BANQUET EVENT IN AGAS
INTERNATIONAL HOTEL SOLO
FINAL PROJECT
Submitted as a Partial to Fulfill of Requirement in Obtaining Degree in the
English Diploma Program, Faculty of Letters and Fine Arts
Sebelas Maret University
By:
Erda Isku Djami’in
C 9306041
ENGLISH DIPLOMA PROGRAM
FACULTY OF LETTERS AND FINE ARTS
SEBELAS MARET UNIVERSITY
2009
ii
APPROVAL OF SUPERVISOR
Approved to be examined before the board of Examiners,
English Diploma Program, Faculty of Letters and Fine Arts
Sebelas Maret University
Final Project Report : BANQUET EVENT IN AGAS INTERNATIONAL HOTEL
SOLO
Name : Erda Isku Djami’in
NIM : C 9306041
Supervisor
Dra. Susilorini, MA.
NIP. 196506011992032002
iii
Board of Examiners’ Approval
Accepted and Approved by the Board of Examiners,
English Diploma Program, Faculty of Letters and Fine Arts
Sebelas Maret University
Final Project Report : BANQUET EVENT IN AGAS INTERNATIONAL
HOTEL SOLO
Name : Erda Isku Djami’in
NIM : C 9306041
The Board of Examiners
Dra. Sri Kusumo Habsari.Hum.Ph.D (. . . . . . . . . . . . . . . . . .)
Chairman NIP.196703231995122001
Ardianna Nuraeni. S.S.M.Hum (. . . . . . . . . . . . . . . . . .)
Secretary NIP.198209272008122001
Dra. Susilorini. MA (. . . . . . . . . . . . . . . . . .)
Main Examiner NIP.196506011992032002
Faculty of Letter and Fine Arts
Sebelas Maret University
Dean,
Drs. Sudarno , M.A
NIP. 195303141985061001
iv
MOTTOES
"He who makes a beast out of himself, gets rid of the pain of being a man"
(Avenged Seven Fold)
” When we tired and just surrender, when the reality can not match with our
expectation, when our confidence lost on the darkness,
be patient, at least you tried.”
(Saint Loco)
“Life is so simple don‟t make it hard, „to believe‟ is the big power there and
your life will be change”
(The writer)
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DEDICATION
I dedicated this final project to
My Beloved Family
Someone special that always in my heart although we didn’t together
STATIX band, SIX AVENUE band
And all my friends
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PREFACE
Alhamdulillah, the writer would like to say the deepest thanks to Allah SWT
who has given power, spirit, and everything in finishing this final project. The writer
also wants to say thank you for all of the people who help and support the writer in
finishing this final project report entitled “Banquet Event in Agas International Hotel
Solo”. This final project is written to fulfill the requirement in obtaining the English
Diploma Degree.
This final project explains information about the job description of the work
management each department and their duties to handle banquet event, start from
reservation until clear up banquet event in Agas International Hotel Solo. The writer
interested in discussing the topic, because banquet becomes the second main source
income after room selling to the hotel.
The writer realizes that this final project is far from perfect. Therefore, the
writer appreciates and accepts any advices and criticism from the readers to the
improvement of this report.
The writer
Erda Isku Djami’in
vii
ACKNOWLEDGEMENT
Alhamdulillahirabil’alamin….The greatest gratitude is to Allah SWT, without
His blessing, it is impossible for me to do my job training and to finish this project. I
know I often complained to Him whenever I found difficulty, but I always believe
that the difficulties are the proof that Him love me by showing the ways to solve
them.
In this special occasion, I also would like to express my deepest gratitude to:
1. My beloved parents, for giving mental and financial support.
2. Drs. Sudarno. MA. as the Dean of Faculty of Letters and Fine Arts,
Sebelas Maret University
3. Yusuf Kurniawan SS, MA. as the head of the Diploma Program and
also my academic consultant.
4. Dra. Susilorini, MA. as a final project Supervisor who has given
direction to me. Your support and your patience have helped me to
finish the final project.
5. All of lecturers in the English Diploma Program, Faculty of Letters
and Fine Arts, Sebelas Maret University.
6. My lovely little sister “cicig”, thanks for supporting me when I’m
down.
