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Journal articles on the topic 'Waiters and waitresses'
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Andriani, Dewi, Riska Veronika, and Nila Sartika Achmadi. "The Implementation of Waiters And Waitresses’ Upselling Techniques At Ticket’s Cafe of Horison Ultima Makassar Hotel." PUSAKA (Journal of Tourism, Hospitality, Travel and Business Event) 2, no. 1 (January 31, 2020): 59–65. http://dx.doi.org/10.33649/pusaka.v2i1.41.
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This study aims to analyze the use of upselling techniques among waiters and waitresses at the Ticket’s Café in Hotel Horison Ultima Makassar. This analysis includes the answer to whether or not they use upselling techniques, how they use it, and what the result is. The data in this research are collected during observation and interview. This research studies the waiters and waitresses along with their superiors. The data are then analyzed with descriptive qualitative method which includes data reduction, presentation and conclusion drawing. The result of this research is that the waiter and waitresses have been proven to use some upselling techniques; however the implementation is not as effective as expected because the number of waiters and waitresses is not enough to deliver the best impacts of the techniques and not all of them use the right upselling techniques.
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Nugraha, Rama Urif Sukma, I. Putu Ngurah Wage Myartawan, and Dewa Ayu Eka Agustini. "MULTIMODAL COMMUNICATION ANALYSIS: THE HIGHER-LEVEL ACTIONS OF WAITERS AND WAITRESSES AT THREE RESTAURANTS IN TABANAN." International Journal of Language and Literature 4, no. 4 (February 12, 2021): 168. http://dx.doi.org/10.23887/ijll.v4i4.32097.
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This study aimed to analyze the multimodal communication of waiters and waitresses at three restaurants in Tabanan, Bali Province, in applying higher-level actions in serving foreign guests and investigating the functions of the higher-level actions of waiters and waitresses in serving the foreign guests. This study used theories proposed by Fishman (1972) cited in Suandi & Indriani (2016) on functions of using verbal and nonverbal communication, Krees and Van Leewuen 2006) on multimodal communication, and Norris (2004) on higher-level actions. The subjects of this study were four waiters and two waitresses who were working at three different restaurants in Tabanan regency. The results of this study showed that in each conversation, there were many sequences of higher-level actions used by waiters or waitresses to serve the foreign guests. The waiters and waitresses used a sequence of modes alternately or simultaneously in their higher-level actions, depending on the situation. The functions of waiters or waitresses’ higher-level actions in serving foreign guests made their messages clearer to foreign guests, and this made the waiters or waitresses’ messages more believable to the foreign guests.
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Kwon, Yoon-Hee, and Alan Farber. "Attitudes toward Appropriate Clothing in Perception of Occupational Attributes." Perceptual and Motor Skills 74, no. 1 (February 1992): 163–68. http://dx.doi.org/10.2466/pms.1992.74.1.163.
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The objectives of the study were to (a) investigate college students' perceived importance of occupational attributes related to the work of salespersons, clerks, and waiters/waitresses, jobs which students themselves often hold, and (b) explore the perceived role of appropriate dress in enhancement of the perception of occupational attributes associated with these occupations. Statistical analyses of the data from 134 men and 202 women supported the notion that the importance students placed on perceived occupational attributes increased as perceived job status increased; expectations for salesperson were higher than those for clerk or waiter/waitress. The results also support the notion that appropriate dress often enhances perception of occupational attributes and especially reflects the workers' perceived professionalism, intelligence, and competence.
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Yusup, I. Wayan Edi, I. Gst Made Suka Arnawa, and Ni Putu Isha Aprinica. "Pengaruh standar operasional prosedur terhadap kinerja pramusaji di puri santrian resort and spa." Jurnal Ilmiah Pariwisata dan Bisnis 2, no. 1 (January 30, 2023): 210–23. http://dx.doi.org/10.22334/paris.v2i1.293.
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Meningkatnya pendirian Hotel dan restoran di berbagai tempat merupakan hasil dari permintaan pasar yang memang meningkat juga. Oleh karena itu, untuk tetap dapat bersaing dengan restoran-restoran lainnya, setiap restoran harus dapat meningkatkan kinerja waiter/pramusaji mereka untuk dapat menciptakan kepuasan pelanggan yang dapat berpengaruh terhadap loyalitas pelanggan. Tujuan penelitian ini adalah untuk mengetahui tingkat pengaruh standar operasional prosedur terhadap kinerja waiter/pramusaji di beach club restaurant puri santrian resort and spa. Penelitian ini dilaksanakan pada Mei 2020. Penentuan sampel pada penelitian ini adalah secara disproportionate stratified random sampling dengan jumlah data di olah dengan menggunakan analisis deskriptif dan analisis regresi linear sederhana. Metode yang digunakan dalam penelitian ini adalah deskriptif dan kuantitatif, yang menggambarkan bahwa standar operasional prosedur mempengaruhi kinerja waiter/pramusaji. Hasil penelitian ini menunjukan pengaruh implementasi standar operasional prosedur terhadap kinerja waiter/pramusaji yang dibagi dengan tiga dimensi yaitu efesien, efektif dan konsisten. Ini berarti bahwa terdapat hubungan positif yang kuat antara standar operasional prosedur (X) dengan kinerja waiter/pramusaji (Y). Nilai koefisien determinasi penelitian ini yaitu sebesar 84,0% yang berarti variasi standar operasional prosedur terhadap kinerja waiter/pramusaji sebesar 84,0% sedangkan sisanya 16,0% ditentukan oleh variabel lain diluar standar operasional prosedur yang tidak dibahas di dalam penelitian ini.
The increase in the establishment of hotels and restaurants in various places is the result of market demand is indeed increasing as well. Therefore, in order to remain competitive with other restaurants, every restaurant should be able to improve the performance of their waiter/waitress to be able to create customer satisfaction which can affect customer loyalty. The purpose of this study was to determine the level of influence of standard operating procedures on the performance of the waiter/waitress at the beach club restaurant puri santrian resort and spa. This research was carried out in May 2020. The determination of the sample in this study was disproportionately stratified random sampling with the amount of data processed using descriptive analysis and linear regression analysis simple. The method used in this research is descriptive and quantitative, which illustrates that standard operating procedures affect the performance of waiters/waitresses. Results This study shows the effect of implementing standard operating procedures on performance waiter/waitress divided by three dimensions, namely efficient, effective and consistent. This means that there is a strong positive relationship between standard operating procedures (X) and performance waiter/waitress (Y). The value of the coefficient of determination in this study is 84.0%, which means the variation standard operating procedures on the performance of waiters/waitresses by 84.0% while the remaining 16.0% determined by other variables outside of standard operating procedures that are not discussed in the study this.
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Pastini, Ni Wayan. "Kesantunan dalam Berbahasa Inggris Pramusaji: Kasus pada Beberapa Café di Pantai Jimbaran, Bali." Jurnal Bisnis Hospitaliti 10, no. 1 (June 25, 2021): 28–38. http://dx.doi.org/10.52352/jbh.v10i1.455.
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The aim of this research is to find out the understanding and ability of the waiters or waitresses to communicate in good English, especially apologizing, offering help, offering foods and drinks and the use of greetings in good English, so as to provide better service to tourists who come to enjoy foods and beverages in cafes of Jimbaran Beach. The data of this study were the expressions used by the waiters or waitresses of some cafes in Jimbaran Beach, chosen by accidentally. The language expressions used by the waiters or waitresses were recorded, transcripted and analysed. The results showed that some waiters or waitresses used expressions incorrectly and culturally inappropriate. It indicated that their ability in communicating in English in terms of accuracy and fluency needed to be improved. In addition, they had lack of understanding of cultural differences.
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Davis, Stephen F., Brian Schrader, Teri R. Richardson, Jason P. Kring, and Jamie C. Kieffer. "Restaurant Servers Influence Tipping Behavior." Psychological Reports 83, no. 1 (August 1998): 223–26. http://dx.doi.org/10.2466/pr0.1998.83.1.223.
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12 waiters and waitresses from a small Midwestern town and 16 waiters and waitresses from a large urban area participated in an experiment to assess whether larger tips were given when they stood erect or squatted when taking orders. Using an A-B-A-B research design, waiters and waitresses alternately stood and squatted for a 4-wk. period while taking orders at lunch and dinner. The research was conducted in moderately priced, family-style restaurants. Analysis indicated that significantly higher tips were given (a) at dinner than lunch, (b) in the urban area, (c) to female servers, and (d) when the server squatted.
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Safitri, Isnaini Nur, Alvin Nouval, Eka Listianing Rahayu, Pritantina Yuni Lestari, Prima Beauty Kartikasari, and Tri Astuti Handayani. "Peningkatan Kemampuan Bahasa Inggris Bidang Hospitality Untuk Waiter dan Waitress di The Shalimar Boutique Hotel Malang." Jurnal Pengabdian Kepada Masyarakat 9, no. 2 (December 30, 2022): 218–25. http://dx.doi.org/10.33795/jabdimas.v9i2.204.
