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  • Operasional Restoran I: Kasmita, S.PD M.Si

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    Shafira Maulidya
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    This document discusses operational aspects of a hotel restaurant and food and beverage department. It outlines key needs like serving guests, outside customers, and employees. The department is an important facility that also generates hotel income. Front services include the restaurant, bar, banquets, and room service while back services involve the kitchen, stewarding, and employee cafeteria. Guest satisfaction depends on quality food, cleanliness, comfort, prestige, good service, ambiance, and employee appearance and equipment. The document also categorizes restaurants based on average check size as low, moderate, or high.

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    Type Restaurant

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    This document discusses operational aspects of a hotel restaurant and food and beverage department. It outlines key needs like serving guests, outside customers, and employees. The department is an important facility that also generates hotel income. Front services include the restaurant, bar, banquets, and room service while back services involve the kitchen, stewarding, and employee cafeteria. Guest satisfaction depends on quality food, cleanliness, comfort, prestige, good service, ambiance, and employee appearance and equipment. The document also categorizes restaurants based on average check size as low, moderate, or high.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    12 views10 pages

    Operasional Restoran I: Kasmita, S.PD M.Si

    Uploaded by

    Shafira Maulidya
    This document discusses operational aspects of a hotel restaurant and food and beverage department. It outlines key needs like serving guests, outside customers, and employees. The department is an important facility that also generates hotel income. Front services include the restaurant, bar, banquets, and room service while back services involve the kitchen, stewarding, and employee cafeteria. Guest satisfaction depends on quality food, cleanliness, comfort, prestige, good service, ambiance, and employee appearance and equipment. The document also categorizes restaurants based on average check size as low, moderate, or high.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 10

    Operasional Restoran

    I
    Kasmita, S.Pd M.Si
    F & B Department

    • Kebutuhan karyawan
    • Kebutuhan tamu menginap
    • Kebutuhan di luar hotel
    • Dikelola sevara komersial dan profesional
    Fungsi F& B Dept

    • Salah satu sarana penting


    • Sumber pendapatan hotel
    F & B Dept Front Service

    • Restaurant
    • Bar
    • Banquet
    • Room Service
    F & B Dept Back Service

    • Kitchen
    • Stewarding
    • Service Bar
    • Kantin karyawan
    Guest Satisfaction
    • Makanan dan minuman bermutu
    • Kebersihan dalam segala hal
    • Ruangan yang nyaman
    • Prestise Pelanggan
    • Pelayanan yang baik dan profesional
    • Musik dan Hiburan
    • Sikap dan penampilan karyawan
    • Peralatan Bersih dan serasi
    Jenis Restoran
    • TUGAS
    Low Average Check Cover Restaurant

    • Coffee Shop
    • Family Restaurant
    • Cafetaria/ Buffet
    Moderate Average
    Check Cover Restaurant

    • Japanese restaurant
    • Polinesian restaurant
    High Average
    Check Cover Restaurant

    • First Class Restaurant (steak and grill rest.)


    • Gourmet restaurant

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