7. All of my friends in English Diploma, Decepticon soldiers Chandra,
Fransiscus, Daniel, Deni thanks for the support “Decepticons
Attack!!!” and all that can not be mentioned one by one. Dyas ieta
thanks for unforgettable 3 years 4 months and sorry for all mistakes
that I’ve done, and all that can not be mentioned one by one.
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8. All my Friends on SIX AVENUE band, STATIC band fahmi, prima,
pipin, tunjung, angga, iyank, cepril, cexoel lets make some noise guys,
Noviana thanks for support and make me feel up and down again and
again.
9. Agas International Hotel Solo kitchen staffs Pak Tukimin, Pak Muslih,
Pak ari, Mas Puji, Mas Suroso, Pak Nyarlam, Budiawan, Drasono
thanks for all lessons.
10. Gerah Polo Community Kartasura mufid, anwar, amat, godhek, arif,
tito, ipin, zahid, yusuf thanks for your support in this final project.
11. Mas Agus and mbak Rina, thank for the advices and listen to the story
of my life.
Solo, December 2009
Erda Isku Djami’in
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ABSTRACT
Erda Isku Djami’in 2009. Banquet Event in Agas International Hotel
Solo. English Diploma Program of Letter and Fine Arts. Sebelas Maret
University.
This final project entitled Banquet Event in Agas International Hotel Solo.
This report is based on the job training in Agas International Hotel Solo. The job
training was from February 2nd
until April 2nd
2009. The objective of this final project
is to describe banquet event in Agas Internatioanal Hotel Solo.
Each department in Agas International Hotel Solo have to obey their duties
and responsible to handle banquet event. The good preparation from reservation of
banquet event can make the servicing process for the guest better. Reservation should
be done by the guest at least a week before banquet event arranged. The duties of
each department will be written down on Banquet Event Order and will be spread to
each department for their preparation. Banquet event should follow Banquet Event
Procedures to make a better banquet event services. Communication and coordination
among department are required to make the guest satisfied with the banquet services,
because banquet event becomes the biggest source income after room selling.
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TABLE OF CONTENT
Cover…………………………………………………………………………………..i
Approval of Supervisor……………………………………………………………….ii
Board of Examiners’ Approval……………………………………………………....iii
Mottoes…………………………………………………………………………….....iv
Dedication………………………………………………………….………………….v
Preface………………………………………………………………………………..vi
Acknowledgement………….………………………………………………………..vii
Abstract…………………………………………………………………….…………ix
Table of Content………………………………………………………………………x
CHAPTER I: INTRODUCTION……………………………………………………..1
A. Background…………………………………………………..……………1
B. Objectives……………………………………….….……………………..2
C. Benefits………………………………………………..…………………..2
CHAPTER II: LITERATURE REVIEW……………………………………………..4
A. Hotel………………………………………………………….…………...4
1. Hotel definition…...…………………………………………………...4
2. Types of Hotel………....………………………………………….......4
B. Banquet………………………………………….………………………...7
1. Definition of banquet…………..………….…………………………..7
2. Types of Banquet Event………………………………….…...……….8
CHAPTER III: DISCUSSION……………………………………………...…….....9
A. Company Profile of Agas International Hotel …………………...……...9
1. The History of Agas International Hotel………………………..…...9
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2. The Location of Agas International Hotel…………………………...9
3. The Facilities of Agas International Hotel…………………………...10
B. Description of Agas International Hotel……………………….………...14
1. Organization Structure in Agas International Hotel ………………...14
2. Job Description of organization in Agas International………………15
C. Banquet Event In Agas International Hotel………………………….…..16
1. Banquet Reservation and Qualification…...…………………………16
2. Banquet Menu…………………………………………………….….17
3. Banquet preparation from each department……………………..…..19
4. Banquet step procedures……………………………………………..21
CHAPTER IV: CONCLUSSION AND SUGGESTION……………………………25
A. Conclusion……………………………………………………….………25
B. Suggestion…………………………………………………….….………26
BIBLIOGRAPHY………………………………………………………….…..……28
APPENDICES……………………………………………………………………….29
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BANQUET EVENTS IN AGAS INTERNATIONAL HOTEL SOLO
CHAPTER I
INTRODUCTION
A. BACKGROUND
Hotelier industry has developed increasingly since long time ago. Hotel is a
part of accommodation business. It offers lodging facility, food and beverage, and the
other commercial services. This condition also happens in almost of Indonesia’s
territory, including Solo. As one of cultural city in Central Java with many historical
places, Solo has become tourism destination for local and international tourist.
