Studi Analisis Tentang Penerapan Variasi Menu Dinner Terhadap Tingkat Kualitas Operasional Kerja Bagi Kitchen di Hotel Hyatt Regency Yogyakarta

Abstract

In the tourism industry, the hotel is an industrial sector engaged in services, hotels are required to provide satisfaction to guests both from the facilities provided to meet the needs of guests, especially the kitchen section must be able to create a variety of dinner meals desired by guests, one way to improve the quality of work operations for the kitchen. The type of research used in this thesis is a type of qualitative research which is described as one of the research procedures that produces descriptive data in the form of speech or writing and the behavior of the people observed. The results of the study based on the calculation of the results of the questionnaire can be concluded, (1) guest references related to the dinner menu have an effect on the level of quality of work operations. This is based on the respondents' answers 8 people (80%) answered yes, (2) making a list of dinner menus has an effect on the level of quality of work operations. This is based on the respondents' answers 9 people (90%) answered yes, (3) handed the dinner menu to the cook which affected the quality level of work operations. This is based on the respondents' answers 9 people (97%) answered yes, controlling the dinner menu that has been made affects the level of quality of work operations. This is based on the respondents' answers 9 people (97%) answered yes. So from the statement above, it can be concluded that guest references related to variations in the dinner menu, making a list of dinner menus, submitting dinner menus to the cook, controlling the dinner menus that have been made are very important factors to consider in order to improve the quality of work operations for kitchens in hotels. Hyatt Regency Yogyakarta.