Implementation of Green Practice in Restaurant to Increase Guest Satisfaction at Flight Club Bali

Jaya, I Gusti Ngurah Juniantara (2024) Implementation of Green Practice in Restaurant to Increase Guest Satisfaction at Flight Club Bali. Undergraduate thesis, Politeknik Negeri Bali.

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Abstract

The aim of this research is to find the way in managing green restaurant service to increase guest satisfaction and to know the suitability of guest satisfaction to service given to them. Green service is one of choice to well managed restaurant such as efficiency controlling and giving an brief way of service to the guest. Therefore, if it can be managed well in operation can increase the guest satisfaction of their experience. Flight Club Bali apply kind of this service and encouraged the author to compose this research as the problems such as How is implementation of green service at Flight Club Bali? and How green service can increase the guest satisfaction at Flight Club Bali? For identifying of green service applied at Flight Club Bali, the data is collected on observation to the location. For measuring the guest satisfaction, the sampling method in this research is incidental random sampling with the population must be truly representative. The number of respondents in this research is 50 respondents which based on the parameters minimum (4 x 12 = 48 respondents) and maximum (5 x 12 = 60 respondents). The analysis method is mixed of qualitative and quantitative through cartesian diagram. The result of this research based on the quantitative analysis through Importance-Performance Analysis calculations, that shown the average of guest satisfaction rate is 3,99 and the average level of service quality is 3,90. This comparison can be described as guest expectation is greater than service quality given to the guest. Then, green service restaurant is implemented as various practices such as using bio-degradable supplies, implementing DOT System, reduce paper usages and waste food management.

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