Agas International hotel is one of the three stars hotel in Solo which is located
in downtown. It is near Manahan stadium and Solo Grand Mall. This hotel provides
good and satisfying services to guests. Therefore, this hotel pays attention for service
system for the guest because hotel reputation depends on guest satisfaction.
The hotels try to get more customers in many ways. Banquet as an important
part of hotel tries to give better services to customer. Many persons, companies,
organizations, departments, institutions use banquet services. They use it to hold
meeting, seminar, conference, reunion, wedding ceremony, birthday party, and other
formal and informal events. They choose hotel because of its strategic location. It is
easier for their guest to reach the location where the meeting will be held. Other
people choose hotel because of its prestigious building. So it can make a good
impression to their customers or clients. The other reason why people choose hotel to
hold their meeting is because they do not need to spend much time and energy.
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Banquet staff will prepare everything from the food and beverage arrangement, event
organizing, equipment, and place preparation.
The writer did job training in Agas International Hotel from February to April
2009. This job training was done to fulfill the requirement for the English Diploma
Degree. The writer has choosen Agas International Hotel Solo because it is a three
stars hotel, but its service and facilities are equal to four stars hotel. Therefore, this
final project is entitled “Banquet Events in Agas International Hotel Solo” The reason
for choosing this report because banquet event has been the main resource of income
of the hotel beside room selling. In this final project, the writer would like to report
the banquet event that is held in the hotel from the dealing place, menu, setting, and
from the preparation, accomplishment, to clear up banquet event.
B. THE OBJECTIVES
`The objective of this final project is to describe banquet event in Agas
International Hotel Solo.
C. THE BENEFITS
It is expected that the final project may gives benefits for the writer, the hotel and the
reader. The benefits are;
1. For the writer
The writer will get more information about banquet event and the role and duty of
each department in hotel to handle banquet event.
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2. For the hotel
This report can be used as a promotion media of Agas International Hotel about their
existence as three stars hotel in Solo that offer the best banquet service to the
customer. It also gives information about the duties the entire department in Agas
International so they can improve their responsibilities.
3. For the reader
The writer hopes that this report can be used to enrich the knowledge about banquet
event in three stars hotel.
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CHAPTER II
LITERATURE RIVEW
A. HOTEL
1. Hotel definition
There are some definitions about hotel. According to the Decree of
Communication Minister no. PM 10/ PW 301/ PHB. 77. “Hotel adalah suatu bentuk
akomodasi yang dikelola secara komersial, disediakan bagi setiap orang untuk
memperoleh pelayanan dan penginapan berikut makan dan minum”. (Abd. Rachman
Arief, 2005 : 10). There is an opinion, which has same meaning as the definition’s
above that can support this idea. According Endar Sugiarto, “Hotel is a kind of
accommodation using a part or whole of building offering food, drink, and sleeping
accommodation, commercial managing and follow the government regulation” (
Abd. Rachman Arief. 2005: 11).
According to Sunyoto, ”hotel is an inn and an establishment held by
proprietor as offering food, drink, and sleeping accommodation without special
contract to any travelers able and accept some of money as a payment from the guest
who is fit to be received” (Sunyoto, 2007:10).
2. Types of Hotel
Formally, criteria of classification are issued by (Deparpostel) government rules and
made by Dirjen Pariwisata SK: Kep-22/U/VI/78. Hotel can be classified based on
many factors, such as number of rooms provided.
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a. Hotel star and the number of room
1. One star hotel should provide:
a. At least 15 rooms
b. Inner bathroom
c. Minimal room width size is about 20m²
2. Two stars hotel should provide:
a. At least 15 rooms
b. Inner bathroom
c. 1 Suite room
d. Room width 22m² - width room
e. Suite room width 44m² - width room
3. Three stars hotel should provide:
a. At least 20 rooms
b. 2 Suite rooms
c. Inner bathroom
d. Room width 24m² - width room
e. Suite room width 48m² - width room
4. Four stars hotel should provide:
a. At least 50 rooms
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b. 3 Suite rooms
c. Inner bathroom
d. Room width 24m² - width room
e. Suite room width 48m² - width room
5. Five stars hotel should provide;
a. At least 100 rooms
b. 4 Suite rooms
c. Inner bathroom
d. Room width 26m² - width room
e. Suite room width 52m² - width room
Hotel Location
1. City Hotel
City hotel is located in the downtown and most of the guests who stay in city
hotel are businessmen.
