Peran Kinerja Pastry Dalam Menghasilkan Produk Berkualitas Di Hotel Santika Premiere Yogyakarta

Ratih Winarno dan Atun Yulianto


Data collection was conducted in this study pastry section Santika Premiere Yogyakarta. Research methods with qualitative descriptive analysis based on the theory and applied research in the field. The collection of data is used to obtain the particulars relating to the research through observation, interviews, documentation and literature. From the results of research and discussion shows that performance of employees in the hotel pastry Santika Premiere Yogyakarta has been greatly support the smooth operation of the hotel. This is shown by the performance of employees pastry that can produce the highest quality products. All operations related to the pastry section went well and the employees working order in accordance with standard operating procedures that have been determined. The best strategy is to produce a knowing response over the hotel pastry products and how employees in an attempt to overcome operational constraints at the time of employment.

 Keyword : Pastry Section, quality Product, performence of employe

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Terbit setiap bulan Maret & September, ISSN : 2087-0086 (print), 2655-5433 (online)

Dipublikasikan oleh LPPM Universitas Bina Sarana Informatika

Jl. Kramat Raya No.98, Kwitang, Kec. Senen, Kota Jakarta Pusat, DKI Jakarta 10450
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