FINAL PROJECT

Presented in partial fulfillment of the requirements

For Advance Diploma in Hospitality

And
Ahli Madya Pariwisata

By :

Merry Diana

01160025

Bunda Mulia Hospitality & Tourism Academy

Jakarta

2019
 CHAPTER 1

INTRODUCTION

1.1.Writing Rationale

Tourism is a journey from one place to another place in temporarily, carried

out by individuals or groups, as a search effort balance or harmony and happiness

with the inner environment social, cultural, natural and scientific dimensions

(Kodhyat in Kurniansah,2014). The increasing population of the world population

is quite rapid, resulting in the increasing potential of the number of markets that

will travel. Moreover, the journey that will be done is not just for entertainment,

but has a specific purpose like work or business.

According to (Yoeti in Anindita,2015), Tourism is an activity human beings

who are carried out consciously who receive service alternately among people

within a country itself or abroad, including the residence of people from other

regions for a while seeking satisfaction which is diverse and different from what

he experienced, where he is get a permanent job.

Based on the two theories above, the authors conclude that tourism is a

journey carried out by a person or group from one place to another place that aims

to gain experience and impressions from destinations visited or aiming to carry

out business destinations in those destinations.

Tourism also has several sectors such as Hotel, Restaurant, Tour & Travel

Agent, Transport Agent, etc. For continuity in operation in the Tourism Industry,
the Hotel itself has a role to provide accommodation for travelers who travel to a

destination.

According to the Minister of Transportation, the definition of a hotel is a form

of commercially managed accommodation, provided for everyone to obtain the

following lodging services to eat and drink (Sk.MenHub.No.PM10/PW.391/PHB-

77).

Based on theory above, the author conclude’s the hotel is a field that provides

a place to stay in a destination for guests who travel to these destinations and also

provide food and drinks for guests.

Success of this hotel is supported by facilities in the hotel such as rooms,

ballrooms, meeting rooms and restaurant. The hotel has several departments such

as the front office department, finance department, human resource department,

housekeeping department, marketing department, food & beverage department,

etc. Especially for the food & beverage department is a department that is needed

or important by the hospitality industry. This department is very important

because it is a department that prepares and provides all customer needs for food

and beverages.

Food and beverages is the supply of food and beverages equipped with

equipment and supplies for the manufacturing process, storage, and presentation,

to be presented in the desired location by the buyer (Permenparekraf No.18,2014).

Based on theory above, the author conclude’s the food and beverages is

industry contains food products and drinks for sectoral companies are mainly
 involved in preparing food, snacks and drinks according to customer orders, for

immediate consumption.

Kitchen department certainly have several leaders to lead operations in the

department. ( teori kitchen )

The following are organizational structures found in the kitchen department of

the Four Seasons Hotel Jakarta.

Illustration 1.1

Organization chart of kitchen department

Executive Chef

Executive
Pastry Chef

Chef De Cuisine

Sous Chef Cold Sous Chef Hot Sous Chef Senior Sous Sous Chef
Kitchen Kitchen Butcher Chef Banquet Pastry

Chef De Partie Chef De Partie Sous Chef Chef De Partie

Demi CDP
Cold Kitchen Hot Kitchen Banquet Pastry

Demi CDP Demi CDP Commis I Demi CDP Demi CDP

Commis I Commis I Commis II Commis I Commis I

Commis II Commis II Commis II

Commis II
 Source : Human Resources Department Four Seasons Hotel Jakarta (2018)

Good leader is one decisive element in developing an organization. The

quality of the leadership style will determine the success of an organization. A

leader must realize that every single person can not work alone and must to

cooperate with the other person. The cooperation will likely be able to solve the

conflicts between individuals and group.

The role of the leader is essential as the leader needs to apply a leadership

style that is applicable to all the working condition in order to achieve the

company’s goals. A leader has to create an integrated environment among staffs

and encourage them to create positive motivation which can lead to intentions

with the maximum efforts. Every leader always influences the psycological

conditions of his subordinates as there are many subordinates who see, observe,

and imitate the leader’s behaviors. If the leader behavior is not in tht line with the

expectations, the subordinates performance will be affected.

Understanding of leadership in the opinion of experts, according to Achmad

Sanusi and M. Sobry Sutikno (2014: p.15) are the following:

• "Leadership is a process that affects group activities regulated to achieve

common goals "(Rauch & Behling).

• "Leadership is an activity in influencing other people to work hard with will for

group goals "(Terry).

• "Leadership is the activity of influencing other people to participate in achieve

general goals "(H. Koontz and C. Donnell).

• "Leadership is an activity affecting other people to work the same to achieve

certain desired goals "(Ordway Tead).

Leadership is needed for all the subordinates in the operational of the kitchen

department the success or failure of a department is determined by several factors,

one of which is leadership. The leadership factor is very important because the

more positive of the leadership influence for the subordinates, then more positive

feedback from the subordinates at work.

Based on theory above the author conclude that leadership is the ability to

influence and move other people to achieve goals. Leadership in organizations is

directed at influencing people He leads, so he wants to do as expected or directed

by people who lead it. In this case, the staffs in the kitchen department are

responsible for the producing food as well as maintaining the kitchen hygiene and

arranging the kitchen management as well as the five star hotel in order to serve

the best quality food.

To achieve this goal, it is also needed an executive chef to regulate the

management in the kitchen and direct his team to produce food and control goods

tat come in and out.

