Analysis of English Language Ability of Food and Beverage Service Employees at Radisson Blu Bali Uluwatu Hotel

Authors

  • Glory Sharon Dian Janiellin Goni Politeknik Negeri Manado, Indonesia
  • Mirjam Pratidina Tenda Politeknik Negeri Manado, Indonesia
  • Mercy A. Lumare Politeknik Negeri Manado, Indonesia

DOI:

https://doi.org/10.62886/jpse.v2i2.16

Keywords:

English Language Skills, Food and Beverage, Radisson Blu Bali Uluwatu Hotel, Indonesia

Abstract

Good English language skills significantly affect guest satisfaction and hotel reputation. This study aims to analyze the English language skills of employees in the Food and Beverage Service Department of the Radisson Blu Bali Uluwatu Hotel. This study uses a qualitative method with a descriptive approach. Data collection through observation of employees in the Food and Beverage Service Department of the Radisson Blu Bali Uluwatu Hotel. The study results indicate that some employees have basic English language skills. However, some employees still need to improve their English language skills. This is due to obstacles in communicating effectively with foreign guests regarding grammar and vocabulary. The results of this study are expected to be a reference for hotel management to improve the quality of service and guest satisfaction by improving employees' English language skills.

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Published

2025-06-10

How to Cite

Goni, G. S. D. J., Tenda, M. P., & Lumare, M. A. (2025). Analysis of English Language Ability of Food and Beverage Service Employees at Radisson Blu Bali Uluwatu Hotel. Journal of Psychology and Sustainable Education, 2(2), 71–77. https://doi.org/10.62886/jpse.v2i2.16

Issue

Vol. 2 No. 2 (2025): Journal of Psychology and Sustainable Education

Section

Articles

License

Copyright (c) 2025 Glory Sharon Dian Janiellin Goni, Mirjam Pratidina Tenda, Mercy A. Lumare

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The author of this article grants JOURNAL OF PSYCHOLOGY AND SUSTAINABLE EDUCATION (JPSE) the right to publish this work that is licensed under a Creative Commons Attribution License, which allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.