Jurnal Pariwisata Bunda

TINJAUAN PENANGANAN LINEN KAMAR OLEH LAUNDRY SECTION PADA SAAT HIGH OCCUPANCY DI HOTEL HILTON BANDUNG

Fatimah Azzahra — 2024-02-19

This article reports the results of research on the handling of room linen in the laundry section. Handling linen during High Occupancy must really be a priority so that the completeness of the room can be fulfilled. This study used a descriptive method, with data collection techniques through observation of handling room linen with laundry at Hilton Hotel Bandung. The results showed that the handling of room linen in the laundry section of Hilton Bandung Hotel has run well and smoothly starting from controlling linen, handling damaged linen, replacing dirty and clean linen, recording for each linen exchange, washing dirty linen process, washing temperature applied, handling linen contaminated with dust and blood stains, and handling linen when High Occupancy occurs. Then in carrying out the procedures in the laundry carried out in accordance with the standards set by the Hilton Bandung hotel.

TINJAUAN PENGADAAN LINEN KAMAR OLEH LAUNDRY SECTION PADA SAAT HIGH OCCUPANCY DI HOTEL HILTON BANDUNG

Fatimah Azzahra — 2024-02-19

This article reports the results of research on the handling of room linen in an effort to parstock linen by the laundry section. This study used a descriptive method, with data collection techniques through observation of room linen handling and interviews about the parstock of room linen with the laundry at Hotel Hilton Bandung. The results showed that the handling of room linen in the laundry section of Hotel Hilton Bandung has run well and smoothly starting from controlling linen, handling damaged linen, replacing dirty and clean linen, to handling linen when high occupancy occurs. Then during high occupancy, laundry conducts the open store option by issuing new linen stock, so that it can overcame the shortage of linen when high occupancy occurs

TINJAUAN TENTANG PENGGUNAAN TRAVEL WITH PURPOSE (TWP) BOTTLE SEBAGAI ROOM AMENITIES DI HILTON HOTEL BANDUNG

Fitriatum Mardiah — 2024-02-19

This article reports the results of a study on the use of Travel With Purpose (TWP) Bottle as room amenities in the housekeeping department. Data obtained through documentation, interviews, observation, and questionnaires. Travel With Purpose (TWP) Bottle is Hilton's Environmental, Social and Governance (ESG) strategy to drive responsible travel and tourism globally. Through Travel With Purpose, we strive to create a positive environmental and social impact across operations, supply chains and communities. To support the operational continuity of the Travel With Purpose (TWP) Bottle, the housekeeping department it self sets standard operational procedures, namely standard operational procedures for the sanitation process for washing bottles and standard operational procedures for water refills for refilling which are carried out every day. Apart from that, through the use of Travel With Purpose (TWP) Bottle it can also reduce waste, especially plastic bottles, also compared to using disposable bottles, using refillable Travel With Purpose (TWP) Bottle can minimize costs in the housekeeping department because they have the most affordable prices.

TINJAUAN TENTANG EFISIENSI BAHAN OLAHAN DI DAPUR HOTEL DAFAM FORTUNA SETURAN YOGYAKARTA

Oktavia Saldinsih — 2024-02-19

This article reports on the results of research on the efficiency of processed ingredients in the kitchen department. data were obtained through observations, questionnaires, and documentation. The efficiency of processed ingredients is the level of resource use in processing processed ingredients in the production process. The more economical the processed ingredients are to eat the processed ingredients, the more efficient.Thus, the kitchen department should emphasize that the processed ingredients that enter the kitchen must be used efficiently. Efficiency is beneficial to carry out resource savings. The goal of implementing efficiency is to maximize the use of resources and minimize unnecessary waste.

SUBSITUSI EKSTRAK SAYUR PAKCOY PADA PEMBUATAN PUTU AYU

Puja Rama Sari — 2024-02-19

This research was motivated by the absence of a pastry industry that makes putu ayu cakes with the addition of pakcoy vegetable extract, therefore the author conducted research on the addition of pakcoy vegetable extracts in making putu ayu cakes, in order to obtain nutritional value for the children who consume them. The research method used is the experimental method. The data collection techniques used are documentation studies, questionnaires and literature studies. This research was assessed by panelists regarding the substitution of pak choy vegetable extract in making putu ayu cake. The results of this research show that with the addition of 50% pak choy vegetable extract, the aroma quality of the pak choy is very strong, the color quality is quite green, the quality of the sweet taste is very sweet, the quality of the pak choy tastes and tastes quite pak choy, and the quality of the softness of the putu ayu is soft. Meanwhile, with the addition of 70% pak choy vegetable extract, it can be concluded that the aroma quality of pak choy is that it smells like pak choy, the color quality is quite green, the quality of the sweet taste is sweet, the quality of the pak choy tastes pak choy, and the softness quality of the putu ayu is soft

TINJAUAN TENTANG PENGOLAHAN DAGING DI INSTALASI GIZI RUMAH SAKIT UMUM PUSAT DR. M. DJAMIL PADANG

Ernarita — 2024-02-19

This research was motivated by the fact that some of the meat delivered by resellers did not fit into the good meat category, this was seen during processing, there was meat that had veins. Veined meat can affect the tenderness of the meat. The aim of this research is to increase insight, knowledge and experience regarding meat processing. The research method used is descriptive analysis. The data collection techniques used were observation, questionnaires and literature study. The results of this research show that meat processing is not in accordance with correct meat processing techniques, because there are still several problems such as meat not always being cut against the grain, and the correct temperature is not used during processing. Processing workers also do not thoroughly beat the meat before processing and do not marinate the meat to be processed.