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All Journal Tamasya
Dhandy Daffa Indra Ramadhan
Sekolah Tinggi Pariwisata Sahid
Social Sciences

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Penerapan Standar Operasional Prosedur (SOP) Food Beverage Product Departement Terhadap Peningkatan Kinerja Karyawan pada AM.CO Restaurant Solo Dhandy Daffa Indra Ramadhan; Darmaesti Darmaesti; Denny Asmara
Tamasya : Jurnal Pariwisata Indonesia Vol. 3 No. 3 (2026): September : Tamasya : Jurnal Pariwisata Indonesia
Publisher : Asosiasi Peneliti Dan Pengajar Ilmu Sosial Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/tamasya.v3i3.1310

Abstract

This study is motivated by the importance of operational standards as work guidelines for maintaining consistency, cleanliness, efficiency, and quality in both service and culinary product preparation, thereby supporting employee productivity and performance. A descriptive qualitative approach was employed, with data collected through in-depth interviews, direct observation, documentation, and literature review. Data validity was verified using triangulation techniques. The findings indicate that the implementation of Standard Operating Procedures (SOPs) in the Food and Beverage Product Department plays a vital role in enhancing work organization, process consistency, employee compliance, and operational effectiveness. Understanding and adhering to SOPs fosters a work pattern that is more productive, focused, and aligned with company standards. Consistent implementation also helps minimize work errors and clarifies individual employee responsibilities. The study concludes that SOPs serve a crucial function as both work guidelines and control mechanisms for maintaining employee performance quality. Consequently, it is recommended that management conduct periodic training, improve supervision consistency, and continuously evaluate and update SOPs to sustain operational effectiveness and optimally support the enhancement of restaurant service quality.
Co-Authors Darmaesti Darmaesti Denny Asmara