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This community service is intended to accommodate the needs of the hotel in improving English language skills in the hospitality sector for its employees, especially for waiters and waitresses, through English language training. The participants of this training were waiters and waitresses from The Shalimar Boutique Hotel, Malang. This activity is expected to be able to improve the quality of human resources at the Shalimar Hotel by enhancing the English skills of the waiters and waitresses, which will then be implemented to provide services and assist restaurant visitors and hotel guests from outside Indonesia. This activity was carried out in five stages, namely planning (to determine the number of participants who were involved and the materials needed in training), coordination with the hotel (to ensure that the plans made are in accordance with their needs), preparation of teaching materials/materials, implementation of training, and evaluation (providing questionnaires to training participants regarding the implementation and training materials).
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Fricker, Lloyd. "If Scientists Worked as Waiters and Waitresses." Annals of Improbable Research 7, no. 4 (July 1, 2001): 9. http://dx.doi.org/10.3142/107951401782383795.
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Kemala, Zia, Khoirul Fajri, and Sophia Nurhalida Maulani. "Communication in the Hospitality Industry: Azzuma Korean Restaurant in Malaysia." Tourism and Sustainable Development Review 1, no. 1 (March 31, 2020): 49–56. http://dx.doi.org/10.31098/tsdr.v1i1.11.
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The restaurant is one of the important facilities in the hospitality industry. It supports the guest's comfort when staying at a hotel. The restaurant serves to provide food and drinks for guests who stay and visit the hotel. The waiter served this service. The role of the waiter is one of an influential factor in bridging between guests and food providers. Therefore, waiters are required to be good in communication, whether in national or international languages. Language skills are important to support the work of waiters or waitresses because language is the ability possessed by humans to communicate with other humans. Hence, the research was conducted to found out the obstacles faced by waiters when served Korean guests and how to overcome the obstacles of waiters when served Korean guests. This research was conducted for five months at Azzuma Restaurant in Nilai Springs Resort Hotel, Negeri Sembilan Malaysia. This research applied a qualitative research design. The data collection was collected through observation, interviews, and literature study. Based on the research, there were two findings related to communication skills in the hospitality industry. First, the waiters faced several obstacles when served Korean guests at Azuma Fusion restaurant. Therefore the information can not be transferred well from the customer to the waiter. Second, it was found that there are several ways to overcome the obstacles when served Korean guests at Azuma Fusion restaurant.
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Heryana, I. Putu Agus, Ni Putu Isha Aprinica, and Miko Andi Wardana. "Pengaruh kualitas pelayanan dan produk terhadap kepuasan konsumen di the rice table indonesian restaurant desamuda villas seminyak bali." Jurnal Ilmiah Pariwisata dan Bisnis 2, no. 1 (January 30, 2023): 176–201. http://dx.doi.org/10.22334/paris.v2i1.290.
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Kepuasan konsumen menjadi hal penting terhadap kinerja hotel. Untuk itu dalam memperoleh kepuasan konsumen dapat dilihat dari jumlah penjualan produk dan kualitas dari suatu produk, serta tingkat kepuasan konsumen terhadap pelayanan. Kepuasan konsumen dipengaruhi oleh kualitas pelayanan dan kualitas produk yang dilakukan oleh karyawan baik waiter dan waitress dalam memberikan pelayanan kepada konsumen. Penelitian ini dilakukan di The Rice Table Indonesian Restaurant Desamuda Villas Seminyak Bali. Teknik yang digunakan dalam pengambilan sampel adalah proportionate stratified random sampling. Sampel yang digunakan adalah konsumen The Rice Table Indonesian Restaurant dengan jumlah sebenyak 50 responden. Metode penelitian yang digunakan adalah kuantitatif dengan IBM SPSS Statistics 24. Hasil dari penelitian ini menunjukkan bahwa: 1) Pengaruh kualitas pelayanan berpengaruh positif dan signifikan terhadap kepuasan konsumen. 2) Pengaruh kualitas produk berpengaruh positif dan signifikan terhadap kepuasan konsumen. Manfaat dari penelitian ini adalah untuk mengetahui kualitas pelayanan dan kualitas produk yang diberikan waiter atau waitress terhadap kepuasan konsumen.
Consumer satisfaction is important to hotel performance. For this reason, in obtaining consumer satisfaction, it can be seen from the number of product sales and the quality of a product, as well as the level of customer satisfaction with services. Consumer satisfaction is influenced by the quality of service and product quality carried out by employees both waiters and waitresses in providing services to consumers. This research was conducted at The Rice Table Indonesian Restaurant Desamuda Villas Seminyak Bali. The technique used in sampling is proportionate stratified random sampling. The sample used is the consumer of The Rice Table Indonesian Restaurant with a total of 50 respondents. The research method used is quantitative with IBM SPSS Statistics 24. The results of this study indicate that: 1) The effect of service quality has a positive and significant effect on customer satisfaction. 2) The effect of product quality has a positive and significant effect on consumer satisfaction. The benefit of this study is to determine the quality of service and product quality provided by the waiter or waitress on customer satisfaction.
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Rendrawan, Gede Rendrawan, Trianasari Trianasari, and A. A. Ngr Yudha Martin Mahardika. "Jenis Keluhan dan Cara Penanganan Keluhan di Hotel Holiday Inn Resort Baruna Bali." Jurnal Manajemen Perhotelan dan Pariwisata 3, no. 1 (September 30, 2020): 10. http://dx.doi.org/10.23887/jmpp.v3i1.28996.
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This study aims to determine the types of complaints and how to handle the department f & b service at the Hotel Baruna Bali Holiday Resort. This research is a qualitative descriptive study using interviews and observations as a method of collecting data. The informants who participated in this study were tour operators in the field of administration. The results showed that there were several types of complaints at the F&B Service Department at the Baruna Bali Holiday Resort Hotel. The results showed that the types of complaints by the F&B Service Department at Baruna Bali Holiday Resort Hotel were the lack of professional waiters / waitresses, when serving guests, waiters / waitresses were not polite when serving guests, guests waiting for orders too long. There is a procedure for handling guest complaints at the F&B Service Department at the Baruna Bali Holiday Resort Hotel called ILEAD. This procedure serves as a guideline for employees in the department f & b service in handling complaints
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Yu, Ignatius TS, Yuk-lan Chiu, Tze-wai Wong, and Jin-ling Tang. "Deaths from nasopharyngeal cancer among waiters and waitresses in Chinese restaurants." International Archives of Occupational and Environmental Health 77, no. 7 (October 2004): 499–504. http://dx.doi.org/10.1007/s00420-004-0543-0.
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Eeckhout, Patricia Van den. "Waiters, Waitresses, and their Tips in Western Europe before World War I." International Review of Social History 60, no. 3 (December 2015): 349–78. http://dx.doi.org/10.1017/s0020859015000504.
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AbstractIn nineteenth-century restaurants and cafés, customers’ tips provided the income of an increasing number of waiters and waitresses. Not only did employers refrain from paying serving staff a fixed wage, the latter had to share their employers’ general expenses, while some even had to pay a fee for the privilege of working. Exploring newspapers, pamphlets, reports, and union sources, the article discusses in a comparative way how and why these practices were deployed in Amsterdam, Brussels, Vienna, London, and French and German cities. As a result of the overcrowding of the labour market in hospitality, hiring workers became not only a cost-free transaction, it even developed into a source of income. Serving staff paid for the opportunity to collect tips, even if their increasing number reduced individual income. However, as a result of the tipping system, such staff often managed to secure higher “wages” than they would normally have earned.
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Mardewi, Mardewi, Imran Iskandar, Sofyan Sofyan, Supriyadi La Wungo, and Firman Aziz. "Sistem Monitoring Status Meja Pada Restoran Berbasis Internet of Things (IOT)." Journal of System and Computer Engineering (JSCE) 4, no. 2 (July 24, 2023): 136–44. http://dx.doi.org/10.61628/jsce.v4i2.816.
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The condition of a busy restaurant sometimes makes it difficult for waiters to monitor and provide satisfactory service to customers. Customers must wave when they want to call waiters but feel ignored or not seen and will feel uncomfortable with the atmosphere and calm in the dining room. An Internet of Things (IOT) based desk status monitoring system is a concept that has the ability to transfer data over a network without the need for human-to-human interaction. This study proposes a table status monitoring system in IOT-based restaurants. This tool is made so that it can be applied to large rooms and crowded visitors. A device equipped with wireless communication to send data to the server, so that it can be monitored in real time. If the button on the tool is pressed, the system will send a signal to the relay to give a call sign warning to restaurant staff/waitresses. The results of this study indicate that status information from tables requesting service from waiters will respond to these service requests and help optimize service at restaurants so that they can satisfy their customers.
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Pangestu, Prayoga, Denok Lestari, and I. Gusti Made Sukaarnawa. "Pengaruh Kualitas Pelayanan Pramusaji Terhadap Kepuasan Pelanggan." Jurnal Ilmiah Pariwisata dan Bisnis 2, no. 4 (April 30, 2023): 1014–21. http://dx.doi.org/10.22334/paris.v2i4.395.
