<![CDATA[The Kayon merupakan salah satu resort bintang 5 yang terletak di di daerah Ubud yang memiliki department food & beverage service yaitu KePitu Restaurant yang mengurus bagian makanan dan minuman untuk mencapai kepuasan pelanggan. Penelitian ini bertujuan untuk mengetahui penerapan standar operasional prosedur breakfast di KePitu Restaurant dan untuk memahami Standar Oprasional Prosedur food and beverages service KePitu Restaurant The Kayon Resort, standar operasional prosedur sangat penting untuk menunjang berjalannya suatu keberhasilan tugas yang maksimal selain itu penelitian ini juga untuk memahami proses pelaksanaan pelatihan dan pemahaman standar oprasional prosedur pelayanan setelah pelatihan kinerja pramusaji food and beverages service. Adapun Teknik pengumpulan data pada penelitian ini melalui observasi secara langsung dan studi wawancara karena penelitiaan ini merupakan penelitian analisis kualitatif deskriptif yang pengolahan datanya melalui observasi kinerja karyawan dan peserta pelatihan setelah dilakukan pelatihan.. Berdasarkan hasil penelitian dapat disimpulkan bahwa pramusaji di KePitu Restaurant tidak sepenuhnya sudah menerapkan standar operasional yang berlaku, serta perlunya pengawasan dan memberlakukan briefing oleh head department restaurant dimulai dari tidak mengikuti peraturan yang ada atau tidak sejalan dengan Standar Oprasional Prosedur (SOP) yang ada, dan kurangnya pengetahuan mengenai Standar Oprasional Prosedur (SOP) KePitu Restaurant. The Kayon is a 5 star resort located in the Ubud area which has a food & beverage service department, namely KePitu Restaurant which takes care of the food and beverage department to achieve customer satisfaction. This research aims to determine the application of standard operational procedures for breakfast at KePitu Restaurant and to understand the Standard Operational Procedures for food and beverages service at KePitu Restaurant The Kayon Resort. Standard operational procedures are very important to support maximum task success. Apart from that, this research is also to understand the process. implementation of training and understanding of standard operational service procedures after food and beverages service waitress performance training. The data collection technique in this research is through direct observation and interview studies because this research is a descriptive qualitative analysis research where the data is processed through observing the performance of employees and trainees after training. Based on the research results, it can be concluded that the waiters at KePitu Restaurant are not fully equipped. implementing applicable operational standards, as well as the need for supervision and enforcing briefings by the head of the restaurant department starting from not following existing regulations or not being in line with existing Standard Operating Procedures (SOP), and lack of knowledge regarding KePitu Restaurant Standard Operating Procedures (SOP).]]>
