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This study analyzes the effect of pastry menu innovation and breakfast service on guest satisfaction at Hotel Indigo Seminyak Bali. The increasing competition in the hospitality industry requires hotels to continuously improve service quality and guest experience. Menu innovation and breakfast service are key factors that directly influence guest satisfaction, particularly through the overall dining experience during guests’ stay. This research used a quantitative descriptive approach with data collected through questionnaires, observation, and documentation from 120 respondents selected using purposive sampling. The data were analyzed using validity and reliability tests, classical assumption tests, multiple linear regression, t-test, and F-test with SPSS version 26. The results show that menu innovation has a positive and significant effect on guest satisfaction (p < 0.05). Breakfast service also has a positive and significant effect on guest satisfaction (p < 0.05). Simultaneously, both variables significantly influence guest satisfaction (F = 41.701). Among the two variables, breakfast service is the most dominant factor affecting guest satisfaction. These findings indicate that improving menu innovation and breakfast service can enhance guest satisfaction and strengthen competitiveness in the hospitality industry.

This study aims to determine the effect of room rates and room facilities on guest satisfaction at Rocky Plaza Hotel Padang. This type of research is quantitative descriptive research with causal associative methods. The population in this study is consumers who have visited Rocky Plaza Hotel Padang with a sample of 354 respondents. The data in this study used primary data and secondary data. The research instrument uses questionnaires arranged according to the Likert scale.instrument trials use validity tests and reliability tests. Data were analyzed using data metabulation and descriptive data. The results of this study are that room prices at Rocky Hotel Padang show a good category with 67.57%, the level of achievement of respondents in the room price variable is at 67.57% which is categorized as good, which is in accordance with the level of respondents' achievements which are at 66% - 85% is declared a good category. Room facilities at Rocky Hotel Padang show a good category with 66.28%, the level of achievement of respondents in the variable room price is at 66.28% which is categorized as good, which is in accordance with the level of respondents' capian which is at 66% - 85% is declared a good category. The decision to stay at Rocky Hotel Padang shows a sufficient category with 60.93%, the level of achievement of respondents in the variable decision to stay is at 60.93% which is categorized as good, which is in accordance with the level of respondents' achievements which are at 66% - 85% is declared good. Room rates have a positive and significant effect on the decision to stay at Rocky Hotel Padang. Room facilities have a positive and significant effect on the decision to stay at Pangeran City Hotel Padang.  

This study aims to analyze the strategies of Grand Royal Denai Hotel Bukittinggi in enhancing guest satisfaction through the provision of halal food, considering the growing global halal tourism trend and Indonesia's significant potential as a country with a majority Muslim population. Furthermore, the increasing awareness among Muslim travelers regarding the importance of consuming halal food constitutes an essential background for this research. Employing a qualitative approach with a descriptive method, the study was conducted in October 2024 using data collection techniques including observation, interviews with management and guests, as well as documentation. The data were analyzed using a SWOT approach to identify the hotel’s strengths, weaknesses, opportunities, and threats. The results indicate that Grand Royal Denai possesses strengths such as a commitment to halal standards, a professional kitchen team, a strategic location, and menu variety, while its weaknesses include the absence of MUI halal certification and limited digital promotion. The primary opportunity arises from the increasing halal tourism trend, whereas threats involve intense competition among hotels and changes in modern consumer preferences. By leveraging its strategic location and the potential of the halal tourism market, the hotel is able to increase guest visits and enhance overall satisfaction. Overall, the halal food provision strategy has proven effective in improving guest satisfaction; however, the hotel needs to innovate its menu, expedite halal certification, and strengthen digital-based promotion to maintain competitiveness. In addition, this study contributes to the development of halal tourism and serves as a practical reference for other Sharia-compliant hotels.

