CD Tugas Akhir

Standar Operasional Prosedur (Sop) Dalam Pengambilan Pesanan Tamu Pada Restaurant Di Holiday Karimun Hotel Tanjung Balai Karimun

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ABSTRACT
This study aims to determine the implementation of procedures for taking orders and also to find out the obstacles when taking orders at the Holiday Karimun Hotel Tanjung Balai Karimun restaurant. This study uses descriptive qualitative, with direct observation data collection, interviews and also documentation. The key informants in this study were managers, supervisors, senior waiters and waiters. The results of this study indicate: 1) the implementation of procedures for taking guest orders at the Holiday Karimun Hotel restaurant has been going well and also following the applicable standard operating procedures; 2) provide solutions to deal with obstacles during the implementation of taking orders such as: taking orders manually when situational problems occur, handling guests more calmly, not panicking and being patient with guests, the need for additional waiters if guests come crowded and pay attention to writing neatly at the time of taking orders, the importance of foreign language training such as English from the hotel for waiters so that it is easy to communicate with guests who use foreign languages, during work operations waiters should be professional and not bring personal problems while working.
Keywords : Procedure, Taking Order, Food and Beverage Service, Restaurant

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1901111305

Penerbit

Pekanbaru : Universitas Riau - Fisip - Usaha Perjalanan Wisata., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1901111305

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

PARIWISATA

Info Detail Spesifik

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Pernyataan Tanggungjawab

PUJA

Versi lain/terkait

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