FAKTOR-FAKTOR KOORDINASI FOOD AND BEVERAGE DEPARTMENT DALAM OPERASIONAL KERJA DI FOX HOTEL PEKANBARU PROVINSI RIAU

Abstract

Coordination is the most important part in a smooth work. The coordination factors consist of unity of action, communication, discipline and division of labor. This study aims to determine how work coordination is, the factors that affect work coordination and the efforts of the hotel to improve work coordination on Food and Beverage Products at Fox Hotel Pekanbaru.In this study, the author used qualitative methods as a procedure for processing data. The data collection techniques used were observation, interviews and documentation of FBM (Food and Beverage Manager), Executive Chef, Chef De Partie, Demi Chef, Cook and Cook Helper Fox Hotel Pekanbaru.After conducting interviews with resource persons, the authorr concluded that the work coordination factors at Fox Hotel Pekanbaru's Food and Beverage Product were running well even though there were several obstacles such as communication errors but could be followed up properly by the hotel by doing weekly briefing, technical meetings and job evaluation.

Keywords: Coordination, Operational, Communication, Food and beverage Product.