Application of Green Practice in Food & Beverage Department to Increase Guest Satisfaction in Renaissance Bali Uluwatu Resort & Spa

Dewi, Ni Putu Pande Dian Satya and Sutarma, I Gusti Putu and Sagitarini, Luh Linna (2022) Application of Green Practice in Food & Beverage Department to Increase Guest Satisfaction in Renaissance Bali Uluwatu Resort & Spa. Repositori Politeknik Negeri Bali.

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Abstract

This study aims to determine the application of green practice in the Food & Beverage Department to increase guest satis-faction and determine the most influence green practice on the Food & Beverage Department to increase guest satisfac-tion at Renaissance Bali Uluwatu Resort & Spa. This research data collection method was carried out by observation, inter-views, questionnaires, and a literature study. The sampling technique in this study used Accidental Sampling with a total sample of 55 respondents and 3 informants. Collecting data using an online questionnaire distributed to respondents using a google form link. The results of the data from the questionnaire were processed by conducting validity tests, reliability tests, classical assumption tests, multiple correlation tests, multiple linear regression tests, coefficients of determination, t-tests, and F-tests with SPSS 25 software for windows. 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 quanti-tative analysis with a multiple linear regression test. It is used to determine the most influential variables in the Food & Beverage Department to increase guest satisfaction. 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. While 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.

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