Sutrisno, Marcel Devara and Abryanto, Rano and Bustaman, Yosman (2022) THE INFLUENCE OF STANDARD OPERATIONAL PROCEDURE AND EMPLOYEE DEVELOPMENT TOWARD PRODUCT QUALITY AT HOTEL "X". Bachelor thesis, Swiss German University.

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Abstract

The food and beverage industry has been an attractive industry for modern civilized people, especially for food enthusiasts. As the population grows, so does the number of food and beverage consumers. Therefore, the aim of this study is to identify the factors that influence food and beverage product quality in Hotel " X ". There are three variables that are used in this research: Standard Operational Procedure, Employee Development, and Product Quality. The data was collected from 36 respondents who are 16-50+ years old, and the data was taken from the kitchen and service department respondents at Hotel "X". The findings indicated that all independent variables had an 82.3% impacted dependent variable. Furthermore, Standard Operational Procedures and Employee Development have an influence on Product Quality. Based on the result, this study has found the key for the company to develop their procedure as well as recommendation to the future writer.

Item Type:	Thesis (Bachelor)
Subjects:	T Technology > TX Home economics > TX911 Hotel management
Divisions:	Faculty of Business Administration and Communication > Department of Hotel and Tourism Management
Depositing User:	Mr Arinton Sinaga
Date Deposited:	10 Dec 2024 09:05
Last Modified:	10 Dec 2024 09:05
URI:	http://repository.sgu.ac.id/id/eprint/2684

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