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Untuk dapat terus memenuhi kepuasan tamu terhadap pelayanan makanan dan minuman yang dilakukan oleh pramusaji di restoran, maka perlu adanya komitmen dan tanggung jawab dari manajemen dan karyawan (pramusaji), salah satunya adalah dengan tetap menjaga atau bahkan meningkatkan kualitas dari makanan dan pelayanan pramusaji. Tujuan penelitian ini adalah untuk mengetahui pengaruh kualitas pelayanan pramusaji terhadap tingkat kepuasan tamu di Padma Resort Hotel. Untuk mengetahui seberapa besar pengaruh kualitas pelayanan pramusaji terhadap kepuasan tamu di Padma Resort Hotel Legian. Pengumpulan data menggunakan kuesioner skala Likert, jumlah sampel yang digunakan sebanyak 2 4 orang. Menggunakan teknik accidental sampling. Teknik analisa data menggunakan regresi linear sederhana. Pengujian hipotesis dilakukan pada nilai alpha sebesar 5 persen. Hasil penelitian menunjukkan hasil t-test yang diperoleh dari t-hitung adalah 2.036, lebih besar dari t-tabel sebesar 2.063 yang berarti memang benar ada pengaruh positif dan signifikan antara kualitas pelayanan terhadap kepuasan tamu. Koefisien korelasi diperoleh r = 0,967 berarti ada hubungan yang positif antara kualitas pelayanan dengan kepuasan tamu. Koefisien determinasi diperoleh sebesar 93,5%, berarti besarnya variasi hubungan antara kualitas pelayanan pramusaji terhadap kepuasan tamu sebesar 93,5%.
To be able to continue to meet guest satisfaction with food and beverage services carried out by waiters in restaurants, it is necessary to have commitment and responsibility from management and employees (waitresses), one of which is to maintain or even improve the quality of food and waitress services. The purpose of this study was to determine the effect of the service quality of the waiter on the level of guest satisfaction at Padma Resort Hotel. To find out how much influence the quality of waiter service on guest satisfaction at Padma Resort Hotel Legian. Collecting data using a Likert scale questionnaire, the number of samples used is 2 4 people. Using accidental sampling technique. The data analysis technique used simple linear regression. Hypothesis testing was carried out at an alpha value of 5 percent. The results showed that the t-test results obtained from the t-count were 2,036, greater than the t-table of 2,063, which means that it is true that there is a positive and significant influence between service quality and guest satisfaction. The correlation coefficient obtained r = 0.967 means that there is a positive relationship between service quality and guest satisfaction. The coefficient of determination was obtained at 93.5%, meaning that the variation in the relationship between the service quality of the waiter and the guest satisfaction was 93.5%.
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Juddin, Muhammad Nasir Mi'raj. "THE JARGON USED BY EMPLOYEES OF FOOD AND BEVERAGE SERVICE (FBS DIVISION) AT HOTELS." LET: Linguistics, Literature and English Teaching Journal 7, no. 1 (July 17, 2017): 93. http://dx.doi.org/10.18592/let.v7i1.1514.
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The purpose of this research was to find out the jargon used of phenomenon in the occupation. It focused in employees of Food and Beverage Service (FBS Division) at Hotels. The subjects are fourteen employees consisting of one Food and Beverage Manager, one Food and Beverage Head of Outlets, two Supervisors and ten Waiters/Waitresses at Aria Barito Hotel Banjarmasin. The object is the jargons used while the employees of Food and Beverage Service Division are on duty. The writer uses participant observation, recording or taking note the conversation and documentary techniques. After collected, the data are analysed with theories and explained descriptive-qualitatively. The result of data analysis reveals that there are 54 jargons in Food and Beverage Service Division at Hotels.
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Witarsa, Witarsa, I. Made Darsana, I. Made Sudjana, and Wamaungo Juma Abdu. "Performance of Organizational Staff and Guest Satisfaction in the Tourism Industry in Indonesia." Society 10, no. 1 (June 30, 2022): 157–65. http://dx.doi.org/10.33019/society.v10i1.372.
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The waiter’s role is of great importance in the smooth operation of a restaurant business within the tourism industry. Thus, it is necessary to critically examine the waiter’s performance concerning guest satisfaction in a tourism organization. In the case of this study, a waiter not only performs the role of a waitress but is also tasked to become an ambassador within the sector. Taking Warung Mesari in the context of this study, waiters must display good hospitality in welcoming visitors and introducing and preserving the restaurant’s image. Based on this view, the present study looks at the performance of waiters as a way to contribute to the increament in the number of guests satisfied with the services provided by warung Mesari. The research method used is descriptive-qualitative, with data collection techniques in the form of interviews, documentation studies, and observations. This study revealed that: the waiters were able to provide good service and establish good relationships with guests who visited the restaurant; the waiters have done their job successfully; the restaurant has received many positive guest comments from guests; the restaurant also gets repeater guests; and guests who have visited again invite their friends to visit the Warung Mesari restaurant.
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Sun, Yunlong, Lianwu Guan, Zhanyuan Chang, Chuanjiang Li, and Yanbin Gao. "Design of a Low-Cost Indoor Navigation System for Food Delivery Robot Based on Multi-Sensor Information Fusion." Sensors 19, no. 22 (November 15, 2019): 4980. http://dx.doi.org/10.3390/s19224980.
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As the restaurant industry is facing labor shortage issues, the use of meal delivery robots instead of waiters/waitresses not only allows the customers to experience the impact of robot technology but also benefits the restaurant business financially by reducing labor costs. Most existing meal delivery robots employ magnetic navigation technologies, which require magnetic strip installation and changes to the restaurant decor. Once the moving path is changed, the magnetic strips need to be re-laid. This study proposes multisource information fusion, i.e., the fusion of ultra-wide band positioning technology with an odometer and a low-cost gyroscope accelerometer, to achieve the positioning of a non-rail meal delivery robot with navigation. By using a low-cost electronic compass and gyroscope accelerometer, the delivery robot can move along a fixed orbit in a flexible and cost-effective manner with steering control. Ultra-wide band (UWB) and track estimation algorithm are combined by extended Kalman filter (EKF), and the positioning error after fusion is about 15 cm, which is accepted by restaurants. In summary, the proposed approach has some potential for commercial applications.
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Subakti, Agung Gita. "Pengaruh Menu Knowledge Pramusaji Terhadap Keterampilan Personal Selling Di Restoran Cinnamon, Hotel Mandarin Oriental Jakarta." Journal of Indonesian Tourism, Hospitality and Recreation 5, no. 1 (April 1, 2022): 39–52. http://dx.doi.org/10.17509/jithor.v5i1.46492.
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ABSTRACTThe objective of this research is to determine the influence of waiter’s/waitress’ menu knowledge on his/her personal selling skill at Cinnamon Restaurant, Mandarin Oriental Hotel Jakarta. The quantitative method was used by collecting data from sample of 14 respondents who were the waiter/waitress of Cinnamon Restaurant, Mandarin Oriental Hotel Jakarta, and also using interviews and literature study. Analysis used in this research is descriptive analysis and simple linear regression analysis. The results of this research show that waiter’s/waitress’ menu knowledge has a positive influence on his/her personal selling skill. Conclusions of this research, there was a significant influence between waiter’s/waitress’ menu knowledge on his/her personal selling skill at Cinnamon Restaurant, Mandarin Oriental Hotel Jakarta of 87,5% with correlations coefficient of 0.936. ABSTRACTTujuan dari penelitian ini adalah untuk menganalisa pengetahuan menu pramusaji pada keterampilan penjualan di Restoran Cinnamon, Hotel Mandarin Oriental, Jakarta. Metode kuantitatif digunakan dengan mengumpulkan data dari sampel 14 responden yang merupakan pramusaji Cinnamon Restaurant, Jakarta, dan juga menggunakan wawancara dan studi literatur. Analisis yang digunakan dalam penelitian ini adalah analisis deskriptif dan analisis regresi linier sederhana. Hasil penelitian ini menunjukkan bahwa pengetahuan menu pramusaji memiliki pengaruh positif pada keterampilan penjualan pribadinya. Kesimpulan dari penelitian ini, ada pengaruh signifikan antara pengetahuan menu pelayan / pelayan tentang keterampilan penjualan di Cinnamon Restaurant, Jakarta sebesar 87,5% dengan koefisien korelasi 0. 936.
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Firdaus, Wahyu Ali, and Hadi Jatmiko. "Pelayanan Lunch oleh Waiter dan Waitress pada Nusantara Restaurant di Ascent Premiere Hotel and Convention Malang." Jurnal Pariwisata dan Perhotelan 1, no. 1 (November 1, 2023): 8. http://dx.doi.org/10.47134/pjpp.v1i1.1893.
