Jurnal Hospitaliti

PENGARUH BAURAN PEMASARAN DAN BRAND IMAGE TERHADAP KEPUTUSAN MENGINAP DI HOTEL GRAN PURI MANADO

Helni Desty Yanice. Lagarense — 2025-05-30

This study aims to analyze the influence of marketing mix consisting of promotion, price, place, and people as well as brand image on consumer decisions to stay at Hotel Gran Puri Manado. In a highly competitive hospitality industry, understanding the factors that influence consumer decision-making is essential to improving competitiveness and customer loyalty. This study uses a quantitative approach with a survey method. Data were collected through questionnaires distributed to 50 respondents who are guests or have stayed at Hotel Gran Puri Manado. The analysis technique used is multiple linear regression analysis to determine the simultaneous and partial effects of marketing mix and brand image on the decision to stay. The results show that marketing mix has a positive and significant effect on stay decisions with t value 27.126 > t table 2.014. Brand image also has a positive and significant effect with t value 2.921 > t table 2.014. Simultaneously, both variables have a significant effect with F value

13.473 and significance 0.000 < 0.05. The Adjusted R Square value of 0.888 indicates that 88.8% of the variation in stay decisions can be explained by marketing mix and brand image variables. Based on these findings, it is recommended that the management of Hotel Gran Puri Manado continue to strengthen its marketing mix strategies and build and maintain a positive brand image to increase customer interest and loyalty.

Keywords: marketing mix, brand image, stay decision, hotel, tourism

HUBUNGAN FOOD AND BEVERAGE PRODUCT DAN ORDER TAKER DALAM MENGATASI SOLD OUT DI GRAN PURI HOTEL MANADO

Jeskrispen Lagarense — 2025-08-06

This study aims to analyze and describe the contributing factors leading to sold-out situations, as well as to explore the nature of the working relationship between the Food & Beverage Product division and the Order Taker in addressing such occurrences at Gran Puri Hotel Manado. The research investigates how the Food & Beverage Product division manages the procurement of food ingredients used to serve both guests and staff. This division plays a crucial role not only in the ordering process but also in preventing and resolving sold-out conditions. The findings reveal several factors that contribute to sold-out incidents, particularly within the Room Service Section, where these issues arise due to depleted food stock and the unavailability of ingredients from suppliers or in the market. The role of the Order Taker—as a communication bridge between guests and the Food & Beverage Product division and is vital in mitigating these issues. A professional collaborative relationship is maintained through the timely, accurate, and precise exchange of sold-out data and adherence to the handling procedures established by the Food & Beverage Product team. Effective cooperation with this division is expected to minimize sold-out incidents and ensure full menu availability. Furthermore, the Front Office Department is required to provide accurate guest count information to the Food & Beverage Product division to facilitate adequate food preparation.

Keywords: Order Taker, Sold Out, Food & Beverage Product, Room Service

PENGARUH PROMOSI, KUALITAS PELAYANAN DAN FASILITAS TERHADAP KEPUASAN TAMU BOBARA RESTAURANT DI GRAND WHIZ HOTEL MANADO

Sony Wijanarko — 2025-05-30

This research aims to determine the effect of promotions, service quality and facilities on guest satisfaction at Bobara restaurant at Grand Whiz Hotel Manado. The method used is a quantitative method with survey techniques, where data is collected by distributing questionnaires to 30 respondents who are restaurant guests. The independent variables in this research are promotion, service quality and facilities, while the dependent variable is guest satisfaction. Data analysis was carried out using multiple linear regression to test the relationship and influence between variables. The research results show that the three independent variables have a positive and significant effect on guest satisfaction at Bobara restaurant, both simultaneously and partially. These findings indicate that effective promotional strategies, good service and comfortable facilities contribute significantly to increasing restaurant guest satisfaction. The results of this research provide input for restaurant management to further improve promotional strategies, service quality and good facilities focused on increasing guest loyalty.

Keywords: Promotion, Service Quality, Facilities, Guest Satisfaction

KOORDINASI OPERASIONAL DALAM LAYANAN F&B HOTEL: STUDI EMPIRIS PADA HOTEL IBIS MANADO CITY CENTER BOULEVARD

Bet El Silisna Lagarense — 2025-05-30

This study aims to analyze operational coordination within the Food and Beverage (F&B) Service at the Ibis Manado City Center Boulevard Hotel Restaurant, focusing on the factors influencing effective staff coordination. The research addresses the responsibilities, duties, as well as the inhibiting and supporting factors affecting daily work coordination. The literature review covers theories on restaurants and their types, definitions of coordination, as well as the roles, skills, personality traits, and work motivation relevant to F&B Service personnel. A qualitative method was employed, using observation and documentation for data collection, and data analysis was conducted through data reduction, presentation, triangulation, and conclusion drawing. Findings reveal that inadequate coordination skills contribute to poor staff communication, negatively impacting professionalism in service operations. A case study at the hotel restaurant highlights coordination issues and identifies managerial aspects that require attention by F&B management. The study concludes that coordination skills are essential for enhancing professionalism and operational effectiveness. It is recommended that all F&B Service staff actively engage in continuous coordination to maintain effective communication and achieve shared organizational goals.

Keywords: Coordination, Communication, Skills, Responsibility

PENERAPAN STANDAR HYGIENE DAN SANITASI DALAM OPERASIONAL DAPUR HOTEL: STUDI KASUS F&B PRODUCT HOTEL ARYADUTA MANADO

Agustinus Walansendow — 2025-05-30

The implementation of hygiene and sanitation standards is a crucial aspect of hotel kitchen operations, particularly in the Food and Beverage (F&B) Product Department. These practices include maintaining the cleanliness of kitchen equipment, ensuring hygienic behavior among kitchen staff, and handling food ingredients safely and properly. This study aims to analyze the application of hygiene and sanitation standards in food production processes and to identify key factors that must be considered to produce high-quality and safe food products. This research employs a descriptive qualitative approach, with data collected through direct observation, interviews, and documentation. The findings reveal that some staff members in the F&B Product Department of Aryaduta Hotel Manado have not fully implemented proper hygiene and sanitation standards during food processing. Several hygiene procedures are still neglected in daily kitchen operations, although some staff have shown good adherence to these standards. These findings highlight the need to improve compliance with hygiene and sanitation procedures to ensure the quality and safety of food served to hotel guests.

Keywords: hygiene and sanitation, product quality, hotel kitchen, F&B kitchen