Sumantri, Panji (2014) THE SERVICE GIVEN IN THE KITCHEN RESTAURANT AT ARYADUTA HOTEL PALEMBANG. Other thesis, Politeknik Negeri Sriwijaya.
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Text (COVER)
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Text (CHAPTER I INTRODUCTION)
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Text (CHAPTER II LITERATURE REVIEW)
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Text (CHAPTER III RESEARCH METODHOLOGY)
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Text (CHAPTER IV FINDINGS AND DISCUSSION)
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Text (CHAPTER V CONCLUSION AND SUGGESTION)
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Text (REFERENCES)
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Abstract
This report compares the service sequenceses in the Kitchen Restaurant at Aryaduta Hotel Palembang with the international standard theory. The data of service sequenceses were compared with the theory based on Mahendra (2013). The main purpose of this final report was to know the comparison between the service sequenceses in the Kitchen Restaurant and international standard theory. The problem of this final report were “What are the differences between the service sequences in the Kitchen Restaurant and international standard theory and What are the similarities between the service sequences in the Kitchen Restaurant and international standard theory. The problem focused on the Ala Carte service Sequenceses in the Kitchen Restaurant and international standard theory. The research methodology of this final report was observation and interview. The observation took during the on job training in three (3) moths. The interview was conducted with nine (9) employees of The kitchen Restaurant at Aryaduta Hotel Palembang. They were one (1) supervisor, one (1) Captain Waiter, three (3) waiters, four (4) waitress. The result shows the differences and the similarities of the service sequence in the Kitchen Restaurant with the international standard theory. There were twenty six (26) sequenceses in the Kitchen Restaurant and twenty three (23) in the international standard theory. There were some sequenceses different from service sequence in the Kitchen Restaurant and International standard theory. Finally, the writer suggests that this section add another sequenceses in servicee sequenceses at the restaurant at Aryaduta Hotel Palembang, the waiter and waitress should do all the service sequences base on procedure, and the last add more employee to make operasional restaurant run more smoothly. Keyword: Services, Aryaduta
| Item Type: | Thesis (Other) |
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| Uncontrolled Keywords: | Services, Aryaduta |
| Subjects: | P Language and Literature > PE English |
| Divisions: | English > Undergraduate Theses |
| Depositing User: | Mrs Trisni Handayani |
| Date Deposited: | 26 Nov 2015 02:11 |
| Last Modified: | 26 Nov 2015 02:11 |
| URI: | http://eprints.polsri.ac.id/id/eprint/1491 |
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