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Penulisan tugas akhir Dengan “Pelayanan Lunch Oleh Waiter Dan Waitress Pada Nusantara Restaurant Di Ascent Premiere Hotel And Convention Malang” bertujuan mengetahui pelayanan lunch oleh waiter/waitess di nusantara restoran ascent premiere malang, penulis menggunakan metode analisis deskriptif dengan melaksanakan pengamatan secara langsung pada saat operasional berlangsung. Pelayanan sangat berpengaruh terhadap keberlangsungan nusantara restoran, jumlah pengunjung yang sangat banyak dan penempatan buffet di tempat yang sempit membuat pengunjung mengantre sangat panjang, dengan antrean yang sangat panjang dan padat kegiatan refill makanan menjadi sangat terganggu dan tidak menutup kemungkinan tamu yang lain mengurungkan niat untuk mengunjungi restoran. Berdasarkan pembahasan, dapat diperoleh kesimpulan sebagai berikut : Pelayanan lunch di nusantara restaurant ascent premiere hotel and convention malang menggunakan system penyajian buffet service dan ready on plate; Pelayanan lunch oleh waiter dan waitress yang baik di nusantara restaurant ascent premiere hotel and convention malang membuat kenyamanan bagi tamu.
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Brewster, Zachary W., and Jonathan R. Brauer. "Different Service, Same Experience: Documenting the Subtlety of Modern Racial Discrimination in U.S. Restaurants." Cornell Hospitality Quarterly 58, no. 2 (May 24, 2016): 190–202. http://dx.doi.org/10.1177/1938965516650032.
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Restaurant servers’ negative sentiments toward Black customers have been well documented. Further, existing research has shown that a large proportion of waiters/waitresses confess that they sometimes discriminate against Black Americans by giving them less than their optimal service effort. However, research assessing the generalized consequences of servers’ discriminatory practices on consumers’ experiences is lacking. In response, this study analyzes survey data from a demographically diverse sample of Black and White consumers ( N = 415) to test for interracial differences in nine distinct self-reported outcomes assessing typical and recent dining experiences in full-service restaurants. Given widespread anti-Black sentiments and discriminatory actions among servers, we posit that Black Americans will on average report diminished dining experiences relative to their White counterparts. In contrast to our predictions, results indicate that Black and White respondents report similar dining experiences when visiting full-service restaurants and, where differences exist, Black respondents appear to report slightly more positive and less negative experiences compared with their White counterparts. We identify a number of interconnected factors that may account for this observed pattern and conclude by encouraging additional scholarship on the nature and downstream effects of race-based restaurant service.
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Yang, Chong, Junfeng Hu, Maoxuan Tao, Yubo Li, Yan Chai, Yan Ning, Li Li, and Qin Xiao. "Effectiveness of a multifaceted intervention on improving the hand-washing skills and behaviors of migrant workers in Beijing." Global Health Promotion 24, no. 3 (May 9, 2016): 32–39. http://dx.doi.org/10.1177/1757975915601833.
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This study explores the effectiveness of a multifaceted intervention featuring a combination of tailored print and video (TPV) and peer education on improving the hand-washing skills and behaviors of migrant workers in the capital city of China. In the control group, supportive measures in both policy and environment were adopted. In addition, the intervention group received TPV and peer education. A total of 1496 participants were involved in the baseline and evaluation survey. The results showed that the participants experienced significant changes in developing health behaviors and skills as a whole after the intervention. The intervention effectiveness of hand-washing skills on vendors was relatively small compared with those on restaurant waiters and waitresses (44.3% and 87.2%, respectively). About 81.2 percent of the participants always forgot to carefully wash their thumbs and 81.8 percent failed to properly clean the back of their hands. The multifaceted intervention of this study has helped in improving the hand-washing skills and behaviors of migrant workers. Key steps should be strengthened to enhance the intervention effect. Moreover, the elderly should be given more attention with regards to hand-washing skills.
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Gita, Ida Bagus Alit Segara, Nella Hasibuan Oleary, and I. Putu Gede Seputra. "Perlindungan Hukum terhadap Waitress di Cafe Katulebo Berdasarkan Undang-Undang Nomor 13 Tahun 2003 tentang Ketenagakerjaan." Jurnal Preferensi Hukum 1, no. 1 (July 27, 2020): 222–27. http://dx.doi.org/10.22225/jph.1.1.1977.222-227.
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Waitress is usually tasked with pouring the drink that visitors ordered into a glass and accompanying visitors to sing while in the cafe. In labor law legal protection is provided in the form of legal protection in the field of job security where both in a relatively short or long time will be safe and there is a guarantee of safety for workers. In the case of liability to workers in the event of a work accident while carrying out their obligations at work the employer will bear the burden Arising materially by providingreimbursement for costs incurred due to work accidents based on the description the author gets the title Legal Protection Against Waitress at Katulebo Cafe Based on the Law Law Number 13 of 2003 concerning Employment. The aims of this study is to find out the legal protection provided by Katulebo cafe to waitresses according to Law No. 13 of 2003 concerning Employment and to find out the responsibility of Katulebo cafe for waitresses in work accidents. In practice the implementation of legal protection provided by the cafe to the waitress is only through a written agreement containing the regulations and what rights are obtained by the waitress. The form of responsibility given by the cafe to the waitress only provides a first-aid kit and compensation when work accidents occur. The writing method used is empirical legal research.
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Nugraha, Syahrul. "THE MODELS OF TRAINING BASED ON TRAINING NEEDS ANALYSIS FOR WAITERS/SS IN REGENCY OF SAMOSIR." Jurnal Akademi Pariwisata Medan 10, no. 2 (December 21, 2022): 107–24. http://dx.doi.org/10.36983/japm.v10i2.315.
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This research aims to know the performances of waiters in restaurants of star hotels in Regency Of Samosir, and the models of trainings for waiters in the hotels.
Data processed by quantitative approach to get the mean of each variable and aspects of competencies. The results of observations and interviews are described using qualitative method. Then, the results of questionnaires and interviews processings are analysed by qualitative approach.
This is a descriptive research aims to get the descriptions of the performances of the waiters/ss in hotels of the research location and the model of trainings for waiters/ss in the hotel
The respondents in this research are the waiters/ss of star hotels restaurants in The Regency Of Samosir, they are 80 persons.
The results show that the waiter/ss are low categorized for skill, and knowledge aspects, whilst for attitude aspect, they are good category, but generally, the waiters/ss do not reach the performances expected. The model for trainings can be used for the waiters/ss are the combinations of on the job training and off the job training models. The best training for the waiters/ss for the model of on the job training is couching/understudy. For the model of off the job training, the most suitable trainings for the waiters/waitress are vestibule training and role playing combined with lecturing.
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Sari, Putri Mayang, and Lise Asnur. "Effectiveness of Promotion at Bebek Ria Padang Restaurant." JURNAL PENDIDIKAN DAN KELUARGA 15, no. 01 (June 30, 2023): 102. http://dx.doi.org/10.24036/jpk/vol15-iss01/1117.
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This research is motivated by the ups and downs of the number of visitors who come to the Duck Ria Padang restaurant due to less-than-optimal promotions. The purpose of this study was to determine the effectiveness of promotion at the Duck Ria Padang restaurant and to describe the effectiveness of the promotion at the Ria Padang Restaurant in terms of the five elements in the promotion mix (advertising, sales promotion, personal selling, direct marketing, and public relations). This type of research is descriptive with qualitative data. Sampling using a purposive sampling technique. There were 5 informants from this study, including 1 owner of the Duck Ria Padang restaurant, 2 employees of the Duck Ria Padang restaurant, and 2 guests who were visiting the Duck Ria Padang restaurant. The results showed that: 1) advertising carried out such as Instagram and Facebook was not actively carried out by the owner, 2) the price offered by Duck Ria Padang did not match the menu provided by the Duck Ria Padang restaurant, 3) the personal sales indicator of the offer. directly carried out by waiters and waitresses at the Duck Ria Padang restaurant to guests who were visiting were carried out in a good and detailed manner, 4) direct marketing of mail orders was less active by the Duck Ria Padang restaurant because employees often got mistakes every guest who ordered in the mail order (go food), 5) public relations at the Duck Ria Padang restaurant is very good as seen on google reviews.
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Pastini, Ni Wayan, Darmayasa Darmayasa, Luh Nyoman Tri Lilasari, and Anak Agung Gede Oka Geria. "PROFIL KETERAMPILAN KOMUNIKASI BAHASA INGGRIS PRAMUSAJI CAFE DI DESA WISATA, BALI." Jurnal Praksis dan Dedikasi Sosial (JPDS) 7, no. 1 (April 1, 2024): 94. http://dx.doi.org/10.17977/um032v7i1p94-103.
