USAHA FOOD AND BEVERAGE MANAGEMENT DALAM

MENINGKATKAN KINERJA WAITER DAN WAITRESS DI

LOMBOK PLAZA HOTEL

PROPOSAL

UNTUK PENYUSUNAN KTA DIPLOMA TIGA

DIAJUKAN OLEH

Nama Mahasiswa

: I GEDE DONIKA PUTRA

NPM

: 09.3.01.019

Program Studi

: Diploma Tiga

Jurusan

: Perhotelan

AKADEMI PARIWISATA (AKPAR)

MATARAM
2012

USAHA FOOD AND BEVERAGE MANAGEMENT DALAM

MENINGKATKAN KINERJA WAITER DAN WAITRESS DI
LOMBOK PLAZA HOTEL
Disetujui Oleh :
Tanggal :

Dosen Pembimbing I,

Dosen Pembimbing II,

Dra.SP.Damayanti, M.Pd.

Made Murdana, M.Par

197308142005011001

196012181987032001
Mengetahui :
Direktur,

Drs. Halus Mandala, M.Hum.

NIP : 19571128 198403 1 003

KATA PENGANTAR
Puji syukur penulis ucapkan kepada Tuhan Yang Maha Esa yang telah melimpahkan
anugerahnya sehingga penulis dapat menyelesaikan proposal ini.
Penulisan proposal ini merupakan tugas yang harus diselesaikan dalam pendidikan Diploma III
program studi pariwisata bidang keahlian perhotelan pada Akademi Pariwisata Mataram. Judul
yang dipilih oleh penulis dalam proposal ini adalah Usaha Food And Beverage Management
Dalam Meningkatkan Kinerja Waiter Dan Waiterss Di Lombok Plaza Hotel
Dalam penulisan proposal ini penulis menyadari sepenuhnya ada kekurangan walaupun
telah berusaha dengan kemampuan yang dimiliki untuk menyajikan proposal ini dengan sebaikbaiknya. Untuk itu penulis menerima kritik dan saran yang bersifat membangun demi
kesempurnaan proposal ini.

Mataram, Mei 2012

penulis

DAFTAR ISI
HALAMAN JUDUL ......................................................................................................i
HALAMAN PERSETUJUAN........................................................................................ii
KATA PENGANTAR ....................................................................................................iii
DAFTAR ISI...................................................................................................................iv
BAB I PENDAHULUAN ...............................................................................................1
1.1. Latar Belakang .........................................................................................................1
1.2. Rumusan Masalah ....................................................................................................2
1.3. Tujuan dan Manfaat Penelitian ....................................................................2
1.3.1. Tujuan Penelitian ...............................................................................2
1.3.2. Manfaat Penelitian .............................................................................2
1.3.2.1. Manfaat Teoritis ....................................................................2
1.3.2.2. Manfaat Praktis ......................................................................2
BAB II LANDASAN TEORI .........................................................................................3
2.1. Pengertian Hotel ...........................................................................................3
2.2. Departemen-Departement Yang Ada Di Hotel ............................................3
2.2.1. Front Office Departement ..................................................................3
2.2.2. Housekeeping Departement ...............................................................3
2.2.3. Food And Beverage Departement ......................................................3
2.2.4. Accounting Departement ...................................................................3
2.2.5. Marketing Departement .....................................................................3
2.2.6. Security Departement .........................................................................4
2.2.7. Engineering Departement...................................................................4
2.2.8. Personal Departement ........................................................................4
2.3. Food And Beverage Deparement .................................................................4
2.4.Seksi-Seksi Yang Ada Di Food Beverage Service ......................................4
2.4.1. Restaurant Manager ..........................................................................4
2.4.2. Head Waiter Restaurant .....................................................................4
2.4.3. Captain Restaurant ............................................................................5
2.4.4. Waiter And Waitress Restaurant ........................................................5
2.4.5. Bus Bay ..............................................................................................6
2.5. Pengertian Standar Operasional Procedur ....................................................6
2.6. Standar Operasional Prosedur Restaurant ....................................................6
2.6.1. Persiapan Restaurant ..........................................................................6
2.6.2. Waktu Opertaional Restaurant ...........................................................7
2.6.3. Menutup Restaurant ...........................................................................7
2.7. Pengertian Manajemen .................................................................................8
2.8. Fungsi Manajemen .......................................................................................8
2.8.1.Perencanaan (Planning) .......................................................................8
2.8.2.Pengorganisasian (Organizing) ...........................................................8
2.8.3.Penyusunan Formasi (Staffing) ...........................................................8
2.8.4.Memimpin (Leading) ..........................................................................8
2.8.5.Pengawasan (Controlling) ...................................................................8
2.9. Fungsi Operational Manajemen ...................................................................8
2.10.Pengertian Usaha .........................................................................................9

2.11.Pengertian Kinerja .......................................................................................9

2.12.Pengertian Pelatihan ....................................................................................9
BAB III METODE PENELITIAN .................................................................................11
3.1. Metode Penentuan Subjek penelitian ...........................................................11
3.2. Metode Pengumpulan Data ..........................................................................11
3.2.1. Metode Quesioner ..............................................................................11
3.2.2. Metode Dokumentasi .........................................................................11
3.3. Jenis Dan Sumber Data ................................................................................11
3.3.1. Jenis Data ...........................................................................................11
3.3.2. Sumber Data .......................................................................................11
3.3.2.1. Data Primer ...........................................................................11
3.3.2.2. Data Sekunder .......................................................................11
3.4.Metode Analisis Data ....................................................................................11
DAFTAR PUSTAKA
LAMPIRAN-LAMPIRAN SISTEMATIKA KTA