{"title":"三宝垄UTC酒店宴会厅旺季业绩分析","authors":"Artin Bayu Mukti, A. N. Rosyid","doi":"10.52465/jogasto.v1i1.123","DOIUrl":null,"url":null,"abstract":"This research was conducted to find out how the banquet section performance during high season at UTC Hotel Semarang. The analytical method used in this study is Qualitative description of the method of collecting data through 4 ways, namely, interviews, observations, questionnaires and literature. The results of data analysis stated that the banquet operations went smoothly. While the obstacles faced by the banquet section are the limitations of Human Resources. The performance of the banquet staff at the time of the high season is good and maximum.","PeriodicalId":344196,"journal":{"name":"Journal of Gastro Tourism","volume":"14 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Analysis of banquet section performance during high season at the UTC Hotel Semarang\",\"authors\":\"Artin Bayu Mukti, A. N. Rosyid\",\"doi\":\"10.52465/jogasto.v1i1.123\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"This research was conducted to find out how the banquet section performance during high season at UTC Hotel Semarang. The analytical method used in this study is Qualitative description of the method of collecting data through 4 ways, namely, interviews, observations, questionnaires and literature. The results of data analysis stated that the banquet operations went smoothly. While the obstacles faced by the banquet section are the limitations of Human Resources. The performance of the banquet staff at the time of the high season is good and maximum.\",\"PeriodicalId\":344196,\"journal\":{\"name\":\"Journal of Gastro Tourism\",\"volume\":\"14 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-01-11\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Gastro Tourism\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.52465/jogasto.v1i1.123\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Gastro Tourism","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.52465/jogasto.v1i1.123","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Analysis of banquet section performance during high season at the UTC Hotel Semarang
This research was conducted to find out how the banquet section performance during high season at UTC Hotel Semarang. The analytical method used in this study is Qualitative description of the method of collecting data through 4 ways, namely, interviews, observations, questionnaires and literature. The results of data analysis stated that the banquet operations went smoothly. While the obstacles faced by the banquet section are the limitations of Human Resources. The performance of the banquet staff at the time of the high season is good and maximum.
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