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ENGLISH COMMUNICATION SKILLS PROFILE OF CAFE WAITRESSES IN TOURIST VILLAGES, BALIThe objective of this study was to present the profile of English communication skills among servers in Bali. The research employs the phenomenological method and involves 30 participants working as waiters in restaurants and cafes in the Tourism Village of Ubud and Celuk, Gianyar Regency, Bali. The data collection techniques used in this study are interviews and observations. Interview and observation guides are used to reveal the servers' English communication profiles. The data collected were analysed using data reduction, presentation, and conclusion-drawing techniques. The study findings suggest that servers' English communication skills encompass personal, regulatory, interactional, formative, imaginative, and instrumental functions in various situational contexts. The findings support existing theories, provide insight into research in similar contexts, and inform tourism and hospitality industry policymakers.Penelitian ini bertujuan untuk mengungkap profil kemampuan komunikasi bahasa inggris pramusaji di Bali. Penelitian ini menggunakan metode fenomenologi. Subyek dalam penelitian ini adalah pramusaji restoran dan cafe yang berada di Desa Wisata Ubud dan Celuk, Kabupaten Gianyar, Bali sebanyak 6 partisipan. Teknik pengumpulan data menggunakan wawancara dan observasi. Sementara instrumen yang digunakan untuk mengungkap profil komunikasi bahasa inggris pramusaji adalah panduan wawancara dan observasi. Data yang telah terkumpul kemudian dianalisis meliputi reduksi data, penyajian data, dan penarikan kesimpulan. Temuan penelitian ini menunjukkan bahwa profil kemampuan komunikasi bahasa inggris pramusaji mencakup fungsi personal, regulator, interaksional, formatif, imajinatif, dan instrumental terlihat dalam berbagai konteks situasional. Temuan ini mempertegas teori yang ada sekaligus memberikan wawasan terhadap penelitian dalam konteks serupa serta para pemangku kebijakan di industri pariwisata dan perhotelan.
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Sijuwade, Philip O. "COUNTERFEIT INTIMACY: A DRAMATURGICAL ANALYSIS OF AN EROTIC PERFORMANCE." Social Behavior and Personality: an international journal 23, no. 4 (January 1, 1995): 369–76. http://dx.doi.org/10.2224/sbp.1995.23.4.369.
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Observation of customer - waitress interaction in a topless club over a two and one half month period are presented. Data was generated by a participant-observer who worked as a waitress-dancer in a topless club during this period. Analysis focuses on the setting, appearance and manner of the “cynical performance” (Goffman, 1959), orchestrated by the waitress through which she uses nudity and nude dancing to stimulate the fantasies of her patrons, and thereby creates “counterfeit intimacy”, (Boles and Garbin, 1987). The overriding goal of the club and the waitress-dancers is to make money through the sale of alcohol and table dances; customer goals are to have a ”sexual experience” (not necessarily intercourse), of some sort. Various “ploys” enacted by both customers and waitresses, are analyzed, with the ultimate goal of these ploys being to enhance the effectiveness of the “counterfeit intimacy” contrived by both parties. Conclusions suggest that all forms of “counterfeit” can be studied as sources of benefits for people whose expectations have not been met by legitimate institutions, and that rationality in performance is maximised in performances explicitly designed to he counterfeit.
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Kepakisan, Ketut Arya Putra Wijaya, Francisca Titing Koerniawaty, and Utik Kuntariati. "Pengaruh Pelayanan Pramusaji dan Kualitas Produk Terhadap Kepuasan Konsumen." Jurnal Ilmiah Pariwisata dan Bisnis 2, no. 9 (September 30, 2023): 2007–20. http://dx.doi.org/10.22334/paris.v2i9.539.
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Penelitian ini bertujuan untuk mengetahui pengaruh pelayanan pramusaji dan kualitas produk secara parsial terhadap keputusan pembelian dan untuk mengetahui pengaruh pelayanan pramusaji dan kualitas produk secara simultan terhadap keputusan pembelian di Papila’s Coffee House Klungkung. Sampel dalam penelitian ini berjumlah 50 orang dengan menggunakan metode pendekatan quota sampling. Teknik analisis data yang digunakan adalah analisis regresi linier berganda, uji t, uji F dan analisis koefisien determinasi menggunakan SPSS version 23 For Windows. Hasil penelitian menunjukkan bahwa pelayanan pramusaji berpengaruh positif dan signifikan terhadap keputusan pembelian, kualitas produk berpengaruh positif dan signifikan terhadap keputusan pembelian, dan secara simultan pelayanan pramusaji dan kualitas produk berpengaruh positif dan signifikan terhadap keputusan pembelian. Adapun besar pengaruh variabel pelayanan pramusaji dan kualitas produk terhadap keputusan pembelian adalah 92,8% sedangkan sisanya 7,2% dipengaruhi oleh variabel lain diluar penelitian ini. Untuk meningkatkan kepuasan tamu di Papila’s Coffee House Klungkung, pihak manajemen kafe memberikan pramusaji pelatihan dengan materi yang bisa meningkatkan kualitas pelayanan pramusaji, pihak manajemen kafe mengontrol staf nya agar menerapkan sistem FIFO (first in first out) pada bahan dasar makanan di kafe, yang bertujuan untuk menjaga kesegaran makanan, selain itu pihak manajemen kafe maupun pramusaji yang bertugas memberikan pelayanan sesuai dengan SOP (standard operation procedure) yang sudah ditetapkan, cekatan dalam merespon keinginan tamu dan bersikap ramah terhadap tamu yang berkunjung Papila’s Coffee House Klungkung.
This study aims to determine the effect of waitress service and product quality partially on purchasing decisions and to determine the effect of waitress service and product quality simultaneously on purchasing decisions at Papila's Coffee House Klungkung. The sample in this study amounted to 50 people using the quota sampling approach. The data analysis technique used is multiple linear regression analysis, t test, F test and analysis of the coefficient of determination using SPSS version 23 For Windows. The results showed that waitress service had a positive and significant effect on purchasing decisions, product quality had a positive and significant effect on purchasing decisions, and simultaneously waitress service and product quality had a positive and significant effect on purchasing decisions. The large influence of the variable waiter service and product quality on purchasing decisions is 92.8% while the remaining 7.2% is influenced by other variables outside of this study. To increase guest satisfaction at Papila's Coffee House Klungkung, the cafe management provides training for waiters with materials that can improve the quality of waiter service, the cafe management controls its staff to apply the FIFO system (first in first out) on the basic ingredients of food in the cafe, which aims to maintain the freshness of the food, in addition to the cafe management and waiters who are in charge of providing services in accordance with the SOP (standard operation procedure) that have been set, are nimble in responding to guests' wishes and being friendly to guests who visit Papila's Coffee House Klungkung.
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Soleha, Puspa Ayu, Rima Tamara Aldisa, and Mohammad Aldinugroho Abdullah. "Pemilihan Waitress Resto Akul Terbaik Menerapkan Metode WASPAS dengan Pembobotan ROC." Journal of Information System Research (JOSH) 4, no. 3 (April 30, 2023): 903–13. http://dx.doi.org/10.47065/josh.v4i3.3375.
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The restaurant is an area that serves culinary delights for public consumption and also has various services to make customers feel at home while eating. One of the factors that determines the success of a restaurant in the food industry is the quality of the waitress service. An employee who serves customers in a restaurant, cafe, dining room or hotel is known as a waitress. These are the people who will approach a client as they walk in to take their order, give them a menu, and be available if they need more. Because it generates data that can be used for administrative decisions such as promotion, training, awards and other assessments, selecting the best restaurant waiter is a very important process in management. The obstacle in choosing the best restaurant waitress is the difficulty for restaurant management to make decisions regarding the best restaurant waitress because of the large amount of data which results in a long processing time. The Weighted Aggregated Sum Product Assessment (WASPAS) approach and the Rank Order Centroid (ROC) weighting method are the two methods used in this study to apply a decision support system to the challenge of selecting the best restaurant waiter. In this study, a number of factors, including appearance, responsibility, discipline, teamwork, high initiative, and multitasking skills, were taken into consideration in selecting the best restaurant servers. The W8 alternative, Ratih Setyowati with a value of 0.9341, which has the right to be chosen as the best restaurant waitress, is the result of a ranking to choose the best restaurant waitress with the highest preference after applying the WASPAS method and ROC weighting.
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Yuliana, Yuliana. "Pengaruh Kinerja Pramusaji terhadap Operasional Hotel X di Bali." Binus Business Review 1, no. 1 (May 30, 2010): 126. http://dx.doi.org/10.21512/bbr.v1i1.1061.
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Hospitality industry which is a service industry, inseparable from the role of process performance influence the waiter, where it plays an important role in the operational work which is part of the main elements to be a qualified waiter. Regarding the theories that support for the strengthening of this title is taken several interrelated theories regarding operational performance with the waitress at the Hotel X Bali. Research carried out by using descriptive correlation method by distributing questionnaires to employees and guests who later data processing using likertt scale. From the discussions that there will be value in the correlation (r) of 0.7263, which means there is a positive relationship between operational performance with the waiter, with a strong degree of correlation. Leverage rate coefficient (Determination) amounted to 52.75%, it can be said that the waitress who was influenced by the performance of the operational level of 52.75% and the remaining 47.25% influenced by other factors, such as motivation, working environment, and compensation.
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Shelly, Adrienne, and Michael Roiff. "WAITRESS." Journal of Pastoral Theology 18, no. 2 (December 2008): 121–24. http://dx.doi.org/10.1179/jpt.2008.18.2.008.
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Lafifa, Ainil, and Syah Riza Octavy Sandy. "Optimalisasi Peran Waiter & Waitress dalam Meningkatkan Pelayanan di Restoran Tang Palace Hotel JW Marriott Surabaya." Jurnal Pariwisata dan Perhotelan 1, no. 1 (November 1, 2023): 8. http://dx.doi.org/10.47134/pjpp.v1i1.1892.