This research was conducted at the Royal Ambarrukmo Hotel Yogyakarta using a qualitative descriptive approach supported by data collection methods in the form of interviews, observations, documentation, and guest reviews. Data analysis was carried out using the Miles & Huberman model as well as data triangulation to ensure the validity of the findings. Based on variables X (influence of local culture) and variable Y (guest satisfaction), this study aims to find out the extent to which the application of local culture can affect the level of guest satisfaction. The results of the study show that local culture is applied through various aspects, including the use of traditional ornaments in hotel interior design, services that prioritize Javanese cultural ethics, and the presentation of regional culinary specialties. This effort is not only a marketing strategy, but also creates a different and memorable experience for guests. According to the management, local culture is an identity as well as an added value that can significantly increase guest satisfaction. Guests feel like they're getting a unique experience that is not only functional, but also emotional. This emotional attachment affects guest loyalty to return, thus having a positive impact on the sustainability of the hotel business. In conclusion, local culture plays an important role as a differentiating factor that improves the quality of service and strengthens the image of Hotel Royal Ambarrukmo Yogyakarta in the midst of fierce competition in the hospitality industry. Thus, the application of local culture can be used as a sustainable strategy to create a competitive advantage.

This study aims to determine the influence of service quality, facilities, and location on guest satisfaction at New Puri Garden Hotel Semarang. In the increasingly competitive hospitality industry, understanding the factors that influence guest satisfaction is crucial for enhancing customer loyalty and business competitiveness. This research uses a quantitative approach with a survey method. The population in this study consisted of all guests staying at New Puri Garden Hotel Semarang, totaling 97 individuals. The sampling technique used was random sampling, where the entire population was taken as the sample, resulting in 97 respondents. The research instrument was a questionnaire designed based on indicators of each variable. The data analysis technique employed was multiple linear regression analysis to examine the effect of independent variables (service quality, facilities, and location) on the dependent variable (guest satisfaction). The results of the analysis show that service quality has a positive and significant effect on guest satisfaction. This is evidenced by the t-value of 3.702, which is greater than the t-table value of 1.660, with a significance value of 0.005 (< 0.05). Facilities also have a positive and significant influence on guest satisfaction, with a t-value of 3.118 > 1.660 and a significance value of 0.002 (< 0.05). Meanwhile, location has the strongest influence on guest satisfaction, with a t-value of 6.468 > 1.660 and a significance value of 0.000 (< 0.05). Based on these results, it can be concluded that partially, the three variables—service quality, facilities, and location—have a positive and significant effect on guest satisfaction. These findings indicate that improving service quality, providing adequate facilities, and choosing a strategic location are essential factors in creating a satisfying guest experience. Therefore, hotel management should prioritize the development and enhancement of these three aspects to maintain and increase customer satisfaction in a sustainable manner.

This study aims to analyze the influence of hotel facilities and service quality on guest satisfaction at Hotel Whiz Prime Padang. The background of this study is based on the importance of maintaining and improving the quality of hotel services and facilities in order to meet guest expectations and maintain customer loyalty amidst the increasingly tight competition in the hotel industry. This study uses a quantitative approach with a causal associative descriptive method. Data collection was carried out by distributing questionnaires to 379 respondents who had stayed at Hotel Whiz Prime Padang. The data analysis technique used was multiple linear regression with the help of SPSS version 22.The results showed that hotel facilities and service quality had a positive and significant effect on guest satisfaction. The coefficient of determination (R²) value of 0.739 indicates that 73.9% of the variation in guest satisfaction can be explained by hotel facilities and service quality significantly, while the rest is influenced by other variables outside this study. This finding indicates that the better the quality of facilities and services provided by the hotel, the higher the level of guest satisfaction will be. Therefore, the management of Hotel Whiz Prime Padang needs to evaluate and improve aspects of physical facilities as well as staff competence and attitudes in providing services to maintain guest satisfaction and loyalty.

