini bertujuan untuk mengetahui penerapan standard keselamatan kesehatan kerja, mengetahui kendala-kendala yang dihadapi dalam penerapan standard keselamatan kesehatan kerja dan mengetahui upaya mengatasi kendala dalam penerapan standard keselamatan kesehatan kerja. Pada penelitian ini metode pengumpulan data dilakukan dengan melakukan wawancara, observasi dan dokumentasi dengan menggunakan teknik analisis deskriptif kualitatif. Penyajian hasil analisis yang digunakan yaitu teknik informal berupa bagan dan teknik formal yaitu berupa gabungan kalimat. Hasil penelitian menghasilkan 3 simpulan yaitu : a) penerapan standard keselamatan kesehatan kerja yang meliputi penggunaan APD kitchen,memastikan lingkungan kerja yang aman dan memastikan peralatan yang digunakan tidak menimbulkan kecelakaan. b) kendala yang dihadapi adalah penggunaan uniform kitchen, untuk lingkungan dapur tidak adanya ventilasi, ada trainee dan karyawan yang belum mengetahui penggunaan alat, kurangnya pemahaman kitchen equipment, pemilihan sampah organik maupun anorganik yang mereka belum bisa membedakan, pemahaman dalam penggunaan fire exhausted. c) upaya yang dilakukan dalam mengatasi kendala penerapan keselamatan kesehatan kerja adalah dilakukan pemeriksaan setiap hari oleh pihak engineering tentang suhu di ruangan di kitchen,memberikan pelatihan terhadap penggunaan alat dan mesin,pemilihan sampah organik dan anorganik upaya yang dilakukan untuk mengatasi kendala tersebut yaitu dengan cara mengingatkan karyawan maupun trainee tentang pentingnya membedakan antara sampah organik dan anorganik, memberikan pelatihan tentang memadamkan api . Adapun saran dari penulis yaitu dengan melakukan pelatihan kepada seluruh karyawan tentang keselamatan dan kesehatan kerja.  
Teknik Pengolahan Duck Confit di Hot Kitchen Pada Finns VIP Beach Club Canggu Bali Ni Kadek Indah Rohani; Sutapa, I Ketut; Agung Rai Antara, I Made
HARMONY HOSPITALITY Vol. 9 No. 1 (2024): Harmony Hospitality
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/harty.2024.9230

Abstract

This study aims to find out the duck confit processing technique, the obstacles faced in the duck confit processing technique and the efforts made to overcome the obstacles in the duck confit processing technique in the hot kitchen at Finns VIP Beach Club Canggu Bali. The data collection method was carried out by conducting observations, interviews, and documentation using qualitative descriptive analysis techniques, namely explaining and describing duck confit processing techniques in the hot kitchen at Finns VIP Beach Club Canggu Bali. The obstacles faced in the duck confit processing technique in the hot kitchen at Finns VIP Beach Club Canggu Bali are in the selection of basic ingredients, especially duck, storing duck confit, cooking time and maintaining the consistency of the dish. The business effort carried out is to use imported duck and use adequate tools such as vacuum machines to store it and convothem to cook duck confit. The results of the study showed that there were obstacles in the processing of duck confit, namely in the cooking process and lack of precision in processing duck confit. The suggestion is to immediately realize what has been conveyed by the speakers.
Prosedur Pembuatan Pollo Funghi Pizza Di Kitchen  Restoran K Resto Rupminiasih, Ni Nyoman; Polikarpus Nainggolan, Pondang; Sandi Artha Putra, I Nengah
HARMONY HOSPITALITY Vol. 9 No. 1 (2024): Harmony Hospitality
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/harty.2024.9232

Abstract

  Pollo Funghi Pizza is a type of pizza topped with tomato sauce, cheese, mushrooms and chicken. This research was conducted to find out the procedure for making pollo funghi pizza at Kitchen K restaurant. There are three problem formulations contained in this research, namely what is the procedure for making pollo funghi pizza at K restaurant, what are the obstacles that often occur in making pollo funghi pizza at K restaurant, efforts that can be made to overcome obstacles in making pollo funghi pizza at K restaurant. The theory in this research discusses tourism, hotels, kitchens, procedures, cooking and cooking methods. The data analysis technique used is descriptive qualitative, where the research produces descriptive data that describes, depicts, explains, explains and answers in more detail the problems to be studied. The data collection methods used were observation, interviews and documentation. The results of this research show that the procedure for making pollo funghi pizza is quite good, the taste and quality of the pizza produced has received good feedback from guests, and pollo funghi pizza has become one of the favorite pizzas. In making pollo funghi pizza there are obstacles, namely pizza dough that is tight or less elastic, running out of stock of ingredients and equipment damage

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