PERANAN EXECUTIVE LOUNGE ATTENDENT TERHADAP TINGKAT KEPUASAN TAMU DI SHERATON BANDUNG HOTEL & TOWERS

Authors

  • Toni Andriyono Politeknik Pajajaran ICB Bandung
  • Seffa Politeknik Pajajaran ICB Bandung

DOI:

https://doi.org/10.59820/emba.v4i1.438

Keywords:

Executive Lounge, Attendant, Service, Guest Satisfaction, Sheraton Bandung Hotel

Abstract

Abstract

 

Service in the Executive Lounge is one of the key factors in creating a memorable guest experience in five-star hotels. This study aims to analyze the role of Executive Lounge Attendants in relation to guest satisfaction at Sheraton Bandung Hotel and Towers. The research method used is a descriptive qualitative approach with data collection techniques including observation, in-depth interviews, and documentation study. The findings indicate that the roles of Executive Lounge Attendants include welcoming guests, providing food and beverage service, delivering information, and handling special guest needs. Friendly, prompt, and professional service quality significantly contributes to guest satisfaction. In conclusion, Executive Lounge Attendants play a strategic role in creating comfort, loyalty, and a positive image of the hotel. The recommendations proposed are continuous training, service standardization, and regular evaluation of guest satisfaction.

 

Keywords: Executive Lounge, Attendant, Service, Guest Satisfaction, Sheraton Bandung Hotel

Downloads

Download data is not yet available.

References

El-Adly, M. I., & Eid, R. (2024). Dimensions of service quality and their impact on customer satisfaction and loyalty in the hospitality industry. Journal of Hospitality and Tourism Management, 58, 45–55.

EHL Insights. (2025). Hospitality trends shaping the guest experience. École hôtelière de Lausanne. Retrieved from https://hospitalityinsights.ehl.edu

Floričić, T., & Jurica, K. (2023). Customer satisfaction determinants in hotel services: A systematic review. Tourism Review, 78(1), 122–140. https://doi.org/10.1108/TR-02-2022-0064

Kotler, P., & Keller, K. L. (2023). Marketing Management (16th ed.). Pearson Education.

Parasuraman, A., Zeithaml, V. A., & Berry, L. L. (1988). SERVQUAL: A multiple-item scale for measuring consumer perceptions of service quality. Journal of Retailing, 64(1), 12–40.

Permatasari, A., Nugroho, B. Y., & Susanto, H. (2025). Online guest reviews as a measurement of hotel service quality in Indonesia. Jurnal Pariwisata Indonesia, 20(1), 55–68.

Revfine. (2025). Future of hospitality: Personalization and AI in guest services. Retrieved from https://www.revfine.com

Tavares de Carvalho, J., Santos, V., & Gomes, C. (2024). Guest experience and employee performance in hospitality: New insights post-pandemic. Journal of Tourism and Hospitality Research, 49(3), 233–247.

Wang, Y., & Fu, H. (2024). Smart hotels and the evolving role of employees in enhancing guest satisfaction. Journal of Hospitality and Tourism Technology, 15(2), 321–339. https://doi.org/10.1108/JHTT-06-2023-0123

Published

2025-09-15