Optimalisasi Pramusaji dan Juru Masak di Loungeroom Rd. S Hadi Winarso Dalam Rangka Meningkatkan Mutu Pelayanan Makan Pada Taruna Akademi TNI Angkatan Laut

Syahda Nur Fasa; Mekahtul Rahman; Sriani Wulandari

doi:10.59447/malfina.v2i2.141

Authors

Syahda Nur Fasa Politeknik Angkatan Laut (AAL)
Mekahtul Rahman Akademi Angkatan Laut
Sriani Wulandari Politeknik Angkatan Laut (AAL)

DOI:

https://doi.org/10.59447/malfina.v2i2.141

Keywords:

Waiters, Cooks, , Food service quality

Abstract

The Indonesian Navy Academy is a military educational institution that produces cadets to become professional and reliable Indonesian Navy officers. Cadets are required to have strong physical and mental strength to achieve responsiveness, resilience, and resilience in undergoing education, training, and upbringing. To support learning and training activities, quality food intake and service are required. Quality meal service is needed in order to increase the satisfaction of AAL cadets during meal activities in the Hadiwinarso Rds Loungeroom. For this reason, qualified Human Resources are needed to man the Hadiwinarso Rds Loungeroom, namely Cooks and Waiters in improving meal services for cadets. The researcher focused on personnel development and made it as input to optimize the cooks and waiters in the Hadwinarso Rds Loungeroom to improve meal services for cadets. In this study, the SWOT method was used to reveal internal and external factors that influence the performance of Waiters and Cooks. This study is expected to find the right optimization strategy by identifying strengths, weaknesses, opportunities, and threats. After conducting a SWOT analysis, a strategy was obtained to optimize Waiters and Cooks with a combination strategy of Weakness-Opportunity in quadrant III. W-O strategy (supporting the Turn-Around strategy) namely the organization faces enormous opportunities, but on the other hand faces several internal obstacles/weaknesses with the focus of the strategy being to minimize internal weaknesses so that it can seize better opportunities. The results of the study show that the W-O Strategy that the author found is Strategy 1: Given training/courses according to their fields so that they can work optimally and acquire new skills, Strategy 2: Cooks and Waiters have experience in supporting protocol activities at AAL well. Working well and having experience is capital to open up opportunities for PHL to be appointed as PNS or promoted to division head/kitchen head by considering the working time and amount of experience during AAL, Strategy 3: AAL needs to have standardization in recruiting workers so that later workers are ready to be placed to work according to their fields and open up opportunities to continue improving skills/abilities through courses/training provided by AAL. Meanwhile, to standardize recruitment, researchers provide specific requirements for job applicants interested in becoming cooks and waiters at the Loungeroom at Rd. S Hadi Winarso

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