PROSEDUR CHECK IN DAN CHECK OUT DALAM MELAYANI TAMU KARANTINA COVID-19 DI GOLDEN BOUTIQUE HOTEL KEMAYORAN

TITIS ANNISSA, . (2022) PROSEDUR CHECK IN DAN CHECK OUT DALAM MELAYANI TAMU KARANTINA COVID-19 DI GOLDEN BOUTIQUE HOTEL KEMAYORAN. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

Text TA_Titis Annissa_Revisi Fix.pdf Restricted to Registered users only Download (2MB)

Abstract

Semenjak datangnya pandemic Covid-19 banyak hotel yang mengalami penurunan jumlah wisatawan yang datang untuk menginap di hotel, hal ini mengakibatkan occupancy penjualan kamar hotel ikut mengalami penurunan, salah satu upaya yang dilakukan oleh industri perhotelan untuk meningkatkan occupancy adalah dengan menjadikan hotel sebagai tempat karantina bagi pelaku perjalanan luar negeri. Terdapat prosedur dan proses yang berbeda dibandingkan dengan melayani tamu regular. Salah satu proses dan pelayanan prosedur yang berbeda adalah proses Check-in dan Check-out. Penelitian ini bertujuan untuk mengetahui bagaimana Prosedur check-in dan check-out dan apa saja kendala yang dihadapi saat melayani tamu karantina. Penulisan tugas akhir ini berupa penulisan deskriptif. Data yang diperoleh dari observasi, wawancara dan studi pustaka. Hasil dari penelitian ini menunjukkan bahwa ada 4 SOP (Standard Operating Prosedur) untuk melakukan proses check-in dan check-out dalam melayani tamu karantina covid-19, terdapat juga perbedaan perbedaan saat melakukan check-in dan check-out tamu karantina covid-19 dengan tamu regular dan terdapat beberapa kendala dan permasalahan yang dihadapi saat melakukan proses check-in dan check-out tamu karantina covid-19 ********************** Since the arrival of the Covid-19 pandemic, many hotels have experienced a decrease in the number of tourists who come to stay at hotels, this has resulted in a decrease in hotel room sales occupancy, one of the efforts made by the hospitality industry to increase occupancy is to make hotels as quarantine places for foreign travellers. There are different procedures and processes compared to serving regular guests. One of the different processes and service procedures is the Check-in and Check-out process. This study aims to find out how the check-in and check-out procedures are and what are the obstacles faced when serving quarantine guests. The writing of this final project is in the form of descriptive writing. Data obtained from observations, interviews and literature study. The results of this study indicate that there are 4 SOPs (Standard Operating Procedures) to carry out the check-in and check-out processes in serving COVID-19 quarantine guests, there are also differences when checking in and checking out Covid-19 quarantine guests. with regular guests and there are several obstacles and problems encountered during the check-in and check-out process for COVID-19 quarantine guests

Item Type:	Thesis (Diploma)
Additional Information:	1). Rezka Fedrina, S.St Par, MM
Subjects:	Ilmu Sosial > Pariwisata
Divisions:	FIS > D IV Usaha Perjalanan Wisata
Depositing User:	sawung yudo
Date Deposited:	21 Oct 2024 02:36
Last Modified:	21 Oct 2024 02:36
URI:	http://repository.unj.ac.id/id/eprint/51714

Actions (login required)

View Item