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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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Prosedur Penyimpananan Bahan Makanan di Kitchen Hotel Four Seasons Resort Bali at Sayan Putu Sulastri, Ida Ayu; Eli Sumerta, I Ketut
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.2024.9233

Abstract

Untuk mengantisipasi kerusakan bahan makanan, maka perlu menerapkan prosedur penyimpanan bahan makanan yang benar sesuai dengan jenis dari masing-masing bahan makanan. Tujuan penelitian dalam tugas akhir ini adalah untuk mengetahui bagaimana prosedur penyimpanan bahan makanan di kitchen dan Untuk mengetahui kendala yang dialami staf kitchen dalam proses penyimpanan bahan makanan di kitchen, jenis penelitian ini adalah kualitatif, Dalam penelitian ini, peneliti menggunakan lembar observasi, daftar pertanyaan wawancara dan dokumen-dokumen terkait dengan penelitian yang dimiliki oleh kitchen. Penelitian ini dilakukan di Hotel Four Seasons Resort Bali At Sayan, Berdasarkan hasil penelitian Prosedur penyimpanan bahan makanan di kitchen Hotel Four Seasons Resort Bali At Sayan, sudah memiliki standar dalam penyimpanan bahan makanan yaitu dengan sudah memakai alat-alat penyimpanan sesuai dengan standarnya, menerapkan sistem FIFO, memastikan suhu chiller diatur sesuai dengan SOP dan perawatan alat-alat yang digunakan untuk penyimpanan bahan makanan. Ada beberapa kendala yang dialami staff kitchen dalam proses penyimpanan bahan makanan yaitu kurangnya chiller tempat penyimpanan bahan makanan, kesulitan dalam mencari bahan makanan, tidak adanya food text atau lebeling pada bahan makanan yang disimpan, kurangnya knowledge dalam penyimpanan bahan makanan.
Prosedur Penyimpanan Sayur Dan Buah dalam Menunjang Sistem Fifo Di Kitchen  pada Hotel Taum Resort Bali Petitenget Kuta Wati, Ni Luh Diana; Sumerta, I Ketut Eli Sumerta; Sunata, I Made
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.2025.1025

Abstract

The research deals with the storage of Vegetable and Fruit Procedures to Support the FIFO System in the Kitchen at the Taum Resort Bali Hotel, Petitenget, Kuta, Bali. Threre are 3 problem formulations namely: (a) The procedure for storing vegetables and fruit to support the FIFO system in the kitchen at the Taum Resort Bali Hotel, Petitenget, Kuta, Bali, (b) the obstacles encountered in the Vegetable and Fruit Storage Procedures and (c) the solution to the obstacles.  The data collection technique used by are observation, interviews with Commis regarding the Vegetable and Fruit Storage Procedures in Supporting the FIFO (First in First Out) system, and Documentation carried out by taking pictures of how the storage of vegetables and fruit is carried out at the Taum Resort Bali Hotel The data analysis technique used is descriptive qualitative to lead to get the results and conclusions.  The research found out three conclusions; (a) the Vegetable and Fruit Storage Procedures in the Kitchen at the Taum Resort Bali Hotel have been implemented well, but there are still some errors that occur, such as lack of knowledge of kitchen staff regarding the application of the FIFO system which causes vegetables to rot, lack of knowledge in using tools that result in room temperature changing often so that vegetables and fruit rot faster, and lack of knowledge in the ordering process.
Upaya Room Supervisor Dalam Meningkatkan Kualitas Kamar Deluxe Pada Padma Resort Legian Kuta Bali Mahendra, I Putu Ariska; Wisnawa, I Made Bayu; Anggreni, Ni Putu Yunik
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.2025.1029

