DAFTAR ISI

KATA PENGANTAR .......................................................................................i

DAFTAR ISI .................................................................................................ii

DAFTAR GAMBAR .........................................................................................iii

DAFTAR TABEL ............................................................................................iv

BAB I : PENDAHULUAN ................................................................................5

1.1. Latar Belakang Masalah ................................................................5

1.2. Identifikasi dan Batasan Masalah ..................................................8

1.2.1. Identifikasi Masalah.............................................................8

1.2.2. Batasan Masalah .................................................................8

1.3. Manfaat dan Tujuan Penulisan ......................................................8

1.3.1. Manfaat Penulisan ..............................................................8

1.3.2. Tujuan Penulisan ................................................................9

1.4. Metode Penelitian dan Teknik Pengumpulan Data ..........................9

1.4.1. Metode Penelitian ...............................................................9

1.4.2. Teknik Pengumpulan Data ...................................................10

1.5. Sistematika Penulisan ...................................................................11

BAB II : LANDASAN TEORI ...........................................................................13

2.1. Hotel...........................................................................................13

2.1.1. Pengertian Hotel ................................................................13

2.1.2. Fungsi Hotel ......................................................................15

2.1.3. Klasifikasi Hotel .................................................................15

2.1.4. Departemen Yang Ada di Hotel ...........................................17

2.2. Departemen Food and Beverage Service ......................................19

2.2.1. Pengertian Food and Beverage ...........................................19

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 2.2.2. Bagian Food and Beverage Departemen ..............................20

2.3. Bar ............................................................................................22

2.3.1. Pengertian Bar ...................................................................22

2.3.2. Jenis-Jenis Bar ...................................................................23

2.4. Bartender ...................................................................................25

2.4.1. Pengertian Bartender .........................................................25

2.4.2. Deskripsi Pekerjaan Bartender ............................................26

2.4.3. Lingkup Kerja Bartender .....................................................27

2.5. Waiter / Pramusaji ......................................................................27

2.5.1. Pengertian Waiter / Pramusaji ............................................27

2.5.2. Bar Waiter .........................................................................28

2.6. Kinerja .......................................................................................29

2.6.1. Pengertian Kinerja .............................................................29

2.6.2. Faktor Yang Mempengaruhi Kinerja ....................................30

2.7. Beban Kerja ...............................................................................30

2.7.1. Pengertian Beban Kerja ......................................................30

2.7.2. Faktor-Faktor Yang Mempengaruhi Beban Kerja ..................31

BAB III : GAMBARAN UMUM PERUSAHAAN & PENELITIAN MASALAH...............33

3.1.Sejarah Umum Perusahaan .........................................................33

3.1.1. Sejarah Hotel ....................................................................33

3.1.2. Fasilitas Hotel ....................................................................36

3.2.Penelitian Masalah ......................................................................44

3.2.1. Tidak Maksimalnya Kinerja Bartender Saat Operasional Bar ..44

3.2.2. Kurangnya Bar Waiter Pada Operasional Bar di BLR..............44

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BAB IV : ANALISIS PERMASALAHAN ..............................................................45

4.1. Tidak Maksimalnya Kinerja Bartender Saat Operasional Bar ..........45

4.1.1. Pelayanan yang Tidak Maksimal dan Motivasi Yang Menurun53

4.2. Kurangnya Bar Waiter Pada Operasional Bar Di BLR......................54

BAB V : KESIMPULAN DAN SARAN ................................................................62

5.1. Kesimpulan ................................................................................62

5.1.1. Tidak Maksimalnya Kinerja Bartender Saat Operasional Bar ..62

5.1.2. Kurangnya Bar Waiter Pada Operasional Bar Di BLR Resort . .62

5.2. Saran .........................................................................................63

5.2.1. Tidak Maksimalnya Kinerja Bartender Saat Operasional Bar ..63

5.2.2. Kurangnya Bar Waiter Pada Operasional Bar Di BLR .............63

DAFTAR PUSTAKA

BIODATA

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