This study delves into an integrative management approach within the context of Wimarion Hotel, with a dual focus on augmenting guest satisfaction and enhancing financial viability. Through the incorporation of pivotal factors encompassing front office services, pricing dynamics, customer communication strategies, interior design aesthetics, and overarching business strategies, the research endeavors to pinpoint variables that can be optimized to synergistically boost employee productivity and fiscal gains. Employing a quantitative cross-sectional methodology, data was gathered from a sample of 100 randomly chosen hotel patrons via questionnaire dissemination. Analysis underscores a statistically significant positive correlation between guest satisfaction, financial profitability, and the realization of an integrated management framework. These findings underscore the imperative of adopting comprehensive strategies in hotel administration, underscoring the intrinsic linkages between guest contentment and fiscal prosperity in achieving overarching management cohesion

This research is motivated by several problems. The aim of this research is to analyze the influence of food quality and employee service on guest satisfaction at the Pangeran City Padang Hotel. The type of research used in this research is descriptive with quantitative data. The type of data used in this research is primary data. The population of this research is research conducted on guests staying at the Pangeran City Padang Hotel. Questionnaires were distributed to 88 research respondents. With a sampling technique using nonprobability sampling. The data collection technique was carried out using a questionnaire with a Likert scale which had been tested for validity and reliability. Data from this research were processed using SPSS 25.00. The results of this study show that the overall food quality variable is included in the adequate category at 55.68%. Overall employee service is included in the adequate category at 44.32%. Overall guest satisfaction is included in the less satisfied category at 40.60%. The influence of food quality and employee service on guest satisfaction with customized R Square is 51.3% while 48.7% is influenced by other factors.

This study aims to analyze the impact of service quality and hotel facilities on visiting intention, with visitor satisfaction as an intervening variable, using the SEM AMOS application. The case study was conducted on guests at UP Peak Hotel Semarang. The research method used is path analysis and the Sobel test to examine the mediation effect. The results show that service quality has a positive impact on visitor satisfaction, but this impact is not significant. In contrast, hotel facilities have a positive and significant impact on visitor satisfaction. Furthermore, visitor satisfaction was found to have a negative and insignificant impact on visiting intention. Path analysis also shows that service quality does not have a significant direct impact on visiting intention, but facilities do have a positive and significant impact. The Sobel test indicates that visitor satisfaction acts as an intervening variable between service quality and facilities with visiting intention.

This research is motivated by guest complaints at the Syariah Grand Bunda Bukittinggi Hotel which affect guest satisfaction, as well as the low occupancy rate. This study aims to determine the effect of Islamic Marketing Mix (pragmatism, pertinence, palliation, peer-support, pedagogy, persistence, and patience) on guest satisfaction at the Syariah Grand Bunda Bukittinggi Hotel. The method used in this study is a quantitative method. Using primary data through the distribution of questionnaires with a total of 45 statements to 96 respondents. Using purposive sampling technique. Data analysis conducted is multiple regression analysis with the help of the SPSS program version 23.00. The results of this study indicate that all Islamic Marketing Mix variables simultaneously have a significant effect on guest satisfaction at the Syariah Grand Bunda Bukittinggi Hotel. Partially shows that the variables of pragmatism, pedagogy, and patience have a significant positive effect on guest satisfaction at the Syariah Grand Bunda Bukittingi Hotel, while the variables of pertinence, palliation, peer-support, and persistence do not have a significant effect on guest satisfaction at the Syariah Grand Bunda Bukittinggi Hotel. Based on the research results, it is recommended to improve the Islamic Marketing Mix to achieve guest satisfaction.

This research is motivated by the problem of the influence of menu innovation on guest satisfaction at Pandan View resort and restaurant. This type of research is quantitative with a causal associative form. This research was conducted at Pandan View Mandeh resort and restaurant. The aim of this research is to evaluate the influence of menu innovation at Pandan View Mandeh resort and restaurant. The population in this study was 29,100 people, with a sample of 98 respondents. Data collection used a questionnaire with a Likert scale. Using descriptive analysis and classification of interval class scores using the SPSS version 26 program. Based on the research results, it is known that the overall indicator data with a result of 123.90 is categorized as very good. The size indicator of 12.16 is categorized as good, the price indicator of 15.92 is categorized as good, the appearance indicator of 15.43 is categorized as sufficient, the product availability indicator of 11.69 is categorized as sufficient, the guest satisfaction indicator of 34.35 is categorized as sufficient, the suitability of expectations indicator of 11.65 is categorized as sufficient, the indicator of interest in returning to visit is categorized as sufficient, the availability indicator is recommended 11.16 is categorized as sufficient. The results of this research also show that there is a significant influence of menu innovation (X) on guest satisfaction (Y). The Adjusted R square value of 0.406 indicates that these variables explain 40.6% of guest satisfaction, while the remaining 59.4% is influenced by other factors not examined in this research. Furthermore, F is 67.178 with a significance level of 0.000 <0.05 indicating a strong relationship between variables.

