Pelayanan Lunch oleh Waiter dan Waitress pada Nusantara Restaurant di Ascent Premiere Hotel and Convention Malang

Wahyu Ali Firdaus; Hadi Jatmiko

doi:10.47134/pjpp.v1i1.1893

Authors

Wahyu Ali Firdaus Universitas Muhammadiyah Jember
Hadi Jatmiko Universitas Muhammadiyah Jember

DOI:

https://doi.org/10.47134/pjpp.v1i1.1893

Keywords:

Pelayanan Lunch, Restaurant, Waiter Dan Waitress

Abstract

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.

References

Akhund, T. M. N. U. (2020). IoT Waiter Bot: A Low Cost IoT based Multi Functioned Robot for Restaurants. ICRITO 2020 - IEEE 8th International Conference on Reliability, Infocom Technologies and Optimization (Trends and Future Directions), 1174–1178. https://doi.org/10.1109/ICRITO48877.2020.9197920 DOI: https://doi.org/10.1109/ICRITO48877.2020.9197920

Bashinski, S. (2018). “Social consequences” of school lunch for students who receive special education services: A critical outlook. Educational Dimensions of School Lunch: Critical Perspectives, 135–155. https://doi.org/10.1007/978-3-319-72517-8_8 DOI: https://doi.org/10.1007/978-3-319-72517-8_8

Canterberry, M. (2018). School Lunch Consumption Among 3 Food Service Providers in New Orleans. Journal of School Health, 88(2), 93–100. https://doi.org/10.1111/josh.12584 DOI: https://doi.org/10.1111/josh.12584

Carolina, F. A. (2017). Analisis Penerimaan Pengguna Sistem Informasi Akuntansi Dalam Perspektif Technology Acceptance Model. http://repository.unika.ac.id/14719/

Choi, D. (2021). Dietary quality of lunches in senior leisure service facilities in south korea: Analysis of data from the 2013–2017 korea national health and nutrition examination survey. Nutrition Research and Practice, 15(2), 266–277. https://doi.org/10.4162/nrp.2021.15.2.266 DOI: https://doi.org/10.4162/nrp.2021.15.2.266

Chuah, S. H. W. (2022). You don’t have to tip the human waiters anymore, but … Unveiling factors that influence consumers’ willingness to pay a price premium for robotic restaurants. International Journal of Contemporary Hospitality Management, 34(10), 3553–3587. https://doi.org/10.1108/IJCHM-08-2021-1023 DOI: https://doi.org/10.1108/IJCHM-08-2021-1023

Drummond, K. E. (2012). The Foodservice Professional Guide to Foodservice Management: Principles and Practices.

Farage, P. (2019). Accidental gluten contamination in traditional lunch meals from food services in Brasilia, Brazil. Nutrients, 11(8). https://doi.org/10.3390/nu11081924 DOI: https://doi.org/10.3390/nu11081924

Hawkins, R. (2018). Employee theft in the restaurant trade: Forms of ripping off by waiters at work. Occupational Crime, 287–310. DOI: https://doi.org/10.4324/9781315193854-15

Jerez-Jerez, M. J. (2021). Exploring waiters’ occupational identity and turnover intention: A qualitative study focusing on Michelin-starred restaurants in London. Journal of Hospitality and Tourism Management, 47, 22–34. https://doi.org/10.1016/j.jhtm.2021.02.005 DOI: https://doi.org/10.1016/j.jhtm.2021.02.005

Marsum, A. W. (2005). Restoran dan Segala Permasalahannya (Edisi Empat). Andi.

Mishra, N. (2021). IoT Impact and Challenges on Robotic Waiters in Automation of Restaurants and Hotels. Research Anthology on Recent Trends, Tools, and Implications of Computer Programming, 1, 171–189. https://doi.org/10.4018/978-1-6684-3694-3.ch010 DOI: https://doi.org/10.4018/978-1-6684-3694-3.ch010

Pearson, N. (2022). An mHealth Intervention to Reduce the Packing of Discretionary Foods in Children’s Lunch Boxes in Early Childhood Education and Care Services: Cluster Randomized Controlled Trial. Journal of Medical Internet Research, 24(3). https://doi.org/10.2196/27760 DOI: https://doi.org/10.2196/27760

Prin, N. (2021). A case study of code-switching among thai waiters in a cambridge, uk restaurant. Manusya, 24(1), 106–125. https://doi.org/10.1163/26659077-02401004 DOI: https://doi.org/10.1163/26659077-02401004

Ronitawati, P. (2020). The influence of nutritionist-based food service delivery system on food and nutrient quality of school lunch program in primary schools in Indonesia. Journal of Nutritional Science and Vitaminology, 66. https://doi.org/10.3177/jnsv.66.S450 DOI: https://doi.org/10.3177/jnsv.66.S450

Ruslan, R. (2006). Metode Penelitian Public Relations dan Komunikasi. PT. Raja Grafindo Persada.

Saah, F. I. (2020). Sleep quality and its predictors among waiters in upscale restaurants: A descriptive study in the Accra Metropolis. PLoS ONE, 15(10). https://doi.org/10.1371/journal.pone.0240599 DOI: https://doi.org/10.1371/journal.pone.0240599

Saah, F. I. (2021). Prevalence and predictors of work-related depression, anxiety, and stress among waiters: A cross-sectional study in upscale restaurants. PLoS ONE, 16(4). https://doi.org/10.1371/journal.pone.0249597 DOI: https://doi.org/10.1371/journal.pone.0249597

Sarapisto, T. (2022). Camera-Based Meal Type and Weight Estimation in Self-Service Lunch Line Restaurants. 2022 12th International Conference on Pattern Recognition Systems, ICPRS 2022. https://doi.org/10.1109/ICPRS54038.2022.9854056 DOI: https://doi.org/10.1109/ICPRS54038.2022.9854056

Seiter, J. S. (2023). “waiter, there’s a fly in my soup!”: Tipping behavior in restaurants as a function of food servers’ humor, opinion conformity, and other-enhancement. Humor. https://doi.org/10.1515/humor-2022-0130 DOI: https://doi.org/10.1515/humor-2022-0130

Sugiyono. (2017). Metode Penelitian Kuantitatif, Kualitatif, dan R&D. Alfabeta, CV.

Yu, Z. (2021). Consumer’s over-ordering behavior at restaurant: Understanding the important roles of interventions from waiter and ordering habits. Appetite, 160. https://doi.org/10.1016/j.appet.2020.105092 DOI: https://doi.org/10.1016/j.appet.2020.105092