Food and Beverage Service Standards at Capella Ubud during  the Covid-19 Pandemic

I Made Bayu  Kusuma; I Gusti Agung Mas Krisna Komala Sari; Ni Ketut  Bagiastuti; I Ketut  Suja

doi:10.58982/injogt.v4i2.461

Authors

I Made Bayu Kusuma Politeknik Negeri Bali
I Gusti Agung Mas Krisna Komala Sari Politeknik Negeri Bali
Ni Ketut Bagiastuti Politeknik Negeri Bali
I Ketut Suja Politeknik Negeri Bali

DOI:

https://doi.org/10.58982/injogt.v4i2.461

Keywords:

operating standards, guest comments, food and beverage

Abstract

Purpose: The purpose of this study is to determine the application of service standards for food and beverage service by employees at the Capella Ubud, Bali, Indonesia, during the Covid-19 pandemic.

Research methods: This study uses descriptive analysis methods and descriptive statistics using guest comments. The data obtained by finding the average value of the results of guest comments with 3 indicators namely location, service, and cleanliness so that data presentation can be carried out to draw conclusions. Findings: The results of this study indicate that the location, service, and cleanliness indicators get guest satisfaction with an average 4-star gain of 151.16 with the highest score on cleanliness and an average 5-star score of 148.84 with the highest score on service.

Implication: Capella Ubud applies good food and beverage service standards during the Covid-19 pandemic.

References

Atmodjo, M. W. (2005). Restoran dan Segala Permasalahannya. https://openlibrary.telkomuniversity.ac.id/pustaka/103102/restoran-dan-segala-permasalahannya.html.

Diasa, I. K. (2020). Strategi Upselling Untuk Meningkatkan Hotel Revenue Pada Front Office di Anantara Uluwatu Bali Resort.

Moenir, A. (2010). Manajemen Pelayanan Umum di Indonesia. https://pustaka.pu.go.id/biblio/manajemen-pelayanan-umum-di-indonesia/54KLE.

Nugraha, Y. (2019). Penerapan higienitas dan Sanitasi di Restoran The View Rooftop Grand La Villais Seminyak. Journey, 1(1), 229–247.

Puspita, N. P. L. A., Astawa, I. P. ., & Mudana, I. G. (2021). Hotel Strategy in Facing the Covid-19 Pandemic (The Westin Resort Nusa Dua Experience). International Journal of Glocal Tourism, 2(1), 28-39. Retrieved from https://ejournal.catuspata.com/index.php/injogt/article/view/38

Putra, A. A. K. T., Ernawati, N.M. & Oka, I.M.D. (2021a). Implementing New Era Life Order in Harper Kuta Hotel. International Journal of Glocal Tourism, 2(3), 124-136. Retrieved from https://ejournal.catuspata.com/index.php/injogt/article/view/68.

Putra, R. A. B. N. (2021b). Strategic Recovery Plan: The Resilience of Wyndham Garden Kuta Beach Bali after Major Impacts of Covid-19 Pandemic. International Journal of Glocal Tourism, 2(1), 13-27. Retrieved from https://ejournal.catuspata.com/index.php/injogt/article/view/37.

Rangkuti, F. (2003). Measuring Customer Satisfaction%3A Gaining Customer Relationship Strategy. Jakarta %3A PT. Gramedia.&f=false

Setiawan, G. (2004). Implementasi dalam Birokrasi Pembangunan.

Sugiyono. (2012). Metode Penelitian Kombinasi (Mixed Methods). https://library.unismuh.ac.id/article/browse?action=browse&tag=Author&findBy=PublishLocation&query=Bandung?:&query2=Sugiyono

Sugiyono. (2015). Metode Penelitian Kuantitatif Kualitatif dan R&D.

Supeno, I., Mudana, I G. & Murni, N.G.N.S. (2021). THE CHSE (Cleanliness, Health, Safety, and Environment) Program for New Normal Life in Tijili Benoa Curated Artotel. International Journal of Glocal Tourism, 2(3), 137-145. Retrieved from https://ejournal.catuspata.com/index.php/injogt/article/view/69.

Susana, D. (2017). Food And Beverage Pelayanan Makanan Dan Minuman. https://www.distributorbuku.id/2019/03/daftar-dan-katalog-buku-pariwisata-dan-perhotelan.html

Utama, I G. B. R, Mahadewi, N. M. E. (2012). Metodelogi Penelitian Pariwisata dan Perhotelan, Edisi 1. Yogyakarta: ANDI.

Yuniarti, Vinna Sri. (2015). Prilaku Konsumen. Bandung: CV PUSTAKA SETI.