This research is motivated by a phenomenon related to guest satisfaction stayed at Ocean Beach Hotel Padang, where the were several complaints regarding the physical evidence and quality of service. This research purpose to reveal the physical evidence and quality of service effect on the satisfaction from guest staying at Ocean Beach Hotel Padang. This research type is associative research using quantitative data. The method used in this research is a survey method by distributing questionnaires. The research population were guests who had stayed at least once with a sample of 240 respondents. The technique for sampling is non probability sampling through purposive sampling technique. Collecting data in this study using a questionnaire with five answer choices. This study was adapted from previous research and has been tested for validity and reliability. Data analysis used linear regression analysis. The research results indicate that physical evidence (X1) effect om guest satisfaction (Y) and quality of service (X2) has an effect on satisfaction from guest (Y). This can be seen with a small sig value of 0.05.

Pelatihan dan pengembangan SDM sering kali diabaikan atau tidak diberikan prioritas yang cukup oleh pemilik hotel dan manajemen. Tamu mengharapkan pengalaman yang personal dan konsisten di berbagai tujuan wisata. Teknologi telah berperan penting dalam mempermudah akses informasi dan meningkatkan kepuasan tamu.Menyimpulkan hasil kegiatan pengabdian dan mencerminkan keberhasilan dalam meningkatkan kualitas akomodasi melalui pengembangan SDM. Memberikan rekomendasi untuk langkah-langkah selanjutnya dalam mempertahankan dan meningkatkan kualitas akomodasi di masa depan

Reformasi birokrasi bukan lagi sekedar tuntutan dari segenap elemen masyarakat yang mengharapkan agar birokrasi dan terutama aparatur dapat berkualitas lebih baik lagi. Oleh karena itu, pemerintah menegaskan kembali untuk mereformasi birokrasi guna mewujudkan clean government dan good governance dalam penyelenggaraan pemerintahan. Tujuan penelitian ini adalah menganalisis bagaimana SOP pelayanan tamu dan aplikasi buku tamu online dapat diterapkan sehingga memberikan kepuasan yang optimal kepada masyarakat. Fokus penelitian ini meliputi respon kepada pemberi layanan terhadap peningkatan pelayanan tamu. Lokus penelitian di Subbag Tata Usaha dan Rumah Tangga Wakil Gubernur. Hasil penelitian menunjukan berbagai manfaat baik bagi Pemerintah Provinsi Jawa Tengah sebagai pelaksanaan kewajiban penyediaan pelayanan publik yang prima. Manfaat bagi Biro Umum Setda Prov Jateng membantu pencapaian kinerja organisasi khususnya pencapaian target indeks kepuasan masyarakat, menciptakan pola data tamu yang sistematis sehingga data tersebut dapat menjadi pedoman dalam penyusunan anggaran pelayanan tamu di tahun yang akan datang. Bagi TU dan RT Wakil Gubernur Jawa Tengah dengan tersedianya Aplikasi Buku Tamu Online ini menjadikan pekerjaan sehari-hari lebih efektif dan efisien serta berfungsi juga sebagai alat monitoring hasil audiensi yang lebih optimal. Bagi masyarakat mendapatkan informasi yang jelas dan mendapatkan layanan tamu yang baik.    

