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
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