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

  • Slamet Supriyanto STP AMPTA Yogyakarta
  • Ajeng Sonya Citra Prasasti STP AMPTA Yogyakarta
  • Gunawan Yulianto STP AMPTA Yogyakarta
DOI: https://doi.org/10.19184/jtc.v7i1.37253

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

Author Biographies

Ajeng Sonya Citra Prasasti, STP AMPTA Yogyakarta
2nd author
Gunawan Yulianto, STP AMPTA Yogyakarta

3rd author

Published
2023-03-31
How to Cite
SUPRIYANTO, Slamet; PRASASTI, Ajeng Sonya Citra; YULIANTO, Gunawan. Pengaruh Keberadaan Dapur Setiap Outlet dalam Menunjang Kelancaran Pelayanan di Food & Beverage Department, The Rich Jogja Hotel. Journal of Tourism and Creativity, [S.l.], v. 7, n. 1, p. 8-14, mar. 2023. ISSN 2716-5159. Available at: <https://jurnal.unej.ac.id/index.php/tourismjournal/article/view/37253>. Date accessed: 23 nov. 2024. doi: https://doi.org/10.19184/jtc.v7i1.37253.
Citation Formats
Issue
Vol 7 No 1 (2023): Teknologi Informasi Pariwisata
Section
Articles
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