Room Attendant adalah jabatan di dalam departemen housekeeping yang bertugas untuk membersihkan kamar dan memperhatikan kerapian dan kelengkapan kamar sebelum digunakan oleh tamu hotel. Tujuan penelitian adalah untuk mengetahui peran Room Attendant dalam meningkatkan pelayanan kepada tamu di The Alana Hotel & Convention Center Solo. Penelitian ini menggunakan teknik penelitian deskriptif kualitatif. Penelitian ini menggunakan teknik pengumpulan data melalui observasi, wawancara, dokumentasi dan studi pustaka. Sampel yang digunakan adalah 5 staf dan 5 tamu dan dianalisis menggunakan teknik triangulasi data. Data yang diperoleh menyatakan bahwa peran petugas kamar yang meliputi peran, peningkatan pelayanan serta kendala & solusi sudah baik, dibuktikan dengan wawancara bahwa sebagian besar tamu merasa puas. Dari hasil pembahasan dapat disimpulkan bahwa peran Room Attendant di The Alana Hotel & Convention Center Solo sudah cukup baik meliputi peran, peningkatan pelayanan, serta kendala & solusi.  

Kemampuan untuk memberikan pelayanan prima, konsep suasana yang nyaman dan menarik serta upayamenciptakan kepuasan absolut dari pengunjung adalah bagian penting yang harus direalisasikan dalam bisnis hotel. Tujuan penelitian ini adalah untuk menganalisis tingkat kesenjangan antara kepentingan dan kinerja dari atribut-atribut kualitas layanan, kepuasan pengunjung pada Wing Hotel Kualanamu. Responden dalam penelitian ini 98 orang karyawan Wing Hotel Kualanamu. Data diperoleh melalui wawancara dan observasi. Teknik analisis data berupa importance performance analysis. Pada analisis IPA untuk penilaian berdasarkan kualitas pelayanan, penilaian harapan dilakukan oleh tamu yang menginap di Wing Hotel Kualanamu sedangkan penilaian kinerja karyawan dilakukan oleh General Manager Wing Hotel Kualanamu dengan merujuk pada 8 indikator, yaitu attitude, dicipline, loyalitas, inisiatif, speedity, work quality, responsible, dan skill and knowledge. Untuk penilaian berdasarkan posisi jabatan, penilaian harapan dilakukan oleh General Manager Wing Hotel Kualanamu sedangkan penilaian kinerja karyawan dilakukan oleh Head of Department. Hasil penelitian menunjukkan bahwa (1) Karyawan yang memerlukan penanganan yang perlu diprioritaskan oleh pihak Wing Hotel Kualanamu dalam hal peningkatan kualitas pelayanan di tahun 2020 ada 6 profesi dan pada tahun 2021 ada 9 profesi; (2) Karyawan yang perlu mempertahankan kinerjanya pada tahun 2020 ada 9 profesi Executive Chef, Steward, Security Crew, Chief Accounting, IT, HRD, HRGA, General Adm, Leader Gardener dan pada tahun 2021 ada 11 profesi; (3)Karyawan dengan kinerja rendah dan tingkat prioritas pekerjaan rendah pada tahun 2020 ada 7 profesi dan pada tahun 2021 ada 6 profesi; (4) Karyawan dengan tingkat kepentingan yang rendah, namun tingkat kinerja tinggi pada tahun 2020 ada 9 profesi dan pada tahun 2021 ada 10 profesi.

Tujuan penelitian ini adalah untuk mengetahui dan menjelaskan pengaruh pelayanan terhadap kepuasan tamu, untuk mengetahui dan menjelaskan pengaruh produk terhadap kepuasan tamu, untuk mengetahui dan menjelaskan  pengaruh fasilitas terhadap kepuasan tamu dan untuk mengetahui dan menjelaskan variabel mana yang paling berpengaruh terhadap kepuasan tamu. Jenis penelitian yang digunakan dalam penelitian ini adalah survey. Metode penelitian yang digunakan adalah metode penelitian kuantitatif. Metode pengumpulan data yang digunakan pada penelitian ini adalah kuesioner, observasi dan studi pustaka. Sedangkan analisis data dalam penelitian ini adalah analisis regresi berganda, uji hipotesis dan uji goodness of fit (uji F dan R^2). Berdasarkan Hasil penelitian juga diketahui bahwa ada pengaruh signifikan antara pelayanan terhadap kepuasan tamu dengan nilai signifikan sebesar 0,000 yang lebih kecil dari nilai α sebesar 0,122, Hasil penelitian juga diketahui bahwa ada pengaruh signifikan antara produk terhadap kepuasan tamu dengan nilai signifikan sebesar 0,002 yang lebih kecil dari nilai α sebesar 3,123,  dan Hasil penelitian juga diketahui bahwa ada pengaruh signifikan antara fasilitas terhadap kepuasan tamu dengan nilai signifikan sebesar 0,000 yang lebih kecil dari nilai α sebesar 3,673.

