Hidangan Buffet di Regular Event “Ramayana Night Market” Hotel Hyatt Regency Yogyakarta

https://doi.org/10.22146/jpt.24969

Handayani Rahayuningsih(1*), Bramanti Aditya(2)

(1) Diploma Kepariwisataan, Sekolah Vokasi, Universitas Gadjah Mada
(2) Diploma Kepariwisataan, Sekolah Vokasi, Universitas Gadjah Mada
(*) Corresponding Author

Abstract


Hyatt Regency Yogyakarta has strategies to increase the number of visitors to the hotel. One of the strategies made by Hyatt Regency Yogyakarta regular event “Ramayana Night Market" which is held every Saturday night.  The purposes of this research are to know the buffet menu and the layout of buffet in regular event “Ramayana Night Market” at Kemangi Bistro Hyatt Regency Yogyakarta. This research used observation, interview, and documentation techniques to collect the data. The results showed that the menu in regular event “Ramayana Night Market” are presented on the long table buffet and ranged from appetizer, main course, and dessert. Regular event “Ramayana Night Market” serve traditional food as concept. The layout of the buffet at regular event “Ramayana Night Market” is made to grouping the menu based on the type (appetizer, main course, and dessert) to make it easy for the customers to take the food from the buffet.

Keywords


Hyatt Regency Yogyakarta; Ramayana; Buffet

Full Text:

PDF


References

Etika, Lulut. 2016. “Peran Media Sosial Dalam Membantu Promosi Special Event di Hyatt Regency Yogyakarta Oleh Public Relation Section pada Februari-Maret 2016”. Tugas Akhir. Yogyakarta: Universitas Gadjah Mada. Kotler, P. 2000. "Manajemen Pemasaran". Jakarta: PT. Prenhallindo. Primastuti, Hana Shofya Brian. 2016. “Perbandingan Tipe Pelayanan Buffet Service dan Cafeteria Service pada Pelayanan Makan Siang di Kantin Sekolah Terhadap Tingkat Asupan Energi dan Protein pada Siswa SMA di Kota Yogyakarta”. Skripsi. Yogyakarta: Universitas Gadjah Mada. Rahmaputri, Astrid Nuke. 2015. “Berbagai Macam Menu Breakfast dan Ala Carte yang Disajikan di Kemangi Bistro Hyatt Regency Hotel Yogyakarta”. Tugas Akhir. Yogyakarta: Universitas Gadjah Mada. Rumekso. 2002. “Housekeeping Hotel Floor Section”. Yogyakarta: Andi. Setiawan, Gabriel Indra. 2014. “Penerapan Menu Buffet Bagi Tamu Group di Sejahtera Family Hotel dan Apartment Yogyakarta”. Tugas Akhir. Yogyakarta: Universitas Gadjah Mada. Soekresno dan Pendit, S. I. 1996. "Petunjuk Praktek Pramusaji Food & Beverage Service, Buku Panduan Sekolah Pariwisata & Perhotelan". Jakarta: PT Gramedia Pustaka Utama. Sulastiyono, A. 2011. "Manajemen Penyelenggaraan Hotel, Seri Manajemen Usaha Jasa, Sarana Pariwisata dan Akomodasi". Jakarta: CV. Alpabeta. Suryawardani, Franciska Ririn. 2015. ”Prosedur Pelayanan Evening Cocktail untuk Meningkatkan Kepuasan Tamu di Regency Club Lounge Hotel Hyatt Regency Yogyakarta”. Tugas Akhir. Yogyakarta: Universitas Gadjah Mada.



DOI: https://doi.org/10.22146/jpt.24969

Article Metrics

Abstract views : 3344 | views : 9472

Refbacks

  • There are currently no refbacks.


Copyright (c) 2017 Handayani Rahayuningsih, Bramanti Aditya

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Jurnal Pariwisata Terapan is published by Sekolah Vokasi, Universitas Gadjah Mada, Indonesia with registered number ISSN 2580-1031 (Print) and ISSN 2580-104x (Online). This website is licensed under a Creative Commons Attribute-ShareAlike 4.0 International License. Built on the Public Knowledge Project's OJS 2.4.8.1.

free hit counter View My Stats =======