Jargon Terms Used in Food and Beverage Department at The Highland Park Resort-Hotel Bogor

Nanda Septianti Milanda, . (2019) Jargon Terms Used in Food and Beverage Department at The Highland Park Resort-Hotel Bogor. Universitas Pamulang, Tangerang Selatan.

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Abstract

This study aims to identify the forms of F&B jargon terms and reveal the meanings of jargon terms employed by Food and Beverage Department in The Highland Park Resort-Hotel Bogor. The terms which are selected were related to the documents, facilities, objects, and hotel daily activities. The study applies descriptive qualitative method which portrayed the data analysis which mostly used in spoken form collected by the observation, documents, and website elaborated into the form of sentences. Whereas, the data are analyzed uses the theory of Halligan (2004) as the reference which focuses on identifying the form and explaining the obscure meanings of the jargon terms. The findings of the study reveal 60 jargon items in F&B department at The Highland Park Resort-Hotel Bogor which divided into F&B product and service such as A’la carte, Buffet, Dressing, and BEO. The jargon terms are elaborated in the form of word, phrase, abbreviation, and acronym. Most of the jargons are in the form of phrases with 27 jargon items. This implies that phrases are the most prominent form found and used in F&B department at The Highland Park Resort-Hotel Bogor. Keywords: Sociolinguistic, Language Variety, Jargon, Hotel

Item Type: Other
Subjects: P Language and Literature > PR English literature
Depositing User: Andika Rizky Nugraha
Date Deposited: 21 Jun 2019 06:33
Last Modified: 21 Jun 2019 06:33
URI: http://repository.unpam.ac.id/id/eprint/7553

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