CD Skripsi

Faktor-Faktor Koordinasi Food And Beverage Department Dalam Operasional Kerja Di Fox Hotel Pekanbaru Provinsi Riau

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Coordination is the most important part in a smooth work. The coordination
factors consist of unity of action, communication, discipline and division of labor.
This study aims to determine how work coordination is, the factors that affect
work coordination and the efforts of the hotel to improve work coordination on
Food and Beverage Products at Fox Hotel Pekanbaru. In this study, the author
used qualitative methods as a procedure for processing data. The data collection
techniques used were observation, interviews and documentation of FBM (Food
and Beverage Manager), Executive Chef, Chef De Partie, Demi Chef, Cook and
Cook Helper Fox Hotel Pekanbaru. After conducting interviews with resource
persons, the authorr concluded that the work coordination factors at Fox Hotel
Pekanbaru's Food and Beverage Product were running well even though there
were several obstacles such as communication errors but could be followed up
properly by the hotel by doing weekly briefing, technical meetings and job
evaluation. Keywords: Coordination, Operational, Communication, Food and beverage
Product.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

01 07.121 (0003)

Penerbit

Pekanbaru : Universitas Riau – FISIP - Usaha Perjalanan Pariwisata., 2021

Deskripsi Fisik

x, 74 hlm.: ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

01 07.121 (0003)

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

ELFITRA

Versi lain/terkait

Lampiran Berkas

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