Applications of Robot Staff in Hotels

Service robots are being increasingly employed as hotel staff in the hotel industry. This study explored how hotels can better use and implement service robots for their operation. Four hotels using robots as their staff are chosen as examples for investigating what positions the robot staff do and the comments from customers. It was found that the acceptance of robots in delivering transfer services (eg. Carrying luggage, delivering room service, etc.) are higher than when they provide services at the front desk. These results demonstrated that customers have expectations in engaging with heartwarming interaction with staff when they stay in the hotel, which the robot staff are not providing such interaction in current technology. Therefore, it is suggested that the hotels can arrange the robot staff with the position that do not interact with customers in the current stage. The robot staff can assist the human staff in providing service until they can develop a sophisticated system in two-way interaction.

Waste management planning toward zero waste in Hotel XYZ Bandung with circular economy principles (case study: room service facility’s solid waste)

Hotel XYZ is a commercial area in the city of Bandung which still applies the traditional linear economic cycle. The 61.61% of ±9000 m2 building area is used for room service facilities. The hotel has not paid attention to its waste management so all the waste generated from this hotel end up at the landfill area. This study aims at improving the waste management in Hotel XYZ to meet the principle of circular economy. Using SNI 19-3964-1994 approach to measure the generation of waste composition, the amount of waste generated from room service facilities is 0.03 kg/m2/day or 0.41 liter/m2/day. The zero waste index (ZWI) calculation was used for the evaluation of waste management in the hotel. The waste generated at Hotel XYZ has the potential to achieve substitute material savings by 63.16 kg, substitution of energy by 775.79 MegaJoule (MJ), greenhouse gas (GHG) reduction by 49.36 kg/CO2e, -164.06 L/kg of water saving. The most waste generated by hotel room service facilities is recyclable waste consisting of single-use packaging from hotel equipments. Waste reduction plan for the room service facilities is carried out by replacing single-use packaging with refillable packaging so the hotel is able to save their shopping expenditure costs up to Rp. 844,691.00 per day.

Analisis Kualitas Pelayanan Pramusaji di Red Lado Restaurant Kyriad Hotel Bumiminang Kota Padang

Penelitian ini berawal dari hasil pengamatan dan pengalaman praktek lapangan industri (PLI).Penulis menemumkan beberapa permasalahan yaitu: Pramusaji kurang ramah serta komunikasi yang kurang jelas, Pramusaji yang kurang tanggap melayani tamu, Terjadinya keterlambatan mengantarkan room service, tamu Complaint tentang makanan, Pelayanan yang kurang baik. Tujuan dari penelitan ini adalah menganalisis kualitas pelayanan pramusaji di Red Lado Restaurant Kyriad Hotel Bumiminang Padang.Urgensi penelitian ialah jika pelayanan pramusaji tidak baik, mempunyai dampak yang buruk kepada citra perusahaan. Kualitas pelayanan baik menjadi sebuah keuntungan bagi hotel serta mendapatkan nilai positif, dan tamu tersebut akan memberi umpan balik baik, serta menjadi repeater guest. Penelitian ini digolongkan jenis penelitian kuantitatif dengan menggunakan teknik observasi terstruktur. Populasinya dalam penelitian ini merupakana tamu yang datang atau berkunjung ke Red Lado Restaurant Kyriad Hotel Bumiminang Padang dengan jumlah 1.453 orang dengan teknik pengambilan sampel yaitu Propotionate Random Sampling dengan jumlah sampel 94 orang. Selanjutnya data dianalisis melalui metode tingkat capaian responden (TCR). Berdasarkan penelitian, disimpulkan bahwa tingkat capaian responden (TCR) sacara keseluruhan dikategorikan cukup baik dengan skor 74,26%. Selanjutnya berdasarkan 5 indikator dapat disimpulkan bahwa secara keseluruhan indikator dikategorikan cukup baik.

Qualitative Analysis of the Implementation of a Hospital Room Service in a Large Metropolitan Hospital: Foundations for Transformation

Background: Room Service is a hospital meal service model with demonstrated improved nutrition intake, reduced wastage and cost benefits in some settings compared with traditional models. However, uptake across public hospital settings appears low; the underlying reasons require exploration. In 2019, Room Service was introduced in a Queensland Hospital and Health Service site. The aim of this paper is to identify the barriers and enablers to implementing Room Service to provide recommendations for future implementation of this model. Methods: This qualitative descriptive study utilised semi-structured interviews with staff involved in implementation of the Room Service meal delivery model at The Prince Charles Hospital (Queensland, Australia). A purposive sample of project members and key stakeholders were recruited. Interviews explored project experiences from commencement to completion, barriers and enablers to implementation, strategies to overcome challenges and recommendations for implementation at other sites. Interviews were coded to identify themes and sub-themes. Results: Nine participants were interviewed. Key themes with associated sub-themes were (I) Foundations of transformation; (II) Navigating implementation; and (III) Embedding sustainable practices.Conclusions: This study adds rich information to understand factors that support the implementation of a room service model in a large public hospital. Future implementation of room service should not only consider measuring quantifiable outcomes, but also the importance of qualitative descriptive studies surveying project members and key stakeholders to further explore experiences, barriers and enablers to implementation and develop strategies to overcome challenges to assist further sites implement this model.

