Vol. 7 No. 1 (2023): Teknologi Informasi Pariwisata
Slamet Supriyanto
Sekolah Tinggi Pariwisata AMPTA Yogyakarta
Ajeng Sonya Citra Prasasti
Sekolah Tinggi Pariwisata AMPTA Yogyakarta
Gunawan Yulianto
Sekolah Tinggi Pariwisata AMPTA Yogyakarta
DOI: https://doi.org/10.19184/jtc.v7i1.37253
ABSTRACT
The Rich Jogja Hotel seeks to maximize service in this case services related to products produced by the kitchen according to the outlets owned to satisfy guests. With these problems, research is carried out using qualitative research methods, where this research is carried out by collecting data based on research including observation, documentation, data analysis and literature review from various sources. The success of kitchen services at each outlet will be supported by the presence of a kitchen in each outlet itself, its location, and staff who participate in carrying out tasks based on responsibilities.
Keywords: Kitchen, Service, Human Resources