2. Resort
Resort hotel is a hotel located in tourism area; it can be divided into five types of
resort hotel. They are:
a. Forest Hotel is a hotel located in forest that the function as tourism objects.
b. Hill hotel is a hotel located in range of hill area.
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c. Mountain hotel is a hotel located on mountain area.
d. Beach hotel is a hotel located at shore.
e. Lake Hotel is a hotel located at lakeside.
3. Suburb hotel
Suburb hotel is located in the out skirts of city.
4. Urban hotel
Urban hotel is located in village area far away from the city
5. Airport hotel
Airport hotel is a hotel located in one complex of building.
B. Banquet
1. Definition of Banquet.
In Hotel, banquet takes the important part for the source income after room
selling. There are several definitions of banquet. Foster defines banquet service as
the provision of the food and beverage for contracted event to a group or to a general
public. (Foster 1993: 34).
While Marsum in his book “Table Manners and Napkin Folding” gives a
wider definition of banquet. He states that banquet is a term used for the service that
includes many events or banquet activities in a service company, which available
restaurant or drill room in the common. (Marsum, 1995: 2).
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2. Types of Banquet Event
There are three kinds of banquet event based on the form of banquet.
a. Informal banquet.
This is a large dinner which is not bound to a certain costumes and
manner. Costumes and manners depend on guest wants.
For example a large dinner with family.
b. Semi formal banquet.
This is a large dinner that is held on a semi formal event. Costumes and
manners used are not too important, but it still has to follow the rules
based on dinner party habit. For example wedding party, birthday party
and etc.
c. Formal banquet
This is a large dinner in a formal situation or formal event which has
formal costumes and manners with protocol air characteristic. For example
table manner, dinner with ministry or president.
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CHAPTER III
DISCUSSION
A. Company Profile of Agas International Hotel Solo
1. The History of Agas International Hotel Solo
Agas International Hotel Solo was built on January 20th
1995 and
finished on the beginning of 1996 by PT. Artha Griya Awal Sejahtera (PT
AGAS). PT Artha Griya Sejahtera, is owned by 10 businessmen from Solo
and Semarang. The history of the name of “AGAS” is taken from
abbreviation words Artha Griya Awal Sejahtera. On November 1998, Agas
Hotel was taken by PT MARANTE HARAPAN PELITA, and automatically
the management of Agas International Hotel is handled by PT MARANTE
HARAPAN PELITA. From March 2006 until now, The Agas management’s
has been handled by PT Bumi Wisuda Santana Tama (BUMI WISATA).
2. The Location of Agas International Hotel Solo
Agas international Hotel is a three stars hotel that is located on Jl.
Moewardi 49 Solo. This location is strategic because it is near city center,
shopping area, Manahan stadium and Balapan Railway Station. It just takes
five minutes from Balapan Railway Station by taxi and about fifteen minutes
10
from Adi Soemarmo Airport. On the front side of Agas International Hotel
Solo is Manahan stadium that usually is used for sport center and musical
concert. On the back side of hotel there are Kota Barat football yard and Solo
Paragon which will be the center of lifestyle in Solo.
3. The Facilities In Agas International Hotel Solo
Agas international Hotel as a three stars hotel has some facilities that
support its existence, as the following;
a. Hotel Rooms
Agas International Hotel has 66 rooms which consist of four types
of rooms, facilitated with hot and cold water, they are:
1. 30 moderate rooms
2. 30 superior rooms
3. 5 deluxe rooms
4. 1 suite room
b. Meeting and conference rooms
There are two meeting and conference rooms in Agas international
Hotel that can be used for birthday party, wedding party, conference and
other events. The conference rooms are:
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1. Turisari meeting room
Turisari meeting room is on the fifth floor. The size of this room is
11m x 13m and it can accommodate about 100 persons by using “U” style
and 180 persons by using theatre style.
