Ladista , I Made Oldi
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Analisis Penerapan Standar Operasional Prosedur Penyiapan Kamar Pasca Pandemi Covid-19 Ladista , I Made Oldi; Semara , I Made Trisna
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 1 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Januari 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i1.681

Abstract

Penelitian ini bertujuan mengetahui Penerapan Standar Operasional. Prosedur Penyiapan kamar pasca pandemi COVID-19 di The 1O1 Bali Fontana Seminyak. Metode penelitian yang digunakan adalah kualitatif deskriptif dengan data dikumpulkan menggunakan teknik wawancara, observasi dan dokumentasi. Analisis data melalui pengumpulan data, reduksi data, penyajian data dan penarikan kesimpulan. Kinerja room attendant dalam penerapan SOP pasca pandemi sebenarnya sudah cukup baik, namun ada beberapa penerapan yang belum sesuai dengan SOP karena kurangnya ketelitian dan terburu-burunya room attendant dalam melaksanakan tugasnya dalam membersihkan kamar. Seharusnya supervisor dan housekeeper yang bertugas harus lebih sering mengawasi dan mengcek pekerjaan room attendant satu persatu kamar agar room attendant tidak terburu buru dalam menjalankan tugasnya dan kekurangannya dapat di perbaiki kembali. This study aims to determine the Application of Standard Operations. Post-pandemic COVID-19 room preparation procedures at The 1O1 Bali Fontana Seminyak. The research method used is descriptive qualitative with data collection using interview techniques, observation and documentation. Data analysis through data collection, data reduction, data presentation and drawing conclusions. The performance of room staff in implementing post-pandemic SOPs is actually quite good, but there are several implementations that are not in accordance with the SOPs due to the carelessness and carelessness of room staff in carrying out their work in cleaning rooms. Supervisors and housekeepers on duty should supervise and check the work of room waitresses in one room with the room more often so that room attendants are not in a hurry to carry out their work and deficiencies can be corrected.