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antonius bayu kartiko
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PENTINGNYA VARIASI TATA LETAK DAN GARNISH PADA HIDANGAN TERHADAP TINGKAT KEPUASAN TAMU DI HOTEL HORISON ULTIMA MALANG antonius bayu kartiko
Jurnal Pariwisata Pesona Vol 1, No 2 (2016): Edisi Desember 2016
Publisher : Universitas Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (524.611 KB) | DOI: 10.26905/jpp.v1i2.508

Abstract

In food presentation, especialy in a restaurant and a hotel, required human resource who have artistics soul, creativity, and high profesionalism. Thus food layout and garnish variation can increase guests satisfaction. But now food layout and garnish are often forgotten. The writter want to know the importance of food layout and garnish for guest satisfaction and guests response to food that are served. The Writter used primary and secondary data collections method and then analyzed using descriptive-qualitative method. The lack of human resources who understand the art of food production, limit variety of food layout and garnish. And then increase guests surfeit who have become rugular guest. For the guests food layout and garnish are important think and proportional against guests satisfaction.
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