Alifa, Alifa and Triutama, Oqke Prawira (2016) Impact of the Existence of Student Intern Towards Restaurant Service Quality in Hotel Indonesia KEMPINSKI Jakarta. Bachelor thesis, Swiss German University.

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Abstract

Tangible, Empathy, Reliability, Responsiveness, and Assurance are the five dimensions of service quality. It has an important role to the business that it have to deliver correctly. Service employee, in this research is intern student, needs to have the qualifications to do so. The qualifications are Knowledge, Skill, Attitude, and Personality. The purpose of this research is to study the relation between student intern qualifications to the impact of their quality of service as an intern in hotel during the internship program. The approach used in this research is explanatory research. Data collected using combination of literature research from expert theoretical views, website, and questionnaires. 100 questionnaires were sent out to respondents, the data were analyzed using Pearson Correlation, Cronbach’s Alpha, and Non-Parametric test using Chi Square. The result of this quantitative research is there are correlation between student intern and restaurant service quality, with the conclusion that attitude is the most affecting factor.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Internship; Service Quality.
Subjects:	T Technology > TX Home economics > TX901 Hospitality industry T Technology > TX Home economics > TX911 Hotel management
Divisions:	Faculty of Business Administration and Communication > Department of Hotel and Tourism Management
Depositing User:	Atroridho Rizky
Date Deposited:	14 Jul 2020 07:36
Last Modified:	14 Jul 2020 07:36
URI:	http://repository.sgu.ac.id/id/eprint/1186

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