KOORDINASI KERJA FOOD AND BEVERAGE SERVICE DENGAN FOOD AND BEVERAGE PRODUCT DALAM OPERASIONAL BREAKFAST DI FAVE HOTEL AHMAD YANI BANJARMASIN

Abstract

The problem under study is to find out how to coordinate work
at Favehotel Ahmad Yani Banjarmasin, especially F&B
Service and F&B Products at breakfast. Cooperation between
the two parts of a department is very common, the work
coordination that exists between the restaurant and the kitchen
is one form of cooperation. Subjects and objects of research
are the subjects of this research are employees who work in
the food and beverage service and food and beverage products
section, while the object is about the collaboration between
f&b service and f&b products at breakfast. In this study,
researchers used data collection methods by interviewing each
employee who worked in the f&b service and f&b product
departments and observing at each breakfast to see their
coordination. The results of the study found that the division of
tasks and cooperation that occurred in the field was very neat
and professional with evidence of a maintained occupancy
level even though there had been many complaints by guests.
Employees of the Food and Beverage department stated that
their work coordination, namely Food and Beverage service
with Food and Beverage Product, was very good and solid as
a team.