buku metodologi penelitian kualitatif sampel dan teknik sampling

Implementasi Konsep Tri Hita Karana Pada Akomodasi Pariwisata Di Nusa Dua, Bali (Study Kasus: Melia Bali Villas And Spa Resort). Pelaksanaan Operasional Food and Baverage Departement Dalam Pecapaian Excelent Service Di Crystal Lotus Hotel Yogyakarta. Pengaruh Green Hotel Terhadap Loyalitas Pelanggan Dan Positif Wom Melalui Kepuasan Pelanggan Di Hotel Shangrilla Jakarta. Artikel?: Sekolah Tinggi Agama Islam (STAI) Darul Dakwah Wal-Irsyad (DDI) Kota Makassar, 18210047, 1–13. Konsep Uji Validitas dan Reliabilitas dengan Menggunakan SPSS.

Aplikasi analisis multivariete dengan program IBM SPSS 23. Jurnal Hospitality Dan Manajemen Jasa, 3(2), 86–101. Pengaruh Green Practice Terhadap Green Consumer Behavior di The Kemangi Restaurant, Hotel Santika Pandegiling Surabaya. Penyajian Green food Bagi Kelompok Sadar Wisata Dalam Menunjang Green Event Di Desa Pinge. Buku Metode Penelitian Kualitatif & Kuantitatif.Yogyakarta:CV.

Implication: The results of the multiple linear regression test show that the most influential variable is green food at 7.426 and the coefficient of determination analysis test shows that green food is 83.4% which has a very strong relationship.Īhyar, H. It is used to determine the most influential variables in the Food & Beverage Department to increase guest satisfaction.įindings: The results show that the application of green practices has been carried out optimally in the Food & Beverage Department such as not using plastic materials, using materials from local farmers, and separating organic and non-organic waste. The data analysis technique used descriptive qualitative analysis to determine the application of green practice in the Food & Beverage Department to increase guest satisfaction and quantitative analysis with a multiple linear regression test. The results of the data from the questionnaire were processed by con-ducting validity tests, reliability tests, classical assumption tests, multiple correlation tests, multiple linear re-gression tests, coefficients of determination, t-tests, and F-tests with SPSS 25 software for windows. Collecting data using an online questionnaire distributed to re-spondents using a google form link. The sampling technique in this study used Accidental Sampling with a total sample of 55 respondents and 3 informants. Research methods: This research data collection method was carried out by observation, interviews, ques-tionnaires, and a literature study. Purpose: This study aims to apply green practice in the Food & Beverage Department to increase guest satis-faction and determine the most influencing variable in the department to increase guest satisfaction at the hotel.

Hotel, green practice, food & beverage department, guest satisfactio Abstract

Buku metodologi penelitian kualitatif sampel dan teknik sampling