Abstract

The purpose of this study was to determine the Room supervisor procedures in improving the quality of Deluxe rooms at Padma Resort Legian, Kuta Bali, knowing the obstacles faced by Room Supervisors in improving the quality of Deluxe rooms at Padma Resort Legian, Kuta Bali and efforts made in dealing with the obstacles experienced by Room Supervisors in improving the quality of Deluxe rooms at Padma Resort Legian, Kuta Bali. Data collection techniques are carried out by means of observation, interviews, and documentation. The results showed that there are several ways done by supervisors to improve room quality, namely communicating with housekeeping by giving morning briefing every day or by directly providing information to housekeeping such as a change in room status. The division of schedules that are irregular or change due to the limited number of employees. 2. Difficulty in fostering the discipline of the housekeepers due to some housekeepers relaxing during working hours.3. There is no indifferent response from some housekeepers in seeing something odd or seeing damage in the room. Efforts made to resolve obstacles are giving trust to those who get the assignment fi public area because they already have more abilities and skills than others, giving appreciation for a success or achievement that has been achieved by the housekeeper, training the housekeeper, and giving direction or notification to the housekeeper in anticipating all possibilities that can occur.
Peranan Chef de Partie dalam Meningkatkan Kualitas Makanan di Hotel the Kana Kuta Viana Sanjaya, Ananda Sherlly; Arini, Ni Nyoman; Endrayani
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.2025.10254

Abstract

Tujuan penelitian ini adalah untuk mengidentifikasi kendala-kendala yang dihadapi dan upaya–upaya yang dilakukan dalam menagani kendala yang memengaruhi kualitas makanan. Data dalam penelitian ini dikumpulkan melalui observasi, wawancara, dan dokumentasi. Hasil penelitian ini menunjukkan bahwa Chef de Partie memiliki peranan yang sangat penting dalam meningkatkan kualitas makanan di The Kana Kuta Hotel, khususnya melalui penerapan Standard Operating Procedure (SOP) yang mencakup kebersihan peralatan dapur (kitchen utencil), pelaksanaan Mise en Place. Meskipun SOP tersebut telah diterapkan oleh kitchen team, ulasan tamu menunjukkan bahwa implementasinya masih perlu ditingkatkan, terutama dalam hal konsistensi penyajian, kualitas bahan baku, dan koordinasi antar departemen. Penelitian ini juga mengidentifikasi berbagai kendala yang dihadapi Chef de Partie, seperti keterlambatan pengiriman bahan baku dari supplier, kerusakan peralatan dapur, kurangnya komunikasi antar tim kitchen dan service, serta tekanan pada saat jam sibuk. Kendala-kendala ini berdampak pada kualitas makanan yang disajikan dan menurunkan tingkat kepuasan tamu terhadap layanan kuliner hotel. Sebagai upaya perbaikan, Chef de Partie telah melakukan langkah–langkah meningkatkan komunikasi dengan supplier, menjadwalkan perawatan rutin peralatan dapur, melakukan daily briefing antar tim, serta mengoptimalkan penerapan Mise en Place untuk meningkatkan efisiensi dan kualitas masakan. Evaluasi rutin terhadap umpan balik tamu juga dijadikan dasar untuk melakukan perbaikan berkelanjutan dalam proses produksi makanan.  
Penerapan Standard Operational Procedure Check-In dan Check-Out Tamu Individual Di Hotel Horison Ultima Seminyak Setia, Putu Setia Priyatna Putra; Sri Widyastuti, Ni Luh Putu; Karina Putri, Ida Ayu
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.2025.10264

Abstract

  This study aims to examine the implementation of Standard Operating Procedures (SOPs) in the check-in and check-out process for individual guests by receptionists at the Horison Ultima Hotel Seminyak. As a star-rated hotel, consistent implementation of standard operating procedures (SOP) is crucial to ensure service quality and create a positive guest experience. Receptionists play a crucial role as they are at the forefront of welcoming guests, confirming reservations, providing information regarding hotel facilities, and ensuring smooth administration during the check-in and check-out process. This study used a qualitative approach with observation and in-depth interviews with receptionists. The results showed that, in general, receptionists have implemented SOPs well, starting from verifying guest identity, filling out registration forms, to handling payments and deposit refunds. However, several obstacles were found such as lack of consistency in providing information to guests and delays in the check-out process during peak hours, as well as frequent errors during the check-in process such as delays in the check-in process which resulted in dissatisfaction of guests who wanted to stay and gave rise to negative comments that could make the hotel's image less good, therefore the receptionist must implement the established standard operating procedure (SOP) in order to ensure optimal service. Therefore, the receptionist must understand and always implement the established standard operating procedure in the hotel correctly, because the receptionist is the face of the hotel that guests see first when staying at the hotel, and provide a positive experience for guests who want to stay at the hotel.

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