CD Skripsi
Pelaksanaan Standard Operational Procedure (SOP) Waiter/Waitress Room Service Food And Beverage Department Pada Masa Pandemi Covid-19 Di Fox Hotel Pekanbaru
Standard operational procedure (SOP) is the most important part in carrying out a
task so that the task can be carried out properly and correctly. In the SOP room
service, there are three stages, namely taking orders, operational activities, and clearup.
This study aims to find out how to implement the waiter/waitress room service
SOP at Fox Hotel Pekanbaru, especially during the covid-19 pandemic. This study
uses a qualitative method with a descriptive approach. Data collection techniques
used in this study were observation, interviews, and documentation. Key informants
involved in this research are Mr. Andi Alfian as manager at the food and beverage
service department at Fox Hotel Pekanbaru and Mr. Samuel Simatupang as
supervisor at the food and beverage service department at Fox Hotel Pekanbaru and
an additional informant, namely Ms. Elsa Rianty as a waitress at the food and
beverage service department at Fox Hotel Pekanbaru. Based on the results of the
study, the implementation of SOP room service during the COVID-19 pandemic by
waiters/waitresses at Fox Hotel Pekanbaru has gone well. Starting from taking orders,
operational activities or food delivery, to clear-up or cleaning dirty dishes and food
utensils. Of course there are obstacles in the implementation of SOP room service by
the waiter/waitress themselves such as during rush hour, the waiter/waitress is
overwhelmed in serving room service orders, but these obstacles can be overcome
properly.
Keywords: Room Service, SOP, waiter, waitress, Covid-19.
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