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Pariwisata adalah tindakan bepergian dari satu lokasi ke lokasi lain dengan tujuan untuk bersenang-senang atau melakukan kegiatan wisata atau rekreasi. Banyak hal yang harus dilihat dalam kegiatan industri pariwisata itu sendiri, Salah satunya adalah industri perhotelan. Hotel merupakan salah satu aspek terpenting dalam pari-wisata, dimana hotel menjadi alternatif pilihan penginapan bagi wisatawan yang berkunjung ke suatu destinasi. Hotel memiliki banyak departemen yang mendukung kelancaran operasional hotel, salah satu di antaranya adalah bagian food and beverage department yang bertanggung jawab penuh dalam pengolahan sampai pada saat menyajikan makanan dan minuman restoran tang palace merupakan restoran cina, Restoran Tang Palace ini melayani tamu saat lunch dan dinner. Untuk mengetahui peran waiter & waitress dalam pelayanan di restoran tang palace maka penulis melakukan training selama enam bulan. Pada penelitian ini, teknik analisis yang digunakan adalah teknik analisis deskriptif, yang di dalamnya berisi wawancara, observasi, dan dokumentasi.Dalam melaksanakan dan mengoptimalkan peran dan tanggung jawab waiter & waitress yang bertugas di setiap harinya, maka seorang restoran captain membagi menjadi beberapa peran yakni hostess, cashier,checker dan runner back area.
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Rudolph, William. "Pregnant Waitress." English Journal 93, no. 2 (November 2003): 96. http://dx.doi.org/10.2307/3650509.
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Dowling, Emma. "The Waitress." Cultural Studies ↔ Critical Methodologies 12, no. 2 (January 26, 2012): 109–17. http://dx.doi.org/10.1177/1532708611435215.
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This article engages the embodied experiences of the waitress with the question of how to (re)present these in their affective dimensions. In service work, the body needs to be able to combine conflicting capacities; to lure, entice and satisfy on the one hand and to be resilient, fast and astute on the other. If an attention to affect allows a shift from the question of what a phenomenon means or represents, to that of what a phenomenon does, then the ways affect is analyzed and narrated are necessarily bound up with questions of method and (re)presentation. This piece performs the waitress in an analysis of her affective and embodied labor in the process of how she experiences and makes sense of it.
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Owings, Alison. "Hey, Waitress!" Gastronomica 3, no. 1 (2003): 103–6. http://dx.doi.org/10.1525/gfc.2003.3.1.103.
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hettich, michael. "The Waitress." Gastronomica 7, no. 4 (2007): 10. http://dx.doi.org/10.1525/gfc.2007.7.4.10.
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Hull, Lynda. "Night Waitress." Missouri Review 9, no. 2 (1986): 190–91. http://dx.doi.org/10.1353/mis.1986.0034.
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Muliani, Usdeka, Andi Eka Yunianto, and Sutrio. "Meal satisfaction analysis of patients at RSUD dr. H. Abdul Moeloek Lampung province." ARGIPA (Arsip Gizi dan Pangan) 7, no. 2 (January 6, 2023): 145–53. http://dx.doi.org/10.22236/argipa.v7i2.10266.
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Patient eating satisfaction is an indicator of the success of organizing food in the hospital. One way to evaluate the success of organizing a patient's meal is from the remaining food. Currently, there are many hospitals with leftover food from patients that exceed the established standards. The aim of the study was to analyze the food satisfaction of inpatients with leftovers at hospital of dr. H. Abdul Moeloek, Lampung Province. This type of analytic observational research with a cross sectional design. The number of samples in this study were 66 people. The chi-square test was used to analyze the relationship between patient satisfaction and food waste. There is a relationship between taste (p=0.000), time of distribution (p=0.028), and the appearance of the waitress (p=0.028) and food waste, and there is no relationship between the completeness of cutlery and food waste (p=0.095). This study shows that there is a significant relationship between the taste, time of distribution, and the appearance of the waiter with leftovers, but not the completeness of cutlery. It is recommended that the Nutrition Installation of dr. H. Abdul Meoloek Hospital conduct an evaluation to improve the taste of food, the right time of distribution, the appearance of better waiters.
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Mardhatillah, Mardhatillah, Ismayani Ismayani, and Edy Marsudi. "Analisis Tingkat Kepuasan Mahasiswa Terhadap Kantin Kopefta Fakultas Pertanian Universitas Syiah Kuala." Jurnal Ilmiah Mahasiswa Pertanian 2, no. 2 (May 1, 2017): 288–301. http://dx.doi.org/10.17969/jimfp.v2i2.2914.
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Abstrak. Penelitian ini memiliki dua tujuan, yaitu 1) untuk mengetahui faktor kelompok referensi, persepsi, informasi, sikap dan penerima beasiswa berkorelasi dengan intensitas kunjungan ke Kantin Kopefta dan 2) untuk mengetahui kepuasan mahasiswa terhadap Kantin Kopefta. Metode analisis yang digunakan untuk mencapai tujuan pertama adalah melalui skala penilaian interval dari rata-rata jawaban responden dalam bentuk skala likert dan untuk mencapai tujuan kedua dilakukan dengan metode analisis IPA (Importance and Performance Analysis). Hasil penelitian menunjukkan bahwa faktor-faktor yang berkorelasi dengan tingkat kunjungan ke Kantin Kopefta adalah kelompok referensi, persepsi, informasi, serta sikap yang dibuktikan dengan skala penilaian interval bahwa faktor-faktor tersebut berada pada skala interval 1,60-2,19 yang berarti cukup. Dan untuk kepuasan mahasiswa, hasil penelitian menunjukkan bahwa mahasiswa merasa puas terhadap Kantin Kopefta. Hal ini dapat terlihat pada atribut yang mempengaruhi tingkat kepuasan konsumen yaitu atribut yang berada pada kuadran B, seperti menu yang bervariasi, citarasa, kehalalan, keramahan, kesopanan, dan perhatian pramusaji, kemampuan berkomunikasi pramusaji dan kemudahan dalam pembayaran. Atribut-atribut tersebut sesuai antara harapan dan yang diterima mahasiswa. Sehingga mahasiswa merasa sangat senang dan sangat puas.Analysis Of Level Of Student Satisfaction In The Kopefta Canteen Faculty Of Agriculture, University Of Syiah KualaAbstract. This study has two objectives, namely 1) to determine the reference group, perception, information, attitudes and grantee correlated with the intensity of visits to the Kopefta canteen and 2) to determine the satisfaction of students in the Kopefta canteen. The analytical method used to achieve the first objective is through interval grading scale than the average respondent's answer in the form of Likert scale and to achieve the second objective analysis was conducted using IPA (Importance and Performance Analysis). The results showed that the factors that correlated with the level of visits to the Kopefta canteen was the reference group, perception, information, and attitudes as evidenced by the scale of assessment interval that these factors are at scale interval 1.60 to 2.19, which means quite. And for student satisfaction, research shows that students are satisfied with the Kopefta canteen. It can be seen on the attributes that affect the level of consumer satisfaction are attributes that are in quadrant B, as a varied menu, flavors, halal, hospitality, courtesy, and attentive waiters, waitresses communication ability and ease of payment. These attributes fit between the expectations and the accepted students. So that students feel very happy and very satisfied.
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Hepani, Ketut, Putu indah Rahmawati, and Nyoman Dini Andiani. "Strategi Peningkatan Kinerja Pramusaji Palms Restaurant Hotel Holiday Inn Resort Baruna Bali." Jurnal Manajemen Perhotelan dan Pariwisata 2, no. 2 (November 26, 2019): 121. http://dx.doi.org/10.23887/jmpp.v2i2.22098.
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Abstrak Penelitian ini bertujuan untuk mengetahui strategi peningkatkan kinerja Pramusaji Palms Restaurant Hotel Holiday Inn Resort Baruna Bali. Subjek dari penelitian ini adalah Supervisor dan Staf Palms Restaurant. Objek penelitian ini adalah Srategi peningkatan kinerja pramusaji Palms Restaurant Hotel Holiday Inn Resort Baruna Bali. Metode pengumpulan data adalah dengan observasi, dokumentasi dan wawancara. Hasil penelitian ini adalah (1) kendala yang mempengaruhi kinerja pramusaji Palms Restaurantt seperti, sulitnya menentukan jadwal pelatihan dikarenan jam operasional yang sibuk, penggunaan cara kerja lama, kekurangan cutleries, dan pesanan telur yang banyak. (2) Strategi yang diterapkan guna meningkatkan kinerja pramusajiseperti pelatihan dan pemberian SOP untuk meningkatkan mutu pelayanan. Pemberian training dan SOP kepada para staf sangat mempengaruhi kinerja kerja pramusaji di Palms Restaurant hal ini dibuktikan dengan meningkatnya score breakfast di Palms Restaurant sehingga mampu mencapai target. Kata kunci: Hotel, Strategi, Kinerja, Pramusaji, Restaurant. Abstract This study aims to determine the strategy of improving the perpormance of waitress Palms Restaurant Holiday Inn Resort Baruna Bali Hotel. The object of this research is the strategy of improving the performance of waitress Palms Restauant Hotel Holiday Inn Resort Baruna Bali. The method of collecting data is by observation, documentation and interviews. (1)The results of this study are, constraints that affect the performance o restaurant Palms such as, the difficulty of determining training hours due to busy operating hours, the use of old ways of working, lack of cutleries, and ordering lost of eggs.(2)Strategies implemented to improve the performance of waiterss such as training and provision of SOP to improve service quality. The provision of training and SOP to staff which greatly affects the work performance of waitress in Palms Restaurant. Keywords: Strategy, Work performance, Waitress, Restaurant, Hotel.
