PELAKSANAAN PENGOPERASIAN BANQUET WEDDING DI DEPARTEMEN FOOD AND BEVERAGE HOTEL GRAND CENTRAL PEKANBARU

Abstract

The rapid development of accommodation is forcing companies to continue to improve service quality. The number of competitors also makes the hotel creative for the development of hotel chains, such as MICE (meetings, icentives, coference, and exibition) into hotel business land in addition to public services such as staying overnight, with MICE being able to increase revenue such as wedding events. Therefore this study aims to find out (1)the implementation of the banquet wedding operation in the of food and beverage department of the Grand Central Pekanbaru Hotel; (2)obstacles in carrying out the operation of a banquet wedding in the food and beverage department of the Grand Central Pekanbaru Hotel. The design of this research is descriptive qualitative. The subjects of this study were key informants and additional informants. Key informants namely, the banquet captain of the Grand Central Pekanbaru hotel and additional informants were one employee per department of the Grand Central Pekanbaru Hotel. Data collection techniques used were observation, documentation, in-depth interviews and document studies. From the results of observations that have been made regarding the implementation of the banquet wedding operations in the department of food and beverage at the Grand Central Pekanbaru Hotel, the implementation of the operation is already good although there are still obstacles. Constraints faced such as changes in layout, lack of communication, lack of order, and lack of staff.

Keywords: MICE, BANQUET, EVENT, WEDDING