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All Journal Jurnal Manajemen Pariwisata dan Perhotelan
Taffy Faza Belva Ramadhani
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Decision Sciences, Operations Research & Management

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Peran Human Resources Department Dalam Meningkatkan Profesionalisme Kerja Karyawan Food and Beverage Service Department di Swiss-Belhotel Solo Taffy Faza Belva Ramadhani; Suparwi Suparwi; Denny Asmara
Jurnal Manajemen Pariwisata dan Perhotelan Vol. 4 No. 3 (2026): Agustus Jurnal Manajemen Pariwisata dan Perhotelan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jmpp-widyakarya.v4i3.6639

Abstract

This study aims to determine the work programs implemented by the Human Resources Department to improve the work professionalism of employees in the Food and Beverage Service Department at Swiss-Belhotel Solo, as well as to identify the obstacles encountered during the implementation of these programs. This study employed a descriptive qualitative method, with data collected through interviews, observations, and documentation. The research informants consisted of the Human Resources Manager, Human Resources Coordinator, and Food and Beverage Service Supervisor. The results indicate that the training program is the most dominant effort in improving employees' knowledge, skills, and work attitudes. The main obstacle encountered is the high level of hotel operational activities, which often results in the rescheduling of training sessions. Nevertheless, the Human Resources Department continues to conduct regular monitoring and coordination to ensure that employee work professionalism remains in the good category. In addition, training through the Typsy platform is provided as an alternative solution to address delays in training schedules and enables employees to access training materials more flexibly according to their work conditions.
Co-Authors Denny Asmara Suparwi Suparwi