2. Mayangsari meeting room
Mayangsari meeting room is on the first floor. This room is
smaller than Turisari meeting room. The size is 7m x 12m. The capacities of
Mayangsari meeting room are 100 persons with using theatre style and 40
persons for “U” style.
c. Restaurant and Pub
1. Sekar Arum restaurant
Sekar Arum restaurant is located near the lobby and the
main entrance. It opens 24 hours for public and serves various
menus of food and beverages.
2. Melati Pub
Melati Pub is located in front of Sekar arum restaurant
and side by side with swimming pool. It opens from 07.00 pm
until 01.00 am, with live music and karaoke. Melati pub offers
alcohol and non-alcohol beverages and snacks.
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d. Sport Facilities
Agas International hotel has a swimming pool named Langen
Harjo Swimming pool with warm water. It is located on the back
side of parking area. The size is about 20 x10 m and opens from
06.00 am to 09.00 pm. There is a cafeteria with various menus and
economic price.
e. Business Center
In Agas Business Center, customer can use computer for doing
their business like typing, internet browsing, send a fax etc.
f. Laundry and Dry Cleaning
The hotel serves Laundry and dry cleaning service. Agas
laundry and dry cleaning opens from 07.00 am to 10.00 pm.
g. Beauty Parlour
Beauty Parlour serves hair cutting, cream bath, facial, make up
and modern and traditional hair bound for ladies and gents. It is
opened for public from 09.00 am to 10.00 pm.
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h. Massage
Professional massage can be booked to the room by dialing
housekeeping department. It is opened from 06.00 pm to 11.00 pm.
i. Parking Area
There are two parking areas in Agas International hotel, one is
in the front side of hotel building which is about 200metres and the
other is on the front side of swimming pool. Both parking areas
can accommodate about 30 cars and 60 motorcycles.
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B. Description of Agas International Hotel Solo
1. Organization Structure in Agas International Hotel Solo
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2. Job Description of Organization in Agas International Hotel Solo
Agas International Hotel has several department to support the hotel
operational, they are:
a. Front Office Department
Front Office Department is placed in the front part of the hotel. It
has duties to sell room, giving information to customer and
welcoming the guest.
b. House Keeping Department
This department has a duty and it’s responsible to make the hotel
areas clean, tidy and comfortable. It also has duty to prepare linen
and employee’s uniform.
c. Food and Beverage Department
This department has duties to produce and serve food and beverage
to customers in hotel.
d. Accounting Department
This department is responsible to all hotel transactions, both
incomes and outcomes of the hotel, and controls the financial of
the hotel.
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e. Marketing and Sales Department
This department has duty to promote all of the hotel products and
facilities to the public. So the public know about all facilities and
interest, of the hotel product.
f. Human Resources Department
This department has responsible to search and select new
employee and control about employee’s salary.
g. Engineering Department
This department has duties and responsible to fix and operate all
hotel equipment both mechanically and electronically devices.
h. Laundry Department
This department has duty to wash all of linen in hotel.
i. Security Department
This department has duty and responsible to keep all of hotel areas
safe and comfortable.
C. Banquet Event In Agas International Hotel Solo
1. Banquet Reservation and Qualifications
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Agas International Hotel Solo makes some reservation qualifications
for reservation of banquet event. There are:
a. Customer should make reservation to marketing department.
Usually it is done minimally two weeks or a month before the
event will be held. Reservation can be done by phone, fax, and
reservation letter or coming to hotel. Customer should give
information about the kinds of events, number of persons, menu,
and the equipments that are needed etc.
b. Customer must pay at least 50% of the payment to the hotel. The
payment can be done by transferring bank account, cheque letter,
or cash money.
c. Cancelation payment will be charged according to the rule of Agas
International Hotel Solo.
d. Cancelation by customer which is made one day before the day of
the banquet event cost a full charge.
2. Banquet Menu
When menu is determined, banquet staffs in charge can make and set
the table suitable with the food and beverage that will be served to the guest. Agas
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International Hotel Solo provides two kinds of banquet menus for customers who
want to hold an event in hotel. There are:
a. Set Menu
Set Menu is a full package of food and beverage with total cost.
