PENTINGNYA VARIASI TATA LETAK DAN GARNISH PADA HIDANGAN TERHADAP TINGKAT KEPUASAN TAMU DI HOTEL HORISON ULTIMA MALANG

Abstract

In food presentation, especialy in a restaurant and a hotel, required human resource who have artistic’s soul, creativity, and high profesionalism. Thus food layout and garnish’ variation can increase guest’s satisfaction. But now food layout and garnish are often forgotten. The writter want to know the importance of food layout and garnish for guest satisfaction and guest’s response to food that are served. The Writter used primary and secondary data collection’s method and then analyzed using descriptive-qualitative method. The lack of human resources who understand the art of food production, limit variety of food layout and garnish. And then increase guest’s surfeit who have become rugular guest. For the  guests food layout and garnish are important think and proportional against guest’s satisfaction.