KINERJA WAITER/WAITRESS DI NOBLE COURT CHINESE RESTAURANT GUMAYA TOWER HOTEL SEMARANG UNTUK MENDUKUNG PARIWISATA BERKELANJUTAN
Sari
ABSTRAK
Penelitian ini bertujuan untuk menganalisis kinerja waiter/waitress/waiteress di Noble Court Chinese Restaurant, Gumaya Tower Hotel Semarang, dalam mendukung pariwisata berkelanjutan. Fokus utama penelitian ini adalah untuk mengidentifikasi peran dan kinerja waiter/waitress dalam memberikan layanan yang berkualitas serta kontribusinya terhadap keberlanjutan pariwisata dengan tolok ukur dari guest comment card yang disi oleh tamu, baik dari aspek sosial, ekonomi, maupun lingkungan. Metode penelitian yang digunakan adalah pendekatan kualitatif dengan pengumpulan data melalui wawancara mendalam dan observasi langsung di restoran. Informan penelitian terdiri dari para waiter/waitress dengan jumlah 5 orang, manajer restoran, dan 30 pengunjung restoran. Hasil penelitian menunjukkan bahwa kinerja waiter/waitress yang, terlatih, dan paham tentang produk lokal serta keberagaman budaya, berkontribusi besar dalam menciptakan pengalaman kuliner yang mendukung prinsip pariwisata berkelanjutan. Selain itu, mereka juga turut berperan dalam implementasi kebijakan pengelolaan sampah dan pemilihan bahan makanan yang ramah lingkungan. Penelitian ini memberikan gambaran tentang pentingnya peran tenaga kerja restoran yang memilki pengetahuan tentang produk lokal sangat mendukung keberlanjutan pariwisata di Semarang.
Kata Kunci: Kinerja waiter/waitress, Chines Food Restauran, Pariwista Berkelanjutan
ABSTRACT
This study aims to analyze the performance of waiters/waitresses at Noble Court Chinese Restaurant, Gumaya Tower Hotel Semarang, in supporting sustainable tourism. The main focus of this study is to identify the role and performance of waiters/waitresses in providing quality service and their contribution to sustainable tourism, measured by guest comment cards filled out by guests, covering social, economic, and environmental aspects. The research method used is a qualitative approach, with data collected through in-depth interviews and direct observation at the restaurant. The research informants consisted of five waiters/waitresses, the restaurant manager, and 30 restaurant customers. The results show that the performance of waiters/waitresses, who are well-trained and knowledgeable about local products and cultural diversity, contributes significantly to creating a culinary experience that supports the principles of sustainable tourism. Furthermore, they also play a role in implementing waste management policies and selecting environmentally friendly food ingredients. This study illustrates the importance of restaurant workers who possess knowledge of local products in supporting sustainable tourism in Semarang.
Keywords: Waiter/waitress performance, Chinese food restaurant, sustainable tourism
Kata Kunci
Referensi
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DOI: https://doi.org/10.31294/par.v12i2.26213