Faktor-Faktor Yang Mempengaruhi Kinerja Manajer Perhotelan Pada Masa Pandemi Covid-19 Di Parepare Sulawesi Selatan

This research aims to analyze promotion costs and quality of service to the performance of managers during the COVID-19 pandemic. This type of research is quantitative conducted at Parepare, South Sulawesi. The sample of the research was all hotels in Parepare of 25 hotels. The data analysis used is a multiple regression. The result of this research discloses that promotional costs and service quality affect the hotel manager performance in Parepare. Another result discloses that promotional costs have more effect on hotel revenue compared to the quality of hotel services quality. This is because promotion costs are the costs incurred for the activities carried out by the hotel to increase room service and to create other service products. The results of this study are expected to contribute to the hotel sector in increasing revenues during the pandemic.

Operation policy of multi-capacity logistic robots in hotel industry

Purpose This paper aims to propose an operation policy of multi-capacity room service robots traveling within a hotel. As multi-capacity robots can serve many requests in a single trip, improved operation policy can reduce the investment cost of robots. Design/methodology/approach Using a mathematical model-based optimization technique, an optimal set of robots with minimum installation cost is derived while serving the entire room service demands. Through testing a variety of scenarios by changing the price and function of robots to be installed, insights that consider the various situations are offered. Findings Though the increase in capacity saves much time for room service at a lower capacity level, the amount of time saved gradually decreases as the capacity increases. Besides, the installation strategy is divided into two cases depending on the purchase cost of robots. Research limitations/implications Currently, the studies focusing on the adoption of service robots from an operations view are rarely be found. To reduce the burden of investment cost, this study takes the unique approach to improve the operation policy of service robots by using the multi-capacity robots. Practical implications This study guides the hotel to install an adequate set of robots. The result confirms that the optimal installation set of robots is affected by various factors, such as the room service information, the hotel structure and the unit execution cycle. Originality/value After the outbreak of COVID-19, people avoid face-to-face contact and interest in non-contact service is growing. This paper deals with the efficient way to implement non-contact delivery through logistic robots, a timely and important topic.

Pengaruh Penerapan Teknik Hypno Emotion Freedom terhadap Tingkat Stres Kerja Perawat di RSUD dr. H Chasan Boesoirie Ternate

Perawat adalah tenaga profesional yang mempunyai tanggung jawab dalam melaksanakan pelayanan keperawatan di rumah sakit dan mempunyai peran penting dalam penyelenggaraan mutu pelayanan kesehatan di rumah sakit. Pusat pelayanan di rumah sakit yang membutuhkan tanggung jawab dan aktivitas perawat yang tinggi adalah Emergency Room Service (IGD), Intensive Room (ICU) dan perawatan bedah. Permintaan beban kerja yang tinggi ini menyebabkan perawat di bagian pelayanan berisiko mengalami stres. Metode penelitian ini menggunakan pendekatan kuantitatif dengan metode pra eksperimen dengan rancangan one group pre-test-post-test in paired groups. Sampel yang digunakan adalah 46 perawat. Analisis data menggunakan uji Independent sample t-test. Hasil analisis menunjukkan bahwa mayoritas responden yang mengalami stres kerja sedang sebanyak 14 (61%) sebelum diberikan terapi Hypno EFT, dan mengalami penurunan stres menjadi stres ringan 10 orang (43%) setelah diberikan terapi Hypno EFT. . Sedangkan dari 9 responden (39%) yang mengalami stres kerja ringan, semuanya mengalami penurunan stres. Berdasarkan hasil analisis menggunakan Independent Simple t-test sebesar 0,000 dimana nilai <p-value (0,05) yang berarti terdapat pengaruh penerapan Hypno Emotional Freedom Technique terhadap tingkat stres kerja karyawan. perawat di dr. H. Chasan Boesoirie Ternate. Hypno EFT dapat menjadi pilihan untuk mengurangi stres sehingga tenaga perawat khususnya dapat terus menjaga dan meningkatkan kinerja dan kinerja pelayanan keperawatan.

Adaptation of breakfast serving mechanism during Covid-19, and management of food surplus in two-star hotel (Case study on Amaris Hotel, Bandung)

Covid-19 conditions force hotels to change the mechanism of breakfast serving system, which was previously done in a buffet. This is because buffet breakfast is the time for hotel guests to gather with each other, but this is not in accordance with the Covid-19 health protocol. Besides, the buffet method also caused food surplus because the hotel had to prepare more food than the number of guests. The food surplus has the potential to become food waste if not utilised. The purpose of this research was to provide an overview of the amount of food loss from the producer side, both in terms of resources and the economy from buffet breakfast activities at hotel, and provide options for breakfast serving at hotels during the Covid-19 pandemic. This research was conducted at a two-star hotel in Bandung using survey, observation, and interview methods. The results of this research indicated that the breakfast serving method during a pandemic could be done by room service mechanism. The potential for food waste from food surplus comes mostly from the main course menu, especially carbohydrate (rice) group with 48%. If food surplus is not managed, it could become a large loss potential in both resources and economic. What is significant from this research is that this research was carried out from the producer's side, by managing the food surplus from the serving container and not from the hotel guest plate. Thus, the research results can be used as a reference for environmentally friendly hotel management.