CHAPTER I INTRODUCTION 1.1 Reason for Choosing the Title

CHAPTER I
INTRODUCTION
1.1Reasonfor Choosingthe Title
Indonesiais one of countriesin the world, which hasmany beautifuland
naturaltourismobjects.As a developingcountryIndonesiahastried to promote
tourismsectoror domesticto othercountries.With tourismpromotion,domestic
or foreigntouristwill cometo seethenaturalbeautyandlovelinessof Indonesian.
To support tourism businessin Indonesia,it needs certain kinds of
accomrnodation
that supportstourismbusinesswhich is calledhotel.A hotel is a
placeto stayor to spenda night for oneor severatdays(Marsum lggg : Z4).
,
The facility of a hotel dependson the classificationof the hotel.The more
starsa hotel has,the more completefacilities it has.A good hotel doesnot only
rent a room for guestbut also providesmeal and drinks. The departrnentwhich
runsthis role is calledfood andbeveragedepartrnent.
PatraJasaHotel is a five-starhotel which is locatedin SouthSemarang
Ciry, Central Java.PatraJasaHotel hasprovidedFood andBeverageDepartment
to seryefood and drinks to the guest.The hotel opensKendalisodoRestaurant,
SunkenBar, and CokrokembangBar. KendalisodoRestaurantis a part of Food
and BeverageDepartmentin PatraJasaHotel. It can increasethe hotel income.
FoodandBeverageDepartmentat PatraJasaHotel Semarang
hasa specificmenu.
Basedon the reasonabove the writer choosesthe title .6Foodand Beverage
Servicein KendalisodoRestawantof Patra JasaHotel Semarang".The topic only
focuseson how the departmentgives servicesto the guest.
1.2Statementof the Problem
The statementof the problemmentionedin this paperare :
1. What kinds of menuare servedby KendatisodoRestaurantat PatraJasaHotel
Semarang?
2. What kinds of serviceare gtven by Food and BeverageDepartmentof patra
JasaHotel Semarang?
1.3Limitation of the Problem
The problemof this paperis limited to :
l. The kinds of menu servedin KendalisodoRestaurantof Paffa Jasa Hotel
Semarang.
2. The servicesgiven by Food and BeverageDepartmentof Patra JasaHotel
Semarang.
1.4Objectiveof the Study
The objectivesof the studyare :
1. To describethe kind of menu servedby KendalisodoRestaurantat patra Jasa
Hotel Semarang.
2. To describethe servicesgiven by Food and BeverageDepartrnentof patraJasa
Hotel Semarang.
1.5Significance
of the Study
This studyis hopedwill be valuable:
1. For the writer
a. By studyingthis, it is hopedthat the writer getsmore knowledgeaboutthe
FoodandBeverageService.
b. Besidesthat,it is hopedit will givethe writer a valuableexperience.
2. For the Instution@atraJasaHotel)
As the input for its servicesandjob strategieswhich areusedto satisfythe
guest.
3. For the university
This papercan be usedas referenoeespeciallyfor the studentswho study
tourism.
1.6Implementationof the Study
The studywas conductedfor three months(startedfrom 8 Februa 2006
ry
until 30 April 2006i)andthe activitiesthe writer did duringthe studyare :
Date
Activities
Meeting the managerand supervisorof Food
On February08, 2006
and Beverageof Kendalisodo Restaurantat
Patra JasaHotel.
On February09,2006
Introducing to the Food and Beveragestaff
at
Observingthe activitiesof thewaiterlwaitress
On February10,2006
KendalisodoRestaurant
a. Polishingthe cutlery
On February11-15,2006
b. Foldingnapkins
Helpingthe employees
at Kendalisodo
On February15-20
Restaurant
b. Deliveringthe guestsorderto their room
a. Helpingto decoratetheKendalisodo
Restaurantareafor grandopeningpatrajasa
hotel
On February22-28
b. Working aswaiter
c. Working asa greeter
d. Cleaningthe food andbeveragedepartment
place
a. Workingasa waiterin restaurant
b. Deliveringthe guestsorderto their room
2-7March2006
c. Preparingthe table
d. Checkingthe sidestation
a. Checkingthe KendalisodoRestaurant
logbook
9 -14March 2006
b. Foldingnapkins
c. Interviewingthe captainwaiter
16- 22March2006
a. Working asbartender
b. Checking the mini bar list in the motel
c. Cleaningthe warehouse
a. Checking the KendalisodoRestaurant
logbook
24 - 29 March 2006
b. Working as a waiter in restaurant
c. Prepa.ing the table
d. Checking the side station
31 - 5 April 2006
a. Deliveringguestorderin sunkenbar
b. Helpingbanquettedepartment
7 - 13April 2006
a. Loadingthe mini bar list in the hotelroom
b. Workingasa bartenderin the bar
a. Checking the Kendalisodo Restaurant
15- 20 April 2006
logbook
b. Folding napkins
c. Interviewing the captain waiter
a. Interviewingthe food andbeveragemanager
b. Interviewingthe staffRestaurant
22-29April 2006
c. Interviewingthe captainBar
d. Working asbartenderin the bar
e. Doingthe libraryresearch
Interviewing the training managerand food and
On April 30, 2006
beveragemanager
1.7 Method of Data Collection
To write this paper, the writer uses several data.The methods used in
collecting the dataareas follows :
l. Observation
According to Nasir (1999: 212) direct observation is "Method of data"
collection directly without any help of equipment". By using this method, the
writer conducted a direct research as an active participant at the Food and
BeverageDepartment of Kendalisodo Restaurantat Patra JasaHotel.
2. Interview
Accordingto Nasir (1999: 234) "Interview is a processof interaction
between interviewer and respondenf'. By using this method, the writer
interviewedsome staffs and the managerat Food and BeverageDepartmentat
KendalisodoRestaurantat patraJasaHotel.
3. Library Research
Accordingto Nasir (1999: 256) "Library resehrchis a rnethodof data
collectingby using literaturesourcesrelatedto the topic of the research,,.
By
using this method,the writer studiedsomebooks relatedto the problemof this
paper.
1.8PaperOrganization
The paper organizationis arrangedto simplify the writer's description
aboutthediscussion
materialsystematically
in four chaptersbelow:
ChapterI is Introduction.This chapterconsistsof reasonfor choosingthe
title, statementof the problem,limitationof the problem,objectiveof the study,
significanceof the study,implementationof the study,methodof datacollection,
andpaperorganization.
ChapterII is LiteratureReview. This chapterconsistsof definition of
hotel,definitionof restaurant,classificationof restaurant,menu"service,and food
andbeverageservice.
ChapterIII is Foodand Beveragein KendalisodoRestaurantat PatraJasa
Hotel Semarang.It consistsof history of the hotel, organizationalstructure,job
descriptionof food andbevengedeparfinentat PatraJasaHotel Semarang,Food
at PatraJasaHotel Semarang.
andBeveragein KerrdalisodoRestaurant
ChaptertV is ConclusionandSuggestion.