scholarly journals PELAKSANAAN PROSEDUR PROTOKOLER COVID-19DALAM MELAYANI TAMU DISUSHI TEI RESTORAN DI MEDAN SUMATERA UTARA

2020 ◽  
Vol 7 (2) ◽  
Author(s):  
Nirwaty Tarigan ◽  
Naomi Serlina Agave Naomi Serlina Agave
Keyword(s):  
Service Quality ◽  
Food And Beverage ◽  
The Republic ◽  
North Sumatra

All companies engaged in food and beverage, especially Sushi Tei Restaurants are required to have special procedures in terms of handling food and beverage processing, serving and serving to customers amid the COVID-19 outbreak, this is useful for creating a comfortable and safe feeling for customers who will buy. products from the restaurant, the procedure must be carried out consistently and properly. As for the focus of the research is the special procedures used in serving guests. This research was conducted to determine the COVID-19 protocol procedure in serving guests at Sushi Tei Restaurant in Medan, North Sumatra, knowing the seating distance between guests and whether there is a divider or partition between the tables according to the health protocol for restaurants issued by the Minister of Health of the Republic of Indonesia . The research was conducted from May 1, 2020 to June 30, 2020. The population in this study were 3 Cashiers, 2 Greeters, 8 Waiters, and 1 Bushboy, so the sample in this study was 14 people. From the conclusions, the authors provide suggestions which later can be taken into consideration for the restaurant, so that the service quality of Sushi Tei Restaurant can be maintained.

Service quality of airports' food and beverage retailers. A fuzzy approach

2016 ◽  
Vol 53 ◽  
pp. 105-113 ◽  
Author(s):  
Giacomo Del Chiappa ◽  
Juan Carlos Martin ◽  
Concepcion Roman
Keyword(s):  
Service Quality ◽  
Fuzzy Approach ◽  
Food And Beverage

scholarly journals Students’ perceptions and behavior toward on-campus foodservice operations

2020 ◽  
Vol 34 (1) ◽  
pp. 13-28 ◽  
Author(s):  
Ruth Annette Smith ◽  
Andrea White-McNeil ◽  
Faizan Ali
Keyword(s):  
Service Quality ◽  
Structural Equation ◽  
Black College ◽  
Equation Modeling ◽  
Value For Money ◽  
Content Type ◽  
Food And Beverage ◽  
Quality Of Food ◽  
The Impact

Purpose The purpose of this paper is to determine the students’ perceptions of an on-campus foodservice operation at an identified historically black college and university (HBCU) and its effect on their satisfaction and dining frequency. Design/methodology/approach A survey of 685 students was conducted to collect data. Partial least squares based structural equation modeling is used to test the proposed structural model with SmartPLS 3.0. Findings Results confirm that quality of food, ambience, value for money, food and beverage options and service quality have a positively significant impact on students’ overall satisfaction with the on-campus foodservice operation and dining frequency. As such, all the hypotheses are supported. Research limitations/implications These findings indicate that on-campus foodservice operators should focus on quality of food, ambience, value for money, food and beverage options and service quality to achieve student satisfaction. This in turn could positively impact the institution’s reputation, student retention and the marketability of the institution to future students. Originality/value This study would help on-campus foodservice operators to better understand the impact of the various elements of foodservice experience which will lead to students’ overall satisfaction and dining frequency, particularly in a HBCU setting.

scholarly journals The Influence of Communication Competencies and Professionalism Public Relations Officers towards the Quality of Public Relation Services in the Audit Board of the Republic of Indonesia Representative of the North Sumatera Province

2020 ◽  
Vol 7 (10) ◽  
pp. 675
Author(s):  
Nursalam Harianja ◽  
Dewi Kurniawati
Keyword(s):  
Public Relations ◽  
Communication Competence ◽  
City Government ◽  
Public Relation ◽  
Significance Level ◽  
The North ◽  
The Republic ◽  
Correlational Method ◽  
North Sumatra

The purpose of this study was to determine the effect of communication competence and PRO professionalism on the quality of public relations services at the Republic of Indonesia Supreme Audit Board (BPK RI) of North Sumatra. The research method used is the correlational method. The study population is the inspectorate employees in North Sumatra Province. The research sample consisted of 1 inspectorate employee of North Sumatra Province, 2 employees of BUMD, and 33 municipal / city government officials in the entire province of North Sumatra.Data collection techniques used a questionnaire. The theory used in this research is the theory of communication competency by Slocum and Hellriegel, the public relation officers (PRO) professionalism theory by Richard Hall and the excellent service by Atep Adya Barata. The results showed that there was an influence between communication competence on the quality of public relations services at the BPK RI Representative of the Province of North Sumatra. There is also an influence between PRO professionalism on the quality of public relations services at the BPK RI Representative of North Sumatra Province. Then there is the effect of communication competence and PRO professionalism on the quality of public relations services in the BPK RI Representative of North Sumatra Province, where the F-count value is greater than the F-table at a significance level of 0.05 confidence, so that the communication competence combined with PRO professionalism can improve the quality of public relations services at BPK RI Representatives of North Sumatra Province.

scholarly journals Analisis Kualitas Pelayanan di Restoran Saung Mirah, Bogor

2014 ◽  
Vol 5 (1) ◽  
pp. 49 ◽  
Author(s):  
Agung Gita Subakti
Keyword(s):  
Quality Of Service ◽  
Service Quality ◽  
Service Industry ◽  
Food Service ◽  
Good Service ◽  
Food And Beverage

