Analisis kualitas layanan di era pandemi Covid-19 di Restoran Swiss Bistro, Swiss Belinn Kristal Kupang

Mataratu, Mone Aprilian (2021) Analisis kualitas layanan di era pandemi Covid-19 di Restoran Swiss Bistro, Swiss Belinn Kristal Kupang. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Kualitas layanan adalah penyampaian produk berupa jasa yang sesuai atau melebihi keinginan atau harapan pelanggan. Tujuan dari laporan magang ini adalah untuk mengetahui tingkat kualitas layanan di era pandemi Covid-19 di Restoran Swiss Bistro, Swiss Belinn Kristal Kupang. Metode pendukung penyusunan laporan magang ini adalah metode praktik langsung, observasi, dokumentasi dan tinjauan pustaka. Analisis menggunakan metode deskriptif terhadap dimensi kualitas pelayanan dan protokol kesehatan. Hasil analisis menunjukkan bahwa tingkat kualitas layanan adalah rendah dan terdapat beberapa faktor penyebab rendahnya tingkat kualitas layanan. Oleh karena itu diperlukan adanya perbaikan dalam kualitas layanan di Restoran Swiss Bistro. Kata kunci: kualitas layanan, pandemi, restoran. Referensi: 19 (1987-2020)

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Mataratu, Mone AprilianNIM01541170217monemataratu28@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorSianipar, RosiannaNIDN0305126501UNSPECIFIED
Uncontrolled Keywords: kualitas layanan; pandemi; restoran
Subjects: T Technology > TX Home economics > TX 901-953 Hospitality Industry
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Tourism > Hotel Management
Current > Faculty/School - UPH Karawaci > Faculty of Tourism > Hotel Management
Depositing User: Users 18136 not found.
Date Deposited: 01 Mar 2021 05:14
Last Modified: 01 Mar 2021 05:14
URI: http://repository.uph.edu/id/eprint/24845

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