Implementation of Green Practice in the Food and Beverage Department in an Effort to Improve Guest Satisfaction at Mercure Bali Legian Hotel

Abstract

This study aims to find out how the implementation of green practice in the Food & Beverage Department at Mercure Bali Legian Hotel and to find out which green practice variables have the most influence on the Food & Beverage Department to increase guest satisfaction at Mercure Bali Legian Hotel. This research data collection method was carried out by observation, documentation, questionnaires, interviews and literature studies. The sampling technique used in this study was accidental sampling with a total sample of 48 respondents and 3 interview informants. Collecting data using online questionnaires distributed to respondents and inter-views with the Manager of Food and Beverage Department, Supervisor of Food and Beverage Department and Staff of Food and Beverage Department Mercure Bali Legian Hotel. This study uses quantitative analysis techniques, namely: validity and reliability test, multiple correlation analysis, classical assumption test, multi-ple linear regression analysis, hypothesis testing, coefficient of determination (R2) with the help of SPSS 25 software for windows and qualitative descriptive analysis. Based on the research results, the implementation of green practice carried out by Mercure Bali Legian Hotel is very good and the method used is in accordance with the concept raised, namely green practice and the green practice variable that has the most influence on the Food & Beverage Department to increase guest satisfaction, namely green action with regression coefficient of 3.841. multiple linear regression analysis, hypothesis testing, coefficient of determination (R2) with the help of SPSS 25 software for windows and qualitative descriptive analysis. Based on the research results, the implementation of green practice carried out by Mercure Bali Legian Hotel is very good and the method used is in accordance with the concept raised, namely green practice and the green practice variable that has the most influence on the Food & Beverage Department to increase guest satisfaction, namely green action with regression coefficient of 3.841. multiple linear regression analysis, hypothesis testing, coefficient of de-termination (R2) with the help of SPSS 25 software for windows and qualitative descriptive analysis. Based on the research results, the implementation of green practice carried out by Mercure Bali Legian Hotel is very good and the method used is in accordance with the concept raised, namely green practice and the green practice variable that has the most influence on the Food & Beverage Department to increase guest satisfaction, namely green action with regression coefficient of 3.841.