The Strategies To Improve The Quality Of Banquet Service At Novotel Hotel Solo

Oleh :
Bondhan Permadi Budhi Susilo - C9308015 - Fak. Sastra dan Seni Rupa

This final project report was written based on the job training which was done by the writer in Novotel Hotel Solo from February 2011 until August 2011. The writer took one of the sections in Novotel Hotel Solo which was the Food and Beverage Department (F&B Service) as F&B Attendant at Banquet Service. The main purpose of Banquet service is handling an event. This report discusses the problems faced by the banquet service at Novotel Hotel Solo and the strategies used by Novotel Hotel Solo to overcome the problems in order to improve the quality of banquet service. The results indicate that there are many problems faced by Novotel Hotel Solo consisting of internal and external problems such as limited equipment, uncomfortable meeting rooms, small number of staff, limited English skill, the many new hotels in Solo City, and many convention places. The strategies to solve the problems are buying the new equipment, repairing the equipment, fixing all meeting rooms, recruiting new staff, providing training for staff and trainees, recruiting trainees as staff, fixing the facilities and infrastructures, increasing promotion, improving the quality of the human resource, and holding MICE exhibition.