Japanese Cultural and Cultural Competency of Food and Beverage Service Fushimi Restaurant in the Onsen Hot Spring Resort in Batu City

  • Anda Prasetyo Ery PoliteknikPariwisata Makassar, Makassar, Indonesia
  • Rahmawati PoliteknikPariwisata Makassar, Makassar, Indonesia
  • Darsyaf Hadi Wijaya PoliteknikPariwisata Makassar, Makassar, Indonesia
Keywords: Fushimi Restaurant The Onsen, Hot Spring Kota Batu, greetings, Japanese culture, Japanese language.

Abstract

This study aims to identify how Fushimi restaurant attendants at The Onsen Hot Spring Resort in Batu City welcome guests, its Japanese culture and language skills of Fushimi restaurant staff at The Onsen Hot Spring Resort Batu City, as well as how Fushimi restaurant waitresses at The Onsen Hot spring Batu City Resort enhances their Japanese language skills. The research method conducted is a type of research with a qualitative approach namely, a research method based on the philosophy of post-positivism, which was used to examine the natural conditions of objects where the researcher is as a key instrument, data source sampling is done purposive and snowball, collecting techniques with triangulation (combined), data analysis is inductive / qualitative, and qualitative research results emphasize more meaning than generalization. From the results of the study we found that of the 13 greetings expressions, waiters only do two things, first is the clothes worn by waiters have met or in accordance with the theme of the restaurant, the second ojigi has been done by Fushimi restaurant waitresses, while 11 greetings expressions in Japanese has not been done by Fushimi restaurant waiters. They assumed that the guests who came were domestic guests so that the greetings and Japanese were not done correctly. Regular Japanese training has not been conducted. It is necessary to provide motivation from the management to the waiters to be brave and confident in giving greetings to guests as well as reviving or re-training and adding Japanese vocabulary in the restaurant.

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Published
2020-03-20
Section
Articles