Pengaruh Keberadaan Dapur Setiap Outlet dalam Menunjang Kelancaran Pelayanan di Food & Beverage Department, The Rich Jogja Hotel

Slamet Supriyanto · Ajeng Sonya Citra Prasasti

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Hospitality and Tourism Education Culinary Culture and Tourism Organizational Management and Innovation

Abstract

ABSTRACT The Rich Jogja Hotel seeks to maximize service in this case services related to products produced by the kitchen according to the outlets owned to satisfy guests. With these problems, research is carried out using qualitative research methods, where this research is carried out by collecting data based on research including observation, documentation, data analysis and literature review from various sources. The success of kitchen services at each outlet will be supported by the presence of a kitchen in each outlet itself, its location, and staff who participate in carrying out tasks based on responsibilities. Keywords: Kitchen, service, human resources

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2022Metodologi Penelitian Kualitatif 2018Manajemen Sumber Daya Manusia : Teori, Konsep dan Indikator 2006Manajemen, Teori, Praktek dan Riset Pendidikan

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