PERAN KOMUNIKASI ANTARPRIBADI TERHADAP PENINGKATAN KUALITAS FOOD AND BEVERAGE PRODUCT TEAM KITCHEN DI HARRIS RESORT WATERFRONT BATAM
Indonesia
Abstract
This research aimed to determine the role of interpersonal communication in improving food quality in the Food and Beverage Product Team Kitchen at Harris Resort Waterfront Batam and also to determine the obstacles experienced by this division in providing the best quality food in creating guest satisfaction through the dishes served by Food and Beverage Product Team Kitchen at Harris Resort Waterfront Batam The research method used a descriptive qualitative approach. The results of the research showed that interpersonal communication has played a role in improving working relationships that are harmonious, open, positive, strong empathy, support and equality are implemented to ensure the quality of the food served by this team. The existence of good relationships and implementing appropriate interpersonal communication during work time actually made the work team focus on the process of serving food both in terms of color, texture, taste, presentation, as well as providing fast, responsive, caring and friendly service to guests who visit the restaurant so that experience service that feels at home. In the future, the team is expected to have openness in conveying their complaints in the food preparation process at large events, such as the need for accurate forecasting of cooking ingredients and technical equipment when cooking at events held outdoors. Keywords: Interpersonal Communication, Quality Improvement, Serving, Food & Beverage Team
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