Based on the experience in on-the-job training at the Four Seasons Hotel

Jakarta , the researcher saw a phenomenon, that is most of the staffs of the kitchen

not feel satisfied with the leadership style that the executive chef applied. The

researcher also figures out how important that the role and the behavior of the
leader within the kitchen organization to achieve the hotel goals effectively and

with the efficiently. Therefore,the researcher decideds to take this topic for her

final project.

1.2 Problem Statement

1.2.1 Problem Identification

Based on the writing rationale stated above :

- The effects of leadership style of the executive chef that affect to

the staffs of kitchen department at Four Seasons Hotel Jakarta.

1.2.2 Problem Formulation

- How are the effects of the leadership of the staff influencing the

trainee of kitchen department at Four Seasons Hotel Jakarta?

1.3 Research Objective

1.3.1 Formal Objective

- The formal objective of this study is to be presented in partial fulfillment of the

requirements for Amd.Par and Adv.Dip.Hospitality.

1.3.2 Operational Objective

 The operational objective of this study is to know how effective the

leadership of the staff is in treating their trainee of kitchen department at Four

Seasons Hotel Jakarta.

1.4 Research Methodology

According to Sugiyono (2017:p.2) what is meant by the research

methodology is as follows :

"The research method is basically a scientific way to get data with specific

purposes and uses. "

Descriptive understanding according to Sugiyono (2017:p.147) as follows:

"Descriptive analysis is the statistics used to analyze data by describing or

describing the data collected as is without intending to draw conclusions which

applies to the public or generalization. "

1.4.1 Types Of Data

According to Sugiyono (2017: p.137) defining primary data is as following:

"Primary sources are data sources that directly provide data to data

collectors ".

Primary data collection in this study by spreading questionnaire and conduct

interviews directly with the parties related to research conducted, Questionnaires

are data collection techniques that are carried out with how to provide a set of

questions or written statements to respondent to answer.

Questionnaire is a collection technique data with the aim of obtaining

relevant information regarding the research variables to be measured in the study

this. This questionnaire will be shared with respondents who logically connect

with training participants who are directly involved in the kitchen department at

the Four Seasons Hotel Jakarta.

According to Likert scale, then the variable to be measured is translated into

a variable indicator. Then the indicator is used as a starting point to prepare the

items of the instrument that can be a question or statement.

In operational variables the researcher uses an ordinal scale. Scale ordinal is

used to provide value information in the answer. Every research variables are

measured using a deep measuring instrument an ordinal scale questionnaire that

fulfills type statements.

According to Sugiyono (2017:p.93) Likert Scale is as follows :

"Likert scale is used to measure attitudes, opinions, and perceptions

someone or group of people about social phenomena. In research, this social

phenomenon has been specifically determined by researcher, hereinafter referred

to as the research variable. "

 Illustration 1.2

Scale research for positive and negative statements

No. Statement Positive Negative

Score Score

1 Very Agree 5 1

2 Agree 4 2

3 Average 3 3

4 Disagree 2 4

5 Very Disagree 1 5

1.4.2 Type Of Research

In this research, writer use quantitative research type where supporting

data for this writing is presented into figures. Stated by Sugiyono (2017: p.8), that

"Quantitative research methods can be interpreted as research methods

which is based on the philosophy of positivism, used to research in certain

populations or samples, sampling techniques at generally done randomly, using

data collection research instruments, quantitative / statistical data analysis with the

goal is to test the predetermined hypothesis. "

1.4.3 Place and Time the Research

 1.4.4 Population and Sample

According to Sugiyono (2017: p.80) defining the population is as the following:

"In quantitative research the population is a region of generalization

consists of: objects / subjects that have quantity and characteristics certain set by

the researcher to be studied and later the conclusion was drawn. "

In this study what is meant by population is

According to Sugiyono (2017:p.81) what is meant by sample is as follows :

"In quantitative research the sample is part of the amount and

characteristics of the population. "

The sample is used as a sample size where the sample size is is a step to

find out the size of the sample to be taken in carrying out a study. Then the size of

the sample usually measured statistically or research estimates. aside from that

note that the sample must be chosen by the representative.

1.5 Writing Structure

CHAPTER I : INTRODUCTION

This chapter consists of the background of the problem, the reason for the

writing, the research objectives, the research methodology, and the

structure of the research used in this paper.

 CHAPTER II : LITERATURE REVIEW

This chapter describes about the theories of Hotel, department of the hotel,

food and beverage, kitcehn, and leadership.

CHAPTER III : COMPANY PROFILE

This chapter described about the history of the hotel, membership and the

facilities at the Four Seasons Hotel Jakarta.

CHAPTER IV : DATA ANALYSIS

This chapter analyzes the question of the problem formulation which is

asking about the.

CHAPTER V : CONCLUSION

This chapter is the last chapter that describes about the solution and the
conclusion to the problem.

https://repository.widyatama.ac.id/xmlui/bitstream/handle/123456789/3795/Bab%
202.pdf?sequence=7

file:///C:/Users/USER/Downloads/5818.pdf
http://eprints.ung.ac.id/2323/5/2013-1-93403-331310035-bab2-
30072013042049.pdf
http://eprints.ung.ac.id/1695/5/2012-2-93403-331308013-bab2-
06022013025059.pdf
 http://repository.unpas.ac.id/36471/6/14.%20BAB%20III.pdf
(meteodologi sugiyono)
https://www.scribd.com/document/327315880/Pengertian-Hotel-Menurut-
Para-Ahli hotel definisi kemenpar
https://www.theseus.fi/bitstream/handle/10024/150176/DungTran_Service
Quality_Thesis.pdf?sequence=1&isAllowed=y gbsa buka

http://repository.unpas.ac.id/30085/7/7.%20BAB%20III.pdf sugiyono 1.4