A restaurant is one of the facilities to carry out Food Service Industry or as a part tourism accommodation that plays a role in fulfilling the needs of tourists or customer. In this case, good service quality will determine the progress of a restaurant beside food and beverage as the offered products. Saung Mirah Restaurant Bogor is a restaurant that has a quality of service that is not as expected, thus causing a lot of complaints from guests. The purpose of this study is to look at the implementation of quality of service performed and what improvements could be given to the management of Saung Mirah Restaurant Bogor, so the quality of the restaurant service can be increased and complaints from customers can be decreased.

scholarly journals KAJIAN PENGGUNAAN VAKTOR (VAKUM EVAPORATOR) DALAM MEMPERTAHANKAN KANDUNGAN VITAMIN DAN ANTIOKSIDAN PADA MINUMAN SERBUK

2019 ◽  
Vol 2 (2) ◽  
pp. 5 ◽  
Author(s):  
Faidliyah Nilna Minah
Keyword(s):  
Negative Impact ◽  
Human Life ◽  
Tween 80 ◽  
Granule Formation ◽  
Drying Time ◽  
Human Needs ◽  
Food And Beverage ◽  
The Republic ◽  
Home Industries

Instant Beverages are a food requirement that is difficult to separate from human life in this millennium. However, because human needs for fluids are far more than food, it is very important to pay attention to every food and beverage product consumed. Based on data from the Ministry of Health of the Republic of Indonesia, more than 5% of Indonesia's population consumes various types of ready-to-drink drinks (instant). The still high debate about the negative impact of instant drinks, it is very important to standardize the quality of instant drinks on the market today. Related to this, the process of making tomato instant powder drinks has been optimized using the vacuum evaporator method with variations in temperature, time and filler in the evaporation process. Each product produced is analyzed for the content of vitamins C and antioxidants. The vacuum evaporator is used to maintain the quality of the vitamins and antioxidants in powder drinks. The quality of instant powder drinks is improved by varying the drying temperature (50 - 70 °C), and variations in the drying time of products (3 - 7 hours). To obtain a granule formation, a mixture of sucrose, dextrin and tween 80 with a specific composition was used as a filler. The results showed that the vitamin C content can be maintained high on drying for 7 hours with a low temperature, which is 50 °C, with a value of 65,17 mg/100 g. In contrast, the highest total IC50 antioxidant activity (24.10 mg/ml) was obtained in the drying process for 3 hours using a temperature of 700C. The results of this study are expected to be a reference for determining parameters in vacuum evaporator designs equipped with packaging, so that it becomes a reference for home industries to produce healthy and nutritious instant drinks, namely instant powder drinks rich in vitamins and antioxidants, in accordance with SNI Standards and BPOM.

scholarly journals Analysis of Intermodal Terminals Service Quality in the Republic of Croatia

1970 ◽  
Vol 24 (3) ◽  
pp. 253-260 ◽  
Author(s):  
Borna Abramović ◽  
Ivica Lovrić ◽  
Vlatka Stupalo
Keyword(s):  
Service Quality ◽  
Waiting Times ◽  
Price Increase ◽  
Quality Of Services ◽  
Long Time ◽  
The Republic ◽  
The Cost ◽  
Cost Of Transportation

The most common problem that the terminals face is inadequate infrastructure, long waiting times, delays, malfunctions, and unexpected problems due to which terminals are often congested for a long time, high costs, lack of expansion, etc. All this leads to reduced quality of services and the price increase for the user service. These problems do not occur only at the terminal of one type, but at all terminals. At present, the delays and uneconomical operations are unacceptable. Intermodal terminals are not immune to any of the above. In order to increase the service quality and to reduce the cost of transportation and transmission, all the bottlenecks in the process are detected and analyzed in the work. The identification and removal of the bottlenecks in the processes of transport and transfer from the initial to the final terminal increases the quality of services provided to customers. The quality of services includes shorter time of transport and transfer by using shorter routes as well as the acceptable price of the service itself.

scholarly journals QUALITY OF ONE STOP SERVICE SERVICE TO SATISFACTION AND ITS IMPACT ON INSTITUTIONAL IMAGE (Survey at the Immigration Office Class II Tasikmalaya)

2020 ◽  
Vol 3 (1) ◽  
pp. 28-40
Author(s):  
Sri Mulyati ◽  
◽  
Hasan Fahmi Kusnandar ◽  
Keyword(s):  
Data Collection ◽  
Service Quality ◽  
Path Analysis ◽  
Class Ii ◽  
Institutional Image ◽  
One Stop ◽  
The Republic

The objective of this research is to identify and analyze The Effect of “One Stop Service”Quality Toward Applicant’s Satisfaction in Making Republic of Indonesia’s Travel Documents and Its Effect Toward The Image of Tasikmalaya Immigration Office – Class Two Institution. The data collection was obtained through questionnaire and literature. The population in this research was Passport Applicants who applied in Tasikmalaya Immigration Office – Class Two. The samples were determined based on 100 passport applicants. Metodology used was path analysis. In partially and simultanously, the result of research shows that “One Stop Service” has impact toward applicant’s satisfaction in making The Republic of Indonesia’s travel documents, and also has impact toward the impression of Tasikmalaya Immigration Office – Class Two.

Sign in / Sign up

Export Citation Format

Share Document