STUDI PREFERENSI TAMU TERHADAP KUALITAS MAKANAN DAN PELAYANAN: PERSPEKTIF MANAJEMEN DI SANGKAR RESTORAN, BVLGARI RESORT BALI
DOI:
https://doi.org/10.61195/sages.v2i02.16Keywords:
Kualitas Makanan, Loyalitas Tamu, Pelayanan Restoran, Pengalaman Kuliner, Preferensi TamuAbstract
Pariwisata merupakan sektor penting dalam perekonomian Indonesia, dengan Bali sebagai salah satu destinasi wisata andalan. Bvlgari Resort Bali, khususnya Sangkar Restoran, menawarkan pengalaman kuliner yang unik dengan pemandangan tepi tebing dan menu internasional yang memadukan hidangan khas Indonesia dengan teknik kuliner kontemporer. Penelitian ini bertujuan menganalisis preferensi tamu terhadap kualitas makanan dan pelayanan di Sangkar Restoran, menggunakan pendekatan kualitatif dengan studi kasus. Data dikumpulkan melalui wawancara mendalam dengan manajemen dan staf restoran serta observasi langsung. Hasil penelitian menunjukkan bahwa kualitas makanan yang tinggi, penggunaan bahan-bahan premium, penyesuaian menu berdasarkan preferensi tamu, suasana restoran yang elegan, serta pelayanan yang ramah dan profesional, merupakan faktor utama yang mempengaruhi kepuasan tamu. Kesimpulannya, faktor-faktor ini berperan penting dalam menciptakan pengalaman kuliner yang memuaskan, yang berdampak positif pada loyalitas tamu dan keberlanjutan bisnis restoran dan resort.
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