Kinerja Divisi Pastry Harris Hotel Batam Center Pada Tahun 2016

Meutia Diyanra Khanza, Vany Octaviany, Riza Taufiq

Abstract

Abstrak Penelitian ini bertujuan untuk mengetahui dan menganalisis kinerja karyawan divisi pastry di Harris Hotel Batam Center. Dalam melaksanakan opresional Harris Hotel Batam center memiliki empat departemen salah satunya food and beverage product (FBP). Didalam FBP di bagi menjadi tiga divisi yaitu Hot kitchen, Cold Kitchen dan Pastry. Divisi Pastry merupakan salah satu bagian dari dapur yang bertugas dalam pembuatan kue,roti dan dessert, setiap hari divisi pastry harus memproduksi berbagai macam kue,roti dan dessert yang jenisnya beragam untuk keperluan Breakfast, Lunch dan Dinner. Metode yang digunakan penulis dalam penelitian ini adalah metode Kualitatif dan teknik pengumpulan data dilakukan dengan cara wawancara, dokumentasi dan observasi secara langsung di divisi Pastry Harris Hotel Batam Center selama 6 bulan, selain itu penulis juga melakukan studi pustaka. Selama penulis melakukan penelitian, penulis menemukan permasalahan dalam hasil kinerja karyawan di divisi pastry, penulis sering kali melihat kinerja karyawan divisi pastry tidak sesuai dengan standar yang telah ditentukan. Hasil penelitian ini diketahui bahwa kinerjaa divisi pastry kurang baik, hal tersebut dipengaruhi oleh tiga faktor yaitu faktor organisasi, faktor individu dan faktor pisikologi. Kata kunci : kinerja Karyawan, Pastry, Harris Hotel Batam Center Abstract This research aims to identified and analyze the performance staff of the Division pastry Harris Hotel Batam Center. In carrying out opresional Harris Hotel Batam center has four departments, one of which food and beverage product (FBP). In the FBP is divided into three, that is the Hot kitchen, Cold Kitchen and Pastry. The Division of the Pastry is one part of the kitchen that served in making cakes,breads and dessert, pastry division every day should produce a wide range of cakes, dessert and various types of bread for Breakfast, Lunch and Dinner. The methods I’am used in to this research is Qualitative and data collection I’am used is interviews, documentation and observation at Harris Hotel Pastry Division Batam Center for 6 months, besides that I also did literature study. As long as the author of the research, the author finds problems in employee performance results in the pastry, the writer often saw the performance Division of pastry does not comply with the standard. The results of this research it is known that the performance Division pastry unfavourable, it is because three factor that is organisation fctor, individual factor and Physicology Factor. Keywords: performance Staff, Pastry,Harris Hotel Batam Center

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