It is served one by one according to the guest coming. This type of
menu will make it easier for the food product section to estimate
the amount of the food to prepare or serve.
b. Buffet Menu
Buffet menu is one of a basic style of serving in mess room where
the dishes are completely served from appetizer until dessert on the
food stall or buffet table so the guest can choose and consume the
food and beverage that they want by themselves. Buffet menu type
also has strengths and weaknesses. The strength is, it reduces the
banquet staffs activities so they can focus more on clearing up,
beverage serving, and refilling the foods and beverages. The
weakness is the cost needed is higher than set menu because each
person can consume food that they want without limit. Food and
beverage product section should produce food more than the
number of person who attends on that event.
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3. Banquet Preparation from Each Departments in Hotel
a. Marketing and Sales Department
Marketing department is dealing with the customers who want
to held an event in hotel and ask some information about the event.
b. Accounting Department
Calculate the cost of banquet event and makes Banquet Event
Order (BEO). It also spreads BEO to all departments.
c. Store room Department
Store room supplies small equipment to house keeping
department such as note, pen etc. It also supplies raw materials of
food to Food and Beverage department.
d. House Keeping Department
House keeping set the equipments for event such as tables,
chairs, white board, table clothes and other device based on BEO.
It is also responsible for the cleanliness of meeting room area.
e. Engineering Department
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It set electronically devices such as microphone, sound
systems, projector etc. If there is a technical problem or electrical
problem on the event, staff from engineering will work to repair.
f. Laundry Department
Laundry department prepare and supplies clean linen to house
keeping department such as table clothes, chair clothes etc.
g. Food and Beverage Department
Food and Beverage Department prepare and produce the food
according to Banquet Event Order.
h. Front Office Department
It gives information to the guest about the event such as the
meeting room location and also gives information to other
department if there is a problem during the event.
i. Security Department
Security department control the parking area and set the
parking lot so guest car’s can be parked easily.
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4. Banquet Step Procedures
A banquet step procedure is a sequence of how banquet events take places in the
hotel. They are:
a. Banquet Reservation
There are three ways of banquet reservation
The first way is, customer directly comes to hotel and meet
sales and marketing department. It usually can be done at 08.00 am to
04.00 pm everyday except Sunday. The second way is, customer
phones, send faxes or email. It is easier and more efficient because
they do not need to come to hotel. The third way is, the hotel
(marketing staff) meet the customer who want to hold an event. The
customer can ask the hotel (marketing staff) to come and meet them at
the other place that they want.
There are several reservations status, they are:
1) Tentative
The reservation is noted down in the reservation book if it is still in
the negotiation.
2) Confirmed
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The reservation is confirmed if the customer has paid at least 50%
of the total cost.
3) Postponed
A reservation could be delayed if the customer tells the hotel at
least two days before the event.
4) Canceled
Cancellation fee will be charged according to the rule of Agas
International Hotel Solo management.
b. Quotation
After the hotel marketing sales receive a reservation from the
customer. They make an offer letter to the customer according to the
customer request and send it soon to the address, by fax, or the
customer is invited to the hotel.
c. Confirmation
Before the reservation is confirmed, usually there are some
negotiations about the price, billing system, menu, type of service
etc. After the both sides deal, the confirmation is signed and the
customer pays 50% down payment.
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d. Banquet Inquiry
Marketing staff makes the customer last request and fix it to
the standard operating procedure.
e. Banquet Contract
Banquet contract is agreement letter between the hotel and
customer, event organizer, or company containing all rights and
obligation for both sides about the event.
f. Banquet Event Order (BEO)
BEO is a form consisting of all information about the event
according to the contract. It will be given to each department in
hotel.
g. Banquet Floor Plan / Lay Out
Is a form consisting lay out and decoration of the meeting
room.
h. Banquet Preparation
Each department prepares the equipment according to banquet
event order.
i. Banquet Staff In Charge
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Staff from food and beverage service will stand by on the
banquet event, so if the guests needs something they can ask to them.
j. Handling event according to banquet check list or standard service
on the hotelier industry
k. Billing System
Customer could pay the bill by cash, personal account, cheque,
or company account etc.
