USAHA FOOD AND BEVERAGE PRODUCT DALAM MENINGKATKAN REVENUE DI GRAND PURI SARON BOUTIQUE HOTEL YOGYAKARTA

  • Nina Noviastuti Akademi Pariwisata Dharma Nusantara Sakti (AKPARDA) Yogyakarta
  • Ika Wahyu `` Astuti Akademi Pariwisata Dharma Nusantara Sakti Yogyakarta
Keywords: Food and Beverage Product, Revenue

Abstract

Food and beverage can develop food and beverage products that are more attractive and always create an updated menu to encourage the interest of staying guests and those who do not stay interested in buying products made by food and beverage. This research was conducted with the aim of knowing the food and beverage business in increasing the level of revenue at Grand Puri Saron Boutique Hotel Yogyakarta. To obtain relevant data in research at Grand Puri Saron Boutique Hotel, the author uses data collection methods consisting of observation, interviews, documentation and descriptive analytical data analysis methods. Food and beverage products in increasing revenue at Grand Puri Saron Boutique Hotel Yogyakarta by changing old menus to new ones, establishing traditional menu stands, holding special menus at special prices and holding promotional menus. The increase in revenue can be seen in March, April and June due to religious holidays, joint leave and school holidays. The decline in sales in May and July was due to the fact that the fasting month and the holidays were over so that revenue decreased from other months.

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Published
2021-04-27