ROOM LAYOUT AT BANQUET AT MERCURE HOTEL MAKASSAR

Abstract

This study explores the room arrangement (layout) of banquet events at the Mercure Hotel Makassar,
focusing on two main aspects: (1) the availability of banquet equipment and (2) the procedures for
arranging banquet rooms. Using qualitative methods, data were collected through observations,
interviews, informants, and literature studies. Informants include the FB Manager, FBS Supervisor,
Waiter/Waitress, and hotel guests. The results indicate that the hotel faces challenges in equipment
availability, such as a lack of round tables and dining utensils, affecting guest satisfaction. The current
procedures involve regular briefings, monitoring, and reviews to ensure compliance with guest
expectations. However, limitations in equipment often lead to layout adjustments that compromise comfort
and aesthetics. The study concludes that structured inventory management, clear communication, and
continuous staff training are crucial to improving banquet room arrangements and enhancing guest
experiences