TANGGAPAN TAMU TERHADAP KUALITAS CAKE DI FOX HOTEL PEKANBARU

Abstract

Guest response is a key for Fox Hotel Pekanbaru to determine the quality of the products it produces. This study aims to find out how guests respond to cake quality and obstacles in improving cake quality at Fox Pekanbaru. This study uses a quantitative method and a descriptive approach to describe and display the condition of a research site by collecting data and information obtained directly from the field. In this study, the data collection techniques used were observation, questionnaires, interviews and documentation. From this study, it was found that guest responses to cake quality at Fox Hotel Pekanbaru resulted in a total score of 2,558 respondents in the "strongly agree" category that guest responses to cake quality at Fox Hotel Pekanbaru were in accordance with good cake quality. As for the constraints in producing quality pastry cakes at the Fox Hotel Pekanbaru, there are 2 obstacles, namely the constraint when the machine is broken and the lack of manpower.

Keword: feedback, guests, quality, cake