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Selvanayagam, B. Lenin. "PROFESSIONAL CHALLENGES ENCOUNTERED BY WAITERS IN RESTAURANTS OF STAR HOTELS IN TAMILNADU." SCHOLARLY RESEARCH JOURNAL FOR HUMANITY SCIENCE AND ENGLISH LANGUAGE 10, no. 49 (October 31, 2021): 12252–61. http://dx.doi.org/10.21922/srjhsel.v10i49.9771.
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Waiters and waitress play a great role in customer service. Since they are the one who have direct contact with customers of diversified nature, everyday is a challenge for them in performing their job. The present study enquired about the challenges faced by the wait staff and tried to provide some implications. The researcher employed descriptive method of research and to collect data survey technique was used. There were 184 wait staff responded to this study. The sample was drawn through cluster sampling technique from 10 three star hotels in Tamilnadu. A Challenge Checklist with three alternatives was developed and validated. The findings reveal that majority of the waiters face moderate level of challenge in their profession, most of them face problem with running children, parents who don’t care about their children’s behaviour, lengthy working time, sore feet, Disruptive shift pattern, hands smelling condiments etc. The wait staffs significantly differ in facing challenges with regard to their age and the locality of the hotel. Implications were provided.
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Yanti, Ni Kadek Dian Dharma, and Francisca Titing Koerniawaty. "Strategi Pramusaji dalam Meningkatkan Kualitas Pelayanan di Restoran." Jurnal Ilmiah Pariwisata dan Bisnis 2, no. 12 (December 30, 2023): 2687–94. http://dx.doi.org/10.22334/paris.v2i12.671.
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Kualitas pelayanan salah satu bagian terpenting dari keterlibatannya dalam kelancaran operasional hotel dalam departemen food and beverage service. Karyawan food and beverage service memiliki kewajiban dan tugas dalam menghidangkan makanan dan minuman kepada tamu baik di dalam maupun di luar hotel. Penelitian ini bertujuan untuk mengetahui strategi dan kendala pramusaji dalam meningkatkan kualitas pelayanan di Restoran Wild Ginger Hotel Nandini Jungle Resort and Spa. Pendekatan dalam penelitian yang digunakan yaitu kualitatif dengan wawancara terhadap beberapa informan yaitu 2 tamu, seorang assistant supervisor dan seorang pramusaji departemen f&b service mengenai strategi pramusaji dalam meningkatkan kualitas pelayanan di Restoran Wild Ginger. Menampilkan hasil penelitian bahwa strategi pramusaji dalam meningkatkan kualitas pelayanan selain menguasai product knowledge, juga perlu memiliki soft skill seperti penampilan, attitude, ketepatan, ketelitian dan cekatan dalam menghidangkan makanan dan minuman kepada tamu, namun masih ada strategi yang belum dilakukan sesuai SOP. Beberapa kendala dalam meningkatkan kualitas pelayanan menjadi penghambat kelancaran dalam pekerjaan seperti pada sistem VHP yang sering mengalami error dan minimnya jumlah pramusaji di Restoran Wild Ginger.
Service quality is a very large part of its participation in the smooth operation of hotels in the food and Beverage Service Department. Food and Beverage service employees have obligations and duties in serving food and drinks to guests both inside and outside the hotel. The purpose of this survey is to the strategy and obstacles faced by waiters in improving service quality at the Wild Ginger Restaurant Hotel Nandini Jungle Resort and Spa. The research approach used was qualitative with interviews with several informants, namely 2 guests, an assistant supervisor, and a waitress from the f&b service department regarding the waiter's strategy for improving service quality at Wild Ginger Restaurant. The research results are the strategy for waiters to improve service quality in addition to mastering product knowledge, also requires soft skills such as appearance, attitude, accuracy, thoroughness, and dexterity in serving food and drinks to guests, but there are still strategies not implemented according to SOP. Some of the obstacles faced in improving service quality are obstacles to smooth work, such as the VHP system which often experiences errors, and the minimum number of waiters at Wild Ginger Restaurant.
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Pratiwi, Kadek Ratna, and Ni Putu Isha Aprinica. "Implementasi Prosedur Operasi Standar Pelayanan Pramusaji di Restoran." Jurnal Ilmiah Pariwisata dan Bisnis 2, no. 9 (September 30, 2023): 2096–103. http://dx.doi.org/10.22334/paris.v2i9.551.
Full textAbstract:
Manajemen restoran pada penerapan Standar Operasional Prosedur (SOP) selalu menggunakan acuan Standar Operasional Prosedur (SOP) sebagai pijakan dasar dalam mendukung kegiatan operasional, akan tetapi yang terjadi banyak restoran-restoran yang cukup ternama tidak selalu menerapkan Standar Operasional Prosedur (SOP) sebagai acuan dasar. Penelitian ini bertujuan untuk mengetahui implementasi Standar Operasional Prosedur pelayanan pramusaji di Bale Udang Mang Engking, mengetahui kendala yang dihadapi dalam penerapan standar operasional pramusaji, sekaligus untuk mengetahui penyebab terjadinya kendala yang dialami pramusaji. Penelitian ini menggunakan metode pengumpulan data yang terdiri dari observasi, kuesioner dan wawancara. Penelitian ini menggunakan teknik analisis datayaitu kualitatif. Berdasarkan hasil penelitian ini menyatakan bahwa pramusaji di Bale Udang Mang Engking sudah menerapkan Standar Operasional Pramusaji namun ada beberapa pramusaji yang belum melaksanakannya dengan sempurna, dari 11 poin Standar Operasional Prosedur (SOP) ada tiga poin prosedur pelayanan yang belum terlaksana dengan baik yaitu: 1) Serve Food and Drink by Runner, 2) Checking Guest Satisfuction, 3) Presenting Dessert Menu. Dari hasil observasi ketiga poin ini belum terlaksana dengan baik dikarenakan situasi restoran yang ramai dan kurangnya jumlah pegawai, sehingga pramusaji merasa kewalahan dan ada poin SOP yang terlewatkan. Saran dari penelitian ini yaitu menambah pegawai guna untuk mengantisipasi ketika pengunjung yang diperkirakan datang melebihi perkiraan sebelumnya. Namun ketika penambahan pegawai dilakuakan pihak manajemen restoran harus langsung memberikan pelatihan tentang bagaimana Standar Operasional Prosedur (SOP) pelayanan pramusaji di Bale Udang Mang Engking.
Restaurant management in implementing Standard Operating Procedures (SOP) always uses Standard Operating Procedures (SOP) as a basis for supporting operational activities, but what many well-known restaurants do not always apply Standard Operating Procedures (SOP) as a basic reference. This study aims to determine the implementation of Standard Operating Procedures for waiters at Bale Udang Mang Engking, to finding out the obstacles faced in implementation the standard operating procedures of waiters, as well as to find out the causes of the occurrence of waiters. This study uses data collection methods consisting of observations, questionnaires and interviews. This study uses data analysis techniques, namely qualitative. Based on the results of this study, it was stated that the waiters at Bale Udang Mang Engking had implemented the Standard Operating Procedure of the Waitress but there were some waiters who had not carried it out perfectly, from 11 points of Standard Operating Procedures (SOP) there were three points of service procedures that had not been implemented properly, namely: 1) Serving Food and Beverages by Runner, 2) Checking Guest Satisfaction, 3) Serving Dessert Menus. From the results of observations, these three points have not been implemented properly because of the crowded restaurant situation and the lack of employees, so the waiters feel overwhelmed and there are SOP points that are missed. Suggestions from this study are to add employees to anticipate when the expected visitors to come exceed previous estimates. However, when the addition of employees is carried out, the restaurant management must immediately provide training on how to Standard Operating Procedures (SOP) for waiter service at Bale Udang Mang Engking..
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Sabariman, Sabariman, and Erris Fernandy. "Prototype of Automatic Cafe Management System (ACMS) Based on Internet of Things (IOT)." Telcomatics 7, no. 1 (July 25, 2022): 9. http://dx.doi.org/10.37253/telcomatics.v7i1.6797.
Full textAbstract:
The COVID-19 Pandemic changes people’s lifestyle nowadays. Physical interactions between person have lessened due to laws passed by central governments concerning its limitations. It’s no surprise this impacted businesses that needs face-to-face meetings, such as cafés or restaurants. Based on such facts, prototype for Automatic Café Management System (ACMS) based on Internet of Things (IOT) is designed. ACMS allows customers to order food through web-based system that can be accessed with their gadgets. The system is equipped with a line follower robot to act as waiter/waitress. With such system, physical contacts in café or restaurant settings can be reduced significantly.