l. Closing
Customer could close the event by themselves or ask some
help to hotel staff’s to close the events on schedule.
m. Clear table and clear up banquet event
Clearing all of trash on the banquet event place, so it can be
used for another banquet event.
n. Restoring banquet equipment to the section or department
Restoring all equipment that was used banquet event according
to each department.
o. Each department make a report of banquet event
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CHAPTER IV
CONCLUSSION AND SUGGESTION
A. CONCLUSSION
Banquet event in Agas International Hotel Solo becomes the important
resource after room selling. Some customers that hold an event also use the rooms in
Agas International Hotel Solo so the hotel will get profit from the guest. This
condition will create a big income for the hotel it self. Agas International Hotel Solo
in handling banquet event use procedures to make the customer satisfied with the
services. The procedures in handling banquet event are; before meeting activities,
during meeting activities, and after meeting activities. These three procedures will
make it easier for each department to handle banquet event and coordinated so it can
make the customers feel satisfied.
Agas International Hotel Solo does not have a special section to handle
banquet event, so each department has its own duties to support banquet event. The
hotel uses standardized procedures to make a good banquet event. The standardized
procedures in handling event includes: reservation, quotation, confirmation, banquet
inquiry, banquet contract, banquet event order, banquet layout, banquet staffing in
charge, handling event, billing system, bid farewell, clear up event, restoring banquet
equipment, closing.
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To make the customers satisfied with the services of hotel, coordination
among department is needed. A good coordination has a big role in hotel because
there are many departments with their own duties. The understanding of their duty
and good communication will create a good work so that they can make a good
impression to the customer.
B. SUGGESTION
To improve the quality of banquet service that is given to the guests, there are
several suggestions from the writer for Agas International Hotel Solo, they are:
1. The department in the Agas International Hotel Solo should improve their
coordination and communication. The writer observed that banquet event in
Agas International Hotel Solo needs to be improved. Miscommunication and
misunderstanding among department still happen and it reduces the quality of
banquet event. Therefore the management should arrange a new rule to
improve this condition. The example of miscommunication that happens on
banquet event; On the Banquet Event Order the amount of the guest are 110,
but on the event day the guest who come in that event are more than the
amount of chair in Banquet Event Order. Staff in charge should call House
keeping Department to give additional chairs.
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2. The preparation of food and beverage should be paid attention too. There are
many misunderstanding that happens about the banquet menu among the chef.
Sometimes the food that has been made insufficiencies for the guest. It
usually happens because some guests are eating the food on banquet event too
much and sometimes the chef is miscalculating between the guest and the
food that will be served on the banquet event. So Food and Beverages product
department should produce more food than the guests who come on that event
to anticipate insufficiency.
3. Agas International Hotel Solo should give various services to the customers
and it needs to complete facilities such as cuttalaries, goblet, shaving dish,
saucer, chair, the decoration and other equipments. All the facilities should be
increased to hold big events. There always rise some problems when holding
a big event on Saturday evening, the kitchen equipments such as goblet an
cutteleries is always insufficient because pool cafeteria is crowded by guest. It
is intended to make the customers satisfied. The hotel also gets more
customers and it can improve the income of the hotel. The improvement will
also affect to the employees salaries.
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BIBLIOGRAPHY
A. Book Recources
Foster. Dennis I. 1993. Food and Beverage: Operations, Methods, and Cost
Control. California: Mac Graw Hill.
Marsum. 1995. Banquet Table Manners and Napkin Folding. Yogyakarta: Penerbit
Andi Yogyakarta.
Sugiarto, Endar and Sri Sulastriningrum, 2003. Pengantar Akomodasi dan
Restaurant. Jakarta : Gramedia Pustaka Utama.
Sunyoto. 2007. Hand Out Pengantar Perhotelan DIII Bahas Inggris Fakultas
Sastra dan Seni Rupa. Surakarta: Universitas Sebelas Maret
Thomass, C. Warfel & Gerald W. Lattin. 1997. Modern Hotel and Motel
Management. San Fransisco: W.H Treem and Company.
B. Website Recources
http://en.wikipedia.org/wiki/banquet (accessed on August 27, 2009 at 23.30)
http://www.google.com/banquetevent/banquetreservation (accesed on August 27,
2009 at 23.30)