Penelitian tentang kualitas pelayanan dan fasilitas terhadap kepuasan tamu. Kualitas pelayanan adalah suatu keadaan dinamis yang berkaitan erat dengan produk, jasa, sumber daya manusia, serta proses dan lingkungan yang setidaknya dapat memenuhi atau malah dapat melebihi kualitas pelayanan yang di harapkan. Metode yang digunakan adalah metode kuantitatif, faktual, dan akurat dengan membuat angket pada responden ( pengguna jasa coffee shop ) yang akan menjawab pertanyaan tentang akomodasi dan lokasi terhadap kepuasan tamu Kliri Coffee and Space Semarang. Penelitian ini menggunakan desain penelitian regresi dan korelasi yang merupakan garis trend dari suatu kegiatan atau variabel yang terdiri dari 2 faktor atau lebih. Dari hasil penelitian dapat disimpulkan bahwa Kualitas Pelayanan memiliki pengaruh positif terhadap Kepuasan Tamu, sehingga hipotesis diterima.

Data penelitian ini diperoleh melalui kuesioner. Sampel yang digunakan dalam penelitian ini yaitu 40 responden. Hasil penelitian diharapkan dapat memberikan informasi yang berguna bagi pihak manajemen. Data yang digunakan menggunakan analisis analisis kuantitatif. Analisis kuantitatif menggunakan analisis regresi linier berganda untuk mengetahui pengaruh variabel independen terhadap variabel dependen, uji hipotesis yang sebelumnya diuji dengan uji validitas dan uji reliabilitas. Hasil analisis regresi linier berganda menunjukkan adanya pengaruh kualitas pelayanan dan harga terhadap kepuasan tamu. maka hasil uji analisis regresi linier berganda menunjukkan nilai F yang signifikan dengan nilai koefisien determinasi R2 sebesar 0,535. Hal ini menunjukkan bahwa untuk meningkatkan kepuasan tamu perlu adanya kualitas pelayanan dan harga yang baik.

Penelitian ini dilakukan di Hotel Louis Kienne Pandanaran Semarang. Terdapat beberapa faktor yang mempengaruhi kepuasan tamu. Dalam penelitian ini dibatasi pada kualitas pelayanan terhadap peningkatan kepuasan tamu. Karena kualitas pelayanan yang lebih ditingkatkan maka tamu pun juga merasakan kepuasan dan kepuasan tamu pun juga lebih meningkat. Tujuan penelitian ini yaitu menjelaskan analisis kualitas pelayanan sebagai upaya meningkatkan kepuasan tamu di hotel louis kienne pandanaran di kota semarang. Penelitian ini dilakukan dengan penelitian bermetode kualitatif deskriptif. Teknik pengumpulan data menggunakan metode wawancara dengan memperoleh data dan fakta yang diperlukan, observasi, dan studi dokumentasi. Peneliti menggunakan responden sebanyak 15 orang, dengan rincian 10 responden tamu, 1 responden human resource department, 1 waiter, 1 housekepper, 1 receptionist, 1 chef. Dari hasil penelitian ini dapat diketahui bahwa 1. Dalam melakukan peranannya yaitu sebagai karyawan Hotel Louis Kienne Pandanaran Semarang mereka sudah cukup baik dalam mengerjakan pekerjaan sesuai dengan department mereka dan mereka sudah memberikan pelayanan yang prima dan kinerja yang baik dalam melayani tamu hotel, 2. Ada beberapa karyawan yang masih bingung terhadap job desk nya dan masih belum bekerja  secara maksimal untuk melayani tamu, 3. Kekompakan dan koordinasi karyawan dalam bekerja sama dalam bertugas mempunyai pengauh penting terhadap pelayanan dan kepuasan yang diberikan kepada tamu.