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Juniari, Ni Kadek Eni, Ni Luh Suastuti, and Ni Ketut Mustiya Liyani. "KONFLIK PERAN GANDA WAITRESS DALAM UPAYA MENINGKATKAN OPERATIONAL F&B SERVICE DI HOTEL MELIA BALI." Journal of Hospitality Accommodation Management (JHAM) 2, no. 2 (August 18, 2023): 25–33. http://dx.doi.org/10.52352/jham.v2i2.1139.
Full textAbstract:
Penelitian ini berjudul Konflik Peran Ganda Waitress dalam Upaya Meningkatkan Operational F&B Service di Hotel Melia Bali. Tujuan penelitian ini adalah untuk mengetahui ada atau tidaknya konflik peran ganda yang dirasa oleh waitress di Hotel Melia Bali serta upaya meminimalisir konflik peran ganda tersebut sebagai upaya meningkatkan Operational F&B Service di Hotel Melia Bali. Metode penelitian yang dilakukan adalah deskriptif kuantitatif. Teknik pengumpulan data yang digunakan yaitu kuesioner dan wawancara dengan teknik pengolahan data mencari nilai mean dan presentase skor dengan menggunakan software micrsoft excel. Dalam penelitian ini menggunakan 32 responden waitress dengan status sudah menikah dan memiliki anak. Hasil penelitian menunjukkan sebagian besar waitress pada Hotel Melia Bali merasakan adanya konflik peran ganda baik Work-Family Conflict (WFC) / Konflik Keluarga – Pekerja maupun Family-Work Conflict (FWC) / Konflik Keluarga – Pekerja . Hal tersebut dilihat dari hasil pengolahan data yang menunjukkan nilai mean 3,63 dengan interpretasi tinggi dan presentase skor mendapatkan nilai 83% menunjukkan kriteria sebagian besar. Hal ini terlihat dari hasil rata-rata tiap butir indikator yaitu konflik berdasarkan waktu, konflik berdasarkan tekanan, konflik berdasarkan perilaku, kualitas kerja, kuantitas kerja dan ketepatan waktu. Sebagai akhir penelitian, disampaikan saran kepada pihak Hotel Melia Bali untuk mendirikan tempat penitipan anak dengan tarif yang terjangkau yang ditujukan untuk waitress yang memiliki anak balita dan dapat mengadakan kegiatan berupa family gathering dengan mengikutsertakan anak dan suami bagi waitress yang sudah berkeluarga. Hal ini dapat menjadi sarana bagi pihak Hotel untuk mengenal keluarga dari para waitress serta merupakan sarana untuk mendekatkan hubungan antara karyawan dengan keluarganya
Kata Kunci: Konflik Peran Ganda, Operational F&B Service, Kinerja Waitress
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Morger, Vinzenz. "Does PAULA prime PAUL? Does WAITER prime WAITRESS? Implicit transfer across gender forms of verbal stimuli." Psychological Research 57, no. 3-4 (April 1995): 229–41. http://dx.doi.org/10.1007/bf00431284.
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Dinatai, Putu Agus Krisna, and Gusti Agung Mirah Sanjiwani. "Implementasi Metode Up-Selling di Potato Head Beach Club." Jurnal Ilmiah Pariwisata dan Bisnis 2, no. 2 (February 28, 2023): 418–27. http://dx.doi.org/10.22334/paris.v2i2.318.
Full textAbstract:
Implementasi metode up-selling kurang optimal dilakukan oleh pramusaji di Potato Head Beach Club. Hal ini dapat dilihat dari kurangnya tindak lanjut dan pemeliharaan terhadap standar up-selling yang dilakukan oleh pramusaji di Potato Head Beach Club. Tujuan penelitian adalah mengetahui implementasi dan faktor-faktor pramusaji melakukan metode up-selling di Potato Head Beach Club. Penelitian menggunakan pendekatan deskriptif kualitatif dengan metode pengumpulan data dengan cara observasi, wawancara, dan studi dokumentasi. Hasil penelitian menunjukkan bahwa implementasi metode up-selling berdasarkan teori ahli yang diterapkan pada standar operasional prosedur di Potato Head Beach Club sudah dilaksanakan dengan baik seperti: mencari calon pelanggan/pembeli, melakukan pendekatan kepada calon pelanggan/pembeli, presentasi dan demonstrasi, mengatasi keberatan atau penolakan, penutupan. Namun ada satu (1) poin yang belum di lakukan dengan baik, yaitu melakukan tindak lanjut dan pemeliharaan seperti melakukan quality check terhadap makanan yang disajikan. Faktor yang mendukung pramusaji dalam mengimplementasikan up-selling adalah product knowledge, first impression dan pendekatan yang pramusaji dilakukan dan faktor cuaca. Manajemen Potato Head Beach Club diharapkan agar lebih meningkatkan pelatihan tentang product knowledge dan memaksimalkan implementasi up-selling di Potato Head Beach Club, agar tetap sejalan dengan standar yang sudah di tetapkan oleh perusahaan.
The implementation of the less than optimal up-selling method was carried out by the waitress at Potato Head Beach Club. This can be seen from the lack of follow-up and maintenance of up-selling standards by the waiters at Potato Head Beach Club. The purpose of the study was to determine the implementation and factors of the waiter doing the up-selling method at Potato Head Beach Club. The study used a qualitative descriptive approach with data collection methods by observation, interviews, and documentation studies. The results show that the implementation of the up-selling method based on expert theory applied to standard operating procedures at Potato Head Beach Club has been carried out well such as: looking for prospective customers/buyers, approaching potential customers/buyers, presentations and demonstrations, overcoming objections or complaints, rejection, and farewell. However, there is one (1) point that has not been done well, namely carrying out follow-up and maintenance such as conducting quality checks on the food served. Factors that support waiters in implementing up-selling are product knowledge, first impressions and the approach that the waiter takes and weather factors. Potato Head Beach Club management is expected to improve training on product knowledge and implementation of up-selling at Potato Head Beach Club, in order to stay in line with the standards set by the company.
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Satia Negara, I. Made Weda, I. Wayan Agus Selamet, Putu Bagus Wichitakani Wahyu C, and I. Wayan Wirawan. "Waitress Efforts to Increase Sales at Sundara Restaurant Four Seasons Resort Bali at Jimbaran Bay." Jurnal Manajemen Pelayanan Hotel 7, no. 1 (June 30, 2023): 422. http://dx.doi.org/10.37484/jmph.070121.
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This study discusses the efforts of waiters to increase sales at Sundara Restaurant- Four Seasons Resort Bali At Jimbaran Bay. Taking the problem of sales at the restaurant has decreased. In this study using a qualitative descriptive method. Collecting data using interviews, observation, documentation and literature. The sample in this study was taken purposively. The data were analyzed using qualitative analysis using four stages which included: Data Collection, Data Reduction, Data Presentation, Drawing Conclusions. The results of the study show that in increasing sales, waiters carry out various efforts, including: improving service to customers in terms of appearance, reliability, responsiveness, assurance, waiters doing upselling, waiters doing promotions. Obstacles in sales from the results of the study show that the characters of guests or customers differ in terms of their purchases, lack of menu knowledge (Product Knowledge) and constraints in the customer's holiday season. Keywords: Waitressing, Sales, and Barriers
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Nugraha, Agus Martha Di, Ni Luh Eka Armoni, I. Nyoman Winia, and I. Gede Mudana. "Analysis of Guest Satisfaction towards the Quality of Bartender Services." International Journal of Glocal Tourism 1, no. 2 (December 6, 2020): 61–68. http://dx.doi.org/10.58982/injogt.v1i2.29.
Full textAbstract:
Purpose: This research is to determine the level of guest satisfaction with bartender services and efforts to increase guest satisfaction at a 5 star hotel bar in Jimbaran tourist area, Badung, Bali, Indonesia.
Research methods: Data are obtained by distributing questionnaires to 50 respondents. The data were then processed by SERVQUAL and Important-Performance Analysis techniques presented with Cartesian Diagrams.
Findings: The guest satisfaction with bartender services at the hotel bar as a whole is high indicated by the act that a positive SERVQUAL score gap was more than the negative SERVQUAL score gap
Implications: The hotel bar needs to improve the quality of its bartender services, such as coordination between the bartender and waiter/waitress so that there is no delay in the process of service to guests.
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Jingga, Fredy, and Natalia Limantara. "Pembangunan Model Restaurant Management System." ComTech: Computer, Mathematics and Engineering Applications 5, no. 2 (December 1, 2014): 973. http://dx.doi.org/10.21512/comtech.v5i2.2348.
Full textAbstract:
Model design for Restaurant Management System aims to help in restaurant business process, where Restaurant Management System (RMS) help the waitress and chef could interact each other without paper limitation. This Restaurant Management System Model develop using Agile Methodology and developed based on PHP Programming Langguage. The database management system is using MySQL. This web-based application model will enable the waitress and the chef to interact in realtime, from the time they accept the customer order until the chef could know what to cook and checklist for the waitress wheter the order is fullfill or not, until the cahsier that will calculate the bill and the payment that they accep from the customer.