STANDAR RANGKAIAN PELAYANAN MENU ALA CARTE DI HOTEL ROYAL AMBARRUKMO YOGYAKARTA

• Main Authors: , SHINTA HEDY P, , Arina Pramusita, SIP,. M.Si.
• Format: Theses and Dissertations NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2014
• Subjects: ETD
• Online Access: https://repository.ugm.ac.id/132827/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=73370
• Institution: Universitas Gadjah Mada

A service become an important things in terms hotel image development especially a star-hotel. So far the hotel is not only for stay but for meeting activity beside to enjoy food and beverage available in hotel restaurant area. Each hotel has a different sequence of service a�la carte but still based on standart. The common standart itself is a way to get maximum result amd in order to invite every guest back to the hotel. This study intends to analyee Food and Beverage Departement�s service procedure in Royal Ambarrukmo Yogyakarta Hotel. It�s method was done by discussing sequence of service procedure and asking about guest�s opinion. The result of this study shows that The Royal restaurant�s sequence of service procedure has meet the standart in order to serve the guest. It can be seen from positive comments that the guest gave to us.